CA2126193C - Chewing gum products using oligofructose - Google Patents

Abstract

Chewing gum products containing oligofructose and methods of making such products are disclosed. In one embodiment, the oligofructose is used in a rolling compound applied to the chewing gum product. In a second embodiment, the oligofructose is used in a coating, such as a hard-shell coating, for a pellet gum. In a third embodiment, oligofructose is used in the center fill of a chewing gum. In a fourth embodiment, aspartame is used to sweeten the gum composition and oligofructose is provided, preferably in an effective amount to stabilize the aspartame such that after eight weeks of storage at 85 °F, at least 5 % less aspartame decomposes than would have decomposed if the oligofructose were not included. Oligofructose is also codried with other sweeteners, coevaporated to make syrups and used as an encapsulating agent for high-intensity sweeteners or flavors used in gum compositions.

Description

WO g3/12~66 PCr/VS92/11~15 ~ 1 2 ~

wl~G GUM PRODUCTS USING OLIGOFRUCTOSE

CROSS REFERENCE TO REL~TED APPLICATION
The present applic:ation is a continuation-in-part of Application Serial No. PCT/U591/09632 filed as a PCT application on December 20, 1991. That application, published as PCT Publicatiorl No.
WO92/08371, is incorporated herein by reference.

BACKGRo~ND OF THE lNV~Y l lON
~ he present inventioll relates to impr~red co~ro~itions of chlawing gum. ;~ ~ore particularly, ~he inv¢rltion relates: to ~ aproving~ chewing gum by the use of spe i~ic: hl~lki~ agents in sugar and~ non-sugar chewing gum: products :to~ give improved~ texture, moisture a~sorption ~ e~ies;~ and~improved shelf lif~ ~ ;
~c~erties. ~ The imy~o~ chewing: ~ ~ro~itions may also be :used ~ ~in :a ~ variety~ of ~ chewing~ gum produc~s such as confectionery co~t~d chewing gum~ ~L.,d~c~s.
In recent ~ ~years ,~ ~f orts have been devot:ed to replace sugar an~ sugar~ ~y normally found in chewirlg gum with other; ~ carbohydrates and ~ , ~nons::arbohydrates.~ Nonsugar or sugar-free chewing glJmr ~ which:~is growing in popularity, uses sugar alcohols or ::: poly~ls to replaee ~ugar and sugar syrups. The most popula~ polyols are~:~orbltol, ~ tol and xylitol.
N~w po1yo1s are ~eing developed using new tech~ology to :replace thes~ polyoIs. New polyols have various unique :.
~.

WOg3/12666 PCT/US92/111 o~_r~ies which can improve the taste, texture and shelf lif~ erties of chewing gum for consumers~
The non-sugar polyols have the ad~antage o~
not contributing to dental caries of consu~er~, as well a~ being able to be consumed by diabetics. However, all polyols have the disadvantage of causing gastrointestinal disturbances i~ consumed in ~oo great of a quantity. Therefore it would be a great advantage to be able to use a carbohydrate or carbohydrate-like food ingredient for chewing gum that would act ~s a bulking agent, but not contribu~e to dental caries nor cause as severe gastrointestinal disturbances.
One such bulking agent is called ol~gofructose, or inulin-oligosaccharides.
Oligofructoses ar~ oligosugars whose f~uctose unit~ are bo~ded to each other, often with a glucose molecule at~ached at the end. Inulin or oligofructoses belong to the group of fructoses which are na~urally OCC~Lr ing in ~O,OOO di~ferent plant spe~i~s and which is; af~er starch, the most abu~d~nt non-struc~ure (non-cellulosic) carbohydrate.
Inulin is~the long chain oligofructose found in the~plant species. After extraction, inulin may be hydrolyzed enzymatically to lower molecular weight car~ohydrates, :which are inulin oligosaccharides. Both t~ inulin and inulin-oligosaccharides are oligofructoses.
Oligofructo e i~ 5imi l~r to a larger yloup of ma~erials known as fructooligosaccharides (FOS). ~he dif~er~nce between FOS and oli~ofructose as used h~rein i~ that commercial FOS is made by en~ymatically adding fruct3se molecules to a su~.o~c molecule to obtain FOS, wher~as oligofructose is h~e~ on inulin ~rom plants and includes inulin and inulin broken down or y~.~lyzsd to c~ 11 er oligofructoses. PCT Applica~on Serial No. PCT/US91/07172 filed September 30, 1991, :

W093/12666 ~ PCr/US92/11115 publ;she~ as PCT Publication No. W092/08368, discloses the use of ~ructooligoc~r~hArides (FOS) in chewing ~umO
Oligofructo~e bl}lk;ng agent is not a~Loved ~or use in human food products or in chewing gum in the United States, but has a p~n~ing GRAS statu In Belgium, Luxembourg, France, the Netherlands, Denmar~
and Japan, oligo~ruc~ose is already considered a food stuf~. Al~hough a sugar, oligofructo8e may not ~ L ibute ~ignificantly to d~3ntal caries, ~ LLibutes to di~tary fiber, and does not significantly contribute to calories. ~hus, ~his ingredient's use in chewing gum could be a definite improvement.
U.S. Patent No. 3,894,146 disclo~es a coupling sugar called oligoglucosyl fructose derived from other sugars.
Fructosyl oligomers and oligosacch~rides are disclosed in U.S. Paten~ No. 4,~78,751, EP0 Patent Publication No. 0 301 628 and EP0 Patent Publication No. 0 337 88g.
: Fructo~ligosaccharides (FOS) are disclo~ed in ~.5. Patent Nos.::~4,902,674; 4,9~7,124; and 5,032,579 as : a method:and composition for ;nh;hiting the growth of Salmonella. Fructooligosaccharides are also di closed in EP0 Pa~Rnt Publication No. 9 397 027 as a method for ~:: killing pe ts~
Oligofruc~ose type ~af fructose compound~ were - .
fir t disclosed in U.Sc Patent No. 2,782,l23. The bulk ~:~ swee ner is obtained fro~ Je:rusalem artichoke tubers ~: which contain ~ignificant amolmts (5-20%) of inulin.
Also disclosed is the inulin treated by acid olysisD
PCT Publication No. W091/}3076 discloses br~hP~ fructo-oligosaccharides consisting of a chain ~: : of mai~ly fructose units with one or more side chains ~ mainly comro~ed of fructose wiits. The u~e of the : branched ~ructo-oligo~~cc~ricle~ in chewing yum is disclosedO

WO93/1~6~6 PCT/US92/11ll5 i~ ~?J ~ 4 - ~

EPO Publication No. 0 498 463 discloses a release-sustained composition for application to the oral cavity that includes oligofructose. The composition may also contain a high-inten~ity sw~t~ner such as aspartame. It is further sugge~t~d that the composition may be u~ed in chewing gum.
U.S. Patent No. 4,681,771 discloses a low caloric, low cariogenic sweetener comprising ol~gosaccharides ha~ing ~rom 1 to 4 molecules of fructo e bound to sucrose~ The u~e of the swee~ener in chewin~ gum is described~ The patent is assigned to the Japanese firm of Meiji Seika Xaisha, who have joined ~orces with Coors Biotech, Inc. to manufacture and market a FOS produc~ under the trade name NutraFlora.
Another company, Raffinerie Tirlemontoise SR, has develop2d an oligofructose from chicory root, which also contains about 5-20~ inulin. The na~urally ~ ing inulin is extracted from the root, purified, and dried. This ~L~Ct has the trade name Raftiline.
A lower molec~ r w~ight material, called Raftilose, is made ~y enzy2atic hydrclysis of Raftiline. These material were described at a seminar given by IBC USA
Conferences Inc; (International Business C~mmuhication~) in Atlanta, Georgia on ~arch 13-14, 1991. Information on ~a~tilose and ~a~tiline from the ~e~inar is presented in a ma~nual available from IBC USA
Conf~re~ce-fi~ Inc~, 8 Ple~nt St. Bldg. D, South Natick, ~s~chusetts.

SUM~ARY OF ~HE lNv~ ON
Chewing gum products using oligofructose and methods o~ makiny such gum ~L ~ducts have been invented.
In on~ e~bodiment, oligofructose is used in a rolling com~oul,~ applied to the chewing gum ~L o~ct. In a ~econd erho~iment, oligsfructose is used in a coating, -~uch as a hard-shell coating, for a pellet ~um. In a . , , . , , , , . - , ., - - -. -- ~. .. . . .

W093/12666 2 ~ 3 PCT/US92/11115 -- S --third embodiment, oligofructose is used in a centerfill o~ ~ chewing gum product. In a fourth ~mho~ent, aspartame is used to sweeten the gum composition.
Pref~rably the oligofructose is provided in an e~fective amount to stabilize the aspartame such that a~ter eight weeks o~ storage at 85~F, a~ least 5% less aspartame deaomposes than would have decomposed if the oligofructose was not included. Oligofructose is also u~ed as an encapsulati~g agent for high-int~n~ity sweeteners or flaYors u~ed in gum compositions. In yet anoth~r embodiment, oligofructose is co-dried from a solution with another sweetener selected from the group consisting of sugar sweeteners, alditol sweetene~s an¢l high-intensity sweetene~s and used in a gum composition. In still another embodiment, oligofructose and a plasticizing agent are coevapQrated to form a syrup that is used in a gum composition.
Even though ~ligofructose is very simllar to sucrose, it is not cariogenic. Also, since it does not cause 2S gr~at of gastrointestinal distur~c~ as polyolys, it gives a highly consumer-acceptable chewing gum product.
-BRIEF DESCRIPTION O~ THE DRAWINGS
FIG. l shows test results of aspartamestabi~ity for gum:mad~ with olig~fructose.FIG. 2 shows test results of aspartame stability for gum ~ade with -~orbitol liquid and oligofructo e.
FIG. 3 shows test results of aspartame ~tability for ~um made with ~ycasin brand ~SH ~L ~ and oligo~ructose~
FIG. 4 shows test results of aspartame stability for gum made with various levels of sorbitol liguid and 15~ oligofructose.

WO 93/12666 P~r/US92~ l5 ~7 1 6 1 ~ 3 6 -FIG. 5 shows test results o~ moisture loss at low relative humidity, for gum made with oligofructose syx up .
FIG. 6 shows test results of moisture,gain at high relative humidi~y for gum made with oligofructose ~rup. "
FIG. 7 show~ test results o~ moisture loss at :
low relative humidity f or gum made with olig~ructoss powder .
FIG~ 8 shows test results of moisture gain at high rel~tive humidity for gum made with oligofructose powder .

DETAIL~D DESCRIPTION OF THE DR~WINGS
AN~ PR~KED EMBODIMENTS OF THE INVENTION
As used herein, the term chewing ~um also includes bubble gum and the like. Unless otherwise speci~ied, all percentages used herein are weight percen~s.
Oligofructose~ is a mlxture of speci~ic fructoolîgosaccharides composed o~ two or more fructose molecules linked by a ~-~, 2 bond. A glucose molecule often occurs at the end o~ the chain. The l'degree of polymerization'l or DP gives the total number of molecules that are li~ked. As ~isclosed herein, oligofructose is defined as inulin and inulin-o~ igosac:charides~
Two oligofructoses or inulin-oligos~ccharidF~
materials are c:ommercially available as products called Raftiline and Raftilose from Raffinerîe Tirlemc~ntoise SA ~Tienon Sugar)~ The Tienon Sugar/Sudzucker Group is the largest European sugar prod~cer. Ra~tiline oligofructose is the natural carbohydrate inuli~.
Ra~tilose is an inulin hydrolyzate, also called an inulin oligosas::charide, made by enzymatic hydrolysis of inulin.

W093/12666 ~ i 3 PCT/US92/11115 Ra~tiline, available in powder form, is Ob~A; ~ from chicory roots and is a mixture o~ G~n molecules where:
G = glucose F = fruct~se n a number of fruatose units linked and ranging from about two to m~re than 50.
Ra~tilose, being the hydrolysi~ ~o~ct from Raftiline, is composed o~ shorter length molecul~s of GFn (glucofructosans) and Fm (fructosans) where "nl' and "m'7 are about 2 to 9.
NutraFlora~, available from ZeaGen (formerly Coors Biotech, Inc.), is a fructooligosaccharide (FOS) that contains mostly GF2 (l-ketose) and GF3 (nystose), with some GF4 (l,~-fructofuranosyl nystose). ~owever, since N~traFlora~ is enzymatica~.ly prepared by r~ hinin~ sucrose with fructose, is believed to have a different carbohy~rate distribution than inulin -~
oliga~accharides, and i8 therefore not an oligofructo~e ~or ~ s of the present inYention.
Raftilose is available from ~he supplier in both ~yLu~ and powder;fo ~ s. Four y~r~ions of Ra~tilose are available, Raftilose 30, 60, 85 and 95.
Th~ names indicate differ nt levels of hydroly~is. For ~xample, ~aftilose 95 contains 95% oligofructose units a~d 5% sugars (glucose, fructose and sucro~e~. A ~
:: c~ple~e hydrolysis product, wherein the inulin is ~-hydroliz@d to l % glucose and 85% fructose, is ~lso ~available called Ra~tisweet.
Raftilose 95, used in most of the ~xampl~s herein, is mo~t commonly available in it5 powder ~orm, b~t i also available as a ~ylu~. Ra*tilose 30, 60 and 85 are most co~onIy available as syrups. Ra~tiline, :~
the inulin material, is only available in a p~wdered form. All of th~se forms, except Rafti~wee , are r~ferred to herein as oligofruc~oce.

Oligofructose may be added to chewing gum in its solid or syrup form. Its solubility in water is about 80% for Raftilose, depending on the degree of hydrolysis of the inulin, but only about 12% for Raftiline at room temperature. The solubility of both Raftilose and Raftiline increases with increased temperature.
Oligofructose may be used in chewing gum as a texture an flavor modifier, bulking agent, and may improve texture, flavor, and shelf life properties.
Oligofructose may replace solids like sucrose, dextrose or lactose when used in its powder form, or may replace syrups when used in its liquid or syrup form. At levels of about 0.5% to about 25%, oligofructose may replace part of the solids in sugar gum or, as a liquid, all or part of the syrup in sugar gum. At higher levels of about 25% to about 90% of the gum formulation, oligofructose may replace all of the solids in a chewing gum formulation.
In its powder or liquid form, a sufficient quantity of oligofructose can stabilize aspartame. At levels of 10%, oligofructose may replace significant quantities of sucrose and syrup. Because of the resulting lower sweetness, aspartame may be added. It has been found that aspartame is stabilized with oligofructose, especially when the oligofructose is used at a level of 10% or more of the gum. In preferred embodiments, an effective amount of oligofructose is used in gums with sweetness imparting amounts of aspartame to stabilize the aspartame against decomposition during storage at 85°F for eight weeks whereby at least 5% less aspartame decomposes into non-sweetening derivatives than would have decomposed if the oligofructose were not included in the gum composition. Because aspartame has such high potency and is used at such low levels, and because of its high cost, even a 5% reduction in degradation is a W~93/126~6 ~ ~ J~- I 3 P~T/US92/1~115 ~i~nificant benefit. While the aspartame contemplat d will generally be unencapsulated, the ~erm "unencapsulated" as used herein applies to aspartame which, e~en if treated or partially encapsulated, is still subject to some degradation in the gum formulation.
Although oligofructose, speci~ically Raftilose, has some propexties like cucrose~ its anti~
caries properties suggest it may be used in chewing sum formulations containing non-sugar ingredients. Non-sug~r ingredients are alditols such as sorbitol, mannitol, xylitol, lactitol, palatinit (hydrogenated isomaltulose), maltit~l, and hydrogenated starch hydrolyzates. These alditols are used in a variety of c~mbinations to develop unique sugarless chewing gum ~ormulations. Oligofructose may be used to replace the individual alditols or combinations of alditols. ~ith partial replacement of one or more alditols, ~.
oligofxuctose can b~ u~ed at levels of about O.5-25%.
If oligo~ructose replaces a large amount or most of the alditols, this ~0vel may be a~out 25~ to about 90% of the gum formulation.
Raftilose oligofructose has properties similar to syrups, sugars t hydro~enated starch hydrolyzat~s, s~rbitol and most other polyols in that it i~ highly water soluble with a low vi~cosity in water. ~aftiline, on the other hand, is a long ~-hAin poly~er and is les~ soluble in water and gives a high vi cosity. For this reason, Raftiline oligofructose ~hould be used in formulas disclosed herein at about half the level or less than Raftilose would norm~lly be used.
Some sugar-free chewing gum formulations contain high level~ of glycerin and are very low in moisture, i.e., less than about 2% o ~ligofructose as a powder ~r li~uid may replace part or all of the glycerin used in these types of formulations. At WOg3/12666 PCT/USg2/11115 G 13~ - lo - ;

higher moisture levels (more ~han 2~) in sugar-free gum, a sorbitol liquid (70~ sorbitolt 30~ watsr~ is used. When using oligofructose, praferably sorbitol liquid may also be u~ed to obtain so~t textured ~um formulations. Previous high moisture formulations containin~ sorbitol li~uid were not made with aspartame, since the moisture caused degradation of aspartame. However, when sufficient oligofructose ~gQnerally greater than about 10%) i5 added to a high moisture gum, aspartame is stabilized, and degradation i~ reduced or eliminated.
Recent adv~nce~ use hydrogenated starch hydrolyzates (HSH) and glycerin preblended and co-evapo~ated to reduce moisture in some sugar-free gu~
formulations. Oligofructose may be used to replace part or all of the ~SH/glycerin blends in such chewi~g gum ~ormulations. Aqueous oligofructose solids and/or oligofructose syrup may also replace HSH in the prebland with glycerin and be coevaporated with gly~erin to obtain a low moisture, non crystallizable blend~ CG~binations of oligofructose solidsl~yLu~ with alditol~ like sorbito}, maltitol, xylitol, lactitol and r~itol in a~ueous:form may also be blended with glycerin and coevaporated for use in low moisture, sugar freQ gumO
OligofruGtose may be used in gum formulations with hy~ enated starch hydrolyzates (HSH) without prebl~n~ng with glycerin and coevaporation. Low leve}s of moi~ture are not necessa~y to prevent d gradation of aspartame when oligofructose i~ used, so HSH ~y~ at about 20-30% moisture do not need to be ~ified to reduce moisture to improve aspartame stability.
In a similar manner, oligofructose ~olids/
syrup preblended in glycerin and co-evaporat~d may be used in conventional sugar chewing gum formulations.
Oligo~ructose may be combined ~ith other sugars like W093/12666 ~ ~ 7~,~ 'J ~ ~ PCT/US~2/11115 ~

dextrose, sucrose, lactose, maltose, invert sugar, fructose and corn syrup solids to ~orm a liquid mix to be blended wi~h glycerin and co~evaporated.
Oligofructose solids/ syrup may also be mixed with conventional syrup and bl~n~e~ with glycerin and co-evaporated ~or use in a sugar chewing gum formulation.
Oligofructose bulk swee~ener may ~e co-dried with a vari~ty of sugars such as sucrose, dex~rose, lactose, fructose and corn ~y.~ solid~ and used in a :
sugar-containing gum formulation. Oligofructose may also be co-dried with a varie~y of alditols; such as sorbitol, mannitolf xylitol, maltitol, palatinit and hydrogenated starch hydrolyzates, and used in a sugar~
free gum formulation. Co-drying refers to methods of co-crystallization and co-precipitation of oligofructose with other sugars and alditols, as well as co drying by encapsulation, agglomeration a~d :~
ab~orption with other sugars and alditols.
~: Co drying by encAr~llAtion, agglo~eration and absorption can also include h2 use of encapsulating and agglomerating agents. Oligofructose may be mixed with ~ther sugars or alditol~ prior to being redried by encap~ulation or agglomeration, or may be used ~lo~e wi~h the encapsulatin~ and agglom~rating agents. These agents. ~odify the physical properties o~ the bulk sw~ ~ ener and control its release from chewing ~um.
Sinc~ oligofructose i~s highly soluble in water a.s noted e ~ lier~ controlling the release of oligofructose modifies th~ texture and flavor of the chewing gum.
The three methods of use to obtain a delayed release of bulk sweetener are: (1) encapsulation by spray drying, fluid-bed coating, spray chilling and coacervation to give full or partial enrap~ulation, t2~ agglomeration to give partial encapsulation and (3) fixati~n or entrapment/absorption which al50 gives partial encapsulation. These three methods, combined in any usable manner which physically isolates the bulk sweet~ner, r~ c~ its dissolvability or slows down the r~lease of bulk sweetener, are included in this invention.
Oligofructose may act as an encapsulating or agglomerating agent. Oligofructose may also be used to ab~orb ~ther i..~a~ients~ Oligofructose may be able to encapsulate, agglomerate or entrap/absorb flavor and high-intensity sweeten~rs like aspartame, alitame, cyclamic acid and its ~alts, saccharin acid and its salts, ace~ulfame and i~s salts, sucralose, .
dihydrochalconesg thaumatin, monellin or combinations thereof. Encapsulation of high-intensi~y sweeteners with oligofructose may improve the sweetener's shelf lifeO
Oligofructose may be used with other bulk sweet~ners and in comhi~ation give unique properties.
Oligofructose may be co-dried by various delayed rel~ase methods noted above with other ~ulk sweeteners l~ke palatinose,~sucrose~ dextrose, lactose, maltuse, ~ructose, corn ~YL ~ solids, sorbitol, mannitol, xylitol, maltitolt palatinit and hydrogenat~d starch hydrolyzates ~or~use in sugar and sugar-~r2e chewing gUm ~ YL ~i2nt8, including flavors, co-dried, enc~peulated, agglomerated or absorbed on oligofructose may show faster release. However, encapsulation o~
flavors with oligo~ructo~e may im~l~ve the sh~lf-life of the flavor ingredient like other h~ ing agents.
Other methods of treating the oli~orL~ctose bulk sweetener to phy~ically isolate th~ sweetener from other ~hewing gum i~gredients may also have so~e effect on its release rate and its e~fect on chewing g~m flavor and texture. The bulk sweetener may be add~d to the liquid inside a liquid center gum product. The center fill of a gum product may comprise one or more carbohydrate ~yLu~s, glycerin, thickeners, fl~vors, acidulants, color , sugars and sugar alcohols in conventional amounts. The ingredients are combined in W093/~2666 ~ ~.. G ~'~3 PCT/US92/l~llS

. . . i a conventional manner. The bulk swe~tener is dissolved in the center-flll liquid and the amount of bulX
sweeten~r a~ded to the center-fill liquid may be abo~t 0~1% to about 20% by weight of the entire chewing gum formula. This method of using oligofructose b~l~ ~
swe~tener in chewing gum can allow for a lower usage ~:
level of the bulk swe~tener, can gi~e the bulk ~weete~er a smooth release rate, and can reduce or eliminate any possible reaction of th~ bulk sweetener with gum base, flavor components or other components, yielding improved shelf stability.
Another method of isolating the oligofructose bulk sweetener from other chewing gum ingredients is to add oligofructose to the dusting compound of a chewing sum. A rol~ing or dusting compound is applied to the surfac~ ~ chewing gum as it is formed. This rolling or dustin~ compound serves to reduce stiaking to machinery as it is formed, reduces sticking of the ct to machinery as it i5 wrapped, and sticking to itB wrapper after it~is wrapped and being stored. The rollin~ co~pound comprises oligofructose bulk sweeten~r alone or in combin~tion~with ~~n~itol, sorbitol, SUCL~ starch, ~alcium carbonate, talc, other vrally acceptable substances or a combination thereo~. The rolling compound constitutes from about 0,25% to about 10~0%, but prè~erably about 1% to about 3% of weight of the chewing ~um ~o~ ition. The amount of oligofructose bulk sweetener added to the rolling com~oull~ iS abou~ 0.5% to 100% of the rolling c~oul.d, or about 0.005% to about 5% of the chewing ~um ~oL~osition. This method of using oligo~ructose bulk sweetener in the chewing gum can allow a lower usage level of the ~ulk sweetener, can give the bulk sw~etener a more controlled release rate, and can reduce or eliminate any possi~le reaction of the bul~
sweetener with gum base, flavor components or other components, yielding im~Loved shelf stability.

.

WOg3/126~ . PCT/US92/~1115 2~ 14 -. ............................................................................... .

Another method of isolating oligofructose bulk sweetener is to use it in the coating/p~ni~g of a pellet chewinq yum. Pellet or ball yNm is pr~pared a~ .
conventional chewing gum, but formed into pellets that are pillow shaped or into balls. The pellets/balls can then be ~ugar coated or panned by conventional panning techn;gues to make a uni~ue sugar-coated pellet gum.
Conventional pan~ing procedures generally apply a liquid coating to a pellet, which i~ then solidified, usually by drying the coating. The coating layer is built up by successive coa~ing and drying steps.
The bulk sweetener is very stable and highly water soluble, and can be easily added to a sugar solution prepared for sugar panning~ Oligofructose may be added in a liquid form to the sucrose coating or any other sugar or alditol coating. Oligofructo~e can also ~e added as a powder blended with other powders often used in some types of co m entionaI p~ing procedures.
Using oligofructos~ sweetener isolates the ~weet~ner from oth~r gum il,~L~ients and ~o~1fies its release rat~ in chewing gum. Lavels of use oP oligofructose may be about 1% to about 20% in the coating and about 0.5% to about 10% o~:the weiyht of the chewing g~m ~o~ctO :The weight of the coating may be about 20% to about 50% o~ the weight of the fini~hed gum product.
ConYen~ional r~n~i~g procPdures generally coat with sucrose, but r~cent advances in ~ ing have allowed the use of other carbohydrate ~aterials to be used in the place of sucrose. Some of these components include, but are not limited to, dextrose, malto~e, xylitol, lactitol, palatinit and other new alditols or a combinatisn thereof. These ma~erials may be blended with p~nn i ng modifiers including, but not limited to, gum arabic, maltodextrins, corn syrup, gelatin, cellulose type materials like carboxymethyl cellulose or hydroxymethyl cellulose, starch and modified W093/12666 ~J,~ 2~ PCT/~S92/11115 - 15 ~

starches, vegetab~e gums like alginates, locust bean gum, guar gum, an~ gum tragacanth, insoluble carbonate~
like c~lcium carbonate or magnesium carbonate, and talc. Oligofructose also acts as a panning modifier with other panning matzrials to improve product qualityO Anti~ack agents may also be added as panning modifiers, which allow the use of a variety of carbohydrates and sugar alcohols to be used in the development of new panned or coated gum products.
Flavors may al~o be added with the sugar coating and with the oligofructose bulk sweetener to yield unique product characteristics.
Another method to improve coating processes using ~ugars or alditols is to add a powder coating after a liquid coating. The powder coating may include oligofructose, maltodextrin, gelatin, cellulose derivatives, starches, modified starches, vegetable gums and fillers like talc and calcium carbonate. This will reduce stickiness and allow a faster build-up of co~ti~g.
Oligofructose may be added to the liquid syrup and used as a pA~n.ing modifier with other sugar and sugar alcohol syrups sueh as dexL~o_~, sucrose, ~ylitol and palatinit~ Oligofructose ~ay act as a bind~r to, and film former for, the sugar or sugar alcohol coating.
The previously described oligofructose bulk ~weetener may readily be in~o~ ated into a chewing gum composition. The remainder of the chewing gum ~ ients are noncritical to the present!invention.
That is, the untreated or coated particles of bulk sweetener can be incoL ~ ated into conventional chewing formulations in a conventional manner. Th~
oligofructose bulk sweeteners may be used in a sugar- :
free or sugar chewing gum to modify the sweetnes~
thereof. The bulk sweetener may be u5ed in either ragular chewing gum cr bubble gum. Higher level~ of WOg3/12666 PCT/US92/11115 2~261~3 - 16 - ~

oligofructose will reduce sw~etness, thus allowing for it8 U82 in non ~wa~t ~lavor~d chewing gums ~uch as ~nack flavors or savory flavors.
In general, a chewing gum co~rosition typically co~prises a water-soluble bulk portion; a water-insoluble chewable gum base portion and typically water-insoluble flavoring agents. The water-soluble portion dissipates with a portion of the flavoring agent over a period o~ time during chewing. The gum base portion is retained in the mouth throughout the chew.
~ he insoluble gum base generally comprises elastomer~, resins, fa~s and oils, waxes, softeners and inorganic fillers. Elastomers may include polyisobutyl~ne, isobutylene-isoprene copolymer and styr~ne butadiene rubber, as well as natural latexes such as ahicle. Resins include polyvinylacetate and terpenQ resin-~. Fats and oils may al~o be included in the gum base, including tallow, hydrog~nated and partially hyd~e~.ated vegekable oil~, and co~oa butter. Commonly employed waxes include paraffin, microcry talline and natural waxes such as beeswax and c~rnau~a. According to the preferred embodiment of the pre~ent inven~lo~, th~ insoluble gum base constitutas be~ween about 5 to about 95% by weight of the ~umO
More preferably the ;insoluble ~ base comprises be~ween lO and 50 ~lcent by weight of the gum and most preferably about 20 to about 35% by weight of the gum.
The gum base typically also includes a filler component. The filler component may be caIcium carbonate, magnesium carbonate, talc, dicalcium phosphate ~r the like. The filler may con~titute between about 5 and about 60% by weight of the gum ba~. Preferably, the filler comprises about 5 to about 50% by weight of the gum base.
Gum bases typically also contain softeners, including glycerol monostearate and glycerol WO93~12666 2 ~ s ~ 3 PCT/US92/11115 triaceta~e. Further, gum bases may also contain optio~al ingredients such as antioxidants, colors, and e~ulsifiers~ The present invention contemplatec employing any commercially acceptable gum ba~.
The water-soluble portion of the chewing gum ~ay ~urther comprise softeners, sweeteners, flavoring agen~s and combinations thereof. The sw~eteners often fill the role of bulking agents in the gum. The bulking agents generally comprise from about 5% to 90%, pre~erably from about 20% to about 80%, and most preferably ~rom about 30% to about 60~ of the gum.
Softeners are added to the ch~wing gum in order to optimize the chewability and mouth feel of the gum. Softeners, also known in the art as plasticizers or plasticizing agents, generally constitute between about 0.5 to abo~t 15.0~ by weight of the chewing gum.
Softeners contemplated by the present invention include glycerin, lecithin and combinations thereof. Further, aqueous ~w~etener solutions such as those con~ ;n~
sorbit~ L~enated starch hydrolyzat~s, corn syrup and co~binations ther~of may be used a-q softeners and binding agents in gum~
As mentioned above, the oligofructose s~lids/
~y~u~ bulk sweetener of the presen~ inYen~ion will most likely be used in sugar gum fo~mulations. However, sugar-~ree ~ormulations are also within the scope of ~he inv~ntion. Sugar sweeteners generally include ~accharid~-con~ini~g components commonly known in the chewing gum art which comprise, but are not limited to, 5U~ , dextrose, maltose, dextrin, dried invert ~ugar, fructose, le w lose, galactose, corn SYLU~ solids and the l~ke, alone or in any combinatisn .
The oligofructose solids/syrup bulk sweetener of the present invention can also be used in ro~bina~ion with sugarless sweeteners. Generally sugarless sweeteners include components with sweetening charact~ristics ~ut which are devoid of the commonly ,'.~ 3 ~ fi :l ~ 3 18 -known sugars and comprise, but are not limit~d to, sugar alcohols such as sorbitol, mannitol, xylitol, hydrogenatad starch hydrolyzates, maltitol and the like, alone or in any combination.
D~p~n~ing on the particular sweetness release profile and shelf-stability needed, the oligofructose solid/~yrup bulk ~w2eteners of the pre~ent invention ca~ also be used in combination with coated or uncoated high-intensi~y sweeteners or with high-intensity sweeteners coat~d with other materials and by o~her techniques.
A flavoring agent may be present in the chewing gum in a~ amount within the range of from about o.l to about lO.O weight percent and preferably ~rom about 9.5 to about 3.0 weight percent of the gum~ The flavoriny agents may comprise essential oils, synthetic ~lavors, or mixture ~her~of including, but not limited to, oils derived from plants and fruits such as citrus oils~ fruit assences, peppermint oil, spearmint oil, clove oil, oil of wintergreen, anise, and the like.
Artif icial f lavoring co~ponents are also cont mplated for use in gums o f the present inv~ntion. Those skilled in the art will recognize that natural and :~
artif icial fla~oring agents may be combined in any ~e~ rally acceptable blend. All such flavors and ~lavor blends are conte~plated by the present inv~ntion.
Optional ingr~dients such as colors, ~mulsifiers nd pharmaceuti~al ag nts may be A~ to the chPwing gum.
In gen~ral, chewing gum is manuf actured by s~quentially A~; n~ the various chewing gum ingredients to a commercially a~ailable mixer known in the art.
~~ter the ingredients have been thoroughly mixed, the gum mas~ i~ discharged from the mixer and shaped into the desired form such as by rolling into sheets and , W093/12666 ~ PCT/US92/1111~

cutting into sticks, ex~ruding into chunks or casting into pellet~.
Generally, the ingredients are r;Y~ by first melting th~ qum base and adding it to the running mixer. The base may also be melted in the mixer itself. Color or emulsifiers may also be added at thi~
time. A softener such as glycerin may also be added at this time, along with syrup and a portion of the h~l1X;~ agent/sw~etener. Further portions o~ the bulking agent/sweetener may then be added to the mixer.
A flavoring agent is typiaally added with the final portion of the bulking agent. A high-intensity sweetener i pr2ferably added after the final portion of bulking agent and flavor have b~en added.
The entire mixing procedure typically takes from five to fifteen minutes, but longer mixing times may ometimes be required. Those skilled in the art will L~ ~-O'J~; ze that many variations o~ the above described procedure may be followedQ

~MPL~
T~e following examp}es of the invention and c~r~rative examples are provided by way of explanation and il}ustrationO
The formulas listed in Table 1 comprise various sugar-type formulas in which oligo~ructose can be a~ to gum after it is dissolved in water and mixed with various aqueous solvent~. Aspartame (~PM), which is stabilized with oligofructose, may also be added to the formula. Generally, APM is added to the gu~ a. a level o~ about O.005% to about 1% of the gum composition.

WO 93/12666 P~/lUS92/11115 2~ ~Gl~ 20 -~ EX . 2EX . 3EX . 4 5EX . 6~ _ Z. ~ Q
SUGAR55.656.6 55.6 47.,0 53.0 53.0 55.5 ~7~0 BASE19.2 19.2 19.2 19.2 19.2 19.2 19.2 19.2 N 12.8 1.3 8.8 2.8 6.8 6.8 0.0 2.8 SYRUP
P~srl~ 0.9 0.9 0.9 0.9 0.9 0.9 0.9 0.9 ~IINS
FLAVO~
GLY~ 1.4 1.4 0.0 0.0 0.0 1.4 0.0 CERIN
LIQUI0/ lO.0 20.0 14.0 30.0 20.0 20.0 ~2.9 30.0 RAFTI-LOS~
B~END
APM 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 E~LE 1 Raftilose powder can be added directly to the gum.

A 100 gram portion of Raftilose can be di~solved in 100 grams o~ water at 40~C making a 50%
solution and added to gum.
EXAMPL~: 3 Raftilose syrup at 8û% solids can be added directly to the gum.
EXAMPI,E 4 ~ .
A blend of 100 grams of Rafti}ose and 100 ~rams of water is mixed at 40~C. To this is added 100 grams of glycerin to give a rllixture of 33%
Raftilose, 33%i water and 33% glycerin, and added!
to gum.
E:XAMPLE 5 To 140 grams of Ra~tilsse syrup at 70% solids i5 added 60 grams of glyc~rin to give a 7û% Raf~il 05e ~y~ u~ with 30% glycerin, and added to gum.

W093~12666 PCT/US92/11115 ~o 140 grams of Raftilose syrup of 70% solids is added 60 grams of propylene glycol giving a 70%
Raftilose syrup with 30% propylene glycol ~nd added to gum.
EX~MP~E 7 To 140 grams of Raftilose syrup at 70% solids is added 89 grams of corn syrup and blended, giving a mixture of 61% Raftilose syrup and 39~ corn syrup.
EXAMP~E 8 To a 200 gram quantity of corn syrup is added lOo ~ of glycerin. To this mixtur is added 75 grams of Raftilose and blended at 50~C. This mixture is added to gum.

In the next examples of sugar gum form~lations, oligofructose can be dissolved in water and emulsifiers can be added to the aqueous solution.
Bxample solutions can be prepared by dissolving 15 gra~s o~ oligofructo~e in 70 grams water and a~in~ 15 grams of emulsifiers of various hydrophilic-lipophilic bal~nce gHLB) values to the solution. The mixtures can then be used in the following formulas. (Note: the so1ution of Examp1e 9 does not contain any ~ ifier.) WO 93/12666 PCr/US92/11115 2 1, ~ 6 ~ ~ J
TABI.E 2 EX._9 l~X. 10 EX. 11 EX. 1~ a:X. 13 EX. 1 SUGAE~ 50- 7 50- 7 50- 7 BASE 19~,2 19.2 19.~ 19.2 19.219.2 CORN SYRUP12.8 12.8 12.8 12.8 12.812.8 GLx~.~xll~1.4 1.4 1.4 1.4 1.4 1.4 Ll~k~ ; 9 . 9 9 . 9 9 9 9 9 9 9 9 9 2SONO}IYDRATE
PEPP . FLI~VC)R 0 . 9 0 O 9 0 . 9 ~ ~ 9 ~ ~ 9 ~ ~ 9 APM 0.1 0.1 0.1 0.1 0.1 0.1 BUL~ N~5~t5 . 0 5 . 0 5 . 0 5 . 0 5 1 0 5 . 0 E~fULSIFIER/
WATER
None HLB=2 H~B=4 EILB=6 HLB=9HLB=12 .
EXA~PLE:S 15-20 The same as the~ formulations made in Examples 9-14, respectively ~ except that the f lavor can b~
~aixed together with the aqueous bulk sweetener solutîon and ~emulsi~ied before a~ s the mixt7lre to: the gum~ batch.: ~
The following ~ablas 3 thrsugh 10 giYe e~amples of gum f ormulations that demonstrate f ormllla variations in which oIigofructose, in the form of Pcaftilose (syrup or powder), may be usedO~ Raftiline powder may be used in all of the formulations in the following examples at about half the level indicated ~or Raftilose. For~ulas with high levels of oligo*ructose may also c:ontain aspartame (AP~q), which, is ~;tabilized with oligofructose.
FYA~r1eS 21-2 5 in Table 3 demonstrate the use of oligofructose in low-moisture sugar formulations Fhoving less than ~ % theoretical moisture:

,.

: ~.

WO93/12666 f~ t; ~ ' 3 PCI'/~S92/11115 2 3 - :

TA8I.E 3 EX. 21 EX. 22 E:X. 23EX. 24 EX. 25 SUGAR 57.9 53-9 46.9 23.0 0.0 ~UM E~ASE 19 . 2 19 . 2 19 . 2 19 . 2 . 1~ . 2 SYP~UP6.0 6.0 6.0 6.0 4.0 MONOH'Y-ORATE10 . O lO. O 10 . O lO . O 10 . O
~ACTOSE0.0 0.0 ~-~ 5.0 5.0 GLYOERINb 5 . 0 5 . 0 6 . 9 10 . 7 10. 6 FLAVS:~R 0. 9 O. 9 Q. 9 0-9 ~- 9 .
RAFTILOSE l.O 5.0 }0.0 25.0 50.0 O. 1 ~.~ 0.3 aCorn ~yrup i~ ~v2~ ated to 85% solid~, 15% molElture bGly~erin and syrup may be blended and co-evaps~rated ~ mrl~s 26-30 in Table 4 demonstrate the use of oligofructose in medium moisture sugar formulations having about 2% to about 596 moisture.

TAE~LE 4 EX. 26 }~X. 27 EX. 28 EX. 29 E:X. 30 SUGAR 52.5 ~ 46~,5 40.5 20.0 0.0 GUM BASE 19.2 19.2 19.2 19.2 19.2 CORN
SYRUP~15~0 15~0 14~9 18O3 18~2 r~YTP.~.e~.
I~ONC)HY-- ~
r~RAq~E 10. 0 lO. O 10 ~ O 10. 0 S . O
GI,YCE:P(INb 1. 4 3 . 4 ~ 4 . 46 .. 4 6 . 4 FLP~YOR0 . 9 0 . 9 0 . 9 0 . 9 9 . S
~ETILS~SE l.O 5.0 }0.0 25.0 50.0 APH ~ 0.1 0.2 0.3 ~Corn 13yrup i~ ~v~ ates~ to 85%solids, 159~ moi~ture bGlyc~rin and ~yrup may be bl en~ l and co-evaporated ~2~1~3c~ - 24 -Examples 31-35 in Table ~ demonstrate the use :.
of oligo~ructose in high~moi~ture sugar formulations haYing more khan about 5% moisture.

EXo 31EX. 32EX. 33 EX. 34EX. 35 SU~;AR 50~0 44~0 31~0 20~0 0~0 13 24 ~ 0 24 ~ 0 24 ~ 024 ~ 0 24 ~ 0 CORN
S~RUP 24.0 24.0 24.0 24.4 19.3 GLYCERIN 0.0 2.0 2.9 5.~ 5.4 FLAVOR 1.0 1.0 1.0 1.0 1.0 RAF~ILOSli 1. 05 . O 10 . 0 25 . 050 . O
APM -------- 0.1 0.2 0.3 Ex~mples 36-40 in Table 6 ~nd Examples 41-50 in T~bles 7 and ~ demonstrate the use of oligofructose in low~ and high-moisture gums that are sugar-free.
Low- moi~ture g~ms have less than abou~ 2~ moisture~
and high~moisture gums have gr~ater tha~ 2% moisture.
~ABLE 6 }3X~ 36 EX. 37 EX. 38 EX. 39 E:X. 40 BASE 25.525.5 25.5 25.5 25.5 SOlRt~;i[ .~L 50 0 0 46 . 0 41. 026 . 0 O . O
~NNITOL 12.012.0 12.0 12.0 1300 ~LYC~SRIN 10 . O 9 . 9 9 . 89 . 7 9 . 6 P~VOR 1.5 1.5 1.5 1.5 1. 5 RAFTILOSE l,O 5.0 10.0 2500 SO.O :
APM -- 0.1 0.2 0.3 0.~

WO 93/12666 f~ . 2 ifi I ,~ 3 P~/US92/1~1115 ; .
TABI.E 7 I;!SX. 41 ~X. 42 EX. 43 ~X.44 F,X. 45 : . :
BASE 25 . 5 25 . 5 25 . 5 25 . 5 25. 5 ~::
SORBlTOL 50 . 0 46 . 0 39 . 0 23 . 0 . 0. 0 ::
SORBTq~OL 10.0 10.0 10.0 10.0 11.0 I-IQU~D* :
MANNIq~O~ 10 . 0 10. 0 10 . 0 10 . 0 5 . 0 ~:
GLYC3:RIN 2.0 1.9 3~8 4.7 6.6 FI~VOR 1.5 1.5 1.5 1.5 1.5 }lAF~ILOSE 1. 0 5 . 0 10 . 0 25 . 0 50 . O
0. 1 0 . 2 0 . 3 0. 4 f Sorbitol liquid corltains 7096 sorbitol, 30~6 water RX . 46gX . 47: EX . 48EX . 49 ~:X ~ 50 BASB 25.5 25.5 2~.5 25.5 25.5 SORBlTOL 50.0 46.0 41.0 26.0 0.0 HS~ ~ur~ 10 . 0 10 . O 10 . 0 10 . 0 10. 0 IgANNITO~ 8 . 0 7 . g 7 . ~ 7 . 7 8 . 6 C:I.YC:ERIN* *4 . 0 4 . O ~ 4 . 0 4 . 0 4 . O
E~VOR 1. 5 ~ 1. 5 1.5 1.5 1.5 ~?TILOS13 1.0 5.0 10.0 25.0 50.0 0.1 0.2 0.3 0.4 * Lyc:asin brand hydLog~nated ~t~rch hydrolyzate syrup ~* GLycerin a~d 8SH ~yrup may b~ blended or co-evaporated Table 9 shows ~;ugar chewing gum formulations that ~an be ~aade with oligofructose and various other types o~ sugars.

:: ' WO 93/12666 P~/US92/11115 rJ C~

~X. 51 EX. 52EX. 53 EX. 54 EX. 55EX. 56 G~M BASE: 19.2 19.2 lg.2 19.2 19.219.2 SU~ 44.4 21.2 39.~ 16.2 29.4 16.2 ~;LYOERIN1.4 4.4 1.4 4.4 1.4 4.4 CORN SYRUP 14.0 14.0 14.0 14.0 14.0 14.0 r~ . 5.0 5.0 - - 10.0 5.0 ~ACTOSR5 . 0 5 . 0 10 . 0 10. 0 ~u~i~O~5.0 5.0 10.0 10.0 10.0 5.0 lNV~n.~ SUGA~ 10 . 0 io . o OSE
CORN SYRUP
SC~I.IDS
P~3P . FI.AYOR0 . 9 0 . 9 0 . 90 ~ 9 ~ ~ 9 ~ ~ 9 RAF~II,OSE 5.0 25.0 5.0 25.0 5.0 25.0 APM 0.1 0.3 0.1 0.3 0.1 0.3 EX. 57 EX. 58 EX. 59 EX. 60EX. 61EX. 62 GU~ B~;E 19.2 19.2 19.2 19.2 19.2 19~
~u~ r: 29 . 4 16 . 2 29 . 4 16 . 237 . 419 . 2 G~XCERI~l 1.4 4.4 1.4 4.4 1.4 4.4 C:ORN SY~R~P 14.0 14.O i~.0 14.0 1}.0 11.O
OS~ 10 . 0 5 . 0 1~ . 0 5 . 010 . 05 . 0 0S~
~u~ bS~i10 . 0 5 . 0 10. 0 5 . 05 . 0 5 . 0 I,.v~
SU~:aR 10. 0 10 . 0 - - 5 . 0 5 . 0 . ~ ~, NALTOSE - - 10 . 0 10 . 0 CORN SrRUP
r~s - -- -- s.o s.
~r~
PLA~OR 0.9 0.9 0.9 0.9 0.9 0.9 RAD TILt3SE 5 . 0 2 5 . 0 5 . 02 5 . 05 ~ 0 2 5 ~ t) APM 0.1 0.3 0.1 0.3 0.1 0.3 Any of the sugars may be combined with oligo~Eructose and co-dried to f orm unique combinations such as:

W093/12666 ~. 2 ~ 1 ~. 3 PCT/USg~/l 11 15 ~

- 27 - ~ :

EXAMPLE 63 :: :
Dextrose and Ra~ilnse can b~ di solved in water ::
in a 2:1 ratio of dextrose:Ra~tilo~e and co-dried or co-precipitated and used in the ~ormulas in Table 9.

~;!~pT~! 64 Raftilose and sucrose can be ~ lved in water in a 1:1 ratîo and co-dried or co-precipita~ed and used in the formulas in Table 9.

Raftilose, sucrose and dextrose can be dissolved in water in a 1:1:1 ratio and co dried or co-precipitated and used in the formulas in Table 9 ~XAMPLE 6 Raftilose, sucrose, dextrose and fructose can be di solv~d in water at 25% of each ingredient and ~ d, and used in the for~ulas in Table 9.
EX~MPLE 67 Raftilose, dçxtrose, fructose and lact~ e can be :dissolved in water at 2~ of each ingredient and :~
co-drisd, and used in the formulas i~ Table Raftilose, dextrose, maltose and corn ~y u~ solids can be dissolved in water at 25~ of each illyL ~dient and co~dried, and used in the ~ormulas ;
in Table 9.
EXA~P~E 69 Raftiloset sucrose, dexLl~se, maltose and fructose can be ~ ol~ed in water at 2Q~ of each ~ dient and co-dried, and used in the formulas i~ Table 9.
Multiple combinations of oligofructose with other sugars can be made in solution to form liquid '~
concentrates that do not need to be co-dried, such as~

WO 93~126~6 ~r/US92/l 1 1 15 fi ~ !~ 3 2 8 EXAI~PLE: 7 0 Raftilose, corn syrup and glycerin can be dissolved in water a~ a ratio of 1:1: 1, evaporated to a thick ~yrup and u~ed in the f ormula~ in Table 9.
pT.F~ 7 1 Raftilose, dex~L~~~, fructose and in~ert syrup may be dissolved in water at 25% of each ingredient and evaporated to a thiclc syrup and used in the f ormulas in Table 9 O
~lPL: 3 7 2 Raftilose 7 dextrose, maltose and cs~rn syrup solids may be di~;solved in water at 25 % of eac:h component and evaporated to a thick syrup and used in the f ormulas in Table 9 .
EXAMPI.E 7 3 Glycerin is added to Example 71 at a ratio of 4 :1 ~ u~ to glycerin and evaporated to a thick syrup, and used in the f ormulas in Table 9 . ~ :
: EX~PI.~ 7 4 ~:
Glycerin is ~ed to Exa~ple 72 at a ratio of 2 ~
L1.1~ to glycerin and evaporated to ~ thick syrup, and used in the f ormlllas in Table 9 .
, Table 10 shows chewing gum f c~rmulations that are iEree of sugar. Th~e formulations can us~ a wide variety of other non-~;ugar aldito~s.
-, WO 93/12666 2 1. ~ 7 ~_~ PCI /US92/111 IS

,:
TAB~E 10 . :
EX~ 75 EX.76 15X. 77 EX. 78 E:X. 79 EX~ 80 GUM BA~;E25.5 25.5 25.5 25.5 25.525.5 GI.YCERIN 1.9 ~.7 1.9 3.7 1.9 . 4.7 SORBITOI. 44 . 0 12 . 034 . 0 7 . 028 . O
2gANNITOL - 10. 010. 0 10 . 010 . 0 3 . 0 .
SORBITOL
LIQUID17 . 017 . 0 - - - -~YC~SI~ - - 17 . 012 . 0 8 . 010 .
E~SH SYRUP
MALTITOL - - - 10 . O - -X2'LITOL - - - -15 . 0 15 . O
L.ACq~ITOX, - - -PAI~TINIr FLAVOR1.5 1.5 1.5 1.5 1.5 1.5 RAFTII.OSE 10.0 30.0 10.0 30.010.0 40.0 APM 0.1 0.3 0.1 0.3 0.1 0.3 EX. 81 ~X. 82 EX. E13EX. 84 EX~ 85EX. 86 :
~W BA:;E 25.5 25.!5 25.5 25.52~i.,5 2S.5 ':
~LYCE:RIN 7 . 9 7 . 77 . 9 7 . 77 . 7 4 . 7 SORBITOI. 32.0 7~.0 22.0 5.0 5.0 MANNITOL 8 . 0 8 . 0E~ . 0 SOI~~ L
LIQUID5 . 0 - -- - -- _ ~C:ASI~ - 5.0 5.0 5.0 10.010.G - :~
~S~I SYRUP -:
I~LTITOL - 5 . 0 XYLITOL ;- - 15 . O
I~CTITOL 10 . 0 10. 010. 0 - - -PAI aT~NIT - - 10. 0 10 ~ 025 . 0 18 . 0 EIAYOR1.5 1.5 1.5 1.5 1.5 1.5 RAFq~ILC)SE:10.0 30.9 10.0 30.025.0 40.0 APM 0.1 0.3 0.1 0.3 0.3 0.3 ', W093~12666 PCT/V~2/11115 ~sl 26 ll~3 - 3~ ~

Any o~ the aldltols ca~ be combined with oligofruetose and co-dried to ~orm unique combinations, such as:
E~AMP~E 87 Raftilose and sorbitol can be dissolved in water in a ratio of 2:1 sorbitol:Raftilose and co-dried and used in formulas in Table 10.
EXAMP~E 88 Raftilose, sorbitol and mannitol can b~ dissQlved in water at a ratio o~ 1:1:1, co-dried, and used in appropriate formulas in Table 10.
EXAMPLE 89 ~:
Raftilo e, mannitol and xylitol can be dissolved ~ :
in water at a ratio of 1:1:1, co-dried, and used in appropriate formulas in Table 10.
EXAMPLE 90 :
Raftilose, sorbi~ol and lactitol can be dissolved in water at a ratio of 1:~:1, co-dried, and used ~:
in appropriate formulas in Table 10. :~

Raftilose, palatinit and sorbitol can be dissolved -in water at a ratio of 1:1:1, co-dried, and used ~;
in appropriate formulas in Table 10.
~X~MPLE 92 Raftilose and palatinit can be dissolved in water at a ratio of 1:1, co-dried, and used in a~L~iate formulas in Table 10.
E~A~P~ g3 :~
Raftilose, sorbitol, maltitol and xylitol may be :~
blended at 25~ of each ingredient and dissolved ln water, co-dri~d, and used in appropriate formulas in Table 10.
~ ultiple combinations of oligofructose with the various alditols can be made in solution to form liquid concentrates that do not need ~o be co dried, such as:

W093/12666 ~1. 2 ~ ~ 3 P~T/VS92/11115 ... . :

Raftilose, sorbitol, maltitol and Lycasin brand ~-HSH syrup may be dissolved in water at 25% of each ingredient, evaporated ~o a thick ~yL~ and used i~ the appropriate formulas in Table 10.
~MPLE 95 Raftilose, xylitol, sorbitol and Lycasin brand HSH
syrup can be ~ lved in water at 25~ of each ingr~dient, e~o~ated to a thick syrup and used in the formula~ in Table 10.
E~AMP~E 96 Raftilose, sorbitol, lactitol and Lycasin brand HSH syrup can be dissolved in water at 25% o~ each ingredient, evaporated to a thick syrup and used in the formulas in Table 10.

Ra~tilose, Lycasin brand HSH syrup and glycerin can be dissol~ed in water at a ratio o~
ev~porated to a thick ~yrup and used in the formulas in Table ~0.

Glycerin is add~d to ~Y~le 94 at a ratio of 4:1 :
syrup to glycerin, evaporated to a thick syrup and used in formulas in Table 10.
EX~MPLE 99 Glycerin i~ P~ ~o Example 95 at a ratio of 4~
y~u~ to glycerin, evaporated to a thick syrup and u ed in the fo ~ in Table 10.
E ~ ~E 100 Glycerin is added to Example 96 at a ratio of 4:1 syrup to glycerin, evaporated to a thick syrup an~
used in formulas in Table 10.
Other high-inten~ity sweeteners such as acesu}fame R, or the salts of acesul~ame, cyclamate and its ~alts, saccharin and its salts, alitame, sucralose, thaumatin, monellin, dihy~chalcones, stevioside, glycyrrhizi~ and combinations thereof may be used in W093/12666 PCT/~S92/1~1~5 2~2~ 3 32 ~

any of the ~Y~mrles listed in Tables 3, 4, 5, 6, 7, 8, 9 and 10. Since oligofructose has less sweetne~s than ~ome o~ the sugars used in sugar gum, and som~ of the alditol~ in sugar-free gum, a high-intensity sweetener may be need to obtain the proper level of sweetness. ~;
High-intensity sweeteners may also be modified to control their release in chewing gum ~ormulations co~taining oligofructose. This can be controlled by various method~ of encap~ulation, agglomeration, absorption r or a combination of methods to obtain either a fast or slow release o~ the sweetener. Sweetener combinations, some of which may be synergistic, may also be included in the gum formulations containing oligofructose. Oligofructose may al60 be used to encapsulate, agglomerate, absorb or entrap any high intensi~y sweetener to control its release.
The following examples show the use of high-intensi~y sweeteners in chewing gum formulations with ~:
oligofructose.
E~MP~ lOl , Alitame at a level of 0.03% may be added to any ofthe formulas in Tables 3 through 10 by replacing 0.03% of the Ra~tilose.
~XAMP~ 102 5ucralose at a level of 0.07% may be added to any o~ the formulas in Table~ 3 throu~h 10 by r~placing 0.07% of the Raftilose.

Thaumatin at a level of 0.02% may be added to any of the formulas in Table 3 through 10 by replacing 0.02% of the Raftilose.
~X~PLE 104 Gly~.Lhi~in at a level of 0.4% may be added to any o~ the formulas in Tables 3 through 10 by r~placiny 0.4% of the Raftilose.

WO93/12666 ~ 6 1 ~ 3 PCT/US92/1lll5 High-intensity sweeteners may also be ~ombined with other high-inten~ity sweeteners, with or without,encapsula~ion, agglomeration or absorption, and used in chewing gums o~ the present invention.
Examples are: :
EXA~PLE 105 Aspartame and acesulfame K at a 1:1 ratio may be ~dded to any of the formulas in Tabl~s 3 through 10 at a level of 0.15% by replacing 0.15% of the Raftilose.
EX~MPLE 106 Aspartame and alitame at a ratio of 9:1 aspartame:
alitame may be added t~ any of the formulas in Tables 3 throu~h 10 at a l~vel of 0.1% by replacing 0.1~ of the Raftilose.
~XAMP~ 107 ~spartame and thaumatin at a ratio of 9:1 aspartame:~hauma~in can be added to any of the formulas in Tables 3 through 10 at a level of 0.1% ~ -by replacing 0.1% of the Raftilose.
E~AMPLE 108 Sucralose and alit~me in a ratio of 3:1 sucralose:
~~ alitame can be added to any of the formulas in Tables 3 through~10 a~ a level of 0.05% by replacing 0.05% of the Raftilose.
EXA~PLE 1ag Alitame and glycyrrhizin in a ratio of 1:12 alitame:glycyrrhizin can be added to any of the formulas in Tabl~s 3 through lO at a level of 0.1%
by replacing 0,1% of the Raftilose.
~XA~PLE 110 Aspartame and glycyrrhizin in a ratio of 1:14 a~partame:glycyrrhizin can be added to any of the ~ormulas in Tables 3 through 10 at a level of 0O3%
by replacing 0.3% of the Raftilose.
As discussed ab~ve, the various types of oli~ofructose ingredients that are available are -~
, .

WO 93/12666 PCr~US92/11115 . ........... . ~

Raftilose 30, 60, 85, and 95 clear syrup and 95 powder.
Raftiline is available in powder form. These materials may be used as the exclusive sweetener in a variety of chewi~ag gum f ormulations, as in Tables 11 and 12 . The formulas with oligofruc:tose and APM will show improved APM stability .
TAB~E 1 1 EX~ 111EX. 112 EX. 113EX. 114EX. 115 GUM BAS~319.2 25.5 25.5 25.5.40.0 G~YCERIN 4 . 0 4 . 0 7 . 0 7 . 07 . 0 R~FTILOSE
9S PO~DE~55.8 49.0 46.0 46.0 30.5 RAFTILOSE
95 SY~RUP10.0 15.0 5.0 - 10.0 RAFq~ILOSE
60 SYi~UP~ 10-0 ~.0 15.0 2040 10.0 FLAVOR 1.0 1.5 1.5 1.,5 2.5 Raftilose 9~ powder, Raftilose 95 syrup and Raftilose 60 syrup may also be prebl~nded with glycerin and ca~Yaporated to reduce moisture.
1~ABI.E 12 EX. 116 EX. 117 EX. 118 EX. 119 EX. 120 EX. 121 GU~ BASE 25.5 25.5 25.5 25.550.0 70.0 GLYC15R:CN2 . 0 7 . 07 . 0 15 . 02 . 01. 0 ~FTII,OSl~
95 POWDE:R 51.0 56.0 46.043.0 35.5 20.0 RI~FTILOSE
~5 SYRUP20.0 10.0 5.0 ~ .0 4.0 RAFTILOSE
60 SYRUP -- . 15 . 0 15 . 0 -- 2 . 0 FLAVO~ 1.5 1.5 1.5 1.5 2.5 3.0 The formulations in Tables 11 and 12 do nc: t contain other sugars or alditols . q~hese fo~ulations will give unique texture and f lavor attributes . The~e f ormulations may also contain high- ::
intensity, artif icial sweeteners, from ~bout 0 . 02% to '~'" .

, ., . .. ~ , . ~ ~ . .

WOg3/1~6~6 PCT/US9~/11115 - 35 ~

about 0.1% for ~weeteners like alitame, thaumatin and dihydrochalcones, and ~rom about O.1% to about O.3% for sw~eteners like aspartame, sucralose, acesulfame and ~acsharin. The formulations in Tables 11 and 12, without the o~her types of sugars an~ alditols, will also have go~d ~on-carioyenic and low caloric ~:
properties. :
Oligofruc~ose may also be codried with high intensity, artifi~ial ~weeteners by spray drying, fluid bed coating, spray congealing or agglomeration, :.-and used in the formulations in Tables 11 and 12 at active levels of the various high intensity sweeteners noted above.
EX~MPLES 122-12S
The following gum ~ormulations were made:
EX~ 122EX. 123 EX. 124 EX.
~ ' ', 27.0 27.0 27.0 27.0 SORBI~OL 40.2 38.7 32.5 20.9 PL~N23ITOL 12 ~ 0 11. 5 9 . 7 6 . 3 G~YOEP~IN 8.1 8.1 8.1 8.1 SORBITO~
LIQUID 11. 0 11. 0 11. 0 11. 0 ~r~
JOR 1.3 1.3 1.3 1~ 3 C:OLOR 0 .1 ~ .1 0 .1 (:1.1 AP2l 0,3 0.3 t~.3 0'3 R~FTILOSE
95 E'O~Di~R 0 2.0 10.0 25.0 These formulas were made in a conventional lab mixer in a conventio~al manner on a }ab scale and formed into square pellets. Samples of each formula wsre placed in 5iX se~led pouches and stor~d at 85~F
~or 0, 1, 2, 4, 6 and 8 weeks. Samples were then removed and analyzed for APM t~ determine degradation.
The test r~sults are shown in Figure 1. As shown, WO 93/12666 PCI~/USg2/11115 3 ~ ~.i 61~3 - 36 - ~ ~
after eight weeks of storage at 85~F, at levelc of 10%
or greater of oligofructose, there was a significant increase in the stability of APM. Even at 2%
oligofructose (Example 1~3), there was over a 10%
inc:rease in the amount of ~PM remaining after eight weeks c: f storage compared to the sample with no oligofructose (~ rnrle 122 ) .
I :XAI~LES 12 6-l3 2 The following gum formulations were made:
E~X. 126E~X. 127 EX ~ X. 129EX. 130X. 131EX. 132 BASE 24.7 24.7 24.7 24.7 24.7 24.7 24.7 SORB}l OL50.0 50.0 45.0 35.0 10.0 35.0 10.0 MANNITOL 9.4 7.0 9.4 9.4 9.4 7.0 7.0 GLYOERIN 2.0 2.0 2.0 2.0 2.0 2.0 2.0 LECIT}IIN0.2 0.2 0.2 0.2 0.2 0.2 0.2 PEPPERMINT 1.4 1.4 1.4 1.4 lA 1.4 1.4 FIAVOR
APM 03 0~ 03 Q3 03 Q3 0.3 LYS:ASIN - 14A - - - 14A 14.4 SC)RB~I'OL 12.0 - ~2.0 12.0 12.0 - -RAFllLOSe 95 - - S.O 15.0 40.0 lS.O 4~.0 ~ POWDER

These f ormulas were mzde in a conventional lab mixer in a-conventional manner and formed into square pellets . Samples of each f o~ula were placed in ~;ix -~ealed pouches and stored at 85~F for 0, l, 2, 4, 6 and 8 weeks~ Samples were then removed and analy~ed ~ .
~or APlq to determine degradation . The test r sults f or Examples 126, 128, 129 and 130 are shown in Figure 2 for gum m~de with sorbitol liquid,' and the test resul~s for Exampl~s 127, 131 and 132 are shown in Figure 3 for gum made with Lycasin brand HSH syrup. Results show that in both types of formulations, using 15% or more oligol~ruc:tose improves APM stability significantly as compared to when an oligofructose material is not used or used at a lPvel o~ only 596. As seen in both ~igures 2 and 3, after eight weeks of storage at 85~F, there W093/12666 ~I.;f ~ PCT/US92/~l115 was more than a 5% decrease, in fact over a 20% .:
d~crease~ in the amount of aspartame that decomposed in :-the gum formulas that included 15% or more oligo~ructose. Also~ Examples 130 and 132 produced a gu~ composition in which the oligofructose were e~fective such that after eight weeks of storage~ over 80% of the unencapsulated aspartame originally formulated in the gum composition remained undecomposed. :

The following sugar gum center formulation was made:
%

Base 24.8 Sugar 52.0 Corn Syrup 22.4 P~ppermint Flavor0.8 This foxmulation was made in a 25 gallon stAn~rd gum mixer and sheeted as rectangular pellets for coating tests.
Two sugar solutions were prepared for use in Goating tests. They are:
A) 750 grams sugar B) 650 grams sugar 250 grams water 350 grams water 30 gra~s Raftilose 95 powder ~;

In a 12 inch lab coating pan, 1,000 grams of the above centers were coated with Solution A up to a level of 2~% coating~ then coating continued with Solution B
until a 33% coating was achieved. As coating prog~essed, ten pieces were weighed to determine the coating weight increase to 20%, then 33%. During the ~oating process, Solution A was tacky like other types o~ coatings which contain gum arabic, maltodextrins or modified 5tarches, but it is anticipated that Raftilose will give good shelf life protection. The final coated WO93/1266b PCT/U592/11115 2 ~ 3~. tJ~ 3 - 38 =

product had a hard, crunchy sh~ll that was white in color. The flavor had a crea~y character comparable to a typical ~ugar-co~ted pellet gum.
~X~MPLES 134-137 The following gum formulations were made:
EX. 134 EX. 135 EX. 136 EX. 137 B~SE 24.7 24.7 24.7 24.7 SO~BITOL 35.0 35.0 35.0 35.0 MA~llOL 9.4 9-4 9-4 - 9 4 GLYCERIN 2.0 5.0 8.0 ll.0 LE~ 0.2 0.2 0~2 0.2 PEPPERMINT 104 1.4 1.4 l~4 FLAVOR
APM 0.3 0.3 0.3 0.3 SORBI~O~ LIQUID 12.0 900 6~0 3.0 RAFTILO5E 95 15.0 15.0 lSo O 15 - These for~ulas were made in a conventional lab mixer in a conventional manner and formed into s~uar~ pellets~ Samplès o~ each formula were p~ce~ in six sealed pouches and stored at ~5~F for 0~ l, 2, 4, 6 - -and 8 w~eks. Sa~ples were then removed and analyzed for ~P~ to determin~ degradation. The test results, shown in Figure 4, demonstrate:that at 15%
oligofructoset all of the ~ormulas had fairly good ~:
asp~rtame stability, with over 60% of the original aspartame still available:after eight weeks of storage. ~:
~s an aside, the results al o demonstra~e how reduced levels of sorbitol liquid, nd consequentially reduced : -:
level~ of water, gives further improved stability of . ~.
APM. ~
E~AMPLES 138-14l ~ :
A 75% solids solution of Raftilose 95 wa~ prepared ~ ~:
by miYjng 750 gram~ Raftilose 95 with 250 grams water ;;
and used in the fo11Owing gum iormulations: ~

- - ~

., .
:~:

WO93/12666 2 ~ 2 fi ~ 3 PCl/US92/11115 . . .

EX. i38 EX. l39EX. 140EX. 141 BASE l9 . 7 l9 . 7 l9 . 7 l9 . 7 SUCROSE 54 . 7 54 . 7 54 ~ 7 54 ~ 7 DEXTRO~;E 9 . 9 9 . ~ 9 . 9 9 . 9 ~ONOHYDRATE
GLY~l;~T~ 1. 3 l . 3 1. 3 39 DE CORN SYRUP,13.3 - 6.7 13.3 85% SOLIDS
dIINT 0. 9 ~- 9 ~~ 9 ~ ~ 9 FI,AVOR
HYDROXYI~TED 0. 2 O. 20. 2 0 . 2 LE~
RAFTILOSE SYRUP - 13 . 3 6 . 6 l. 3 ~rhese f ormulas were made in a conventional -lab mixer in a e::onventiorlal ~manner and formed into sticks . Sa~ples o~ each f ormula were placeel in relativ~ humidity c:hambers at 75~F arld 3U% and 80% ~.H.
and t:~e weight change me~ured f or 0, 1, 3, 5, 8, and lC days . The tes~ rasults, shown in Figur~s 5 ( 3 09 R.~I. ) atld 6 (80% R~,H. ), appear to be similar to test ~re~ults e~ ted ~or similar gum f ormulations made with a corn ~yr lly of equiYalent moi~l:ure content. The two ~;ets of f ormulatio~as would a~so be expected to have the .
sam~ humectal t properties.

d_ ,~ 3 EXAMPI,ES 14 2--14 5 : -The following gum formulations were made:
EX. 142EX. 143 EX. l44 EX. 145 BASE 24 . 424 . 4 24 . 4 ~24 . 4 SORBITOL ~0.l 37.6 25.1 12. 6 MANNl~lOL ~3.0 8.0 8.0 8.0 G~YCERIN 6,. 36. 3 6.3 6. 3 COEYAPORATED ~SH 9 . l9. l 9 .1 9. l SYRlrP AND
GLYCERIN*
PEPPERMINT 1. 61~ 6 1. 6 1. 6 FLAVOR
LE~ 0. 20. 2 0. 2 0. 2 COLOR 0.050.05 0.05 0.05 1~% SALT SQLUTION O . 05 û . 05 0 . 05 O. 05 RAFTILINE -- 12 . S 25 . 0 37 0 S
APM 0. 20. 2 0. 2 0. 2 *Con~inin~ 67.5~6 HSH solids, 25% glycerin and 7 . 596 water.
These formula~; were made in a con~entional lab laixer in a conventional manner and formed into ~ -stick Samples of each formula were placed in r lativ~ hu~idity chambers at 75~F and 30% and 80% R.H.
and the weigh hange measured f or 0 7 l, 2, 4, 7 and 9 days. Tha test results, shown in Figures 7 and 8, show that Raftiline r~ s the moisture loss and moisture -gain of the ~m ~ormulation , improving its shelf li~e . ~ ~:
It should b~ appreciated th~t the compositions and methods of the present inYention are pable of being incorporated in the form of a variety of ~h~Aim~ntS~ only a few of whi h have been illustrated and des ribed above. The invention may be -:
embodied in other forms without departing from its spirit or essential charac~eristic~. The d~scribed embodi~ents are to be considered in all respects only as illustrative and not restrictive, and the scope of ~ -~
the invention is ther~fore indicated by the append d W093/12666 2 ~ ~ fUl~ PCr/US92/11115 claims rather than by the f oregoing description . kll ch~ es which come within the meaning and range of e~ivalency of the claims are to be embraced within their scope.

Claims (28)

WE CLAIM:

1. A chewing gum composition comprising sweetness imparting amounts of unencapsulated aspartame and an effective amount of oligofructose to stabilize said aspartame against decomposition during storage at 85°F for eight weeks whereby at least 5% less aspartame decomposes into non-sweetening derivatives than would have decomposed if the oligofructose were not included in the gum composition.

2. The chewing gum composition of Claim 1 wherein the gum composition comprises at least 10%
oligofructose.

3. The chewing gum composition of Claim 1 wherein the gum composition comprises about 0. 005% to about 1% unencapsulated aspartame.

4. The chewing gum composition of Claim 1 wherein the oligofructose is effective such that after eight weeks of storage at 85°F, over 80% of the unencapsulated aspartame originally formulated in the gum composition remains undecomposed.

5. A chewing gum composition comprising a high-intensity sweetener encapsulated with oligofructose.

6 . A chewing gum composition comprising a flavor encapsulated with oligofructose.

7. The chewing gum composition of any of Claims 1-6 wherein the oligofructose is inulin or an inulin hydrolyzate, and is in the form selected from the group consisting of powdered oligofructose, oligofructose syrup and mixtures thereof.

8. A chewing gum product having a rolling compound thereon, the rolling compound comprising oligofructose.

9. The chewing gum product of Claim 8 wherein the oligofructose comprises from about 0.5% to 100% of the rolling compound.

10. The chewing gum product of Claim 8 wherein the oligofructose comprises from about 0.005% to about 5% of the chewing gum product.

11. A coated chewing gum product comprising a gum pellet coated with a coating comprising oligofructose.

12. The coated chewing gum product of Claim 11 wherein the oligofructose comprises about 0.1% to about 20% of the coating.

13. The coated chewing gum product of claim 11 wherein the coating comprises a hard shell coating.

14. A chewing gum product having a liquid center wherein the liquid center comprises oligofructose.

15. The chewing gum product of any of Claims 8-14 wherein the oligofructose is inulin or an inulin hydrolyzate, and is in the form selected from the group consisting of powdered oligofructose, oligofructose syrup and mixtures thereof.

16. A method of making a coated chewing gum product comprising the steps of:
a) providing a gum pellet;

b) applying a liquid coating syrup to the surface of the gum pellet, the coating syrup comprising oligofructose, and c) solidifying the coating syrup.

17. The method of Claim 16 wherein the coating syrup comprises a solution and the step of solidifying the coating comprises drying the solution.

18. The method of Claim 16 wherein the coating syrup is applied in successive layers, with each layer of syrup being dried before application of an additional layer.

19. The method of Claim 18 wherein a powdered coating is applied after one or more of the syrup layers is applied.

20. The method of Claim 19 wherein the powdered coating comprises oligofructose, maltodextrin, gelatin, cellulose derivative, starch, modified starch, vegetable gum, filler and mixtures thereof.

21. A method of making chewing gum comprising the steps of:
a) co-drying a solution containing oligofructose and another sweetener selected from the group consisting of sugar sweeteners, alditol sweeteners and high-intensity sweeteners, and b) mixing the co-dried oligofructose sweetener with gum base and flavoring agents to produce a gum composition.

22. A method of making chewing gum comprising the steps of:
a) co-evaporating an aqueous solution comprising oligofructose and a plasticizing agent to form a syrup, and b) mixing the syrup with gum base, bulking agents and flavoring agents to produce a gum composition.

23. The method of any of Claims 16-22 wherein the oligofructose is inulin or an inulin hydrolyzate, and is in the form selected from the group consisting of powdered oligofructose, oligofructose syrup and mixtures thereof.

24. The chewing gum composition of Claim 1 wherein the oligofructose is in the form of an aqueous syrup.

25. The method of Claim 16 wherein the product is non-cariogenic.

26. The method of Claim 16 wherein the product is free of polyols.

27. The method of Claim 22 wherein the plasticizing agent is selected from the group consisting of glycerin, propylene glycol and mixtures thereof.

28. A chewing gum composition comprising:
a) about 5% to about 95% gum base;
b) about 0.1% to about 10% of a flavoring agent, c) about 5% to about 90% bulking agent, the bulking agent comprising at least in part oligofructose, and d) sweetening amounts of aspartame.