EP1137343A1 - Kaugummi mit erweiterter geschmacksabgabe sowie verfahren zur herstellung desselben - Google Patents

Kaugummi mit erweiterter geschmacksabgabe sowie verfahren zur herstellung desselben

Info

Publication number
EP1137343A1
EP1137343A1 EP99965175A EP99965175A EP1137343A1 EP 1137343 A1 EP1137343 A1 EP 1137343A1 EP 99965175 A EP99965175 A EP 99965175A EP 99965175 A EP99965175 A EP 99965175A EP 1137343 A1 EP1137343 A1 EP 1137343A1
Authority
EP
European Patent Office
Prior art keywords
flavor
chewing gum
polyvinyl
gum
blend
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP99965175A
Other languages
English (en)
French (fr)
Other versions
EP1137343A4 (de
Inventor
Michael A. Reed
Victor V. Gudas
Kevin B. Broderick
Marc A. Bernicky
Michael J. Greenberg
Philip Mazzone
Philip W. Urnezis
Michael T. Bunczek
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
WM Wrigley Jr Co
Original Assignee
WM Wrigley Jr Co
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by WM Wrigley Jr Co filed Critical WM Wrigley Jr Co
Publication of EP1137343A1 publication Critical patent/EP1137343A1/de
Publication of EP1137343A4 publication Critical patent/EP1137343A4/de
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/08—Chewing gum characterised by the composition containing organic or inorganic compounds of the chewing gum base
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
    • A23L27/74—Fixation, conservation, or encapsulation of flavouring agents with a synthetic polymer matrix or excipient, e.g. vinylic, acrylic polymers

Definitions

  • the present invention relates generally to chewing gum. More specifically, the present invention relates to chewing gum having an extended flavor duration and methods for manufacturing same.
  • chewing gum formulations including a variety of different ingredients. Some of these ingredients add flavor or sweetness to the gum.
  • These flavors and sweeteners are provided in a water soluble portion of the chewing gum.
  • One of the issues in manufacturing and formulating chewing gum is to prolong the release of flavor and sweetness during the chew. It is desirable to extend the flavor and/or sweetness release for the longest possible time.
  • the present invention provides chewing gums having improved release characteristics. For example, pursuant to the present invention, chewing gum having extended flavor release is provided. Additionally, pursuant to the present invention in embodiments, the release of hydrophobic cooling agents and/or sweeteners can be modified. Additionally, methods for producing such chewing gums are also provided.
  • a chewing gum formulation that comprises a water soluble portion and a water insoluble gum base portion.
  • the chewing gum formulation includes a liquid blend of a gum base ingredient and a flavor.
  • the gum base ingredient is a resin chosen from the group consisting of polyvinyl acetate, elastomer plasticizers, terpene resin, or vinyl polymer.
  • the blend comprises a ratio of polyvinyl acetate to flavor of approximately 1 :4 to about 4: 1.
  • the polyvinyl acetate has a molecular weight of approximately 10,000 to about 80,000.
  • the gum base ingredient is a vinyl polymer chosen from the group consisting of: polyvinyl stearate; polyvinyl butyrate; polyvinyl propionate; polyvinyl alkanoates; copolymers of vinylacetate, vinyllaurate, or vinylacetate and vinylalkanoates; and polymers of ethylene-vinyl acetate, butylene-vinylacetate, and other alkenyl-vinylacetates.
  • the flavor is a fruit flavor. In an embodiment, the flavor is a mint flavor. In an embodiment, the flavor is a cinnamon flavor.
  • a flavor blend that can be added to other chewing gum ingredients.
  • a liquid flavor blend comprising a blend of a flavor and a gum base ingredient chosen from the group consisting of polyvinyl acetate, elastomer plasticizers, terpene resins or vinyl polymer.
  • the vinyl polymer is chosen from the group consisting of: polyvinyl stearate; polyvinyl butyrate; polyvinyl propionate; polyvinyl alkanoates; copolymers of vinylacetate, vinyllaurate, or vinylacetate and vinylalkanoates; and polymers of ethylene-vinyl acetate, butylene-vinylacetate, and other alkenyl- vinylacetates.
  • the ratio of gum base ingredient to flavor in the blend is approximately 1 :4 to 4: 1.
  • the flavor is chosen from the group consisting of fruit flavors and mint flavors.
  • the gum base ingredient is polyvinyl acetate having a molecular weight of approximately 50,000 to about 80,000 and the polyvinyl acetate comprises not more than 40% of the blend.
  • the gum base ingredient is polyvinyl acetate having a molecular weight of approximately 10,000 to about 25,000 and the polyvinyl acetate comprises not more than 60% of the blend.
  • the gum base ingredient is polyvinyl acetate and the flavor is a fruit ester.
  • the gum base ingredient is a terpene resin and the flavor is a component of a mint oil.
  • a method for producing chewing gum having an extended flavor duration comprising the steps of: preblending a flavor with a gum base ingredient to form a liquid preblend; and adding the liquid preblend to remaining chewing gum ingredients.
  • the preblend is added to a gum base portion.
  • a method of manufacturing chewing gum in a continuous process is used.
  • an extruder is used to mix the ingredients.
  • a method for producing chewing gum having a modified release of at least one of a hydrophobic cooling agent or sweetener comprising the steps of: preblending a flavor with a gum base ingredient and at least a hydrophobic cooling agent or sweetener to form a liquid preblend; and adding the liquid preblend to remaining chewing gum ingredients.
  • the sweetener is chosen from the group consisting of: acesulfame, alitame, saccharin, cyclamates, glycyrrhizin, dihydrochalcones, perillartine, thaumatin and monellin.
  • the blend includes a hydrophobic cooling agent.
  • Another advantage of the present invention is that it provides an improved method for manufacturing chewing gums.
  • An advantage of the present invention is to provide a method for modifying the release rate of certain ingredients from chewing gum. Additionally, an advantage of the present invention is that it provides a chewing gum product having extended flavor release duration.
  • an advantage of the present invention is that it provides a new method for creating a flavor release system.
  • an advantage of the present invention is to provide a chewing gum having a modified release note of at least a hydrophobic cooling agent or sweetener.
  • an advantage of the present invention is that it provides a liquid based flavor release system.
  • an advantage of the present invention is to provide a system for extending the release rate of flavor from a chewing gum that can be easily incorporated into manufacturing processes for gum base or chewing gum.
  • the present invention provides improved chewing gum formulations and methods of manufacturing same.
  • a chewing gum is provided that has an extended flavor release duration.
  • the extended flavor release duration is achieved by preparing a liquid preblend of at least one base ingredient and a flavor. This liquid preblend is added to the remaining ingredients of the chewing gum formulation.
  • the preblend provides a system which enhances the release rate of the flavor from the chewing gum during the chew.
  • the release rate of other chewing gum ingredients can also be modified.
  • the release rate of hydrophobic cooling agents and sweeteners when added to the inventive preblend may also be modified.
  • the flavor functions as a solvent and is blended with one of several base ingredients.
  • a variety of gum base ingredients can be used in the preblend.
  • Resins such as polyvinyl acetate, terpene resins, and other elastomer plasticizers can be preblended with the flavor. It has also been found that "new" polymer base components may be added to a flavor to create the liquid preblend.
  • These base components include: polyvinylstearate, polyvinylbutyrate, polyvinyl propionate, polyvinyl laurate and other polyvinylalkanoates, ethylene-vinyl acetate, butylene- vinylacetate, and other alkenyl-vinylacetate.
  • the preblend is added to the gum base during the later stages of base manufacturing or just before the addition of the other gum ingredients.
  • the preblend is used in a continuous process for manufacturing chewing gum.
  • the preblend comprises a ratio of base ingredients to flavor of approximately 1 :4 to 4: 1.
  • PVAc can be dissolved directly into a flavor such as cirmamic aldehyde at a ratio of about 1 :4 to about 4:1, preferably the ratio is about 1 :2 to about 2:1, and most preferably about 2:3 or 40% PVAc to 60% flavor, e.g., cirmamic aldehyde. If a high molecular weight PVAc of about 50,000 to 80,000 is used a higher ratio of flavor to PVAc is necessary. Whereas when a lower molecular weight PVAc of about 10,000 to 25,000 is used a lower ratio of flavor to PVAc is necessary.
  • a ratio of 40% PVAc and 60% flavor e.g., cirmamic aldehyde, is most preferable.
  • high ratios of PVAc to flavor such as 2:1 to 3:1, very low molecular weight PVAc from 4,000-10,000 may be used.
  • Chewing gums using high molecular weight PVAc have a tendency to be firmer than gums with low molecular weight PVAc. Also high molecular weight PVAc provides a more viscous mixture than low molecular weight PVAc. However, whether high or low molecular weight PVAc is used, both mixtures will provide chewing gum a longer lasting flavor.
  • PVAc low or medium molecular weight PVAc may be preferred with most types of fruit flavors. PVAc has been found to readily dissolve in fruit esters as well as cirmamic aldehyde. If a fruit flavor contains cinnamic aldehyde, a combination of esters with cinnamic aldehyde may be used to dissolve PVAc to obtain longer lasting flavor.
  • terpene resins are very soluble in fruit esters, specifically acetate esters.
  • a fruit ester and terpene resin liquid blend has been found to extend flavor release. It was found that a combination of fruit esters with orange oil and terpene resin afforded a more favorable flavor release.
  • High and low molecular weight terpene resins can be dissolved in the flavor, e.g., fruit flavor, at ratios of about 1:4 to 4:1 terpene resins to flavor, preferably at ratios of about 1:2 to 2:1 and most preferably at a ratio of 1:1 when acetate esters and orange oil are used. This mixture when added to gum affords a full bodied longer lasting fruit flavor.
  • Terpene resins can also be blended with mint oils as well as various components of mint oils. Terpene resins can be dissolved in mint oils and used in gum to provide a longer flavor duration. Also, terpene resins may be readily dissolved in components of peppermint oil. A menthol/menthone liquid blend will readily dissolve.terpene resins up to about 60% terpene resins to 40% flavor components. Dissolution in flavor components may be preferred in order to provide not only a longer lasting flavor, but afford longer lasting cooling and fresh tastes associated with these components.
  • terpene resins may be premixed with PVAc or terpene resins as a liquid blend. Since PVAc does not dissolve in spearmint oil, terpene resins would be preferred and may be mixed with carvone, the major constituent in spearmint oil. This mixture may then be added to gum to give a high quality long lasting spearmint flavor.
  • a flavor such as methyl salicylate.
  • This ingredient could be used to dissolve PVAc and used in gum to provide longer lasting quality of wintergreen type flavors.
  • PVAc would be preferred as the base ingredient, since other resins like terpene resins would probably not dissolve in methyl salicylate.
  • base components may be added to the flavors and used in gum to give longer lasting flavor duration. These new components can also modify the flavor quality over time.
  • base components include: polyvinylstearate, polyvinylbutyrate, polyvinyl propionate and other polyvinylalkanoates.
  • copolymers of vinylacetate and vinyllaurate or vinylacetate and vinylalkanoates as well as other polymers such as ethylene-vinyl acetate, butylene-vinylacetate, and other alkenyl- vinylacetate may be dissolved in the flavors and added to gum for flavor duration.
  • a copolymer of vinyl acetate and 40% vinyl laurate is a copolymer of vinyl acetate and 40% vinyl laurate.
  • base/flavor preblends Another advantage for using base/flavor preblends is that not only is the flavor released differently, but hydrophobic cooling agents and sweeteners when added to the preblended flavor/base mixture can have a modified release from gum.
  • High intensity sweeteners such as salts of acesulfame, alitame, saccharin, cyclamates, glycyrrhizin, perillartine, dihydrochalcones, thaumatin, and monellin may be added to the preblend.
  • a particularly good sweetener is a lipophillic sweetener called Perillartine. This sweetener is very oil soluble. The sweetener effectively sweetens the later flavor release from the gum.
  • lipophillic cooling agents may be added to the flavor/base mixture preblend.
  • Cooling agents such as substituted p-menthane carboxamides, acyclic carboxamides, methone glycerol ketal, menthyl lactate, menthyl succinate, and 3-1 menthoxypropane- 1,2-diol, when added to the preblend before being added to the gum composition can have an effect on the release of the cooling agent.
  • the chewing gum that can utilize the present invention may be any of a variety of different chewing gums.
  • Chewing gum generally consists of a water insoluble gum base, a water soluble portion, and flavors.
  • the water soluble portion dissipates with a portion of the flavor over a period of time during chewing.
  • the gum base portion is retained in the mouth throughout the chew.
  • the insoluble gum base generally comprises elastomers, resins, fats and oils, softeners, and inorganic fillers.
  • the gum base may or may not include wax.
  • the insoluble gum base can constitute approximately 5 to about 95 percent, by weight, of the chewing gum, more commonly, the gum base comprises 10 to about 50 percent of the gum, and in some preferred embodiments, 20 to about 35 percent, by weight, of the chewing gum.
  • the chewing gum base of the present invention contains about
  • Synthetic elastomers may include, but are not limited to, polyisobutylene with a GPC weight average molecular weight of about 10,000 to about 95,000, isobutylene- isoprene copolymer (butyl elastomer), styrene-butadiene copolymers having styrene- butadiene ratios of about 1:3 to about 3:1, polyvinyl acetate having a GPC weight average molecular weight of about 2,000 to about 90,000, polyisoprene, polyethylene, vinyl acetate- vinyl laurate copolymer having vinyl laurate content of about 5 to about 50 percent by weight of the copolymer, and combinations thereof.
  • Preferred ranges are, for polyisobutylene, 50,000 to 80,000 GPC weight average molecular weight, for styrene-butadiene, 1:1 to 1:3 bound styrene-butadiene, for polyvinyl acetate, 10,000 to 65,000 GPC weight average molecular weight with the higher molecular weight polyvinyl acetates typically used in bubble gum base, and for vinyl acetate- vinyl laurate, vinyl laurate content of 10-45 percent.
  • Natural elastomers may include natural rubber such as smoked or liquid latex and guayule as well as natural gums such as jelutong, lechi caspi, perillo, sorva, massaranduba balata, massaranduba chocolate, nispero, rosindinha, chicle, gutta hang kang, and combinations thereof.
  • the preferred synthetic elastomer and natural elastomer concentrations vary depending on whether the chewing gum in which the base is used is adhesive or conventional, bubble gum or regular gum, as discussed below.
  • Preferred natural elastomers include jelutong, chicle, sorva and massaranduba balata.
  • Elastomer plasticizers may include, but are not limited to, natural rosin esters such as glycerol esters of partially hydrogenated rosin, glycerol esters polymerized rosin, glycerol esters of partially dimerized rosin, glycerol esters of rosin, pentaerythritol esters of partially hydrogenated rosin, methyl and partially hydrogenated methyl esters of rosin, pentaerythritol esters of rosin; synthetics such as terpene resins derived from alpha- pinene, beta-pinene, and/or d-limonene; and any suitable combinations of the foregoing, the preferred elastomer plasticizers will also vary depending on the specific application, and on the type of elastomer which is used.
  • natural rosin esters such as glycerol esters of partially hydrogenated rosin, glycerol esters polymerized rosin, glyce
  • Fillers/texturizers may include magnesium and calcium carbonate, ground limestone, silicate types such as magnesium and aluminum silicate, clay, alumina, talc, titanium oxide, mono-, di- and tri-calcium phosphate, cellulose polymers, such as wood, and combinations thereof.
  • Softeners/emulsifiers may include tallow, hydrogenated tallow, hydrogenated and partially hydrogenated vegetable oils, cocoa butter, glycerol monostearate, glycerol triacetate, lecithin, mono-, di- and triglycerides, acetylated monoglycerides, fatty acids (e.g. stearic, palmitic, oleic and linoleic acids), and combinations thereof.
  • Colorants and whiteners may include FD&C-type dyes and lakes, fruit and vegetable extracts, titanium dioxide, and combinations thereof.
  • the base may or may not include wax.
  • An example of a wax-free gum base is disclosed in U.S. Patent No. 5,286,500, the disclosure of which is incorporated herein by reference.
  • a typical chewing gum composition includes a water soluble bulk portion and one or more flavoring agents.
  • the water soluble portion can include bulk sweeteners, high intensity sweeteners, flavoring agents, softeners, emulsifiers, colors, acidulants, fillers, antioxidants, and other components that provide desired attributes.
  • Softeners are added to the chewing gum in order to optimize the chewability and mouth feel of the gum.
  • the softeners which are also known as plasticizers and plasticizing agents, generally constitute between approximately 0.5 to about 15% by weight of the chewing gum.
  • the softeners may include glycerin, lecithin, and combinations thereof.
  • Aqueous sweetener solutions such as those containing sorbitol, hydrogenated starch hydrolysates, corn syrup and combinations thereof, may also be used as softeners and binding agents in chewing gum.
  • Bulk sweeteners include both sugar and sugarless components. Bulk sweeteners typically constitute 5 to about 95% by weight of the chewing gum, more typically, 20 to 80%) by weight, and more commonly, 30 to 60% by weight of the gum.
  • Sugar sweeteners generally include saccharide-containing components commonly known in the chewing gum art, including, but not limited to, sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, levulose, galactose, corn syrup solids, and the like, alone or in combination.
  • Sugarless sweeteners include, but are not limited to, sugar alcohols such as sorbitol, mannitol, xylitol, hydrogenated starch hydrolysates, maltitol, and the like, alone or in combination.
  • High intensity artificial sweeteners can also be used in combination with the above.
  • Preferred sweeteners include, but are not limited to sucralose, aspartame, salts of acesulfame, alitame, saccharin and its salts, cyclamic acid and its salts, glycyrrhizin, dihydrochalcones, thaumatin, monellin, and the like, alone or in combination.
  • Such techniques as wet granulation, wax granulation, spray drying, spray chilling, fluid bed coating, coacervation, and fiber extension may be used to achieve the desired release characteristics.
  • usage level of the artificial sweetener will vary greatly and will depend on such factors as potency of the sweetener, rate of release, desired sweetness of the product, level and type of flavor used and cost considerations. Thus, the active level of artificial sweetener may vary from 0.02 to about 8%. When carriers used for encapsulation are included, the usage level of the encapsulated sweetener will be proportionately higher. Combinations of sugar and/or sugarless sweeteners may be used in chewing gum. Additionally, the softener may also provide additional sweetness such as with aqueous sugar or alditol solutions. If a low calorie gum is desired, a low caloric bulking agent can be used.
  • Example of low calorie bulking agents include: polydextrose; Raffilose; Raftilin; Fructooligosaccharides (NutraFlora); Palatinose oligosacchardie; Guar Gum Hydrolysate (Sun Fiber); or indigestible dextrin (Fibersol).
  • Other low calorie bulking agents can be used.
  • the flavors pursuant to the present invention are, at least in part, added to the other chewing gum components as a liquid preblend with a base ingredient.
  • Flavor should generally be present in the chewing gum in an amount within the range of about 0.1-15% by weight of the chewing gum, preferably between about 0.2-5% by weight of the chewing gum, mostly preferably between about 0.5-3% by weight of the chewing gum.
  • Flavoring agents may include essential oils, synthetic flavors or mixtures thereof including, but not limited to, oils derived from plants and fruits such as citrus oils, fruit essences, peppermint oil, spearmint oil, other mint oils, clove oil, oil of wintergreen, anise and the like.
  • Artificial flavoring agents and components may also be used in the flavor ingredient of the invention. Natural and artificial flavoring agents may be combined in any sensorially acceptable fashion.
  • Optional ingredients such as colors, emulsif ⁇ ers, pharmaceutical agents and additional flavoring agents may also be included in chewing gum.
  • the present invention can be used with a variety of processes for manufacturing chewing gum. Included are conventional processes as described below as well as continuous processes for gum mixing or base and gum mixing. Continuous processes are described in the Examples.
  • Chewing gum is generally manufactured by sequentially adding the various chewing gum ingredients to commercially available mixers known in the art. After the ingredients have been thoroughly mixed, the chewing gum mass is discharged from the mixer and shaped into the desired form, such as by rolling into sheets and cutting into sticks, extruding into chunks, or casting into pellets. Generally, the ingredients are mixed by first melting the gum base and adding it to the running mixer. The gum base may alternatively be melted in the mixer. Color and emulsifiers can be added at this time.
  • a chewing gum softener such as glycerin can be added next along with part of the bulk portion. Further parts of the bulk portion may then be added to the mixer.
  • Flavoring agents are typically added with the final part of the bulk portion. The entire mixing process typically takes from five to fifteen minutes, although longer mixing times are sometimes required.
  • Examples 1-4 were prepared by first making the cinnamic aldehyde blend and premixing it with the base in a separate mixer prior to making gum. Bench level screening found the medium molecular weight PVAc and high molecular weight PVAc blends to have superior duration and minimal texture impact upon the finished product. Low molecular weight PVAc and GEHR provided some extension but tended to have too strong of an initial release. Medium molecular weight PVAc:CA blend was preferred since the higher molecular weight PVAc:CA blend was more difficult to make and was significantly higher in viscosity.
  • Comparison B was run with cinnamic aldehyde added neat. There was no improvement in duration with an unacceptably strong early heat level.
  • flavor/base ingredient blend can be added to gum base in gum in a conventional mixing process as in Examples 1-4, it is most preferred the blends in a continuous base and gum mixing process. Continuous base and gum mixing processes are described in U.S. Patents Nos. 5,543,160 and 5,612,017.
  • EXAMPLE 5 A cinnamon flavored sugar gum process is described in Example Nos. 1-4 in U.S. Patent No. 5,612,071 and is used to make the following formulation for base and gum.
  • polymers 1 and 2 are preblended with some calcium carbonate and some of rosin 3 and 4 in the first zone of the mixer. In the next mixer zone, the remainder of the rosins, PVAc, and the remainder of calcium carbonate is added.
  • the fat/oil mixture as formulated in U.S. Patent No. 5,612,071 is added at the third zone along with the PVAc/cinnamic aldehyde liquid blend as described in the gum formula below:
  • the glycerin and triacetin were added in zone 4 and the other remaining ingredients in zone 5 as described in U.S. Patent No. 5,543,160.
  • the gum formulation had an improved longer lasting full bodied flavor compared to the same formula made without preblending esters and orange oil with terpene resins.
  • EXAMPLE NO- 7 A peppermint flavored sugar chewing gum was made by a continuous process as disclosed in Example 5 of U.S. Patent No. 5,543,160 according to the following base and gum formulations.
  • Materials 1 and 2 were preblended with some of the calcium carbonate and added in zone 1. In zone 2, materials 4 and 5 with the remaining calcium carbonate were added.
  • the sugar, glycerin, high intensity sweetener blend, and the preblend of syrup and salt solution were added in zone 5 along with the flavor being added last.
  • the example gave a chewing gum that had a cool, refieshing long lasting flavor compared to a gum formula that did not have the resin/flavor ingredients preblended.
  • Example 8 was a comparison example that contained 0.9% peppermint flavor.
  • Example 9 was an experimental example that contained a 1:1 liquid mixture of polyvinylstearate:peppermint flavor.
  • Example 10 was an experimental example that contained a 1 :3 liquid mixture of a vinyl acetate-vinyl laurate copolymer ⁇ eppermint flavor.
  • Example 11 contained a 1:1 liquid mixture of very low MW PVAc:peppermint flavor. Very low MW PVAc has a molecular weight of 4000 to about 10,000.
  • Blend A was a preblend of 25% of the copolymer and 75% peppermint flavor.
  • Blend B was a preblend of 22.7% copolymer, 67.9% peppermint flavor, and 9.4% a cooling agent N-2,3-trimethyl-2-isopropyl butanamide.
  • Blend C was a preblend of 23.9% copolymer, 73.2% peppermint flavor, and 2.9% Perillartine sweetener.
  • Blend D was a preblend of 22.4% copolymer, 72.4% peppermint flavor, 2.9% Perillartine sweetener, and 2.3% of N-2,3-trimethyl-2-isopropyl butauamide
  • Blend E was added to the composition.
  • Blend E was a preblend of 59.7% cooling agent, 24.1% methylbutyraldehyde, and 16.2% of very low molecular weight PVAc.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Confectionery (AREA)
EP99965175A 1998-12-11 1999-12-08 Kaugummi mit erweiterter geschmacksabgabe sowie verfahren zur herstellung desselben Withdrawn EP1137343A4 (de)

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
US350576 1994-12-07
US11192098P 1998-12-11 1998-12-11
US35057699A 1999-07-09 1999-07-09
PCT/US1999/029134 WO2000033664A1 (en) 1998-12-11 1999-12-08 Chewing gum having extended flavor duration and methods for making same
US111920P 2008-11-06

Publications (2)

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EP1137343A1 true EP1137343A1 (de) 2001-10-04
EP1137343A4 EP1137343A4 (de) 2005-09-21

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AU (1) AU3114800A (de)
CA (1) CA2352668C (de)
WO (1) WO2000033664A1 (de)

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WO2017105634A1 (en) * 2015-12-18 2017-06-22 Intercontinental Great Brands Llc Chewing gum compositions having controlled release of cooling agents and methods of manufacture

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US4992280A (en) * 1989-12-18 1991-02-12 Columbia Laboratories, Inc. Sustained flavorant release composition, method for making same and chewable structure incorporating same
EP0413539A2 (de) * 1989-08-14 1991-02-20 Warner-Lambert Company Aroma freisetzendes System und seine Zubereitung
WO1992002145A1 (en) * 1990-08-09 1992-02-20 Warner-Lambert Company Flavor delivery system with improved release and method of preparation
US5236721A (en) * 1992-02-12 1993-08-17 Columbia Laboratories, Inc. Sustained flavorant release composition, chewable structure incorporating same and method for making same

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WO2000033664A1 (en) 2000-06-15
CA2352668C (en) 2006-05-23
AU3114800A (en) 2000-06-26
EP1137343A4 (de) 2005-09-21
CA2352668A1 (en) 2000-06-15

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