EP1919294A2 - Gomme a macher a coeur fourre, comprenant une couche barriere - Google Patents

Gomme a macher a coeur fourre, comprenant une couche barriere

Info

Publication number
EP1919294A2
EP1919294A2 EP06770325A EP06770325A EP1919294A2 EP 1919294 A2 EP1919294 A2 EP 1919294A2 EP 06770325 A EP06770325 A EP 06770325A EP 06770325 A EP06770325 A EP 06770325A EP 1919294 A2 EP1919294 A2 EP 1919294A2
Authority
EP
European Patent Office
Prior art keywords
gum
liquid
region
composition
gum composition
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Withdrawn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
EP06770325A
Other languages
German (de)
English (en)
Other versions
EP1919294A4 (fr
Inventor
Bharat Jani
Kishor Kabse
Navroz Boghani
Petros Gebreselassie
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.)
Intercontinental Great Brands LLC
Original Assignee
Cadbury Adams USA LLC
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
Priority claimed from US11/210,954 external-priority patent/US20060045934A1/en
Application filed by Cadbury Adams USA LLC filed Critical Cadbury Adams USA LLC
Publication of EP1919294A2 publication Critical patent/EP1919294A2/fr
Publication of EP1919294A4 publication Critical patent/EP1919294A4/fr
Withdrawn legal-status Critical Current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
    • A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
    • A23G4/20—Composite products, e.g. centre-filled, multi-layer, laminated
    • 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
    • A23G4/02—Apparatus specially adapted for manufacture or treatment of chewing gum
    • A23G4/04—Apparatus specially adapted for manufacture or treatment of chewing gum for moulding or shaping
    • A23G4/043—Apparatus specially adapted for manufacture or treatment of chewing gum for moulding or shaping for composite 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

Definitions

  • the present invention includes compositions for a multi-layer liquid center-filled chewing gum, which maintains its liquidity for a substantial period of time.
  • the individual gum pieces which include the compositions of the present invention include a liquid center surrounded by a gum region, at least one barrier layer between the liquid center and the gum region and, optionally, may be further coated with an external coating layer.
  • Liquid or center-filled gum and other confectionery products are in popular demand today. Typically, these products have a solid exterior portion and a soft or liquid-type center.
  • the outer portion can be chewing gum or bubble gum of some type, while the liquid center portion can be a flavored material typically having a syrup-like consistency.
  • Patents which included a specifically formulated center-fill composition to overcome the loss of liquidity problem include: U.S. Patent No. 4,466,983 to Cifrese et al., wherein the center-fill included a hydrogenated starch hydrolysate; U.S. Patent No. 4,250,196 to Friello which provides a center-fill which includes a combination of water and hydrogenated starch hydrolysate; and U.S. Patent No. 4,252,829 to Terrevazzi (“Terrevazzi”) which discloses a center-fill formulation including propylene glycol and sorbitol.
  • compositions and products containing liquid center-filled compositions which retain at least a portion of their liquidity over time and resist the migration of the liquid center-fill into the region surrounding the liquid center-fill and/or the solidification of the center-fill over time.
  • the liquid-fill region may be partially or completely comprised of one or more liquids.
  • a gum composition which resists loss of liquidity of the center-fill.
  • a gum composition includes a liquid-fill region; a gum region surrounding the liquid-fill region; and at least one barrier layer between the liquid-fill region and the gum region.
  • the barrier layer reduces leakage of liquid-fill from the liquid-fill region to the gum region.
  • the gum region includes elastomer and plasticizer, but may further include other ingredients, such as bulking agents, flavors and high intensity sweeteners.
  • a hard shell coating which surrounds the gum region may also be included in the composition.
  • a gum composition includes a liquid-fill region; a gum region surrounding the liquid-fill region; and at least one candy gum layer between the liquid-fill region and the gum region.
  • the candy gum layer may include a substantially continuous amorphous matrix of a chewing gum base and hard candy. Such a candy gum layer may be formed from a mixture of a melted gum base and a cooked hard candy syrup.
  • a gum composition includes a liquid-fill region; a gum region surrounding the liquid-fill region; and at least one high gum base, low filler layer between the liquid-fill region and the gum region.
  • the high gum base, low filler layer may be formed from a composition comprising at least 50% by weight of a gum base and less than 40% by weight of filler, such as bulking agents, flavors and high intensity sweeteners.
  • the high gum base, low filler layer composition includes less than 5% by weight of bulk sweeteners.
  • the gum composition may comprise a higher percentage of filler relative to the percentage of gum base.
  • a gum composition includes a liquid-fill region; a gum region surrounding the liquid-fill region; and at least one lipid layer between the liquid-fill region and the gum region, the lipid layer including a fat or wax.
  • a gum composition includes a liquid-fill region; a gum region surrounding the liquid-fill region; and at least one gelling hydrocolloid layer.
  • this layer may include one of the following gelling hydrocolloids: agar, alginate, carrageenan, cellulose ethers, gelatins, gellan gum, locust bean gum, pectins, starches, xanthan gum and combinations of these.
  • a gum composition includes a liquid-fill region; a gum region surrounding the liquid-fill region; and a least one layer between the liquid-fill region and the gum region, the layer including a combination of hydrophobic and hydrophilic substances.
  • the layer between the liquid-fill region and the gum region may include a combination of lipids and biopolymers, such as proteins and polysaccharides.
  • the present invention is directed to a center-filled chewing gum which has at least one barrier layer between the center-fill region and the gum region.
  • the barrier layer reduces leakage of liquid from the center-fill region into the gum region, thereby permitting the chewing gum to retain at least a portion of its liquidity during manufacturing and during its shelf-life.
  • the terms “bubble gum” and “chewing gum” are used interchangeably and are both meant to include any gum compositions.
  • the terms “liquid-fill” and “center-fill” are used interchangeably and refer to the innermost region of the compositions.
  • the term “center-fill” does not imply symmetry of a gum piece, only that the “center-fill” is within another region of the gum piece.
  • the terms “liquid-fill” and “center-fill” include a region that is enclosed or confined on all sides, encircled or enveloped by another region of the gum piece.
  • the term “liquid-fill” includes a region that may not be completely liquid.
  • liquid-fill includes a region where the following may be present: suspensions, emulsions, semi-solids, cremes, gels, etc.
  • a “liquid-fill” region may include non-liquid components, such as solid particles or gasses. In some embodiments, more than one center-fill or liquid-fill may be present.
  • the terms “surround”, “surrounding”, and the like are not limited to encircling. These terms may refer to enclosing or confining on all sides, encircling or enveloping, and are not limited to symmetrical or identical thicknesses for a region in the gum product.
  • the term “gum region” refers to a region of the compositions that may be adjacent to or at least partially surrounding the center-fill, or innermost, region.
  • liquid includes compositions that can transfer moisture from the center-fill region to the gum region.
  • the term includes, but is not limited to, compositions which will readily flow or maintain fluid properties at room temperature and pressure.
  • liquid may include solutions, suspensions, emulsions, semi-solids, cremes, gels, etc. that may not be completely liquid, but that can still lose liquidity because of a transfer of moisture from the center-fill region to the gum region.
  • the "liquid” may be aqueous or nonaqueous.
  • the “liquid” may include non-liquid components, such as solid particles or gasses.
  • the term “ingredient” and the term “component” are used interchangeably to describe any additive, fixing, substance, material, agent, active, element, or part that may be included in the gum compositions of some embodiments.
  • Embodiments described herein provide a multi-component composition which includes at least one liquid-fill region, a gum region which includes a gum base and at least one barrier layer between the liquid-fill region and the gum region.
  • the individual gum piece may also include an outer gum coating or shell, which can provide a crunchiness to the piece when initially chewed.
  • the individual gum pieces may form a variety of shapes including pellet, tablet, ball, pillow, chunk, stick and slab, among others.
  • the components of the composition may be in different configurations depending on the desired shape of the total gum composition.
  • the liquid-fill area or areas may be in either a concentric configuration with respect to the gum region or in a layered configuration.
  • a concentric configuration may be acceptable for a ball, pillow or pellet shape, while a layered configuration may be more suitable for a slab or a stick shape.
  • a hollow, circular shell may be formed in the innermost region of the gum piece. The shell may be filled with liquid, and the other regions or layers of the gum piece may encircle the liquid-filled area.
  • a hollow shell formed in the innermost region may be of a rectangular shape.
  • the rectangular-shaped shell may be filled with liquid, and the other regions or layers of the gum piece may enclose or confine the rectangular liquid-filled area on all sides of the rectangle.
  • the center-fill gum composition and other compositions described herein may be formed by any technique known in the art which includes the method described by U.S. Patent Nos. 6,558,727 to Degady et al. ("Degady") which is herein incorporated by reference in its entirety.
  • Degady describes an apparatus and method for forming a three-phase confectionery product including an innermost fluid material, a middle layer of a either a hard or chewy material and an outer layer.
  • the method includes first co-extruding the outer and middle layers together and then injecting the innermost fluid or liquid material forming a liquid-filled layered rope.
  • the liquid-filled rope is then passed through a sizing mechanism including a series of pairs of pulley- shaped roller members.
  • the roller members "size" the rope or strand of gum material such that it leaves the series of rollers with the desired size and shape for entering a forming mechanism.
  • the rope is then led into a forming mechanism which produces individual confectionery pieces, for our purposed, these would be individual gum pieces.
  • the gum pieces may be of any shape as described above.
  • the gum may optionally be passed through a cooling tunnel either before entering the tablet-forming mechanism, after exiting the forming mechanism or both. Cooling of the rope prior to entering the forming mechanism may be beneficial to prevent rebound of the individual pieces and thus an increase in productivity.
  • the cooled pieces of gum material are then fed into a storage container for conditioning and further processing.
  • the cooled pieces of gum material could also be fed directly into a coating tunnel mechanism, such as a rotating tunnel mechanism.
  • the individual pieces of gum material may subsequently be subjected to a conventional sugar or sugarless coating process in order to form a hard exterior shell on the liquid-filled gum material.
  • a conventional sugar or sugarless coating process in order to form a hard exterior shell on the liquid-filled gum material.
  • a variety of coating processes or mechanisms of this type are known. In one type of process known as panning, the coating is applied in numerous thin layers of material in order to form an appropriate uniform coated and finished quality surface on the gum products.
  • the hard coating material which may include sugar, maltitol, sorbitol or any other polyol, including those described herein, and optionally flavoring, is sprayed onto the pellets of gum material as they pass through a coating mechanism or a coating tunnel and are tumbled and rotated therein.
  • conditioned air is circulated or forced into the coating tunnel or mechanism in order to dry each of the successive coating layers on the formed products.
  • the coating, or outermost region can be formed by lamination, dual or multiple extrusion, or any other process that creates the outermost region.
  • the coating composition may range from about 2% to about 60%, more specifically, about 20% to about 40% by weight of an individual gum piece which includes a center-fill, a gum region, a barrier layer between the center-fill region and gum region and a coating; even more specifically, from 25% to 35% and still more specifically around 30%.
  • the coating may include sugar or polyol such as maltitol as the primary component, but may also include flavors, colors, etc. as described below in the discussion of the gum region.
  • the coating or outermost region may be crystalline or amorphous.
  • the center-filled chewing gum provides resistance from moisture migration from the center-fill to the gum region by providing at least one barrier layer between the center-fill region and gum region. This is in contrast to the aforementioned conventional approaches and which have not fully addressed the problems associated with manufacturing and shelf-stability of liquid center-filled products.
  • a gum piece there are included smaller piece-sizes.
  • the smallest conventional piece sizes of commercially available gum are generally in pellet forms. These piece-sizes currently range from about 5-7 grams.
  • liquid-filled products have been made using substantially smaller piece sizes, i.e., 50-60% smaller by weight, without loss of liquidity or migration of liquid into the gum region or beyond into the coating.
  • Some inventive embodiments provide a liquid-filled gum piece size range which is greater than about 0.5 grams, more specifically greater than 1.5 grams up to about 3 grams, including the addition of an outer hard coating shell.
  • a gum piece may include a center-fill, a gum region including a gum base and an outer coating. Such gum pieces may be about 2.2 grams total weight per piece.
  • the structure of sorbitol which is customarily used in gum formulations in the United States, does not provide a tightly packed crystalline structure, giving almost a sponge-like appearance. Therefore, in order to provide a center-filled gum piece of less than about 3 grams, the present invention provides a gum composition including a barrier layer between the liquid-fill region and the gum region to reduce the tendency to lose the liquidity of the center. In some embodiments, it may be desired to further reduce loss of liquidity by altering the gum and gum base to include a polyol composition having a dense, tightly packed crystalline structure which is unlike the sponge-like structure in conventional sorbitol gum region formulations.
  • the gum compositions of the present invention include a barrier layer between the gum region and the liquid-fill region.
  • the barrier layer may include lipids, proteins, carbohydrates, synthetic elastomers and combinations thereof.
  • Synthetic elastomers may include, but are not limited to, styrene-butadiene copolymers (SBR), polyisobutylene, isobutylene-isoprene copolymers, polyethylene, polyvinyl acetate and combinations thereof.
  • SBR styrene-butadiene copolymers
  • polyisobutylene polyisobutylene
  • isobutylene-isoprene copolymers polyethylene
  • polyvinyl acetate polyvinyl acetate
  • the barrier layer has a thickness range of about 0.1 mm to about 1 cm.
  • the barrier layer(s) reduces and in some embodiments may even prevent leakage of the liquid-fill from the liquid-fill region to the gum region.
  • the liquid-fill region may be partially or completely filled with liquid.
  • the liquid-fill region may also include non-liquid components.
  • the liquid-fill region portion may include gasses, such as oxygen.
  • the liquid-fill region may be aqueous or non-aqueous.
  • the liquid-fill region may be a solution, a suspension, an emulsion, a semi-solid, a creme or a gel where it would be desired to reduce undesirable migration of liquid out of the liquid-fill region by using a barrier layer(s).
  • the liquid-fill region may include two or more distinct liquids (which may or may not be miscible) in the same or different amounts having distinct or different characteristics, as described in further detail below.
  • a barrier layer may reduce migration of the the liquid out of the center-fill region.
  • adjustments can be made to the barrier layer of the gum composition in order to retard migration of the center-fill composition into the gum region.
  • multiple barrier layers may be included in the center-fill composition.
  • migration of the center-fill composition may be reduced by decreasing the porosity of a barrier layer adjacent to the center-fill composition. In other embodiments, migration of the center-fill composition may be reduced by providing a barrier layer with decreased porosity that is not adjacent to the center-fill material. For example, a barrier layer composition with low porosity may be used as an intermediate layer(s), if desired.
  • migration of the center-fill composition into the gum region portion is reduced by providing a barrier layer including a candy gum composition.
  • the barrier layer may include a substantially continuous amorphous chewing gum candy matrix. Such a barrier layer has low porosity.
  • a candy gum composition may be formed from a mixture of a melted gum base and a cooked hard candy syrup.
  • the candy gum composition is formed from a mixture of a melted chewing gum base and a cooked polyol.
  • Hard boiled candy syrups can be prepared from a mixture of sugar and other carbohydrates. Such materials may normally contain up to 100% corn syrup, up to 70% sugar and from 0.1% to 5.0% water.
  • the syrup component can also be prepared from non-fermentable sugars such as sorbitol, mannitol, xylitol, erythritol, lactitol and maltitol and syrups thereof, such as hydrogenated starch hydrolysates and sorbitol solutions.
  • non-fermentable sugars such as sorbitol, mannitol, xylitol, erythritol, lactitol and maltitol and syrups thereof, such as hydrogenated starch hydrolysates and sorbitol solutions.
  • the amorphous sugars and/or amorphous polyols are useful for preparing an amorphous barrier layer with decreased porosity. Methods of preparing candy gum compositions suitable for use as the barrier layer compositions are described, for example, in U.S. Patent No. 4,741,905, the entire contents of which are incorporated herein by reference.
  • migration of the center-fill composition into the gum region portion is reduced by providing a barrier layer which is formed from a high gum base, low filler composition.
  • a suitable barrier layer having low porosity may be prepared from a composition including at least 50% by weight of a gum base and less than 40% by weight of fillers.
  • the filler is present in the barrier layer composition in an amount of about 20 to about 40% by weight.
  • Fillers can include, for example, bulking agents (e.g., bulk sweeteners, mineral adjuvants, carriers and extenders), flavors and high intensity sweeteners.
  • the barrier layer is formed from a composition that includes less than 5% by weight of bulk sweeteners, such as monosaccharides, disaccharides, polysaccharides, sugar alcohols and combinations thereof. In some other embodiments, the barrier layer composition includes no bulk sweeteners. Examples of high gum base, low filler gum compositions which are suitable for forming the barrier layer in the present invention are provided in International Publication Number WO 02/094033 Al, the entire contents of which are incorporated herein by reference.
  • the liquid-fill region is hydrophilic, such as an aqueous solution or suspension.
  • a barrier layer formed from a hydrophobic substance to serve as an effective barrier against water and water soluble compounds in the center-fill.
  • the barrier layer is formed form at least one lipid, such as a fat or wax.
  • Fats may include, for example, hydrogenated oils or saturated fatty acids.
  • Waxes may include, for example, paraffin wax or beeswax.
  • the liquid- fill may include hydrophobic compounds, like lipids, oxygen and certain flavors.
  • suitable hydrophilic barriers include, but are not limited to, gluten, milk proteins, gelatin, starch, pectinates and cellulose-ethers.
  • a barrier layer against hydrophilic as well as hydrophobic compounds in the center-fill may be wanted.
  • an effective barrier layer may be formed from a combination of hydrophobic and hydrophilic substances.
  • lipids and biopolymers can be combined to form an effective barrier layer.
  • Suitable biopolymers would include, but are not limited to, proteins and polysaccharides.
  • these biopolymers may include, but are not limited to, gluten, milk proteins, gelatin, starch, pectinates and cellulose-ethers.
  • a barrier layer formed from a combination of hydrophobic and hydrophilic substances may be an emulsion-based barrier layer.
  • a barrier layer formed from a combination of hydrophobic and hydrophilic substances may be a bilayer.
  • the barrier layer would have two layers, one comprised of a hydrophobic lipid layer and the other comprised of a hydrophilic polymer layer.
  • the hydrophobic lipid layer may be oriented toward the center-fill to reduce loss of liquidity, and the hydrophilic layer may be oriented toward the gum region.
  • the barrier layer may be provided which accepts and stops or slows liquid migration out of the center-fill.
  • the barrier layer includes at least one gelling hydrocolloid.
  • Hydrocolloids are hydrophilic polymers of vegetable, animal, microbial or synthetic origin that generally contain many hydroxyl groups and may be polyelectrolytes.
  • gelling hydrocolloids may be used to control liquid migration from the centerfill region.
  • gelling hydrocolloids which may be used in the barrier layer include, but are not limited to, agar, alginate, carrageenan, cellulose ethers, such as hydroxypropylmethyl cellulose and methylcellulose, gelatins, gellan gum, locust bean gum, pectin, starches, xanthan gum and combinations thereof.
  • the barrier layer may be formed in situ from the liquid-fill region.
  • the liquid-fill region may include a material(s) that separates out from the liquid-fill region to form the barrier layer in situ.
  • the liquid-fill may include a film-forming lipid that separates out from an aqueous liquid-fill portion to form a suitable lipid barrier layer in situ.
  • One or more cavities can be present in the gum region to house the liquid center- fill.
  • the shape of the cavity will be largely dictated by the final configuration of the chewing gum piece.
  • optimization of the reduction in potential liquid-fill migration in to the gum region area can be achieved. This is particularly useful when the gum piece size is desired to be substantially smaller than conventional commercialized gum pieces.
  • liquid-filled pellet gums having sizes of 2 to 3 grams by weight of the entire gum piece have been successfully made. However, smaller gum pieces, as small as about 0.5 grams are contemplated.
  • the barrier layer between the gum region and the liquid-fill region reduces leakage of the liquid-fill from the liquid-fill region of the gum region.
  • a modified polyol composition including at least one polyol may be incorporated into the gum region as discussed herein.
  • the selection of a non-SBR gum base in the gum region, in combination with the modified polyol composition has been found to be particularly useful in achieving stable liquid-filled chewing gum compositions.
  • the gum region may include a gum base.
  • the gum base may include any component known in the chewing gum art.
  • the gum region may include elastomers, bulking agents, waxes, elastomer solvents, emulsifiers, plasticizers, fillers and mixtures thereof.
  • the gum region is included in a multi-component composition including a center-fill, a barrier layer, a gum region and a coating layer, the gum region may comprise from about 40% to about 97%, more specifically from about 55% to about 65% by weight of the chewing gum piece, even more specifically about 62%.
  • the gum region may also include a specific polyol composition including at least one polyol which is from about 30% to about 80% by weight of said gum region, and specifically from 50% to about 60%.
  • the polyol composition may include any polyol known in the art including, but not limited to maltitol, sorbitol, erythritol, xylitol, mannitol, isomalt, lactitol and combinations thereof.
  • Lycasin ® which is a hydrogenated starch hydrolysate which may include sorbitol and maltitol, may also be used.
  • the amount of the polyol composition or combination of polyols used in the gum region will depend on many factors including the type of elastomers used in the gum base and the particular polyols used. For example, wherein the total amount of the polyol composition is in the range of about 40% to about 65% based on the weight of the gum region, the amount of maltitol may be from about 40% to about 60% in addition to an amount of sorbitol from about 0 up to about 10%, more specifically, an amount of maltitol may be from about 45% to about 55% in combination with sorbitol from about 5% to about 10%.
  • Maltitol is a sweet, water-soluble sugar alcohol useful as a bulking agent in the preparation of beverages and foodstuffs and is more fully described in U.S. Pat. No. 3,708,396, which disclosure is incorporated herein by reference. Maltitol is made by hydrogenation of maltose which is the most common reducing disaccharide and is found in starch and other natural products.
  • the polyol composition which may include one or more different polyols which may be derived from a genetically modified organism ("GMO") or GMO free source.
  • GMO genetically modified organism
  • the maltitol may be GMO free maltitol or provided by a hydrogenated starch hydrolysate.
  • GMO-free refers to a composition that has been derived from process in which genetically modified organisms are not utilized.
  • Some embodiments may include a polyol composition including maltitol which has a greater crystalline density than sorbitol.
  • Other polyols which exhibit a greater crystalline density than sorbitol include xylitol and mannitol. The greater the crystalline density of the polyol the better the barrier properties are. Specifically, a polyol of a greater ⁇ crystalline density results in a structure with fewer pores, which provides less surface area for potential moisture or fluid migration into the gum region from the liquid-fill.
  • the polyol composition of some embodiments is described similarly.
  • the polyol composition may have a sweetness of greater than about 50% of the sweetness of sucrose. More specifically, the polyol composition of the present invention may have sweetness greater than about 70% the sweetness of sucrose.
  • the polyol composition of some embodiments may also be described in terms of the solubility of the composition.
  • the solubility of the polyol composition will depend on the solubility of the one or more polyols included in the composition. For example, if maltitol is the only polyol included in the polyol composition, the solubility of the polyol composition in water will be about 60% at 25 0 C.
  • Blends of different polyols may also be used.
  • useful polyols are erythritol, lactitol, xylitol, mannitol, maltitol, sorbitol, isomalt, and combinations thereof.
  • solubility of the polyol composition will depend on a weighted ratio of the amount of the polyol in the blend and the solubility of each individual polyol which is included.
  • a combination of two or more polyols may have a water solubility range of about 60% to about 72%, if it includes maltitol, which has a water solubility of 60% at 25 0 C, and sorbitol, which has a water solubility of about 72% at 25 0 C.
  • Other suitable solubility ranges which depend on the included two or more polyols include the ranges from about 40% to about 60% at 25 0 C and 55% to 65% at 25 0 C.
  • the range of the solubility may vary, depending on the particular polyols used.
  • Alternative suitable solubilities of a polyol combination include those having a solubility less than sucrose (i.e., less than 67%).
  • the polyol composition may include particles of a variety of sizes. Specifically, the average particle size of the polyol composition ranges from about 30 microns to about 600 microns, more specifically from about 30 microns to about 200 microns. [0063] The amount of the gum base which is present in the gum region may also vary.
  • the gum base may be included in the gum region in an amount from about 25% to about 45% by weight of the gum region.
  • a more specific range of gum base is from about 28% to about 42% by weight of the gum region. Even more specifically, the range may be from about 28% to about 35% or from about 28% to about 30%.
  • the elastomers (rubbers) employed in the gum base will vary greatly depending upon various factors such as the type of gum base desired, the consistency of gum composition desired and the other components used in the composition to make the final chewing gum product.
  • the elastomer may be any water-insoluble polymer known in the art, and includes those gum polymers utilized for chewing gums and bubble gums.
  • suitable polymers in gum bases include both natural and synthetic elastomers.
  • those polymers which are suitable in gum base compositions include, without limitation, natural substances (of vegetable origin) such as chicle, natural rubber, crown gum, nispero, rosidinha, jelutong, perillo, niger gutta, tunu, balata, guttapercha, lechi capsi, sorva, gutta kay, and the like, and combinations thereof.
  • synthetic elastomers include, without limitation, styrene- butadiene copolymers (SBR), polyisbbutylene, isobutylene-isoprene copolymers, polyethylene, polyvinyl acetate and the like, and combinations thereof.
  • Additional useful polymers include: crosslinked polyvinyl pyrrolidone, polymethylmethacrylate; copolymers of lactic acid, polyhydroxyalkanoates, plasticized ethylcellulose, polyvinyl acetatephthalate and combinations thereof.
  • the amount of elastomer employed in the gum base may vary depending upon various factors such as the type of gum base used, the consistency of the gum composition desired and the other components used in the composition to make the final chewing gum product.
  • the elastomer will be present in the gum base in an amount from about 10% to about 60% by weight of the gum region, desirably from about 35% to about 40% by weight.
  • the gum base may include wax. It softens the polymeric elastomer mixture and improves the elasticity of the gum base.
  • the waxes employed will have a melting point below about 6O 0 C, and preferably between about 45 0 C and about 55 0 C.
  • the low melting wax may be a paraffin wax.
  • the wax may be present in the gum base in an amount from about 6% to about 10%, and preferably from about 7% to about 9.5%, by weight of the gum base.
  • waxes having a higher melting point may be used in the gum base in amounts up to about 5%, by weight of the gum base.
  • high melting waxes include beeswax, vegetable wax, candelilla wax, carnuba wax, most petroleum waxes, and the like, and mixtures thereof.
  • the gum base may include a variety of other ingredients, such as components selected from elastomer solvents, emulsifiers, plasticizers, fillers, and mixtures thereof.
  • the gum base may contain elastomer solvents to aid in softening the elastomer component.
  • elastomer solvents may include those elastomer solvents known in the art, for example, terpinene resins such as polymers of alpha-pinene or beta-pinene, methyl, glycerol and pentaerythritol esters of rosins and modified rosins and gums such as hydro genated, dimerized and polymerized rosins, and mixtures thereof.
  • Examples of elastomer solvents suitable for use herein may include the pentaerythritol ester of partially hydrogenated wood and gum rosin, the pentaerythritol ester of wood and gum rosin, the glycerol ester of wood rosin, the glycerol ester of partially dimerized wood and gum rosin, the glycerol ester of polymerized wood and gum rosin, the glycerol ester of tall oil rosin, the glycerol ester of wood and gum rosin and the partially hydrogenated wood and gum rosin and the partially hydrogenated methyl ester of wood and rosin, and the like, and mixtures thereof.
  • the elastomer solvent may be employed in the gum base in amounts from about 2% to about 15%, and preferably from about 7% to about 11%, by weight of the gum base.
  • the gum base may also include emulsifiers which aid in dispersing the immiscible components into a single stable system.
  • the emulsifiers useful in this invention include glyceryl monostearate, lecithin, fatty acid monoglycerides, diglycerides, propylene glycol monostearate, and the like, and mixtures thereof.
  • the ernulsifier may be employed in amounts from about 2% to about 15%, and more specifically, from about 7% to about 11%, by weight of the gum base.
  • the gum base may also include plasticizers or softeners to provide a variety of desirable textures and consistency properties. Because of the low molecular weight of these ingredients, the plasticizers and softeners are able to penetrate the fundamental structure of the gum base making it plastic and less viscous.
  • plasticizers and softeners include lanolin, palmitic acid, oleic acid, stearic acid, sodium stearate, potassium stearate, glyceryl triacetate, glyceryl lecithin, glyceryl monostearate, propylene glycol monostearate, acetylated monoglyceride, glycerine, and the like, and mixtures thereof.
  • Waxes for example, natural and synthetic waxes, hydrogenated vegetable oils, petroleum waxes such as polyurethane waxes, polyethylene waxes, paraffin waxes, microcrystalline waxes, fatty waxes, sorbitan monostearate, tallow, propylene glycol, mixtures thereof, and the like, may also be incorporated into the gum base.
  • the plasticizers and softeners are generally employed in the gum base in amounts up to about 20% by weight of the gum base, and more specifically in amounts from about 9% to about 17%, by weight of the gum base.
  • Plasticizers also include are the hydrogenated vegetable oils and include soybean oil and cottonseed oil which may be employed alone or in combination. These plasticizers provide the gum base with good texture and soft chew characteristics. These plasticizers and softeners are generally employed in amounts from about 5% to about 14%, and more specifically in amounts from about 5% to about 13.5%, by weight of the gum base.
  • Anhydrous glycerin may also be employed as a softening agent, such as the commercially available United States Pharmacopeia (USP) grade.
  • Glycerin is a syrupy liquid with a sweet warm taste and has a sweetness of about 60% of that of cane sugar. Because glycerin is hygroscopic, the anhydrous glycerin may be maintained under anhydrous conditions throughout the preparation of the chewing gum composition.
  • the gum base of this invention may also include effective amounts of bulking agents such as mineral adjuvants which may serve as fillers and textural agents.
  • mineral adjuvants include calcium carbonate, magnesium carbonate, alumina, aluminum hydroxide, aluminum silicate, talc, tricalcium phosphate, dicalcium phosphate, calcium sulfate and the like, and mixtures thereof.
  • These fillers or adjuvants may be used in the gum base compositions in various amounts.
  • the amount of filler may be present in an amount from about zero to about 40%, and more specifically from about zero to about 30%, by weight of the gum base. In some embodiments, the amount of filler will be from about zero to about 15%, more specifically from about 3% to about 11%.
  • a variety of traditional ingredients may be optionally included in the gum base in effective amounts such as coloring agents, antioxidants, preservatives, flavoring agents, and the like.
  • titanium dioxide and other dyes suitable for food, drug and cosmetic applications known as F. D. & C. dyes
  • An anti-oxidant such as butylated hydroxytoluene (BHT), butylated hydroxyanisole (BFIA), propyl gallate, and mixtures thereof, may also be included.
  • BHT butylated hydroxytoluene
  • BFIA butylated hydroxyanisole
  • propyl gallate propyl gallate
  • Other conventional chewing gum additives known to one having ordinary skill in the chewing gum art may also be used in the gum base.
  • a variety of components which may be added to the gum region, or alternatively to the liquid-fill region or coating are described in greater detail in the section entitled "Additional Components" hereinbelow.
  • Some embodiments extend to methods of making the center-fill gum compositions.
  • the manner in which the gum base components are mixed is not critical and is performed using standard techniques and apparatus known to those skilled in the art.
  • an elastomer is admixed with an elastomer solvent and/or a plasticizer and/or an emulsifier and agitated for a period of from 1 to 30 minutes.
  • the remaining ingredients, such as the low melting point wax are then admixed, either in bulk or incrementally, while the gum base mixture is blended again for 1 to 30 minutes.
  • the gum composition may include amounts of conventional additives selected from the group consisting of sweetening agents (sweeteners), plasticizers, softeners, emulsifiers, waxes, fillers, bulking agents (carriers, extenders, bulk sweeteners), mineral adjuvants, flavoring agents (flavors, flavorings), coloring agents (colorants, colorings), antioxidants, acidulants, thickeners, medicaments, and the like, and mixtures thereof.
  • sweetening agents sweeteners
  • plasticizers such as maltitol or other sugar alcohol
  • emulsifiers such as emulsifiers, waxes
  • fillers e.g., a sweeteners, plasticizers, softeners, emulsifiers, waxes, fillers, bulking agents (carriers, extenders, bulk sweeteners), mineral adjuvants, flavoring agents (flavors, flavorings), coloring agents (colorants, colorings), antioxidants, acidulants, thickeners, medicament
  • the plasticizers, softening agents, mineral adjuvants, waxes and antioxidants discussed above, as being suitable for use in the gum base, may also be used in the chewing gum composition.
  • examples of other conventional additives which may be used include emulsifiers, such as lecithin and glyceryl monostearate, thickeners, used alone or in combination with other softeners, such as methyl cellulose, alginates, carrageenan, xanthan gum, gelatin, carob, tragacanth, locust bean gum, pectin, alginates, galactomannans such as guar gum, carob bean gum, glucomannan, gelatin, starch, starch derivatives, dextrins and cellulose derivatives such as carboxy methyl cellulose, acidulants such as malic acid, adipic acid, citric acid, tartaric acid, fumaric acid, and mixtures thereof, and fillers, such as those discussed above under the category of mineral adjuvants.
  • the gum region may also contain a bulking agent.
  • Suitable bulking agents may be water-soluble and include sweetening agents selected from, but not limited to, monosaccharides, disaccharides, polysaccharides, sugar alcohols, and mixtures thereof; randomly bonded glucose polymers such as those polymers distributed under the tradename LitesseTM which is the brand name for polydextrose and is manufactured by Danisco Sweeteners, Ltd.
  • Suitable sugar bulking agents include monosaccharides, disaccharides and polysaccharides such as xylose, ribulose, glucose (dextrose), mannose, galactose, fructose (levulose), sucrose (sugar), maltose, invert sugar, partially hydrolyzed starch and corn syrup solids, and mixtures thereof.
  • Suitable sugar alcohol bulking agents include sorbitol, xylitol, mannitol, galactitol, maltitol, erythritol, lactitol, isomalt and mixtures thereof.
  • Suitable hydrogenated starch hydrolysates include those disclosed in U.S. Pat. No.
  • Hydrogenated starch hydrolysates are primarily prepared by the controlled catalytic hydrogenation of corn syrups. The resulting hydrogenated starch hydrolysates are mixtures of monomeric, dimeric, and polymeric saccharides. The ratios of these different saccharides give different hydrogenated starch hydrolysates different properties. Mixtures of hydrogenated starch hydrolysates, such as LYCASIN ® , a commercially available product manufactured by Roquette Freres of France, and HYSTAR ® , a commercially available product manufactured by SPI Polyols, Inc. of New Castle, Delaware, are also useful.
  • LYCASIN ® a commercially available product manufactured by Roquette Freres of France
  • HYSTAR ® a commercially available product manufactured by SPI Polyols, Inc. of New Castle, Delaware
  • the sweetening agents which may be included in the compositions of some embodiments may be any of a variety of sweeteners known in the art. These are described in more detail in the "Additional Components" section herein below and may be used in many distinct physical forms well-known in the art to provide an initial burst of sweetness and/or a prolonged sensation of sweetness. Without being limited thereto, such physical forms include free forms, such as spray dried, powdered, beaded forms, encapsulated forms, and mixtures thereof.
  • the sweetener is a high intensity sweetener such as aspartame, neotame, sucralose, and acesulfame potassium (Ace-K).
  • a high intensity sweetener such as aspartame, neotame, sucralose, and acesulfame potassium (Ace-K).
  • an effective amount of sweetener may be utilized to provide the level of sweetness desired, and this amount may vary with the sweetener selected.
  • the amount of sweetener may be present in amounts from about 0.001% to about 3%, by weight of the gum composition, depending upon the sweetener or combination of sweeteners used. The exact range of amounts for each type of sweetener may be selected by those skilled in the art.
  • Coloring agents may be used in amounts effective to produce the desired color.
  • the coloring agents may include pigments which may be incorporated in amounts up to about 6%, by weight of the gum composition.
  • titanium dioxide may be incorporated in amounts up to about 2%, and preferably less than about 1%, by weight of the gum composition.
  • the colorants may also include natural food colors and dyes suitable for food, drug and cosmetic applications. These colorants are known as F.D.& C. dyes and lakes.
  • the materials acceptable for the foregoing uses are preferably water-soluble.
  • Illustrative nonlimiting examples include the indigoid dye known as F.D.& C. Blue No.2, which is the disodium salt of 5,5-indigotindisulfonic acid.
  • Green No.l comprises a triphenylmethane dye and is the monosodium salt of 4-[4-(N-ethyl-p-sulfoniumbenzylamino) diphenylmethylene]-[l-(N-ethyl -N-p-sulfoniumbenzyl)-delta-2,5-cyclohexadieneimine].
  • a full recitation of all F.D.& C. colorants and their corresponding chemical structures may be found in the Kirk-Othmer Encyclopedia of Chemical Technology, 3rd Edition, in volume 5 at pages 857-884, which text is incorporated herein by reference. Additional coloring components are described in the "Additional Components" section hereinbelow.
  • Suitable oils and fats usable in gum compositions include partially hydrogenated vegetable or animal fats, such as coconut oil, palm kernel oil, beef tallow, and lard, among others. These ingredients when used are generally present in amounts up to about 7%, and preferably up to about 3.5%, by weight of the gum composition.
  • Some embodiments may include a method for preparing the improved chewing gum compositions for the gum region, including both chewing gum and bubble gum compositions.
  • the chewing gum compositions may be prepared using standard techniques and equipment known to those skilled in the art.
  • the apparatus useful in accordance with some embodiments comprises mixing and heating apparatus well known in the chewing gum manufacturing arts, and therefore the selection of the specific apparatus will be apparent to the artisan.
  • the gum region may have a water activity greater than or equal to the water activity of the center-fill composition.
  • the water activity of the center-fill composition may be greater than that of the gum region.
  • a higher moisture content will aid in hydration of thickeners like xanthan gum and cellulose when present in the center-fill.
  • the gum region may have a total moisture content of about 14% by weight of the gum region and more specifically may have a total moisture content from about 9% to about 14% by weight, with a free moisture content of less than about 5%.
  • the center-fill further may have total moisture content including free and bound moisture from about zero up to about 35% by weight of said center-fill, specifically about 22%.
  • the center-fill or liquid-fill region may be partially or completely filled with liquid.
  • the liquid-fill region may also include non-liquid components, such as flavor beads, fruit particles, nut particles, flavor particles, gelatin portions, etc.
  • the liquid-fill portion may be aqueous or non-aqueous.
  • the liquid-fill portion may be a solution, a suspension, an emulsion, a semi-solid, a creme, or a gel.
  • the liquid-fill region may include two or more distinct liquids (which may or may not be miscible) in the same or different amounts having distinct or different characteristics (e.g., viscosity, color, flavor, ingredient components, functional ingredients, textures, odor, sweeteners, etc.).
  • the liquid-fill region may include gasses, such as oxygen.
  • the center-fill or liquid-fill composition may include any components known in the art for incorporation with a center-fill composition. This may include glycerine in addition to one or more other polyols in amounts greater than zero up to about 20%, more specifically, up to about 10% by weight of the total chewing gum composition, i.e., including a center-fill composition, a gum region and a coating. More desirably, the center-fill is approximately 8% by weight of the total chewing gum composition.
  • the other polyol component includes desirably maltitol, sorbitol, xylitol, or a combination thereof.
  • the liquid centers may contain those traditional ingredients well known in the chewing gum and confectionery arts, such as flavoring agents, sweetening agents, and the like, and mixtures thereof, as described above.
  • the liquid centers may also contain pharmaceutical additives such as medicaments, breath fresheners, vitamins, minerals, caffeine, fruit juices, and the like, and mixtures thereof.
  • the confectionery and pharmaceutical agents may be used in many distinct physical forms well known in the art to provide an initial burst of sweetness and flavor and/or therapeutic activity or a prolonged sensation of sweetness and flavor and/or therapeutic activity. Without being limited thereto, such physical forms include free forms, such as spray dried, powdered, and beaded forms, and encapsulated forms, and mixtures thereof.
  • liquid centers suitable for use in some embodiments include those centers disclosed in U.S. Pat. Nos. 3,894,154, 4,156,740, 4,157,402, 4,316,915, and 4,466,983, which disclosures are incorporated herein by reference.
  • suitable additional components include taurine, guarana, vitamins, ActizolTM, chlorophyll, RecaldentTM tooth remineralization technology, and RetsynTM.
  • the center-fill composition also may include a natural or synthetic gum such as carboxymethylcellulose, pectin, propylene glycol aginate, agar and gum tragacanth. These compositions serve to increase viscosity by reducing the amount of free water in the composition.
  • the viscosity of the center-fill may range from about 300 cp to about 6,000 cp at 25 0 C. In liquid-fill compositions which have a greater water activity than the surrounding gum region, the viscosity may range from about 3,000 cp to about 6,000 cp at 25 0 C.
  • Xanthan gum may also be used to increase the viscosity of the center-fill composition. Increasing viscosity of the liquid also helps prevent the liquid from leaking through the gum piece. Xanthan gum is available under the tradename Keltrol® from CP Kelpco of Atlanta, Georgia.
  • Some embodiments extend to methods of making the improved center-filled chewing gum compositions.
  • the improved compositions may be prepared using standard techniques and equipment known to those skilled in the art.
  • the apparatus useful in accordance with the embodiments described herein comprises mixing and heating apparatus well known in the chewing gum manufacturing arts, and therefore the selection of the specific apparatus will be apparent to the artisan Such methods and apparatus are disclosed, for example, in U.S. Pat. Nos. 3,806,290 and 3,857,963, which disclosures are incorporated herein by reference Coating Composition
  • the coating composition when included in the center-fill compositions, may be applied by a variety of methods, including any method known in the art such as the method described above.
  • the coating composition may be present in an amount from about 2% to about 80%, more specifically from about 25% to about 35% by weight of the total center-filled gum piece, even more specifically about 30% by weight of the gum piece.
  • the outer coating may be hard or crunchy or soft.
  • the outer coating may include sorbitol, maltitol, xylitol, erythritol, isomalt, and other crystallizable polyols; sucrose may also be used.
  • the coating may include several opaque layers, such that the chewing gum composition is not visible through the coating itself, which can optionally be covered with a further one or more transparent layers for aesthetic, textural and protective purposes.
  • the outer coating may also contain small amounts of water and gum arabic.
  • the coating can be further coated with wax.
  • the coating may be applied in a conventional manner by successive applications of a coating solution, with drying in between each coat.
  • a polyol coating can be further coated with wax.
  • the coating can further include colored flakes or speckles. If the composition comprises a coating, it is possible that one or more oral care actives can be dispersed throughout the coating. This is especially preferred if one or more oral care actives is incompatible in a single phase composition with another of the actives. Flavors may also be added to yield unique product characteristics.
  • the coating may also be formulated to assist with increasing the thermal stability of the gum piece and preventing leaking of the liquid-fill.
  • the coating may include a gelatin composition.
  • the gelatin composition may be added as a 40% by weight solution and may be present in the coating composition from about 5% to about 10% by weight of the coating composition, and more specifically about 7% to about 8%.
  • the gel strength of the gelatin may be from about 130 bloom to about 250 bloom.
  • the coating composition may also include a pre- coating which is added to the individual gum pieces prior to an optional hard coating.
  • the pre-coating may include an application of polyvinyl acetate (PVA). This may be applied as a solution of PVA in a solvent, such as ethyl alcohol.
  • PVA polyvinyl acetate
  • the PVA application may be approximately 3% to 4% by weight of the total coating or about 1% of the total weight of the gum piece (including a liquid-fill, gum region and hard coating).
  • compositions and methods of making are also contemplated including, but not limited to, soft panning, dual or multiple extrusion, lamination, etc.
  • the coating can be amorphous or crystalline and the resulting texture can be hard, crunchy, crispy, soft or chewy.
  • Additional additives such as those listed in Table 1 below, may also be included in any or all portions or regions of the chewing gum compositions. Examples of these include, but are not limited to, physiological cooling agents, throat-soothing agents, spices, warming agents, tooth-whitening agents, breath-freshening agents, vitamins minerals, caffeine and drugs. Such components may be used in amounts sufficient to achieve their intended effects.
  • Types of individual ingredients for which optional managed release from a chewing gum composition may be desired include, but are not limited to sweeteners, flavors, actives, effervescing ingredients, appetite suppressors, breath fresheners, dental care ingredients, emulsifiers, flavor potentiators, bitterness masking or blocking ingredients, food acids, micronutrients, sensates, mouth moistening ingredients, throat care ingredients, colors, and combinations thereof.
  • Ingredients may be available in different forms such as, for example, liquid form, spray-dried form, or crystalline form.
  • a delivery system or chewing gum composition may include the same type of ingredient in different forms.
  • a chewing gum composition may include a liquid flavor and a spray-dried version of the same flavor.
  • the ingredient may be in its free or encapsulated form and may be present in any region of the gum composition such as in the center-fill, the barrier layer, the gum region, or the coating.
  • the gum product may provide free and/or encapsulated amounts of the same ingredient or same ingredient type in the same region, or in different regions of the gum composition.
  • an ingredient's release is modified such that when a consumer chews the chewing gum, they may experience an increase in the duration of flavor or sweetness perception and/or the ingredient is released or otherwise made available over a longer period of time.
  • Modified release may be accomplished by any method known in the art, such as by encapsulation. Where modified release is due to encapsulation, this may be accomplished by a variety of means such as by spray coating or extrusion.
  • the chewing gum composition may include ingredients without modified release (sometimes referred to as "free” ingredients), as well as ingredients with modified release.
  • a free ingredient may be used to deliver an initial amount or "hit" of an ingredient (e.g., flavor, cooling agent) or an initial sensation or benefit caused by the ingredient (e.g., flavor, nasal action, cooling, warming, tingling, saliva generation, breath freshening, teeth whitening, throat soothing, mouth moistening, etc.).
  • the same ingredient can be provided with modified release characteristics to provide an additional or delayed amount of the same sensation or benefit.
  • the sensation or benefit due to the ingredient may be provided over a longer period of time and/or perception of the sensation or benefit by a consumer may be improved. Also, in some embodiments the initial amount or "hit" of the ingredient may predispose or precondition the consumers' mouth or perception of the chewing gum composition.
  • the ingredient may be modified to allow for a lower concentration of the ingredient to be released over a longer period of time versus the release of a higher concentration of the ingredient over a shorter period of time.
  • a sustained release of an ingredient may be advantageous in situations when the ingredient has a bitter or other bad taste at the higher concentrations.
  • a sustained release of an ingredient also may be advantageous when release of the ingredient in higher concentrations over a shorter period of time may result in a lesser amount of the ingredient being optimally delivered to the consumer.
  • a tooth whitening or breath freshening ingredient providing too much of the ingredient too fast may result in a consumer swallowing a significant portion of the ingredient before the ingredient has had a chance to interact with the consumer's teeth, mucous membranes, and/or dental work, thereby wasting the ingredient or at least reducing the benefit of having the ingredient in the chewing gum composition.
  • different techniques, ingredients, and/or delivery systems may be used to manage release of one or more ingredients in a chewing gum composition. In some embodiments, more than one of the techniques, ingredients, and/or delivery systems may be used.
  • the delay in availability or other release of an ingredient in a chewing gum composition caused by encapsulation of the ingredient may be based, in whole or in part, by one or more of the following: the type of encapsulating material, the molecular weight of the encapsulating material, the tensile strength of the delivery system containing the ingredient, the hydrophobicity of the encapsulating material, the presence of other materials in the chewing gum composition (e.g., tensile strength modifying agents, emulsifiers), the ratio of the amounts of one or more ingredients in the delivery system to the amount of the encapsulating material in the delivery system, the number of layers of encapsulating material, the desired texture, flavor, shelf life, or other characteristic of chewing gum composition, the ratio of the encapsulating material to the ingredient being encapsulated, etc.
  • the type of encapsulating material the molecular weight of the encapsulating material, the tensile strength of the delivery system containing the ingredient, the hydrophobicity of the encapsul
  • release of one or more ingredients in a chewing gum composition during consumption of the chewing gum composition can be managed more effectively and/or a more desirable release profile for one or more ingredients in the delivery system or the gum composition may be obtained.
  • This may lead to a more positive sensory or consumer experience during consumption of the chewing gum composition, more effective release of such one or more ingredients during consumption of the chewing gum composition, less need for the ingredient (e.g., more effective release of the ingredient may allow the amount of the ingredient in the chewing gum composition to be reduced), increased delivery of a therapeutic or other functional benefit to the consumer, etc.
  • managing the release rate or profile can be tailored to specific consumer segments.
  • one or more ingredients may be encapsulated with an encapsulating material to modify the release profile of the ingredient.
  • An encapsulated ingredient may be included in one or more regions of the gum, such as the liquid-fill region, barrier layer(s) and gum region.
  • partially or completely encapsulating an ingredient used in a chewing gum composition with an encapsulating material may delay release of the ingredient during consumption of the chewing gum composition, thereby delaying when the ingredient becomes available inside the consumer's mouth, throat, and/or stomach, available to react or mix with another ingredient, and/or available to provide some sensory experience and/or functional or therapeutic benefit. This can be particularly true when the ingredient is water soluble or at least partially water soluble.
  • a material used to encapsulate an ingredient may include water insoluble polymers, co-polymers, or other materials capable of forming a strong matrix, solid coating, or film as a protective barrier with or for the ingredient.
  • the encapsulating material may completely surround, coat, cover, .or enclose an ingredient. In other embodiments, the encapsulating material may only partially surround, coat, cover, or enclose an ingredient. Different encapsulating materials may provide different release rates or release profiles for the encapsulated ingredient.
  • encapsulating material used in a delivery system may include one or more of the following: polyvinyl acetate, polyethylene, crosslinked polyvinyl pyrrolidone, polymethylmethacrylate, polylactidacid, polyhydroxyalkanoates, ethylcellulose, polyvinyl acetatephthalate, polyethylene glycol esters, methacrylicacid-co-methylmethacrylate, ethylene-vinylacetate (EVA) copolymer, and the like, and combinations thereof.
  • an ingredient may be pre-treated prior to encapsulation with an encapsulating material.
  • an ingredient may be coated with a "coating material" that is not miscible with the ingredient or is at least less miscible with the ingredient relative to the ingredient's miscibility with the encapsulating material.
  • an encapsulation material may be used to individually encapsulate different ingredients in the same chewing gum composition.
  • a delivery system may include aspartame encapsulated by polyvinyl acetate.
  • Another delivery system may include ace-k encapsulated by polyvinyl acetate. Both delivery systems may be used as ingredients in the same chewing gum or in other chewing gum compositions.
  • encapsulation materials may be used to individually encapsulate different ingredients used in the same chewing gum composition.
  • a delivery system may include aspartame encapsulated by polyvinyl acetate.
  • Another delivery system may include ace-k encapsulated by EVA. Both delivery systems may be used as ingredients in the same chewing gum or other chewing gum compositions. Examples of encapsulated ingredients using different encapsulating materials can be found in U.S. Patent Application Serial No. 60/655,894 filed February 25, 2005, and entitled "Process for Manufacturing a Delivery System for Active Components as Part of an Edible Composition," the entire contents of which are incorporated herein by reference for all purposes.
  • a sigma blade or BanburyTM type mixer may be used.
  • an extruder or other type of continuous mixer may be used.
  • spray coating, spray chilling, absorption, adsorption, inclusion complexing (e.g., creating a flavor/cyclodextrin complex), coacervation, fluidized bed coating, or other process may be used to encapsulate an ingredient with an encapsulating material.
  • a delivery system may be ground to a powdered material with a particular size for use as an ingredient in a chewing gum composition.
  • an ingredient may be ground to approximately the same particle size of the other chewing gum ingredients so as to create a homogeneous mixture.
  • the delivery system may be ground to a powdered material with an average particle size such as, for example, about 4 to about 100 mesh or about 8 to about 25 mesh or about 12 to about 20 mesh.
  • selection of an encapsulating material for one or more ingredients may be based on tensile strength desired for the resulting delivery system.
  • a delivery system produces delayed or otherwise controlled release of an ingredient through the use of a pre-selected or otherwise desired tensile strength.
  • increasing the tensile strength of a delivery system may increase the delayed or extended release of an ingredient in the delivery system.
  • the tensile strength for a delivery system may be matched with a desirable release rate selected according to the type of the ingredient(s) to be encapsulated for the delivery system, the encapsulating material used, any other additives incorporated in the delivery system and/or a chewing gum composition using the delivery system as an ingredient, the desired rate of release of the ingredient, and the like.
  • the tensile strength of a delivery system which can be at least 6,500 psi, including 7500, 10,000, 20,000, 30,000, 40,000, 50,000, 60,000, 70,000, 80,000, 90,000, 100,000, 125,000, 135,000, 150,000, 165,000, 175,000, 180,000, 195,000, 200,000 and all ranges and subranges there between, for example, a tensile strength range of 6,500 to 200,000 psi.
  • any encapsulated active may create a delivery system having a tensile strength of 6500 or more, as described in copending, commonly owned U.S. Application No. 10/719,298, filed November 21, 2003, U.S. Application No. 11/083,968, filed March 21, 2005 and U.S. Application No. 11/135,153, filed May 23, 2005, the contents each of which are incorporated herein by reference in their entirety.
  • a delivery system for one or more ingredients can be provided based on the tensile strength of the delivery system having a specific tensile strength when compared to a standard.
  • the design of the delivery system is not focused on one characteristic (e.g., molecular weight) of one of the materials (e.g., encapsulating material) used to produce the delivery system.
  • a delivery system can be formulated to express a desired release profile by adjusting and modifying the tensile strength through the specific selection of the ingredient(s), encapsulating material, additives, amount of the ingredient(s), amount of encapsulating material, relative amounts of ingredient(s) to encapsulating material, etc.
  • any delivery system that has the desired tensile strength may be used without being limited to a particular encapsulating material and its molecular weight.
  • the formulation process can be extended to encapsulating materials that exhibit similar physical and chemical properties as the encapsulating material forming part of the standard delivery system.
  • a delivery system for delivering an ingredient may be formulated to ensure an effective sustained release of the ingredient based on the type and amount of the ingredient and the desired release rate for the ingredient. For example, it may be desirable to affect the controlled release of a high intensity sweetener from a chewing gum over a period of twenty-five to thirty minutes to ensure against a rapid burst of sweetness that may be offensive to some consumers. A shorter controlled release time may be desirable for other type of ingredients such as pharmaceuticals or therapeutic agents, which may be incorporated into the same chewing gum composition by using separate delivery systems for each of these ingredients. Delivery systems may be formulated with a particular tensile strength associated with a range of release rates based on a standard.
  • the standard may comprise a series of known delivery systems having tensile strengths over a range extending, for example, from low to high tensile strength values.
  • Each of the delivery systems of the standard will be associated with a particular release rate or ranges of release rates.
  • a delivery system can be formulated with a relatively slow release rate by a fabricating a delivering system having a relatively high tensile strength.
  • lower tensile strength compositions tend to exhibit relatively faster release rates.
  • encapsulating material in a delivery system may be present in amounts of from about 0.2% to 10% by weight based on the total weight of the chewing gum composition, including 0.3, 0.5, 0.7, 0.9, 1.0, 1.25, 1.4, 1.7, 1.9, 2.2, 2.45, 2.75, 3.0, 3.5, 4.0, 4.25, 4.8, 5.0, 5.5, 6.0, 6.5, 7.0, 7.25, 7.75, 8.0, 8.3, 8.7, 9.0, 9.25, 9.5, 9.8 and all values and ranges there between, for example, from 1% to 5% by weight.
  • the amount of the encapsulating material can depend in part on the amount of the ingredient(s) component that is encapsulated.
  • the amount of the encapsulating material with respect to the weight of the delivery system is from about 30% to 99%, including 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 95, 97 and all values and ranges there between, for example, from about 60% to 90% by weight.
  • the tensile strength of a delivery system may be selected from relatively high tensile strengths when a relatively slow rate of release for an ingredient in the delivery system is desired and relatively lower tensile strengths when a faster rate of release for an ingredient in the delivery system is desired.
  • the release rate of the ingredient will generally be lower than the release rate of the ingredient in a delivery system having a tensile strength of 10,000 psi regardless of the type of encapsulating material (e.g., polyvinyl acetate) chosen.
  • the encapsulating material for a delivery system is polyvinyl acetate.
  • a representative example of a polyvinyl acetate product suitable for use as an encapsulating material in the present invention is Vinnapas® BlOO sold by Wacker Polymer Systems of Adrian, Michigan.
  • a delivery system utilizing polyvinyl acetate may be prepared by melting a sufficient amount of polyvinyl acetate at a temperature of about 65 °C to 12O 0 C for a short period of time, e.g., five minutes. The melt temperature will depend on the type and tensile strength of the polyvinyl acetate encapsulating material where higher tensile strength materials will generally melt at higher temperatures.
  • an ingredient e.g., high intensity sweetener such as aspartame
  • a suitable amount of an ingredient e.g., high intensity sweetener such as aspartame
  • the resulting mixture is a semi-solid mass, which is then cooled (e.g., at 0 0 C) to obtain a solid, and then ground to a U.S. Standard sieve size of from about 30 to 200 (600 to 75 microns).
  • the tensile strength of the resulting delivery system can readily be tested according to ASTM-D638.
  • the release of one or more ingredients from a delivery system may depend on more than tensile strength.
  • the release of the ingredients may be directly related to the tensile strength of the delivery system and the hydrophobicity (i.e., water resistance) of the encapsulating polymer or other material.
  • moisture may be absorbed in the encapsulated ingredient(s) during mastication and chewing of the chewing gum. This may result in softening of the encapsulating material and releasing of the ingredient(s) during the mastication and chewing of the chewing gum.
  • the softening of the encapsulation material depends on the hydrophobicity of the polymer used as the encapsulation material. In general, the higher the hydrophobicity of the polymer, the longer mastication time is needed for softening the polymer.
  • higher hydrophobic polymers such as ethylene-vinylacetate
  • EVA copolymer can be used to increase or otherwise manage ingredient (e.g., sweetener) release times from encapsulations.
  • the degree of hydrophobicity can be controlled by adjusting the ratio of ethylene and vinylacetate in the copolymer. In general, the higher the ethylene to vinylacetate ratio, the longer time it will take during consumption to soften the encapsulation particles, and the slower or more delayed will be the release rate of the ingredient. The lower the ethylene to vinylacetate ratio, the shorter time it will take during consumption to soften the encapsulation particles, and the faster or earlier will be the release rate of the ingredient.
  • release of an ingredient from a delivery system can be managed or otherwise controlled by formulating the delivery system based on the hydrophobicity of the encapsulating material, e.g., the polymer, for the ingredient.
  • the encapsulating material e.g., the polymer
  • the release times of the ingredient can be increased or delayed.
  • the ingredient can be released more rapidly or earlier.
  • the hydrophobicity of a polymer can be quantified by the relative water- absorption measured according to ASTM D570-98.
  • ASTM D570-98 the relative water- absorption measured according to ASTM D570-98.
  • polymers with water absorption of from about 50 to 100% are preferred.
  • the encapsulating material can be selected such that the water absorption would be from about 15% to about 50% (as measured according to ASTM D570-98). Still further, in other embodiments, the water absorption properties of the encapsulating material can be selected to be from 0.0% to about 5% or up to about 15% (as measured according to ASTM D570-98). In other embodiments, mixtures of two or more delivery systems formulated with encapsulating material having different water-absorption properties can also be used in subsequent incorporation into a chewing gum composition.
  • Polymers with suitable hydrophobicity which may be used for delivery systems include homo- and co-polymers of, for example, vinyl acetate, vinyl alcohol, ethylene, acrylic acid, methacrylate, methacrylic acid and others.
  • Suitable hydrophobic copolymers include the following non-limiting examples, vinyl acetate/vinyl alcohol copolymer, ethylene/vinyl alcohol copolymer, ethylene/acrylic acid copolymer, ethylene/methacrylate copolymer, ethylene/methacrylic acid copolymer.
  • the hydrophobic encapsulating material in a delivery system may be present in amounts of from about 0.2% to 10% by weight based on the total weight of a chewing gum composition containing the delivery system, including 0.3, 0.5, 0.7, 0.9, 1.0, 1.25, 1.4, 1.7, 1.9, 2.2, 2.45, 2.75, 3.0, 3.5, 4.0, 4.25, 4.8, 5.0, 5.5, 6.0, 6.5, 7.0, 7.25, 7.75, 8.0, 8.3, 8.7, 9.0, 9.25, 9.5, 9.8 and all values and ranges there between, for example, froml% to 5% by weight.
  • the amount of the encapsulating material will, of course, depend in part on the amount of the ingredient that is encapsulated.
  • the amount of the encapsulating material with respect to the weight of the delivery system is from about 30% to 99%, including 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 95, 97 and all values and ranges there between, for example, from about 60% to 90% by weight.
  • the encapsulated ingredient can be entirely encapsulated within the encapsulating material or incompletely encapsulated within the encapsulating material provided the resulting delivery system meets the criteria set forth hereinabove.
  • the incomplete encapsulation can be accomplished by modifying and/or adjusting the manufacturing process to create partial coverage of the ingredient.
  • the degree of hydrophobicity can be controlled by adjusting the ratio of ethylene and vinyl acetate in the copolymer. The higher the ethylene to vinylacetate ratio, the slower the release of the ingredient.
  • the ratio of the vinylacetate/ethylene in the copolymer can be from about 1 to about 60%, including ratios of 2.5, 5, 7.5, 9, 12, 18, 23, 25, 28, 30, 35, 42, 47, 52, 55, 58.5 % and all values and ranges there between.
  • a method of selecting a target delivery system containing an ingredient for a chewing gum composition is based on the hydrophobicity of the encapsulating material for the ingredient in the delivery system.
  • the method generally includes preparing a targeted delivery system containing an ingredient to be encapsulated, an encapsulating material and optional additives, with the encapsulating material having a preselected or otherwise desired hydrophobicity.
  • the hydrophobicity of the encapsulating material employed in the targeted delivery system can be selected to provide a desirable release rate of the ingredient. This selection of the encapsulating material is based on the hydrophobicity of sample delivery systems having the same or similar ingredient and known release rates of the ingredient.
  • the method comprises (a) obtaining a plurality of sample delivery systems comprising at least one ingredient, at least one encapsulating material, and optional additives, wherein each of the delivery systems is prepared with different encapsulating materials having different hydrophobicities; (b) testing the sample delivery systems to determine the respective release rates of the ingredient(s); and (c) formulating a target delivery system containing the same ingredient(s) with a hydrophobic encapsulating material corresponding to a desired release rate of the ingredient(s) based on the obtained sample delivery systems.
  • the method of selecting at least one delivery system suitable for incorporation into a chewing gum composition preferably can begin by determining a desired release rate for an ingredient (i.e., a first active component).
  • the determination of the desired release rate may be from known literature or technical references or by in vitro or in vivo testing.
  • the desired hydrophobicity of the encapsulating material can be determined (i.e., a first hydrophobic encapsulating material) for a delivery system (i.e., first delivery system) that can release the first active component at the desired release.
  • a delivery system i.e., first delivery system
  • the method described above may then be repeated for a second active component and for additional active components as described via the determination and selection of a suitable delivery system.
  • the "loading" of an ingredient in a delivery system can impact the release profile of the ingredient when the ingredient is used in a chewing gum composition.
  • Loading refers to the amount of one or more ingredients contained in the delivery relative to the amount of encapsulating material. More specifically, the ratio of the amount of one or more ingredients in a delivery system to the amount of encapsulating material in the delivery system can impact the release rate of the one or more ingredients. For example, the lower the ratio or loading of the amount of one or more ingredients in a delivery system to the amount of encapsulating material in the delivery system, the longer or more delayed will be the release of the one or more ingredients from the delivery system.
  • This principle can be further employed to manage the release profiles of the one or more ingredients by using higher loading of ingredients designed to be released early in combination with lower loading of ingredients designed to be released later.
  • the one or more ingredients can be the same or different.
  • three delivery systems including aspartame encapsulated with a polyvinylacetate and a fat were created using a conventional mixing process wherein the polyvinyl acetate first was melted in a mixer. The aspartame and fat then were added and the three ingredients were mixed to create a homogenous mixture.
  • the delivery systems had the following aspartame to polyvinyl to fat ratios: (1) 5:90:5; (2) 15:80:5, (3) 30:65:5.
  • the molten delivery systems were cooled and sized by passing ground powder through a 420 micron screen. Three chewing gums where created, each using a different delivery system.
  • flavorants may include those flavors known to the skilled artisan, such as natural and artificial flavors. These flavorings may be chosen from synthetic flavor oils and flavoring aromatics and/or oils, oleoresins and extracts derived from plants, leaves, flowers, fruits, and so forth, and combinations thereof.
  • Nonlimiting representative flavor oils include spearmint oil, cinnamon oil, oil of wintergreen (methyl salicylate), peppermint oil, Japanese mint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, oil of nutmeg, allspice, oil of sage, mace, oil of bitter almonds, and cassia oil.
  • sweetenings are artificial, natural and synthetic fruit flavors such as vanilla, and citrus oils including lemon, orange, lime, grapefruit, yazu, sudachi, and fruit essences including apple, pear, peach, grape, blueberry, strawberry, raspberry, cherry, plum, pineapple, apricot, banana, melon, apricot, ume, cherry, raspberry, blackberry, tropical fruit, mango, mangosteen, pomegranate, papaya and so forth.
  • fruit flavors such as vanilla, and citrus oils including lemon, orange, lime, grapefruit, yazu, sudachi, and fruit essences including apple, pear, peach, grape, blueberry, strawberry, raspberry, cherry, plum, pineapple, apricot, banana, melon, apricot, ume, cherry, raspberry, blackberry, tropical fruit, mango, mangosteen, pomegranate, papaya and so forth.
  • Other potential flavors whose release profiles can be managed include a milk flavor, a butter flavor, a cheese flavor, a cream flavor, and a yogurt flavor; a vanilla flavor; tea or coffee flavors, such as a green tea flavor, a oolong tea flavor, a tea flavor, a cocoa flavor, a chocolate flavor, and a coffee flavor; mint flavors, such as a peppermint flavor, a spearmint flavor, and a Japanese mint flavor; spicy flavors, such as an asafetida flavor, an ajowan flavor, an anise flavor, an angelica flavor, a fennel flavor, an allspice flavor, a cinnamon flavor, a camomile flavor, a mustard flavor, a cardamom flavor, a caraway flavor, a cumin flavor, a clove flavor, a pepper flavor, a coriander flavor, a sassafras flavor, a savory flavor, a Zanthoxyli Fructus flavor, a perilla flavor, a
  • flavoring agents may be used in liquid or solid form and may be used individually or in admixture.
  • Commonly used flavors include mints such as peppermint, menthol, spearmint, artificial vanilla, cinnamon derivatives, and various fruit flavors, whether employed individually or in admixture. Flavors may also provide breath freshening properties, particularly the mint flavors when used in combination with the cooling agents, described herein below.
  • other flavorings include aldehydes and esters such as cinnamyl acetate, cinnamaldehyde, citral diethylacetal, dihydrocarvyl acetate, eugenyl formate, p-methylamisol, and so forth may be used.
  • aldehydes and esters such as cinnamyl acetate, cinnamaldehyde, citral diethylacetal, dihydrocarvyl acetate, eugenyl formate, p-methylamisol, and so forth may be used.
  • any flavoring or food additive such as those described in Chemicals Used in Food Processing, publication 1274, pages 63-258, by the National Academy of Sciences, may be used. This publication is incorporated herein by reference. These may include natural as well as synthetic flavors.
  • aldehyde flavorings include but are not limited to acetaldehyde (apple), benzaldehyde (cherry, almond), anisic aldehyde (licorice, anise), cinnamic aldehyde (cinnamon), citral, i.e., alpha-citral (lemon, lime), neral, i.e., beta-citral (lemon, lime), decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotrope, i.e., piperonal (vanilla, cream), vanillin (vanilla, cream), alpha-amyl cinnamaldehyde (spicy fruity flavors), butyraldehyde (butter, cheese), valeraldehyde (butter, cheese), citronellal (modifies, many types), decanal (citrus fruits), aldehyde C-8 (c
  • a flavoring agent may be employed in either liquid form and/or dried form. When employed in the latter form, suitable drying means such as spray drying the liquid may be used.
  • the flavoring agent may be absorbed onto water soluble materials, such as cellulose, starch, sugar, maltodextrin, gum arabic and so forth or may be encapsulated.
  • the flavoring agent may be adsorbed onto silicas, zeolites, and the like.
  • the flavoring agents may be used in many distinct physical forms.
  • such physical forms include free forms, such as spray dried, powdered, beaded forms, encapsulated forms, and mixtures thereof.
  • encapsulation of flavors as well as other additional components can be found in the examples provided herein.
  • encapsulation of a component will result in a delay in the release of the predominant amount of the component during consumption of a chewing gum composition that includes the encapsulated component (e.g., as part of a delivery system added as an ingredient to the chewing gum composition).
  • the release profile of the ingredient e.g., the flavor, sweetener, etc.
  • characteristics might include one or more of the following: tensile strength of the delivery system, water solubility of the ingredient, water solubility of the encapsulating material, water solubility of the delivery system, ratio of ingredient to encapsulating material in the delivery system, average or maximum particle size of ingredient, average or maximum particle size of ground delivery system, the amount of the ingredient or the delivery system in the chewing gum composition, ratio of different polymers used to encapsulate one or more ingredients, hydrophobicity of one or more polymers used to encapsulate one or more ingredients, hydrophobicity of the delivery system, the type or amount of coating on the delivery system, the type or amount of coating on an ingredient prior to the ingredient being encapsulated, etc.
  • the sweeteners involved may be selected from a wide range of materials including water-soluble sweeteners, water-soluble artificial sweeteners, water-soluble sweeteners derived from naturally occurring water-soluble sweeteners, dipeptide based sweeteners, and protein based sweeteners, including mixtures thereof. Without being limited to particular sweeteners, representative categories and examples include:
  • water-soluble sweetening agents such as dihydrochalcones, monellin, steviosides, glycyrrhizin, dihydroflavenol, and sugar alcohols such as sorbitol, mannitol, maltitol, xylitol, erythritol, and L-aminodicarboxylic acid aminoalkenoic acid ester amides, such as those disclosed in U.S. Pat. No. 4,619,834, which disclosure is incorporated herein by reference, and mixtures thereof;
  • water-soluble sweetening agents such as dihydrochalcones, monellin, steviosides, glycyrrhizin, dihydroflavenol, and sugar alcohols such as sorbitol, mannitol, maltitol, xylitol, erythritol, and L-aminodicarboxylic acid aminoalkenoic acid ester amide
  • water-soluble artificial sweeteners such as soluble saccharin salts, i.e., sodium or calcium saccharin salts, cyclamate salts, the sodium, ammonium or calcium salt of 3,4- dihydro-6-methyl-l,2,3-oxathiazine-4-one-2,2-dioxide, the potassium salt of 3,4-dihydro-6- methyl-l,2,3-oxathiazine-4-one-2,2-dioxide (Acesulfame-K), the free acid form of saccharin, and mixtures thereof;
  • soluble saccharin salts i.e., sodium or calcium saccharin salts, cyclamate salts
  • sodium, ammonium or calcium salt of 3,4- dihydro-6-methyl-l,2,3-oxathiazine-4-one-2,2-dioxide the potassium salt of 3,4-dihydro-6- methyl-l,2,3-oxathiazine-4-one-2,2-dioxid
  • dipeptide based sweeteners such as L-aspartic acid derived sweeteners, such as L-aspartyl-L-phenylalanine methyl ester (Aspartame), N-[N-(3,3-dimethylbutyl)-L- ⁇ - aspartyl]-L-phenylalanine 1-methyl ester (Neotame), and materials described in U.S. Pat. No.
  • water-soluble sweeteners derived from naturally occurring water-soluble sweeteners such as chlorinated derivatives of ordinary sugar (sucrose), e.g., chlorodeoxysugar derivatives such as derivatives of chlorodeoxysucrose or chlorodeoxygalactosucrose, known, for example, under the product designation of Sucralose;
  • chlorodeoxysucrose and chlorodeoxygalactosucrose derivatives include but are not limited to: l-chloro-l'-deoxysucrose; 4-chloro-4-deoxy-alpha-D-galactopyranosyl-alpha-D-fructofuranoside, or 4-chloro-4- deoxygalactosucrose; 4-chloro-4-deoxy-alpha-D-galactopyranosyl-l-chloro-l-deoxy-beta-D- fructo-f uranoside, or 4,r-dichloro-4,l'-
  • protein based sweeteners such as thaumaoccous danielli (Thaumatin I and II) and talin.
  • the intense sweetening agents may be used in many distinct physical forms well- known in the art to provide an initial burst of sweetness and/or a prolonged sensation of sweetness. Without being limited thereto, such physical forms include free forms, spray dried forms, powdered forms, beaded forms, encapsulated forms, and mixtures thereof.
  • the sweetener is a high intensity sweetener such as aspartame, sucralose, and acesulfame potassium (e.g., Ace-K).
  • the sweetener may be a polyol.
  • Polyols can include, but are not limited to glycerol, sorbitol, maltitol, maltitol syrup, mannitol, isomalt, erythritol, xylitol, hydrogenated starch hydrolysates, polyglycitol syrups, polyglycitol powders, lactitol, and combinations thereof.
  • the active component e.g., sweetener
  • the active component which is part of the delivery system, may be used in amounts necessary to impart the desired effect associated with use of the active component (e.g., sweetness).
  • an effective amount of intense sweetener may be utilized to provide the level of sweetness desired, and this amount may vary with the sweetener selected.
  • the intense sweetener may be present in amounts from about 0.001% to about 3%, by weight of the composition, depending upon the sweetener or combination of sweeteners used. The exact range of amounts for each type of sweetener may be selected by those skilled in the art.
  • Sensate compounds can include cooling agents, warming agents, tingling agents, effervescent agents, and combinations thereof.
  • cooling agents include xylitol, erythritol, dextrose, sorbitol, menthane, menthone, ketals, menthone ketals, menthone glycerol ketals, substituted p-menthanes, acyclic carboxamides, mono menthyl glutarate, substituted cyclohexanamides, substituted cyclohexane carboxamides, substituted ureas and sulfonamides, substituted menthanols, hydroxymethyl and hydroxymethyl derivatives of p-menthane, 2-mercapto-cyclo-decanone, hydroxycarboxylic acids with 2-6 carbon atoms, cyclohexanamides, menthyl acetate, menthyl salicy
  • warming components may be selected from a wide variety of compounds known to provide the sensory signal of warming to the user. These compounds offer the perceived sensation of warmth, particularly in the oral cavity, and often enhance the perception of flavors, sweeteners and other organoleptic components.
  • useful warming compounds can include vanillyl alcohol n-butylether (TK-1000) supplied by Takasago Perfumary Company Limited, Tokyo, Japan, vanillyl alcohol n-propylether, vanillyl alcohol isopropylether, vanillyl alcohol isobutylether, vanillyl alcohol n-aminoether, vanillyl alcohol isoamyleather, vanillyl alcohol n-hexyleather, vanillyl alcohol methylether, vanillyl alcohol ethylether, gingerol, shogaol, paradol, zingerone, capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, ethanol, isopropyl alcohol, iso-amylalcohol, benzyl alcohol, glycerine, and combinations thereof.
  • TK-1000 vanillyl alcohol n-buty
  • a tingling sensation can be provided.
  • One such tingling sensation is provided by adding jambu, oleoresin, or spilanthol to some examples.
  • alkylamides extracted from materials such as jambu or sanshool can be included.
  • a sensation is created due to effervescence. Such effervescence is created by combining an alkaline material with an acidic material.
  • an alkaline material can include alkali metal carbonates, alkali metal bicarbonates, alkaline earth metal carbonates, alkaline earth metal bicarbonates and mixtures thereof.
  • an acidic material can include acetic acid, adipic acid, ascorbic acid, butyric acid, citric acid, formic acid, fumaric acid, glyconic acid, lactic acid, phosphoric acid, malic acid, oxalic acid, succinic acid, tartaric acid and combinations thereof.
  • Examples of "tingling" type sensates can be found in U.S. Patent No. 6,780,443, the entire contents of which are incorporated herein by reference for all purposes.
  • Sensate components may also be referred to as "trigeminal stimulants" such as those disclosed in U.S. Patent Application No. 205/0202118, which is incorporated herein by reference.
  • Trigeminal stimulants are defined as an orally consumed product or agent that stimulates the trigeminal nerve.
  • cooling agents which are trigeminal stimulants include menthol, WS-3, N-substituted p-menthane carboxamide, acyclic carboxamides including WS-23, methyl succinate, menthone glycerol ketals, bulk sweeteners such as xylitol, erithyritol, dextrose, and sorbitol, and combinations thereof.
  • Trigeminal stimulants can also include flavors, tingling agents, Jambu extract, vanillyl alkyl ethers, such as vanillyl n-butyl ether, spilanthol, Echinacea extract, Northern Prickly Ash extract, capsaicin, capsicum oleoresin, red pepper oleoresin, black pepper oleoresin, piperine, ginger oleoresin, gingerol, shoagol, cinnamon oleoresin, cassia oleoresin, cinnamic aldehyde, eugenol, cyclic acetal of vanillin and menthol glycerin ether, unsaturated amides, and combinations thereof.
  • flavors, tingling agents such as vanillyl n-butyl ether, spilanthol, Echinacea extract, Northern Prickly Ash extract, capsaicin, capsicum oleoresin, red pepper oleoresin, black pepper oleoresin, pipe
  • Breath fresheners can include essential oils as well as various aldehydes, alcohols, and similar materials.
  • essential oils can include oils of spearmint, peppermint, wintergreen, sassafras, chlorophyll, citral, geraniol, cardamom, clove, sage, carvacrol, eucalyptus, cardamom, magnolia bark extract, marjoram, cinnamon, lemon, lime, grapefruit, and orange.
  • aldehydes such as cinnamic aldehyde and salicylaldehyde can be used.
  • chemicals such as menthol, carvone, iso-garrigol, and anethole can function as breath fresheners. Of these, the most commonly employed are oils of peppermint, spearmint and chlorophyll.
  • breath fresheners can include but are not limited to zinc citrate, zinc acetate, zinc fluoride, zinc ammonium sulfate, zinc bromide, zinc iodide, zinc chloride, zinc nitrate, zinc flurosilicate, zinc gluconate, zinc tartarate, zinc succinate, zinc formate, zinc chromate, zinc phenol sulfonate, zinc dithionate, zinc sulfate, silver nitrate, zinc salicylate, zinc glycerophosphate, copper nitrate, chlorophyll, copper chlorophyll, chlorophyllin, hydrogenated cottonseed oil, chlorine dioxide, beta cyclodextrin, zeolite, silica-based materials, carbon-based materials, enzymes such as laccase, and combinations thereof.
  • the release profiles of probiotics can be managed for a gum including, but not limited to lactic acid producing microorganisms such as Bacillus coagulans, Bacillus subtilis, Bacillus laterosporus, Bacillus laevolacticus, Sporolactobacillus inulinus, Lactobacillus acidophilus, Lactobacillus curvatus, Lactobacillus plantarum, Lactobacillus jenseni, Lactobacillus casei, Lactobacillus fermentum, Lactococcus lactis, Pedioccocus acidilacti, Pedioccocus pentosaceus, Pedioccocus urinae, Leuconostoc mesenteroides, Bacillus coagulans, Bacillus subtilis, Bacillus laterosporus, Bacillus laevolacticus, Sporolactobacillus inulinus and mixtures thereof.
  • lactic acid producing microorganisms such as Bacillus coagulans,
  • Breath fresheners are also known by the following trade names: Retsyn,TM Actizol,TM and Nutrazin.TM Examples of malodor-controlling compositions are also included in U.S. Patent No. 5,300,305 to Stapler et al. and in U.S. Patent Application Publication Nos. 2003/0215417 and 2004/0081713 which are incorporated in their entirety herein by reference for all purposes.
  • Dental care ingredients may include but are not limited to tooth whiteners, stain removers, oral cleaning, bleaching agents, desensitizing agents, dental remineralization agents, antibacterial agents, anticaries agents, plaque acid buffering agents, surfactants and anticalculus agents.
  • Non-limiting examples of such ingredients can include, hydrolytic agents including proteolytic enzymes, abrasives such as hydrated silica, calcium carbonate, sodium bicarbonate and alumina, other active stain-removing components such as surface-active agents, including, but not limited to anionic surfactants such as sodium stearate, sodium palminate, sodium ricinoleate, sulfated butyl oleate, sodium oleate, salts of fumaric acid, glycerol, hydroxylated lecithin, sodium lauryl sulfate and chelators such as polyphosphates, which are typically employed as tartar control ingredients.
  • hydrolytic agents including proteolytic enzymes, abrasives such as hydrated silica, calcium carbonate, sodium bicarbonate and alumina
  • other active stain-removing components such as surface-active agents, including, but not limited to anionic surfactants such as sodium stearate, sodium palminate, sodium ricinoleate, sulfated buty
  • dental care ingredients can also include tetrasodium pyrophosphate and sodium tri-polyphosphate, sodium bicarbonate, sodium acid pyrophosphate, sodium tripolyphosphate, xylitol, sodium hexametaphosphate.
  • peroxides such as carbamide peroxide, calcium peroxide, magnesium peroxide, sodium peroxide, hydrogen peroxide, and peroxydiphospate are included.
  • potassium nitrate and potassium citrate are included.
  • Other examples can include casein glycomacropeptide, calcium casein peptone-calcium phosphate, casein phosphopeptides, casein phosphopeptide-amorphous calcium phosphate (CPP-ACP), and amorphous calcium phosphate.
  • Still other examples can include papaine, krillase, pepsin, trypsin, lysozyme, dextranase, mutanase, glycoamylase, amylase, glucose oxidase, and combinations thereof.
  • Further examples can include surfactants such as sodium stearate, sodium ricinoleate, and sodium lauryl sulfate surfactants for use in some embodiments to achieve increased prophylactic action and to render the dental care ingredients more cosmetically acceptable.
  • Surfactants can preferably be detersive materials which impart to the composition detersive and foaming properties.
  • Suitable examples of surfactants are water-soluble salts of higher fatty acid monoglyceride monosulfates, such as the sodium salt of the monosulfated monoglyceride of hydrogenated coconut oil fatty acids, higher alkyl sulfates such as sodium lauryl sulfate, alkyl aryl sulfonates such as sodium dodecyl benzene sulfonate, higher alkyl sulfoacetates, sodium lauryl sulfoacetate, higher fatty acid esters of 1,2-dihydroxy propane sulfonate, and the substantially saturated higher aliphatic acyl amides of lower aliphatic amino carboxylic acid compounds, such as those having 12 to 16 carbons in the fatty acid, alkyl or acyl radicals, and the like.
  • higher alkyl sulfates such as sodium lauryl sulfate, alkyl aryl sulfonates such as sodium dodecyl benz
  • amides are N-lauroyl sarcosine, and the sodium, potassium, and ethanolamine salts of N-lauroyl, N-myristoyl, or N-palmitoyl sarcosine.
  • dental care ingredients can include antibacterial agents such as, but not limited to, triclosan, chlorhexidine, zinc citrate, silver nitrate, copper, limonene, and cetyl pyridinium chloride.
  • additional anticaries agents can include fluoride ions or fluorine-providing components such as inorganic fluoride salts.
  • soluble alkali metal salts for example, sodium fluoride, potassium fluoride, sodium fluorosilicate, ammonium fluorosilicate, sodium monofluorophosphate, as well as tin fluorides, such as stannous fluoride and stannous chloride can be included.
  • a fluorine-containing compound having a beneficial effect on the care and hygiene of the oral cavity may also be included as an ingredient.
  • a fluorine-containing compound having a beneficial effect on the care and hygiene of the oral cavity e.g., diminution of enamel solubility in acid and protection of the teeth against decay
  • examples thereof include sodium fluoride, stannous fluoride, potassium fluoride, potassium stannous fluoride, sodium hexafluorostannate, stannous chlorofluoride, sodium fluorozirconate, and sodium monofluorophosphate.
  • urea is included.
  • Actives generally refer to those ingredients that are included in a delivery system and/or chewing gum composition for the desired end benefit they provide to the user.
  • actives can include medicaments, nutrients, nutraceuticals, herbals, nutritional supplements, pharmaceuticals, drugs, and the like and combinations thereof.
  • Examples of useful drugs include ace-inhibitors, antianginal drugs, anti- arrhythmias, anti-asthmatics, anti-cholesterolemics, analgesics, anesthetics, anti-convulsants, anti-depressants, anti-diabetic agents, anti-diarrhea preparations, antidotes, anti-histamines, antihypertensive drugs, anti-inflammatory agents, anti-lipid agents, anti-manics, anti-nauseants, anti- stroke agents, anti-thyroid preparations, anti-tumor drugs, anti-viral agents, acne drugs, alkaloids, amino acid preparations, anti-tussives, anti-uricemic drugs, anti-viral drugs, anabolic preparations, systemic and non-systemic anti-infective agents, anti-neoplasties, anti-parkinsonian agents, anti-rheumatic agents, appetite stimulants, biological response modifiers, blood modifiers, bone metabolism regulators, cardiovascular agents
  • active ingredients contemplated for use in the present invention can include antacids, H2-antagonists, and analgesics.
  • antacid dosages can be prepared using the ingredients calcium carbonate alone or in combination with magnesium hydroxide, and/or aluminum hydroxide.
  • antacids can be used in combination with H2- antagonists.
  • Analgesics include opiates and opiate derivatives, such as OxycontinTM, ibuprofen, aspirin, acetaminophen, and combinations thereof that may optionally include caffeine.
  • Other drug active ingredients for use in embodiments can include anti-diarrheals such as ImmodiumTM AD, anti-histamines, anti-tussives, decongestants, vitamins, and breath fresheners.
  • anti-diarrheals such as ImmodiumTM AD, anti-histamines, anti-tussives, decongestants, vitamins, and breath fresheners.
  • anxiolytics such as XanaxTM
  • anti-psychotics such as ClozarilTM and HaldolTM
  • non-steroidal anti-infiammatories (NSAID 's) such as ibuprofen, naproxen sodium, VoltarenTM and LodineTM, anti-histamines such as ClaritinTM, HismanalTM, RelafenTM, and TavistTM
  • anti-emetics such as KytrilTM and CesametTM
  • bronchodilators such as BentolinTM, ProventilTM
  • H2 -antagonists which are contemplated for use in the present invention include cimetidine, ranitidine hydrochloride, famotidine, nizatidien, ebrotidine, mifentidine, roxatidine, pisatidine and aceroxatidine.
  • Active antacid ingredients can include, but are not limited to, the following: aluminum hydroxide, dihydroxyaluminum aminoacetate, aminoacetic acid, aluminum phosphate, dihydroxyaluminum sodium carbonate, bicarbonate, bismuth aluminate, bismuth carbonate, bismuth subcarbonate, bismuth subgallate, bismuth subnitrate, bismuth subsilysilate, calcium carbonate, calcium phosphate, citrate ion (acid or salt), amino acetic acid, hydrate magnesium aluminate sulfate, magaldrate, magnesium aluminosilicate, magnesium carbonate, magnesium glycinate, magnesium hydroxide, magnesium oxide, magnesium trisilicate, milk solids, aluminum mono-ordibasic calcium phosphate, tricalcium phosphate, potassium bicarbonate, sodium tartrate, sodium bicarbonate, magnesium aluminosilicates, tartaric acids and salts.
  • a variety of nutritional supplements may also be used as active ingredients including virtually any vitamin or mineral.
  • Herbals are generally aromatic plants or plant parts and or extracts thereof that can be used medicinally or for flavoring. Suitable herbals can be used singly or in various mixtures. Commonly used herbs include Echinacea, Goldenseal, Calendula, Rosemary, Thyme, Kava Kava, Aloe, Blood Root, Grapefruit Seed Extract, Black Cohosh, Ginseng, Guarana, Cranberry, Gingko Biloba, St. John's Wort, Evening Primrose Oil, Yohimbe Bark, Green Tea, Ma Huang, Maca, Bilberry, Lutein, and combinations thereof.
  • An effervescent system may include one or more edible acids and one or more edible alkaline materials.
  • the edible acid(s) and the edible alkaline material(s) may react together to generate effervescence.
  • the alkaline material(s) may be selected from, but is not limited to, alkali metal carbonates, alkali metal bicarbonates, alkaline earth metal carbonates, alkaline earth metal bicarbonates, and combinations thereof.
  • the edible acid(s) may be selected from, but is not limited to, citric acid, phosphoric acid, tartaric acid, malic acid, ascorbic acid, and combinations thereof.
  • an effervescing system may include one or more other ingredients such as, for example, carbon dioxide, oral care ingredients, flavorants, etc.
  • Appetite suppressors can be ingredients such as fiber and protein that function to depress the desire to consume food.
  • Appetite suppressors can also include benzphetamine, diethylpropion, mazindol, phendimetrazine, phentermine, hoodia (P57), Olibra,TM ephedra, caffeine and combinations thereof.
  • Appetite suppressors are also known by the following trade names: Adipex,TM Adipost,TM BontrilTM PDM, BontrilTM Slow Release, Didrex,TM Fastin,TM Ionamin,TM Mazanor,TM Melf ⁇ at,TM Obenix,TM Phendiet,TM Phendiet-105,TM Phentercot,TM Phentride,TM Plegine,TM Prelu-2,TM Pro-Fast,TM PT 105,TM Sanorex,TM Tenuate,TM Sanorex,TM Tenuate,TM Tenuate Dospan,TM Tepanil Ten-Tab,TM Teramine,TM and Zantryl.TM These and other suitable appetite suppressors are further described in the following U.S.
  • Potentiators can consist of materials that may intensify, supplement, modify or enhance the taste and/or aroma perception of an original material without introducing a characteristic taste and/or aroma perception of their own.
  • potentiators designed to intensify, supplement, modify, or enhance the perception of flavor, sweetness, tartness, umami, kokumi, saltiness and combinations thereof can be included.
  • potentiators also known as taste potentiators include, but are not limited to, neohesperidin dihydrochalcone, chlorogenic acid, alapyridaine, cynarin, miraculin, glupyridaine, pyridinium-betain compounds, glutamates, such as monosodium glutamate and monopotassium glutamate, neotame, thaumatin, tagatose, trehalose, salts, such as sodium chloride, monoammonium glycyrrhizinate, vanilla extract (in ethyl alcohol), sugar acids, potassium chloride, sodium acid sulfate, hydrolyzed vegetable proteins, hydrolyzed animal proteins, yeast extracts, adenosine monophosphate (AMP), glutathione, nucleotides, such as inosine monophosphate, disodium inosinate, xanthosine monophosphate,
  • Sweetener potentiators which are a type of taste potentiator, enhance the taste of sweetness.
  • exemplary sweetener potentiators include, but are not limited to, monoammonium glycyrrhizinate, licorice glycyrrhizinates, citrus aurantium, alapyridaine, alapyridaine (N-(I -carboxyethyO- ⁇ hydroxymethyOpyridinium-S-ol) inner salt, miraculin, curculin, strogin, mabinlin, gymnemic acid, cynarin, glupyridaine, pyridinium-betain compounds, sugar beet extract, neotame, thaumatin, neohesperidin dihydrochalcone, tagatose, trehalose, maltol, ethyl maltol, vanilla extract, vanilla oleoresin, van
  • Acidic peptides include peptides having a larger number of acidic amino acids, such as aspartic acid and glutamic acid, than basic amino acids, such as lysine, arginine and histidine.
  • the acidic peptides are obtained by peptide synthesis or by subjecting proteins to hydrolysis using endopeptidase, and if necessary, to deamidation.
  • Suitable proteins for use in the production of the acidic peptides or the peptides obtained by subjecting a protein to hydrolysis and deamidation include plant proteins, (e.g.
  • wheat gluten e.g., corn protein (e.g., zein and gluten meal), soybean protein isolate), animal proteins (e.g., milk proteins such as milk casein and milk whey protein, muscle proteins such as meat protein and fish meat protein, egg white protein and collagen), and microbial proteins (e.g., microbial cell protein and polypeptides produced by microorganisms.)
  • animal proteins e.g., milk proteins such as milk casein and milk whey protein, muscle proteins such as meat protein and fish meat protein, egg white protein and collagen
  • microbial proteins e.g., microbial cell protein and polypeptides produced by microorganisms.
  • hydrophobic sweeteners include those of the formulae I-XI as set forth below:
  • X, Y and Z are selected from the group consisting of CH 2 , O and S;
  • X and Y are selected from the group consisting of S and O; wherein X is S or O; Y is O or CH 2 ; Z is CH 2 , SO 2 or S; R is OCH 3 , OH or H; R 1 is SH or OH and R 2 is H or OH;
  • X is C or S; R is OH or H and R 1 is OCH 3 or OH;
  • R, R 2 and R 3 are OH or H and R 1 is H or COOH;
  • X is O or CH 2 and R is COOH or H;
  • R is CH 3 CH 2 , OH, N (CH3) 2 or Cl;
  • Perillartine may also be added as described in U.S. Patent No. 6,159,509 also incorporated in its entirety herein by reference.
  • Acids can include, but are not limited to acetic acid, adipic acid, ascorbic acid, butyric acid, citric acid, formic acid, fumaric acid, glyconic acid, lactic acid, phosphoric acid, malic acid, oxalic acid, succinic acid, tartaric acid and combinations thereof.
  • Micronutrients can include materials that have an impact on the nutritional well being of an organism even though the quantity required by the organism to have the desired effect is small relative to macronutrients such as protein, carbohydrate, and fat.
  • Micronutrients can include, but are not limited to vitamins, minerals, enzymes, phytochemicals, antioxidants, and combinations thereof.
  • vitamins can include fat soluble vitamins such as vitamin
  • vitamins can include water soluble vitamins such as vitamin C (ascorbic acid), the B vitamins (thiamine or B 1 , riboflavoin or B 2 , niacin or B 3 , pyridoxine or B 6 , folic acid or Bg, cyanocobalimin or Bi 2 , pantothenic acid, biotin), and combinations thereof.
  • vitamin C ascorbic acid
  • B vitamins thiamine or B 1 , riboflavoin or B 2 , niacin or B 3 , pyridoxine or B 6 , folic acid or Bg, cyanocobalimin or Bi 2 , pantothenic acid, biotin
  • minerals can include but are not limited to sodium, magnesium, chromium, iodine, iron, manganese, calcium, copper, fluoride, potassium, phosphorous, molybdenum, selenium, zinc, and combinations thereof.
  • micronutrients can include but are not limited to L- carnitine, choline, coenzyme QlO, alpha-lipoic acid, omega-3-fatty acids, pepsin, phytase, trypsin, lipases, proteases, cellulases, and combinations thereof.
  • Antioxidants can include materials that scavenge free radicals.
  • antioxidants can include but are not limited to ascorbic acid, citric acid, rosemary oil, vitamin A, vitamin E, vitamin E phosphate, tocopherols, di-alpha-tocopheryl phosphate, tocotrienols, alpha lipoic acid, dihydrolipoic acid, xanthophylls, beta cryptoxanthin, lycopene, lutein, zeaxanthin, astaxanthin, beta-carotene, carotenes, mixed carotenoids, polyphenols, flavonoids, and combinations thereof.
  • phytochemicals can include but are not limited to cartotenoids, chlorophyll, chlorophyllin, fiber, flavanoids, anthocyanins, cyaniding, delphinidin, malvidin, pelargonidin, peonidin, petunidin, flavanols, catechin, epicatechin, epigallocatechin, epigallocatechingallate, theaflavins, thearubigins, proanthocyanins, flavonols, quercetin, kaempferol, myricetin, isorhamnetin, fiavononeshesperetin, naringenin, eriodictyol, tangeretin, flavones, apigenin, luteolin, lignans, phytoestrogens, resveratrol, isoflavones, daidzein, genistein, glycitein, soy isoflavones, and combinations thereof
  • Mouth moisteners can include, but are not limited to, saliva stimulators such as acids and salts and combinations thereof.
  • acids can include acetic acid, adipic acid, ascorbic acid, butyric acid, citric acid, formic acid, fumaric acid, glyconic acid, lactic acid, phosphoric acid, malic acid, oxalic acid, succinic acid, tartaric acid and combinations thereof.
  • Mouth moisteners can also include hydrocolloid materials that hydrate and may adhere to oral surface to provide a sensation of mouth moistening.
  • Hydrocolloid materials can include naturally occurring materials such as plant exudates, seed gums, and seaweed extracts or they can be chemically modified materials such as cellulose, starch, or natural gum derivatives.
  • hydrocolloid materials can include pectin, gum arabic, acacia gum, alginates, agar, carageenans, guar gum, xanthan gum, locust bean gum, gelatin, gellan gum, galactomannans, tragacanth gum, karaya gum, curdlan, konjac, chitosan, xyloglucan, beta glucan, furcellaran, gum ghatti, tamarin, bacterial gums, and combinations thereof.
  • modified natural gums such as propylene glycol alginate, carboxymethyl locust bean gum, low methoxyl pectin, and their combinations can be included.
  • modified celluloses can be included such as microcrystalline cellulose, carboxymethlcellulose (CMC), methylcellulose (MC), hydroxypropylmethylcellulose (HPCM), and hydroxypropylcellulose (MPC), and combinations thereof.
  • humectants which can provide a perception of mouth hydration can be included.
  • humectants can include, but are not limited to glycerol, sorbitol, polyethylene glycol, erythritol, and xylitol.
  • fats can provide a perception of mouth moistening.
  • Such fats can include medium chain triglycerides, vegetable oils, fish oils, mineral oils, and combinations thereof.
  • Throat soothing ingredients can include analgesics, anesthetics, demulcents, antiseptic, and combinations thereof.
  • analgesics/anesthetics can include menthol, phenol, hexylresorcinol, benzocaine, dyclonine hydrochloride, benzyl alcohol, salicyl alcohol, and combinations thereof.
  • demulcents can include but are not limited to slippery elm bark, pectin, gelatin, and combinations thereof.
  • antiseptic ingredients can include cetylpyridinium chloride, domiphen bromide, dequalinium chloride, and combinations thereof.
  • antitussive ingredients such as chlophedianol hydrochloride, codeine, codeine phosphate, codeine sulfate, dextromethorphan, dextromethorphan hydrobromide, diphenhydramine citrate, and diphenhydramine hydrochloride, and combinations thereof can be included.
  • throat soothing agents such as honey, propolis, aloe vera, glycerine, menthol and combinations thereof can be included.
  • cough suppressants can be included. Such cough suppressants can fall into two groups: those that alter the consistency or production of phlegm such as mucolytics and expectorants; and those that suppress the coughing reflex such as codeine (narcotic cough suppressants), antihistamines, dextromethorphan and isoproterenol (non-narcotic cough suppressants).
  • ingredients from either or both groups can be included.
  • antitussives can include, but are not limited to, the group consisting of codeine, dextromethorphan, dextrorphan, diphenhydramine, hydrocodone, noscapine, oxycodone, pentoxyverine and combinations thereof.
  • antihistamines can include, but are not limited to, acrivastine, azatadine, brompheniramine, chlorpheniramine, clemastine, cyproheptadine, dexbrompheniramine, dimenhydrinate, diphenhydramine, doxylamine, hydroxyzine, meclizine, phenindamine, phenyltoloxamine, promethazine, pyrilamine, tripelennamine, triprolidine and combinations thereof.
  • non-sedating antihistamines can include, but are not limited to, astemizole, cetirizine, ebastine, fexofenadine, loratidine, terfenadine, and combinations thereof.
  • expectorants can include, but are not limited to, ammonium chloride, guaifenesin, ipecac fluid extract, potassium iodide and combinations thereof.
  • mucolytics can include, but are not limited to, acetylcycsteine, ambroxol, bromhexine and combinations thereof.
  • analgesic, antipyretic and anti-inflammatory agents can include, but are not limited to, acetaminophen, aspirin, diclofenac, diflunisal, etodolac, fenoprofen, flurbiprofen, ibuprofen, ketoprofen, ketorolac, nabumetone, naproxen, piroxicam, caffeine and mixtures thereof.
  • local anesthetics can include, but are not limited to, lidocaine, benzocaine, phenol, dyclonine, benzonotate and mixtures thereof.
  • nasal decongestants and ingredients that provide the perception of nasal clearing can be included.
  • nasal decongestants can include but are not limited to phenylpropanolamine, pseudoephedrine, ephedrine, phenylephrine, oxymetazoline, and combinations thereof.
  • ingredients that provide a perception of nasal clearing can include but are not limited to menthol, camphor, borneol, ephedrine, eucalyptus oil, peppermint oil, methyl salicylate, bornyl acetate, lavender oil, wasabi extracts, horseradish extracts, and combinations thereof.
  • a perception of nasal clearing can be provided by odoriferous essential oils, extracts from woods, gums, flowers and other botanicals, resins, animal secretions, and synthetic aromatic materials.
  • one or more colors can be included. As classified by the
  • colors can include exempt from certification colors (sometimes referred to as natural even though they can be synthetically manufactured) and certified colors (sometimes referred to as artificial), or combinations thereof.
  • exempt from certification or natural colors can include, but are not limited to annatto extract, (El 60b), bixin, norbixin, astaxanthin, dehydrated beets (beet powder), beetroot red/betanin (El 62), ultramarine blue, canthaxanthin (El 6 Ig), cryptoxanthin (El 61c), rubixanthin (E161d), violanxanthin (El ⁇ le), rhodoxanthin (E161f), caramel (E150(a-d)), ⁇ -apo- 8'-carotenal (E160e), ⁇ -carotene (E160a), alpha carotene, gamma carotene, ethyl ester of
  • certified colors can include, but are not limited to, FD&C blue #1, FD&C blue #2, FD&C green #3, FD&C red #3, FD&C red #40, FD&C yellow #5 and FD&C yellow #6, tartrazine (E102), quinoline yellow (E104), sunset yellow (El 10), ponceau (E 124), erythrosine (El 27), patent blue V (El 31), titanium dioxide (El 71), aluminum (El 73), silver (E174), gold (E175), pigment rubine/lithol rubine BK (E180), calcium carbonate (E170), carbon black (E153), black PN/brilliant black BN (E151), green S/acid brilliant green BS (E142), and combinations thereof.
  • certified colors can include FD&C aluminum lakes. These consist of the aluminum salts of FD&C dyes extended on an insoluble substrate of alumina hydrate. Additionally, in some embodiments, certified colors can be included as
  • a delivery system or chewing gum may include two or more ingredients for which managed release from the chewing gum during consumption of the chewing gum is desired.
  • the ingredients may be encapsulated or otherwise included separately in different delivery systems.
  • the ingredients may be encapsulated or otherwise included in the same delivery system.
  • one or more of the ingredients may be free (e.g., unencapsulated) while one or more other ingredients may be encapsulated.
  • a chewing gum may include a group of ingredients for which managed release of the group during consumption of the chewing gum is desired.
  • Groups of two or more ingredients for which managed release from a chewing gum during consumption of the chewing gum may be desired include, but are not limited to: color and flavor, multiple flavors, multiple colors, cooling agent and flavor, warming agent and flavor, cooling agent and warming agent, cooling agent and high intensity sweetener, warming agent and high intensity sweetener, multiple cooling agents (e.g., WS-3 and WS-23, WS-3 and menthyl succinate), menthol and one or more cooling agents, menthol and one or more warming agents, multiple warming agents, high intensity sweetener(s) and tooth whitening active(s), high intensity sweetener(s) and breath freshening active(s), an ingredient with some bitterness and a bitterness suppressor for the ingredient, multiple high intensity sweeteners (e.g., ace-k and aspartame), multiple tooth whitening actives (e.g., an abrasive ingredient
  • encapsulation of multiple ingredients can be found in examples provided herein.
  • encapsulation of the multiple ingredients will result in a delay in the release of the predominant amount of the multiple ingredients during consumption of a chewing gum that includes the encapsulated multiple ingredients (e.g., as part of a delivery system added as an ingredient to the chewing gum).
  • This may be particularly helpful in situations wherein separate encapsulation of the ingredients may cause them to release with different release profiles.
  • different high intensity sweeteners may have different release profiles because they have different water solubilities or differences in other characteristics. Encapsulating them together may cause them to release more simultaneously.
  • the release profile of the multiple ingredients can be managed for a gum by managing various characteristics of the multiple ingredients, the delivery system containing the multiple ingredients, and/or the chewing gum containing the delivery system and/or how the delivery system is made in a manner as previously discussed above.
  • the additional components may optionally be used in one or rriore regions or layers of the gum composition, such as in the liquid-fill, the gum region, the barrier region or the coating region.
  • a component set forth in Table 1 is present in a region of the gum, the table provides general guidance as to a suitable amount which may be present in the coating, center-fill or gum region.
  • the amounts set forth in Table 1 are also suitable for the barrier region or layer.
  • the amounts in Table 1 generally apply to a component as it may be added to a gum composition in a free form, i.e., unencapsulated.
  • an amount greater than those amounts as set forth in Table 1 may be used due to the modified release profile of the additional component. Also, because many of the components shown in Table 1 are optional, the amounts represent amounts used when the component is selected for inclusion in the composition in one or more of the layers or regions. In other words, the lower limit of 0% is not included even though the component may not be present.
  • compositions listed in Table 1, below may be added to one or more regions or layers of the center-fill gum in their encapsulated and/or unencapsulated forms, as well as in combination with any of the other optional components.
  • a single component may be added to a center-fill gum in its encapsulated and unencapsulated forms.
  • the two different forms of the component may be added to the same region or different regions of the center-fill gum in the same or different amounts.
  • a single component may be added in two or more different encapsulated forms.
  • two or more different encapsulating materials such as different polymers, may be used to encapsulate two or more separate portions of the component.
  • the different encapsulated forms of the same component may be added to the same or different region of the center-fill gum in the same or different amounts.
  • an unencapsulated form of the same component may be added in combination with the two or more different encapsulated forms.
  • the unencapsulated form of the component may be added to any region of the center-fill gum in the same or different amount from the encapsulated forms.
  • some embodiments may add an unencapsulated form of a similar component in combination with the two or more different encapsulated forms. For instance, two encapsulated forms of a single sweetener may be used in combination with an unencapsulated form of a different sweetener.
  • At least one of the different components may be encapsulated, while at least one of the other components of the combination may be unencapsulated.
  • the multiple components may be of the same type, e.g., two different sweeteners. Alternatively, the components may be from distinctly different categories, e.g., a sweetener and a warming agent.
  • the different components may be added to the same or different regions of the center-fill gum in the same or different amounts. The amounts of the component in a particular region may be selected depending on how the components may be perceived by the consumer in the different regions, the sensory experience or functional benefit desired to give to the consumer, regulatory issues, resulting bad taste if too much is used in any one region, etc.
  • Some embodiments may include multiple components from Table I 5 below, each of which is encapsulated.
  • the multiple encapsulated components may be included in the same or different regions of the gum in the same or different amounts.
  • the multiple encapsulated components may be the same type of component or from distinctly different categories.
  • the multiple components may be encapsulated together or separately.
  • the components may be mixed together and encapsulated by a single encapsulating material.
  • the material used to encapsulate the components may be the same or different.
  • Table 1 provides a list of components, which may optionally be present in one or more regions of the gum product. Suitable amounts which may be present in the coating, center-fill or gum region are provided in the table, and similar amounts are applicable to the barrier layer of the gum.
  • the amounts in Table 1 are provided as ppm or weight % in a region or layer of the gum product. The lower limit of 0% is not included, even though the component may not be present.
  • the amounts in Table 1 generally apply to each component as it may be added to a composition in free form, i.e., unencapsulated. However, as described above, in some embodiments, one or more components may be encapsulated, where an amount greater than the amounts set forth in Table 1 may be used due to the modified release profile. Examples of encapsulated compositions and their methods of preparation are provided in Examples 1-78 of the Examples section below. Table 1 is only representative and is not to be construed to limit the ingredients that can be included in the gum regions in any way.
  • Additional embodiments relate to methods of developing chewing gum products, which include at least one barrier layer and which provide consumer-preferred characteristics, such as preferred flavor combinations, sensations (e.g., heating and/or cooling), functional benefits (e.g., breath freshening, tooth whitening), etc.
  • a consumer preference for a dual flavor combination may first be identified.
  • the dual flavor combination may include at least one first flavor and at least one second flavor, which is distinct from, complementary to or different intensity from the first flavor.
  • a variety of methods may be used to identify a consumer preference for a specific flavor duality, such as, market research, including consumer surveys, taste panels, and the like.
  • a chewing gum product tailored to satisfy that preference may be provided.
  • any of the center-fill chewing gum products described above may be prepared.
  • the first flavor of the consumer-preferred duality may be added to one region of the gum and the second flavor of the consumer-preferred duality may be added to another region of the gum.
  • the first and second flavors may be added to the same gum region.
  • the chewing gum product may be marketed to consumers based on the consumer- preferred duality.
  • the chewing gum product may be developed and marketed based on the consumer-preferred liquidity of the center-fill portion, at least a portion of which is retained over time because of the presence of the barrier layer.
  • the consumer-preferred characteristics provided by the gum product may be marketed to consumers in a variety of manners. Suitable marketing strategies, include, for example, print, radio, satellite radio, television, movie theater and online advertising campaigns, point-of-purchase advertisements, billboard advertisements, public transportation and telephone booth advertisements, indicia on the product packaging (e.g., slogans, trademarks, terms and colors), instant messaging, ringtones, and the like.
  • Example A As set forth in Tables 2, 3A-3C, 4A-4C and 5, is directed to inventive gum compositions of some embodiments. As described above, the remaining Examples 1-78 are directed to encapsulated components, which may optionally be added to one or more of the liquid-fill region, barrier layers(s), gum region and coating.
  • HSH is hydrogenated starch hydrolysate Table 3 A - Liquid- fill Compositions A-H
  • Gum pieces including a liquid-fill, barrier layer, gum region and coating are prepared according to the compositions shown in the tables above.
  • compositions for the gum regions in Table 2 are prepared by combining mineral adjuvants with elastomer and plastizicer under heat at about 85 0 C. This combination is then mixed with the sugars and sugar alcohols for six minutes. The flavor blends, which include a pre-mix of the flavors and cooling agents, are added and mixed for 1 minute. Finally, the acids and intense sweeteners are added and mixed for 5 minutes.
  • the liquid-fill compositions in Table 3A are prepared by first preparing a pre-mix of the sodium carboxymethyl cellulose, glycerine, and polyols. This pre-mix is then combined with the colors, flavors, cooling agents, acids and intense sweeteners and mixed. For the liquid- fill compositions in Tables 3B and 3C, all of the components are mixed together and agitated in a stirred vessel.
  • a gum product of the present invention may have more than one liquid-fill composition in the center-fill region, such as but not limited to, more than one of the liquid-fill compositions shown in Tables 3A-3C.
  • the barrier layer composition in Table 4A represents a low porosity candy gum composition containing sugar.
  • This barrier layer composition is prepared by mixing together the Step 1 ingredients of corn syrup, sugar and water, and cooling the mixture to a temperature of about 132 to 149 0 C for about 2-6 minutes. The cooked candy syrup is then cooled by any known means, such as by a cooling table.
  • gum base is melted at about 80 to about 95°C and mixed with the cooked candy.
  • the gum base is mixed with the cooked candy under low shear mixing at controlled temperatures of about 60-68 0 C. At about 60 0 C, flavor (e.g., peppermint) is added with further mixing.
  • the sugar-containing candy gum composition may be used to form the barrier layer in the present invention.
  • the barrier layer compositon in Table 4B represents a low porosity, sugar-free candy gum composition.
  • This barrier layer composition is prepared by mixing together the Step 1 components of sorbitol and water; and cooking to a temperature of about 18O 0 C. The cooked candy syrup is then cooled. Gum base (from Step 2) is melted at about 80 to about 95°C and mixed with the cooked candy. The components are mixed under low shear mixing at controlled temperatures of about 60-68 0 C. At about 6O 0 C, flavor and aspartame are added with further mixing. The resulting sugar-free candy gum compositon may be used to form the barrier layer in the present invention.
  • the barrier layer composition in Table 4C represents a high gum base, low filler composition, which has low porosity.
  • the composition in Table 4C includes greater than 50% by weight gum base and less than 40% by weight of fillers, such as mineral adjuvants, flavors, bulk sweeteners (e.g., bulk sugars, bulk polyols), and high intensity sweeteners.
  • the high gum base, low filler amounts result in a low porosity composition suitable for use as a barrier layer in the present invention.
  • the barrier layer composition in Table 4C is prepared by first melting the gum base, which includes elastomer and plasticizer, with a high shear mixer, such as a sigma mixer. At about 70°C, talc, sucralose and flavor are added and mixed for about 6 minutes. The resulting composition is useful for forming the barrier layer in the present invention.
  • any of the barrier layer compositions in Tables 4A-4C can be used in combination with any of the liquid-fill compositions in Tables 3A-3C, gum region compositions in Table 2 and coating compositions in Table 5.
  • the sugar-free barrier composition in Table 4B may be combined with the sugar-free liquid-fill composition in Table 3 C and a sugar-free gum region composition from Table 2.
  • more than one liquid-fill composition may be used in the liquid-fill region, as described above.
  • a gum product including a gum region, barrier layer and liquid-fill region may be formed by co-extruding the gum region and barrier layer together and then injecting the liquid- fill material to form a liquid-filled layered rope which can be sized, shaped and formed into pieces by the process described above at paragraphs [0029] to [0033].
  • the gum pieces may each have a total weight of approximately 2.2g.
  • the colors, flavors, cooling agents, acids, and sweeteners used in the liquid-fill, barrier layer, gum region and coating compositons set forth above may be specifically selected from any of those components provided in Table 1 herein. Further, any of these components may be used in their encapsulated and/or unencapsulated forms. [0230] Other ingredients shown in Table 1 also may be added to one or more of the layers or regions of the center-fill gum compositions in free and/or encapsulated form.
  • Table 1 includes flavors, sweeteners, sensates, breath fresheners, dental care components, actives, such as pharmaceutical agents, herbals, effervescing systems, appetite suppressors, potentiators, food acids, micronutrients, mouth moistening components, throat care components, energy boosting agents, colors, any one or more of which may be added to one or more of the layers or regions of the center-fill gum compositions in free and/or encapsulated form.
  • actives such as pharmaceutical agents, herbals, effervescing systems, appetite suppressors, potentiators, food acids, micronutrients, mouth moistening components, throat care components, energy boosting agents, colors, any one or more of which may be added to one or more of the layers or regions of the center-fill gum compositions in free and/or encapsulated form.
  • the following examples 1-78 include a variety of single component delivery systems which may be used in any region of the gum compositions of some embodiments.
  • the modif ⁇ ed-release ingredients may be added to the center-fill, barrier layer, gum region and/or coating of the center-fill gum.
  • one or more of the components of examples 1-78 could be added to any one or more of the liquid-fill, barrier layer, gum region or coating compositions of Example A above to form center-fill chewing gums having modified release characteristics.
  • Some examples may include multiple modified release components from examples 1-78 in the same or different regions of the center-fill gum.
  • the components may be the same type, e.g., multiple modified release sweeteners (example 29), or different types, e.g., modified release sweeteners with a modified release cooling agent (example 31).
  • one or more of the modified release components from examples 1-78 may be included in any region of the center-fill gum in combination with the same component in its free, or unencapsulated form.
  • the free and modified release forms of the component may be added to the same or different regions of the center-fill gum.
  • the spray-dried strawberry flavor of example 8, below could be included in a center-fill composition in combination with a gum region containing unencapsulated strawberry flavor.

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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)
  • Confectionery (AREA)
  • Cosmetics (AREA)

Abstract

Certains modes de réalisation de l'invention concernent une composition de gomme à mâcher ou de gomme à bulles, qui comprend une composition de garniture liquide, une zone de gomme qui comprend une base de gomme qui entoure la garniture liquide, et au moins une couche barrière située entre la zone de garniture liquide et la zone de gomme. La couche barrière permet de réduire les fuites de garniture liquide de la zone de garniture liquide à la zone de gomme. La composition peut également comprendre une zone de revêtement qui entoure la zone de gomme.
EP06770325.6A 2005-05-23 2006-05-15 Gomme a macher a coeur fourre, comprenant une couche barriere Withdrawn EP1919294A4 (fr)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
US68363405P 2005-05-23 2005-05-23
US11/210,954 US20060045934A1 (en) 2004-08-25 2005-08-24 Liquid-filled chewing gum composition
US77650806P 2006-02-24 2006-02-24
PCT/US2006/018608 WO2006127307A2 (fr) 2005-05-23 2006-05-15 Gomme a macher a coeur fourre, comprenant une couche barriere

Publications (2)

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EP1919294A2 true EP1919294A2 (fr) 2008-05-14
EP1919294A4 EP1919294A4 (fr) 2013-05-08

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AR (1) AR053298A1 (fr)
AU (1) AU2006249519B2 (fr)
CA (1) CA2602498C (fr)
WO (1) WO2006127307A2 (fr)

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Publication number Priority date Publication date Assignee Title
US9101160B2 (en) 2005-11-23 2015-08-11 The Coca-Cola Company Condiments with high-potency sweetener
US8017168B2 (en) 2006-11-02 2011-09-13 The Coca-Cola Company High-potency sweetener composition with rubisco protein, rubiscolin, rubiscolin derivatives, ace inhibitory peptides, and combinations thereof, and compositions sweetened therewith
WO2008145120A1 (fr) 2007-05-31 2008-12-04 Gumlink A/S Chewing-gum respectueux de l'environnement

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WO2005048728A1 (fr) * 2003-11-14 2005-06-02 Cadbury Schweppes Plc Compositions de confiserie remplies de liquide

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US6174466B1 (en) * 1998-05-08 2001-01-16 Warner-Lambert Company Methods for making seamless capsules
WO2002015708A2 (fr) * 2000-08-24 2002-02-28 Warner-Lambert Company Llc Produits en gomme enrobee et coeur liquide formes en continu
WO2005048728A1 (fr) * 2003-11-14 2005-06-02 Cadbury Schweppes Plc Compositions de confiserie remplies de liquide

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DATABASE WPI Week 198503 Thomson Scientific, London, GB; AN 1985-014966 XP002694728, & JP 59 210845 A (LOTTE CO LTD) 29 November 1984 (1984-11-29) & JP 59 210845 A (LOTTE CO LTD) 29 November 1984 (1984-11-29) *
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See also references of WO2006127307A2 *

Also Published As

Publication number Publication date
AU2006249519B2 (en) 2010-11-25
WO2006127307A2 (fr) 2006-11-30
CA2602498A1 (fr) 2006-11-30
AR053298A1 (es) 2007-04-25
EP1919294A4 (fr) 2013-05-08
WO2006127307A3 (fr) 2007-03-15
AU2006249519A1 (en) 2006-11-30
CA2602498C (fr) 2011-03-15

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