EP1933634A1 - Sensations a modalites multiples dans des compositions de chewing-gum - Google Patents

Sensations a modalites multiples dans des compositions de chewing-gum

Info

Publication number
EP1933634A1
EP1933634A1 EP06847445A EP06847445A EP1933634A1 EP 1933634 A1 EP1933634 A1 EP 1933634A1 EP 06847445 A EP06847445 A EP 06847445A EP 06847445 A EP06847445 A EP 06847445A EP 1933634 A1 EP1933634 A1 EP 1933634A1
Authority
EP
European Patent Office
Prior art keywords
gum
sensate
region
composition
center
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Withdrawn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
EP06847445A
Other languages
German (de)
English (en)
Inventor
Bharat Jani
Kishor Kabse
Navroz Boghani
Petros Gebreselassie
R. Steven Grant
Jesse Kiefer
Thomas Kuncewitch
Colleen Kramer
Mary K. Robinson
Kirsten Schmitz
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 EP1933634A1 publication Critical patent/EP1933634A1/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Withdrawn legal-status Critical Current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
    • A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
    • A23G4/20—Composite products, e.g. centre-filled, multi-layer, laminated
    • A23G4/205—Hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats

Definitions

  • the present invention includes compositions for a multi-layer center-filled chewing gum.
  • the individual gum pieces which include the compositions of the present invention, include a center surrounded by a gum region and optionally may be further coated with an external coating layer.
  • Components that create a duality such as, a dual sensation perception, are incorporated into different regions of the gum.
  • 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.
  • Some embodiments provide a multi-modality chewing gum composition including: a center-fill region; a gum region surrounding the center-fill region, the gum region including a gum base; and optionally a third region surrounding at least a portion of the gum region, wherein one of the regions includes at least one first sensate and at least a second of the regions includes at least one second sensate which is distinct from the at least one first sensate.
  • a multi-modality chewing gum composition including: a center-fill region; a gum region surrounding the center-fill region, the gum region including a gum base; and optionally a third region surrounding at least a portion of the gum region, wherein one of the regions includes a first amount of at least one sensate and at least a second of the regions includes a second amount of the at least one sensate, the second amount of the at least one sensate being greater than the first amount of the at least one sensate.
  • a multi-modality chewing gum composition including: a center-fill region including greater than zero up to about 10% by weight of the chewing gum composition; a gum region including from about 55% to about 65% by weight of the chewing gum composition; and a third region including a coating, the coating including from about 25% to about 35% by weight of the chewing gum composition, wherein one of the regions includes at least one first sensate and at least a second of the regions includes at least one second sensate which is distinct from the at least one first sensate, and wherein the gum composition further includes a gum piece of about three grams or less.
  • a multi-modality chewing gum composition including: a center-fill region including greater than zero up to about 10% by weight of the chewing gum composition; a gum region including from about 55% to about 65% by weight of the chewing gum composition; and a third region including a coating, the coating including from about 25% to about 35% by weight of the chewing gum composition, wherein one of the regions includes a first amount of at least one sensate and at least a second of the regions includes a second amount of the at least one sensate, the second amount of teh at least one sensate being greater than the first amount of the at least one sensate, and wherein the gum composition further includes a gum piece of about three grams or less.
  • Some embodiments provide a multi-modality chewing gum composition including: a center-fill region; a gum region surrounding the center-fill region, the gum region including a gum base; and optionally a third region surrounding at least a portion of the gum region, wherein one of the regions includes at least one first component and at least a second of the regions includes at least one second component which is complementary to the at least one first component.
  • Some embodiments provide a method of developing a chewing gum product providing a consumer-preferred duality, which includes the steps of: (a) identifying a consumer preference for a dual sensate combination, wherein the dual sensate combination includes at least one first sensate and at least one second sensate which is distinct from the at least one first sensate; (b) preparing a multi-modality chewing gum product including: (i) a center-fill region; (ii) a gum region surrounding the center-fill region, the gum region including a gum base; and (iii) optionally a third region surrounding at least a portion of the gum region, wherein one of the regions includes the at least one first sensate and at least a second of the regions includes the at least one second sensate; and (c) marketing the multi-modality chewing gum product to consumers.
  • Some embodiments provide a method of preparing a multi-modality chewing gum product, which includes the steps of: (a) providing a chewing gum composition including: (i) a center-fill region; (ii) a gum region surrounding the center-fill region, the gum region including a gum base; and (iii) optionally a third region surrounding at least a portion of the gum region, wherein one of the regions includes at least one first sensate and at least a second of the regions includes at least one second sensate which is distinct from the at least one first sensate; and (b) forming individual pieces of chewing gum from the chewing gum composition.
  • a method of imparting a dual sensate perception to an individual which includes the steps of: (a) providing a chewing gum product including: (i) a center-fill region; (ii) a gum region surrounding the center-fill region, the gum region including a gum base; and (iii) optionally a third region surrounding at least a portion of the gum region, wherein one of the regions includes at least one first sensate and at least a second of the regions includes at least one second sensate which is distinct from the at least one first sensate; and (b) applying the chewing gum product into the oral cavity of the individual, thereby releasing the at least one first sensate and the at least one second sensate therefrom to impart a dual sensate perception.
  • Some embodiments provide a multi-modality chewing gum composition including: a center-fill region; a gum region surrounding the center-fill region, the gum region including a gum base; and optionally a third region surrounding at least a portion of the gum region, wherein one of the regions includes at least one first sensate and at least a second of the regions includes at least one second sensate which is distinct from the at least one first sensate, and wherein one of the regions includes at least one first tastant and at least a second of the regions includes at least one second tastant which is distinct from the at least one first tastant.
  • Some embodiments provide a multi-modality chewing gum composition including: a center-fill region; a gum region surrounding the center-fill region, the gum region including a gum base; and optionally a third region surrounding at least a portion of the gum region, wherein one of the regions includes at least one first sensate and at least a second of the regions includes at least one second sensate which is distinct from the at least one first sensate, and wherein one of the regions includes at least one first functional agent and at least a second of the regions includes at least one second functional agent which is distinct from the at least one first functional agent.
  • Embodiments described herein provide a multi-component composition that includes at least one center-fill region and a gum region including a gum base.
  • the individual gum piece also may include an outer gum coating or shell, which can provide a crunchiness to the piece when initially chewed. At least two components that create a duality upon consumption may be included in different regions of the gum piece.
  • the individual gum pieces may form a variety of shapes including pellet, tablet, ball, pillow, chunk, stick and slab, among others.
  • bubble gum and “chewing gum” are used interchangeably and are both meant to include any gum compositions.
  • first region and “center-fill” are used interchangeably to refer to the innermost region of the compositions.
  • center-fill does not imply symmetry of a gum piece, only that the “center-fill” is within another region of the gum piece. In some embodiments, more than one center-fill may be present.
  • second region and “gum region” are used interchangeably to refer to a region of the compositions that may be adjacent to or at least partially surrounding the center-fill, or innermost, region.
  • the gum region is an intermediate region.
  • 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 components of the center-fill composition may be in different configurations depending on the desired shape of the total gum composition.
  • the center-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 a center-fill composition, and the other regions or layers of the gum piece may encircle the center-filled area.
  • a hollow shell formed in the innermost region may be of a rectangular shape.
  • the rectangular-shaped shell may be filled with a center- fill composition, and the other regions or layers of the gum piece may enclose or confine the rectangular center-filled area on all sides of the rectangle.
  • Other examples include a pillow shaped gum piece where the hollow shell follows the contours of the gum piece and also is pillow shaped.
  • the shape of the gum piece does not necessarily dictate the shape of the hollow shell, which houses the center-fill, but in many cases they are similarly shaped.
  • 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.
  • the term "duality" refers to the presence of two characteristics that are complementary to each other, opposed to each other, i.e., distinct, or different in intensity from each other.
  • the dual characteristics may be flavors, sensations, tastes, functionalities, or other characteristics or benefits. Flavors, sensates, tastants and functional agents also may include compounds that potentiate each of these types of components.
  • the dual characteristics also may be colors or textures.
  • the duality may be a dual perception, which refers to the perception by an individual of two characteristics that are complementary to each other, opposed to each other, i.e., distinct, or different in intensity from each other.
  • multi-modality refers to the presence of at least two characteristics that are complementary, opposed, i.e., distinct, or different in intensity from one another.
  • the multi-modal characteristics may be flavors, sensations, tastes, functionalities or combinations thereof. Flavors, sensates, tastants and functional agents also may include compounds that potentiate each of these types of components.
  • the multi-modal characteristics also could be colors or textures.
  • the term "multi-modality” is broader than and encompasses the term "duality” in that it includes embodiments that have a single duality, as well as embodiments that have more than one duality. For example, multi-modality may encompass two different dualities in one center-fill gum composition, such as dual flavors and dual tastes.
  • the term "complementary” refers to components that are in the same or similar flavor family, for example, the mint family or the fruit family; or components that are in the same or similar sensation family, for example, the cooling family, the warming family or the tingling family; or components that are in the same or similar taste family, for example, the sweetener family, the sour family, the bitter/astringent family, the salty family, the umami family or the kokumi family; or components that are in the same or similar functional family, for example, the breath freshening family or other functional families provided in Table 2 herein.
  • family and “type” are used interchangeably herein when referring to multi-modality components.
  • opposite means distinctly different components, for example, components that are from different families, such as a component in the flavor family and a component in the taste family.
  • the term "different in intensity" means that the at least two components that form the duality or multi-modality may be the same component but create the duality or multi- modality by being present in different amounts or by being encapsulated thereby providing a different intensity from one another. This different intensity is formed by the component being in different amounts from one region of the gum to another, or from being released at one rate in one region versus being released at another rate in another region.
  • At least two components may be included in the center-fill gum to create a duality or multi-modality.
  • the at least two components may be opposed to each other, i.e., distinctly different components.
  • two opposed flavors such as strawberry and kiwi
  • the at least two components may be complementary to one another.
  • two mint oils that complement each other, such as peppermint and spearmint may be employed.
  • the at least two components may differ in intensity from one another.
  • a single mint oil may be used, but in different amounts such that an intensity difference exists between the two portions of the mint oil.
  • the components that create the duality, or multi-modality may be included in different regions of the center-fill gum.
  • a first component may be present in the center-fill and a second component, which is distinct from, complementary to or different in intensity from the first component, may be present in the gum region.
  • Some embodiments may include a first component in the center-fill and a second component, which is distinct from, complementary to or different in intensity from the first component, in the coating.
  • Some other embodiments may include a first component in the gum region and a second component, which is distinct from, complementary to or different in intensity from the first component, in the coating.
  • first and second components may be employed.
  • a first component may be included in one region of the center-fill gum and a second component, which may be divided into two portions, may be included in the other two regions of the center- fill gum.
  • the second component may be distinct from, complementary to or different in intensity from the first component.
  • the first component may be included in the gum region.
  • a first portion of the second component may be included in the center-fill and a second portion of the second component may be included in the coating of the center-fill gum.
  • the first and second portions of the second component may be the same or different in amount.
  • Non-limiting examples of some of the possible physical combinations for providing a duality in a center-fill gum are indicated in Table 1 below.
  • Table 1 identifies a number of different physical combinations of components that may be employed involving dualities among: (1) distinct components; (2) complementary components; and (3) intensity differences between a single component.
  • the chart also depicts possible multiple duality combinations in category (4).
  • the coating composition refers to the outermost region of the gum
  • the gum region composition refers to the intermediate region
  • the center-fill composition refers to the innermost region.
  • A represents a first component and B represents a second component, which is distinct from the first component.
  • A' represents a second component that is complementary to the first component.
  • 1/n is used to indicate a fractional portion of component A.
  • 1/m is used to indicate a fractional portion of component A that is different from fractional portion 1/n.
  • n* A is used to indicate a multiplicative portion of component A 3 and m*A indicates a multiplicative portion of component A that is different from multiplicative portion n* A.
  • n may be equal to m.
  • n may be different from m.
  • n and/or m may be 0, 1 or other values.
  • Table 1 above, provides a variety of different physical combinations of two components used to impart a duality to a center-fill gum. Other possibilities and combinations also exist and different examples may be combined.
  • Some embodiments provided herein may extend to combinations that include more than two components to create a duality, or multi-modality.
  • three components may be employed, one component in each separate region of the center-fill gum.
  • a first flavor may be present in the center-fill
  • a second flavor in the gum region and a third flavor in the coating.
  • the three flavors may be distinct from one another, complementary to one another or different in intensities from one another.
  • mint oil may be present in the center-fill and the coating and cinnamon oil may be present in the gum region.
  • a duality based on distinct flavors thereby is provided.
  • a first functional agent may be present in the center-fill, a second functional agent in the gum region and a third functional agent in the coating.
  • the three functional agents may be distinct from one another, complementary to one another or different in intensities from one another.
  • menthol may be present in the center-fill and the coating and chlorophyll may be contained in the gum region. Menthol and chlorophyll are different breath fresheners. Accordingly, a duality based on complementary functional agents is provided.
  • three components may be used to impart a duality, or multi-modality, with a first component in one region of the center-fill gum and the second and third components together in another region of the center-fill gum.
  • a first component in one region of the center-fill gum and the second and third components together in another region of the center-fill gum.
  • strawberry flavor could be included in the gum region.
  • a combination of lemon flavor and kiwi flavor could be included in the center-fill.
  • a duality based on three distinct flavors therefore is provided by the gum.
  • the components may provide multiple dualities. For instance, in a three component embodiment, two of the components may be distinct from each other, whereas two of the components are complementary or different in intensity from each other.
  • a center-fill gum may, for example, include peppermint flavor in the center-fill region and a different level of peppermint flavor in the coating, thereby imparting a first duality, which is an intensity differential. Cinnamon may be included in the gum region, which is distinct from the peppermint flavors. A second duality based on the cinnamon-peppermint flavor distinction also is present in the center-fill gum. Accordingly, a multi-modality gum may be provided having two different dualities.
  • a number of different combinations including two, three, four or even more components in any region of the center-fill gum may be prepared providing additional dualities or combinations of dualities.
  • the at least two components that create the duality, or multi-modality may be present in the same region of the center-fill gum.
  • two distinct flavors such as strawberry and kiwi, both may be present in the center-fill region of the gum composition.
  • Some embodiments may include multiple dualities, such as dual flavors and dual sensations, all in the same region of the center-fill gum.
  • a single duality may be present in one region, and a second duality may be present in another region of the center-fill gum.
  • a first duality may be present via two different layers (e.g., a first component in the coating and a second component in the center-fill) and a second duality may be present via a different set of layers (e.g., a third component in the gum layer and a fourth component in the coating).
  • dualities there are several different types of dualities that may be present in a center-fill gum.
  • the components that create the dualities may be used in any of the physical combinations discussed above.
  • dualities may exist among flavors, sensations, tastes and functionalities.
  • dualities among colors may exist. Combinations of these different dualities also may be employed. Flavor Dualities
  • some center-fill gums may include a flavor duality.
  • one of the regions of the center-fill gum may include a first flavor and at least a second of the regions may include at least a second flavor.
  • the second flavor may be distinct from, complementary to or different in intensity from the first flavor.
  • the center-fill region may include the first flavor and the gum region may include the second flavor.
  • the center-fill region may include the first flavor and the coating may include the second flavor.
  • the gum region may include the first flavor and the coating may include the second flavor.
  • the center-fill region may include the first flavor, the gum region the second flavor and the coating may include a third flavor.
  • the coating flavor may be the same as the gum region flavor.
  • the center-fill flavor may be distinct from, complementary to or different in intensity from both the coating and gum region flavors.
  • the coating flavor may be complementary to the gum region flavor, but distinct from the center-fill flavor.
  • the gum region and coating flavors may be two different mint flavors, such as, peppermint and spearmint.
  • the center-fill flavor may be distinct from the mint flavors, such as, for example, cinnamon.
  • the coating flavor may be the same as the center-fill flavor.
  • the gum region flavor may be distinct from, complementary to or different in intensity from both the coating and center-fill flavors.
  • the coating flavor may be complementary to the center-fill flavor, but distinct from the gum region flavor.
  • a variety of flavors may be used in any of these or other combinations to impart different dualities. More specifically, in some embodiments, at least two flavors that are distinct may be employed. Dualities based on distinct flavors may include, but are not limited to, the following combinations: a mint flavor and a fruit flavor; a mint flavor and a spicy flavor; a mint flavor and a savory flavor; a mint flavor and an indulgent flavor; a fruit flavor and a spicy flavor; a fruit flavor and a savory flavor; a fruit flavor and an indulgent flavor; a spicy flavor and a savory flavor; a spicy flavor and an indulgent flavor; and a savory flavor and an indulgent flavor. [0048] Some of the duality combinations set forth above include an indulgent flavor.
  • inergent refers to a type of flavor associated with a creamy or decadent taste. Sometimes these flavors are referred to as “sweet/brown” in the art. Examples of suitable indulgent flavors include, but are not limited to, maple, cola, chocolate, dulce de leche, raisin, vanilla, caramel, dairy flavors, such as cream, butter, milk and yogurt, butterscotch, peanut butter, fruit cream flavors, such as strawberry cream, and combinations thereof.
  • At least two flavors that are complementary may be employed.
  • the complementary flavors may be the same type of flavor, e.g., two different mint flavors.
  • a first flavor e.g., a fruit flavor
  • the second flavor may be complementary by enhancing the first flavor, e.g., a fruit potentiator.
  • dualities based on complementary flavors may include, but are not limited to, the following combinations: a mint flavor and a mint potentiator; a fruit flavor and a fruit potentiator; a spicy flavor and a spice potentiator; a savory flavor and a savory potentiator; a mint flavor and a different mint flavor; a fruit flavor and a different fruit flavor; a spicy flavor and a different spicy flavor; a savory flavor and a different savory flavor; and an indulgent flavor and a different indulgent flavor.
  • the duality may be based on at least two portions of a flavor that differ in intensity.
  • any of the following types of flavors may be used in at least two portions, each of which contains a different amount of the flavor: mint flavor; fruit flavor; spicy flavor; savory flavor; and indulgent flavor.
  • one of the regions of the chewing gum may include a first amount of a flavor and a separate region may include a second amount of the same flavor. The second amount may be greater than the first amount of the flavor, thereby creating an intensity differential in the flavor impact. It further may be desirable, in some embodiments, to include a third portion of the same flavor in the remaining region of the chewing gum, which is different in amount than the first and/or second portion.
  • a variety of exemplary flavors, such as mint, fruit, spicy, savory and indulgent flavors are provided in Table 2 herein. Specific flavors may be selected from Table 2 and combined in various manners as set forth above and in other combinations or embodiments.
  • at least one of the flavors may have a modified release profile. As described in more detail below, components may be at least partially encapsulated to provide a modified release profile. Suitable encapsulating materials and methods of encapsulation are provided in more detail below in the section entitled "Additional Components.” One or all of the flavors used in the chewing gums may be at least partially encapsulated.
  • At least one of the flavors may include a mixture of the flavor in its encapsulated and unencapsulated (sometimes referred to as "free") forms. Encapsulated and unencapsulated forms of a flavor may be included in any of the regions of the chewing gum in the same or different amounts.
  • a chewing gum composition including any of the flavor dualities described above may first be provided.
  • the chewing gum composition may include a center-fill region, a gum region surrounding or adjacent to the center-fill region and optionally a third region, which may be a coating or shell.
  • One of the center-fill gum regions may include at least one first flavor and at least a second of the center-fill gum regions may include at least one second flavor.
  • the second flavor may be distinct from, complementary to or different in intensity from the first flavor.
  • Individual chewing gum pieces then may be formed from the chewing gum composition.
  • a chewing gum product prepared as described above may be provided.
  • the chewing gum product may include a center-fill region, a gum region surrounding or adjacent to the center-fill region and optionally a third region, which may be a coating.
  • One of the center-fill gum regions may include at least one first flavor and at least a second of the center-fill gum regions may include at least one second flavor.
  • the second flavor may be distinct from, complementary to or different in intensity from the first flavor.
  • the chewing gum product may be applied into the oral cavity of an individual. As the individual chews the product and saliva mixes therewith, the at least one first flavor and the at least one second flavor may be released from the gum.
  • the individual may experience a dual flavor perception as the first and second flavors are released and combine in the oral cavity.
  • the different flavors may interact with different portions of the oral cavity, different receptors in the individual's mouth, and the like.
  • Additional embodiments described herein relate to methods of developing chewing gum products, which provide a consumer-preferred duality, particularly a flavor duality.
  • 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 chewing gum product may be marketed to consumers based on the consumer-preferred duality.
  • the consumer-preferred duality 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. Sensate Dualities
  • Some center-fill gums may include a duality based on sensations, such as coolness, warmth and tingling sensations. Such sensations may be provided by sensates, such as cooling agents, warming agents and tingling agents, respectively.
  • one of the regions of the center-fill gum may include a first sensate and at least a second of the regions may include at least a second sensate.
  • the second sensate may be distinct from, complementary to or different in intensity from the first sensate.
  • the center-fill region may include the first sensate and the gum region may include the second sensate.
  • the center-fill region may include the first sensate and the coating may include the second sensate.
  • the gum region may include the first sensate and the coating may include the second sensate.
  • the center-fill region may include the first sensate, the gum region the second sensate and the coating may include a third sensate.
  • the coating sensate may be the same as the gum region sensate.
  • the center-fill sensate may be distinct from, complementary to or different in intensity from both the coating and gum region sensates.
  • the coating sensate may be complementary to the gum region sensate, but distinct from the center-fill sensate.
  • the gum region and coating sensates may be two different cooling agents, such as, menthol and menthyl succinate.
  • the center-fill sensate may be distinct from the cooling agents, such as, for example, a tingling agent.
  • the coating sensate may be the same as the center-fill sensate.
  • the gum region sensate may be distinct from, complementary to or different in intensity from both the coating and center-fill sensates.
  • the coating sensate may be complementary to the center-fill sensate, but distinct from the gum region sensate.
  • sensates may be used in any of these or other combinations to impart different dualities. More specifically, in some embodiments, at least two sensates that are distinct may be employed. Dualities based on distinct sensates may include, but are not limited to, the following combinations: a cooling agent and a warming agent; a cooling agent and a tingling agent; and a warming agent and a tingling agent. [0060] In some embodiments, at least two sensates that are complementary may be employed. In particular, the complementary sensates may be the same type of sensate, such as, two different cooling agents, two different warming agents or two different tingling agents.
  • the duality may be based on at least two portions of a sensate that differ in intensity. Any of the following types of sensates may be used in at least two portions, each of which contains a different amount of the sensate: cooling agents, warming agents or tingling agents.
  • one of the regions of the chewing gum may include a first amount of a sensate and a separate region may include a second amount of the same sensate. The second amount may be greater than the first amount of the sensate, thereby creating an intensity differential in the sensation. It further may be desirable, in some embodiments, to include a third portion of the same sensate in the remaining region of the chewing gum, which is different in amount than the first and/or second portion of the sensate.
  • sensates such as cooling, warming and tingling agents are provided in Table 2 herein. Specific sensates may be selected from Table 2 and combined in various manners as set forth above and in other potential combinations or embodiments.
  • At least one of the sensates may have a modified release profile.
  • components may be at least partially encapsulated to provide a modified release profile. Suitable encapsulating materials and methods of encapsulation are provided in more detail below in the section entitled "Additional Components.”
  • One or all of the sensates used in the chewing gums may be at least partially encapsulated.
  • at least one of the sensates may include a mixture of the sensate in its encapsulated and unencapsulated (sometimes referred to as "free") forms. Encapsulated and unencapsulated forms of a sensate may be included in any of the regions of the chewing gum in the same or different amounts.
  • a chewing gum composition including any of the sensation dualities described above may first be provided.
  • the chewing gum composition may include a center-fill region, a gum region surrounding or adjacent to the center-fill region and optionally a third region, which may be a coating.
  • One of the center-fill gum regions may include at least one first sensate and at least a second of the center-fill gum regions may include at least one second sensate.
  • the second sensate may be distinct from, complementary to or different in intensity from the first sensate.
  • Individual chewing gum pieces then may be formed from the chewing gum composition.
  • a chewing gum product prepared as described above may be provided.
  • the chewing gum product may include a center-fill region, a gum region surrounding or adjacent to the center-fill region and optionally a third region, which may be a coating.
  • One of the center-fill gum regions may include at least one first sensate and at least a second of the center-fill gum regions may include at least one second sensate.
  • the second sensate may be distinct from, complementary to or different in intensity from the first sensate.
  • the chewing gum product may be applied into the oral cavity of an individual. As the individual chews the product and saliva mixes therewith, the at least one first sensate and the at least one second sensate may be released from the gum. The individual may experience a dual sensation perception as the first and second sensates are released and combine in the oral cavity.
  • Additional embodiments described herein relate to methods of developing chewing gum products, which provide a consumer-preferred duality, particularly a sensation duality.
  • a consumer preference for a dual sensation combination may first be identified.
  • the dual sensation combination may include at least one first sensate and at least one second sensate, which is distinct from, complementary to or different intensity from the first sensate.
  • a variety of methods may be used to identify a consumer preference for a specific sensation 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 sensate of the consumer-preferred duality may be added to one region of the gum and the second sensate of the consumer-preferred duality may be added to another region of the gum.
  • the chewing gum product may be marketed to consumers based on the consumer- preferred duality.
  • the product may be marketed in a variety of manners, as described above with respect to the marketing of flavor dualities.
  • Some center-fill gums may include a duality based on tastes, such as, bitter, salty, sweet, sour, umami and kokumi tastes. Tastants are agents that may provide such tastes.
  • one of the regions of the center-fill gum may include a first tastant and at least a second of the regions may include at least a second tastant.
  • the second tastant may be distinct from, complementary to or different in intensity from the first tastant.
  • the center-fill region may include the first tastant and the gum region may include the second tastant.
  • the center-fill region may include the first tastant and the coating may include the second tastant.
  • the gum region may include the first tastant and the coating may include the second tastant.
  • the center-fill region may include the first tastant, the gum region the second tastant and the coating may include a third tastant.
  • the coating tastant may be the same as the gum region tastant.
  • the center-fill tastant may be distinct from, complementary to or different in intensity from both the coating and gum region tastants.
  • the coating tastant may be complementary to the gum region tastant, but distinct from the center-fill tastant.
  • the gum region and coating tastant may be two different sweeteners, such as, sucralose and sorbitol.
  • the center-fill tastant may be distinct from the sweeteners, such as, for example, a citric acid, which is a sour agent.
  • the coating tastant may be the same as the center-fill tastant.
  • the gum region tastant may be distinct from, complementary to or different in intensity from both the coating and center-fill tastants.
  • the coating tastant may be complementary to the center-fill tastant, but distinct from the gum region tastant.
  • a variety of tastants may be used in any of these or other combinations to impart different dualities.
  • At least two tastants that are distinct may be employed. Dualities based on distinct tastes may include, but are not limited to, the following combinations: a sweet tastant and a sour tastant; a sweet tastant and a salty tastant; a sweet tastant and a bitter tastant; a sweet tastant and an astringent tastant; a sweet tastant and an umami tastant; a sweet tastant and a kokumi tastant; a sour tastant and a salty tastant; a sour tastant and a bitter tastant; a sour tastant and an astringent tastant; a sour tastant and an umami tastant; a sour tastant and astant and a
  • the complementary tastants may be the same type of tastant, such as, two different bitter agents; two different sour agents, two different sweeteners; two different salts; two different umami agents; or two different kokumi agents.
  • the duality may be based on at least two portions of a tastant that differ in intensity. Any of the following types of tastants may be used in at least two portions, each of which contains a different amount of the tastant: bitter agents; sour agents, sweeteners; salts; umami agents; or kokumi agents.
  • one of the regions of the chewing gum may include a first amount of a tastant and a separate region may include a second amount of the same tastant. The second amount may be greater than the first amount of the tastant, thereby creating an intensity differential in the taste. It further may be desirable, in some embodiments, to include a third portion of the same tastant in the remaining region of the chewing gum, which is different in amount than the first and/or second portion of the tastant.
  • Some of the duality combinations set forth above include an umami tastant.
  • Umami refers to a taste that is savory, or the taste of glutamate.
  • Some of the duality combinations set forth above include a kokumi tastant
  • Koreani refers to materials that impart “mouthfulness” and "good body,” as disclosed in U.S. Patent No. 5,679,397 to Kuroda et al., which is incorporated in its entirety herein by reference.
  • tastants such as bitter, salty, sweet, sour, umami and kokumi tastants are provided in Table 2 herein. Specific tastants may be selected from Table 2 and combined in various manners as set forth above and in other combinations or embodiments.
  • At least one of the tastants may have a modified release profile.
  • components may be at least partially encapsulated to provide a modified release profile. Suitable encapsulating materials and methods of encapsulation are provided in more detail below in the section entitled "Additional Components.”
  • One or all of the tastants used in the chewing gums may be at least partially encapsulated.
  • at least one of the tastants may include a mixture of the tastant in its encapsulated and unencapsulated (sometimes referred to as "free") forms. Encapsulated and unencapsulated forms of a tastant may be included in any of the regions of the chewing gum in the same or different amounts.
  • a chewing gum composition including any of the taste dualities described above may first be provided.
  • the chewing gum composition may include a center-fill region, a gum region surrounding or adjacent to the center-fill region and optionally a third region, which may be a coating.
  • One of the center-fill gum regions may include at least one first tastant and at least a second of the center-fill gum regions may include at least one second tastant.
  • the second tastant may be distinct from, complementary to or different in intensity from the first tastant.
  • Individual chewing gum pieces then may be formed from the chewing gum composition.
  • a chewing gum product prepared as described above may be provided.
  • the chewing gum product may include a center-fill region, a gum region surrounding or adjacent to the center-fill region and optionally a third region, which may be a coating.
  • One of the center- fill gum regions may include at least one first tastant and at least a second of the center-fill gum regions may include at least one second tastant.
  • the second tastant may be distinct from, complementary to or different in intensity from the first tastant.
  • the chewing gum product may be applied into the oral cavity of an individual. As the individual chews the product and saliva mixes therewith, the at least one first tastant and the at least one second tastant may be released from the gum. The individual may experience a dual taste perception as the first and second tastants are released and combine in the oral cavity.
  • a consumer preference for a dual taste combination may first be identified.
  • the dual taste combination may include at least one first tastant and at least one second tastant, which is distinct from, complementary to or different intensity from the first tastant.
  • a variety of methods may be used to identify a consumer preference for a specific taste 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 tastant of the consumer-preferred duality may be added to one region of the gum and the second tastant of the consumer-preferred duality may be added to another region of the gum.
  • the chewing gum product may be marketed to consumers based on the consumer-preferred duality.
  • the product may be marketed in a variety of manners, as described above with respect to the marketing of flavor dualities. Functional Dualities
  • Some center-fill gums may include a duality based on functionalities.
  • Functionalities include, for example, teeth whitening and breath freshening, among others, and may be provided by various functional agents.
  • one of the regions of the center-fill gum may include a first functional agent and at least a second of the regions may include at least a second functional agent.
  • the second functional agent may be distinct from, complementary to or different in intensity from the first functional agent.
  • the center-fill region may include the first functional agent and the gum region may include the second functional agent.
  • the center-fill region may include the first functional agent and the coating may include the second functional agent.
  • the gum region may include the first functional agent and the coating may include the second functional agent.
  • the center-fill region may include the first functional agent, the gum region the second functional agent and the coating may include a third functional agent.
  • the coating functional agent in some embodiments, may be the same as the gum region functional agent.
  • the center-fill functional agent may be distinct from, complementary to or different in intensity from both the coating and gum region functional agents.
  • the coating functional agent may be complementary to the gum region functional agent, but distinct from the center-fill functional agent.
  • the gum region and coating functional agents may be two different anti-plaque agents, such as, chlorhexidine and triclosan.
  • the center-fill functional agent may be distinct from the anti-plaque agents, such as, for example, a remineralization agent.
  • the coating functional agent may be the same as the center-fill functional agent.
  • the gum region functional agent may be distinct from, complementary to or different in intensity from both the coating and center-fill functional agents.
  • the coating functional agent may be complementary to the center-fill functional agent, but distinct from the gum region functional agent.
  • a variety of functional agents may be used in any of these or other combinations to impart different dualities. More specifically, in some embodiments, at least two functional agents that are distinct may be employed. Dualities based on distinct functional agents may include, but are not limited to, the following combinations: a vitamin and a mineral; a breath freshening agent and a tooth whitening agent; a breath freshening agent and a remineralization agent; a breath freshening agent and an antimicrobial agent; a tooth whitening agent and a stain prevention agent; a remineralization agent and a demineralization agent; an appetite suppressant and a stress relieving agent; an energy boosting agent and a stress relieving agent; and a concentration enhancing agent and a focus enhancing agent.
  • the complementary functional agents may be the same type of functional agent, such as, two different surfactants, two different breath freshening agents, two different anti-microbial agents, two different antibacterial agents, two different anti-calculus agents, two different anti-plaque agents, two different fluoride compounds, two different quaternary ammonium compounds, two different remineralization agents, two different demineralization agents, two different pharmaceutical actives, two different micronutrients, two different throat care actives, two different tooth whitening agents, two different stain removing agents, two different energy boosting agents, two different concentration boosting agents, two different focus enhancing agents and two different appetite suppressants.
  • two different surfactants such as, two different breath freshening agents, two different anti-microbial agents, two different antibacterial agents, two different anti-calculus agents, two different anti-plaque agents, two different fluoride compounds, two different quaternary ammonium compounds, two different remineralization agents, two different demineralization agents, two different pharmaceutical actives, two different micronutrients
  • the duality may be based on at least two portions of a functional agent that differ in intensity.
  • Any of the types of functional agents set forth above in the description of complementary functional agents may be used in at least two portions, each of which contains a different amount of the functional agent.
  • one of the regions of the chewing gum may include a first amount of a functional agent and a separate region may include a second amount of the same functional agent. The second amount may be greater than the first amount of the functional agent, thereby creating an intensity differential in the functionality.
  • a variety of exemplary functional agents are provided in Table 2 herein. Specific functional agents may be selected from Table 2 and combined in various manners as set forth above and in other combinations or embodiments.
  • At least one of the functional agents may have a modified release profile.
  • components may be at least partially encapsulated to provide a modified release profile. Suitable encapsulating materials and methods of encapsulation are provided in more detail below in the section entitled "Additional Components.”
  • One or all of the functional agents used in the chewing gums may be at least partially encapsulated.
  • at least one of the functional agents may include a mixture of the functional agent in its encapsulated and unencapsulated (sometimes referred to as "free") forms. Encapsulated and unencapsulated forms of a functional agent may be included in any of the regions of the chewing gum in the same or different amounts.
  • a chewing gum composition including any of the functional dualities described above may first be provided.
  • the chewing gum composition may include a center-fill region, a gum region surrounding or adjacent to the center-fill region and optionally a third region, which may be a coating.
  • One of the center-fill gum regions may include at least one first functional agent and at least a second of the center-fill gum regions may include at least one second functional agent.
  • the second functional agent may be distinct from, complementary to or different in intensity from the first functional agent.
  • Individual chewing gum pieces then may be formed from the chewing gum composition.
  • a chewing gum product prepared as described above may be provided.
  • the chewing gum product may include a center-fill region, a gum region surrounding or adjacent to the center-fill region and optionally a third region, which may be a coating.
  • One of the center-fill gum regions may include at least one first functional agent and at least a second of the center-fill gum regions may include at least one second functional agent.
  • the second functional agent may be distinct from, complementary to or different in intensity from the first functional agent.
  • the chewing gum product may be applied into the oral cavity of an individual. As the individual chews the product and saliva mixes therewith, the at least one first functional agent and the at least one second functional agent may be released from the gum. The individual may experience a dual functional perception as the first and second functional agents are released and combine in the oral cavity.
  • Additional embodiments described herein relate to methods of developing chewing gum products, which provide a consumer-preferred duality, particularly a functional duality.
  • a consumer preference for a dual functional combination may first be identified.
  • the dual functional combination may include at least one first functional agent and at least one second functional agent, which is distinct from, complementary to or different intensity from the first functional agent.
  • a variety of methods may be used to identify a consumer preference for a specific functional 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 functional agent of the consumer-preferred duality may be added to one region of the gum and the second functional agent of the consumer-preferred duality may be added to another region of the gum.
  • the chewing gum product may be marketed to consumers based on the consumer-preferred duality.
  • the product may be marketed in a variety of manners, as described above with respect to the marketing of flavor dualities.
  • Table 2 is divided into the three separate regions of a center-fill gum, i.e., coating, center-fill and gum region. Suitable amounts for a multi-modality component when it is selected for use in any of the three regions are set forth in Table 2.
  • Table 2 also provides a listing of basic components typically included in each of the three regions of a center-fill gum. Suitable amounts for the basic components also are set forth in Table 2. The amounts provided for the basic and multi- modality components are based on the specified region in which the component is contained.
  • the amounts provided for the multi-modality components in Table 2 generally apply to a component as it may be added to the specified region of the gum composition in a free form, i.e., unencapsulated.
  • an amount greater than those amounts as set forth in Table 2 may be used due to the modified release profile of the component.
  • the amounts provided in Table 2 represent amounts used only when the component is selected for inclusion in the composition. In other words, the lower limit of 0% is not included even though the multi-modality component may not be present.
  • any of the multi-modality components listed in Table 2, below, which are selected to create a specific duality or multi-modality in a center- fill gum composition may be added to any region of the center-fill gum in their encapsulated and/or unencapsulated forms.
  • a center-fill gum having a flavor duality may be provided by selecting two complementary fruit flavors from Table 2 and incorporating the flavors into different regions of the gum.
  • a peach flavor for example, may be incorporated into the center- fill region and a raspberry flavor may be incorporated into the gum region.
  • the peach flavor may be added to the center-fill region in an amount of about 0.01% to about 10% by weight of the center-fill region.
  • the center-fill region for example, also may include the basic components for the center-fill region in the amounts provided in the table.
  • One or more optional additives also may be included in the center- fill region, such as intense sweeteners, as described in more detail below in the section entitled “Additional Components.”
  • the raspberry flavor which is complementary to the peach flavor, may be added to the gum region in an amount of about 0.5% to about 30% by weight of the gum region, as provided in the table.
  • the gum region also may include the basic components in the amounts provided in the table.
  • One ore more optional components also may be included in the gum region, such as bulking agents, fillers, plasticizers, softening agents, mineral adjuvants, waxes, emulsifiers, thickeners and other additives, such as those referred to for the center-fill region.
  • the center-fill gum further may be coated with a coating composition.
  • the coating composition may include the basic components in the amounts provided in the table, i.e., sugar and/or polyols, as well as optional additives, as referred to for the center-fill region.
  • a center-fill gum having a functional duality may be provided by selecting two distinct functional agents from Table 2 and incorporating the functional agents into different regions of the gum.
  • Vitamin C which is a micronutrient
  • Aloe vera which is a throat care agent
  • the vitamin C may be added to the gum region in an amount of about 0.0001% to about 10% by weight of the gum region.
  • Vitamin C may be added to the coating in an amount of about 0.0001% to about 10% by weight of the coating.
  • the gum region also may include basic and optional components.
  • the aloe vera which provides a distinct throat soothing function from the nutrient function of vitamin C, may be added to the center-fill region in an amount of about 0.1% to about 10% by weight of the center-fill region, as provided in the table.
  • the center-fill region also may include basic and optional components as described in the previous example.
  • Table 2 provides a list of multi-modality components that optionally may be present in one or more regions of the gum product. Suitable amounts that may be present in the coating, center-fill or gum region are provided in the table. The amounts in Table 2 are provided as ppm or weight % in a region or layer of the gum product. Table 2 is only representative and is not to be construed to limit the ingredients that can be included in the gum regions in any way.
  • some embodiments described herein may include more than one duality in the chewing gum composition. Such compositions may be referred to as multi- modality compositions. In some embodiments, more than one duality of the same type may be included, such as, two different flavor dualities. Alternatively, different types of dualities may be combined in a single chewing gum composition. For instance, a flavor duality and a sensation duality may be used together. Further, three or even four of the different duality types may be included in one chewing gum composition in some embodiments.
  • Center-fill gum compositions may include a center-fill region and a gum region, which includes a gum base.
  • the gum region may at least partially surround or be positioned adjacent to the center-fill region.
  • a third region, or a coating may at least partially surround the gum region.
  • the gum region may have a non-uniform thickness.
  • the gum region in layered configuration embodiments may be thinner on the ends than on the sides of the gum piece.
  • the center-fill region of the gum composition may be a liquid, solid or semi-solid, gas, or the like.
  • Embodiments that include a liquid center-fill composition, as well as some semi-solid center-fill compositions may involve concerns regarding retention of the liquid center during manufacturing and shelf-life, as mentioned above. It may be desirable, therefore, to employ gum region compositions with liquid-fill gums that substantially reduce or prevent leaking of the liquid center. Suitable gum region compositions are discussed in detail below.
  • Non-liquid, i.e., solid, some semi-solid and gaseous center-fill regions may not involve leaking concerns. Accordingly, gum region compositions that may exhibit leaking problems when combined with liquid centers may be suitable for use with non-liquid centers. As such, in addition to the gum region compositions discussed below for use with liquid centers, any conventional chewing gum composition may be employed in the gum region in non- liquid center-fill embodiments.
  • the composition in the center-fill may be lipophilic.
  • the gum base used in the gum region composition may be adjusted to include higher proportions of fat when the center-fill composition is lipophilic.
  • the center-fill region may be substantially or completely filled with the liquid, solid, semi-solid or gaseous center-fill composition. In some other embodiments, the center-fill region may be only partially filled with the liquid, solid, semi-solid or gaseous center-fill composition.
  • the center-fill region may include two or more center-fill compositions.
  • the two or more center-fill compositions may be the same or different forms.
  • some embodiments may contain a mixture of two or more distinct liquids, which may or may not be miscible.
  • some embodiments may contain two or more distinct solids, semi-solids or gasses in the center-fill region. Mixtures of different center-fill forms also may be included in some embodiments.
  • a liquid and a solid may be included in the center- fill region.
  • the two or more liquids, solids, semi-solids and/or gasses employed in the center-fill region may be included in the same or different amounts and may have similar or distinct characteristics.
  • the two or more center-fill compositions may differ in a variety of characteristics, such as, viscosity, color, flavor, taste, texture, sensation, ingredient components, functional components, sweeteners, or the like.
  • the center-fill composition also may include non-liquid components, such as, for example, flavor beads, fruit particles, nut particles, flavor particles, gelatin beads or portions, and the like.
  • 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 No. 6,280,780 to Degady et al. ("Degady"), referred to above.
  • Degady describes an apparatus and method for forming center-filled gum pellets. The method includes first extruding a liquid- filled rope of a chewing gum layer and passing the rope 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 tablet-forming mechanism.
  • the rope is then led into a tablet-forming mechanism including a pair of rotating chain die members which are endless chain mechanisms and both rotate at the same speed by a motor and gear mechanism.
  • Each of the chain mechanisms include a plurality of open curved die groove members which mate and form die cavities in which the pieces of gum material (pellets or tablets) are formed. While Degady is limited to the formation of pellet or tablet shaped pieces, the gum pieces may be of other shapes as described above. The shape of the die groove members may be altered to provide any desired shape.
  • the gum may optionally be passed through a cooling tunnel either before entering the tablet-forming mechanism, after exiting the tablet-forming mechanism or both. Cooling of the rope prior to entering the tablet-forming mechanism may be beneficial to prevent rebound of the individual pieces and thus may provide an increase in productivity.
  • the cooled pieces of gum material are then fed into a storage container for conditioning and further processing. At this point, the cooled pieces of gum material could also be fed directly into a coating tunnel mechanism, such as a rotating tunnel mechanism.
  • 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.
  • 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 an outermost region.
  • the coating composition may range from about 2% to about 80%, more specifically, about 20% to about 40% by weight of an individual gum piece which includes a center-fill, a gum region and a coating; even more specifically, from 25% to 35% and still more 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 modifying both the saccharide or polyol composition and gum base composition present in the gum region. This is particularly relevant for liquid-fill chewing gum embodiments. 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.
  • 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 alters the gum and gum base in some embodiments to include a polyol composition having a dense, tightly packed crystalline structure which is unlike the sponge-like structure in conventional sorbitol gum region formulations, in order to provide a center-filled gum piece which resists loss of liquidity.
  • the gum region also referred to as the second region in the claims, may include one or more cavities therein to house the center-fill.
  • the shape of the cavity will be largely dictated by the final configuration of the chewing gum piece.
  • the gum region also may include a gum base.
  • the gum region may provide a liquid barrier to surround and prevent the liquid-fill from migration and premature release.
  • a liquid barrier to surround and prevent the liquid-fill from migration and premature release.
  • Some embodiments may incorporate a modified polyol composition including at least one polyol incorporated into the gum region as discussed herein. Moreover, 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 three component composition including a center-fill, a gum region and a coating layer, the gum region may comprise from about 40% to about 97%, more specifically from about 55% to about 65% by weight of the chewing gum piece, even more specifically about 62%.
  • 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 in some embodiments may be 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% in some embodiments.
  • the gum base may be present in an amount from about 45% to about 100% by weight of the gum region.
  • 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), polyisobutylene, 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 60 0 C, and preferably between about 45°C. and about 55°C.
  • the low melting wax may be a paraffin wax.
  • the wax may be present in the gum base in an amount from about 6% to about 10%, and preferably from about 7% to about 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 hydrogenated, 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 emulsifier may be employed in amounts from about 2% to about 15%, and more specifically, from about 7% to about 11%, by weight of the gum base.
  • 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, high intensity sweeteners, and the like.
  • coloring agents such as coloring agents, antioxidants, preservatives, flavoring agents, high intensity sweeteners, and the like.
  • titanium dioxide and other dyes suitable for food, drug and cosmetic applications known as F. D. & C. dyes
  • An antioxidant such as butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), propyl gallate, and mixtures thereof, may also be included.
  • BHT butylated hydroxytoluene
  • BHA butylated hydroxyanisole
  • propyl gallate and mixtures thereof
  • 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
  • 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 emulsif ⁇ er 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
  • 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), lactose, 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, lactitol, maltitol, erythritol, 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.
  • LYCASIN ® a commercially available product manufactured by Roquette Freres of France
  • HYSTAR a commercially available product manufactured by SPI Polyols, Inc.
  • 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.
  • the gum region may 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%.
  • such gum region compositions may substantially reduce or prevent leaking of the liquid center.
  • 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.
  • LycasinTM which is a hydrogenated starch hydrolysate including 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% based on the weight of the gum region.
  • 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 hydro lysate.
  • 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 of 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 in some embodiments.
  • 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.
  • 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, also referred to as the interior portion, of the chewing gum composition can take the physical form of a solid, a liquid, a semi-solid or a gas. Depending on the physical form of the center, adjustments can be made to the adjacent portion of the chewing gum composition that will be in contact with the interior portion.
  • liquid centers may present viscosity differences that can be manipulated for a desired effect.
  • liquid centers can be formulated to have low viscosities that consumers perceive as refreshing.
  • solid centers may be particulate or unitary.
  • the center can include a plurality of particles.
  • variables such as particle size and particle size distribution can be manipulated for a desired effect.
  • small particles with narrow particle size distribution can be included in the center to provide rapid dissolution when contacted with saliva.
  • the center can include a cohesive mass where distinct particles are not discernible.
  • the texture can be manipulated for a desired effect.
  • a unitary solid center can comprise a confectionery format such as nougat to provide a chewy texture experience.
  • gaseous centers can form a void in the chewing gum composition that alters the chewing gum composition's texture profile by collapsing upon chewing.
  • the gaseous center can include a trapped gas such as nitrogen while in other embodiments, the gaseous center can include a mixed gas composition such as air.
  • the gas can be included in the center as part of a matrix such as a foam or glassy matrix.
  • the physical form of the center region can change.
  • the center can be solid when manufactured and then become liquid over time.
  • the initially solid center portion can be a substrate- enzyme blend where the enzyme acts upon the substrate to liquefy the solid.
  • the initial center solid portion can be a solid at a manufacturing temperature that is lower than the storage temperature such that the center liquefies as the temperature reaches the storage temperature.
  • the center is a liquid-filled particle that remains solid until ruptured or disrupted when it releases liquid.
  • the initially solid center portion can interact with an adjacent region configured to contain free moisture such that the center portion pulls moisture from the adjacent region and becomes liquid.
  • the solid center can include particulates.
  • Particulates can include, but are not limited to nuts; seeds; cocoa beans; coffee beans; milk powders; fruit- containing particles such as restructured fruit as described in U.S. Patent 6,027,758; freeze dried fruit; freeze dried vegetables; fat particles; cocoa powder; sucrose; starch; polyols such as xylitol, erythritol, sorbitol, mannitol, lactitol, maltitol, isomalt, hydrogenated starch hydrolysates; waxes; and combinations thereof.
  • the solid center can include particles onto which other materials have been complexed.
  • the solid particle can include an absorbent material to which a second material is absorbed.
  • the solid particle can include an adsorbent material to which a second material is adsorbed.
  • the solid particle can include a complexation material to which a second material is complexed.
  • silica particles can absorb at least a second material to form a particulate solid interior portion.
  • cyclodextrin particles can complex with at least a second material to form a particulate solid interior portion.
  • the solid center can change to a liquid
  • the solid center can include a mixture of invertase and sucrose such invertase operates on sucrose to form liquid invert sugar resulting in a liquid interior portion over time.
  • the center can be a fat with melting characteristics such that at manufacturing temperatures the fat is solid and then melts to become liquid at storage temperatures.
  • the solid center can include liquid-filled gelatin or sucrose beads that release liquid when ruptured or disrupted.
  • the solid center can include a unitary or particulate solid confectionery composition.
  • Such confectionery compositions can include, but are not limited to, chocolate, compound coating, carob coating, cocoa butter, butter fat, hydrogenated vegetable fat, illipe butter, fondant including fondant-based cremes, fudge, frappe, caramel, nougat, compressed tablet, candy floss (also known as cotton candy), marzipan, hard boiled candy, gummy candy, jelly beans, toffees, jellies including pectin-based gels, jams, preserves, butterscotch, nut brittles or croquant, candied fruit, marshmallow, pastilles, pralines or nougats, flour or starch confectionery, truffles, nonpareils, bon bons, after-dinner mints, fourres, nut pastes, peanut butter, chewing gum, kisses, angel kisses, montelimart, nougatine, fruit chews, Turkish delight, hard gums, soft gums, starch jel
  • the liquid center can be aqueous while in other embodiments the liquid center can be non-aqueous. In some embodiments, the liquid center can be a solution while in other embodiments, the center can be a suspension while in still other embodiments, the center can be an emulsion.
  • the viscosity of the liquid center can be manipulated for a variety of reasons including, but not limited to, processing efficiency or creation of a desired perception.
  • the viscosity of the liquid center can be 3,000 to 10,000 pascal seconds. In some embodiments, the viscosity of the liquid center can be 4,000 to 6,5000 pascal seconds.
  • the water activity of the liquid center can be manipulated for a variety of reasons including, but not limited to, microbial stability or maintenance of a desired texture.
  • the water activity of the liquid center can be 0.1 to 0.7. In some embodiments, the water activity of the liquid center can be 0.25 to 0.35.
  • Liquids that can be included in the liquid center can include, but are not limited to, fruit juice; vegetable juice; fruit puree; fruit pulp; vegetable pulp; vegetable puree; fruit sauce; vegetable sauce; honey; maple syrup; molasses; corn syrup; sugar syrup; polyol syrup; hydrogenated starch hydrolysates syrup; emulsions; vegetable oil; glycerin; propylene glycol; ethanol; liqueurs; chocolate syrup, dairy-based liquids such as milk, cream, etc.; and combinations thereof.
  • a gaseous center can be formed by creating a hollow center.
  • the gas can include a mixed composition gas such as air or it can include a single gas such as nitrogen, carbon dioxide, or oxygen.
  • a gaseous center will include gas trapped in a matrix such as a glassy matrix or foam.
  • the glass can be sucrose and the gas can be carbon dioxide.
  • the foam can include milk proteins and the gas can include a mixed composition gas such as air.
  • any of the center-fill compositions discussed above 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.
  • 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 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 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 breath freshening technology.
  • 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.
  • 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. In some liquid-fill embodiments, 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 Kelco of Altanta, 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.
  • the coating composition when included in the center-fill compositions, may be applied by any method known in the art including the method described above.
  • the coating 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, 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.
  • the coating dries it usually becomes opaque and is usually white, though other colorants may be added.
  • a polyol coating can be further coated with wax.
  • the coating can further include colored flakes or speckles. If the composition comprises a coating, it is possible that one or 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.
  • Other materials may be added to the coating to achieve desired properties. These materials may include without limitation, cellulosics such as carboxymethyl cellulose, gelatin, pullulan, alginate, starch, carrageenan, xanthan gum, gum arabic and polyvinyl acetate (PVA).
  • cellulosics such as carboxymethyl cellulose, gelatin, pullulan, alginate, starch, carrageenan, xanthan gum, gum arabic and polyvinyl acetate (PVA).
  • the coating composition may also include a pre- coating which is added to the individual gum pieces prior to an optional hard coating.
  • the pre-coating may include an application of polyvinyl acetate (PVA). This may be applied as a solution of PVA in a solvent, such as ethyl alcohol. When an outer hard coating is desired, the PVA application 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 center-fill, gum region and hard coating).
  • PVA polyvinyl acetate
  • the coating can be amorphous or crystalline and the resulting texture can be hard, crunchy, crispy, soft or chewy.
  • optional additives include components, such as flavors, sensates, tastants and functional agents, as set forth above, as well as other optional ingredients.
  • the duality is among functionalities, it may be desirable to add a flavor to one or more regions of the chewing gum composition to provide a flavored chewing gum product.
  • Such additives include, for example, physiological cooling agents, throat-soothing agents, spices, warming agents, tooth-whitening agents, breath-freshening agents, vitamins minerals, caffeine, drugs and other actives, which may be included in any or all portions or regions of the chewing gum composition. Such components may be used in amounts sufficient to achieve their intended effects.
  • any of the optional components discussed herein may be added to any region of the center-fill chewing gum composition in their modified release form and/or without modified release (sometimes referred to as "free" components).
  • a single component may be added to the center-fill chewing gum in its modified release form and free form.
  • the modified release component and free component may be included together in the same region of the center-fill chewing gum or, in some embodiments, the two components may be included in different regions of the gum.
  • 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 gum region, or the coating.
  • 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. Encapsulation
  • one or more ingredients may be encapsulated with an encapsulating material to modify the release profile of the ingredient.
  • 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.
  • encapsulation may be employed to provide barrier protection to or from a component rather than to modify the release of the component. For instance, it often is desirable to limit the exposure of acids to other components in a chewing gum composition. Such acids may be encapsulated to limit their exposure to other components, or alternatively, the other components in the chewing gum composition may be encapsulated to limit their exposure to the acid.
  • 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.
  • 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.
  • 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 120°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°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.
  • the hydrophobicity i.e., water resistance
  • 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
  • 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.
  • 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 hydropliobicity 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, watermelon, 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, watermelon, 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.
  • 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. Without being limited thereto, such physical forms include free forms, such as spray dried, powdered, beaded forms, encapsulated forms, and mixtures thereof.
  • Illustrations of the encapsulation of flavors as well as other additional components can be found in the examples provided herein. Typically, encapsulation of a component will result in a delay in the release of the predominant amount of the component during consumption of a chewing gum composition that includes the encapsulated component (e.g., 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.) can be managed by managing various characteristics of the ingredient, delivery system containing the ingredient, and/or the chewing gum composition containing the delivery system and/or how the delivery system is made.
  • 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.
  • 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, 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-di
  • 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- 1 -chloro-1-deoxy-beta-D- fructo-f uranoside, or 4,l'-dichloro-4,r-
  • 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, erythritol, 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, 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, sulfated butyl oleate, sodium oleate, salts of fum
  • 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 hydgrogenated 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 dode
  • 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 (SnF.sub.2 -KF), 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, antiparkinsonian agents, anti-rheumatic agents, appetite stimulants, biological response modifiers, blood modifiers, bone metabolism regulators, cardiovascular agents, central
  • Examples of 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 antiinflammatories (NSAID 's) such as ibuprofen, naproxen sodium, VoltarenTM and LodineTM, anti-histamines such as ClaritinTM, HismanalTM, RelafenTM, and TavistTM
  • anti-emetics such as KytrilTM and CesametTM
  • bronchodilators such as BentolinTM, ProventilTM
  • anti-depressants such as Pro
  • 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.
  • Various herbals may also be used as active ingredients such as those with various medicinal or dietary supplement properties.
  • Herbals are generally aromatic plants or plant parts and or extracts thereof that can be used medicinally or for flavoring. Suitable herbals can be used singly or in various mixtures.
  • Active ingredients derived from herbal or botanical sources are sometimes referred to as phytochemicals. Classes of phytochemicals include, but are not limited to, polyphenols, flavonoids, flavanols, flavonols, flavanones, isoflavanones, anthocyanins, catechins, and flavonones.
  • Effervescing System Ingredients 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.
  • Effervescing System Ingredients 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 Melfiat,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 -carboxyethyl)-6-(hydroxymethyl)pyridinium-3-ol) inner salt, miraculin, curculin, strogin, mabinlin, gymnemic acid, cynarin, glupyridaine, pyridinium-betain compounds, sugar beet extract, neotame, thaumatin, neohesperidin dihydrochalcone, tagatose, trehalose, maltol, ethyl maltol, vanilla extract, vanilla oleoresin, vanill
  • 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; wherein X and Y are selected from the group consisting of S and O;
  • 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 0 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 B 9 , cyanocobalimin or B 12 , 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 B 9 , cyanocobalimin or B 12 , 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, flavononeshesperetin, 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 (E 162), ultramarine blue, canthaxanthin (El 6 Ig), cryptoxanthin (El 6 Ic), rubixanthin (E161d), violanxanthin (E161e), rhodoxanthin (E161f), caramel (E150(a-d)), ⁇ -apo- 8'-carotenal (El 6Oe), ⁇ -carotene (E 160a), alpha carotene, gamma carotene, ethyl este
  • 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 (EIlO), ponceau (E124), erythrosine (E127), patent blue V (E131), titanium dioxide (E171), aluminium (E173), silver (E174), gold (E175), pigment rubine/lithol rubine BK (E180), calcium carbonate (E170), carbon black (E153), black PN/brilliant black BN (E151), green S/acid brilliant green BS (E142), and combinations thereof.
  • 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
  • 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 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. For example, different high intensity sweeteners may have different release profiles because they have different water solubilities or differences in other characteristics. Encapsulating them together 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.
  • Example 2 provides encapsulated xylitol.
  • the encapsulated sweetener xylitol of Example 2 could be added to one region of a center-fill gum and a sour agent, such as an acid, could be added to another region of the gum to create a flavor duality based on distinct tastants.
  • the encapsulated adipic acid of Example 4 could also be employed.
  • any of the encapsulated components provided in Examples 1-78 could be selected and combined with an encapsulated and/or unencapsulated component that is distinct from, complementary to or different in intensity from the exemplary component.
  • the encapsulated WS -3 (cooling agent) of Example 12 could be added to one region of a center- fill gum and an encapsulated and/or unencapsulated tingling agent could be added to another region of the gum to create a duality based on distinct sensates.
  • the encapsulated WS -3 of Example 12 could be added to one region of a center-fill gum and encapsulated and/or unencapsulated menthol (another cooling agent) could be added to another region to create a duality based on complementary components.
  • a first portion of the encapsulated WS -3 of Example 12 could be added to one region of a center-fill gum and another portion of WS -3, which is different in intensity could be added to another region of the gum.
  • the second portion of WS-3 could be encapsulated and/or unencapsulated.
  • Examples 79-95 incorporate a number of these components into different regions of a center-fill gum in combination with other components that create dual perceptions. More specifically, Examples 79-92 provide center-fill gum compositions having solid center regions. The center-fill gum compositions incorporate a number of the encapsulated components of Examples 1-78 to provide different dualities. Examples 93-96 provide center-fill gum compositions having liquid center regions. These gum compositions also incorporate a number of the encapsulated components of Examples 1-78 to provide different dualities.
  • Polyvinyl acetate is melted at a temperature of about 110° C in a high shear mixer such as extruder (single or twin screw) or sigma or B anbury mixer.
  • the hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate.
  • Xylitol is then added to the resulting mixture and mixed under high shear to completely disperse the ingredients.
  • the resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns.
  • the encapsulated xylitol matrix is stored in air tight containers with low humidity below 35° C.
  • Polyvinyl acetate is melted at a temperature of about 90° C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer.
  • the hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate.
  • Spray dried peppermint flavor is then added to the resulting mixture and mixed under high shear to completely disperse the ingredients.
  • the resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns.
  • the encapsulated peppermint flavor in Polyvinyl acetate matrix is stored in air tight containers with low humidity below 35° C.
  • Polyvinyl acetate is melted at a temperature of about 80° C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer.
  • the hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate.
  • WS-3 is then added to the resulting mixture and mixed under high shear to completely disperse the ingredients.
  • the resulting encapsulation is cooled and ground to produce a powdered material with a particle size of less than 420 microns.
  • the malic acid encapsulation matrix is stored in air tight containers with low humidity below 35° C.
  • Polyvinyl acetate is melted at a temperature of about 90° C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer.
  • the hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate.
  • Calcium Lactate is then added to the resulting mixture and mixed under high shear to completely disperse the ingredients.
  • the resulting polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns.
  • the encapsulated Calcium Lactate matrix is stored in air tight containers with low humidity below 35° C.
  • Polyvinyl acetate is melted at a temperature of about 90° C in a high shear mixer such as extruder (single or twin screw) or sigma or B anbury mixer.
  • a high shear mixer such as extruder (single or twin screw) or sigma or B anbury mixer.
  • the hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate.
  • Riboflavin is then added to the resulting mixture and mixed under high shear to completely disperse the ingredients.
  • the resulting polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns.
  • the encapsulated Riboflavin matrix is stored in air tight containers with low humidity below 35° C.
  • Polyvinyl acetate is melted at a temperature of about 110° C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer.
  • a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer.
  • the hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate.
  • Aspartame is then added to the resulting mixture and mixed under high shear to completely disperse the ingredients.
  • the resulting high tensile strength / low fat content encapsulation is cooled and ground to produce a powdered material with a particle size of less than 177 microns.
  • Polyvinyl acetate is melted at a temperature of about 110° C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer.
  • the hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate.
  • Aspartame, Ace-K, and Adipic Acid are then added to the resulting mixture and mixed under high shear to completely disperse the ingredients.
  • the resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns.
  • the encapsulated sweeteners are stored in air tight containers with low humidity below 35° C.
  • Polyvinyl acetate is melted at a temperature of about 80° C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer.
  • a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer.
  • the hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate.
  • Aspartame and calcium carbonate are then added to the resulting mixture and mixed under high shear to completely disperse the ingredients.
  • the resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns.
  • the mixed aspartame and calcium carbonate encapsulation matrix is stored in air tight containers with low humidity below 35 0 C.
  • Polyvinyl acetate is melted at a temperature of about 110° C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer.
  • the hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate.
  • Sodiurntripolyphosphate is then added to the resulting mixture and mixed under high shear to completely disperse the ingredients.
  • the resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns.
  • the encapsulated matrix is stored in air tight containers with low humidity below 35° C.
  • Polyvinyl acetate is melted at a temperature of about 110° C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer.
  • a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer.
  • the hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate.
  • Sodium stearate is then added to the resulting mixture and mixed under high shear to completely disperse the ingredients.
  • the resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns.
  • the encapsulated matrix is stored in air tight containers with low humidity below 35° C.
  • Polyvinyl acetate is melted at a temperature of about 110° C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer.
  • the hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate.
  • Sodiumhexarnataphosphate is then added to the resulting mixture and mixed under high shear to completely disperse the ingredients.
  • the resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns.
  • the encapsulated matrix is stored in air tight containers with low humidity below 35° C.
  • Polyvinyl acetate is melted at a temperature of about 110° C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer.
  • a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer.
  • the hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate.
  • Actives are then added to the resulting mixture and mixed under high shear to completely disperse the ingredients.
  • the resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns.
  • the encapsulated matrix is stored in air tight containers with low humidity below 35° C.
  • Polyvinyl acetate is melted at a temperature of about 80° C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer.
  • a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer.
  • the hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate.
  • Actives are then added to the resulting mixture and mixed under high shear to completely disperse the ingredients.
  • the resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns.
  • the encapsulated matrix is stored in air tight containers with low humidity below 35° C.
  • Polyvinyl acetate is melted at a temperature of about 80° C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer.
  • a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer.
  • the hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate.
  • Actives are then added to the resulting mixture and mixed under high shear to completely disperse the ingredients.
  • the resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns.
  • the encapsulated matrix is stored in air tight containers with low humidity below 35° C.
  • Polyvinyl acetate is melted at a temperature of about 80° C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer.
  • a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer.
  • the hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate.
  • Actives are then added to the resulting mixture and mixed under high shear to completely disperse the ingredients.
  • the resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns.
  • the encapsulated matrix is stored in air tight containers with low humidity below 35° C.
  • Polyvinyl acetate is melted at a temperature of about 80° C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer.
  • a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer.
  • the hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate.
  • Actives are then added to the resulting mixture and mixed under high shear to completely disperse the ingredients.
  • the resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns.
  • the encapsulated matrix is stored in air tight containers with low humidity below 35° C.
  • Polyvinyl acetate is melted at a temperature of about 110° C in a high shear mixer such as extruder (single or twin screw) or sigma or B anbury mixer.
  • the hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate.
  • Sodiumhexamataphosphate is then added to the resulting mixture and mixed under high shear to completely disperse the ingredients.
  • the resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns.
  • the encapsulated matrix is stored in air tight containers with low humidity below 35° C.
  • Examples 79-92 provide multi-modality gum compositions, which are center-fill gums having solid center regions. Different types of dualities are exemplified in these solid center-fill gum compositions.
  • the multi-modality gum compositions of Examples 79-92 incorporate a number of the encapsulated components from Examples 1-78 to provide different dualities in the compositions.
  • the capsule-film material is fed through an outer conduit while the capsule filler material is fed through the center conduit and both conduits feed the materials into a cooling liquid where the final capsules are formed.
  • the conduit flow rates are configured to create a finished capsule with 80% filler material and 20% capsule film material.
  • the gelatin beads are introduced into the center region of the chewing gum by feeding them through the innermost nozzle of a multiple extruder.
  • the beads are metered through the nozzle to provide a finished product with 20% center fill material.
  • the milk solids and sugar are kneaded together with the cocoa liquor such that controlled crystallization can occur.
  • the crumb is then dried to the desired final moisture content. Drying can involve vacuum drying alone or drying can occur in combination with drum driers.
  • the ingredients are mixed in either a continuous or batch system until thoroughly blended and then refined until a desired consistency and particle size are reached.
  • Refiners can include a series of rollers that use shear forces to break up the sugar and cocoa particles.
  • the refined mass is then further agitated in a conch.
  • the milk chocolate is tempered, molded and cooled.
  • the milk chocolate is introduced into the center region of the chewing gum by feeding the milk chocolate through the innermost nozzle of a multiple extruder.
  • the milk chocolate is metered through the nozzle to provide a finished product with 5% center fill material.
  • Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The thoroughly mixed gum is then introduced into a feeder for a nozzle other than the innermost nozzle of a multiple nozzle extruder.
  • the milk solids and sugar are kneaded together with the cocoa liquor such that controlled crystallization can occur.
  • the crumb is then dried to the desired final moisture content. Drying can involve vacuum drying alone or drying can occur in combination with drum driers.
  • the ingredients are mixed in either a continuous or batch system until thoroughly blended and then refined until a desired consistency and particle size are reached.
  • Refiners can include a series of rollers that use shear forces to break up the sugar and cocoa particles.
  • the refined mass is then further agitated in a conch.
  • the milk chocolate is tempered, molded and cooled.
  • the milk chocolate is introduced into the center region of the chewing gum by feeding the milk chocolate through the innermost nozzle of a multiple extruder.
  • the milk chocolate is metered through the nozzle to provide a finished product with 5% center fill material.
  • the sugar is dissolved in the first quantity of water and mixed together with the glucose syrup and invert sugar and brought to a boil.
  • a starch slurry is prepared by mixing the starch with the second quantity of water (cold).
  • the starch slurry is added to the boiling sugar solution in a thin stream with mixing.
  • the mixture is cooked until it reaches 76 - 78% solids.
  • the starch jelly is introduced into the center of the chewing gum by feeding the mass through the inner most nozzle of a multiple nozzle extruder.
  • the starch jelly mass can be cast into starch and allowed to set up prior to introducing into the chewing gum via the inner most nozzle of a multiple nozzle extruder.
  • the starch jelly is metered through the inner most nozzle to provide a finished product with 8% center.
  • the chewy nougat is introduced into the center of the chewing gum by feeding the mass through the inner most nozzle of a multiple nozzle extruder.
  • the chewy nougat mass can be poured onto a cooling table and cut prior to introducing into the chewing gum via the inner most nozzle of a multiple nozzle extruder.
  • the chewy nougat is metered through the inner most nozzle to provide a finished product with 25% center.
  • Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The thoroughly mixed gum is then introduced into a feeder for a nozzle other than the innermost nozzle of a multiple nozzle extruder.
  • the ingredients are mixed in either a continuous or batch system until thoroughly blended and then refined until a desired consistency and particle size are reached.
  • Refiners can include a series of rollers that use shear forces to break up the sugar and cocoa particles.
  • the refined mass is then further agitated in a conch.
  • the sugar free chocolate is tempered, molded and cooled.
  • the sugar free chocolate is introduced into the center region of the chewing gum by feeding the sugar free chocolate through the innermost nozzle of a multiple extruder.
  • the sugar free chocolate is metered through the nozzle to provide a finished product with 5% center fill material.
  • the milk solids and sugar are kneaded together with the cocoa liquor such that controlled crystallization can occur.
  • the crumb is then dried to the desired final moisture content. Drying can involve vacuum drying alone or drying can occur in combination with drum driers.
  • the inner most nozzle and the nozzle adjacent to the inner most nozzle can be configured to created a center fill comprising two solids where the center makes up 5% of the product.
  • Examples 93-96 provide multi-modality gum compositions, which are center-fill gums having liquid center regions. Different types of dualities are exemplified in these liquid-fill gum compositions. In some examples, more than one duality is present in the composition.
  • Examples 93-96 incorporate encapsulated components from Examples 1-78 as one of the dual components in the compositions.
  • Example 93 includes encapsulated WS-23 from Example 13.
  • Example 96 includes encapsulated malic acid from Example 6.
  • a center-fill gum including three regions: liquid fill, gum region and coating is prepared according to the compositions in the Example 93 tables above.
  • the gum region and coating compositions both include WS-23, a cooling agent, whereas the liquid-fill composition includes jambu oleoresin, a tingling agent.
  • a duality based on two distinct sensations therefore is present in the center-fill gum.
  • the gum region and coating compositions both include mint flavor, whereas the liquid-fill composition includes cinnamon flavor.
  • a second duality based on the mint-spice flavor distinction also is present in the center-fill gum.
  • the WS-23 is present in both its encapsulated and unencapsulated forms.
  • composition for the gum region is prepared by first combining talc, where present, with the gum base under heat at about 85 0 C. This combination is then mixed with the maltitol, lecithin and other polyols for six minutes. The flavor blends which include a pre-mix of the flavors and WS-23 are added and mixed for 1 minute. Finally, the acids and intense sweeteners are added and mixed for 5 minutes.
  • the liquid fill composition is then prepared by first preparing a pre-mix of the sodium carboxymethyl cellulose, glycerine, and polyols. This pre-mix is then combined with the colors, flavors, jambu oleoresin, acids and intense sweeteners and mixed.
  • the gum region and liquid-fill compositions are then extruded together and formed into tablets by the process described above at paragraphs [0104] to [0108].
  • the gum pieces each have a total weight of approximately 2.2g.
  • the gum region is about 62% by weight
  • the liquid-fill is about 8% by weight
  • the coating is about 30% by weight.
  • a center-fill gum including three regions: liquid fill, gum region and coating is prepared according to the compositions in the Example 94 tables above.
  • the gum region and coating compositions both include caramel flavor, which is an indulgent flavor.
  • the liquid-fill composition includes apple, which is a fruit flavor. A duality based on two distinct flavors in different regions therefore is present in the center-fill gum.
  • the center-fill gum is prepared by the same method set forth for Example 93 above.
  • a center-fill gum including three regions: liquid fill, gum region and coating is prepared according to the compositions in the Example 95 tables above.
  • the gum region composition includes vanilla alcohol n-butyl ether, which is a warming agent.
  • the liquid-fill composition includes cinnamic aldehyde, which is another warming agent. A duality based on two complementary warming sensations therefore is present in the center-fill gum.
  • the center-fill gum is prepared by the same method set forth for Example 93 above. Sour Taste in Chewing Gum and Coating Portions and Sweet Taste in a Liquid Center
  • a center-fill gum including three regions: liquid fill, gum region and coating is prepared according to the compositions in the Example 96 tables above.
  • the gum region and coating compositions both include malic acid, which has a sour taste
  • the liquid-fill composition includes sucralose and a sorbitol solution, which both have a sweet taste.
  • a duality based on two distinct tastes therefore is present in the center-fill gum.
  • the malic acid is used in a greater amount in the gum region than in the coating composition, thereby providing a second duality based on different intensities of the sour taste.
  • the center-fill gum is prepared by the same method set forth for Example 93 above.
  • a center-fill slab is prepared by first rolling the gum composition to 1.4mm and rolling the candy composition to 0.7mm. A layer of gum is laid down. A layer of candy is added to the gum layer and then another layer of gum is placed on top of the candy layer. The mass is microwaved for 10 seconds and then fed through rollers multiple times and scored into center- fill pieces in the form of a slab.
  • a center-fill pillow is prepared by first rolling a portion of the gum composition to 1.35mm and punching it on a gum press to form the bottom cavity of the center-fill gum. 0.4g of the chewy candy composition is added to the bottom cavity. Another portion of the gum composition is rolled to 0.6mm to form the top of the gum piece. The gum is punched on the gum press to form the entire center-fill gum piece. The total weight of the center-fill gum piece is 2.4g.
  • a center-fill pellet is prepared by first rolling the gum composition to 1.4mm and rolling the candy composition to 0.7mm. A layer of gum is laid down. A layer of candy is added to the gum layer and then another layer of gum is placed on top of the candy layer. The mass is put through a scoring device for pellets to form individual center-fill pellet gum pieces.

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Abstract

La présente invention concerne des compositions de chewing-gum ayant un centre fourré à modalités multiples. Les morceaux individuels de chewing-gum, comprenant les compositions selon la présente invention, peuvent comprendre une région centrale fourrée entourée d'une région de chewing-gum. La région de chewing-gum peut comprendre une base de chewing-gum. Les morceaux individuels de chewing-gum peuvent éventuellement être également enduit d'une couche de revêtement externe. Au moins deux composants créant une dualité, tels que deux agents sensoriels, peuvent être incorporés dans des zones différentes du chewing-gum.
EP06847445A 2005-05-23 2006-05-23 Sensations a modalites multiples dans des compositions de chewing-gum Withdrawn EP1933634A1 (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
US77669906P 2006-02-24 2006-02-24
PCT/US2006/020102 WO2007111622A1 (fr) 2005-05-23 2006-05-23 Sensations a modalites multiples dans des compositions de chewing-gum

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EP1933634A1 true EP1933634A1 (fr) 2008-06-25

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EP06771219A Withdrawn EP1906751A1 (fr) 2005-05-23 2006-05-23 Gouts a modalites multiples dans des compositions de chewing-gum
EP06760321A Withdrawn EP1906750A2 (fr) 2005-05-23 2006-05-23 Compositions de gomme a macher aromatisees a caracteristiques multimodales
EP06771209A Withdrawn EP1912518A2 (fr) 2005-05-23 2006-05-23 Ingredients fonctionnels a modalites multiples dans des compositions de chewing-gum
EP06847445A Withdrawn EP1933634A1 (fr) 2005-05-23 2006-05-23 Sensations a modalites multiples dans des compositions de chewing-gum

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EP06771219A Withdrawn EP1906751A1 (fr) 2005-05-23 2006-05-23 Gouts a modalites multiples dans des compositions de chewing-gum
EP06760321A Withdrawn EP1906750A2 (fr) 2005-05-23 2006-05-23 Compositions de gomme a macher aromatisees a caracteristiques multimodales
EP06771209A Withdrawn EP1912518A2 (fr) 2005-05-23 2006-05-23 Ingredients fonctionnels a modalites multiples dans des compositions de chewing-gum

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WO2007136375A2 (fr) 2007-11-29
WO2006127754A3 (fr) 2007-01-04
EP1906751A1 (fr) 2008-04-09
WO2007136375A3 (fr) 2008-07-24
WO2006127754A2 (fr) 2006-11-30
WO2007097771A1 (fr) 2007-08-30
WO2006127561A9 (fr) 2007-05-24
WO2006127561A2 (fr) 2006-11-30
AR053297A1 (es) 2007-04-25
WO2006127561A3 (fr) 2007-04-12
WO2007111622A1 (fr) 2007-10-04
AR053483A1 (es) 2007-05-09
AR053874A1 (es) 2007-05-23
EP1912518A2 (fr) 2008-04-23
AR053482A1 (es) 2007-05-09
EP1906750A2 (fr) 2008-04-09
WO2006127928A3 (fr) 2007-01-18

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