EP2068642A2 - Compositions de saupoudrage pour des produits de gomme à mâcher - Google Patents

Compositions de saupoudrage pour des produits de gomme à mâcher

Info

Publication number
EP2068642A2
EP2068642A2 EP07841067A EP07841067A EP2068642A2 EP 2068642 A2 EP2068642 A2 EP 2068642A2 EP 07841067 A EP07841067 A EP 07841067A EP 07841067 A EP07841067 A EP 07841067A EP 2068642 A2 EP2068642 A2 EP 2068642A2
Authority
EP
European Patent Office
Prior art keywords
dusting
composition
chewing gum
component
gum
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Withdrawn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
EP07841067A
Other languages
German (de)
English (en)
Other versions
EP2068642A4 (fr
Inventor
Navroz Boghani
Petros Gebreselassie
Bharat Jani
Kishor Kabse
R. Steve Grant
Jesse Kiefer
Thomas Kuncewitch
Colleen Kramer
Mary K. Robinson
Kristen Schmitz
Shiuh John Luo
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
Application filed by Cadbury Adams USA LLC filed Critical Cadbury Adams USA LLC
Publication of EP2068642A2 publication Critical patent/EP2068642A2/fr
Publication of EP2068642A4 publication Critical patent/EP2068642A4/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Withdrawn legal-status Critical Current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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/062—Products for covering, coating, finishing, decorating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/12—Chewing gum characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • 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
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
    • A23P10/47—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added using additives, e.g. emulsifiers, wetting agents or dust-binding agents
    • 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
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering

Definitions

  • a candy gum composition including: (a) a cooked saccharide region; (b) an elastomeric region adjacent to the cooked saccharide region; and (c) a dusting composition including: (i) a dusting component; and (ii) an encapsulating material, wherein the encapsulating material at least partially surrounds the dusting component, and wherein the dusting composition at least partially surrounds at least one of the cooked saccharide region, the elastomeric region, and the candy gum composition.
  • thermally stabilized active refers to an active which has been treated to allow the active to be subjected to higher temperatures without decomposition, degradation, and/or discoloration of the active. These temperatures are higher than the temperatures at which the free or untreated actives would normally begin to decompose, degrade, and/or discolor.
  • 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.
  • protein based sweeteners such as thaumatococcus danielli (Thaumatin I and II) and talin;
  • 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
  • Analgesics include opiates and opiate derivatives, such as OxycontinTM, ibuprofen, aspirin, acetaminophen, and combinations thereof that may optionally include caffeine.
  • the dusting component may include micronutrients, which may include those micronutrients known to the skilled artisan.
  • 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.
  • 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.
  • antitussives can include, but are not limited to, the group consisting of codeine, dextromethorphan, dextrorphan, diphenhydramine, hydrocodone, noscapine, oxycodone, pentoxyverine and combinations thereof.
  • non-sedating antihistamines can include, but are not limited to, astemizole, cetirizine, ebastine, fexofenadine, loratidine, terfenadine, and combinations thereof.
  • release of one or more dusting components in an edible composition during consumption of the edible composition can be managed more effectively and/or a more desirable release profile for one or more dusting components in the delivery system may be obtained.
  • This may lead to a more positive sensory or consumer experience during consumption of the product, more effective release of such one or more dusting components during consumption of the product, less need for the dusting component (e.g., more effective release of the dusting component may allow the amount of the dusting component in the edible composition to be reduced), increased delivery of a therapeutic or other functional benefit to the consumer, etc.
  • managing the release rate or profile can be tailored to specific consumer segments.
  • one or more of the following actions may be taken:
  • a different delivery system that includes the same one or more dusting components as the original delivery system in the edible composition and has a higher hydrophobicity and/or tensile strength than the original delivery system may be added to the edible composition;
  • an encapsulating material having a lower molecular weight than the encapsulating material in the delivery system can be substituted for some or all of the encapsulated material in the delivery system;
  • obtaining such a desired release profile may include decreasing or increasing unencapsulated (i.e., free) amounts of the one or more dusting components in the edible composition and/or decreasing or increasing amounts of one or more additional delivery systems to the edible composition, wherein each of the delivery systems includes the one or more dusting components and is designed to release a predominant amount of the one or more dusting components at a desired time or during a desired time period following the start of consumption or other use of the edible composition.
  • the amount or location of a delivery system added to a mixing process for the delivery system or the edible composition, and/or the mixing time also might be changed or experimented with to obtain a more desirable release profile for the one or more dusting components.
  • a method for modifying a release profile of a dusting component in a delivery system may include determining a first release profile for the dusting component in the edible composition; determining a desired change in release profile for the dusting component based on the first release profile; and modifying at least one characteristic of the delivery system based on the desired change in release profile for the dusting component.
  • the delivery system may include the dusting component being encapsulated with an encapsulating material and modifying at least one characteristic of the edible composition may include one or more of the following: modifying tensile strength of the delivery system; modifying distribution of particle size of the delivery system; adding a fixative to the delivery system; modifying the encapsulating material to alter its hydrophobicity; modifying hydrophobicity of the encapsulating material; modifying availability of an emulsifier in the edible composition; modifying a coating applied to the delivery system; modifying a coating applied to the dusting component before being encapsulated with the encapsulating material; modifying availability of an unencapsulated amount of the dusting component in the edible composition; modifying availability of another dusting component in the edible composition; modifying availability of a tensile strength modifying agent in the delivery system; modifying availability of an emulsifier in the delivery system; modifying availability of another dusting component in the delivery system; modifying ratio of the dusting component to the encapsulating material
  • a material used to encapsulate a dusting component 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 dusting component.
  • the encapsulating material may completely surround, coat, cover, or enclose a dusting component. In other embodiments, the encapsulating material may only partially surround, coat, cover, or enclose a dusting component. Different encapsulating materials may provide different release rates or release profiles for the encapsulated dusting component.
  • 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.
  • EVA ethylene-vinylacetate
  • the particles to be encapsulated are suspended in a fluidizing air stream which provides a generally cyclic flow in front of a spray nozzle.
  • the spray nozzle sprays an atomized flow of the coating solution, which may include sucralose, a polymer and a suitable solvent.
  • the active is first combined with the polymer and melted.
  • the combination of active and polymer may then be extruded, cooled and formed to the desired particle size.
  • the particles may be sized by milling, grinding, pulverizing, etc. to achieve a particle having an average particle size from about 50 ⁇ m to about 800 ⁇ m.
  • the encapsulated active composition may include any desired combination of polymer and the active composition, in addition to an optionally added active, especially a sweetener.
  • the active composition may be present in an amount from about 1% to about 50% by weight of the encapsulated sweetener composition.
  • 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 dusting component.
  • 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.
  • 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 were created, each using a different delivery system.
  • This principle can also be applied to design delivery systems that manage release profile.
  • one or more dusting components in delivery systems with smaller, sharper particle sizes can be combined with one or more dusting components in delivery systems with larger, smoother particles to provide both faster and delayed release of the respective one or more dusting components.
  • the coating material in some embodiments can reduce the miscibility of the dusting component with the encapsulating material by at least 5%, preferably 25 %, more preferably at least 50%, including, 10, 15, 20, 30, 40, 60, 70, 75, 80, 85, 90, 95% or more relative to the miscibility of the dusting component that is not coated by the coating material.
  • the coating material also may reduce the thermal sensitivity of the dusting component(s) and assist in stability of the dusting component during processing.
  • Additional useful polymers include: crosslinked polyvinyl pyrrolidone, polymethylmethacrylate; copolymers of lactic acid, polyhydroxyalkanoates, plasticized ethylcellulose, polyvinyl acetatephthalate and combinations thereof.
  • the gum base may include a variety of other ingredients, such as components selected from elastomer solvents, emulsifiers, plasticizers, fillers, and mixtures thereof.
  • a variety of traditional ingredients may be optionally included in the gum base in effective amounts such as coloring agents, antioxidants, preservatives, flavoring agents, and the like.
  • titanium dioxide and other dyes suitable for food, drug and cosmetic applications known as F. D. & C. dyes, may be utilized.
  • An anti-oxidant 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.
  • 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.
  • liquid-fill embodiments it has been discovered that pieces of such small size and particularly with gum shapes or configurations having proportionally more liquid- fill surface area as compared to the weight of the liquid per se, have a greater tendency to lose the liquidity of the center due to the interaction of different factors. While not limited to a single theory, these factors include the small amount of liquid-fill in comparison to the surface of the gum region in which the liquid-fill is in direct contact, the interaction of the type of elastomer with the center-fill (i.e. SBR versus non-SBR), the compatibility of the gum region components with the liquid- fill components, and the potential capillary action of the polyol used in the gum region.
  • these factors include the small amount of liquid-fill in comparison to the surface of the gum region in which the liquid-fill is in direct contact, the interaction of the type of elastomer with the center-fill (i.e. SBR versus non-SBR), the compatibility of the gum region components with the liquid- fill components, and the potential capillary action of the polyo
  • 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.
  • 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 apparatuses 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.
  • 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 composition may also include a pre-coating which is added to the individual gum pieces prior to an optional hard coating.
  • the pre-coating may include an application of polyvinyl acetate (PVA). This may be applied as a solution of PVA in a solvent, such as ethyl alcohol.
  • PVA polyvinyl acetate
  • the PVA application may be approximately 3% to 4% by weight of the total coating or about 1% of the total weight of the gum piece (including a center- fill, gum region and hard coating).
  • compressed chewing gum temperatures can remain around ambient temperature (23C to 25C).
  • subjecting the compressible chewing gum compositions to lower temperatures can protect temperature sensitive ingredients from thermal degradation.
  • absence of intimate mixing at temperatures above ambient can protect delivery systems that include temperature sensitive ingredients or ingredients subject to degradation from gum ingredients such as flavors, plasticizers, etc.
  • ingredients susceptible to thermal or chemical degradation due to conventional dough mixing can be less likely to experience degradation in compressed chewing gum systems.
  • the elastomeric region may be varied to provide a range of characteristics.
  • an elastomeric region can include a level of mineral adjuvant or filler that provides a desired chewing texture and is higher than an elastomeric region with a lesser amount of filler.
  • an elastomeric region can include low melting point fats that provide an unctuous mouthfeel and indulgent chewing experience.
  • the elastomeric region may comprise from about 5% to about 95%, more specifically from about 30% to about 70% by weight of the confectionery composition piece, even more specifically about 50%.
  • the amount of the gum base or elastomeric material which is present in the elastomeric region may also vary.
  • the gum base or elastomeric materials may be included in the elastomeric region in an amount from about 25% to about 100% by weight of the elastomeric region.
  • a more specific range of gum base or elastomeric materials in some embodiments may be from about 30% to about 75% by weight of the elastomeric region. Even more specifically, the range may be from about 35% to about 65% or from about 40% to about 50% in some embodiments.
  • the polyol composition may include one or more different polyols which may be derived from a genetically modified organism ("GMO") or GMO free source.
  • GMO genetically modified organism
  • the maltitol may be GMO free maltitol or provided by a hydrogenated starch hydrolysate.
  • GMO-free refers to a composition that has been derived from process in which genetically modified organisms are not utilized.
  • Example 6 provides encapsulated malic acid.
  • the encapsulated malic acid of Example 6 could be used to dust one or more regions of a center-fill gum, for example. Multiple dusting compositions also may be employed.
  • 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.
  • Sodium acid sulfate 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.
  • 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 79-82 provide various chewing gum compositions, which are dusted by dusting compositions including some of the encapsulated components from Examples 1-78 above.
  • 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 is mixed to completely disperse the ingredients. The resulting chewing gum may be allowed to cool and divided into individual chewing gum pieces. The outer surface of the individual chewing gum piece is dusted with a dusting composition including the encapsulated WS-23 (cooling sensate) from Example 13 above.
  • Gum pieces including at least two regions: liquid fill and gum region are prepared according to the compositions in Tables 1 -2 above with each region according to the corresponding components for compositions 83-90.
  • the gum region and liquid-fill compositions are then extruded together and formed into tablets by the process described above.
  • the center-fill and/or gum region is dusted with a dusting composition.
  • the dusting composition may include any of the encapsulated dusting components set forth in Examples 1-78 above.
  • the outer surface of any of the gum pieces of Examples 83-90 may be dusted with a dusting composition including encapsulated menthol from Example 14 above.
  • the dusting composition could also include unencapsulated menthol.
  • the gum pieces may also be coated with an optional coating as provided in Table 3 above.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Nutrition Science (AREA)
  • Confectionery (AREA)

Abstract

La présente invention concerne des compositions pour saupoudrer des produits de gomme à mâcher et des produits de gomme à mâcher incorporant celles-ci. Les compositions de saupoudrage ont un profil de libération géré. Les compositions comprennent généralement un composant de saupoudrage, qui est au moins partiellement encapsulé par une matière d'encapsulement. Les compositions peuvent également comprendre un composant de saupoudrage non encapsulé. La présente invention comprend également des produits de gomme à mâcher saupoudrés, tels qu'une gomme fourrée au centre, comprimée ou sucrée, et leurs procédés de fabrication.
EP07841067A 2006-08-17 2007-08-17 Compositions de saupoudrage pour des produits de gomme à mâcher Withdrawn EP2068642A4 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US83852406P 2006-08-17 2006-08-17
PCT/US2007/076222 WO2008022321A2 (fr) 2006-08-17 2007-08-17 Compositions de saupoudrage pour des produits de gomme à mâcher

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EP2068642A2 true EP2068642A2 (fr) 2009-06-17
EP2068642A4 EP2068642A4 (fr) 2012-02-29

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US9504274B2 (en) * 2009-01-27 2016-11-29 Frito-Lay North America, Inc. Methods of flavor encapsulation and matrix-assisted concentration of aqueous foods and products produced therefrom
EP3443847A1 (fr) * 2012-06-19 2019-02-20 Intercontinental Great Brands LLC Gomme à mâcher non enrobée, emballée en vrac
EP4003044A4 (fr) * 2019-07-26 2023-08-09 Wm. Wrigley Jr. Company Bases de chewing-gum contenant un polyol

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US5925387A (en) * 1998-02-12 1999-07-20 Nabisco, Inc. Application of wax coated inorganic particles to the surface of chewing gum
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WO2008022321A2 (fr) 2008-02-21
EP2068642A4 (fr) 2012-02-29

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