JP4964773B2 - 感覚惹起剤組成物及びそれらの送達システム - Google Patents
感覚惹起剤組成物及びそれらの送達システム Download PDFInfo
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- JP4964773B2 JP4964773B2 JP2007525783A JP2007525783A JP4964773B2 JP 4964773 B2 JP4964773 B2 JP 4964773B2 JP 2007525783 A JP2007525783 A JP 2007525783A JP 2007525783 A JP2007525783 A JP 2007525783A JP 4964773 B2 JP4964773 B2 JP 4964773B2
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Images
Classifications
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- 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
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- 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
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
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- 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
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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- 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
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
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- 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
- A23G4/10—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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- 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
- A23G4/14—Chewing gum characterised by the composition containing organic or inorganic compounds containing peptides or proteins
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
- A61P1/02—Stomatological preparations, e.g. drugs for caries, aphtae, periodontitis
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
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- Pharmacology & Pharmacy (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Confectionery (AREA)
- Medicinal Preparation (AREA)
- Jellies, Jams, And Syrups (AREA)
- General Preparation And Processing Of Foods (AREA)
- Seasonings (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
- Cosmetics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Description
いくつかの態様において、感覚惹起剤;及び該感覚惹起剤と非粒状マトリックスを形成する膨潤した食用ポリマーを含む、腔用組成物がある。
いくつかの態様において、水和した食用ポリマーのブレンド及び少なくとも一つの感覚惹起剤を含んでなる均質マトリックスを含む、口腔用組成物がある。
いくつかの態様において、本口腔用組成物は:親水性ポリマー及び疎水性ポリマーを含む水和した食用ポリマーブレンドに分散された感覚惹起剤を含む。
いくつかの態様において、感覚惹起剤及び該感覚惹起剤と非粒状マトリックスを形成する水和した食用ポリマーを含む口腔用組成物;フレーバー付与剤;及び坦体を含む、食料品(comestible)がある。
いくつかの態様において、感覚惹起剤及び該感覚惹起剤と非粒状マトリックスを形成する水和した食用ポリマーを含む口腔用組成物;フレーバー付与剤;及びガムベースを含む、チューインガム組成物があり、該食用ポリマーは、哺乳動物の口及び上部消化管で約2秒から約1時間に及ぶ感覚を生み出すのに十分な量で存在する。
本明細書で使用される、用語「食用ポリマー」とは、食用に適する組成物で使用するために許容可能であるいずれかのポリマーを包含する。
本明細書に記載されている態様は、使用者の口咽頭レセプター領域を刺激する口腔用制御放出性組成物を提供する。該組成物はそれにより、使用者の口、喉及び上部消化管に感覚を与える。該組成物は、温化剤、清涼化剤及び/又は刺感剤のような感覚惹起剤及び該感覚惹起剤とマトリックスを形成する水和又は膨潤した食用ポリマーを含む。
温化剤は、個々の使用者に温化の感覚信号を提供することが知られている、広い種類の化合物から選択することができる。これらの化合物は、特に口腔において温化の感覚を与え、しばしばフレーバー、甘味料及び他の感覚受容性成分の知覚を増強する。有用な温化剤には、口腔レセプターに結合することができる少なくとも一つのアリルビニル構成要素を有するものが含まれる。適した温化剤の例には、限定されるわけではないが以下のものが含まれる:バニリルアルコールn−ブチルエーテル(TK−1000、高砂香料工業、東京、日本、により供給されている);バニリルアルコールn−プロピルエーテル;バニリルアルコールイソプロピルエーテル;バニリルアルコールイソブチルエーテル;バニリルアルコールn−アミノエーテル;バニリルアルコールイソアミルエーテル;バニリルアルコールn−ヘキシルエーテル;バニリルアルコールメチルエーテル;バニリルアルコールエチルエーテル;ジンゲロール;ショーガオール;パラドール;ジンゲロン;カプサイシン;ジヒドロカプサイシン;ノルジヒドロカプサイシン;ホモカプサイシン;ホモジヒドロカプサイシン;エタノール;イソプロピルアルコール;イソ−アミルアルコール;ベンジルアルコール;グリセリン;クロロホルム;オイゲノール;シナモン油;シンナムアルデヒド;それらのリン酸誘導体;及びそれらの組み合わせ。
本発明のいくつかの態様は、上記の口腔用感覚惹起剤組成物の送達システムを提供する。送達システム(「食料品」とも称される)は一般に、食品及び飲料のようないずれかの食用可能な又は消費できる組成物を包含する。より特定的には、食料品は、限定されるわけではないが、ハードキャンディー、ソフトキャンディー、綿菓子、圧縮錠剤、チューインガム、フィルム、ロゼンジ、いずれかの形のゲル又は液体充填菓子のような中心部充填菓子、液体飲料、粉末化飲料などから選択することができる。こうした食料品は、口腔用感覚惹起剤組成物、フレーバー付与剤及び坦体を含む。
口腔用組成物は、上記の感覚惹起剤も含む。感覚惹起剤は一般には、該食料品の約0.001〜約10重量%の量で存在する。いくつかの態様において、感覚惹起剤は約0.4〜約0.6重量%の量で存在する。特定の形態は他の形態よりも急速に消尽されるので、製造されている食料品のタイプに依存して、その中に組み入れられる感覚惹起剤の量を変化させることが望ましいであろう。
例えば、いくつかの態様は、一般に菓子とも称される、ロゼンジ又はキャンディーの形態の食料品に向けられている。菓子組成物中の坦体は、糖のような増量性甘味料、無糖増量性甘味料など、又はそれらの混合物を含むことができる。増量性甘味料は一般に、組成物の約0.05〜約99重量%の量で存在する。
(a)ジヒドロカルコン、モネリン、ステビオシド、グリシリジン、ジヒドロフラバノールのような水溶性甘味料、及びソルビトール、マンニトール、マルチトール、及び、その開示が本明細書で参照される、米国特許第4,619,834号に記載されているようなL−アミノジカルボン酸アミノアルケン酸エステルアミド及びそれらの混合物のような糖アルコール;
(b)可溶性サッカリン塩(即ち、サッカリンナトリウム及びカルシウム塩)、サイクラミン酸塩、3,4−ジヒドロ−6−メチル−1,2,3−オキサチアジン−4−オン−2,2−ジオキシドのナトリウム、アンモニウム又はカルシウム塩、3,4−ジヒドロ−6−メチル−1,2,3−オキサチアジン−4−オン−2,2−ジオキシドのカリウム塩(Acesulfame-K )、サッカリンの遊離酸形態、およびそれらの混合物のような水溶性人工甘味料;
(c)L−アスパルチル−L−フェニルアラニンメチルエステル(アスパルテーム)及び米国特許第3,492,131号に記載されている物質、L−アルファアスパルチル−N−(2,2,4,4−テトラメチル−3−チエタニル)−D−アラニンアミド水和物(Alitame )、N−[N−(3,3−ジメチルブチル)−L−アスパルチル]−L−フェニルアラニン 1−メチルエステル(Neotame )、L−アスパルチル−L−フェニルグリセリン及びL−アスパルチル−L−2,5−ジヒドロフェニル−グリシンのメチルエステル、L−アスパルチル−2,5−ジヒドロ−L−フェニルアラニン;L−アスパルチル−L−(l−シクロヘキセン)−アラニン及びそれらの混合物のようなL−アスパラギン酸由来甘味料のような、ジペプチドに基づいた甘味料;
(d)普通の糖(スクロース)のクロロ化誘導体のような、天然に存在する水溶性甘味料に由来する水溶性甘味料、例えば、Sucralose の製品名で知られている、クロロデオキシスクロース又はクロロデオキシガラクトスクロースの誘導体のようなクロロデオキシ糖誘導体;クロロデオキシスクロース又はクロロデオキシガラクトスクロースの誘導体の例には、限定されるわけではないが:1−クロロ−1’−デオキシスクロース;4−クロロ−4−デオキシ−アルファ−D−ガラクトピラノシル−アルファ−D−フルクトフラノシド、又は4−クロロ−4−デオキシガラクトスクロース;4−クロロ−4−デオキシ−アルファ−D−ガラクトピラノシル−1−クロロ−1−デオキシ−ベータ−D−フルクトフラノシド、又は4,1’−ジクロロ−4,1’−ジデオキシガラクトスクロース;1’,6’−ジクロロ1’,6’−ジデオキシスクロース;4−クロロ−4−デオキシ−アルファ−D−ガラクトピラノシル−1,6−ジクロロ−1,6−ジデオキシ−ベータ−D−フルクトフラノシド又は4,1’,6’−トリクロロ−4,1’,6’−トリデオキシガラクトスクロース;4,6−ジクロロ−4,6−ジデオキシ−アルファ−D−ガラクトピラノシル−6−クロロ−6−デオキシ−ベータ−D−フルクトフラノシド又は4,6,6’−トリクロロ−4,6,6’−トリデオキシガラクトスクロース;6,1’.6’−トリクロロ−6,1’,6’−トリデオキシスクロース;4,6−ジクロロ−4,6−ジデオキシ−アルファ−D−ガラクトピラノシル−1,6−ジクロロ−1,6−ジデオキシ−ベータ−D−フルクトフラノシド、又は4,6,1’,6’−テトラクロロ−4,6,1’,6’−テトラデオキシガラクトスクロース;及び4,6,1’,6’−テトラデオキシ−スクロース、及びそれらの混合物が含まれる;
(e)タウマオコッカス・ダニエリ(thaumaoccous danielli )(タウマチンI及びII)のようなタンパク質に基づいた甘味料;及び
(f)天然に存在する甘味料モナチン(2−ヒドロキシ−2−(インドール−3−イルメチル)−4−アミノグルタール酸)及びその誘導体。
上記の増強剤成分も菓子組成物中に含ませることができる。イオン性増強剤のような増強剤成分の添加は、所望の感覚の強さを損なうことなく、含まれるべき感覚惹起剤をより低いレベルにすることを可能にする。例えば、いくつかの菓子態様は約0.01〜約1重量%の感覚惹起剤を含んでおり、それは増強成分により達成された。
本発明のいくつかの他の態様はチューインガム組成物を含む。チューインガム組成物中の坦体は、ガムベース及び他の存在してもよい成分を含む。ガムベースは、チューインガム分野で既知のいずれかの成分を含むことができる。例えば、ガムベースは、エラストマー、増量剤、エラストマー溶媒、乳化剤、可塑剤、充填剤及びそれらの混合物を含むことができる。
ガムベースは、エラストマー成分を軟化させる助けとなるエラストマー溶剤を含有することができる。こうしたエラストマー溶剤には、当該技術分野で既知のエラストマー溶剤、例えば、アルファ−ピネン又はベータ−ピネンのポリマーのようなテルピネン樹脂、水素化及び二量体化及び重合化ロジンのようなロジンのメチル、グリセロール及びペンタエリトリトールエステル及び変性ロジン及びガム、及びそれらの混合物が含まれる。本明細書での使用に適したエラストマー溶剤の例には、部分水素化木材及びガムロジンのペンタエリトリトールエステル、木材及びガムロジンのペンタエリトリトールエステル、木材ロジンのグリセロールエステル、部分二量体化木材及びガムロジンのグリセロールエステル、重合化木材及びガムロジンのグリセロールエステル、トール油ロジンのグリセロールエステル、木材及びガムロジンのグリセロールエステル及び部分水素化木材及びガムロジンなど、及びそれらの混合物が含まれる。エラストマー溶剤は、ガムベースの重量で約2%〜約15%、そして好ましくは約7%〜約11%の量で、ガムベース中に用いることができる。
ガムベースにおける使用に適しているとされている、上に議論した可塑剤、軟化剤、ミネラルアジュバント、ワックス及び抗酸化剤は、チューインガム組成物でも使用することができる。使用することができる、他の慣用的添加物の例には、レシチン及びモノステアリン酸グリセリンのような乳化剤、単独で又はメチルセルロース、アルギン酸、カラゲーニン、キサンタンガム、ゼラチン、カロブ、トラガカントゴム、ローカストビーン及びカルボキシメチルセルロースのような他の軟化剤と組み合わせた増粘剤、リンゴ酸、アジピン酸、クエン酸、酒石酸、フマル酸及びそれらの混合物のような酸味料、及びミネラルアジュバントのカテゴリーで議論されたもののような充填剤が含まれる。
感覚惹起剤は、チューインガム組成物の約0.001〜約10重量%の量で該組成物中に存在することができる。特に、咀嚼の間にすべての感覚惹起剤はガムから放出されないので、ロゼンジ、ハードキャンディーなどと比較して、チューインガムではより多い量の感覚惹起剤を使用するのが望ましい(即ち、約10%より多く)。それ故、十分な感覚を達成するため、より多い量をその中に組み入れることができる。加えて、所望の感覚は、咀嚼時間の長さのため、チューインガムにおいてはより長く、即ち、約1時間まで続くであろう。
キャンディー組成物は、砂糖/グルコースシロップを水に溶解し、そして146℃で調理することにより製造した。調理した砂糖塊にすぐ着色剤を加えた。バッチを冷却盤に置き、そこでフレーバー、刺感剤及び酸を加えた。バッチを練り合わせた。ロールキャンディーを所望の重量及びサイズ片とした。
キャンディー組成物は、砂糖/グルコースシロップを水に溶解し、そして146℃で調理することにより製造した。調理した砂糖塊にすぐ着色剤を加えた。バッチを冷却盤に置き、そこでフレーバー、刺感剤及び酸を加えた。バッチを練り合わせた。ロールキャンディーを所望の重量及びサイズ片とした。
キャンディー組成物は、砂糖/グルコースシロップを水に溶解し、そして146℃で調理することにより製造した。調理した砂糖塊にすぐ着色剤を加えた。バッチを冷却盤に置き、そこでフレーバー、感覚惹起剤及び酸を加えた。バッチを練り合わせた。ロールキャンディーを所望の重量及びサイズ片とした。
キャンディー組成物は、砂糖/グルコースシロップを水に溶解し、そして146℃で調理することにより製造した。調理した砂糖塊にすぐ着色剤を加えた。バッチを冷却盤に置き、そこでフレーバー、感覚惹起剤及び酸を加えた。バッチを練り合わせた。ロールキャンディーを所望の重量及びサイズ片とした。
キャンディー組成物は、砂糖/グルコースシロップを水に溶解し、そして146℃で調理することにより製造した。調理した砂糖塊にすぐ着色剤を加えた。バッチを冷却盤に置き、そこでフレーバー、清涼刺感剤及び酸を加えた。バッチを練り合わせた。ロールキャンディーを所望の重量及びサイズ片とした。
激しく混合しながらペクチン及びクエン酸カリウムを熱水(70℃)に分散してペクチン溶液を調製した。キャンディー組成物は、砂糖/グルコースシロップを水に溶解し、146℃で調理することにより製造した。ペクチン溶液及び着色剤を調理した砂糖塊に加えた。バッチを冷却盤に置き、そこでフレーバー、刺感剤及び酸を加えた。バッチを練り合わせた。ロールキャンディーを所望の重量及びサイズ片とした。
激しく混合しながらアルギン酸ナトリウムを熱水(70℃)に分散する。キャンディー組成物は、砂糖/グルコースシロップを水に溶解し、146℃で調理することにより製造する。アルギン酸塩溶液及び着色剤を調理した砂糖塊に加える。バッチを冷却盤に置き、そこでフレーバー、刺感剤及び酸を加える。バッチを練り合わせる。ロールキャンディーを所望の重量及びサイズ片とする。
CMCを熱水(70℃)に分散し、高剪断力ミキサーを使用して混合する。キャンディー組成物は、砂糖/グルコースシロップを水に溶解し、146℃で調理することにより製造する。CMC溶液及び着色剤を調理した砂糖塊に加える。バッチを冷却盤に置き、そこでフレーバー、刺感覚惹起剤を加えた。バッチを練り合わせる。ロールキャンディーを所望の重量及びサイズ片とする。
キャンディー組成物は、最初に、ペクチンを含む又はペクチンなしのゼラチンを温かい水に加え、そして次に混合することにより、ゲルベースを形成させることにより製造する。ゲルベースを次にクエン酸及びリンゴ酸及び着色剤溶液と混合し、ホバート(Hobart )ミキサー中で混合する。
フィルムを、最初に甘味料(キシリトール、Ace-sulfame K 及びスクラロース)及び着色剤を水に溶解させることにより製造する。ヒドロコロイドを加え、溶液中に分散させる。塊を除去するため、必要な場合は高剪断力ミキサーを使用する。ヒドロコロイドを1時間半水和させ、その後可塑剤(グリセリン)、温化剤及びフレーバーを加える。バッチを混合し、15〜30分放置する。
飲料組成物は、上掲の成分を混合し、攪拌して混合し、そして約190°Fで約2分間低温殺菌することにより製造する。
Claims (18)
- 口腔用組成物であって:
a)刺感剤;及び
b)前記刺感剤とガラス状ポリマーマトリックスを形成している水和した食用ポリマー;
を含んでなる口腔用組成物であって、前記食用ポリマーがペクチンを含んでなり、前記ペクチンが前記組成物の0.2〜0.4重量%の量で存在する口腔用組成物。 - 請求項1に記載の口腔用組成物であって、前記食用ポリマーが前記組成物の1〜10重量%の量で存在する口腔用組成物。
- 請求項1に記載の口腔用組成物であって、前記食用ポリマーが180ダルトン〜300万ダルトンの分子量を有する口腔用組成物。
- 請求項1に記載の口腔用組成物であって、前記食用ポリマーが5〜100,000cPの粘度を有する口腔用組成物。
- 請求項1に記載の口腔用組成物であって、前記刺感剤が前記組成物の5〜25重量%の量で存在する口腔用組成物。
- 請求項1に記載の口腔用組成物であって、更に、マグネシウム、ナトリウム、カルシウム及びカリウムから成る群より選択される無機質カチオン;生理学的清涼化剤;及びそれらの組み合わせ、から成る群より選択される増強成分を含んでなる口腔用組成物。
- 請求項1に記載の口腔用組成物であって、前記刺感剤が、ジャンブーオレオレジン;山椒抽出物;黒胡椒抽出物;エキネシア抽出物;アメリカザンショウ抽出物;赤トウガラシオレオレジン;起沸剤;及びそれらの組み合わせから成る群より選択される口腔用組成物。
- 口腔用組成物であって:
a)刺感剤;及び
b)前記刺感剤とガラス状ポリマーマトリックスを形成している膨潤した食用ポリマー;
を含んでなる口腔用組成物であって、前記食用ポリマーがペクチンを含んでなり、前記ペクチンが前記組成物の0.2〜0.4重量%の量で存在する口腔用組成物。 - 口腔用組成物であって、親水性ポリマー及び疎水性ポリマーを含んでなる水和した食用ポリマーブレンドに分散された刺感剤を含んでなる口腔用組成物であって、前記食用ポリマーブレンドが前記刺感剤とガラス状ポリマーマトリックスを形成しており、そして、前記食用ポリマーブレンドが親水性ポリマーとしてペクチンを含んでなり、前記ペクチンが前記組成物の0.2〜0.4重量%の量で存在する口腔用組成物。
- 請求項9に記載の口腔用組成物であって、前記親水性ポリマーが更にタンパク質を含んでなり、そして、前記疎水性ポリマーがワックスを含んでなる口腔用組成物。
- 食料品であって:
a)刺感剤及び前記刺感剤とガラス状ポリマーマトリックスを形成している水和した食用ポリマーを含んでなる口腔用組成物;
b)フレーバー付与剤;及び
c)坦体;
を含んでなる食料品であって、前記食用ポリマーがペクチンを含んでなり、前記ペクチンが前記食料品の0.2〜0.4重量%の量で存在する食料品。 - 請求項11に記載の食料品であって、前記食用ポリマーが−50℃〜80℃のガラス転移温度を有する食料品。
- 請求項11に記載の食料品であって、さらに、増強成分を含んでなり、そして、前記刺感剤が前記食料品の0.01〜0.1重量%の量で存在する食料品。
- 請求項11に記載の食料品であって、前記食料品が、ハードキャンディー;ソフトキャンディー;チューインガム;フィルム;ロゼンジ;液体飲料;粉末化飲料;フィルム;及び中心部充填菓子から成る群より選択される食料品。
- ロゼンジ組成物であって、そこに分散された刺感剤を有するガラス状ポリマーマトリックスを含んでなるロゼンジ組成物であって、前記ガラス状ポリマーマトリックスが水和した食用ポリマーを含んでなり、前記食用ポリマーがペクチンを含んでなり、前記ペクチンが前記ロゼンジ組成物の0.2〜0.4重量%の量で存在するロゼンジ組成物。
- チューインガム組成物であって:
a)刺感剤及び前記刺感剤とガラス状ポリマーマトリックスを形成している水和した食用ポリマーを含んでなる口腔用組成物;
b)フレーバー付与剤;及び
c)ガムベース;
を含んでなり、前記食用ポリマーがペクチンを含んでなり、前記ペクチンが前記チューインガム組成物の0.2〜0.4重量%の量で存在するチューインガム組成物。 - 制御放出性感覚を哺乳動物の口及び喉に与える食料品を製造する方法であって:
坦体を水和した食用ポリマーの水性溶液と、該坦体が結晶相から非晶質相又はガラス相へ変化するまで加熱する工程;
該ポリマー中に刺感剤を分散させてガラス状ポリマーマトリックスを形成する工程;及び
該ガラス相中の成分の組み合わせ物から食料品を形成する工程;
を含んでなる方法であって、前記食用ポリマーがペクチンを含んでなり、前記ペクチンが前記食料品の0.2〜0.4重量%の量で存在する方法。 - 請求項1に記載の口腔用組成物であって、前記水和した食用ポリマーが、食用ポリマー及び湿潤坦体を含んでなり、前記湿潤坦体が、前記水和した食用ポリマーの85〜99.5重量%の量で存在する温化組成物。
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