JP5225077B2 - Center-filled chewing gum composition - Google Patents

Description

(Related application)
This application claims priority to US Provisional Patent Application No. 60/773822 filed Feb. 24, 2006 and US Provisional Application No. 60/683634 filed May 23, 2005, A continuation-in-part of U.S. Patent Publication No. 10/925822, filed August 25, 2005, and a continuation-in-part of U.S. Publication No. 11 / 210,954, filed August 24, 2005, all of which The contents are incorporated herein by reference.

(Technical field)
The present invention relates to a composition for a multilayer center-filled chewing gum. Individual gum pieces containing the compositions of the present invention comprise an innermost region adjacent to the gum region, which can be either a layered structure, a concentric structure, or a structure that partially or completely surrounds the innermost region. Said innermost region may comprise a solid, semi-solid, liquid or gas, each optionally containing a modified release component, and optionally further coated with an outer coating layer.

  There is a widespread demand today for liquid or center-filled gums and other confectionery products. In general, these products have a solid outer portion and a soft or liquid central portion. The outer portion can be a suitable type of chewing gum or bubble gum, while the central portion can be a flavored material having a generally syrupy consistency.

  There are also products with a chewing gum or bubble gum core with hard sugar or sugarless shells on the outside. These products include, for example, the prominent granulated gum products sold under the product names of Chiplets (R), Clorets (R), and Dentine-Ice (R). There is a wide range of demand for both types of liquid-filled gum and coated gum products.

  In conventional center-filled gum products having a liquid-filled central portion, a second layer of chewing gum or bubble gum material surrounding the liquid, and a hard shell or coating, undesirable migration of the liquid into the gum base region becomes a problem. As a result, an unacceptable defective product is generated. Loss of the center filler not only affects the initial functionality of the gum (ie, the initial liquid squirt), but can also affect the physical appearance of the product and the overall storage stability of the product.

  One possible cause for the loss of liquidity of the center filler is the transfer of moisture from the center filler to the surrounding gum layer. This problem is most often addressed by changing the centerfill composition.

  Patents that have overcome the problems associated with loss of fluidity with a specially prepared center-fill composition include center fillers containing hydrogenated starch hydrolysates (Ciflese et al., US Pat. Center fillers comprising a combination of (Friello, US Pat. No. 6,057,049) and center-filled formulations containing propylene glycol and sorbitol (Terevazzi, US Pat.

  As another attempt to address the loss of fluidity, formulations have been provided that are intended to control the water content of the central filler. Specifically, US Pat. No. 4,683,138 to Glass et al. Discloses a low moisture, liquid center-filled gum composition.

One element common to commercially available center-filled gum compositions is the size of the gum piece. The weight of such chewing gum pieces, including those disclosed in Terravazzi, averages about 5 g. Prior to the present invention, smaller center-filled gum pieces, i.e., less than 3 grams per piece, were not provided, so there was no problem with center-filled gums in such small pieces. Structures such as 2-3 g small gum pieces and granulated gums have a larger surface area relative to the liquid filler, thus maintaining the fluidity of the central filler and reducing the surrounding gum area. Preventing movement and movement through it becomes more important and meaningful.
U.S. Pat. No. 4,466,983 U.S. Pat. No. 4,250,196 US Pat. No. 4,252,829

  There is a need for new gum compositions, particularly hard coated or crunch coated gum compositions that provide a desired hard shell coating layer in combination with a center-filled gum, while having a low loss of fluidity Exists. There is also a need for a center-filled gum that retains its liquid center during manufacture and storage and can be prepared in a small piece size without compromising the properties of the liquid center filler. Furthermore, a center-filler chewing gum with long lasting sensory characteristics such as sweetness and flavor intensity is more desirable.

  One embodiment includes a first region that includes a center-fill composition selected from the group consisting of a solid, a semi-solid, a liquid, and a gas, and a second region that includes a gum base adjacent to the first region. It is related with the gum composition which consists of. The second region may partially or completely surround the first region, or may form a layered structure with the first region. Depending on the selection of the first region, the second region may form a barrier including the first region. The second region may function as a barrier by itself or may have another barrier layer. If it has another barrier layer, it may contain a gum base.

  One embodiment includes a first region including a center-fill composition selected from the group consisting of a solid, a semi-solid, a liquid, a gas, and combinations thereof, and a second region adjacent to the first region. A composition. The second region includes a gum base and includes a barrier layer surrounding the first region. The barrier layer may include many forms of center fillers, such as liquid components and particulate center-fill compositions such as powder and active ingredient capsules.

  One embodiment relates to a chewing gum or bubble gum composition comprising a center filler composition selected from solid, semi-solid, liquid and gas, and a gum region comprising a gum base layer adjacent to the center filler. The gum base layer may have a barrier in which a central filler is included.

  In the present specification, the transitional phrase “comprising” (synonymous with “including”, and “comprises” and the like), “containing” or “characterized by” Is characterized as “inclusive” or open-ended, and does not exclude additional, undescribed elements or method steps, whether used in the preamble or text of the claims.

  As used herein, the terms “bubble gum” and “chewing gum” are used interchangeably and both include any gum composition.

  As used herein, the terms “first region” and “center filler” are used interchangeably to refer to the innermost region of the composition. The term “center filler” does not imply the symmetry of the gum piece, but only refers to the “center filler” being in another region in the gum piece. In one embodiment, one or more central fillers may be present.

  As used herein, the terms “second region” and “gum region” refer to a region of the composition that is adjacent to or at least partially surrounds the central filler (or innermost region). Used interchangeably.

  As used herein, the terms “third region” and “coating” are used interchangeably to refer to the outermost region of the composition.

  As used herein, the term “liquid” includes a composition that can transfer moisture from the center-fill region to the gum region. The term includes, but is not limited to, compositions that readily flow or maintain fluid properties at room temperature and pressure. The term “liquid” loses fluidity due to the transfer of moisture from the central filling area to the gum area, even if not a complete liquid, such as a solution, suspension, emulsion, semi-solid, cream, gel, etc. Any remaining possibilities can be included. “Liquid” may be aqueous or non-aqueous. The “liquid” may include non-liquid components such as solid particles or gas.

  As used herein, the terms “component” and “component” refer to additives, fixatives, substances, materials, agents, active ingredients, elements, which can be included in the gum composition of one embodiment. Or used interchangeably for the purpose of referring to either part.

  Embodiments described herein provide a multi-component composition having at least one center-fill region and a gum region that includes a gum base and at least one modified release component (such as an encapsulated perfume). Individual gum pieces may have an outer gum coating or shell, which gives the pieces a crunchy crunch when first chewed. At least one modified release component may also be added to the central filling area and / or coating of the gum piece. The individual gum pieces may be of various shapes, in particular pellets, tablets, balls, pillows, lumps, sticks and slabs.

  In one embodiment, the components of the composition may vary in configuration depending on the desired shape of the overall gum composition. The center filling region (s) may be concentric with the gum region or may be a layered structure. Concentric structures can be applied to ball, pillow or pellet shapes, and layered structures are considered suitable for slab or stick shapes. For example, when the entire gum composition is ball-shaped, a hollow or circular shell may be formed in the innermost region of the gum piece. The shell may be filled with a center-fill composition and other regions of the gum piece layer may surround the center-fill region. However, when the entire gum composition has a slab shape, the hollow shell formed in the innermost region may be rectangular. The rectangular shell may be filled with a center filler, and other regions or layers of the gum piece may define a rectangular center fill region on all sides of the rectangle. Other geometrical or other arbitrary shaped structures may be used.

  In one embodiment, the gum region may have a non-uniform thickness. In particular, the gum region in the embodiment of the layered structure may be thinner on the end side than on the gum piece side.

  The center-filled region of the gum composition may be liquid, solid or semi-solid, gas and the like. In embodiments such as liquid centerfill compositions, some semi-solid centerfill compositions, and the like, concerns regarding retention of the liquid center during manufacturing and storage can occur as described above. Accordingly, it may be desirable to use a gum region composition having a liquid-filled gum that substantially reduces or prevents central liquid leakage. Suitable gum region compositions are described in detail below.

  However, in non-liquid, i.e. solid, some semi-solid and gaseous center-filled regions, it is believed that there are no concerns about leakage. Thus, for gum region compositions where leakage problems can occur when combined with a liquid center, the use of a non-liquid center may be preferred. That is, in addition to the following gum region composition used in the case of a liquid center filler, a conventional chewing gum composition may be used as the gum region in the embodiment of the non-liquid center filler.

  In one embodiment, the composition in the center filler may be lipophilic. In such embodiments, it is desirable to adjust the composition of the gum region to match such composition. In particular, in one embodiment, the gum base used in the gum region composition may be adjusted to include a high proportion of fat when the center-fill composition is lipophilic.

  In one embodiment, the center-fill region may be substantially or completely filled with a liquid, solid, semi-solid or gaseous center-fill composition. In other embodiments, the center-fill region may be only partially filled with a liquid, solid, semi-solid or gaseous center-fill composition.

  In one embodiment, the center-fill region may contain two or more center-fill compositions. The shapes of the two or more center filling compositions may be the same or different. For example, in one embodiment, it may be a mixture of two or more different liquids, and these liquids may or may not be miscible. Further, in one embodiment, two or more different solids, semi-solids, or gases may be included in the center filling region. In one embodiment, a mixture of differently shaped center fillers may be included. For example, liquid and solid may be contained in the center filling region. Two or more liquids, solids, semi-solids and / or gases used in the center-fill region may be added in the same or different amounts and may have similar or different properties. More particularly, in one embodiment, the two or more center-filled compositions may differ in various properties such as viscosity, color, flavor, taste, feel, constituents, functional ingredients, sweeteners, and the like. .

  In one embodiment, the center-fill composition may further include non-liquid components such as, for example, flavor beads, fruit particles, nut particles, flavor particles, gelatin portions, and the like.

  Center-filled gum compositions and other compositions described herein include those described in US Pat. No. 6,280,780 to Degady et al. (“Degady”, the entire disclosure of which is incorporated herein by reference). It may be formed by any technique known in the technical field. Degady describes an apparatus and method for forming center-filled gum pellets. The method is characterized by first extruding a liquid-filled rope of the chewing gum layer and passing the rope through a sizing mechanism comprising a series of pairs of pulley-like roller devices. The roller device adjusts the “size” of the rollers or strands of gum material so that the series of rollers is the desired size and shape when introduced into the tableting mechanism.

  Next, the rope is led to a tableting mechanism which is an endless chain mechanism and includes a pair of rotating chain die members that are rotated at the same speed by both the motor and the gear mechanism. Each of the chain mechanisms includes a plurality of open curved die groove members that mate and form a die cavity in which pieces of gum material (pellets or tablets) are formed. Although the Degady technique is limited to the formation of pellet or tablet-like pieces, the gum pieces may have other shapes as described above. The shape of the die groove member may be changed to have any desired shape.

  Optionally, the gum may be passed through a cooling tunnel either before introducing the gum into the tableting mechanism, after exiting the tableting mechanism, or both. Cooling the rope before entering the tableting mechanism is advantageous in preventing the recoil of individual pieces and can thus lead to increased productivity.

  The cooled piece of gum material is then fed into a storage container for conditioning and further processing. At this point, the cooled piece of gum material can be fed directly to a coating tunnel mechanism, such as a rotating tunnel mechanism.

  In one embodiment, if a biphasic second region that may include a barrier layer is desired, the gum piece is described in US Pat. No. 6,558,727 to Degady et al. (“Degady”, the entire disclosure of which is incorporated herein). It may be prepared according to a method. Degady describes an apparatus and method for forming a three-layer confectionery product comprising an innermost fluid material, an intermediate layer prepared with a hard or chewy material, and an outer layer.

  Whether the formed piece of gum material is first stored and transported in a storage container or sent directly to a coating tunnel or mechanism, the individual pieces of gum material are then subjected to a conventional sugar or sugarless coating process. And a hard shell may be formed on the liquid-filled gum material. Various coating processes or mechanisms of this type are known. In one embodiment, the gum product is coated with a number of layers of material and a uniform coating is made to form a finished textured surface. The hard coating material, which may include sugar, maltitol, sorbitol or any other polyol, including those described herein, and optionally a flavoring agent, is applied to the gum material as it passes through the coating mechanism or coating tunnel. Spray the pellets, tumbling and rotating in them. In addition, each of the continuous coating layers on the surface of the resulting product is dried by circulating or pumping conditioned air into the coating tunnel or mechanism. In one embodiment, the coating or outermost region can be formed by lamination, double or multiple extrusion, or any other process that prepares the outermost region.

  The content of the coating composition ranges from about 2% to about 80%, more specifically from about 20% to about 40% by weight of the individual gum pieces including the center filler, gum region and coating. More specifically, it may be 25% to 35% by weight and more specifically about 30% by weight. The coating may contain a polyol such as sugar or maltitol as a main component, but may also contain a flavoring agent, a coloring agent, etc. as described later with respect to the gum region. The coating or outermost region may be crystalline or amorphous.

  In one embodiment, the center-filled chewing gum provides an effect of preventing moisture transfer from the center filler to the gum region by modifying both the gum base composition present in the gum region, as well as the sugar or polyol composition. This is particularly relevant for liquid filler chewing gum embodiments. This is in contrast to the prior art, which has not fully addressed the problems associated with the manufacture and storage stability of liquid center-filled products.

  In one embodiment of the present invention, a smaller piece size aspect is included. For example, the smallest piece size gums that have been marketed so far are usually in the form of pellets. These piece sizes are currently about 5-7 g. In one embodiment, the liquid-filled product is substantially smaller pieces, i.e., 50-60% less by weight, without the liquid moving in the gum region or beyond the coating or loss of fluidity. It is made using pieces. In some embodiments according to the present invention, a liquid-filled gum piece size range of more than about 0.5 g, more specifically more than 1.5 g to about 3 g, including hard coating shells, is provided. Further, in one embodiment, the gum piece may consist of a center filler, a gum region including a gum base, and an outer coating. Such gum pieces may have a total weight of about 2.2 grams per piece.

  With respect to liquid filler embodiments, such small sized pieces, especially gum shapes or structures with a large liquid-filler surface area proportional to the weight of the liquid itself, are centered due to the interaction of different factors. Has been found to be more prone to loss of fluidity. While not being limited to one theory, these factors include the fact that the amount of liquid filler is small compared to the area of the gum region that is in direct contact with the liquid filler, the central filler and the type of elastomer Interaction (ie, SBR vs. non-SBR), compatibility of the gum region components with the liquid filler component, and the potential capillary action of the polyol used in the gum region. For example, sorbitol, commonly used in gum preparations in the United States, does not take a dense crystal structure and gives a sponge-like appearance. Thus, in order to provide a center-filled gum piece of less than about 3 g, one embodiment of the present invention employs a polyol composition having a dense and finely packed crystal structure with a modified gum and gum base, Thus, unlike a sponge-like structure in the case of a conventional sorbitol gum region, it is possible to provide a center-filled gum piece with an improved prevention of fluidity loss.

  For other useful center-filled gum compositions and / or components in the present invention, see the following co-pending and co-pending patent applications, the contents of which are hereby incorporated by reference in their entirety. Title of Invention “Liquid Filled Chewing Gum Composition”, US Application No. 60/767748 (Attorney Docket No. 1421-5 CIP IVP), filed February 24, 2006; US Application No. 60 / 77,642 (Attorney Docket No. 1421-5 CIP III / P), filed Feb. 24, 2006; US Application No. 60/776641 (Attorney Docket No.) filed on February 24, 2006; 1421-5 CIP IV / P); title of invention “Liquid Filled Chewing Gum Composition”, US Application No. 60,776,637 (Attorney Docket No. 1421-5 CIP V / P), filed February 24, 2006; Title of invention “Center Filled Chewing Gum with Barrier Layer”, US Application No. 60/776508 filed Feb. 24, 2006 No. 1421-137P); and the title of the invention “Multilayer Chewing Gum Composition”, US Application No. 60/77699, filed Feb. 24, 2006 (Attorney Docket No. 1421-139P).

Gum region The gum region, also referred to as the second region in the claims, may have one or more cavities to accommodate the central filler therein. The shape of the cavity is believed to determine the bulk of the final structure of the chewing gum piece. The gum region may contain at least one modified release component, as described in more detail below. In a further embodiment, the gum region may contain ingredients that exhibit modified release characteristics in combination with the same ingredients, free or unmodified.

  In one embodiment of the liquid filler, a barrier may be provided in the gum region to surround the liquid filler and prevent release in the moving and unfinished stages. By adjusting the ratio of the desired cavity surface area to the liquid filler weight, the reduction of potential migration of the liquid filler into the gum region is optimized. This is particularly useful when it is desired to make the gum piece size substantially smaller than commercially available gum pieces. In particular, a liquid-filled granular gum having a total gum piece weight of 2 to 3 g can be suitably produced. However, smaller gum pieces of about 0.5g size are also included.

  As mentioned above, in one embodiment, particularly an embodiment using a liquid filler, it is preferred to add a modified polyol composition comprising at least one of the polyols as described herein. Furthermore, the adoption of non-SBR gum bases in the gum region in combination with a modified polyol composition has been found to be particularly useful for obtaining stable liquid filled chewing gum compositions.

  The gum region may contain a gum base. The gum base may contain any ingredients known in the chewing gum field. For example, the gum region may contain elastomers, extenders, waxes, elastomer solvents, emulsifiers, plasticizers, fillers and mixtures thereof. In the case of a gum region included in a ternary composition comprising a center filler, a gum region and a coating layer, the gum region is from about 40% to about 97%, more specifically from about 55% to about% by weight of the chewing gum piece. It is preferably contained at 65% by weight, more specifically about 62% by weight.

  The amount of gum base contained in the gum region may be varied. In one embodiment, 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. In one embodiment, a more specific range of gum base may be from about 28% to about 42% by weight of the gum region. More specifically, the range may be from about 28% to about 35% or from about 28% to about 30% in one embodiment. Alternatively, in some high gum base embodiments, the gum base may be included in an amount from about 45% to about 100% by weight of the gum region.

  The elastomers (rubbers) used in the gum base depend on various factors such as the desired gum base type, the desired gum composition consistency, and other ingredients used in the composition to make the final chewing gum product. It may be changed flexibly according to the situation. The elastomer may be any water insoluble polymer known in the art, including gum polymers such as those utilized in chewing gum and bubble gum. Suitable polymers for the gum base include both natural and synthetic elastomers. For example, suitable polymers for gum base compositions include, but are not limited to, chicle, natural rubber, crown gum, nispero, rosinha, gelton, perillo, niger gutta, tsunu, brata, gutta percha, retica capsi, solva, gutta chi, etc. Natural products (derived from plants), and combinations thereof. Examples of synthetic elastomers include, but are not limited to, styrene-butadiene copolymer (SBR), polyisobutylene, isobutylene-isoprene copolymer, polyethylene, polyvinyl acetate, and the like, and combinations thereof.

  Further useful polymers include cross-linked polyvinyl pyrrolidone, polymethyl methacrylate, copolymers of lactic acid, polyhydroxyalkanoates, plasticized ethyl cellulose, polyvinyl acetate phthalate, and combinations thereof.

  The amount of elastomer used in the gum base depends on various factors such as the type of gum base used, the consistency of the desired gum composition, and other ingredients used in the composition to make the final chewing gum product. May be changed. Typically, the elastomer is included in the gum base in an amount of about 10% to about 60%, desirably about 35% to about 40% by weight of the gum region.

  In one embodiment, the gum base may contain a wax. This softens the polymer elastomer mixture and improves the elasticity of the gum base. When wax is used, it has a melting point of less than about 60 ° C, preferably between about 45 ° C and about 55 ° C. The low melting wax may be a paraffin wax. The wax may be included in the gum base in an amount from about 6% to about 10%, preferably from about 7% to about 9.5% by weight of the gum base.

  In addition to the low melting wax, high melting wax may be used in the gum base in an amount up to about 5% by weight of the gum base. Such high melting point waxes include bead wax, vegetable wax, candelilla wax, carnauba wax, various petroleum waxes, and the like, and mixtures thereof.

  In addition to the above components, the gum base may contain various other components such as components selected from elastomer solvents, emulsifiers, plasticizers, fillers, and mixtures thereof.

  The gum base may contain an elastomer solvent that assists in softening the elastomer component. Such elastomer solvents include elastomer solvents known in the art such as terpinene resins such as α-pinene or β-pinene polymers, methyl, glycerol and pentaerythritol esters of rosin and hydrogenated, dimerized and polymerized rosins. Rosins and gums, and mixtures thereof. Examples of elastomer solvents suitable for use in the present invention include partially hydrogenated wood and gum rosin pentaerythritol ester, wood and gum rosin pentaerythritol ester, wood rosin glycerol ester, partially dimerized wood And glycerol esters of gum rosin, polymerized wood and gum rosin, glycerol esters of tall oil rosin, wood and gum rosin and partially hydrogenated wood and gum rosin, and partially hydrogenated wood and rosin Examples thereof include methyl esters and the like, and mixtures thereof. The elastomer solvent may be used in the gum base in an amount from about 2% to about 15%, preferably from about 7% to about 11% by weight of the gum base.

  The gum base may also contain an emulsifier that assists in dispersing the immiscible ingredients in the monostable system. Emulsifiers useful in the present invention include glyceryl monostearate, lecithin, fatty acid monoglycerides, diglycerides, propylene glycol monostearate and the like, and mixtures thereof. The emulsifier may be used in an amount from about 2% to about 15%, more specifically from about 7% to about 11% by weight of the gum base.

  The gum base also has a low molecular weight of these ingredients that may contain plasticizers or softeners to provide a variety of desirable textures and consistency properties, so that the plasticizers and softeners are part of the base structure of the gum base. It can penetrate, making it plastic and low viscosity. Useful plasticizers and softeners such as lanolin, palmitic acid, oleic acid, stearic acid, sodium stearate, potassium stearate, glyceryl triacetate, glyceryl lecithin, glyceryl monostearate, propylene glycol monostearate, acetylated monoglyceride, glycerin, etc. , And mixtures thereof. Waxes, such as petroleum waxes such as natural and synthetic waxes, hydrogenated vegetable oils, polyurethane waxes, polyethylene waxes, paraffin waxes, microcrystalline waxes, fatty waxes, sorbitan monostearate, tallow, propylene glycol, mixtures thereof, etc. based on gum It may be added. Plasticizers and softeners are typically used in the gum base in amounts up to about 20% by weight of the gum base, more specifically from about 9% to about 17% by weight of the gum base.

  Examples of plasticizers include hydrogenated vegetable oils, including soybean oil and cottonseed oil, which may be used alone or in combination. These plasticizers provide the gum base with good texture and soft chewy characteristics. These plasticizers and softeners are typically used in an amount of about 5% to about 14%, more specifically about 5% to about 13.5% by weight of the gum base.

  Anhydrous glycerin, such as the commercial United States Pharmacopeia (USP) grade, can also be used as a softener. Glycerin is a preferred sweet syrupy liquid and has a sweetness of about 60% of that of sugar cane. Because glycerin is hygroscopic, anhydrous glycerin is preferably kept under anhydrous conditions during the preparation of the chewing gum composition.

  In one embodiment, the gum base of the present invention may contain an effective amount of a bulking agent such as an inorganic adjuvant that can function as a filler and a texture-improving agent. Useful 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 various amounts relative to the gum base composition. The amount of filler may be from about 0 to about 40% by weight of the gum base, more specifically from about 0 to about 30% by weight. In one embodiment, the amount of filler is from about 0 to about 15%, more specifically from about 3% to about 11%.

  Effective amounts of various conventional additives such as colorants, antioxidants, preservatives, flavoring agents, high intensity sweeteners and the like may optionally be added to the gum base. For example, titanium dioxide and F.I. D. & C. Other dyes suitable for food, medicine and cosmetic applications known as dyes may be used. Antioxidants such as butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), propyl gallate, and mixtures thereof may be added. Other conventional chewing gum additives known to those skilled in the chewing gum art can also be used in the gum base. Various ingredients that may be added to the gum area or to the liquid filler area or coating are described in more detail in the section entitled “Further ingredients” below.

  One embodiment relates to a method of making a center-filled gum composition. The manner in which the gum base components are mixed is not critical and is performed using standard techniques and equipment known to those skilled in the art. In a typical method, the elastomer is mixed with an elastomer solvent and / or a plasticizer and / or an emulsifier and stirred for 1 to 30 minutes. The remaining ingredients, such as a low melting wax, are then mixed together or in portions, while the gum base mixture is mixed again for 1 to 30 minutes.

  The gum composition includes sweeteners (sweeteners), plasticizers, softeners, emulsifiers, waxes, fillers, bulking agents (carriers, extenders, bulking sweeteners), inorganic adjuvants, flavoring agents (flavoring agents, flavoring agents), A certain amount of conventional additives selected from the group consisting of colorants (colorants, colorants), antioxidants, acidulants, thickeners, chemicals, etc., and mixtures thereof may be included. Some of these additives may serve one or more purposes. For example, in sugarless gum compositions, sweeteners such as maltitol or other sugar alcohols may function as bulking agents.

  Plasticizers, softeners, mineral adjuvants, waxes and antioxidants described above as suitable for use in gum bases can also be used in the chewing gum composition. Examples of other conventional additives that can be used include emulsifiers such as lecithin and glyceryl monostearate, methylcellulose, alginate, carrageenan, xanthan gum, gelatin, carob, tragacanth, locust, used alone or in combination with other softeners. Thickeners such as bean gum, pectin, alginate, galactomannan, such as guar gum, locust bean gum, glucomannan, gelatin, starch, starch derivatives, dextrins, and cellulose derivatives such as carboxymethylcellulose, malic acid, adipic acid, citrate Acids, tartaric acid, fumaric acid, and acidulants such as mixtures thereof, and fillers as described above in the section of mineral adjuvants.

  In one embodiment, a bulking agent may be included in the gum region. Suitable bulking agents are water soluble and are commercially available under the trade name “Litesse” (registered trademark), known as polydextrose, but not limited to monosaccharides, disaccharides, polysaccharides, sugar alcohols, and mixtures thereof. 41-51 Brighton Road, Redhill, Surryey, RHl 6YS, Danisco Sweeteners, Ltd., England. Disordered glucose polymers such as the polymer manufactured by Isomalt (Gotlieb-Daimler-Strause 12a, 68165 Mannheim, α-D-Glucopyranosyl, manufactured by Palatinit Sussunsmittel GmbH, Germany) A racemic mixture of 6-mannitol and α-D-glucopyranosyl-1,6-sorbitol), maltodextrins, hydrogenated starch hydrolysates, hydrogenated hexoses, hydrogenated disaccharides, calcium carbonate, talc, titanium dioxide, Examples include sweeteners selected from minerals such as dicalcium phosphate, celluloses and mixtures thereof.

  Suitable sugar extenders include monosaccharides, disaccharides and xylose, ribulose, glucose (dextrose), lactose, mannose, galactose, fructose (fructose), sucrose (sugar), maltose, invert sugar, partially hydrolyzed starch And polysaccharides such as 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 US Pat. No. 4,279,931 and various hydrogenated glucose syrups and / or sorbitol, maltitol, hydrogenated disaccharides, hydrogenated polysaccharides of three or more sugars, Or the powder containing those mixtures is mentioned. Hydrogenated starch hydrolysates are mainly prepared by controlled hydrogenation of corn syrup with a catalyst. The resulting hydrogenated starch hydrolyzate is a mixture of monomers, dimers and polymers (polysaccharides). Different ratios of these sugars result in different hydrogenated starch hydrolysates of different properties. Mixtures of hydrogenated starch hydrolysates are also useful, such as the commercial product LYCASIN® manufactured by Roquette Freres, France, and the commercial product HYSTAR® manufactured by SPI Polyols, Inc. (New Castle, Delaware). .

  The sweetener that may be added to the composition of one embodiment may be any of a variety of sweeteners known in the art. These are described in more detail below in the “Additional Ingredients” section of this specification, but many other alternatives known in the art that result in an initial squirt of sweetness and / or a prolonged sweet taste. It may be used in physical form. Such physical forms include, but are not limited to, spray-dried, powder, free forms such as bead shapes, encapsulated forms, and combinations thereof.

  Desirably, the sweetener is a high intensity sweetener such as aspartame, neotame, sucralose, and acesulfame potassium (Ace-K).

  In general, an effective amount of sweetener may be utilized to achieve the desired degree of sweetness, and this amount may vary depending on the choice of sweetener. In one embodiment, the amount of sweetener is adjusted in an amount from about 0.001% to about 3% by weight of the gum composition, depending on the sweetener or combination of sweeteners used. The exact range of amounts of each type of sweetener can be selected by those skilled in the art.

  In one embodiment, particularly in the liquid filler embodiment, the gum region comprises a specific polyol composition comprising at least one polyol, from about 30% to about 80%, specifically 50% by weight of the gum region. % To about 60% by weight. In some liquid filler embodiments, such gum region compositions can substantially reduce or prevent liquid center leakage. The polyol composition may contain any polyol known in the art, including but not limited to maltitol, sorbitol, erythritol, xylitol, mannitol, isomalt, lactitol, and combinations thereof. Lycasin®, a hydrogenated starch hydrolyzate containing sorbitol and maltitol, can also be used.

  The amount of polyol composition or combination of polyols used in the gum region depends on many factors such as the type of elastomer used in the gum base and the particular polyol used. For example, if the total amount of the polyol composition is in the range of about 40% to about 65% by weight of the gum region, in addition to sorbitol in an amount from about 0 to about 10% by weight relative to the weight of the gum region, The amount of toll may be from about 40% to about 60% by weight, and more specifically, the amount of maltitol in combination with about 5% to about 10% by weight of sorbitol, based on the weight of the gum region. May be from about 45% to about 55% by weight.

  Maltitol is a sweet water-soluble sugar alcohol useful as a bulking agent in the preparation of beverages and foods and is described in more detail in US Pat. No. 3,708,396, the disclosure of which is incorporated herein. . Maltitol is produced by hydrogenation of maltose, the most common reducing disaccharide, and is contained in starch and other natural products.

  Polyol compositions that may include one or more different polyols may be derived from genetically modified organisms (“GMO”) or GMO-free materials. For example, the maltitol may be GMO-free maltitol or may be provided by a hydrogenated starch hydrolysate. In the present invention, the term “GMO-free” refers to a composition derived from a process that does not utilize a genetically modified organism.

  In one embodiment, a polyol composition comprising maltitol having a crystal density higher than that of sorbitol may be contained. Other polyols that exhibit crystal densities greater than sorbitol include xylitol and mannitol. The higher the crystal density of the polyol, the better the barrier properties. Specifically, a higher crystal density polyol results in a structure with fewer pores and a smaller surface area for potential moisture or fluid movement from the liquid filler to the gum region.

  Because sugar (sucrose) is generally recognized as a baseline for use in comparing sweeteners including polyols, it is similarly described as some embodiments of polyol compositions. For example, the polyol composition may have a sweetness that is greater than about 50% of the sweetness of sucrose. More specifically, the polyol composition of the present invention may have a sweetness that is greater than about 70% of the sweetness of sucrose.

  The polyol composition of one embodiment may be represented by the solubility of the composition. The solubility of the polyol composition depends on the solubility of one or more polyols contained 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 ° C.

  In one embodiment, a blend of different polyols may be used. Examples of useful polyols include erythritol, lactitol, xylitol, mannitol, maltitol, sorbitol, isomalt and combinations thereof. When a blend of one or more polyols is used, the solubility of the polyol composition depends on the weight ratio of the amount of polyol in the blend and the solubility of each individual polyol included. For example, in the case of a combination of two or more polyols (including maltitol having a water solubility at 25 ° C. of 60% and sorbitol having a water solubility at 25 ° C. of about 72%), about 60% to about 72% Has a water-soluble range. Other suitable solubility ranges depending on the two or more polyols included are in the range of about 40% to about 60% at 25 ° C and in the range of 55% to 65% at 25 ° C. The solubility range can vary depending on the particular polyol used. Alternative suitable soluble polyol combinations include those having solubility below sucrose (ie less than 67%).

  In one embodiment, the polyol composition may contain particles of various 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.

  An effective amount of colorant may be used to color the desired color. Colorants include pigments, which may be added in amounts up to about 6% by weight relative to the weight of the gum composition. For example, it is suitable to add titanium dioxide in an amount up to about 2% by weight of the gum composition, preferably less than about 1% by weight. Colorants include natural food colorants and dyes suitable for food, drug and cosmetic applications. These colorants are F.I. D. & C. Known as dyes and lakes. The materials acceptable for the above use are preferably water soluble. As a non-limiting example that can be illustrated, the disodium salt of 5,5-indigotin disulfonic acid, F.I. D. & C. Blue No. Indigoid dyes known as 2. Similarly, F.M. D. & C. Green No. Dyes known as 1 include triphenylmethane dyes, ie 4- [4- (N-ethyl-p-sulfoniumbenzylamino) diphenylmethylene]-[1- (N-ethyl-Np-sulfoniumbenzyl)- Delta-2,5-cyclohexadienimine] monosodium salt. F. D. & C. Full complete details of the colorants and their corresponding chemical structures are given in Kirk-Othmer Encyclopedia of Chemical Technology, 3rd edition, volume 5, pages 857-884, the disclosure of which is hereby incorporated by reference. Incorporated. Additional coloring components are described in the “Additional Components” section below.

  Suitable fats and oils that can be used in the gum composition include partially hydrogenated vegetable or animal fats, particularly coconut oil, palm kernel oil, beef tallow, lard, and the like. When these components are used, they are generally contained in an amount up to about 7% by weight, preferably up to about 3.5% by weight of the gum composition.

  One embodiment relates to a method for preparing an improved chewing gum composition in the gum region, including both chewing gum and bubble gum compositions. The chewing gum composition may be prepared using standard techniques and equipment known to those skilled in the art. Useful devices according to one embodiment include mixing devices and warming devices known in the chewing gum manufacturing art, and therefore selection of a particular device will be apparent to those skilled in the art.

  With respect to the center filler layer, the gum region preferably has a water activity that is greater than or equal to the water activity of the center filler composition. However, for compositions where it is desirable for the water activity of the center or liquid filler to be higher, the water activity of the center fill composition may be higher than the water activity of the gum region. When the water content is high, hydration of thickeners such as xanthan gum and cellulose contained in the center filler is assisted.

  The total moisture content of the gum region may be about 14% by weight of the gum region weight, more specifically a total moisture content of about 9% to about 14% by weight, and about 5% by weight. The free water content may be less. The center filler may further contain about 0 to about 35% by weight, specifically about 22% by weight of total moisture (including free and fixed moisture) relative to the center filler.

Center Fill Composition The center filler, also referred to as the central portion, innermost region or first region of the chewing gum composition, can take the physical form of a solid, liquid, semi-solid or gas. Depending on the physical form of the center, the adjacent part of the chewing gum composition in contact with the central part may be adjusted.

  In one embodiment, the liquid center may be manipulated to provide a viscosity difference to produce the desired effect. In one embodiment, the liquid center may be adjusted to have a low viscosity that the consumer feels refreshing.

  In one embodiment, the solid center may be particulate or unitary. In embodiments where the solid center is a microparticle, the center may contain a plurality of particles. In one embodiment of the particulate solid center filler, variables such as particle size and particle size distribution may be manipulated to produce the desired effect. In one embodiment, small particles with a narrow particle size distribution may be included in the center, thereby rapidly dissolving when in contact with saliva.

  In embodiments in which the solid center is a single object, agglomerates that are so aggregated that individual particles cannot be identified may be contained in the single object. In one embodiment of a single object solid center, the texture may be manipulated to produce the desired effect. In one embodiment, a single solid center may contain a confectionery ingredient such as nougat to provide a chewy texture.

  In one embodiment, voids due to gaseous centers may be formed in the chewing gum composition, and chewing and crushing it changes the texture profile of the chewing gum composition. In one embodiment, the gaseous center may be a gaseous nitrogen confinement, and in other embodiments, the gaseous center may be a mixed composition gas such as air. In one embodiment, the gas may be centrally included as part of a matrix, such as a foamed or glassy matrix.

  Furthermore, in one embodiment, the physical form of the central region may be varied. In one embodiment, the center may be solid at the time of manufacture and then become liquid over time. In one embodiment, the central portion that is initially solid may be a substrate-enzyme mixture, where the enzyme acts on the substrate to liquefy the solid. In other embodiments, the central portion that is initially solid may be manufactured at a temperature lower than the storage temperature, and the solid may be liquefied when the temperature reaches the storage temperature. In one embodiment, the center is a liquid-filled particle that remains solid until it ruptures or breaks upon discharge of the liquid. In one embodiment, the central portion that is initially solid may interact with an adjacent region that is configured to contain free moisture, so that the central portion draws moisture from the adjacent region and becomes a liquid. .

In one embodiment of the solid center-fill composition , the solid center may contain fine particles. The fine particles include, but are not limited to nuts, seeds, cocoa beans, coffee beans, milk powder, fruit-containing particles such as reconstituted fruits as described in US Pat. No. 6,027,758, freeze-dried fruits, freeze-dried vegetables, fat particles, Polyols such as cocoa powder, sucrose, starch, xylitol, erythritol, sorbitol, mannitol, maltitol, isomalt, hydrogenated starch hydrolyzate, waxes and combinations thereof.

  In one embodiment, the solid center may contain particles that are complexed with other materials. In one embodiment, the solid particles may contain an absorbent material in which the second material is absorbed. In one embodiment, the solid particles may contain an absorbent material on which the second material is adsorbed. In one embodiment, the solid particles may contain a composite material that is composited with the second material. In one embodiment, the silica particles may absorb at least a second material to form a particulate solid central portion. In one embodiment, cyclodextrin particles may be complexed with at least a second material to form a particulate solid central portion.

  In embodiments where the solid center can be converted to a liquid, the solid center may contain a mixture of invertase and sucrose, such invertase reacts with sucrose to form a liquid invert sugar, resulting in a liquid center portion over time. . In one embodiment, the center may be a fat with melting properties, so that the fat is a solid at the production temperature and then melts into a liquid at the storage temperature. In one embodiment, the solid center may contain liquid filled gelatin or sucrose beads that release liquid when ruptured or broken.

  In one embodiment, the solid center may contain a single or particulate solid confectionery ingredient. Such confectionery ingredients include, but are not limited to, chocolate, compound coating, locust bean coating, cocoa butter, butter fat, hydrogenated vegetable fat, iripe fat, fondant including fondant cream, fudge, frappe, caramel, nougat, compression Tablets, cotton candy (also known as cotton candy), marzipan, hard boiled candy, gummy candy, jelly beans, toffee, jelly containing pectin gel, jam, preserve, butterscotch, nut brittle or crocan, candied fruit, marshmallow, Pastries, pralines or nougat, flour or starch confectionery, truffles, non-pareils, bonbons, post-meal mint, fure, nut paste, peanut butter, chewing gum, kisses, angel kisses, Monte Lima Tomato, Nouga Teen, Fruit Chews, Turkish Sweets, Hard Gum, Soft Gum, Starch Jelly, Gelatin Jelly, Agar Jelly, Perzipan, Coconut Paste, Coconut Ice, Lozenges, Mouth Balm Tablets, Cream Paste, Sugar Coated Tablets, Sugar Coated Nuts, Sugar Coated Almonds, fits, anise balls, licorice, licorice paste, chocolate spreads, chocolate crumbs, and combinations thereof.

Liquid Center Fill Composition In one embodiment, the liquid center may be aqueous, and in other embodiments the liquid center may be non-aqueous. In one embodiment, the liquid center may be a solution, in other embodiments the center may be a suspension, and in still other embodiments the center may be an emulsion.

  In one embodiment, the liquid center viscosity may be manipulated for a variety of reasons including, but not limited to, improving processing efficiency or creating a desired flavor. In one embodiment, the liquid center viscosity may be 3,000 to 10,000 Pascal seconds. In one embodiment, the liquid center viscosity may be between 4,000 and 6,5000 Pascal seconds.

  In one embodiment, liquid-centric water activity may be manipulated for a variety of reasons including, but not limited to, protecting against microorganisms or maintaining a desired texture. In one embodiment, the liquid-centered water activity may be 0.1-0.7. In one embodiment, the liquid-centered water activity may be 0.25 to 0.35.

  Liquids that can be included in the liquid center include, but are not limited to, fruit juice, vegetable juice, fruit puree, fruit pulp, plant pulp, plant puree, fruit sauce, vegetable sauce, honey, maple syrup, molasses, corn syrup, sugar syrup Polyol syrup, hydrogenated starch hydrolyzate syrup, emulsion, vegetable oil, glycerin, propylene glycol, ethanol, liqueur, chocolate syrup, milk, cream and other dairy liquids, and combinations thereof.

In one embodiment of the gaseous center-fill composition , the gaseous center can be formed by creating a hollow center. The gas may be a gas having a mixed composition such as air, or may be a single gas such as nitrogen, carbon dioxide or oxygen. In one embodiment, the gaseous center may be a confinement of gas in a glassy candy matrix or foamed matrix. In embodiments where the gas is confined to the glassy candy matrix, the glass matrix may be sucrose and the gas may be carbon dioxide. In the embodiment in which gas is introduced into the center of the foam, the foam may contain milk protein, and the gas may contain a mixed composition gas such as air.

  Any of the centerfill compositions described above may include any component known in the art that may be incorporated with the centerfill composition. In one embodiment, particularly a liquid filler embodiment, for example, glycerin is added to one or more other polyols to add 0 to the total chewing gum composition (ie, the composition including the center-fill composition, the gum region and the coating). More than about 20% by weight, more specifically up to about 10% by weight may be included. In one embodiment, the center filler is about 8% by weight of the total chewing gum composition. In one embodiment, other polyol components desirably include maltitol, sorbitol, xylitol, or combinations thereof.

  In one embodiment, the central portion may contain conventional ingredients such as flavoring agents, sweetening agents, etc. and mixtures thereof as described above known in the chewing gum and confectionery field. In addition to confectionery additives, the core may contain pharmaceutical additives such as medicines, mouth refreshers, vitamins, minerals, caffeine, fruit juices, and the like, and mixtures thereof. Confectionery and pharmaceutical formulations may be used in a variety of physical forms known in the art to provide an initial squirt of sweetness and flavor and / or therapeutic activity, or a long-term sensation of sweetness and flavor and / or therapeutic activity. Good. Such physical forms include, but are not limited to, spray dried, loose shapes such as powder and bead shapes, and encapsulated shapes, and combinations thereof. Non-limiting examples of suitable liquid centers that can be used in some embodiments include, for example, U.S. Pat. Nos. 3,894,154, 4,156,740, 4,157,402, 4,316,915, and 4,466,983, the disclosures of which are incorporated herein by reference. Incorporated herein by reference). Further specific examples of suitable ingredients include taurine, guarana, vitamins, Actizol®, chlorophyll, Recaldent® tooth remineralization technology, and Retsyn® breath refreshment technology. It is done.

  In one embodiment, particularly the liquid filler embodiment, the center-fill composition may also contain natural or synthetic gums such as carboxymethylcellulose, pectin, propylene glycol alginate, agar and gum tragacanth. These compositions help increase viscosity by reducing the amount of free water in the composition. The viscosity of the center filler may range from about 300 cp to about 6,000 cp at 25 ° C. For liquid filler compositions having higher water activity than the surrounding gum region, the viscosity may range from about 3,000 cp to about 6,000 cp at 25 ° C.

  Xanthan gum may also be used to increase the viscosity of the centerfill composition. In some liquid filler embodiments, increasing the viscosity of the liquid also helps prevent liquid from leaking through the gum piece. Xanthan gum can be obtained from CP Kelco of Atlanta, Georgia under the trade name Keltrol (R).

  One embodiment relates to a method of making an improved center-filled chewing gum composition. The improved composition may be prepared using standard techniques and equipment known to those skilled in the art. Useful devices according to embodiments described herein include mixing and warming devices known in the chewing gum manufacturing art, and therefore specific device selections will be apparent to those skilled in the art. Such methods and apparatus are described, for example, in US Pat. Nos. 3,806,290 and 3,857,963, the disclosures of which are incorporated herein by reference.

Coating Composition When the coating composition is included in the centerfill composition, it may be applied by any method known in the art, including the methods described above. The coating composition is about 2% to about 60% by weight of the total weight of the center-filled gum piece, more specifically about 25% to about 35%, and even more specifically about 30% by weight of the gum piece. You may make it contain in quantity.

  The outer coating may be hard, crunchy or soft. In general, the outer coating may include sorbitol, maltitol, xylitol, erythritol, isomalt and other crystallizable polyols, and sucrose may be used. In addition, several opaque layers may be included so that the chewing gum composition is not visible through the coating itself, and these are optionally coated with one or more additional transparent layers for aesthetic, texture and protective purposes. May be. The outer coating may also contain small amounts of water and gum arabic. The coating may be further coated with wax. The coating may be applied in a conventional manner with drying between each coating by continuous application of the coating solution. The coating usually becomes opaque and usually white as it dries, but other colorants may be added. The polyol coating may be further coated with wax. The coating may further contain colored flakes or speckles. If the composition includes a coating, one or more oral care active ingredients may be dispersed throughout the coating. This is particularly preferred when one or more oral care active ingredients are incompatible with the other active ingredients in the single phase composition. Flavoring agents may be added to create unique product characteristics.

  In one embodiment, the coating may be configured in a manner that assists in increasing the thermal stability of the gum piece and preventing leakage of the liquid filler. In one embodiment, the coating may include a gelatin composition. The gelatin composition may be added as a 40% by weight solution and may be added to the coating composition at about 5% to about 10%, more specifically about 7% to about 8% by weight of the coating composition. Is preferred. 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 provide the desired properties. These materials include, but are not limited to, cellulose derivatives such as carboxymethylcellulose, gelatin, pullulan, alginate, starch, carrageenan, xanthan gum, gum arabic and polyvinyl acetate (PVA).

  The coating composition may be pre-coated on individual gum pieces prior to any hard coating. Pre-coating involves the application of polyvinyl acetate (PVA). In this case, you may apply as a PVA solution in solvents, such as ethyl alcohol. Where an outer hard coating is desired, the application of PVA is about 3% to 4% by weight of the total coating, or about 1% by weight of the total weight of the gum pieces (including the center filler, gum region and hard coating). Good.

  Various other coating compositions and manufacturing methods include, but are not limited to, soft panning, double or multiple extrusion, lamination methods, and the like. Thus, in some embodiments, the coating may be amorphous or crystalline, and the resulting texture may be hard, crunchy, crispy, soft or chewy.

Additive components Additional additives such as physiological cooling agents, pharyngeal analgesics, spices, warming agents, tooth bleach, breath fresheners, vitamins, minerals, caffeine, drugs and other active ingredients, It may also be added to any or all parts or regions of the chewing gum composition. Such ingredients are used in amounts sufficient to achieve their intended effects.

  Any of the additional ingredients shown herein can be added to any region of the center-filler chewing gum composition in a controlled release and / or non-release controlled form (sometimes referred to as a “free” form ingredient). May be. In one embodiment, for example, a single component may be added to the centerfill chewing gum in a modified release and free form. The modified release component and the free component may be added together in the same region of the center filler chewing gum, or in one embodiment the two components may be added to different regions of the gum.

  In some other embodiments, for example, two different ingredients (eg, two different flavors, sweet tastes, tastes, sensations, etc.) that provide the same functionality may be added to the center filler chewing gum. In one embodiment, both components may have modified release characteristics. Alternatively, in one embodiment, one of the components may be modified release, while the other component may be free. The two components may be added to the same or different regions of the center filler chewing gum.

  The types of individual ingredients to be optionally controlled-released from the chewing gum composition include, but are not limited to, sweeteners, flavors, active ingredients, foaming ingredients, appetite suppressants, breath fresheners, dental care ingredients, emulsifiers, Flavor enhancers, brittle masking or blocking ingredients, edible acids, micronutrients, sensory agents, mouth moisturizing ingredients, throat care ingredients, colorants, and combinations thereof. The above components may be in various forms such as liquid form, spray dry form or crystalline form. In one embodiment, the transport system or chewing gum composition may contain the same type of ingredients in different forms. For example, the chewing gum composition may contain a liquid flavor and the same spray-dried flavor. In one embodiment, the component may be in its free or encapsulated form and may be present in any region of the gum composition such as a center filler, gum region or coating.

  In one embodiment, the release of the ingredient is in a manner that the consumer feels that the time to perceive flavor or sweetness has become longer when chewing the chewing gum and / or in a manner that the ingredient is released or otherwise available over time. Adjust. Controlled release may be performed by any method known in the art, such as encapsulation. When controlled release is performed by encapsulation, it may be performed by various means such as spray coating or extrusion.

  In addition, if an initial and extended release of the components is desired, the chewing gum composition includes a modified release component along with a non-release modified component (sometimes referred to as a “free” component). In one embodiment, the free component may be used to transport an initial amount or “hit” of the component (eg, flavor, cooling agent), or the initial sensation or effect (eg, flavor, nose) produced by the component. , Cold feeling, warmth, tingling, saliva production, exhalation, tooth whitening, pharyngeal analgesia, mouth moistening, etc.). In one embodiment, the same ingredients can be provided with modified release characteristics to provide a similar sensation or effect in addition or on a delayed basis. By using both a free component and a modified release component, the sensation or effect resulting from that component may be provided over a long period of time and / or the perception of the sensation or effect by the consumer may be improved. Also, in one embodiment, the initial amount or “hit” of the ingredients may direct or accustom the consumer's mouth or perception of the chewing gum composition.

  As another example, in one embodiment, it may be desirable for the components of the chewing gum composition to be released slowly over time. In order to impart sustained release properties, it is preferable to adjust the components so that a high concentration component is not released for a short period of time but a low concentration component is released over a long period of time. Sustained release of the ingredients may be advantageous when the ingredients are bitter or have other bad flavors due to the high concentration of the ingredients. Sustained release of the component may also be advantageous if releasing the component at a high concentration in a short period of time results in a decrease in the amount of the component that is properly transported to the consumer. For example, in the case of a tooth whitening or exhalation refreshing ingredient, if the ingredient is provided too quickly, the ingredient will have an opportunity to interact with the consumer's teeth, mucous membranes, and / or dental fillers. May result in the consumer swallowing a large portion of this, thereby wasting the ingredients of the chewing gum composition or at least reducing the effect obtained by the ingredients.

  In one embodiment described herein, the gum region of the chewing gum composition may contain at least one modified release component. At least one modified release component may optionally be added to the center filler and / or coating. The additional modified release component that can be added to the center filler and / or coating may be the same as or different from the modified release component that the gum region contains.

Component Release Control In different embodiments, various techniques, components and / or transport systems may be used to control the release of one or more components of the chewing gum composition. In one embodiment, one or more of the above techniques, components and / or transport systems may be used.

  In one embodiment, the utilization or other release delay of the components of the chewing gum composition caused by the encapsulation of the components may be based in whole or in part on one or more of the following characteristics. That is, the type of encapsulating material, the molecular weight of the encapsulating material, the tensile strength of the transport system containing the ingredients, the hydrophobicity of the encapsulating material, the presence of other materials (eg, tensile strength modifiers, emulsifiers) in the chewing gum composition, the transport system The ratio of the amount of one or more ingredients in the amount of encapsulating material in the transport system, the number of layers of encapsulating material, the desired texture, flavor, expiration date or other characteristics of the chewing gum composition, to be encapsulated The component ratio of the material. That is, by changing or controlling one or more of these characteristics of the transport system or chewing gum composition, the release of one or more components in the chewing gum composition upon consumption of the chewing gum composition is more effective. It is believed that it can be controlled and / or that a desired release profile for one or more components in the transport system or gum composition is obtained. This requires a more positive sensation or consumer experience when eating the chewing gum composition, a more effective release of such one or more ingredients when eating the chewing gum composition. Reduced ingredients (eg, enabling more effective release of ingredients to reduce the amount of ingredients in the chewing gum composition), increased therapeutic or other functional effects provided to consumers, etc. . Furthermore, in one embodiment, the release rate or profile can be adjusted to suit a particular consumer group.

In one encapsulating embodiment, one or more components may be encapsulated with an encapsulating material to adjust the release profile of the components. Generally, partial or complete encapsulation of the ingredients used in the chewing gum composition with an encapsulating material can delay the release of the ingredients upon consumption of the chewing gum composition, thereby allowing the consumer's mouth, When the ingredient becomes available in the pharynx and / or stomach, when the ingredient becomes available and reacts or mixes with another ingredient, and / or when the ingredient becomes available, and some sensations and / or functions The time to bring about a therapeutic or therapeutic effect will be delayed. This is particularly likely when the component is water soluble or at least partially water soluble.

  In one embodiment, rather than controlling the release of the component, an encapsulation means may be employed to provide barrier protection to or from the component. For example, it is often desirable to limit acid exposure to other ingredients in the chewing gum composition. It may be encapsulated to limit exposure of such acids to other ingredients, or alternatively, other ingredients in the chewing gum composition may be encapsulated to limit exposure to the acids. May be.

  Materials used for component encapsulation include water-insoluble polymers, copolymers or other materials that can form a strong matrix, solid coating or film as a protective barrier by or against the component. In one embodiment, the encapsulating material may completely enclose, coat, cover or encapsulate the components. In other embodiments, the encapsulating material may only partially enclose, coat, cover or encapsulate the component. Different encapsulating materials are believed to provide different release rates or profiles of the encapsulated components. In one embodiment, the encapsulating material used in the transport system includes polyvinyl acetate, polyethylene, cross-linked polyvinyl pyrrolidone, polymethyl methacrylate, polylactic acid, polyhydroxyalkanoate, ethyl cellulose, polyvinyl acetate phthalate, polyethylene glycol ester, methacrylic acid-copolymer. -One or more of methyl methacrylate, ethylene-vinyl acetate (EVA) copolymer, etc., and combinations thereof.

  In one embodiment, the components may be pretreated before encapsulating with the encapsulating material. For example, the component may be coated with a “coating material” that is not miscible with the component or at least less miscible with the component as compared to the miscibility of the encapsulating material with the component.

  In one embodiment, encapsulating materials may be used to encapsulate various ingredients individually in the same chewing gum composition. For example, the transportation system includes aspartame encapsulated with polyvinyl acetate. Another transport system includes ace-k encapsulated with polyvinyl acetate. Both transport systems may be used as components of the same chewing gum or other chewing gum compositions. As a further example, reference is made to US Patent Application No. 36 / No. 36, filed on May 23, 2005, in the name of the invention of “Methods and Delivery Systems for Managing Release of One of More Ingredients in an Editable Composition” on May 23, 2005. (The entire disclosure of which is incorporated herein by reference).

  In one embodiment, various encapsulating materials may be used to individually encapsulate the various ingredients used in the same chewing gum composition. For example, the transportation system includes aspartame encapsulated with polyvinyl acetate. Another transport system includes ace-k encapsulated with polyvinyl acetate. Both transport systems may be used as components of the same chewing gum or other chewing gum compositions. As an example of encapsulating components using various types of encapsulating materials, “Process for Manufacturing a Delivery System for Active Components as Part of an Edited Composition” filed on Feb. 25, 2005. No. 60/655894 (the entire disclosure of which is hereby incorporated by reference).

Encapsulation Methods Many methods are known for encapsulating one or more components with an encapsulating material. For example, in one embodiment, a sigma blade or Banbury® type mixer may be used. In other embodiments, an extruder or other type of continuous mixer may be used. In one embodiment, the ingredients are encapsulated in the encapsulant using spray coating, spray cooling, absorption, adsorption, complex encapsulation (eg, making a flavor / cyclodextrin complex), coacervation, fluidized bed coating, or other processes. It may be enclosed.

  As an example of component encapsulation, US Patent No. 60/94, filed Feb. 25, 2005, in the name of the invention of “Process for Manufacturing a Delivery System for Active Components as Part of an Enable Composition”, No. 60/94 (The entire disclosure of which is incorporated herein by reference). Other examples of component encapsulation include US patent application Ser. No. 10 / 955,255, filed Sep. 30, 2004 under the title “Encapsulated Compositions and Methods of Preparation” (the entire disclosure). The contents are incorporated herein by reference). Further examples of component encapsulation include US Patent Application No. 10/955149, filed September 30, 2004, under the name of “Thermally Stable High Tensile Strength Encapsulation Compositions for Actives”. The entire disclosure of which is incorporated herein by reference). Yet another example of ingredient encapsulation is US patent application Ser. No. 11/052672, filed Feb. 7, 2005 under the name “Stable Tooth Whitting Gum with Reactive Components”. The entire disclosure is incorporated herein by reference). Further encapsulation techniques and resulting transport systems include U.S. Pat. Nos. 6,770,308, 6,759,066, 6,692,778, 6,592,912, 6,586023, 6,555,145, 6,479,071, 6,647,241, 6,444,241. No. 6,365,209, No. 6,174,514, No. 5,693,334, No. 4,711,784, No. 4,816,265 and No. 4,384,004, the entire disclosures of which are incorporated herein by reference.

  In one embodiment, the transport system may be pulverized into a specific size powder material for use as a component of the chewing gum composition. For example, in one embodiment, the ingredients may be milled until they are about the same particle size as the other chewing gum ingredients to make a uniform mixture. In one embodiment, the transport system may be pulverized into a powder material having an average particle size, such as from about 4 to about 100 mesh, from about 8 to about 25 mesh, or from about 12 to about 20 mesh.

Tensile Strength In one embodiment, the choice of encapsulant for use with one or more components may be based on the tensile strength required for the resulting transport system. For example, in one embodiment, the transport system employs a preselected or desired tensile strength to provide delayed or other control of component release.

  In one embodiment, increasing the tensile strength of the transport system may facilitate delaying or extending the release of components of the transport system. Tensile strength for a transport system refers to the type of one or more components encapsulated for the transport system, the encapsulant used, the transport system and / or other additives incorporated into the chewing gum composition (having that transport system as a component) May be compatible with the desired release rate, selected according to the desired rate of release of the components, etc. In one embodiment, the tensile strength of the transport system is at least 6,500 psi (7,500, 10,000, 20,000, 30,000, 40,000, 50,000, 60,000, 70,000, 80 , 90,000, 100,000, 125,000, 135,000, 150,000, 165,000, 175,000, 180,000, 195,000, 200,000 psi and all ranges and parts in between Range), for example, a tensile strength range of 6,500 to 200,000 psi.

  In one embodiment, a transport system for one or more components may be provided based on the tensile strength of a transport system having a special tensile strength compared to the standard case. That is, the design of the transport system is not focused on the specific characteristics (eg, molecular weight) of the specific material (eg, encapsulating material) used to make the transport system. In this case, the transport system may have specific choices such as one or more components, encapsulating material, additives, the amount of one or more components, the amount of encapsulating material, the relative amount of one or more components to the encapsulating material, etc. By adjusting or modifying the tensile strength, the desired release profile can be developed. When selecting the desired tensile strength for the transport system, any transport system having the desired tensile strength may be used and is not limited to a particular encapsulant and its molecular weight. The compounding process may use an encapsulant that has similar physical and chemical properties as the encapsulant that forms part of a standard transport system.

  In one embodiment, a system may be formulated to deliver the components in a manner that can ensure effective sustained release of the components based on the type and amount of the components and the desired release rate of the components. For example, it may be desirable to slow release high intensity sweeteners from chewing gum over 25 to 30 minutes to reliably prevent a rapid squirt of sweetness that can sometimes be uncomfortable for the consumer. For other types of ingredients such as pharmaceuticals or therapeutic agents, shorter sustained release times may be desirable and may be incorporated into the same chewing gum composition using separate delivery systems for each ingredient. A transport system with a specific tensile strength may be formulated while considering a range of release rates based on standards. Standards may include a series of known transport systems having tensile strengths ranging, for example, from low tensile strength values to high tensile strength values. Each transport system as its standard exhibits a specific release rate or range of release rates. Thus, for example, by producing a transport system having a relatively high tensile strength, it can be formulated as a transport system having a relatively slow release rate. Conversely, low tensile strength compositions tend to have a relatively fast release rate.

  In one embodiment, the encapsulant of the transport system is in an amount of about 0.2% to 10% by weight (0.3, 0.5, 0.7, 0.9, 0.9%, based on the total weight of the chewing gum composition). 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 any numerical value and range therebetween), for example, 1 to 5% by weight. The amount of encapsulating material can depend in part on the amount of one or more components encapsulated. The amount of encapsulating material relative to the weight of the transport system is about 30% to 99% (35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 95, 97%, and any number in between And range), for example, about 60% to 90% by weight.

  In one embodiment, if the delivery system component release rate is relatively slow, the transport system tensile strength may be selected at a relatively high tensile strength, and the delivery system component release rate is relatively fast. In some cases, a relatively low tensile strength may be selected. Thus, when a tensile strength of 50,000 psi is used in the transport system, the component release rate is usually the same as the component of the transport system with a tensile strength of 10,000 psi, regardless of the type of encapsulant selected (eg, polyvinyl acetate). Slower than the release rate.

  In one embodiment, the encapsulant used in the transport system is polyvinyl acetate. A typical example of a polyvinyl acetate-based material suitable for use as the encapsulating material of the present invention is Vinnapas® B100, commercially available from Wacker Polymer Systems (Adrian, Michigan). A transportation 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 time, for example, 5 minutes. The melting temperature depends on the type of polyvinyl acetate encapsulation material and the tensile strength, in which case materials with high tensile strength usually have a high melting point. After the encapsulating material is melted, a suitable amount of ingredients (for example, a high intensity sweetener such as aspartame) is completely added and mixed into the melted material in a shorter time. The resulting mixture is semi-solid and then cooled (eg, 0 ° C.) to a solid and then ground to about 30-200 sieve sizes (600-75 microns) in US standards. The tensile strength of the resulting transport system can be easily tested according to ASTM-D638.

  For more information regarding the choice of tensile strength of the transport system in the controlled release of one or more components, see “A Delivery System for Active Components as an Effective Composition Having Presented Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tense U.S. Patent Application No. 11/083968 filed on March 21, and United States Patent Application No. 11/083968, filed on November 21, 2003 in the name of the invention of "A Delivery System for Active Components as Part of an Edit Composition" Reference was made to patent application No. 10/719298, the entire disclosures of which are incorporated herein by reference. Yes.

In one hydrophobic embodiment, the release of one or more components from the transport system may depend on one or more tensile strengths. For example, component release may be directly related to the tensile strength of the transport system and the hydrophobicity (ie, water resistance) of the encapsulating polymer or other material.

  As a more specific example, when the transport system is used with chewing gum, moisture may be absorbed into one or more of the encapsulated components during chewing and chewing of the chewing gum. This may soften the encapsulating material and release one or more components during chewing and chewing of the chewing gum. The softening of the encapsulating material depends on the hydrophobicity of the polymer used as the encapsulating material. In general, the higher the hydrophobicity of the polymer, the longer the chewing time required to soften the polymer.

  As an example, a highly hydrophobic polymer such as an ethylene-vinyl acetate (EVA) copolymer can be used to increase or control the release time of ingredients (eg, sweeteners) from the encapsulation. The degree of hydrophobicity can be controlled by adjusting the ratio of ethylene to vinyl acetate in the copolymer. In general, the higher the ratio of ethylene to vinyl acetate, the longer it takes to soften the encapsulated particles and the slower the component release rate. The lower the ratio of ethylene to vinyl acetate, the shorter the time to eat to soften the encapsulated particles and the faster the component release rate.

  As illustrated in the above description, in one embodiment, the release of components from the transport system can be controlled by configuring the transport system (eg, the ratio of polymer to component) based on the hydrophobicity of the encapsulating material. High hydrophobic polymers can be used to lengthen or delay component release times. Similarly, less hydrophobic encapsulation materials can be used to release components more quickly or earlier.

  The hydrophobicity of the polymer can be quantified by the relative water absorption determined according to ASTM D570-98. In this way, the release of the components contained in the transport system prepared by selecting one or more encapsulating materials for a transport system having a relatively low water absorption and adding it to the mixer, encapsulating with high water absorption properties It can be delayed compared to the case of the material.

  In one embodiment, polymers of up to about 50-100% water absorption (measured according to ASTM D570-98) can be used. In addition, the encapsulant can be selected to have a water absorption of about 15% to about 50% (measured according to ASTM D570-98) to reduce relative transport rates. Furthermore, in another embodiment, the entrapment material can be selected to have a water absorption characteristic of 0.0% to about 5%, or up to about 15% (measured in accordance with ASTM D570-98). In another embodiment, a combination of two or more transport systems composed of encapsulating materials with different water absorption properties may be used and sequentially added to the chewing gum composition.

  Suitable hydrophobic polymers that may be used in the transport system include, for example, vinyl acetate, vinyl alcohol, ethylene, acrylic acid, methacrylate, methacrylic acid and other homopolymers and copolymers. Suitable hydrophobic copolymers include, but are not limited to, vinyl acetate / vinyl alcohol copolymer, ethylene / vinyl alcohol copolymer, ethylene / acrylic acid copolymer, ethylene / methacrylate copolymer, ethylene / methacrylic acid copolymer.

  As some examples, the hydrophobic encapsulant of the transport system may be about 0.2% to 10% by weight (0.3, 0.5, 0.7%) based on the total weight of the chewing gum composition including the transport system. 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 any numerical value and range therebetween), for example, 1% to 5% by weight. Of course, the amount of encapsulating material will depend in part on the amount of components to be encapsulated. The amount of encapsulating material relative to the weight of the transport system is about 30% to 99% (35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 95, 97 and any numbers and ranges therebetween. ), For example, about 60% to 90% by weight.

  In constructing the transport system based on the selection criteria for the hydrophobicity of the encapsulating material, the encapsulated components may be completely encapsulated in the encapsulating material, or incompletely encapsulated in the encapsulating material, The resulting transport system must meet the above criteria. Incomplete encapsulation is achieved by modifying and / or adjusting the manufacturing process to partially cover the components.

  For example, if ethylene-vinyl acetate is an encapsulant for a component, the degree of hydrophobicity can be adjusted by adjusting the ratio of ethylene to vinyl acetate in the copolymer. The higher the ratio of ethylene to vinyl acetate, the slower the component release. Using vinyl acetate / ethylene copolymer as an example, the vinyl acetate / ethylene ratio in the copolymer is about 1 to about 60% (2.5, 5, 7.5, 9, 12, 18, 23, 25, 28 , 30, 35, 42, 47, 52, 55, 58.5%), and any numerical values and ranges therebetween.

  In one embodiment, the method of selecting a target delivery system that includes ingredients to be added to the chewing gum composition is based on the hydrophobicity of the encapsulant to the ingredients in the delivery system. The method typically comprises preparing a targeted delivery system containing the encapsulating components, the encapsulating material, and any additives along with the preselected or desired encapsulating material. The hydrophobicity of the encapsulating material used in the targeted delivery system can be selected to provide the desired release rate of the components. This choice of encapsulating material is based on the hydrophobicity of the sample transport system with the same or similar components and the known release rate of that component. In another more preferred embodiment of the present invention, the method comprises: (a) a plurality of sample transport systems comprising at least one component, at least one encapsulant, and optional additives, each of the transport systems Obtaining a system prepared with different encapsulating materials having different hydrophobicities; (b) testing the sample transport system to determine the release rate of each of the one or more components; and (c) obtaining Constructing a target transport system containing the same one or more components with a hydrophobic encapsulant that corresponds to the desired release rate of the one or more components based on the sample transport system provided.

  The method of selecting at least one delivery system suitable for addition to the chewing gum composition may preferably begin by determining the desired release rate of the ingredient (ie, the first active ingredient). Determination of the desired release rate may be according to known prior art literature or according to in vitro or in vivo tests. When the desired release rate is measured, the desired hydrophobicity of the encapsulant (ie, the first hydrophobic encapsulant) for the delivery system (ie, the first delivery system) that can release the first active ingredient at the desired release can be determined. . Once a transport system is obtained that can transport the required first active ingredient, it can be further selected for final addition into the chewing gum composition.

  Further, the method described above may be repeated for the second active ingredient and further active ingredients as described above, after determining and selecting a suitable transport system.

  For more information on the relationship between the hydrophobicity of the encapsulating material and the release of components from the transport system, see “Methods and Delivery Systems for Managing of One of More Ingredients in an Editable Composition”, 5th month of the invention. See US Patent Application Serial No. 60 / 683,634, the entire disclosure of which is incorporated herein by reference, filed with the US Patent and Trademark Office on the 23rd.

When the ratio of components in the transport system to the encapsulant is used in a chewing gum composition, the “loading amount” of the component into the transport system can usually affect the release profile of the component. The loading amount refers to the amount of one or more components contained in the transport system relative to the amount of encapsulating material. More particularly, the ratio of the amount of one or more components in the transport system to the amount of encapsulating material in the transport system can affect the release rate of the one or more components. For example, the lower the ratio or loading amount of one or more components in the transportation system to the amount of encapsulating material in the transportation system, the longer or delayed the release of the one or more components from the transportation system. The higher the ratio or loading amount of one or more components in the transport system to the amount of encapsulant in the transport system, the faster or earlier the release of the one or more components from the transport system. Further exploiting this principle, the release profile of one or more components can be used in combination with a high loading amount of components designed for early release and a low loading amount of components designed for delayed release. Can be controlled. In one embodiment, one or more components may be the same or different.

  As a further example, three transport systems containing aspartame encapsulated with polyvinyl acetate and fat were made using a conventional mixing process (polyvinyl acetate first melted in a mixer). Aspartame and fat were then added and the three components were mixed to make a uniform mixture. The transport system had an aspartame: polyvinyl: fat ratio = (1) 5: 90: 5, (2) 15: 80: 5, (3) 30: 65: 5. The molten transport system was cooled and the ground powder was sized through a 420 micron screen. Three chewing gums were made, each using a different transport system. It was confirmed that the release of chewing gum aspartame using the first ratio of ingredients was slower than the release of chewing gum using the second or third ratio of ingredients. Similarly, the release of gum aspartame using the second ratio was slower than the release of chewing gum using the third ratio of ingredients.

  For further information regarding the relationship of the amount of one or more components in the transport system to the release of components from the transport system in relation to the ratio of the encapsulated material in the transport system, see “A Delivery System For Active Components as Part” of and Editable Composition Inclusion of a Ratio of Encapsulating Material and Active Component ", which was filed with the United States Patent and Trademark Office on May 23, 2005 (the entire content of which is disclosed in U.S. Patent Application No. 11/134371). Is incorporated herein by reference).

  There are many types of ingredients for which controlled release of ingredients from the chewing gum composition is desired. In addition, there are many groups of two or more components where controlled release of a group of components from the chewing gum composition is desired.

  In one embodiment, flavors that can be used include those that are known to those skilled in the art, such as natural and artificial flavors. These flavorings may be selected from synthetic perfume oils and flavoring and / or oils, oleoresins and extracts derived from plants, leaves, flowers, fruits, etc., and combinations thereof. Non-limiting typical perfume oils include spearmint oil, cinnamon oil, winter green oil (methyl salicylate), peppermint oil, Japanese peanut oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme And oil, scented oil, nutmeg oil, allspice, sage oil, mace, gentian oil, and cinnamon oil. Further useful flavors include vanilla and citrus oils including lemon, orange, lime, grapefruit, yuzu, sudachi, and apple, pear, peach, grape, blueberry, strawberry, raspberry, cherry, plum, pineapple, apricot. , Artificial, natural and synthetic fruity fragrances such as banana, melon, apricot, ume, cherry, raspberry, blackberry, tropical fruit, fruit essence including mango, mangosteen, pomegranate, papaya and the like. Other flavors that can control the release profile include milk flavor, butter flavor, cheese flavor, cream flavor, and yogurt flavor, vanilla flavor, green tea flavor, oolong tea flavor, tea flavor, cocoa flavor, chocolate flavor, and coffee flavor. Mint flavors such as tea or coffee flavors, peppermint flavors, spearmint flavors, and Japanese flavored flavors, asafetida flavors, ajowan flavors, anise flavors, angelica flavors, fennel flavors, allspice flavors, cinnamon flavors, chamomile flavors , Mustard flavor, cardamom flavor, caraway flavor, cumin flavor -, Clove Flavor, Pepper Flavor, Coriander Flavor, Sassaflas Flavor, Saddle Flavor Flavor, Sardine Flavor Flavor, Egoma Flavor, Juniper Berry Flavor, Ginger Flavor, Star Anise Flavor, Horseradish Flavor, Time Flavor, Tarragon Flavor, Dilula Flavor Spice flavors such as flavor, nutmeg flavor, basil flavor, marjoram flavor, rosemary flavor, bay leaf flavor, and wasabi (Japanese wasabi) flavor, wine flavor, whiskey flavor, brandy flavor, lamb flavor, gin flavor, and liqueur flavor Alcohol flavors, floral flavors, and onion flakes Bar, garlic flavor, cabbage flavor, carrot flavor, celery flavor, mushroom flavor, and vegetable flavors such as tomato flavor and the like. These flavoring agents may be used in liquid or solid form and may be used individually or as a mixture. Frequently used flavors include mint such as peppermint, menthol, spearmint, artificial vanilla, cinnamon derivatives, and various fruit flavors, used individually or as a mixture. In particular, a flavoring agent such as a mint flavoring agent may be used in combination with the cooling agent described below to bring about the effect of cooling the breath.

  In one embodiment, other flavoring agents that may be used include aldehydes and esters such as cinnamyl acetate, cinnamaldehyde, citral diethyl acetal, dihydrocarbyl acetate, eugenyl formate, p-methylamisol. In general, flavors or food additives as described in Chemical Used in Food Processing publication 1274, pages 63-258 by National Academy of Sciences may optionally be used. This publication is incorporated herein by reference. These may include natural and synthetic fragrances.

  Further examples of aldehyde flavorants include, but are not limited to, acetaldehyde (apple), benzaldehyde (cherry, almond), anisaldehyde (licorice, anise), cinnaaldehyde (cinnamon), citral, ie alpha-citral (lemon, lime). , Neral, ie beta-citral (lemon, lime), decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotrope, ie piperonal (vanilla, cream), vanillin (vanilla, cream), alpha-amyl Cinnamaldehyde (spicy fruit-like flavor), butyraldehyde (butter, cheese), valeraldehyde (butter, cheese), citronellal (modified, many types), decanal (citrus flu) ), Aldehyde C-8 (citrus fruit), aldehyde C-9 (citrus fruit), aldehyde C-12 (citrus fruit), 2-ethylbutyraldehyde (berry fruit), hexanal, ie trans-2 (berry fruit) , Tolylaldehyde (cherry, almond), veratraldehyde (vanilla), 2,6-dimethyl-5-heptanal, ie, melonal (melon), 2,6-dimethyloctanal (green fruit), and 2- Dodecenal (citrus, mandarin), cherry, grape, blueberry, blackberry, strawberry shortcake, and mixtures thereof.

  In one embodiment, the flavor may be in liquid and / or dry form. When the latter shape is used, a liquid obtained by treating the liquid with a suitable drying means such as spray drying may be used. Alternatively, the flavoring agent may be absorbed into a water-soluble material such as cellulose, starch, sugar, maltodextrin, gum arabic or encapsulated. In yet another embodiment, the flavoring agent may be absorbed by silica, zeolite, and the like.

  In one embodiment, the flavoring agent may be used in a variety of physical forms. Such physical forms include, but are not limited to, spray dried, powder, loose shapes such as bead shapes, encapsulated shapes, and combinations thereof.

  Other additional flavors and ingredients to be encapsulated are exemplified in the examples described herein. Typically, the encapsulation of the ingredients delays the release of the majority of the ingredients while ingesting a chewing gum composition that contains the encapsulated ingredients, for example, as part of a transport system added as an ingredient to the chewing gum composition. The In one embodiment, the ingredients (e.g., flavorants) are controlled by controlling the various properties of the ingredients, the transport system containing the ingredients, and / or the chewing gum composition containing the transport system, and / or the method of manufacture of the transport system. Release profile of sweeteners, etc.). For example, properties include tensile strength of the transport system, water solubility of the component, water solubility of the encapsulant, water solubility of the transport system, ratio of encapsulant to component in the transport system, average or maximum particle size of the component, milled The average or maximum particle size of the transport system, the amount of the component or the transport system in the chewing gum composition, the ratio of each polymer used to encapsulate one or more components, the one or more polymers used to encapsulate one or more components It is believed that one or more of hydrophobicity, transport system hydrophobicity, transport system coating type or amount, component coating type or amount prior to component encapsulation, and the like are included.

Sweeteners to which sweetening ingredients are added include water-soluble sweeteners, water-soluble artificial sweeteners, water-soluble sweeteners derived from natural water-soluble sweeteners, dipeptide sweeteners, protein sweeteners, and mixtures thereof. A wide range of materials may be selected. Although not limited to specific sweeteners, typical classifications and examples include:
(A) Water-soluble sweeteners such as dihydrochalcone, monelin, stevioside, glycyrrhizin, dihydroflavenol, and sugar alcohols such as sorbitol, mannitol, maltitol, xylitol, erythritol, and L-aminodicarboxylic acid aminoalkenoic acid ester amide Such as those disclosed in U.S. Pat. No. 4,613,934, the disclosure of which is incorporated herein by reference, as well as mixtures thereof,
(B) a water-soluble artificial sweetener such as a soluble saccharin salt, ie, sodium or calcium saccharin salt of 3,4-dihydro-6-methyl-1,2,3-oxathiazin-4-one-2,2-dioxide, Saccharin such as cyclamate salt, sodium, ammonium or calcium salt, potassium salt of 3,4-dihydro-6-methyl-1,2,3-oxathiazin-4-one-2,2-dioxide (acesulfame-K) The free acid form of and mixtures thereof,
(C) L-aspartyl-L-phenylalanine methyl ester (aspartame), N- [N- (3,3-dimethylbutyl) -L-α-aspartyl] -L-phenylalanine 1-methyl ester (neotame) and US patents L-aspartic acid-derived sweeteners such as the substance described in No. 3492131, L-alpha aspartyl-N- (2,2,4,4-tetramethyl-3-thietanyl) -D-alaninamide hydrate ( Aritame), methyl ester of L-aspartyl-L-phenylglycerin and L-aspartyl-L-2,5-dihydrophenyl-glycine, L-aspartyl-2,5-dihydro-L-phenylalanine, L-aspartyl-L- Dipeptide sweeteners such as (1-cyclohexene) -alanine and mixtures thereof;
(D) Water-soluble sweeteners derived from naturally-derived water-soluble sweeteners, chlorinated derivatives of ordinary sugar (sucrose), for example, chlorodeoxysucrose or chlorodeoxygalactosucrose derivatives known under the product name of sucralose, etc. Examples of chlorodeoxy sugar derivatives, chlorodeoxy sucrose and chlorodeoxy galactosucrose derivatives include, but are not limited to: 1-chloro-1′-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-fructofuranoside, or 4,1'- Chloro-4,1′-dideoxygalactosucrose, 1 ′, 6′-dichloro-1 ′, 6′-dideoxysucrose, 4-chloro-4-deoxy-alpha-D-galactopyranosyl-1,6-dichloro -1,6-dideoxy-beta-D-fructofuranoside, or 4,1 ′, 6′-trichloro-4,1 ′, 6′-trideoxygalactosucrose, 4,6-dichloro-4,6-dideoxy Alpha-D-galactopyranosyl-6-chloro-6-deoxy-beta-D-fructofuranoside, or 4,6,6′-trichloro-4,6,6′-trideoxygalactosucrose, 6, 1 ′, 6′-trichloro-6,1 ′, 6′-trideoxysucrose, 4,6-dichloro-4,6-dideoxy-alpha-D-galacto-pyranosyl-1,6-dichloro-1,6 Dideoxy-beta-D-fructofuranoside, or 4,6,1 ′, 6′-tetrachloro-4,6,1 ′, 6′-tetradeoxygalacto-sucrose, and 4,6,1 ′, 6 '-Tetradeoxy-sucrose, and mixtures thereof,
(E) protein-based sweeteners such as thamauoccous danielli (thaumatin I and II) and talin; and (f) sweetener monatin (2-hydroxy-2- (indol-3-ylmethyl) -4-aminoglutaric acid) and its Derivative.

  Intensive sweeteners may be used in various physical forms known in the art to provide an initial sweetness component ejection and / or prolonged sweetness sensation. Such physical forms include, but are not limited to, free forms, spray dry forms, powder forms, bead forms, encapsulated forms, and mixed forms thereof. In one embodiment, the sweetener is a high intensity sweetener such as aspartame, sucralose, and acesulfame potassium (eg, Ace-K).

  In one embodiment, the sweetener may be a polyol. Polyols include but are not limited to glycerol, sorbitol, maltitol, maltitol syrup, mannitol, isomalt, erythritol, xylitol, hydrogenated starch hydrolyzate, polyglycitol syrup, polyglycitol powder, lactitol, and combinations thereof Is mentioned.

  The active ingredient (eg, sweetener) that forms part of the transport system may be used in an amount necessary to provide the desired effect (eg, sweetness) associated with the use of the active ingredient. In general, an effective amount of an enhanced sweetener may be utilized to provide the desired level of sweetness, and this amount may be adjusted depending on the sweetener selected. The enhanced sweetener may be added in an amount from about 0.001% to about 3% by weight of the composition, depending on the sweetener or combination of sweeteners used. Appropriate ranges for the amount of each type of sweetener can be appropriately adjusted by those skilled in the art.

Sensory component (Sensate)
Sensates include cooling agents, warming agents, stimulants, foaming agents, and combinations thereof. Various well-known cooling agents may be used. For example, particularly useful cooling agents include xylitol, erythritol, dextrose, sorbitol, menthane, menthone, ketal, menton ketal, menthone glycerol ketal, substituted p-menthane, acyclic carboxamide, monomenthyl glutarate, substituted cyclohexamide, Substituted cyclohexanecarboxamides, substituted ureas and sulfonamides, substituted mentanols, hydroxymethyl and hydroxymethyl derivatives of p-menthane, 2-mercapto-cyclo-decanone, hydroxycarboxylic acids of 2 to 6 carbon atoms, cyclohexamide, menthyl acetate, Menthyl salicylate, N, 2,3-trimethyl-2-isopropylbutanamide (WS-23), N-ethyl-p-menthane-3-carboxamide (WS-3), isoprene 3- (1-menthoxy) propane-1,2-diol, 3- (1-menthoxy) -2-methylpropane-1,2-diol, p-menthane-2,3-diol, p-menthane 3,8-diol, 6-isopropyl-9-methyl-1,4-dioxaspiro [4,5] decane-2-methanol, menthyl succinate and its alkaline earth metal salts, trimethylcyclohexanol, N-ethyl 2-Isopropyl-5-methylcyclohexanecarboxamide, Japanese seed pea oil, peppermint oil, 3- (1-menthoxy) ethane-1-ol, 3- (1-menthoxy) propan-1-ol, 3- (1- Menthoxy) butan-1-ol, 1-menthylacetic acid N-ethylamide, 1-menthyl-4-hydroxypentanoate, 1-menthyl 3-hydroxybutyrate, N, 2,3-trimethyl-2- (1-methylethyl) -butanamide, n-ethyl-t-2-c-6nonadienamide, N, N-dimethylmenthyl succinamide, substituted p -Mentane, substituted p-menthane-carboxamide, 2-isopropanyl-5-methylcyclohexanol (Hisamitsu Pharmaceuticals, hereinafter "isopulegol"), menthone glycerol ketal (FEMA 3807, trade name FRESCOLAT (registered trademark) type MGA), 3-1 Menthoxypropane-1,2-diol (Takasago, FEMA 3784), and menthyl lactate (Haarman & Reimer, FEMA 3748, trade name FRESCOLAT® type ML), W S-30, WS-14, Eucalyptus extract (p-menta-3,8-diol), menthol (natural or synthetic derivative thereof), menthol PG carbonate, menthol EG carbonate, menthol glyceryl ether, N-tertbutyl-p- Menthane-3-carboxamide, P-menthane-3-carboxylic acid glycerol ester, methyl-2-isopril-bicyclo (2.2.1), heptane-2-carboxamide, menthol methyl ether, and menthyl pyrrolidone carboxylate It is done. These cooling agents and other suitable cooling agents are further described in U.S. Pat. Nos. 4,230,688, 4,032661, 4,445,425, 4,136,163, 5,266,592, and 6,627,233, The entire disclosure is incorporated herein by reference.

  In one embodiment, the warming component may be selected from a wide variety of compounds known to provide warmth to the user. These compounds often provide a warm sensation, especially in the oral cavity, and often enhance the perception of flavors, sweeteners, and other sensory receptive ingredients. In one embodiment, useful warming compounds include vanillyl alcohol n-butyl ether (TK-1000) commercially available from Takasago Perfume Company Limited (Tokyo, Japan), vanillyl alcohol n-propyl ether, vanillyl. Alcohol isopropyl ether, vanillyl alcohol isobutyl ether, vanillyl alcohol n-amino ether, vanillyl alcohol isoamyl ether, vanillyl alcohol n-hexyl ether, vanillyl alcohol methyl ether, vanillyl alcohol ethyl ether, gingerol, gingerol, paradol , Gingeron, capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, etano Le, isopropyl alcohol, iso - amyl alcohol, benzyl alcohol, glycerine, and combinations thereof.

  In one embodiment, it may provide a tingling sensation. One such stimulation sensation can be brought about by adding jambu, oleoresin, or spiranthol as some examples. In one embodiment, alkyl amides extracted from materials such as jambu or sansholes are included. Furthermore, in one embodiment, it is good also as an aspect which provides the sensation resulting from foaming. Such foaming occurs by reacting a basic substance with an acidic substance. In one embodiment, alkali metal carbonate, alkali metal bicarbonate, alkaline earth metal carbonate, alkaline earth metal bicarbonate, a mixture thereof, or the like is used as the basic substance. In one embodiment, 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 as an acidic substance Use. Examples of “stimulating” type sensates are described in US Pat. No. 6,780,443, the entire disclosure of which is incorporated herein by reference.

  The sensate component may also be referred to as a “trigeminal nerve stimulator”, as disclosed in US Patent Publication No. 2005/0202118, which is incorporated herein by reference. A trigeminal nerve stimulator is defined as an oral feeding product or substance that stimulates the trigeminal nerve. Examples of cooling agents that are trigeminal nerve stimulants include menthol, WS-3, N-substituted p-menthane carboxamide, acyclic carboxamide containing WS-23, methyl succinate, menthone glycerol ketal, xylitol, erythritol, dextrose And bulk sweeteners such as sorbitol, and combinations thereof. Trigeminal nerve stimulants include flavors, stimulants, jambu extract, vanillyl alkyl ethers such as vanillyl n-butyl ether, spirantol, echinacea extract, northern sunflower (Northern Pinkly Ash) extract, capsaicin, red pepper oleoresin, red pepper oleoresin , Black pepper oleoresin, piperine, ginger oleoresin, gingerol, gingerol, cinnamon oleoresin, cinnamon oleoresin, cinnamaldehyde, eugenol, vanillin and menthol glycerol ether cyclic acetals, unsaturated amides, and combinations thereof .

Examples of the breath refresher include essential oils, various aldehydes, and alcohols. In one embodiment, the essential oils are spearmint, peppermint, winter green, sassafras, chlorophyll, citral, geraniol, cardamom, clove, sage, carvacrol, eucalyptus, cardamom, koboku extract, marjoram, cinnamon, lemon, lime, grapefruit, and orange Of oil. In one embodiment, aldehydes such as cinnamaldehyde and salicylaldehyde may be used. Furthermore, chemical substances such as menthol, carvone, iso-gallicol, and anethole may function as a breath freshener. Of these, the most commonly used are peppermint, spearmint and chlorophyll oils.

  In one embodiment, in addition to essential oils and chemicals derived therefrom, exhalation refreshing agents include, but are not limited to, zinc citrate, zinc acetate, zinc fluoride, ammonium zinc sulfate, zinc bromide, zinc iodide, zinc chloride , Zinc nitrate, Zinc fluorosilicate, Zinc gluconate, Zinc tartrate, Zinc succinate, Zinc formate, Zinc chromate, Zinc phenolsulfonate, Zinc dithionate, Zinc sulfate, Silver nitrate, Zinc salicylate, Zinc glycerophosphate, Copper nitrate , Chlorophyll, copper chlorophyll, chlorophyllin, hydrogenated cottonseed oil, chlorine dioxide, betacyclodextrin, zeolite, silica-based material, carbon-based material, laccase, and other enzymes, and combinations thereof may be included. In one embodiment, but not limited to 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, Pedioco Add cus urinae, Leuconostoc mesenteroides, Bacillus coagulans, Bacillus subtilis, Bacillus laterosporus, Bacillus lavolactus, Strolacobacillus . Expiratory refreshing agents are known under the trade names Retsyn®, Actizol, ® and Nutrazin®. Examples of halitosis control compositions can also be found in Stapler et al. US Pat. No. 5,300,305 and US Patent Application Publication Nos. 2003/0215417 and 2004/0081713, the entire disclosures of which are hereby incorporated by reference. .

Dental care ingredients Dental care ingredients (also known as oral care ingredients) include, but are not limited to, tooth bleach, stain remover, mouth cleanser, bleach, desensitizer, dental remineralizer, antibacterial agent , Caries preventive agent, plaque acid buffer, surfactant and calculus preventive agent. Non-limiting examples of such ingredients include hydrolyzing agents including proteolytic enzymes, abrasives such as hydrated silica, calcium carbonate, sodium bicarbonate and alumina, but are not limited to sodium stearate, sodium palmitate, sulfation Surfactants including anionic surfactants such as butyl oleate, sodium oleate, fumaric acid salts, glycerol, hydroxylated lecithin, sodium lauryl sulfate, and chelating agents such as polyphosphates commonly used as tartar control ingredients Other active soil removal components may be mentioned. In one embodiment, dental care ingredients also include tetrasodium pyrophosphate and sodium tri-polyphosphate, sodium bicarbonate, disodium dihydrogen pyrophosphate, sodium tripolyphosphate, xylitol, sodium hexametaphosphate.

  In one embodiment, peroxides such as carbamide peroxide, calcium peroxide, magnesium peroxide, sodium peroxide, hydrogen peroxide and peroxydiphosphate are included. In one embodiment, potassium nitrate and potassium citrate are mentioned. Other examples include casein glycomacropeptide, calcium casein peptone-calcium phosphate, casein phosphopeptide, casein phosphopeptide-amorphous calcium phosphate (CPP-ACP), and amorphous calcium phosphate. Still other examples include papain, clarase, pepsin, trypsin, lysozyme, dextranase, mutanase, glycoamylase, amylase, glucose oxidase, and combinations thereof.

  As a further example, interfaces such as sodium stearate, sodium ricinoleate, and sodium lauryl sulfate surfactants used in one embodiment to enhance the preventive effect and make the dental care ingredients more cosmetically available. An activator is mentioned. The surfactant may preferably be a detersive substance that imparts detergency and foaming properties to the composition. Specific examples of the surfactant include water-soluble salts of higher fatty acid monoglyceride monosulfate such as sodium salt of monosulfated monoglyceride of hardened coconut oil fatty acid, higher alkyl sulfate such as sodium lauryl sulfate, alkyl such as sodium dodecylbenzenesulfonate, etc. Lower aliphatics such as aryl sulfonates, higher alkyl sulfoacetates such as sodium lauryl sulfoacetate, higher fatty acid esters of 1,2-dihydroxypropane sulfonate, and fatty acids having 12 to 16 carbon atoms, alkyl or acyl groups Examples include substantially saturated higher aliphatic acylamides of aminocarboxylic acid compounds. Finally, examples of amides include N-lauroyl sarcosine and the sodium, potassium, and ethanolamine salts of N-lauroyl, N-myristoyl, or N-palmitoyl sarcosine.

In addition to surfactants, dental care ingredients may include antibacterial agents such as, but not limited to, triclosan, chlorhexidine, zinc nitrate, silver nitrate, copper, limonene, and cetylpyridinium chloride. In one embodiment, the further caries preventive agent may contain a fluoridating component such as a fluoride ion or an inorganic fluoride salt. In one embodiment, soluble alkali metal salts such as sodium fluoride, potassium fluoride, sodium fluorosilicate, ammonium fluorosilicate, sodium monofluorophosphate, and fluorides such as stannous fluoride and stannous chloride. Tin may be added. In one embodiment, fluorine-containing compounds that have beneficial effects on oral care and hygiene, such as, for example, reducing enamel solubility in acid and protecting teeth in caries, may be added as a component. . Examples thereof include sodium fluoride, stannous fluoride, potassium fluoride, stannous potassium fluoride (SnF 2 _-KF), hexafluoro stannic sodium, stannous chloride, sodium fluorozirconate, and, Examples include sodium monofluorophosphate. In one embodiment, urea is added.

  Further examples are described in the following U.S. patents and U.S. published patent applications, the entire disclosures of which are incorporated herein by reference: U.S. Patents (Reynolds No. 5227154, Greenberg No. 5378131, Luo et al. No. 6846500, Luo et al. 6733818, Luo et al. 6696044, Holme et al. 6658916, Luo et al. 648539, Holme et al. (Holme et al. 20050025721, Gebreslasie et al. 2005008732, and Holme et al. 20040136928).

Active Ingredient Active ingredients generally refer to ingredients that are added to the transportation system and / or chewing gum composition to provide the user with the desired beneficial results. In one embodiment, active ingredients include drugs, nutrients, nutritional supplements, herbs, nutritional supplements, pharmaceuticals, drugs, and the like, and combinations thereof.

  Examples of useful drugs include angiotensin converting enzyme inhibitors, antianginal drugs, antiarrhythmic drugs, antiasthmatic drugs, antihypercholesterolemic drugs, analgesics, anesthetics, anticonvulsants, antidepressants, antidiabetics Drugs, antidiarrheal preparations, antidote drugs, antihistamines, antihypertensive drugs, anti-inflammatory drugs, antilipid drugs, antiepileptic drugs, antiemetics, anti-stroke drugs, antithyroid drugs, antitumor drugs, antiviral drugs, drug discovery , Alkaloids, amino acid preparations, antitussives, antiuricemia drugs, antiviral drugs, anabolic preparations, systemic and non-systemic antiinfectives, anti-transplantation new tissue formation drugs, antiparkinsonian drugs, antirheumatic drugs, appetite stimulants Biological response modifiers, blood modifiers, bone metabolism regulators, cardiovascular agents, central nervous system stimulants, cholinesterase inhibitors, contraceptives, decongestants, dietary supplements, dopamine receptor agonists, endometrium Disease control drug, enzyme, sill Drugs for erectile dysfunction such as nafil citrate (currently distributed as Viagra®), fertility drugs, gastrointestinal drugs, homeopathic drugs, hormones, hypercalcemia and hypocalcemia regulators, immune modulation Drugs, immunosuppressive drugs, migraine drug preparations, anti-motion drugs, muscle relaxants, obesity control drugs, osteoporosis drug preparations, uterine contractors, parasympathomimetic drugs, parasympathomimetic drugs, prostaglandins, psychotherapeutic drugs, Respiratory drugs, sedatives, smoking cessation aids such as bromocriptine or nicotine, sympatholytic drugs, tremor drugs, ureters, vasodilators, laxatives, antacids, ion exchange resins, antipyretic Drugs, appetite suppressants, expectorants, anti-anxiety drugs, anti-ulcer drugs, anti-inflammatory substances, coronary dilators, brain dilators, peripheral vasodilators, psychotropic drugs, stimulants, antihypertensive drugs, vasoconstrictors, Migraine medication Antibiotics, tranquilizers, antipsychotics, antitumor agents, anticoagulants, antithrombotics, sleeping pills, antiemetics, antiemetics, anticonvulsants, neuromuscular agents, hyperglycemic and hypoglycemic agents , Thyroid and antithyroid preparations, diuretics, antispasmodics, terine relaxants, anti-obesity drugs, erythropoiesis drugs, anti-asthma drugs, antitussives, mucolytic agents, DNA and genetic modifiers, and their Combinations are listed.

  Examples of active ingredients contemplated for use in the present invention can also include antacids, H2-antagonists, and analgesics. For example, the antacid may be prepared using the component calcium carbonate alone or in combination with magnesium hydroxide and / or aluminum hydroxide. Furthermore, you may use combining an antacid and H2-antagonist.

  Analgesics include opiates and opiate derivatives such as Oxycontin®, ibuprofen, aspirin, acetaminophen, and combinations thereof (which may optionally include caffeine).

  Other drug ingredients used in embodiments include antidiarrheals such as Immodium® AD, antihistamines, antitussives, decongestants, vitamins and breath fresheners. Contemplated for use in the present invention are anxiolytics such as Xanax®, antipsychotics such as Clozaril® and Haldol®, ibuprofen, naproxen sodium, Voltaren® And non-steroidal anti-inflammatory drugs (NSAID), such as Lodine®, Claritin®, Hismanal®, Relafen®, and Tavist®, antihistamines such as Kytril ( Anti-emetics such as (registered trademark) and Cesamet (registered trademark), bronchodilators such as Bentolin (registered trademark), Proventil (registered trademark), Prozac (registered trademark), Zoloft (registered trademark), and Paxil (registered trademark) Anti-depression Anti-migraine drugs such as Imigra®, angiotensin converting enzyme inhibitors such as Vasotec®, Capoten® and Zestril®, anti-Alzheimer's disease drugs such as Nicolline®, And CaH-antagonists such as Procardia <(R)>, Adalat <(R)>, and Calan <(R)>.

  Common H2-antagonists contemplated for use in the present invention include cimetidine, lantidine hydrochloride, famotidine, nizatidine, ebrotidine, mifentidine, roxatidine, pistatidine and aceroxatidine.

  Effective antacid components include, but are not limited to, aluminum hydroxide, dihydroxyaluminum aminoacetate, aminoacetic acid, aluminum phosphate, sodium dihydroxyaluminum carbonate, hydrogen carbonate, bismuth aluminate, bismuth carbonate, bismuth oxycarbonate, subgallic Bismuth acid, bismuth nitrate, bismuth hyposilylate, calcium carbonate, calcium phosphate, citrate ion (acid or salt), aminoacetic acid, magnesium aluminate sulfate hydrate, magaldrate, magnesium aluminosilicate, magnesium hydroxide, magnesium oxide, Magnesium trisilicate, milk solid, mono- or dibasic calcium aluminum phosphate, tricalcium phosphate, potassium hydrogen carbonate, sodium tartrate, sodium hydrogen carbonate, magnesium aluminum silicate Arm, tartaric acid and salts.

Various nutritional supplements (including any vitamins or minerals) may be used as active ingredients. For example, vitamin A, vitamin C, vitamin D, vitamin E, vitamin K, vitamin B ₂ , vitamin B ₁₂ , thiamine, riboflavin, biotin, folic acid, niacin, pantothenic acid, sodium, potassium, calcium, magnesium, phosphorus, sulfur, chlorine , Iron, copper, iodine, zinc, selenium, manganese, choline, chromium, molybdenum, fluorine, cobalt, and combinations thereof may be used.

  Examples of nutritional supplements that can be used as active ingredients are disclosed in U.S. Patent Application Publication Nos. 2003/0157213 A1, 2003/0206993 and 2003/0099741 A1, the entire disclosures of which are incorporated herein by reference. .

  Various herbs (such as those having medicinal properties or nutritional supplements) may be used as active ingredients. The herbs are usually aromatic plants or plant parts and / or extracts thereof that can be used for medicinal purposes or flavoring purposes. Suitable herbs may be used alone or in various mixtures. Commonly used herbs include Echinacea, Golden Seal, Calendula, Rosemary, Thyme, Hippopotamus, Aloe, Blood Root, Grapefruit Seed Extract, Black Cohosh, Ginseng, Galana, Cranberry, Ginkgo Biloba (Ginkgo Leaves), St. John's Wort, Evening Prim Rose oil, yohimbe bark, ryokcha, maphan, maca, bilberry, lutein, and combinations thereof.

Foaming system component foaming systems include those containing one or more edible acids and one or more edible basic materials. That is, one or more edible acids and one or more edible basic materials react to foam.

  In one embodiment, the one or more basic materials are selected from, but not limited to, alkali metal carbonates, alkali metal bicarbonates, alkaline earth metal carbonates, alkaline earth metal bicarbonates, and combinations thereof. May be. The one or more edible acids may be selected from, but not limited to, citric acid, phosphoric acid, tartaric acid, malic acid, ascorbic acid, and combinations thereof. In one embodiment, the foaming system may contain one or more other ingredients such as, for example, carbon dioxide, oral care ingredients, flavoring agents, and the like.

  For an example of the use of a foaming system in chewing gum, see US Provisional Patent No. 60/618222, filed Oct. 13, 2004, the disclosure of which is hereby incorporated by reference. See). Another example is described in US Pat. No. 6,235,318, the disclosure of which is incorporated herein.

Appetite suppressant component An appetite suppressant may be a component such as fiber and protein that functions to suppress the desire to consume food. Appetite suppressants also include benzphetamine, diethylpropion, mazindol, phendimetrazine, phentermine, hoodia (P57), olivera, ® ephedra, caffeine and combinations thereof. Appetite suppressants also include Adipex, (registered trademark), Adipost, (registered trademark), Bontril (registered trademark), PDM, Bontril (registered trademark), Slow Release, Didrex, (registered trademark), Fastin, (registered trademark). , Ionamine, (registered trademark), Mazanor, (registered trademark), Melfiat, (registered trademark), Obenix, (registered trademark), Phendiet, (registered trademark), Phendiet-105 (registered trademark), Phentercot (registered trademark), Phentride (registered trademark), Plegine (registered trademark), Prelu-2 (registered trademark), Pro-Fast (registered trademark), PT 105 (registered trademark), Sanorex (registered trademark), Tenuate (registered trademark), Sanorex (registered trademark) Trademark , Tenuate (registered trademark), Tenuate Dospan (registered trademark), Tepanil Ten-Tab (R), also known as trade names, such as Teramine (registered trademark) and Zantryl (registered trademark). These and other suitable appetite suppressants are further described in Portman US Pat. No. 6,838,431, Portman US Pat. No. 6,716,815, Portman US Pat. No. 6,558,690, Portman US Pat. No. 6,468,962, Portman US Pat. No. 6,436,899. The entire disclosure is incorporated herein by reference.

The enhancer may be composed of substances that can sensitize, supplement, modify or enhance the taste and / or aroma perception of other ingredients without giving them a characteristic taste and / or aroma perception. Good. In one embodiment, enhancers that are tailored to sensitize, supplement, modify, or enhance the perception of flavor, sweetness, sourness, umami, kokumi, salty taste, and combinations thereof may be included.

  In one embodiment, examples of suitable enhancers (also known as taste enhancers) include, but are not limited to, neohesperidin dihydrochalcone, chlorogenic acid, arapylidein, cinalin, miraculin, gulpyradine, pyridinium-betaine compounds, monosodium glutamate, glutamic acid Glutamate such as monopotassium, neotame, thaumatin, tagatose, trehalose, sodium chloride, monoammonium glycyrrhizinate, vanilla extract (in ethyl alcohol), sugar acid, potassium chloride, sodium bisulfate, hydrolyzed vegetable protein, Hydrolyzed animal protein, yeast extract, adenosine monophosphate (AMP), glutathione, inosine monophosphate, disodium inosinate, xanthosine monophosphate, guanylate monophosphate, alapyridein (N- Nucleotides such as 1-carboxyethyl) -6- (hydroxymethyl) pyridinium-3-ol inner salt, sugar beet extract (alcohol extract), sugarcane leaf essence (alcohol extract), curculin, stridine, mabinlin, gymnemic acid, 3-hydrobenzoic acid, 2,4-dihydrobenzoic acid, citrus aurantium, vanilla oleoresin, sugarcane leaf essence, maltol, ethyl maltol, vanillin, licorice glycyrrhizic acid, G-protein binding receptors (T2Rs and T1Rs) Responsive compounds, as well as the taste enhancer compositions disclosed in Kuroda et al., US Pat. No. 5,679,397, which is incorporated by reference in its entirety, to impart richness. Is a substance that gives “spread” and “koku” Cormorant.

  A sweetness enhancer, which is one type of taste enhancer, enhances sweetness. In one embodiment, typical sweetener enhancers include, but are not limited to, monoammonium glycyrrhizinate, licorice glycyrrhizic acid, citrus aurantium, alapyrideine, alapyrideine (N- (1-carboxyethyl) -6- (hydroxymethyl) pyridinium -3-ol) inner salt, miraculin, curculin, steastrodine, mabinline, gymnemaic acid, cinalin, gulpyridein, pyridinium-betaine compound, sugar beet extract, neotame, thaumatin, neohesperidin dihydrochalcone, tagatose, trehalose, maltol, ethylmaltol , Vanilla extract, vanilla oleoresin, vanillin, sugar beet extract (alcohol extract), sugarcane leaf essence (alcohol extract), G-protein binding receptor (T2Rs and Compounds that respond to T1Rs), and combinations thereof.

  Additional examples of enhancers to enhance salty taste include acidic peptides as disclosed in US Pat. No. 6,974,597, incorporated herein by reference. Examples of the acidic peptide include peptides containing basic amino acids such as lysine, arginine and histidine, and peptides containing acidic amino acids such as aspartic acid and glutamic acid. An acidic peptide can be obtained by peptide synthesis or hydrolyzing a protein using endopeptidase, and deamidating if necessary. Suitable proteins that can be used in preparing peptides by hydrolysis and deamidation of acidic peptides or proteins include plant proteins (eg wheat gluten, corn proteins (eg zein and gluten meal), soy protein isolation) Products), animal proteins (eg, milk proteins such as mimilk casein and milk whey protein, muscle proteins such as meat protein and fish protein, egg white protein and collagen), and microbial proteins (eg produced by microbial cell proteins and microorganisms) Polypeptide).

式中、Ｘ、Ｙ及びＺはＣＨ_２、Ｏ及びＳからなる群より選択される。

式中、Ｘ及びＹはＳ及びＯからなる群より選択される。

式中、ＸはＳ又はＯであり、ＹはＯ又はＣＨ_２であり、ＺはＣＨ_２、ＳＯ_２又はＳであり、ＲはＯＣＨ_３、ＯＨ又はＨであり、Ｒ^１はＳＨ又はＯＨであり、Ｒ^２はＨ又はＯＨである。

式中、ＸはＣ又はＳであり、ＲはＯＨ又はＨであり、Ｒ^１はＯＣＨ_３又はＯＨである。

式中、Ｒ、Ｒ^２及びＲ^３はＯＨ又はＨであり、Ｒ^１はＨ又はＣＯＯＨである。

式中、ＸはＯ又はＣＨ_２であり、ＲはＣＯＯＨ又はＨである。

式中、ＲはＣＨ_３ＣＨ_２、ＯＨ、Ｎ（ＣＨ３）_２又はＣｌである。

The effect of warmth or coolness can also be extended by the addition of hydrophobic sweeteners, as described in US 2003/0072842 A1, the entire disclosure of which is incorporated herein. For example, such hydrophobic sweeteners include any compound of Formula I to Formula XI as shown below.

Wherein 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.

In the formula, X is S or O, Y is O or CH ₂ , Z is CH ₂ , SO ₂ or S, R is OCH ₃ , OH or H, and R ¹ is SH or OH. Yes, R ² is H or OH.

In the formula, X is C or S, R is OH or H, and R ¹ is OCH ₃ or OH.

In the formula, R, R ² and R ³ are OH or H, and R ¹ is H or COOH.

In the formula, X is O or CH ₂ , and R is COOH or H.

In the formula, R is CH ₃ CH ₂ , OH, N (CH ₃ ) ₂ or Cl.

  Perilartin may be added as described in US Pat. No. 6,159,509, the entire disclosure of which is incorporated herein by reference.

Edible acid components The acids mentioned above 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 the like The combination of is mentioned.

Micronutrients Micronutrients are all substances that have less biological requirements than macronutrients such as proteins, carbohydrates, and fats, but still have an effect on the nutritional status of the organism to produce the desired effect. Can be mentioned. Micronutrients include but are not limited to vitamins, minerals, enzymes, plant-derived chemicals, antioxidants, and combinations thereof.

In one embodiment, fat soluble vitamins such as vitamin A, vitamin D, vitamin E, and vitamin K and combinations thereof are included. In one embodiment, vitamin C (ascorbic acid), type B vitamins (thiamine or vitamin B ₁ , riboflavin or vitamin B ₂ , niacin or vitamin B ₃ , pyridoxine or vitamin B ₆ , folic acid or vitamin B ₉ , cyanocobalamin or vitamin B ₁₂ , water-soluble vitamins such as pantothenic acid, biotin), and combinations thereof.

  In one embodiment, minerals include but are not limited to sodium, magnesium, chromium, iodine, iron, manganese, calcium, copper, fluoride, potassium, phosphorus, molybdenum, selenium, zinc, and combinations thereof.

  In one embodiment, micronutrients include, but are not limited to, L-carnitine, choline, coenzyme Q10, α-lipoic acid, ω3-fatty acid, pepsin, phytase, trypsin, lipase, protease, cellulase and combinations thereof.

  As the antioxidant, a substance that supplements and removes free radicals may be contained. In one embodiment, the antioxidant includes, but is not limited to, ascorbic acid, citric acid, rosemary oil, vitamin A, vitamin E, vitamin E phosphate, tocopherol, di-α-tocopheryl phosphate, tocotrienol, α lipoic acid, dihydrolipo Examples include acids, xanthophyll, beta cryptoxanthine, lycopene, lutein, zeaxanthin, astaxanthin, β-carotene, carotene, mixed carotenoids, polyphenols, flavonoids and combinations thereof.

  In one embodiment, plant-derived biochemicals may be included, including but not limited to carotenoids, chlorophyll, chlorophyllin, fiber, flavonoids, anthocyanins, cyanidins, delphinidin, malvidin, pelargonidin, peonidin, petunidin, flavanols, catechins, epi Catechin, epigallocatechin, epigallocatechin gallate, theaflavin, thealvidin, proanthocyanin, flavonol, quercetin, kaempferol, myricetin, isorhamnetin, flavononeshesperetin, naringenin, eriodictyol, tangeretin, flavone, api Luteolin, lignan, phytoestrogens, resveratrol, isoflavones, daidzein, geniste Emissions, glycitein, soy isoflavones, and combinations thereof.

Mouth moistening ingredients Mouth wetting agents include, but are not limited to, saliva stimulants such as acids and salts and combinations thereof. In one embodiment, acids such as 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 It is done.

  The mouth wetting agent also includes a hydrocolloid material that hydrates and adheres to the oral cavity surface and can provide a sense of mouth moistening. Examples of the hydrocolloid material include naturally derived materials such as plant exudates, seed gums, and seaweed extracts, or may be chemically modified substances such as cellulose, starch, or natural gum derivatives. In one embodiment, pectin, gum arabic, gum acacia, alginate, agar, carrageenan, guar gum, xanthan gum, locust bean gum, gelatin, gellan gum, galactomannan, tragacanth gum, karaya gum, curdlan, konjac, chitosan, Xyloglucan, beta glucan, flucellaran, gati gum, tamarin, bacteria-derived gums and combinations thereof may be used. In a further embodiment, modified natural gums such as propylene glycol alginate, carboxymethyl locust bean gum, low methoxyl pectin, and combinations thereof may be used. In one embodiment, modified cellulose such as microcrystalline cellulose, carboxymethylcellulose (CMC), methylcellulose (MC), hydroxypropylmethylcellulose (HPCM), and hydroxypropylcellulose (MPC), and combinations thereof may be used.

  Other humectants that can cause the mouth to feel wet may be used. Such wetting agents include, but are not limited to, glycerol, sorbitol, polyethylene glycol, erythritol, and xylitol. In a further embodiment, fat content may be used to perceive mouth wetting. Such fats include medium chain triglycerides, vegetable oils, fish oils, mineral oils, and combinations thereof.

The pharyngeal care component The pharyngeal sedative component may contain analgesics, anesthetics, demulcents, preservatives, and combinations thereof. In one embodiment, the analgesic / anesthetic includes menthol, phenol, hexyl resorcinol, benzocaine, dichronin hydrochloride, benzyl alcohol, salicyl alcohol and combinations thereof. In one embodiment, demulcents include, but are not limited to slipperinile bark, pectin, gelatin, and combinations thereof. In one embodiment, the preservative component includes cetylpyridinium chloride, domifene bromide, decalinium chloride, and combinations thereof.

  In one embodiment, an antitussive component such as clofedianol hydrochloride, codeine, codeine phosphate, codeine sulfate, dextromethorphan, dextromethorphan hydrobromide, diphenhydramine citrate and diphenhydramine hydrochloride, and combinations thereof May be included.

  In one embodiment, pharyngeal sedatives such as honey, propolis, aloe vera, glycerin, menthol and combinations thereof may be included. In yet another embodiment, a cough medicine may be included. Such cough medicines include mucolytic agents and expectorants that change the consistency and production of sputum, as well as codeine (narcotic antitussives), antihistamines, dextromethorphan and isoproterenol ( It can be classified into two groups that suppress the cough reflex such as non-narcotic antitussives). In one embodiment, one or both groups of components described above may be included.

  In yet another embodiment, cough medicines include, but are not limited to, the group consisting of codeine, dextromethorphan, dextrophan, diphenylhydramine, hydrocodone, noscapine, oxycodone, pentoxyberine and combinations thereof. In one embodiment, the antihistamines include, but are not limited to, crivastatin accivastatin, azatazine, bromopheniramine, chloropheniramine, clemastine, cyproheptadine, dexbromopheniramine, dimenhydrinate, diphenhydramine, doxylamine, hydroxyzine , Meclizine, phenindamine, phenyltroxamine, promethazine, pyrilamine, tripelenamine, triprolidine and combinations thereof. In one embodiment, non-analgesic antihistamines include, but are not limited to, astemizole, cetirizine, ebastine, fexofenadine, loratidine, trefenadine and combinations thereof.

  In one embodiment, expectorants include, but are not limited to, ammonium chloride, guaifenesin, tocon extract, potassium iodide, and combinations thereof. In one embodiment, mucolytic agents include, but are not limited to, acetylcysteine, ambroxol, bromohexyne and combinations thereof. In one embodiment, analgesic, antipyretic and anti-inflammatory drugs include, but are not limited to, acetaminophen, aspirin, diclofenac, diflunisal, etodolac, fenoprofen, flurbiprofen, ibuprofen, ketoprofen, ketorolac, nabumetone, naproxen, piroxicam, Caffeine and mixtures thereof are mentioned. In one embodiment, local anesthetics include, but are not limited to lidocaine, benzocaine, phenol, dichronin, benzonotate and mixtures thereof.

  In one embodiment, nasal decongestants and ingredients may be added that provide a perception that the nasal cavity has been cleared. In one embodiment, nasal decongestants include, but are not limited to phenylpropanolamine, pseudoephedrine, ephedrine, phenylephrine, oxymetazoline, and combinations thereof. In one embodiment, ingredients that provide nasal clearance perception include, but are not limited to, menthol, camphor, borneol, ephedrine, eucalyptus oil, peppermint oil, methyl salicylate, bornyl acetate, lavender oil, horseradish extract, horseradish extract and combinations thereof Is mentioned. In one embodiment, intranasal cleansing sensation can be provided by extracts from trees, gums, flowers and other plants, resins, animal secretions, and synthetic aromatics, and aromatic essential oils.

  In one embodiment, one or more colorants may be included. As classified by the US Federal Food, Drug, and Cosmetic Act (21C.F.R.73), as a colorant, a license-exempt colorant (although it may be manufactured synthetically, it may be referred to as a "natural" colorant) And approved colorants (sometimes referred to as “artificial” colorants), or combinations thereof. In one embodiment, authorization exemptions or natural colorants include, but are not limited to, annatto extract, (E160b), bixin, norbixin, astaxanthin, dehydrated beets (beet powder), red beet root / betanin (E162), ultramarine blue, Canthaxanthin (E161g), cryptoxanthin (E161c), rubixanthine (E161d), violan xanthine (E161e), rhodoxanthine (E161f), caramel (E150 (ad)), β-apo-8′-carotenal ( E160e), β-carotene (E160a), α-carotene, γ-carotene, β-apo-8-caroteneal (E160f) ethyl ester, flavoxanthin (E161a), lutein (E161b), cochineal extract (E120), carmine (E13) 2), calmoisine / azorubin (E122), sodium copper chlorophyllin (E141), chlorophyll (E140), baked, partially defatted and heated cottonseed flour, ferrous gluconate, ferrous lactate, grape color extract, Grape peel extract (Enocianina), anthocyanin (E163), Haematococcus algae coarse powder, synthetic iron oxide, iron oxide and hydroxide (E172), fruit juice, plant juice, dry algal coarse powder, Aztec marigold coarse powder and extract, carrot oil, corn endosperm oil, paprika, paprika oleoresin, paffia yeast, riboflavin (E101), saffron, titanium dioxide, turmeric (E100), turmeric oleoresin , Amaranth (E123), capsanthin / capsorubin (E160c), lycopene (E160d) and combinations thereof.

  In one embodiment, certified colorants 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 (E110), crimson (E124), erythrosin (E127), patent blue V (E131), titanium dioxide (E171), aluminum (E173), silver (E174), gold (E175), pigment rubin / risol rubin BK (E180), calcium carbonate (E170), carbon black (E153), black PN / brilliant black BN (E151), green S / acid brilliant green BS (E142) and combinations thereof To be mentioned. In one embodiment, the certified colorant includes FD & C aluminum lake. These consist of an aluminum salt FD & C dye deposited on an insoluble substrate of alumina hydrate. Furthermore, in one embodiment, a calcium salt may be added as a certified colorant.

In a multi-component embodiment, the transport system or chewing gum may contain more than one component to be controlled for release from the chewing gum during consumption of the chewing gum. In one embodiment, each component may be separately included or encapsulated in a different transport system. Alternatively, in one embodiment, each component may be included or enclosed in the same transport system. Alternatively, one or more components may be free (eg, unencapsulated) and one or more other components may be encapsulated.

  The chewing gum may contain a group of ingredients to be controlled for release during chewing gum consumption. The group consisting of two or more components to be controlled for release from the chewing gum during the consumption of the chewing gum includes, but is not limited to, colorants and flavorants, multiple flavorants, multiple colorants, cooling agents and flavorants. , Warming agents and flavors, cooling agents and warming agents, cooling agents and high-intensity sweeteners, warming agents and high-intensity sweeteners, a plurality of 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 dental One or more components of whitening activity, high intensity sweetener (s) and one or more components of breath refreshing activity, components with some bitterness, bitterness inhibitor for that component, multiple high intensity sweetness Fees (eg ace-k and aspartame), compound Tooth whitening active ingredients (eg abrasive and antimicrobial ingredients, peroxides and nitrates, warming sensates and polyols, cooling sensations and polyols, multiple polyols, warming sensations and micronutrients, cooling sensation agents and traces) Nutrient, warming sensation and mouth moisturizing agent, cooling sensation agent and mouth moisturizing agent, warming sensation agent and throat care agent, cooling sensation agent and throat care agent, warming sensation agent and edible acid, cooling sensation agent and edible acid, Warming agent and emulsifier / surfactant, cooling agent and emulsifier / surfactant, warming agent and colorant, cooling agent and colorant, warming agent and flavor enhancer, cooling agent and flavor enhancer, Sweetness enhancer and warming sensation, sweetness enhancer and cooling sensation, warming sensation and appetite suppressant, cooling sensation and appetite suppression agent, high-intensity sweetener and flavoring, cooling sensation and tooth bleach, warm Sensitizers and teeth bleaching agents, warming agents and breath fresheners, cooling agents and breath fresheners, cooling agents and Foaming system, warming agent and foaming system, warming agent and antimicrobial agent, cooling sensation agent and antimicrobial agent, multiple tartar prevention components, multiple remineralization components, multiple surfactants, mineral removal components and Remineralization component, acid buffer component and acidic component, antibacterial component and tartar prevention component, tartar prevention component and remineralization component, antibacterial component and remineralization component and tartar prevention component, tartar prevention component and surfactant component, antibacterial Ingredients and surfactant ingredients, remineralization ingredients and surfactant ingredients, antibacterial ingredients and calculus prevention ingredients and surfactants, multiple types of vitamins or minerals, multiple micronutrients, multiple acids, multiple antimicrobial ingredients , Multiple breath refreshing ingredients, breath refreshing ingredients and antimicrobial ingredients, multiple appetite suppressants, reacting and foaming acids and bases, high-intensity sweeteners and bitter compounds, cooling and appetite suppressants, warmth And appetite suppressant, high intensity sweetness And appetite suppressants, acid and high intensity sweeteners, probiotic and prebiotic ingredients, vitamins and minerals, macronutrients and metabolism enhancing ingredients, micronutrients and metabolism enhancing ingredients, substrates and enzymes, sweetness enhancing agents and high Intense sweetener, cooling compound and cooling enhancer, flavor and flavor enhancer, warm compound and warm enhancer, flavor and salt, high intensity sweetener and salt, acid and salt, cooling compound and salt, warm feeling Examples thereof include compounds and salts, flavors and surfactants, astringent compounds and components that provide a moist feeling. In one embodiment, the plurality of components may be part of the same transportation system or each part of a separate transportation system. When using different transport systems, the same encapsulating material may be used or different encapsulating materials may be used.

  Examples of encapsulating multiple components are described in the examples provided herein. Typically, as a result of the inclusion of multiple ingredients, for example during chewing gum intake that includes multiple ingredients encapsulated as part of a transport system that is added to the chewing gum as a single ingredient, many of the multiple ingredients Release is delayed. This is considered to be particularly beneficial if the components are released in different release profiles by encapsulating them separately. For example, since water solubility or other properties differ depending on the type of high-intensity sweetener, they may be used to have different release profiles. It is also possible to release them at the same time by encapsulating them together.

  In one embodiment, various properties of a plurality of components, a transportation system containing a plurality of components, and / or chewing gum containing a transportation system, and / or how to make the transportation system in a manner as described above. The release profile of a plurality of components as a gum can be controlled by appropriately adjusting.

  The additive components as described above may be used in any region of the gum composition, such as in the center filler, gum region, or coating, as required. Suitable amounts of additive components are shown in Table 1 below. The amounts shown in Table 1 generally refer to each added component when it may be added to the gum composition in free or unencapsulated form. In embodiments where the additive component is used in encapsulated form, the release profile of the additive component is altered, so amounts greater than those shown in Table 1 may be used. Further, since many of the additive components shown in Table 1 are optional components, their amounts represent amounts used when these components are selected to be added to the composition. In other words, even if the additive component is an optional component, the lower limit of 0% is not included.

  The ingredients listed in Table 1 below may be added to any region of the center-filled gum in combination with any of the other optional ingredients in their encapsulated and / or unencapsulated form. For example, a single component may be added to the center-filled gum in its encapsulated and unencapsulated form. Alternatively, two different types of ingredients may be added to the same or different regions of the center-fill gum in the same or different amounts.

  In one embodiment, the same ingredients may be added in two or more different encapsulated forms. In particular, two or more different encapsulating materials (such as different polymers) may be used to divide the same component into two or more types and encapsulate them as separate parts. Divided encapsulations of the same component may be added to the same or different regions of the center-fill gum in the same or different amounts. Further, in one embodiment, the same ingredients may be added in combination with one unencapsulated form in combination with two or more other encapsulated forms. The component in unencapsulated form may be added to any region of the center-filled gum in the same or different amount as the component in encapsulated form. In further embodiments, the same ingredients may be added as an encapsulated form in combination with two or more different encapsulated forms. For example, two different encapsulated forms of the same sweetener may be used in combination with an unencapsulated form of different sweeteners.

  In one embodiment, a combination of two or more different components from Table 1 below may be employed. In one embodiment, at least one of the components may be in encapsulated form and at least one of the components may be in unencapsulated form. The plurality of components may be, for example, the same type of components (eg, two different sweeteners) or different types of components (eg, sweetener and warming agent). Each component may be added to the same or different areas of the center-fill gum in the same or different amounts.

  One embodiment may include multiple types of ingredients (each encapsulated) selected from Table 1 below. Multiple types of ingredients to be encapsulated may be added to the same or different areas of the gum in the same or different amounts. The multiple types of components to be encapsulated may be the same type of components, or may be of different types.

  In embodiments where multiple types of encapsulated ingredients are added to the center-filled gum composition, multiple components may be encapsulated together or encapsulated separately. In embodiments where multiple components are encapsulated together, the components may be mixed together and encapsulated with the same encapsulant. In embodiments where multiple components are encapsulated separately, the materials used to encapsulate the components may be the same or different. The amount of the component added depends on the specific region that the component contains.

  As mentioned above, Table 1 shows a list of ingredients that may optionally be added to one or more regions in the gum product. Suitable amounts that may be added to the coating, center filler, or gum region are shown in the table, but the same amount may be applied to the gum barrier layer. Further, the amount of each component in Table 1 usually corresponds to the component where it may be added to a specific region of the composition in free form, ie in unencapsulated form. In embodiments where the selected components are provided in an encapsulated form, amounts greater than those shown in Table 1 may be used because the release profile of the components has been altered. Further, since many of the additive components shown in Table 1 are optional components, their amounts represent amounts used when these components are selected to be added to the composition. In other words, even if the additive component is an optional component, the lower limit of 0% is not included.

  Any of the components listed in Table 1 below may be added to any region of the center-filled gum in encapsulated and / or unencapsulated form.

The amounts in Table 1 are given as ppm or weight percent in the gum product area or layer. Table 1 is merely exemplary and should not be construed as limiting in any way the ingredients that can be added to the gum region.

  Further embodiments described herein relate to methods for developing chewing gum products that provide consumer-preferred characteristics, such as a dual flavor. According to this method, it may include first determining a consumer preference for a dual flavor combination. The dual flavor combination may include at least one first flavorant and at least one second flavorant that is different from, complementary to, or different in strength from the first flavorant. . When identifying consumer preferences regarding a specific dual flavor, various methods may be used, such as a consumer awareness survey, market analysis such as paneling for taste inspection, and the like. For example, if a consumer's preference is found to be a combination of double flavors such as kiwi and banana, a chewing gum product that is appropriately adjusted to satisfy the preference may be provided. In particular, any of the center filler chewing gum products described above may be prepared. Alternatively, the first flavor in the dual flavor preferred by the consumer may be added to one region of the gum and the second flavor preferred by the consumer may be added to another region of the gum. Chewing gum products may be marketed to consumers based on the dual flavor preferred by consumers.

  The consumer-preferred dual flavor provided by the gum product may be marketed to consumers in a variety of ways. Suitable marketing strategies include, for example, printed materials, radio broadcasts, satellite radio broadcasts, television broadcasts, cinema and online advertising campaigns, storefront advertisements, advertising bulletin board advertisements, public transportation and telephone box advertisements, display on product packages (For example, slogan, trademark, term and color), instant message, ringtone, and the like. The features and advantages of the present invention are illustrated in greater detail by the following examples, which are provided for purposes of illustration and should not be construed as limiting the invention in any way.

  Examples A to P and Examples 79 to 177 shown in Tables 2 to 4 below relate to the gum composition of the present invention according to one embodiment. The gum compositions of Examples AP in Tables 2a and 2b and 79-156 may employ any center-filled region such as liquid, solid, semi-solid or gaseous. Examples of suitable center-filled areas of one embodiment include those described in Examples AH in Table 3 and Examples 157-177. The gum pieces may have any coating and may be selected from coating compositions as in Examples AH of Table 4.

  Any one may be selected and combined from each of the gum regions, center-fill regions, and optionally coating compositions described in the tables and examples above. In one embodiment, one or more gum regions may be included, each providing additional barrier properties as needed. Examples of gum region, centerfill composition and coating combinations include: (i) the gum region of Example 56, the centerfill of Example 4 of Table 3, and the coating of Example C of Table 4; and (ii) The gum region of Example B in Table 2a, the gum region of Example 80, the center filler of Example 161, and the coating of Example H in Table 4 may be used.

  Examples 1-78 relate to optional modified release ingredients that can be added to any gum portion (center-filled region, gum region or coating region). Examples 79-156 are shown as ingredients that contain the modified release ingredients of Examples 1-78 and can be used as the gum region of the centerfill chewing gum composition.

  Individual gum pieces may be prepared using any of the combinations of one or more gum regions, center-fill regions, and coating regions. The shape of the gum piece can be selected from all shapes such as a spherical shape, a pellet shape, a lump shape, and a slab shape as described above.

表２ｂ ガム領域組成物

^１ガムベースは限定されないが、エラストマー、可塑剤及び充填剤を含んでよい。
^２例として砂糖及びソルビトールが挙げられる。
^３ＨＳＨは水素化デンプン加水分解物である。 Examples A to H
Table 2a Gum region composition

Table 2b Gum region composition

^One gum base may include, but is not limited to, elastomers, plasticizers and fillers.
^Two examples include sugar and sorbitol.
³ HSH is a hydrogenated starch hydrolysate.

Table 3 Liquid filler composition

Table 4 Coating composition

  First, under heating at about 85 ° C., talc is mixed with the gum base if necessary to prepare a composition for the gum region. This combination is then mixed with maltitol, lecithin and other polyols for 6 minutes. Add flavor blend and cooling sensation including flavor premix and mix for 1 minute. Finally, add acid and intense sweetener and mix for 5 minutes.

  Next, first, a premix of sodium carboxymethylcellulose, glycerin and polyol is prepared, and a liquid filler composition is prepared. This premix is then mixed with colorants, flavors, cooling agents, acids and enhanced sweeteners.

  Center-filled gum pieces are prepared by known processes such as coextrusion using a multi-nozzle extruder as disclosed in US Pat. Nos. 6,280,780 and 6,558,727 to Degady et al.

  The colorant, flavor, cooling agent, acid and sweetener used in the liquid filler, gum region and coating composition are specifically selected from any of the ingredients shown in Table 1 herein. Also good. Furthermore, any of these components may be used in their encapsulated form and / or non-encapsulated form.

<Examples 1 to 156>
Examples 1-78 below show embodiments for a wide variety of single component delivery systems that can be used in any region of the gum composition. The modified release component may be added to the center filler, gum region and / or coating of the center-filled gum. For example, the ingredients of Examples 1-78 can be added to any of the liquid fillers, gum regions, or coating compositions of Examples AP above to form a central filler chewing gum having controlled release properties.

  As some examples, multiple modified release components of Examples 1-78 may be included in the same or different regions of the center-filled gum. When multiple modified release ingredients are used in the center-filled gum, the ingredients may be of the same type, for example multiple modified release sweeteners (Example 29), or for example modified release sweeteners and modified release cooling sensates ( Different types may be used as in Example 31). Further, as some examples, one or more of the modified release ingredients from Examples 1-78 are added to any region of the center-filled gum in combination with the same ingredients in their free or non-encapsulated form. May be. Free form ingredients and modified release form ingredients may be added to the same or different regions of the center-filled gum. For example, the spray-dried strawberry flavor of Example 8 below may be added to the center-fill composition in combination with a gum region containing unencapsulated strawberry flavor.

  For purposes of illustrating the use of the modified release ingredients of Examples 1-78 in a center-filled gum composition, Examples 79-156 add these ingredients to the gum composition, but these are added to the center-filled chewing gum composition. It may be used in the gum region of objects. The gum compositions of Examples 79-156 may be used in the center-fill region in any form such as liquid, solid, semi-solid or gaseous. An outermost layer or coating layer may be added to the gum composition of one embodiment.

Example of ingredients
Ingredient example of single component of transport system <Example 1>: Encapsulation composition of glycyrrhizin-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 75.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Glycyrrhizin 20.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 90 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, glycyrrhizin is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The glycyrrhizin matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 2>: Encapsulation composition of xylitol-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Xylitol 40.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, xylitol is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The xylitol matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 3>: Encapsulation composition of erythritol:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Erythritol 40.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, erythritol is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The erythritol matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 4>: Encapsulation composition of adipic acid-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 60.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Adipic acid 35.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, adipic acid is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The encapsulated adipic acid matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 5>: Citric acid-polyvinyl acetate matrix encapsulation composition:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Citric acid 40.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, citric acid is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The encapsulated citrate matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 6>: Encapsulation composition of malic acid-polyvinyl acetate:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Malic acid 40.00%
Total 100.0%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, malic acid is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The malic acid-encapsulated matrix is stored in a sealed container at a low humidity of less than 35 ° C.

<Example 7>: Encapsulation composition of spray-dried peppermint flavor-polyvinyl acetate:
Ingredient Weight%
Polyvinyl acetate 75.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Spray dried peppermint flavor 20.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 90 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, spray dried peppermint flavor is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. Peppermint flavor encapsulated in a polyvinyl acetate matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 8>: Spray-dried strawberry flavor-polyvinyl acetate encapsulation composition:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Spray dried strawberry flavor 40.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 90 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, spray-dried strawberry flavor is added to the resulting mixture and mixed under high shear to fully disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The encapsulated spray-dried strawberry flavor is stored in a sealed container at a low humidity of less than 35 ° C.

<Example 9>: Inclusion composition of monosodium glutamate:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Monosodium glutamate 40.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, monosodium glutamate is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The encapsulated matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 10>: Encapsulation composition of salt-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 60.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Sodium chloride 35.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, sodium chloride is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The encapsulated matrix is stored in a sealed container under a low humidity of less than 35 ° C.

<Example 11>: Sodium bisulfate-polyvinyl acetate matrix encapsulation composition:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Sodium bisulfate 40.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, sodium bisulfate is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The encapsulated matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 12>: Encapsulation composition of WS-3 in polyvinyl acetate:
Ingredient Weight%
Polyvinyl acetate 65.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Cooling sensation WS-3 30.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 80 ° C. in a high shear mixer such as an extruder (uniaxial or biaxial) or Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, WS-3 is added to the resulting mixture and mixed under high shear to fully disperse the ingredients. The filled encapsulated melt thus obtained is cooled and pulverized to prepare a powder material having a particle size of less than 420 microns. The malic acid-encapsulated matrix is stored in a sealed container at a low humidity of less than 35 ° C.

<Example 13>: WS-23-polyvinyl acetate matrix encapsulation composition:
Ingredient Weight%
Polyvinyl acetate 65.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Cooling sensation WS-23 30.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 90 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, WS-23 is added to the resulting mixture and mixed under high shear to fully disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The encapsulated matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 14>: Encapsulation composition of menthol-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 75.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Menthol 20.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 90 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, menthol crystals are added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The menthol matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 15>: Encapsulation composition of caffeine-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 75.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Caffeine 20.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 90 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, caffeine is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The caffeine matrix is stored in a sealed container under a low humidity of less than 35 ° C.

<Example 16>: Encapsulation composition of ascorbic acid-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 75.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Ascorbic acid 20.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 90 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, ascorbic acid is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The ascorbic acid matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 17>: Encapsulation composition of calcium lactate-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 75.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Calcium lactate 20.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 90 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, calcium lactate is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The calcium lactate matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 18>: Encapsulation composition of zinc citrate-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 75.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Zinc citrate 20.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 90 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, zinc citrate is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The zinc citrate matrix is stored in a sealed container at low humidity below 35 ° C.

<Example 19>: Encapsulation composition of niacin-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 75.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Niacin 20.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 90 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, niacin is added to the resulting mixture and mixed under high shear to fully disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The niacin matrix is stored in a sealed container at low humidity below 35 ° C.

<Example 20>: Encapsulation composition of pyridoxine-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 75.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Pyridoxine 20.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 90 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, pyridoxine is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The zinc pyridoxine matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 21>: Encapsulation composition of thiamine-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 75.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Thiamine 20.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 90 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. The thiamine is then added to the resulting mixture and mixed under high shear to fully disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The thiamine matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 22>: Encapsulation composition of riboflavin-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 75.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Riboflavin 20.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 90 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, riboflavin is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The riboflavin matrix is stored in a sealed container at low humidity below 35 ° C.

<Example 23>: Encapsulation of sucralose-polyvinyl acetate matrix (sucralose 20%)
composition:
Ingredient Weight%
Polyvinyl acetate 77.00%
Hardened oil 3.00%
Sucralose 20.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 85 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. The hydrogenated oil is then added to the melted polyvinyl acetate. Thereafter, sucralose is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 590 microns. The sucralose matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 24>: Multi-layer encapsulation of sucralose / polyvinyl acetate matrix (from Example 23)
composition:
Ingredient Weight (g)
Central core sucralose / polymer matrix (from Example 23) 700.0
Coating solution purified water 1168.0
Arabic gum 293.0
Total coating solution 1461.0

  Procedure: Encapsulate the sucralose / polymer matrix using the Wurster process. A coating solution using the above formulation is prepared by stirring water and gum for 2 hours at 35 ° C. 700 g of sucralose // polymer matrix is suspended in a fluidized air stream that normally provides a circulating stream in front of the spray nozzle. A spray nozzle sprays 1461 g of a mist of coating solution for 115 minutes. The coated particles are then dried in a fluidization chamber for 50 minutes and stored below 35 ° C. under dry conditions.

<Example 25A>: High tensile strength aspartame-polyvinyl acetate matrix encapsulated (aspartame 30%), particle size: less than 420 microns Composition:
Ingredient Weight%
Polyvinyl acetate 65.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Aspartame 30.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, aspartame is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The high tensile strength / low lipid content inclusions thus obtained are cooled and ground to prepare a powder material having a particle size of less than 420 microns.

<Example 25B>: Encapsulation of low tensile strength aspartame-polyvinyl acetate matrix (aspartame 30%)
composition:
Ingredient Weight%
Polyvinyl acetate 50.00%
Hardened oil 10.00%
Glycerol monostearate 10.00%
Aspartame 30.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, aspartame is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The low tensile strength inclusions thus obtained are cooled and pulverized to prepare a powder material having a particle size of less than 420 microns.

<Example 25C>: High tensile strength aspartame-polyvinyl acetate matrix encapsulation (30% aspartame), particle size: less than 177 microns composition:
Ingredient Weight%
Polyvinyl acetate 65.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Aspartame 30.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, aspartame is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The high tensile strength / low lipid content inclusions thus obtained are cooled and ground to prepare a powder material having a particle size of less than 177 microns.

<Example 26>: Encapsulation of Ace-K-polyvinyl acetate matrix (Ace-K: 30%)
composition:
Ingredient Weight%
Polyvinyl acetate 65.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Ace-K 30.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, Ace-K is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The Ace-K matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 27>: Neotame-polyvinyl acetate matrix encapsulation (Neotame 10%)
composition:
Ingredient Weight%
Polyvinyl acetate 75.00%
Hardened oil 10.00%
Glycerol monostearate 5.00%
Neotame 10.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 80 ° C. in a high shear mixer such as an extruder (uniaxial or biaxial) or Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, neotame is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The encapsulated neotame polymer encapsulated particles are stored in a sealed container under a low humidity of less than 35 ° C.

<Example 28>: Encapsulation of pectin in a polyvinyl acetate matrix (pectin 30%).
composition:
Ingredient Weight%
Polyvinyl acetate 65.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Pectin 30.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 90 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, pectin is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The encapsulated pectin polymer-encapsulated particles are stored in a sealed container under a low humidity of less than 35 ° C.

Example components of a multi-component transport system <Example 29>: Aspartame, Ace-K, and sucralose encapsulation composition:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Aspartame 20.00%
Ace-K 10.00%
Sucralose 10.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 90 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, aspartame, Ace-K and sucralose are added to the resulting mixture and mixed under high shear to fully disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The enclosed sweetener is stored in a sealed container at a low humidity of less than 35 ° C.

<Example 30>: Encapsulation composition of aspartame, Ace-K, and glycyrrhizin:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Aspartame 20.00%
Ace-K 10.00%
Glycyrrhizin 10.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, aspartame, Ace-K and glycyrrhizin are added to the resulting mixture and mixed under high shear to fully disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The enclosed sweetener is stored in a sealed container at a low humidity of less than 35 ° C.

<Example 31>: Encapsulation composition of aspartame, Ace-K, and menthol:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Aspartame 20.00%
Ace-K 10.00%
Menthol 10.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, aspartame, Ace-K and menthol are added to the resulting mixture and mixed under high shear to fully disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The enclosed sweetener is stored in a sealed container at a low humidity of less than 35 ° C.

<Example 32>: Encapsulation composition of aspartame, Ace-K, and adipic acid:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Aspartame 10.00%
Ace-K 5.00%
Adipic acid 25.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, aspartame, Ace-K and adipic acid are added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The enclosed sweetener is stored in a sealed container at a low humidity of less than 35 ° C.

<Example 33>: Encapsulation composition of adipic acid, citric acid and malic acid:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Adipic acid 10.00%
Citric acid 20.00%
Malic acid 10.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, adipic acid, citric acid and malic acid are added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The encapsulated acid is stored in a sealed container under a low humidity of less than 35 ° C.

<Example 34>: Encapsulation composition of sucralose and citric acid:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Sucralose 10.00%
Citric acid 30.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, sucralose and citric acid are added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The enclosure is stored in a sealed container under low humidity below 35 ° C.

<Example 35>: Encapsulation composition of sucralose and adipic acid:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Sucralose 10.00%
Adipic acid 30.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 90 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, sucralose and adipic acid are added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The enclosure is stored in a sealed container under low humidity below 35 ° C.

<Example 36>: Encapsulation composition of aspartame and salt:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Aspartame 20.00%
Salt 20.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 90 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, aspartame and salt are added to the resulting mixture and mixed under high shear to fully disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The enclosure is stored in a sealed container under low humidity below 35 ° C.

<Example 37>: Encapsulation composition of aspartame and WS-3:
Ingredient Weight%
Polyvinyl acetate 65.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Aspartame 20.00%
WS-3 10.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, aspartame and WS-3 are added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The enclosure is stored in a sealed container under low humidity below 35 ° C.

<Example 38>: Encapsulation composition of sucralose and WS-23:
Ingredient Weight%
Polyvinyl acetate 75.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Sucralose 10.00%
WS-23 10.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, sucralose and WS-23 are added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The enclosure is stored in a sealed container under low humidity below 35 ° C.

<Example 39>: Encapsulation composition of sucralose and menthol:
Ingredient Weight%
Polyvinyl acetate 70.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Sucralose 10.00%
Menthol 15.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, sucralose and menthol are added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The enclosure is stored in a sealed container under low humidity below 35 ° C.

<Example 40>: Aspartame and neotame encapsulation composition:
Ingredient Weight%
Polyvinyl acetate 60.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Aspartame 30.00%
Neotame 5.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 80 ° C. in a high shear mixer such as an extruder (uniaxial or biaxial) or Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, aspartame and neotame are added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The enclosure is stored in a sealed container under low humidity below 35 ° C.

<Example 41>: Encapsulation of aspartame and adenosine monophosphate (bitter taste inhibitor)
Ingredient Weight%
Polyvinyl acetate 65.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Aspartame 20.00%
Adenosine monophosphate (AMP) 10.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 90 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, aspartame and AMP are added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The enclosure is stored in a sealed container under low humidity below 35 ° C.

<Example 42>: Inclusion composition of aspartame and caffeine:
Ingredient Weight%
Polyvinyl acetate 60.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Aspartame 20.00%
Caffeine 15.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 90 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, aspartame and caffeine are added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The enclosure is stored in a sealed container under low humidity below 35 ° C.

<Example 43>: Encapsulation composition of sucralose and calcium lactate:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Sucralose 10.00%
Calcium lactate 30.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 90 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, sucralose and calcium lactate are added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The enclosure is stored in a sealed container under low humidity below 35 ° C.

<Example 44>: Encapsulation composition of sucralose and vitamin C:
Ingredient Weight%
Polyvinyl acetate 65.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Sucralose 10.00%
Ascorbic acid (vitamin C) 20.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 90 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, sucralose and ascorbic acid are added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The enclosure is stored in a sealed container under low humidity below 35 ° C.

<Example 45>: Encapsulation composition of aspartame and niacin:
Ingredient Weight%
Polyvinyl acetate 65.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Aspartame 15.00%
Niacin 15.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 90 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, aspartame and niacin are added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The enclosure is stored in a sealed container under low humidity below 35 ° C.

<Example 46>: Encapsulation composition of sucralose and folic acid:
Ingredient Weight%
Polyvinyl acetate 75.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Sucralose 10.00%
Folic acid 10.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 90 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, sucralose and folic acid are added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The enclosure is stored in a sealed container under low humidity below 35 ° C.

<Example 47>: Encapsulation of aspartame and Ace-K-polyvinyl acetate matrix (active = 30%)
composition:
Ingredient Weight%
Polyvinyl acetate 65.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Aspartame 21.00%
Ace-K 9.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, aspartame and Ace-K (60/40) are added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The enclosure is stored in a sealed container under low humidity below 35 ° C.

Example 48: WS-3 and WS-23 mixture-encapsulation of polyvinyl acetate matrix.
composition:
Ingredient Weight%
Polyvinyl acetate 65.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Cooling sensation WS-3 15.00%
Cooling sensation WS-23 15.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 80 ° C. in a high shear mixer such as an extruder (uniaxial or biaxial) or Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, WS-3 and WS-23 are added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The mixed WS-3 and WS-23 inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

Example 49: Aspartame and calcium carbonate mixture-polyvinyl acetate matrix encapsulation composition:
Ingredient Weight%
Polyvinyl acetate 60.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Aspartame 20.00%
Calcium carbonate 15.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 80 ° C. in a high shear mixer such as an extruder (uniaxial or biaxial) or Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, aspartame and calcium carbonate are added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The mixed aspartame and calcium carbonate inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 50>: Aspartame and talc mixture-polyvinyl acetate matrix encapsulation composition:
Ingredient Weight%
Polyvinyl acetate 60.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Aspartame 20.00%
Talc 15.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 80 ° C. in a high shear mixer such as an extruder (uniaxial or biaxial) or Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, aspartame and talc are added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The mixed aspartame and talc inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

Example components of a single oral care ingredient delivery system <Example 51>: Encapsulation composition of sodium tripolyphosphate-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Sodium tripolyphosphate 40.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, sodium tripolyphosphate is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 52>: Encapsulation composition of sodium fluoride (NaF) -polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 65.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Sodium fluoride 30.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, NaF is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 53>: Encapsulation composition of calcium peroxide-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Calcium peroxide 40.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 80 ° C. in a high shear mixer such as an extruder (uniaxial or biaxial) or Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, calcium peroxide is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 54>: Encapsulation composition of zinc chloride-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 65.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Zinc chloride 30.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, zinc chloride is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 55>: Encapsulation composition of carbamide peroxide-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Carbamide peroxide 40.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 80 ° C. in a high shear mixer such as an extruder (uniaxial or biaxial) or Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, carbamide peroxide is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 56>: Potassium nitrate (KNO ₃ ) -polyvinyl acetate matrix encapsulation composition:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Potassium nitrate (KNO ₃ ) 40.00%
Total 100.00%

Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, KNO ₃ is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 57>: Encapsulation composition of chlorhexidine-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Chlorhexidine 40.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 80 ° C. in a high shear mixer such as an extruder (uniaxial or biaxial) or Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, chlorohexidine is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 58>: Sodium stearate-polyvinyl acetate matrix encapsulation composition:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Sodium stearate 40.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, sodium stearate is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 59>: Sodium hydrogen carbonate-polyvinyl acetate matrix encapsulation composition:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Sodium bicarbonate 40.00%
Total 100.00%

Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, NaHCO ₃ is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 60>: Encapsulation composition of cetylpyridinium chloride (CPC) -polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Cetylpyridinium chloride 40.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 80 ° C. in a high shear mixer such as an extruder (uniaxial or biaxial) or Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, CPC is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 61>: Encapsulation composition of calcium casein peptone-calcium phosphate CCP-CP (lycardent) -polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Ricardot 40.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 80 ° C. in a high shear mixer such as an extruder (uniaxial or biaxial) or Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, Ricardot is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 62>: Encapsulation composition of sodium ricinoleate-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Sodium ricinolate 40.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, sodium ricinoleate is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 63>: Sodium hexametaphosphate (sodium hexametaphosphate) -polyvinyl acetate matrix encapsulation composition:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Sodium hexametaphosphate 40.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, sodium hexametaphosphate is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 64>: Encapsulation composition of urea-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Urea 40.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 80 ° C. in a high shear mixer such as an extruder (uniaxial or biaxial) or Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, urea is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

Component Examples of Multiple Oral Care Component Transport Systems <Example 65>: Encapsulation Composition of Sodium Tripolyphosphate (STP) and Sodium Stearate-Polyvinyl Acetate Matrix:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Sodium tripolyphosphate 20.00%
Sodium stearate 10.00%
Sucralose 10.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, the active is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 66>: Encapsulation composition of sodium fluoride and sodium tripolyphosphate-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 57.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Sodium tripolyphosphate 25.00%
Sodium fluoride 3.00%
Sucralose 10.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, the active is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 67>: Encapsulation composition of calcium peroxide and sodium hexametaphosphate-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Calcium peroxide 7.00%
Sodium hexametaphosphate 23.00%
Sucralose 10.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 80 ° C. in a high shear mixer such as an extruder (uniaxial or biaxial) or Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, the active is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 68>: Encapsulation composition of zinc chloride and sodium tripolyphosphate-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 57.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Zinc chloride 4.00%
Sodium tripolyphosphate 26.00%
Aspartame 10.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, the active is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 69>: Encapsulation composition of carbamide peroxide and sodium tripolyphosphate in a polyvinyl acetate encapsulation:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Sodium tripolyphosphate 20.00%
Carbamide peroxide 10.00%
Sucralose 10.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 80 ° C. in a high shear mixer such as an extruder (uniaxial or biaxial) or Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, the active is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 70>: Encapsulation composition of potassium nitrate (KNO ₃ ) and sodium tripolyphosphate-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Potassium nitrate 10.00%
Sodium tripolyphosphate 20.00%
Sucralose 10.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, the active is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 71>: Encapsulation composition of chlorhexidine, sodium tripolyphosphate and sodium fluoride-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Chlorhexidine 4.00%
Sodium tripolyphosphate 23.00%
Sodium fluoride 3.00%
Aspartame 10.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 80 ° C. in a high shear mixer such as an extruder (uniaxial or biaxial) or Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, the active is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 72>: Encapsulation composition of sodium stearate, sodium tripolyphosphate and menthol-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Sodium stearate 4.00%
Sodium tripolyphosphate 19.00%
Menthol 7.00%
Sucralose 10.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, the active is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 73>: Encapsulation composition of sodium bicarbonate, sodium tripolyphosphate and sodium stearate-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Sodium stearate 4.00%
Sodium tripolyphosphate 19.00%
Sodium bicarbonate 7.00%
Sucralose 10.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, the active is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

Example 74: Encapsulation composition of cetylpyridinium chloride (CPC), sodium fluoride and sodium tripolyphosphate and menthol-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Cetylpyridinium chloride 4.00%
Sodium tripolyphosphate 23.00%
Sodium fluoride 3.00%
Sucralose 10.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 80 ° C. in a high shear mixer such as an extruder (uniaxial or biaxial) or Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, the active is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 75>: Encapsulation composition of calcium casein peptone-calcium phosphate CCP-CP (lycardent) and sodium tripolyphosphate-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Ricardot 10.00%
Sodium tripolyphosphate 20.00%
Sucralose 10.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 80 ° C. in a high shear mixer such as an extruder (uniaxial or biaxial) or Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, the active is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 76>: Encapsulation composition of sodium ricinoleate and sodium tripolyphosphate-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Sodium ricinolate 4.00%
Sodium tripolyphosphate 26.00%
Aspartame 10.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, the active is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 77>: Encapsulation composition of sodium hexametaphosphate (SHMP) and sodium stearate-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Sodium hexametaphosphate 26.00%
Sodium stearate 4.00%
Sucralose 10.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, sodium hexametaphosphate is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 78>: Encapsulation composition of urea and sodium tripolyphosphate-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Urea 10.00%
Sodium tripolyphosphate 20.00%
Sucralose 10.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 80 ° C. in a high shear mixer such as an extruder (uniaxial or biaxial) or Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, the active is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

Gum Region Composition Containing Illustrated Components As noted above, Examples 79-156 show embodiments in which the modified release ingredients of Examples 1-78 are incorporated into a gum composition that can be used as the gum region of a centerfill chewing gum composition. . The gum compositions of Examples 79-156 may be used in the center-fill region in any form such as liquid, solid, semi-solid or gaseous. The gum composition may also be used in a central filler chewing gum that is further coated with an outermost layer, or coating layer.

  For example, the gum compositions of Examples 79 to 156 were used for the liquid fillers and coating compositions shown in Tables 3, 4, 6, 7, 9 (1), 9 (2) and 10 of Examples A to X. It may be used as a gum region in combination with either to form a center filler chewing gum composition.

  In addition, the gum compositions of Examples 79-156 may be used with a center filler and / or coating composition that also includes one or more modified release ingredients. Any of the optional ingredients listed in Table 1 above may be used in a modified release form. The modified release component included in the center filler and / or coating composition may be the same as or different from the modified release component included in the gum composition.

  For example, in Example 80 shown below, an encapsulated xylitol is included in a gum composition that can form a gum region of a center filler chewing gum composition. The gum region of Example 80 may be combined with a centerfill composition and / or coating composition containing encapsulated xylitol therein. Alternatively, the gum region of Example 80 may be combined with a centerfill composition and / or a coating composition that includes different modified release components. The different modified release component may be of the same type as xylitol. For example, different encapsulated modified release sweeteners (such as sucralose) may be included in the center filler and / or coating composition. Different modified release components may contain different types of components, for example encapsulated cooling sensations.

  The gum compositions of Examples 79-156 may be used with a center filler and / or coating composition containing unencapsulated or free components. Any of the optional ingredients listed in Table 1 above may be used in a non-encapsulated form in the center filler and / or coating composition. The centerfill composition and / or coating composition is the same as that used in the gum compositions of Examples 79-156, but may contain components as its free form. For example, the gum region of Example 80 that includes encapsulated xylitol may be combined with a center-fill composition and / or coating composition that contains unencapsulated xylitol therein. Alternatively, the centerfill composition and / or the coating composition may include in its unencapsulated form a component that is different from the modified release component included in the gum compositions of Examples 79-156. For example, the gum region of Example 80 may be combined with a center filler and / or coating composition that includes a non-encapsulated flavor or a different non-encapsulated sweetener.

  In addition, multiple types of encapsulated and / or non-encapsulated components may be included in the center filler and / or coating composition used in combination with the gum compositions of Examples 79-156. Any of the encapsulated and / or non-encapsulated components detailed above may be used in the center filler and / or coating composition in combination with the gum compositions of Examples 79-156 to form a center filler chewing gum. it can.

<Example 79>: Chewing gum composition containing encapsulated glycyrrhizin:
Ingredient Weight%
Gum base 39.00
Sorbitol 45.08
Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated glycyrrhizin (from Example 1) 1.10.
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 80>: Chewing gum composition containing encapsulated xylitol:
Ingredient Weight%
Gum base 39.00
Sorbitol appropriate amount Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated xylitol (from Example 2) 6.00
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 81>: Chewing gum composition containing encapsulated erythritol:
Ingredient Weight%
Gum base 39.00
Sorbitol 40.18
Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated erythritol (from Example 3) 6.00
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 82>: Chewing gum composition containing encapsulated adipic acid-polyvinyl acetate matrix:
Ingredient Weight%
Gum base 39.00
Sorbitol 42.18
Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated adipic acid (from Example 4) 4.00
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 83>: Chewing gum composition containing encapsulated citric acid-polyvinyl acetate matrix:
Ingredient Weight%
Gum base 39.00
Sorbitol 42.18
Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated citric acid (from Example 5) 4.00
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 84>: Chewing gum composition containing encapsulated malic acid-polyvinyl acetate:
Ingredient Weight%
Gum base 39.00
Sorbitol 42.18
Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated malic acid (from Example 6) 4.00
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 85>: Chewing gum composition containing encapsulated spray-dried peppermint flavor:
Ingredient Weight%
Gum base 39.00
Sorbitol 40.18
Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated spray-dried peppermint flavor (from Example 7) 6.00
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 86>: Chewing gum composition containing encapsulated spray-dried strawberry flavor:
Ingredient Weight%
Gum base 39.00
Sorbitol 40.18
Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Enclosed spray-dried strawberry flavor (from Example 8) 6.00
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 87>: Chewing gum composition containing encapsulated monosodium glutamate:
Ingredient Weight%
Gum base 39.00
Sorbitol 42.18
Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated monosodium glutamate (from Example 9) 4.00
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 88>: Chewing gum composition containing encapsulated salt:
Ingredient Weight%
Gum base 39.00
Sorbitol 42.18
Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated salt (from Example 10) 4.00
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 89>: Chewing gum composition containing encapsulated sodium bisulfate:
Ingredient Weight%
Gum base 39.00
Sorbitol 41.18
Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated sodium bisulfate (from Example 11) 4.00
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 90>: Chewing gum composition containing encapsulated WS-3:
Ingredient Weight%
Gum base 39.00
Sorbitol 44.18
Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Enclosed WS-3 (from Example 12) 2.00
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 91>: Chewing gum composition containing encapsulated WS-23:
Ingredient Weight%
Gum base 39.00
Sorbitol 44.18
Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Enclosed WS-23 (from Example 13) 2.00
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 92>: Chewing gum composition containing encapsulated menthol:
Ingredient Weight%
Gum base 39.00
Sorbitol 43.18
Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated menthol (from Example 14) 3.00
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 93>: Chewing gum composition containing encapsulated caffeine:
Ingredient Weight%
Gum base 39.00
Sorbitol 43.78
Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated caffeine (from Example 15) 1.50
Encapsulated sucralose (from Example 23) 0.90
Total 100.00

Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.
Use of encapsulated sucralose with encapsulated caffeine will result in sustained release of sucralose and caffeine. As a result, bitterness masking occurs due to the release of caffeine.

<Example 94>: Chewing gum composition containing encapsulated ascorbic acid:
Ingredient Weight%
Gum base 39.00
Sorbitol 43.18
Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated ascorbic acid (from Example 16) 3.00
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 95>: Chewing gum composition containing encapsulated calcium lactate:
Ingredient Weight%
Gum base 39.00
Sorbitol 41.18
Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated calcium lactate (from Example 17) 5.00
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 96>: Chewing gum composition containing encapsulated zinc citrate:
Ingredient Weight%
Gum base 39.00
Sorbitol 42.18
Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated zinc citrate (from Example 18) 4.00
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 97>: Chewing gum composition containing encapsulated niacin:
Ingredient Weight%
Gum base 39.00
Sorbitol 43.18
Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated niacin (from Example 19) 3.00
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 98>: Chewing gum composition containing encapsulated pyridoxine:
Ingredient Weight%
Gum base 39.00
Sorbitol 45.08
Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated pyridoxine (from Example 20) 1.10.
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 99>: Chewing gum composition containing encapsulated thiamine:
Ingredient Weight%
Gum base 39.00
Sorbitol 45.08
Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated thiamine (from Example 21) 1.10.
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 100>: Chewing gum composition containing encapsulated riboflavin:
Ingredient Weight%
Gum base 39.00
Sorbitol 45.08
Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated riboflavin (from Example 22) 1.10
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 101>: Chewing gum composition containing sucralose (sucralose immediate release gum)
composition:
Ingredient Weight%
Gum base 36.00
Sorbitol 60.55
Glycerin 1.00
Cinnamon flavor blend 1.90
Sucralose 0.55
Total 100.00

Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.
This chewing release test of the gum shows a faster release compared to the gum of Example 102.

<Example 102>: Cinnamon chewing gum composition containing sucralose / polyvinyl acetate matrix (from Example 23) (sucralose sustained release gum)
composition:
Ingredient Weight%
Gum base 36.00
Sorbitol 58.95
Glycerin 1.00
Cinnamon flavor blend 1.90
Sucralose 0.15
Sucralose / polyvinyl acetate matrix (from Example 23) 2.00
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product. This chewing release test of the gum shows a controlled / delayed release compared to the gums of Examples 101 and 102.

<Example 103>: Cinnamon chewing gum composition containing multiple encapsulated sucralose / polyvinyl acetate matrix (from Example 24) (latest release sucralose gum)
composition:
Ingredient Weight%
Gum base 36.00
Sorbitol 58.10
Glycerin 1.00
Cinnamon flavor 1.90
Sucralose 0.15
Sucralose / polyvinyl acetate matrix (from Example 24) 2.85
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product. This chewing release test of the gum shows a controlled / delayed release compared to the gum of Example 101.

<Example 104A>: Chewing gum composition containing aspartame encapsulated in high tensile strength (particle size: less than 420 microns) and encapsulated Ace-K, respectively:
Ingredient Weight%
Gum base 39.00
Sorbitol 44.30
Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Encapsulated aspartame, from Example 25A (30% active) 1.63
Encapsulated Ace-K, from Example 26 (30% active) 0.70
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product. The chewing release test of this gum shows that the release of aspartame is slower compared to Examples 104B (using low strength encapsulated aspartame) and 105 (using aspartame).

<Example 104B>: Chewing gum composition containing aspartame encapsulated in low tensile strength and encapsulated Ace-K, respectively:
Ingredient Weight%
Gum base 39.00
Sorbitol 44.30
Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Encapsulated aspartame, from Example 25B (30% active) 1.63
From encapsulated Ace-K Example 26 (30% active) 0.70
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product. The gum chewing release test shows that the release of aspartame is slower compared to Examples 104A (using high strength encapsulated aspartame) and 105 (using aspartame).

<Example 104C>: Chewing gum composition containing aspartame encapsulated in high tensile strength (particle size: less than 177 microns) and encapsulated Ace-K:
Ingredient Weight%
Gum base 39.00
Sorbitol 44.30
Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Encapsulated aspartame, from Example 25C (30% active) 1.63
Encapsulated Ace-K, from Example 26 (30% active) 0.70
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product. This chewing release test of the gum shows that the release is faster compared to the gum of Example 104A with a larger encapsulated particle size.

<Example 105>: Chewing gum composition containing aspartame and Ace-K:
Ingredient Weight%
Gum base 39.00
Sorbitol 45.93
Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.49
Ace-K 0.21
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 106>: Chewing gum composition containing aspartame, Ace-K and encapsulated neotame:
Ingredient Weight%
Gum base 39.00
Sorbitol 45.35
Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.60
Ace-K 0.38
Encapsulated neotame, from Example 27 0.30
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 107>: Chewing gum composition containing encapsulated pectin:
Ingredient Weight%
Gum base 39.00
Sorbitol 42.55
Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.60
Ace-K 0.38
Encapsulated pectin, from Example 28 3.10
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 108>: Chewing gum composition containing encapsulated aspartame, Ace-K and sucralose:
Ingredient Weight%
Gum base 39.00
Sorbitol 44.18
Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated aspartame, Ace-K, and sucralose (from Example 29) 2.00
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 109>: Chewing gum composition containing encapsulated aspartame, Ace-K, and glycyrrhizin:
Ingredient Weight%
Gum base 39.00
Sorbitol 45.08
Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated aspartame, Ace-K, and glycyrrhizin (from Example 30) 1.10.
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 110>: Chewing gum composition containing encapsulated aspartame, Ace-K, and menthol:
Ingredient Weight%
Gum base 39.00
Sorbitol 43.68
Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated aspartame, Ace-K, and menthol (from Example 31) 2.50
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 111>: Chewing gum composition containing encapsulated aspartame, Ace-K, and adipic acid:
Ingredient Weight%
Gum base 39.00
Sorbitol 42.98
Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated aspartame, Ace-K, and adipic acid (from Example 32) 3.20
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 112>: Chewing gum composition containing encapsulated adipic acid, citric acid, and malic acid:
Ingredient Weight%
Gum base 39.00
Sorbitol 41.98
Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated adipic acid, citric acid, and malic acid (from Example 33) 4.20
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 113>: Chewing gum composition containing encapsulated sucralose and citric acid:
Ingredient Weight%
Gum base 39.00
Sorbitol 44.08
Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated sucralose and citric acid (from Example 34) 2.10
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 114>: Chewing gum composition containing encapsulated sucralose and adipic acid:
Ingredient Weight%
Gum base 39.00
Sorbitol 44.08
Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated sucralose and adipic acid (from Example 35) 2.10
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 115>: Chewing gum composition containing encapsulated aspartame and salt:
Ingredient Weight%
Gum base 39.00
Sorbitol 42.98
Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated aspartame and salt (from Example 36) 3.20
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 116>: Chewing gum composition containing encapsulated aspartame and WS-3:
Ingredient Weight%
Gum base 39.00
Sorbitol 43.08
Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated aspartame and WS-3 (from Example 37) 3.10
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 117>: Chewing gum composition containing encapsulated sucralose and WS-23:
Ingredient Weight%
Gum base 39.00
Sorbitol 44.38
Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated sucralose and WS-23 (from Example 38) 1.80
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 118>: Chewing gum composition containing encapsulated sucralose and menthol:
Ingredient Weight%
Gum base 39.00
Sorbitol 44.08
Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated sucralose and menthol (from Example 39) 2.10
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 119>: Chewing gum composition containing encapsulated aspartame and neotame:
Ingredient Weight%
Gum base 39.00
Sorbitol 42.28
Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Enclosed aspartame and neotame (from Example 40) 3.90
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 120>: Chewing gum composition containing encapsulated aspartame and AMP:
Ingredient Weight%
Gum base 39.00
Sorbitol 41.58
Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated aspartame and AMP (from Example 41) 4.60
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 121>: Chewing gum composition containing encapsulated aspartame and caffeine:
Ingredient Weight%
Gum base 39.00
Sorbitol 43.58
Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated aspartame and caffeine (from Example 42) 2.60
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 122>: Chewing gum composition containing encapsulated aspartame and calcium lactate:
Ingredient Weight%
Gum base 39.00
Sorbitol 40.98
Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated aspartame and calcium lactate (from Example 43) 5.20
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 123>: Chewing gum composition containing encapsulated sucralose and vitamin C:
Ingredient Weight%
Gum base 39.00
Sorbitol 42.28
Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated sucralose and vitamin C (from Example 44) 3.90
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 124>: Chewing gum composition containing encapsulated aspartame and niacin
Ingredient Weight%
Gum base 39.00
Sorbitol 43.28
Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated aspartame and niacin (from Example 45) 2.90
Total 100.0

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 125>: Chewing gum composition containing encapsulated sucralose and folic acid:
Ingredient Weight%
Gum base 39.00
Sorbitol 43.98
Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated sucralose and folic acid (from Example 46) 2.20
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 126>: Chewing gum composition containing encapsulated aspartame and Ace-K (mixed):
Ingredient Weight%
Gum base 39.00
Sorbitol 44.30
Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Encapsulated aspartame and Ace-K, from Example 47 (30% active) 2.33
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 127>: Chewing gum composition containing WS-3 and WS-23 (from Example 120) encapsulated in a single polymer matrix:
Ingredient Weight%
Gum base 39.00
Sorbitol 44.30
Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
From encapsulated WS-3 and WS-23, Example 48 (30% active) 2.33
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 128>: Chewing gum composition containing encapsulated sodium tripolyphosphate (sodium tripolyphosphate):
Ingredient Weight%
Gum base 39.00
Sorbitol appropriate amount Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated sodium tripolyphosphate (from Example 51) 7.00
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 129>: Chewing gum composition containing encapsulated sodium fluoride (NaF):
Ingredient Weight%
Gum base 39.00
Sorbitol appropriate amount Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated NaF (from Example 52) 0.40
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 130>: Chewing gum composition containing encapsulated calcium peroxide:
Ingredient Weight%
Gum base 39.00
Sorbitol appropriate amount Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated calcium peroxide (Example 53) 3.40
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 131>: Chewing gum composition containing encapsulated zinc chloride:
Ingredient Weight%
Gum base 39.00
Sorbitol appropriate amount Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated zinc chloride (from Example 54) 1.10.
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 132>: Chewing gum composition containing encapsulated carbamide peroxide:
Ingredient Weight%
Gum base 39.00
Sorbitol appropriate amount Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated carbamide peroxide (Example 55) 3.00
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 133>: Chewing gum composition containing encapsulated potassium nitrate:
Ingredient Weight%
Gum base 39.00
Sorbitol appropriate amount Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated potassium nitrate (from Example 56) 6.00
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 134>: Chewing gum composition containing encapsulated chlorhexidine:
Ingredient Weight%
Gum base 39.00
Sorbitol appropriate amount Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated chlorhexidine (Example 57) 6.00
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 135>: Chewing gum composition containing encapsulated sodium stearate:
Ingredient Weight%
Gum base 39.00
Sorbitol appropriate amount Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated sodium stearate (from Example 58) 3.00
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 136>: Chewing gum composition containing encapsulated sodium bicarbonate:
Ingredient Weight%
Gum base 39.00
Sorbitol appropriate amount Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated sodium bicarbonate (Example 59) 4.00
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 137>: Chewing gum composition containing encapsulated cetylpyridinium chloride (CPC):
Ingredient Weight%
Gum base 39.00
Sorbitol appropriate amount Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated CPC (from Example 60) 0.90
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 138>: Chewing gum composition containing encapsulated Ricardot:
Ingredient Weight%
Gum base 39.00
Sorbitol appropriate amount Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated Ricardot (Example 61) 4.00
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 139>: Chewing gum composition containing encapsulated sodium ricinoleate:
Ingredient Weight%
Gum base 39.00
Sorbitol appropriate amount Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated sodium ricinoleate (from Example 62) 2.00
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 140>: Chewing gum composition containing encapsulated sodium hexametaphosphate (sodium hexametaphosphate):
Ingredient Weight%
Gum base 39.00
Sorbitol appropriate amount Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated sodium hexametaphosphate (from Example 63) 5.00
Encapsulated sucralose (from Example 23) 0.90
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product. Using encapsulated sucralose with encapsulated sodium hexametaphosphate will result in a sustained release of sucralose and sodium hexametaphosphate. As a result, salty taste masking occurs due to the release of sodium hexametaphosphate.

<Example 141>: Chewing gum composition containing encapsulated urea:
Ingredient Weight%
Gum base 39.00
Sorbitol appropriate amount Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated urea (from Example 64) 5.00
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 142>: Chewing gum composition containing encapsulated sodium tripolyphosphate (sodium tripolyphosphate):
Ingredient Weight%
Gum base 39.00
Sorbitol appropriate amount Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Sodium tripolyphosphate 2.80
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 143>: Chewing gum composition containing encapsulated sodium tripolyphosphate and sodium stearate:
Ingredient Weight%
Gum base 39.00
Sorbitol appropriate amount Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated sodium tripolyphosphate and sodium stearate (from Example 65) 7.00
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 144>: Chewing gum composition containing encapsulated sodium fluoride and sodium tripolyphosphate:
Ingredient Weight%
Gum base 39.00
Sorbitol appropriate amount Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated sodium fluoride and sodium tripolyphosphate (from Example 66) 5.00
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 145>: Chewing gum composition containing encapsulated calcium peroxide and sodium hexametaphosphate:
Ingredient Weight%
Gum base 39.00
Sorbitol appropriate amount Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated calcium peroxide and sodium hexametaphosphate (from Example 67) 5.00
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 146>: Chewing gum composition containing encapsulated zinc chloride and sodium tripolyphosphate:
Ingredient Weight%
Gum base 39.00
Sorbitol appropriate amount Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated zinc chloride and sodium tripolyphosphate (from Example 68) 5.00
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 147>: Chewing gum composition containing encapsulated carbamide peroxide and sodium tripolyphosphate:
Ingredient Weight%
Gum base 39.00
Sorbitol appropriate amount Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated carbamide peroxide and sodium tripolyphosphate (from Example 69) 3.00
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 148>: Chewing gum composition containing encapsulated potassium nitrate and sodium tripolyphosphate:
Ingredient Weight%
Gum base 39.00
Sorbitol appropriate amount Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated potassium nitrate and sodium tripolyphosphate (from Example 70) 6.00
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 149>: Chewing gum composition containing encapsulated chlorhexidine, sodium tripolyphosphate and sodium fluoride:
Ingredient Weight%
Gum base 39.00
Sorbitol appropriate amount Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated chlorhexidine, sodium tripolyphosphate and sodium fluoride (from Example 71) 6.00
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 150>: Chewing gum composition containing encapsulated sodium stearate, menthol and sodium tripolyphosphate:
Ingredient Weight%
Gum base 39.00
Sorbitol appropriate amount Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated sodium stearate, menthol and sodium tripolyphosphate (from Example 72) 6.00
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 151>: Chewing gum composition containing encapsulated sodium bicarbonate, sodium tripolyphosphate and sodium stearate:
Ingredient Weight%
Gum base 39.00
Sorbitol appropriate amount Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated sodium bicarbonate, sodium tripolyphosphate and sodium stearate (from Example 73) 6.00
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 152>: Chewing gum composition containing encapsulated cetylpyridinium chloride (CPC), sodium fluoride and sodium tripolyphosphate:
Ingredient Weight%
Gum base 39.00
Sorbitol appropriate amount Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated CPC, sodium fluoride and sodium tripolyphosphate (from Example 74) 4.00
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 153>: Chewing gum composition containing encapsulated Ricardot and sodium tripolyphosphate:
Ingredient Weight%
Gum base 39.00
Sorbitol appropriate amount Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated licardent and sodium tripolyphosphate (from Example 75) 4.00
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 154>: Chewing gum composition containing encapsulated sodium ricinoleate and sodium tripolyphosphate:
Ingredient Weight%
Gum base 39.00
Sorbitol appropriate amount Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated sodium ricinoleate and sodium tripolyphosphate (from Example 76) 4.00
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 155>: Chewing gum composition containing encapsulated sodium hexametaphosphate and sodium stearate:
Ingredient Weight%
Gum base 39.00
Sorbitol appropriate amount Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated sodium hexametaphosphate and sodium stearate (from Example 77) 5.00
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 156>: Chewing gum composition containing encapsulated urea and sodium tripolyphosphate:
Ingredient Weight%
Gum base 39.00
Sorbitol appropriate amount Mannitol 9.00
Flavoring agent 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
Ace-K 0.15
Encapsulated urea and sodium tripolyphosphate (from Example 78) 5.00
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

<Example 157>: Chewing gum composition containing encapsulated food acid:
Ingredient Weight%
Gum base 28.875
Lecithin 0.20
Polyol 57.7498
Plasticizer 1.50
Flavor 5.7
Intense sweetener 1.9302
Food acid 2.045
Enclosed food acid 2.00
Total 100.00

  Gum preparation procedure: The gum base is melted in a mixer. Add the remaining ingredients to the molten gum base. The molten gum base and ingredients are mixed to completely disperse the ingredients. The resulting chewing gum may be cooled or sent directly to a process for preparing a center-filled product.

Chewable candy center filling composition <br/> Composition:
Ingredient Weight%
Polydextrose 28.07
Maltitol 33.05
Water 8.13
Dextrin 7.43
Lecithin 0.74
Fat 5.57
Gelatin solution 3.34
Food acid 13.00
Flavoring 0.63
Intense sweetener 0.04
Total 100.00

  Procedure: Boil polydextrose, maltitol and water to 120 ° C. until dissolved. While mixing at high speed, lecithin and fat are added to the mixture. Heat the mixture to 94.5% solids and then cool to 80-90 ° C. Thereafter, the gelatin solution is slowly added and mixed, and the mixture is cooled to 50 ° C. Next, flavor, color and acid are added.

First, a center-filled slab is prepared by rolling the gum composition to 1.4 mm and rolling the candy composition to 0.7 mm. Lay a layer of gum. A layer of candy is added to the gum layer, and then another gum layer is placed over the candy layer. The mass is processed in a microwave oven for 10 seconds, after which it is squeezed several times on a roller and pressed into a slab-shaped central filler piece.

First, a pillow-shaped center filling is prepared by rolling a first rolled portion of the gum composition to 1.35 mm and drilling with a gum press to form a bottom cavity of the center filling gum. 0.4 g of chewable candy composition is added to the bottom cavity. Roll another portion of the gum composition to 0.6 mm to form the top of the gum piece. The total weight of the center-filled gum piece is 2.4 g.

First, center filling pellets are prepared by rolling the gum composition to 1.4 mm and rolling the candy composition to 0.7 mm. Lay a layer of gum. A layer of candy is added to the gum layer, and then another gum layer is placed over the candy layer. Punch through a pellet pushing device to form individual center-filled pellet gum pieces.

Example of central filler area
Solid component filling example

<Example 158>
Black chocolate Sucrose: 43.6% by weight
Cacao mass: 43.6%
Cocoa butter: 12.3%
Lecithin: 0.5%

  The ingredients are mixed either continuously or batchwise until thoroughly mixed and then purified to the desired consistency and particle size. The refiner may have a series of rollers that use shear forces to break up the sugar and cocoa particles. The purified mass is then stirred in a conch. Finally, the black chocolate is baked, molded and cooled.

<Example 159>
Unsweetened chocolate Crystalline maltitol: 43.6% by weight
Cocoa mass: 43.6% Cocoa butter: 12.3%
Lecithin: 0.5%

  The ingredients are mixed either continuously or batchwise until thoroughly mixed and then purified to the desired consistency and particle size. The refiner may have a series of rollers that use shear forces to break up the sugar and cocoa particles. The purified mass is then stirred in the conch. Finally, the unsweetened chocolate is baked, molded and cooled.

<Example 160>
Milk chocolate <br/> Milk crumbs:
Cocoa liquor: 13.5% by weight
Sugar: 53.5%
Milk solid: 32.0%

  Milk solids and sugar are kneaded with cocoa liquor to produce control crystals. The crumb is then dried to the desired final moisture content. Drying may be performed only by vacuum drying, or may be performed in combination with a drum dryer.

Milk chocolate:
Milk crumb: 84.4% by weight
Cocoa butter: 15%
Lecithin: 0.5%
Flavor: 0.1%

  The ingredients are mixed either continuously or batchwise until thoroughly mixed and then purified to the desired consistency and particle size. The refiner may have a series of rollers that use shear forces to break up the sugar and cocoa particles. The purified mass is then stirred in the conch. Finally, the milk chocolate is baked, shaped and cooled.

Compound coating
Example 161 Example 162 Example 163
Black milk white
Compound compound compound cocoa liquor 40% by weight 10% by weight-
Cocoa butter equivalent 9.5% 21.5% 26.5%
Whole milk powder-20.0% 25.0%
Sugar 50.0% 48.0% 48.0%
Lecithin 0.5% 0.5% 0.5%

  As with chocolate, it is mixed either continuously or batchwise until the ingredients are fully mixed and then purified to the desired consistency and particle size. The refiner may have a series of rollers that use shear forces to break up the sugar and cocoa particles. The purified mass is then stirred in the conch. Finally, the composition is fired, shaped and cooled.

<Example 164>
Fondant <br/> Sugar: 60% by weight
Glucose syrup: 15%
Water: 25%

  Add sugar and glucose syrup to water and dissolve. The solution is boiled at 117 ° C. or until a solids content of about 88% is reached. The evaporated syrup is then stirred with cooling to induce rapid crystallization.

<Example 165>
Frappe ovalbumin: 1.64% by weight
Water: 3.10%
Sugar: 32.87%
Glucose syrup: 46.10%
Water: 16.29%

  Ovalbumin and the first amount of water are mixed and soaked at 4.44 ° C. for 24 hours. The sugar, glucose syrup and a second amount of water are dissolved together and boiled until 107.2 ° C is reached. The sugar syrup is then cooled to 60 ° C. and the ovalbumin solution is quickly added to the cooled sugar syrup. Continue whipping until a density of 0.35-0.5 is reached.

<Example 166>
Cream <br/> Fondant: 75-93%
Frappe: 7-25%

  Gently stir the fondant and melt again with the frappe. The temperature may be raised to 60 ° C., and flavoring agents, coloring agents, and the like may be added. Thereafter, the cream may be poured into starch or molded and cooled.

<Example 167>
Caramel Water: 9.43% by weight
White granulated sugar: 14.12%
Brown sugar: 14.12%
Glucose syrup: 24.16%
Sweetened condensed milk: 25.73%
Hydrogenated vegetable fat: 11.29%
Glyceryl monostearate: 0.71%
Salt: 0.44%

  The ingredients are mixed together and gradually heated and mixed until completely dissolved. Continue heating with mixing until reaching a final temperature of 118 ° C. for soft caramel, 121 ° C. for medium hardness caramel and 128 ° C. for hard caramel. Thereafter, the mass is removed from the cooking utensil, cooled, cut and packaged.

<Example 168>
Butterscotch <br/> granulated sugar: 57.93 wt%
Glucose syrup: 14.45%
Water: 23.00%
Butter: 4.60%

  Adjust the taste with lemon flavoring Granulated sugar, glucose syrup and water are mixed, dissolved and boiled at a temperature of 143-145 ° C. Thereafter, the butter and lemon flavor are mixed by stirring and dispersed. The mass is then cooled, molded and packaged.

<Example 169>
Nuts brittle Granulated sugar: 49.87 wt%
Salted butter: 39.72%
Salt: 0.31%
Lecithin: 0.13%
Chopped nuts: 9.97%

  First, the butter is dissolved and water, sugar, glucose syrup, salt and lecithin are added with mixing. The batch is gradually heated until a temperature of 127 ° C. is reached, at which point nuts are added. Thereafter, the batch is gradually heated to a temperature of 152-155 ° C. Finally, the batch is removed from the cooker, quickly cooled and formed to a thickness of 3/16 to 1/4 inch. The brittle may then be cut and packaged.

<Example 170>
Fudge Sweetened condensed milk: 41.36% by weight
Butter: 11.69%
Granulated sugar: 19.65%
Semi-sweet chocolate: 25.85%
Glucose syrup: 1.03%
Vanilla: 0.42%

  Combine the sweetened condensed milk, sugar and butter in a kettle with a steam jacket and heat with stirring until a temperature of 65.5 ° C is reached. Vanilla is added during this mixing step. Heating is continued until the mass reaches a temperature of 114.4 ° C., at which point the steam is stopped and the chocolate is added with vigorous stirring. The glucose syrup is then added with stirring. Cool with stirring until the mass temperature reaches 82.2 ° C to 87.7 ° C. The mass is then poured into a slab on the marble to achieve the desired crystallization / texture. The fudge is then cut and packaged.

<Example 171>
Hard boiled candy Granulated sugar: 63.64% by weight
Glucose syrup: 13.64%
Water: 22.72%

  Dissolve granulated sugar and glucose syrup in water and mix. Dissolve all sucrose crystals and reliably prevent crystallization in the cooked mass. The solution is then heated to a final temperature of about 150 ° C. The mass may then be cooled, at which point flavor, color and acid may be added. Both continuous and batch processing systems may be used. After the mass has cooled, it may be molded and packaged.

<Example 172>
Truffle Fondant: 73.50% by weight
Cocoa liquor: 8.80%
Sweetened condensed milk: 17.70%

  The fondant whose taste is adjusted with vanilla is dissolved at 60 to 63 ° C., and the cacao liquor is stirred and mixed in the dissolved fondant. In a separate container, heat the sweetened condensed milk to 93 ° C. with stirring so as not to burn and hold for 15 minutes. The heated milk is then added to the fondant / cocoa liquor mixture and mixed well. Thereafter, a truffle lump may be formed and packaged.

<Example 173>
Marshmallow Gelatin: 2.03% by weight
Water: 9.44%
Ovalbumin: 0.67%
Water: 4.06%
Sugar: 37.92%
Glucose syrup: 16.25%
Water: 13.50%
Invert sugar: 16.13%

  Adjust taste with flavor. Gelatin is soaked in a first amount of water and then gradually warmed to dissolve the mixture. In a separate container, ovalbumin is similarly soaked in a second amount of water and gradually dissolved by warming the mixture. The gelatin and ovalbumin solutions are then mixed together. Separately, sugar, glucose syrup and a third amount of water are heated together to dissolve and then heated to 112 ° C. Thereafter, invert sugar is added to the heated sugar solution and cooled to 71 ° C. Sugar is then added to the mixed gelatin / ovalbumin and air is included to a density of 0.40 to 0.50. The aerated mass is then poured into starch, dried at 27 ° C. for 16-24 hours and packaged prior to release.

<Example 174>
Chewing nougat Ovalbumin : 0.37% by weight
Water: 3.13%
Sugar: 6.59%
Water: 2.00%
Sugar: 36.63%
Glucose syrup: 36.63%
Water: 14.65%

  Ovalbumin is dissolved in the first amount of water, while the first amount of sugar is dissolved in the second amount of water. Ovalbumin and sugar solution are mixed together to include air. In a separate container, dissolve the second amount of sugar in the third amount of water and add the glucose syrup while mixing. The sugar solution is then boiled to 141 ° C. The boiled sugar solution is then added in portions to the foamed ovalbumin / sugar solution. The mass is poured onto a cooling table, cut and packaged.

<Example 175>
Starch jelly Sugar: 18.84% by weight
Glucose syrup: 23.34%
Invert sugar syrup: 4.50%
Water: 23.63%
Low viscosity boiling starch: 6.04%
Water: 23.63%
Citric acid: 0.02%

  Adjust the taste with flavors Colorants, optionally sugar, are dissolved in a first amount of water, mixed with glucose syrup and invert sugar and boiled. In a separate container, a starch slurry is prepared by mixing starch with a second quantity of cold water. The starch slurry is added in portions to the boiling sugar solution with mixing. The mixture is heated until the solids are 76-78%. The mass is then poured into starch, set and packaged before release.

<Example 176>
Gelatin jelly Sugar: 42.00% by weight
Glucose syrup: 30.25%
Water: 16.80%
Gelatin: 5.37%
Water: 5.37%
Citric acid: 0.84%
Water: 0.84%

  Adjust flavor with flavor. Colorant, optionally sugar and glucose syrup are dissolved together in a first amount of water and boiled to 115 ° C. Separately, gelatin is soaked in a second amount of water and then heated to dissolve the gelatin. The sugar solution is cooled to 80 ° C. and gelatin is added to the sugar. Finally, citric acid (dissolved in a third amount of water) is added to the mass along with flavor and color. The product may be molded and solidified. After the candy is solidified, it may be released and packaged.

<Example 177>
Gas-filled candy Sugar: 40% by weight
Lactose: 40%
Glucose syrup: 20%

  Adjust taste with flavors, colorants, acids. As described in US Pat. No. 4,289,794, a small amount of sugar, lactose, and glucose syrup are mixed together and dissolved to prepare the syrup. The syrup is then heated to a temperature of about 137.7 ° C. Additives such as flavors, colorants, and acids can be added. Thereafter, the heated candy is gas-filled by introducing carbon dioxide gas into the sealed container containing the heated candy at superatmospheric temperature at a pressure of 500 to 700 psi. The mixture is stirred for 2-6 minutes to allow gas incorporation. The gas filled candy is then solidified in a cooling tube. Once solidified, the pressure is released and the candy is crushed. The crushed gas-filled candy may then be sized and packaged.

<Example 178>
Gelatin beads <br/> Capsule film material:
Gelatin: 15% by weight
Glycerin: 5%
Water: 80%
Capsule filler material:
Orange oil: 35% by weight
Sugar: 30%
Vegetable oil: 35%

  Gelatin beads can be prepared by mixing capsule film solution in one tank and mixing capsule filler material in a second tank as described in US Pat. No. 4,426,337. Using a concentric arrangement of coaxial conduits, the capsule film material is fed through the outer conduit while the capsule filler material is fed through the central conduit, eventually forming a capsule from both conduits. The materials are fed into the cooling liquid. The conduit flow rate is set to result in a capsule containing 80% filler material and 20% capsule film material.

  While the presently preferred embodiments of the invention have been described, those skilled in the art may make changes and modifications thereto without departing from the spirit of the invention, as well as such changes and It will be understood that all modifications are within the scope of the present invention.

Claims (12)

A gum composition comprising: (a) a first region that is a single solid chocolate ; and (b) a second region that is adjacent to the first region and that is free of alpha starch paste that includes a gum base. And
The first region is completely surrounded by the second region, and the second region contains 9% by weight to 14% by weight of water with respect to the second region.   The composition of claim 1, wherein at least one of the first region and the second region includes at least one modified release component. The composition of claim 2 , wherein the modified release component is at least partially encapsulated. The composition of claim 2 , wherein the modified release component provides extended release or early release. The composition of claim 3 , wherein the at least partial encapsulation of the modified release component provides barrier protection to the modified release component.   The composition of claim 1, further comprising a third region, wherein the third region surrounds at least a portion of the second region. The composition of claim 6 , wherein a second modified release component is included in at least one of the first region, the second region, and the third region.   The composition according to claim 1, wherein the gum composition includes a slab-shaped or pellet-shaped gum piece.   The composition of claim 1, wherein the second region has a non-uniform thickness. The composition according to claim 7 , wherein at least one of the first region, the second region, and the third region includes an unencapsulated component. The composition of claim 1, wherein the first region is selected from the group consisting of black chocolate, sugar-free chocolate, and milk chocolate. In at least one of the first region and the second region,
The composition according to any one of claims 1 to 11, comprising at least one active ingredient encapsulated at least partially by an encapsulating material providing delayed extension and at least one active ingredient not encapsulated by the encapsulating material. object.