MX2008008289A - Compositions providing a sensation substantially similar to that provided by menthol - Google Patents

Abstract

A composition is provided that may be delivered orally or to the skin or mucous membranes and that provides substantially the same physiological effect as menthol but does not contain menthol at all or in an amount that is less than normally is required to deliver the same physiological effect. The description extends to products suitable for oral, skin or mucosal delivery that impart a menthol-like sensation and that contain the compositions described herein. Particular of these products include chewing gums and confections. Further, the description embraces methods of providing a physiological sensation substantially similar to that imparted by menthol alone by administering a composition as described herein or a product containing such a composition. Still further, the description extends to methods for providing a physiological sensation substantially similar to one aspect of the physiological sensation imparted by menthol alone or heightened or reduced when compared to menthol alone.

Description

COMPOSITIONS THAT PROVIDE A SENSATION SUBSTANTIALLY SIMILAR TO THAT PROVIDED BY THE MENTOL FIELD OF THE INVENTION The present invention relates to a composition and products for skin and oral release such as chewing gums and confectionery. The composition and products containing agents that include agents that in combination provide substantially the same physiological sensation as that provided by menthol alone.

BACKGROUND OF THE INVENTION Many substances are known to provide a cooling sensation in the application and are called "cooling agents." Examples of exemplary cooling agents include menthol, isopulegol, 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-isopropol-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 mint oil, peppermint oil, menthone, glycerol Menthone ketal, menthyl lactate, 3- (1-menthoxy) ethan-1-ol, 3- (1-mentoxy) propan-1-ol, 3- (1-mentoxy) butan-1-ol, acid 1- methylacetic N-ethylamide, 1-methyl-4-hydroxypentanoate, 1-mentyl-3-hydroxybutyrate, N, 2,3-trimethyl-2- (1-methyl-ethyl) -butanamide, n-ethyl-t-2-c-6 nonadienamide, N, N-dimethyl methyl succinamide and menthyl pyrrolidone carboxylate.

Menthol is known for its refreshing physiological effect on the skin and membranes of the mucosa of the mouth and has been used extensively as a flavoring agent, being a major constituent of peppermint oil in foods, beverages, toothpastes, mouth rinses, etc. . and as a component in a wide range of toiletries, liniments and lotions for topical application. Menthol is also a tobacco additive well known for producing a "refreshing" feeling in the mouth when smoked. Carvomenthol has also been reported as having a physiological cooling effect as have N, N-dimethyl-2-ethyl butanamide and N, N-diethyl-2-ethyl butanamide as described in, for example, French Patent No. 1, 572,332.

It is well established that the "refreshing" effect of menthol is a physiological effect due to the direct action of menthol on the nerve terminals of the human body responsible for the detection of cold and heat. Menthol directly stimulates the receptors of cold. Some non-menthol compounds that provide a physiological effect similar to menthol are described in U.S. Patent No. 4,296,255 which is incorporated herein by reference.

Menthol has been used together with other cooling agents because among other things, it acts to prepare the flavor bud to receive the non-menthol refreshing agents. Menthol provides a light, fresh, mint-flavored sensation and in some ways prepares the flavor bud for a refreshing sensation. It has been reported that some cooling agents, for example, WS-3 and WS-23 can in fact provide an initial heat sensation if delivered without menthol.

Peppermint oil is currently used to create a "freshness" in oral products such as toothpaste, mouth rinses, chewing gums, candies and other food products. Peppermint oil generally comprises about 45-55% menthol, about 20-25% menthone, about 5% menthyl acetate, about 5% eucalyptus and many other constituents. Peppermint oil is even used in non-mint products, such as products flavored with spearmint or gauteria, to create that desired cooling effect. However, the mint notes are then found in flavored products resulting from non-mint.

Being a major constituent of peppermint oil, menthol has been used extensively in foods, beverages, toothpastes, mouth rinses, toiletries, lotions and the like. In addition, most confectionery products that are promoted to refresh the Breath are products flavored with mint that contain moderate to high levels of menthol. The disadvantages of using menthol, however, are its very strong mint odor and the hard notes it imparts to the compositions in which it is found. A need therefore exists for a refreshing flavor composition that contributes to a refreshing feeling that lasts to products in which it is found without the undesired hardness or flavor characteristics that arise from the addition of menthol.

In some consumer products, especially chewing gums, it is desirable to provide a burst of intense flavor over a slow and smooth flavor release. To provide a favorable flavor impact, some chewing gum manufacturers have added flavors to the coating of a covered chewing gum. These flavors include mint green flavor, mint flavor, wintergreen flavor and fruity flavors. In addition, very strong flavors such as menthol have commonly been used to provide a burst of flavor. However, in effective concentrations to provide a burst of flavor, the menthol or menthol flavors also manifest a burnt, harsh, bitter taste sometimes described as a "hard note".

Efforts have been directed at refining the use of physiological cooling agents within the chewing gum formulations to improve the flavor composition and control its release to improve the taste of the chewing gum. U.S. Patent No. 5,326,574 discloses a process for co-drying the physiological cooling agent 3-1-menthoxypropane-1,2-diol with a food-soluble water-soluble carrier and mixing the resulting product in the chewing gum.

A need therefore exists for a refreshing flavor composition that would contribute to a refreshing feeling to products in which the undesired hardness or flavor characteristics that arise from adding menthol are encountered. It is also desirable to provide a chewing gum with clean high quality flavor with a good cooling effect.

Some compositions have been proposed, such as U.S. Patent Application Publication No. 2005/0019445 to reduce the amount of menthol required to impart a fresh flavor. For example, for chewing gum flavored with menthol, a combination of physiological cooling agents has been proposed to allow a complete reduced concentration of menthol. However, these compositions do not completely eliminate menthol.

SUMMARY OF THE INVENTION The compounds and compositions described herein provide one or more of four physiological sensations characteristic of menthol. As such, the discovery of particular physiological sensations imparted by the individual compounds allowed for compositions imparting a physiological sensation substantially the same as that imparted by menthol. However, menthol may be completely absent from said formulations or be present in substantially smaller amounts than otherwise would require imparting the same physiological sensation. In addition, the particular compounds described herein may be present in said compositions in varying amounts so as to vary the intensity of the particular physiological sensation that is characteristic of menthol. The physiological sensations that are characteristic of menthol include "aroma", "nasal action", "refreshing effect" and "mint flavor".

In some embodiments, a refreshing composition is provided that provides substantially the same physiological sensation as a composition comprising menthol. However, the compositions are substantially free of menthol or provide menthol in an amount substantially less than that required by other compositions to provide the same physiological effect.

In some other embodiments, a chewing gum is provided that includes a refreshing composition comprising at least one cooling agent and provides substantially the same physiological feel as a composition that includes menthol.

In some embodiments, a confectionery is provided that includes a refreshing composition that includes at least one cooling agent and provides substantially the same physiological feel as a composition that includes menthol.

In some embodiments, a refreshing composition is provided which provides substantially the same physiological feel as a composition that includes menthol, the refreshing composition including: menthone in an amount of about 10 to about 25% by weight; isomenthone in an amount of about 10 to about 25% by weight, isopulegol in an amount of about 2.5 to about 15% by weight; monomenthyl succinate in an amount of about 15 to about 25% by weight and menthyl lactate in an amount of about 5 to about 30% by weight.

In some embodiments, a refreshing composition is provided which provides substantially the same physiological feel as a composition that includes menthol, the refreshing composition including: menthone in an amount of about 10 to about 25% by weight; isomenthone in an amount of about 10 to about 25% by weight; isopulegol in an amount of about 2.5 to about 15% by weight; monomenthyl succinate in an amount of about 15 to about 25% by weight; Menthyl lactate in an amount of about 5 to about 30% by weight; eucalyptus in an amount of about 1.0 to about 2.0% by weight and camphor in an amount of about 1.0 to about 2.0% by weight.

DETAILED DESCRIPTION OF THE INVENTION Definitions As used in this document, the transitional term "comprising" (also "comprises", etc.) that is synonymous with "including", "containing" or "characterized by" is inclusive or open-ended and does not exclude the elements not further mentioned or steps of the method with respect to its use in the preamble or the body of the claim.

As used herein, "cooling agent" is any agent in any case described herein, known in the art as producing or otherwise capable of producing a sensation described as refreshing by those who experience it on the skin, the oral cavity or mucosal membranes.

As used herein, "nasal action" is a refreshing physiological sensation or perceived freshness in the nasal cavity.

As used herein, "aroma" is a refreshing physiological sensation or mint flavor perceived as a sense of smell.

As used herein, "refreshing effect" is a sensation described as refreshing by those who experience it in the skin, oral cavity or mucosal membranes.

As used herein, "mint flavor" is a perceived physiological sensation in the oral cavity that is similar to that perceived when the mint is found.

As used herein, "physiological sensation substantially similar to menthol" is a sensation that is perceived and described as one or more of a nasal action, aroma, effect refreshing or mint flavor similar to one or more of the precedents perceived when menthol is found. Said term can be quantified with, for example, by means of the subjects who were asked to compare the relative intensity of a physiological sensation experienced with a cooling agent or the refreshing composition as compared to that experienced of menthol alone or a composition that It includes menthol. Generally, a compound or composition is said to have a "physiological feel substantially similar to that when evaluated by a panel of respondents." For example, respondents may be asked to evaluate the similarity of menthol or similarity of a physiological sensation for that same physiological sensation imparted by menthol based on a result of 1 to 10 with 1 being "not similar to menthol" and 100 being "substantially identical to the mentor." A perceived physiological sensation is said to be "substantially similar to menthol "if respondents on average rate similarity as 5 or more on a scale of 1 to 10 or 50 or greater on a scale of 1 to 100., preferably 6 and more than 60, respectively and even more preferably 7 and more than 70, respectively. In the most preferred examples, the result may be 9 and 90 or greater, respectively.

The refreshing flavor compositions are provided which provide the desired refreshing sensation but not the undesired hardness and flavor characteristics of the menthol. The refreshing flavor compositions replace some or all of the peppermint and menthol oil currently used to create a refresher. Because the refreshing flavor compositions use the compounds that impart substantially the same physiological sensation as menthol, as opposed to peppermint oil, the refreshing flavor compositions do not add unwanted mint notes.

The compositions take advantage of the characteristic "nasal action", "aroma", "refreshing effect" and "mint flavor" imparted by menthol of natural occurrence as present in, for example, peppermint oil. Several compounds can be used in combination in varying amounts to achieve such a large result as the physiological effect imparted is substantially the same as menthol of natural occurrence. In some embodiments, the "nasal action" is provided by one or more of menthone, isomenthone, camphor and eucalyptus. In some embodiments, the "aroma" is provided by one or more of eucalyptus, camphor, menthone and isomenthone. In some embodiments, the "cooling effect" is provided by one or more of isopulegol, monomenthyl succinate, and menthyl lactate. In some embodiments, the "mint flavor" is provided by one or more of menthone, isomenthone, eucalyptus, ducaliptol, ethyl benzoate, neomentol, d-fenchone, furfurilidene butyrate, bucchu fractions, sage oil, peppermint oil Japanese, rosemary, monomenthyl succinate, amyl salicylate, eugenol, phelendrene, propyl furoate, ethyl-3-hydroxy butyrate, hexyl valerate, anisyl propionate, anisyl butyrate, dihydrocarvol and roman sage.

The individual compounds may be present in varying amounts in weight percentage. In some embodiments, menthone and isomenthone are each present in about 5 to about 75% by weight, preferably about 10 to about 50% by weight, more preferably about 15 to about 25% by weight. In some embodiments, monomenthyl succinate and menthyl lactate are each provided in an amount of from about 5 to about 75% by weight, preferably about 10 to about 50% by weight, more preferably about 15 to about 30% by weight. weight. In some embodiments, the viridiflorol or other suitable fixative is present in an amount of about 1 to about 10% by weight and preferably about 3 to about 6% by weight. In other embodiments, isopulegol is present in an amount of about 1 to about 10% by weight and preferably about 3 to about 6% by weight.

The compositions may include one or more cooling agents in addition to those that are selected or impart a substantial menthol feel. The cooling agents they can be any compound or composition known as a cooling agent. Typical examples of the cooling agents that can be used include: (1) a compound represented by Formula (I): (D where R2 and R3 each represent a hydrogen atom or a hydroxyl group, represents a double bond or a single bond, the same definition applies hereinafter in this document, (2) a compound represented by the formula (II): 00 wherein R 4 represents a hydrogen atom or a menthyl group, R 5 represents a hydrogen atom, a lower alkyl group or a 2-alkoxyethyl group, (3) a compound represented by the formula (III): (? p) where n represents an integer from 1 to 10, (4) a compound represented by the formula (IV): (TV) wherein R6 represents a hydrogen atom, an alkenyl or branched alkyl or straight chain alkyl group or a branched or straight chain hydroxyalkyl group, (5) a compound represented by the formula (V): (V) wherein R10 and R11, when taken together represent an alkylene group of more than 6 carbon atoms, the opposite ends of such group are attached to the nitrogen atom of the amide thus forming a nitrogen heterocycle, the atom chain of carbon from which it can be optionally interrupted by oxygen; R7 is hydrogen or C ^ Cs alkyl and R8 and R9 are each C5 alkyl; with the provision that (i) R7, R8 and R9 together provide a total of at least 5 carbon atoms, preferably 5-10 carbon atoms and (ii) when R7 is hydrogen, R8 is Ci-Cs alkyl and R9 is C3-C5 alkyl and at least one of R7 and R8 is branched, preferably in an alpha or beta position relative to the carbon atom in the formula.

Where the compounds have an asymmetric carbon atom, or the optical isomer can be used in pure form but generally a mixture of optical isomers will be used. In some cases, the degree of freshness produced by the compounds in the skin will differ as between the optical isomer, in which case one or the other isomer may be preferred.

Preferred amides of Formula V are the tertiary compounds, ie those wherein each of R7, R8 and R9 is C1-C5 alkyl, especially those wherein R7 is methyl, ethyl or n-propyl and at least one of R8 and R9 is a branched chain group having branches in an alpha or beta position relative to the C atom. Mono-substituted amides are also preferred, ie, wherein R10 is H and di-substituted amides wherein R10 and R11 are methyl or ethyl. A further preferred group consists of amides of the given formula wherein R7 is hydrogen and at least one of R8 and R9 is branched at an alpha position relative to the carbon atom.

R7 and R8 are each C5 alkyl; (6) 1-mentylacetic acid N-ethylamide and (6) N-2,3-trimethyl-2- (1-methylethyl) -butanamide.

Specific examples of the cooling agents that are preferably used include but are not limited to menthol, isopulegol, 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 mint oil, peppermint oil, menthone, glycerol menthone ketal, menthyl lactate, 3- (1-mentoxy) ethane -1-ol, 3- (1-menthoxy) propan-1-ol, 3- (1-menthoxy) butan-1-ol, 1-mentylacetic acid N-ethylamide, 1-menthyl-4-hydroxypentanoate, 1-menthyl -3-hydroxybutyrate, N, 2,3-trimethyl-2- (1-methylethyl) -butanamide, WS-3, WS12, WS-14, WS-23 and spearmint oil.

Preferred cooling agents may include, for example, 3- (1-menthoxy) propane-1,2-diol, 3- (1-menthoxy) -2-methylpropane-1,2-diol, p-menthane-3,8- diol, 3- (1-menthoxy) ethan-1-ol, 3- (1-menthoxy) propan-1-ol and 3- (1-menthoxy) butan-1-ol. Still preferred are 3- (1-menthoxy) propane-1,2-diol and 3- (1-menthoxy) -2-methylpropane-1,2-diol, WS-3, WS-12, WS-14 and WS- 2. 3.

In some embodiments, a refreshing composition is provided that provides substantially the same physiological feel as one or more of the physiological sensations characteristic of a composition that includes menthol. However, the compositions are substantially free of menthol or provide menthol in an amount substantially less than that required by other compositions to provide the same physiological effect. In addition, the compositions include at least one compound that imparts a characteristic "nasal action", "aroma", "refreshing effect" and "mint flavor", imparted by menthol of natural occurrence as present in, for example, peppermint oil . Several components can be used in combination in varying amounts to achieve such a large result as the physiological effect is one or more of the aforementioned menthol characteristics of natural occurrence.

In some embodiments, the "nasal action" is provided by one or more of menthone, isomenthone, camphor and eucalyptus. In some embodiments, the "aroma" is provided by one or more of eucalyptus, camphor, borneol, fenchone, menthone and isomenthone. In some embodiments, the "cooling effect" is provided by one or more of isopulegol, monomenthyl succinate, and menthyl lactate. In some embodiments, the "mint flavor" is provided by one or more of borneol, fenchone, menthone, isomentone, eucalyptus, ducaliptol, ethyl benzoate, neomentol, d-fenchone, furfurilidene butyrate, bucchu fractions, sage oil , Japanese peppermint oil, rosemary, monomenthyl succinate, amyl salicylate, eugenol, phelendrene, propyl furoate, ethyl-3-hydroxy butyrate, hexyl valerate, anisyl propionate, anisyl butyrate, dihydrocarvol and roman sage. The compounds that impart each of the menthol characteristics can be present in increased or decreased amounts in accordance with the desired intensity of the characteristic imparted by it.

The individual compounds may be present in varying amounts of weight percent. In some embodiments, menthone and isomenthone are each present in from about 5 to about 75% by weight, preferably about 10 to about 50% by weight, more preferably about 15 to about 25% by weight. In some embodiments, monomenthyl succinate and menthyl lactate are each provided in an amount of about 5 to about 75% by weight, preferably about 10 to about 50% by weight, more preferably about 15 to about 30% by weight. In some embodiments, viridifloral or other suitable fixative is present in an amount of about 1 to about 10% by weight and preferably about 3 to about 6% by weight. Another suitable fixative includes but is not limited to piperitone, bisazolene, menthone, lactone and gasmona. In other embodiments, isopulegol is present in an amount of about 1 to about 10% by weight and preferably about 3 to about 6% by weight.

In some preferred embodiments, the refreshing composition that can be included in a chewing gum or confectionery composition includes: menthone in an amount of about 10 to about 25% by weight; isomenthone in an amount of about 10 to about 25% by weight, isopulegol in an amount of about 2.5 to about 15% by weight; monomenthyl succinate in an amount of about 15 to about 25% by weight and menthyl lactate in an amount of about 5 to about 30% by weight.

In some preferred embodiments, the refreshing composition may also include eucalyptus in an amount of about 1.0 to 2.0% by weight. In some modalities Preferred, the cooling composition may further include camphor in an amount of about 1.0 to about 2.0% by weight.

In some preferred embodiments, the cooling composition may further include viridiflorol in an amount of about 2.0 to about 10% by weight. In addition, in some embodiments, the cooling composition may further include WS-14 in an amount of about 5 to about 25% by weight.

In some preferred embodiments, the refreshing composition that can be included in a chewing gum or confectionery composition includes: menthone in an amount of about 10 to about 25% by weight; isomenthone in an amount of about 10 to about 25% by weight, isopulegol in an amount of about 2.5 to about 15% by weight; monomenthyl succinate in an amount of about 15 to about 25% by weight; Menthyl lactate in an amount of about 5 to about 30% by weight; eucalyptus in an amount of about 1.0 to about 2.0% by weight and camphor in an amount of about 1.0 to about 2.0% by weight.

In some preferred embodiments, the cooling composition may further include viridifloral in an amount of about 2.0 to about 10% by weight.

When a physiological sensation of the characteristic "nasal action" of menthol is desired, one or more of menthone, isomenthone, camphor and eucalyptus is present in a greater amount.

When a greater physiological sensation of the characteristic of the "aroma" of menthol is desired, one or more of eucalyptus, camphor, borneol, fenchone, menthone and isomenthone is present in a greater amount. When a physiological sensation of the characteristic "refreshing effect" of the Menthol is desired, one or more of isopulegol, monomenthyl succinate and menthyl lactate is present in a larger amount. When a greater physiological sensation of the "mint flavor" characteristic of menthol is desired one or more of menthone, isomenthone, borneol, fenchone, eucalyptus, ducaliptol, ethyl benzoate, neomentol, d-fenchone, furfurilidene butyrate, fractions of bucchu, sage oil, Japanese mint oil, rosemary, monomenthyl succinate, amyl salicylate, eugenol, phelendrene, propyl furoate, ethyl-3-hydroxy butyrate, hexyl valerate, anisyl propionate, anisyl butyrate, dihydrocarvol and Roman salvia is present in a larger quantity.

Using menthol in combination with one or more physiological cooling agents provides optimum freshness without unwanted taste characteristics. Adding the physiological cooling agent provides an unexpected and high flavor impact, where the hardness notes have been reduced or eliminated. In addition, by varying the amounts of the physiological cooling agents that impart one of the characteristics of physiological sensations of menthol, it allows the amount of that characteristic of physiological sensation to be controlled.

In some embodiments, a chewing gum or confectionery is provided including a refreshing composition comprising a cooling agent and providing substantially the same physiological feel as a composition comprising menthol. However, chewing gums and confectionery are substantially free or provide menthol in a substantially lower amount than that required by other compositions to provide the same physiological effect.

Chewing gums and confectionery take advantage of the characteristic "nasal action", "aroma", "refreshing effect" and "mint flavor" imparted by menthol of natural occurrence as present in, for example, peppermint oil. Various compounds can be used in combination in varying amounts to achieve such a result as great as the physiological effect imparted is substantially the same as menthol of natural occurrence. In some modalities of the chewing gum or confectionery, the "nasal action" is provided by one or more menthone, isomentone, camphor and eucalyptus. In some embodiments of chewing gum or confectionery, the "flavor" is provided by one or more of eucalyptus, camphor, menthone and isomenthone. In some embodiments of the chewing gum or confectionery, the "cooling effect" is provided by one or more of isopulegol, monomenthyl succinate and menthyl lactate. In some forms of chewing gum or confectionery, the "mint flavor" is provided by one or more of menthone and isomenthone. The compounds that impart each of the characteristics of menthol may be present in increased or decreased amounts for the desired intensity of the characteristic imparted by them.

The individual compounds in the refreshing composition of the chewing gum or confectionery may be present in varying amount in weight percentage. In some embodiments, the menthone and isomenthone are each present at about 5 to about 5% by weight, preferably about 10 to about 50% by weight, more preferably about 15 to about 25% by weight. In some modalities, monomenthyl succinate and menthyl lactate are each provided in an amount of about 5 to about 15% by weight, preferably about 10 to about 50% by weight, more preferably about 15 to about 30% by weight. In some embodiments, the viridifloral or other suitable fixative is present in an amount of about 1 to about 10% by weight and preferably about 3 to about 6% by weight. Other suitable fixatives include but are not limited to piperitone, bisazolene, menthone, lactone and gasmona. In other embodiments, isopulegol is present in an amount of about 1 to about 10% by weight and preferably about 3 to about 6% by weight.

When a greater physiological sensation of the "nasal action" characteristic of menthol is desired, one or more of menthone, isomenthone, camphor and eucalyptus is present in an amount greater in chewing gum or confectionery. When a greater physiological sensation of the characteristic "aroma" of menthol is desired, one or more of eucalyptus, camphor, borneol, fenchone, menthone and isomenthone is present in a greater amount in the chewing gum or confectionery. When a physiological sensation of the characteristic of the "refreshing effect" of menthol is desired, one or more of isopulegol, monomenthyl succinate and menthyl lactate is present in a greater amount in the chewing gum or confectionery. When a greater physiological sensation of the characteristic "mint flavor" menthol is desired, one or more of menthone, isomenthone, borneol, fenchona, eucalyptus, ducaliptol, ethyl benzoate, neomentol, d-fenchone, furfurilidene butyrate, fractions of bucchu, sage oil, Japanese mint oil, rosemary, monomenthyl succinate, amyl salicylate, eugenol, phelendrene, propyl furoate, ethyl-3-hydroxy butyrate, hexyl valerate, anisyl propionate, anisyl butyrate, dihydrocarvol and Roman salvia is present in a greater amount in chewing gum or confectionery.

The present invention further provides a method for administering a physiological sensation substantially the same as that provided by menthol to the skin or a mucosal membrane, such as the mouth and throat. Menthol includes the administration of a refreshing composition that provides substantially the same physiological sensation as a composition that includes menthol, wherein the refreshing composition is substantially free of menthol. The amount administered may vary depending on the desired intensity of physiological sensation and dependent on the nature of the product containing the compositions. In some embodiments, the refreshing composition administered is in a chewing gum or confectionery.

As described above, the present invention provides a refreshing composition substantially the same physiological sensation as a composition comprising menthol. However, the compositions are substantially free of menthol or provide menthol in an amount substantially less than that required by other compositions to provide the same physiological effect.

The present invention also provides novel refreshing flavor compositions including menthol or imparting one or more characteristics of physiological menthol sensations. Menthol that occurs naturally in peppermint oil is the agent that provides the "refreshing" sensation but menthol only tends to distort flavor notes. The compositions described herein allow the amount of menthol to be reduced or may allow menthol to be completely eliminated. In addition, the amounts of the compounds that in combination impart a substantially same physiological sensation as menthol can be added in varying amounts so as to impart one or more particular physiological sensations characteristic of menthol.

It has been found that the "nasal action" characteristic of menthol can be achieved when an amount of menthol is present in a composition equal to or greater than about 3 parts per million (ppm), preferably equal to or greater than about 5 or even 10 ppm. For purposes of achieving the "nasal action" characteristic of menthol, an equivalent amount of another compound sufficient to impart the "nasal action" characteristic of menthol is approximately 0.5 ppm, preferably approximately 1 ppm or even 2 or 3 ppm menthone, approximately 0.5 ppm, preferably about 1 ppm or even 2 or 3 ppm isomentone, about 0.1 ppm, preferably about 0.2 ppm or even 0.3 or 0.5 ppm eucalyptus and about 10 ppm, preferably about 20 ppm or even 30 or 50 ppm of camphor. Using these relative conversions, one skilled in the art can quickly substitute one or more compounds to achieve the relative "nasal action" of menthol.

It has been found that the "refreshing effect" of menthol can be achieved when a quantity of menthol is present in a composition equal to or greater than about 25 parts per million (ppm), preferably equal to or greater than about 50 or even 100 ppm. For purposes of achieving the characteristic "refreshing effect" of menthol, an equivalent amount of another compound sufficient to impart the "menthol lactate" characteristic "cooling effect" is about 50 ppm, preferably about 100 ppm or even 200 or 300 ppm of menthyl lactate, about 20 ppm, preferably about 40 ppm or even 50 or 75 ppm of monomenthyl succinate and about 0.01 ppm, preferably about 0.1 ppm or even 0.3 or 0.5 ppm isopulegol. Using these relative conversions, one skilled in the art can rapidly substitute one or more compounds to achieve the relative "refreshing effect" of menthol.

Some compositions that provide an especially similar physiological sensation as that provided by the menthone characteristic menthol in an amount of about 10 to about 22% by weight, isomentone in an amount of about 10 to about 22% by weight; isopulegol in an amount of about 6 to about 14% by weight, monomenthyl succinate in an amount of about 18 to about 22% by weight, menthyl lactate in an amount of about 9 to about 25% by weight, WS-14 in an amount of about 9 to about 19% by weight and viridifloral in an amount of about 2 to about 6% by weight. Optionally, WS-3 can be present in an amount of about 10 to about 22% by weight, a menthyl glutarate ester can be present in an amount of about 12 to about 14% by weight, the eucalyptus can be present in an amount from about 1 to about 2% by weight, camphor can be present in an amount of about 1 to about 2% by weight and menthol can be present in an amount of about 4 to about 5% by weight.

The present invention extends to products that may otherwise contain menthol such as preferably flavoring agents, food products, confectionery, chewing gums, toothpastes, mouthwashes, toiletries, ointment lotions, lotions for topical application and cigars, said products include a composition that provides a physiological sensation substantially the same as that provided by menthol. The compositions that provide a physiological sensation substantially identical to that provided by menthol can also be used in combination with other flavoring agents.

Cooling agents Physiological refreshing agents comprise any number. of physiological cooling agents. However, in the context of this description, the term "physiological cooling agent" does not include traditional flavor derivatives such as menthol or menthone. Preferred physiological cooling agents do not have a perceptible taste by themselves, but simply provide a cooling effect.

An optional additional component of the refreshing composition is a physiological cooling agent. Appropriate levels of the cooling agent are from about 0.001 to about 70%, preferably from about 0.01 to about 50%, more preferably from about 0.05 to about 15% by weight of the composition, and even more preferably from about 0.10 to about 5. % by weight of the composition.

Generally, the refreshing compositions will contain a sufficient amount of active cooling agents to stimulate the refreshing receptors in the areas of the skin or mucous membrane with which the compositions come into contact and therefore promote the desired cooling sensation. As the degree and longevity of the refreshing feeling varies from compound to compound, the amount of stimulant used in each composition will vary widely. As a guide, it can be said that, with the most active compounds, a significant refreshing sensation that in some cases can persist for several hours is achieved in the application to the mucosa or the skin of as little as 0.05 ml of a percentage solution in Weight of 1.0% of the active ingredient in ethanol. For the less active compounds, a significant cooling effect is achieved only with more concentrated solutions, for example 5.0% by weight or more of the active ingredient. It must also be accepted that such tests Skin types are somewhat subjective, some individuals experience a longer or less prolonged cooling sensation than others when they undergo the same test.

Cooling agents are well known in the art and are described in for example U.S. Patent Nos. 4,032,661; 4,070,449; 4,033,994; 4,296,093; 4,296,255; 4,230,688; 4,034,109; 4,020,153; 4,136,163; 5,266,592, US Publications Nos. 2004,0067970 and 2005/0019455 and a publication by John C. Leffingwell available at http://www.leffnqwell.com, entitled "Cool without Menthol &Cooler than Menthol and Cooling Compounds as Insect Repellents. ", the descriptions of which are incorporated in this document as a reference. A test for physiological cooling agents is described in GB-A-1, 452,291, published on October 13, 1976, reproduced in part in this document subsequently for convenience. Preferred physiological cooling agents do not have a perceptible taste in themselves, they simply provide a refreshing effect. Since the physiological refreshing agents do not have their own perceptible taste, they can be used with other types of flavors that offer new and unique advantages, such as breath fresheners. Several foreign and US references describe specific compounds and classes of compounds that are physiological cooling agents that can be used in the present compositions. Some of these describe the use of physiological cooling agents in chewing gum. These include, for example, US Patent No. 5,451, 404 (a ketal combined with another refresher (menthol or carboxamides)); U.S. Patent No. 5,372,824 (physiological refreshing agents and reduced menthol); U.S. Patent No. 5,348,750 (menthone ketals); U.S. Patent No. 5,326,574 (a spray-dried 3-1-menthoxypropane-1,2-diol); U.S. Patent No. 5,266,592 (glycerol menthone ketals); U.S. Patent No. 5,165,943 (a cyclodextrin complex with physiological cooling agents); U.S. Patent No. 5,009,893 (physiological cooling agent carboxamide p-menthane with menthol to reduce bitterness); U.S. Patent No. 4,459,425 (3-1-methoxypropane-1,2-diol), U.S. Patent No. 4,296,093 (substituted cyclohexanamides), U.S. Patent Nos. 4,248,859 and 4,318,900 (substituted alkyl alicyclic carboxylic acids, esters or amides); U.S. Patent Nos. 4,157,384 and 4,029,759 (several 3-substituted p-menthones); U.S. Patent No. 4,081,480 (alpha-oxy (oxo) mercaptan alkanes); U.S. Patent No. 4,070,449 (sulfoxides and sulphonates); U.S. Patent Nos. 4,060,091; 4,190,643 and 4,136,163 (substituted p-menthane-3-carboxamides); U.S. Patent Nos. 4,153,679; 4,296,255 and 4,230,688 (acyclic carboxamides); U.S. Patent No. 4,034,109 (acyclic sulfonamides and sulfinamides); U.S. Patent No. 4,033,994 (p-menthane-3-carboxylates); U.S. Patent Nos. 3,793,446 and 3,644,613 (menthol ketoesters); U.S. Patent No. 3,720,762 (spilantol with menthol or peppermint oil); Canadian Patent No. 2,101, 790 (carbonic acids having free polar groups); German Patent No. 2,608,226 (Menthyl lactate); German Patent No. 2,466,165 (Menthyl N-acetylglycine ester); French Patent No. 2,577,922 (L-menthyl-3-hydroxybutyrate); Japanese Patent No. 94/065023 (2-isopropenyl-5-methylcyclohexanol); Great Britain Patent No. 1, 502,680 (substituted bicyclic acids, esters, amides and mentanols), Great Britain Patent No. 1, 476,351 (acyclic and cyclic amides, ureas and sulfonamides); British Patent No. 1,442,998 (trialkyl substituted cyclohexane carboxamides); Patents of Great Britain Nos. 1, 421, 744 and 1, 421, 743 (novel amides); Patent of Great Britain No. 1, 411, 786 (cyclohexanamides); Great Britain Patent No. 1, 404,596 (acyclic secondary and tertiary alkanols), PCT Publication No. WO 97/07771 (Menthyl Succinate and Carboxamides); PCT Publication No. WO 96/28133 (refrigerant composition for foodstuffs); PCT Publication No. WO 96/17524 (a refreshing composition comprising N-substituted p-menthane carboxamides and menthol); PCT Publication No. WO 94/010117 (cyclohexanol derivatives) and U.S. Patent No. 3,639,569 (physiological cooling agents). U.S. Patent Nos. 4,032,661; 4,070,449; 4,033,994; 4,296,093; 4,296,093; 4,296,255; 4,230,688; 4,034,109; 4,020,153; 5,266,592; US Publications Nos. 2004/0067970 and 2005/0019455 and a publication by John C. Leffingwell, available at http://www.leffinqwell.com entitled "Cool without Menthol &Cooler than Menthol and Cooling Compounds as Insect Reppellents" descriptions of which also are incorporated herein by reference provide still additional examples. A test for physiological cooling agents is described in GB-A-1, 452.291, published on October 13, 1976, is reproduced in part in this document subsequently for convenience.

Particular examples of the physiological cooling agents, for example substituted p-mentans, substituted p-menthane carboxamides (ie N-ethyl-p-menthane-3-caboxamide (FEMA 3455)), acyclic carboxamides, substituted cyclohexanamides, substituted cydohexane carboxamides , substituted ureas and substituted sulfonamides and mentanols (all from Wilkinson Sword); hydroxyethyl and hydroxymethyl derivatives of p-menthane (from Lever Bros.); Menthyl succinate and its alkaline earth metal salts; 2-mercapto-cyclo-decanone (from International Flavors and Fragrances); 2-isopropanyl-5-methylcyclohexanol (from Hisamitsu Pharmaceuticals, hereinafter "isopregol"); hydroxycarboxylic acids with 2-6 carbon atoms; Menthone glycerol ketals (FEMA 3807, trademark FRECOLAT.TM type MGA); 3-1-menthoxypropane-1,2-diol (from Takasago, FEMA 3784, (hereinafter "TCA" "), and menthyl lactate (from Haarmen &Reimer, FEMA 3748, registered trademark FRESCOLAT® type ML ).

Additional useful physiological cooling agents include xylitol, erythritol, dextrose, sorbitol, menthone, menthone, ketals, menthone ketals, mono-methyl glutarate, cyclohexanamides, menthyl acetate, menthyl salicylate, N, 2,3-trimethyl-2-isopropyl butanamide. (WS-23), N-ethyl-p-menthane-3-carboxamide (WS-3), isopulegol, 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-dioxaespiro [4,5] decane-2- methanol, trimethylcyclohexanol, N-ethyl-2-isopropyl-5-methylcyclohexanecarboxamide, Japanese mint oil, 3- (1-menthoxy) ethan-1-ol, 3- (1-menthoxy) propan-1-ol, 3- ( 1 -mentoxy) ethan-1 -ol, 3- (1-methoxy) propan-1 -ol, 3- (1-mentho) butan-1 -ol, 1-mentylacetic acid N-acetylamide, 1-menthyl-4- hydroxypentanoate, 1-menthyl-3-hydroxybutyrate, N, 2,3-trimethyl-2- (1-methylethyl) -butanamide, n-ethyl-t-2-c-6 nonadienamide, N, N-dimethylmethyl succinamide, p -substituted antibodies, glycerol menthone ketals (FEMA 3807, trademark FRESCOLAT® type MGA); WS-30, WS-14, eucalyptus extract (p-Menta-3,8-Diol), Menthol (its synthetic or natural derivatives), menthol PG carbonate, menthol EG carbonate, menthol glycerol ether, N-tert-butyl-p-menthane-3-carboxamide, P-menthane-3-carboxylic acid glycerol ester, Methyl-2-isopril-bicyclo (2.2.1), Heptane-2-carboxamide and menthol methyl ether and pyrrolidone carboxylate of Mentilo among others. The cooling agents described herein and other suitable cooling agents are further described in the following US Patent, all of which are incorporated herein by reference in their entirety: US 4,230,688; 4,032,661; 4,459,425; 4,136,163; 5,266,592; 6,627,233.

While any of the physiological cooling agents described above can be used in chewing gum, the currently preferred physiological cooling agents are substituted p-menthane carboxamides (PMC), such as those described in US Patent Nos. 4,060,091; 4,190,643 and 4,136,163, all designated Wilkinson Sword, especially N-ethyl-p-menthane-3-carboxamide (called WS-3); acyclic carboxamides (AC), such as those described in U.S. Patent Nos. 4,296,255; 4,230,688 and 4,153,679 all assigned to Wilkinson Sword, especially N-2,3-trimethyl-2-isopropyl butanamide (called WS-23); glycerol menthone ketal (MGK); Menthyl lactate (ML); Menthyl succinate (MS) and 3-1-menthoxypropane-1,2-diol (TCA).

Other preferred physiological cooling agents are described in WO97 / 06695. Some include menthol, peppermint oil, N-substituted-p-menthane-3-carboxamides, secondary and tertiary acyclic carboxamides, 3-1-menthoxy-propan-1,2-diol and mixtures thereof. Some carboxamides found most useful are those described in U.S. Patent No. 4,136,193, January 23, 1979 by Watson et al., And U.S. Patent No. 4,230,688, October 28, 1982 by Rowsell et al. The carboxamides in U.S. Patent No. 4,136,163 are N-substituted-p-menthane-3-carboxamides. N-ethyl-p-menthane-3-carboxamide, commercially available as WS-3 from Wilkinson Sword, is preferred herein. The carboxamides of U.S. Patent No. 4,230,688 are certain tertiary and secondary acyclic carboxamides of which trimethyl isopropyl butanamide commercially available as WS-23. of Wilkinson Sword is a preferred cooling agent to be used in this document. Others include WS-3, WS-14, WS-23 and the like.

The following test procedure can be used as a means to identify compounds that have a physiological cooling activity. This test is purely intended as a means to identify compounds that have a physiological cooling agent activity and useful in the present compositions and to give an indication of the different relative activities of the compounds, such as among themselves and as compared to menthol , when they are applied in a particular way to a particular part of the body. The results are not necessarily indicative of the activity of these compounds in other formulations and other parts of the body where other factors come into play. For example, a control factor at the start of the cooling effect, its intensity and longevity will be the rate of penetration of the compounds through the epidermis and mucous membrane and this will vary in different locations in the human body. The formulation of actual products will therefore be largely done on an empirical basis although the test results given in this document will be useful as a guide, particularly in the formulation of products for border administration, since the test procedure to be described involves oral application of the compound. A similar test can, of course, be designed for the purpose of measuring the relative activities of compounds from another area of the body, for example, the face or the forearm, and this will be a useful guide in the selection of compounds to be used in preparations for external topical use. It will also be noted that the described test procedure is done on a statistical basis. This is necessary since the sensitivity of these compounds will vary not only from compound to compound and from one part of the body to another, but also from one individual to another. Tests of this nature are commonly used in the testing of organoleptic properties, for example, flavor and odor of inorganic and organic compounds, see Kirk-Othmer: Encyclopedia of Chemical Technology, 2nd. Edition. (1967) Vol. 14, pages 336-344.

The following test procedure focuses on determining the minimum amount of test compound required to produce a remarkable cooling effect in a person of average sensitivity, this minimum amount being tempered at the start for that particular compound. The tests are carried out in a selected panel of 6 people of medium sensitivity to 1 -mentol.

To select an average sensitivity test panel, the following procedure was used. The known amounts of 1-mentol in petroleum ether solution (bp, 40-60 degrees C) were placed in 5 mm squares of filter paper, after which the solvent was allowed to evaporate. A panel of observers got involved and were asked to place a square impregnated in a single moment on the language and report the presence or absence of a refreshing effect. The amount of 1-menthol in each impregnated square was gradually reduced from a value substantially above 0.25 micrograms per square to substantially below 0.25 micrograms, the precise range being immaterial. Conveniently, it starts with squares containing 2.0 micrograms being half the preceding square, that is, the second test square will contain 1.0 micrograms, the third 0.5 micrograms and so on. Each quantity is tested in the language at least 10 times. At this time, the beginnings to cool the receptor stimulus by 1-mentol are determined for each panel individual, the beginnings for each individual being that the amount of 1-mentol for which, in a series of no less than 10 applications of test, a refreshing effect is reported 50% of the time. Six panel members are now selected whose initiation at 1 -mentol is in the range of 0.1 micrograms to 10 micrograms and whose average onset is approximately 0.25 micrograms, this selection panel being considered as the average sensitivity test panel.

To test the activity of the cooling agents, the above procedure was repeated using only the 6 members of the selected panel of average sensitivity for 1-menthol. The individual starts for each test compound of the six panel members selected are determined and averaged. Those compounds whose average start in the panel of selected test is 100 micrograms or less, preferably 50 micrograms or less are considered as having refreshing activity.

The balance of the refreshing composition is made of an efficient, suitable carrier, such as water or a volume sweetener, described in greater detail below.

The refreshing compositions can be used in any product intended for oral, skin or mucosal delivery as a component to provide a feeling of freshness and to provide a physiological effect substantially similar to that provided by menthol alone. The products for which the compositions are useful include but are not limited to foods and beverages, such as candy, drops, chewing gums, tablets, chocolates, cakes, cookies, snacks, bread, tea, coffee, juice, beverages fruits, fruit wines, diet drinks, carbonated beverages, alcoholic beverages and dressings and preparations for oral care, such as mouth rinses, toothpaste, nebulizers, beverages, medicinal drops, gargle and chew liquids.

The following illustrates a more comprehensible range of products in which the refreshing compositions can be incorporated. These include, for example, drinkable or edible compositions including non-alcoholic and alcoholic beverages, confectionery, chewing gum, bitumen, ice cream, gelatin. These also include toiletries including aftershave lotions, shaving soaps, creams and foams, toilet water, deodorants and antiperspirants, "solid colognes", toilet soaps, bath oils and salts, shampoo, hair oils , talcum powder, facial creams, hand creams, suntan lotions, cleaning tissues, toothpastes, toothpicks, mouthwashes, hair tonic, eye drops. Additionally, the range extends to medications including antiseptic ointments, battery ointments, liniments, lotions, decongestants, anti-irritants, cough mixtures, throat troches, antacids and preparations for indigestion, oral analgesics. Also contemplated are tobacco preparations including cigars, cigars, pipe tobacco, chewable tobacco and snuff that is inhaled; tobacco filters, especially filter tips for cigars. Even further, miscellaneous compositions are contemplated, such as water-soluble adhesive compositions for envelopes, postage stamps, adhesive labels, etc.

The drinkable and edible compositions may contain the refreshing composition in combination with an edible carrier and usually a flavoring or coloring agent. In general, the refreshing composition will be present in amounts in the range of 0.1 to 5% by weight based on the total composition. Similar considerations apply to the formulation of beverages. In general, the amount of the refreshing composition used will generally be in the range of 0.1 to 2.5% by weight based on the composition of the total product. Due to the refreshing feeling imparted to the skin, the amount of the refreshing composition added to the toiletries will usually be in the range of 0.1 to 10% by weight based on the composition of the total product. Medications will typically characterize an amount of the refreshing composition from 0.01 to 2.0% by weight of the total composition. Tobacco preparations can contain as little as 0.1 mg of the refreshing composition.

In addition to the refreshing composition described herein, these product compositions may contain other additives according to use. For example, the additives allowed by the Food Sanitation Law can be added to food and beverages according to their need. Useful additives include saccharides, sweeteners, inorganic salts, emulsifiers, acidifiers, flavors, colors, antioxidants, sweeteners, thickeners, vegetable oils, milk and other dietetic products. In some detail, some bakery products may comprise flour (base), butter, baking agent, i.e. baking powder, an emulsifier, for example, fatty acid ester of sucrose, saccharides, for example, inorganic salts and flavorings. The chocolate may comprise cocoa mass (base), cocoa butter, saccharides, i.e. sugar, milk and an emulsifier. The emulsified dressings may comprise salad oil, water, vinegar, sugar, thickening polysaccharides and Sweeteners The chewing gum may comprise a gum base, saccharides, such as sugar, glucose and starch syrup and flavorings. Sweets may comprise saccharides, acidifiers, ie, citric acid, sweeteners, flavorings and colors. The orange fruit drink may comprise orange juice, sweeteners, ie, isomerized, acidifying sugars, for example, citric acid and antioxidants, for example, Vitamin C. Fruit drinks with milk may comprise fruit juices, diet products such as milk and skim milk powder, stabilizers, for example, carboxymethyl cellulose, acidifiers, for example citric acid and flavorings, for example a pineapple flavor.

In particular embodiments, the refreshing compositions are used in chewing gums. Some chewing gum formulations are described in for example, U.S. Patent Nos. 6,627,233; 6,685,916 and 6,696,044 incorporated herein by reference.

The additives that may be used in the product compositions include inorganic salts, inorganic oxides, organic salts, thickeners, wetting agent, emulsifier, surface active agents, humectants, color additives, flavorings and if desired medical ingredients such as raw drugs, hemostats, circulation stimulants, anti-inflammatory agents, astringents, antibacterials and / or antifungal and bactericidal agents.

In particular embodiments, the toothpaste may comprise abrasives, such as calcium phosphate, such as calcium carbonate, aluminum hydroxide, silica and calcium pyrophosphate, wetting agents such as glycerin, sorbitol and propylene glycol; tackifier such as carboxymethyl cellulose, carrageenan and hydroxyethyl cellulose; surface active agents, such as sodium lauryl sulfate, N-aceylglurtaminatos and fatty acid esters of sucrose, sweeteners such as saccharin sodium, esteoviside and xylitol and medical components, such as Vitamin E, azulene, chlorohydroxy aluminum allantoinate, dextranase, hinoquitiol, lysozyme chloride and chlorhexidine.

Chewing Gum Compositions In particular embodiments, the refreshing compositions are used in chewing gums and confectionery. Chewing gum and confectionery compositions are well known in the art and are described in depth in, for example, U.S. Patent Nos. 6,685,916; 6,627,233; 6,685,916 and 6,696,044, the descriptions of which are incorporated as a reference and some of which are summarized in this document.

As used herein, the term "chewing gum" is meant to include any gum composition. The chewing gum compositions typically include one or more gum bases, flavoring agent and bulk sweeteners. The rubber compositions can be covered or not covered and be in the form of strips, sticks, granules, balls and the like. The formulation of the different forms of the chewing gum compositions will be similar but may vary with respect to the proportion of the ingredients. For example, the coated rubber compositions may contain a lower percentage of softeners. The granules and balls have a center of small chewing gum, which is then covered with a sugar solution or a solution without sugar to create a hard coating. Strips and sticks are usually formulated to be softer in texture than the center of chewing gum. To overcome any detrimental smoothing effect, the surfactant active may be held in the gum base, it is preferred to formulate a stick strip or gum having a firmer texture (i.e., with less softener than is typically used).

The refreshing composition can be used in the regulated chewing gum or balloon gum.

Gum with filling in the center is another common rubber form in which the refreshing composition can be used. The gum portion has a similar composition and manner of manufacture as described above. However, filling at the center is typically an aqueous solution or gel, which is injected into the center of the gum during the process. The refreshing compositions alone or in combination with the hot or warm-emitting compositions could optionally be incorporated together or individually into the center filling during the manufacture of the filling or into the chewing gum. Hot or warm emitting compositions are described, for example, in commonly assigned co-dependent US Application No. 11/201, 370 filed August 10, 2005, the contents of which are incorporated herein by reference. The gum of the filling in the center can also be optionally covered and can be prepared in various forms such as in the shape of a lollipop.

It is preferred to use a covered gum wherein the cooling compositions described herein are in at least one of the center and the coating.

The chewing gum composition includes the gum base and most other components of the typical chewing gum composition such as sweeteners, softeners, flavoring agents and the like. The chewing gum composition may contain a reduced amount of softening agents such as lecithin or glycerin or may remove the softeners. In addition, the chewing gum composition may contain a greater or lesser amount of sugar alcohols than conventional chewing gum compositions for ease of administration.

In accordance with one aspect of the chewing gum composition, the refreshing compositions are added during the manufacture of the chewing gum composition, that is, with sweeteners, flavoring agents and the like.

In a further aspect, the gum base generally includes elastomers, elastomeric plasticizers, waxes, fats, oils, emulsifiers, fillers, texturizers, elastomeric solvents, plasticizers and may include the refreshing composition. The rubber base may also include a composition that emits heat or lukewarm if desired. The elastomers constitute about 5% to 95% by weight of the base, preferably 10% to 70% by weight and more preferably 15% to 45% by weight. The elastomer may be any water-insoluble polymer known in the art including those gum polymers used for rubber gums and balloon gums. Illustrative examples of the appropriate polymers in the gum bases include both natural and synthetic elastomers. Examples of the elastomers include synthetic elastomers such as polyisobutylene, polybutylene, isobutylene-isoprene copolymers, styrene-butadiene copolymers, polyvinylacetate, and the like. The elastomers can also include natural elastomers such as natural rubber as well as natural gums such as jelutong, lechi capsi, perillo, balata massaranduba, gum, crown gum, medlar, rosidinha, gutta nigger, tuna, gutta-percha, sorva, gutta kay, gutta hang kang and mixtures of them. Other elastomers are known to those skilled in the art.

The elastomeric plasticizers modify the firmness of the finished chewing gum when used in the rubber base. Elastomeric plasticizers are typically present in an amount of more than about 75% by weight of the gum base, preferably from about 5% to 45% by weight and more preferably from about 10% to 30% by weight. Examples of the elastomeric plasticizers include natural rosin esters such as glycerol ester of partially hydrogenated rosin, glycerol ester of stem oil rosin, pentaerythritol esters of partially hydrogenated rosin, methyl and partially hydrogenated methyl esters, and the like. Synthetic elastomeric plasticizers such as terpene rosins may also be employed in the gum base composition.

The waxes include synthetic waxes and waxes of natural occurrence, such as polyenethylene, beeswaxes, carnauba and the like. Oil waxes such as paraffin can also be used. When present in the gum base, the waxes employed will have a melting point below 60 ° C and preferably between about 45 ° C and about 55 ° C. The waxes may be present in the amount of more than about 30% by weight of the rubber base. However, typically, the wax may be present in the gum base in an amount of from about 6% to about 10% and preferably from about 7% to about 9.5% by weight of the gum base. The waxes help in the cure of the finished chewing gum and help to improve the release of the flavor and can extend the autonomous life of the product.

The gum base may also include emulsifiers that aid in the dispersion of the immiscible components in a simple stable system. Emulsifiers useful in this invention include glyceryl monostearate, lecithin, fatty acid monoglycerides, diglycerides, propylene glycol monostearate and the like and mixtures thereof. The emulsifier can be employed in amounts of from about 2% to about 15% and more specifically, from about 7% to about 11% by weight of the gum base.

Fillers modify the texture of the gum base and aid in processing. Examples of such fillers include calcium carbonate, magnesium carbonate, aluminum hydroxide, magnesium aluminum silicates, clay, alumina, talc, titanium oxide, cellulose polymers, tricalcium phosphate, dicalcium phosphate, sulfate calcium and the like. Fillers are typically present in an amount of from 1% to 60% by weight. Preferably, the amount of the filler, when used, will be present in an amount of about 15% to about 40% and desirably from about 20% to about 30% by weight of the gum base.

The gum base may include plasticizers or softeners to provide a variety of desirable textures and consistency properties. Examples of softeners used in the gum base include partially hydrogenated and hydrogenated vegetable oils, cocoa butter, glycerol monostearate, glycerol triacetate, di- and triglycerides, fatty acids such as stearic acid, palmitic acid, oleic acid, linoleic acid , linolenic acid and the like.

The plasticizers and softeners are generally used in the gum base in amounts of more than about 20% by weight of the gum base. The softeners in the gum compositions are typically present in amounts of from about 0.5% to 10% by weight based on the total weight of the chewing gum composition.

The gum base constitutes between 5% and 95% by weight of the chewing gum composition, more typically 10% to 50% by weight, and more typically from about 25% to 35% by weight of the chewing gum. A larger amount of the gum base is preferred.

A variety of traditional ingredients may optionally be included in the gum base in effective amounts such as flavoring agents and coloring agents, antioxidants, preservatives and the like. For example, titanium dioxide and other dyes suitable for food, drugs and cosmetic applications, known as dyes F.D. &C may be used. An antioxidant such as butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), propyl gallate, vitamin E and mixtures thereof may also be included. Other conventional chewing gum additives known to one skilled in the art of chewing gum can also be used in the gum base.

The chewing gum compositions may include amounts of conventional additives selected from the group consisting of swning agents, plasticizers, softeners, emulsifiers, waxes, fillers, bulking agents (carriers, spreading agents, bulk swners), mineral adjuvants. , flavoring agents and coloring agents, antioxidants, acidulants, thickeners, medicaments, oral care active ingredients, such as remineralization agents, antimicrobial agents and tooth whitening agents, as described in the US Patent Application Co-dependent on the assignee No. 10 / 901, 511, filed July 29, 2004 and entitled "Tooth-Whitening Compositions and Delivery Systems Therefor", which is incorporated herein by reference in its entirety, and the like and mixtures thereof. Some of these additives can be used for more than one purpose. For example, in sugar-free chewing gum compositions, a sweetener, such as maltitol or other sugar alcohol, may also function as a bulking agent.

Suitable sweeteners for use in chewing gum compositions include both natural and artificial sweeteners and both sugar-free and sugar-free bulk sweeteners. Volume sweeteners may be present in amounts of about 5% to about 99% by weight of the gum composition. Sweeteners are typically present in chewing gum compositions in amounts of from about 20% to 80% by weight, preferably from about 30% to about 60% by weight. Sweeteners without sugar include but are not limited to sugar alcohols such as sorbitol, mannitol, xyloyl, hydrolysates of hydrogenated starch, maltitol and the like may also be present. High intensity sweeteners such as sucrose, aspartame, Neotame, acelsulfame salts and the like are typically present in more than about 1.0% by weight.

Suitable sugar sweeteners include monosaccharides, disaccharides and polysaccharides such as, but not limited to, sucrose (sugar), dextrose, maltose, dextrin, xylose, ribose, glucose, mannose, galactose, fructose (levulose), invert sugar, syrups of fructo oligosaccharides, partially hydrolyzed starch, corn syrup solids and mixtures thereof.

Suitable unsweetened sugar sweeteners include sugar alcohols (or polyols) such as, but not limited to, sorbitol, xylitol, mannitol, galactitol, maltitol, hydrogenated isomaltulose (ISOMALT), lactitol, erythritol, hydrogenated starch hydrolyzate and mixtures thereof. the same.

Suitable hydrogenated starch hydrolysates include those disclosed in U.S. Patent No. 4,279,931 and various powders and / or hydrogenated glucose syrups that they contain sorbitol, maltitol, hydrogenated disaccharides, hydrogenated higher polysaccharides or mixtures thereof. Hydrogenated starch hydrolysates are prepared primarily by the controlled catalytic hydrogenation of corn syrups. The resulting hydrogenated starch hydrolysates are mixtures of monomeric, dimeric and polymeric saccharides. The proportions of these different saccharides provide different hydrolysates of hydrogenated starch of different properties. Mixtures of hydrogenated starch hydrolysates such as LYCASIN (R), a commercially available product manufactured by Roquette Freres of France, and HYSTAR (R), a commercially available product manufactured by SPI Polyols, Inc., of New Castle, Delaware, also they are useful.

In some embodiments, high intensity sweeteners can be used. Without being limited to particular sweeteners, representative categories and examples include: (a) water-soluble sweetening agents such as dihydrochalcones, monelin, stevia, steviosides, rebaudioside A, glycyrrhizin, dihydroflavenol, and sugar alcohols such as sorbitol, mannitol, maltitol, xylitol, erythritol and ester amides of L-aminodicarboxylic acid and aminoalkenoic acid, such as those disclosed in the U.S. Patent. No. 4,619,834, the disclosure of which is incorporated herein by reference and mixtures thereof; (b) water-soluble artificial sweeteners such as soluble saccharin salts, ie, sodium or calcium saccharin salts, cyclamate salts, the sodium, ammonium or calcium salt of 3,4-dihydro-6-methyl-1, 2,3 -oxatiazin-4-one-2,2-dioxid, the potassium salt of 3,4-dihydro-6-methyl-1, 2,3-oxathiazin-4-one-2,2-dioxide (Acesulfame- K), the free acid form of saccharin and mixtures thereof; (c) dipeptide-based sweeteners, such as sweeteners derived from L-aspartic acid, such as L-aspartyl-L-phenylalanine methyl ester (Aspartame), and the materials described in US Pat. No. 3,492,131, L- - aspartyl-N- (2,2,4,4-tetramethyl-3-thietanyl) -D-alaninamide hydrate (Alitame), N- [N- (3,3-dimethylbutyl) -L-aspartyl] -L-phenylalanine ester 1-methyl (Neotame), methyl esters of L-aspartyl-L-phenylglycerin and L-aspartyl-L-2,5-dihydrophenyl-glycine, L-aspartyl-2,5-dihydro-L-phenylalanine; L-aspartyl-L- (1-cyclohexen) -alanine and mixtures thereof; (d) water-soluble sweeteners derived from water-soluble sweeteners of natural occurrence, such as chlorinated derivatives of common sugar (sucrose), for example, chlorodeoxysugar derivatives such as chlorodeoxysucrose or chlorodeoxygalactosucrose derivatives, known, for example, under the product designation Sucralose; examples of chlorodeoxysucrose and chlorodeoxygalactosucrose derivatives include, but are not limited to: 1-chloro-1'-deoxysucrose; 4-chloro-4-deoxy-alpha-D-galactopyranosyl-alpha-D-fructo-furanoside, or 4-chloro-4-deoxygalactosucrose; 4-chloro-4-deoxy-alpha-D-galactopyranosyl-1-chloro-1-deoxy-beta-D-fructo-furanoside, or 4,1'-dichloro-4,1'-dideoxygalactosucrose; 1 ', 6'-dichloro l', 6'-dideoxysucrose; 4-chloro-4-deoxy-alpha-D-galacto-pyranosyl-1,6-dichloro-1,6-dideoxy-beta-D-fructofuranoside, or 4,1 ', 6'-trichloro-4,1', 6'-trideoxygalactosucrose; 4,6-dichloro-4,6-diodeoxy-alpha-D-galactopyranosyl-6-chloro-6-deoxy-beta-D-fructofuranoside, or 4,6,6'-trichlor-4,6,6 ' -tridesoxygalactosucrose; 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'-tetrachlor -4,6,1 ', 6'-tetradeoxygalacto-sucrose; and 4,6,1 ', 6'-tetradeoxy-sucrose and mixtures thereof; (e) protein-based sweeteners such as Thaumatoccocus danielli (Thaumatin I and II) and talin; (f) the monatin sweetener (2-hydroxy-2- (indol-3-ylmethyl) -4-aminoglutaric acid) of natural occurrence and its derivatives; and (g) the sweetener Lo guo (sometimes also called "Lo han kuo").

The intense sweetening agents can be used in many different physical forms well known in the art to provide an initial burst of sweetness and / or a prolonged sensation of sweetness. Without being limited thereto, such physical forms include free forms, such as spray drying, powder, pearl forms, encapsulated forms and mixtures thereof.

Flavoring agents, which may vary in a wide range, may be selected in amounts of about 0.1% to 10.0% by weight, preferably from about 0.5% to 5.0% by weight. Flavoring agents for use in chewing gum compositions are well known and include citrus oils, peppermint oil, spearmint oil, wintergreen oil, menthol, cinnamon, ginger and the like.

Other materials that may be present in the chewing gum composition include antioxidants (e.g., butylated hydroxyanisole, butylated hydroxytoluene, beta-carotenes, tocopherols), colorants, flavoring agents, and the like.

Gum products products can be prepared using standard techniques and equipment known to those skilled in the art. The apparatus useful in accordance with the embodiments described herein include heating and mixing apparatuses well known in the chewing gum manufacturing art and therefore the selection of the specific apparatus will be apparent to the skilled artisan. For the general chewing gum preparation processes that are useful in some embodiments see U.S. Patent Nos. 4,271, 197 to Hopkins et al., 4,352,822 to Cherukuri et al. and 4,497,832 to Cherukuri et al., each of which is incorporated herein by reference in its entirety.

Coating techniques for applying a coating for a chewing gum composition such as spray coating and pan are well known. The coating with solutions adapted to accumulate a caramel layer is preferred. Both sugar alcohol and sugar can be used for this purpose together with canned intensity sweeteners, colorants, flavoring agents, binders and other conventional additives. When the combination of agents that remove stains is provided in the coating of a chewing gum composition, a solution of the agents that remove the stains is preferably alternately applied with the flavoring agent.

The sweetener may be present in an amount of from about 30% to 80% by weight of the coating syrup. A binder such as magnesium stearate can added to the coating syrup in an amount of from about 1% to 15% by weight of the coating syrup to improve or promote adhesion. Optionally, minor amounts of conventional additives may also be present. Suitable sweeteners for use in the coating syrup include sugar-free sweeteners such as polyhydric alcohols, ie, xylitol, sorbitol, mannitol and mixtures thereof; as well as maltitol, somaltitol, hydrogenated starch hydrolysates and hydrogenated glucose syrups. Mono, di and polysaccharides can also be included. For example, sugars such as sucrose, fructose, glucose, galactose and maltose can also be used as a sweetener. Other sweeteners suitable for use in the coating syrup include but are not limited to free saccharin acid, water-soluble saccharin salts, cyclamate salts, palatinit dihydrochalcones, glycyrrhizin, L-aspartyl-L-phenylalanine methyl ester, sweeteners based on amino acids, talin, stebovisides, dihydrochalcone compounds, acesulfame salts and mixtures thereof.

Other ingredients may be added in minor amounts to the coating syrup and include moisture absorbing compounds, anti-adherent compounds, dispersing agents and film-forming agents. Suitable moisture-absorbing compounds for use in coating syrups include maltitol or dicalcium phosphate. Examples of the anti-adherent compounds, which may also function as a filler, include talc, magnesium trisilicate and calcium carbonate. These ingredients can be used in amounts of about 0.5% to 5% by weight of the syrup. Examples of dispersing agents that can be employed in the coating syrup include titanium dioxide, talc or other anti-tackifying compound as set forth below.

The coating syrup is usually heated and a portion of it is deposited in the centers. Usually a simple deposition of the coating syrup is not sufficient to provide the desired amount of coating thickness and will usually be necessary to apply the second, third or more coatings of the coating syrup to accumulate the weight and thickness of the coating at the desired levels with layers that allow to dry in between the coatings.

In some embodiments of the chewing gum composition, the refreshing compositions imparting substantially the same physiological feel as menthol are added to the coating. Preferably, they are supplied subsequent to the syrup coating. Additional details regarding the preparation of the chewing gum compositions can be found in Skuse's Complete Confectioner (13th Edition) (1957) including pp. 41, 71, 133-144 and 255-262 and Sugar Confectionary Manufacture (2nd Edition) (1995), E. B. Jackson Editor, pp. 258-286, the content of which is incorporated herein by reference.

Confectionery Compositions The present disclosure also comprises confectionery products containing a refreshing composition of individual agents which in total impart a physiological effect substantially similar to that of menthol alone. The term "confectionery" as used in that document includes, but is not limited to: nougat, candy, empanadas, gel confectionery, fondants, chewy sweets, gummy sweets, tablets, candies, mints, troches, pills, microcapsules and forms fast dissolving solids including frozen dry forms (cakes, waffles, thin films and tablets) and solid forms of rapid dissolution including compressed tablets. The term "fast dissolving solid form" as used herein means that the solid dose form dissolves in less than about 60 seconds, preferably in less than about 15 seconds, more preferably less than about 5 seconds in the oral cavity. Tablets include solids in discoid form comprising a therapeutic agent in a flavored base. The base can be a caramel, glycerin gelatin or a combination of sugar with enough mucilage to shape it. Compressed tablet forms typically include one or more fillers (sugar that is compressed), flavoring agents and lubricants. As used in this document, the term "confectioneries" also includes fat based confectioneries such as chocolate, milk chocolate, dark chocolate, white chocolate and combinations thereof.

The confectionery compositions may include a confectionery base and any of the refreshing compositions described above. The confectionery compositions may also include a variety of optional derivatives, as is provided in greater detail below. In consumption, the refreshing composition is released from the confectionery and imparts a physiological effect substantially similar to that of menthol.

A confectionery base may include volume sweeteners such as sugar-free volume sweeteners and sugars or the like or mixtures thereof. Volume sweeteners are generally present in amounts of about 0.05% to about 99% by weight of the composition.

A variety of traditional ingredients may also be included in confectionery in effective amounts such as coloring agents, antioxidants, preservatives, sweeteners and the like. The coloring agents can be used in effective amounts to produce the desired flare. The coloring agents can include pigments that can be incorporated in amounts of up to about 6% by weight of the composition. For example, titanium dioxide can be incorporated in amounts of up to about 2% and preferably less than about 1% by weight of the composition. The colorants may also include natural colorants for food and dyes suitable for food, drug and cosmetic applications. These dyes are known as dyes and lacquers F. D. & C. Materials acceptable for the aforementioned uses are preferably water-soluble. Illustrative non-limiting examples include the indigoid dye known as F. D. & C. Blue No. 2, which is the disodium salt of 5,5-indigo tin disulfonic acid. Similary, the dye known as F. D. & C. Green No. 1 comprises a triphenylmethane dye and is the monosodium salt of 4- [4- (N-ethyl-p-sulfoniumbenzylamino) -diphenylmethylene] -1- (N-ethyl-Np-sulfonium-benzyl) -delta-2 ,5- cyclohexadienimine]. A complete description of all dyes F.D. &C. and their corresponding chemical structures can be found in the Kírk-Othmer Encyclopedia of Chemical Technology, 3rd. edition, in volume 5, on pages 857-884, the text of which is incorporated herein by reference.

Lubricants may also be added in some embodiments to improve the softness of the comestible, such as for example candy modalities. The softness is also a characteristic that leads to an increased perception of hydration in consumption. Suitable lubricants include but are not limited to fats, oils, aloe, pectin and combinations thereof.

Similarly, in some embodiments, the comestible may have smooth edges. In such embodiments, the comestible can have any shape, such as square, circular or diamond-shaped, however, the edges are rounded to provide a soft edible. Another way to provide softness to the comestibles is to deposit the edible composition in molds during the manufacturing process. Accordingly, in some embodiments, the comestible is deposited as described in greater detail below.

In some embodiments, the confectionery composition may also include a sweetener selected from Lo han guo, stevia, monatin and combinations thereof.

Other conventional additives known to a person skilled in the art may also be used in confectionery compositions.

In some embodiments, confectionery compositions can be produced by batch processes. Said confectionery can be prepared using conventional appliances such as fire pots, kitchen extruders and / or vacuum pots. In some embodiments, the volume sweetener (sugar or sugar free) and a solvent (ie, water) are combined in a mixing vessel to form a suspension. The suspension is heated to about 70 ° C to 120 ° C to dissolve any sweetener crystal or particles and to form an aqueous solution. Once dissolved, heat and vacuum are applied to cook the batch and boil the water until a residual moisture of less than about 4% is achieved. The refreshing composition may subsequently be blended in the batch by mechanical mixing operations, together with any other additive, such as coloring agents, flavorings and the like. The batch is subsequently cooled to approximately 50 ° C to 10 ° C to reach a semi-solid consistency or as a plastic.

The optimum mixing required to uniformly mix the components during the manufacture of the candy confectionery is determined by the time necessary to obtain a uniform distribution of the materials. Normally, mixing times of four to ten minutes have been found to be acceptable. Normally, mixing times of from four to ten minutes have been found to be acceptable. Once the dough has been properly tempered, it can be cut into workable regions or formed into desired shapes that have the correct weight and dimensions. A variety of forming techniques can be used depending on the shape and size of the desired final product. Once the desired forms are formed, cold air is applied to allow the foodstuffs to settle evenly, after which they are wrapped and packaged.

Alternatively, several continuous cooking processes using thin film evaporators and injection ports for the incorporation of ingredients including the refreshing compositions are known in the art and may also be used.

The apparatus useful in accordance with some embodiments comprises a mixing and cooking apparatus well known in confectionery manufacturing techniques and the selection of the specific apparatus will be apparent to those skilled in the art.

Additionally, in some embodiments, various confectionery configurations with multiple regions may be employed. These configurations may include but are not limited to liquid filling in the center, powder filling in the center, hard coating, soft coating, lamination, with layers and covered with strips. In some embodiments, the refreshing composition may be included in a region or in multiple regions of the product.

The confectionery compositions in the form of compressed tablets such as mints can generally be made by combining the finely-adapted sugar or sugar substitute, the flavoring agent (ie, mint flavor), the bulking agent such as gum arabic and a optional coloring agent. The flavoring agent and the bulking agent are combined and then gradually the sugar or sugar substitute is added together with the coloring agent if needed.

The product is subsequently granulated by passing it through a sieve of the desired mesh size (eg 12 mesh) and subsequently drying at typically 55 ° C to 60 ° C. The resulting powder is fed into a tableting machine fitted with a large punch and the resulting pellets are broken into granules and subsequently pressed.

Candies typically contain sugar or sugar substitute, glucose, water, flavoring agent and optional coloring agent. The sugar dissolves in the water and later the glucose is added. The mixture is boiled. The resulting liquid to which a coloring agent can be previously added is poured into an oil dish and cooled. The flavoring agent is subsequently added and knitted in the cold dough. The resulting mixture is then fed to a drop roll assembly known in the art to form the shape of the final candy.

A nougat composition typically includes two main ingredients, a caramel and a frappe. By way of example, the egg white or the substitute thereof is combined with water and beat to form a light foam. Sugar and glucose are added to the water and boiled typically at about 130 ° C to 140 ° C and the resulting boiled product is poured into a mixing machine and beaten until creamy. The beaten egg white and the flavoring agent are combined with the creamy product and the combination is subsequently thoroughly mixed.

Additional details regarding the preparation of confectionery compositions can be found in Skuse's Complete Confectioner (13th Edition) (1957) including pp. 41, 71, 133-144 and 255-262 and Sugar Confectionery Manufacture (2nd Edition) (1995), E. B. Jackson Editor, pp. 129-168; 169-188; 189-216; 218-234 and 236-258, the content of which is incorporated herein by reference.

Soft Confectionery Compositions In some embodiments, the orally administered product may be in the form of several soft confectionery formats. Soft confectionery formats may include but are not limited to nougat, caramel, arropía, gummies and jellies.

Soft confectionery compositions may include a confectionery base and any of the refreshing compositions described above, which may include at least one active substance and at least one cooling agent. Soft confectionery compositions may also include a variety of optional additives, such as any of one of the additives set forth above in the description section of confectionery compositions. In consumption, the composition containing the active (s) and the refreshing agent (s)) is released from the soft confectionery and provides an improved perception of the active (s) contained therein.

For example, in some embodiments, the active substance may be at least one sweetener, such as, a sugar sweetener, sugarless bulk sweetener, intense sweetener or any combination thereof. In general, the active substance (s) may be present in amounts of about 0.0001% to about 75% by weight of the soft confectionery composition. In some embodiments, which include other intense sweeteners, the active substance may be present in amounts of about 25% to about 75% by weight of the soft confectionery composition. The cooling agent (s) may be present in amounts of about 0.01% to about 10% by weight of the soft confectionery composition.

Some soft confectionery compositions include nougat compositions, which may include two main components, a caramel and a frappe. By way of example, the egg white or the egg substitute is combined with water and beaten to form a light foam. The sugar and glucose are added to the water and are typically boiled at temperatures of from about 130 ° C to 140 ° C and the resulting boiled product was poured into a mixing machine and beaten until creamy. The beaten egg white and the flavoring agent were combined with the creamy product and the combination was mixed thoroughly afterwards.

In some embodiments, a candy composition may include sugar (or sugar substitute), corn syrup (or polyol syrup), partially hydrogenated fat, milk solids, water, flavorings, emulsifiers and salt. To prepare the candy, the sugar / sugar substitute, the corn syrup / polyol syrup and the water were mixed together and dissolved on heat. Then, the milk solids can be mixed in the dough to form a homogeneous mixture. Afterwards, the minor ingredients can be mixed with low heat. The heat can then increase until it boils. Once enough water is removed and the heat / flavor is developed, the dough can be cooled in some way and the temperature sensitive ingredients (including some cooling agents) can be mixed before discharging and forming / shaping / wrapping the finished product .

In some embodiments, an arropia composition may include sugar (or sugar substitute), corn syrup (or polyol syrup), partially hydrogenated fat, water, flavorings, emulsifiers and salt. The process for preparing arropía can be similar to that of the caramel and optionally the mass of final arrópia can be thrown to develop its desired texture.

In some embodiments, a gummy composition (also called gummy) may include sugar (or sugar substitute), corn syrup (or polyol syrup), gelatin (or appropriate hydrocolloid), flavoring, color and optionally acid. The gummie can be prepared by hydrating the gelatin or the appropriate hydrocolloid, heating the sugar and / or corn syrup (sugar substitute / polyol syrup) and combining the two components with heat. Once the combined mixture reaches its final temperature or the level of appropriate sugar solids, components such as flavor, color and the like can be incorporated into the mixture and subsequently poured into molds before cooling, wrapping and finishing. Various surface treatments such as wax or grease applications can be applied to decrease tackiness.

In some embodiments, a gelatinous composition may include a gelatin based on starch or a gelatin based on pectin. As with gummies, gelatin products can be produced by hydrating the hydrocolloid and combining the hydrated mixture with a cooked syrup component. The mixture can then be cooked to a final moisture content and the minor components can be incorporated. As with gummies, jelly candies can be poured into molds such as starch molds. As with gummies, surface treatments, such as fats or waxes can be applied. Additionally, gelatinous confections may have dry surface treatments, such as sandy, acid, non-pareil, and the like applications.

Additionally, in some embodiments, various confectionery configurations with multiple regions may be employed. These configurations may include but are not limited to, liquid filling in the center, powder filling in the center, hard coating, soft coating, lamination, layers and covered with strips. In some embodiments, the refreshing composition may be included in a region or in multiple product regions.

The present refreshing compositions and methods will now be illustrated in greater detail with reference to the Examples in view of Comparative Examples, but it should be understood that the methods and compositions are not limited thereto. Unless stated otherwise, all percentages are by weight.

Chocolate Confectionery Compositions In some embodiments, the orally administered product may be in the form of various chocolate confectionery formats. Chocolate confectioneries may include milk chocolate, dark chocolate and / or white chocolate. The milk chocolate may include milk solids with other milk chocolate ingredients such as cocoa liquor, cocoa butter and / or other fats, sweeteners, emulsifiers, flavorings and the like. In some embodiments, the milk solids may be in an amount of 5% by weight of the milk chocolate composition at amounts greater than 40% by weight of the milk chocolate composition. The milk solids may be in the form of dry milk powder or liquid milk.

Dark chocolate may include ingredients as in milk chocolate but may have few or no solid components of milk. The white chocolate may include ingredients such as fats, sweeteners, flavors, emulsifiers and the like but do not contain cocoa liquor. White chocolate is also referred to as compound coating.

Suitable methods for combining the chocolate ingredients are well known to those skilled in the art and include for example a food grade mixture, a mixer, etc.

EXAMPLES EXAMPLE 1 Compositions That Provide Physiological Sensation Substantially Similar to Menthol The following refreshing compositions that provide the same physiological sensation as menthol were prepared. The relative amounts of each component was expressed as a percentage by weight.

TABLE 1 A Refreshing Compound Component% by weight menthone 12.0 isomenthone 12.0 isopulegol 4.0 monomenthyl succinate 22.0 menthyl lactate 27.0 WS-14 20.0 viridiflorol crystals 3.0 Total 100 TABLE 1 B Composition B Refreshing Component% by weight Menthone compound 22.0 isomenthone 22.0 isopulegol 6.0 monomenthyl succinate 18.0 menthyl lactate 24.0 viridiflorol crystals 5.0 camphor 1.0 eucalyptus 1.0 100 EXAMPLE 2 Sensation Evaluation The following five compositions were prepared in the indicated weight percentage amounts and tested in the tests for the sensation imparted by the resulting composition in relation to menthol alone. The data show the evaluations of the panel of experts in the four characteristics described and were measured using menthol as a reference that would result in 100. Respondents were asked to evaluate the similarity of menthol or the similarity of physiological sensation for that the same physiological sensation imparted by menthol based on a result of 1 to 100 with 1 being "different from menthol" and 100 being "substantially identical to menthol". The results are indicated in Table 2.

TABLE 2 Refreshing Compositions CG% in weight Com COMPONENT CDEFG WS-3 12.63 11.71 0.00 0.00 0.00 Mentone 10.53 9.76 11.00 20.00 21.53 Isomenthum 10.53 9.76 11.00 20.00 21.53 Isopulegol 10.53 9.76 11.00 14.00 6.41 Monomentile Succinate 21.05 19.50 20.00 20.00 18.33 Esters of Menthyl Glutarate 13.68 12.68 0.00 0.00 0.00 10% menthyl lactate 10.53 9.76 25.00 20.00 23.58 WS-14 10.53 9.76 19.00 0.00 0.00 Viridiflorol crystals 0.00 2.44 3.00 6.00 5.50 Eucalipto 0.00 0.00 0.00 0.00 1.47 Camphor 0.00 0.00 0.00 0.00 1.65 Menthol 0.00 4.87 0.00 0.00 0.00 Total 100.00 100.00 100.00 100.00 100.00 Characteristics Mint flavor 50 50 70 80 90 Aroma 50 60 60 70 95 Nasal action 70 80 80 90 95 Refreshing effect 90 95 95 90 95 The characteristic results are relative to menthol = 100 These results show that various refreshing compositions can be made which impart substantially the same physiological effect as menthol, namely a mint flavor, aroma, nasal action and a refreshing effect. In addition, said cooling compositions can be formulated to prevent any initial perception of heating as is sometimes contemplated when a cooling agent is provided alone. Clearly, the amounts of each ingredient can be varied to achieve the desired similarity to menthol in each evaluated characteristic.

EXAMPLE 3 Flavor Compositions Which Provide Physiological Sensation Substantially Similar to Menthol The following ingredients can be mixed in the indicated weight percentage amounts. The refreshing compositions may demonstrate an ability to impart a physiological sensation substantially the same as that imparted by menthol only on the tongue and throat of those contemplating the compositions of the product.

TABLE 3 Rubber Compositions EXAMPLE 4 Chewing Gum and Confectionery Compositions That Provide a Physiologically Feeling Substantially Similar to Menthol Chewing gums and confectionery will be prepared by having some of the components subsequently provided in amounts within those amounts recommended by the United States Government as not exceeding the FEMA recommended levels set forth later in Table 5, which are provided as ppm levels. Chewing gums and confectionery compositions will demonstrate an ability to impart a substantially similar physiological sensation as that imparted by menthol only to the tongue and throat of those contemplating the compositions.

TABLE 5 From the foregoing description, various modifications and changes in the compositions and methods will occur to those skilled in the art. All such modifications that come within the scope of the appended claims are intended to be included therein.

All publications, including but not limited to patents and patent applications, cited in this disclosure are incorporated herein by reference if each individual publication was specifically and individually incorporated herein by reference as fully disposed.

Claims (16)

1. A composition that is substantially free of menthol comprising the following: at least one compound capable of providing a "nasal action" characteristic of menthol, at least one compound capable of providing a "flavor" characteristic of menthol, at least one compound capable of providing a "refreshing effect" characteristic of menthol and at least one compound capable of providing a "mint flavor" characteristic of menthol.

2. A composition according to claim 1, wherein the "nasal action" is provided by one or more of menthone, isomenthone, camphor and eucalyptus.

3. A composition according to claim 1, wherein the "aroma" is provided by one or more of eucalyptus, camphor, borneol, fenchone, menthone and isomenthone.

4. A composition according to claim 1, wherein the "cooling effect" is provided by one or more of isopulegol, monomenthyl succinate and menthyl lactate.

5. A composition according to claim 31, wherein the "mint flavor" is provided by one or more of menthone, isomenthone, borneol, fenchone, eucalyptus, ducalipto, ethyl benzoate, neomentol, d-fenchone, furfurilidene butyrate, fractions of bucchu, sage oil, Japanese mint oil, rosemary, monomenthyl succinate, amyl salicylate, eugenol, phelendrene, propyl furoate, ethyl-3-hydroxy butyrate, hexyl valerate, anisyl propionate, anisyl butyrate, dihydrocarveol and Roman salvia.

6. A composition according to claim 3, comprising menthone and isomenthone in an amount of from about 15 to about 25% by weight.

7. A composition according to claim 3, comprising monomenthyl succinate and methyl lactate in an amount of about 15 to about 30% by weight.

8. A composition according to claim 3, comprising viridifloral or another fixative in an amount of about 3 to about 6% by weight.

9. A composition according to claim 3, comprising isopulegol in an amount of about 3 to about 6% by weight.

10. A composition according to claim 13, comprising a cooling agent selected from the group consisting of: (I) a compound represented by the formula (I): (D where R2 and R3 each represent a hydrogen atom or a hydroxyl group, ZZ represents a single bond or a double bond, the same definition applies hereinafter in this document, (2) a compound represented by the formula (II): CEO wherein R 4 represents a hydrogen atom or a methyl group; R5 represents a hydrogen atom, a lower alkyl group or a 2-alkoxyethyl group, (3) a compound represented by the formula (III): where n represents an integer from 1 to 10. (4) a compound represented by the formula (IV): (IV) wherein R6 represents a hydrogen atom, a branched or straight-chain alkyl or alkenyl group or a branched or straight-chain hydroxyalkyl group and (5) a compound represented by the formula (V). (V) wherein R10 and R11, when taken together, represent an alkylene group of more than 6 carbon atoms, the opposite ends of each group are attached to the amide nitrogen atom therefore to form a nitrogen heterocycle, the chain of carbon atom from which it can be optionally interrupted by oxygen; R7 is hydrogen or C1-C5 alkyl and R8 and R9 are each C1-C5 alkyl; with the provision that (i) R7, R8 and R9 together provide a total of at least 5 carbon atoms and (ii) when R7 is hydrogen, R8 is C2-C5 alkyl and R9 is C3-C5 alkyl and at least one of R7 and R8 is branched.

11. A chewing gum according to any one of claims 3-7, 10, 13, 15, 17 or 19.

12. A confectionery according to any of claims 3-7, 10, 13, 15, 17 or 19.

13. A method for releasing a physiological sensation substantially the same as that provided by menthol to the skin or a mucosal membrane comprising administering to the skin or a mucosal membrane a composition according to any of claims 3-7, 10, 13, 15, 17, 19, 20 or 39.

14. A composition that is substantially free of menthol that provides substantially the same physiological sensation as a composition comprising menthol, said composition comprising: menthone in an amount of about 10 to about 25% by weight; isomenthone in an amount of about 10 to about 25% by weight; isopulegol in an amount of about 2.5 to about 15% by weight; monomenthyl succinate in an amount of about 15 to about 25% by weight and menthyl lactate in an amount of about 5 to about 30% by weight.

15. A composition that is substantially free of menthol which provides substantially the same physiological sensation as a composition comprising menthol, said composition comprising: menthone in an amount of about 10 to about 25% by weight; isomenthone in an amount of about 10 to about 25% by weight; isopulegol in an amount of about 2.5 to about 15% by weight; monomentyl succinate in an amount of about 15 to about 25% by weight; Menthyl lactate in an amount of about 5 to about 30% by weight; eucalyptus in an amount of about 1.0 to about 2.0% by weight and camphor in an amount of about 1.0 to about 2.0% by weight.

16. The composition according to claim 15, further comprising viridifloral in an amount of about 2.0 to about 10% by weight.