MXPA00008642A - A coated chewing gum, a method for preparation thereof and the use of one or more active substance(s) in solid form - Google Patents

Abstract

A coated chewing gum comprising a core of chewing gum and a coating comprising a coating material and one or more active substance(s) in solid form. The use of an active substance in solid form in the coating of a coated chewing gum provides a fast onset of the effect, a better stability of the active substance, and an increased effect thereof in all chewing phases.

Description

CHEWING GUM. METHOD FOR YOUR PREPARATION AND USE OF ONE OR MORE ACTIVE SUBSTANCES E? SOLID FORM TECHNICAL FIELD The present invention relates to a coated chewing gum comprising a core of chewing gum and a coating comprising a coating material as well as one or more active substances in solid form. In addition, the invention relates to a method for the preparation of a coated chewing gum and the use of one or more active substances in solid form in the coating of a coated chewing gum.

ANTECEDENTS OF THE TECHNIQUE The coated chewing gum is prepared by coating a chewing gum core with several layers of coating. The coating is most often carried out in rotating coating cauldrons in which the chewing gum cores are rotated and a coating suspension is applied in small portions which is uniformly dispersed on the surfaces of the cores. Subsequently, the coated cores are dried by means of air.

REF .: 123006 These coating operations can be applied in up to about 90 increments until the preferred coating thickness is obtained, and the product has the preferred measurements and the preferred weight. The coating suspension is often an aqueous solution of a sugar or the like applied at high temperature to facilitate the coating process. In order to provide a rapid taste onset, one or more flavors, and possibly other active substances are often applied between coating applications. The active substances are added in liquid form in one or more increments. A chewing gum with a completed coating is usually treated at the end with a surface layer of a wax or the like. The tablets with a completed coating are then subjected to a hardening process for the next approximately 8 weeks. Sugar alcohols such as sorbitol and xylitol in this way form crystals whereby the chewing gum obtains a harder and "crunchy" coating. The crystallization process also provides a more porous coating structure. Therefore, migration of water, moisture and flavor occurs through the microchannels that are formed.

This causes the chewing form to gradually lose its flavor, ethereal oils, if any, which oxidize and the chewing gum loses its moisture and becomes harder. Furthermore, the use of active substances in liquid form in the coating layers has the disadvantage that some of the active substances are lost in the environment during the coating process. It has now been found that by using active substances in solid form in the conventional chewing gum coating layers, an increased stability of the active substance is obtained. In addition, a faster onset of the effect is obtained, and by using flavor in solid form, there is an explosion that lasts longer than the taste compared to a chewing gum coated with a liquid flavor. Finally, according to the invention, an environmentally more desirable manufacturing process is obtained since the use of an active substance in solid form causes less evaporation of volatile substances.

DESCRIPTION OF THE INVENTION Therefore, the invention relates to a coated chewing gum comprising a core of chewing gum and a coating which comprises a coating material, and one or more active substances, chewing gum which is characterized in that the substances active are added in solid form. Furthermore, the invention relates to a method for the preparation of a coated chewing gum according to the invention, which method is characterized in that it comprises the following steps: 1) preparation of a chewing gum core in a manner known per se. HE, 2) preparation of a coating suspension, also in a manner known per se, 3) repeated applications of the coating suspension on the chewing gum cores, in a manner known per se, preferably a temperature in the range of 30 -90 ° C, preferably 35-75 ° C, 4) application in the coating of one or more active substances in solid form, in one or more increments after application of the coating suspension, and optionally repeating steps 3) and 4), 5) optionally, the application of one or more liquid active substances in one or more increments between the applications of the coating suspension, 6) optionally, final application of a surface layer. The application of the solid active substances is preferably carried out without drying the coating suspension in order to allow the adhesion of a substantial amount of the substances in solid form to the coating. The drying time for the coating suspension depends on the specific coating formulation, however, the active substances are added to the coated chewing form substantially without delay after the coating process ends. If desired, the coated chewing gum can be moistened before adding the active substances in solid form in the case where the coating has been allowed to dry for too long a time, so the coated chewing gum no longer It is sticky. The coating process can be repeated as many times as necessary in order to obtain the desired thickness of the coating. In the coating process, the active substances in solid form can be added between one or more of the usual coating processes. The last layer of the coating process can also include the active substances in solid form. It is also within the present invention to use different active substances in solid form in the same coating layer or the use of an active substance in one layer, and a second active substance in another layer. Such combinations of active substances may be of very potent flavor or sweeteners or a medicament together with a substance that decreases an unpleasant taste of a medicament. Since the active substances are located on the outside of the coating, the active substances are exposed to the consumer within a short period of chewing. Accordingly, in a further embodiment, the invention relates to the use of one or more active substances in solid form in the coating of a coated chewing gum in order to obtain a rapid onset of effect. An additional advantage of the mixture of active substances in solid form is that the solid form is more resistant to decomposition. Accordingly, the invention also relates to the use of one or more active substances in solid form in the coating of a coated chewing gum in order to obtain a better stability of the active substances. Finally, the invention relates to the use of one or more active substances in solid form in the coating of a coated chewing gum in order to obtain an increased effect of the active substance in all the chewing phases.

BRIEF DESCRIPTION OF THE DRAWINGS The invention is further illustrated by means of the drawings, in which: Figure 1 shows the release of a menthol / anethole / eucalyptus flavor in encapsulated form and in liquid form, respectively; Figure 2 shows the flavor release as a time function by using the same amount of eucalyptus / anitol / menthol flavor in encapsulated form and in liquid form, respectively, Figure 3 shows flavor release as a function of time by using a eucalyptus flavor. anethole / menthol liquid with and without encapsulated menthol, figure 4 shows the stability of an apple / cinnamon flavor with encapsulated and non-encapsulated aspartame, respectively, in suspension form in the coating, figure 5 shows a profile of flavor in the initial phase of a fruit flavored chewing gum (lemon / orange / mango) with and without citric acid encapsulated in the coating, figure 6 shows to a flavor profile in the initial phase of a fruit flavored chewing gum (lemon / orange / mango) with and without "coolant" encapsulated in the coating, figure 7 shows the same profile in the intermediate phase, the figure 8 shows the same profile in the final phase, figure 9 shows a flavor profile in the initial phase of the chewing gum with menthol / anethole / eucalyptus flavor and with thyme extract encapsulated in the coating, figure 10 shows the same profile in the intermediate phase, figure 11 shows the same profile in the final phase, figure 12 shows a flavor profile in the initial phase of a chewing gum with menthol / anethole / eucalyptus flavor and with encapsulated extract of black pepper in the coating, figure 13 shows the same profile in the intermediate phase, and figure 14 shows the same profile in the final phase. The scope of the invention will appear from the detailed description that follows. However, it should be understood that the detailed description and the specific examples, while indicating preferred embodiments of the invention, are provided by way of illustration only, since various changes and modifications within the scope of the invention will become apparent to those skilled in the art. technique from the detailed description.

DETAILED DESCRIPTION OF THE INVENTION The active substances are selected from among flavors, acids, salts, very potent sweeteners and functional substances. The flavors, which can be incorporated into the chewing gum according to the invention, are selected from natural, naturally identical or synthetic flavors, as well as plant extracts. Examples of applicable flavors are, for example, mint, periwinkle, eucalyptus, spearmint, anethole, menthol, powdered anise and fruit flavors such as orange, lemon, mango, pineapple, lime, strawberry, cherry, blackcurrant, cranberry, raspberry, wild blackberry, cranberry, apple, pear, banana, plum, and raisins, etc. The plant extracts which may be applied instead of or together with one or more of the above-mentioned flavors are preferably selected from among extracts of liquor, coffee, tea, herbs such as sage, thyme, basil, spearmint, lemon balm, valerian. , chamomile, lavender, zabila and species such as pepper, cinnamon, pepper, paprika, tarragon, fennel, mustard, dill, caraway, parsley, tomato, etc. The use of plant extracts in coated chewing gum provides the possibility to prepare novel flavor combinations and new taste experiences. In a preferred embodiment of the invention, the reactive substances are a natural vegetable flavoring agent such as fruits and herbs. Consequently, the substance can be selected from among coconut, grapefruit, orange, lime, lemon, mandarin, pineapple, strawberry, raspberry, mango, passion fruit, ki i, apple, pear, peach, apricot, cherry, pineapple, grape, banana, cranberry, blueberry, black currant, red currant, gooseberry and red bilberry, thyme, basil, valerian, fennel, parsley, chamomile, tarragon, lavender, dill, cumin, mint, sage, zabila, spearmint, mint , eucalyptus and mixtures thereof. In addition, an advantage is that the natural flavoring agent is dry. A dry agent may have a more intense flavor and may additionally increase flavor stability because many of the aroma notes are still present in the more or less intact cells of the fruit or herb. The limited water content is also an important factor with respect to stability.

In a further aspect, the water content of a natural flavoring agent is less than 75% by weight, for example less than 60%, preferably less than 40%, and more preferably less than 30%, for example less than 25%. %. However, in situations where a lower water content is desired (for reasons of stability or with respect to having an enhanced taste sensation) the water content of the natural flavoring agent is less than 20% by weight, for example less than 20% by weight. 15%, more preferably less than 10%, for example between 1.5 and 7%, and more preferably between 2 and 6%. In a preferred embodiment, the natural flavoring agent is lyophilized. The natural flavoring agent in solid form may be in the form of a powder, slices or pieces, or combinations thereof. When a natural vegetable flavor is used, it is generally accepted or even desired that small pieces of the flavor agent be recognized by the consumer in the chewing process. Accordingly, the natural flavoring agent may be in a form in which the particle size yields up to 3 mm or even greater. However, smaller pieces are preferred and, in a further aspect, the particle size is less than 3mm, for example less than 2mm, more preferably less than 1mm, calculated as the largest particle size. .

In other situations it may be an advantage to have different sizes of particles and one example is where the natural flavoring agent is in a form where the particle size is from about 3 μm to 2 mm, for example from 4 μm to 1 mm. However, the skilled person can select any combination that depends on the desired final properties of the coated chewing gum. Since the seeds of some fruits may have a special flavor, the natural flavoring agent may comprise seed of a fruit, for example strawberry, blackberry and raspberry, seeds which are substantially intact. In a further aspect of the invention, the natural vegetable flavoring agent also provides a natural colored gum formulation. With seeds of a vegetable or fruit of the flavoring agents such as strawberry or orange, it has been possible to obtain a mottled coloring of the chewing gum as well as a uniform coloring. Accordingly, in a further aspect of the invention, the active substance in solid form can be a coloring agent. Various acids can also be applied as active substances, such as citric acid, malic acid, tartaric acid, lactic acid and ascorbic acid or any other acid allowed in food and which is suitable. These can be applied more conveniently together with the chewing gum with a fruit flavor in order to obtain an improved freshness during the first phase of the chewing period. Furthermore, according to the invention, instead of, or together with one or more of the active substances mentioned above, salts, such as sodium chloride, potassium chloride, ammonium chloride, sodium bicarbonate and carbamide, can be applied. Thus, an improved taste of the chewing gum is obtained during the initial chewing period, and in the case of sodium bicarbonate and carbamide, an improved effect of dental care can also be obtained. In order to obtain a sweet taste during the initial chewing period, together with, or instead of one or more of the active substances mentioned above, sweeteners may be incorporated in the coating, preferably very potent sweeteners. Especially suitable sweeteners are, for example, aspartame, acesulfame K, saccharin, cyclamate, neohespyridine, thaumatin, glycyrrhizin and salts thereof, monellin, sucrolase and alitame. Finally, in order to obtain a specific effect together with or instead of one or more of the active substances mentioned above, one or more of the functional substances can be incorporated into the coating such as vitamins and nutrients, "cooling agents", flavor enhancers, enzymes, agents for the care and treatment of the oral cavity, antiseptic agents, pharmaceutical substances and herbal medicine. The "cooling agents" and flavor improvers are substances manufactured by the so-called "flavor houses" and substances which are also known as "flavor improvers", "refrigerated flavor", "fiscol", "optacool" and the like. They are applied in order to make the taste stronger and fresher. Examples of cooling agents are, for example, mentyl ester of lactic acid, described in EP 0794169 Al, mono-menthyl succinate and salts thereof, described in WO97 / 07771 and 4- (1-menthoximentol) -2-phenyl- 1,3-dioxolane and derivatives thereof, described in US 5,545,424. Among the vitamins and nutrients that can be incorporated in the chewing gum according to the invention, special mention may be made, without limitation, of vitamins A, Blf B2, B5, B6, B12, D3, E, K, acid folic, niacin, biotin, ß-carotene, ascorbic acid and salts thereof, amino acids, glycerophosphates, minerals in the form of salts, complexes and compounds containing calcium, phosphorus, magnesium, iron, zinc, copper, iodine, manganese, chromium , selenium, molybdenum, potassium, sodium or cobalt and ubiquinone. Among agents for the care and treatment of the oral cavity, can be made particular mention of hydrogen peroxide, carbamide releasing compounds Carbamide, CPP (casein phosphopeptide), fluorine compounds such as sodium fluoride, sodium monofluorophosphate and stannous fluoride , arginine, zinc compounds, strontium chloride and potassium nitrate. Among antiseptic agents, can I make special mention of guanidine and biguanidine, such as chlorhexidine acetate, quaternary ammonium compounds such as benzalkonium chloride, cetylpyridinium chloride and cetrimide, phenols such as thymol, triclosan, parachlorophenol, and cresol, hexachlorophene and as salicylanilide compounds. Enzymes can also be incorporated into the chewing gum according to the invention, for example papain, trypsin, amyloglucosidase, lactase, glucose oxidase, streptokinase, streptodornase, dextranase and mutanase. Among pharmaceutical substances, mention may be made of caffeine, salicylic acid and derivatives thereof, such as acetylsalicylic acid, choline salicylate, magnesium salicylate, paracetamol, salts of pentazocine, buprenorphine and buprenorphine hydrochloride, hydrochloride and codeine phosphate , morphine and salts thereof, methadone hydrochloride, ketobemidone blockers ß, calcium antagonists, verapamil hydrochloride, verapamil, nifedipine, nitroglycerin, erythrityl tetranitrate, strychnine and salts thereof, lidocaine, tetracaine hydrochloride, etorphine, atropine, insulin, alfa-amylase, polypeptides such as oxytocin, gonadorelin, and LHRH, desmopressin acetate (DDAVP), isoxsuprine hydrochloride, ergotamine compounds, phosphate and chloroquine sulfate, isosorbide, demoxytocin, heparin, lupeol, sucralfate and salts thereof, nicotine and salts and derivatives thereof, lobeline, cinnarizine, dimenhydrinate, difenhi dramina, cyclicine, scopolamine, miconazole, nystatin, metronidazole, hydrocortisone, astenizol, benzocaine, glibenglamide, onsaedantronum, acyclovir, sumatriptan, tropisetron, pizotifen, cisapride, domperidone, itraconazole, omeprazole, terfenadine, fluconazole, naratriptan, zolmiriptan, rizatriptan, eletriptan, almotriptan, sildenafil, tolfenámico acid, tramadol, cetirzina and loratidina. Among the herbal medicine can be made special mention of ginkgo biloba, ginseg, saw palmetto, stevia, ginger, propolium, echinacea, St. John's Wort, Siberian ginseng, guarana and garlic in the form of medicines, extracts or in purified form. Furthermore, it is possible by means of the present invention to add substances which can not withstand the thermal and mechanical influences that normally occur during the elaboration of chewing-type nuclei., such substances are certain vitamins, enzymes and pharmaceutical substances.

The active substances are added as a dry active substance, preferably as a spray-dried active substance, or as an encapsulated active substance. In a preferred embodiment of the present invention, the active substance is present in an encapsulated form. The active substance is preferably present in the form of a powder with particles having a size of 3-300 μm. The use of an encapsulated active substance provides greater stability of the substance, and the active substance migrates very slowly to the surface of the coated chewing gum. In addition, the contact of the encapsulated active substances with the air is limited, so that the possible oxidation processes are carried out very slowly. The latter is of particular importance with respect to the flavors, especially in the form of etheric oils, such as mint, lemon, lime and orange. Furthermore, by encapsulation of the active substance, a reaction is obtained with other substances, similar substances, for example sodium bicarbonate with acid and aspartame with aldehyde-containing flavors and especially in the case of substances with an unpleasant taste, by example certain pharmaceutical substances, the taste can be camouflaged. In addition, it has been found that by chewing a chewing gum that is coated with an encapsulated flavor, not only is an explosion of strong flavor obtained, but there is also an enhanced flavor in all the chewing phases. The latter is due to the fact that the flavor capsules of the coating layer of the chewing gum are opened both during the initial chewing and after the chewing period. In addition, using an encapsulated active substance can prevent a color change of the coating, for example with plant extracts such as thyme or black pepper. Finally, it may be desirable to avoid solubility in water, for example, with respect to the use of acids and salts as the active substance. When an encapsulated active substance is used, conventionally used encapsulating agents are used as the encapsulating agent, for example, but without limitation, fatty substances, waxes, gelatin, gum arabic, starch, cellulose, cellulose derivatives, shellac, polyvinyl acetate (PVA), polyethylene (PE), casein, zein, B-cyclodextrin, silica, yeast cells and a mixture of the above encapsulating agents. Preferred encapsulating agents comprise fatty substances such as hydrogenated soybeans, cottonseed, coconut, sunflower, palm kernel, rapeseed and brewing oil or waxes such as beeswax, candelilla wax, carnauba wax, paraffin wax and polyethylene wax, etc. The use of a mixture of hydrogenated rapeseed oil and carnauba oil is especially preferred. Encapsulated flavor and methods for encapsulation are known, for example, from EP 0 170 752 A2, EP 0 453 397 Al, EP 0 455 598 Bl and US 4,386,106. In a particularly preferred embodiment of the coated chewing gum according to the present invention, the coating also comprises, in addition to the coating material as well as one or more active substances in solid form, one or more liquid active substances. This provides greater flexibility of the chewing gum making process and, as far as the encapsulated active substance is concerned, there is a reduction in costs, since encapsulation makes the process more costly, and therefore is reserved only for the most sensitive active substances. In one embodiment of the invention, the coating suspension comprises an aqueous solution of a sugar, a sugar alcohol, an artificial sweetener or mixtures thereof, preferably an aqueous solution of sucrose, dextrose, sorbitol, xylitol, tagatose, mannitol, maltitol, isomalta, aspartame, acesulfame K, saccharin, cyclamate, talin, and neoespiridin. The coating suspension is applied in approximately 2 to 90 increments, preferably in approximately 30 to 60 increments, to obtain a uniform coating with a suitable thickness. The active substances are applied by splashing or blowing the substances into the rotating cauldrons many times for example from 1 to 10 times between the dosages of the coating suspension, preferably approximately 1 to 4 times to obtain an adequate effect. The following is a general description of the preparation of a chewing gum.

PREPARATION OF MASCARA RUBBER The preparation process comprises the following: Mixing of conventional chewing gum components in kneading cauldrons (mixers) with horizontally placed, strong Z-shaped arms, which process the raw materials and produce a homogeneous gum mass. The kneading cauldrons are heated to a temperature of 30-80 ° C, typically about 45 ° C. The mixing process begins with amounts of gum base that have been weighed, and the processing of these for 1 to 20 minutes, typically about 10 minutes. Then, one or more sweeteners are added in powder form or in liquid form. The dosage of the sweeteners and the subsequent processing last from 1 to 20 minutes, typically about 7 minutes. Then the flavors and remaining components are added and kneaded for an additional 1 to 10 minutes, typically about 5 minutes. The mixture of flavors and the remaining components are also carried out at the beginning of the kneading process, that is, before the sweetening of the sweeteners. It is also possible to add flavors in two or more portions during the kneading process. When the kneading is completed, the kneading cauldron is tilted, and the gum mass is taken in letters, on trays or the like. The next process is the formation of chewing gum. Before the formation is carried out, the chewing gum mass should nevertheless be cooled. When extracted, the chewing gum mass has a temperature of 50-70 ° C, and in order to form the chewing gum, the temperature should be reduced to 30-45 ° C. Cooling of the chewing gum is carried out by storing the chewing gum mass in cards or trays for a very long time or by transporting a thin chewing gum folder through a cooling tunnel. The formation of the chewing gum can be carried out by extrusion through a specially formed nozzle, or the chewing gum can be formed after extrusion by means of rolls, drilling machines, drawing wheels and the like. Chewing gum can be formed into cores, bars, spheres, cubes, cylinders and many other forms. In order to prevent the chewing gum from sticking to rollers and other tools, chewing gum is often sprinkled with a powder, which may consist of icing sugar, talcum powder, corn flour and the like. The formed chewing gum can then be cooled immediately to room temperature in a cooling tunnel and can be packed (especially in chewing gum and soft chewing gum) or the cooling can be carried out in trays and can be stored for products semi-manufactured at controlled temperature and humidity. The formed and cooled chewing gum is then treated by means of coating and polishing processes before packaging.

COATING AND POLISHING OF MASCARA RUBBER NUCLEOS The lining of the cores is carried out in cylindrical casings inclined, rounded or horizontally placed that rotate during the whole process. The coating cauldrons are made of copper, stainless steel or polyester reinforced with fiberglass, and are often equipped with a pipe system that supplies and extracts air and the doses of the coating suspension. The coating process can be carried out as follows: Chewing gum cores that are placed in motion in rotating coating cauldrons are added to the coating suspension in small portions that are dispersed evenly over the surfaces of the cores after a period of time. short or long dispersion time. (The dispersion time is the period of time during which the suspension is dispersed over the cores, about 10-90 seconds, preferably about 30-60 seconds). Subsequently, the cores are dried by means of air. The operation is repeated up to 90 times, preferably approximately 30-40 times until the cores are completely covered and have the preferred size and preferred weight. In order to facilitate the process of coating the chewing gum, a suspension is used which is heated up to 90 ° C, preferably up to about 75 ° C and air which is heated to at least 35 ° C, for example at about 40 ° C. Between the dosages of the coating suspension, one or more active substances are added in solid form in one or more increments in order to provide a chewing gum with a rapid effect, ie, flavor release during chewing. An aspect of the invention is that the drying period extends until after applying the active substances. When the active substances are added just after the coating process is completed, the coating suspension is still soft and the active substances can be more or less embedded in the coating in solid form. A person skilled in the art will be able to estimate or establish by a simple test the time at which the active substance must be added in order to obtain a sufficient adhesion of the active ingredient to the coating. As it appears in the examples, the drying period is 0 seconds, however, drying periods of up to 50 seconds, for example up to 25 seconds are within the present invention, and even longer periods may be acceptable, depending on the drying properties of the coating suspension, the particle size of the active substance as well as the fact that it is desired that the active substance be completely embedded in the coating or that a surface layer be formed on the coating. In addition, between the dosages of the coating suspension and the addition of one or more active substances in solid form, one or more active substances can be added in liquid form.

In order to obtain a pure and uniform surface of the chewing gum tablets with the completed coating, these can subsequently be polished. Polishing is also carried out in rotating coating cauldrons in which a polishing suspension or a polishing powder is added to the cores coated in one or more portions. The polishing suspension often consists of wax, emulsifier, shellac, gum arabic, water, etc. Polishing powder often consists only of wax, or of wax mixed with emulsifier, gum arabic or talc, etc. The present invention is further illustrated below by means of some examples.

EXAMPLES As a starting point, partially sugar-free chewing gum cores are used, which partially contain sugar, which are rolled into sheets by means of stamping rolls, ie, coherent sheets of chewing gum cores which have an approximate weight of 0.9 g / piece. A DRIA 1200 coating cauldron supplied by Driam Metallproduckt GmbH, Germany, is used for coating the cores mentioned above, DRIA 1200 is a horizontally placed cylindrical cauldron and a cylindrical cauldron designed for the coating of 50 kg of rubber cores from chew. The equipment has a computer controller and the amount of dosages of liquid and solid substances as well as the control of uniformity times, drying times, air quantities, drying air temperature and direction of air flow. For dosing the active substance in a solid form, a pneumatic conveyor has a dispersion arm which ensures a uniform dispersion of the powder over the totality of the tablets. The coating cauld can be adjusted at various speeds from 1 to 15 rpm. During the coating process, 50 kg cores of chewing gum are filled into the coating cauld that can be adjusted to a rotation of 8 rpm. During this rotation, the chewing gum cores are separated from each other. Drying air is applied to the equipment and the excess talc is removed, which has been added during the rolling of the chewing gum cores. This separation and blowing through air takes approximately 5 minutes. Subsequently, the rotation speed of the coating cauldron is increased to 11 rpm, and the first dosage of the coating suspension is carried out. It is also possible to use small (2 kg) or large (100 kg) inclined round coating cauldrons and to spray the active substance in solid form manually in 1-10 increments between the dosages of the coating suspension. The dosage of the active substance in more increments ensures a uniform dispersion of the powder over all the chewing gum cores. For the coating of chewing gum sugar-containing cores, a suspension of sucrose is used in the following examples, and a sorbitol suspension is used for the coating of sugar-free cores. In the following embodiments, the coating suspension has the following composition: 1. Sucrose suspension Sugar juice (70%) 95.45% Water 4.68% Gelatin (Bloom value 120-160) 0.87 Total 100.00? 2. Suspension sorbitol Sorbitol liquid / neosorb 70/02 97.86% Water 1.59 Titanium dioxide 0.55 Total 100.00 I Examples 1, 2 and 3 show the conventional coating of sugar-containing and sugar-free nuclei of chewing gum, respectively.

Example 1 Coating DRIA 1200 of 50 kg of chewing gum cores containing sugar with mint flavor Dosage Quantity Suspension Time of Drum Time sucrose g uniformity drying Dosage No. sec. rpm sec 1-2 500 45 300 11 3-12 900 45 400 11 13 600 + 222 * 60 400 11 14-15 700 0 380 11 16-21 1000 0 380 11 22-34 1000 30 410 11 -38 600 260 280 11 39 500 1500 290 11 40 wax powder, 50 g 300 300 8 * A sucrose suspension of 600 g + 222 g of peppermint oil.

Example 2 Coating DRIA 1200 of 50 kg of sugar-free chewing gum cores with mint flavor Suspension of Dosing Quantity Time of Drum Time sorbitol uniformity drying Dosage No. sec. rpm sec 1-2 400 0 250 11 3-5 700 15 300 11 6 700 + 200 * 60 300 11 7-16 700 45 300 11 17-24 1000 45 350 11 -26 700 240 240 11 27 wax powder, 50 g 360 360 8 * A suspension of sorbitol of 700 g + 200 g of peppermint oil.

Example 3 Coating in 2 kg sloping cauldrons of sugar-free chewing gum cores with a mixture of eucalyptus, menthol and liquid anethole Suspension of Dosage Quantity Time of Number of sorbitol uniformity drying revolutions Dosage No. sec. rpm sec 1 20 120 120 50 2 20 90 120 50 3 20 60 60 50 4-9 30 30 90 50 -11 30 30 120 50 12 20 * 60 120 50 13 9. of flavor 10 0 50 1: liquid 14 20 40 0 50 -16 20 5 120 50 17-22 30 60 120 50 23-26 40 30 120 50 27-33 30 60 120 50 34-35 20 120 240 50 36 wax powder 2 g 300 300 50 * A suspension of sorbitol with 3.5% aspartame and 7.5% acesulfame K Example 4 DRIA 1200 coating equipment of 50 kg of chewing gum cores containing sugar encapsulated peppermint oil in a 03/01 mixture of hydrogenated rape oil and carnauba near Suspension of Dosing Quantity Time of Drum Time sorbitol uniformity drying Dosage No. sec. rpm sec 1-2 500 45 300 11 3-12 900 45 400 11 13 400 10 0 11 14 400 * powder 60 0 11 -16 700 0 380 11 17 400 10 0 11 18 400 * powder 60 0 11 19-20 700 0 380 11 21-24 1000 0 380 111 -37 1000 30 410 11 38-41 700 260 280 11 42 500 1500 290 11 43 wax powder 50 g 300 300 8 * A powder with a flavor concentration of 28% Example 5 DRIA 1200 coating equipment of 50 kg of chewing gum cores sugar free gum with peppermint oil encapsulated in a 3: 1 hydrogenated rapeseed oil and carnauba near Suspension of Dosing Quantity Time of Drum Time sorbitol g uniformity drying Dosage No. sec. rpm sec 1-2 400 0 250 11 3-5 700 15 300 11 6 3 35500 1 100 0 11 7 360 * powder 60 0 11 8-9 700 10 300 11 350 10 0 11 11 360 * powder 60 0 11 1 122--1133 7 70000 1 100 3 30000 11 14-18 700 45 300 11 19-26 1000 45 350 11 27-28 700 240 240 11 29 wax powder 50 g 360 360 8 * A powder with a flavor concentration of 28% Example 6 Coating in inclined round cauldrons of 2 kg of sugar-free chewing gum cores with peppermint oil or encapsulated in silica Suspension of Dosing Quantity Time of Number of sorbitol uniformity drying revolutions Dosage No. sec. rpm sec 1 20 120 120 50 2 20 90 120 50 3 20 60 60 50 4-9 30 30 90 50 10-11 30 30 120 50 12 20 * 60 120 50 13 20 10 0 50 14 17 ** powder 40 0 50 15- 16 20 5 120 50 17-19 30 60 120 50 -28 40 30 120 50 29-33 30 60 120 50 34-35 20 120 240 50 36 wax polyester 2 g 300 300 50 * A suspension of sorbitol with 2.75% aspartame. ** A powder with a flavor concentration of 50%.

Example 7 Coating in 2 kg inclined cauldrons of sugar-free chewing gum cores with gelatin encapsulated mint oil Suspension of C Caanntidad of Dosage Time of Time of Number of sorbitol g uniformity dried revolutions Dosage No. sec. rpm sec 1 20 120 120 50 2 20 90 120 50 3 20 60 60 50 4-9 30 30 90 50 10-11 30 30 120 50 12 20 * 60 120 50 13 20 10 0 50 14 17 ** dust 40 0 50 -16 20 5 120 50 17-18 30 60 120 50 19 20 10 0 50 17 ** dust 40 0 50 21-22 20 5 120 50 23-24 30 60 120 50 -28 40 30 120 50 29-35 30 60 120 50 36-37 20 120 240 50 38 po] .vox wax 2 g 300 300 50 * A suspension of sorbitol with 2.75-% aspartame. ** A powder with a flavor concentration of 25%.

Example 8 Coating in 2 kg inclined cauldrons of sugar-free chewing gum cores with a mixture of eucalyptus, menthol and anethole, encapsulated in a 3: 1 mixture of hydrogenated rapeseed oil and carnauba wax Suspension of Dosage Quantity Time of Number of sorbitol uniformity drying revolutions Dosage No. sec. rpm sec 1 20 120 120 50 2 20 90 120 50 3 20 60 60 50 4-9 30 30 90 50 -11 30 30 120 50 12 20 * 60 120 50 1 133 2 200 1 100 0 50 14 40 ** dust 40 0 50 -16 20 5 120 50 17-18 30 60 120 50 19 20 10 0 50 2 200 4 400 * *** ppoollvvoo 4 400 0 50 21-22 20 5 120 50 23-24 30 60 120 50 -28 40 30 120 50 29-35 30 60 120 50 3 366--3377 2 200 1 12200 2 24400 50 38 wax powder 2 g 300 300 50 * A suspension of sorbitol with 3.75% aspartame and 7.5% acesulfame K. ** A powder with a flavor concentration of 24.5%.

Example 9 Coating in 2 kg inclined cauldrons of sugar-free chewing gum cores with a mixture of eucalyptus, menthol and anethole, encapsulated in a 3: 1 mixture of hydrogenated rapeseed oil and carnauba wax Suspension of Dosage Quantity Time of Number of sorbitol g uniformity drying revolutions Dosage No. sec. rpm sec 1 20 120 120 50 2 20 90 120 50 3 20 60 60 50 4-9 30 30 90 50 10-11 30 30 120 50 12 20 * 60 120 50 13 20 10 0 50 14 40 ** powder 40 0 50 15- 16 20 5 120 50 17-18 30 60 120 50 19 20 10 0 50 20 40 ** powder 40 0 50 21-22 20 5 120 50 23-24 30 60 120 50 25-28 40 30 120 50 29-35 30 60 120 50 36-37 20 120 240 50 38 powder 300 300 50 * A suspension of sorbitol with 3.75% aspartame and 7.5% acesulfame K. ** A powder with a flavor concentration of 24.5%.

Example 10 Coating in 2 kg inclined cauldrons of sugar-free chewing gum cores with a mixture of liquid eucalyptus, menthol and anethole, as well as menthol encapsulated in gum arabic Suspension of Dosing Amount Time of Number of Sorbitol g uniformity Drying revolutions Dosage No. sec. rpm sec 1 20 120 120 50 2 20 90 120 50 3 20 60 60 50 4-9 30 30 90 50 10-11 30 30 120 50 12 20 * 60 120 50 13 9.9 flavor 10 0 50 liquid 14 20 40 0 50 -16 20 5 120 50 17-18 30 60 120 50 19 20 10 0 50 7 ** dust 40 0 50 21-22 20 5 120 50 23-24 30 60 120 50 2 255--2288 4 400 3 300 1 12200 50 29-35 30 60 120 50 36-37 20 120 240 50 38 wax powder 2 g 300 300 50 * A suspension of sorbitol with 3.5% aspartame and 7.5% acesulfame K. ** A powder with a flavor concentration of 80%.

Example 11 Coating of 2 kg of sugar-free chewing gum cores with a mixture of liquid eucalyptus, menthol and anethole, as well as ammonium chloride encapsulated in a 3: 1 mixture of hydrogenated rapeseed oil and carnauba wax. Amount of Dosing Time of Number of sorbitol uniformity drying revolutions Dosage No. sec. rpm sec 1 20 120 120 50 2 20 90 120 50 3 20 60 60 50 4-9 30 30 90 50 -11 30 30 120 50 12 20 * 60 120 50 13 9. 9 taste 10 0 50 liquid 14 20 40 0 50 20 5 120 50 16-17 30 60 120 50 18 20 10 0 50 19 40 ** dust 40 0 50 -21 20 5 120 50 22 20 10 0 50 23 40 ** powder 40 0 50 24-25 20 5 120 50 26-27 30 60 120 50 28-30 40 30 120 50 31-37 30 60 120 50 38-39 20 120 240 50 40 wax powder 2 g 300 300 50 * A suspension of sorbitol with 3.5% aspartame and 7.5% acesulfame K. ** A powder with an ammonium chloride concentration of 30% Example 12 Coating in 2 kg inclined cauldrons of sugar-free chewing gum cores with a mixture of liquid eucalyptus and menthol, powdered anise as well as a natural extract of black pepper encapsulated in a 3: 1 mixture of hydrogenated rapeseed oil and wax carnauba Suspension of Dosage Quantity Time of Number of sorbitol uniformity drying revolutions Dosage No. sec. rpm sec 1 20 120 120 50 2 20 90 120 50 3 20 60 60 50 4-9 30 30 90 50 10-11 30 30 120 50 12 20 60 120 50 13 20 10 0 50 14 20 ** dust 40 0 50 -16 20 5 120 50 17-18 30 60 120 50 19 10 flavor of 10 0 50 liquid 20 20 40 0 50 21-22 20 5 120 50 23-24 30 60 120 50 2 255--2288 4 400 3 300 1 12200 50 29-35 30 60 120 50 36-37 20 120 240 50 38 wax powder 2 g 300 300 50 * A powder of natural extract of black pepper in a concentration of 20%.

Example 13 Coating in 2 kg inclined cauldrons of sugar-free chewing gum cores with a mixture of liquid eucalyptus and menthol, powdered aniseed as well as an extract of natural basil encapsulated in a 3: 1 mixture of hydrogenated rapeseed oil and carnauba wax Suspension of Dosage Quantity Time of Number of sorbitol uniformity drying revolutions Dosage No. sec. rpm sec 1 20 120 120 50 2 20 90 120 50 3 20 60 60 50 4-9 30 30 90 50 -11 30 30 120 50 12 20 60 120 50 13 20 10 0 50 14 20 '** powder 40 0 50 -16 20 5 120 50 17-18 30 60 120 50 19 10 flavor of 10 0 50 liquid 20 20 40 0 50 21-22 20 5 120 50 23-24 30 60 120 50 -28 40 30 120 50 29-35 30 60 120 50 36-37 20 120 240 50 38 pcs of wax 2 g 300 300 50 * A powder of natural basil extract in a concentration of 14%.

Example 14 Coating in 2 kg inclined cauldrons of sugar-free chewing gum cores with a mixture of liquid eucalyptus, menthol and powdered anise as well as an extract of natural thyme encapsulated in a 3: 1 mixture of hydrogenated rapeseed oil and carnauba wax Suspension of Dosage Quantity Time of Number of sorbitol uniformity drying revolutions Dosage No. sec. rpm sec 1 20 120 120 50 2 20 90 120 50 3 20 60 60 50 4-9 30 30 90 50 -11 30 30 120 50 12 20 60 120 50 13 20 10 0 50 14 20 ** dust 40 0 50 -16 20 5 120 50 17-18 30 60 120 50 19 10 flavor of 10 0 50 liquid 20 20 40 0 50 21-22 20 5 120 50 23-24 30 60 120 50 -28 40 30 120 50 29-35 30 60 120 50 36-37 20 120 240 50 3388 ppoollvvoo ddee cceerraa 22 gg 330000 330000 50 * A powder of natural thyme extract in a concentration of 15%.

Example 15 Coating of 2 kg of sugar-free chewing gum cores with a liquid mixture of fruit flavors (orange, lemon and mango) as well as citric acid encapsulated in a 3: 1 mixture of hydrogenated rapeseed oil and wax carnauba Suspension of Dosage Quantity Time of Number of sorbitol g uniformity drying revolutions Dosage No. sec. sec rpm 1 20 120 120 50 2 20 90 120 50 3 20 60 60 50 4-9 30 30 90 50 -11 30 30 120 50 12 20 * 60 120 50 13 20 10 0 50 14 30 ** dust 40 0 50 -16 20 5 120 50 17 20 10 0 50 18 30 ** dust 40 0 50 19-20 20 5 120 50 21 5. 7 taste of 10 0 50 liquid 22 20 40 0 50 23-24 20 5 120 50 -26 30 60 120 50 27-30 40 30 120 50 31-37 30 60 120 50 39-40 20 120 240 50 41 wax powder 2 g 300 300 50 * A suspension of sorbitol with 7.5% aspartame ** Encapsulated citric acid at a concentration of 35% Example 16 Coating in 2 kg inclined cauldrons of sugar-free chewing gum cores with a mixture of liquid fruit flavors (orange, lemon and mango) as well as encapsulated ascorbic acid in a 3: 1 mixture of hydrogenated rapeseed oil and wax carnauba Suspension of Dosing Quantity Time of Number of sorbitol g uniformity drying revolutions Dosage No. sec. rpm sec 1 20 120 120 50 2 20 90 120 50 3 20 60 60 50 4-9 30 30 90 50 10-11 30 30 120 50 12 20 * 60 120 50 13 20 10 0 50 14 30 ** powder 40 0 50 15- 16 20 5 120 50 17 20 10 0 50 18 30 ** powder 40 0 50 19-20 20 5 120 50 21 5. 7 taste of 10 0 50 liquid 22 20 40 0 50 23-24 20 5 120 50 -26 30 60 120 50 27-30 40 30 120 50 31-37 30 60 120 50 39-40 20 120 240 50 41 wax powder 2 g 300 300 50 * A suspension of sorbitol with 7.5% aspartame. ** Ascorbic acid encapsulated in a concentration of 60%.

Example 17 Coating in 2 kg inclined cauldrons of sugar-free chewing gum cores with a mixture of a liquid fruit flavors mix (orange, lemon and mango) as well as a refrigerant agent encapsulated in gum arabic Suspension of Dosing Quantity Time of Number of sorbitol g uniformity drying revolutions Dosage No. sec. rpm sec 1 20 120 120 50 2 20 90 120 50 3 20 60 60 50 4-9 30 30 90 50 -11 30 30 120 50 12 20 * 60 120 50 13 20 10 0 50 14 230 ** dust 40 0 50 -16 20 5 120 50 17 20 10 0 50 18 20 40 0 50 1 199--2200 2 200 5 1 12200 50 21 5.7 flavor of 10 0 50 liquid 22 20 40 0 50 23-24 20 5 120 50 2 255--2266 3 300 6 600 1 12200 50 27-30 40 30 120 50 31-37 30 60 120 50 39-40 20 120 240 50 41 wax powder 2 g 300 300 50 * A suspension of sorbitol with 7.5% aspartame. ** Encapsulated refrigerating agent "Cooling Flavoring Powder" from International Flavors and Fragrances, Ltd., England at a concentration of 20%.

Example 18 Coating of 2 kg of sugar-free chewing gum cores with a mixture of liquid flavors (apple and cinnamon) and encapsulated aspartame in a 3: 1 mixture of hydrogenated rapeseed oil and carnauba wax Suspension of Dosage Quantity Time of Number of sorbitol uniformity drying revolutions Dosage No. sec. rpm sec 1 20 120 120 50 2 20 90 120 50 3 20 60 60 50 4-9 30 30 90 50 10-11 30 30 120 50 12 20 60 120 50 13 20 10 0 50 14 25 * powder 40 0 50 15-16 20 5 120 50 17-18 30 60 120 50 19 6. 6 flavor of 10 0 50 liquid 20 20 10 50 21-22 20 40 120 50 23--24 30 5 120 50 --28 30 30 120 50 29--35 20 60 120 50 36--37 30 120 240 50 38 wax powder 2 g 300 300 50 * Aspartame encapsulated in a concentration of 10%.

Test scores Several sensory tests were carried out as documentation of the effect obtained by the use of active substances in solid form in the coating of the coated chewing gum. The tests were carried out with 5 to 8 trained tasters per test. The coated chewing gum was supplied in plastic containers that are coated with 3-digit randomized numbers. There was an interval of 3 minutes between each product tested, and each product is tested twice. The tests were partially carried out in the form of a measurement of flavor release as a function of time (time intensity tests) in which the products were tested after 5, 15, 30, 45, 60, 75, 90, 105, 120, 135, 150, 165, 180, 240, 300, 420 and 540 seconds, partly in the form of taste profile determination, in which the products were tested in intervals; the initial phase: 0-1 minute, the intermediate phase 1-3 minutes, and the final phase 3-4 minutes.

Test 1 A measurement was made about flavor release as a function of time from the coated chewing gum according to example 8, that is, with a mixture of eucalyptus, menthol and anethole encapsulated in fat and wax. The flavor release of this chewing gum was compared with a coated chewing gum according to example 3, ie with liquid eucalyptus, menthol and anethole. The result of the test is shown in Figure 1, which shows that the use of encapsulated flavor in the coating layer partially results in an extremely high taste onset (flavor explosion) during the first 60 seconds, and partially increases the flavor in all the chewing phases.

Test 2 In this test, the flavor release measurement was carried out as a function of time by using the same amount of eucalyptus / menthol / anethole flavor in liquid form (example 3) and encapsulated in fat and wax (example 9). ) respectively. The result of the test appears in figure 2, which shows that the use of the active substance in solid form provides a strong taste explosion in the initial phase, and a significantly improved effect can be observed in the first 4-5 minutes .

Test 3 In this test, the effect of the addition of menthol encapsulated in gum arabic to the coating of a chewing gum coated with liquid eucalyptus, menthol and anethole, see example 10, was examined and compared with a coated chewing gum according to example 3, that is, only with liquid eucalyptus, menthol and anethole. The result of the test is shown in Figure 3, which states that the addition of encapsulated menthol causes an explosion of strong taste in the initial phase and an improved flavor effect in all the chewing phases.

Test 4 A stability test of a chewing gum coated with example 18 was carried out, ie, coated with apple / cinnamon flavor, as well as aspartame encapsulated in fat and wax. By way of comparison, a corresponding chewing gum is tested in which aspartame is not encapsulated. The result of the test is shown in Figure 4, which shows that the chewing gum that does not contain encapsulated aspartame loses its stability after approximately 30 days after the coating, since it develops a bitter taste. The lack of stability is probably due to a reaction between aspartame and the flavors that contain aldehyde. In a corresponding chewing gum with aspartame encapsulated in the coating, no change in taste is observed even after 90 days. Therefore, the encapsulation of aspartame has a source enhancing stability effect.

Test 5 A test is carried out with a coated chewing gum according to example 15, that is, with a liquid mixture of fruit flavors (orange, lemon and mango) as well as citric acid encapsulated in fat and wax in order to determine the flavor profile in the initial phase. By way of comparison, the flavor profile is recorded for a corresponding chewing gum coated with the same fruit flavors (orange, lemon and mango), but without citric acid encapsulated in the coating layer. The result of the test is shown in Figure 5. As will be evident, chewing gum with citric acid has a longer flavor intensity and stronger citrus notes compared to the corresponding product without citric acid.

Test 6 A test is carried out in order to determine the flavor profile in the initial phase, the intermediate phase and the final phase, respectively, of a coated chewing gum according to example 17, that is, with a mixture of Liquid fruit flavors (orange, lemon and mango) with and without refrigerated flavor encapsulated in Arabic form. The result of the test is shown in figures 6, 7 and 8 which show that the chewing gum with the cooling agent has a longer flavor intensity and stronger citrus notes in the initial phase. As is evident from FIGS. 7 and 8, this tendency is maintained in the intermediate phase and in the final phase as well, despite the fact that the cooling agent is only placed in the coating layer. Therefore, the chewing gum according to the invention shows an increased effect of the active substance in all the chewing phases.

Test 7 In this test, the flavor profile of a coated chewing gum is determined according to example 14, ie, with a mixture of liquid eucalyptus, menthol and powdered anise, as well as extract of natural thyme encapsulated in fat and wax. The use of encapsulated thyme provides the possibility of developing a chewing gum with an 'entirely new combination of flavors without having to observe the color change presentation of the coating layer by the use of liquid extract.

Test 8 In this test, the flavor profile of a coated chewing gum was determined according to example 12, ie, with a mixture of liquid eucalyptus, menthol and pulverized anise, as well as a natural extract of black pepper encapsulated in fat and wax. The result of this test is shown in figures 12, 13 and 14. In the same way as in test 7, the possibility of creating new combinations of flavors without changing the color of the coating layer is obtained.

The invention has just been described in the foregoing, and it will be evident that it can vary in many ways. Such variations are not considered deviations from the idea and scope of the invention, and all such modifications will be obvious to those skilled in the art, and are intended to be included within the scope of the following claims. It is noted that in relation to this date, the best method known to the applicant to carry out the aforementioned invention, is the conventional one for the manufacture of the objects or products to which it refers.

Claims (30)

CLAIMS Having described the invention as above, the content of the following claims is claimed as property:

1. A coated chewing gum, comprising a core of chewing gum and a coating comprising a coating material and one or more active substances, characterized in that the active substances are added in solid form and selected from among vegetable flavoring agents having a water content of less than 75% by weight, very strong acids and sweeteners.

2. The coated chewing gum according to claim 1, characterized in that the natural vegetable flavoring agent is selected from fruits and herbs.

3. The coated chewing gum according to claim 2, characterized in that the natural vegetable flavoring agent is selected from coconut, grapefruit, orange, lime, lemon, tangerine, pineapple, strawberry, raspberry, mango, passion fruit, kiwi, apple, pear, peach, apricot, cherry, grape, banana, cranberry, blueberry, black currant, red currant, gooseberry and red bilberry, basil, valerian, fennel, parsley, chamomile, tarragon, lavender, dill, cumin, mint, sage , zabila, spearmint, mint, eucalyptus and mixtures thereof.

4. The coated chewing gum according to claim 3, characterized in that the water content of the natural vegetable flavoring agent is less than 60%, preferably less than 40%, more preferably less than 30%, for example less than 25%. %.

5. The coated chewing gum according to claim 4, characterized in that the water content of the natural vegetable flavoring agent is less than 20% by weight, for example less than 15%, more preferably less than 10%, for example between 1.5-7%, more preferably between 2 and 6%.

6. The coated chewing gum according to any of claims 1 to 5, characterized in that the vegetable flavoring agent is lyophilized.

7. The coated chewing gum according to any of claims 1 to 6, characterized in that the vegetable flavoring agent is in the form of a powder, slices or pieces or combinations thereof.

8. The coated chewing gum according to claim 7, characterized in that the vegetable flavoring agent is in a form in which the particle size is less than 3 mm, for example less than 2 mm, and more preferably less than 1 mm, calculated as the largest dimension of the particle.

9. The coated chewing gum according to claim 7, characterized in that the natural vegetable flavoring agent is in a form in which the particle size is 3 μm to 2 mm, for example 4 μm to 1 mm.

10. The coated chewing gum according to any of claims 1 to 9, characterized in that the vegetable flavoring agent comprises seeds of a fruit, for example, strawberry, blackberry and raspberry, seeds which are substantially intact.

11. The coated chewing gum according to any of the preceding claims, characterized in that the natural vegetable flavoring agent also provides the rubber formulation with a natural color.

12. The coated chewing gum, according to claim 1, characterized in that the natural vegetable flavor is selected from among mint, periwinkle, eucalyptus, spearmint, anethole, menthol, powdered anise and fruit flavors such as orange, lemon, mango, pineapple, lime, strawberry, cherry, black currant, blueberry, raspberry, wild blackberry, sour cranberry, apple, pear, banana, plum, and raisin.

13. The coated chewing gum according to claim 1, characterized in that the acids are selected from citric acid, malic acid, tartaric acid, lactic acid and ascorbic acid.

14. The coated chewing gum according to claim 1, characterized in that the sweeteners are selected from aspartame, acesulfame K, saccharin, cyclamate, neohespiridin, thaumatin, glycyrrhizin and salts thereof, monellin, sucrolase and alitame.

15. The coated chewing gum, according to claim 1, characterized in that the functional substances are selected from among "flavoring" cooling agents and pharmaceutical substances in the coating such as vitamin A, B, C, D and E, enzymes , nicotine, caffeine, acetylsalicylic acid, chlorhexidine (zinc compounds) and antihistamines.

16. The coated chewing gum according to any of the preceding claims, characterized in that the active substances are in encapsulated form.

17. The coated chewing gum according to claim 16, characterized in that the encapsulated active substance is encapsulated in one or more materials that are selected from fatty substances, waxes, gelatin, gum arabic, starch, cellulose, cellulose derivatives, gum lacquer, polyvinyl acetate, polyethylene, casein, zein, cyclodextrin B, silica, yeast cells and a mixture of the above encapsulation materials, preferably a mixture of fatty substances and carnauba wax.

18. The coated chewing gum according to any of claims 1 to 17, characterized in that the coating additionally comprises one or more liquid active substances.

19. The coated chewing gum according to any of the preceding claims, characterized in that it also comprises a flavor that is selected from natural, naturally identical or synthetic flavors and plant extracts.

20. The coated chewing gum according to claim 19, characterized in that the plant extracts are selected from liquor extracts, coffee, tea, herbs such as sage, thyme, basil, mint, lemon balm, valerian, chamomile, lavender , zabila and spices such as pepper, cinnamon, pepper, paprika, tarragon, fennel, mustard, dill, caraway, parsley and tomato.

21. The coated chewing gum according to any of the preceding claims, characterized in that it also comprises a salt.

22. The coated chewing gum according to claim 21, characterized in that the salts are selected from sodium chloride, potassium chloride, ammonium chloride, sodium bicarbonate and carbamide.

23. A method for the preparation of a coated chewing gum, according to any of claims 1 to 22, characterized in that it comprises the following steps: 1) preparation of a chewing gum core in a manner known per se, 2) preparation of a coating suspension, also in a manner known per se, 3) application of the coating suspension on the chewing gum cores, in a manner known per se, 4) application in the coating of one or more active substances that are selected from 1 to 22 in solid form, in one or more increments after the application of the coating suspension, and optionally repeating steps 3) and 4), 5) optionally, the application of one or more liquid active substances in one or more increments between coating suspension applications, 6) Optionally, final application of a surface layer.

24. The method according to claim 23, characterized in that the coating suspension comprises an aqueous solution of a sugar, a sugar alcohol, an artificial sweetener or mixtures thereof.

25. The method according to claim 24, characterized in that the coating suspension comprises an aqueous solution of one or more constituents selected from sucrose, dextrose, sorbitol, xylitol, tagatose, mannitol, malditol, isomalt, aspartame, acesulfame K, saccharin, cyclamate, talin and neoespiridine.

26. The method according to any of claims 23 to 25, characterized in that the coating suspension is applied approximately 2 to 90 increments, preferably in [approximately] 30 a 60 increments

27. The method according to any of claims 23 to 26, characterized in that the active substances present in solid form are applied in 1 to 10 increments between the dosages of the coating suspension, preferably 1 to 4 increments.

28. The use of one or more active substances, characterized in that they are selected from natural flavoring agents, very strong sweeteners and functional substances in solid form in the coating of a coated chewing gum to obtain a rapid onset of the effect.

29. The use of one or more active substances, characterized in that they are selected from natural flavoring agents, acids, very potent sweeteners and functional substances in solid form in the coating of the coated chewing gum to obtain a better stability of the active substance.

30. The use of one or more active substances, characterized in that they are selected from among natural vegetable flavoring agents, acids, very potent sweeteners and functional substances in solid form in the coating of the coated chewing gum to obtain an increased effect of the active substances in all the chewing phases.