MXPA05005853A - Vanilla-flavored compositions and delivery systems therefor - Google Patents

Abstract

The present invention relates to compositions and comestibles that are vanilla-flavored but with a contributory mint flavor. More specifically, the compositions of the present invention have a characterizing vanilla flavor in combination with breath-freshening components and optionally cooling agents. In some embodiments, the compositions may include a vanilla flavor composition which includes vanilla flavor and vanillin or its derivatives and a mint oil composition.

Description

COMPOSITIONS WITH VANILLA FLAVOR AND RELEASE SYSTEMS OF THE SAME FIELD OF THE INVENTION The present invention relates to vanilla flavored compositions and products containing the same. More particularly, the present invention relates to oral delivery systems including chewing gum compositions and confectionery compositions having a vanilla characterizing flavor imparted thereto in combination with breath freshening components and optionally cooling agents.

BACKGROUND OF THE INVENTION Vanilla flavor is used in a wide variety of products. For example, it can be used in edible products to modify the flavor of other dominant flavors. The vanilla flavor is a relatively delicate flavor and can provide a mild sensation effect among other dominant flavors. However, when used at too high a concentration level, the vanilla flavor itself can also release other tonal or strong tones. Vanilla can also be used to impact the perception of sweetness in relation to other dominant flavors. While vanilla flavors can be used alone to impart their characteristic flavor to a product, they do not provide freshness in the breath.

Additionally, vanilla flavors can be released very quickly from their release systems when placed in the mouth. While this is not necessarily problematic when the vanilla flavor is intended to modify another flavor, it can be problematic when the intended characterizing flavor, i.e. the predominant flavor intended, is vanilla per se. In such cases, the vanilla flavor dissipates very quickly, leaving only the impacts of the secondary flavors, which may be less desirable.

Although vanilla flavoring is not typically associated with breath fresheners, peppermint oils and refreshing agents are commonly used in foods to help provide a sense of freshness. They are known for their refreshing breath effect. However, peppermint oils and refreshing agents are also known for their intensity and bitterness and can cause sensations of undesirable flavor explosion in the oral cavity. In addition, the flavors of mint and its components, including mint and spearmint, as well as various refreshing agents alone or in combination with mint flavors, are considered to be very dominant flavors and can easily eliminate other flavors present in the same composition. This happens especially with the relatively soft flavors. In addition, while mint-flavored edibles can provide the desired peppermint flavor and perceptions of breath freshening, their tendency to totally dominate taste perception makes it difficult to provide breath freshening and the perception of total freshness without a taste. dominant mint.

There is a need, therefore, for vanilla-flavored comestibles, in particular vanilla-flavored chewing gum compositions and confectionery, which have a vanilla flavor as their characterizing character and which include a refreshing effect of the vanilla. breath due to the inclusion of certain peppermint oils and optionally refreshing agents.

SUMMARY OF THE INVENTION In some embodiments, a composition is provided that includes: at least one flavor characterizing vanilla and at least one peppermint-contributing flavor.

Some embodiments provide a composition that includes: at least two vanilla flavor components and at least one peppermint oil; wherein the vanilla-flavored components are present in amounts sufficient to provide the perception of vanilla as the characterizing flavor and the peppermint oil is present in sufficient amounts to provide the perception of mint as a contributing flavor.

In some embodiments, a composition is provided which includes: at least two components containing vanilla and at least one peppermint oil.

In some embodiments, a composition is provided which includes: a vanilla-flavored composition containing vanilla and vanillin flavor or its derivatives and a composition with peppermint oil containing a sweet-mint oil.

Some embodiments provide a composition that includes: a vanilla-flavored composition including vanilla and vanillin flavor or its derivatives and a mint composition that includes a peppermint oil selected from sweet mint oil, fresh peppermint oil and combinations thereof .

According to some embodiments, a composition is provided which includes: a particulate composition containing vanillin and menthol and a liquid composition containing vanilla flavor and peppermint oil.

Some embodiments provide a composition that includes: an initial impact flavor component that includes vanillin or its derivatives and menthol and a component with lasting flavor including vanilla flavoring and peppermint oil.

In some embodiments, a composition is provided which includes: a predominant amount of a mint oil composition and a vanilla-flavored composition, wherein the composition has a characterizing flavor and a contributing flavor, the characterizing flavor being vanilla flavor and the contributing flavor being mint flavor.

Some embodiments provide a composition that includes: a flavoring flavor including vanilla flavor and a refreshing breath composition including a peppermint oil and optionally a perceptible component.

According to some embodiments, a composition is provided which includes: a flavor oil composition including vanilla flavored oil and sweet mint oil, wherein the flavor oil composition is substantially soluble in polymer-based gums and a composition particulate containing vanillin or its derivatives and menthol, wherein the particulate composition is less soluble in the gum base than said flavor oil composition.

Some embodiments provide a composition containing: a vanilla-flavored composition having at least one of the following properties: a molecular weight of about 150-200 and a specific density of about 0.99-1.0 and a mint-flavored composition having the minus one of the following properties: a molecular weight of about 150-260; a specific density of approximately 0.88-0.91; a flash point approximately close to 54.44 ° C and a fractional main content of less than about 13%.

In some embodiments, a composition is provided which includes: vanillin or its derivatives, menthol, a vanilla-flavored oil and at least one mint flavor that includes a sweet pepper oil and a fresh peppermint oil. The fresh mint oil is selected from crystalline white mint oil, a mixture of a sweet mint oil and a crystalline white mint oil, a mixture of a sweet mint oil and one or more refreshing agents, a mixture of an oil of sweet mint, crystalline white mint oil and one or more cooling agents and combinations thereof.

Some embodiments provide an edible including: an oral delivery system and a vanilla-flavored composition that includes at least one vanilla-characterizing flavor and at least one peppermint-contributing flavor.

Some embodiments provide a chewing gum composition that includes: a gum base and a vanilla flavor composition that includes at least one vanilla flavor and at least one peppermint flavor.

In some embodiments, a chewing gum product is provided which includes: a gum base; a first vanilla-flavored composition that includes at least one vanilla-characterizing flavor and at least one peppermint-contributing flavor and a coating composition including a second vanilla-flavored composition that contains at least one vanilla flavor and at least one Peppermint flavor.

In accordance with some embodiments, a release or disclosure system is provided which includes: a carrier composition including selected components of water-soluble components, water-insoluble components and combinations thereof, a flavor composition containing at least one Vanilla characterizing flavor and at least a peppermint-contributing flavor.

In some embodiments, a composition is provided which contains: a vanilla-flavored composition that provides a smooth perception and a mint-flavored composition that provides a refreshing perception.

Some embodiments provide a chewing gum composition that includes: a gum base; a creamy flavor composition including at least one vanilla flavor and a breath freshening composition including at least one peppermint-contributing flavor.

Some embodiments provide a gum in granules including: a hard coating containing a polyol and a first vanilla-flavored composition, the vanilla-flavored composition including at least one vanilla flavor and at least one peppermint flavor and one composition with a rubber core including a gum base and a second vanilla-flavored composition, the second vanilla-flavored composition containing at least one vanilla flavor and at least one peppermint-characterizing flavor.

DETAILED DESCRIPTION OF THE INVENTION As used herein, the transient term "comprising" (also "comprises", etc.) which is synonymous with "including", "containing" or "characterized by" is inclusive or open and does not exclude to the stages of the methods or elements not mentioned additional.

In this document, the terms "chewing gum" and "chewing gum" are used interchangeably and both mean that they include any gum composition.

As described in detail herein, some embodiments provide vanilla-flavored compositions that impart a predominant perception of vanilla flavor and also provide breath freshness due to the inclusion of peppermint-flavored components. Some embodiments also provide comestibles, such as chewing gums and the like containing vanilla flavored compositions.

Compositions with Vanilla Flavor The methods described in this document provide vanilla-flavored compositions that also contain mint-flavored components that therefore provide a sense of freshness when eaten by an individual. In some embodiments, the compositions may include at least one vanilla flavor and at least one peppermint flavor.

The term "characterizing flavor" refers to a flavor that is perceived by an individual as predominant when consumed. Whereas, the term "taxpayer flavor" refers to a flavor that imparts a lower perception of flavor than the characteristic flavor for an individual when consuming it. The characterizing flavor components, however, are not necessarily present in a greater amount by weight than the contributing flavor components. In some embodiments, the characterizing flavor components may be present in the composition in smaller percentages of weight than the contributing flavor components. In other embodiments, however, the characterizing flavor components may be present in percentages greater in weight than the contributing flavor components.

According to some embodiments, the characterizing flavor may be a vanilla flavor while the contributing flavor may be a mint flavor. Therefore, the individual may perceive a predominant flavor of vanilla in the consumption of the composition. The vanilla flavor is commonly perceived as a creamy or mild flavor in the compositions in which it is incorporated. The individual can also perceive freshness, that is, freshness in the breath, due to the peppermint-contributing flavor. The mint flavor, however, can not hide the predominant perception of vanilla flavor.

The vanilla flavor can be imparted to the compositions by incorporating a variety of different components into them. In some embodiments, a single vanilla-flavored component may be used, while in other embodiments, a number of different components may be combined to create the vanilla flavor. In different modalities, different well-known combinations of vanilla flavors can be employed. Suitable vanilla flavoring components include but are not limited to: vanillin, ethyl vanillin, furaneol, delta decalactone, delta dodecalactone, methylcyclopentenolone hydrate ("MCP"), maple furanone, ethyl maltol, diacetyl; furfuraldehyde, butyric acid, ethyl butyrate, ethyl propionate, heliotropin, butyl butyryl lactate, benzaldehyde, lemon oil, benzodihydropyrone, anisic aldehyde, methyl thiobutyrate in alcohol, ethanol, medium chain triglycerides and combinations thereof.

Vanillin provides a strong vanilla flavor and is typically a major component present in vanilla flavoring. It can be derived naturally from the vanilla pods or prepared synthetically. Vanilla is 4-hydroxy-3-methoxybenzaldehyde, represented by: Ethyl vanillin, a derivative of vanillin, also provides a strong vanilla flavor. Ethyl vanillin is 3-ethoxy-4-hydroxybenzaldehyde, represented by: In some embodiments, vanillin can be used alone or in combination with vanillin derivatives. Vanillin and its derivatives, ie ethyl vanillin, typically provide a vanilla flavor that impacts other vanilla-flavored components. In some modalities, vanillin or a combination of the same can be used in combination with other vanilla-flavored components. In some embodiments, it may be desirable to incorporate vanillin or its derivatives in a particulate form so that it is released quickly on consumption and therefore provides an initial flavor impact to vanilla. Other vanilla-flavored components may be incorporated in a liquid form, which is released more slowly from the composition and therefore provides a long-lasting vanilla flavor.

The compositions described herein may also include a peppermint-contributing flavor. As mentioned above, the peppermint-contributing flavor can provide breath freshness but without hiding the perception of vanilla flavor. A peppermint-contributing flavor can be achieved by incorporating a variety of different peppermint oils. Peppermint oils include some amount of menthol of natural occurrence. Any conventional peppermint flavors known to those skilled in the art may be used. In some embodiments, the peppermint oil may include a sweet pepper oil, a fresh peppermint oil, or both.

The sweet mint oils provide a sweet mint flavor to the compositions of the present invention. Peppermint oils can only be added to one or more of the following oils: peppermint oil, peppermint oil, peppermint oil, peppermint oil, peppermint oil of rose mitcham, corn mint oil, Japanese mint oil, Chinese mint oil and combinations thereof.

Accordingly, in some embodiments, the sweet mint oil can be obtained from one of the following peppermint plants: mentha piperita (mint); mentha arvensis (mint); mentha spicata (spearmint) and mentha cardiac (spearmint). In some embodiments, the initial fractions, that is, the less desirable fractions, of the peppermint oil derived from these plants can be removed to obtain a purer version of the peppermint oil. Typically, the initial fractions are removed by distillation. Said initial fractions may impart bitter or strong notes to the peppermint oil, which are undesirable in some embodiments of the present invention. Accordingly, in some embodiments, the sweet mint oil may have a main fraction content of less than 13%, more specifically, less than 11% and even more specifically, less than 9%.

The mint flavors for use in the compositions described herein may also include fresh mint oils. Fresh mint oils can provide a fresh or refreshing mint flavor to the compositions. Suitable fresh peppermint oils include, but are not limited to: crystalline white mint oil, a mixture of a sweet mint oil, as described above, and crystalline white mint oil, a mixture of sweet mint oil, as described above and one or more cooling agents or a mixture of a sweet mint oil, as described above, crystalline white mint oil and one or more cooling agents. Any combination of these fresh mint oils can also be used.

The crystalline white mint oil provides a refreshing perception in consumption. Accordingly, some modalities include only crystalline white mint oil. Similarly, cooling agents that provide a refreshing physiological effect when consumed are also known. In combination with a sweet mint oil, therefore, the crystalline white mint oil and / or the refreshing agents can provide a greater degree of freshness and freshness in consumption than the sweet mint oil alone.

In accordance with the present invention, a variety of well-known cooling agents can be employed. For example, useful cooling agents include menthol, xylitol, erythriol, menthone, menthone, ketals, menthone ketals, glycerol menthone ketals, substituted p-mentans, acyclic carboxamides, substituted cyclohexanamides, substituted cyclohaxane carboxamides, or substituted sites and sulfonamides, substituted mentanols, hydroxymethyl and p-menthane hydroxymethyl derivatives, 2-mercapto-cyclo-decanone, 2-iopropanyl-5-methylcyclohexanol, hydroxycarboxylic acids with 2-6 carbon atoms, cyclohexanamides, menthyl acetate, menthyl lactate , methyl salicylate, N, 2,3-trimethyl-2-isopropyl butanamide (WS-23), N-ethyl-p-menthane-3-carboxamide (WS-3), menthyl succinate, 3,1-menthoxypropanone 1,2 -diol, glutarate esters, among others and combinations thereof. These and other suitable cooling agents are further described in the following North American patents which are incorporated herein by reference in their entirety: US 4,230,688 and 4,032,661 to Rowsell et al., 4,459,425 to Amano et al .; 4,136,163 by Watson et al and 5,266,592 by Grub et al.

As mentioned above, menthol is a naturally occurring component in peppermint oils. Accordingly, menthol can be incorporated in the vanilla flavored compositions as a separate cooling agent or as a naturally occurring component in one of the peppermint oils. In some embodiments, menthol can be included in the composition both as part of a peppermint oil, as well as a separate cooling agent.

Similar to the high flavor impact of vanillin and its derivatives, menthol, menthone and the like, typically provide a stronger mint flavor or refreshing impact than any of the other mint-flavored components. In some embodiments it may be desirable to incorporate menthol or the like in a particulate form so that they are released quickly on consumption and therefore provide an initial impact of fresh mint flavor. Other peppermint components, such as, but not limited to, sweet pepper oils or fresh mint oils described above, may be incorporated in a liquid form. The liquid form can be released more slowly from the composition and therefore provides a long-lasting mint flavor in consumption. Therefore, these models can provide long-lasting freshness.

Accordingly, some embodiments may include a particulate composition containing vanillin or a derivative thereof and menthol and a liquid composition, which includes one or more flavors of vanilla and peppermint oils, as described above. The particulate composition may provide an initial impact taste, while the liquid composition may provide a longer duration. The particulate composition can be in a crystalline, powder or encapsulated form. Additionally, in some embodiments, particularly those intended for use in chewing gum compositions, the liquid composition may be substantially soluble in the gum base, while the particulate composition is less soluble therein. As such, the particulate composition will be released initially in the mastication, while the liquid composition will be released more slowly from the gum base during the whole chewing time.

In accordance with some embodiments, vanilla-flavored components, also referred to as vanilla or creamy flavor composition, may be present in amounts sufficient to provide a vanilla flavor. In some embodiments, the vanilla flavor components may be present in amounts of about 3% to about 98% by weight of the composition, more specifically about 14% to about 40% by weight and even more specifically about 15% to about 25% by weight. % in weigh. The vanilla-flavored components can have a molecular weight range of about 150-200 and a specific density of about 0.99-1.0.

Mint-flavored components, also referred to as the mint-flavored or breath-freshening composition, may be present in amounts that impart a flavor that contributes to the composition. In some embodiments, mint-flavored components may be present in amounts of about 2% to about 80% by weight of the composition, more specifically about 42% to about 63% by weight and even more specifically about 45% to about 55. % in weigh. In some embodiments, the mint-flavored components may be present in lower amounts by weight than the vanilla-flavored components. Mint-flavored components, however, may be present in larger amounts by weight in some embodiments and still have a contributing flavor.

As mentioned above, the mint flavored components can have a main fraction content of less than about 13%. In some embodiments, the content of the major fraction may be less than about 11% and even more specifically less than about 9%. Additionally, mint-flavored components can have a molecular weight range of about 150-260, a specific density of about 0.88-0.91 and a flash point, i.e., the temperature at which it is turned on, can be about 54.44. ° C. In some embodiments, the flash point may be approximately 60.56 ° C or greater. For example, rose mitcham, some sweet mint oils, some fresh mint oils and crystalline white mint have flash points of approximately 60.56 ° C or higher.

Some embodiments are directed to vanilla flavored compositions, which may include a vanilla flavor, as described above, in combination with a breath freshening composition. The refreshing breath composition may include a peppermint oil, as described above and a sensible one. The sensible may be a cooling agent, as described above, a quenching agent or a spicy agent or any combination thereof.

The quenching agents can be selected from a wide variety of known compounds to provide sensory heat signals to the individual user. These compounds offer the perceived sensation of tempering, particularly in the oral cavity and commonly improve the perception of flavors, sweeteners and other organoleptic components. Useful quenching agents include those having at least one vinyl aiyl component, which can bind to the oral receptors. Examples of suitable tempering agents include but are not limited to: vanilla alcohol n-butyl ether (TK-1000, supplied by Takasago Perfumery Company Ltd., Tokyo Japan); n-propyl ether of vanillyl alcohol; isopropyl ether of vanillyl alcohol; isobutyl ether of vanillylic alcohol, n-aminoether of vanillyl alcohol; vanillyl alcohol isoaminoether; n-hexyláter of vanillyl alcohol, vanillyl alcohol methyl ether, vanillyl alcohol ethyl ether, gingerol, shogaol, paradol, zingerone, capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsalcin, homodihydrocapsacin, ethanol, isopropyl alcohol, iso-amyl alcohol, benzyl alcohol; glycerin, chloroform, eugenol, cinnamon oil, cinnamon aldehyde, phosphate derivatives thereof and combinations thereof.

The spicy agents can be used in the compositions or routes to impart a pungent, stinging or numbing sensation to the user. Spicy agents include but are not limited to: Oleoresin Jambu or for cress (Spilanthes sp.) In which the active ingredient is Spilanthol; Japanese pepper extract (Zanthoxylum peperitum), including the ingredients known as Saanshool-I, Saanshool-ll and Sanshoamida; black pepper extract (piper nigrum), including the active ingredients of chavicina and piperina, extract of Echinacea, extract of northern spiny ash and oleoresin of red pepper. Spicy agents are described in U.S. Patent No. 6,780,443 to Nakatsu et al., U.S. Patent No. 5,407,665 to McLaughlin et al., U.S. Patent No. 6,159,509 to Johnson et al, and U.S. Patent No. 5,545,424 to Nakatsu et al, each One of which is incorporated in this document in its entirety, as a reference.

Additionally, some embodiments are directed to the vanilla-flavored compositions which may include vinillin or a blend of the same, a m entol, a n a n w een v ainilla and at least a minty taste. The vanilla flavor may include a sweet pepper oil and a fresh peppermint oil, each as described above. In some embodiments, the combination of fresh and sweet mint oils can be provided in a pre-mix.

Release Systems Some embodiments of the present invention provide delivery systems or delivery vehicles for the vanilla flavored compositions described above. Release systems (also referred to as "edible") generally encompass any consumable or edible composition, such as food and beverages. More particularly, the comestible may be selected in forms such as, but not limited to, hard candies, soft candies, candy cottons, compressed tablets, chewing gums, films, pills, liquid beverages, powdered beverages, and the like. Such comestibles include any of the vanilla-flavored compositions described above, a carrier and optionally, additives, such as flavoring agents, coloring agents and the like.

As described in detail above, the vanilla-flavored composition generally includes a vanilla-characterizing flavor and a peppermint-contributing flavor. The vanilla-flavored components can be selected from those described above. In general, the vanilla-flavored components are present in amounts of from about 0.3% to about 3.92% by weight, of the comestible, more specifically about 0.14% to about 1.6% by weight, and even more specifically about 0.15% to about 1% in weigh.

Mint-flavored components can also be selected from those described above. In general, mint-flavored components are present in amounts of about 0.02% to about 3.2% by weight of the comestible, more specifically 0.42% to about 2.52% by weight, and even more specifically about 0.45% to about 2.2% by weight .

The carrier component can be selected from a variety of carriers well known in the art. The choice of suitable carriers depends on the type of foodstuff that is being prepared.

For example, some embodiments are directed to chewing gum compositions. The carrier in the chewing gum compositions may include a gum base and other optional components, such as volume sweeteners, flavorings and the like. The gum base may include any component known in the art of chewing gum. Said components can be soluble in water, soluble in water or a combination thereof. For example, the gum base may include elastomers, bulking agents, waxes, elastomeric solvents, emulsifiers, plasticizers, fillers and mixtures thereof.

The elastomers (rubbers) employed in the gum base will vary greatly depending on various factors such as the type of rubber base desired, the consistency of the composition of the desired gum and the other components used in the composition to make the rubber product. chewing final. The elastomer may be any water-insoluble polymer known in the art and includes those gum polymers used for chewing gums and chewing gums. Illustrative examples of suitable polymers in the gum bases include both synthetic and natural elastomers. For example, those polymers which are suitable in gum-based compositions including but not limited to natural substances (of vegetable origin) such as chewing gum, natural rubber, stem and root gum, medlar, rosidinha, jelutong, perillo, niger gutta , tunu, balata, gutta percha, lechi capsi, sorva, gutta kay and similar and mixtures thereof. Examples of synthetic elastomers include without limitation, styrene-butadiene copolymers (SBR), polyisobutylene, isobutylene-isoprene copolymers, polyethylene, polyvinyl acetate, and the like, and mixtures thereof.

The amount of elastomer employed in the gum base may vary depending on various factors such as the type of gum base used, the consistency of the desired gum composition and the other components used in the composition to make the gum product. chew final. In general, the elastomer will be present in the gum base in an amount of from about 10% to about 60% by weight, desirably from about 35% to about 40% by weight.

In some embodiments, the gum base may include wax. Softens the polymeric elastomeric mixture and improves the elasticity of the rubber base. When present, the waxes employed will have a melting point below about 60 ° C and preferably between about 45 ° C and about 55 ° C. The low melting wax may be a paraffin wax. The wax may be present in the gum base in an amount from about 6% to about 10% and preferably from about 7% to about 9.5% by weight of the gum base.

In addition to the low melting point waxes, waxes having a higher melting point can be used in the gum base in amounts up to about 5% by weight of the gum base. Such high-melting waxes include beeswax, vegetable wax, candelilla wax, carnuba wax, most petroleum waxes and the like and mixtures thereof.

In addition to the components set forth above, the gum base may include a variety of other ingredients, such as the selected components of elastomeric solvents, emulsifiers, plasticizers, fillers and mixtures thereof.

The gum base may contain elastomeric solvents to help soften the elastomeric component. Said elastomeric solvents may include those elastomeric solvents known in the art, for example, terpinene resins such as alpha-pinene or beta-pinene polymers, methyl, glycerol and pentaerythritol esters of modified rosins and rosins and gums such as hydrogenated rosins, dimerized and polymerized and mixtures thereof. Examples of elastomeric solvents suitable for use in the present invention include partially hydrogenated pentaerythritol ester and rosin gum, the pentaerythritol ester of wood and rosin gum, the glycerol ester of rosin wood, the glycerol ester of partially dimerized wood and rosin gum, the glycerol ester of polymerized wood and rosin gum, the glycerol ester of rosin stalk oil, the glycerol ester of wood and of rosin and the partially hydrogenated wood and the gum rosin and the partially hydrogenated methyl ester of wood and rosin and the like and mixtures thereof. The elastomeric solvent can be employed in the gum base in amounts of from about 2% to about 15% and preferably from about 7% to about 11% by weight of the gum base.

The gum base may also include emulsifiers that aid in the dispersion of 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 used in amounts of from about 2% to about 15% and more specifically from about 7% to about 11% by weight of the gum base.

The gum base may also include plasticizers or softeners to provide a variety of desirable textures and consistency properties. Due to the low molecular weight of these ingredients, plasticizers and softeners are able to penetrate the fundamental structure of the rubber base making it plastic and less viscous. Useful plasticizers and softeners include lanolin, palmitic acid, oleic acid, stearic acid, sodium stearate, potassium stearate, glyceryl triacetate, glyceryl lecithin, glyceryl monostearate, propylene glycol monostearate, acetylated monoglyceride, glycerin and the like and mixtures thereof. Waxes, for example, synthetic and natural waxes, hydrogenated vegetable oils, petroleum waxes such as polyurethane waxes, polyethylene waxes, paraffin waxes, microcrystalline waxes, fatty waxes, sorbitan monostearate, tallow, propylene glycol, mixtures thereof and similar ones can also be incorporated into the rubber base. The plasticizers and softeners are generally used in the gum base in amounts in excess of 20% by weight of the gum base and more specifically in amounts from about 9% to about 17% by weight of the gum base.

The plasticizers also include hydrogenated vegetable oils, such as soybean oil and safflower oil, which can be used alone or in combination. These plasticizers provide the rubber base with good texture and characteristics of smooth styling. These plasticizers and softeners are generally used in amounts from about 5% to about 14% and more specifically in amounts from about 5% to about 13.5% by weight of the gum base.

The anhydrous glycerin can also be used as a softening agent, such as the commercially available, United States Pharmacopeia (USP) grade. Glycerin is a liquid in the form of syrup with a warm sweet taste and has a sweetener of approximately 60% sugar cane. Because the glycerin is hygroscopic, the anhydrous glycerin can be maintained under anhydrous conditions throughout the preparation of the chewing gum composition.

In some embodiments, the gum base of this invention may also include effective amounts of bulk agents such as mineral adjuvants that can serve as fillers and texturizing agents. Useful mineral adjuvants include calcium carbonate, magnesium carbonate, alumina, aluminum hydroxide, aluminum silicate, talc, tricalcium phosphate, dicalcium phosphate, calcium sulfate and the like and mixtures thereof. These bulking agents or adjuvants can be used in the gum base compositions in various amounts. Preferably the amount of the filler, when used, will be present in an amount from about 15% to about 40% and desirably from about 20% to about 30% by weight of the gum base.

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 colorants suitable for food, drugs and cosmetic applications, known as F.D dyes, can be used. & C. An anti-oxidant 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 chewing gum art can also be used in the gum base.

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

Volume sweeteners include sugar, sugar-free bulk sweeteners or the like or mixtures thereof. Volume sweeteners are generally present in amounts of about 5% to about 99% by weight of the chewing gum compositions. Suitable sugar sweeteners generally include monosaccharides, disaccharides and poiisaccharides such as but not limited to sucrose (sugar), dextrose, maltose, dextrin, xylose, ribose, glucose, mannose, galactose, fructose (levulose), reverse sugar, 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 isomatulose (ISOMALT), lactitol, erythritol, hydrogenated starch hydrolyzate, stevia and mixtures thereof. Suitable hydrogenated starch hydrolysates include those described in U.S. Patent Nos. 25,959; 3,356,811; 4,279,931 and various syrups and / or hydrogenated glucose powders containing sorbitol, hydrogenated disaccharides, highly hydrogenated polysaccharides or mixtures thereof. The hydrogenated starch hydrolysates are first prepared by the controlled catalytic hydrogenation of corn syrups. The hydrolysates resulting from hydrogenated starch are mixtures of monomeric, dimeric and polymeric saccharides. The proportions of said different saccharides give different hydrogenated starch hydrolyses with different properties. Also useful are mixtures of hydrogenated starch hydrolysates such as LYCASIN, a commercially available product manufactured by Roquette Freres of France and HYSTAR, a commercially available product manufactured by Lonza Inc. of Fairlawn N.J.

In some embodiments, high intensity sweeteners may also be included as sweetening agents in chewing gum compositions. Without being limited to particular sweeteners, the representative categories and examples include: (a) artificial sweeteners, liquid, or saccharine salts, cyclamate salts, cyclamate salts; , sodium, I to calcium or ammonium of 3,4-dihydro-6-methyl-1, 2,3-oxatáazina-4-one-2,2-dioxide, the potassium salt of 3,4 -dihydro-6-metll-1,2,3-oxathiazine-4-one-2,2-dioxide (Acesulfan-K), the free acid form of saccharin and mixtures thereof. (b) dipeptide-based sweeteners, such as sweeteners derived from L-aspartic acid such as ethyl ester L-aspartyl-L-phenylalanine (Aspartame) and materials described in US Pat. No. 3,492,131; hydrate of L-alpha -partyl-N- (2,2,4,4-tetramethyl-3-thietanyl) -D-alaninamide (Alitame), ester N- [N- (3,3-dimethylbutyl) -L- aspartyl] - L-phenylalanine 1 -methyl (Neotame), methyl esters of L-aspartyl-L-phenylglycerin and L-aspartyl-L-2,5-dihydrophenyl-glycine, L-aspartyl-2,5-dlhydro-L-phenylalanine; L-aspartyl-L- (1-cyclohexen) -alanine and mixtures thereof; (c) water-soluble sweeteners derived from water-soluble sweeteners of natural occurrence, such as chlorinated derivatives of ordinary sugar (sucrose) for example, chlorodeoxy-sugar derivatives, such as chlorodeoxysucrose or chlorodeoxygalactosucrose derivatives, known for example, under the brand Sucralose; examples of the chlorodeoxysucrose and chlorodeoxygalactosucrose derivatives include but are not limited to: 1-chloro-1'-deoxysucrose; 4-chloro-4-deoxy-alpha-D-galactopyranosyl-alpha-D-fructofuranosyl, or 4-chloro-4-deoxygalactosucrose; 4-chloro-4-deoxl-alpha-D-. galactopyranosyl-1-chloro-1-deoxy-beta-D-fructo-furanoside or 4,1'-dichloro-4,1'-dideoxygalactosucrose; 1 ', 6'-dichloro-1', 6'-dideoxysucrose, 4-chloro-4-deoxy-alpha-D-galactopyranosyl-1,6-dichloro-1,6-dideoxy-beta-D-fructofuranoside, or , 1 ', 6'-trichloro-4,1', 6'-trideoxygalactosucrose; 4,6-dichloro-4,6-dideoxy-alpha-D-galactopyranosyl-1,6-dichloro-1,6-dideoxy-beta-D-fructofuranoside, or 4,6,6'-trichloro-4,6, 6'-trideoxygalatosucrose; 6,1 ', 6'-trichloro-6,1'6'-trldeoxisucrose, 4,6-dichloro-4,6-dideoxy-alpha-D-galacto-pyranosyl-1,6-dichloro-1,6-dideoxy and-beta-D-fructofuranoside, or 4,6,1 ', 6'-tetrachloro-4,6,1', 6'-tetradeoxygalacto-sucrose and 4,6,1 ', 6'-tetradeoxy-sucrose and mixtures thereof; (d) protein-based sweeteners such as thaumaoccous danielli (Thaumatin I and II) and (e) the naturally occurring sweetener monatin (2-hydroxy-2- (indol-3-ylmethyl) -4-aminoglutaric acid) and its derivatives.

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 to, said physical forms include free forms, such as dry sprays, powder, pearl forms, encapsulated forms and mixtures thereof.

In general, an effective amount of intense sweetener can be used to provide the desired level of sweetness and this amount can vary with the selected sweetener. The intense sweetener may be present in amounts of from about 0.001% to about 3% by weight of the chewing gum composition, depending on the sweetener or the combination of sweeteners used. The range of extract for each type of sweetener can be selected by those skilled in the art.

Flavoring agents, in addition to the vanilla and mint flavors, can also be included in the chewing gum compositions. Flavoring agents that can be used include those flavors known to those skilled in the art, such as artificial and natural flavors. These flavors can be selected from synthetic flavor oils and oils and / or aromatic flavors, oleoresins and extracts derived from plants, leaves, flowers, fruits and so forth and combinations thereof. Representative non-limiting flavor oils include spearmint oil, cinnamon oil, pyroclase oil (methyl salicylate), peppermint oil, clove oil, bay oil, anise oil, eucalyptus oil, oil t om, to celte deh oja dec edro, to celte den uez m oseada, p ¡ment, sage oil, macia, bitter almond oil and cassia oil. Natural artificial flavors and synthetic fruit flavorings such as vanilla and citrus oils including lemon, orange, lime, grape and fruit essences including apple, pear, peach, grape, strawberry, raspberry, cherry, plum, pineapple, apricot can also be used. and so on. These flavoring agents can be used in solid and liquid forms and can be used individually or in mixtures. Commonly used flavors include mints such as peppermint, menthol, spearmint, artificial vanilla, cinnamon derivatives and various fruit flavors, whether used singly or as a blend.

Other useful flavors can be used include aldehydes and esters such as cinnamyl acetate, cinnamaldehyde, citral diethylacetal, dihydrocarvyl acetate, eugenil format, p-methylamisol and so forth. Generally any flavor or food additive such as those described in Chemical Used in Food Processing, publication 1274, pages 63-258 by the National Academy of Sciences can be used. This publication is incorporated herein by reference.

Additional examples of aldehyde flavorings include but are not limited to acetaldehyde (apple), benzaldehyde (cherry, almond), anise aldehyde (licorice, anise), cinnamon aldehyde (cinnamon), citral, eg, alpha-citral (lemon , lime), neral, for example, beta-citral (lemon, lime), decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotrope, for example, piperonal (vanilla, cream), vanillin (vanilla, cream ), alpha-amyl cinnamaldehyde (spicy fruit flavors), butyrylaldehyde (butter, cheese), valeraldehyde (butter, cheese), citronellal (modifications, of any kind), decanal (citrus fruits), aldehyde C-8 (citrus fruits), aldehyde C-9 (citrus fruits), aldehyde C-12 (citrus fruits), 2-ethyl butyraldehyde (berries), hexenal, ie trans-2 (berries), aldehyde tolyl (cherry, almond), veratraldehyde (vanilla), 2,6-dimethyl-5-heptenal, ie melonal (melon), 2,6-dimethyloctanal (green fruit) and 2-dodecenal (citrus, tangerine), cherry, grape, strawberry cake and mixtures thereof.

In some embodiments, the flavoring agent may be employed in liquid form and / or dry form. When employed in the latter form, suitable drying means such as spray oil drying can be used. Alternatively, the flavoring agent can be absorbed in water-soluble materials, such as cellulose, starch, sugar, maltodextrin, gum arabic and so on or it can be encapsulated. Current techniques for preparing such dry forms are well known.

In some embodiments, flavoring agents can be used in many different physical forms well known in the art to provide an initial burst of flavor and / or a prolonged taste sensation. Without being limited to this, said physical forms include free forms, such as spray drying, powder, pearl forms, encapsulated forms and mixtures thereof.

The amount of flavor agent employed herein may be a matter of preference subject to factors such as the type of final comestible, such as a chewing gum composition, lozenge or sweet composition, the individual flavor, the carrier employed and the intensity of the flavor d. In addition, the amount of flavoring can vary to obtain the desired result in the final product. In chewing gum compositions, the flavoring agent is generally present in amounts of from about 0.02% to about 5% and more specifically from about 0.1% to about 4% and even more specifically, from about 0.8% to about 3% in weight of the composition.

The coloring agents can be used in effective amounts to produce the desired color. Coloring agents include pigments that can be incorporated in amounts up to about 6% by weight of the composition. For example, titanium dioxide can be incorporated in amounts of greater than 2% and preferably less than 1% by weight of the composition. The dyes can also include natural food colors and dyes suitable for food, drugs and cosmetic applications. These dyes are known as dyes and lacquers F.D. & C. Materials acceptable for the foregoing uses are preferably water soluble. Illustrative, non-limiting examples include indigoid colorants known as F. D. & C. Blue No. 2 which is the isodic salt of 5,5-indigotindisulfonic acid. Similarly, the dye known as F.D. & C. Green No. 1 comprises a tingenylmethane dye and is the monosodium salt of 4- [4- (N-ethyl-p-sulfoniumbenzylamino) diphenylmethylene] - [1- (N-etyl-Np-sulfonium-benzyl) -delta-2, 5-cyclohexadienoimine]. An explanation of all dyes F.D. & C and its corresponding chemical structures can be found in the Kirk-Othmer Encyclopedy of Chemical Technology, 3rd. Edition in Volume 5, in pages 857-884, the text of which is incorporated herein by reference.

The plastificants, softening agents, mineral adjuvants, waxes and anti-oxidants described above, being suitable for use in the gum base may also be used in the chewing gum composition. Examples of other conventional additives which can be used include emulsifiers, such as lecithin and glyceryl monostearate, thickeners, used alone or in combination with other softeners, such as methyl cellulose, alginates, carrageenan, xanthan gum, gelatin, carob, tragacanth, carob berries and carboxymethyl cellulose, acidulants such as malic acid, adipic acid, citric acid, tartaric acid, fumaric acid and mixtures thereof and fillers, such as those previously described under the category of mineral adjuvants.

Other conventional rubber additives known to one skilled in the chewing gum art can also be used in chewing gum compositions.

Some embodiments extend to methods for making chewing gum compositions. The compositions can be repaired using standard techniques and equipment known to those skilled in the art. The apparatus useful in accordance with the embodiments described in this document includes heating and mixing apparatuses well known in chewing gum manufacturing techniques and therefore the selection of the specific apparatus will be apparent to the skilled person. For the general chewing gum preparation processes see US Patents Nos. 4.271197 of Hopkins et al, 4,352,822 of Cherukuri et al and 4, 497,832 of Cherukuri et al, each of which is incorporated in its entirety in this document as reference.

In some embodiments, the chewing gum may have a coating therein. Said coated chewing gums are typically referred to as rubber balls. The outer coating can be hard or crunchy. Any suitable coating materials known to those skilled in the art can be employed. Typically, the outer coating may include s orbitol, mltolol, xylitol, and somalt and other crystallizable p olyles, it may also be s uchose. In addition the coating can include several layers or bales, so that the chewing gum composition is not visible through the coating itself, which can optionally be covered with one or more additional transparent layers for protective, textural and aesthetic purposes. . The outer coating may also contain small amounts of water and gum arabic. The coating can also be covered with wax. The coating can be applied in a conventional manner by successive applications of a coating solution with drying between each coating. As the coating dries it usually becomes opaque and is usually white although other colorants may be added. A polyol coating can also be coated with wax. The coating may also include sparks or colored spots. If the composition includes a coating, it is possible that one or more oral care assets may be dispersed throughout the coating. This is especially preferred if one or more active oral care is incompatible in a simple phase composition with other active ingredients. The flavors can also be added to produce unique characteristics of the product.

In some embodiments, the coating may also include a vanilla-flavored composition. The vanilla-flavored composition can be selected from any of those previously written. In accordance with the invention, the vanilla-flavored composition can be present in the center of the gum, the coating of gum or both. For example, in some embodiments, the chewing gum may include a hard coating containing a polyol, as described above and a vanilla-flavored composition. The gum center may include a gum base, as described above and may also include a vanilla-flavored composition, which may be the same as or different from the vanilla-flavored composition used in the coating.

Other materials can be added to the coating to achieve the desired properties. These materials can be included in cellulose limits, such as carboxymethylcellulose, gelatin, xanthan gum, gum arabic and polyvinyl alcohol (PVA).

The coating composition may also include a pre-coating that is added to the individual rubber parts for an optional hard coating. The pre-coating may include an application of polyvinyl alcohol (PVA). This can be applied as a PVA solution in a solvent, such as ethyl alcohol. When an external hard coating is desired, the application of PVA may be from about 3% to 4% by weight of the total coating or about 1% of the total weight of the rubber part (including a rubber center and a hard coating).

The coating composition can be applied by a method known in the art including the method described above. The coating composition may be present in an amount of from about 2% to about 60%, more specifically from about 25% to about 45% by weight of the total piece of chewing gum.

Some other modalities are directed to edibles in the form of a pill or candy, also commonly referred to as confectionery. The carrier in the confectionery compositions may include volume sweeteners such as sugars, sugarless bulk sweeteners or the like or mixtures thereof, as described above. Volume sweeteners are generally present in amounts of about 0.05% to about 99% by weight of the confectionery composition.

A variety of traditional ingredients may also be included in the confectionery compositions in effective amounts such as flavoring agents, coloring agents, intense sweeteners, antioxidants, preservatives and the like, as described above.

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

The confectionery manufacturing methods are not described in detail in this document because they are well known to those skilled in the art. For the processes of preparation of confectionery in general see the North American Patent No. 5,698,181 of Luo, which is incorporated in this document in its entirety as a reference.

Methods for preparing other edible products include soft candy, candy cotton, compressed tablets, films, powdered and liquid beverages and the like which are also well known to those skilled in the art and need not be described in detail herein.

The features and advantages of the present invention are shown more fully in the following examples which are provided for illustrative purposes.

EXAMPLES Example 1 Table 1: Vanilla Flavor Composition for Use in the Center of a Chewing Gum Coated 'Mixture containing sweet mint oil, fresh mint oil and white mint oil. 2Dispon¡bIe in International Flavors and Fragrances, Inc. (IFF).

Table 2: Composition with Vanilla Flavor For Use in Coating a Coated Chewing Gum Mixture containing sweet mint oil, fresh mint oil and white mint oil. 2Available in International Flavors and Fragrances, Inc. (IFF).

The vanilla-flavored compositions for use in a coated chewing gum were prepared in accordance with the formulation in Tables 1 and 2 above. A coated chewing gum was prepared as follows.

A rubber base was provided, mixed and placed in a standard mixer. The components listed in Table 1 above, ie the mint components, the vanilla components and the cooling agents were combined in a pre-mix and subsequently added to the gum base in accordance with the practice of conventional chewing gum and mixed for approximately 5-10 minutes. The resulting mixture was subsequently formed into chewing gum center pieces using conventional techniques.

The chewing gum centers were subsequently covered in accordance with conventional techniques. In particular, a coating material solution, i.e. polyol-based solution, was provided. The components listed in Table 2 above were combined to form a vanilla flavored coating composition that was added to the coating solution. The gum centers were transferred in a standard batch coating mixer and multiple layers of the coating composition were applied thereon to form a hard coating on the centers of the chewing gum.

Example 2 Table 3: Composition With Vanilla Flavor in Chewing Gum Strips containing WS-3 2Dvailable in IFF 3Mix containing rose-mint mitcham oil A chewing gum composition was prepared according to the formulation in Table 3 above.

The gum base was mixed and placed in a standard mixer. The mint components, the vanilla components and the cooling agents were in the form of a premix. The pre-mix and other remaining components were added to the gum base in accordance with conventional practice for chewing gum and mixed for approximately 5-10 minutes. The resulting mixture was subsequently formed into chewing gum strips using conventional techniques.

Example 3 Table 4: Composition with Vanilla Flavor in Coated Chewing Gum Table 5: Composition of the Rubber Center Available at Takasago International Corp. 2. Containing WS-3 Table 6: Mannitol Coating Composition Table 7: Composition with Vanilla Flavoring available at Takasgo International Corp Containing WS-3 A coated chewing gum was prepared in accordance with the formulation in Tables 4-7 above.

The gum base was mixed and placed in a standard mixer. The remaining gum center components, listed in Table 5 above, were added to conform to conventional practice for chewing gums and mixed by approximately -10 minutes. The resulting mixture was subsequently formed into chewing gum center pieces using conventional techniques.

The chewing gum centers were subsequently covered in accordance with conventional techniques. In particular, the coating components listed in Tables 6 and 7 above were combined to form a maltitol coating pre-mix and a vanilla flavored premix, respectively. The two pre-mixes were combined to form a coating composition. The gum centers were transferred to a standard batch coating mixer and multiple layers of the coating composition were applied thereon to form a hard coating on the chewing gum centers.

Example 4 Table 8: Composition with Vanilla Flavor in Tablet Compressed Mixture containing rose mint mitcham oil Containing WS-3. 3D available in Firmenich.

A compressed tablet was prepared according to the formulation in Table 8 above.

The sorbitol powder was combined with peppermint oil, menthol, cooling agent, mint flavor, vanilla flavor, sucralose, sweetening agents and vanillin. The combination was mixed for approximately 12 minutes. Magnesium stearate was added to the batch and the batch was mixed for approximately two minutes until the desired powder consistency was achieved. The batch was then filled into the compression apparatus (Korsh Simple Punch Press EK-O) and compressed into a compressed mint tablet.

Claims (36)

1. A composition comprising: at least one flavor characterizing vanilla and at least one peppermint-contributing flavor.

2. The composition according to claim 1, wherein said vanilla characterizing flavor is selected from the group consisting of: vanillin, ethyl vanillin, furaneol, delta decalactone, delta dodecalactone, methylcyclopentenolone hydrate, maple furanone, ethyl maltol, diacetyl; furfuraldehyde, butyric acid, ethyl butyrate, ethyl propionate, heliotropin, butyl butyryl lactate, benzaldehyde, lemon oil, benzodihydropyrone, anise aldehyde, methyl thiobutyrate in alcohol, ethanol, medium chain triglycerides and combinations thereof.

3. A composition comprising: at least two components flavored with vanilla and at least one peppermint oil; wherein said vanilla flavor components are present in amounts sufficient to provide the perception of vanilla as the characterizing flavor and said peppermint oil is present in amounts sufficient to provide the perception of mint as a contributing flavor.

4. The composition according to claim 3, wherein said vanilla flavor components are present in amounts of about 3% to about 98% by weight of said composition.

5. The composition according to claim 3, wherein said peppermint oil is present in amounts of about 2% to about 80% by weight of said composition.

6. A composition comprising: at least two components containing vanillin and at least one peppermint oil.

7. A composition comprising: a vanilla-flavored composition comprising vanilla flavor and vanillin or its derivatives and a mint oil composition comprising a sweet-mint oil.

8. The composition according to claim 7, wherein said sweet mint oil is selected from the group consisting of: mentha peppermint oil, mentha arvensis mint oil, mentha spicata mint oil, cardiac mint mentha oil, mint mitcham rose, corn mint oil, peppermint oil and Chinese oil and combinations thereof.

9. A composition comprising: a vanilla-flavored composition comprising vanilla flavor and vanillin or its derivatives and a mint composition comprising a peppermint oil selected from the group consisting of sweet mint oil, fresh mint oil and combinations thereof. the same.

10. The composition according to claim 9, wherein said sweet mint oil is selected from the group consisting of: mentha peppermint oil, mentha arvensis mint oil, mentha spicata mint oil, cardiac mint mentha oil, mint mitcham rose, corn mint oil, Japanese mint oil, Chinese mint oil and combinations thereof.

11. The composition according to claim 9, wherein said fresh mint oil is selected from the group consisting of: crystalline white mint oil, a mixture of a sweet mint oil and crystalline white mint oil, a mixture of an oil of sweet mint and one or more cooling agents, a mixture of a sweet-mix oil, crystalline white-mint oil and one or more cooling agents and combinations thereof.

12. The composition according to claim 11, wherein said sweet mint oil is selected from the group consisting of mint peppermint oil, mint mentha arvensis oil, mentha spicata mint oil, cardiac mint mentha oil, peppermint oil of rose mitcham, corn mint oil, Japanese mint oil, Chinese mint oil and combinations thereof.

13. The composition according to claim 11, wherein said cooling agent is selected from the group consisting of: menthol, xylitol, erythritol, menthone, menthone, ketals, menthone ketals, glycerol menthone ketals, substituted p-mentans, acyclic carboxamides, substituted cyclohexanamides, substituted cyclohaxane carboxamides, substituted and sulfonamide ureas, substituted mentalols, hydroxymethyl and hydroxymethyl derivatives of -mentan, 2-mercapto-cyclo-decanone, 2-isopropanyl-5-methylcyclohexanol, hydroxycarboxylic acids with 2-6 carbon atoms, cyclohexanamides, menthyl acetate, menthyl lactate, metll salicylate, N, 2-3-trimethyl-2- isopropyl butanamide, N-ethyl-p-menthane-3-carboxamide, menthyl succinate, 3,1-menthoxypropane 1,2-diol, glutarate esters and combinations thereof.

14. A composition comprising: a particulate composition comprising vanillin and menthol and a liquid composition comprising vanilla flavor and peppermint oil.

15. The composition according to claim 14, wherein said peppermint oil is selected from the group consisting of sweet mint oil, fresh peppermint oil and combinations thereof.

16. The composition according to claim 14, wherein said particulate composition is in a form selected from the group consisting of: crystalline, powder and encapsulated.

17. A composition comprising: an initial impact flavor component comprising vanillin or its derivatives and menthol and a long-lasting flavor component comprising vanilla flavor and peppermint oil.

18. A composition comprising: a predominant amount of a mint oil composition and a vanilla flavor composition, wherein said composition has a characterizing flavor and a contributing flavor, said characterizing flavor comprising vanilla and said tasting flavor comprising flavor to mint.

19. A composition comprising: a characterizing flavor comprising vanilla flavor and a breath freshening composition comprising a peppermint oil and optionally a sensible component.

20. The composition according to claim 19, wherein said sensible component comprises a cooling agent.

21. The composition according to claim 19, wherein said cooling agent is selected from the group consisting of: menthol, xylitol, erythritol, menthane, menthone, ketals, menthone ketals, glycerol menthone ketals, substituted p-mentans, acyclic carboxamides , substituted cyclohexanamides, substituted cyclohaxane carboxamides, substituted ureas and sulfonamides, substituted mentanols, hydroxymethyl and p-menthane hydroxymethyl derivatives, 2-mercapto-cyclo-decanone, 2-iopropanyl-5-methylcyclohexanol, hydroxycarboxylic acids with 2-6 atoms of carbon, cyclohexanamides, menthyl acetate, menthyl lactate, methyl salicylate, N, 2-3-trimetii-2-isopropyl butanamide, N-ethyl-p-menthane-3-carboxamide, menthyl succinate, 3,1-menthoxypropanone 1,2 -diol, glutarate esters and combinations thereof.

22. The composition according to claim 19, wherein said sensible component comprises a tempering agent.

23. The composition according to claim 19, wherein said wise comprises a spicy agent.

24. A composition comprising: a flavor oil composition comprising vanilla flavored oil and sweet mint oil, wherein said flavor oil composition is substantially soluble in gum-based polymers and a particulate composition comprising vanillin or its derivatives and menthol, wherein said particulate composition is less soluble in the gum base than in said flavor oil composition.

25. The composition according to claim 24, wherein said particulate composition is in a form selected from the group consisting of: crystalline powder and encapsulated.

26. A composition comprising: a vanilla-flavored composition having at least one of the following properties: a molecular weight of about 150-200 and a specific density of about 0.99-1.0 and a mint-flavored composition having at least one of the following properties: a molecular weight of about 150-260, a specific density of about 0.88-0.91, an above flash point of about 54.44 ° C and a main fraction content of less than about 13%.

27. A composition comprising: vanillin or its derivatives, menthol a vanilla flavored oil and at least one mint flavor comprising a sweet mint oil and a fresh mint oil, said fresh mint oil being selected from the group consisting of : crystalline white mint oil, a mixture of a sweet mint oil and crystalline white mint oil, a mixture of sweet mint oil and one or more refreshing agents, a mixture of a sweet mint oil, a white mint oil crystalline and one or more cooling agents and combinations thereof.

28. An edible comprising: (a) an oral delivery system and (b) a vanilla flavor composition comprising: (i) at least one vanilla flavor and (ii) at least one peppermint flavor.

29. A chewing gum composition comprising: (a) a gum base and (b) a vanilla-flavored composition comprising: (i) at least one flavor characterizing vanilla and (ii) at least one peppermint-contributing flavor .

30. A chewing gum product comprising: (a) a gum base, (b) a first vanilla-flavored composition comprising: (i) at least one vanilla flavor and (ii) at least one flavor contributing to the mint and a coating composition comprising a second vanilla-flavored composition comprising: (i) at least one vanilla flavor and (ii) at least one peppermint-contributing flavor.

31. An oral delivery system comprising: (a) a carrier composition comprising components selected from the group consisting of water soluble components, water insoluble components, and combinations thereof. (b) a flavor composition comprising: (i) at least one flavor characterizing vanilla and (il) at least one peppermint-contributing flavor.

32. A composition comprising: a vanilla-flavored composition that provides a smooth perception and a mint-flavored composition that provides freshness perception.

33. A chewing gum composition comprising: a gum base, a creamy flavor composition comprising at least one vanilla flavor and a breath freshening composition comprising at least one peppermint-contributing flavor.

34. A gum ball comprising: (a) a hard coating comprising a polyol and a first vanilla-flavored composition, said first vanilla-flavored composition comprising: (i) at least one flavor characterizing vanilla and (ii) at minus one mint-contributing flavor; and (b) a rubber-core composition comprising a gum base and a second vanilla-flavored composition, said second vanilla-flavored composition comprising: (i) at least one characteristic vanilla flavor and (ii) at least one peppermint-contributing flavor.

35. The rubber ball according to claim 34, wherein said first vanilla-flavored composition and said second vanilla-flavored composition are the same.

36. The rubber ball according to claim 34, wherein said first vanilla-flavored composition and said second vanilla-flavored composition are different.