MXPA06009806A - Confections containing a blend of physilogical cooling agents - Google Patents

Abstract

A method for producing a confection such as chewing gum, as well as the confection so produced, incorporates a blend of physiological cooling agents, including menthyl glutarate and one or more of L-isopulegol and p-menthane-3,8-diol. In another embodiment the blend of physiological cooling agents is made in a modified release structure. The modified release/cooling agents combination is preferably obtained by physically modifying the properties of the combination of cooling agents by coating and drying. When incorporated into gum, these particles are adapted to enhance the shelf stability of the flavor and/or produce a modified release when the gum is chewed. In another embodiment, the blend of physiological cooling agent is included in a confection coating.

Description

CONFITURES CONTAINING A MIXTURE OF REFRESHING PHYSIOLOGICAL AGENTS CROSS REFERENCE TO APPLICATION PRESENTED ABOVE The present application claims the benefit of the filing date under U.S.C § 119 (e) of U.S. Provisional Patent Application No. 60 / 548,471, filed on February 26, 2004; which is here incorporated as a reference in its entirety.

TECHNICAL FIELD OF THE INVENTION The present invention relates to confections, particularly chewing gum compositions, and methods of producing chewing gum and other confectionery products. More particularly, the invention relates to the production of chewing gum and other confectionery containing a mixture of physiological cooling agents. The physiological cooling agents can be treated to control their release and stability of improved shelf life. Also, the mixture of physiological cooling agents can be added alone or as part of a refreshing flavor composition, and is used in confectionery coatings. Several known compounds have what can be characterized as a "refreshing" activity, and are referred to in the art as "physiological cooling agents". The physiological refreshing agents are perceived as cold or refreshing when they come in contact with the human body and, in particular, with the mucous membranes of the mouth, nose and throat. Efforts have been directed to improve the use of physiological cooling agents within chewing gum and other confectionery formulations to improve the flavor composition and control its release to improve the taste of chewing gum or other confectionery. The patent of E.U.A. No. 6,627,233 (incorporated herein by reference) discloses a number of physiological cooling agents and combinations of physiological cooling agents, including N-2,3-trimethyl-2-isopropyl butanamide (called WS-23), as well as its Use in chewing gum. The physiological cooling agents can be treated to modify their release from the chewing gum, and can be used in a chewing gum coating. Peppermint oil is currently used to create a "refresh" in oral products, such as toothpaste, mouthwash, jams, including chewing gum and candy, and other food products. Peppermint oil generally comprises about 45% of / -mentol, about 20% menthone, about 5% methyl acetate, about 5% eucalyptus and many other constituents. Peppermint oil is still used in peppermint-free products, such as mint-flavored products or wintergreen, to create this desired refreshing effect. However, the indicated mint is then found in the products without mint flavor. / -mentol is also known for its refreshing physiological effect on the skin and mucous membranes of the mouth. Being a fundamental constituent of mental oil, / -mentol has been widely used in foods, beverages, toothpastes, mouthwashes, headgear, lotions and the like. The disadvantages of using / -mentol, however, are its strong mint odor and the strong notes it imparts to the compositions in which it is found. Therefore, there is a need for a refreshing flavor composition that will contribute to a long-lasting refreshing feeling for products in which it is found without the undesired taste or severity characteristics that arise from adding / -mentol. It may be desirable to provide a high impact flavor chewing gum or other confection that does not manifest the strong notes normally associated with some jams, particularly chewing gum. It may also be desirable to provide a high-quality, pure flavor confectionery with a good cooling effect. The present invention also relates to coated jams, such as chewing gum. Chewing gums and other jams are often covered with hard or soft coatings. The coatings provide an opportunity for the manufacturer to vary the taste, appearance, mouthfeel and nutritional value of the jam. For example, some consumers prefer an explosion of intense flavor during the release of mild, slow flavor normally associated with jams such as chewing gum. To provide a favorable flavor impact, manufacturers have added flavors to the coating of coated products. These flavors include wintergreen flavor, mint flavor, green mint flavor and fruit flavors. In addition, very strong flavors such as / -mentol have been frequently used to provide an explosion of flavor. However, at effective concentrations to provide an explosion of flavor, the flavors of mint or / -mentol also manifest a bitter, strong, pungent taste (later "strong notes"). Strong notes are particularly sharp with sugar-free gums and other jams. In the case of jams coated with sugar, including gum, sugar masks many of the strong notes of mint or / -mentol flavors and (although high levels of mint or / -mentol flavors may still manifest strong notes). However, recent efforts to produce sugar-free coated gums and other jams have enhanced the difficulties of providing an initial flavor implosion without the strong notes associated with traditional flavors. The xylitol coating is described in the US patent. No. 4,105,801; U.S. Patent No. 4,127,677; patent of E.U.A. No. 4,681, 766; U.S. Patent No. 4,786,511; and patent of E.U.A. Do not. 4,828,845. A number of patents have been published that use various methods for coating with sorbitol, including G.B. No. 2,115,672; U.S. Patent No. 4,317,838; and U.S. Patent No. 4,753,790. A successful sorbitol hard coating is reported in U.S. Patent No. 4,423,086, particularly when the sorbitol is at least 99% D-sorbitol. However, the quality of the coating never approximates the quality of the typical xylitol coatings. Other coating patents that teach alternative xylitol polyols include: U.S. Patent No. 4,840,797, which discloses a maltitol coating which requires about 95% maltitol to obtain a good quality pellet rubber coating; U.S. Patent Nos. 5,248,508 and 4,792,453, which describe a coating of hydrogenated isomaltulose; and U.S. Patent No. 5,603,970, which describes a coating of erythritol. Still other patents partially teach the replacement of xylitol with sorbitol, lactitol, or maltitol. However, these can not be applied in the same solution, but must be applied by alternative solutions. In other words, one solution of one polyol is applied, then another solution of another polyol is applied. These patents include: U.S. Patent No. 5,270,061; U.S. Patent No. 5,376,389; PCT Applications Nos. PCT / US93 / 09354 (published as WO95 / 08925); PCT / US94 / 10406 (published as WO 95/07625); and PCT / US93 / 08730 (published as WO 95/07622).

A brochure entitled "The Evaluation of Chewing Gum - Xylitol and the Prevention of Dental Caries" published in 1985 by Xyrofin describes a coating formed by caking a solution containing xylitol and up to 10% sorbitol. U.S. Patent No. 5,536,511 describes a coating comprising erythritol and co-crystallized xylitol. In a process other than caking a solution, U.S. Patent No. 4,146,653 discloses a molten mixture of xylitol and sorbitol which is used to form a coating. U.S. Patent No. 5,409,715 describes chewing gum coating with various materials, including waxes, lipids, fatty acids, fats, oils, cellulose derivatives, modified starch, dextrin, gelatin, zein, vegetable gums, proteins, polymers edibles, edible plastic film, maltodextrin, polyols, low-calorie carbohydrate swelling agents, shellac and combinations thereof. It may be desirable to provide a high impact flavor coating for confectionery, including chewing gum, that does not manifest the strong notes normally associated with such coatings. It may also be desirable to provide a high quality, pure flavored coated confection with a good cooling effect, while reducing or eliminating the currently preferred xylitol in the sugarless coatings.

BRIEF DESCRIPTION OF THE INVENTION This invention incorporates a combination of physiological refreshing agents into jams including chewing gum. A preferred embodiment of the invention provides confections, particularly chewing gum, having a refreshing, pure feel imparted by a refreshing flavor composition that includes a mixture of physiological cooling agents. Another preferred embodiment also contains a flavor, and a combination of physiological cooling agents which have been treated to modify their release from the chewing gum. The result is a synergy between the physiological cooling agents and the flavor, which provides a high flavor impact at a low flavor concentration. Accordingly, with either or both aspects of the present invention, the jams can be made with a long-lasting refreshing sensation without unwanted taste or severity characteristics. The jam can have a high impact of flavor, as well as a high quality, pure flavor with good refreshing effect. In other embodiments of the invention, the refreshing flavor compositions may also be used in other edible or even topical products such as creams and lotions. In one aspect, the present invention is a confection comprising menthyl glutarate and one or more other physiological cooling agents selected from the group consisting of / -isopulegol, p-menthane-3,8-diol and mixtures thereof. In another aspect, the invention is a refreshing flavor composition which imparts a physiological cooling effect to the oral compositions in which it is used, which comprises menthyl glutarate and one or more other physiological cooling agents selected from the group consisting of / - isopulegol, p-menthane-3,8-diol and mixtures thereof. In yet another aspect, the invention is a second confection wherein the coating comprises a coating material, menthyl glutarate and one or more other physiological cooling agents selected from the group consisting of / -sopulegol, p-menthane-3,8 -diol and mixtures thereof. In yet another aspect, the invention is a chewing gum composition comprising a) about 5% to about 95% gum base; b) about 5% to about 95% swelling agent and sweetener; and c) about 0.1 to about 10% flavoring agent wherein the flavoring agent comprises menthyl glutarate and one or more other physiological cooling agents selected from the group consisting of / -isopulegol, p-menthane-3,8-diol and mixtures thereof. the same. In preferred embodiments the combination of physiological cooling agents is treated to have a modified release. The combination of controlled release of physiological cooling agents is obtained by modifying the cooling agents by encapsulation, partial encapsulation or partial coating, entrapment or absorption with water-soluble materials or water-insoluble materials. Methods for modifying the physiological cooling agents include spray drying, spray cooling, fluidized bed coating, coacervation, extrusion and other standard agglomeration and encapsulation techniques. The cooling agents can also be absorbed on an inert or water-insoluble material. The cooling agents can be modified in a multi-step process comprising any of the methods indicated. A preferred embodiment of the invention provides a confectionery coating having a refreshing, pure feel in which xylitol is replaced, in part or completely, by a less expensive coating material. Another preferred embodiment also contains a flavor, wherein the synergy between the physiological cooling agents and the flavor provides a high flavor impact at a low flavor concentration. The addition of physiological cooling agents provides the coated confection with a high impact of unexpected taste where strong notes have been reduced or eliminated. This is particularly valuable for sugar-free jams where strong notes of flavor are not masked by sugar. The foregoing and other features and advantages of the present invention will become apparent from the following detailed description of the presently preferred embodiments, when read in conjunction with the accompanying examples.

DETAILED DESCRIPTION OF THE PREFERRED MODALITIES OF THE INVENTION The present invention will now be described further. In the following parts, the different aspects of the invention are defined in more detail. Each aspect thus defined may be combined with any other aspect or aspects unless clearly indicated otherwise. In particular, any feature indicated as being preferred or advantageous may be combined with any other characteristic or features indicated as being preferred or advantageous. In the context of this invention, chewing gum refers to chewing gum, pump gum and the like. In addition, all percentages are based on percentages by weight unless otherwise specified. Additionally, although some terms are referred to in the singular, it is understood that such references may also include the plural. For example, although the chewing gum coating is referred to in the singular, it is understood that the coated chewing gum typically contains multiple layers of coating. Therefore, a phrase referring to "the coating", refers to one or more coating layers. Finally, all references cited herein are incorporated by reference.

The composition of a chewing gum tends to suppress the release of its flavors. Although slow flavor release is desirable in many cases, some consumers prefer an explosion of intense flavor. One method to provide a chewing gum with a greater flavor impact is the addition of encapsulated flavor to a chewing gum. For example, for a refreshing and fresh taste, refreshing flavors such as encapsulated mint and / or / -ollam flavors are added to the chewing gum. A combination of / -mentol / mint is described in U.S. Patent No. 4,724,151. However, the improved flavor impact of the addition of refreshing flavors to chewing gum or other jams is offset by the disadvantage of the bitter, strong, spicy sensations associated with the high concentrations of such flavors. This disadvantage is particularly acute for gum and sugar-free sweets, since sugar tends to mask strong notes. The inventors have found that adding a combination of physiological cooling agents or a combination of cooling agents having a modified release of the chewing gum provides a favorable flavor impact. As a result, the inventors are able to reduce or eliminate the strong notes associated with the high impact flavor candy and chewing gums of the prior art. By adding a combination of physiological refreshing agents to a mint-like or / -mentol flavor jam, one can obtain a strong pure and refreshing mint flavor, without the higher concentrations of mint or / -mentol flavors required in the prior art.

In addition, the rapid release encapsulation of a combination of physiological cooling agents complements the mint flavors to produce a high impact of flavor and freshness normally found in jams and chewing gum. This refreshing effect is similar to the freshness of / -mentol, but without the bitterness associated with / -mentol. Another method for providing a confection with a greater flavor impact is the addition of flavor to the coating of a coated confection. For example, for a refreshing and cold flavor, the refreshing flavors such as mint and / or / -mentol flavors are added to the confectionery coating. However, the improved flavor impact of the addition of refreshing flavors to the confectionery coating is somewhat offset by the disadvantage of the bitter, strong, spicy sensations associated with high concentrations of such flavors. This disadvantage is particularly acute for sugar-free products, since sugar tends to mask strong notes. The addition of a mixture of physiological cooling agents to the coating provides a favorable flavor impact. As a result, it is possible to reduce or eliminate the strong notes associated with the high impact flavor flavored jams of the prior art, even in the case of sugar-free coated products.- By adding a mixture of physiological cooling agents to flavor jams mint or / -mentol, one can obtain a strong pure and refreshing mint flavor, without the higher concentrations of mint or / -mentol flavors required in prior art coatings. In addition, the physiological refreshing agents complement the mint flavors to produce a high impact of flavor and freshness normally found in jams. This refreshing effect is similar to the freshness of / -mentol, but without the bitterness associated with / -mentol. The coated chewing gums of the present invention can be made with a variety of chewing gum compositions. Chewing gum is prepared as a conventional chewing gum, but it is formed into pellets or balls. The pellets / beads can then be coated by a variety of methods known in the art, such as conventional caking methods for coating chewing gum. The coating is generally applied in multiple layers, where the composition of one layer is not necessarily the composition of the other layers. The coating of the preferred embodiment of the invention contains at least one coating material and a mixture of physiological cooling agents. It may also contain other ingredients such as flavors, artificial sweeteners and dispersing agents, coloring agents, film formers and binding agents.

The coating material constitutes the substantial portion of the chewing gum coating. Examples of coating material include sugars such as sucrose syrup, maltose, dextrose and glucose; polyols such as maltitol, lactitol, xylitol, mannitol, erythritol, sorbitol, hydrogenated isomaltulose and hydrogenated starches of hydrogenated starch; and combinations thereof. For sugar-free gums, xylitol coatings have become very popular because xylitol has about the same level of sweetness as sugar and a cooling capacity due to its endothermic heat of solvation. With this sweetness, xylitol masks the strong notes of high impact flavors such as mint and / -mentol flavors. At the same time, its refreshing effect complements the refreshing effect of the refreshing flavors. As a result, xylitol provides a high quality, pure refreshing effect. When used with physiological cooling agents, a refreshing synergistic effect can be noted with xylitol. However, due to its cost, various efforts have been made to replace the xylitol in the coatings with a less expensive ingredient, such as another polyol. A problem with polyol substitutes for xylitol is that they are generally much less sweet than xylitol or sugar. In the presence of high flavor levels, the polyol substitutes generally provide a coated product with a bitter, not pleasant taste. To some degree, high intensity sweeteners can be used to counteract bitterness, but these may also have some objectionable taste. In addition, some of these polyols by themselves can contribute to a bitter taste. Physiological refreshing agents include any number of physiological cooling agents. However, in the context of this invention, the term "physiological cooling agent" does not include traditional flavor derivatives such as / -mentol or menthone. The preferred physiological cooling agents do not have a perceptible taste on their own, but simply provide a refreshing effect. Since physiological refreshing agents do not have their own perceptible taste, they can be used with other types of flavors to offer new and unique advantages, such as breath freshening. Most confectionery products that are promoted to freshen breath are peppermint products that contain moderate to high levels of / -mentol. The / -mentol is a component of peppermint oil which has a refreshing property which provides the consumer with a refreshing perception in the oral cavity. Paradoxically, some cinnamon-flavored products have also been sold to freshen the breath based on the physiological heating provided by the cinnamic aldehyde and other components of spicy taste. In some cases, peppermint oil or / -mentol has been added to cinnamon-flavored products to provide a cooling sensation to mix with the warming sensation and improve breath freshening. While some consumers enjoy the presence of a mint note in cinnamon jams, others describe the taste as "cloudy," "dirty," and "confusing," preferring a "pure" cinnamon flavor. Many consumers, who can not appreciate the addition of mint flavor to chewing gums and cinnamon-flavored candies, thus enjoy the addition of a non-menthol physiological cooling agent in such products. In addition, preferred products of the invention have greatly improved breath freshening properties compared to cinnamon-flavored confections without physiological cooling agents. The confectionery products of the invention may be any type of new or existing product in this category. Hard candies, hard or soft coated items, chewy jams and powdered candies are specifically contemplated. Chewing gum is a preferred embodiment. While there are references describing the use of physiological cooling agents in chewing gum and other jams, unique combinations and controlled release are new areas of interest. Because a flavor imparts a distinct and unique sensation when used in a chewing gum, some combinations of the physiological cooling agents offer unique advantages and can be combined with various types of flavors or with various encapsulation and entrapment methods for controlled release . Various references of E.U.A. and foreign countries describe specific compounds and classes of compounds that are physiological refreshing agents. Some of these describe the use of physiological cooling agents in chewing gum. These include: U.S. Patent No. 5,451, 404 (a ketal combined with another refrigerant (/ -mentol or carboxamides)); The Patent of E.U.A. No. 5,372,824 (physiological cooling agents and / -mentol); The Patent of E.U.A. No. 5,348,750 (menthone ketals); The Patent of E.U.A. No. 5,326,574 (a spray dried 3 - / - menthoxypropane-1,2-diol); The Patent of E.U.A. No. 5,266,592 (glycerol menthone ketals); The Patent of E.U.A. No. 5,165,943 (a cyclodextrin complex with physiological cooling agents); The Patent of E.U.A. No. 5,009,893 (physiological cooling agent of p-mentone carboxamide with / -mentol for reduced bitterness); The Patent of E.U.A. No. 4,459,425 (3 - / - menthoxypropan-1,2-diol); The Patent of E.U.A. No. 4,296,093 (substituted cyclohexanamides); The Patents of E.U.A. Nos. 4,248,859 and 4,318,900 (alkyl substituted alicyclic carboxylic acids, esters or amides); The Patents of E.U.A. Nos. 4,157,384 and 4,029,759 (several 3-substituted p-mentanes); The Patent of E.U.A. No. 4,081,480 (alpha-oxy (oxo) mercaptan alkanes); The Patent of E.U.A. No. 4,070,449 (sulfoxides and sulfones); } The Patents of E.U.A. Nos. 4,060,091; 4,190,643 and 4,136,163 (substituted p-menthane-3-carboxamides); The Patents of E.U.A. Nos. 4,153,679; 4,296,255 and 4,230,688 (acyclic carboxamides); The Patent of E.U.A. No. 4,034,109 (acyclic sulphonamides and sulfonamides); The Patent of E.U.A. No. 4,033,994 (p-menthane-3-carboxylates); The Patents of E.U.A. Nos. 3,793,446 and 3,644,613 (menthol ketoesters); The Patent of E.U.A. No. 3,720,762 (spilantol with / -mentol or peppermint oil); Canadian Patent No. 2,101,790 (carbonic acids having free polar groups); German Patent No. 2,608,226 (Menthyl lactate); German Patent No. 2,433,165 (menthyl ester of N-acetylglycine); French Patent No. 2,577,922 (L-methyl-3-hydroxybutyrate); Japanese Patent No. 94/065023 (/ -2-sopropenyl-5-methylcyclohexanol, also called / -isopulegol; Great Britain Patent No. 1, 502,680 (substituted bicyclic acids, esters, amides and mentanols); British Patent No. 1, 476,351 (cyclic and acyclic amides, ureas and sulfonamides); British Patent No. 1, 442,998 (cyclohexane substituted carboxamides with trialkyl); The Patents of Great Britain Nos. 1, 421, 744 and 1, 421, 743 (new amides); British Patent No. 1, 411, 786 (cyclohexanamides); Great Britain Patent No. 1, 404,596 (acyclic secondary or tertiary alkanols); PCT Publication No. WO 97/07771 (menthyl succinate and carboxamides); PCT Publication No. WO 96/28133 (refreshing composition for foodstuffs); PCT Publication No. WO 96/17524 (a refreshing composition comprising N-substituted / -mentol and p-menthane carboxamides); PCT Publication No. WO 94/010117 (cyclohexanol derivatives); and The Patent of E.U.A. No. 3,639,569 (physiological cooling agents). Particular examples of physiological cooling agents include: 1) substituted p-mentans, substituted p-mentano-carboxamides (eg, N-ethyl-p-menthane-3-carboxamide (FEMA 3455)), acyclic carboxamides, substituted cyclohexanamides, cyclohexan substituted carboxamics, substituted ureas and sulfonamides, and substituted mentanols (all from Wilkinson Sword); 2) Hydroxymethyl and hydroxyethyl derivatives of p-menthane (from Lever Bros.); 3) Menthyl succinate; 4) 2-mercapto-cyclo-decanone (from International Flavors and Fragrances); 5) / -2-isopropenyl-5-methylcyclohexanol (from Hisamitsu Pharmaceuticals, subsequently "/ -isopulegol", FEMA 2962); 6) hydroxycarboxylic acids with 2-6 carbon atoms; 7) glycerol menthone ketals (FEMA 3807, brand FRESCOLAT ™ type MGA); 8) propylene glycol menthol carbonate (FEMA 3806); 9) ethylene glycol menthol carbonate (FEMA 3805); 10) 3 - / - mentoxipropan-1,2-diol (from Takasago, FEMA 3784, subsequently "TCA")); 11) Menthyl lactate; (from Haarman &Reimer, FEMA 3748, brand FRESCOLAT ™ type ML); and 12) menthyl glutarate (menti glutarate as used herein includes mono- / - menthyl glutarate and mixtures of mono- / - menthyl glutarate with common impurities such as di-menthyl glutarate).

The combination of menthyl glutarate and one or more other physiological cooling agents selected from the group consisting of I-isopulegol, p-menthane-3,8-diol and mixtures provide the basis of the refreshing composition of the present invention. Although any of the physiological cooling agents described above can also be used in the combination of physiological cooling agents, the following can be used in particular: 1) N-substituted p-menthane carboxamides; 2) acyclic carboxamides (AC), such as those described in the Patents of E.U.A. Nos. 4,296,255; 4,230,688; and 4, 153,679; all designated for Wilkinson Sword; 3) glycerol menthone ketal (MGK); 4) Menthyl lactate (ML); 5) Menthyl succinate (MS); and 6) 3 - / - menthoxypropane-1,2-diol (TCA). You can also include / -mentol in the combination. In the present invention, it was surprisingly discovered that a mixture of menthyl glutarate with / -isopulegol forms a refreshing composition with properties similar to WS-23., a refreshing agent only of high quality permanence when used in chewing gum. A mixture of menthyl glutarate and p-menthane-3,8-diol (subsequently named "mentanediol") can provide the same benefit. It was also surprisingly discovered that the mixture of three forms of / -isopulegol, menthyl glutarate and mentanediol provided high quality freshness similar to WS-23 in hard candies. In chewing gum, a combination of only / -isopulegol and menthyl glutarate produces a good refreshing mix. The ratio of these two compounds can be between about 3: 1 and about 1: 3, and preferably about 1: 1. In sweet the three physiological cooling agents are preferably used. In this case, the ratio of menthyl glutarate to the combination of / -isopulegol and mentanediol is between about 20: 3 and about 60: 3, and preferably about 40: 3. In sweet using the three cooling agents, the ratio of / -isopulegol to mentanediol is preferably between about 1: 3 and about 3: 1, and more preferably about 1: 1. The concentration of physiological cooling agents will depend on the intensity of the physiological cooling agents and the desired cooling effect. In general, the concentration of cooling agents used is between about 0.001% and about 2% by weight of the chewing gum. The preferred concentration of cooling agents is between about 0.01% and about 1.0%, more preferably between 0.02% and about 0.5% in chewing gum, and between about 0.001% and about 0.1% in sweet. The confectionery preferably will comprise at least 5 ppm of physiological cooling agents. The chewing gum products will preferably comprise at least 25 ppm of physiological cooling agents, and at least 5 ppm of I-isopulegol. The present invention contemplates that two or three physiological refreshing agents, specifically / -isopulegol, menthyl glutarate, and mentanediol, can be added to the flavor used to make the chewing gum or candy. On the other hand, flavor and refreshing agents can be added separately anywhere within the manufacturing process to make a confectionery product or chewing gum. These flavors include any flavor which is of acceptable quality of foods commonly known in the art such as essential oils, synthetic flavors or mixtures thereof. Such flavors include, but are not limited to, oils derived from plants and fruits such as citrus oils, fruit essences, peppermint oil, spearmint oil, eucalyptus, other peppermint oils, clove oil, oil of wintergreen, cinnamic aldehyde, anise and the like. Flavors that are very strong, such as menthol flavors, are also contemplated in this invention. Preferred flavors include refreshing flavors such as peppermint, eucalyptus, / -mentol, wintergreen and fruit-mint; non-refreshing flavors such as spearmint and cinnamon; and combinations thereof. Artificial flavor components are also contemplated by the present invention. Those of ordinary skill in the art will recognize that natural and artificial flavors can be combined in any sensory acceptable blend. Such flavors and mixtures are contemplated by the present invention. The flavor can be added to the mascare gum formula in an amount such that it will contain from about 0.1% to about 10% flavor, preferably from about 0.2% to about 3.0% flavor, and most preferably about 0.5%. at about 2% flavor. The somewhat low flavor levels are used in sweets. For sweet and chewing gum flavored with / -mentol, the above-mentioned combination of physiological cooling agents allows a reduced total concentration / -mentol. However, it is not completely eliminated / -mentol, because / -mentol has a refreshing sensation and unique taste very identifiable. Accordingly, in the case of taste of / -mentol, the physiological cooling agents only improve the freshness while reducing the bitterness of the / -mentol. Accordingly, the present invention is also directed to new compositions of refreshing taste that contribute to a freshness sensation with a longer duration. The aforementioned refreshing flavor compositions can be substituted for peppermint oil in peppermint-free products, resulting in added freshness without flavor, undesirable or strong characteristics. Of course, they can also be used in mint-flavored products. Because the refreshing flavor compositions of the present invention will not impart an undesirable mint flavor to peppermint-free products, those compositions may be used to add freshness to fruit and other flavors. Physiological cooling agents are generally released slowly from chewing gum during the earliest stages of gum chewing due to their low solubility in water. However, some similar to TCA are moderately fast release, others similar to WS-3, WS-23 are moderately slow release, and others similar to menthol glycerol ketal, menthyl lactate and menthyl succinate are very slow release . The specific combination of cooling agents mentioned above can be not only synergistic, but can also provide both moderate release and slow release to provide flavor impact and flavor extension. Physical modifications of the physiological cooling agents by encapsulation with another substrate will also modify their release in the chewing gum by modifying the rate of dissolution or solubility. Any standard technique which provides partial or total encapsulation of the combination of physiological cooling agents can be used. These techniques include, but are not limited to, spray drying, spray cooling, fluidized bed coating, and coacervation. These encapsulation techniques that provide partial encapsulation or total encapsulation can be used individually or in any combination in a single-step or multi-step procedure.

Generally, a modified release of physiological cooling agents is obtained in multi-step procedures similar to spray drying of the combined physiological cooling agents and then the fluidized bed coating of the resulting powder. The four methods to be used to obtain a modified release of physiological cooling agents are (1) encapsulation by spray drying, fluidized bed coating, spray cooling and preservation to produce total or partial encapsulation; (2) agglomeration to provide partial encapsulation; (3) fixation or absorption which also provides partial encapsulation; and (4) trap by extrusion. These four methods, combined in any usable manner which physically isolates the physiological cooling agents, modify their quality of solution or modify the release of physiological cooling agents, are included in this invention. The previously described, encapsulated, agglomerated or absorbed physiological refreshing and refreshing compositions can be easily incorporated into a chewing gum composition. Generally the physiological cooling agents are added to the gum in either the form of a refreshing flavor composition or as part of a combination of modified release of physiological cooling agents. However, both of these aspects of the invention can be used in the same gum formula, and the refreshing flavor composition itself or its individual components can be treated to have a modified release. The remainder of the chewing gum ingredients is not critical to the present invention. That is, the refreshing flavor composition and / or particles coated with physiological cooling agents can be incorporated into conventional chewing gum formulations in a conventional manner. The refreshing flavor composition and coated physiological cooling agents can be used in either regular chewing gum or pump gum. In other embodiments of this invention, particularly chewing gum coatings, the concentration of physiological cooling agents will depend on the intensity of the physiological cooling agents and the desired cooling effect. In general, the concentration of cooling agents used is between about 0.001% and about 1% by weight of coating. The preferred concentration of cooling agents is between about 0.01% and about 0.5%, more preferably between about 0.02% and about 0.2%. The lowest levels of cooling agents are used in sweets. The present invention contemplates that one or more flavors may be added to the syrup used to make the coating, or applied to the center of the gum while the syrup coating is dried, or after the coating has dried. In addition, the flavor can be applied anywhere within the coating sequence, for example, after the third, twelfth, eighteenth, etc., coatings.

These flavors include any flavor which is of acceptable food quality, including the flavors described earlier for use in chewing gum. The flavor may be added to the coating syrup in an amount such that the coating will contain from about 0.2% to about 1.2% flavor and preferably from about 0.7% to about 1.0% flavor. For coatings flavored with / -mentol, this concentration of the indicated physiological cooling agents allows a reduced total concentration of / -mentol. However, it does not completely eliminate / -mentol, because the / -mentol has a refreshing sensation and unique taste that can be identified. Accordingly, in the case of taste of / -mentol, the physiological cooling agents only improve the freshness while reducing the bitterness of the / -mentol. Artificial sweeteners contemplated for use in the coating include but are not limited to synthetic substances, saccharin, thaumatin, alitame, saccharin salts, aspartame, sucralose and acesulfame-K. The artificial sweetener can be added to the coating syrup in an amount such that the coating will contain from about 0.05% to about 0.3%, and preferably from about 0.10% to about 0.15% artificial sweetener. Dispersing agents are frequently added to syrup coatings for the purpose of whitening and tack reduction. The dispersing agents contemplated by the present invention to be employed in the coating syrup include titanium dioxide, talc or any other non-stick compound. Titanium dioxide is a currently preferred dispersing agent of the present invention. The dispersing agent can be added to the coating syrup in amounts such that the coating will contain from about 0.1% to about 1.0%, and preferably from about 0.3% to about 0.6% of the agent. The coloring agents are preferably added directly to the syrup in the form of dye or lacquer. The coloring agents contemplated by the present invention include food grade dyes. Film formers preferably added to the syrup include methyl cellulose, gelatins, hydroxypropyl cellulose, ethyl cellulose, hydroxyethyl cellulose, carboxymethyl cellulose and the like and combinations thereof. The binding agents can be added either as an initial coating in the center of the chewing gum or they can be added directly into the syrup. The binding agents contemplated by the present invention include gum arabic, alginate, cellulosics, vegetable gums and the like. Conventional caking processes generally use sucrose as the coating material, but recent advances in caking have allowed the use of other carbohydrate materials to be used in place of sucrose. Some of these components include, but are not limited to, dextrose, maltose, erythritol, xylitol, hydrogenated isomaltulose, maltitol and other novel polyols or a combination thereof. The coating material may be mixed with caking modifiers including, but not limited to, gum arabic, maltodextrins, corn syrup, gelatin, cellulose-like materials similar to carboxymethyl cellulose or hydroxymethyl cellulose, modified starch or starches, similar vegetable gums to alginates, acacia seed gum, guar gum and tragacanth gum, insoluble carbonate similar to calcium carbonate or magnesium carbonate, and talc. Anti-flaking agents can also be added as caking modifiers, which allow the use of a variety of carbohydrates and sugar alcohols to be used in the development of new coated or caked rubber products. The chewing gum within the present invention follows the general configuration delineated subsequently. These centers may contain the aforementioned combination of physiological cooling agents. In general, a chewing gum center composition or other chewing gum compositions typically contain a chewable gum base portion which is essentially free of water and is insoluble in water, a volume portion soluble in water and flavors the which are typically insoluble in water. The water-soluble portion dissipates with a portion of the flavor for a period of time during chewing. The base portion of gum is retained in the mouth throughout chewing. The insoluble gum base generally comprises elastomers, elastomer solvents, plasticizers, waxes, emulsifiers and inorganic fillers. Plastic polymers, such as polyvinyl acetate, which sometimes behave as plasticizers, are also frequently included. Other plastic polymers that can be used include polyvinyl laureate, polyvinyl alcohol and polyvinyl pyrrolidone. The elastomers may include polyisobutylene, butyl rubber, (isobutylene-isoprene copolymer) and styrene butadiene rubber, as well as natural latex such as chewing gum. Elastomeric solvents are often resins such as terpene resins. Plasticizers, sometimes called softeners, are typically fats or oils, including tallow, hydrogenated or partially hydrogenated vegetable oils, and cocoa butter. Commonly used waxes include paraffin, microcrystalline and natural waxes such as beeswax and carnauba. Microcrystalline waxes, especially those with a high degree of crystallinity, can be considered thermal polymerization agents or texture modifiers. In accordance with the preferred embodiment of the present invention, the insoluble gum base constitutes between about 5% to about 95% by weight of the gum. More preferably, the insoluble gum base comprises between 10% and 50% by weight of the gum and more preferably approximately 20% to 35% by weight of the gum.

Also, the gum base typically includes a filler component. The filler component can be calcium carbonate, magnesium carbonate, talc, dicalcium phosphate or the like. The filler may constitute between about 5% and about 60% by weight of the gum base. Preferably, the filler comprises about 5% to 50% by weight of the gum base. Gum bases typically also contain softeners that include glycerol monostearate and glycerol triacetate. The gum bases may also contain optional ingredients such as antioxidants, colors, and emulsifiers. The present invention contemplates employing any commercially acceptable gum base. The water-soluble portion of the chewing gum may further comprise softeners, sweeteners, flavors, physiological cooling agents and combinations thereof. Sweeteners often fulfill the role of swelling agents in rubber. The swelling agents typically comprise about 5% to about 95% of the gum composition. The softeners are added to the chewing gum to optimize the quality of chewing and mouth feel of the rubber. Softeners, also known in the art as plasticizers or plasticizers, generally constitute between about 0.5% to about 15% of the chewing gum. The softeners contemplated by the present invention include glycerin, lecithin and combinations thereof. In addition, aqueous sweetening solutions such as those containing sorbitol, hydrogenated starch hydrolyzate, corn syrup and combinations thereof can be used as softeners and binding agents in gum. As mentioned above, the refreshing flavor compositions or coated physiological cooling agents of the present invention will most likely be used in sugarless gum formulations. However, formulations containing sugar are also within the scope of the invention. Sugar sweeteners generally include saccharide-containing components commonly known in the chewing gum art which comprises, but are not limited to, sucrose, dextrose, maltose, dextrin, dry invert sugar, fructose, galactose, corn syrup solids and similar, alone or in some combination. The refreshing flavor compositions and the physiological cooling agents of the present invention can also be used in combination with sugar-free sweeteners. Sugar-free sweeteners generally include components with sweetening characteristics but which are free from the sugars commonly known and include, but are not limited to, sugar alcohols such as sorbitol, hydrogenated isomaltulose, mannitol, xylitol, lactitol, erythritol, starch hydrolyzate hydrogenated, maltitol and the like, alone or in any combination. Depending on the particular sweetness release profile and shelf stability required, the coated or uncoated high intensity sweeteners can be used in the center of the chewing gum or in the coating. High intensity sweeteners, preferably, aspartame, can be used at levels from about 0.01% to about 3.0%. Encapsulated aspartame is a high intensity sweetener with improved release and stability characteristics when compared to free aspartame. Free aspartame can also be added, and a combination of some free and encapsulated aspartame is preferred when aspartame is used. Optional ingredients such as colors, emulsifiers and pharmaceutical agents can also be added as separate components of the chewing gum composition, or added as part of the gum base. Aqueous syrups, such as corn syrup and hydrogenated corn syrup can be used, particularly if their moisture content is reduced. Slo preferably it can be given by co-evaporating the aqueous syrup with a plasticizer, such as glycerin or propylene glycol, at a moisture content of less than 10%. Preferred compositions include hydrolyzed solids of hydrogenated starch and glycerin. Such syrups and their methods of preparation are discussed in detail in U.S. Patent No. 4,671,967. A preferred method of chewing gum manufacture according to the present invention is by sequentially adding the various chewing gum ingredients to any commercially available mixer known in the art. After the ingredients have been thoroughly mixed, the gum is discharged from the mixer and shaped into the desired shape such as by sheet rolling and bar cutting, extrusion into pieces, or pelletizing. Generally, the ingredients are mixed first by melting the gum base and adding it to the running mixer. The base can also be melted in the mixer itself. The color or emulsifiers may also be added at this time, together with syrup and a portion of the swelling agent. Additional portions of the swelling agent can then be added to the mixer. A flavoring agent is typically added with the final portion of the swelling agent. The refreshing flavor composition of the present invention is preferably added as part of the flavor addition. The coated physiological cooling agents of the present invention are preferably added after the final portion of the swelling and flavoring agent has been added. The complete mixing procedure typically takes five to fifteen minutes, but longer mixing times may sometimes be required. Those skilled in the art will recognize that many variations of the methods described above can be followed. When the physiological cooling agents are used as part of a refreshing flavor composition containing / -mentol, the ratio of physiological cooling agents to / -mentol is preferable between about 2:98 and about 3: 2. Typically it will average about 2% to about 60%, and more preferably about 4% to about 25% of the cooling composition will be the mixture of the previously mentioned physiological cooling agents. If another flavor is used in the gum, or other oral composition, in addition to the refreshing flavor composition, the refreshing flavor composition outlined above can be mixed with the other flavor. In addition, some components of the refreshing flavor composition can be mixed with the other flavor, and some components are added separately to the gum. However, it is preferred that any other flavor and the refreshing flavor composition are premixed before being added to the gum. Once formed, the center of the chewing gum can be coated. The coating is initially present as a liquid syrup which contains from about 30% to about 80% or 85% of the coating ingredients previously described herein, and from about 15% or 20% to about 70% of such a solvent like water. In general, the coating process is carried out in conventional caking equipment. The sugar-free rubber core tablets to be coated are placed in the caking equipment to form a movable mass. The material or syrup which will eventually form the coating is applied or distributed over the rubber center tablets. The flavors can be added before, during or after the application of the syrup to the rubber centers. Once the coating has dried to form a hard surface, additional syrup additions can be made to produce a plurality of coatings or multiple layers of coating. In the caking process, the syrup is added to the rubber center tablets at a temperature range of from about 100 ° F (37.4 ° C) to about 240 ° F (114.4 ° C). Preferably, the temperature of the syrup is from about 140 ° F (59.4 ° C) to about 200 ° F (92.4 ° C). More preferably, the temperature of the syrup should be kept constant throughout the process to prevent the polyol in the syrup from crystallizing. The syrup can be mixed with, sprayed on, poured on, or added to the rubber center tablets in any manner known to those skilled in the art. In another embodiment, a smooth coating is formed by adding a powder coating after a liquid coating. The powder coating can include natural carbohydrate gum hydrolysates, maltodextrin, gelatin, cellulose derivatives, starches, modified starches, sugars, sugar alcohols, natural carbohydrate gums and fillers such as talc and calcium carbonate. Each component of the coating in the rubber center can be applied in a single layer or in a plurality of layers. In general, a plurality of layers is obtained by applying single coatings, allowing the layers to dry, and then repeating the process. The amount of solids added per coating step depends mainly on the concentration of the coating syrup. Any number of coatings can be applied to the rubber center tablet. Preferably, no more than about 75 coatings are applied to the gum center. More preferably, less than about 60 coatings are applied and more preferably, about 30 to about 60 coatings are applied. In any case, the present invention contemplates the application of a sufficient amount of syrup to produce a coated chewing gum product containing about 10% to about 65% coating. Preferably, the final product will contain from about 20% to about 50% coating. Those skilled in the art will recognize that to obtain a plurality of coated layers, a plurality of premeasured aliquots of coating syrup can be applied to the gum center. It is contemplated, however, that the volume of syrup aliquots applied to the gum center may vary throughout the coating process. Once a syrup coating is applied to the center of the gum, the present invention contemplates drying the wet syrup in an inert medium. A preferred drying medium comprises air. Preferably, the forced drying air makes contact with the wet syrup coating in a temperature range from about 70 ° F (20.9 ° C) to about 110 ° F (42.9 ° C). More preferably, the drying air is in the temperature range from about 80 ° F to about 100 ° F. The invention also contemplates that the drying air possesses a relative humidity of less than about 15 percent. Preferably, the relative humidity of the dry air is less than about 8 percent. The drying air can be passed over and mixed with the rubber centers coated with syrup in any manner commonly known in the art. Preferably, the drying air is blown on and around the syrup-coated rubber center at a flow rate, for large-scale operations, of about 2800 cubic feet per minute. If smaller amounts of material are being processed, or if smaller equipment is used, lower flow rates could be used. If a flavor is applied after a syrup coating has dried, the present invention contemplates flavor drying with or without the use of a drying medium. The following table compares the intensity of freshness and intensity of bitterness of several physiological refreshing agents with / -mentol. A taste test method was developed to test the refreshing agents compared to / -mentol. A sample of 0.5 grams of cooling agent is diluted in 10 ml of food-grade ethanol, and 1 ml of this solution is diluted to 100 ml with a 5% sucrose solution, yielding a 100 ppm solution. An amount of 10 ml of each cooling agent solution is kept in the mouth for 10 seconds then expectorated, and the freshness and bitterness are classified as the average of "N" test subjects (measurements of initial freshness). To grade the test subjects on the 1-10 scale, 100 ppm / -mentol solutions are prepared and the test subjects are evaluated at those first. The remaining refreshing agents are evaluated in relation to / -mentol on the scale of 1-10. A cooling agent is evaluated per day, with new / -mentol solutions used to calibrate daily. After reviewing the data, the following observations were made: 1. When the initial freshness intensity is measured or extrapolated to equal the average intensity of 100 ppm of / -mentol, the cooling agents and mixtures are classified. Cooling agents that need the lowest ppm concentration to achieve freshness intensity of / -mentol of 100 ppm (measured or extrapolated) give the highest freshness rating. The lower ppm levels are matched to the higher freshness intensity per level of tested material - a positive attribute. The data is presented in Table 1 below. 2. When the initial freshness intensity is measured or extrapolated to equal the average intensity of 100 ppm of / -mentol, the cooling agents that were available as unique chemicals are classified on a molar basis. Cooling agents that need the lowest molar concentration to achieve freshness intensity of / -mentol of 100 ppm (measured or extrapolated) give the highest freshness rating. Lower molar levels equal the highest freshness intensity per chemical molecule tested - a positive attribute. The data is presented in Table 1 below. 3. When the bitterness is measured or extrapolated to equal the average intensity of 100 ppm of / -mentol, the cooling agents and mixtures show that the level of bitterness is classified. Cooling agents that need the lowest ppm concentration to achieve the bitterness intensity of / -mentol of 100 ppm (measured or extrapolated) give the highest bitterness rating. Lower ppm levels equal the highest bitterness intensity per level of tested material - a negative attribute. Please note that the correlation between the highest levels of bitterness is associated with the refreshing agents that have the highest cooling activity, the exceptions being WS-3 and WS-23 (high freshness, minor bitterness). The data is presented in Table 1 below.

In several multi-component tests, some synergy is noted, with higher levels of freshness detected in some refreshing agent combinations and with lower levels of bitterness associated with other refreshing agent combinations. However, the best combinations of freshness synergy with the lowest level of bitterness were the mixtures of 1) menthyl glutarate and / -isopulegol and 2) menthyl glutarate, / -isopulegol and mentanediol. Based on the data in Table 1 above, it could take approximately five times more menthyl glutarate and approximately half as much of / -isopulegol to equal the cooling effect of WS-23. However, as shown in the examples below, approximately the same level of menthyl glutarate as WS-23, together with a very low level of ispulegol and / or mentonadiol, produces a similar level of freshness compared to WS-23 in rubber. of chewing and hard candy.

EXAMPLES The following sugar-free sweetener formulations are made in the following examples (all subsequent data are in percent by weight): The example formulations are prepared by first mixing hydrogenated isomaltulose, xylitol, acesulfame sweetener, and color in water at a level of 75-80% solids. These materials are mixed at approximately 220 ° -230 ° F (103.4-108.9 ° C) to dissolve the hydrogenated isomaltulose, xylitol, sweetener, and color in a pre-mix tank. The mixture is then pumped into a continuous vacuum cooking oven and heated to 290-310 ° F (141.9-152.9 ° C) to obtain a dough of cooked hard candy having approximately 1% moisture. The final formulations noted in table 2 are on a dry basis. Comparative examples A, B, and C are control samples made with WS-23.

TABLE 2 Example A Example 1 Exercise B Example 2 Ex < Example C Example 3 Isomaltulose 98.91 98.91 98.80 98.80 98.921 98.921 hydrogenated Xylitol 1.03 1.03 1.02 1.02 1.025 1.025 Acesulfame 0.05 0.05 0.05 0.05 0.050 0.050 Color 0.01 0.01 0.13 0.13 0.004 0.004 Total 100.0 100.0 100.0 100.0 100.0 100.0 The premixed cooked dough is then pumped into an in-line mixer where flavor, flavor extracts, aspartame sweetener, and calcium lactate are added to the premix at the levels in Table 3: TABLE 3 Example A Example 1 Example B Example 2 Example C Example 3 Premix 97.72 98.70 98.03 98.02 98.90 98.88 Taste 0.41 0.43 0.29 0.30 0.59 0.615 Aspartame 0.06 0.06 0.06 0.06 0.06 0.06 Citric acid 1.26 1.26 1.07 1.07 0.20 0.20 Malic acid 0.30 0.30 0.29 0.29 - - Calcium lactate 0.10 0.10 0.10 0.10 0.10 0.10 Flavor extracts 0.10 0.10 0.10 0.16 0.15 0.15 Total 100.0 100.0 100.0 100.0 100.0 100.0 The acids and aspartame are dissolved in water at a solids level of between about 40% and about 44% before addition. The premixed cooked dough is then pumped into an in-line mixer where the flavors, acids, and sweetener are added to make the final hard candy dough. The flavor used in Examples A and 1 is a lemon / lemon flavor, in Examples B and 2 it is a fruit / lime flavor, and in Examples C and 3 it is a mint / lemon flavor. The cooling agents used and the amounts of flavor and cooling agents in the previous examples are shown later in Table 4: TABLE 4 Example A Example 1 Example B Example 2 Example C Example 3 Taste 79.25 73.60 75.60 74.56 60.00 58.33 / -mentol 12.25 11.52 12.60 12.27 35.00 32.40 WS-23 8.50 - 11.80 - 5.00 - Menthyl Glutarate - 13.83 - 13.25 - 8.75 / -Isopulegol - 0.35 - 0.32 - 0.21 ethanodiol - 0.70 - 0.60 - 0.31 Refreshing level in sweet WS-23 354 ppm _ 347 ppm - 297 ppm - Menthyl glutarate - 574 ppm - 400 ppm - 530 ppm / -Isopulegol - 15 ppm - 10 ppm - 13 ppm ethanediol - 30 ppm - 18 ppm - 20 ppm After cooling to approximately 176 ° F (79.2 ° C) in a cooling band, the mass of hard candy is mixed in a softening cylinder, then it is sized and cut, and additionally cooled to wrap. The sensory tests of products A against 1, B against 2, C against 3, show that the samples have similar taste and freshness attributes, which is confirmed in consumer tests that demonstrate parity. The additional hard candy samples were made as shown in Tables 5-7 by a similar procedure as above with slight variations in the cooling, sweetening and flavoring agents. Table 5 shows the formulas for the premix.

TABLE 5 Example 4 Example 5 Example 6 Hydrogenated Isomaltulose 98,915 98,803 98,922 Xylitol 1,025 1,024 1,025 Acesulfame 0.046 0.046 0.046 Color 0.014 0.127 0.007 Total 100.0 100.0 100.0 Table 6 shows the formulas for hard candy.

TABLE 6 Example 4 Example 5 Example 6 Premix 97.50 97.84 98.68 Flavor 0.44 0.30 0.61 Aspartame 0.06 0.06 0.06 Citric acid 1.26 1.07 0.20 Malic acid 0.30 0.29 - Calcium lactate 0.10 0.10 0.10 Flavor extracts 0.34 0.33 0.35 Total 100.0 100.0 100.0 Table 7 shows the compositions of refreshing agent and flavor and amounts. Example 4 is a lemon / lemon flavor, example 5 is a fruit / lime flavor, and example 6 is a mint / lemon flavor.

TABLE 7 Example 4 Example 5 Example 6 Flavor 78.84 73.26 57.88 / -mentol 10.79 12.06 32.48 Menthyl glutarate 8.71 12.32 8.36 / -Isopulegol 0.83 1.18 0.64 Metanodiol 0.83 1.18 0.64 Refreshing level in the candy Example 4 Example 5 Example 6 Menthylglutarate »82 ppm 376 ppm 514 ppm / -Isopholegol 36 ppm 36 ppm 39 ppm Methanol 1,6 ppm 36 ppm 39 ppm The sensory tests of the products, A against 4, B against 5, and C against 6, show that these are closer to the attributes of flavor and freshness than the examples 1-3, and produce better attributes of flavor and freshness as classified by consumers. The examples of later chewing gum were made on a laboratory scale. The same formula is used for both the comparative examples and examples of the invention. In each example, the WS-23 is replaced by approximately the same level of the cooling agent mix. The formulas used are in table 8. Comparative examples D and F are mint-flavored gums and comparative example E is a cassis-flavored gum.

I TABLE 8 Example D Example E Example F Rubber base 25.85 32.00 30.00 Calcium carbonate - 14.90 11.00 Sorbitol 49.89 45.48 49.72 Glycerin 8.24 1.50 5.50 Mannitol 5.00 - - Hydrogenated Coevaporated Hydrogenated Starch / Glycerin 7.95 - - Flavor 1.24 1.35 1.70 Encapsulated sweeteners 1.05 0.87 0.90 Encapsulated flavor - 1.50 - APM / free ACK 0.13 - 0.05 Sodium bicarbonate 0.25 - 0.38 Sodium ascorbate - 1.40 - Lecithin 0.20 - 0.40 / - Menthol 0.05 1.00 0.20 WS-23 0.15 - 0.15 Total 100.0 100.0 100.0 Examples E and F were products coated with the following coating formulas: TABLE 9 Example D Example E Example F Rubber core 67.50 67.50 Hydrogenated isomaltulose 30.41 - Xylitol - 26.08 Glucosegoma Talha 0.80 2.70 Calcium carbonate - 3.20 Titanium dioxide 0.33 0.30 Flavor 0.28 0.13 Sweetener 0.17 - Wax and talc 0.1 1 0.09 / - Menthol 0.36 - WS-23 0.018 - Color 0.022 - Total 100.0 100.0 In the example of the invention 7, the 1500 ppm WS-23 in comparative example D is replaced with 667 ppm of menthyl glutarate and 763 ppm of / -isopulegol. In the example of the invention 8, the 180 ppm WS-23 in the coating of comparative example E is replaced with 71 ppm of menthyl glutarate and 106 ppm of / -sopulegol. In the example of the invention 9, the 1500 ppm of WS-23 in Comparative Example F is replaced with 588 ppm of Menthyl Glutarate and 881 ppm of / -isopulegol. The reference level evaluation of these examples of the invention indicates that the refreshing level, refreshing quality, and cooling duration were similar to WS-23 for the mixture of menthyl glutarate and / -isopulegol compared to WS-23. It should be appreciated that the methods and compositions of the present invention are capable of being incorporated in the form of a variety of embodiments, only a few of which have been illustrated and described above. The invention can be included in other forms without departing from its spirit or essential characteristics. It will be appreciated that the addition of some other ingredients, process steps, materials or components not specifically included will have an adverse impact on the present invention. The best mode of the invention can therefore exclude ingredients, process steps, materials or components different from those listed for inclusion or use in the invention. However, the described modalities will be considered in all references only as illustrative and not restrictive, and the scope of the invention, therefore, is indicated by the appended claims rather than by the foregoing description. All changes which come within the meaning and range of equivalence of the claims will be encompassed within their scope.

Claims (7)

NOVELTY OF THE INVENTION CLAIMS

1. - A confection, characterized in that it comprises menthyl glutarate and one or more other physiological refreshing agents selected from the group consisting of / -sopulegol, p-menthane-3,8-diol and mixtures thereof.

2. The confectionery according to claim 1, further characterized in that it comprises / -mentol.

3. The confection according to any of claims 1 to 2, further characterized in that the cooling agents are treated by an encapsulation process.

4. The confectionery according to claim 3, further characterized in that the cooling agents are encapsulated by a spray drying process.

5. The confectionery according to claim 3, further characterized in that the cooling agents are encapsulated by a fluidized bed coating process.

6. The confection according to any of claims 1 to 2, further characterized in that the cooling agents are treated by being trapped in an extrusion process.

7. The confection according to any of claims 1 to 6, further characterized in that the confection comprises a chewing gum composition. 8-. The confectionery according to claim 2, further characterized in that the physiological refreshing agents in the confection consist of menthyl glutarate, / -isopulegol and p-menthane-3,8-diol. 9-. The confection according to any of claims 1 to 8, further characterized in that the menthyl glutarate and one or more other physiological cooling agents are present in a coating in the confectionery. 10-. The confection according to any of claims 1 to 6 and 8, further characterized in that the confection comprises a chewing gum composition and the menthyl glutarate and one or more other physiological cooling agents are present in a coating on the chewing gum . 11. The confectionery according to any of claims 1 to 10, further characterized in that the confectionery comprises at least 5 ppm of physiological cooling agent. 12-. The confection according to any of claims 1 to 6 and 8, further characterized in that the confection comprises a chewing gum product and the physiological cooling agents comprise at least 25 ppm of the product. 13-. The chewing gum composition according to claim 7, further characterized in that the chewing gum composition comprises at least 5 ppm of / -isopulegol. 14. The confection according to any of claims 1 to 13, further characterized in that the confectionery additionally comprises a physiological cooling agent selected from the group consisting of menthyl succinate; Menthyl lactate; 3 - / - menthoxypropane-1,2-diol; p-mentha N-substituted carboxamide; acyclic carboxamide; glycerol menthone ketals and mixtures thereof. 15. A composition with a refreshing taste, characterized in that it imparts a physiological cooling effect to the oral compositions in which it is used, comprising menthyl glutarate and one or more other physiological cooling agents selected from the group consisting of / -isopulegol, -black-3,8-diol and mixtures thereof. 16. The refreshing flavor composition according to claim 15, further characterized in that the composition additionally comprises an additional physiological cooling agent selected from the group consisting of menthyl succinate; Menthyl lactate; 3 - / - menthoxypropane-1,2-diol; N-substituted p-methane carboxamide; acyl carboxamide; glycerol menthone ketals and mixtures thereof. 17. The refreshing flavor composition according to any of claims 15 to 16, further characterized in that one or more physiological cooling agents comprise, by weight of the menthyl glutarate: a) about 2% to about 50% of / -isopulegol , and b) about 2% to about 50% of p-menthane-3,8-diol. 18- A confectionery, characterized in that it comprises a flavor and a refreshing flavor composition according to any of claims 15 to 17. 19. The refreshing flavor composition according to any of claims 15 to 17, further characterized by additionally comprises / -mentol. 20. The refreshing flavor composition according to claim 19, further characterized in that the ratio of physiological cooling agents to / -mentol is between about 2:98 and about 3: 2. 21. The refreshing flavor composition according to claim 19, further characterized in that the ratio of physiological cooling agents to / -mentol is between about 4:96 and about 1: 4. 22. A coated confectionery characterized in that the coating comprises a coating material, menthyl glutarate and one or more other physiological cooling agents selected from the group consisting of / -isopulegol, p-menthane-3,8-diol and mixtures thereof. same. 23. A chewing gum composition, characterized in that it comprises: a) about 5% to about 95% gum base; b) about 5% to about 95% swelling agent and sweetener; and c) approximately 0.1 to approximately 10% flavoring agent wherein the flavoring agent comprises menthyl glutarate and one or more other physiological cooling agents selected from the group consisting of / -isopulegol, p-menthane-3,8-diol and mixtures thereof. 24. The chewing gum composition according to claim 23, further characterized in that a mixture of / -isopulegol and menthyl glutarate is used in chewing gum at a ratio of between about 3: 1 to 1: 3 of / -isopulegol: Menthyl glutarate. 25. The chewing gum composition according to claim 23, further characterized in that the mixture of / -isopulegol and menthyl glutarate is used in the chewing gum at a ratio of about 1: 1 of / -isopulegol: glutarate of Menthyl 26. The confectionery according to any of claims 1 to 14, further characterized in that a mixture of I-isopulegol, p-menthane-3,8-diol and menthyl glutarate is used in the confection at a ratio of menthyl glutarate. to the total of / -isopulegol and p-menthane-3,8-diol of between about 20: 3 and about 60: 3. 27. The confection according to claim 26, further characterized in that the ratio of menthyl glutarate to the total of / -sopulegol and p-menthane-3,8-diol is about 40: 3.