MXPA96004259A - Method to pack individual units of mascara and mascara gum asi empac - Google Patents

Abstract

The present invention relates to an individual piece of chewing gum substantially sugar-free, characterized in that it comprises: a piece of chewing gum that is substantially free of sugar, and a wrap surrounding the piece of chewing gum with at least a first portion of the envelope that is sealed to a second portion of the envelope to create a sealed environment, which houses the piece of chewing gum, the envelope has a wet vapor permeation rate of less than 0.10 g / 645.16 centimeters 2 / 24 h / 24 hours at 37.7 ° C, 90% RH as measured by the ASTM F1249-90 method and providing sufficient barrier properties to allow the individual piece to be stored without a package of contraban

Description

METHOD FOR PACKING INDIVIDUAL UNITS OF MASK RUBBER AND MASK GUM ASI PACKAGED BACKGROUND OF THE INVENTION The present invention is generally related to chewing gum. Specifically, the present invention relates to methods of packing chewing gum into individual units. Chewing gum, during storage or exposure to environmental conditions, has a tendency to lose or gain moisture from the surrounding atmosphere, depending on the ambient temperature, relative humidity and the packing used to house the chewing gum1. Additionally, the formulation of chewing gum can have a major effect on the tendency of chewing gum to lose or gain smoke. For example, go sugar-free chewing to be hygroscopic. In sugar-free gums, which are sweetened with aspartame or other artificial sweeteners susceptible to moisture, it is important to maintain a lower moisture content to avoid the loss of sweetness and flavor qualities, as well as the desired physical properties. However, due to its low initial moisture content and higher level of hydrophilic ingredients, these sugar gums tend to gain moisture, when the relative humidity is about 20% or higher, causing moisture in the gum. chewing and degradation of aspartame or other ingredients susceptible to moisture. Several techniques have been developed for the clothing to protect chewing gum from moisture loss, moisture gain and other adverse changes, which result during storage. For example, the packaging techniques have been developed to seal and provide a protective packing for the chewing gum. Such techniques are described in U.S. Patent No. 5,04R, 260 of Ray ond et al. For example, it is known to generally pack pieces of chewing gum in a wrapper comprising a composite having a tissue or paper substrate defining an inner surface that contacts the chewing gum and an outer surface of a foil. thin metal. The composite wrapper does not provide, in and of itself, sufficient barrier properties during long term storage of the chewing gum, so that it is not typically sealed and in no other way is a high barrier material. Therefore, it is necessary to house a group of individually wrapped rubber pieces, for example, in a package commonly referred to in the industry as a contraband. The counterband is usually also a composite material, such as a lower layer of thin aluminum foil with an outer surface of paper and / or polypropylene, the counterbalance seals the wrapped and idly chewing gum pieces until they are opened by the lien * e .. Although the composite wrap and the counterband provide sufficient barrier properties allowing the < - > Long-term storage of chewing gum, many issues are produced especially in certain regions and environments. In some markets, especially developing ones, for example, some third world nations, the price of multiple-piece rubber packages, particularly chewing or chewing sugar-free, are prohibitively expensive for many potential customers. . Additionally, in certain environments, after a package of multiple pieces, for example, of a counter-band, is opened, unused parts can quickly deteriorate. 5 FsHo is especially a problem with sugar-free chewing gums, which tend to be hi roscopic. In addition, the multi-piece packages create an excessive package waste because the individual pieces are also wound separately on a paper or tissue paper substrate 0 as mentioned above. Therefore, there is a need for an improved package that allows individual units < They are packaged, but still provide sufficient shelf life for chewing gum products, especially pieces of chewing gum without sugar and particularly in arntuents having high temperature and humidity.

BRIEF DESCRIPTION OF THE INVENTION The present invention provides a method for providing individual units, for example pieces of chewing gum without sugar and with packed positions. According to the present invention, the individual pieces of chewing gum can be provided, which units will have a sufficiently long shelf life, to allow the units to be sold and carried by a consumer even in environments that are harmful to the consumer. the stability of the chewing gum, for example high temperature and / or humidity. For this purpose, the present invention provides a piece of chewing gum which is substantially sugar-free and is surrounded by a wrapping. At least a first portion of the wrapper is sealed to a second portion of the wrapper to create a sealed environment, which nullifies the piece of chewing gum. The wrapper has a wet vapor perrneation velocity of less than 0.10 g / 645.16 centirnet ros2 / 24 h at 37.77 ° C, 90% RH as ", by the method of ASTM F1249-90. In one embodiment, the envelope has an oxygen permeability that is less than 0.10 cc / 645.16 centimeters 2/24 hr at 1 ATM as per ASTM method D39B5-B1. In one embodiment, the envelope includes a sub-frame > leg of the group consisting of: paper; thin metal sheet; Polypropylene; polyethylene; nylon; cellophane; alcohol et i lonvi ilico; and polyethylene terephthalate. In one embodiment, the wrapper includes an < - a while that has a barrier layer that includes a material chosen from the group consisting of: aluminum; aluminum oxides; silicon dioxide; and polyvinyl dichloride. In one embodiment, the first portion of the envelope is sealed to the second portion of the envelope by means of a cold seal process. In one embodiment, the first portion of the envelope is sealed to the second portion of the envelope by means of a heat sealing process. In one embodiment, the first portion of the envelope is sealed to the second portion of the envelope by the use of an adhesive. In one embodiment, the first portion of the wrapper is sealed to the second portion of the wrapper by means of an induction sealing process. In another embodiment, a single enclosed piece of substance is provided free of sugarless chewing gum. The enclosed individual piece includes a piece of mascaque gum is substantially free of sugar and a high-sweep wrap surrounding the piece of chewing gum. At least a first portion of the raised barrier envelope is sealed to a second portion of the raised barrier envelope. The high barrier number is defined by a substrate including at least one barrier material selected from the group consisting of: paper; thin metal sheet; Polypropylene; polyethylene; nylon; cello n, alcohol and lenvimlico; pol? et i leño; aluminum; aluminum oxides; silicon dioxide; and polyvinyl chloride. Additionally, the present invention provides a method for packing a substantial piece without sugar chewing gum. The method comprises the steps of: providing a wrapper having a steam peaking speed of less than 0.10 g / 645.16 centimeters2 / 24 h at 37.77 ° C, 90% RH as measured by the ASTM FJ method 249-90 and an oxygen permeability that is less than 0.01 cc / 645.16 centimeter 2/24 h at 1 ATM as measured by the ASTM method D3985-B1; and sealing a piece of chewing gum substantially free of sugar within the envoU u \ ~. In one embodiment, the portions of the wrapper are sealed together by means of a cold seal process. It is an advantage of the present invention to provide individual units of sugar-free chewing gum which will have a sufficiently viable shelf life. Another advantage of the present invention is that of providing individual units of chewing gum to allow customers who do not buy multi-piece packages (chewing gum, buy chewing gum without sugar).

Yet, an advantage of the present invention is to provide a method of packing individual units of chewing gum, so that even in severe environments, for example high temperature and humidity, the chewing gum will still maintain a sufficiently long shelf life. prolonged In addition, an advantage of the present invention is that it reduces package waste when compared to packaged, multi-piece chewing gum products. Furthermore, an advantage of the present invention is that it provides an improved package for chewing gum. Furthermore, an advantage of the present invention is that of providing a method for packing a single piece of chewing gum using a cold sealing process. Additional features and advantages of the present invention will be described in and apparent from the detailed description of the presently preferred embodiments and the drawings.

BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 illustrates a perspective view of one embodiment of the present invention, during a step of the process for packaging an individual chewing go unit. Figure 2 illustrates a perspective view of another step in the process for packing the individual chewing unit. Figure 3 illustrates a perspective view of another step in the procedure to pack-the individual rubber car unit. Figure 4 i Lustrates an individual unit packed according to one embodiment of the present invention. Figure 5 illustrates a perspective view of another embodiment of a step in the method of packaging a packed chewing gum unit according to the present invention. Figure 6 illustrates a cross-sectional view of a chewing gum unit according to the method i Shining, in part, in Figure 5. Figure 7 illustrates a perspective view of another embodiment of a step in the method for packaging a chewing gum unit according to the present invention. Figure B illustrates a perspective view of a chewing gum unit packaged according to the method illustrated, partly in Figure 7. Figure 9 illustrates a cross-sectional view of the individual chewing gum unit of Figure 8 turned along the lines TX-TX of Figure B. Figure 10 illustrates a perspective view of another mode of a step in the method, for packing a chewing gum unit according to the present invention; Figure 11 illustrates a perspective view of a chewing gum unit packaged according to the method illustrated, in FIG. 10, Figure 12 illustrates a cross-sectional view of the individual chewing gum unit. Figure LL taken along lines XII-XIT of Figure 11. V) DETAILED DESCRIPTION OF CURRENTLY PREFERRED MODALITIES The present invention provides an improved method for packing chewing gum products and as packed products. In accordance with the present invention, the individual sugar-free chewing gum units can be provided to the customers with the units having a sufficiently viable shelf life. This is true, even if the units are going to be sold and used in environments that are very harmful to chewing gum, especially sugar-free chewing gum-such as in areas that have high humidity and / or high emperability. ura. According to the present invention, preferably, the pieces of sugar-free chewing gum contained in an elevated barrier wrapper which is then sealed, The sealed unit thus provides a sealed environment in which the rubber chew- can be stored. Due to the barrier properties of the wrapping, the housed chewing gum will have a prolonged shelf life even in 5 aggressive environments. As noted in the above, preferably, the LO > This invention is used with sugar-free chewing gum.

However, it is contemplated that chewing gum does not have to be totally sugar-free. For example, chewing gum may have a formulation having a reduced sugar content when compared to other go-chew formulations. By way of example and not limitation, an example of a formula that can be used to prepare sugarless chewing gum is as follows: "/ Base gum? 4 .50 So bitool 47. .93 Glycemine 17.. 71 Mam tol 8, .00 Mint flavor 1., 43 Lecitma 0, .18 Encapsulated aspartame 0, .30 Color dispersion- U. .05 00. .00 As previously noted, chewing gums - without sugar - are very susceptible to deterioration in environments of high humidity and / or high heat. If placed in single-piece, unsealed, standard casings, the product will deteriorate and absorb moisture quickly in a hot and / or humid environment. However, according to the present invention, by wrapping the parts and sealing Jl. themselves in a high barrier material, the chewing gum will retain its freshness until it is consumed. Many high barrier wrapping materials may be used in accordance with the present invention. In one embodiment, a substrate material is provided to which a barrier material is applied. A wide variety of substrates can be used. Suitable substrates include: Paper; thin metal sheet; polypropylene (extruded, biaxially oriented, or cast); polyethylene (high or low density); nylon; cellophane; alcohol et i lenvinilico; and teret + polytower. As noted above, in one embodiment, a barrier material is applied to the substrate. Again; a variety of barrier materials can be used. Sweeping materials include: aluminum; aluminum oxide; silicon dioxide; polyvinyl dichloride; and other atenales that provide characteristics to the substrate barrier to vapor and oxygen. Such barrier materials can be fixed to the substrates by a variety of methods. Such methods include: Coating; lamination; extrusion; or depose or vacuum. Another method is to create two or more layers of substrate materials together. The layers may be of the same or different materials. By creating such a lamination, even substrates that alone do not provide sufficient oxygen barrier properties and > The vapor, can become high barrier wrappers, effective due to the smergistic effect of the two materials together. In a preferred embodiment, these raised barrier wrappers are used to create shapes in which pieces of chewing gum can be placed. The pieces of chewing gum are then sealed within the reforms by means of a variety of methods. What is important is that the chewing gum is sealed to the shipping material. In this regard, many high-quality seal techniques can be used. Referring now to Figures 1-4, one embodiment of the method of the following invention is illustrated. According to the method, an envelope 10 is provided. The adhesive 16 is applied, in the manner illustrated along the edges 18, 20, 22 and 23 of the wrapper 10. The adhesive may be a seal adhesive. cold which can be applied to the edges at the time the wrapping material is manufactured. A piece of chewing gum 12 is placed inside the envelope 10. The envelope 10 is folded along a fold line to create a side 14. As illustrated in Figure 2, the envelope 10 is bent to make that the adhesive 16 at the edge 20 makes contact with the adhesive at the edge 23 of the wrapper LO creates an upper edge 24. Additionally, the adhesive 16 on the edge portions 18a and 77a, respectively, makes , ont act with the adhesive on the edge portions 18b and 22b, respectively. These surfaces are coupled together by means of a cold sealing process or pressure to produce a sealed package. Fl cold sealed refers to a procedure, in which the seal is preformed under pressure at a temperature less than or equal to 40.99 ° C. In the illustrated embodiment of Figure 2, the chewing gum 12 is now sealed in the wrap 10. The wrap 10 is therefore sealed by means of an individual seal of sides. As illustrated in Figures 3 and 4, if desired the upper edge 24 can be bent over or to create an edge 25 and the edges 18 and 22 then can be bent over themselves to create the edges 26 and 28, respectively. Preferably, these folds are not sealed. Figure 4 illustrates the sealed individual piece, resulting from the mcucuum rubber 30. Through the use of a trio sealing process to seal the wrapper, many advantages can be achieved. These advantages include faster production and a more cost effective method when compared to other possible sealing techniques. It should be appreciated that any desired packaging configuration compatible with a high quality seal can be used. In this regard, packages sealed on three sides, on four sides, flap seal and flap seal can be used.

As illustrated in Figure 5 and fi, a sealed package can be provided on all four sides. Figure 5 illustrates a step in the process of creating an individual piece of chewing gum sealed on all four sides. In this regard, a piece of chewing gum 32 is sealed between two wrapping material pieces 34 and 36. To create the seal, each piece of the wrapping material 34 and 36 includes the adhesive 32 along each one. of the four edges 38a, 40a, 42a and 44a and 38b, 40b, 42b and 44b, respectively. The edges are coupled together and a seal is created between the edges using a cold sealing procedure. Alternatively, a heat sealing process with appropriate adhesive or meltable substrate can be used. A one-piece package 45 resulting from the chewing gum is provided, Figures 7-9 illustrate a single piece of chewing gum 47 sealed within a packet having a fin seal. of chewing gum-47 is sealed within a wrapper 50. However, instead of a three-sided or four-sided seal, a fin seal 48 is used.Again, initially, an envelope 50 is provided which includes the adhesive 55 along the 4 rims 55, 57, 58 and 59. However, the resulting sealed package 60 included a fin seal 48. Other sealing techniques, in addition to cold sealing can be used. Sealing procedure, on heat can also be used, in which already an adhesive that melts with heat, activated with heat or a while CundibLe is sealed with heat.Also, the adhesives at room temperature can be used, which can also be located at the edges apr opiate of the envelope, to allow the product to be sealed in it. It is also possible to use an induction sealing process using thin foil conductor systems. Figures 10-12 illustrate another mode of the present invention. In the illustrated embodiment, a chewing gum unit 62 is sealed within a sheath 64 by use of a skirt seal 66. As illustrated in Figure 10, the wrapper 64 includes the adhesive 68 along the sides 69, 70 and 71. The resulting packaged product 72 includes a skirt seal 66 created by the flange 70 which is heat sealed to another portion of the wrapper. By way of example and not limitation, examples of the present invention will now be given. One method that can be used is a metallized oriented polypropylene film which is cold sealed using 30061A, a Techmcals Coatings adhesive (360 Route 206, Flanders, New Jersey 07836). The wrapping is sealed in a fin seal package. Another method that can be used is the use of full polyethylene laminate / foil. This material lfi can be sealed in a cold sealing system using the co-adhesive identified above, to form a three-sided package configuration. Another method that can be used is paper wrapping / polyethylene refining and / or polyethylene metallic mine. The inner polyethylene layer - fuses with heat - itself in a fin seal or a three-sided confiuration. In the selection of the material the wrapping will be reliable, the permeability to moisture is an important consideration. It is believed that the materials useful for the present invention should have a vapor peaking speed and humidity of less than 0.10 g / 645.16 centimeters2 / 24 h at 37.77 ° C, 90% RH (relative humidity) as measured by the Method ASTM Fl 249-90., Preferably, the permeation rate will be less than 0.05 g / 645.16 centimeter2 / 24 h at 37.77 ° C, 90% RH as per the entire ASTM Fl 249-90. In a more preferred embodiment, the permeation rate will be less than 0.02 g / 645.16 centimeter2 / 24 h / 24 h in the above conditions. Another important consideration with regard to wrapping materials is that they must be able to form a reliable seal of high quality. Furthermore, the materials must be able to create such a seal in the preferred packaged configurations. The packing material can vary depending on the esthetic ideals as well as the maturity, processability and cost.

Another factor nnpor + ante in selecting * the material is the oxygen permeability. In theory, the material will have an oxygen permeability of less than 0.10 cc / 645.16 centimeter / 2/24 h to an atmosphere in accordance with ASTM method D39B5-B1. In a modality, although the units are individually packed, two or more units can be joined together. This provides a method of sealing two, three or more pieces of chewing gum together. One method for coupling the units is to place an adhesive on the wrappers. The adhesive chosen will join the two pieces together, but allow the pieces to be separated by the customer. Another method is to provide a binding band, elastic or non-elastic, around multiple pieces of chewing gum. Such a unit will result in a reduced packaging weight and superior product protection when compared to multiple piece packages of conventional parts. A variety of chewing gum compositions can be packaged in the package of the present invention. A chewing gum combination generally includes a water-soluble volume portion, a portion of chewing gum base-insoluble in water, and one or more flavor-enhancing agents. The water soluble portion dissipates over a period of time during chewing. The base rubber portion is retained in the mouth during the entire chewing process.

IB The most soluble base gum generally includes elastomers, reams, fats, oils, waxes, softeners and inorganic fillers. The elastomers may include polybutylene, copolymer, isobutylene-isopyr-ene, styrene-butadiene rubber, and natural latexes such as chewing gum. The resins may include polyvinyl acetate and terpene reams. Low molecular weight polyvinyl acetate is a pretended resin. Fats and oils may include animal fats, such as lard and bait, vegetable oils, such as soybean and cottonseed oil, hydrogenated and partially hydrogenated vegetable oils, and cocoa butter. Commonly used waxes include petroleum waxes such as paraffin wax and icrocrisf wax, natural waxes such as beeswax, candelilla, carnauba, and polyethylene wax. If desired, a base composition without wax can also be used. The present invention contemplates the use of any commercially accepted chewing gum base. The gum base typically includes a filler component such as calcium carbonate, magnesium carbonate, talc, dicalcium phosphate and the like; softeners, including a glycerol monostearate and glycerol triacetate; and optional ingredients such as anti-oxidants, color-es and ernul si ti cantes. The base go constitutes between 5-95% by weight of the chewing gum composition, more typically from 10-50% by weight of the chewing gum and more commonly from 20-30% by weight of the chewing gum. . The water-soluble portion of the chewing gum may include softeners, sweeteners by volume, sweeteners and high intensity, flavored flavoring agents and combinations thereof. The softeners are added to the chewing gum to optimize the ability to chew and feel the gum in the mouth. Softeners, which are also known as plasticizers or plasticizing agents, generally constitute between about 0.5-15% by weight of the chewing go. Softeners may include glycepna, lecithin and combinations thereof. Aqueous sweetening solutions such as those containing sortutol, hydrogenated starch hydrolyzate, corn syrup and combinations thereof, can also be used as softeners and binding agents in chewing gum. The sweeteners in volume constitute between 5-95% by weight of the chewing gum, more typically from 20-B0% by weight of the chewing gum and more commonly from 30-60% by weight of the chewing gum. Sweeteners in volume can include both sugar and sweeteners without sugar and components. Sugar sweeteners may include components that contain take-away including but not limited to sucrose, dextrose, maltose, dextrm, dry inverted sugar, fructose, levulose, galactose, corn syrup solids and the like, alone in combination. Sweeteners without sugar include components with sweetening characteristics, but are devoid of the commonly known substances. Sugar-free sweeteners include, but are not limited to, sugar alcohols such as sorbitol, mannitol, xylitol, hydrolyzed starches of hydrogenated starch, rnaltitol and the like alone or in combination. The chewing gums of the present invention will use exclusively sugar-free sweeteners or at least include the same as a main portion of the sweetener in vol aunen. High-density sweeteners may also be present and are commonly used with sugar-free sweeteners. When high density sweeteners are used, they typically contain between 0.001- 5% by weight of the chewing gum, preferably between 0.01-1% by weight of the chewing gum1. Normally high density sweeteners are at least 20 times sweeter than saccharine sweeteners. These may include, but are not limited to, sucralose, aspartame, salts and acesulfarne, alitarne, saccharin and its salts, salicylic acid and its salts, glycyrrhizin, dihydrochalcones, thaumatma, inonelin and the like, alone or in combination. . The combinations of sugar sweeteners and / or without sugar can be used in chewing gum. The sweetener may also function in the chewing gum-either fully or in part as a water-soluble par-volume agent. Additionally, the softener can provide additional sweetness such a cone with aqueous solutions of sugar or alditol. The flavor should generally be present in the go and chew in an amount within the range of about 0.1-15% by weight of the chewing gum, preferably in about 0.2-5% by weight of the chewing gum, of greater preference between about 0.5-3% by weight of the chewing gum. Savory agents may include essential oils, synthetic flavors or mixtures thereof, including but not limited to, oils derived from plants and fruits such as citrus oils, fruit essences, peppermint oil, peppermint oil, oil of other mints, Clove oil, peppermint oil, an sy and similar. Their artificial sabotagents and components can also be used in the flavor ingredient of the invention. The natural and artificial flavoring agents can be combined in any sensibly acceptable manner. Optional ingredients such as color, emulsifiers, pharmaceutical agents and additional flavoring agents may also be included in the chewing gum. The chewing gum is generally manufactured by the sequential addition of the various chewing gum ingredients to any commercially available mixer known in the art. After the ingredients have been mixed vigorously, the gum mass is discharged from the mixer and shaped into the desired shape such as by sheet or sheet lamination, marked and cut into pieces. Generally, the ingredients are mixed by first melting the base and 0 0 add it to the mixer-g? r * atopo. The gum base can alternatively be used in the mixing. Color and emulsifiers can be added at this time. A softener such as glycerin can be added together with the syrup and part of the volume portion. In addition, the par-fes of the volume portion can be added to the mixer. Saponating agents are typically added with the final part of the volume portion. The complete mixing process typically takes five to fifteen minutes, although sometimes longer mixing times are required. Those skilled in the art will recognize that variations of this mixing procedure, or other mixing procedures can be followed. It should be understood that the various changes and modifications to the currently preferred embodiments described herein will be apparent to those skilled in the art. Such changes and modifications may be made without departing from the spirit and scope of the present invention and without diminishing its intended advantages. Therefore, it is intended that such changes and modifications be covered by the appended claims.

Claims (10)

NOVELTY OF THE INVENTION CLAIMS

1. An included single piece of substantially chewing gum without sugar, characterized in that it comprises: a piece of chewing gum that is substantially free of sugar; and a wrap surrounding the chewing piece * with at least a first portion of the wrap which is sealed to a second portion of the wrapper to create a sealed environment, which houses the piece of chewing gum, the sheath has a permeation rate of less wet steam "will 0.10 g / 645.16 centímetros2 / 24 h / 24 hours at 37.7 ° C, 90% RH horn was measured by the method OSTM Fl 249-90 and providing sufficient properties barrier to allow the individual piece to be stored without a package of cont a anda.

2. The individual piece contained "le according to claim l, ada characterization that the casing has a permeabil ee ty of oxygen less than 0.10 cc / 645.16 centírnetros2 / 24 hr / 24 hr at 1 ATM as measured by ASTM method D39B5-B1.

3. The individual piece contained in accordance with claim 1, characterized in that the envelope includes a substrate selected from the group consisting of; paper, thin aluminum sheet; Polypropylene; polyethylene; nylon; cello n; Alcohol Etilenvinil LCO; and polyethylene terephthalate

4. The individual piece contained in accordance with claim 1, characterized in that the wrap includes a substrate having a barrier layer including a material selected from the group consisting of: aluminum; aluminum oxides; silicon dioxide; and polychloride dichloride.

5. The individual piece contained in accordance with claim 4, characterized in that the barrier layer is created by applying the material to the substrate, using a method chosen from the group consisting of: coating; limitation; extrusion; and vacuum deposit.

6. The individual piece contained according to claim 1, characterized in that the chewing gum is sugar *.

7. The individual piece contained in accordance with claim 1, characterized in that the first portion of the envelope is sealed to the second portion of the envelope by means of a cold sealing process.

8. The individual piece contained in accordance with claim 1, characterized in that the first portion of The envelope is sealed to the second portion of the envelope by means of a heat sealing process.

9. The individual item contained in accordance with claim 1, characterized in that the end portion of the wrapper is sealed to the second portion of the wrapper by the use of an adhesive. 10. The individual piece contained in confo i ad with claim 1, characterized in that the first portion of the casing is sealed to the second portion of the casing by means of an induction sealing process, 11. A single piece contained in chew, substantially sugar-free, characterized in that it comprises: a piece of chewing gum which is substantially sugar-free; and a high-bodied wrap surrounding the chewing piece with at least a first portion of the high-barrier wrap that is sealed to a second portion of the high-barrier wrap, the high-barrier wrap provides sufficient barrier properties to I allowed the individual part to be stored without being packed in a package counterband and wrapper high barrier it is defined by a substrate including at least one barrier material selected from the group consisting of: thin sheet of aluminum; Polypropylene; Latvian pol; nylon; cellophane; ethyl alcohol; full poly terephthalate; aluminum; aluminum oxides; silicon dioxide; and polychloride dichloride. 12. The single piece contained in accordance with claim 11, wherein the alpha wrap barrier perrneación speed of wet vapor of less than 0.10 g / 645.16 cent? M2 / 24 h / 24 hours at 37.77 ° C, 90 % RH as measured by * the ASTM method F1249-90. 13. The individual piece contained in accordance with a rei indication 11, characterized in that the envelope has an oxygen permeability that is less than 0.L0 cc / 6 5"LF > centimef ros2 / 24 h / 24 hours to the ATM as measured by the AS'IM method D39B5-81. 14. The individual piece contained in accordance with Claim 11, characterized in that the chewing gum is without sugar *., 15. The individual piece contained in accordance with claim 11, characterized in that it includes means for coupling - a first individual piece contained in a second individual piece contained therein. 16. The individual piece contained in accordance with claim 15, characterized in that the medium includes an adhesive located on an outer surface of the high bar-r r-a envelope. 17. A method for packaging a piece of gum, substantially sugar-free, characterized in that it comprises the steps of: providing a wrap having a vapor permeation rate of less than 0.10 g / 645.16 centipoise2 / 24 h / 24 hours at 37.77 ° C, 90% RH as mulled by the ASTM F1249-90 method and an oxygen permeability that is less than 0.10 cc / 645.16 cen t and 2/24 h / 24 hours at 1 ATM as measured by the ASTM method D3985-81; and sealing a piece of chewing gum substantially free of sugar, inside the wrapper and not placing the sealed chewing gum in a counter-band wrap.

10. The method of confo midad with the claim 17, characterized in that the piece of chewing gum is sealed in the wrapper by cold sealing in at least one first portion of the wrapper to a second portion of the wrapper. 19. The method according to claim 17, characterized in that the piece of chewing gum is without sugar *. 20. The method of compliance with claim 17, characterized in that it includes the step of joining * the piece of chewed gum to a second piece of chewed gum. 21. The method according to claim 17, characterized in that the envelope is sealed by a seal of three l two. 22. The method according to claim 17, characterized in that the envelope is sealed by a four-side seal. 23. The method according to claim 17, characterized in that the wrapper is sealed by a fin seal. 24. The method according to claim 1 7, characterized in that the envelope is sealed by a seal of the l l.