MXPA97003519A - Edible refreshing compositions of the breath that understand menthol and a p-mentan carboxamide substituted with n- and methods to prepare lasmis - Google Patents

Abstract

The present invention relates to a chewing gum composition having a freshness perception of the lasting breath without acidity comprising: a) a gum base, b) a volume agent and c) a refreshing composition, wherein the refreshing composition comprises menthol and a N-substituted p-menthane carboxamide, wherein the carboxamide can be represented by the formula: wherein R 1 and R 2 can be independently selected from the group consisting of hydrogen and an alkyl group containing from 1 to 25 atoms of carbon, with the provision that when R1 is hydrogen, R2 can be an aryl group containing from 6 to 10 carbon atoms and R1 and R2 when taken together, can be a cyclic or heterocyclic group containing up to 25 carbon atoms; where the N-substituted p-menthane carboxamide is present in the cooling composition in an amount of about 0.001% to about 6%, menthol is present in the refreshing in an amount of about 94% to about 99.9

Description

EDIBLE REFRESHING COMPOSITIONS OF THE BREATH THAT INCLUDE MENTOL AND A P-MENTANO CARBOXAMIDE SUBSTITUTED WITH N- AND METHODS TO PREPARE THEM.

BACKGROUND OF THE INVENTION 1 Field of the Invention This invention relates to edible compositions having refreshing long-lasting breath perception without acidity Edible compositions contain a refreshing composition comprising menthol and a carboxamide substituted with N- The refreshing compositions can be used in a wide variety of edible products such as chewing gum and confectionery compositions of hard and soft candies 2 Description of the Background Edible compositions such as chewing gums and confectionery products are commonly used to improve the consumers' breath and to provide a clean, fresh feeling in the mouth. Most chewing gums and other confectionery products can provide at least a marginal refreshing breath during the first few minutes when the flavor is more intense, but lack the ability to maintain refreshing perception for extended periods of time, up to 30 minutes Chewing gums in particular have not provided a refreshing perception of the breath for a sustained period of time. In some gums, a higher than normal amount of peppermint can be added to the gum to achieve a refreshing breath effect, but gums usually have harsh, acidic tones. Some acid tones are attributed to the presence of menthol. Rough tones, of course, are unacceptable to the consumer. Large amounts of flavoring agents are also unacceptable because the flavor oils tend to plasticize the gum base by altering the texture and consistency of the chewing gum. For these reasons, the simple addition of higher levels of peppermint flavoring agent will not provide a satisfactory chewing gum that freshens breath better Many edible compositions employ a combination of flavoring oils and flavoring powders to increase the impact of flavor and extend flavor for a prolonged period of time. Techniques such as the encapsulation of the flavoring agent or sweetening agent are also used to provide a prolonged release of the active agents to achieve a prolonged and sequential supply of the flavoring agent or the sweetening agent Edible compositions designed to provide breath freshness often incorporate a deodorizing additive. For example, US Patent No. 2,52"072 has chewing gums containing inorganic silicone and magnesium powder that serve as odor absorbents. U.S. Patent Number 2,922,747 discloses the use of chlorophyll, vegetable oil (lipids) and lecithin as deodorants in tablets and chewing gum compositions Canadian Patent Number 989,738 presents a wafer containing cetyl dimethylbenzyl ammonium chloride and peppermint oil to provide freshness in the residual breath in the mouth US Pat. No. 4,120,066 discloses breath freshener compositions containing calcium and calcium carbonate in combination with copper gluconate in a mint-flavored tablet. French Application 2, 127,005 presents edible compositions containing 10-2000 ppm of -ionone, α-methylionone, citral or geranil format to disguise aromas U.S. Patent No. 4,724, 15 1 discloses a mint flavor chewing gum composition having improved breath refreshing perception comprising I) a liquid flavor oil selected from the group consisting of peppermint oil and spearmint oil in wherein the flavor oil has a menthol content of about 27% up to about 36%; 2) a spray dried flavor oil chosen from the group consisting of spearmint oil and peppermint oil; and 3) spray dried menthol present in amounts from about 0.2% to about 0.75%, by weight. Chewing gums use the refreshing sensation of peppermint oils to produce a fresh impact and a refreshingly sustained sensation.

U.S. Patent Nos. 4,060,091, 4,136, 163, 4, 150,052, 4,178,459, 4,190.64 v 4, 193,936 and 4,226,988 have N-substituted carboxamides carboxamide p-menthane which stimulate nervous system freshness receptors to produce feeling of freshness.

U.S. Patent Number 5,009,893. { Cherukuri et al.) Presents confectionery compositions containing a refreshing composition comprising menthol and a carboxamide - anchor substituted with N. Cherukuri et al. teaches that it is critical that the amount of N-substituted carboxamide substituted in the cooling composition be greater than 30% because minor amounts of the carboxamide form acidic products. ('herukuri et al.) teach only the use of low menthol levels (about 0.77% maximum, by weight of the total composition, adjusted to include menthol present in peppermint oil) in an edible composition.

U.S. Patent No. 5,244,670 discloses pharmaceutical compositions comprising 3-1-? Nentoxy propane 1,2-diol and an agent for relieving discomfort of the upper gastrointestinal tract.

WO 93/23005 presents a refreshing composition comprising a first refreshing component which is quetal R2R;, C (02) R? and a second cooling component which can be a carboxamide / > -mentan replaced with N-. WO 93/25177 presents a refreshing composition comprising a first cooling component which is an acyclic carboxamide and a second cooling component which is a N-substituted p-menthane carboxamide.

SUMMARY OF THE INVENTION The present invention is directed to edible compositions having refreshing long-lasting breath perception without acidity.

The present invention is directed to confectionery compositions that have refreshing extended breath perception without acidity comprising: (a) a confectionery volume agent; and (b) a refreshing composition; wherein the cooling composition comprises menthol and an N- substituted carboxamide /? -metanamine, wherein the carboxamide may be represented by the formula: (CH3) 2CH _ CH,? CONR- ^ where R | and R2 can be chosen independently from the group consisting of hydrogen and an alkyl group containing from 1 to 25 carbon atoms, with the proviso that when R | is hydrogen, R can be an aryl group containing from 6 to 10 carbon atoms and, R? and R2 when taken together, can be a cyclic or heterocyclic group containing up to 25 carbon atoms; wherein the N-substituted p-menthane carboxamide is present in the refreshing composition in an amount of about 0.001% to about 6%, menthol is present in the refreshing composition in an amount of about 94% up to about 99,999 %.

In particular, the invention is directed to chewing gum compositions comprising (a) a gum base, (b) a bulking agent; and (c) a refreshing composition, wherein the refreshing composition comprises menthol and a carboxamide-N-substituted substitution, wherein the carboxamide can be represented by the formula: (CH) 2CH CH 3 where R? and R2 can be chosen independently from the group consisting of hydrogen and an alkyl group containing from 1 to 25 carbon atoms, with the provision that when R? is hydrogen, R2 can be an aryl group containing from 6 to 10 carbon atoms and, R, and R2 when taken together, can be a cyclic or heterocyclic group containing up to 25 carbon atoms, wherein the carboxamide p - N-substituted substitute is present in the refreshing composition in an amount of about 0.001% up to about 6%, menthol is present in the refreshing composition in an amount of about 94% up to about 99.999% ».

The cooling compositions can also be used in a wide variety of edible products. The present invention also relates to methods for preparing and using the refreshing compositions and edible products in which they can be used.

DETAILED DESCRIPTION OF THE INVENTION Applicants have discovered that the combination of a substituted N-menthol carboxamide and menthol results in a refreshing composition that can be employed in an edible composition to provide a high initial refreshing perception as well as a freshness of the breath lasting for an extended period of time. The combination of a carboxamide-N-substituted-and menthol can in turn be used in sugar-free and sugar-free products to achieve this enhanced refreshing perception. While the precise reason why these refreshing components give a refreshing effect of improved breath is not fully understood, each component is known to play a vital role. The presence of only one of these cooling components will not provide the desired results. Menthol, when used alone, has a high impact of initial taste, but the impact of the flavor drops sharply within a few minutes after use and menthol tends to distort the flavor notes and makes the acid product. The carboxamides / -mentano substituted with N- do not provide any perception of initial freshness. The combination of N-substituted carboxamide and menthol in specific amounts overcomes the deficiency of each cooling component. Moreover, the synergy between menthol and N-substituted carboxamide /? -metamine is very different when menthol is present. in an edible composition at a high level, for example, in an amount greater than 0.7% by weight. For chewing gum compositions it is preferred to use menthol in larger amounts. In the present invention it is preferred to use menthol in an amount of about 0.7% up to about 2% by weight of the chewing gum base The amount of N-substituted carboxamide required to provide the freshness of the lasting breath and the greatest total preference is from about 0.001% to about 6% by weight of the refreshing composition. When the amount of the N-substituted carboxamide / -nement refill exceeds this level, the compositions are taken very undesirably in the total preference It has also been found that sugar alcohols improve the cooling effect of a menthol mixture and a carboxamide-refreshing compound substituted with N-.

The term "edible", as used herein, refers to all materials / compositions that are used or that perform a function in the body and that may also be cited as ingestible. These materials and compositions include those that are absorbed. and those that are not absorbed as well as those that are digestible and non-digestible In accordance with the present invention, the refreshing compositions comprise menthol and a carboxamide / -next substituted with N-.

Menthol (l tx, 2, 5a) -5-? Netil-2- (l-methyl ethyl) -cyclohexanol; 3- -mentanol; camphor mint) can be represented by the formula (CH3) 2CH CH-, \ / ~ \ / J \ _ / CO Rj ^ -mentol has a molecular weight of 156.26, a melting point of 4 I-43 ° C, exists like white crystals with a refreshing mint smell and flavor and is slightly soluble in Water. The /.-mentol is used in liqueurs, confectionery, perfumery, cigarettes, cough drops and nasal inhalers The total amount of /, - menthol used in the refreshing compositions of the present invention is an effective amount to provide refreshing perception of the lasting breath without acidity The exact amount of? -mentol used in the compositions refreshing is a matter of preference subject to many factors co or the degree of action desired vaporizer Thus, the amount of /, - menthol can vary to obtain the result desired in the final product and such variations are within the capabilities of those with experience in the technique without the need for unnecessary experiments. In general, the total amount of /. -mentol normally present in a refreshing composition will be about 94% up to about 99 999%, more preferably from about 94 ° or up to about 99.99% and more preferably from about 96% to about 99%, by weight The total amount of menthol is the amount of menthol present in the edible composition plus the amount of menthol present in the flavor oils.

The refreshing compositions further comprise a carboxamide-N-substituted moiety that can be represented by the formula (1): (CH- pCH 3 In the formula (I), in which Ri and R. "can be chosen independently from the group consisting of hydrogen and an alkyl group containing from 1 to 25 carbon atoms, with the provision that when R | is hydrogen, R can be an aryl group containing from 6 to 10 carbon atoms and, R? and R2 when taken together, can be a cyclic or heterocyclic group containing up to 25 carbon atoms. The N- substituted N-substituted carboxamide of the type that can be employed in the present invention is more fully described in U.S. Pat. No. 4,136,163, the disclosure of which is incorporated herein by reference. In a preferred specimen, the carboxamide / - > -Naturally substituted N- is 3-carboxamide N-ethyl-? -mentane.

The amount of the carboxamide / > - N-substituted substitute used in the refreshing compositions of the present invention is an effective amount to provide the refreshing perception of lasting breath without acidity. The exact amount of the N-substituted carboxamide used in the cooling compositions is a matter of preference subject to many factors such as the desired degree of vaporizing action. Thus, the amount of N-substituted carboxamide / -? Nentane can vary for obtain the desired result in the final product and such variations are within the capabilities of those skilled in the art without the need for unnecessary experiments. In general, the amount of N-substituted carboxamide / ^ - menthane normally present in a refreshing composition will be from about 0.001%) to about 6%, more preferably from about 0.01% to about 6% and more preferably from about 1% to about 4% > by weight.

Although the N- [substituted] -carboxamide compounds of the present invention are generally insoluble in water, the carboxamides can be used in the edible formulas as particulate solids and added directly to the formulas or mixed with other ingredients solids used to make the compositions. The carboxamide compounds-N-substituted substitution can be added in various forms, such as in the form of an encapsulation or a premix with the flavor oil (dissolved in a polar solvent) and then used in the formula of the invention. The encapsulation can be employed when a delay in refreshing perception is desired and can be carried out using water soluble and water insoluble agents. Encapsulation can be achieved by using conventional procedures that do not constitute a part of this invention. When carboxamide-N-substituted compounds are premixed in a polar solvent, the solvents can be chosen from a wide variety of materials such as those solvents chosen of the group consisting of ethyl alcohol. ethyl acetal diethyl ether, isopropyl alcohol and glycerin. The use of a premix is particularly preferred when preparing confectionery products to obtain a uniform mixture of the compounds in the confectionery mixture. In chewing gums employing glycerin, the carboxannda / > -Naturally substituted N- can be premixed simply into the glycerin and then added to the product. The same premixing process can be employed when a flavoring oil is used. These premixes help to improve uniform distribution in the product and efficient release during use.

As stated above, menthol is present in the edible compositions of the present invention at high levels wherein those edible compositions are chewing gums or any edible composition wherein a high level of menthol is desirable. For example, / -mentol is preferably present in said edible compositions in an amount of from about 0.7% to about 2%, more preferably from about 1% to about 2% and more preferably from about I25% to about of 2%, by weight.

In a preferred example, the refreshing compositions further comprise a sugar alcohol. Sugar alcohols improve the cooling effect of the mixture of menthol and N- substituted substituted carboxamide. Suitable sugar alcohols include sorbitol, xylitol. Mannitol, galacticol, altitol, PALATINIT ™ (isomala, Suddeutsch Zuc er-Atkiengesellschaft) and mixtures thereof. The preferred sugar alcohols are xylitol, mannitol and sorbitol.

The amount of the sugar alcohol used in the chewing gum compositions of the present invention is an effective amount to provide refreshing perception of the lasting breath without acidity. The exact amount of the sugar alcohol employed in the chewing gum composition is a matter of concern. preference subject to factors such as the degree of freshness desired if the amount of sugar alcohol can vary to obtain the desired results in the final product and such variations are within the capabilities of those skilled in the art without the need for unnecessary experiments . In general, the amount of sugar alcohol normally present in a chewing gum composition is from about 1% to about 80%, more preferably from about 20% to about 70% and more preferably from about 40 ° or up to about 60%, by weight The combination of menthol and carboxamide / > - N-substituted substitution in the present invention pi provides a refreshing composition that has refreshing breath perception din without acidity. The refreshing composition can be used in a wide variety of edible products such as chewing gum and confectionery compositions. love them hard and soft The present invention extends to methods for preparing the refreshing compositions. In such a method, the refreshing composition is prepared by mixing the menthol and a substituted N-carboxamide to form a uniform mixture. The final compositions are easily prepared using standard methods and apparatus generally known to those with experience in confectionery techniques. The apparatus useful in accordance with the present invention comprises mixing apparatus well known in confectionery techniques and therefore the selection of the specific apparatus will be apparent to the artisan In a preferred example, the present invention is directed to a method for preparing a refreshing composition having refreshing perception of the lasting breath without acidity comprising the mixture of menthol and a carboxamide / -N-substituted -carboxamide, wherein the carboxamide can be represent by the formula: (CH3) 2CH _. CH3 \ / CON - ^ where R i and R "can be chosen independently from the group consisting of hydrogen and an alkyl group containing from 1 to 25 carbon atoms, with the provision that when R? is hydrogen, R can be an aryl group containing from 6 to 10 carbon atoms and, R "and R2 when taken together, can be a cyclic or heterocyclic group containing up to 25 carbon atoms, and the substituted carboxamide / menthine with N- is present in the refreshing composition in an amount from about 0.001% to about 6%, menthol is present in the refreshing composition in an amount from about 94% to about 99.999%).

Once prepared, the inventive cooling composition can be stored for future use or formulated in effective amounts with conventional additives, such as pharmaceutically acceptable carriers or confectionery ingredients to prepare a wide variety of edible compositions, such as food products, beverages, confectionery products of hard and soft candies, pharmaceutical compositions administered orally and hygienic products such as toothpastes, dental lotions, mouthwashes and chewing gums The amount of the inventive cooling composition employed in an edible composition is an effective amount to provide refreshing perception of lasting breath without acidity. The exact amount of the refreshing composition employed is a matter of preference, subject to factors such as the type of pharmaceutically acceptable carrier employed in the composition and strength of the refreshing perception of the desired lasting breath So. the amount of the refreshing composition may vary to obtain the desired result in the final product and such variations are within the capabilities of those skilled in the art without the need for unnecessary experiments In general, the amount of refreshing composition present in a composition Edible will be from about 0.01% to about 2% by weight of the edible composition.

The present invention extends to methods for making the edible compositions. In said method, a composition is made by mixing an effective amount of the retreating composition of the present invention with a pharmaceutically acceptable carrier or confectionery material and the other ingredients of the composition. desirable final edible The other ingredients will usually be incorporated into the composition as dictated by the desired composition of the composition as is well known to those skilled in the art. The final edible compositions are readily prepared using generally known methods of food technology. and pharmaceutical techniques In another example. The present invention is directed to a method for providing refreshing perception of lasting breath without acidity in an edible composition comprising the addition of an effective amount of the refreshing composition with the edible composition.

An important aspect of the present invention includes an improved chewing gum composition incorporating the inventive refreshing composition and a method for preparing the chewing gum composition, including both chewing gums and gum formula for making bombs. Improved chewing gum compositions contained a gum base, a bulking agent, an effective amount of the inventive cooling composition and various additives such as the flavoring agent.

The chewing gum compositions can be reduced calorie chewing gums which employ high levels of a chewing gum base having an improved hydrophilic character. These reduced calorie chewing gums will comprise a gum base present in an amount from about 50% to about 85%, preferably from about 50% to about 75% and more preferably from about 60% to about 70%, by weight of the chewing gum composition When a reduced calorie product is not desired , the chewing gum composition may contain minor amounts of a chewing gum base. These chewing gums will comprise a gum base present in an amount of up to about 55%, preferably from about 15% to about 40"ov more preferably. from about 20% to about 35%, by weight of the chewing gum composition As used herein, the term "reduced calorie composition" means a composition having a caloric value two thirds or less of a conventional composition. The term "tight" or "gummy" refers to a composition of chewing gum that requires a large amount of muscular effort to chew or a composition that provides a rubber ball with high elasticity and rebound and that is difficult to deform Gum bases having an improved hydrophilic character include polyvinyl acetat gum bases or may also contain a low melting point wax. Such gum bases do not require a high level of bulk agent to plasticize the gum base and make it soft during chewing these gum bases can be used with higher than normal levels in chewing gum compositions instead of volume agents or sweeteners to prepare reduced gums in high calories in base and low in volume that do not have gummy or tight characteristics in the chewing.

These gum bases have improved hydrophilic properties on conventional gum bases and can increase in size during release by chewing the flavoring agents and sweeteners that would normally be trapped in the gum base by maintaining a smooth chew texture. . The reduced calorie chewing gum compositions prepared with such gum bases at high levels are less hygroscopic (have lower moisture collection) and are less likely to become rancid than reduced calorie gum compositions while maintaining firmness and comparative texture. ble The elastomers (gums) employed in the gum base of the present invention will vary greatly depending on various factors such as the type of gum base desired, the consistency of the desired gum composition and the other components used in the composition to make the final chewing gum product. The elastomer can be any water-insoluble polymer known in the art and include those rubber polymers used for chewing gums and gums for making bombs. Illustrative examples of suitable polymers in gum bases include elastomers either natural or synthetic. For example, those polymers that are suitable in gum base compositions include. - *? limitation, natural substances (of vegetable origin) such as chewing gum, natural rubber, crown gum, medlar, rosidin. jelutong, perillo, nigger gutta, tunu, balata, gutta percha, lechi capsi sorva, gutta kay and similar and mixtures thereof. Examples of synthetic elastomers include, without limitation, styrene-butadiene copolymers (SBR), polyisobutylene, isobutylene-isoprene copolymers, polyethylene, and the like, and mixtures thereof. The amount of elastomer employed in the gum base will vary greatly depending on various factors. or is the rubber base time used, the consistency of the desired rubber composition and the other components used in the composition to make the final chewing gum product In general, the elastomer will be present in the gum base in an amount from about 0.5% to about 20% and preferably from about 2.5% to about 15%, by weight of the gum base The polyvinyl acetate polymer employed in the gum base of the present invention is a polyol acetate polymer having an average molecular weight, specifically, having an actual average molecular weight in the range of from about 35,000 to about 55.0 () < This polyvinyl acetate polymer of average molecular weight will preferably have a viscosity of about 35 seconds to about 55 seconds (designation 1) 1200-82 ASTM using a Ford cup viscometer method). The polyvinyl acetate polymer of average molecular weight will be present in the gum base in an amount from about 10% to about 25%, and preferably from about 12% to about 27%, by weight of the gum base The polyvinyl acetate polymer of average molecular weight can also be mixed with a low molecular weight polyvinyl acetate polymer. The low molecular weight polyvinyl acetate polymer tended to a real average molecular weight in the range of between 12,000 to about 16.0 (>?) This low molecular weight polyvinyl acetate will preferably have a viscosity of about 14 seconds to about 16 seconds (designation 1) 1200-82 ASTM using a cup viscometer procedure Ford). The low molecular weight polyvinyl acetate polymer will be present in the gum base in an amount of up to about 17% and preferably from about 1 to about 7%, by weight of the gum base.

When a low molecular weight polyvinyl acetate polymer is mixed with a polyvinyl acetate polymer of average molecular weight, the polymers will be present in a molecular ratio of from about 1 0 5 to about 1: 1.5, respectively The polyvinyl acetate polymer of average molecular weight can also be mixed with a high molecular weight polymer polyvinyl acetate The high molecular weight polyvinyl acetate polymer will have a real average molecular weight in the range of from about 65,000 to about 95,000 Polyvinyl Polymer High molecular weight acetate will be present in the gum base in an amount of up to about 5%, by weight of the gum base The acetylated monoglycerides in the present invention, such as the polyvinyl acetate polymer, serve as plating agents While the saponification value is from 278 to 292, 3 16 to 3,117 to 380 and 430 to 470 A particularly preferred acetylated monoglyceride has a value Saponification above about 400. Said acetylated monoglycerides generally have an acetylation value (acetylated percentage) above about 90 and a hydroxyl value down to about 10 (Food Chemical Codex (FCC) 1I1 / P508 and the revision of AOCS) The use of acetylated monoglycerides in the present gum base is preferred in place of the use of acidic polyvinyl acetate (PVA) plastics, in particular, triacetin. The acetylated monoglycerides will be present in the gum base in an amount from about 4 5% to about 10% and preferably from about 5% up to about > ", by weight of the rubber base The wax in the gum base of the present invention softens the polymer elastomer mixture and improves the elasticity of the gum base The waxes employed will have a melting point of less than about 6 () ° C and preferably between about 45 ° C and around 55 ° C A preferred wax is low melting paraffin wax. The wax will be present in the gum base in an amount from about 6% to about 10% or preferably from about 7% to about 9.5%, by weight of the gum base In addition to waxes with low melting point, waxes that have a higher melting point can be used in the gum base in amounts up to approximately? > by weight of the gum base These high melting waxes include beeswax, wax, wax, candelilla wax, carnauba wax, most vaseline waxes and the like, and mixtures thereof. In addition to the components stated above , the gum base includes a variety of traditional ingredients, as is the component chosen from the group consisting of elastomer solvents, emulsifiers, plasticizers. fillers and mixtures thereof. These ingredients are present in the gum base in an amount to bring the total amount of the gum base.

The gum base may contain elastomeric solvents to help soften the elastomer component. Such elastomer solvents may comprise those elastomeric solvents known in the art, for example, terpinene resins such as alpha-pinene or beta-pinene polymers, glycerol esters and pentaerythritol of modified rosins and rosins and hydrogenated, dimerized, polymerized gums and mixtures thereof Examples of suitable elastomeric solvents for use herein include the partially hydrogenated pentaerythritol ester and rubber rosin, the pentaerythritol ester of wood and rubber rosin, glycerol ester of wood rosin, glycerol ester of partially dimerized wood and rubber rosin, glycerol ester of polymerized wood and rubber ms, glycerol ester of oil rosin stem, glycerol ester of wood and rubber rosin and partially hydrogenated wood and rubber rosin and partially hydrogenated methyl ester of wood and rosin and the like and mixtures thereof The elastomer solvent may be employed in the gum base in amounts from about 2"or up to about 15% and preferably from about 1% to about 1% by weight of the base. I moaned.

The mole base may also include emulsifiers to help disperse the immeasurable components in a single stable system. Emulsifiers useful in this invention include glyceryl monostearate, lecithin, fatty acid monoglycerides, diglycerides. monosyl is the propylene glycol and the like and mixtures thereof. A preferred emulsifier is glyceryl monostearate. The emulsifier can be used in amounts of from about 2% to about 15% and preferably from about 7 ° to about 1% by weight of the gum base.

The gum base may also include plasticizers or softeners to provide a variety of desirable textures and consistency properties. Due to the low molecular weight of these ingredients, plasticizers and softeners are able to penetrate the fundamental structure of the rubber base making it plastic and less viscous.

Useful plasticizers and softeners include lanolin, palmitic acid, aleic acid, stearic acid, sodium stearate, potassium stearate, glyceryl triacetate, glyceryl lecithin, glyceryl monostearate, glycol propylene monostearate, acetylated monoglyceride, glycerin and the like and mixtures thereof. Waxes, for example, natural and synthetic waxes, hydrogenated vegetable oils, petrolatum waxes, fatty waxes, sorbitan monostearate, tallow, propylene glycol, mixtures thereof and the like, can also be incorporated into the base of mole. The plasticizers and softeners are they generally employ the gum base in amounts of up to about 15% and preferably in amounts of about 2 ° or up to about 12%, by weight of the gum base.

The plasticizers are hydrogenated vegetable oils and include soybean oils and algeidon seed oils that can be used alone or in combination. These plastifi cade > They provide good soft texture and soft chewing characteristics to the base. These plasticizers and softeners are generally used in amounts from about "<> to about 14% and preferably in amounts from about 5 to about 1 3 5%, by weight of the gum base.

In another preferred issue, the softening agent is anhydrous glycerin, such as the commercially available United States Pharmacopeia (USP) grade. Glycerin is a liquid syrup with a sweet and warm flavor) and has a sweetness of about 60% of the cane. Due to the fact that glycerin is hygroscopic, it is important that the anhydrous glycerin is maintained under anhydrous conditions during the preparation of the chewing gum composition.

The mole base of this invention can also include effective amounts of bulk agents such as mineral adjuvants that can serve as fillers and texturizing agents. Useful mineral adjuvants include calcium carbonate, magnesium carbonate, alumina, aluminum hydride, silicate of aluminum, talc, tricalcium phosphate, dicalcium phosphate and the like and mixtures thereof These fillers or adjuvants can be used in compositions of gum base in various amounts, preferably the amount of chlorine. when used, it will be present in an amount of from about 1 5% to about 40% and preferably from about 20% or up to about 30"or, by weight of the gum base.

[The variety of traditional ingredients may optionally be included in the gum base in elective amounts as coloring agents, antioxidants, preservatives, flavoring agents and the like. For example, titanium dioxide and other dyes suitable for ceimistile, drug / cosmetic applications, known as FD dyes & C, can be used. An antioxidant is the butylated hydroxytoluene (BE? T), hydroxyanisole butylated) (BHA). galatom propyl and mixtures thereof, may be included. Other additives for conventional mascara gums known to those skilled in the art in the chewing gum art can also be used in the gum base.

The manner in which the components of the gum base are mixed is not critical and is carried out using standard techniques and apparatus known to those with experience in the art. In a typical method, an elastomer is mixed with an elastomer solvent. and / or plasticizer and / or emulsifier and is stirred for a period of from 1 to 30 min.) After the mixture is finished, the polyvinyl acetate component is mixed in the polymeric Acétate). of molecular weight) is preferably mixed before adding the optional low molecular weight polyvinyl acetate to prevent the creation of polyvinyl acetate bags inside the elastomer mixture. The remaining ingredients, such as low wax) In this example, the invention relates to a reduced chewing gum composition and is then mixed, either in bulk or incrementally, while the base of the gum is mixed again for 1 to 30 minutes. n calón. is composed of a gum base present in an amount from about 40 ° or up to about 75%, by weight of the chewing gum composition, comprising (a) an elastomer present in an amount from about 0. 5% up to about 20%, by weight of the gum base, (b) a polyvinyl acetate polymer of average molecular weight i ee has a molecular weight from about 35,000 to about 55,000 present in an amount from about 10% to about 25%, by weight) of the gum base, (c) an acetylated monoglyceride present in an amount from about 4 5% to about 10%, by weight of the gum base, (d) a wax having a melting below 60 ° C present in an amount from about 6"or up to about 10%, by weight of the gum base and (e) a material chosen from the group consisting of elastomer solvents, emulsifiers, plasticizers, fillers mixtures thereof, present in an amount to bring the total amount of the gum base to i 00 ° "by weight of the gum base The chewing gum compositions employing a high level of a chewing gum base having an improved hydrophilic character are described in greater detail in the Patent in Estates No. 4,872,884, the disclosure of which is incorporated herein by reference. gum Other gum bases having an improved hydrophilic nature and suitable for use in low calorie chewing compositions at high levels can also be used in the present invention. In general, these gum bases can be used in high amounts. up to 99%, preferably from about 40% up to about 85%) and more preferably from about 40% to about 75%, by weight of the chewing composition. Suitable gum bases having a hydrophilic nature include, for example, those presented in the United States number I 698 223. whose findings are incorporated herein by reference The base elemum is formulated with the inventive refreshing composition and conventional additives as bulking agents to prepare a wide variety of compositions of L »? Na chew sweetened The amount of gum base used in the chewing gum composition will vary depending on the ingredients such as the type of gum base used, the desired consistency and the other components used to make the final gum product. . In general, the mole base having an improved hydrolytic character will be present in the chewing gum composition in an amount from about 50% to about 85% preferably about 50% to about 75 and more preferably about 60. % up to about 70%, by weight of the chewing gum composition In another example, the invention relates to a chewing gum composition containing small amounts of a chewing gum base., the gum base in these chewing gum compositions will be present in an amount of up to about 55%. preferably from about 1 5% to about 40% and more preferred entemenic give about 1 0% to about 35%, by weight of the composition of g? »? Na eie maseai In this example, the rubber base will comprise an elastomer and a variety of traditional ingredients such as an elastomer solvent, waxes, emulsifiers, pla >Tactical? is or softeners, bulking agents or mineral adjuvants that can serve as fillers and texture agents, coloring agents, antioxidants, preservatives, flavoring agents and the like and mixtures thereof.

Illustrative examples of these gum base components have been established before.

Once prepared, the gum base can be formulated with the refreshing composition of the present invention and the conventional additives to prepare a wide variety of chewing gum compositions.

Chewing mole compositions generally include bulking agents.

These targeting agents (carriers, extenders) can be water-soluble and water-insoluble bulk agents chosen from the group consisting of, but not limited to, monosaccharides, sisaccharides, polysaccharides, sugar alcohols and mixtures of the same; isomalt (an acemic mixture of alpha-D-glucopyranosyl-6-mannitol and alpha-D-glucopyranosyl-1, 6-sorbitol manufactured under the trade name Palatinit by Suddeutsche Zucker), maltodextrins; hidm hydrogenated starch hydros, hydrogenated hexoses; mineralized hydrogenated disaccharides such as calcium carbonate, talc, titanium dioxide, dicalcium phosphate, celluloses and the like and mixtures thereof Volume agents can be used in amounts of up to about 60% and preferably in amounts of about 25%. or up to about 60% by weight of the chewing gum composition Leis appropriate sugar volume agents include monosaccharides, disaccharides and polysaccharides such as xylose, ribulose, glucose (dextrase), mannose, galactose, fructose (levulose) sucrose (sugar), maltose, invert sugar, partially hydrolyzed starch and corn syrup solids and mixtures thereof When the chewing gum composition is a sugar paste, mixtures of sucrose and corn syrup solids are the agents of ve) lumen ele a / ucar prcciilecttis Suitable sugar alcohol veilumen agents include sorbitol, silitol, mannitol, galactitol, maltitol and mixtures thereof. Blends of sorbitol and mannitol are the preferred sugar alcohol volume agents.

Maltitol is a sugar alcohol soluble in water, non-caloric and sweet useful as a bulking agent in the preparation of beverages and non-caloric food products and is described in detail in US Pat. No. 3,708,396, the disclosure of which is incorporated to the present as a reference. Maltitol is made by the hydrogenation of maltose which is the most common disaccharide and is found in starch and other natural products The chewing gum compositions may also include a high intensity sweetening agent (sweeteners). High density sweetening agents have a sweetness intensity to substantially greater than sucrose. Suitable high intensity sweetening agents include natural water-soluble sweetening agents such as dihydrachalcones, ineinellin. Stev ia Rebaudiana (steviosides), glycyrrhizin and mixtures thereof. Suitable water-soluble artificial sweetening agents include saccharin and its soluble salts, ie, salts of sodium and calcium saccharin, cyclamate and its salts, 3,4-dihydro-o-methyl-1, 2-oxathia / ina. -4-u ??) - 2,2-dioxide (Acesulfame) and the sodium, ammonium and calcium salts thereof and especially the potassium salt of 3,4-dihydro-6-methyl-l, 2,3 -oxatiazine-4-uiH) -2,2-dioxide (Acesulfame-K) Suitable dipeptide-based sweetening agents include (Cide) L-aspartic acid-sweetening agents such as L-aspartyl-L-phenylalanine inethyl ester (Aspartame), compounds described in U.S. Patent No. 3,492,113, L-alpha hydrate. -aspartyl-N- (2,2,4,4-tetramethyl-3-thietanyl) -D-alaninamide (Alitame), methyl esters of L-aspartyl-I.-phenylglycerin v I -asparlil-1 -2, ^ - ciihi rofenüglicina, L-aspartil-2,5-dihidro-L-phenyl-alanine and L-aspartil-1 .- (I-cyclohexen) alanine Other suitable water-soluble sweetening agents include those derived from water-soluble sweetening agents of natural occurrence such as chlorinated sucrose derivatives, for example, chlorodeoarazo derivatives such as the chlorodeoxysucrose and chlorodioxy-galactosucrose derivatives. Examples of chlorodioxysucrose and chlorodioxygalactosucrose include, but are not limited to, 1-chloro-1-deoxy-sucrose.; 4-chloro-4-deoxy-alpha-D-galaciei-pii nosyl-alpha-D-galaclo-pyranosyl-alpha-D-fructofuranoside or 4-chloro-4-deoxygalactosucrose; 4-Chloro-4-deoxy-alpha-D-galacto-pyranosyl-1-chloro-1-deoxy-beta-D-fructo-furanoside < • 4. E-dichloro-4. r-6-irichloro-4, U-6-trideoxygalactosucrose; 4,6-dichloro-4,6-dideoxy-alpha-D-galacte) -piranosyl-6-cle) o-6-deoxy-beta-D-fructofuranoside or 4,6,6'-trichloro-4,6 , 6, -tridee) xigalacto-sucrose, 6, 1 \ 6'-trichloro-6, 1"6-trideoxysucrose; 4,6-dichloro-4,6-dideoxy-alpha-I) -Li, alacto-pyranosyl- 1,6-dichloro-1,6-di-deoxy-beta-D-fructofuranoside or 4,6, r, 6'-tetrachloro-4,6, 1 \ 6, -tetradideoxigalacte) -suciOsa; and 4,6, r, 6'-tetrachloro-4,6, r, 6'-tetradeoxy-sucrose In a preferred example, the chlorodeoxyazocar derivative is 4,1 ', 6'-trichloro-4,1' 6 -tride oxigalacto-sucre) sa or 4-chloro-4-deoxy-alpha-D-galactopyranosyl-1,6-dichloro-6-dideoxy-beta-D-fructate) furanoside which is commercially available under the tradename Suc alose from McNeil Specialty Products Company, Skillman, New Jersey other suitable high intensity sweetening agents include protein-based sweetening agents such as talin (thaumaoccous danielli, Thaumatin 1 and II).

The amount of the high intensity sweetening agent employed in the chewing gum composition is an effective amount to sweeten the chewing gum. In general, the amount of high intensity sweetening agent normally present in a chewing gum composition will be from about 0.001% up to about 1%, preferably from about 0.1% up to about 1% and more preferably from around from 0.05% to about 0.5% by weight of the chewing gum composition.

The gum composition may include effective amounts of conventional additives selected from the group consisting of plasticizers, softeners, emulsifiers, cements, fillers, mineral adjuvants, flavoring agents (flavors, flavors), coloring agents (colorants, colors), anti) xidants, acidulants, thickening agents and the like and mixtures thereof These ingredients are present in the chewing composition in an amount to bring the total amount of the chewing composition to 100%. Some of these additives may serve more than a purpose For example, in composition of sugar-free gums, a sweetening agent, such as sorbitol or another sugar alcohol can also function as a volume agent The plasticizers, softening agents, mineral adjuvants, waxes and antioxidants presented above are suitable for use in the gum base, can also be used in the chewing gum composition Examples of other conventional additives that can be used include emulsifiers, such as lecithin and glyceryl monostearate, thickening agents, used alone or in combination with other softeners, such as methyl cellulose, alginates, cai ragenan, xanthan gum, gelatin, carob, tragacanth and locust bean, aciduklantes eats) malic acid acide) adipic . citric acid, tartaric acid, fumaric acid and mixtures thereof and fillers, eats) those presented above in the category of mineral adjuvants Flavoring agents that can be used include those flavors known to those skilled in the art, such as natural and artificial flavors. These flavors can be chosen from synthetic and aromatic flavor oils and / or flavor oils, oleoresins and extracts derived from plants, leaves, flowers, fruits and the like and combinations thereof. The non-limiting representative flavor oils include peppermint oil. ele cinnamon oil, wintwergreen oil (methyl salicylate), peppermint oil, tre ol oil. lauí oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, nutmeg oil, jamaica pepper, sago oil, mace,. , bitter almond oil and cassia oil Useful flavorings are also useful artificial, natural and synthetic fruit flavors such as vanilla and citrus oils including lemon, orange, lime loronja and fruit essences including apple, pear, peach, grape , strawberry, cherry raspberry, plum pineapple, peach and others. These flavoring agents can be used in solid solids and can be used individually or as a mixture. Commonly used flavors include mints such as spearmint, menthol, artificial vanilla, cinnamon derivatives and various fruit flavors, either individually or in mixtures Other useful flavoring agents include aldehydes and esters such as cinnamyl acetate, cinnamaldehyde, citral diethyl acetal, dihydrocervil acetate, eugenyl formate, p-methylamisol, and, in general, any flavor or food additive such as those described in Chemicals used in the Food process may be used. , publication 1274, pages 63-258, of the National Academy of Sciences, can be used Other examples of aldehyde flavors include more without being imitated, acetaldehyde (apple) benzaldehyde (cherry, almond), anisic acid (liquor, anise), cinnamon aldehyde (cinnamon), citral. that is, alpha citral (lemon, lime), neral, that is, beta-citral (lemon, lime) decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotrope, that is, pipemnal (v ai nilla crema ), v anillin (vanilla, cream), alpha-amyl cinnamaldehyde (flavored fruit flavors), butyraldehyde (butter, cheese), valeraldehyde (butter, cheese), citronellal (modifies, many types), decanal (citrus fruits), aldehyde C-8 (citrus fruits), aldehyde (- ((cuneas curtains), aldehyde C-1 2 (citrus fruits), 2-ethyl butriraldehyde (blackberries), hexenal, ie trans-2 (blackberries), tolyl aldehyde ( cherry, almond), veratraldehyde (vanilla), 2,6-dimethyl-5-heptenal, that is, melonal (melon), 2,6-dimethyloctonal (green fruits) v 2-dodecenal (citrus, tangerine), cherry, grape, strawberry, mixtures of same and similar The flavoring agent can be used either in liquid form and / or in dry form.

When used in the latter form, appropriate drying media such as spray drying of oils can be used. As an alternative, the flavoring agent can be absorbed in water-soluble materials, such as cellulose, starch, sugar, maltodextrin, gum arabic and others or can be encapsulated. Current techniques for preparing such dry forms are well known and do not constitute a part of this invention.

The flavoring agents of the present invention can be used in many different physical forms well known in the art to provide an initial burst of flavor and / or a prolonged taste sensation. Without being limited thereto, said physical forms include free forms, such as dry by spray, powder and in the form of beads and encapsulated forms and mixtures thereof Encapsulated delivery systems for flavoring agents or sweetening agents comprise a hydrophobic fat or wax matrix surrounding a core of sweetening agent or flavoring agent. Fats can be chosen from any number of conventional materials such as fatty acids, glycerides or esters of polyglycerol, sorbitol esters and mixtures thereof Examples of fatty acids include oils. Hydrogenated and partially hydrogenated vegetables such as palm oil, kernel palm oil, peanut oil, rape seed oil, rice fiber oil, soya bean oil, cottonseed oil, sunflower oil, oil of flower saff and mixtures thereof. The glycerides that are useful include monoglycerides, dicglycerides and triglycerides.

The useful waxes may be selected from the group consisting of natural and synthetic waxes and mixtures of the myoses. The ne) limiting examples include paraffin wax, petrolatum, carbocera, microcrystalline wax, beeswax, carnauba wax, candelilla wax, lanolin, mora bay wax. sugarcane wax, spermaceti wax, rice fiber wax and mixtures thereof The greases and waxes may be used alone or in combination in amounts ranging from about 10 to 70% and preferably in amounts from about 40 to about 58"or by weight of the encapsulated system When used in combination, the gum v the wax are preferably present in a ratio of about 70: 10 to 85 1, respectively The delivery systems of the preferred encapsulated flavoring or sweetening agents are presented in U.S. Patent Nos. 4,597,970 and 4,722,845, the disclosures of which are incorporated herein by reference. The amount of flavoring agents employed herein is usually a matter of preference subject to such factors as the type of the final chewing gum composition, the individual flavor, the gum base employed and the desired flavor strength. A) Yes, the amount of flavor will vary to obtain the desired result in the final product and such variations are within the capabilities of those skilled in the art without the need for unnecessary experiments. In gum compositions, the flavoring agent is generally present. in amounts from about 0.02% to about 5% vp? preferably from about 0 I or up to about 2% and more preferably from about 0 8% to about 1 8%, by weight of the masca gum composition The coloring agents useful in the present invention are used in effective amounts to produce the colorated solvent. These coloring agents include pigments that can be incorporated in amounts of up to about 6% by weight of the gum composition. A preferred pigment, the titanium dioxide, may be incorporated in amounts of up to about 2% and preferably less than about 1%, by weight of the gum composition. The colorants may also include colors and natural food dyes suitable for food, drug and cosmetic applications These dyes are known as dyes and FD &C lacquers. The acceptable materials for the present preferred uses are water soluble. Illustrative non-limiting examples include the indigoid dye known as blue FD &.C number 2 , which is the disodium salt of 5,5-indigotindisulfonic acid. Similarly, the dye known as green FD &C number 1 comprises an intertilienthylmethion and is the onosodium salt of 4- [4- (N-ethyl -p-sulfoniumbenxilamiiK)) diCenilmet? lene] - [I - (N-ethyl- Np-sulfoniumbenzyl) -delta-2,5-cyclohexadieneimine j A complete list of all dyes FD &C. and their corresponding chemical structures can be found in the Kirk-Othmer Encyclopedia of Chemical Technology ', 3"edition, in volume 5 on pages 857-884, the text of which is incorporated herein by reference.

Suitable usable oils and greases in gum compositions include organic fats or partially hydrogenated animals, such as coconut oil, kernel palm oil, beef bait, shortening and the like. These ingredients when used are generally present in amounts of up to about 7% and preferably up to about 3 5%. by weight of the rubber composition.

In accordance with this invention, the effective amounts of the cooling composition of the present invention can be mixed in the chewing gum composition. As stated above, the refreshing compositions of the present invention comprise menthol and a carboxamide substituted with N-. The exact amount of the refreshing composition employed is normally a matter of preference subject to factors such as the particular type of gum being prepared, the type of volume agent employed, the type of know employed and the intensity of the refreshing perception of the breath. desired so the amount of refreshing composition may vary to obtain the desired result in the final product and such variations are within the capabilities of those skilled in the art without the need for unnecessary experiments. In general, the amount of the refreshing composition normally present in a masca gum composition will be from about 0-07% to about 2%, preferably from about 1% to about 2% and more preferably from about 1 25". up to approximately 2%, by weight of the chewing gum composition The present invention also provides a method for preparing improved chewing gum compositions, which at the same time includes chewing gum and gum formulations for making bombs. Compound gum compositions can be prepared using standard techniques and equipment known to those skilled in the art. with experience in the technique. The apparatus useful in the present invention comprises mixing and heating apparatuses well known in the chewing gum making art and therefore the choice of the specific apparatus will be apparent to the technician.

In such a method, a chewing gum composition is made by mixing the gum base with the refreshing composition and the other ingredients of the desired final gum composition. Other ingredients will usually be incorporated into the composition as dictated by nature. of the desired composition as is well known to those of ordinary skill in the art. The final chewing gum compositions are easily prepared by using generally known methods in food technology and chewing gum technique.

For example, the gum base is heated to a sufficiently high temperature to soften the base without adversely effecting the physical and chemical composition of the base. The average temperatures used may vary depending on the composition of the gum base used, but such temperatures are easily determined by those skilled in the art without unnecessary experiments.

The oma base is conventionally heated at temperatures ranging from about 60 ° C to about 1 20 ° C for a period of time sufficient to make the base melted. For example, the gum base can be heated under these conditions for a period of time. a period of time of about thirty minutes just before being incrementally mixed with the remaining ingredients of the gum composition such as the composition of the invintant network, plasticiser, the softener, the bulking agent and / or fillers, the coloring agents The flavoring agents to plasticize the mixture as well as to modulate the hardness, viscosity and formability of the base. Mixing is continued until a uniform mixture of the gum composition is obtained. From then on the mixture of the gum composition is can form in desirable chewing gum shapes In a preferred specimen, the invention is directed to a method for preparing a mascai moan composition having a freshness perception in the lasting breath without acidity comprising the steps of (1) proposing the following ingredients (a) a rubber base; (b) a volume agent; and (c) a refreshing composition. wherein the refreshing composition comprises menthol and carboxamide / menthone substituted with N-. where cai boxamida can be represented by the formula: where Ri and R. they can be chosen independently from the group consisting of hydrogen and an alkyl group containing from I to 25 carbon atoms, with the proviso that when R. is hydrogen, R can be an aryl group containing from 6 to 10 atoms of carbon and, R. and R2 when taken together, can be a cyclic or heterocyclic group containing up to 25 carbon atoms, wherein the N-substituted p-menthane carboxamide is present in the refreshing composition in an amount of about 0 00 1) up to about 6%, menthol is present in the refreshing composition in an amount of about 94% up to about 99.999% >; (2) den the gum base, (3) mix the volume agent and the refreshing composition with the melted gum base; and (4) forming the mixture of step (c) in desirable forms The refreshing composition is prepared according to the method of the present invention.

Another important aspect of the present invention includes a candy confectionery composition which incorporated the inventive composition and a method for preparing the confectionery compositions. The preparation of confectionery formulas is historically well known and has changed over the years. Candy confectionery has been classified as either "din a" confectionery or "soft" confectionery. The cooling compositions of the present invention can be incorporated into confectionery by mixing the inventive composition in conventional hard and soft confectionery.

Hard candy confectionery can be processed and formulated by conventional means. In general, a hard confectionery has a base of a mixture of sugar and other carbohydrate agents maintained in an amorphous or glassy condition.

This form is considered to be a "solid form" of sugars that generally range from about 10% to about 15% moisture. These materials usually contain up to about 92% or sugar, up to about 55%. corn syrup and from about 0.1% to about 5% water, by weight of the final composition The syrup component is usually prepared from sucrose and corn syrups, or may include other ingredients. Other ingredients such as flavoring agents and sweeteners, acidulants, dyes and others can also be added.

Such confectionery can be | routinely repaired by conventional methods such as those involving fire stoves, vacuum stoves and grated surface stoves also known as high velocity atmospheric stoves.

Fire stoves invoking the traditional method of making a caramel base. In this method, the amount of the carbohydrate volume agent is dissolved in water by heating the agent in a saucepan until the bulk agent dissolves. The additional volume agent can then be added and the cooking continued until a final temperature of 45 ° C to 15 ° C is reached.The mixture is then cooled and worked as a plastic mass to incorporate additives. as the flavoring agent, colorant and the like A high speed atmospheric stove uses a heat exchange surface that involves the extension of a candy film on a heat exchanging surface, the caramel is heated to I 65 ° C to 1 70 ° C in a few minutes The caramel is then cooled rapidly to 1 00 ° C to I 20 ° C and it works as a mass similar to plastic which allows the incorporation of the additives, as well as the flavoring agents, dyes and the like.

In vacuum stoves, the carbohydrate volume agent is boiled from 125 ° C to 132 ° C, vacuum is applied and additional water is boiled without overheating. When the cooking is finished, the dough is semi-solid and has a consistency similar to plastic. At this point, the agents sahopzantes. dyes and other additives are blended into the dough by routine mechanical mixing operation.

The required mixture required to uniformly mix the flavoring agent, colorants and other additives during conventional hard confectionery manufacture is determined by the necessary technique to obtain a uniform distribution of the materials.

Normally, mixing times from 4 to 10 minutes have been found acceptable.

Once the candy dough has been tempered properly, it can be cut into low-cost dies or it can be formed into desired shapes. A variety of forming techniques can be used depending on the shape and size of the final product desired. A general presentation of the composition and preparation of hard confectionery can be found in I-I A. Lieberman Forms of Pharmaceutical Dosages Tablets, Volume I (1980), Marcel Dekker, lnc New York, New York, pages 339 to 469, whose presentations are incorporated herein by reference The apparatus useful in accordance with the present invention comprises cooking and mixing apparatuses well known in the art of confectionery manufacture and therefore the selection of the specific apparatus will be apparent to the artisan In contrast, the manufacture of compressed tablets contains particular materials and are formed in low pressure structures. These confectioneries generally contain sugars in amounts of up to about 95% by weight of the composition and excipients of typical tablets such as links and lubricants as well as flavoring agents, colorants and the like.

Similar to hard confectionery, the confection of soft candies can be used in this invention. The preparation of soft confectionery, such as nugat, involves conventional methods, such as the combination of two primary components, namely (1) a high-boiling syrup such as corn syrup or similar and (2) a relatively textured frappe. light, generally prepared from egg albumin), gelatine vegetable proteins, as derived compounds from soy, compounds derived from milk without sugar as milk proteins and mixtures thereof Frappe is generally light and can, for example , vary in width from approximately 0 5 to around 0.7 grams / cc.

The high boiling syrup or "bob syrup" of the soft confectionery is relatively viscous and has a higher density than the frappe component and frequently contains a substantial amount of carbohydrate volume agent Conventionally, the final miLtat composition is prepared by adding the "bob syrup" to the frappe under agitation, to form the basic nugat mixture. Other ingredients as the flavoring agents, of additional carbohydrate volume, dyes, preservatives, medications, mixtures from them and the like can be added thereafter also under agitation. A general presentation of the composition and preparation of niiL'at confections can be found at BW Minitie. Chocolate. Cocoa and Confectionery: Science and Technology 2 '' Edition YI Publishing Con, Inc. Westport, Connecticutt (1980) on pages 424-425 whose content is incorporated herein by reference The procedure for preparing soft confectionery involves known procedures. In general, the confectioner frap | The first step is followed and thereafter the syrup component is slowly added under agitation at a temperature of at least about C ° and preferably of less than about I 00 ° C. The mixture of the components is continued until a uniform mixture is formed, after which the mixture is cooled to a temperature below 80 ° C at this point the flavor can be added. The mixture mixture also dies for an additional period of time until it is ready to be stirred and formed into appropriate confectionery corms.

In accordance with this invention, the effective amounts of cooling compositions of the invention can be mixed in hard and soft confectionery. As set forth therein, the cooling compositions of the present invention comprise menthol and a N-substituted carboxamide. The exact amount of the net composition used is usually a matter of preference subject to such factors as the particular type of confectionery being prepared, the type of bulking agent or carrier employed, the type of flavor employed and the type of flavoring agent employed. intensity of perception of freshness in the breath) desired Thus the amount of refreshing composition may vary to obtain the desired result in the final product and such variations are within the capabilities of those practicing in the art without the need for unnecessary experiments In general, the amount of refreshing composition normally present in a soft or hard candy confectionery will be from about 0.01% to about 2", preferably from about 0 1% to about 2%, and more preferably from about 0. 25% up to around 2%, by weight of confectionery The present invention extends to methods for making improved caramel confectionery. Different ingredients can be incorporated into a different hard or soft confectionery composition using standard techniques and equipment known to those skilled in the art. Useful in accordance with the present invention comprises mixing and heating devices well known in the art of confectionery manufacture and therefore the choice of the specific apparatus will be apparent to the artisan In one method, a recipe is made to mix the inventive refreshing composition in the confectionery combination with the other ingredients of the desired final composition. Other ingredients will usually be incorporated into the composition as dictated by the nature of the composition. desired composition well known to those of ordinary skill in the art using known methods in food technology and pharmaceutical technology. Thereafter the confectionery mixture can be formed into appropriate confectionery shapes The refreshing compositions can be formulated with conventional ingredients that offer a variety of textures to suit particular applications. Said ingredients can have the form of hard or soft candy confectionery, tablets, pills, nugats, chewable candy, chewing gum and so on, either with sugar or without sugar. Acceptable ingredients can be chosen from a wide variety of materials. Without being limited to. said materials include diluents, bonds and adhesives, lubricants, disintegrators, volume agents, humectants and regulators and absorbents. The preparation of said candy confectionery and chewing gum products are well known. In this application, several publications have been cited. The content of these publications is incorporated into the reference) to describe the technique in greater detail.

The present invention is best illustrated by the following examples which are not intended to limit the effective scope of the claims. All parts and percentages in the examples and in the description and claims are by weight of the final composition unless otherwise specified. .

EXAMPLES 1-19 These examples demonstrate a comparison of refreshing compositions prepared according to the present invention against conventional cooling compositions.

The refreshing compositions of Examples 1 to 8 had the formula set forth in Table I below. The formulas were calculated to include the 50% or menthol contribution of peppermint oil HOMEWORK 1 Example Proportion * 1 minute of 5 minutes of Accuracy Preference 1 termination1 three cheesy total 1 1 00: 0 50 20 1 60 2 08 9 1 1 90 10 40 60 3 07 8 2 2 90 40 60 70 4 07 0 3 80 O 50 75 5 06 6 3.4 60 00 20 70 6 05 8 4 2 70 oo 20 70 7 5 2 5 8 60 00 30 50 8 04 5: 5 ^ 65 80 40 25 Menthol proportion dropped boxamide / '- menthone substituted with N- The refractory compositions of Examples 1 to 8 were incorporated into a confectionery volume agent to form compositions conforming to the manufacturing techniques with specific vials, the refreshing compositions were incorporated into a mixture of corn jai abe / conventional sugar which was then added to a chewing gum base ne) conventional SBR An expert tasting panel evaluated the perception of freshness in the relative breath (freshness) of the gum compositions at 1 and 5 minutes, the acidity \ the total preference in random order and the results were measured vj omeclui n on a scale of 0-100, 0 is ne) freshness in the breath; and 100 is a lot of freshness in the breath) The results of the tasting panel are established in Table 1 In Stage 1 (control), menthol was present in the composition at a total level of 1">% by the remaining examples, menthol was present in proportional amounts according to the provisions established in Table 1 Table 1 shows that the refreshing compositions of the examples of 1 a had improved freshness perception of breath When menthol is present in the composition at a high level, such as 1 3% by weight, the efe synergistic of menthol and carboxamide / - N-substituted substitution is very difficult when menthol is present at lower levels.When menthol is present in the composition at a level of 1 3%, freshness was found in the encourage) more durable and most preferably total when the carboxamide /? - menthane substituted with N- is present in the cooling composition in an amount of about 0.001"» up to 6% alrcdedoi, more preferably from about 0.01%) up to about 6% \ most preferably from about 1% > until approximately 4% When the amount of the carboxamide / '- menthane substituted with N- exceeds 6 ° ». Confectionery products become undesirable in total preference.

The refreshing compositions presented in the 1 wings 1 and 2 of the Patent in United States number 009.89 i ((lierukiip et al.) Have the formulas established in the Examples from 9-19 in Table 2 below These formulas are revised to include the 5o "contribution of peppermint oil menthol. These refreshing compositions they were also incorporated by Cherukuii et al in formulas of chewing gums TABLE 2 Example Proportion Total menthol Freshness Durable freshness Initial acidity 9 100: 0 06718"» High Lowered after 2 minutes Yes 964 0651"» High Low after 2 minutes Yes 11 928 0625 ° »Alta Duie) 15 to 30 minutes No 12 8812 05984"» High Hard from 1 to 30 minutes NO 13 8416 0571",, N Desai roll after 6 minutes 14 100: 0 0571% No 15 100: 0 06719" or Something I) after 2 mm 16 100: 0 07719"" Something I lespu? S of 2 17 8515 057 I1 »" »No Shortly after 6 minutes No 18 73.26 05719"» No Shortly after 6 minutes No 19 5347 05 | "" No Poce) after 6 minutes No Pro |) o? Cion * "Menthol carboxamide / ^ - substituted with N- Mental recalculation shows that the range established in the United States Patent number 5009,893 ((lierukuii, ei al.) where the optimum level of the cooling compound of carboxamide / > -norm substituted with N- is from 8% to 12% (see examples 11 and 12) is out of the optimum of the carboxamide / ^ - menthane cooling compound replaced with N- of the present invention which varies from 0001 to 6% EXAMPLES 20-35 These examples demonstrate a comparison of refreshing compositions that contain sugar alcohol prepared according to the present invention in compositions of confectionery conti ompositions lefrescanles conventional The refreshing compositions of examples 20 to 35 were incorporated into a confectionery volume agent to form compositions in accordance with the techniques of conventional confectionery manufacture prepared in Examples 1 to 8 of the Table 1 and with the ibi mules established in the labia i TAH1 A 3 Example Proportion * 1 minute of 5 minutes of Acidity Preference frese II r to frese ora total 08 160096 50 90 25 75 21 08 4: 0 or () () 40 75 40 65 22 08 160024 40 70 15 70 23 08 4: 0 i) 24 45 70 15 65 24 02 160096 35 70 10 65 25 02 4 : 0096 30 O 10 50 26 02 16 d024 35 45 10 5 27 02 4: 0 > 21 3"» 40 10 5 28 05 10 or not 40 70 10 65 29 10 10006 40 80 10 70 30 00 10012 20 60 10 60 31 05 10-d 12 45 80 30 70 32 05 10: 000 20 40 S 40 33 05 20: 006 40 7 1 65 34 05 0: 0 OI »40 7 (1 55 35 10 0: 0 p ?? 30 30 50 Proportion '' Menthol Xylitol carboxamide / - N-substituted substitution- An ex-tasting panel evaluated the perception of freshness in the relative breath (freshness) of the gum compositions at I v 5 minutes, the acidity and the total preference in random order and the results were measured and averaged over a scale of 0- 100; 0 is no freshness on the breath, v 100 is a lot of freshness on the breath) The results of the tasting panel are set out in Table 3 Example 5 (control (contained only menthol present in the composition at a level of 1.0% by weight II Example 34 (control) did not contain xylitol, Example 32 (control) did not contain carboxamide / - N-substituted and Example 30 (control) did not contain menthol In the remaining examples, menthol and carboxannda substituted with N-were present in the composition in the proportional amounts according to the proportions staked on the third. Comparative examples 20 and 2 1, 22 and 23, 24 and 25 show that when the amount of xylitol in the refreshing composition is increased from 4% to 16%), the total preference of the breath freshening composition is increased. and 34 show that when the amount of xylitol in the refreshing composition is increased from n% to 20%, the total preference of the refreshing composition is increased. The invention has thus been deduced, it will be obvious that it can vary in many ways. You have forms These variations should not be interpolated as outside the scope and spirit of the invention and all such modifications are intended to be included within the scope of the following claims

Claims (1)

1. REVINDIC ATION IS: 1. A chewing gum composition that has freshness perception of lasting breath without acidity that comprises: (a) a gum base, (b) a bulking agent, and (c) an effusive composition, wherein the refreshing composition comprises menthol and a carboxamide substituted with N-, wherein the carboxamide can be represented by the formula: (CH3) 2CH _ CH3 \ / \ / CONR ^ where R? and R can be independently selected from the group consisting of hydrogen and an alkyl gpfo containing from 1 to 25 carbon atoms, with the proviso that when Ri is hydrogen, R can be an aryl group containing from 6 to 10. carbon atoms and, when both are taken together, can be a cyclic or heterocyclic group containing up to 25 carbon atoms, wherein the ca-box / -nin replaced with N- is present in the cooling composition in an amount of about 0.001%) up to about 6% > , menthol is present in the refreshing composition in an amount of about 94% up to 99 999% aliquot 2 The chewing gum competicin according to Claim 1, wherein the carboxamide -indemented with N- is 3-carboxamide / -menta substituted with N-ethyl. 3. The chewing gum composition according to Claim 1, wherein the reticent composition is present in the chewing gum composition in the amount from about 0 7% to about 2% > by weight of the chewing gum composition 4. The chewing gum composition according to Claim 1, wherein the carboxamide / sub-acid with N- is present in an amount from about 0 or 1% to about 6 ° or by weight of the composition. refreshing. The chewing gum composition according to claim 4, wherein the N-subcarbon-containing carboxamide is present in an amount from about 1% to 4% by weight of the refreshing composition. 6. The chewing gum composition according to claim 1, wherein the menthol is present in an amount from about 94 to 99.99% »by weight of the refreshing composition 7 The chewing ornamentation according to claim 6 wherein Menthol is present in an amount from about 96 to 99% by weight of the cooling composition 8 The chewing gum composition according to Claim 1, wherein the menthol is present in an amount from about 0 7% to about of 2% > by weight of the chewing gum composition. 9. The chewing gum composition according to Claim 8, wherein the menthol is present in an amount from about 1% to about 2%, by weight of the chewing gum composition The chewing gum composition according to claim 9, wherein the menthol is present in an amount from about 1.25% to about 2% by weight of the chewing gum composition. The chewing composition according to claim 3 wherein the refreshing composition is present in an amount from about 1% to about 2% by weight of chewing gum confusition. The chewing gum composition according to claim 1 wherein the resl ect composition is present in an amount from about 1.25% to about 2% by weight of the chewing gum composition. 13. The chewing composition according to claim 1, further comprising a sweetener. 14. The chewing gum composition according to Claim 13, further comprising a sugar alcohol. 15. A confectionery composition having freshness perception in the lasting breath if acidity comprising (a) a confectionery volume agent; and (b) a refreshing composition, wherein the refreshing composition comprises menthol and a carboxamide substituted with N-, wherein the carboxamide can be represented by the formula:(CHo) CH wherein i and R2 can be independently chosen from the group consisting of hydrogen and an alkyl group containing from I to 25 carbon atoms, with the proviso that when R "is hydrogen, R." can be an aryl group which contains from 6 to 10 carbon atoms and, Rt v R > when taken together, they can be a cyclic or heterocyclic group containing up to 25 carbon atoms, wherein the N-substituted p-menthane carboxamide in the cooling composition in an amount of about 0.001% up to about 6% , menthol is present in the refreshing composition in an amount of 94% to 94.999%). The confectionery composition according to claim 15, wherein the carboxamide not substituted by N- is 3- carboxamide substituted with N-ethyl. The confectionery composition according to claim 15, wherein the refreshing composition is present in the confectionery composition in an amount from about 0 or 1"or up to about 2% by weight of the confectionery composition. The composition of the confectionery according to claim 1, wherein the refreshing composition is in the confectionery composition in an amount from about 0.1% up to about 2% by weight of the confectionery composition. The confectionery composition according to claim 18, wherein the refreshing composition is piped into the confectionery composition in an amount from about 0 5"to about 2% by weight of the confectionery composition. The confectionery composition according to claim 16, wherein the menthol is present in an amount from about 94% to about 99.99% by weight of the refreshing composition The confectionery composition according to claim 20, wherein the menthol is present in a quantity from about 96% to about 99% by weight of the composition refi esc.uite 22. The confectionery composition according to claim 15, wherein the N-substituted carboxamide is present in an amount of about 0"1 to about 6% by weight of the refreshing composition. 23. The confectionery composition according to claim 22, wherein the carboxamide / substituent with N- is present in an amount of about 1% up to about 4 ° or by weight of the refreshing composition. 24. The confectionery confection according to claim 15, further comprising a sweetening agent 25. The chewing gum composition according to claim 24, further comprising a sugar alcohol. 26. A method for preparing a chewing gum composition having a freset perception in the durable without acidity comprising the steps of: (1) providing the following ingredients. (b) a volume agent, v (c) a refreshing composition. wherein the crescent composition comprises menthol and carboxamide / j-menthane substituted with N-, wherein the carboxamide may be represented by the formula: (CH <) CH _ CH3 \ / \ / \ _ / CONR1R2 wherein Ri and R2 can be independently chosen from the group consisting of hydrogen and an alkyl group containing from 1 to 25 carbon atoms, with the provision that when R »is hydrogen, R.» can be an aryl group containing from 6 to 10 carbon atoms and, R i v R_ > when taken together, they may be a cyclic or heterocyclic group containing up to 25 carbon atoms, wherein the carboxamide p-menthane substituted with N-this pi is present in the cooling composition in an amount of about 0.001% up to about 6% > , menthol is present in the refreshing composition in an amount of api approximately 94% up to about 99.999%, (2) melted the base mima, (3) mix the volume agent and the refreshing composition with the gum base melted and (4) forming the mixture of step (c) in desirable forms. 27. A method for preparing a confectionery composition having a freshening perception in the non-acidic lasting breath comprising mixing a refreshing composition with a confectionery volume derivative, wherein the refreshing composition comprises (a) a menthol and a carboxamide. -mennl substituted with N-, where the carboxamide can be represented by the formula: (PH3) 2CH where R | and R2 can be chosen independently from the group consisting of hydrogen and an alkyl tap containing from I to 25 carbon atoms, with the proviso that when R1 is hydrogen, R can be an aryl group containing from 6 to 10 carbon atoms and. R and R 'when taken together, can be a cyclic or heterocyclic group containing up to 25 carbon atoms; wherein the N-substituted p-menthane carboxamide is present in the cooling composition in an amount of about 0.001% to about 6%, the menthol is present in the refreshing composition in an amount of a |) ioximadame 94% up to around 99.999%; INVENTION (ION) This invention is directed to chewing gum compositions that have refreshing long-lasting breath perception without acidity comprising (a) a gum base; volume v < t refreshing composition, wherein the refreshing composition comprises menthol and a N-substituted p-menthane carboxamide, wherein the carboxamide can be represented by formula (I), wherein Ri and R2 can be to choose independently from the glyph consisting of hydrogen and an alkyl group containing from 1 to 25 carbon atom, provided that when Ri is hydrogen, R2 may be a group containing from 6 to 10 carbon atoms and, R and R2 when taken together, it can be a cyclic or heterocyclic gi ifi containing up to 25 carbon atoms, and wherein "the N-substituted p-methane is present in the refreshing composition in an amount of about 0.001% up to about 6% and the ment In the above-mentioned composition, in the amount of about 94"or up to 9,999%, the present invention is also directed to confectionery compositions. containing the novel refreshing composition and methods for preparing chewing gum and novel confectionery compositions.