RU2462041C2 - Chewing gum - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The chewing gum contains a base chewing gum composition and a modifier. The chewing gum base composition includes a base, a sweetener and a taste-and-aroma additive. The modifier is encapsulated to produce a modifier with interaction delay and mixed with the chewing gum mass. The modifier with interaction delay causes breakdown of the base chewing gum composition after its consumption. The modifier with interaction delay is represented by an encapsulated enzyme or encapsulated metal salt. The enzyme is chosen form proteases, lipases and amylases. The metal salt is chosen from sodium, potassium, magnesium and calcium carbonates.

EFFECT: invention allows to produce a chewing gum with after-consumption breakdown capability to be easily removed from various surfaces.

7 cl, 8 tbl, 27 ex

Description

BACKGROUND OF THE INVENTION

[0001] The present invention relates to chewing gums with reduced environmental impact. In particular, the invention relates to chewing gums containing a delayed release modifier.

[0002] Chewing gum is a confectionery product that is very popular. However, chewing gum has an unpleasant tendency to adhere to surfaces, such as pedestrian walkways or to the sidewalk, after its use. Therefore, attempts have been and are being made to create chewing gum compositions that are destroyed after their use by the consumer. In one approach, a relatively large amount (usually about 5%) of defatted lecithin was added to chewing gum. As a result of chewing, chewing gum with fat-free lecithin in the mouth forms a lump of chewing gum, which breaks up and sticks less to hard surfaces such as concrete, brick or stone. However, it was found that such large levels of lecithin also lead to the fact that chewing gum decomposes over time, even during storage and before use by the consumer.

[0003] In other attempts to solve the problem, it was proposed to change the composition of the base of chewing gum so that it basically became less sticky. The chewing gum base components included elastomers containing silicon or fluorine, which reduced the ability to stick compared to traditionally used chewing gum bases. However, such elastomers did not have commercial success due to their cost, regulatory issues, and undesirable aftertaste.

[0004] Thus, there is a need for chewing gum with reduced environmental impact after use, as well as having an acceptable shelf life.

SUMMARY OF THE INVENTION

[0005] The present invention provides a chewing gum comprising a base composition which includes a chewing gum base, a sweetener, a flavoring agent and a food-acceptable delayed release modifier. The delayed modifier reacts or interacts with the main chewing gum composition after the formation of the lump of gum during chewing, thereby reducing the environmental impact of the main composition when the used chewing gum is discarded.

DETAILED DESCRIPTION OF THE INVENTION

[0006] In accordance with the present invention, chewing gum comprises a base composition which includes a chewing gum base, a sweetener, a flavoring agent and a food-acceptable delayed release modifier. The delayed modifier reacts with the main chewing gum composition after the formation of the lump of gum during chewing, thereby reducing the environmental impact of the main composition when the used chewing gum is discarded.

[0007] In the present invention, the expression "reduced environmental impact" means that the property of the chewing gum formed during chewing (hereinafter referred to as the "chewing gum") to adhere to surfaces such as pedestrian walkways, pavement, is reduced or completely disappears. tables, chairs, armchairs, racks and the like, over an extended period of time. In some embodiments, the lump of chewing gum has a reduced ability to adhere, so that it will not adhere or adhere weakly to the surface and all adhered mass can be easily removed when cleaning or as a result of natural factors. In other embodiments, the lump of chewing gum breaks up over time into small particles that may become acceptable regardless of whether they adhere or not. In other embodiments, at least some of the ingredients in the gum lump decompose biologically or chemically into substances that are naturally present in nature or which may continue to decompose under the influence of natural biological or climatic factors.

[0008] A “chewing gum lump” is the mass of a chewing gum base obtained in the mouth during chewing.

[0009] In one embodiment, the modifier is selected from the group consisting of emulsifiers, surfactants, enzymes and alkali metal salts.

[0010] In another embodiment, the modifier is neither an emulsifier nor a surfactant.

[0011] In another embodiment, the modifier is encapsulated in an encapsulant to provide delayed release.

[0012] In another embodiment, the chewing gum base is a base with reduced environmental impact. In this case, the use of the present invention can further reduce the harmful effects of the lump of chewing gum on the environment.

[0013] In another embodiment, the delayed release modifier is an encapsulated lecithin material. Suitable encapsulated lecithin materials include a first component containing lecithin material and a second component providing a shell for the first component.

[0014] The present invention provides a method for reducing the environmental impact of chewing gum, which comprises providing a base composition comprising a chewing gum base, a flavoring additive (hereinafter “flavoring”) and a sweetener, and adding a food grade acceptable composition the point of view of the delayed modifier.

[0015] In one embodiment, a method of reducing the environmental impact of chewing gum comprises adding the following ingredients to the main chewing gum composition: a chewing gum base, a flavoring agent, a sweetener, and a food-acceptable delayed modifier. In another embodiment, the main chewing gum composition is known or sold.

[0016] The above and other features and advantages of the present invention will become apparent from the following detailed description of preferred embodiments of the invention together with the accompanying examples.

[0017] In the present description of the invention, various embodiments thereof are discussed in more detail. Each of the options below can be used in combination with other options, unless explicitly stated otherwise. In particular, any feature indicated as preferred may be used in conjunction with another feature or other features also indicated as preferred.

[0018] A modifier suitable for use in the present invention is a material capable of reducing the environmental effects of a chewing gum lump either directly by a chemical reaction, or indirectly by initiating chemical reactions, or by physical interaction (eg, emulsification) with the main components of chewing gum. A suitable modifier may be a food-acceptable compound or combination of ingredients that react or interact with one or more of the main chewing gum ingredients to reduce the environmental impact of the discarded gum lump. The modifier can be a breakdown agent that reacts chemically with the target ingredient to break it, that is, to break the atomic bonds. In another embodiment, the modifier may be a decomposition agent that interacts to physically decompose the target ingredient from the remaining main chewing gum ingredients, for example, by changing its solubility or making it incompatible. In some embodiments, the modifier may be a release agent acting on the lump of chewing gum as a whole to reduce its adhesive properties. In some cases, the modifier can act in several ways to reduce the environmental impact of the chewing gum composition after it has been used and discarded.

[0019] Important is the fact that the modifier should be selected based on the composition of the basis of chewing gum. For example, protease is effective in breaking down the protein base of chewing gum, but is completely useless in the case of a conventional base. In addition, it is important that the modifier is acceptable from a nutritional point of view in nature and in the amounts used that are effective for the intended use. The term “food acceptable” means that a substance or substances can be taken orally by a person without any harm.

[0020] Modifiers that can be used in the present invention include emulsifiers and surfactants that can increase solubility or bind moisture to fats, making them incompatible with other chewing gum base ingredients. As such emulsifiers can be used: lecithin, hydrolyzed lecithin, phosphatidylserine, monoglycerides, as well as ionic or nonionic surfactants. Preferred emulsifiers include lecithins with a high (not less than 50%) content of hydrophilic fractions, such as, for example, phosphatidylcholine, phosphatidylserine, phosphatidylinositol and phosphatidic acid.

[0021] In alternative embodiments, a compound or mixture that is not an emulsifier or surfactant may be used as a modifier. Examples include enzymes that break down some of the gum base ingredients, causing decomposition of the used chewing gum. Suitable enzymes include lipases that break down fats, amylases that can break down the starches used in some biodegradable chewing gum bases, and proteases that can break down the proteins used in some biodegradable chewing gum bases.

[0022] In alternative embodiments, alkaline materials such as alkali metal salts may be used as modifiers. Alkali metal salts can hydrolyze polyvinyl acetate, the commonly used chewing gum base ingredient, which decomposes or attracts and retains water, which makes it incompatible with other chewing gum base ingredients. Examples of alkali metal salts that can be used in the invention include sodium, potassium or magnesium carbonates and hydroxides.

[0023] Materials such as hydrophilic polymers such as hydroxypropyl cellulose and other hydrophilic cellulose derivatives may also serve as modifiers. When introduced into chewing gum, hydroxypropyl cellulose binds moisture in the used chewing gum, which leads to softening and eventually decomposition of the lump of used chewing gum. Thus, they can act in much the same way as emulsifiers and therefore are included in the category of "emulsifiers" for the purposes of the present invention.

[0024] it Should be understood that it may be effective to introduce a combination of two or more modifiers in one chewing gum. Such combinations can be introduced in a single shell (capsule) or in separate shells (capsules) if encapsulation is used as a release delay mechanism. It is common practice to use several modifiers, as they can complement each other's action to reduce the environmental impact of the used chewing gum.

[0025] It is desirable that the delayed release modifier be compatible with flavoring, sweetening, and other components of the chewing gum base composition. In this case, compatibility is understood that the modifier should not have a significant negative effect on the sensations experienced by the consumer during chewing of chewing gum. Such a negative effect can be either direct, for example, the appearance of an undesirable taste, or indirect, for example, a chemical reaction with a flavoring or with a sweetener. However, it is not always possible to select suitable modifiers that do not create the above problems at all, so alternative means of reducing such a negative effect can be used. Such means include encapsulating or isolating a flavoring or sweetener to reduce the likelihood of a chemical reaction and / or delaying the release of taste or sweetness to better mask extraneous taste. Suitable means of isolation include introducing flavoring and / or sweetening into other parts of the product, for example, into a coating layer or into a liquid filling. Suitable means for encapsulating a flavoring or sweetener include known techniques described, for example, in US Pat. Nos. 5,118,155 and 5,217,735, which are incorporated herein by reference.

[0026] In the present invention, the delayed release modifier reacts with the main chewing gum composition after forming a lump of chewing gum in the mouth of the consumer. In the context of the present invention, “delayed release” means that by chemical or physical means, the reaction or interaction of the modifier with the target main ingredients of chewing gum is substantially prevented before it is used as intended by the consumer. Preferably, the reaction or interaction of a suitable modifier with the target basic chewing gum ingredients is prevented until the user discards the used chewing gum. "Preventing a reaction or interaction of the substantially modifier with the target chewing gum base ingredients" means that any interaction that may occur before the use of chewing gum is completed should not lead to noticeable or undesirable changes in the consumer experience of chewing gum. Although any method of delaying interaction is effective, however, methods specifically provided for use in the present invention include: encapsulation, in which the modifier is essentially surrounded by encapsulating material; isolation in which the modifier is isolated in a separate part (for example, in a coating or in a liquid filling) from the target main ingredients of chewing gum; and immobilization, in which the reaction is prevented by restricting the mobility of the modifier and / or the target main ingredient of chewing gum, for example by covalently linking the modifier to a matrix, such as polyacrylate.

[0027] Thus, by using a delayed modifier in the present invention, the modifier does not come into contact, does not react, and does not initiate a reaction with the chewing gum composition, at least until a chewing gum is formed in the consumer’s mouth. In some cases, the initiation of the reaction occurs as a result of chewing, either under the action of mechanical forces arising from chewing, or under the influence of saliva, which penetrates the lump of chewing gum during chewing. Preferably, such contact, reaction or initiation of the reaction does not begin until the used chewing gum has been released into the environment. In such cases, the initiation of the reaction may occur as a result of environmental factors such as water, oxygen or ultraviolet radiation.

[0028] In one preferred embodiment of the invention, the delayed release modifier is an immobilized enzyme: lipase or esterase. Without resorting to any theory, it can be assumed that elastomers, such as butyl rubber and polyisobutylene, and a polar resin, such as polyvinyl acetate, can become compatible when plasticizers are added. Specific plasticizers are selected in accordance with how close their solubility parameters are to those of each polymer. As a result, the solubility of the polymers increases, which contributes to an increase in macroscopic homogeneity, and this is confirmed by a decrease and convergence of their respective glass transition temperatures (T _g ).

[0029] Triglycerides (partially hydrogenated vegetable oils) are one of the main means of ensuring the compatibility of polyvinyl acetate with monoglycerides, diglycerides and acetylated monoglycerides, which also provide a certain degree of plasticization / softening. However, unlike triglycerides, monoglycerides and acetylated monoglycerides have the properties of emulsifiers. As emulsifiers, these materials contribute to the absorption of moisture by triglycerides. With excessive emulsification, fats are separated from the base mixture, as a result of which polymer homogeneity is violated, chewing gum becomes too soft or even dissolves in the mouth.

[0030] Such emulsification can also facilitate the removal of used chewing gum from the surface to which it has adhered using mechanical action. In the present invention, enzymes such as esterase or lipase can be immobilized on an insoluble matrix so that the enzyme will not be released from the gum base during chewing. When hydrated during chewing and / or under the influence of environmental moisture, the enzyme hydrolyzes triglycerides and other emollients, reducing the level of available agents that improve compatibility and creating high levels of emulsifying monoglycerides. The result is a reaction that promotes the separation of the polymer mixture and which continues after discarding the used chewing gum. This decrease in compatibility improves the ability to remove (remove) used chewing gum from hard surfaces and can even lead to its decomposition and effective removal from these surfaces without outside interference.

[0031] Suitable modifiers incorporated into the chewing gum composition in accordance with the present invention are present in an amount sufficient to initiate or transform into a form that has a reduced environmental impact. Typically, at least 0.5 wt.% And preferably at least 2 wt.% Of the total weight of the chewing gum composition is a sufficient amount, and this amount can reach about 10 wt.%, Preferably 5 wt.% Of the total weight of the chewing composition gum.

[0032] In one embodiment, the delayed release modifier is encapsulated. "Encapsulation" means that the modifier, such as lecithin material, is coated with another material, an encapsulant, or otherwise forms a matrix with it to provide a barrier around at least a portion of the modifier. A modifier that is encapsulated for a delayed release action is referred to herein as an “encapsulated modifier”.

[0033] Any suitable material may be used as the encapsulant. A suitable encapsulant separates the modifier from the base of the chewing gum to prevent significant interaction before chewing. After the start of chewing or after throwing away the used chewing gum, the suitable encapsulator changes its shape so that the modifier can interact with the base of the chewing gum. The amount of encapsulant used is determined by the amount necessary to release the modifier, which must react with the chewing gum base in accordance with the invention.

[0034] The encapsulant can be selected from the dry matter of corn syrup, acacia gum, hydrocolloids (including natural gums such as agar, alginates, guar gum, gum arabic, locust bean gum, gellan gum, cellulose derivatives and gelatins), polis such as maltodextrin, dry matter of corn syrup, modified and gelatinized starches), polymers such as polyvinyl acetate, polyvinyl laurate, polyvinyl stearate, a copolymer of vinyl acetate and vinyl laurate, shellac or protein (including eykovinu, gelatin and zein) or a wax. The encapsulant may also include a processing aid such as sugar (sucrose, fructose, glucose, galactose, maltose, lactose and mixtures thereof), or a polyol (sorbitol, maltitol, xylitol, erythritol, lactitol, isomalt and mixtures thereof), or a plasticizer, or filler. The encapsulating material may be soluble or insoluble in water. Encapsulants that are insoluble in water are preferred, since they better delay the release of the modifier during or after the chewing process.

[0035] It has been found that spray drying is a suitable method for encapsulating a modifier. By spray drying, the material is obtained by spraying a composition comprising a modifier and a carrier, such as corn syrup dry matter, acacia gum, hydrocolloids, polysaccharides, proteins, or mixtures thereof. In one embodiment, the encapsulated material may be prepared using the spray drying technique described in US 2004/0022895, the contents of which are incorporated herein by reference. The water content of the spray dried material should be from about 1% to about 5%, and preferably from 1% to 3%. Since the carrier is inherently soluble in water, when the chewing gum is chewed, the carrier is dissolved in saliva.

[0036] A second material may be added to the carrier material to increase the efficiency of spray drying or another spray method. The second material may be sugar (such as sucrose, fructose, glucose, galactose, maltose, lactose and mixtures thereof), or a polyol (such as sorbitol, maltitol, xylitol, erythritol, lactitol and isomalt), or mixtures thereof. Sorbitol can be especially effective because it is less hygroscopic compared to other materials.

[0037] In some embodiments, the encapsulated modifier may include from about 20 wt.% To about 80 wt.% The modifier, from about 20 wt.% To about 70 wt.% The media and from about 2 wt.% To about 30 wt.% second material. In other embodiments, the encapsulated modifier may include from about 30 wt.% To about 70 wt.% The modifier, from about 20 wt.% To about 50 wt.% The carrier and from about 5 wt.% To about 30 wt.% The second material.

[0038] In another embodiment, the content of the modifier in encapsulated form may be from about 1 wt.% To about 70 wt.% And preferably from about 5 wt.% To about 50 wt.%.

[0039] In another embodiment, the content of the modifier in encapsulated form may be from about 10 wt.% To about 35 wt.%.

[0040] In one embodiment, the modifier content (any encapsulant may be used) in the chewing gum composition may be from about 0.5 wt.% To about 10 wt.% And preferably from about 1 wt.% To about 7 wt.%.

[0041] In one embodiment, the modifier content (any encapsulant may be used) in the chewing gum composition may be from about 2 wt.% To about 5 wt.%.

[0042] In one of the spray drying methods, a mixture of from 40 wt.% To 60 wt.% Of the modifier, from 20 wt.% To 50 wt.% Of acacia gum and 2-20% of sorbitol was mixed to a level of dry matter in water from about 20 wt.% To about 30 wt.% And was heated to about 30-40 ° C for spray drying. Spray drying is carried out using a fine spray head at an inlet temperature of 165 ° C. In one embodiment, the resulting encapsulated modifier contained 59 wt.% Fat-free lecithin, 29 wt.% Acacia gum, 12 wt.% Sorbitol 1.6 wt.% Moisture.

[0043] The modifier may also be encapsulated using a fluidized bed coating method. In this method, modifier particles are suspended in an air stream. A fluid containing the material of the encapsulant or coating is sprayed onto the fluidized particles, so that a coating layer is applied to the particles. Coating levels can vary from 5 wt.% To 80 wt.% Depending on the size of the particles and the degree of coverage required. Preferably, a lower spray unit (Wurster installation) is used for coating. This type of coating system is known in the art. The Wurster installation comprises a generally cylindrical coating chamber that surrounds the central cylinder, which is a partition. The spray head is located in the central cylinder and sprays liquid up through the baffle. Airflow is directed through the baffle, transporting particles past the spray head, which sprays the coating material onto the fluidized material.

[0044] Other encapsulation methods may also be used, such as spray cooling, freeze drying, granulation, agglomeration, melt preparation (ie, mixing a modifier with a molten encapsulant, curing and grinding), complexation (eg, in cyclodextrin) and complex coacerva .

[0045] In one embodiment, an emulsifier is used as a modifier that binds water to fats or other compatibility components to reduce the cohesiveness of a chewing gum base. A preferred emulsifier is lecithin material. The encapsulated material may be added to a food product, such as candy or chewing gum. The term “lecithin material” as used herein includes both lecithin and non-fat lecithin. Lecithin is a mixture of phospholipids in oil. Fat-free lecithin is a lecithin material from which most of the oil has been removed. Fat-free lecithin primarily includes phospholipids, but also some glycolipids, carbohydrates and a small amount of triglycerides. For example, a typical fat-free lecithin may contain 70-80% phospholipids, 10-15% glycolipids, 5-10% carbohydrates, and about 2% triglycerides. Fat-free lecithin can be obtained from Cargill under the trade names EMULGUM ^™ and EMULPUR IP ^™ .

[0046] The encapsulated lecithin material or other encapsulated modifier may be mixed with a basic chewing gum composition that contains a base, flavoring and sweetener to form a chewing gum. If encapsulated lecithin replaces commonly used lecithin materials in chewing gum, the level of lecithin in it is usually in the range from about 0.1% to about 1%. In special compositions, such as non-stick chewing gums, higher levels of lecithin may be used, and encapsulated lecithins may be preferred. The encapsulated lecithin material may comprise from about 1% to about 12%, and preferably from about 4% to about 8%, of the lecithin material in chewing gum.

[0047] The encapsulated lecithin material is particularly useful for adding chewing gum to the material. Lecithin was previously added to many foods, and added to chewing gums as an emollient. Defatted lecithin was also added (in large quantities) to chewing gums to provide a product that can be easily removed from the surface after use. However, it has been found that defatted lecithin interacts undesirably with the base of chewing gum during storage. This interaction later causes the chewing gum to dissolve when it is chewed. It is believed that this interaction is the diffusion of lecithin molecules into the vulcanization network of rubber, due to the affinity of lecithin and the base ingredient (rubber, fats and oil) to achieve thermodynamic equilibrium. When water, for example in the composition of saliva, is introduced into such a vulcanization net with diffused lecithin, the vulcanization net is emulsified and it quickly breaks down, as a result of which the chewing gum dissolves during chewing.

[0048] It has been found that by encapsulating a lecithin material or other modifier with an encapsulant, the modifier can be protected from interacting with the base with chewing gum during storage, while at the same time providing a product that is easy to remove from the surface after the chewing gum has been used will be thrown by the user. When a user chews chewing gum or after the end of chewing, the encapsulating component is dissolved or destroyed, as a result of which the modifier is released. The formed lump of chewing gum can be easily removed from surfaces such as, for example, concrete. In another embodiment, the gum lump can disintegrate without further human intervention, depending on the action of the modifier on the gum lump.

[0049] Together with lecithin or another modifier, additional materials can be included and encapsulated. Such materials include sweeteners. However, the encapsulated modifier in chewing gum or other food product may not contain a significant amount of sweetener.

[0050] Potent sweeteners that can be used in chewing gum or other foods include (without limitation) sucralose, aspartame, N-substituted aspartame derivatives such as neotam, acesulfamic acid or its salts, alitam, saccharin and its salts, cyclamic acid and its salts, glycyrrhizinate, dihydrochalcones, thaumatin, moneline, monatin, as well as sweeteners based on amino acids, dipeptides, peptides and proteins and the like, individually or in combination. The sweetener may be encapsulated together with a modifier, encapsulated separately and / or added directly together with other chewing gum components.

[0051] In general, a chewing gum composition typically contains a water-soluble excipient, a water-insoluble portion of the base, and usually water-insoluble flavors. The water-soluble portion dissolves with time along with the flavoring portion during chewing. The gum base is retained in the mouth during chewing.

[0052] A water-insoluble chewing gum base generally contains elastomers, resins, fats and oils, waxes, softeners, and inorganic fillers. As elastomers, polyisobutylene, a copolymer of isobutylene and isoprene, styrene butadiene rubber, as well as natural latexes, such as a cycle, can be used. Resins include polyvinyl acetate and terpene resins. Oils and fats, including animal fat, hydrogenated and partially hydrogenated vegetable oils, as well as cocoa butter, may also be included in the gum base. Commonly used waxes include paraffin, microcrystalline and natural waxes such as beeswax and carnauba wax. The insoluble base may comprise from about 5% to about 95% by weight of the chewing gum. More preferably, the insoluble base comprises from about 10% to about 50% by weight of the chewing gum, and more preferably from about 20% to about 35%.

[0053] The chewing gum base also typically contains a filler. As the filler, calcium carbonate, magnesium carbonate, talc, dicalcium phosphate or the like can be used. The filler may comprise from about 5% to about 60% by weight of the gum base. Preferably, the filler comprises from about 5% to about 50% by weight of the gum base.

[0054] Chewing gum bases typically also contain emollients, for example glycerol monostearate and glycerol triacetate. In addition, chewing gum bases may also contain optional ingredients such as antioxidants, colorants and emulsifiers. The present invention encompasses the use of any commercially acceptable chewing gum base.

[0055] Although commonly used substrates and a chewing gum base composition may be used in the chewing gum of the present invention, special environmental friendly chewing gum bases or chewing gum compositions will be used in some embodiments of the invention, and generally such compositions reduce the severity of the bonding of used chewing gum to surfaces, since they are fundamentally less sticky, biodegradable or prone to decomposition NIJ.

[0056] Low adhesion chewing gum bases, also referred to as removable backing bases, may be formulated using the ingredients of a traditional chewing gum base or may be specially designed polymers such as silicate or fluorinated polymers. Examples of such chewing gum bases are described, for example, in the following sources: US 5601858, WO 03-088757 and WO 06-016179, which are incorporated by reference in the present description.

[0057] Biodegradable chewing gum bases typically contain easily digestible materials, such as modified or unmodified proteins and starches of specially designed polymers that can be consumed by bacteria. Examples of such bases are described in US 5366740, US 5424081, US 5482722, US 5580590, US 5672367, US 6441126, US 6733578, US 6773730, WO 92-019680, WO 04-034804, WO 98-017124, WO 98-05855050, WO 99-039588 and WO 01-047368, which are incorporated by reference in the present description.

[0058] One of the most preferred types of chewing gum base compositions with reduced environmental impact is described in US Pat. No. 6,986,907, which is incorporated herein by reference. This composition uses a combination of high molecular weight polyisobutylene (200,000-600,000) and a silicon-free filler in an amount of less than 5%.

[0059] Some elastomers or additives are said to be capable of causing physical destruction of the discarded used chewing gum. Such examples are described in the sources US 04-156949 and EP 1440621, which are introduced by reference in the present description.

[0060] The water soluble chewing gum portion in most cases contains emollients, sweeteners, flavorings, and combinations thereof. Softeners are added to chewing gum to optimize its chewing properties and improve the sensations created by chewing gum in the mouth. Softeners, also known in the art as plasticizers or plasticizing additives, typically comprise from about 0.5% to about 15% by weight of the chewing gum. Emollients include glycerin, lecithin, and combinations thereof. In addition, aqueous solutions of sweeteners, such as those containing sorbitol, hydrogenated starch hydrolysates, corn syrup, and combinations thereof, can be used as softeners and binders for chewing gum. Usually, water-soluble plasticizers are preferred for the present invention, since they are removed from the chewing gum during chewing and therefore do not plasticize the gum base, which could enhance the adhesive properties of the discarded used chewing gum, making it more difficult to remove from surfaces.

[0061] The chewing gum base composition also contains one or more flavoring additives (flavors). The term "flavoring additives" means flavors, additives that create a feeling of coolness, additives that create a pleasant and interesting sensation, and the like additives. Flavorings include essential oils, synthetic flavorings or mixtures thereof, in particular oils derived from plants and fruits, such as citrus oils, fruit essences, peppermint oil, spearmint oil, clove oil, wintergreen oil, anise oil, etc. . Synthetic flavorings may also be used in the food products of the present invention. Dry flavors such as menthol or dried flavoring mixtures of oils or fruit essences can be used in the present invention. Liquid flavors may be mixed with a sweetener. Those skilled in the art will appreciate that natural and artificial flavor additives can be used in any combination that is acceptable in terms of the sensations they create. All such flavoring additives and mixtures thereof can be used in the present invention.

[0062] The flavoring additive may further comprise one or more substances that create a feeling of coolness. Various substances that create a feeling of coolness are described in US Pat. No. 6,627,233, the contents of which are incorporated herein by reference. Substances that create a feeling of coolness include: substituted p-menthane carboxamides (such as WS-3), acyclic carboxamides (such as WS-23), menton glycerol-ketal, menthyl lactate, menthyl succinate and 3-1-menthoxypropane-1,2-diol.

[0063] Additives that create a pleasant and interesting sensation in the mouth can also be used as flavoring additives that create a feeling of coolness, warmth, stinginess and tingling (tingling).

[0064] Flavoring additives may also serve as plasticizers for the base of chewing gum. Although this may be desirable in some cases, however, in some embodiments of the present invention it is required to reduce the plasticization of the chewing gum base, since the softer base has increased adhesiveness and is more difficult to remove from surfaces in the environment. For this reason, it is desirable to isolate the flavor from the base of chewing gum. This can be done in several ways, the most famous of which is spray drying or otherwise encapsulating at least part (preferably most) of the flavoring or absorption by a carrier such as silica. Alternatively, all or part of the flavoring is placed in a separate part of the product in which chewing gum is used, for example in a coating or in the liquid filling of the product.

[0065] Optional ingredients such as colorants, emulsifiers, and pharmaceuticals may be added to chewing gum.

[0066] A basic chewing gum composition suitable for use in the present invention contains water soluble sweeteners that add sweetness to the product and increase its weight. Sugar-free sweeteners include ingredients whose sweetening characteristics are approximately comparable to those of sugars. Such sweeteners include (without limitation) sugar alcohols such as sorbitol, mannitol, xylitol, erythritol, isomalt, maltitol, hydrogenated starch hydrolysates and other similar substances, individually or in various combinations.

[0067] Sugar-based sweeteners include, but are not limited to, sucrose, dextrose, maltose, dextrin, dried inverted sugar, fructose, levulose, galactose, corn syrup dry matter, and the like, individually or in various combinations.

[0068] In general, chewing gum is made by sequentially adding various ingredients to one of the mixers commonly used for this purpose and offered on the market. After thoroughly mixing all the ingredients, the resulting mass is unloaded from the mixer and molded to obtain the desired shape, for example, rolled to produce sheets and cut into plates, extruded into bars or cast in dragees. The central part of the dragee can be coated with a hard shell, which can also contain fragrances for the rapid release of aroma (taste) at the initial stage of the chewing process. Alternatively or additionally, the liquid filling may be extruded together with the mass of chewing gum to form a filling product.

[0069] Typically, to mix the ingredients, the chewing gum base is first melted and loaded into a working mixer. The base can also be melted already in the mixer. Dye or emulsifiers may also be added at this stage. In addition, glycerin may also be added at this stage along with syrup and a portion of the excipient. After that, the remaining parts of the filler may be added to the mixer. The flavor is usually added along with the last part of the filler. The delayed release modifier is preferably added with the last part of the filler and before adding flavoring.

[0070] The entire mixing process usually takes from five to fifteen minutes, but in some cases longer mixing is required. Those skilled in the art will appreciate that various modifications of the above method are possible.

EXAMPLES

[0071] The following chewing gum examples of the invention and comparative examples are provided to illustrate and illustrate the invention.

[0072] Examples of chewing gum, as well as comparative examples were obtained using various compositions of the present invention. Examples of chewing gums were tested for solubility in the mouth, as well as for removability from the surface.

[0073] Chewing gums were obtained using the compositions indicated in Tables 1-3.

Table 1 Comparative Compositions Ingredient Comparative Example A Comparative Example B Comparative Example C Sucrose 60.93 62.35 62.35 Chewing gum base 19.95 ^(a) 16 ^(b) 16 ^(a) Corn syrup (water - 19.95%) fifteen fifteen Corn syrup (water - 14.9%) 16.6 Low Fat Lecithin 5 5 Flavoring (Peppermint) 0.9 0.9 0.9 Menthol 0.15 0.15 Dye 0.6 0.6 Glycerol 1.4 Water 0.22 (a) palm oil base; (b) soybean oil base

table 2 Compositions of Examples 1-5 Ingredient Example 1 Example 2 Example 3 Example 4 Example 5 Sucrose 48.35 56.35 61.15 55.15 60.65 The basis 16 ^(a) 16 ^(a) 16 ^(b) 16 ^(a) 16 ^(a) Corn syrup (water - 19.95%) fifteen fifteen fifteen fifteen fifteen Encapsulated Fat-Free Lecithin fifteen 10 5 eleven 5.5 Flavoring (Peppermint) 0.9 0.9 0.9 0.9 0.9 Menthol 0.15 0.15 0.15 0.15 0.15 Dye 0.6 0.6 0.6 0.6 0.6 Glycerol 2.0 Water 2 one 1,2 1,2 1,2 (a) palm oil base; (b) soybean oil base.

Table 3 Compositions of Examples 6-11 Ingredient Example 6 Example 7 Example 8 Example 9 Example 10 Example 11 Sucrose 57.65 57.65 61.9 57.65 52,43 55.15 The basis 16 ^(a) 16 ^(b) 16 ^(b) 16 ^(a) 19.95 ^(a) 16 ^(a) Corn syrup (water - 19.95%) fifteen fifteen fifteen fifteen 16.83 fifteen Encapsulated Fat-Free Lecithin 8.5 8.5 4.25 8.5 8.5 eleven Flavoring (Peppermint) 0.9 0.9 0.9 0.9 0.9 0.9 Menthol 0.15 0.15 0.15 0.15 0.15 Dye 0.6 0.6 0.6 0.6 0.6 0.6 Glycerol Water 1,2 1,2 1,2 1,2 1,2 (a) palm oil base; (b) soybean oil base.

[0074] Comparative Example A did not contain lecithin. Comparative Examples B and C contained fat-free lecithin (unencapsulated) in an amount of 5%. Examples 1-11 contained fat-free lecithin encapsulated with acacia gum (and in some cases additional sorbitol) as shown in Table 4. For Examples 1-11, encapsulated fat-free lecithin was obtained by spray drying of lecithin, acacia gum and additionally sorbitol in the following respects . For example, the indication "lecithin: acacia: sorbitol - 10: 10: 2" means that the spray dried composition contained 10 parts by weight of lecithin, 10 parts by weight of acacia gum and 2 parts by weight of sorbitol. Then, the encapsulated defatted lecithin was added to the remaining components of the chewing gum composition.

Table 4 Lecithin Examples Example Lecithin content Comparative Example A No Comparative Example B Low Fat Lecithin - 5% Comparative Example C Low Fat Lecithin - 5% Example 1 Fat-free lecithin: acacia - 1: 2 (spray dried), content 15% Example 2 Fat-free lecithin: acacia - 1: 1 (spray dried), content 10% Example 3 Fat-free lecithin: acacia - 1: 1 (spray dried), 5% Example 4 Fat-free lecithin: acacia: sorbitol - 10: 10: 2 (spray dried), 11% Example 5 Fat-free lecithin: acacia: sorbitol - 10: 10: 2 (spray dried), 5.5% Example 6 Fat-free lecithin: acacia: sorbitol - 10: 5: 2 (spray dried), the content of 8.5% Example 7 Fat-free lecithin: acacia: sugar - 10: 5: 2 (spray dried), 8.5% Example 8 Fat-free lecithin: acacia: sugar - 10: 5: 2 (spray dried), the content of 4.25% Example 9 Fat-free lecithin: acacia: sugar - 10: 5: 2 (spray dried), 8.5% Example 10 Fat-free lecithin: acacia: sugar - 10: 5: 2 (spray dried), 8.5% Example 11 Fat-free lecithin: acacia: sorbitol - 10: 10: 2 (spray dried), 5.5%

SOLUBILITY TEST

[0075] After receiving samples of chewing gum, they were subjected to accelerated aging at a temperature of 45 ° C and a relative humidity of 85%. Samples were tested after conditioning for 1 week, 2 weeks and / or 3 weeks. Consumer chewing gum was simulated by dissolving gum in lipase. This test was carried out as follows. A chewing gum sample was placed in a Brabender mixer with frequent addition of a lipase solution to simulate consumer chewing of the gum. The time elapsed before the destruction of the sample was recorded in a Brabender mixer. If at least four hours passed before the destruction of the sample, then the sample was considered to have passed the test, since such chewing gum is unlikely to have time to dissolve in the mouth of the consumer during chewing. Longer test times indicate better dissolution resistance.

[0076] The solubility tests were carried out using chewing gums of comparative Examples B and C and Examples 1, 4, 6-9 and 11. Table 5 shows the time obtained in the lipase test, which is the time elapsed before the destruction of the sample in Brabender mixer. The longer time for Examples 1, 4, 6-9 and 11 compared with comparative Examples B and C indicates that in the case of an encapsulated defatted lecithin, the dissolution of the gum base in lecithin during chewing of the gum is prevented.

Table 5 Lipase test Example 1 Week 2 weeks 3 weeks Comparative Example B 2:15 1:30 1:03 Comparative Example C 1:32 0:57 Example 1 Passed Example 4 Passed Passed 3:40 Example 6 Passed 3:29 3:49 am Example 7 Passed 3:17 2:40 Example 8 Passed Passed 3:25 Example 9 Passed 3:04 Example 11 Passed Passed 3:08

REMOTE TEST

[0077] After solubility tests, chewing gum samples were tested for their removability for comparative Example A (does not contain lecithin), for comparative Example C (contains unencapsulated lecithin) and for Example 11 (contains encapsulated lecithin) using two standard removability tests. Samples were obtained as follows. One plate or two chewing gum tablets were chewed for 12 minutes and then placed in water for several minutes at a temperature of 13-21 ° C. Then a lump of used chewing gum was placed on a concrete surface, such as the surface of a road clinker. Before applying chewing gum, clinker tiles were kept at room temperature for 24 hours. Separation paper (2 × 2 inches) was placed on the upper surface of the used chewing gum. Then two additional tiles were placed on top, and the chewing gum was sandwiched between the two tiles. Tiles with used chewing gums were placed for 24 hours in an oven at a temperature of 32 ° C. After the temperature of the chewing gum dropped to room temperature, the upper two tiles and the release paper were removed. The chewing gums used were aged for 3 days. Used chewing gum was placed on a concrete surface and kept for 3 days before testing.

[0078] A mechanical scraper (Tennant 5700 XP) was used in the mechanical removal tests. One dry passage and four wet passes of a mechanical scraper above the adhered rubber were performed. After wet passages, a visual assessment was made of the amount of chewing gum removed. In a rain simulation test, the state of chewing gum was evaluated after exposure to the sample with flowing water for 24 hours. The evaluation of the removal of chewing gum is based on a visual assessment in comparison with a control sample: 0% means “no removal” and 100% means “complete removal”. The test results are shown below in Table 6.

[0079] As can be seen in Table 6, Example 11, containing encapsulated fat-free lecithin, showed good removability results. Comparative Example C (unencapsulated lecithin) also showed good results. The chewing gum of comparative Example A, which did not contain fat-free lecithin, could not be removed in the tests.

Table 6 Removability from the surface Mechanical scraper Rain simulation Comparative Example A 0% 0% Comparative Example C 57% one hundred% Example 11 47% one hundred%

[0080] Thus, it can be seen that chewing gum products containing encapsulated skim lecithin have shown acceptable solubility in the mouth, as well as good surface removal.

[0081] Illustrative Example 12: chewing gum can be prepared using a base containing hydrolyzed zein and a chewing gum composition according to Example 12 of US Pat. No. 6,773,730. In addition to the ingredients described in Example 12, an encapsulated protease can be prepared by spray drying containing 25% protease and 75% refractory wax. The encapsulated enzyme is added together with flavoring and Acesulfame sweetener in the amount of 10% of the main composition of chewing gum. Discarded used chewing gums will decompose quickly.

[0082] Illustrative Example 13: chewing gum can be made using a gluten base in accordance with Example 21 of US Pat. No. 5,366,740. In addition to the usual amounts of peppermint flavored sorbitol, mannitol, and flavoring, an encapsulated protease can be obtained in a fluidized bed, containing 30% protease coated with shellac in an amount of 70%. The encapsulated enzyme is added at the end of the mixing cycle along with flavoring and aspartame in an amount of 10% of the main chewing gum composition. Discarded used chewing gums will decompose quickly.

[0083] Illustrative Example 14: chewing gum can be prepared using a low environmental impact base and chewing gum compositions in accordance with Example 118 of US 2004/0156949. As a softener, hydrogenated palm oil is used. In addition to the ingredients indicated in Example 18, an encapsulated lipase containing 25% lipase and 75% maltodextrin can be obtained by spray drying. The encapsulated enzyme is added together with flavoring and potent sweeteners in an amount of 10% of the main chewing gum composition. Discarded used chewing gums will decompose quickly.

[0084] Illustrative Example 15: Example 10 chewing gum is used in which an encapsulated skimmed lecithin is replaced with an encapsulated hydrolyzed skimmed lecithin (50% activity).

[0085] Illustrative Example 16: Example 10 chewing gum is used in which an encapsulated skimmed lecithin is replaced with an encapsulated phosphatidylserine (50% activity).

[0086] Illustrative Example 17: Chewing gum of Example 10 is used in which an encapsulated skimmed lecithin is replaced with encapsulated phosphatidylinositol (50% activity).

[0087] Illustrative Example 18: Chewing gum of Example 10 is used, in which the encapsulated fat-free lecithin is replaced by encapsulated phosphatidylcholine (50% activity).

[0088] Illustrative Example 19: Chewing gum of Example 10 is used, in which the encapsulated fat-free lecithin is replaced by encapsulated phosphatidic acid (50% activity).

[0089] Illustrative Example 20: Chewing gum of Example 10 is used in which an encapsulated skim lecithin is replaced with an encapsulated lipase (50% activity).

[0090] Illustrative Examples 21-23: Chewing gums with reduced environmental impact can be obtained in accordance with the following composition.

Table 7 Basic chewing gum compositions with reduced environmental impact. Illustrative Example 21 Illustrative Example 22 Illustrative Example 23 Chewing Gum Compositions Elastomer according to WO 06-016179 12.0% - - Elastomer according to US 6017566 - 12.0% ‚‚ ‚ Butyl rubber - - 2.1% Polyisobutylene (mol. Weight - 200,000) - - 8.8% Polyvinyl acetate (average molecular weight) 25.0% 25.0% 35.3% Hydrogenated vegetable oil 14.0% 14.0% 16.3% Calcium carbonate 20.0% 20.0% 2.1% Terpene resin 22.0% 22.0% 29.7% Glycerol monostearate 5.0% 5.0% 5.7% Lecithin 2.0% 2.0% - Total 100.0% 100.0% 100.0%

Chewing Gum Compositions Chewing gum base 27.0% 27.0% 27.0% Sorbitol 50.4% 53.4% 47.4% Hydrogenated Starch Hydrolyzate (85% Syrup) 7.5% 7.5% 7.5% Glycerol 4.0% 4.0% 4.0% Flavoring (Peppermint) 1.1% 1.1% 1.1% Sodium carbonate encapsulated with polyvinyl acetate (25% activity) 10.0% 3.0% Immobilized Lipase on Polyacrylate 7.0% 3.0% Spray-dried non-fat phosphatidylserine (25% activity) 7.0% Total 100.0% 100.0% 100.0%

[0091] Illustrative Examples 24-27: in the compositions shown in Table 8, encapsulated hydroxypropyl cellulose is used as a delayed release agent. It is believed that it acts similarly to an emulsifier, encapsulated hydroxypropyl cellulose (GOC).

Ingredient Illustrator. Example 24 Illustrator. Example 25 Illustrator. Example 26 Illustrator. Example 27 Chewing gum base 28% 28% 28% 28% Sorbitol 56% 56% 56% 58.5% Glycerol 3% 3% 3% 3% Flavoring 2% 2% 2% 2% Potent Sweetener one% one% one% one% Low Fat Lecithin - - - 2.5% GOC - - - - GPC, encapsulated PVA (50% activity) 10% 5% - 5% Fat-free lecithin (25%) and HPC (25%), encapsulated PVA (25%) 10%

[0092] It should be borne in mind that the compositions and methods of the present invention can be carried out in various ways, and only a few of these are discussed in the present description. The invention within its scope or its essential features can be implemented in other forms. It should be borne in mind that the described embodiments of the invention are illustrative and in no way limit the scope of the invention.

Claims (7)

1. Chewing gum containing:
a) a chewing gum base composition comprising a base, a sweetener and a flavoring additive; and
b) a food-acceptable modifier selected from the group consisting of enzymes and metal salts mixed with a mass of chewing gum;
moreover, the modifier is encapsulated to obtain a modifier with a delay in interaction, which causes the decomposition of the main composition of chewing gum after it is discarded after chewing. 2. Chewing gum according to claim 1, in which the delayed interaction modifier is an encapsulated enzyme. 3. Chewing gum according to claim 2, in which the enzyme is selected from the group consisting of proteases, lipases and amylases. 4. Chewing gum according to claim 1, in which the delayed interaction modifier is an encapsulated metal salt. 5. Chewing gum according to claim 4, in which the metal salt is selected from the group consisting of carbonates of sodium, potassium, magnesium and calcium. 6. Chewing gum according to claims 1 to 5, in which an encapsulator is used selected from the group consisting of dry matter of corn syrup, acacia gum, agar, alginates, guar gum, Arabian gum, carob bean gum, gellan gum, cellulose derivatives , maltodextrin, modified starches, gelatinized starches, polyvinyl acetate, polyvinyl laurate, polyvinyl stearate, copolymer of vinyl acetate and vinyl laurate, shellac, gluten, gelatin, zein and wax. 7. Chewing gum according to claims 1 to 5, in which encapsulation is carried out using a method selected from the group consisting of spray drying, coating in a fluidized bed, spray cooling, freeze drying, granulation, agglomeration, melt preparation, complexation and complex coacervation.