RU2530998C2 - Chewing gums with improved residue removability - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry. Two versions of chewing gum are proposed. After chewing termination chewing gum generates a residue. According to the first version of the invention such residue is characterised by strain hardening parameter value below 0. According to the second version of the version the residue is characterised by strain hardening parameter value over 2.0.

EFFECT: invention allows to produce chewing gum that is easily removed from various surfaces after consumption.

31 cl, 3 dwg, 10 tbl, 33 ex

Description

Cross references to related applications

This application claims priority to provisional patent application US No. 61/241080, filed September 10, 2009, provisional US patent application No. 61/263452, filed November 23, 2009, provisional US patent application No. 61/325529 April 19, 2010, US provisional patent application No. 61/325542, filed April 19, 2010, US provisional patent application No. 61/371073, filed August 5, 2010, US provisional patent application No. 61/373431, filed August 13, 2010, and provisional patent application US No. 61/373454, filed August 13, 2010, all of these applications include members of this application as references.

BACKGROUND OF THE INVENTION

The present invention relates to chewing gum and its bases (gum bases). More specifically, this invention relates to improved chewing gum and to gum bases, which form after chewing residues, characterized by improved removability from surrounding surfaces due to their rate of tensile fluidity.

The main components of chewing gum are usually water insoluble gum base and usually water soluble bulk. The main component of the gum base is an elastomeric polymer that provides the characteristic chewing properties of the product. Gum base usually includes other ingredients that modify chewing properties or aid in the processing of the product. These ingredients include plasticizers, emollients, fillers, emulsifiers, plastic resins, as well as colorants and antioxidants. The water-soluble portion of chewing gum typically includes a bulking agent along with small amounts of secondary components such as flavors, intense sweeteners, colorants, water-soluble emollients, emulsifiers for resins, acidifiers and flavors. Typically, the water-soluble portion, flavors, and flavors disperse during chewing, while the gum base remains in the mouth. Even if flavors and flavors are often not soluble in water, they are at least partially released along with the water-soluble bulk-forming agent during chewing and are considered components of the water-soluble portion.

One of the problems associated with chewing gums is the inconvenience of removing the chewing gum residue when such a residue is discarded inappropriately. Although consumers of chewing gum can easily throw such residues into waste containers, some consumers intentionally or inadvertently throw residues onto sidewalks or other surrounding surfaces. The nature of chewing gums can cause residues that are improperly thrown to stick to the surrounding surface, then they can be stepped on and flattened to produce a mass that is extremely difficult to remove.

SUMMARY OF THE INVENTION

), величина которого меньше нуля или больше 2,0.The present invention is directed to new chewing gums and gum bases which, after chewing, form residues which, due to their unique tensile strength, have improved removability from surrounding surfaces compared to most commercially available chewing gums. Specifically, such chewing gums form after chewing residues having such a tensile strength index as their viscosity-strain hardening parameter under uniaxial tension (

) whose value is less than zero or greater than 2.0.

Brief Description of Drawings

The Figure 1 shows the dependence of the longitudinal viscosity under uniaxial tension on the true strain / deformation according to Hankey for the selected Examples and for comparative examples.

Figure 2 shows a graph of the dependence of the longitudinal viscosity limit under uniaxial tension on the parameter of strain hardening under uniaxial tension for the selected Examples and for comparative examples.

Figure 3 shows a graph of the dependence of the amount of chewing gum residue after removal from the parameter of strain hardening under uniaxial tension for the selected Examples and for comparative examples.

Description of the invention

), обычно менее 10⁶ П. Полагают, что интервал значений SHP легко определить в случае дающих ощущение вкуса приемлемых смесей доступных полимеров гуммиосновы и что низкая величина предела продольной вязкости является результатом регулирования текстуры продукта (путем добавления пластификаторов и мягчителей) для обеспечения приемлемой для потребителя жевательной способности. Однако сопутствующим результатом получения в условиях такого ограничения является то, что полученный продукт имеет тенденцию к образованию такого остатка, который сильно прилипает к шероховатым пористым поверхностям, таким как бетон.Although there have been several attempts to measure the longitudinal viscosity of chewing gum residues, a recent test showed that typical commercial chewing gums after chewing result in residues having an uniaxial strain hardening parameter (SHP) value ranging from about 0.4 to about 1.8. Although there are some exceptions, the residues obtained from these commercial products also have a low value of the limit of longitudinal viscosity under uniaxial tension (

), usually less than 10 ⁶ P. It is believed that the SHP range is easily determined in the case of taste-giving acceptable blends of available gum base polymers and that the low longitudinal viscosity limit is the result of adjusting the texture of the product (by adding plasticizers and softeners) to ensure acceptable chewing ability. However, a concomitant result of obtaining under the conditions of such a limitation is that the resulting product tends to form a residue that adheres strongly to rough porous surfaces such as concrete.

), величина которого меньше нуля. Или же остаток будет иметь параметр деформационного упрочнения при одноосном растяжении (

), величина которого больше 2,0. Неожиданно было обнаружено, что остатки после жевания жевательных резинок, имеющие один или второй из указанных показателей, имеют тенденцию к улучшенной удаляемости с окружающих поверхностей по сравнению с остатками большинства известных жевательных резинок.This invention provides improved chewing gums and gum bases of these gums. In accordance with this invention, new gum bases and chewing gums are obtained which provide the formation of a residue exhibiting such tensile strength indices as the strain hardening parameter under uniaxial tension (

) whose value is less than zero. Or, the remainder will have a strain hardening parameter under uniaxial tension (

), the value of which is more than 2.0. Unexpectedly, it was found that chewing gum residues having one or the second of these indicators tend to have improved removability from surrounding surfaces compared to most known chewing gum residues.

Using the compositions of the gum bases described below, it is possible to produce a number of gum bases and chewing gums that satisfy the requirements of the claimed invention. In some embodiments, the present invention provides for the production of chewing gums containing gum bases, which are conventional gum bases containing wax or not containing wax. In other embodiments, the invention provides chewing gums that may have a low or high moisture content and contain small or large amounts of syrup including moisture. Low moisture chewing gums are chewing gums containing less than 1.5% or less than 1% or even less than 0.5% water. In contrast, chewing gums with a high moisture content are considered to be gums containing more than 1.5% or more than 2% or even more than 2.5% of water. Chewing gums may contain sugar or may be low in sugar or sugar free when prepared using sorbitol, mannitol, other polyols and sugarless carbohydrates.

While the flow properties are mainly determined by the composition of the gum base, insoluble in water, the components in the usually water-soluble part of the chewing gum can have at least a slight effect on the rheology of the residue from the chewing gum. Flavors and flavors (and other water-insoluble components that make up a small amount in the usually water-soluble part of the gum) may well affect the longitudinal viscosity under uniaxial tension.

) и параметр деформационного упрочнения при одноосном растяжении (

) Предел вязкости описывает склонность массы к началу течения. Массы с высокой величиной предела вязкости обладают большим сопротивлением, которое надо преодолеть, чтобы масса начала течь. Параметр деформационного упрочнения при одноосном растяжении описывает стремление массы продолжать течь, как только исходное сопротивление будет преодолено. Массы с положительным значением этого показателя (

) характеризуются увеличением сопротивления текучести по мере растягивания потока. Таким образом, они имеют тенденцию к сопротивлению течению после начала течения. В противоположность этому массы с отрицательным значением

подвергаются деформационному размягчению и не оказывают сопротивления течению, поэтому они стремятся продолжать течь, как только течение начинается.Tensile yields refer to the tendency of the plastic mass to flow. These rheological properties include a longitudinal viscosity limit under uniaxial tension (

) and the parameter of strain hardening under uniaxial tension (

) The viscosity limit describes the tendency of the mass to start flowing. Masses with a high viscosity limit have high resistance, which must be overcome in order for the mass to begin to flow. The strain hardening parameter under uniaxial tension describes the tendency of the mass to continue to flow as soon as the initial resistance is overcome. Masses with a positive value for this indicator (

) are characterized by an increase in flow resistance as the flow stretches. Thus, they tend to resist flow after the start of the flow. In contrast, masses with a negative value

subjected to deformation softening and do not resist the flow, so they tend to continue to flow as soon as the flow begins.

It is believed that chewing gums of the prior art, when they are attached to rough surrounding surfaces, such as a concrete surface, easily start to flow due to the low viscosity limit. Due to the low positive value of the strain hardening parameter under uniaxial tension, they tend to continue flowing and flow into pores and cracks on rough surrounding surfaces. Therefore, such residues are very difficult to completely remove from the surface after some time.

Not intending to be limited by any theory, it is believed that the chewing gums of the present invention, which form residues having a low viscosity limit but a high strain hardening parameter, begin to flow, but resist the flow before the mass penetrates the structure irregularities rough surface. Chewing gums in accordance with this invention, which form residues having a low strain hardening parameter, have also been found to have improved removability, especially in cases where the tensile strength limit is higher than 106 Pa. Surprisingly, the chewing gums of this invention, which form residues characterized by a low strain hardening parameter and a low tensile strength, also have improved removability compared to most commercial chewing gums.

), составляющей более 2,0. Согласно некоторым вариантам данного изобретения жевательные резинки по изобретению после жевания образуют остатки, характеризующиеся величиной параметра деформационного упрочнения при одноосном растяжении(

), составляющей более 2,1. Согласно некоторым вариантам данного изобретения жевательные резинки по изобретению после жевания образуют остатки, характеризующиеся величиной параметра деформационного упрочнения при одноосном растяжении(

), составляющей более 2,2. Согласно некоторым вариантам данного изобретения жевательные резинки по изобретению после жевания образуют остатки, характеризующиеся величиной параметра деформационного упрочнения при одноосном растяжении(

), составляющей более 2,3. Согласно некоторым вариантам данного изобретения жевательные резинки по изобретению после жевания образуют остатки, характеризующиеся величиной параметра деформационного упрочнения при одноосном растяжении(

), составляющей менее 0. Согласно некоторым вариантам данного изобретения жевательные резинки по изобретению после жевания образуют остатки, характеризующиеся величиной параметра деформационного упрочнения при одноосном растяжении(

), составляющей менее - 0,5. Согласно некоторым вариантам данного изобретения жевательные резинки по изобретению после жевания образуют остатки, характеризующиеся величиной параметра деформационного упрочнения при одноосном растяжении(

), составляющей менее - 1,0. Согласно некоторым вариантам данного изобретения жевательные резинки по изобретению после жевания образуют остатки, характеризующиеся величиной параметра деформационного упрочнения при одноосном растяжении(

), составляющей менее - 1,5. Согласно некоторым вариантам данного изобретения жевательные резинки по изобретению после жевания образуют остатки, характеризующиеся величиной параметра деформационного упрочнения при одноосном растяжении(

), составляющей менее - 2,0. Согласно некоторым вариантам данного изобретения жевательные резинки по изобретению после жевания образуют остатки, характеризующиеся величиной параметра деформационного упрочнения при одноосном растяжении (

), составляющей менее 0 или менее - 0,5, или менее - 1,0, или менее - 1,5, или менее - 2,0, и величиной предела продольной вязкости при одноосном растяжении (

), составляющей более 10⁶ Па или даже более 2×10⁶. Неожиданно оказалось, что такие остатки, имеющие отрицательное значение параметра деформационного упрочнения и довольно высокое значение предела продольной вязкости при одноосном растяжении, имеют приемлемые жевательные свойства по сравнению с остатками, имеющими положительные значения показателей параметра деформационного упрочнения и предела продольной вязкости.According to some variants of the present invention, the chewing gums of the invention after chewing form residues characterized by the value of the strain hardening parameter under uniaxial tension (

) of more than 2.0. According to some variants of the present invention, the chewing gums of the invention after chewing form residues characterized by the value of the strain hardening parameter under uniaxial tension (

) of more than 2.1. According to some variants of the present invention, the chewing gums of the invention after chewing form residues characterized by the value of the strain hardening parameter under uniaxial tension (

) of more than 2.2. According to some variants of the present invention, the chewing gums of the invention after chewing form residues characterized by the value of the strain hardening parameter under uniaxial tension (

) of more than 2.3. According to some variants of the present invention, the chewing gums of the invention after chewing form residues characterized by the value of the strain hardening parameter under uniaxial tension (

), component less than 0. According to some variants of the present invention, chewing gum according to the invention after chewing form residues characterized by the value of the parameter of strain hardening under uniaxial tension (

), component less than - 0.5. According to some variants of the present invention, the chewing gums of the invention after chewing form residues characterized by the value of the strain hardening parameter under uniaxial tension (

), component less than - 1.0. According to some variants of the present invention, the chewing gums of the invention after chewing form residues characterized by the value of the strain hardening parameter under uniaxial tension (

), component less than - 1.5. According to some variants of the present invention, the chewing gums of the invention after chewing form residues characterized by the value of the strain hardening parameter under uniaxial tension (

), component less than - 2.0. According to some variants of the present invention, the chewing gums of the invention after chewing form residues characterized by the value of the strain hardening parameter under uniaxial tension (

), component less than 0 or less - 0.5, or less - 1.0, or less - 1.5, or less - 2.0, and the value of the limit of longitudinal viscosity under uniaxial tension (

) of more than 10 ⁶ Pa or even more than 2 × 10 ⁶ . It was unexpectedly found that such residues having a negative value of the strain hardening parameter and a rather high value of the longitudinal viscosity limit under uniaxial tension have acceptable chewing properties compared to residues having positive values of the strain hardening parameter and the longitudinal viscosity limit.

In some embodiments, the chewing gum comprises a gum base comprising a food grade triblock copolymer A — B — A or A — B — C, comprising a soft middle block and hard end blocks, with a soft middle block containing at least 30% weight. triblock copolymer and each terminal

the rigid block has a T _{g of} less than 70 ° C, as described in the accompanying US patent application No. 61/241080. At least some of these polymers have a strain hardening parameter of greater than 2.0.

According to embodiments of the present invention using triblock copolymers, these copolymers comprise a soft middle polymer block covalently bonded to two rigid end blocks in the configuration A - B - A or A - B - C. By soft middle block is meant a middle block or block "B" , which consists of a polymer having a glass transition temperature below 20 ° C. Preferably, the polymer containing the soft block has a glass transition temperature below 10 ° C. Even more preferably, the polymer containing the soft block has a glass transition temperature below 0 ° C. Soft polymers also have a complex shear modulus between 10 ³ and 10 ⁸ Pa and measured at a temperature of 37 ° C with an oscillation frequency of 1 rad / s. Preferably, the value of the complex shear modulus is between 10 ⁴ and 10 ⁷ , more preferably between 5 × 10 ⁵ and 5 × 10 ⁶ Pa at a temperature of 37 ° C at a frequency of 1 rad / s. In one embodiment, the soft middle block consists of polyisoprene. According to another embodiment of the invention, the soft middle block consists of poly- (6-methylcaprolactone). According to another embodiment of the present invention, the soft middle block consists of poly-6-butyl-ε-caprolactone). In other embodiments of the invention, the soft middle block consists of other polymers of alkyl or aryl substituted caprolactones. In one embodiment, the soft middle block consists of polydimethylsiloxane. In one embodiment, the soft middle block consists of polybutadiene. In one embodiment, the soft middle block consists of polycyclooctene. According to another embodiment, the soft middle block consists of polyvinyl laurate. According to another embodiment, the soft middle block consists of polyethylene oxide. In yet another embodiment, the soft middle block consists of polyoxymethylene. According to another embodiment, the soft middle block consists of polymethide. According to another embodiment, the soft middle block consists of polypharnesene. In yet another embodiment, the soft middle block consists of polymyrcene. In yet another embodiment, the soft middle block consists of an alternating or chaotic polymer. Typically, the medium soft block is not crystalline under normal storage conditions and at a temperature in the mouth. However, the soft middle block may contain several semi-crystalline domains.

Rigid end blocks mean that the end block (s) or block (- and -) "A" or "C" consist of almost identical polymers (in the case of copolymers A - B - A) or compatible or incompatible polymers (in the case of copolymers A - B - C) having a T _g above about 20 ° C. Preferably, the polymer (s) containing the hard end blocks have a T _g above 30 ° C or even above 40 ° C. It is also important that the rigid polymer (s) have a sufficiently low T _g so that convenient and efficient processing is possible, especially. When a triblock copolymer or triblock elastomer system should be used as the sole component of the gum base. Thus, the rigid polymer (s) should have a T _g below 70 ° C and preferably below 60 ° C. In one embodiment, the rigid polymer (s) must have a T _g between 20 ° C and 70 ° C. In one embodiment, the rigid polymer (s) must have a T _g between 20 ° C and 60 ° C. In one embodiment, the rigid polymer (s) must have a T _g between 30 ° C and 70 ° C. In one embodiment, the rigid polymer (s) must have a T _g between 30 ° C and 60 ° C. In one embodiment, the rigid polymer (s) must have a T ° between 40 ° C and 70 ° C. In one embodiment, the rigid polymer (s) must have a T _g between 40 ° C and 60 ° C. The use of hard polymers that have T _g in this range allows them to be processed at a lower temperature, to reduce the magnitude of the torsion moment, and to reduce the period of time required for mixing. This results in energy savings and efficient mixing. Continuous mixing extruders eliminate the problem of excess heat. In one embodiment, the rigid end block consists of polylactide (PLA). In one embodiment, the rigid end block consists of polyvinyl acetate. In one embodiment, the rigid end block consists of polyethylene terephthalate. In one embodiment, the rigid end block consists of polyglycolic acid. In one embodiment, the rigid end block consists of polypropyl methacrylate. In yet another embodiment, the rigid end blocks are comprised of an alternating or chaotic polymer. Typically, rigid end blocks are amorphous or semi-crystalline upon storage and at chewing temperature.

Preferably, if the soft middle block and the hard end blocks were incompatible with each other, so that the maximum formation of internal microdomains occurred, as described below.

The glass transition temperature of hard and soft blocks can be measured by differential scanning calorimetry (DSC), which is well known in the art. The triblock copolymers according to this invention are characterized by DSC thermograms, in which two (or possibly three, in the case of triblock copolymers A - B - C) glass transition temperatures are visible; a lower glass transition temperature corresponds to T _{g of the} soft block and one or two glass transition temperatures correspond to T _{g of} hard blocks. (See Figure 1). In some cases, it may be difficult to detect a state transition of hard blocks, especially when the content of the soft block significantly exceeds 50% of the total polymer mass. In such cases, a homopolymer consisting of one block or two blocks with a similar molecular weight can be synthesized, its glass transition temperature can be measured by DSC.

In the triblock copolymers according to this invention, the soft middle block is at least 40%, preferably at least 50%, at least 60% by weight of the total copolymer. This provides the polymer elasticity necessary for it to function as an elastomer in the gum base. The rest in the triblock copolymer are hard end blocks. Thus, the total weight of the two end blocks will be less than 60% and preferably less than 50% or 40% based on the weight of the entire copolymer.

In most cases, especially when the triblock copolymer has the configuration A - B - A, both rigid end blocks will have approximately equal molecular weight. That is, the ratio of their molecular weights will be from 0.8: 1 to 1: 1. However, it is also envisaged that they can be of practically unequal length and the ratio can then be 0.75: 1 or 0.70: 1 or 0.60: 1 or even 0.50: 1 or 0.30: 1, especially when triblock the copolymer has the configuration A - B - C.

The molecular weight of the triblock copolymer is chosen in such a way as to provide the desired texture when a chewing gum or chewing gum itself is incorporated into the gum base. For this purpose, the optimal molecular weight depends on the type of specific blocks selected and the composition of the gum base and chewing gum, but it usually ranges from 6,000 to 4,000,000 Da. More often this value is selected in the range of 20,000 to 150,000 Yes. Even more often, it ranges from 20,000 to 150,000 Yes. Very high molecular weight triblock copolymers are too hard to chew when introduced into the gum base and into the chewing gum itself. In addition, their processing may be difficult. Low molecular weight triblock copolymers may have insufficient cohesion, hardness, and chewing elasticity and may create problems for the regulation and safety of food products.

Such claimed triblock copolymers, after being introduced into gum bases and chewing gums and ending with chewing, can form residues that are characterized by the claimed uniaxial tensile fluidity and which are more easily removed from the surrounding surfaces if they are thrown out inappropriately. It is believed that this is due to the formation of internal structures that optimize the cohesion of the residue and increase the strain hardening parameter of the chewing gum residue. These internal structures are due to the separation of microphase domains and the subsequent ordering of the hard and soft domains of polymer molecules.

In some embodiments of the present invention, the gum base comprises a triblock copolymer as described above coupled to a two-block copolymer comprising a soft block and a hard block that are compatible with the soft and at least one of the hard blocks, respectively, in the triblock copolymer. In these embodiments, the two-block copolymer plasticizes the triblock copolymer to form a plasticized elastomeric material that provides the desired chewing properties of the elastomer / plasticizer systems. A two-block copolymer may also provide additional benefits, such as the controlled release of flavors, sweeteners and other active ingredients and the reduction of surface interactions of discarded residues to improve their removal from surrounding surfaces.

In other embodiments, crosslinked polymer particles are included in chewing gum, such as those described in US Patent Application Serial No. 61/263462. The crosslinked polymer may have a glass transition temperature of less than about 30 ° C, or less than about 10 ° C, or even less than 0 ° C. In other embodiments, the crosslinked polymer may have a complex modulus (G *) value measured at 25 ° C. of less than about 10 ⁹ dynes / cm ² or less than about 10 ⁷ dynes / cm ² . In other embodiments, the crosslinked polymer may have a complex elastic modulus (G *) of greater than about 10 ⁴ dynes / cm ² or more than about 10 ⁵ dynes / cm ² . At least some of these chewing gums form residues whose strain hardening parameter is tensile more than 2.0.

The largest microparticle size may be at least about 0.1 microns, or at least about 0.5 microns, or at least about 10 microns. This largest microparticle size may be less than about 1000 microns or less than about 500 microns or less than about 100 microns.

In some embodiments, the microparticles may contain a food grade polymer, which may be plasticized and not plasticized. According to these and other embodiments, the polymer may be polyacrylate, polyurethane, or copolymers thereof. If polyacrylate is desired, it can be prepared from at least one acrylic monomer including isooctyl acrylate, 4-methyl-2-pentyl acrylate, 2-methyl butyl acrylate, isoamyl acrylate, sec. butyl acrylate, n-butyl acrylate, 2-ethylhexyl acrylate, isodecyl methacrylate, isononyl acrylate, isodecyl acrylate, and combinations thereof. In some embodiments, when it is desired to use a polyacrylate, it can be prepared from isooctyl acrylate, 2-ethylhexyl acrylate, n-butyl acrylate, and combinations thereof.

In other embodiments, chewing gum comprises a gum base containing from 45 to 95% by weight. low molecular weight polyethylene with a weight average molecular weight between 2000 and 23000 Yes, described in the accompanying patent application US No. 61/325542. In one embodiment, the gum base comprises 50-75% by weight. or 55-70% weight. polyethylene. In some embodiments, the gum base comprises 3-30% by weight. at least one elastomer. In some embodiments, the gum base contains 5-28% by weight. at least one elastomer or even 8-25% by weight. at least one elastomer. In some embodiments, the gum base contains 0-30% by weight, or 0-20% by weight. or 0-10% weight. a plastic polymer such as polyvinyl acetate. Such chewing gums form residues whose strain hardening parameter is tensile less than 0. At least some of these gums form residues whose tensile strength is greater than 10 ⁶ Pa.

The aforementioned polymers suitable for incorporation into the gum base are examples of polymers that may be called "controlled flow polymers" due to their extremely high positive or negative strain hardening parameters. However, the present invention is not limited to these specific polymers. In fact, the present invention also provides for the use of other controlled flow polymers. In addition, the chewing gums of the invention, including only the common polymers, can be prepared so that the chewing gum residues after chewing have the stated value for uniaxial tensile flow properties. It is the declared values of the flow parameters during uniaxial tension of the remainder of the chewing gum that determine the essence of the present invention to a greater extent than any specific ingredient, composition or method.

In some embodiments, the chewing gums of the invention comprise food gum bases. The term "food" used in this application indicates that the material meets all existing requirements for a food product commercially available or for its production. Although food requirements vary from country to country, food polymers suitable for use as chewable substances (namely, gum bases) should usually be: (i) approved by the appropriate food regulatory agency; (ii) obtained in accordance with the Good Manufacturing Practices (GMPs) guidelines developed by the local authority, such guidelines provide for adequate levels of cleanliness and safety in the manufacture of food materials; (iii) obtained using food materials (including reagents, catalysts, solvents and antioxidants) or materials that at least meet quality and purity standards; (iv) meeting minimum standards for the quality and quantity and nature of the impurities present; (v) obtained in the presence of documentation regarding the production method in order to ensure compliance with standards, and / or (vi) obtained in a facility that is itself inspected by the relevant government authority. All these standards may not apply in all areas, and all that is required according to the options when the gum base is the basis of a food grade (food grade) is the compliance of the polymer with standards applicable in a particular field.

For example, in the United States, food ingredients are approved by the Food and Drug Administration. In order to be approved for use in the case of a food supplement or food coloring, the manufacturer or other sponsor must contact the FDA. Such handling is unnecessary in the case of previously authorized substances or ingredients that are already recognized as safe (GRAS ingredients) and are included in the meaning of the term “food grade” (food substances). Information on food and color requirements in the United States can be found at http://www.fda.qov/Food/FoodIngredientsPackaging/ucm094211.htm, the contents of this source are incorporated by reference into this application.

In Europe, one of the bodies governing the above requirements is the European Commission (Enterprise Commission, Enterprise and Industry). Information on the requirements of the European Commission for the food industry can be found at http://ec.europa.eu/enterprise/sectors/food/index_en.htm; the contents of this source are also incorporated into this application by reference.

Although there may be a wide variety of methods for measuring the flow parameters under uniaxial tension, the values indicated here (and on which the applicant’s claims are based) are measured by a special method.

Preparation of chewing gum residue: About 2 to 8 g of chewing gum was chewed for at least 20 minutes. Alternatively, water-soluble components can be extracted by placing a thin strip of chewing gum under running running water overnight, then this strip is kneaded by hand under running running water for 2 minutes. Any of these methods is sufficient to practically remove all water soluble components. Then the remainder of the chewing gum is aged by placing it on a silicone baking sheet. The second silicone tray is placed on top of the gum from the chewing gum and a person weighing 150 - 200 ft gets up on this tray for 2 seconds and has shoes with flat soles on his feet. Then the upper pan is removed, and the lower one with adhering residue from the chewing gum is kept in an oven with a temperature of 50 ° C / 10% rel. ow within 5 days to simulate 2-week aging in conditions of heat and dry atmosphere, which usually lead to strong adhesion of the chewing gum residues to the sidewalks.

Determination of rheological properties

The ceramic tile is moistened with tap water using a damp cloth to prevent sticking. The extracted chewing gum residue is placed on a ceramic tile fixed with a 0.7 mm thick spacer. A second ceramic tile moistened with water, as described above, is placed on top of the residue and lightly pressed until the second tile touches the divider. The sample is compressed for 30-60 s while maintaining a thickness of 0.7 mm. If it is necessary to prevent the residue from bouncing, the temperature of the tile and the residue can be slightly increased by placing them in the oven. The heating time and temperature should be limited to minimum values to prevent the residue from bouncing. After compression, a rectangular sample with a size of 10 mm × 20 mm is cut out from the flattened residue. The remainder of the sample can be stored for further testing by covering the tile and flattened residue with a damp cloth to prevent drying. The dimensions of the sample are measured again to obtain accurate values before placing it in the EVF fixture in the ARES.

, называемая также неустановившейся вязкостью) измеряется во времени (то есть деформацией по Хенки).The rectangular sample is then placed in a longitudinal viscosity meter (EVF) in an ARES instrument or an ARES-G2 rotational rheometer. EVF includes an orbiting drum located at an angle of 30 ° from its equilibrium position (the initial position of dynamic oscillations). The sample is placed by tucking it carefully between the EVF parts with tweezers. The parts are then carefully lowered onto the specimen, and it is necessary to compress them so that the specimen does not fall on the part, but instead appears in the deformation section (the section between the rotating drums) during stretching. Any part of the residue outside the deformation section is slightly pressed against the base of the drum to increase the adhesion of the sample and prevent it from slipping during expansion. After placement, prior to testing, the sample is equilibrated at 37 ° C (temperature in the mouth) for 5 minutes. The sample is subjected to uniaxial tension at a constant true speed (έ, also known as the Hankey strain rate) of 1 ^s for 8-10 s, until the sample is destroyed. Uniaxial tensile viscosity (

, also called unsteady viscosity) is measured in time (i.e., Henki strain).

) и параметр деформационного упрочнения при одноосном растяжении (

) измеряют по полулогарифмическому графику зависимости продольной вязкости при одноосном растяжении (

) от значения истинной деформации по Хенки (

) (

). Сделав это, можно наблюдать выраженную степенную зависимость величины упрочнения остатков жевательных резинок в виде прямой линии при

более 0,1. На этом участке обычная модель степенной зависимости деформационного упрочнения, описываемая уравнением

, соответствует этому участку прямой линии при изменении величин предела продольной вязкости при растяжении (

) и параметра упрочнения при деформации при одноосном растяжении (

), чтобы они пересекли конечную точку предела вязкости, приводящую к разрушению, и остальной части этого участка. В случае жевательных резинок без двойного явления предела (то есть исходный предел при

~ 0,1) кривая касается конечной точки предела разрушения. Это является типичным для остатков жевательной резинки с высоким значением предела продольной вязкости при одноосновном растяжении и низким параметром деформационного упрочнения при одноосном растяжении (0 - 0,5). В случае жевательных резинок с отрицательным значением параметра деформационного упрочнения при одноосном растяжении уравнение степенной зависимости деформационного упрочнения соответствует вышеуказанному, но значение предела продольной вязкости при одноосном растяжении берется как самая высокая полученная величина продольной вязкости. Такая обработка данных производится потому, что измеренные величины предела продольной вязкости при одноосном растяжении для остатков жевательной резинки с отрицательным значением параметра деформационного упрочнения при одноосном растяжении, определенные по приведенному выше уравнению, будут иначе больше, чем исходное значение характеристического предела продольной вязкости остатка.The limit of longitudinal viscosity under uniaxial tension (

) and the parameter of strain hardening under uniaxial tension (

) are measured according to a semi-logarithmic plot of the longitudinal viscosity under uniaxial tension (

) on the value of true strain according to Hankey (

) (

) Having done this, one can observe a pronounced power law dependence of the hardening residues of chewing gum in a straight line at

more than 0.1. In this section, the usual model of the power-law dependence of strain hardening described by the equation

corresponds to this section of a straight line when changing the values of the longitudinal viscosity limit in tension (

) and the parameter of hardening during deformation under uniaxial tension (

) so that they cross the end point of the viscosity limit leading to destruction and the rest of this section. In the case of chewing gums without the double occurrence of a limit (i.e., the initial limit for

~ 0.1) the curve touches the final point of the fracture limit. This is typical for chewing gum residues with a high value of the longitudinal viscosity limit under uniaxial tension and a low strain hardening parameter under uniaxial tension (0 - 0.5). In the case of chewing gums with a negative value of the parameter of strain hardening under uniaxial tension, the equation of the power law dependence of strain hardening corresponds to the above, but the value of the limit of longitudinal viscosity during uniaxial tension is taken as the highest obtained value of the longitudinal viscosity. Such data processing is performed because the measured values of the longitudinal viscosity limit under uniaxial tension for chewing gum residues with a negative value of the strain hardening parameter under uniaxial tension, determined by the above equation, will be otherwise larger than the initial value of the characteristic limit of the longitudinal viscosity of the residue.

Removal Determination

2 g of chewing gum was chewed or placed under running running water as described above. The residue was then immediately placed on the underside (non-pointed) of a 5.5 × 5.5 × 2.38 inch concrete stone (Canterbury model manufactured by Unilock Company of Toronto, ON, Canada) and covered with silicone coated paper. A pressure of approximately 200 p was applied (for example, stepping on the rest with a foot in shoes with flat soles) for about 2 s. Then, the silicone-coated paper was removed and the stone with the adhering chewing gum residue was kept at 50 ° C / 10% rel. humid within 24 hours. In some cases, the remainder of the chewing gum was completely removed and when carefully removed from the surface of the stone and no residue remained on the stone. When this was not possible, a metal scraper with a flat edge was used to remove the residue, this scraper was carried out once at an angle of 15 ° for 1-5 s, depending on the resistance. The results were then evaluated using an image analysis program such as Image J 1.41 о developed by the National Institutes of Health, and the amount of the remaining chewing gum residue was measured. Easily removable materials were characterized by the remainder, constituting no more than 20% of the initial surface area of the chewing gum residue, to remove them, a force of not more than about 50 N. was required. Of course, it is desirable that even less material remains and less force is required to remove it. while the most important of these two criteria is the presence of a minimum residue. Preferably, after one pass of the scraper, less than 20% or less than 10% or less than 5% of the residue remains after one pass of the scraper, as described above.

Determination of removability showed that chewing gum residues after chewing, characterized by a strain hardening parameter of more than 2.0 or less than 0, measured by the method described above, have improved removability from concrete surfaces.

Chewing gums according to this invention usually form residues that are pleasant to chew. Usually this sensation appears when the value of G 'is in the range from 10 ⁵ to 10 ⁷ PA at a temperature of 37 ° C. Chewing gums are preferably slightly elastic at a temperature in the mouth in the sense that they should be able to stretch to 150-200% of the original length and then recover to a length that is at least slightly less than the length in the stretched state.

In preferred embodiments of the invention, chewing gum residues are readily removed from the surface of the concrete if they adhere to that surface. For example, such residues can be removed using high energy washers for up to 20 s. Or, these residues can be easily removed with a metal scraper in one or two passes or simply removed with your fingers. The term "easily removable from the surface of concrete" means that residues from chewing gum that adhered to the surface of concrete during the experiment described above can be removed with a metal scraper in one pass or washed with a washing machine for 60 seconds, or removed by hand and with this leaves less than 20% or less than 10%, or less than 5% of the initial mass of the residue after removal of the residue by the best of the above methods. The best method often needs to be determined in each case depending on the nature of the residue and / or concrete surface. It was found that chewing gum residues having a strain hardening parameter value of less than 0 are better removed by scraping, while chewing gum residues having a strain hardening parameter value of more than 2.0 are more often removed with fingers or even brushed off light push.

In some embodiments, the chewing gums of the invention may comprise an elastomer or a combination of an elastomer with a plasticizer, for example a triblock copolymer or a mixture of triblock copolymer with a two-block (as previously described) as the sole component of an insoluble gum base. In other embodiments, elastomers and plasticizers may be combined with softeners, fillers, dyes, antioxidants, and other conventional non-elastomeric components of the gum base. In addition to the gum base, the chewing gums of the invention typically contain water-soluble bulking agents, flavoring agents, strong sweeteners, colorants, pharmaceutical or nutraceutical agents and other possible ingredients. These chewing gums can be formed into strips, tablets, sticks, granules or spheres with or without coatings, or any other desired shape.

In order to facilitate the removal of residues obtained after chewing the chewing gums of the invention, it is desirable to introduce other known removal aid additives in the chewing gum or gum base. For example, additives such as emulsifiers and amphiphilic polymers can be added. Another additive that may prove to be useful is a polymer containing a linear or branched carbon-carbon backbone and a plurality of side chains attached to the backbone as described in WO / 016179. Another additive that can facilitate removal is a polymer, containing hydrolyzable units, or such a polymer containing ether units and / or ester units. One such polymer containing hydrolyzable units is a copolymer sold under the trade name Gantrez®. The addition of such polymers in an amount of from 1 to 20% by weight of the gum base can lead to a decrease in the adhesion of ejected residues from chewing gum. These polymers can also be added to the mixer in an amount of 1 to 7% by weight of the chewing gum composition.

Another approach to improving the removal of gum residues of this invention is to provide gum bases containing less than 5% (i.e., 0-5%) calcium carbonate and / or talc and / or 5-40% amorphous silica as fillers. The preparation of gum bases containing 5-15% of high molecular weight polyisobutylene (for example, polyisobutylene with a weight average or number average molecular weight of at least 200,000 Da) is also an effective way to improve removability. A large number of emulsifiers, for example, powdered lecithin, can be introduced into chewing gum, this amount is from 3 to 7% by weight of the chewing gum composition. It is advantageous to spray a dry emulsifier or encapsulate an emulsifier to prolong its release. Any combination of these techniques can be applied simultaneously to achieve improved removability. In a specific case, removability can be improved by combining a controlled flow polymer with 0-5% calcium carbonate or talc, 5-40% amorphous silica as a filler, 5-15% high molecular weight polyisobutylene, 1-20% polymer containing linear or a branched carbon-carbon backbone and a plurality of side chains attached to the backbone, and subsequently incorporating the resulting gum base into chewing gum containing 3-7% of an emulsifier, such as lecithin, which is preferably encapsulated adjusted, for example, by spray drying. Various variations of this multicomponent composition can be used to solve the problem of adhesion of the chewing gum residue. For example, a polymer containing a linear or branched carbon-carbon backbone and a plurality of side chains attached to the main chain, or a polymer containing ether and / or ester units and hydrolyzable units, may be added to the mixer rather than to the gum base, in this case, it can be used in an amount of 1 - 7% by weight of chewing gum. In some cases, it is desirable for various reasons not to add the above components.

Any of the approaches to facilitate removability described above can be applied if the value of the strain hardening parameter of the obtained residue is in the stated range.

Chewing gum according to the invention have an acceptable texture, an acceptable shelf life and taste. Since these gums are distinguished by their ability to chew, similar to the properties of other gums in many respects, their gum bases lead to the production of chewing gum, which is highly acceptable to consumers.

The water-insoluble base used in the chewing gums of the invention may contain conventional elastomers derived from petroleum products and plasticizers for elastomers such as styrene butadiene rubber, butyl rubber, polyisobutylene, terpene resins and rosin esters. If these conventional elastomers are used, they can be introduced in any respect, ensuring compatibility with the specific non-conventional elastomers described above, or with other suitable elastomers. In a preferred embodiment, significant amounts (more than 1% by weight) of these conventional elastomers and plasticizers are not incorporated into the gum base of the invention. According to other preferred embodiments, the gum base according to this invention contains less than 15 wt.% And preferably less than 10 wt.% And more preferably less than 5 wt.% Of elastomers based on petroleum products and plasticizers for elastomers. Other optional ingredients include inorganic fillers such as calcium carbonate and talc, emulsifiers such as lecithin and mono- or diglycerides, plastic resins such as polyvinyl acetate, polyvinyl laurate and vinyl acetate / vinyl laurate copolymers, dyes and antioxidants.

The water-insoluble gum base used according to the invention can comprise from about 5 to about 95% by weight of the chewing gum. More often, it can comprise from about 10 to about 50% by weight of the chewing gum, and according to preferred embodiments, it can be from about 20 to about 35% by weight of the chewing gum.

One of the gum bases used according to this invention may include from about 5 to about 100 wt.% One or more plasticized or non-plasticized polymers with controlled flow, 0-20 wt.% Synthetic elastomer, 0-20 wt.% Natural elastomer, about 0-40 wt.% Plasticizer for an elastomer, from about 0 to 35 wt.% Filler, from about 0 to about 35 wt.% Softener and, possibly, small amounts (for example, about 1 wt.% Or less) of such ingredients, like dyes, antioxidants, etc. In addition, a typical gum base includes at least 5 wt.% Or more, usually at least 10 wt.% Of the emollient and up to 35 wt.% Or more, usually up to 30 wt.% Of the emollient. In addition, a typical gum base includes 5-40 wt.% Or more, usually 15-30 wt.% A hydrophilic modifier, such as polyvinyl acetate. Small amounts (for example, up to about 1% by weight) of ingredients such as colorants, antioxidants, etc. can also be incorporated into the gum base.

In one embodiment, the gum base of the invention contains from about 4 to about 35 wt.% Filler, from about 5 to about 35 wt.% Softener, from about 5 to about 40 wt.% Hydrophilic modifier, and possibly small amounts (about 1 % or less) of such diverse ingredients as colorants, antioxidants, and the like.

Additional elastomers may include, but are not limited to, polyisobutylene with a viscosity average molecular weight of from about 100,000 to about 800,000, isobutylene-isoprene copolymer (butyl elastomer), polyolefins, such as ethylene-propylene copolymer and ethylene-octene copolymer, butadiene-styrene copolymers with styrene to butadiene from about 1: 3 to about 3: 1 and / or polyisoprene and combinations thereof. Natural resins that can also be incorporated into the gum bases of the invention include gelutong resins, treat caspi, perillo, tear, massranduba balata, massranduba chocolate, nispero, rosindinha, chikli, guta hang kang and combinations thereof.

The elastomeric component of the gum bases used according to the invention may contain up to 100% by weight of one or more controlled flow polymers. In some embodiments, the controlled flow polymer (s) can be combined with compatible plasticizers and the plasticized copolymer can be used as the sole component of the gum base. Alternatively, mixtures of plasticized or non-plasticized polymers with controlled flow with other elastomers can be used. In such embodiments, mixtures with conventional elastomeric gum base components may comprise at least 10% by weight of plasticized (s) or non-plasticized (s) polymer with controlled flow, typically at least 30% and preferably at least at least 50% by weight of the weight of the elastomeric system. In order to provide improved removal of used chewing gums from the surrounding surfaces, the gum bases used according to the invention may contain an elastomeric component that is at least 10%, preferably at least 30%, more preferably at least 50% and up to 100% by weight of plasticized or non-plasticized polymer (s) with controlled flow in addition to other non-elastomeric components that may be contained in the gum base. Due to cost limitations, processing features, and the need for flavoring and other factors, it may be desirable to limit the amount of the elastomeric component of the gum base to a value of not more than 90% or 75% or 50% by weight or even less.

A typical gum base according to the invention may have a complex shear modulus (a measure of deformation resistance) of 1 kPa to 10,000 kPa at 40 ° C (measured on a rheometric dynamic analyzer under the following conditions: temperature 0-100 ° C with a temperature rise rate of 3 ° C / min; parallel plates; deformation 0.5%, 10 rad / s). Preferably, the value of the complex shear modulus is in the range between 10 kPa and 1000 kPa under the above conditions. Gum bases having a shear modulus within these limits have an acceptable ability to chew.

The controlled flow polymer used according to the present invention generally should not have a pronounced undesirable extraneous taste (namely, a taste that cannot be masked) and should be capable of incorporating flavoring substances that provide a consumer-friendly feel.

Suitable controlled flow polymers must be safe and acceptable for food, that is, capable of being incorporated into foodstuffs approved by government agencies as chewable substances, namely, gum bases. In addition, it is preferred that these polymers are prepared using only food-safe catalysts, reagents and solvents.

It is known to use proteins such as zein and dense as elastomers or even gum bases. Although it is possible to obtain the chewing gums of the invention using such proteins, no attempt has been made to do so until now. In addition, previous tests of these materials have shown their unsuitability as chewing gum elastomers due to their taste, poor texture, storage problems and high cost in some cases. Therefore, it is particularly preferred that the chewing gums of the invention are substantially free of protein components in the gum base. By the expression "practically do not contain" is meant that the gum base contains less than 5% protein and preferably does not contain protein at all.

Plasticizers for elastomers commonly used for petroleum-based elastomers include, but are not limited to, natural rosin esters such as glycerol and partially hydrogenated rosin esters, glycerol and polymerized rosin esters, partially or fully dimerized rosin glycerol esters, rosin glycerol esters pentaerythritol and partially hydrogenated rosin esters, methyl and partially hydrogenated rosin methyl esters, rosin pentaerythritol esters, ex-glycerol esters traction rosin, gum rosin glycerin esters, synthetic resins such as terpene resins based on alpha-pinene, beta-pinene and / or d-limonene and any combination of the above components. Preferred plasticizers for elastomers are selected depending on the specific purpose and type of elastomer.

In addition to natural rosin esters, also called resins, other types of plastic resins can be used. They include polyvinyl acetate with a weight average molecular weight (GPC method) of from about 2000 to about 90,000, polyethylene, a vinyl acetate-vinylaurate copolymer containing from about 5 to about 50% vinyl laurate by weight of the copolymer, and combinations thereof. The preferred weight average molecular weight (determined by gel permeation chromatography) of polyisoprene is from 50,000 to 80,000 and for polyvinyl acetate from 10,000 to 65,000 (higher molecular weight polyvinyl acetates are commonly used in inflatable chewing gums). Since polyvinyl acetate becomes glassy in the temperature range from 25 ° C to 60 ° C, its use causes an increase in the ΔlogG '/ ΔT value of the gum base. For this reason, it is preferable to limit the content of polyvinyl acetate to a value of not more than 10% by weight of the chewing gum according to the invention.

In addition, the gum base may include fillers / texturizers and emollients / emulsifiers. Softeners (including emulsifiers) are added to chewing gum to optimize chewing ability and a pleasant mouth feel.

The emollients / emulsifiers used in the compositions of the invention include mixtures of triglycerides, for example tall oil, hydrogenated tall oil, hydrogenated and partially hydrogenated vegetable oils and cocoa butter. Monol and diglycerides are also suitable ingredients, for example glycerol monostearate, glycerol triacetate, lecithin, paraffin wax, microcrystalline wax, natural waxes, and combinations thereof. Lecithin and monol - and diglycerides also play the role of emulsifiers that improve the compatibility of various components of the gum base.

Fillers / texturants are typically inorganic water-insoluble powders such as magnesium carbonate and calcium carbonate, ground lime, silicates such as magnesium and aluminum silicates, alumina, clay, talc, titanium oxide, mono-, di- and tricalcium phosphate and calcium sulfate. Insoluble organic fillers, including celluloses, such as wood pulp, as well as any combination thereof may also be used.

Dyes and bleaches may include FDA approved paints and varnishes, fruit and vegetable extracts, titanium dioxide, and combinations thereof.

To prevent the oxidation of fats, oils and elastomers in the gum base, antioxidants such as BHA, BHT, tocopherols, propyl gallate and other food-grade antioxidants can be used.

As already noted, the base may or may not contain wax. An example of a wax-free gum base is the composition described in US Pat. No. 5,286,500, the contents of which are incorporated by reference in this application.

The water-insoluble gum base typically comprises from about 5 to about 95% by weight of the chewing gum of the invention, typically the gum base is from about 10 to about 50% by weight of the chewing gum of the invention, according to some preferred embodiments, from about 20 to about 35% by weight chewing gum.

In addition to water-insoluble gum bases, a typical chewing gum includes a water-soluble bulk part (or volume-forming agent) and one or more flavorings. The water-soluble portion may contain strong sweeteners, binders, flavors (which may be insoluble), water-soluble softeners, emulsifiers, colorants, acidifiers, fillers, antioxidants and other components that provide the desired properties.

Water-soluble emollients, which are also known as water-soluble plasticizers and plasticizing agents, typically comprise from about 0.5 to about 15% by weight of the chewing gum. Water soluble emollients may include glycerin, triacetin, and combinations thereof. As softeners and binding agents (binders) in chewing gum, you can also use aqueous solutions of sweeteners, such as those containing sorbitol, maltitol, mannitol, hydrogenated starch hydrolysates (HSH), corn syrup, and combinations thereof.

A bulking agent or bulk sweetener is used in the chewing gums of the invention to give the product a sweet taste, volume and texture. Typically, bulking agents include sugars, sugar alcohols, and combinations thereof. Bulk forming agents typically comprise from about 5 to about 95% by weight of the chewing gum, preferably from about 20 to about 80% by weight, and even more preferably from about 30 to about 70% by weight of the gum. Bulk-forming sugars typically include saccharide-containing components known in the art of chewing gum, including, but not limited to, sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, levulose, galactose, solid corn syrup residue, and the like. . individually or in combination. In sugarless gum, sugars are replaced by sugar alcohols such as sorbitol, maltitol, erythritol, isomalt, mannitol, xylitol, and combinations thereof.

In addition to the above bulk sweeteners, chewing gums typically contain a binder / emollient in the form of a syrup or a solution of sugars and / or sugar alcohols with a high solids content. In the case of sugar-containing gums, corn syrups and dextrose syrups (which contain dextrose and significant amounts of higher saccharides) are most commonly used. These components include syrups with various DE contents, including high maltose syrups and high fructose syrups. In the case of sugar-free products, solutions of sugar alcohols are usually used, including sorbitol solutions and syrups of hydrogenated starch hydrolysates. Syrups described in US Pat. No. 5,651,936 and US Patent Application No. 2004/234648, which are incorporated herein by reference, are also suitable. Such syrups help soften the original chewing gum, reduce its staining and brittleness and increase the flexibility of strips and tablets. They can also control the increase or loss of moisture and provide the desired degree of sweetness, depending on the particular syrup used. In the case of the use of syrups and other aqueous solutions, it is usually desirable to use the minimum amount of water in the solution, bringing it to the minimum necessary to maintain the free fluidity of the solution at production temperatures. The amount of such syrups and solutions used should be such that the limit of the total moisture content in the gum is less than 3 wt.%, Preferably less than 2 wt.% And most preferably less than 1 wt.%.

Very strong sweeteners can also be used in combination with the sweeteners described above. Preferred sweeteners include, but are not limited to, sucralose, aspartame, acesulfame salts, alitam, neotam, saccharin and its salts, cyclamic acid and its salts, glycyrrhizin, stevia and stevia compounds such as rebaudioside A, dihydrochalcones, thaumatin, monellin, lohan guo, etc. individually or in combination. In order to provide a prolonged sensation of sweet taste and aroma, it may be desirable to encapsulate at least a portion of the artificial sweetener or otherwise control its release. Methods such as wet granulation, spray cooling, spray drying, fluidized bed coating, coacervation and fiber extrusion can be used to achieve the desired release characteristics.

The amount of artificial sweetener varies depending on factors such as sweetener activity, release rate, sweetness of the product, amount and type of flavoring agent used, and economic considerations. Thus, the content of the artificial sweetener can vary from 0.02% to about 8% by weight. When carriers used for encapsulation are turned on, the amount of encapsulated sweetener increases proportionally.

If it is desired to produce low calorie chewing gum, a low caloric bulking agent may be used. Examples of low caloric chewing gum include erythritol, polydextrose, raftylose, raftilin, fructooligosaccharides (NutraFlora), Palatinose oligosaccharide, hydrolyzed gum hydrolyzate. However, other bulking agents may also be used. In addition, the calorie content in chewing gum can be reduced with an increase in the relative content of the gum base and a decrease in the number of caloric sweeteners in the product. This can be done while reducing the weight of the product or without this reduction.

You can use a variety of flavors. The flavoring agent may be used in an amount of from about 0.1 to about 15% by weight of the chewing gum, and preferably from about 0.2 to about 5%. Flavoring agents may include essential oils, synthetic flavors, or mixtures thereof, including, but not limited to, oils derived from plants and fruits, such as citrus oils, fruit essences, peppermint oil, spearmint oil, other oils peppermint, clove oil, wintergreen oil, anise oil, etc. Artificial flavoring agents may also be used. Natural and artificial flavors can be combined in any way that provides an acceptable feel. Flavors may also be included that give a tingling sensation or thermal reaction when chewing, such as a cooling sensation or heat release. Such components include, among others, cyclic and acyclic carboxamides, menthol derivatives and capsaicin. Acidifiers may be added to add a sour taste.

In addition to the usual chewing gum components, they can include active agents, such as gum-active substances, for example, minerals, nutritional supplements, such as vitamins, healthy substances, for example, antioxidants, including resveratrol, flavanols, stimulants such as caffeine, pharmaceutical compounds and other similar additives. These active agents can be added pure or encapsulated by known means to accelerate or prolong their release and / or prevent their decomposition. Active agents can be added to coatings, to rolling aid compounds, and to liquid or powder fillers, if any.

It may be desirable to add components to the gum or gum base, contributing to the decomposition of the remainder of the chewing gum after this residue is discarded. For example, in the case of a polyester elastomer, an esterase enzyme can be added to accelerate polymer degradation. It is possible to encapsulate an enzyme or other decomposition agent by spray drying, encapsulate in a fluidized bed, or by other methods that slow down the release and prevent premature decomposition of the chewing gum residue.

The present invention provides various methods for making chewing gum, including batch mixing, continuous mixing and tabletting.

The gum bases according to the invention can be easily obtained by combining an elastomer with a suitable plasticizer described above. If additional ingredients such as emollients, plastic resins, emulsifiers, fillers, colorants and antioxidants are desired, they can be added during batch mixing or continuous mixing. Batch mixing temperatures typically range from about 120 ° C to about 180 ° C. If it is desirable to combine a plasticized or non-plasticized polymer with controlled flow with conventional elastomers, it is preferable to introduce conventional elastomers into a conventional gum base before combining with a gum base containing a polymer with controlled flow. To obtain a conventional gum base, the elastomers are first crushed or ground together with the filler. The crushed elastomer is then placed in a batch compounding mixer. For this purpose, you can use almost any standard available mixer, known from the prior art (for example, a mixer with sigma-shaped blades). The first stage of the mixing process is called compounding. Compounding involves combining crushed elastomer with a filler and a plasticizer (elastomer solvent). This compounding step usually requires a long mixing time (30 to 70 minutes) to obtain a homogeneous mixture. After the compounding is completed, an additional filler and an elastomer plasticizer are added, followed by the addition of polyvinyl acetate and finally softeners with stirring until homogeneity is achieved after each ingredient is added. Small amounts of ingredients such as antioxidants and colorants can be added at any time during the process. The usual base is then mixed with a base containing a controlled flow polymer in the desired ratio. Regardless of whether the controlled flow polymer is used alone or in combination with conventional elastomers, the resulting base is then extruded or injection molded to any desired shape (e.g., granules, sheets or plates) and cooled and cured.

Alternatively, continuous processes using mixing extruders known in the art can be used to produce the gum base. In a typical continuous mixing process, the starting ingredients (including crushed elastomer, if used) are continuously metered into various holes along the length of the extruder in the same sequence as in a batch process. After obtaining a homogeneous mass of the starting ingredients, the remaining ingredients of the base are metered or injected into the holes of the extruder. Then the composition is processed to obtain a homogeneous mass before unloading from the outlet of the extruder. Typically, the passage through the extruder is significantly less than one hour. If the gum base is prepared from a flowable polymer without conventional elastomers, the extruder length required to produce a homogeneous gum base can be reduced with a corresponding reduction in travel time. In addition, the controlled flow polymer does not need to be ground before being added to the extruder. It is only necessary to ensure that the polymer with controlled flow has free flow in order to carry out a controlled dosed feed into the inlet of the extruder.

Examples of extrusion methods that can be used according to this invention include the methods described in the following sources, the entire contents of which are incorporated herein by reference: (i) US Pat. No. 6,238,710 describes a process for continuously manufacturing a chewing gum base by compounding all ingredients in one extruder; (ii) US Pat. No. 6,069,925 describes a method of manufacturing a chewing gum base by adding a solid elastomer, filler and lubricant to a continuous mixer; (iii) US Pat. No. 5,419,999 describes a continuous process for making a chewing gum base using a paddle mixer by selectively feeding various ingredients at different points in the mixer; and (iv) US Pat. No. 5,397,580 describes a continuous method for manufacturing a gum base, in which two continuous mixers are installed in series, and the mixture from the first continuous mixer is continuously added to the second extruder.

Chewing gum is usually made by sequentially adding various chewing gum ingredients to industrial mixers known in the art. After the ingredients have been thoroughly mixed, the resulting mass is discharged from the mixer and molded to obtain the desired shape, for example, sheets are cut and cut, strips, tablets or granules are obtained, or they are extruded and cut into portions.

Typically, the ingredients are mixed by softening or melting the gum base and adding it to a working mixer. Alternatively, the gum base is softened or melted into mixers. Dyes and emulsifiers can be added at this time.

A chewing gum softener, such as glycerin, may be added next to part of the bulk portion. Then, other volumetric components may be added to the mixer. Flavoring agents are usually added with the last part of the bulky portion. The entire mixing process usually takes from about 5 to about 15 minutes, although sometimes it takes a longer time.

According to another alternative, it is possible to obtain a gum base and chewing gum in one high-performance extruder, as described in US patent No. 5543160. Chewing gums according to the present invention can be obtained in a continuous way, comprising the steps of: a) adding gum base ingredients to a high-performance continuous mixer; b) mixing the ingredients to obtain a homogeneous gum base; c) adding at least one sweetener and at least one flavoring agent to the continuous mixer and mixing the sweetener and flavoring substance with the rest of the ingredients to form chewing gum; and g) discharging the mixed mass from a high-performance continuous mixer. According to the present invention, it may be necessary first to introduce the controlled flow polymer with a suitable plasticizer before introducing additional gum base or chewing gum ingredients. This mixing and compression process can take place in a high-performance extruder or can be carried out outside the extruder before adding a plasticized polymer with controlled flow to the extruder.

Of course, many variations of the processes of mixing the gum base and another part of chewing gum are possible.

After the mixing process is completed, the mass of chewing gum can be molded, for example, by rolling or extrusion to obtain the desired shape, such as strips, tablets, agglomerates and granules. The resulting product may contain fillers (for example, liquid syrup or powders) and / or have a coating, for example, based on hard sugar or polyol obtained by known methods.

After molding and possibly introducing fillers and / or coating, the resulting product is usually packaged in appropriate packaging materials. The purpose of packaging is to obtain a pure product, protect it from the environment, for example, the action of oxygen, moisture and light, as well as the promotion and marketing of the resulting product.

EXAMPLES

Comparative experience 1.

A triblock copolymer in configuration A - B - A containing a soft block consisting of poly-6-methyl-ε-caprolactone and hard end blocks of polylactide, with a T _g below 70 ° C, was prepared as described in the accompanying US patent application No. 61/241080. The polymer blocks had a molecular weight of 7-19-7 kDa. Chewing gum was prepared containing 36.40% by weight. The resulting copolymer, 4.00% by weight. peppermint oil, 48.00% weight. sorbitol and 11.60% by weight. glycerol, it is designated as "Comparative example 1".

Example 2

A second triblock copolymer in configuration A - B - A containing a soft block consisting of poly-6-methyl-ε-caprolactone and hard end blocks of polylactide, with a T _g below 70 ° C, was prepared as described in the accompanying US application for patent No. 61/241080. The polymer blocks had a molecular weight of 33-98-33 kDa. This copolymer was combined with a two-block copolymer containing the same soft middle and end hard blocks A and B, but with molecular weights of 5, -9 kDa and with the chewing gum ingredients according to Table 1 to obtain the chewing gum designated as “Example 2”.

Table 1 Example 2 (wt.%) LML triblock copolymer 9.58 Two-block copolymer LM 38.31 Microcrystalline wax 1.85 Sorbitol 35.18 Glycerol 8.80 Peppermint Oil 5.30 Strong sweetener 0.98 Total 100.00

Example 3

In accordance with Table 2, chewing gum containing microparticles of crosslinked polyacrylate was prepared. This chewing gum is designated as “Example 3”.

table 2 Example 3 (wt.%) Crosslinked Microspheres 32.33 Carbonate Sa 12.95 Sorbitol 45.72 Glycerol 3.92 Maltitol 1.82 Peppermint Oil 2.25

Lecithin 0.44 Encapsulated Strong Sweeteners 0.57 Total 100.00

Example 4

A gum base was prepared containing a large amount of low molecular weight polyethylene (Honeywell AC-9A with a weight average molecular weight of about 13500 Da, a polydispersity coefficient of about 2.0), and it was used to make chewing gum in accordance with Table 3.

Table 3 Example 4 (wt.%) Butyl rubber 6.14 Talc 2.09 Carbonate Sa 0.22 Polyisobutylene (150,000 Yes) 6.24 Terpene resin 9.44 Rosin Aether 0.99 Polyethylene (Honeywell A - C®9A) 57.85 Hydrogenated vegetable oil 11.26 Glycerol monostearate 0.41 Triacetin 0.28 Paraffin 0.35

Lecithin 2.83 Polyvinyl acetate (high molecular weight) 1.88 VNA 0.02 Total (gum base) 100.00 Gum base 36.00 Erythritol 52.50 Glycerol 6.00 Peppermint Oil 3.35 Lecithin 1.00 Encapsulated and Unencapsulated Strong Sweeteners 1.15 Total 100.00

Comparative experience 5. Chewing gum was made using ultra-high molecular weight polyvinyl acetate, according to example 3 in US patent application No. 2003/198710. This chewing gum has improved removability.

Comparative experience 6. Chewing gum was made using ultra-high molecular weight polyvinyl acetate, according to example 4 in US patent application No. 2003/198710. This chewing gum has improved removability.

Comparative Example 7. Chewing gum was made from a thermoplastic polyolefin elastomer according to Example 142 in US Patent Application No. 2008/233234, this gum is designated as “Comparative Example 7”.

Comparative Examples 8-10 Gum bases and chewing gums were prepared from the formulations shown in Table 4.

Table 4 Reference Example 8 Reference Example 9 Reference Example 10 (the weight.%) (the weight.%) (the weight.%) Carbonate Sa 24.36 24.36 30.34 Butyl rubber 11.08 12.32 11.08 Polyisobutylene 6.91 7.68 6.91 Rosin Aether 19.00 11.01 11.01 PVA (low molecular weight) 12.01 15.98 12.01 Hydrogenated vegetable oil 23.47 25.48 25.48 Glycerol monostearate 3.13 3.13 3.13 VNT 0.04 0.04 0.04 Total (gum base) 100.00 100.00 100.00 Gum base (see above) 25.90 25.89 25.90 Low-moisture sugar-free syrup * 35.72 35.72 35.73 Sorbitol 32.90 17.06 16.68 Mannitol - 17.06 16.68 Peppermint Oil 2.42 1.21 1.21 Aspartame 0.08 0.08 0.10 Encapsulated Strong Sweeteners 2.18 2.18 2.90 Glycerol 0.80 0.80 0.80

Total (chewing gum) 100.00 100.00 100.00

* Obtained according to US patent No. 5 651 936

Comparative experience 11. In the retail market, they purchased a sample of commercial chewing gum US Trident® Bubble Gum, Cadbery.

Comparative experience 12. A sample of US Hubba Bubba® Outrageous Original Bubble Gum, Wm. Commercial chewing gum was purchased from the retail market. Wrigley jr. Company, Chicago, IL USA.

Comparative experience 13. A laboratory sample was prepared from the industrial composition used to produce British Wrigley's Extra® Peppermint gum, but the gum did not contain a coating. This product was designated as "Comparative Example 13".

Comparative experience 14. Chewing gum containing a low-polar gum base was made from the composition shown in Table 5, according to US patent application No. 61/325529. Although the chewing gum residues of Example 14 had only slightly better removability when removed with a scraper, a previous test with a high pressure washer showed that these residues were excellently removed compared to residues that were removed by the same method from commercial gums

Table 5 Example 14 (wt.%) Microcrystalline wax 78.08 Butyl rubber 10.91 Acetylated Monoglyceride 9.09 Talc 1.92 Gum base, total 100.00

Gum base (see above) 33.00 Sorbitol 59.89 Glycerin (99%) 4.00 Peppermint Oil 1.84 Lecithin 0.45 Encapsulated Strong Sweeteners 0.82 Total (chewing gum) 100.00

Comparative example 15. Laboratory samples of chewing gums containing a gum base based on high molecular weight polyethylene ("Base 2" according to US patent application No. 2009/0304857). This gum base contained Epolene C-17 (Westlake Chemical, Houston, TX, USA), a highly branched polyethylene with Mn of approximately 15,000 and Mw of approximately 107,000. The compositions of the gum base and chewing gum are shown in Table 6.

Comparative example 16. Laboratory samples of chewing gums containing a gum base based on high molecular weight polyethylene ("Base 6" according to US patent application No. 2009/0304857). This gum base contained Epolene N-10 (Westlake Chemical, Houston, TX, USA), a polyethylene with Mn of about 3000 and Mw of about 10,000. The compositions of the gum base and chewing gum are shown in Table 6.

Table 6 Reference Example 15
(the weight.%) Reference Example 16
(the weight.%) Epolene C-17, polyethylene 7.00 ~ Epolene N-10, polyethylene 7.00

Butyl rubber 8.00 8.00 Carbonate Sa 20.00 20.00 Terpene resin 20.00 20.00 PVA (low molecular weight) 20.00 20.00 Hydrogenated vegetable oil 20.00 20.00 Glycerol monostearate 4.00 4.00 Lecithin 1.00 1.00 Total (gum base) 100.00 100.00 Gum base (see above) 40.00 40.00 Hydrolyzed Starch Syrup (85%) 6.00 6.00 Sorbitol 45.60 45.60 Xylitol 6.00 6.00 Peppermint Oil 2.00 2.00 Strong sweeteners 0.40 0.40 Total (chewing gum) 100.00 100.00

Comparative Example 17. Purchased samples of Chicza Lime Organic Mayan Rainforest Chewing gum manufactured by Consocio Chiclero SC de RL in the UK retail market.

Comparative Example 18. Purchased from the retail market samples of industrial chewing gum US Eclipse® Peppermint Chewing Gum manufactured by Wm, Wrigley Jr. Company, Chicago, IL, USA.

Comparative experience 19. We purchased samples of commercial chewing gum Glee Gum Peppermint All Natural Gum, Rainforest Chicle, manufactured by Verve Inc. in the United States from the retail market.

Comparative Example 20. Artificially Flavored Melon, Orange, Strawberry and Grape Bubblegum, manufactured by Marukawa, Inc., were purchased in the United States from the retail market in the United States. The package contained four gum with different tastes, gum with a taste of melon was designated as "Comparative example 20".

Comparative example 21. In South Korea purchased samples of commercial chewing gum Natural Chicle Lime Citrus, manufactured by Orion.

Comparative Example 22. In the United States, samples of the commercial US WinterFresh® Chewing Gum manufactured by Wm were purchased. Wrigley jr. Company, Chicago, IL, USA.

Comparative Example 23. Trident® White Peppermint, Cadbury commercial chewing gum samples were purchased from the US retail market.

Comparative Example 24. Samples of the commercial Jila Peppermint chewing gum manufactured by Ferndale were purchased on the US retail market.

Comparative Example 25. A sample of a Dubble Bubblegum commercial chewing gum manufactured by Concord Confections was purchased.

Comparative Example 26. A sample of the commercial Chios Gum Mastic Growers Association (Greece) chewing gum was purchased in Turkey.

Examples 27, 28 and 29. A gum base was prepared containing a large amount of polyethylene having a weight average molecular weight (measured by the GPC method) of about 13,500 Da and a polydispersity coefficient of about 2.0.

Table 7 Gum base (wt.%) Honeywell AC-9A Polyethylene 61.25 Talc 1.31 Acetylated Monoglyceride 6.00 Butyl rubber 6.50 Terpene resin 10.00 Hydrogenated vegetable oil 11.92 Lecithin 3.00 VNA 0.02 Total 100.00

Table 8 Example 27 Example 28 Example 29 Gum base from Table 7 36.00 36.00 36.00 Erythritol 53.00 54.50 54.50 Glycerol 6.00 6.00 6.00 Peppermint Oil 2.85 2,35 2,35 Lecithin 1.00 - - Encaps and non-encapsulir. strong sweeteners 1.15 1.15 1.15 Total 100.00 100.00 100.00

Reference Example 30

Chewing gum was made from the thermoplastic polyolefin described in Example 143 of US patent application No. 2008/233234, this gum was designated as "Comparative Example 30".

Reference Example 31

Received chewing gum in accordance with Table 9.

Table 9 Ingredient Comparative example 31 (wt.%) Butyl rubber 10.00 Terpene resin 25.00 Polyvinyl acetate (low molecular weight) 20.00 Lecithin 2.00 Calcium carbonate 20.00 Hydrogenated vegetable oil 22.95 SUA 0.05 Gum base, total 100.00 Chewing Gum Components Gum base (see above) 33.00 Sorbitol 57.00 Maltitol 2.00 Peppermint Oil 2.00 Glycerol 5.00 Lecithin 0.50

Strong sweetener 0.50 Total (gum) 100.00

Comparative experiments 32 and 33

According to US patent application No. 2009/017160, chewing gums containing a propylene-based thermoplastic elastomer (Vistamaxx 6202, ExxonMobil Chemicals) were prepared.

The chewing gums of Examples / Comparative Examples 1-33 were tested on a rotational rheometer in accordance with the method described above. Determination of the removal of residues according to the method described above was carried out for most of these gums using many samples (usually n = 5), where possible. Examples of graphs of the dependence of longitudinal viscosity under uniaxial tension on Henki strain are shown in Figure 1. For each residue from chewing gum, the longitudinal viscosity limit under uniaxial tension and the strain hardening parameter were determined, as described previously. The data are presented in Table 10. The values of the longitudinal viscosity limit under uniaxial tension and the strain hardening parameter are shown in the graph (see Figure 2), where the open circles indicate the values for Examples and those Comparative Examples, where the amount of residues after their removal was less than 20%. The Figure 3 shows a graph of the dependence of the number of residues after removal from the parameter of strain hardening under uniaxial tension. As can be seen in this graph, chewing gum residues, characterized by strain hardening parameters of more than 0 and less than 2.0, tended to adhere strongly to the concrete surface, although this was not the case for every case. In contrast, chewing gum residues according to this invention, characterized by strain hardening parameters of less than 0 and more than 2.0, were easily removed from the concrete surface in most cases, leaving almost no residue. Although not all residues having the stated strain hardening parameter values could be easily removed, it is believed that most of these residues have improved removability compared to conventional commercial products.

Table 10 Note / Avg. #

(Пуаз)

(Poise)

Art. off (Poise)

St. From The residue after removal with a scraper (%) The remainder, Stand. off
(%) Compare example 1 4.30E + 06 2.83E + 05 0.48 0.11 6 fourteen Example 2 1,63Е + 05 1,06Е + 04 2.08 0.04 0 But Example 3 4.35E + 05 But 2,4 But 0 0 Example 4 6.28E + 05 6.48E + 04 -2.17 0.78 eleven fourteen Comp. example 5 4.88E + 05 1.77E + 04 1.41 0.05 0 0 Comp. example 6 9.75E + 05 3.54E + 04 1.15 0.01 But But Comp. example 7 1,60Е + 06 1.41E + 05 0.45 0.04 92 3 Comp. example 8 2.70E + 05 1.41E + 04 0.49 0.02 106 four Comp. example 9 3.80E + 05 0,00E + 00 0.6 0.01 87 13 Comp. example 10 2,50Е + 05 1.73E + 04 0.63 0,03 99 9 Comp. example 11 7.50E + 04 7.07E + 03 1.75 0.07 90 8 Compare example 12 1,65Е + 05 1.41E + 04 1.34 0.02 34 32 Compare example 13 2,50Е + 05 1.41E + 04 0.6 0.1 98 2 Note fourteen 4.16E + 05 3.29E + 04 -2.58 0.46 75 9 Compare example 15 3.88E + 06 1.77E + 05 0.58 0.04 9 6 Compare example 16 1,40Е + 06 7.07E + 04 0.51 0.01 33 twenty Comp. example 17 1.88E + 06 3.54E + 04 0.88 0.18 56 twenty Comp. example 18 5.08E + 04 1.01E + 04 1.47 0,03 103 6 Compare example 19 1,30Е + 05 But 0.8 But 96 12 Compare example 20 7.00E + 04 But 1.25 0 105 13

Compare example 21 1.20E + 05 2.83E + 04 0.64 0.16 111 6 Compare example 22 2,50Е + 05 But 0.45 But 105 8 Compare example 23 1,30Е + 05 4.24E + 04 1.05 0.64 one hundred 6 Compare example 24 9.00E + 04 But 1.25 But one hundred 5 Compare example 25 9.00E + 04 7.07E + 03 1.32 0.09 95 6 Compare example 26 2.23E + 06 1.53E + 05 0.75 0,07 But But Example 27 1.90E + 06 But -1.95 But 2 2 Example 28 3.11E + 06 But -6.8 But 0 one Example 29 2.18E + 06 5.66E + 05 -2 0.28 one 2 Compare example 30 2,55Е + 06 2.12E + 05 0.39 0.02 But But Compare example 31 7.75E + 04 3.54E + 03 0.63 0.06 one hundred 0 Compare example 32 6.43E + 06 1,06Е + 05 0.46 0.01 49 37 Compare example 33 4,10E + 06 8.49E + 05 0.29 0.01 92 four

Claims (31)

1. Chewing gum, which after chewing forms a residue characterized by the value of the parameter of strain hardening under tension, component less than 0. 2. Chewing gum according to claim 1, characterized in that the specified residue is characterized by the value of the parameter of strain hardening under tension, component less than - 0.5. 3. Chewing gum according to claim 1, characterized in that said residue is characterized by a tensile strain hardening parameter value of less than 1.0. 4. Chewing gum according to claim 1, characterized in that said residue is characterized by a tensile strain hardening parameter value of less than 1.5. 5. Chewing gum according to claim 1, characterized in that said residue is characterized by a tensile strain hardening parameter value of less than 2.0. 6. Chewing gum according to claim 1, characterized in that said residue has a tensile strength limit of more than 10 ⁶ Pa. 7. Chewing gum according to claim 1, characterized in that said residue has a tensile strength limit of more than 2 × 10 ⁶ Pa. 8. Chewing gum according to claim 1, characterized in that such chewing gum includes a water-insoluble base, which contains 45-95 wt.% Polyethylene having a weight average molecular weight of from 2000 to 23000 Da. 9. Chewing gum according to claim 8, characterized in that it is insoluble in water contains 55-70% of polyethylene having a weight average molecular weight of 2000 to 23000 Da. 10. Chewing gum, which, after chewing, forms a residue characterized by a tensile strain hardening parameter of more than 2.0. 11. Chewing gum according to claim 10, characterized in that the residue is characterized by the value of the parameter of strain hardening under tension of more than 2.1. 12. Chewing gum according to claim 10, characterized in that the residue is characterized by the value of the parameter of strain hardening under tension, comprising more than 2.2. 13. Chewing gum according to claim 10, characterized in that the residue is characterized by the value of the parameter of strain hardening under tension, comprising more than 2.3. 14. Chewing gum according to claim 10, characterized in that the chewing gum contains a triblock copolymer in the configuration A - B - A or A - B - C, having a soft middle block and hard end blocks, while the soft middle block contains at least 30 wt.% Triblock copolymer and each rigid end block has a T _g below 70 ° C. 15. Chewing gum according to 14, characterized in that the chewing gum also includes a two-block copolymer. 16. Chewing gum according to 14, characterized in that the triblock copolymer contains a soft middle block and hard end blocks, while the soft middle block contains at least 30 wt.% Triblock copolymer and each hard end block has a glass transition temperature (T _g ) below 70 ° C. 17. Chewing gum according to 14, characterized in that each hard end block has a T _g below 60 ° C. 18. Chewing gum according to 14, characterized in that each hard end block has a T _g in the range between 40 ° C and 60 ° C. 19. Chewing gum according to claim 10, characterized in that such chewing gum contains microparticles of a crosslinked polymer. 20. Chewing gum according to claim 19, characterized in that the microparticles of the crosslinked polymer have a T _{g of} less than about 30 ° C. 21. Chewing gum according to claim 19, characterized in that the microparticles of the crosslinked polymer have a T _{g of} less than 10 ° C. 22. Chewing gum according to claim 19, characterized in that the microparticles of the crosslinked polymer have a T _{g of} less than 0 ° C. 23. Chewing gum according to claim 19, characterized in that the largest microparticle size of the crosslinked polymer is at least 0.1 microns. 24. Chewing gum according to claim 19, characterized in that the largest microparticle size of the crosslinked polymer is at least 0.5 microns. 25. Chewing gum according to claim 19, characterized in that the largest microparticle size of the crosslinked polymer is at least 10 microns. 26. Chewing gum according to claim 19, characterized in that the largest microparticle size of the crosslinked polymer is less than 1000 microns. 27. Chewing gum according to claim 17, characterized in that the largest microparticle size of the crosslinked polymer is less than 500 microns. 28. Chewing gum according to claim 17, characterized in that the largest microparticle size of the crosslinked polymer is less than 100 microns. 29. Chewing gum according to 14, characterized in that the specified polymer is food. 30. Chewing gum according to claim 1, characterized in that the gum after chewing forms a residue characterized by a dynamic elastic modulus (G ') of 10 ⁵ to 10 ⁷ Pa at a temperature of 37 ° C. 31. Chewing gum according to claim 1, characterized in that the gum after chewing forms a residue, after removal of which, with one pass of a metal scraper, less than 20% of the surface of the flattened residue remains.

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