RU2533035C2 - Chewing gum base (versions) and its manufacture method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the confectionary branch of food industry. Proposed is a chewing gum base. The chewing gum base contains particles of at least one cross-linked polymer. The said cross-linked polymer contains at least 25% of a gel with glass transition point below 30°C. Additionally proposed is a method for such chewing gum base production. The method envisages a stage whereat one charges into the mixer suspension of particles of the cross-linked polymer with the gel content equal to at least 25%. Then one adds into the mixer at least one elastomer, such elastomer solvent, a softening agent, a plastic resin a filler and/or an emulsifier. The components are mixed at an increased temperature during a period of time sufficient for evaporation of at least most of the liquid with the mixture then discharged from the mixer.

EFFECT: invention allows to produce chewing gum with decreased adhesion to surfaces and acceptable chewing properties.

27 cl, 6 dwg, 6 tbl, 7 ex

Description

BACKGROUND OF THE INVENTION

The present invention relates to the basics of chewing gum and chewing gum. More specifically, this invention relates to improved chewing gum bases and chewing gums that are easier to remove, as well as to methods for manufacturing chewing gum bases.

The predecessors of modern chewing gum compositions were developed in the nineteenth century. The modern version is consumed daily by millions of people around the world.

When chewing chewing gum, water-soluble components, such as sugars and sugar alcohols, are excreted in the mouth at different speeds, after which gum remains insoluble in water. After a while, usually after most of the water-soluble components have been removed, the chewing gum is discarded. As a rule, there is no problem with destroying the chewing gum in a safe way, for example, you can wrap it in the original wrapper or throw it in the appropriate receiver, but the often thrown chewing gum sticks to surrounding surfaces such as sidewalks, walls, floors, clothes and furniture.

The traditional elastomeric and rubber-based substrates used for the production of chewing gum behave as viscous fluids with the fluidity and elasticity necessary for chewing. However, when the chewing gum formed from such a traditional chewing gum adheres to coarse surrounding surfaces such as concrete, the elastomeric components eventually leak into pores, cracks, and breaks on such surfaces. This process can be aggravated by pressure (for example, when people walk) and temperature fluctuations. If you do not remove the chewing gum immediately, then the sticky chewing gum is extremely difficult to separate from the surrounding surfaces.

Thus, a chewing gum base and chewing gum with such characteristics that make it acceptable to the consumer are needed, but the resulting chewing gum should easily be separated from the surfaces to which it has adhered.

SUMMARY OF THE INVENTION

The base of the chewing gum is a microparticle containing at least one cross-linked polymer. It has been found that such chewing gum bases have the desired chewing properties, like traditional chewing gum bases. The resulting gum from such substrates containing cross-linked polymer microparticles is easily separated from surrounding surfaces such as concrete, fabrics and floors.

Description of drawings

These and other features, options and advantages of the present invention will be better understood after reading the detailed description in combination with the accompanying drawings, including:

FIG. 1 graphically represents a dynamic shear modulus at 37 ° C. for chewing gum obtained from the comparative composition of chewing gum and chewing gum obtained from the base of the present invention; and

FIG. 2 graphically represents a dynamic shear modulus at 37 ° C. for a chewing gum obtained from one embodiment of a chewing gum composition and a chewing gum obtained from a base prepared according to the present invention, as described herein.

FIG. 3 is a drawing of microparticles of a polymer composite of the present invention.

FIG. 4 is a schematic illustration of a method for manufacturing hollow shell microparticles of the present invention.

FIGURE 5 is a micrograph of hollow shell microparticles claimed in some embodiments of the present invention.

FIG.6 is a sectional microparticle core-shell of the present invention.

Description of the invention

The present invention relates to chewing gum bases which include microparticles of a cross-linked polymer of a known type used to produce pressure sensitive adhesives that are widely used. It has unexpectedly been found that such cross-linked polymer microparticles can be used to make commonly used chewing gum bases.

In some embodiments, the microparticles of the crosslinked polymer may be heterogeneous. Heterogeneity means that microparticles have a structure different from the structure of chemically and physically homogeneous particles. In some embodiments, the non-uniform microparticles of the cross-linked polymer may be in the form of a polymer composite of two or more different constituent microparticles of the cross-linked polymer covalently bonded to each other on the contact surfaces. The constituent microparticles themselves are microparticles, the term constituent microparticles is used to distinguish them from the final microparticles that are used in other embodiments of the present invention. This means that the constituent microparticles come from different populations of microparticles, which differ in some properties, such as the average particle size, polymer composition, degree of crosslinking, or other physical or chemical property or properties, as a result of which, when used separately, they impart to those obtained from them chewing gum different properties. By covalently bonding two or more different constituent particles and incorporating the polymer composite in the chewing gum composition, the texture and chewing properties can be carefully controlled to obtain a product with the desired properties.

In some embodiments, the non-uniform microparticle may be in the form of a hollow shell particle. A hollow shell particle means that the approximately spherical microparticle is a shell that almost or completely surrounds the void inside it. Such voids can make up 25-75% of the volume of the hollow shell microparticle. Such hollow shell microparticles will have a different texture, for example, a softer texture and increased elasticity compared to solid microparticles of the same size and polymer composition.

In some embodiments, the heterogeneous microparticles may be in the form of a core-shell or a filled shell. Such options are similar to a hollow shell particle, except that instead of a void, the shell practically or completely surrounds the solid or liquid core. The core may be a liquid, for example water, vegetable oil, glycerin, hydrogels, or an aqueous perfume emulsion. Alternatively, the core may be solid, for example, particles or granules of sugar or sugar alcohol, wax, solid fat, a polymer composition other than the shell composition.

The crosslinked polymer may have a glass transition temperature below about 30 ° C or below about 10 ° C or even below about 0 ° C. In these and / or other embodiments, the crosslinked polymer may have a complex modulus of elasticity (G *) at 25 ° C. of less than about 10 ⁹ dynes / cm ² or less than about 10 ⁷ dynes / cm ² . In still other embodiments, the crosslinked polymer may optionally have a complex modulus of elasticity (G *) of more than about 10 ⁴ dynes / cm ² or more than about 10 ⁵ dynes / cm ² .

The microparticles can have a largest size of at least 0.01 microns, or at least 0.1 microns, or at least 0.5 microns, or at least 10 microns. The microparticles can have a largest size of less than about 1000 microns, or less than about 500 microns, or less than about 100 microns.

In some embodiments, the microparticles may contain food grade polymers and can be plasticized or not. In these and other embodiments, the polymer may comprise polyacrylate, polyurethane, or copolymers thereof. If polyacrylate is preferred, it can be prepared from at least one acrylate monomer, including isooctyl acrylate, 4-methyl-2-pentyl acrylate, 2-methyl butyl acrylate, isoamyl acrylate, sec-butyl acrylate, n-butyl acrylate, 2-ethyl hexyl acrylate, iso isodecyl acrylate or combinations thereof (i.e. copolymers). In some embodiments, when it is desired to use a polyacrylate, it can be prepared from isooctyl acrylate, 2-ethylhexyl acrylate, n-butyl acrylate, or copolymers thereof.

The microparticles can be the whole chewing gum base, or they can be about 0.1-99 mass% or about 1-70 mass% or about 5-40 mass% of the total mass of the chewing gum base.

Although it is expected that the proposed chewing gum base will be easier to remove, in some embodiments, the chewing gum base may contain at least one further component that promotes its release. A component that promotes the release of the gum may comprise an amphiphilic polymer, a weakly adhesive polymer, a polymer containing hydrolyzable components, a polymer ester or hydrolyzable components, block copolymers, or combinations thereof.

The proposed chewing gum base may also contain at least one elastomer, elastomer solvent, softener, plastic resin, filler, emulsifier, or combinations thereof. In some embodiments, the chewing gum base also contains a filler, for example, calcium carbonate, talc, amorphous silica, or combinations thereof, in an amount of about 0-5 wt.% Based on the total weight of the chewing gum base.

In another embodiment, a chewing gum is provided comprising a first chewing gum base that consists of a plurality of microparticles containing at least one cross-linked polymer. The first chewing gum base may be about 1-98 wt.% Chewing gum, or about 10-50 wt.%, Or about 20-35 wt.% Chewing gum, based on the total weight of the chewing gum.

Chewing gum may comprise a first chewing gum base as the sole chewing gum base component or, in other embodiments, may comprise a second, traditional chewing gum base. In such embodiments, the first chewing gum base may comprise about 0.1-30 wt.% Chewing gum of the total mass of chewing gum.

In addition to any of its amounts in the basis of chewing gum may include at least one component that contributes to its removal. In some embodiments, the chewing gum component contributing to its removal comprises an emulsifier that can be encapsulated or optionally sprayed.

In another embodiment, it is proposed to use cross-linked polymer microspheres as the basis of chewing gum.

And in yet another embodiment, methods are also provided for manufacturing a chewing gum base, including the steps of loading a cross-linked polymer microparticle into a mixer of an aqueous suspension, adding at least one elastomer, elastomer solvent, softener, resin, filler and / or emulsifier to the mixer, mixing the components at elevated temperature for a time sufficient to evaporate at least most of the water and discharge the mixture from the mixer.

Unless otherwise specified, the technical and scientific terms used here have the same meaning as is generally accepted by specialists in the field to which the invention relates. The terms “first”, “second”, etc. are used herein. do not mean order, quantity, or importance, but are used to distinguish one element from another. Also, the terms “a” and “an” do not mean quantity limits, but refer to the presence of at least one of the above items, and the terms “front”, “back”, “back”, “bottom” and / or “top”, unless otherwise indicated, they are used merely for convenience of description and are not intended to limit the description to any one position or spatial orientation.

Here, the largest size of the microparticles under consideration is sometimes mentioned. It should be understood that when intervals of particles are given that are advantageous or desirable in these experiments, or are talking about the specific shape of the microparticles, these intervals / shapes can be based on measuring or observing about 1-10 microparticles, and although it is generally believed that the largest part microparticles have an observable shape or fall within the proposed interval of the largest sizes, but these intervals do not mean that 100% or 90%, or 80%, or 70% or even 50% of the microparticles necessarily have such a shape and the largest size in the indicated m interval. All that is required is that a sufficient number of microparticles have a size in the desired interval and / or the desired shape, so as to obtain at least a portion of the desired properties of the microparticles and, therefore, the base and chewing gum.

If the intervals are named, they include the final values of all the intervals for the same component or property and can be independently combined (for example, in the ranges “up to about 25 wt.% Or, more specifically, up to about 5-20 wt.%” The values are included at the ends, and all intermediate values of the intervals of "about 5-25 wt.%", etc.). The word “about” used in connection with a quantity includes the indicated meanings and has a meaning determined by the context (for example, includes the degree of error associated with the determination of a specific quantity). In addition, unless otherwise indicated, the percentages given here are by weight (mass%) and are based on the total weight of the base or chewing gum.

The present invention provides chewing gum bases and chewing gums, as well as methods for manufacturing a chewing gum base. More specifically, the chewing gum bases provided herein are microparticles containing one or more crosslinked polymers. Polymeric microparticles make it possible to obtain a chewing gum containing a chewing gum base that is more easily detachable from the surfaces to which it has adhered, compared to chewing gums containing traditional bases. An advantage is that these chewing gum bases have the same chewing properties as traditional chewing gum bases. Thus, the base of the chewing gum containing polymer microparticles is elastic and deformable, more cohesive than adhesive, and is easily restored after rupture. As a result, chewing gum containing such a gum base is expected to delight the consumer.

The polymer microparticles described herein, suitable for use in a chewing gum base, must be sufficiently ductile at ordinary temperatures in the mouth (e.g., 35-40 ° C.) in order to provide good chewing properties. In addition, it is desirable that the polymer microparticles are sufficiently tasteless and capable of absorbing fragrances that give a palatable taste to the consumer. Typically, the microparticles have sufficient cohesion, and chewing gum maintains cohesion during chewing and forms a discrete chewing gum.

Preferably, the polymers are cross-linked either before, or during, or after they are combined into microparticles. As used herein, the term “crosslinked” means the bonding of polymer chains in the form of a network, which makes them stronger and more resistant to dissolution. In at least some embodiments, all or most of the polymers (i.e., more than 50% of the polymers based on their total amount) in the microparticle are cross-linked. In other embodiments, the crosslinking may be incomplete, and a smaller portion (i.e., less than 50% of the polymers based on their total amount) of the polymers in the microparticle will be crosslinked. However, since crosslinking is sufficient to impart at least a portion of the properties described herein to a chewing gum base and / or chewing gum, the degree of crosslinking will be sufficient for use in at least some embodiments of the present invention.

Generally speaking, it is desirable that the polymers used in the microparticles are crosslinked to a sufficient degree in order to prevent or reduce the degree of permanent deformation of the microparticles under the influence of pressure, temperature and shear forces that are expected during production, consumption and destruction. On the contrary, the polymers should not be cross-linked to such an extent that will lead to fragility of the microparticles and their inability to temporary deformation (even if they are plasticized). An insufficient degree of crosslinking of the polymers can unnecessarily make it difficult to separate the chewing gum containing the polymer microparticles from the surrounding surfaces. On the other hand, excessive cross-linking of the polymers can lead to a chewing gum base with insufficient adhesion between the particles and / or unnecessarily hinder the optimal consumption of chewing gum.

Specialists in this field can easily determine the degree of crosslinking in the practical range. For those in need of guidance, refer to ASTM Method D2765, Standard Methods for Determining Gel Content and Degree of Swelling of Cross-Linked Ethylene Plastics. In general, it can be considered that polymers with a gel content of at least 25%, or at least 50%, or at least 75%, according to this method, have a sufficient degree of crosslinking for use in the microparticles of the present invention. In some embodiments, polymers with a gel content of about 80-100%, according to ASTM D-2675, are suitable for use in the microparticles described herein.

It is expected that the use of a cross-linked polymer with the desired complex modulus of elasticity will at least contribute to giving this base appropriate and / or acceptable chewing properties.

More specifically, cross-linked polymers with a complex modulus of elasticity G * at 25 ° C are less than about 10 ⁹ dyne / cm ² (10 ⁸ Pa), less than about 10 ⁸ dyne / cm ² (10 ⁷ Pa), less than 10 ⁷ dyne / cm ² (10 ⁶ Pa) or, in some embodiments, even less than about 10 ⁶ dyne / cm ² (10 ⁵ Pa) contribute to giving the chewing gum base and chewing gum the desired chewing properties. In the case of polymers with a complex modulus of elasticity G * at 25 ° C of more than about 10 ⁷ or 10 ⁸ dyn / cm ² (10 ⁶ or 10 ⁷ Pa) or even more, it may be desirable to combine the polymer with a plasticizer to reduce the effective complex modulus of elasticity G * and obtain the desired chewing texture. In some embodiments, it is desirable that the polymer has a complex modulus of elasticity G * at 25 ° C. of more than about 10 ⁴ dynes / cm ² (10 ³ Pa) or more than about 10 ⁵ dynes / cm ² (10 ⁴ Pa) or even more than 10 ⁶ dynes / cm ² (10 ⁵ PA) to give the structure hardness during chewing.

The use of a cross-linked polymer with a suitable glass transition temperature can also help to provide the chewing gum base with appropriate and / or acceptable chewing properties. Cross-linked polymers with a glass transition temperature below about 30 ° C or below about 10 ° C or even below about 0 ° C are expected to at least contribute to the chewing gum base having chewing properties similar or better than those of traditional chewing gum bases.

It is desirable that the crosslinked polymer in the chewing gum composition is safe if swallowed. In some embodiments, the polymer used is edible. As used herein, the term “food” means that the polymer meets all legal requirements for use in food. Although food requirements vary from country to country, food polymers that are intended to be used as chewable substances (i.e., as a base for chewing gum) should usually: i) be approved by the appropriate local food regulatory authority for this purpose; ii) produced in accordance with the “Product Manufacturing Instruction” (GMP), which is established by the local regulatory authority, which provides an adequate degree of cleanliness and safety in food production; iii) be produced in conjunction with food substances (including reagents, catalysts, solvents and antioxidants) or substances that at least meet quality and purity standards; iv) satisfy the minimum quality standards as well as the concentration and nature of any impurities present; v) have an adequately documented production history that confirms relevant standards; and / or vi) be manufactured on equipment that is subject to inspection by government regulatory authorities. All of these standards are not under all jurisdictions, and all that is required in these options, in which the polymer desirably has food status, is that the polymer complies with standards under a particular jurisdiction.

For example, in the United States, food-grade components are approved by the Food and Drug Administration (FDA). In order to obtain permission for a new product or dye, the manufacturer or other sponsor must apply for permission to the FDA for its release. Permission does not need to be obtained for previously approved substances or components deemed safe (GRAS components), which are specifically included in the meaning of the term “food product” as used here. Information on how to regulate food additives and dyes in the United States can be found at http://www.fda.gov/Food/FoodlngredientsPackaging/ucm094211.htm. all contents of which are incorporated herein by reference for any and all purposes.

In Europe, one example of a government body is the European Commission for Production and Industry. Information on European Commission regulation of the food industry in Europe can be found at http://ec.europa.eu/enterprise/sectors/food/index en.htm., The entire contents of which are hereby incorporated by reference for any and all purposes.

Any polymer having at least part of the required properties is suitable for use in microparticles and, therefore, in the chewing gum base described herein. Polymers that can acquire the desired properties after sufficient plasticization are also suitable. Examples of such polymers include, but are not limited to, grafted acrylic polymers, polyurethanes and grafted polyolefins with side groups of more than four carbon atoms. Graft or block copolymers are also suitable.

Examples of polymers that are expected to have the desired properties to form microparticles without using significant amounts of plasticizer include, but are not limited to, polyacrylates, polyurethanes, grafted or block copolymers thereof. Other cross-linked polymers with higher than necessary T _g and / or module values can be used if such cross-linked polymers can be plasticized to reduce T _g and / or module to the desired ranges. Combinations of any such polymers are also suitable. The desired polymer can usually be synthesized from one or more monomers. The selection of suitable monomers depends on which polymer is to be synthesized.

In preferred embodiments, the polymer comprises at least one cross-linked polyacrylate, which in the following preferred embodiments can be synthesized from one or more acrylate monomers. Suitable acrylate monomers include monofunctional esters of unsaturated acrylates and / or methacrylates with non-tertiary alkyl alcohols in which the alkyl groups contain about 4-14 carbon atoms, and a multifunctional cross-linking reagent.

Examples of monofunctional acrylate monomers suitable for the synthesis of polyacrylate include, but are not limited to, isooctyl acrylate, 4-methyl-2-pentyl acrylate, 2-methyl butyl acrylate, isoamyl acrylate, sec-butyl acrylate, n-butyl acrylate, 2-ethyl acryl acrylate, 2-ethyl acryl acrylate, 2-ethyl acryl acrylate, 2-ethyl acrylate, and mixtures thereof. Among them, in some embodiments of the gum base, it is preferable to use isooctyl acrylate, 2-ethylhexyl acrylate, n-butyl acrylate, or combinations thereof.

Finally, at least one cross-linking reagent can be used to produce the cross-linked polymer. The choice of cross-linking reagent and its effective amount depends on the type of cross-linkable polymer, and those skilled in the art can easily select and optimize this reagent. In those embodiments where it is desired that the polymer contains polyacrylate, suitable crosslinking agents include multifunctional acrylates, such as trimethylol propane triacrylate (TMPTA); compounds containing epoxy groups; alkylenimines; organoalkoxysilanes or combinations thereof.

The crosslinked polymer is preferably used in the form of microparticles, i.e. particles with the largest size of at least about 0.1-0.5 microns or at least about 10 microns. The microparticles can have a largest size of less than about 1000 microns, or less than about 500 microns, or less than about 100 microns. Without resorting to any theory, it can be considered that such a cross-linked polymer facilitates easier removal of the base and chewing gum, for example, microparticles cannot flow into the relief details of various surrounding surfaces, while the chewing properties of the base and chewing gum are preserved .

The shape of the microparticles is not critical, and they can have an irregular shape or any shape, for example, the particles can be in the form of sticks, cylinders, spheres, cubes, ovals, etc. In some embodiments, the microparticles may be generally spherical. In such embodiments, it is desirable that the spherical microparticles have a diameter of about 0.1-1000 microns, or about 0.5-500 microns, or even about 10-100 microns.

The polymer used can be shaped into microparticles by any means known to those skilled in the art. Alternatively, such a microparticle polymer can be obtained from various companies. For example, polyacrylate microparticles are manufactured by Avery Dennison (Pasadena, California) under the brand name Ultra-Removable Adhesive.

The polymers can be obtained in the form of microparticles by emulsion polymerization, in which one or more monofunctional monomers are introduced into the reaction in the presence of at least one multifunctional cross-linking reagent. The reagents may be in the form of droplets of a suspension, preferably formed by mechanical dispersion in an appropriate continuous medium. The size of the microparticles can be adjusted by establishing a phase ratio, and a greater imbalance in this ratio leads to the formation of smaller microparticles. The particle size can also be adjusted using a surfactant and selecting its amount or by changing the reaction temperature. With increasing intensity of mixing, smaller particles also form.

Alternatively, if the microparticles are contained in an aqueous dispersion, they can be separated from the dispersion medium by mechanical means, such as centrifugation, precipitation or filtration, before mixing with other components of the base or chewing gum.

One exemplary method for producing the desired microparticle polymer is described in US Pat. No. 3,691,140, incorporated herein by reference in its entirety to such an extent that it does not contradict the conclusions drawn here.

Inhomogeneous microparticles in the form of a polymer composite can be obtained as follows. First, two batches of cross-linked polymer microparticles with different chemical or physical properties (such as size) are prepared in an inert (i.e., oxygen-free) atmosphere to prevent the polymerization reaction from stopping, as described above. After the formation of microparticles in both portions of their surface, they remain active for further growth. Then both servings are still combined in an inert atmosphere. This enables the microparticles to react and form covalent or ionic bonds between them over their surfaces with the formation of a polymer composite. Finally, oxygen is supplied to the system to terminate the reaction. A microparticle in the form of a polymer composite consisting of large diameter microparticles (1) and a plurality of smaller diameter microparticles (2) covalently bonded to its surface is shown in FIG. 3.

Inhomogeneous microparticles can be obtained in the form of hollow shell particles as follows. A matrix particle, for example a silica particle, is introduced into the emulsion or suspension of the monomer. Polymerization is carried out, as a result of which a polymer coating is formed on the surface of the matrix particle. After completion of the polymerization, the coated particles are collected and treated with a reagent that dissolves the matrix particle, but not the polymer coating, for example, a solution of hydrofluoric acid. After the matrix particles are dissolved in the reagent, the hollow polymer microparticles are collected and washed to remove the reagent. This method is illustrated in Figure 4. Methods for preparing hollow shell microparticles of the type described are shown in the following works, which are incorporated by reference: Template Synthesis of Hydrogel Composite Hollow Spheres Against Polymeric Hollow Latex, by Wei Wei et al. Colloid & Polymer Science, 286, 881-888; Template Synthesis of Composite Hollow Spheres Using Sulfonated Polystyrene Hollow Spheres, By Shu-Jiang Ding et al. Polymer 47, 25, 8360-8366; Direct Synthesis of Polymer Nanocapsules: Self-Assembly of Polymer Hollow Spheres Through Irreversible Covalent Bond Formation, by Kirn D. et al. JACS 2010 132 (28), 9908-19. A micrograph of the hollow microparticle is shown in figure 5.

Inhomogeneous core-shell microparticles can be obtained by surface-initiated atomic transfer radical polymerization (ATRP). Such methods are disclosed in the following works, which are incorporated herein by reference: PLGA-Lecithin-PEG Core-Shell Nanoparticles for Controlled Drug Delivery, by Robert Langer et al., Biomaterials 30 (2009), 1627-1634; Preparation of Core-Shell Type Polymer Microspheres from Anionic Block Copolymers, by Koji Ishizu, Fumihiro Naruse and Reiko Saito Polymer, 34, 18, 1993, 3929-3933); Synthesis of Core-Shell Polymer Microspheres by Two-Stage Distillation-Precipitation Polymerization, by Donglai Qi, Feng Bai, Xinlin Yang and Wenqiang Huang, European Polymer Journal, 41, 10, 2005, 2320-2328; Inorganic-Polymer Core Shell Hybrid Microspheres, by Longyu Li, Dianbin Qin, Xinlin Yang and Guangyu Liu, Colloid & Polymer Science, 288, 199-206. The microparticles of the type of core-shell with a shell of a cross-linked polymer (3) and a solid or liquid core (4) are shown in figure 6.

Nanoscale microparticles can be obtained by changing the conditions for the synthesis of larger microparticles from a cross-linked polymer. Such modifications may include a higher concentration of emulsifier to increase the critical micelle concentration (CMC), more vigorous mixing of the emulsion, or a combination of these methods.

The above methods for producing microparticles from a cross-linked polymer of the present invention are only examples, and the present invention is not limited to the methods described. Other methods specifically or currently not known are specifically contemplated. Any method for producing the described microscopic beads from a cross-linked polymer is acceptable. The chewing gum bases described herein contain at least one population of microparticles described herein, although it should be understood that the chewing gum base may comprise any number of such populations. In such embodiments, each population may contain the same polymer, but may be processed differently or contain different additional components, which will lead to different properties of the populations. Or, each population may contain the same polymer, but one population of microparticles may differ in particle size distribution or average maximum size different from the others. For example, a population of microparticles can be combined with populations of microparticles having a larger average maximum size. Of course, each population may also contain a different polymer or combination of polymers and the like. In addition, aggregates of microparticles in the form of microparticles of a polymer composite, hollow shell microparticles and core-shell microparticles can be combined with each other or with aggregates of solid microparticles that contain one polymer or copolymer in any desired combination. The mixing of different sets of microparticles leads to greater control over the flexibility of the texture, which determines the chewing properties of the final product.

The microparticles may be the only component of the chewing gum base described herein, or the base may optionally contain additional components. For example, microparticles may comprise about 0.1-99 wt.%, Or about 1-70 wt.%, Or about 5-40 wt.%, Based on the total weight of the gum base.

In order to further facilitate the detachability of chewing gum formed from chewing gum on the basis described here, it is desirable to give the basis of chewing gum and / or chewing gum other features that contribute to its separation.

For example, some additives may be added, such as emulsifiers and amphiphilic polymers. Another additive that may prove to be useful is a polymer containing a straight-chain or branched carbon polymer backbone and a plurality of side chains attached to the backbone, as described in WO 06-016179, incorporated herein by reference for any and all purposes to such an extent in which this does not contradict the conclusions presented here. Another additive that improves the release of chewing gum is a polymer containing hydrolyzable components, or an ester and / or ether of such a polymer. One such polymer containing hydrolyzable components is a copolymer sold under the brand name Gantrez®. The addition of such polymers in an amount of about 1-20 wt.% Based on the total weight of the chewing gum can reduce the adhesion of the removed chewing gum.

Another approach to improving the detachability of the chewing gum of the present invention includes the manufacture of chewing gum bases with less than 5% (i.e. 0-5%) calcium carbonate and / or talc and / or 5-40% amorphous silicon oxide as filler . The manufacture of chewing gum bases containing 5-15% of a high molecular weight polyisobutylene polymer (e.g., polyisobutylene with a number average molecular weight of at least 200,000 daltons) also effectively facilitates the separation of the chewing gum.

In those embodiments of the invention where the chewing gum base comprises, as desired, ingredients or components other than microparticles, any components typically present in the chewing gum base may be included. For example, microparticles can be combined with one or more elastomers, elastomer solvents, softeners, resins, fillers, colorants, antioxidants, emulsifiers, or mixtures thereof and other traditional chewing gum base components.

In some embodiments, microparticles can be used as the sole elastomer, while in others microparticles can be combined with other main elastomers and elastomer solvents suitable for use in chewing gum bases.

In some embodiments, significant amounts (more than 1 wt.%) Of traditional elastomers and elastomer solvents, i.e. the elastomeric component in the chewing gum base disclosed herein may comprise up to about 100% by weight of the microparticles described herein.

In other embodiments, mixtures of microparticles with any elastomer described below can be used for chewing gum bases. For example, chewing gum bases may include at least about 10 wt.% Or at least about 30 wt.% Or at least about 50 wt.% Or even at least about 70 wt.% Microparticles per weight of total elastomer in combination with any other elastomers.

A typical chewing gum base elastomer described herein contains 10-100 wt.% Microparticles and preferably 50-100 wt.% Microparticles. A chewing gum base containing about 75-90 wt.% Or 90-100 wt.% Microparticles is also used.

Other suitable elastomers, if used, include synthetic elastomers, including polyisobutylene, isobutylene-isoprene copolymers (butyl rubber), styrene-butadiene copolymers, polyisoprene, and combinations thereof. Natural elastomers that can be used include natural latexes, such as chikl, zhelutong, cure-caspi, perilo, tear, massranduba balata, massranduba chocolata, rubber nispero, rosidinha, chikl, gutta-percha kang hang, and combinations thereof. In addition, biopolymers such as polymers based on modified or unmodified proteins and carbohydrates can be used as elastomers. The advantage of such biopolymers is that they increase the biodegradability of the used chewing gum.

Elastomer solvents commonly used for synthetic elastomers can also be used in this invention, including, but not limited to, natural rosin esters, often called esterified rosins, such as glycerol esters and partially hydrogenated rosins, glycerol esters and polymerized rosin esters, esters of glycerol and partially or fully dimerized rosin, esters of glycerol and rosin, esters of pentaerythritol and partially hydrogenated rosin, methyl new and partially hydrogenated methyl rosin esters, pentaerythritol and rosin esters, glycerol and wood rosin esters, glycerol and rosin esters; synthetic substances, such as terpene resins derived from alpha-pinene, beta-pinene and / or d-limonene, and any combination of these substances. Preferred elastomer solvents will depend on the particular application and the type of elastomer used.

Softeners (including emulsifiers) can be added to chewing gum bases to optimize the chewing properties and sensations of chewing gum based on them. Softeners / emulsifiers that are commonly used include fat, hydrogenated fat, hydrogenated and partially hydrogenated vegetable fats, cocoa butter, mono- and diglycerides, such as glycerol monostearate, glycerol triacetate, lecithin, paraffin wax, microcrystalline wax, natural waxes, and combinations thereof . Lecithin and mono- and diglycerides also act as emulsifiers to improve the compatibility of the chewing gum base components. In addition, a typical chewing gum base may include at least about 5 wt.% Or at least about 10 wt.% Softener or up to about 30 wt.% And more often about 40 wt.% Softener based on the total weight of the chewing gum base .

The chewing gum bases of the present invention may optionally contain plastic resins. They include polyvinyl acetate, vinyl acetate-vinyl laurate copolymer with a vinyl laurate content of about 5-50 wt.% In the copolymer, and combinations thereof. Preferred weight average molecular weights (as measured by gel permeation chromatography) of vinyl acetate are 2000-90000 or 10000-65000 (with higher molecular weight vinyl acetate, typically used as the basis of chewing gum). For a vinyl acetate-vinyl laurate copolymer, a vinyl laurate content in the copolymer of about 10-45 wt.% Is preferred. When used, plastic resins can comprise 5-35 wt.% Of the base of chewing gum.

Typical fillers / texturizers are inorganic water-insoluble powders such as magnesium and calcium carbonates, lime flour, silicates such as magnesium and aluminum silicates, clay, alumina, talc, titanium oxide, mono-, di- and tricalcium phosphate and calcium sulfate . Insoluble fillers may also be used, including cellulose polymers such as wood, as well as combinations of any such materials. When used, fillers typically include in amounts of about 4-50 wt.% Based on the total weight of the gum base. However, in some embodiments, it is preferable to use conventional inorganic fillers in a minimal amount, i.e. less than 5 wt.% and preferably less than 3 wt.% and even 0 percent, in order to further reduce the adhesive properties of the chewing gum.

Colorants and brighteners may include FD & C-type colorants and varnishes, fruit and vegetable extracts, titanium dioxide, and combinations thereof. To inhibit the oxidation of fats, oils, and elastomers based on chewing gum, antioxidants such as butyl hydroxyanisole (BHA), butyl hydroxytoluene (BHT), tocopherols, propyl gallate, and other food antioxidants can be used.

The chewing gum base described herein may or may not include wax. An example of a wax-free chewing gum base is disclosed in US Pat. No. 5,286,500, which is incorporated herein by reference to the extent that it is consistent with the findings. Preferably, the chewing gum bases of the present invention do not contain paraffin wax.

A typical chewing gum base according to this invention may include about 0.1-98 wt.% Microparticles, about 0-20 wt.% Synthetic elastomer, about 0-20 wt.% Natural elastomer, about 0-40 wt.% Elastomer solvent, about 0 -50 wt.% Filler / texturizer, about 0-40 wt.% Softener / emulsifier, about 5-35 wt.% Plastic resin and about 2 wt.% Or less or less than 1 wt.% Of various components such as dyes, antioxidants and etc.

Microparticles can be introduced into the base of chewing gum by any known method. Microparticles can be used immediately after manufacture or purchase, usually in the form of an aqueous suspension. In those embodiments where the microparticles are prepared or obtained as a suspension, the suspension of microparticles can be dehydrated prior to administration or use in a chewing gum base.

When used as an aqueous suspension, one exemplary method of manufacturing a chewing gum base containing polymer microparticles involves loading the suspension and then at least one elastomer, elastomer solvent, filler / texturizer, emulsifier / softener, plastic resin, paint and / or antioxidant ; mixing the components at an elevated temperature, for example, about 100-120 ° C, for a time sufficient to evaporate at least most of the liquid, and unloading the base of chewing gum from the mixer. Any desired components may be added by conventional batch mixing methods or continuous mixing methods. The temperature of the method in batch mode is usually about 120-180 ° C.

If it is desired to combine polymer microparticles with conventional elastomers, it is preferable to incorporate traditional elastomers into the traditional chewing gum base before combining with the microparticle containing chewing gum base.

To obtain a traditional chewing gum base, elastomers are usually first crushed or ground together with at least a portion of any desired filler. The crushed elastomer is then transferred to a batch mixer to form the mixture. For this purpose, you can use any standard industrial mixer (for example, Sigma blade mixer). Mixing typically involves combining the crushed elastomer with a filler and an elastomer solution and mixing until homogeneous, usually within about 30-70 minutes.

Then add any desired filler and elastomeric plasticizer (s) and then softeners, and after each addition, mix until uniform. In this method, small amounts of components, such as antioxidants and paints, can be added at any time. The traditional base is then mixed with the microparticle-based chewing gum base in the desired ratio.

After combining microparticles with traditional elastomers and / or other components of the chewing gum base, the resulting base can be extruded or cast into any desired shape (for example, balls, tablets, plates or flakes), cooled and hardened. In some cases, it may be preferable to use a granulation method for this purpose under a layer of water.

Alternatively, the chewing gum base can be formulated with both traditional elastomers and microparticles, or any desired traditional elastomers and polymer microparticles can be added separately at the mixing stage to the chewing gum base with other chewing gum components.

Continuous processes using mixer extruders well known in the art can also be used to make the chewing gum base. In a typical continuous mixing process, the starting components (including crushed elastomer, if used) are fed continuously to different points along the length of the extruder holes in accordance with the sequence of the batch process. If you want to introduce microparticles into chewing gum base, you can use a measured extruder or other specialized means for feeding microparticles into the extruder.

After sufficient mixing of the starting components to a homogeneous state, the base components are measured into holes or introduced at different points along the length of the extruder. Usually, after the initial stage of the preparation of the mixture, any remaining elastomeric components are added. Then, before unloading from the extruder, the composition is processed with the formation of a homogeneous mass. Typically, processing in an extruder takes less than an hour.

Exemplary extrusion methods that may optionally be used according to the present invention include the following methods, the contents of which are incorporated herein by reference to the extent that they do not contradict the findings: (i) US Pat. No. 6,238,710, which describes a process for the continuous production of chewing gum, which includes making a mixture of all the components in one extruder; (ii) US patent No. 6086925, which discloses the production of a chewing gum base by adding solid elastomer, filler and lubricant to a continuous mixer; (iii) US Patent No. 5,419,999, which discloses the continuous production of a chewing gum base using a paddle mixer by selectively feeding various components to different points of the mixer; and (iv) US Pat. No. 5,397,580, which discloses the continuous production of a chewing gum base in which two continuous mixers are arranged in series and the mixture from the first mixer is continuously fed into the second extruder.

A typical chewing gum base containing microparticles, as described herein, has a shear modulus (measure of deformation resistance) from about 1 kPa (10,000 dynes / cm ² ) to about 600 kPa (6 × 10 ⁶ dynes / cm ² ) at 40 ° C ( identified on the Rheometric Dynamic Analyzer with dynamic temperature stages, 0-100 ° C at 3 ° C / min; parallel plate; 0.5% voltage; 10 rad / s). A preferred chewing gum base according to some embodiments of the present invention may have a shear modulus of from about 5 kPa (50,000 dyne / cm ² ) to about 300 kPa (3 × 10 ⁶ dyne / cm ² ) or even from about 10 kPa (1 × 10 ⁵ dyne / cm ² ) to about 70 kPa (7 × 10 ⁵ dyne / cm ² ).

According to this invention, it is possible to offer and / or produce a variety of chewing gum compositions, including the chewing gum base described herein. By incorporating the polymer microparticles described herein in the proposed chewing gum base and chewing gum, chewing gum formed from chewing gum is more easily detached from the surfaces to which it adheres than chewing gum formed from chewing gum containing traditional chewing gum bases.

The chewing gum base described herein may comprise about 0.1-98 wt.% By weight of the chewing gum. More typically, the proposed base is about 10-50 wt.% Chewing gum and in various preferred embodiments is about 20-35 wt.% By weight of the chewing gum.

In some embodiments, the chewing gum bases described herein can be used to replace traditional chewing gum bases in chewing gums. In such embodiments, the gum base may comprise about 15-50 wt.% Of the mass of the chewing gum.

In addition, the chewing gum bases described herein can be used in combination with traditional chewing gum bases in any quantity and any proportions. In such embodiments, the chewing gum base described herein may comprise about 0.1-30 wt.% By weight of the chewing gum.

The chewing gum can be added to the components discussed here that contribute to the removal, either instead of, or in addition to any quantities introduced into the basis of chewing gum. For example, a polymer containing hydrolyzable moieties can be added to the chewing gum, as well as an ester or ether of such a polymer in an amount of about 1-7 wt.% Based on the total weight of the chewing gum.

Further, in some embodiments, emulsifiers, such as lecithin powder, in large quantities from 3 to 7 wt.%, Based on the weight of the chewing gum, can be added to the chewing gum to improve the separability of the chewing gum obtained from them. In such embodiments, it is preferable to encapsulate the emulsifier or to introduce it by spray drying in order to slow its release.

To achieve increased separability, any combination of any number of desirable approaches can be used simultaneously. In addition, as described above, the separability described components or any other components known to those skilled in the art that can be used for this purpose can be incorporated into the gum base and / or chewing gum.

In one exemplary embodiment, the separability of chewing gum formed from chewing gum, which contains the foundations of chewing gum, can be further improved by introducing at least about 0-5 wt.% Calcium carbonate or talc, as a filler, into the base of the chewing gum, about 5- 40 wt.% Amorphous silica, about 5-15 wt.% High molecular weight polyisobutylene, about 1-20 wt.% Polymer containing a carbon polymer framework with a straight or branched chain and many side chains, etc. and connected to the frame, based on the total mass of the basis of chewing gum. The chewing gum base of this embodiment can be incorporated into a chewing gum containing also 3-7% of an emulsifier of the lecithin type, which is preferably encapsulated, for example, by spray drying.

In addition to the base, chewing gum usually contains a significant part of volumetric reagents, high-intensity sweeteners, one or more fragrances, water-soluble softeners, binders, emulsifiers, dyes, acidifiers, antioxidants and other components that give the gum the desired consumer properties. Any or all of them can be included in the chewing gum data.

In some embodiments, one or more bulking agents or bulk sweeteners may be incorporated into the chewing gums described herein to add sweetness, volume, and texture to the chewing gum. In chewing gums, you can also use fillers that can be selected by advertising. Thus, if it is desired to obtain low-calorie chewing gum, low-calorie fillers such as polydextrose can be used, or if the use of natural ingredients comes to the fore, then fillers such as isomaltose, inulin, agar syrup or powder, erythritol, starches and some dextrins. Any combination of these excipients may also be used in the present invention.

Typical fillers include sugars, sugar alcohols, and combinations thereof. Sugar fillers typically include saccharide containing components well known in the field of chewing gum, including, but not limited to, sucrose, dextrose, maltose, dextrin, invert sugar, fructose, levulose, galactose, dried corn syrups and the like, individually or in combination. In sugarless gum, sugar alcohols such as sorbitol, maltitol, erythritol, isomalt, mannitol, xylitol, and combinations thereof, replace sugar-based fillers.

Fillers typically comprise about 5-95 wt.% Of the total mass of chewing gum, more typically about 20-80 wt.% And even more typically about 30-70 wt.% Of the total mass of chewing gum.

If you wish, you can reduce the content or completely eliminate the filler from the total mass of chewing gum to reduce the calorie content of chewing gum or in order to make it non-nutritive. In such embodiments, the microparticle / chewing gum base system may comprise up to about 98 wt% chewing gum. Or you can use a low calorie bulking agent. Examples of low calorie excipients include, but are not limited to, polydextrose; raftylose, raftilin, fructooligosaccharides (NutraFlora®); palatinose oligosaccharide; guar gum hydrolyzate (Sun Fiber®) or non-food dextrin (Fibersol®). The calorie content of chewing gum can also be reduced by increasing the relative concentration of the base while reducing the concentration of caloric sweeteners in the product. This can be done by reducing or not reducing the mass of a serving of chewing gum.

For example, in these or other embodiments, high intensity artificial sweeteners can be used alone or in combination with sweetening excipients. 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 derivatives such as rebaudoside A, dihydrochalcones, Luo Han Guo, thaumatin Monellin, etc. or combinations thereof. In order to prolong the sensation of sweetness and aroma, it may be desirable to encapsulate or otherwise control the release of at least a portion of the artificial sweetener. To achieve the desired release parameters, methods such as wet granulation, wax granulation, spray cooling, liquid coating, coacervation and fiber extrusion can be used.

The level of use of artificial sweeteners is highly dependent on factors such as sweetness intensity, release rate, desired sweetness of the product, odor concentration and nature, and cost. Generally speaking, suitable concentrations of artificial sweeteners can vary from about 0.02 wt.% To about 8 wt.%. With the introduction of carriers for encapsulation, the degree of use of the encapsulated sweetener will increase proportionally.

If desired, you can use many natural or artificial fragrances. Fragrances may include essential oils, natural extracts, synthetic fragrances, or mixtures thereof, including, but not limited to, oils derived from plants and fruits, such as citrus oils, fruit essences, pepper oil, curly peppermint oil, other peppermint oils, cloves oil, wintergreen oil, anise, etc.

Artificial perfumes and components may also be used. You can also include components that produce a tangible burning or thermal response when chewing, for example, a feeling of cold or heat. Such components include cyclic and acyclic carboxamides, menthol and menthol derivatives, such as menthyl esters or esters of edible acids and among them capsaicin. Acidifiers may be included to give an acidic taste.

Fragrances can be used in an amount of about 0.1-15 wt.% By weight of the gum and preferably about 0.2-5 wt.%.

Water-soluble softeners, which are also known as water-soluble plasticizers, plasticizing agents, binders, usually comprise about 0.5-15 wt.%. Water soluble softeners may include glycerin, propylene glycol, and combinations thereof.

Syrups or sugar solutions of sugars and / or sugar alcohols with a high solids content, such as sorbitol solutions, hydrogenated starch hydrolysates (HSH), corn syrup and combinations thereof can also be used. In the case of sweet chewing gums, corn syrups and other dextrose syrups (which contain dextrose and significant amounts of higher saccharides) are most often used. They include syrups with varying concentrations of dextrose, including syrups with a high content of maltose and fructose. In some cases, low humidity syrups can replace some or all of the commonly used excipients, and in these cases, the syrup utilization can reach 50% or more by weight of the total chewing gum composition. In the case of a sugar-free product, solutions of sugar alcohols are usually used, including sorbitol solutions and syrups of hydrogenated starch hydrolysates.

Syrups are also used, such as those disclosed in US Pat. No. 5,651,936 and US Pat. No. 2004-234648, which are incorporated herein by reference. Such syrups serve to soften the initial chewing gum, reduce brittleness and fragility, and increase the flexibility of sticks and tablets. They can also regulate moisture retention or loss and provide a degree of sweetness depending on the particular syrup used.

In some embodiments, active reagents such as drugs, dentifrice components, or dietary supplements may be used in conjunction with the chewing gum and chewing gum base of the present invention. In such cases, the active reagent can be introduced into the chewing gum base, into chewing gum, or into the non-rubber parts of the final product associated with them, for example, into a shell or a sweet layer. In some cases, the active reagent can be encapsulated to control its release or to protect against other ingredients or environmental factors.

The chewing gum compositions provided herein may also contain one or more other components conventional in the art, such as chewing gum emulsifiers, colorants, acidifiers, fillers, antioxidants, and the like. Such components can be used in the compositions of this chewing gum in quantities and in accordance with procedures well known in the field of production of chewing gum.

Typically, chewing gum is produced by sequentially adding various components, including a chewing gum base, to industrial mixers known in the art. After thoroughly mixing the components, the mass of chewing gum is unloaded from the mixer and formed, for example, by rolling into plates and cutting into strips or tablets, or by extrusion and cutting into pieces.

In some embodiments, chewing gum may be made in a batch process. In this method, the components are mixed by first melting the gum base and adding it to a working mixer. Alternatively, the base can be melted in a mixer. At this time, dyes and emulsifiers can be added.

Then, along with a portion of the filler, you can add a softener of chewing gum such as glycerin. The following portions of the bulk reagent can then be added to the mixer. Fragrances are usually added along with the final portion of the filler. The entire mixing process takes from about five to about fifteen minutes, although sometimes it takes more time.

In other embodiments, the chewing gum base and chewing gum can be made in one high-performance extruder, as described in US patent No. 5543160. The chewing gums of the present invention can be prepared in a continuous way, comprising the steps of: a) adding the components of a chewing gum base to a highly efficient continuous mixer; b) mixing the ingredients to form a homogeneous chewing gum base; c) adding at least one sweetener and at least one flavoring agent to the continuous mixer and mixing the sweetener and perfume with the rest of the ingredients to form chewing gum; and d) unloading the mixed mass of chewing gum from highly efficient continuous mixer. In yet another alternative embodiment, the final chewing gum base can be measured into a continuous extruder along with other chewing gum components to continuously produce a chewing gum composition.

The resulting chewing gums can be molded into sticks, tablets, slices, ribbons, coated, or uncoated tablets, or balls, or any other desired shape. In some embodiments, chewing gum compositions can be used as a component for a confectionery product, for example, as a core of hard candy such as lollipop or one or more layers of layered candy, which also includes non-rubber confectionery layers.

Of course, variations in the methods of mixing the base of chewing gum and chewing gum are possible.

EXAMPLES

The following examples of the invention and comparative experience illustrate some embodiments of the present invention, but do not limit the described invention and its claims. Amounts are given in mass percent based on the total weight of the base of chewing gum or chewing gum in different cases.

Examples 1-6

Microparticles of polyacrylates. Polyacrylate microparticles (easily removable adhesive) were purchased from Avery Dennison.

Chewing gum basics. Three bases of the desired gum were prepared, the compositions of which are given below in table 1. In short, base A was used as a control, and it was prepared on the basis of an industrial formula known for strong adhesion to concrete. The base B was made in such a way as to reduce adhesion to surrounding surfaces. Base C contained the microparticles of polyacrylate described herein.

TABLE 1 Component Base A (highly adhesive sample) Base B (sample according to WO-01024640) Base C (microparticles) Butyl rubber 8.67 10.78 - Polyisobutylene 1.60 - - Polyvinyl acetate 23.91 23.72 - Terpene resin 22.24 31.81 - Hydrogenated vegetable oil 17.69 29.87 Lecithin 3.23 - - Calcium carbonate 22.60 3.77 - Butylhydroxyanisole 0.06 0.05 - Polyacrylate Microparticles 100.00 Total 100.00 100.00 100.00

Base A was prepared in a Sigma paddle mixer at 120 ° C. A portion of 3000 grams of the base was prepared sequentially, as shown below in table 2.

TABLE 2 Base A % Add Time (Hour: Min) Butyl rubber 8.67 Start Polyisobutylene 1.6 Start Calcium carbonate fifteen Start Terpene resin 10 Start Terpene resin 12.24 0:30 Calcium carbonate 7.6 0:30 Polyvinyl acetate 13.91 0:40 Polyvinyl acetate 10 0:50 Hydrogenated vegetable oil 10 1:00 Hydrogenated vegetable oil 7.69 1:10 Pectin 3.23 1:10 Butylhydroxyanisole 0.06 1:10 Total 1:30

Base B was prepared in a Sigma paddle mixer at 120 ° C. For a portion of 3000 grams, base B was prepared according to the sequence shown in table 3 below.

TABLE 3 Base B % Add Time (Hour: Min) Butyl rubber 10.78 Start Calcium carbonate 3.77 Start Terpene resin twenty Start Terpene resin 11.81 0:30 Polyvinyl acetate 13.72 0:40 Polyvinyl acetate 10 0:50 Hydrogenated vegetable oil 10 1:00 Hydrogenated vegetable oil 10 1:10 Hydrogenated vegetable oil 9.87 1:20 Butylhydroxyanisole 0.05 1:20 Total 1:40

Chewing gum

Six chewing gum formulations were prepared, two comparative and four offered. Example 1, a comparative composition was prepared from base A, known as a strong adhesive to concrete. Example 2 was prepared from base B and used as a comparative example of the regulation of reduced adhesion. Examples 3-6 were prepared from a combination of base B (low adhesion control) and the proposed base C.

Chewing gums 1-6 were prepared in a 1000 gram Sigma rotary paddle mixer. The base and sweeteners-fillers (sorbitol) were preheated in an oven at 70 ° C for 30 minutes. Then the mixture of base and sorbitol was introduced into a working mixer (front blade speed 32 rpm), then other components (except for perfumes) were immediately added and mixed for four to five minutes. Then perfume was added and mixed for another 4-5 minutes until completely homogeneous.

The compositions for examples 1-6 are shown below in table 4.

TABLE 4 Component Example 1 (adhesion control) Example 2 (regulation of reduced adhesion) Example 3 (proposed) Example 4 (proposed) Example 5 (proposed) Example 6 (proposed) Base A 32.33 - - - - - Base B - 33.67 10.00 16.50 23.00 23.47 Base C (microparticles) 23.00 16.50 10.00 10.20 Sorbitol 45.50 58.60 59.89 59.89 59.89 58.60 Calcium carbonate 12.74 Glycerol 3.92 4.08 4.00 4.00 4.00 4.08 Maltitol 2.02 - - - - - Peppermint fragrance 1.91 1.99 1.49 1.49 1.49 1.99 Lecithin 0.44 0.46 0.45 0.45 0.45 0.46 Menthol 0.34 0.36 0.35 0.35 0.35 0.36 Encapsulated Acesulfame K 0.33 0.35 0.34 0.34 0.34 0.35 Encapsulated Aspartame 0.33 0.35 0.34 0.34 0.34 0.35 Aspartame 0.14 0.14 0.14 0.14 0.14 0.14 Total 100.00 100.00 100.00 100.00 100.00 100.00

The compositions in examples 3 and 4 were very elastic, well kept in shape. The compositions in examples 5 and 6 were closer to traditional chewing gum and from them it was easy to get plates and cut.

Separability

The separability of chewing gums prepared in examples 1-6, was determined as follows.

Getting chewing gum

 Gum samples were fixed on a metal sieve and soaked in circulating water at 30 ° C for 16 hours, then massaged with fingers in 30 ° C water for 2 minutes.

Chewing gum on concrete: the concrete block was washed with tap water and dried in air. The bar was laid on a flat surface with a flat surface up. Fresh chewing gum was placed in the middle of the bar. The chewing gum was immediately coated with another bar through a silicone gasket. A man weighing about 200 pounds, with flat shoes, stomped a bar for 2 seconds.

Rubber gum aging: 45 ° C / 60RH for 24 hours and then normal aging during the day.

Separation test: Power Wash (1550 PSI). The nozzle tilt angle was set at 60 degrees from the base and the jet was set fan-shaped, covering a 3 cm strip on the base when the nozzle was 40 cm from the chewing gum. The chewing gum was washed for up to 1 minute. Before and after the test, a photograph was taken using a one-cent coin as a reference. The fraction of the residue after washing under pressure was determined based on the photograph after the experiment. If the chewing gum was completely removed as a result of washing under pressure, then the time of removal was recorded.

Separation test results are summarized in table 5 below.

TABLE 5 Example Example description Flushing time (sec) % Residue one Adhesion regulation 60 95 2 Reduced adhesion control fifteen 0 3 Supply 23% of microparticles 2 0 four Supply of 16.5% microparticles 3 0 5 Supply of 10% microparticles 6 0 6 Supply of 10% microparticles 6 0

As you can see, each of the proposed chewing gum (according to examples 3-6) not only showed excellent separability compared to chewing gum compositions with regulation of adhesion, but also showed excellent separability compared to the case of regulation of low adhesion.

Rheology test

 Prepared rubber chewing gum from the chewing gum compositions of example 2 (regulation of low adhesion) and example 6 (proposed) according to the procedure for preparing chewing gum described above. Shear rheology for two gum was determined using a TA RDAIII rheometer at 37 ° C to determine the effect of polyacrylate microparticles on chewing gum texture. The results shown in figures 1 and 2 show that the microparticles give chewing gum of the proposed composition greater softness and elasticity compared to chewing gum of the composition with regulation of reduced adhesion.

Example 7

Chewing gum

The chewing gum of the present invention was prepared containing microparticles of polyacrylate as a complete replacement for the base of the chewing gum according to the formula in table 6.

TABLE 6 Example 7 (proposed) Sorbitol 45.46 Polyacrylate microparticles dry base 33.33 Calcium carbonate 15.15 Glycerol 4.04 Perfume 2.02 100.00

Polyacrylate microparticles were used in the form of a 45% aqueous suspension, to which sorbitol, calcium carbonate and glycerin were added. The composition was mixed for 10 min and a homogeneous suspension was obtained. The mixture was then heated and mixing continued to obtain a thick, but flowing -33- suspension. Perfume was added to the mixture and allowed to dry in an oven at 50 ° C for a day.

Separability

Samples of industrial chewing gums (Doublemint® and Orbit®) were obtained for use in the adhesion control test. All the chewing gums were pretreated as follows: a small ball of each chewing gum was placed in a sample holder made of metal wire and then in an ultrasonic cleaning device filled with water. The sample was processed for 3 minutes and left in an ultrasonic cleaner to extract water-soluble components for 9 minutes to form a model chewing gum. Before carrying out the following separability tests, the water was dried on the surface of the chewing gum.

Separation test from concrete:

Each chewing gum was applied to a piece of concrete, coated with silicone-coated paper, and then stamped on for 2 seconds. Adherent samples were placed in an oven at 50 ° C. for 24 hours. The concrete was then taken out of the oven and allowed to cool to room temperature, and then they tried to separate the adhered gum with fingers. Doublemint® chewing gum left a large amount of residue that was very difficult to separate. When trying to tear off Orbit® chewing gum, it left long threads and also left a large amount of residue. The chewing gum of Example 7 can be cleaned by hand without leaving a residue.

Test for the separation of chewing gum from tissue:

The chewing gum of Example 7 was placed on a piece of 100% cotton from a sports shirt and crushed tightly. She was able to cleanly separate from the cotton fabric with just her fingers.

All discussed patents, patent applications, provisional applications and publications are incorporated by reference in their entirety to the extent that they are compatible with the presented conclusions of this description. In addition, although only some features of the invention have been illustrated and described herein, those skilled in the art can see many modifications and changes. Therefore, it should be understood that the attached formula will include all such modifications and changes that are consistent with the spirit of the invention.

Claims (27)

1. The basis of chewing gum containing microparticles of at least one cross-linked polymer with a gel content of at least 25% with a glass transition temperature below 30 ° C. 2. The base according to claim 1, in which the cross-linked polymer has a glass transition temperature below about 10 ° C. 3. The base according to claim 1, in which the cross-linked polymer has a complex modulus of elasticity G ^* at 25 ° C more than about 10 ⁴ dyne / cm ² . 4. The base according to claim 1, in which the microparticles have the largest size of not more than about 1000 microns. 5. The base according to any one of claims 1 to 4, in which the microparticles have a largest size of at least about 10 microns. 6. The base according to claim 1, in which the microparticles have the largest dimension of at least about 100 microns. 7. The base according to claim 1, in which the microparticles contain a plasticized polymer. 8. The base according to claim 1, in which the microparticles contain food grade polymer. 9. The base according to claim 1, in which the microparticles contain polyacrylate, polyurethane or acrylate / urethane copolymer. 10. The base according to claim 9, in which the microparticles are formed from a polyacrylate obtained from at least one acrylate monomer, which is 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, or mixtures thereof. 11. The base of claim 10, wherein the at least one acrylate monomer is isooctyl acrylate, 2-ethylhexyl acrylate, n-butyl acrylate, or mixtures thereof. 12. A chewing gum base comprising microparticles comprising at least one cross-linked polymer chewing gum base according to claim 1, wherein the microparticles comprise at least 0.1% by weight of the chewing gum base. 13. The base according to item 12, in which the microparticles comprise at least 1% of the basis of chewing gum. 14. The base according to item 12, in which the microparticles comprise at least 5% of the basis of chewing gum. 15. The base according to claim 12, which also contains at least one elastomer solvent, softener, plastic resin, filler, dye, antioxidant or emulsifier. 16. The basis of claim 12, wherein the microparticles are heterogeneous microparticles. 17. The basis of claim 16, wherein the microparticles are microparticles of a polymer composite, hollow shell microparticles, core-shell microparticles, or a mixture thereof. 18. The base according to item 12, in which the base also contains a softener, which is selected from the group consisting of hydrogenated vegetable oils, partially hydrogenated vegetable oils and mixtures thereof. 19. The base according to p, in which the softener is present in a concentration of 5-40 wt.% From the basis of chewing gum. 20. The base according to p, in which the softener is present in a concentration of 10-40 wt.% From the basis of chewing gum. 21. The base according to p, in which the softener is present in a concentration of 10-30 wt.% From the basis of chewing gum. 22. The basis of claim 12, wherein the crosslinked polymer has a complex modulus of elasticity G ^* at 25 ° C of more than about 10 ⁴ dyne / cm ² . 23. The chewing gum base of claim 12, wherein the microparticles have a largest size of not more than about 1000 microns. 24. The basis of claim 12, wherein the microparticles have a largest size of at least about 10 microns. 25. The base according to item 12, in which the microparticles have a largest size of not more than about 100 microns. 26. The basis of claim 12, wherein the microparticles are a food grade polymer. 27. A method of manufacturing a chewing gum base, comprising the steps of loading into the mixer an aqueous suspension of microparticles of a cross-linked polymer with a gel content of at least 25%, adding at least one elastomer, elastomer solvent, softener, plastic resin to the mixer , a filler and / or emulsifier, mixing the components at an elevated temperature for a time sufficient to evaporate at least the largest portion of the liquid, and discharge the mixture from the mixer.

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