WO1989011212A2 - Procede de regulation de la liberation de cyclamate dans des gommes a macher ainsi produites - Google Patents

Procede de regulation de la liberation de cyclamate dans des gommes a macher ainsi produites Download PDF

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Publication number
WO1989011212A2
WO1989011212A2 PCT/US1989/003764 US8903764W WO8911212A2 WO 1989011212 A2 WO1989011212 A2 WO 1989011212A2 US 8903764 W US8903764 W US 8903764W WO 8911212 A2 WO8911212 A2 WO 8911212A2
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WIPO (PCT)
Prior art keywords
cyclamate
sweetener
gum
chewing gum
sodium cyclamate
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PCT/US1989/003764
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English (en)
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WO1989011212A3 (fr
Inventor
Robert J. Yatka
Original Assignee
Wm. Wrigley Jr. Company
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Publication date
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Priority to PCT/US1989/003764 priority Critical patent/WO1989011212A2/fr
Publication of WO1989011212A2 publication Critical patent/WO1989011212A2/fr
Publication of WO1989011212A3 publication Critical patent/WO1989011212A3/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/10—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/08—Chewing gum characterised by the composition containing organic or inorganic compounds of the chewing gum base
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
    • A23G4/20—Composite products, e.g. centre-filled, multi-layer, laminated

Definitions

  • the present invention relates to methods for producing chewing gum. More particularly the invention relates to producing chewing gum containing highpotency sweeteners which have been treated to control their release and enhance shelf-life stability.
  • High-potency sweeteners within the chewing gum formulation, to thereby increase the shelf-life stability of the ingredients, i.e. the protection against degradation of the high-potency sweetener over time.
  • One such high-potency sweetener is Cyclamate. This is either the sodium or calcium salt of cyclamic acid (the sodium salt of cyclohexane sulfamic acid, or the calcium salt of cyclohexane sulfamic acid).
  • This sweetener which is not approved for use in food products or in chewing gum, is being reviewed by the FDA as a food additive.
  • This high-potency sweetener gives chewing gum a fast, strong release that is not desirable. Methods of treating the high-potency sweetener to delay the release or sweetness in balance with the chewing gum flavor would therefore be a definite improvement.
  • Cyclamate as an artificial sweetener was first disclosed in U.S. Patent No. 2,275,125. Cyclamate's masking effect on saccharin was disclosed in U.S. Patent No. 2,803,551. Other patents using combinations of Cyclamate with aspartame and saccharin were disclosed in UK 1,256,995 and Canadian Patent No. 1,043,158.
  • U.S. 4,158,086 discloses sweetener mixtures for use in foods, beverages and pharmaceuticals but not specifically chewing gums.
  • the mixtures are of Acesulfame K and aspartame, saccharin, sulfamate sweeteners (Cyclamate) or dihydrochalcones.
  • U.K. 2,154,850 discloses beverages sweetened with sucralose and Cyclamate (among others).
  • U.K. 2,185,674 discloses combinations of thaumatin and Cyclamate (among others) to stimulate growth of farm animals.
  • U.S. Patent No. 4,597,970 to Sharma et al. teaches a process for producing an agglomerated sweetener wherein the sweetener is dispersed in a hydrophobic matrix consisting essentially of lecithin, a glyceride, and a fatty acid or wax having a melting point between 25 and 100°C.
  • the method disclosed uses a spray-congealing step to form the sweetener-containing matrix into droplets, followed by a fluid-bed second coating on the agglomerated particles.
  • U.S. Patent Nos. 4,515,769 and 4,386,106 both to Merrit et al., teach a two step process for preparing a delayed release flavorant for chewing gum.
  • the flavorant is prepared in an emulsion with a hydrophilic matrix.
  • the emulsion is dried and ground and the particles are then coated with a water-impermeable substance.
  • U.S. Patent No. 4,230,687 to Sair et al. teaches a process for encasing an active ingredient to achieve gradual release of the ingredient in a product such as chewing gum.
  • the method described involves adding the ingredient to an encapsulating material in the form of a viscous paste. High-shear mixing is used to achieve a homogeneous dispersion of the ingredient within the matrix, which is subsequently dried and ground.
  • U.S. Patent No. 4,139,639 to Bahoshy et al. teaches a process of "fixing" aspartame by co-drying (by spray drying or fluid-bed coating) a solution containing aspartame and an encapsulating agent, such as gum arabic, to thereby surround and protect the aspartame in the gum during storage.
  • U.S. Patent No. 4,384,004 to Cea et al. teaches a method of encapsulating aspartame with various solutions of encapsulating agents using various encapsulation techniques, such as spray drying, in order to increase the shelf-stability of the aspartame.
  • U.S. Patent No. 4,634,593 to Stroz et al. teaches a method for producing controlled release sweeteners for confections, such as chewing gum.
  • the method taught therein involves the use of an insoluble fat material which is mix mulled with the sweetener.
  • the present invention is a method for producing chewing gum with a modified high-potency sweetener, specifically Cyclamate, as well as the chewing gum so produced.
  • Cyclamate is used throughout this application, the term is understood to include both sodium and calcium cyclamate, cyclamic acid and its food acceptable salts.
  • the delayed release high-potency sweetener is obtained by modifying the sweetener by encapsulation, partial encapsulation or partial coating, entrapment or absorption with low water-soluble materials or water-insoluble materials.
  • the procedures for modifying the sweetener include spray drying, spray chilling, fluid-bed coating, coacervation, and other agglomerating and standard encapsulating techniques.
  • the sweetener may also be absorbed onto an inert or water-insoluble material.
  • the sweetener may be modified in a multiple step process comprising any of the processes or combination of processes noted.
  • the sweetener, Cyclamate may also be combined with other sweeteners including, but not limited to, sucrose, dextrose, fructose, maltose, maltodextin, xylose, palatinose, or others that are considered bulk sweeteners, as well as sugar alcohols including but not limited to sorbitol, mannitol, xylitol, maltitol, lactitol, palatinit, and lycasin.
  • the high-potency sweetener Cyclamate may also be combined with other high-potency sweeteners including, but not limited to, thaumatin, aspartame, Acesulfame K, sodium saccharin, glycyrrhizin, alitame, sucralose, stevioside and dihydrochalcones.
  • This sweetener, Cyclamate when modified according to the present invention, gives a chewing gum having a controlled-release sweetener.
  • a higher quantity of sweetener can be used without resulting in a high initial sweetness impact, but instead having a delayed sweetness release that is compatible with the delayed flavor release in chewing gum, giving a highly consumer-acceptable chewing gum product.
  • Cyclamate is a high-potency sweetener which is about 30-80 times sweeter than sugar. The taste properties of Cyclamate are considered good. At concentrations usually used, Cyclamate has a pure and rapidly perceptible sweet taste that does not linger.
  • Cyclamate When Cyclamate is added to chewing gum at a level of about 0.05% to 1.0%, the sweetener gives chewing gum a fast, intense sweetness that dissipates quickly, leaving a strong flavor character that is less pleasant. It would be considered a significant improvement to a chewing gum to have the Cyclamate sweetener release its sweetness as the flavor in the gum is released, thus balancing the overall taste perception.
  • Cyclamate can be added as a powder, as an aqueous solution, or dissolved in glycerine, propylene glycol, corn syrup, hydrogenated starch hydrolygate, or any other compatible aqueous solution.
  • an emulsifier can also be mixed in the solution with the Cyclamate sweetener and the mixture added to a chewing gum.
  • a flavor can also be added to the sweetener/emulsifier mixture.
  • the emulsion formed can be added to chewing gum.
  • Powdered Cyclamate may also be mixed into a molten chewing gum base during base manufacture or prior to manufacture of the gum. Cyclamate may also be mixed with base ingredients during base manufacture.
  • Cyclamates in water or aqueous solvent is limited to its solubility in the aqueous solvent.
  • solubility in water at 20°C is approximately 20g/100 ml and increases to 80g/100 ml at 70°C.
  • solubility in water at 20°C is 21g/100 ml and increases to 98g/100 ml at 70°C.
  • solubility of Cyclamates is less.
  • the amount of Cyclamate added to chewing gum is about 0.05% to 5%.
  • the range of Cyclamate in gum is about 0.05% to about 1.0%.
  • Cyclamate releases very quickly from chewing gum during the early stages of mastication of the gum because of its high solubility in water. Physical modifications of the sweetener by encapsulation with another substrate will slow its release in chewing gum by reducing the solubility or dissolution rate of Cyclamate.
  • Any standard technique which gives partial or full encapsulation of the Cyclamate sweetener can be used. These techniques include, but are not limited to, spray drying, spray chilling, fluid-bed coating and coacervation. These encapsulation techniques that give partial encapsulation or full encapsulation can be used individually or in any combination in a single step process or multiple step process. Generally, delayed release of sweetener is obtained in multistep processes like spray drying the sweetener and then fluid-bed coating of the resultant powder.
  • the encapsulation techniques here described are standard coating techniques and generally give varying degrees of coating from partial to full coating, depending on the coating composition used in the process.
  • the coating compositions may be susceptible to water permeation to various degrees.
  • compositions that have high organic solubility, good film-forming properties and low water solubility give better delayed release of the sweetener.
  • Such compositions include acrylic polymers and copolymers, carboxyvinyl polymer, polyamides, polystyrene, polyvinyl acetate, polyvinyl acetate phthalate, polyvinylpyrrolidone, and waxes. Although all of these materials are possible for encapsulation of Cyclamate sweetener, only food-grade materials should be considered.
  • Two standard food-grade coating materials that are good film formers but not water soluble are shellac and Zein. Others which are more water soluble, but good film formers, are materials like agar, alginates, a wide range of cellulose derivatives like ethyl cellulose, methyl cellulose, sodium hydroxymethyl cellulose, and hydroxypropylmethyl cellulose, dextrin, gelatin, and modified starches. These ingredients, which are generally approved for food use, also give a delayed release when used as an encapsulant for
  • Cyclamate Other encapsulants like acacia or maltodextrin can also encapsulate Cyclamate but give very little change in the release rate of Cyclamate in gum.
  • the amount of coating or encapsulating material on the sweetener Cyclamate also controls the length of time for its release from chewing gum. Generally, the higher the level of coating and the lower the amount of active Cyclamate, the slower the release of the sweetener during mastication. The release rate is generally not instantaneous, but gradual over an extended period of time. To obtain the desired sweetness release to blend with a gum's flavor release, the encapsulant should be a minimum of about 20% of the coated sweetener.
  • the encapsulant should be a minimum of about 30% of the coated sweetener, and most preferably should be a minimum of about 40% of the coated sweetener. Depending on the coating material, a higher or lower amount of coating material may be needed to give the desired release of sweetener to balance sweetness release with flavor release.
  • Another method of giving a delayed release of the sweetener, Cyclamate; is agglomeration of the sweetener with an agglomerating agent which partially coats the sweetener.
  • This method includes the step of mixing the sweetener and agglomerating agent with a small amount of water or solvent. The mixture is prepared in such a way as to have individual wet particles in contact with each other so that a partial coating can be applied. After the water or solvent is removed, the mixture is ground and used as a powdered, coated sweetener.
  • agglomerating agent Materials that can be used as the agglomerating agent are the same as those used in encapsulation mentioned previously. However, since the coating is only a partial encapsulation and the Cyclamate sweetener is very water soluble, some agglomerating agents are more effective in delaying the sweetener release than others. Some of the better agglomerating agents are the organic polymers like acrylic polymers and copolymers, polyvinyl acetate, polyvinylpyrrolidone, waxes, shellac, and Zein. Other agglomerating agents are not as effective in giving the sweetener a delayed release as are the polymers, waxes, shellac and Zein, but can be used to give some delayed release.
  • agglomerating agents include, but are not limited to, agar, alginates, a wide range of cellulose derivatives like ethyl cellulose, methyl cellulose, sodium hydroxymethyl cellulose, hydroxypropylmethyl cellulose, dextrin, gelatin, modified starches, and vegetable gums like guar gum, locust bean gum, and carrageenin.
  • the level of coating used in the agglomerated product is a minimum of about 5%.
  • the coating level is a minimum of about 15% and more preferably about 20%.
  • a higher or lower amount of agent may be needed to give the desired release of sweetener to balance sweetness release with flavor release.
  • the Cyclamate sweetener may be coated in a two-step process or multiple step process.
  • the sweetener may be encapsulated with any of the materials as described previously and then the encapsulated sweetener can be agglomerated as described previously to obtain an encapsulated/agglomerated/sweetener product that could be used in chewing gum to give a delayed release of sweetener.
  • Cyclamate sweetener may be absorbed onto another component which is porous and become entrapped in the matrix of the porous component.
  • Common materials used for absorbing the sweetener include, but are not limited to, silicas, silicates, pharmasorb clay, spongelike beads or microbeads, amorphous sugars like dried dextrose, sucrose, alditols, amorphous carbonates and hydroxides, including aluminum and calcium lakes, vegetable gums and other spray dried materials.
  • Cyclamate sweetener that can be loaded onto the absorbant will vary. Generally materials like polymers or sponglike beads or microbeads, amorphous sugars and alditols and amorphous carbonates and hydroxides absorb about 10% to about 40% of the weight of the absorbant. Other materials like silicas and pharmasorb clays may be able to absorb about 20% to about 80% of the weight of the absorbant.
  • the general procedure for absorbing the sweetener onto the absorbent is as follows.
  • An absorbent like fumed silica powder can be mixed in a powder blender and an aqueous solution of the Cyclamate sweetener can be sprayed onto the powder as mixing continues.
  • the aqueous solution can be about 5% to 20% Cyclamate solids, and higher solid levels may be used if temperatures up to 90°C are used.
  • water is the solvent, but other solvents like alcohol could also be used if approved for use in food.
  • the powder mixes the liquid is sprayed onto the powder. Spraying is stopped before the mix becomes damp.
  • the still flowing powder is removed from the mixer and dried to remove the water or other solvent, and ground to a specific particle size.
  • the fixative/sweetener can be coated by encapsulation.
  • Either full or partial encapsulation may be used, depending on the coating composition used in the process.
  • Full encapsulation may be obtained by coating with a polymer as in spray drying, spray chilling, fluid-bed coating, coacervation, or any other standard technique.
  • a partial encapsulation or coating can be obtained by agglomeration of the fixative/sweetener mixture using any of the materials discussed above.
  • the three methods of use to obtain a delayed release of Cyclamate sweetener are: (1) encapsulation by spray drying, fluid-bed coating, spray chilling and coacervation to give full or partial encapsulation,
  • the Cyclamate sweetener may be added to the liquid inside a liquid center gum product.
  • the center fill of a gum product may comprise one or more carbohydrate syrups, glycerin, thickeners, flavors, acidulants, colors, sugars and sugar alcohols in conventional amounts.
  • the ingredients are combined in a conventional manner.
  • the Cyclamate sweetener is dissolved in the center-fill liquid and the amount of Cyclamate sweetener added to the center-fill liquid is about 100 ppm to about 5000 ppm by weight of the entire chewing gum formula.
  • This method of using Cyclamate sweetener in chewing gum can allow for a lower usage level of the sweetener, can give the sweetener a smooth release rate, and can reduce or eliminate any possible reaction of the sweetener with gum base, flavor components or other components, yielding improved shelf stability.
  • Another method of isolating Cyclamate sweetener from other chewing gum ingredients is to add Cyclamate to the dusting compound of a chewing gum.
  • a rolling or dusting compound is applied to the surface of chewing gum as it is formed. This rolling or dusting compound serves to reduce sticking to machinery as it is formed, reduces sticking of the product to machinery as it is wrapped, and sticking to its wrapper after it is wrapped and being stored.
  • the rolling compound comprises Cyclamate sweetener in combination with manitol, sorbitol, sucrose, starch, calcium carbonate, talc, other orally acceptable substances or a combination thereof.
  • the rolling compound constitutes from about 0.25% to about 10.0%, but preferably about 1% to about 3% of weight of the chewing gum composition.
  • the amount of Cyclamate sweetener added to the rolling compound is about 0.05% to about 20% of the rolling compound or about 5 ppm to about 2000 ppm of the chewing gum composition.
  • This method of using Cyclamate sweetener in the chewing gum can allow a lower usage level of the sweetener, can give the sweetener a more controlled release rate, and can reduce or eliminate any possible reaction of the sweetener with gum base, flavor components, or other components, yielding improved shelf stability.
  • Cyclamate sweetener Another method of isolating Cyclamate sweetener is to use it in the coating/panning of a pellet chewing gum.
  • Pellet or ball gum is prepared as conventional chewing gum, but formed into pellets that are pillow shaped or into balls.
  • the pellets/balls can be then sugar coated or panned by conventional panning techniques to make a unique sugar coated pellet gum.
  • Cyclamate sweetener is very stable and highly water soluble, and can be easily added to a sugar solution prepared for sugar panning. Cyclamate can also be added as a powder blended with other powders often used in some types of conventional panning procedures. Using Cyclamate sweetener isolates the sweetener from other gum ingredients and modifies its release rate in chewing gum.
  • Levels of use of Cyclamate may be about 100 ppm to about 5000 ppm in the coating and about 50 ppm to about 2000 ppm of the weight of the chewing gum product.
  • the weight of the coating may be about 20% to about 50% of the weight of the finished gum product.
  • panning modifiers including, but not limited to, gum arabic, maltodextrins, corn syrup, gelatin, cellulose type materials like carboxymethyl cellulose, or hydroxymethyl cellulose, starch and modified starches, vegetable gums like alginates, locust bean gum, guar gum, and gum tragacanth, insoluble carbonates like calcium carbonate or magnesium carbonate and talc.
  • Antitack agents may also be added as panning modifiers which allow the use of a variety of carbohydrates and sugar alcohols to be used in the development of new panned or coated gum products. Flavors may also be added with the sugar coating and with the Cyclamate sweetener to yield unique product characteristies.
  • pan coating would also isolate the Cyclamate sweetener from the chewing gum ingredients.
  • This technique is referred to as film coating and is more common in pharmaceuticals than in chewing gum, but procedures are similar.
  • a film like shellac, Zein, or cellulose-type material is applied onto a pellet-type product forming a thin film on the surface of the product.
  • the film is applied by mixing the polymer, a plasticizer and a solvent (pigments are optional) and spraying the mixture onto the pellet surface. This is done in conventional type panning equipment, or in more advanced side-vended coating pans. When a solvent like alcohol is used, extra precautions are needed to prevent fires and explosions, and specialized equipment must be used.
  • Some film polymers can use water as the solvent in film coating. Recent advances in polymer research and in film coating technology eliminates the problem associated with the use of solvents in coating. These advances make it possible to apply aqueous films to a pellet or chewing gum product.
  • Cyclamate sweetener is highly water soluble, it can be added to this aqueous film solution and applied with the film to the pellet or chewing gum product.
  • the aqueous film or even the alcohol solvent film may also contain a flavor along with the polymer and plasticizer.
  • the sweetener can add sweetness to the flavor and a balanced flavor/ sweetness can be obtained.
  • the Cyclamate sweetener can also be dissolved in the aqueous solvent and coated on the surface with the aqueous film. This will give a unique sweetness release to a film coated product.
  • the previously described encapsulated, agglomerated, or absorbed high-potency sweetener may readily be incorporated, into a chewing gum composition.
  • the remainder of the chewing gum ingredients are noncritical to the present invention. That is, the coated particles of high-potency sweetener can be incorporated into conventional chewing gum formulations in a conventional manner.
  • the preferred chewing gum formulation is a sugarless chewing gum.
  • the high-potency sweeteners may also be used in a sugar chewing gum to intensify and/or extend the sweetness thereof.
  • the coated high-potency sweetener may be used in either regular chewing gum or bubble gum.
  • a chewing gum composition typically comprises a water-soluble bulk portion, a waterinsoluble chewable gum base portion and typically water-insoluble flavoring agents.
  • the water-soluble portion dissipates with a portion of the flavoring agent over a period of time during chewing.
  • the gum base portion is retained in the mouth throughout the chew.
  • the insoluble gum base generally comprises elastomers, resins, fats and oils, waxes, softeners and inorganic fillers.
  • Elastomers may include polyisobutylene, isobutylene-isoprene copolymer and styrene butadiene rubber, as well as natural latexes such as chicle.
  • Resins include polyvinylacetate and terpene resins.
  • Fats and oils may also be included in the gum base, including tallow, hydrogenated and partially hydrogenated vegetable oils, and cocoa butter.
  • Commonly employed waxes include paraffin, microcrystalline and natural waxes such as beeswax and carnauba.
  • the insoluble gum base constitutes between about 5 to about 95 percent by weight of the gum. More preferably the insoluble gum base comprises between 10 and 50 percent by weight of the gum and most preferably about 20 to about 35 percent by weight of the gum.
  • the gum base typically also includes a filler component.
  • the filler component may be calcium carbonate, magnesium carbonate, talc, dicalcium phosphate or the like.
  • the filler may constitute between about 5 and about 60 percent by weight of the gum base.
  • the filler comprises about 5 to about 50 percent by weight of the gum base.
  • Gum bases typically also contain softeners, including glycerol monostearate and glycerol triacetate. Further, gum bases may also contain optional ingredients such as antioxidants, colors, and emulsifiers. The present invention contemplates employing any commercially acceptable gum base.
  • the water-soluble portion of the chewing gum may further comprise softeners, sweeteners, flavoring agents and combinations thereof.
  • Softeners are added to the chewing gum in order to optimize the chewability and mouth feel of the gum.
  • Softeners also known in the art as plasticizers or plasticizing agents, generally constitute between about 0.5 to about 15.0 percent by weight of the chewing gum.
  • Softeners contemplated by the present invention include glycerin, lecithin, and combinations thereof.
  • aqueous sweetener solutions such as those containing sorbitol, hydrogenated starch hydrolysates, corn syrup and combinations thereof may be used as softeners and binding agents in gum.
  • sugar sweeteners of the present invention will most likely be used in sugarless gum formulations.
  • formulations containing sugar are also within the scope of the invention.
  • Sugar sweeteners generally include saccharide- containing components commonly known in the chewing gum art which comprise, but are not limited to, sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, levulose, galactose, corn syrup solids and the like, alone or in any combination.
  • the coated high-potency sweeteners of the present invention can also be used in combination with other sugarless sweeteners.
  • sugarless sweeteners include components with sweetening characteristics but which are devoid of the commonly known sugars and comprise, but are not limited to, sugar alcohols such as sorbitol, mannitol, xylitol, hydrogenated starch hydrolysates, maltitol and the like, alone or in any combination.
  • coated highpotency sweeteners of the present invention can also be used in combination with uncoated high-potency sweeteners or with high-potency sweeteners coated with other materials and by other techniques.
  • a flavoring agent may be present in the chewing gum in an amount within the range of from about 0.1 to about 10.0 weight percent and preferably from about 0.5 to about 3.0 weight percent of the gum.
  • the flavoring agents may comprise essential oils, synthetic flavors, or mixture thereof including, but not limited to, oils derived from plants and fruits such as citrus oils, fruit essences, peppermint oil, spearmint oil, clove oil, oil of wintergreen, anise, and the like.
  • Artificial flavoring components are also contemplated for use in gums of the present invention. Those skilled in the art will recognize that natural and artificial flavoring agents may be combined in any sensorally acceptable blend. All such flavors and flavor blends are contemplated by the present invention.
  • Optional ingredients such as colors, emulsifiers and pharmaceutical agents may be added to the chewing gum.
  • chewing gum is manufactured by sequentially adding the various chewing gum ingredients to a commercially available mixer known in the art. After the ingredients have been thoroughly mixed, the gum mass is discharged from the mixer and shaped into the desired form such as by rolling into sheets and cutting into sticks, extruding into chunks or casting into pellets.
  • the ingredients are mixed by first melting the gum base and adding it to the running mixer.
  • the base may also be melted in the mixer itself.
  • Color or emulsifiers may also be added at this time.
  • a softener such as glycerin may also be added at this time, along with syrup and a portion of the bulking agent. Further portions of the bulking agent may then be added to the mixer.
  • a flavoring agent is typically added with the final portion of the bulking agent.
  • the coated sweetener of the present invention is preferably added after the final portion of bulking agent and flavor have been added.
  • the formulas listed in Table 1 comprise various sugar-free formulas in which Cyclamate can be added to gum after it is dissolved in various aqueous type solvents.
  • Example 1 Sodium cyclamate powder can be added directly to the gum.
  • Example 2 A 13.0 g portion of sodium cyclamate can be dissolved in 45.5 g water, making a 22.2% solution, and added to gum.
  • Example 3 A 2.5 gram portion of sodium cyclamate can be dissolved in 97.5 gram propylene glycol, making a 2.5% solution, and added to gum.
  • Example 4 A 2.5 gram portion of sodium cyclamate can be dissolved in 47.5 gram of glycerin, making a 5% solution, and added to gum.
  • Example 5 A 5.0 gram portion of sodium cyclamate can be dissolved in hot hydrogenated starch hydrolysates, making a 5% solution, and added to gum.
  • sodium cyclamate can be dissolved in water and emulsifiers can be added to the aqueous solution.
  • Example solutions can be prepared by dissolving 15 grams of sodium cyclamate in 70 grams water and adding 15 grams of emulsifiers of various hydrophilic-lipophilic balance (HLB) values to the solution. The mixtures can then be used in the following formulas.
  • HLB hydrophilic-lipophilic balance
  • Examples 12-16 The same as the formulations made in Examples 6-11, respectively, except that the flavor can be mixed together with the aqueous sweetener solution and emulsified before adding the mixture to the gum batch.
  • Cyclamate, sweetener can also be blended into various base ingredients.
  • a typical base formula is as follows:
  • the individual base components can be softened prior to their addition in the base manufacturing process.
  • Cyclamate can be added and mixed, and then the presoftened base/ sweetener blend can be added to make the finished base.
  • Cyclamate can be mixed first with one of the base ingredients, and the mixed ingredient can then be used in making a base.
  • the ingredients blended with Cyclamate can then be used at the levels indicated in the typical base formula above.
  • Example 17 The terpene resin used to make the base is 96% polyterpene resin and 4% sodium cyclamate.
  • Example 18 The polyvinyl acetate used to make the base is 96% low M.W. polyvinyl acetate and 4% sodium cyclamate.
  • Example 19 The paraffin wax used to make the base is 92% paraffin wax and 8% sodium cyclamate.
  • Cyclamate may also be added to an otherwise complete gum base.
  • Example 20 - 1.0% sodium cyclamate can be mixed with 99.0% of a gum base have the above listed typical formula.
  • the sodium cyclamate can be added near the end of the process after all the other ingredients are added.
  • the solids level of an aqueous or alcoholic solution can be about 10-50%, but preferred levels are indicated in the examples listed.
  • Example 22 An 80% shellac, 20% active sodium cyclamate powder mixture is obtained by spray drying an alcohol/shellac/sodium cyclamate emulsion at total solids of 25%.
  • Example 23 A 50% shellac, 50% active sodium cyclamate powder mixture is obtained by spray drying an appropriate ratio of alcohol/shellac/sodium cyclamate emulsion at 25% solids.
  • Example 24 A 70% Zein, 30% active sodium cyclamate powder mixture is obtained by spray drying an alcohol/Zein/sodium cyclamate emulsion at 30% solids.
  • Example 25 A 40% shellac, 60% active sodium cyclamate powder mixture is obtained by fluid-bed coating sodium cyclamate with an alcohol/shellac solution at 20% solids.
  • Example 26 A 60% shellac, 40% active sodium cyclamate powder mixture is obtained by fluid-bed coating sodium cyclamate with an alcohol/shellac solution of 25% solids.
  • Example 27 A 40% Zein, 60% active sodium cyclamate powder mixture is obtained by fluid-bed coating sodium cyclamate with an alcohol/Zein solution of 25% solids.
  • Example 28 An 85% wax, 15% active sodium cyclamate powder mixture is obtained by spray chilling a mixture of molten wax and sodium cyclamate.
  • Example 29 A 70% wax, 30% active sodium cyclamate powder mixture is obtained by spray chilling a mixture of molten wax and sodium cyclamate.
  • Example 30 A 30% Zein, 70% active sodium cyclamate powder mixture is obtained by spray drying an aqueous mixture of sodium cyclamate and Zein dispersed in an aqueous, high-pH (pH of 11.6-12.0) media at 15% solids.
  • Example 32 A 20% Zein, 20% shellac, 60% active sodium cyclamate powder mixture is obtained by spray drying an alcohol/shellac/sodium cyclamate mixture and then fluid-bed coating the spray dried product for a second coating of alcohol and Zein.
  • Example 22 to 32 would all give nearly complete encapsulation and would delay the release of Cyclamate sweetener when used in sugarless gum formulation in Table 4. The higher levels of coating would give a longer delayed release of sweetener than the lower levels of coating.
  • Example 33 An 80% gelatin, 20% active sodium cyclamate powder mixture is obtained by spray drying a gelatin/sodium cyclamate solution at 30% solids.
  • Example 34 A 30% hydroxypropylmethyl cellulose (HPMC), 70% sodium cyclamate powder mixture is obtained by fluid-bed coating sodium cyclamate with an aqueous solution of HPMC at 10% solids.
  • Example 35 A 30% carboxymethyl cellulose, active sodium cyclamate powder mixture is obtained by fluid bed coating sodium cyclamate with an aqueous solution of carboxy methyl cellulose at 10% solids.
  • Example 36 A 50% maltodextrin, 50% active sodium cyclamate powder mixture is obtained by spray drying an aqueous solution of sodium cyclamate and maltodextrin at 40% solids.
  • Example 37 A 40% gum arabic, 60% active sodium cyclamate powder mixture is obtained by fluid-bed coating sodium cyclamate with an aqueous solution of gum arabic at 40% solids.
  • the coated Cyclamate from Examples 33, 34 and 35 when used in the chewing gum formula in Table 4, would give a delayed release of sweetener. However, this delayed release would not be extended as much as in the previous examples (22-32), but would show some delayed release compared to the use of Cyclamate added directly to gum.
  • Cyclamate could also be used in gum as an agglomerated sweetener to give delayed sweetness release.
  • Agglomerated sweeteners can be prepared as in the following examples:
  • Example 38 A 15% hydroxypropylmethyl cellulose (HPMC), 85% active sodium cyclamate powder mixture is prepared by agglomerating sodium cyclamate and HPMC blended together, with water being added, and the resulting product being dried and ground.
  • Example 39 A 15% gelatin, 85% active sodium cyclamate powder mixture is made by agglomerating sodium cyclamate and gelatin blended together, with water being added, and the resulting product being dried and ground.
  • Example 40 - A 10% Zein, 90% active sodium cyclamate powder mixture is made by agglomerating sodium cyclamate with an alcohol solution containing 25% Zein, and drying and grinding the resulting product.
  • Example 41 - A 15% shellac, 85% active sodium cyclamate powder mixture is made by agglomerating sodium cyclamate with an alcohol solution containing 25% shellac, and drying and grinding the resulting product.
  • Example 42 A 20% HPMC, 80% active sodium cyclamate powder mixture is obtained by agglomerating an HPMC and sodium cyclamate mixture blended together, with water being added, and the resulting product being dried and ground.
  • Example 43 A 20% Zein, 80% active sodium cyclamate powder mixture is obtained by agglomerating sodium cyclamate and Zein dissolved in high-pH water (11.6-12.0) at 15% solids, with the resulting product being dried and ground.
  • Example 44 A 20% wax, 80% active sodium cyclamate powder mixture is obtained by agglomerating sodium cyclamate and molten wax, and cooling and grinding the resulting product.
  • Example 45 A 15% maltodextrin, 85% active sodium cyclamate powder mixture is obtained by agglomerating a blend of sodium cyclamate and maltodextrin, then adding water, drying and grinding.
  • These formulations may also contain sugar alcohols such as sorbitol, mannitol, xylitol, lactitol, maltitol, palatinit, and lycasin or combinations thereof.
  • Sugarless type gum formulations with partially coated or fully coated Cyclamate can also be made using various sugar alcohols, such as the following formulations H-O) :
  • Example 46 - sodium cyclamate is spray dried with maltodextrin at 30% solids to prepare a powder. This powder is then agglomerated with a hydroxypropylmethyl cellulose (HPMC) in a ratio of 85/15 powder/ HPMC, wetted with water and dried. After grinding the resulting powder will contain about 68% active sodium cyclamate, 17% maltodextrin and 15% HPMC.
  • HPMC hydroxypropylmethyl cellulose
  • Example 47 - sodium cyclamate is agglomerated with HPMC in a ratio of 85/15 sweetener HPMC. After drying and grinding, the resulting powder is fluid-bed coated with an alcohol shellac solution at about 25% solids to give a final product containing about 60% active sodium cyclamate, 10% HPMC, and about 30% shellac.
  • Example 48 - sodium cyclamate is agglomerated with HPMC in a ratio of 85/15 Sweetener/HPMC. After drying and grinding, the resulting powder is agglomerated with a 15% solids, high-pH, aqueous solution of Zein to give a final product containing about 60% active sodium cyclamate, 10% HPMC, and 30% Zein.
  • Example 49 sodium cyclamate is spray dried with a 25% solution of gelatin. The spray dried product is then agglomerated with a 15% solids, highpH, aqueous solution of Zein. The final product will contain about 50% active sodium cyclamate, 20% gelatin, and 30% Zein.
  • Example 50 - sodium cyclamate is agglomerated with molten wax in a ratio of 85/15 sweetener/wax. When the mixture cools and is ground, it is fluid-bed coated with a 25% Zein - 75% alcohol solution, giving a final product containing 60% active sodium cyclamate, 10% wax and 30% Zein.
  • Cyclamate sweetener delayed release of Cyclamate sweetener is dependent on the type of absorbing material. Most materials like silicas, silicates, cellulose, carbonates, and hydroxides would be expected to give a more delayed release than amorphous sugar and sugar alcohols.
  • Example 51 A hot 45% solution of sodium cyclamate is sprayed onto a precipitated silica to absorb the sweetener. The mixture is dried and coated with a fumed silica. The final product is about 50% active sodium cyclamate.
  • Example 52 A hot 45% solution of sodium cyclamate is sprayed onto a pharmasorb clay to absorb the sweetener. The mixture is dried and ground and gives a final product of about 80% clay and 20% active sodium cyclamate.
  • Example 53 A 25% solution of sodium cyclamate is sprayed onto a microcrystalline cellulose powder to absorb the sweetener. The mixture is dried and ground and gives a product that is about 70% microcrystalline cellulose and 30% active sodium cyclamate.
  • Example 54 A 25% solution of sodium cyclamate is sprayed onto a high absorption starch to absorb the sweetener. The mixture is dried and ground and gives a product that is about 80% starch and 20% active sodium cyclamate.
  • Example 55 A 25% solution of sodium cyclamate is sprayed onto a calcium carbonate powder to absorb the sweetener. The mixture is dried and ground and gives a product of about 90% calcium carbonate and 10% active sodium cyclamate.
  • Example 56 A hot 45% solution of sodium cyclamate is sprayed onto a highly absorptive dextrose material to absorb the sweetener. The mixture is dried and ground and gives a product of about 80% dextrose and 20% active sodium cyclamate.
  • Example 57 A hot 45% solution of sodium cyclamate is sprayed onto a sorbitol powder to absorb the material. The mixture is dried and ground and gives a product of about 90% sorbitol and 10% active Sodium Cyclamate.
  • the samples prepared in examples 51-57 can be used in gum formulations as noted in Tables 5, 6, and 7. Those preparations which have Cyclamate absorbed onto a material that is not water soluble are expected to give a delayed release of Cyclamate sweetener.
  • Another modification or absorption technique is to dry the Cyclamate together with a sugar or sugar alcohol, or resolidify the sweetener with sugar or sugar alcohol after both are mixed together in a molten state.
  • Example 58 Molten sodium cyclamate is added to molten sorbitol in a ratio of 90 parts sorbitol to 10 parts sodium cyclamate. The blend is cooled and ground.
  • Example 59 Molten sodium cyclamate is added to molten dextrose in a ratio of 90 parts dextrose to 10 parts sodium cyclamate. The blend is cooled and ground.
  • Example 60 - 4% sodium cyclamate is dissolved in 96% high, fructose corn syrup. The mixture is evaporated to a low moisture and ground.
  • examples 58-60 may be added to the gum formulations shown in Tables 5, 6 and 7.
  • Cyclamate sweetener may be obtained by combining the various processes of encapsulation, agglomeration, absorption, and entrappment. Any of the preparations made in Examples 51-60 can be further treated in fluidbed coating, spray chilling, or coacervation processes to encapsulate the product, and can be agglomerated with various materials and procedures in a variety of multiple step processes.
  • the Cyclamate sweetener can also be used with a variety of other high-intensity sweeteners and blended together before encapsulation, agglomeration, absorption, and entrapment. Some examples are:
  • Example 61 Sodium cyclamate and aspartame are blended together in a 4/1 ratio as a powder. This mixture is then be spray chilled with wax in a ratio of 70/30 mixture/wax to obtain a powder containing 56% sodium cyclamate, 14% aspartame, and 30% wax.
  • Example 62 Sodium cyclamate and thaumatin in a 24/1 ratio are dissolved in water with a 30% solution of gelatin and spray dried. This spray dried powder is then agglomerated with a high-pH aqueous 15% Zein solution. The mixture is dried and ground and gives a product containing 48% sodium cyclamate, 2% thaumatin, 35% gelatin, and 15% Zein.
  • Example 63 Sodium cyclamate and alitame in a 19/1 ratio are prepared in a hot 40% solution. This solution is sprayed onto a high absorption silica powder. The mixture is dried, ground and fluid-bed coated with an alcohol/shellac mixture, giving a product that contains 38% sodium cyclamate, 2% alitame, 40% silica, and 20% shellac.
  • Example 64 Sodium cyclamate and sucralose in a 10/1 ratio are blended together as a powder and then agglomerated with water and hydroxypropylmethyl cellulose (HPMC). This blend is dried, ground and agglomerated further with a high-pH, aqueous 15% solution of Zein to obtain a product containing 62% sodium cyclamate, 6% sucralose, 12% HPMC and 20% Zein.
  • HPMC hydroxypropylmethyl cellulose
  • Example 65 Sodium cyclamate and glycyrrhizin in a 3/1 ratio are blended together as a powder and fluid-bed coated with a solution of 25% shellac in alcohol.
  • the coated product is agglomerated further with water and hydroxypropylmethyl cellulose (HPMC) to obtain a product containing 45% sodium cyclamate, 15% glycyrrhizin, 25% shellac, and 15% HPMC.
  • HPMC hydroxypropylmethyl cellulose
  • Example 66 Sodium cyclamate and sodium saccharin in a ratio of 10/1 are blended together as a powder and fluid bed coated with a solution of 25% shellac in alcohol.
  • the coated product is agglomerated further with water and hydroxypropylmethil cellulose (HPMC) to obtain a product containing 55% sodium cyclamate, 5% sodium saccharin, 25% shellac, and 15% HPMC.
  • HPMC hydroxypropylmethil cellulose
  • Cyclamate can also be combined with other high intensity sweetener without encapsulation, agglomeration, or absorption and used in chewing gum, as in the following examples:
  • Example 67 A combination of sodium cyclamate and aspartame can be used in the formulas listed in Tables 5, 6, and 7 by adjusting the formulas to contain 0.40% sodium cyclamate and 0.10% aspartame.
  • Example 68 - A combination of sodium cyclamate and thaumatin can be used in the formulas listed in Tables 5, 6, and 7 by adjusting the formulas to contain 0.48% sodium cyclamate and 0.02% thaumatin.
  • Example 69 - A combination of sodium cyclamate and sucralose can be used in the formulas listed in Tables 5, 6, and 7 by adjusting the formulas to contain 0.46% sodium cyclamate and 0.04% sucralose.
  • Example 70 - A combination of sodium cyclamate and Acesulfame K can be used in the formulas listed in Tables 5, 6, and 7 by adjusting the formulas to contain 0.4% sodium cyclamate and 0.10% Acesulfame K.
  • Example 71 - A combination of sodium cyclomate and glycyrrhizin can be used in the formulas listed in Tables 5, 6, and 7 by adjusting the formulas to contain 0.4% sodium cyclamate and 0.10% glycyrrhizin.
  • Example 72 A combination of sodium cyclamate and sodium saccharin can be used in the formulas listed in Tables 5, 6 and 7 by adjusting the formulas to contain 0.46% sodium cyclamate and 0.04% sodium saccharin.
  • Examples 68-72 do not give a delayed release action except for those sweeteners which normally have a slow release. Some of these sweetener combinations may be synergistic, in which case less total sweetener may be needed to give the same sweetness level as a single sweetener.

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Abstract

La présente invention se rapporte à un procédé permettant de produire une gomme à mâcher avec édulcorant au cyclamate à libération retardée, ainsi qu'à une gomme à mâcher ainsi produite. On obtient l'édulcorant au cyclamate à libération retardée en modifiant physiquement la propriété du cyclamate par enrobage et par séchage. L'édulcorant au cyclamate est enrobé par encapsulage, partiellement enrobé par agglomération, enfermé par absorption ou traité par des étapes multiples d'encapsulage, d'agglomération et d'absorption. L'édulcorant enrobé est ensuite séché et réduit en particules conjointement de façon à produire un édulcorant à grande intensité à base de cyclamate à libération modifiée. Lorsqu'elles sont incorporées dans la gomme à mâcher, ces particules sont destinées à améliorer la stabilité de conservation de l'édulcorant et/ou à produire une libération retardée lorsque la gomme est mâchée.
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EP0470838A1 (fr) * 1990-08-09 1992-02-12 Wm. Wrigley Jr. Company Edulcorants enrobés de zein aqueux et autres ingrédients de gomme à mâcher
US5139798A (en) * 1990-11-21 1992-08-18 Wm. Wrigley Jr. Company Polyvinyl acetate encapsulation of codried sucralose for use in chewing gum
US5192563A (en) * 1986-10-22 1993-03-09 Wm. Wrigley, Jr. Company Strongly mint-flavored chewing gums with reduced bitterness and harshness
WO2006127934A2 (fr) * 2005-05-23 2006-11-30 Cadbury Adams Usa, Llc Compositions de potentialisation de gout et produits de confiserie et de gomme a macher les contenant
US7582455B2 (en) 2005-04-26 2009-09-01 Cargill, Incorporated Polypeptides and biosynthetic pathways for the production of stereoisomers of monatin and their precursors
US7727565B2 (en) 2004-08-25 2010-06-01 Cadbury Adams Usa Llc Liquid-filled chewing gum composition
US7888081B2 (en) 2006-05-24 2011-02-15 Cargill, Incorporated Methods and systems for increasing production of equilibrium reactions
US8003361B2 (en) 2007-10-01 2011-08-23 Cargill Incorporated Production of monatin enantiomers
US8043837B2 (en) 2006-03-07 2011-10-25 Cargill, Incorporated Aldolases, nucleic acids encoding them and methods for making and using them
EP1761132B1 (fr) * 2004-06-30 2011-11-23 Cadbury Holdings Limited Gomme a macher contenant une emulsion aromatisante
US8076107B2 (en) 2007-10-01 2011-12-13 Cargill, Incorporated Production of monatin stereoisomers
US8076108B2 (en) 2005-04-26 2011-12-13 Cargill, Incorporated Polypeptides and biosynthetic pathways for the production of stereoisomers of monatin and their precursors
US8153405B2 (en) 2005-04-20 2012-04-10 Cargill, Incorporated Products and methods for in vivo secretion of monatin
US8158389B2 (en) 2005-04-20 2012-04-17 Cargill, Incorporated Products and methods for in vivo secretion of monatin
US8206955B2 (en) 2003-10-21 2012-06-26 Cargill, Incorporated Production of monatin and monatin precursors
US8367847B2 (en) 2007-10-01 2013-02-05 Cargill, Incorporated Production of monatin enantiomers
US8372989B2 (en) 2002-04-23 2013-02-12 Cargill, Incorporated Polypeptides and biosynthetic pathways for the production of monatin and its precursors
US8440434B2 (en) 2002-04-23 2013-05-14 Cargill, Incorporated Polypeptides and biosynthetic pathways for the production of monatin and its precursors

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US9271904B2 (en) 2003-11-21 2016-03-01 Intercontinental Great Brands Llc Controlled release oral delivery systems
US9198448B2 (en) 2005-02-07 2015-12-01 Intercontinental Great Brands Llc Stable tooth whitening gum with reactive ingredients

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US4384004B1 (fr) * 1981-06-02 1993-06-22 Warner Lambert Co
US4386106A (en) * 1981-12-01 1983-05-31 Borden, Inc. Process for preparing a time delayed release flavorant and an improved flavored chewing gum composition
US4673577A (en) * 1983-02-18 1987-06-16 Wm. Wrigley Jr. Company Shellac encapsulant for high-potency sweeteners in chewing gum
US4597970A (en) * 1984-10-05 1986-07-01 Warner-Lambert Company Chewing gum compositions containing novel sweetener delivery systems and method of preparation
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US5192563A (en) * 1986-10-22 1993-03-09 Wm. Wrigley, Jr. Company Strongly mint-flavored chewing gums with reduced bitterness and harshness
US5112625A (en) * 1989-02-15 1992-05-12 Wm. Wrigley Jr. Company Aqueous zein coated sweeteners and other ingredients for chewing gum
EP0470838A1 (fr) * 1990-08-09 1992-02-12 Wm. Wrigley Jr. Company Edulcorants enrobés de zein aqueux et autres ingrédients de gomme à mâcher
US5139798A (en) * 1990-11-21 1992-08-18 Wm. Wrigley Jr. Company Polyvinyl acetate encapsulation of codried sucralose for use in chewing gum
EP0617578A1 (fr) * 1991-12-17 1994-10-05 Wm. Wrigley Jr. Company Gommes a macher parfumees a la menthe forte et possedant une amertume et une aprete reduites
EP0617578A4 (fr) * 1991-12-17 1995-01-18 Wrigley W M Jun Co Gommes a macher parfumees a la menthe forte et possedant une amertume et une aprete reduites.
US9034610B2 (en) 2002-04-23 2015-05-19 Cargill, Incorporated Polypeptides and biosynthetic pathways for the production of monatin and its precursors
US8440434B2 (en) 2002-04-23 2013-05-14 Cargill, Incorporated Polypeptides and biosynthetic pathways for the production of monatin and its precursors
US8435765B2 (en) 2002-04-23 2013-05-07 Cargill, Incorporated Polypeptides and biosynthetic pathways for the production of monatin and its precursors
US8372989B2 (en) 2002-04-23 2013-02-12 Cargill, Incorporated Polypeptides and biosynthetic pathways for the production of monatin and its precursors
US8206955B2 (en) 2003-10-21 2012-06-26 Cargill, Incorporated Production of monatin and monatin precursors
EP1761132B1 (fr) * 2004-06-30 2011-11-23 Cadbury Holdings Limited Gomme a macher contenant une emulsion aromatisante
US7727565B2 (en) 2004-08-25 2010-06-01 Cadbury Adams Usa Llc Liquid-filled chewing gum composition
US8153405B2 (en) 2005-04-20 2012-04-10 Cargill, Incorporated Products and methods for in vivo secretion of monatin
US8158389B2 (en) 2005-04-20 2012-04-17 Cargill, Incorporated Products and methods for in vivo secretion of monatin
US8975046B2 (en) 2005-04-26 2015-03-10 Cargill, Incorporated Polypeptides and biosynthetic pathways for the production of stereoisomers of monatin and their precursors
US8076108B2 (en) 2005-04-26 2011-12-13 Cargill, Incorporated Polypeptides and biosynthetic pathways for the production of stereoisomers of monatin and their precursors
US7582455B2 (en) 2005-04-26 2009-09-01 Cargill, Incorporated Polypeptides and biosynthetic pathways for the production of stereoisomers of monatin and their precursors
WO2006127936A3 (fr) * 2005-05-23 2007-03-08 Cadbury Adams Usa Llc Compositions de potentialisation de gout et produits de confiserie et de gomme a macher les contenant
WO2006127934A3 (fr) * 2005-05-23 2007-03-08 Cadbury Adams Usa Llc Compositions de potentialisation de gout et produits de confiserie et de gomme a macher les contenant
WO2006127934A2 (fr) * 2005-05-23 2006-11-30 Cadbury Adams Usa, Llc Compositions de potentialisation de gout et produits de confiserie et de gomme a macher les contenant
US8043837B2 (en) 2006-03-07 2011-10-25 Cargill, Incorporated Aldolases, nucleic acids encoding them and methods for making and using them
US9005938B2 (en) 2006-03-07 2015-04-14 Cargill, Incorporated Aldolases, nucleic acids encoding them and methods for making and using them
US9518280B2 (en) 2006-03-07 2016-12-13 Cargill, Incorporated Aldolases, nucleic acids encoding them and methods for making and using them
US7888081B2 (en) 2006-05-24 2011-02-15 Cargill, Incorporated Methods and systems for increasing production of equilibrium reactions
US8076107B2 (en) 2007-10-01 2011-12-13 Cargill, Incorporated Production of monatin stereoisomers
US8367847B2 (en) 2007-10-01 2013-02-05 Cargill, Incorporated Production of monatin enantiomers
US8003361B2 (en) 2007-10-01 2011-08-23 Cargill Incorporated Production of monatin enantiomers

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