WO1993018661A1

WO1993018661A1 - Use of antioxidants from natural sources in chewing gum

Info

Publication number: WO1993018661A1
Application number: PCT/US1992/006895
Authority: WO
Inventors: Jacara R. Muhammad; David G. Barkalow
Original assignee: Wm. Wrigley Jr. Company
Priority date: 1992-08-14
Filing date: 1992-08-14
Publication date: 1993-09-30
Also published as: AU2514692A

Abstract

A chewing gum is provided which is stabilized using an all-natural antioxidant system. The all-natural antioxidant system is particularly useful in chewing gums flavored with a mint oil such as peppermint oil. A method of preparing a stabilized chewing gum is also provided.

Description

USE OF ANTIOXIDANTS FROM NATURAL SOURCES IN CHEWING GUM

FIELD OF THE INVENTION

The present invention relates to antioxidants from natural sources and their uses in chewing gum to provide an effective but non-controversial means of stabilizing the chewing gum ingredients.

BACKGROUND OF THE INVENTION

As is known in the art, chewing gum compositions include a number of ingredients, some of which are subject to deterioration through oxidation during storage. Mint oils and gum base components are important ingredients of chewing gum which require stabilization both before and after they are incorporated into the chewing gum. The term "mint oil" as used herein includes but is not limited to peppermint oil, spearmint oil, corn mint oil, and Scotch spearmint oil. The term "gum base" as used herein includes, but is not limited to products generally comprising elastomers, resins, fats and oils, waxes, softeners and inorganic fillers.

Several synthetic antioxidants are in widespread use for stabilizing mint oil, mint flavored chewing gum compositions and gum base ingredients. Among the most notable of these synthetic antioxidants are Butylated Hydroxyanisole (BHA) , Butylated Hydroxytoluene (BHT) , and Tertiary Butyl Hydroquinone (TBHQ) . While BHA, BHT, and TBHQ are effective in preventing and reducing oxidation of mint oils, mint flavored chewing gum compositions, and gum base ingredients, these compounds have been found to be carcinogenic in animal testing. Therefore a less

ITUTESHEET controversial and more safe means to prevent oxidation would be advantageous to the chewing gum manufacturers.

In the search for an effective but non- carcinogenic antioxidant, some compounds that occur naturally have been found to have antioxidant properties in mint oil and thus provide the protection against deterioration that mint oils need. Because these compounds are found in foods that are consumed daily, they have proven to be safe. These compounds include eugenol, thymol, and gum guaiac. Some other naturally occurring antioxidants include extracts from teas such as green tea, and oolong tea. Extracts from certain spices such as oregano, nutmeg, tumeric, clove, thyme, and ginger, have also been effective as antioxidants.

U.S. Application Serial No. 07/722,962 discloses the use of mixed tocopherols as an antioxidant for mint oils.

Several Japanese patents have disclosed the use of tea as an anticaries agent for chewing gum. Those are 89-320955, 86-63245, 84-175422, and 73-49962.

A confection product, including chewing gum, containing dry distillation fractions of plants from the Ternstromiaceae (i.e. green tea leaves, oolong tea leaves, etc.) is discussed in Japanese patent 61- 139340. This patent and Japanese patent 88-36747 give solutions to bad breath odor.

The prevention of denaturation of terpene flavors and perfumes by using natural antioxidant components of rosemary and/or sage is discussed in the Japanese patent 83-225199.

PCT 90-06689 discloses a chewing gum with spice ingredients to prolong the flavor duration of the chewing gum.

Antioxidant compositions and methods for reducing peroxide levels in the skin are discussed in U.S. Patent 4,857,325 and 4,923,697. A composition for enhancing the sweetness intensity and masking the aftertaste of intense and artificial sweeteners using eugenol is discussed in European patent 0,464,833.

An antiplaque chewing gum with thymol added to essential oils is discussed in U.S. Patent 5,015,464.

SUMMARY OF THE INVENTION

Certain teas, spices and other natural compounds, including natural phenolic compounds, exhibit surprising and unexpected antioxidant properties when used in mint oil, and mint flavored chewing gum compositions. These compounds are effective in preventing oxidation, and although commonly believed to cause off notes in the mint flavor and mint flavored chewing gum, they do not when used at threshold levels. These teas, spices and natural phenolic compounds can be used alone or in combination with each other as long as they do not interfere with the mint flavor and mint flavored chewing gums' true flavor characteristics.

DETAILED DESCRIPTION OF THE PRESENTLY PREFERRED EMBODIMENTS

Oxidation causes undesirable alteration of the flavor of mint oils and chewing gum compositions containing mint oil. It has always been a major objective of the chewing gum manufacturers to maintain the quality of the flavor and to prolong the shelf-life of the chewing gum. Therefore, the oxidation of mint oils and its adverse impact on the flavor and shelf- life is a central concern of the chewing gum manufacturers.

Mint oils, most particularly peppermint oil, contain several key components which readily oxidize. Therefore, an antioxidant which stabilizes peppermint oil will generally be useful for stabilizing other mint oils as well. Examples of other mint oils include spearmint oil, Scotch spearmint oil, and corn mint oil.

Several compounds were found to work as antioxidants because they contain phenolic type groups similar to those found in BHA, BHT, and TBHQ. These compounds are natural substances found in plants, teas and spices.

Eugenol, thymol and gum guaiac are all natural substances found in clove, thyme, and the resin of the wood Guajaeum officinate, respectively. The fact that these compounds are naturally derived makes them more attractive to chewing gum manufacturers and consumers, than synthetic antioxidants. From an antioxidant standpoint, eugenol, thymol and gum guaiac are of interest because they contain phenolic-type groups similar to those found in BHA, BHT and TBHQ:

Eugenol

Thymol

Green tea extract, oolong tea extract, and extracts of oregano, nutmeg, clove, thyme, tumeric, and ginger are also naturally occurring and pose no risk to human health. The compounds can be used as antioxidants for mint oils, gum base and mint flavored chewing gum.

The extracts of teas and spices were tested for their effectiveness in preventing oxidation of mint oils. The teas and spices were extracted using organic solvents and in some cases water. In testing these extracts in mint oil, all of them seemed comparable to BHT. Table 1 shows a ranking of each extract based upon their effectiveness as an antioxidant.

All of the extracts were evaluated for antioxidant activity by accelerated aging at 115°F under 100 psi of oxygen in Parr reaction vessels. The degree of oxidation was determined by gas chromatography.

The components of interest were alpha- terpinene, gamma terpinene and para cymene. As oxidation occurs, alpha and gamma terpinene oxidize to para cymene. Therefore, the degree of oxidation was measured by the ratio, R_s, of para cymene to alpha and gamma terpinene. All of the samples tested were evaluated using this analysis and the results are listed in Table 1.

TABLE 1 Method of Extraction —Rs

BHT None 0.18

Clove Ethyl alcohol 0.18

Oolong tea Ethyl acetate 0.19

Green tea Ethyl alcohol 0.19

Oregano Ethyl alcohol 0.21

Nutmeg Ethyl alcohol 0.22

Thyme Ethyl alcohol 0.24

Tumeric Ethyl alcohol 0.29

Ginger Hexane 0.31

All of the natural antioxidants contain phenolic compounds which are similar in function to those found in BHA, BHT, and TBHQ. The volatile component of clove, nutmeg, tumeric, oregano, and ginger is made up of phenols or phenol esters. The teas contain a large amount of tannic acid which is a polyphenol.

The natural antioxidant can be added to mint flavor, gum base, and mint flavored chewing gum alone, in combination with other natural antioxidants, or with other flavors not functioning as antioxidants. The natural antioxidant should be added at a level which does not adversely affect the mint flavor. Generally, the natural antioxidant should be present in an amount of about 10 ppm to about 400 ppm based on the weight of the chewing gum, preferably about 30 ppm to about 300 ppm based on the weight of the chewing gum, most preferably about 50 ppm to about 200 ppm based on the weight of the chewing gum.

When the mint oil is to be used in chewing gum, it is preferred that the natural antioxidants be preblended with the mint oil. Preferably, the natural antioxidant is added to the mint oil in an amount of about 0.1 to about 0.5 weight percent of the mint oil. However, the natural antioxidant(s) may alternatively be mixed into the chewing gum along with the mint oil. In either case, the natural antioxidants should be thoroughly blended with the product to produce a homogeneous mixture.

In general, a chewing gum composition includes a water soluble bulk portion, a water insoluble chewing gum base portion and typically a water insoluble flavoring agent. 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 chewing process.

The insoluble gum base generally includes elastomers, resins, fats, oils, waxes, softeners and inorganic fillers. The elastomers may include polyisobutylene, isobutylene - isoprene copolymer, styrene butadiene rubber and natural latexes such as chicle. The resins may include polyvinyl acetate and terpene resins. Low molecular weight polyvinyl acetate is a preferred resin. Fats and oils may include animal fats such as lard and tallow, vegetable oils such as soybean and cottonseed oils, hydrogenated and partially hydrogenated vegetable oils, and cocoa butter. Commonly used waxes include petroleum waxes such as paraffin and microcrystalline wax, natural waxes such as bees wax, candellia and carnauba, and polyethylene wax. Preferably, the waxes have a melting point between 95°F and 240°F.

The gum base typically also includes a filler component such as calcium carbonate, magnesium carbonate, talc, dicalcium phosphate and the like. The filler may constitute between about 5 and about 60% by weight of the gum base. Preferably, the filler comprises about 5 to about 50% 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 include softeners, bulk sweeteners, high intensity sweeteners and combinations thereof. Softeners are added to the chewing gum in order to optimize the chewability and mouth feel of the gum. The softeners, which are also known as plasticizers or plasticizing agents, generally constitute about 0.5-15% by weight of the chewing gum. The softeners may include glycerin, lecithin, and combinations thereof. The softeners may also include aqueous sweetener solutions such as those containing sorbitol, hydrogenated starch hydrolysates, corn syrup and combinations thereof.

Bulk sweeteners constitute between 20-80% by weight of the chewing gum and may include both sugar and sugarless sweeteners and components. Sugar sweeteners may include saccharide containing components including but not limited to sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, levulose, galactose, corn syrup solids, and the like, alone or in combination. Sugarless sweeteners include components with sweetening characteristics but are devoid of the commonly known sugars. Sugarless sweeteners include but are not limited to sugar alcohols, such as sorbitol, mannitol, xylitol, hydrogenated starch hydrolysates, maltitol, and the like, alone or in combination.

High intensity sweeteners may also be present. These may include but are not limited to sucralose, aspartame, salts of ascesulfame, alitame, saccharin and its salts, cyclamic acid and its salts, dihydrochalcones, thaumatin, monellin, and the like, alone or in combination.

Combinations of sugar and/or sugarless sweeteners may be used in chewing gum. The sweetener may also function in the chewing gum in whole or in part as a water soluble bulking agent. Additionally, the softener may also provide additional sweetness such as with aqueous sugar or alditol solutions.

One or more flavoring agents are generally present in the chewing gum in an amount within the range of about 0.1% to 10% by weight of the chewing gum. The flavoring agents may include essential oils, synthetic flavors or mixtures thereof including but not limited to oils derived from plants and fruits such as citrus oils, fruit essences, peppermint oil, spearmint oil, other mint oils, clove oil, oil of wintergreen, anise and the like. Artificial flavoring agents and components may also be used. Natural and artificial flavoring agents may be combined in any sensorally acceptable fashion.

Optional ingredients such as colors, emulsifiers and pharmaceutical agents may also be included in chewing gum.

Chewing gum is generally manufactured by sequentially adding the various chewing gum ingredients to any commercially available mixer known in the art. After the ingredients have been thoroughly mixed, the gum 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. Generally, the ingredients are mixed by first melting the gum base and adding it to the running mixer. The gum base may alternatively be melted in the mixer. Color and emulsifiers can be added at this time.

A softener such as glycerin can be added next along with syrup and part of the bulk portion. Further parts of the bulk portion may then be added to the mixer. The flavoring agent is typically added with the final part of the bulk portion. The entire mixing process typically takes from five to fifteen minutes, although longer mixing times are sometimes required. Those skilled in the art will recognize that variations of this mixing procedure, or other mixing procedures, may be followed.

A wide range of changes and modifications to the embodiments of the invention described above will be apparent to persons skilled in the art. The following examples are not to be continued as imposing limitations on the invention but are included merely to illustrate preferred embodiments.

EXAMPLES

The following examples of the invention and comparative examples are provided by way of explanation and illustration.

The formulas listed below comprise various sugar type chewing gum formulas in which natural antioxidants can be added to gum after being dissolved in peppermint oil. EXAMPLE 1 EXAMPLE 2

Includes about 0.1% Eugenol in peppermint flavor.

EXAMPLE 3

A chewing gum of Example 2 wherein thymol is added at about 0.1% of the peppermint oil. EXAMPLE 4

A chewing gum of Example 2 wherein gum guaiac is added at about 0.1% of the peppermint oil.. EXAMPLE 5

A chewing gum of Example 2 wherein green tea extract is added at about 0.1% of the peppermint oil. EXAMPLE 6

A chewing gum of Example 2 wherein oolong tea extract is added at about 0.1% of the peppermint oil. EXAMPLE 7

A chewing gum of Example 2 wherein oregano extract is added at about 0.1% of the peppermint oil. EXAMPLE 8

A chewing gum of Example 2 wherein nutmeg extract is added at about 0.1% of the peppermint oil. EXAMPLE 9

A chewing gum of Example 2 wherein clove extract is added at about 0.1% of the peppermint oil. EXAMPLE 10

A chewing gum of Example 2 wherein thyme extract is added at about 0.1% of the peppermint oil. EXAMPLE 11

A chewing gum of Example 2 wherein tumeric extract is added at about 0.1% of the peppermint oil. EXAMPLE 12

A chewing gum of Example 2 wherein ginger extract is added at about 0.1% of the peppermint oil. EXAMPLE 13

Sugar 55.482

Base 19.7

Corn Syrup 12.7

Glycerin 1.3

Dextrose _Λ 9.9

Peppermint Flavor w/Eugenol 0.918

Includes about 0.2% Eugenol in peppermint flavor. EXAMPLE 14

A chewing gum of Example 13 wherein thymol is added at about 0.2% of the peppermint oil. EXAMPLE 15

A chewing gum of Example 13 wherein gum guaiac is added at about 0.2% of the peppermint oil. EXAMPLE 16

A chewing gum of Example 13 wherein green tea extract is added at about 0.2% of the peppermint oil. EXAMPLE 17

A chewing gum of Example 13 wherein oolong tea extract is added at about 0.2% of the peppermint oil. EXAMPLE 18

A chewing gum of Example 13 wherein oregano extract is added at about 0.2% of the peppermint oil. EXAMPLE 19

A chewing gum of Example 13 wherein clove extract is added at about 0.2% of the peppermint oil. EXAMPLE 20

A chewing gum of Example 13 wherein thyme extract is added at about 0.2% of the peppermint oil. EXAMPLE 21

A chewing gum of Example 13 wherein tumeric extract is added at about 0.2% of the peppermint oil. EXAMPLE 22

A chewing gum of Example 13 wherein ginger extract is added at about 0.2% of the peppermint oil. EXAMPLE 23

Sugar 55.473

Base 19.7

Corn Syrup 12.7

Glycerin 1.3

Dextrose _Λ 9.9

Peppermint Flavor w/Eugenol^* 0.927

Includes about 0.3% Eugenol in peppermint flavor.

EXAMPLE 24

A chewing gum of Example 23 wherein thymol is added at about 0.3% of the peppermint oil. EXAMPLE 25

A chewing gum of Example 23 wherein gum guaiac is added at about 0.3% of the peppermint oil. EXAMPLE 26

A chewing gum of Example 23 wherein green tea extract is added at about 0.3% of the peppermint oil. EXAMPLE 27

A chewing gum of Example 23 wherein oolong tea extract is added at about 0.3% of the peppermint oil. EXAMPLE 28

A chewing gum of Example 23 wherein oregano extract is added at about 0.3% of the peppermint oil. EXAMPLE 29

A chewing gum of Example 23 wherein nutmeg extract is added at about 0.3% of the peppermint oil. EXAMPLE 30

A chewing gum of Example 23 wherein clove extract is added at about 0.3% of the peppermint oil. EXAMPLE 31

A chewing gum of Example 23 wherein thyme extract is added at about 0.3% of the peppermint oil. EXAMPLE 32

A chewing gum of Example 23 wherein tumeric extract is added at about 0.3% of the peppermint oil. EXAMPLE 33

A chewing gum of Example 23 wherein ginger extract is added at about 0.3% of the peppermint oil.

Includes about 0.4% Eugenol in peppermint flavor.

EXAMPLE 35

A chewing gum of Example 34 wherein thymol is added at about 0.4% of the peppermint oil. EXAMPLE 36

A chewing gum of Example 34 wherein gum guaiac is added at about 0.4% of the peppermint oil. EXAMPLE 37

A chewing gum of Example 34 wherein green tea extract is added at about 0.4% of the peppermint oil. EXAMPLE 38

A chewing gum of Example 34 wherein oolong tea extract is added at about 0.4% of the peppermint oil. EXAMPLE 39

A chewing gum of Example 34 wherein oregano extract is added at about 0.4% of the peppermint oil. EXAMPLE 40

A chewing gum of Example 34 wherein nutmeg extract is added at about 0.4% of the peppermint oil. EXAMPLE 41

A chewing gum of Example 34 wherein clove extract is added at about 0.4% of the peppermint oil. EXAMPLE 42

A chewing gum of Example 34 wherein thyme extract is added at about 0.4% of the peppermint oil. EXAMPLE 43

A chewing gum of Example 34 wherein tumeric extract is added at about 0.4% of the peppermint oil. EXAMPLE 44

A chewing gum of Example 34 wherein ginger extract is added at about 0.4% of the peppermint oil.

EXAMPLE 45

Sugar 55.455

Base 19.7

Corn Syrup 12.7 Glycerin 1.3

Dextrose 9.9

Peppermint Flavor w/Eugenol^* 0.945

Includes about 0.5% Eugenol in peppermint flavor.

EXAMPLE 46

A chewing gum of Example 45 wherein thymol is added at about 0.5% of the peppermint oil. EXAMPLE 47

A chewing gum of Example 45 wherein gum guaiac is added at about 0.5% of the peppermint oil. EXAMPLE 48

A chewing gum of Example 45 wherein green tea extract is added at about 0.5% of the peppermint oil. EXAMPLE 49

A chewing gum of Example 45 wherein oolong tea extract is added at about 0.5% of the peppermint oil. EXAMPLE 50

A chewing gum of Example 45 wherein oregano extract is added at about 0.5% of the peppermint oil. EXAMPLE 51

A chewing gum of Example 45 wherein nutmeg extract is added at about 0.5% of the peppermint oil. EXAMPLE 52

A chewing gum of Example 45 wherein clove extract is added at about 0.5% of the peppermint oil. EXAMPLE 53

A chewing gum of Example 45 wherein thyme extract is added at about 0.5% of the peppermint oil. EXAMPLE 54

A chewing gum of Example 45 wherein tumeric extract is added at about 0.5% of the peppermint oil. EXAMPLE 55

A chewing gum of Example 45 wherein ginger extract is added at about 0.5% of the peppermint oil.

The formulas listed below comprise various sugarless type formulas in which natural antioxidants can be added to gum after being added to peppermint oil.

Sorbitol

Gum base

Mannitol

Glycerin

Peppermint Flavor

Peppermint Flavor w/Eugenol

Aspartame

Lecithin

Liquid Sorbitol

Includes about 0.1% Eugenol in peppermint flavor.

EXAMPLE 58

A chewing gum of Example 57 wherein thymol is added at about 0.1% of the peppermint oil. EXAMPLE 59

A chewing gum of Example 57 wherein gum guaiac is added at about 0.1% of the peppermint oil. EXAMPLE 60

A chewing gum of Example 57 wherein green tea extract is added at about 0.1% of the peppermint oil. EXAMPLE 61

A chewing gum of Example 57 wherein oolong tea extract is added at about 0.1% of the peppermint oil. EXAMPLE 62

A chewing gum of Example 57 wherein oregano extract is added at about 0.1% of the peppermint oil. EXAMPLE 63

A chewing gum of Example 57 wherein nutmeg extract is added at about 0.1% of the peppermint oil. EXAMPLE 64

A chewing gum of Example 57 wherein clove extract is added at about 0.1% of the peppermint oil. EXAMPLE 65

A chewing gum of Example 57 wherein thyme extract is added at about 0.1% of the peppermint oil. EXAMPLE 66

A chewing gum of Example 57 wherein tumeric extract is added at about 0.1% of the peppermint oil. EXAMPLE 67

A chewing gum of Example 57 wherein ginger extract is added at about 0.1% of the peppermint oil.

EXAMPLE 68

Sorbitol 49.997

Gum base 24.7

Mannitol 9.38

Glycerin 2.0

Aspartame 0.3

Lecithin 0.18

Liquid Sorbitol _β 12.0

Peppermint Flavor w/Eugenol^* 1.443

Includes about 0.2% Eugenol in peppermint oil.

EXAMPLE 69

A chewing gum of Example 68 wherein thymol is added at about 0.2% of the peppermint oil. EXAMPLE 70

A chewing gum of Example 68 wherein gum guaiac is added at about 0.2% of the peppermint oil. EXAMPLE 71

A chewing gum of Example 68 wherein green tea extract is added at about 0.2% of the peppermint oil. EXAMPLE 72

A chewing gum of Example 68 wherein oolong tea extract is added at about 0.2% of the peppermint oil. EXAMPLE 73

A chewing gum of Example 68 wherein oregano extract is added at about 0.2% of the peppermint oil. EXAMPLE 74

A chewing gum of Example 68 wherein nutmeg extract is added at about 0.2% of the peppermint oil. EXAMPLE 75

A chewing gum of Example 68 wherein clove extract is added at about 0.2% of the peppermint oil. EXAMPLE 76

A chewing gum of Example 68 wherein thyme extract is added at about 0.2% of the peppermint oil. EXAMPLE 77

A chewing gum of Example 68 wherein tumeric extract is added at about 0.2% of the peppermint oil. EXAMPLE 78

A chewing gum of Example 68 wherein ginger extract is added at about 0.2% of the peppermint oil.

Eugenol added at about 0.3% of peppermint flavor

EXAMPLE 80

A chewing gum of Example 79 wherein thymol is added at about 0.3% of the peppermint oil. EXAMPLE 81

A chewing gum of Example 79 wherein gum guaiac is added at about 0.3% of the peppermint oil. EXAMPLE 82

A chewing gum of Example 79 wherein green tea extract is added at about 0.3% of the peppermint oil. EXAMPLE 83

A chewing gum of Example 79 wherein oolong tea extract is added at about 0.3% of the peppermint oil. EXAMPLE 84

A chewing gum of Example 79 wherein oregano extract is added at about 0.3% of the peppermint oil. EXAMPLE 85

A chewing gum of Example 79 wherein nutmeg extract is added at about 0.3% of the peppermint oil. EXAMPLE 86

A chewing gum of Example 79 wherein clove extract is added at about 0.3% of the peppermint oil. EXAMPLE 87

A chewing gum of Example 79 wherein thyme extract is added at about 0.3% of the peppermint oil. EXAMPLE 88

A chewing gum of Example 79 wherein tumeric extract is added at about 0.3% of the peppermint oil. EXAMPLE 89

A chewing gum of Example 79 wherein ginger extract is added at about 0.3% of the peppermint oil.

EXAMPLE 90

Sorbitol 49.994

Gum base 24.7

Mannitol 9.38

Glycerin 2.0

Aspartame 0.3

Lecithin 0.18

Liquid Sorbitol _t 12.0

Peppermint Flavor w/Eugenol 1.446

^*Eugenol added at about 0.4% of flavor EXAMPLE 91

A chewing gum of Example 90 wherein thymol is added at about 0.4% of the peppermint oil. EXAMPLE 92

A chewing gum of Example 90 wherein gum guaiac is added at about 0.4% of the peppermint oil. EXAMPLE 93

A chewing gum of Example 90 wherein green tea extract is added at about 0.4% of the peppermint oil. EXAMPLE 94

A chewing gum of Example 90 wherein oolong tea extract is added at about 0.4% of the peppermint oil. EXAMPLE 95

A chewing gum of Example 90 wherein oregano extract is added at about 0.4% of the peppermint oil. EXAMPLE 96

A chewing gum of Example 90 wherein nutmeg extract is added at about 0.4% of the peppermint oil. EXAMPLE 97

A chewing gum of Example 90 wherein clove extract is added at about 0.4% of the peppermint oil. EXAMPLE 98

A chewing gum of Example 90 wherein thyme extract is added at about 0.4% of the peppermint oil. EXAMPLE 99

A chewing gum of Example 90 wherein tumeric extract is added at about 0.4% of the peppermint oil. EXAMPLE 100

A chewing gum of Example 90 wherein ginger extract is added at about 0.4% of the peppermint oil. EXAMPLE 101

Sorbitol 49.993

Gum base 24.7

Mannitol 9.38

Glycerin 2.0

Aspartame 0.3

Lecithin 0.18

Liquid Sorbitol _Λ 12.0

Peppermint Flavor w/Eugenol 1.447

^*Eugenol is added at about 0.5% of flavor

EXAMPLE 102

A chewing gum of Example 101 wherein thymol is added at about 0.5% of the peppermint oil. EXAMPLE 103

A chewing gum of Example 101 wherein gum guaiac is added at about 0.5% of the peppermint oil. EXAMPLE 104

A chewing gum of Example 101 wherein green tea extract is added at about 0.5% of the peppermint oil. EXAMPLE 105

A chewing gum of Example 101 wherein oolong tea extract is added at about 0.5% of the peppermint oil. EXAMPLE 106

A chewing gum of Example 101 wherein oregano extract is added at about 0.5% of the peppermint oil. EXAMPLE 107

A chewing gum of Example 101 wherein nutmeg extract is added at about 0.5% of the peppermint oil. EXAMPLE 108

A chewing gum of Example 101 wherein clove extract is added at about 0.5% of the peppermint oil. EXAMPLE 109

A chewing gum of Example 101 wherein thyme extract is added at about 0.5% of the peppermint oil. EXAMPLE 110

A chewing gum of Example 101 wherein tumeric extract is added at about 0.5% of the peppermint oil. EXAMPLE 111

A chewing gum of Example 101 wherein ginger extract is added at about 0.5% of the peppermint oil.

The above natural antioxidants can also be blended into various base ingredients. A typical base formula is as follows:

Wt. Percent

Polyvinyl acetate 27

Synthetic rubber 13

Paraffin wax 13

Fat 3

Glycerol Monostearate 5

Terpene Resin 27

Calcium Carbonate Filler 12

100%

The individual base components can be softened prior to their addition in the base manufacturing process. To the presoftened base component, the natural antioxidant can be added and mixed, and then the presoftened base/antioxidant blend can be added to make the finished base. In the following examples, natural antioxidants 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 the natural antioxidant can then be used at the levels indicated in the typical base formula above. EXAMPLE 112

The natural antioxidant can be added to the fat at about 0.1% of the total base ingredients. EXAMPLE 113

The natural antioxidant can be added to the fat at about 0.2% of the total base ingredients. EXAMPLE 114

The natural antioxidant can be added to the fat at about 0.3% of the total base ingredients. EXAMPLE 115

The natural antioxidant can be added to the fat at about 0.4% of the total base ingredients. EXAMPLE 116

The natural antioxidant can be added to the fat at about 0.5% of the total base ingredients. EXAMPLE 117

The natural antioxidant can be added to the wax at about 0.1% of the total base ingredients. EXAMPLE 118

The natural antioxidant can be added to the wax at about 0.2% of the total base ingredients. EXAMPLE 119

The natural antioxidant can be added to the wax at about 0.3% of the total base ingredients. EXAMPLE 120

The natural antioxidant can be added to the wax at about 0.4% of the total base ingredients. EXAMPLE 121

The natural antioxidant can be added to the wax at about 0.5% of the total base ingredients. EXAMPLE 122

The natural antioxidant can be mixed with the gum base having the above listed typical formula at about 0.1% of the base. The natural antioxidant can be added near the end of the process after all the other ingredients are added. EXAMPLE 123

The natural antioxidant can be mixed with the gum base at about 0.2% in the manner described in Example 122. EXAMPLE 124

The natural antioxidant can be mixed with the gum base at about 0.3% in the manner described in Example 122. EXAMPLE 125

The natural antioxidant can be mixed with the gum base at about 0.4% in the manner described in Example 122. EXAMPLE 126

The natural antioxidant can be mixed with the gum base at about 0.5% in the manner described in Example 122.

It should be appreciated that the compositions and methods of the present invention are capable of being incorporated in the form of a variety of embodiments, only a few of which have been illustrated and described above. The invention may be embodied in other forms without departing from its spirit or essential characteristics. The described embodiments are to be considered in all respects only as illustrative and not restrictive, and the scope of the invention is therefore indicated by the appended claims rather than by the foregoing description. All changes which come within the meaning and range of equivalency of the claims are to be embraced within their scope.

Claims

WE CLAIM:

1. A chewing gum, comprising: a water soluble bulk portion; a water insoluble chewing gum base; one or more flavoring agents; and a natural antioxidant selected from the group consisting of teas, spices, natural phenolic compounds, extracts thereof, and combinations thereof.

2. The chewing gum of claim 1, wherein the flavoring agent comprises mint oil.

3. The chewing gum of claim 2, wherein the mint oil comprises peppermint oil.

4. The chewing gum of claim 2, wherein the mint oil comprises spearmint oil.

5. The chewing gum of claim 2, wherein the mint oil comprises Scotch spearmint oil.

6. The chewing gum of claim 2, wherein the mint oil comprises corn mint oil.

7. The chewing gum of claim 1, wherein the antioxidant comprises a natural phenolic compound selected from the group consisting of eugenol, thymol, gum guaiac, and combinations thereof.

8. The chewing gum of claim 1, wherein the antioxidant comprises an extract selected from the group consisting of green tea extract, oolong tea extract, oregano extract, nutmeg extract, clove extract, thyme extract, tumeric extract, ginger extract, and combinations thereof.

9. The chewing gum of claim 2, wherein the natural antioxidant is blended with the mint oil before the mint oil is added to the chewing gum.

10. The chewing gum of claim 1, wherein the natural antioxidant is blended with the gum base before the gum base is blended with the other chewing gum ingredients.

11. The chewing gum of claim 2, wherein the natural antioxidant is present in an amount of about 0.1 to about 0.5 weight percent of the mint oil.

12. The chewing gum of claim 2, wherein the mint oil is present in an amount of about 0.1 to about 10 weight percent of the chewing gum.

13. The chewing gum of claim 1, wherein the natural antioxidant is present in an amount of about 10 ppm to about 400 ppm based on the weight of the chewing gum.

14. The chewing gum of claim 1, wherein the natural antioxidant is present in an amount of about 30 ppm to about 300 ppm based on the weight of the chewing gum.

15. The chewing gum of claim 1, wherein the natural antioxidant is present in an amount of about 50 ppm to about 200 ppm based on the weight of the chewing gum.

16. A method of preparing a stabilized chewing gum, comprising the steps of: providing a water soluble bulk portion, a chewing gum base, and one or more flavoring agents; providing a natural antioxidant selected from the group consisting of teas, spices, natural phenolic compounds, extracts thereof, and combinations thereof; and mixing the water soluble bulk portion, chewing gum base, flavoring agent and natural antioxidant together to form a stabilized chewing gum.

17. The method of claim 16, wherein the flavoring agent comprises mint oil.

18. The method of claim 17, further comprising the step of mixing the natural antioxidant with the mint oil before the mint oil is mixed with the other chewing gum ingredients.

19. The method of claim 16, further comprising the step of adding the natural antioxidant to the gum base before the gum base is mixed with the other chewing gum ingredients.

20. The method of claim 19, further comprising the step of softening the gum base before the natural antioxidant is added to the gum base.

21. A chewing gum prepared according to the method of claim 16.