WO1996013172A1

WO1996013172A1 - Improved chewing gum containing caprenin

Info

Publication number: WO1996013172A1
Application number: PCT/US1994/012548
Authority: WO
Inventors: Robert J. Yatka; David W. Record; Marc A. Meyers; Kevin B. Broderick; Philip Mazzone; Michael T. Bunczek
Original assignee: Wm. Wrigley Jr. Company
Priority date: 1994-11-01
Filing date: 1994-11-01
Publication date: 1996-05-09
Also published as: AU1086495A; WO1996013173A1; EP0789514A4; AU4136896A; CA2204141A1; AU714444B2; EP0789514A1

Abstract

Improved chewing gum formulations and bases, as well as methods of producing chewing gum and bases are provided. The chewing gum includes caprenin. Caprenin can be used in the base and/or gum as a plasticizer, softener, and emulsifier. In an embodiment, caprenin is added to sucrose-type gum formulations replacing a small or large quantity of other fats, oils, and emulsifiers. A variety of base and chewing gum formulations including caprenin can be created and/or utilized pursuant to the present invention.

Description

S P E C I F I C A T I O N

TITLE "IMPROVED CHEWING GUM CONTAINING CAPRENIN"

BACKGROUND OF THE INVENTION The present invention relates generally to chewing gum. More specifically, the present invention relates to improved formulations for chewing gum and bases.

Chewing gum generally consists of a water insoluble gum base and a water soluble portion along with flavors. The water soluble portion and flavors dissipate during chewing and the gum base is retained in the mouth throughout the chew.

The insoluble gum base generally comprises elastomers, resins, fats and oils, softeners, and inorganic fillers. Elastomers can include synthetic elastomers including polyisobutylene, isobutylene- isoprene copolymers, styrene-butadiene copolymers, polyvinyl acetate, polyisoprene, polyethylene, vinyl acetate - vinyl laurate copolymers, and combinations thereof. Natural elastomers that can be used include natural rubber.

The gum base can include elastomer plasticizers. Such elastomer plasticizers can include natural rosin esters, as well as other elastomer plasticizers. Additionally, the gum base can include fillers/texturizers and softeners/emulsifiers. Softeners are added to chewing gum in order to optimize the chewability and mouth feel of the gum. Softeners/emulsifiers that are typically used include tallow, hydrogenated tallow, hydrogenated and partially hydrogenated vegetable oils, cocoa butter, glycerol monostearate, glycerol triacetate, lecithin, and combinations thereof. In addition to a water insoluble gum base portion, a typical chewing gum composition includes a water soluble portion and one or more flavoring agents. The water soluble portion can include bulk sweeteners, high intensity sweeteners, flavoring agents, softeners, emulsifiers, colors, acidulants, fillers, antioxidants, and other components that provide desirable attributes.

SUMMARY OF THE INVENTION The present invention provides improved chewing gum formulations and bases, as well as methods of producing chewing gum and bases. Pursuant to the present invention, chewing gum is provided that includes caprenin (caprocaprylobehenin) . Caprenin can be used in the base and/or gum formulations as a plasticizer, softener, and/or emulsifier. In an embodiment, caprenin is added to sucrose-type gum formulations replacing a small or large quantity of other fats, oils, and emulsifiers.

A variety of base and chewing gum formulations including caprenin can be created and/or utilized pursuant to the present invention. The base formulations of the present invention may be conventional bases that include wax or are wax-free, tacky or non-tacky and/or bubble gum-type bases. The gum formulations can be low or high moisture formulations containing low or high amounts of moisture-containing syrup. Caprenin can also be used in low sugar and non-sugar containing gum formulations made with sorbitol, mannitol, other polyols, and non-sugar carbohydrates. Non-sugar formulations can include low or high moisture sugar-free chewing gums.

In an embodiment, caprenin is used as a softener and is combined with other base softeners for use in chewing gum base. Such other softeners include, but are not limited to, fats and oils, such as tallow, hydrogenated and partially hydrogenated vegetable oils, cocoa butter, mono- and di-glycerides, acetylated monoglycerides, softeners such as glycerol triacetate, waxes such as paraffin and microcrystalline waxes, and emulsifiers such as lecithin.

In an embodiment, caprenin is used as a softener in chewing gum formulations to replace typical chewing gum softeners. In an embodiment, caprenin is used in the chewing gum formulation to replace typical plasticizers and emulsifying agents that are used in chewing gum formulations. For example, caprenin can be used to replace glycerin, lecithin, glycerol triacetate, acetylated monoσlycerides, and mono- and di-glycerides. in an embodiment, the caprenin softener is used in a chewing gum formulation combined with other softeners, emulsifiers, and plasticizing agents. If desired, caprenin can be used alone or combined with an inert material which may be added in a dry form. The caprenin softener can also be added to the flavor as a carrier for its use in chewing gum.

The caprenin softener, when used according to the present invention, affords the chewing gum an improved texture, improved shelf life, and improved flavor quality. Even though caprenin is similar to other fats and oils in some respects, caprenin has a lower caloric value and creates a resultant chewing gum product that has a high consumer-acceptability.

It is an advantage of the present invention to provide an improved chewing gum formulation.

A further advantage of the present invention is to provide an improved base that can be used to create chewing gum. Another advantage of the present invention is that it provides an improved chewing gum softener.

Still further, an advantage of the present invention is that it provides an improved chewing gum plasticizer. Additionally, an advantage of the present invention is that it provides an improved emulsifying agent for chewing gum.

Moreover, an advantage of the present invention is that it provides an improved method for creating chewing gum.

Furthermore, an advantage of the present invention is that it provides a chewing gum having improved texture.

An advantage of the present invention is that it provides a chewing gum having an improved shelf life.

Still further, an advantage of the present invention is that it provides a chewing gum having improved flavor quality.

Additional features and advantages of the present invention are described in, and will be apparent from, the detailed description of the presently preferred embodiments.

DETAILED DESCRIPTION OF THE PRESENTLY PREFERRED EMBODIMENTS

The present invention provides improved chewing gum formulations and base formulations. Pursuant to the present invention, caprocaprylobehenin (hereinafter referred to as "caprenin") is used. Caprenin can be used in chewing gum formulations and/or bases. Specifically, caprenin can be used as a softener, plasticizer, and/or emulsifying agent. Caprenin is the common name for caprocaprylbehenin, a synthetic triglyceride having capric (CIO) , caprylic (C8) , and behenic (C22) fatty acid components. This material is created by deriving from rapeseed oil a high quantity of tribehenin, from coconut or palm kernel oils medium chain triglycerides (MCT) are obtained. The tribehenin is interesterified with the medium chain triglycerides to form the caprenin material. Caprenin is available from Procter & Gamble Co. of Cincinnati, Ohio.

Although caprenin is a fat, its unique chemical structure gives it unique properties. It has a low caloric value as compared to other fats. This is due to the fact that long chain behenic acid is only partially absorbed by the body and the two MCTs are metabolized like carbohydrates, affording caprenin a lower caloric value. The combination of these three fatty acids gives caprenin a caloric value of 5 calories per gram compared to 9 calories per gram of other dietary fats. Additionally, caprenin has no tropical oils.

Caprenin is also not believed to increase blood cholesterol levels. In fact, the FDA has excluded these fatty acids from their definition of saturated fats for nutrition labeling. An FDA GRAS petition has been filed by Procter &

Gamble Co. for use of caprenin in soft candy, and in confectionary coatings for nuts, fruits, cookies, and the like, including traditional chocolate candy bars. It is believed that caprenin is currently being used in a chocolate bar on the market.

Although the GRAS petition for caprenin does not include its use in chewing gum, the inventors believe that caprenin can be used in base formulations, and/or chewing gum formulations. In this regard, caprenin can be used as a softener, plasticizer, and/or emulsifying agent. Preferably, caprenin will comprise about 0.01% to approximately 5% by weight of the chewing gum formulation. Caprenin can be used in a variety of different chewing gum and base formulations. Caprenin has a melting point of about 80-90°F, and would therefore typically be added to the gum base or a gum formulation in its liquid form. Chewing gum generally consists of a water insoluble gum base, a water soluble portion, and flavors.

The insoluble gum base generally comprises elastomers, resins, fats and oils, softeners, and inorganic fillers. The gum base may or may not include wax. The insoluble gum base can constitute approximately 5 to about 95 percent, by weight, of the chewing gum, more commonly, the gum base comprises 10 to about 50 percent of the gum, and in some preferred embodiments, 20 to about 35 percent, by weight, of the chewing gum. In an embodiment, the chewing gum base of the present invention contains about 20 to about 60 weight percent synthetic elastomer, 0 to about 30 weight percent natural elastomer, about 5 to about 55 weight percent elastomer plasticizer, about 4 to about 35 weight percent filler, about 5 to about 35 weight percent softener, and optional minor amounts (about one percent or less) of miscellaneous ingredients such as colorants, antioxidants, etc. Preferably, the caprenin does not comprise more than 40% by weight of the gum base. Synthetic elastomers may include, but are not limited to, polyisobutylene with a GPC weight average molecular weight of about 10,000 to about 95,000, isobutylene-isoprene copolymer (butyl elastomer) , styrene-butadiene copolymers having styrene-butadiene ratios of about 1:3 to about 3:1, polyvinyl acetate having a GPC weight average molecular weight of about 2,000 to about 90,000, polyisoprene, polyethylene, vinyl acetate-vinyl laurate copolymer having vinyl laurate content of about 5 to about 50 percent by weight of the copolymer, and combinations thereof.

Preferred ranges are, for polyisobutylene, 50,000 to 80,000 GPC weight average molecular weight, for styrene-butadiene, 1:1 to 1:3 bound styrene-butadiene, for polyvinyl acetate, 10,000 to 65,000 GPC weight average molecular weight with the higher molecular weight polyvinyl acetates typically used in bubble gum base, and for vinyl acetate-vinyl laurate, vinyl laurate content of 10-45 percent.

Natural elastomers may include natural rubber such as smoked or liquid latex and guayule as well as natural gums such as jelutong, lechi caspi, perillo, sorva, assaranduba balata, assaranduba chocolate, nispero, rosindinha, chicle, gutta hang kang, and combinations thereof. The preferred synthetic elastomer and natural elastomer concentrations vary depending on whether the chewing gum in which the base is used is adhesive or conventional, bubble gum or regular gum, as discussed below. Preferred natural elastomers include jelutong, chicle, sorva and massaranduba balata.

Elastomer plasticizers may include, but are not limited to, natural rosin esters, often called estergums, such as glycerol esters of partially hydrogenated rosin, glycerol esters polymerized rosin, glycerol esters of partially di erized rosin, glycerol esters of rosin, pentaerythritol esters of partially hydrogenated rosin, methyl and partially hydrogenated methyl esters of rosin, pentaerythritol esters of rosin; synthetics such as terpene resins derived from alpha-pinene, beta-pinene, and/or d-limonene; and any suitable combinations of the foregoing. the preferred elastomer plasticizers will also vary depending on the specific application, and on the type of elastomer which is used.

Fillers/texturizers may include magnesium and calcium carbonate, ground limestone, silicate types such as magnesium and aluminum silicate, clay, alumina, talc, titanium oxide, mono-, di- and tri-calciu phosphate, cellulose polymers, such as wood, and combinations thereof.

In an embodiment, in addition to caprenin, pursuant to the present invention, softeners/emulsifiers may include tallow, hydrogenated tallow, hydrogenated and partially hydrogenated vegetable oils, cocoa butter, glycerol monostearate, glycerol triacetate, lecithin, mono-, di- and triglycerides, acetylated monoglycerides, fatty acids (e.g. stearic, palmitic, oleic and linoleic acids) , and combinations thereof.

Colorants and whiteners may include FD&C-type dyes and lakes, fruit and vegetable extracts, titanium dioxide, and combinations thereof.

The base may or may not include wax. An example of a wax-free gum base is disclosed in U.S. Patent No. 5,286,500, the disclosure of which is incorporated herein by reference.

In addition to a water insoluble gum base portion, a typical chewing gum composition includes a water soluble bulk portion and one or more flavoring agents. The water soluble portion can include bulk sweeteners, high intensity sweeteners, flavoring agents, softeners, emulsifiers, colors, acidulants, fillers, antioxidants, and other components that provide desired attributes.

The softeners, which are also known as plasticizers and plasticizing agents, generally constitute between approximately 0.5 to about 15% by weight of the chewing gum. The softeners may, in addition to including caprenin, include glycerin, lecithin, and combinations thereof. Aqueous sweetener solutions such as those containing sorbitol, hydrogenated starch hydrolysates, corn syrup and combinations thereof, may also be used as softeners and binding agents in chewing gum.

Bulk sweeteners include both sugar and sugarless components. Bulk sweeteners typically constitute 5 to about 95% by weight of the chewing gum, more typically, 20 to 80% by weight, and more commonly, 30 to 60% by weight of the gum.

Sugar sweeteners generally include saccharide- containing components commonly known in the chewing gum art, 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.

Sorbitol can be used as a sugarless sweetener. Additionally, sugarless sweeteners can include, but are not limited to, other sugar alcohols such as mannitol, xylitol, hydrogenated starch hydrolysates, maltitol, lactitol, and the like, alone or in combination.

High intensity artificial sweeteners can also be used in combination with the above. Preferred sweeteners include, but are not limited to sucralose, aspartame, salts of acesulfa e, alitame, saccharin and its salts, cyclamic acid and its salts, glycyrrhizin, dihydrochalcones, thaumatin, onellin, and the like, alone or in combination. In order to provide longer lasting sweetness and flavor perception, it may be desirable to encapsulate or otherwise control the release of at least a portion of the artificial sweetener. Such techniques as wet granulation, wax granulation, spray drying, spray chilling, fluid bed coating, coacervation, and fiber extension may be used to achieve the desired release characteristics.

Usage level of the artificial sweetener will vary greatly and will depend on such factors as potency of the sweetener, rate of release, desired sweetness of the product, level and type of flavor used and cost considerations. Thus, the active level of artificial sweetener may vary from 0.02 to about 8%. When carriers used for encapsulation are included, the usage level of the encapsulated sweetener will be proportionately higher.

Combinations of sugar and/or sugarless sweeteners may be used in chewing gum. Additionally, the softener may also provide additional sweetness such as with aqueous sugar or alditol solutions.

If a low calorie gum is desired, a low caloric bulking agent can be used. Example of low caloric bulking agents include: polydextrose; Raftilose, Raftilin; Fructooligosaccharides (NutraFlora) ; Palatinose oligosaccharide; Guar Gum Hydrolysate (Sun Fiber) ; or indigestible dextrin (Fibersol) . However, other low calorie bulking agents can be used.

A variety of flavoring agents can be used. The flavor can be used in amounts of approximately 0.1 to about 15 weight percent of the gum, and preferably, about 0.2 to about 5%. Flavoring agents may include essential oils, synthetic flavors or mixtures thereof including, but not limited to, oils derived from plants and fruits such as citrus oils, fruit essences, peppermint oil, spearmint oil, other 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 sensorially acceptable fashion.

The present invention, it is believed, can be used with a variety of processes for manufacturing chewing gum.

Chewing gum is generally manufactured by sequentially adding the various chewing gum ingredients to commercially available mixers known in the art. After the ingredients have been thoroughly mixed, the chewing 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.

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.

Molten caprenin in its liquid form may be added to chewing gum during manufacture of the base. Molten caprenin may be added at any time during processing of the base, but preferably, near the end of the batch to act as a softener.

Caprenin may be added to conventional bases that contain wax or are wax-free bases, that may or may not contain polyvinyl acetate or terpene resins, or bases that contain natural gums or synthetic bases, bases that are non-tacky, or are bubble gum bases. At levels of approximately 0.02% to about 40% by weight of the gum base, caprenin may replace some or most of the partially hydrogenated or hydrogenated vegetable oils, mono- and di-glycerides, acetylated monoglycerides, or other softeners used in the gum base. Caprenin may also be blended with the other softeners in the gum base and added during the base manufacturing process. A chewing gum base made with caprenin will have greater oxidative stability due to the presence of caprenin, and will give chewing gum a cleaner taste due to a reduction of off-tasting fats and oils.

Molten caprenin may also be added to a chewing gum formulation in its liquid form or may be mixed with other gum or base softeners and added to a gum formulation during processing. Molten caprenin may be added during the gum manufacturing at any time during processing, but preferably, early in the batch to allow thorough mixing with the gum base.

Caprenin can be added to the chewing gum formulation so that it comprises approximately 0.01% to about 5% by weight of the chewing gum formulation. In a preferred embodiment, caprenin comprises approximately 0.02% to about 2% and most preferably, about 0.05% to about 0.5% by weight of the chewing gum formulation. Caprenin may be blended with other softeners such as lecithin, glycerol triacetate, acetylated monoglycerides, mono- and di-glycerides, or other vegetable oils and fats that may be added to a gum formulation. When a solid softener is used, such as lecithin, molten caprenin may act as a carrier or solvent for the particulate lecithin. Lecithin when mixed with molten caprenin may allow for an easier dispersion of lecithin in a gum formulation. This should be contrasted with soy bean oil that is typically used as a carrier for lecithin.

Molten caprenin may also be blended with a wide range of natural and artificial flavor oils and act as a carrier for flavor oils. Molten caprenin can be an excellent carrier for flavors such as spearmint, peppermint, cinnamon, wintergreen, and fruit flavors. The level of caprenin mixed with flavors can vary over a wide range from approximately 1% to about 99% by weight since most gum flavors are oil soluble.

Caprenin can also act as a carrier for artificial and natural colors such as in FD&C lake dispersions and natural colors like betacarotene. Caprenin can reduce the off-taste associated with some fat/oil carriers and allows higher usage of color.

Caprenin may also be used as a release agent for encapsulated flavors. Caprenin can be added to an encapsulating media to allow for faster and easier dissolution of the encapsulating media. By way of example, and not limitation, examples of the present invention will now be given:

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

The formulas listed in Table I comprise various contemplative sugar formulas in which caprenin can be added at various levels to gum. TABLE 1 Λ/VEIGHT PERCENT)

Ex. 1 Ex. 2 Ex. 3 Ex. 4 Ex. 5 Ex. 6

Sugar 61.55 61.5 61.35 62.5 62.0 61.0

Base 19.2 19.2 19.2 19.2 19.2 19.2

Corn Syrup 16.9 16.9 16.9 16.9 16.9 16.9

Peppermint

Flavor 0.9 0.9 0.9 0.9 0.9 0.9

Glycerin 1.4 1.4 1.4 0.0 0.0 0.0

Caprenin 0.05 0.10 0.25 0.50 1.0 2.0

In Table 2, dextrose onohydrate is added to a sugar formula with various levels of caprenin.

TABLE 2

Ex. 7 Ex. 8 Ex. 9 Ex. 10 Ex. 1 1 Ex. 12

Sugar 55.65 55.6 55.45 56.2 55.7 54.7

Base 19.2 19.2 19.2 19.2 19.2 19.2

Corn Syrup 12.9 12.9 12.9 12.9 12.9 12.9

Glycerin 1.4 1.4 1.4 0.4 0.4 0.4

Dextrose

Monohydrate 9.9 9.9 9.9 9.9 9.9 9.9

Peppermint

Flavor 0.9 0.9 0.09 0.9 0.9 0.9

Caprenin 0.05 0.10 0.25 0.50 1.0 2.0

Examples 13-18 are the same as Examples 7-12 except that caprenin is pre-blended with the peppermint flavor and added to the gum formulation.

The following Tables 4 through 11 give examples of gum formulations demonstrating formula variations in which molten caprenin, in the form of liquid oil, can be used. Examples 19-23 in Table 4 demonstrate the use of caprenin in low-moisture sugar formulations having less than 2% theoretical moisture:

TABLE 4

Ex. 19 Ex. 20 Ex. 21 E 22 Ex. 23

Sugar 58.75 58.6 58.3 52.7 51.9

Gum Base 19.2 19.2 19.2 19.2 19.2

Corn Syrup' 6.0 6.0 6.0 6.0 6.0

D e x t r o s e

Monohydrate 10.0 10.0 10.0 10.0 10.0

Lactose 0.0 0.0 0.0 5.0 5.0

Glycerin^b 5.0 5.0 5.0 5.0 5.0

Flavor 0.9 0.9 0.9^a 0.9^a 0.9^d

Lecithin^c 0.1 0.1 0.1 0.2 —

Caprenin^c 0.05 0.2 0.5° 1.0" 2.0^a

"Corn syrup is evaporated to 85% solids, 15% moisture. ^bGlycerin and syrup can be blended and co-evaporated. ^cLecithin and Caprenin can be pre-blended.

"Flavor and Caprenin can be pre-blended. Examples 24-28 in Table 5 demonstrate the use of caprenin in medium-moisture sugar formulations having about 2% to about 5% moisture .

TABLE 5

Ex. 24 Ex. 25 Ex. 26 Ex. 27 Ex. 28

Sugar 53.35 53.2 52.9 52.3 51.5

Gum Base 19.2 19.2 19.2 19.2 19.2

Corn Syrup* 15.0 15.0 15.0 15.0 15.0

Dextrose

Monohydrate 10.0 10.0 10.0 10.0 10.0

Glycerin" 1.4 1.4 1 .4 1.4 1.4

Flavor 0.9^a 0.9^a 0.9^a 0.9^a 0.9^a

Lecithin^c 0.1 0.1 0.1 0.2 ... Caprenin⁰ 0.05" 02^a 05^a 10^a 20^d

'Corn syrup is evaporated to 85% solids, 15% moisture "Glycerin and syrup can be blended and co-evaporated Caprenιn and Lecithin can be pre-blended "Flavor and Caprenin can be pre-blended

Examples 29-33 in Table 6 demonstrate the use of caprenin in high moisture sugar formulations having more than about 5% moisture.

TABLE 6

Ex 29 Ex 30 Ex 31 Ex 32 Ex 33

Sugar 5095 507 504 489 480

Gum Base 240 240 240 240 240

Corn Syrup 240 240 240 246 246

Glycerin 00 00 00 04 04

Flavor 10 10 10 10 10

Lecithin* — 01 01 01 —

Caprenin 005 02 05 10 20

*Lecιthιn and Caprenin can be pre-blended

Examples 34-38 in Table 7 and Examples 39-48 in Tables 8 and 9 demonstrate the use of caprenin in low- and high-moisture gums that are sugar-free. Low-moisture gums have less than about 2% moisture, and high-moisture gums have greater than 2% moisture.

TABLE 7

Ex 34 Ex 35 Ex 36 Ex 37 Ex 38

Base 255 255 255 255 255

Sorbitol 5085 507 505 500 480

Mannrtol 120 120 120 120 130

Glycerin 100 100 100 100 100

Flavor 15 15 15 15 15

Lecithin* 01 01 — — —

Caprenin 005 02 05 10 20 *Lecithin and Caprenin can be pre-blended.

**Flavor and Caprenin can be pre -blended.

TABLE 8

Ex. 39 Ex. 40 Ex. 41 Ex. 42 Ex. 43

Base 25.5 25.5 25.5 25.5 25.5

Sorbitol 50.95 50.8 50.5 51.9 49.8

Sorbitol

Liquid* 10.0 10.0 10.0 10.0 1 1.0

Mannitol 10.0 10.0 10.0 10.0 10.0

Glycerin 2.0 2.0 2.0 0.0 0.0

Flavor 1.5 1.5 1.5 1.5 1.5

Lecithin** ... ... ... 0.1 0.2

Caprenin 0.05 0.2 0.5 1.0 2.0

•Sorbitol liquid contains 70% sorbitol, 30% water. **Lecithin and Caprenin can be pre-blended. ***Flavor and Caprenin can be pre-blended.

TABLE 9

Ex. 44 Ex. 45 Ex. 46 Ex. 47 Ex. 48

Base 25.5 25.5 25.5 25.5 25.5

Sorbitol 50.95 50.7 50.4 52.0 51.0

HSH Syrup* 10.0 10.0 10.0 10.0 10.0

Mannitol 8.0 8.0 8.0 8.0 9.0

Glycerin** 4.0 4.0 4.0 2.0 1.0

Flavor 1.5 1.5 1.5 1.5 1.5

Lecithin*** — 0.1 0.1 ... ...

Caprenin**** 0.05 0.2 0.5 1.0 2.0

*Lycasin brand hydrogenated starch hydrolyzate syrup. **Glycerin and HSH syrup may be blended or co-evaporated. ***l_ecithin and Caprenin can be pre-blended. ****Flavor and Caprenin can be pre-blended.

Table 10 shows sugar chewing gum formulations that can be made with caprenin and various types of sugars. TABLE 10

Ex. 49 Ex. 50 Ex. 51 Ex. 52 Ex. 53 Ex. 54

Gum Base 19.2 19.2 19.2 19.2 19.2 19.2

Sucrose 49.4 48.5 44.4 43.5 34.4 43.5

Glycerin 1.4 1.4 1.4 1.4 1 .4 1.4

Corn Syrup 14.0 14.0 14.0 14.0 14.0 14.0

Dextrose 5.0 5.0 ... ... 10.0 5.0

Lactose 5.0 5.0 10.0 10.0 ... ...

Fructose 5.0 5.0 10.0 10.0 10.0 5.0

Invert Sugar — — ... ... 10.0 10.0

Maltose — — ... ... ... ...

Corn Syrup

Solids — — ... ... ... ...

Peppermint

Flavor 0.9 0.9 0.9 0.9 0.9 0.9

Caprenin 0.1 1.0 0.1 1.0 0.1 1.0

Ex. 55 Ex. 56 Ex. 57 Ex. 58 Ex. 59 Ex. 60

Gum Base 19.2 19.2 19.2 19.2 19.2 19.2

Sucrose 34.4 43.5 34.4 43.5 42.4 46.5

Glycerin 1.4 1.4 1.4 1.4 1.4 1.4

Corn Syrup 14.0 14.0 14.0 14.0 1 1.0 11.0

Dextrose 10.0 5.0 10.0 5.0 10.0 5.0

Lactose — — ... ... ... —

Fructose 10.0 5.0 10.0 5.0 5.0 5.0

Invert Sugar 10.0 10.0 ... ... 5.0 5.0

Maltose ... — 10.0 10.0 ... —

Corn Syrup

Solids — ... ... ... 5.0 5.0

Peppermint

Flavor 0.9 0.9 0.9 0.9 0.9 0.9

Caprenin 0.1 1.0 0.1 1.0 0.1 1.0 Ex. 61 Ex. 62

Gum Base 19.2 19.2

Sucrose 42.4 36.5

Glycerin 6.4 6.4

Corn Syrup 11.0 11.0

Dextrose 5.0 5.0

Lactose

Fructose 5.0 5.0

Invert Sugar 5.0 5.0

Maltose

Corn Syrup

Solids 5.0* 10.0*

Peppermint

Flavor 0.9 0.9

Caprenin 0.1 1.0

*5-25DE maltodextrin can be used.

Table 11 shows chewing gum formulations that are free of sugar. These formulations can use a wide variety of other non-sugar alditols.

TABLE 11 (WEIGHT PERCENT)

Ex. 63 Ex. 64 Ex. 65 Ex. 66 Ex. 67 Ex. 68

Gum Base 25.5 25.5 25.5 25.5 25.5 25.5

Glycerin 2.0 2.0 2.0 2.0 2.0 2.0

Sorbitol 43.9 43.0 43.9 38.0 37.9 39.0

Mannitol — 10.0 10.0 10.0 10.0 6.0

Sorbitol

Liquid 17.0 17.0 — ... ... —

Lycasin — — 17.0 12.0 8.0 10.0

Maltitol 10.0 — ... 10.0 — —

Xylitol — ... — ... 15.0 15.0

Lactitol ... ... ... ... ... ... /13172 PC17US94/12548

- 20 -

Palatinit —

Flavor 1.5 1.5 1.5 1.5 1.5 1.5

Caprenin 0.1 1.0 0.1 1.0 0.1 1.0

TABLE 11 (Cont'd) (WEIGHT PERCENT)

Ex. 69 Ex. 70 Ex. 71 Ex. 72 Ex. 73 Ex. 74

Gum Base 25.5 25.5 25.5 25.5 25.5 25.5

Glycerin 8.0 8.0 8.0 2.0 1.0 0.0

Sorbitol 41.9 36.0 31.9 40.0 26.9 21.0

Mannitol 8.0 8.0 8.0 — — —

Sorbitol

Liquid 5.0 — — — — —

Lycasin — 5.0 5.0 5.0 10.0 10.0

Maltitol — 5.0 — — — —

Xylitol — — — 15.0 10.0 20.0

Lactitol 10.0 10.0 10.0 — — —

Palatinit — — 10.0 10.0 25.0 21.0

Flavor 1.5 1.5 1.5 1.5 1.5 1.5

Caprenin 0.1 1.0 0.1 1.0 0.1 1.0

The following examples of the invention are also shown in Table 12 for natural and synthetic gum bases with wax, Table 13 for chewing gum bases that are wax- free and have some reduced tack properties, Table 14 for wax free bubble gum bases, and Table 15 for wax-free gum bases having non-tack characteristics. These examples illustrate how caprenin can be added to a wide variety of chewing gum bases to partially replace some of the oils, fats, and base softeners. TABLE 12

NATURAL AND SYNTHETIC BASES WITH WAX

(WEIGHT PERCENT)

Ex. 75 Ex. 76 Ex. 77

Butyl Rubber 1 1.7 10.0 9.0

Styrene Butadiene Rubber ... ... —

Polyisobutylene ... 10.4 5.3

Jelutong ... ... —

Ester Gum 14.8 ... ...

Terpene Resin 9.9 6.8 16.7

Low MW Polyvinylacetate 21.2 23.2 24.6

High MW Polyvinylacetate ... ... —

Talc ... ... —

Calcium Carbonate 11.2 14.7 20.1

Acetylated Monoglyceride — ... ...

Hydrogenated Cotton Seed Oil ... 10.0 3.3

Hydrogenated Soybean Oil 9.0 11.1 3.3

Partially Hydrogenated Soybean and

Palm Oil ... 2.3 ...

Partially Hydrogenated Cottonseed Oil ... ... ...

Caprenin 5.7 4.3 4.2

Lecithin 2.7 ... 0.8

Glycerol Monostearate 4.8 4.1 4.2

Triacetin ... ... ...

Microcrystalline Wax (MP 180°F) 6.0 3.1 8.5

Paraffin Wax (MP 135°F) 3.0 — —

100.0 100.0 100.0 BUBBLE BASES

Ex. 78 Ex. 79 Ex. 80

Butyl Rubber ... ... 2.5

Styrene Butadiene Rubber 10.3 1.6 ...

Polyisobutylene ... 9.1 9.0

Jelutong ... ... ...

Ester Gum 24.7 22.5 15.0

Terpene Resin ... ... ...

Low MW Polyvinylacetate ... ... ...

High MW Polyvinylacetate — 30.0 24.1

Talc — ... 25.4

Calcium Carbonate 56.8 21.7 ...

Acetylated Monoglyceride ... ... 4.0

Hydrogenated Cotton Seed Oil 1.5 ... ...

Hydrogenated Soybean Oil ... ... ...

Partially Hydrogenated Soybean and

Palm Oil — 2.0 ...

Partially Hydrogenated Cottonseed Oil ... ... ...

Caprenin 1.5 1.5 2.0

Lecithin ... ... 1.5

Glycerol Monostearate 1.1 ... 7.1

Triacetin ... 4.5 3.2

Microcrystalline Wax (MP 180°F) ... ... 1.2

Paraffin Wax (MP 135°F) 4.1 7.1 5.0

100.0 100.0 100.0 Ex. 81 Ex. 82 Ex. 83

Butyl Rubber 6.8 6.8 8.8

Styrene Butadiene Rubber

Polyisobutylene 3.0 3.2 4.1 Jelutong 21.1 18.2 4.0

Ester Gum 16.7 16.6 ...

Terpene Resin ... ... 17.3

Low MW Polyvinylacetate 16.6 16.1 25.0

High MW Polyvinylacetate Talc — — 18.1

Calcium Carbonate 13.2 19.7

Acetylated Monoglyceride

Hydrogenated Cotton Seed Oil 2.3 — 4.5

Hydrogenated Soybean Oil — 3.2 2.7 Partially Hydrogenated Soybean and

Palm Oil

Partially Hydrogenated Cottonseed Oil — 2.0

Caprenin 3.0 1.8 3.3

Lecithin Glycerol Monostearate 2.1 4.5 4.1

Triacetin

Microcrystalline Wax (MP 180°F) 15.2 6.8 6.1

Paraffin Wax (MP 135°F) _^ _ _2O

100.0 100.0 100.0 Ex. 84

Bubble

Base Ex. 85 Ex. 86

Butyl Rubber ... 9 1 9.3

Styrene Butadiene Rubber ... ... ...

Polyisobutylene 8 0 3.5 10.5

Jelutong ... 3.1 ...

Ester Gum 14 7 1 5 ...

Terpene Resin ... 15.0 13.0

Low MW Polyvinylacetate ... 22.8 23.0

High MW Polyvinylacetate 34 5 ... ...

Talc 28 6 ... —

Calcium Carbonate ... 23.0 14.9

Acetylated Monoglyceride 2.5 ... ...

Hydrogenated Cotton Seed Oil ... 4.6 8 0

Hydrogenated Soybean Oil ... 2.9 5.2

Partially Hydrogenated Soybean and

Palm Oil — ... 3.1

Partially Hydrogenated Cottonseed Oil ... ... 1.5

Caprenin 0 9 2.4 2.1

Lecithin ... 0.8 ...

Glycerol Monostearate 4.4 2.8 4.5

Triacetin 4.6 ... ...

Microcrystalline Wax (MP 180°F) ... 7 0 4.4

Paraffin Wax (MP 135°F) 1.8 1.5 0.5

100 0 100.0 100.0 Ex. 89

Bubble

Ex. 87 Ex. 88 Base

Butyl Rubber 6.1 8 1 ...

Styrene Butadiene Rubber ... ... 6.0

Polyisobutylene 7.1 5.5 7.5

Jelutong ... ... ...

Ester Gum ... 7.1 12.2

Terpene Resin 14.1 7.1 ...

Low MW Polyvinylacetate 28.1 22.2 ...

High MW Polyvinylacetate ... ... 29.0

Talc ... ... 28.9

Calcium Carbonate 18.9 25.6 ...

Acetylated Monoglyceride ... ... 3.7

Hydrogenated Cotton Seed Oil 10.1 13.2 2.7

Hydrogenated Soybean Oil 5.1 5.1 ...

Partially Hydrogenated Soybean and

Palm Oil ... ... ...

Partially Hydrogenated Cottonseed Oil ... ... ...

Caprenin 4.1 4.1 1.3

Lecithin 0.7 0.5 ...

Glycerol Monostearate 1.5 1.5 3.1

Triacetin ... ... 1.2

Microcrystalline Wax (MP 180°F) 3.1 ... 4.4

Paraffin Wax (MP 135°F) 1.1 — -

100.0 100.0 100.0 TABLE 13: WAX-FREE GUM BASES FOR USE IN CHEWING GUM HAVING SOME REDUCED TACK CHARACTERISTICS (EXAMPLES 90-119)

EXAMPLES 90-94

IDENTIFICATION - EXAMPLES #: 90 91 92 93 94 GENERIC INGREDIENTS

** SYNTHETIC ELASTOMER **

STYRENE-BUTADIENE ELASTOMER 5.3 — 2.1 1.8 --

BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 8.6 7.9 7.2 ~ 8.1

POLYISOBUTYLENE ELASTOMER 7.1 — 7.4 24.8 3.6

POLYVINYL ACETATE 10.5 27.2 15.3 10.1 27.3

** ELASTOMER PLASTICIZERS **

GLYCEROL ESTERS OF ROSIN 2.1 — 19.0 3.7 —

GLYCEROL ESTERS OF PART HYD ROSIN 4.3 18.2 - 7.9 -

TERPENE RESINS 10.8 — ~ 7.1 26.8

** FILLER **

CALCIUM CARBONATE -- 15.9 20.7 17.7 11 .4

TALC 25.5 -- -- — --

** SOFTENER **

HYDROGENATED COTTONSEED OIL -- 6.0 -- 7.0 --

HYDROGENATED SOYBEAN OIL 4.3 -- 6.1 -- —

PARTIALLY HYDROGENATED SOYBEAN AND PALM OIL 3.3 - 6.0 - 9.1

PARTIALLY HYDROGENATED COTTONSEED OIL -- 5.3 -- 7.0 CAPRENIN 7.7 11.3 12.2 7.0 5.2

GLYCEROL MONOSTEARATE 8.2 7.4 4.0 3.5 4.8

LECITHIN 2.3 0.8 -- 2.4 3.7

TOTAL PERCENT 100.0 100.0 100.0 100.0 100.0

EXAMPLES 95-97

IDENTIFICATION - EXAMPLES # 95 96 97

GENERIC INGREDIENTS

** SYNTHETIC ELASTOMER **

STYRENE-BUTADIENE ELASTOMER 52 21 59

BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 41 72 69

POLYISOBUTYLENE ELASTOMER 59 73 20

POLYVINYL ACETATE 257 153 248

** ELASTOMER PLASTICIZERS **

GLYCEROL ESTERS OF ROSIN 235 191 86

GLYCEROL ESTERS OF PART HYD ROSIN — — 80

TERPENE RESINS 32 -- 19

** FILLER **

CALCIUM CARBONATE 151 207 99

TALC -- -- 72

** SOFTENER **

HYDROGENATED COTTONSEED OIL — -- 70

HYDROGENATED SOYBEAN OIL -- -- --

PARTIALLY HYDROGENATED SOYBEAN AND PALM OIL 55 83 40

PARTIALLY HYDROGENATED COTTONSEED OIL 30 96 —

CAPRENIN 37 64 101

GLYCEROL MONOSTEARATE 51 40 37

LECITHIN — " -*

TOTAL PERCENT 1000 1000 1000 EXAMPLES 98-101

IDENTIFICATION - EXAMPLES #: 98 99 100 101

GENERIC INGREDIENTS

** SYNTHETIC ELASTOMER **

STYRENE-BUTADIENE ELASTOMER 3.9 2.1 — —

BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 5.3 6.0 8.9 3.6

POLYISOBUTYLENE ELASTOMER 12.7 8.5 10.0 11.1

POLYVINYL ACETATE 14.9 15.3 21.3 21.9

** ELASTOMER PLASTICIZERS **

GLYCEROL ESTERS OF ROSIN — 10.1 — 19.6

GLYCEROL ESTERS OF PART HYD ROSIN — 8.9 — 1 1.2

TERPENE RESINS 21.4 — 9.7 3.7

** FILLER **

CALCIUM CARBONATE 13.7 20.9 21.5 6.4

TALC 1.4 — " --

** SOFTENER **

HYDROGENATED COTTONSEED OIL — 4.2 " 5.0

HYDROGENATED SOYBEAN OIL 1 .7 — 5.0 —

PARTIALLY HYDROGENATED SOYBEAN AND PALM OIL - - -- 10

PARTIALLY HYDROGENATED COTTONSEED OIL — -- 15.0 —

CAPRENIN 17.0 20.0 3.2 4.2

GLYCEROL MONOSTEARATE 5.7 4.0 5.4 3.3

LECITHIN 2.3 ~ " "

TOTAL PERCENT 100.0 100.0 100.0 100.0 EXAMPLES 102-106

IDENTIFICATION - EXAMPLES #: 102 103 104 105 106 GENERIC INGREDIENTS

** SYNTHETIC ELASTOMER **

STYRENE-BUTADIENE ELASTOMER " 3.2 41 -- --

BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 74 73 11.3 10.0 8.3

POLYISOBUTYLENE ELASTOMER 19 75 79 1.9 3.6

POLYVINYL ACETATE 248 21 1 182 27.6 27.5

** ELASTOMER PLASTICIZERS **

GLYCEROL ESTERS OF ROSIN — 15.3 — — —

GLYCEROL ESTERS OF PART HYD ROSIN - 24 26.2 - -

TERPENE RESINS 258 58 14 25.3 25.3

** FILLER **

CALCIUM CARBONATE 186 — 136 113 113

TALC — 14.8 — — "

** SOFTENER **

HYDROGENATED COTTONSEED OIL 2.0 44 12 -- "

HYDROGENATED SOYBEAN OIL -- -- — 2.4 40

PARTIALLY HYDROGENATED SOYBEAN « AND PALM OIL - 40 - 42

PARTIALLY HYDROGENATED COTTONSEED OIL - - - - -

CAPRENIN 103 114 70 13.0 83 GLYCEROL MONOSTEARATE 4.4 2.8 5.2 4.8 4.8

LECITHIN 4.8 ~ 3.9 3.7 2.7

TOTAL PERCENT 100.0 100.0 100.0 100.0 100.0

EXAMPLES 107-110

IDENTIFICATION - EXAMPLES #: 107 108 109 110 GENERIC INGREDIENTS

** NATURAL ELASTOMER **

NATURAL GUM 220 251 228 17.6

** SYNTHETIC ELASTOMER **

STYRENE-BUTADIENE ELASTOMER -- 1.9 26 —

BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 4.8 21 41 10.2

POLYISOBUTYLENE ELASTOMER 5.7 4.7 3.2 2.1

POLYVINYL ACETATE 164 248 163 26.9

** ELASTOMER PLASTICIZERS **

GLYCEROL ESTERS OF ROSIN 38 32 6.9 11.3

GLYCEROL ESTERS OF PART HYD ROSIN 123 126 118 4.8

METHYL ESTERS OF ROSIN -- 21 17 --

TERPENE RESINS -- -- -- —

** FILLER **

CALCIUM CARBONATE -- 44 93 --

TALC 71 " _- 4.6

** SOFTENER **

HYDROGENATED COTTONSEED OIL — " 100 "

HYDROGENATED SOYBEAN OIL 50 " 5.6

PARTIALLY HYDROGENATED SOYBEAN AND PALM OIL 60 90 37 5.0

PARTIALLY HYDROGENATED COTTONSEED OIL 50 CAPRENIN 5.8 3.6 4.5 5.6

GLYCEROL MONOSTEARATE 6.1 3.8 — 6.3

LECITHIN — 2.7 3.1 —

TOTAL PERCENT 100.0 100 0 100 0 100.0

EXAMPLES 1 1 1 -1 14

IDENTIFICATION - EXAMPLES #: 111 1 12 113 114

GENERIC INGREDIENTS

** NATURAL ELASTOMER **

NATURAL GUM 15.7 22.6 22.2 21.1

** SYNTHETIC ELASTOMER **

STYRENE-BUTADIENE ELASTOMER 1 .9 — -- --

BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 3.7 5.8 5.7 6.1

POLYISOBUTYLENE ELASTOMER 4.1 3.1 3.1 2.8

POLYVINYL ACETATE 26.2 20.4 22.0 18.0

** ELASTOMER PLASTICIZERS **

GLYCEROL ESTERS OF ROSIN — — — 15.7

GLYCEROL ESTERS OF PART HYD ROSIN 15.3 1 1 7 15.2 -

METHYL ESTERS OF ROSIN — 4.0 "- --

TERPENE RESINS -- -- "- ~

** FILLER **

CALCIUM CARBONATE 12.2 1 1.6 11 .4 —

TALC -- — " 15.4

** SOFTENER **

HYDROGENATED COTTONSEED OIL — 2.0 " 9.1

HYDROGENATED SOYBEAN OIL 3.0 " 6.2 "

PARTIALLY HYDROGENATED SOYBEAN AND PALM OIL - 15.0 - "

PARTIALLY HYDROGENATED

COTTONSEED OIL 9.0 -- 5.0 CAPRENIN 3.1 1.5 4.9 6.0

GLYCEROL MONOSTEARATE 5.8 3.3 3.3 5.8

LECITHIN — — — —

TOTAL PERCENT 100.0 100.0 100.0 100.0

EXAMPLES 115-119

IDENTIFICATION - EXAMPLES #: 115 116 117 118 119

GENERIC INGREDIENTS

** NATURAL ELASTOMER **

NATURAL GUM 238 187 144 182 252

** SYNTHETIC ELASTOMER **

STYRENE-BUTADIENE ELASTOMER -- -- -- -- --

BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 31 60 91 68 24

POLYISOBUTYLENE ELASTOMER 77 55 36 54 49

POLYVINYL ACETATE 205 148 181 155 199

** ELASTOMER PLASTICIZERS **

GLYCEROL ESTERS OF ROSIN -- — 119 -- 156

GLYCEROL ESTERS OF PART HYD ROSIN 104 155 130 127 --

METHYL ESTERS OF ROSIN 20 -- -- 26 ~

TERPENE RESINS 51 — — — 21

** FILLER **

CALCIUM CARBONATE -- 188 141 157 —

TALC 53 — — -- 71

** SOFTENER **

HYDROGENATED COTTONSEED OIL -- 65 70 -- "

HYDROGENATED SOYBEAN OIL 79 -- ~ 50 100

PARTIALLY HYDROGENATED SOYBEAN AND PALM OIL - - 20 - -

PARTIALLY HYDROGENATED

COTTONSEED OIL - - - 60 CAPRENIN 7.9 6.5 6.8 5.0 8.4

GLYCEROL MONOSTEARATE 6.3 7.7 -- 7.1 4.4

LECITHIN — " " " —

TOTAL PERCENT 100.0 100.0 100.0 100.0 100.0

TABLE 14: WAX-FREE GUM BASES FOR USE IN BUBBLE GUM (EXAMPLES 120-128)

EXAMPLES 120-123

IDENTIFICATION - EXAMPLES # 120 121 122 123 GENERIC INGREDIENTS

** SYNTHETIC ELASTOMER **

POLYISOBUTYLENE ELASTOMER 171 117 116 54

POLYVINYL ACETATE 249 294 315 348

** ELASTOMER PLASTICIZERS **

GLYCEROL ESTERS OF ROSIN 68 107 198 163

GLYCEROL ESTERS OF PART HYD ROSIN

** FILLER **

CALCIUM CARBONATE — — — 302

TALC 347 341 219 —

** SOFTENER **

CAPRENIN 11 34 30 20

GLYCEROL TRIACETATE 46 44 50 53

GLYCEROL MONOSTEARATE 58 43 49 39

ACETYLATED MONOGLYCERIDE 50 20 23 21

TOTAL PERCENT 1000 1000 1000 1000 EXAMPLES 124-128

IDENTIFICATION - EXAMPLES #: 124 125 126 127 128 GENERIC INGREDIENTS

** SYNTHETIC ELASTOMER **

POLYISOBUTYLENE ELASTOMER 7.9 13.0 7.9 1 1.6 1 1.8

POLYVINYL ACETATE 34.2 37 1 34.2 37.8 35.6

** ELASTOMER PLASTICIZERS **

GLYCEROL ESTERS OF ROSIN 14 8 — -- ~ --

GLYCEROL ESTERS OF PART HYD ROSIN - 19.8 14.8 19.8 19.8

** FILLER **

CALCIUM CARBONATE 29.8 16.5 29.8 — —

TALC — — — 17.0 19.7

** SOFTENER **

CAPRENIN 1.0 3.5 3.0 2.6 0.8

GLYCEROL TRIACETATE 5.3 5.6 4.3 3.0 4.0

GLYCEROL MONOSTEARATE 4.0 4.5 3.0 3.2 2.3

ACETYLATED MONOGLYCERIDE 3.0 — 3.0 5.0 6.0

TOTAL PERCENT 100.0 100.0 100.0 100.0 100.0 TABLE 15: WAX-FREE GUM BASES FOR USE IN CHEWING GUM HAVING NON-TACK CHARACTERISTICS (EXAMPLES 129- 140)

EXAMPLES 129-134

IDENTIFICATION - EXAMPLES # 129 130 131 132 133 134 GENERIC INGREDIENTS

** SYNTHETIC ELASTOMER **

BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER ... ... ... 250 90 141

POLYISOBUTYLENE 350 170 200 ... 169 121

POLYVINYL ACETATE ... 170 300 50 228 208

** FILLER **

CALCIUM CARBONATE 250 400 50 250 ... 139

TALC ... ... ... ... 120 ...

** SOFTENERS **

HYDROGENATED SOYBEAN OIL 50 ... 150 ... 148 77

HYDROGENATED COTTONSEED OIL ... 80 ... 150 140 100

PARTIALLY HYDROGENATED SOYBEAN AND PALM OIL 200 20 ... 150 ... 70

PARTIALLY HYDROGENATED COTTON¬ SEED OIL ... ... 100 ... ... 67

CAPRENIN 50 80 50 100 88 40

GLYCEROL MONOSTEARATE 100 ... 50 50 17 37

LECITHIN "-- 80 EXAMPLES 135-140

IDENTIFICATION - EXAMPLES #: 135 136 137 138 139 140 GENERIC INGREDIENTS

** SYNTHETIC ELASTOMER **

BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 16.0 9.9 9.9 10.0 10.0 13.3

POLYISOBUTYLENE 10.0 15.5 15.5 15.9 15.9 21.2

POLYVINYL ACETATE 14.0 22.0 22.0 21.7 21.6 29.1

** FILLER **

CALCIUM CARBONATE 5.0 12.9 12.9 13.3 ... 17.7

TALC 10.0 ... ... -- 13.1 ...

** SOFTENERS **

HYDROGENATED SOYBEAN OIL ... 14.0 9.0 3.3 13.5 6.1

HYDROGENATED COTTONSEED OIL ... 13.0 13.0 3.3 13.5 6.1

PARTIALLY HYDROGENATED SOYBEAN I AND PALM OIL 3.0 ... 10.0 ... ... 2.0

PARTIALLY HYDROGENATED COTTON¬ SEED OIL ... ... ... 9.8 ... ...

CAPRENIN 35.0 10.0 5.0 20.0 9.8 3.2

GLYCEROL MONOSTEARATE 2.0 2.7 1 .7 2.7 2.6 1.3

LECITHIN ... 1.0 ...

It should be understood that various changes and modifications to the presently preferred embodiments described herein will be apparent to those skilled in the art. Such changes and modifications can be made without departing from the spirit and scope of the present invention and without diminishing its attendant advantages. It is therefore intended that such changes and modifications be covered by the appended claims.

Claims

WE CLAIM:

1. A gum base comprising: an elastomer; and at least 0.02% by weight caprocaprylobehenin.

2. The gum base of Claim 1 wherein the base is wax-free.

3. The gum base of Claim 1 wherein the base is non-tacky.

4. The gum base of Claim 1 wherein the base is a bubble gum-type base.

5. The gum base of Claim 1 including at least one resin.

6. The gum base of Claim 1 including at least one softener chosen from the group consisting of: tallow; hydrogenated tallow; hydrogenated and partially hydrogenated vegetable oils; cocoa butter; glycerol monostearate; glycerol triacetate; and lecithin.

7. The gum base of Claim 1 wherein the caprocaprylobehenin comprises not more than 40% by weight of the base.

8. A chewing gum formulation comprising: an insoluble gum base; a water soluble portion; a flavor; and at least 0.01% by weight caprocaprylbehenin.

9. The chewing gum formulation of Claim 8 including at least one softener chosen from the group consisting of: tallow; hydrogenated tallow; hydrogenated and partially hydrogenated vegetable oils; cocoa butter; glycerol monostearate; glycerol triacetate; and lecithin.

10. The chewing gum formulation of Claim 8 wherein the caprocaprylobehenin comprise not more than 5% by weight of the chewing gum formulation.

11. The chewing gum formulation of Claim 8 wherein the formulation includes a bulk sweetener.

12. The chewing gum formulation of Claim 8 wherein the formulation includes a high intensity sweetener.

13. The chewing gum formulation of Claim 8 wherein the formulation includes an emulsifier.

14. The chewing gum formulation of Claim 8 wherein the formulation includes an elastomer plasticizer.

15. The chewing gum formulation of Claim 8 wherein the formulation includes an elastomer.

16. The chewing gum formulation of Claim 8 wherein the formulation includes lecithin.

17. A method for creating chewing gum comprising the step of substituting for a typical plasticizer, softener, or emulsifier in a chewing gum formulation caprocaprylobehenin.

18. The method of Claim 17 wherein the caprocaprylobehenin comprise approximately 0.01% to about 5% by weight of the chewing gum formulation.

19. The method of Claim 17 wherein the chewing gum includes lecithin.

20. A method for reducing caloric content in a chewing gum formulation including fats/oils comprising the step of using caprocaprylobehenin in the formulation.