WO1997048286A1

WO1997048286A1 - Improved chewing gum containing cuphea oil

Info

Publication number: WO1997048286A1
Application number: PCT/US1996/010680
Authority: WO
Inventors: Fred R. Wolf
Original assignee: Wm. Wrigley Jr. Company
Priority date: 1996-06-20
Filing date: 1996-06-20
Publication date: 1997-12-24
Also published as: AU6389896A

Abstract

Improved chewing gum formulations and bases, as well as methods of producing chewing gum and bases are provided. The chewing gum includes seed oils from the plant genus Cuphea. These Cuphea seed oils can be used in the base and/or gum as a plasticizer. In an embodiment, Cuphea oil is added to gum formulations replacing a small or large quantity of other fats, oils, and waxes. A variety of base and chewing gum formulations including Cuphea oil can be created and/or utilized pursuant to the present invention.

Description

Π E C I Π C Π I O M

TITLE

"IMPROVED CHEWING GUM CONTAINING CUPHEA OIL"

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 THF 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 Cuphea oil as a plasticizer. In an embodiment, Cuphea oil is added to gum base formulations replacing a small or large quantity of fats, oils, or waxes.

In an embodiment, Cuphea oil replaces, in a gum base formula, at least some of the conventional saturated fats. The Cuphea oil can also be used to improve flavor quality by replacing a portion or all of the other saturated fats in the base formulas. Cuphea oil may also control flavor release and reduce harshness/bitterness of the flavor.

A variety of base and chewing gum formulations including Cuphea oil can be produced 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. Cuphea oil 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, Cuphea oil is used in the chewing gum formulation to replace typical plasticizers that are used in chewing gum formulations. For example, Cuphea oil can be used to replace glycerin, lecithin, glycerol triacetate, acetylated monoglycerides, and mono- and di¬ glycerides.

In an embodiment, the Cuphea oil is used as in a chewing gum formulation combined with other softeners, emulsifiers, and plasticizing agents. If desired, Cuphea oil can be used alone or combined with an inert material which may be added in a dry form. The Cuphea oil softener can also be added to the flavor as a carrier for its use in chewing gum.

The Cuphea oil when used according to the present invention, affords the chewing gum an improved texture, improved shelf life, and improved flavor quality. Even though Cuphea oil is similar to other fats and oils in some respects, Cuphea oil 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. Still further, an advantage of the present invention is that it provides an improved chewing gum plasticizer.

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, Cuphea oil is added to chewing gum and base formulations. Cuphea oil can be used in chewing gum formulations and/or bases. Preferably the Cuphea oil can be used as a plasticizer in the gum base.

Most triglycerides used in gum bases are saturated or unsaturated fatty acid triglycerides. These fatty acids include: stearic acid (C18) ; lauric acid(C12) ; myristic acid (C14); palmitic acid (C16) ; oleic acid (C18:l unsaturated); and linoleic acid (C18:2 unsaturated) . These common fatty acids are derived from saturated soybean oil, olive oil, canola oil, cottonseed oil, coconut oil, palm oil, corn oil, palm kernel oil, safflower oil, lard, tallow, and a wide variety of short and long chain fatty acids. Generally, these fats or lipids are hydrogenated to make them saturated for use in gum base. Saturation of the lipids significantly improves their oxidation stability, which is very important for shelf life of gum base and gum. When oil is hydrogenated it becomes a solid at room temperature, thus a fat.

The natural fatty acid distribution of the above identified fats is dependent on its source.

The inventors have discovered that unique fatty acid compositions, for use in chewing gum, are various members of the plant genus Cuphea (Lythraceae) . Cuphea produces the lipid triglycerides: caprylic (C8) ; capric (CIO) ; lauric (C12); and myristic (C14).

The following tables provide the seed oil compositions of some of the various Cuphea species:

Table 1. Fatty acid composition of some Cuphea seed oils.

Distribution ( * of total fatty acids!

Species 8:0 10:0 12:0 14:0 Others caprylic capric lauric myristic c. painteri 73.0 20.4 0.2 0.3 6.1 c. hookeriana 65.1 23.7 0.1 0.2 10.9 c. koehneana 0.2 95.3 1.0 0.3 3.2

C. lanceola ta 87.5 2.1 1.4 9.0 c. vi scosi ssima 9.1 75.5 3.0 1.3 11.1 c. carthagenensi s 5.3 81.4 4.7 8.6 Species 8:0 10:0 12:0 14:0 Others caprylic capric lauric myristic

C. laminuligera 17.1 62.6 9.5 10.8

C. wrightii 29.4 53.9 5.1 11.6

C. lutea 0.4 29.4 37.7 11.1 21.4

C. epilobiifolia 0.3 19.6 67.9 12.2

C. εtiguloεa 0.9 18.3 13.8 45.2 21.8

Coi conut 8 7 48 18 19

Table 2. Seed Oil Composition of Cuphea Species

Species c₆ C;c C;: c,.

C. painter! 65.0 24.0 0.2 0.4

C.hookeriana 50.2 25.4 3.6 1.0

C. cyanea 67.8 24.4 - -

C.pinetorum 48.1 40.3 0.4 0.4

C. ignea 0.9 87.1 1.2 0.6

C. caeciliae - 70.9 11.1 2.6

C. llavea 1.5 87.5 1.6 0.7

C.paucipetala 1.2 87.4 2.0 0.8

C.ferrisiae 1.2 82.2 1.9 1.0

C. gracili flora - 4.8 73.0 9.6

C. tolucana - 23.0 63.3 4.5

C. lobophora - 10.9 66.2 13.1

C.hyssopifolia 0.2 7.3 78.5 4.8

C.parsonia - 7.9 73.9 4.4

C. calophylla 0.1 5.0 85.0 6.8 Species c_* Cic Cu C_u

C.pal uεtri s 19 . 7 1 . 4 2 . 0 63 . 7

C. aequipetal a 24 . 6 1. 3 1 . 8 56. 0

C. epil obiifolia - 0 . 3 31 . 8 55. 3 As indicated above in table 2, some species of

Cuphea provide very high levels of C8, CIO, C12, and C14 fatty acid triglycerides. These fatty acid triglycerides are commonly referred to as medium chain fatty acids, medium chain triglycerides or MCTs. Although medium chain triglycerides (MCTs) have been used throughout the food and pharmaceutical industry for many years, they have been manufactured by fractionation of coconut oil.

Many species from the genus Cuphea(Lythraceae) have the potential as sources of medium chain triglycerides (Wilson et al. 1960, Miller et al. 1964, Wolf et al. 1983, Graham and Kleiman 1986, Graham et al. 1981). These plants are native to the New World, from Southern U.S. to Northern South America. Most are herbaceous annuals that will grow in many locations. Table 1 illustrates the diversity in fatty acid compositions available in Cuphea germplasm. While there is some variation from accession to accession, the table indicates species that are rich in specific single fatty acids. Cuphea painteri, for instance, is very rich in caprylic (8:0) acid (73%) while C. carthagenensi s has lauric acid (12:0), as its major fatty acid (81%). Cuphea koehneana is probably the best example of a monoacid seed oil, with more than 95% of its acyl groups as capric acid. As a source for lauric acid, Cuphea species have more to offer than coconut oil (Table 1) , because the concentration of lauric acid in the oil is potentially much greater. Isolation of single fatty acids should be easily accomplished and tailor-made fatty acid compositions should be possible. It has previously been shown that medium chain triglycerides have unique properties for chewing gum (PCT Publications No. 95/32634, WO 95/32635, and WO 95/32634 published December 7, 1995). MCTs are clear, tasteless, odorless products that have a low viscosity and good spreadability. Also MCTs are more readily digestible and are used as a vegetable oil component for medical foods.

Due to MCTs tasteless and odorless properties MCTs provide a good flow carrier and solvent and can be used in candy as a release agent. MCTs have been shown to be an excellent softener and plasticizer in a gum base and chewing gum. Medium chain triglycerides of Cuphea oil are saturated and therefore have a low potential for oxidation.

For MCTs, a GRAS affirmation petition has been accepted by the U.S. FDA under the name captrin and can be used in a variety of foods. However, Cuphea oils have not been food approved, but does contain the same fatty acid triglycerides of MCTs or captrin.

Pursuant to the present invention, seed oils from Cuphea oils can be used in a variety of different chewing gum formulations. Cuphea oils can also be used in a variety of gum base formulations. In this regard Cuphea oil can be used as a base plasticizer or softener.

Preferably Cuphea oil will comprise about 0.01% to approximately 5% by weight of the chewing gum formulation. In a gum base formulation, Cuphea oil may be used at about 0.02% to approximately 40% of the gum base formulation. It has been shown that MCTs make a gum base softer than other long chain or short chain triglycerides, and the natural seeds oils of Cuphea which contains MCTs can have a similar effect. Cuphea seed oils that contain high levels of capric and caprylic fatty acids are preferred. Most preferably, Cuphea oils that contain high amounts of both capric and caprylic fatty acids should be used. The oils from the species C. painteri , C. hooker i ana , C. cyanea , and C. pi netorum are most preferred.

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 40 weight percent softener, and optional minor amounts (about one percent or less) of miscellaneous ingredients such as colorants, antioxidants, etc. Preferably, the Cuphea oil 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, massaranduba balata, massaranduba 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 dimerized 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-calcium phosphate, cellulose polymers, such as wood, and combinations thereof. In an embodiment, in addition to Cuphea oil, 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 Cuphea oil, 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 acesulfame, alitame, saccharin and its salts, cyclamic acid and its salts, glycyrrhizin, dihydrochalcones, thaumatin, monellin, 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; Fructooligosaccharideε (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.

A chewing gum softener such as glycerin can be added next along with part of the bulk portion. Further parts of the bulk portion may then be added to the mixer. Flavoring agents are typically added with the final part of the bulk portion. The entire mixing process typically takes 5 to 15 minutes, although longer mixing times are sometimes required. Cuphea oil may be added to chewing gum during manufacture of the base. Cuphea oil may be added at any time during processing of the base, but preferably, near the end of the batch to act as a softener. Cuphea oil 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, Cuphea oil 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. Cuphea oil 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 Cuphea oil will have greater oxidative stability due to the presence of Cuphea oil, and will give chewing gum a cleaner taste due to a reduction of off-tasting fats and oils.

Cuphea oil 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. Cuphea oil 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.

Cuphea oil 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, Cuphea oil comprises approximately 0.02% to about 2% and most preferably, about 0.05% to about 0.5% by weight of the chewing gum formulation. Cuphea oil 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, Cuphea oil may act as a carrier or solvent for the particulate lecithin. Lecithin when mixed with Cuphea oil 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.

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

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

Cuphea oil may also be used as a release agent for encapsulated flavors. Cuphea oil 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 Example No. 1

A method for measuring plasticization effect is the Glass Transition Temperature (Tg) of a material or a blend of materials. If a material acts as a plasticizer to another material, the Tg will be modified accordingly. 'In the case of the elastomer butyl rubber, which is an isobutyl-isoprene copolymer, the Tg of a mixture of 25 grams of butyl rubber and 24 grams of calcium carbonate, which is inert, was -61.3°C. The mixture was blended on a Haake Internal Mixer at 130^QC, 60rpm for 20 minutes, and analyzed to obtain the Tg by DSC from -160°C to +100°C at 20°C/minute.

The results shown below are for various materials used as plasticizers added to the above mixture at a level of 11 grams of plasticizer.

The results indicate that a typical plasticizer/εoftener for gum base, hydrogenated cottonseed oil, reduces the Tg of butyl rubber by only 0.8°C. A better plasticizer/softener is coconut oil which contains a significant amount of MCTs and reduces the Tg by 2.0^CC. The two species of Cuphea seed oil which contains MCTs are better plasticizers than coconut oil and hydrogenated cottonseed oil.

In addition, other elastomers would also be effected in a similar manner as butyl rubber, such as the synthetic elastomer, styrene butadine rubber (SBR) . Natural rubbers such as chiole, jelutong, sorva, and Massaranduba Balata would probably also be more plasticized with Cuphea oil.

CONTEMPLATIVE 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 Cuphea oil can be added at various levels to gum.

TABT.F 1

(WEIGHT PERCENT!

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

Cuphea oil 0.05 0.10 0.25 0.50 1.0 2.0

In Table 2, dextrose monohydrate is added to a sugar formula with various levels of Cuphea oil.

TABLE 2

EJL_7 Ex. 8 Eχ_J Ex. 10 Ex. 11 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

Cuphea oil 0.05 0.10 0.25 0.50 1.0 2.0

Examples 13-18 are the same as Examples 7-12 except that Cuphea oil 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 Cuphea oil, in the form of liquid oil, can be used.

Examples 19-23 in Table 4 demonstrate the use of Cuphea oil in low-moisture sugar formulations having less than 2% theoretical moisture: TABLE 4 fx. 19 Ex. 20 Ex- 21 Ex. 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" 5.0 5.0 5.0 5.0 5.0

Flavor 0.9 0.9 0.9" 0.9" 0.9"

Lecithin' 0.1 0.1 0.1 0.2 —

Cuphea oil^c 0.05 0.2 0.5" 1.0" 2.0"

"Corn syrup is evaporated to 85% solids, 15% moisture. "Glycerin and syrup can be blended and co-evaporated 'Lecithin and Cuphea oil can be pre-blended.

"Flavor and Cuphea oil can be pre-blended.

Examples 24-28 in Table 5 demonstrate the use of

Cuphea oil 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

Glycerin¹¹ 1.4 1.4 1.4 1.4 1.4

Flavor 0.9" 0.9" 0.9" 0.9 0.9"

Lecithin' 0.1 0.1 0.1 0.2 C Cuupphheeaa ooiWl^c 0 0..0055"" 0 0..22"" 0 0..55"" 1.0° 2.0

'Corn syrup is evaporated to 85% solids, 15% moisture. "Glycerin and syrup can be blended and co-evaporated

'Cuphea oil and Lecithin can be pre-blended.

"Flavor and Cuphea oil can be pre-blended. Examples 29-33 in Table 6 demonstrate the use of Cuphea oil in high moisture sugar formulations having more than about 5% moisture.

TABLE6

Ex 29 Ex 30 Ex 31 Ex 32 Ex 33

Sugar 50.95 50 7 50 4 48 9 48 0

Gum Base 24 0 24 0 24 0 24 0 24 0

Corn Syrup 24.0 24 0 24 0 24 6 24 6

Glycerin 0.0 0 0 0 0 04 0 4

Flavor 1 0 1.0 1 0 1 0 1.0

Lecithin^* — 0 1 0 1 0 1 —

Cuphea oil 0.05 0 2 0 5 1.0 2 0

'Lecithin and Cuphea oil can be pre-blended

Examples 34-38 in Table 7 and Examples 39-48 in Tables 8 and 9 demonstrate the use of Cuphea oil 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 25 5 25 5 25 5 25 5 25 5

Sorbitol 50.85 50 7 50 5 50 0 48 0

Mannitol 12.0 12 0 12 0 12 0 13 0

Glycerin 10.0 10 0 10 0 10.0 10 0

Flavor 1.5 1.5 1 5 1.5 1 5

Lecithin^* 0.1 0 1 — — —

Cuphea oil 0.05 0.2 0 5 1 0 2 0

'Lecithin and Cuphea oil can be pre-blended

"Flavor and Cuphea oil can be pre-blended TABLE 8

Ex 39 Ex 40 Ex 41 Ex 42 Ex 43

Base 25.5 25.5 255 25.5 255

Sorbitol 5095 50.8 505 519 498

Sorbitol

Liquid^* 100 100 100 100 110

Mannitol 100 100 100 100 100

Glycerin 20 20 20 00 00

Flavor 15 15 15 15 15

Lecithin" — — — 01 02

Cuphea oil 005 0.2 05 10 20

^•Sorbitol liquid contains 70% sorbitol, 30% water

"Lecithin and Cuphea oil can be pre-blended

"'Flavor and Cuphea oil can be pre-blended

TABLE £ I

(=x 44 Ex 45 Ex 46 Ex 47 Ex 48

Base 255 255 255 255 255

Sorbitol 5095 507 504 520 510

HSH Syrup^* 100 100 100 100 100

Mannitol 80 80 80 80 90

Glyceπn^** 40 40 40 20 10

Flavor 15 15 15 15 15

Lecithin^*" — 01 01 — —

Cuphea oil^*" 005 02 05 10 20

'Lycasm brand hydrogenated starch hydrolyzate syrup "Glyceπn and HSH syrup may be blended or co-evaporated "'Lecithin and Cuphea oil can be pre-blended ""Flavor and Cuphea oil can be pre-blended

Table 10 shows sugar chewing gum formulations that can be made with Cuphea oil 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

Cuphea oil 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 11.0 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

Cuphea oil 0.1 1.0 0.1 1.0 0.1 1.0 Ex 61 EJLJ2

Gum Base 19.2 19.2

Sucrose 424 36.5

Glycerin 64 6.4

Corn Syrup 11.0 110

Dextrose 50 50

Lactose

Fructose 50 50

Invert Sugar 50 50

Maltose — —

Corn Syrup

Solids 5.0^* 100^*

Peppermint

Flavor 09 09

Cuphea oil 01 10

'5-25DE maltodextπn 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 255 255 255 255 25.5 255

Glyceπn 20 20 2.0 20 2.0 2.0

Sorbitol 43.9 430 439 380 37.9 390

Mannitol — 10.0 100 100 10.0 6.0

Sorbitol

Liquid 170 17.0 — — — —

Lycasin — — 170 12.0 80 100

Maltrtol 10.0 — — 10.0 — —

Xylitol — — — — 150 150

Lactitol — — — — — Palatinit —

Flavor 1.5 1.5 1.5 1.5 1.5 1.5

Cuphea oil 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 5 255

Glycerin 8 0 8 0 8 0 2 0 1.0 00

Sorbitol 41.9 36.0 31.9 40 0 26 9 210

Mannitol 8 0 8 0 8 0 — —

Sorbitol

Liquid 5.0 — — — —

Lycasin — 5.0 5 0 5 0 10 0 100

Maltitol — 5.0 — — —

Xylitol — — — 15 0 10.0 200

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 15

Cuphea oil 0 1 1.0 0.1 1.0 0.1 10

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 Cuphea oil 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 117 100 90

Styrene Butadiene Rubber — — —

Polyisobutylene — 104 53

Jelutong — — —

Ester Gum 148 — —

Terpene Resin 99 68 167

Low MW Polyvmylacetate 21.2 232 246

High MW Polyvmylacetate — — —

Talc — — —

Calcium Carbonate 112 147 201

Acetylated Monoglyceride — — —

Hydrogenated Cotton Seed Oil — 100 33

Hydrogenated Soybean Oil 90 111 33

Partaliy Hydrogenated Soybean and

Palm Oil — 23 —

Partially Hydrogenated Cottonseed Oil — — —

Cuphea oil 57 43 42

Lecithin 27 — 08

Glycerol Monostearate 48 41 4.2

Tnacβtin — — —

Microcrystalhne Wax (MP 180°F) 60 31 85

Paraffin Wax (MP135°F) 30 ~~~ _ZZL

1000 1000 1000 BUBBLE BASES

Ex 78 Ex 79 Ex 80

Butyl Rubber — — 2 5

Styrene Butadiene Rubber 10 3 1 6 —

Polyisobutyleπe — 9 1 9 0

Jelutong — — —

Ester Gum 24 7 22 5 15 0

Terpene Resin — — —

Low MW Polyvmylacetate — — —

High MW Polyvmylacetate — 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 — — —

Partaliy Hydrogenated Soybean and

Palm Oil — 2 0 —

Partially Hydrogenated Cottonseed Oil — — —

Cuphea oil 1 1 55 1 1 55 2 2 00

Lecithin — — — — 1 1 55

Glycerol Monostearate 1 1 11 — — 7 7 11

Tπacetn — — 4 4 55 3 3..22

Microcrystalline Wax (MP 180°F) — — — — 1 1..22

Paraffin Wax (MP 135°F) 4 4 11 7 7 11 5 5 00

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 Polyvmylacetate 16 6 16 1 25 0 High MW Polyvmylacetate — — — 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 Partaliy Hydrogenated Soybean and

Palm Oil — — —

Partially Hydrogenated Cottonseed Oil — 2 0 —

Cuphea oil 3 0 1 8 3 3

Lecithin — — — Glycerol Monostearate 2 1 4 5 4 1

Tnacetn — — —

Microcrystalline Wax (MP 180°F) 15 2 6 8 6 1

Paraffin Wax (MP 135°F) ^ _M 2 0

100 0 100 0 100 0 Ex 84

Bubble βase Ex 85 Ex 86

Butyl Rubber — 91 93

Styrene Butadiene Rubber

Polyisobutylene 80 35 105 Jelutong — 31 —

Ester Gum 147 15 —

Terpene Resm — 150 130

Low MW Polyvmylacetate — 228 230

High MW Polyvmylacetate 345 — — Talc 286 — _

Calcium Carbonate — 230 149

Acetylated Monoglyceride 25 —

Hydrogenated Cotton Seed Oil — 46 80

Hydrogenated Soybean Oil — 29 52 Partially Hydrogenated Soybean and

Palm Oil — — 31

Partially Hydrogenated Cottonseed Oil — — 15

Cuphea oil 09 24 21

Lecithin — 08 — Glycerol Monostearate 44 28 45

Tπacetn 46 — —

Microcrystalline Wax (MP IβOT) — 70 44

Paraffin Wax (MP 135^βF) 18 15 05

1000 1000 1000 Ex 89 Bubble

Ex 87 £x 88 Base

Butyl Rubber 61 81 —

Styrene Butadiene Rubber — — 60

Polyisobutylene 71 55 75

Jelutong — — —

Ester Gum — 71 122

Terpene Resin 141 71 —

Low MW Polyvmylacetate 281 222 —

High MW Polyvmylacetate — — 290

Talc — — 289

Calcium Carbonate 189 256 —

Acetylated Monoglyceride — — 37

Hydrogenated Cotton Seed Oil 101 132 27

Hydrogenated Soybean Oil 51 51 —

Partaliy Hydrogenated Soybean and

Palm Oil — — —

Partially Hydrogenated Cottonseed Oil — ~ —

Cuphea oil 41 41 13

Lecithin 07 05 —

Glycerol Monostearate 15 15 31

Tnacetn — — 12

Microcrystalline Wax (MP 180°F) 31 — 44

Paraffin Wax (MP135°F) 11 — —

1000 1000 1000 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

CUPHEA OIL 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 5.2 21 5.9

BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 41 7.2 6.9

POLYISOBUTYLENE ELASTOMER 59 7.3 20

POLYVINYL ACETATE 257 15.3 248

^•• ELASTOMER PLASTICIZERS "

GLYCEROL ESTERS OF ROSIN 235 191 86

GLYCEROL ESTERS OF PART HYD ROSIN - — 80

TERPENE RESINS 32 — 1.9

^•• FILLER "

CALCIUM CARBONATE 151 207 99

TALC — — 72

^•• SOFTENER "

HYDROGENATED COTTONSEED OIL - — 7.0

HYDROGENATED SOYBEAN OIL - — —

PARTIALLY HYDROGENATED SOYBEAN AND PALM OIL 55 83 101

PARTIALLY HYDROGENATED COTTONSEED OIL 30 96 —

CUPHEA OIL 37 64 4.0

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 — 11.2

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 —

CUPHEA OIL 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 EXAMPLESJLQ2-106

IDENTIFICATION - EXAMPLES # Ϊ02 103 104 105 106 GENERIC INGREDIENTS

- SYNTHETIC ELASTOMER "

STYRENE-BUTADIENE ELASTOMER — 32 41 — —

BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 74 73 113 100 83

POLYISOBUTYLENE ELASTOMER 19 75 79 19 36

POLYVINYL ACETATE 248 211 182 276 275

" ELASTOMER PLASTICIZERS "

GLYCEROL ESTERS OF ROSIN — 153 — — —

GLYCEROL ESTERS OF PART HYD ROSIN - 24 262 - -

TERPENE RESINS 258 58 14 253 253

^•• FILLER "

CALCIUM CARBONATE 186 — 136 113 113

TALC - 148 — — —

" SOFTENER **

HYDROGENATED COTTONSEED OIL 20 44 12 — —

HYDROGENATED SOYBEAN OIL — — — 24 40

PARTIALLY HYDROGENATED SOYBEAN AND PALM OIL - 40 - - 42

PARTIALLY HYDROGENATED COTTONSEED OIL - - - - -

CUPHEA OIL 103 114 70 130 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 220 251 228 176

^•* SYNTHETIC ELASTOMER "

STYRENE-BUTADIENE ELASTOMER - 19 26 —

BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 4.8 21 4.1 10.2

POLYISOBUTYLENE ELASTOMER 57 47 3.2 21

POLYVINYL ACETATE 164 248 16.3 269

^•' ELASTOMER PLASTICIZERS '*

GLYCEROL ESTERS OF ROSIN 38 32 69 113

GLYCEROL ESTERS OF PART HYD ROSIN 123 126 118 48

METHYL ESTERS OF ROSIN — 21 17 —

TERPENE RESINS - - - -

" FILLER "

CALCIUM CARBONATE — 44 93 —

TALC 71 — — 4.6

" SOFTENER "

HYDROGENATED COTTONSEED OIL — — 10.0 —

HYDROGENATED SOYBEAN OIL 5.0 — — 5.6

PARTIALLY HYDROGENATED SOYBEAN AND PALM OIL 110 120 37 50

PARTIALLY HYDROGENATED COTTONSEED OIL 50 CUPHEA OIL 0.8 0.6 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 111-114

IDENTIFICATION - EXAMPLES #. 111 112 113 114

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 11.7 15.2 -

METHYL ESTERS OF ROSIN - 4.0 - —

TERPENE RESINS - - — —

" FILLER ^••

CALCIUM CARBONATE 12.2 11.6 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 12 0 - 6 0 CUPHEA OIL 0.1 0.5 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 23.8 187 144 182 252

" SYNTHETIC ELASTOMER "

STYRENE-BUTADIENE ELASTOMER — — — — —

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

POLYISOBUTYLENE ELASTOMER 77 5.5 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 15.5 130 127 -

METHYL ESTERS OF ROSIN 20 — — 26 —

TERPENE RESINS 51 — — — 21

" FILLER **

CALCIUM CARBONATE - 188 141 157 —

TALC 5.3 — — — 7.1

" SOFTENER "

HYDROGENATED COTTONSEED OIL — 6.5 7.0 — —

HYDROGENATED SOYBEAN OIL 7.9 — — 5.0 100

PARTIALLY HYDROGENATED SOYBEAN AND PALM OIL - - 20 - -

PARTIALLY HYDROGENATED

COTTONSEED OIL - -- - 60 - CUPHEA OIL 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 17.1 11.7 11.6 5.4

POLYVINYL ACETATE 24.9 29.4 31.5 34.8

*^* ELASTOMER PLASTICIZERS "

GLYCEROL ESTERS OF ROSIN 6.8 10.7 19.8 16.3

GLYCEROL ESTERS OF PART HYD ROSIN

^•* FILLER ^**

CALCIUM CARBONATE — — — 30.2

TALC 34.7 34.1 21.9 —

" SOFTENER "

CUPHEA OIL 1.1 3.4 3.0 2.0

GLYCEROL TRIACETATE 4.6 4.4 5.0 5.3

GLYCEROL MONOSTEARATE 5.8 4.3 4.9 3.9

ACETYLATED MONOGLYCERIDE 5.0 2.0 2.3 2.1

TOTAL PERCENT 100.0 100.0 100.0 100.0 EXAMPLES 124-128

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

" SYNTHETIC ELASTOMER "

POLYISOBUTYLENE ELASTOMER 7.9 13.0 7.9 11.6 11.8

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 "

CUPHEA OIL 1.0 1.5 1.0 2.6 0.8

GLYCEROL TRIACETATE 5.3 5.6 4.3 3.0 4.0

GLYCEROL MONOSTEARATE 4.0 6.5 5.0 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 — — — 25.0 9.0 14.1

POLYISOBUTYLENE 35.0 17.0 20.0 — 16.9 12.1

POLYVINYL ACETATE — 17.0 30.0 5.0 22.8 20.8

" FILLER *"

CALCIUM CARBONATE 25.0 40.0 5.0 25.0 — 13.9

TALC — — — 12.0 —

" SOFTENERS "

HYDROGENATED SOYBEAN OIL 5.0 — 15.0 — 14.8 7.7

HYDROGENATED COTTONSEED OIL 3.0 8.0 — 15.0 14.0 10.0

PARTIALLY HYDROGENATED SOYBEAN AND PALM OIL 20.0 2.0 — 15.0 — 7.0

PARTIALLY HYDROGENATED COTTON¬ SEED OIL — 3.0 10.0 2.0 — 6.7

CUPHEA OIL 2.0 5.0 5.0 8.0 8.8 4.0

GLYCEROL MONOSTEARATE 10.0 — 5.0 5.0 1.7 3.7

LECITHIN — 8.0 — — — EXAMPLES 135-140

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

" SYNTHETIC ELASTOMER "

BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 160 99 99 100 100 133

POLYISOBUTYLENE 100 155 155 159 159 212

POLYVINYL ACETATE 140 220 220 217 216 291

^•• FILLER"

CALCIUM CARBONATE 50 129 129 133 — 177

TALC 100 — — — 131 —

"^• SOFTENERS"

HYDROGENATED SOYBEAN OIL — 140 90 33 135 61

HYDROGENATED COTTONSEED OIL — 130 130 33 135 61

PARTIALLY HYDROGENATED SOYBEAN AND PALM OIL 60 — 100 — 30 20

PARTIALLY HYDROGENATED COTTON¬ SEED OIL - — — 98 — —

CUPHEA OIL 320 100 50 200 68 32

GLYCEROL MONOSTEARATE 20 27 17 27 26 13

LECITHIN — — 10

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 of seed oil from plant genus Cuphea .

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 wherein the seed oil is blended with at least one other base component chosen from the group consisting of fats, oils and emulsifiers before it is added to the elastomer.

6. The gum base of Claim 1 wherein the gum base does not include any non structured lipid saturated fats.

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

8. The gum base of Claim 1 wherein the seed oil includes only caprylic and capric fatty acids.

9. The gum base of Claim 1 wherein the seed oil includes fatty acids in addition to capric and caprylic fatty acids.

10. The gum base of Claim 1 wherein the seed oil is obtained from a Cuphea plant chosen from the species of C.painteri; C. hookeriana ; C. cyonea ; and C.pal uεtri s .

11. A chewing gum formulation comprising: an insoluble gum base; a water soluble portion; a flavor; and at least 0.01% by weight of the seed oil from the plant genus Cuphea as a plasticizer.

12. The chewing gum formulation of Claim 11 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.

13. The chewing gum formulation of Claim 11 wherein the seed oil comprise not more than 5% by weight of the chewing gum formulation.

14. The chewing gum formulation of Claim 11 wherein the seed oil is preblended with a softener before being added to the insoluble gum base.

15. The chewing gum formulation of Claim 11 wherein the seed oil is preblended with a flavor or color before it is added to the insoluble gum base.

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

17. The chewing gum formulation of Claim 11 wherein the formulation includes a high intensity sweetener.

18. The chewing gum formulation of Claim 11 wherein the formulation includes an emulsifier.

19. The chewing gum formulation of Claim 11 wherein the formulation includes an elastomer plasticizer.

20. The chewing gum formulation of Claim 11 wherein the formulation includes an elastomer.

21. The chewing gum formulation of Claim 11 wherein the formulation includes lecithin.

22. The chewing gum formulation of Claim 11 wherein the seed oil is obtained from a Cuphea plant chosen from the species of C. painteri ; C. hookeriana ; C. cyonea ; and C. pal uεtriε .

23. A method for producing chewing gum comprising the step of substituting for a typical plasticizer, in a chewing gum formulation the seed oil from the plant genus Cuphea .

24. The method of Claim 23 wherein the seed oil comprise approximately 0.01% to about 5% by weight of the chewing gum formulation.

25. A method for producing gum base comprising the step of using seed oil from the plant genus Cuphea in a gum base formulation as a substitute for at least a portion of conventional saturated triglycerides that are typically used in gum base.