Classifications

• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K9/00—Medicinal preparations characterised by special physical form
  • A61K9/0012—Galenical forms characterised by the site of application
  • A61K9/0053—Mouth and digestive tract, i.e. intraoral and peroral administration
  • A61K9/0056—Mouth soluble or dispersible forms; Suckable, eatable, chewable coherent forms; Forms rapidly disintegrating in the mouth; Lozenges; Lollipops; Bite capsules; Baked products; Baits or other oral forms for animals
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G4/00—Chewing gum
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
  • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
  • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
  • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
  • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
  • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G4/00—Chewing gum
  • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G4/00—Chewing gum
  • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
  • A23G4/08—Chewing gum characterised by the composition containing organic or inorganic compounds of the chewing gum base
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G4/00—Chewing gum
  • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
  • A23G4/10—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G4/00—Chewing gum
  • A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G4/00—Chewing gum
  • A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
  • A23G4/20—Composite products, e.g. centre-filled, multi-layer, laminated
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
• • A—HUMAN NECESSITIES
  • A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
  • A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
  • A24B13/00—Tobacco for pipes, for cigars, e.g. cigar inserts, or for cigarettes; Chewing tobacco; Snuff
• • A—HUMAN NECESSITIES
  • A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
  • A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
  • A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
  • A24B15/10—Chemical features of tobacco products or tobacco substitutes
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K31/00—Medicinal preparations containing organic active ingredients
  • A61K31/33—Heterocyclic compounds
  • A61K31/395—Heterocyclic compounds having nitrogen as a ring hetero atom, e.g. guanethidine or rifamycins
  • A61K31/435—Heterocyclic compounds having nitrogen as a ring hetero atom, e.g. guanethidine or rifamycins having six-membered rings with one nitrogen as the only ring hetero atom
  • A61K31/465—Nicotine; Derivatives thereof
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K9/00—Medicinal preparations characterised by special physical form
  • A61K9/0012—Galenical forms characterised by the site of application
  • A61K9/0053—Mouth and digestive tract, i.e. intraoral and peroral administration
  • A61K9/0056—Mouth soluble or dispersible forms; Suckable, eatable, chewable coherent forms; Forms rapidly disintegrating in the mouth; Lozenges; Lollipops; Bite capsules; Baked products; Baits or other oral forms for animals
  • A61K9/0058—Chewing gums
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K9/00—Medicinal preparations characterised by special physical form
  • A61K9/20—Pills, tablets, discs, rods
  • A61K9/2004—Excipients; Inactive ingredients
  • A61K9/2022—Organic macromolecular compounds
  • A61K9/2027—Organic macromolecular compounds obtained by reactions only involving carbon-to-carbon unsaturated bonds, e.g. polyvinyl pyrrolidone, poly(meth)acrylates
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

• the invention relates to a confectionery product according to claim 1.
• the chewing gum is typically characterized as a polymer based article having a gum featuring elastomeric properties. These elastomeric properties are maintained by careful dimensioning of the gum base in view of the applied chewing ingredients for the purpose of obtaining the desired chewing gum characteristic.
• the invention relates to a confectionery product comprising a polymer system, flavor and sweetener, at least about 70% by weight of said polymer system comprising polyvinyl acetate (PVAc) and less than 10% by weight of said polymer system comprises polymer having a molecular weight (Mw) of greater than about 50000 g/mol.
• PVAc polyvinyl acetate
• Mw molecular weight
• G ⁇ flavor in an amount of about 0,001 to about 30% by weight and sweeteners in an amount of about 5% to about 80% by weight.
• the backbone of the product is a polymer system, basically equivalent in function to the gum base of conventional chewing gum although with significant textural differences.
• said confectionery product comprises a chewable tablet comprising a chewable polymer system.
• the confectionery product may be evaluated to have advantageous textural properties comparable to toffee.
• Such hybrid confectionery product may thus be dimensioned to be a hybrid toffee chewing gum product.
• the toffee texture of the polymer based confectionery product according to the invention is obtained through a substantial amount of polyvinyl acetate and avoiding use of substantial amounts of high molecular weight polymers, in particular elastomers.
• the polymer system is substantially formed by polyvinyl acetate(s) alone.
• the confectionery product comprises less than 4% by weight of filler, preferably less than 1% by weight.
• the amount of filler in the chewing gum or the polymer system should be kept low in order to maintain the desired toffee-like texture of the confectionery tablet.
• the confectionery product is substantially free of filler.
• fillers such as talc
• talc should be avoided, as the desired toffee-like texture may be counteracted by the influencing of the filler on the mainly PVA-based polymer system of the tablet.
• said polymer system comprises plasticizer(s).
• plasticizers are applied for the purpose of obtaining a soft chew fell of the polyvinyl acetate based polymer system. It is noted that the desired plasticization depends heavily on the other ingredients applied in the product. As an example, some aggressive flavors, such as fruit flavors and acids, tend to soften the polymer system significantly compared to e.g. mint oil-based flavors.
• plasticizers according to the present invention are triacetin, acetylated mono-and di-and triglycerides of short chain fatty acids, acetylated mono- and di-and triglycerides of medium chain fatty acids, acetylated monoglycerides of long chain fatty acids, methyl ester of rosin, low molecular weight PVAc.
• a preferred plasticizer will in a preferred embodiment have a hydrophilicity corresponding to the applied PVAc.
• said polymer system comprises less than 30% by weight of plasticizers, preferably less than 20%> by weight of plasticizers and most preferably less than 10% by weight of plasticizers.
• the confectionery product comprises less than 10% by weight of plasticizers, preferably less than 8% by weight of plasticizers and most preferably less than 4% by weight of plasticizers.
• a relatively low amount of plasticizers should be applied in order to obtain the desired textural properties, i.e. the toffee-like chew feel.
• off-notes may be present if too much plasticizer is present, especially when applying triacetin and glycerides.
• plasticizers such as triacetin and acetylated glycerides are expensive and the amount should be kept low.
• said plasticizer comprises triacetin.
• said plasticizer comprises acetylated glycerides.
• said polymer system comprises less than 4 % by weight of polymers having. a molecular weight (Mw) of from about 50000 to 99999 g/mol.
• said polymer system comprises less than 2 % by weight of polymers having a molecular weight (Mw) of from about 100000 to 199999 g/mol. In an embodiment of the invention said polymer system comprises less than 1 % by weight of polymers having a molecular weight (Mw) of from about 200000 to 399999 g/mol.
• said polymer system comprises less than 0.5 % by weight of polymers having a molecular weight (Mw) of from about 399000 to 800000 g/mol.
• high molecular weight polymers such as conventional elastomers or high molecular weight PVAc, should be kept low in concentration to obtain the desired texture.
• said polymer system is substantially free of elastomers.
• said polymer system substantially comprises polyvinyl acetate (PVAc) alone.
• the polymers of the product consist of polyvinyl acetate.
• the polymer system comprises at least one low molecular weight PVA having a molecular weight (Mw) of about 2000 to 40000 g/mol, at least one high molecular weight PVA having a molecular weight (Mw) of 40001 to 200000 g/mol.
• the polymer system comprises at least one low molecular weight (Mw) PVA having a molecular weight of about 9000 to 30000 g/mol, preferably about 13 000 to 21000 g/mol.
• Mw low molecular weight
• the confectionery product comprises at least one low molecular weight PVA having a molecular weight (Mw) of about 2000 to 40000 g/mol in an amount of from about 70 to 99 % by weight of the polymer system
• the confectionery product comprises at least one high molecular weight PVA having a molecular weight (Mw) of 40000 to 100000 in an amount of from about 0.5 to 10 % by weight of the polymer system.
• Mw molecular weight
• said flavor comprises substantially oil-based, flavors.
• substantially oil-based flavors are preferred as such flavors tend to match the polymer system, which according to the invention may be regarded hydrophilic.
• substantially hydrophilic flavors have proved advantageous e.g. with respect to prolongation of release.
• said sweeteners comprises sugar.
• said sweeteners comprises artificial sweeteners.
• artificial sweeteners may advantageously be applied in the toffee-gum-like confectionery product.
• the weight of the confectionery product is from about 1 A gram to about 10 grams, preferably from about 1 A gram to about 5 grams.
• the confectionery product comprises a coating.
• the confectionery product according to the invention is suitable for almost any coating method within the art, such as hard coating, film coating, soft coating, etc.
• the layers may comprise or be formed by different types of layer substance.
• chocolate may be applied as a coating, a product module or center filling as the polymer system has proved robust to such quite aggressive plasticizing component, which typically tends to dissolve conventional chewing gum formulations.
• the confectionery product comprises about 0 to about 75% by weight of an outer coating applied onto the confectionery product center.
• Suitable coating types include hard coatings, film coatings and soft coatings of any composition including those currently used in coating of chewing gum, pharmaceutical products and confectioneries.
• film coating is applied to the confectionery product.
• One presently preferred outer coating type is a hard coating, which term is used in the conventional meaning of that term including sugar coatings and sugar-free (or sugarless) coatings and combinations thereof.
• the object of hard coating is to obtain a sweet, crunchy layer which is appreciated by the consumer and to protect the confectionery product centers for various reasons as.
• the confectionery product centers are successively treated in suitable coating equipment with aqueous solutions of crystallisable sugar such as sucrose or dextrose, which, depending on the stage of coating reached, may contain other functional ingredients, e.g. fillers, colors, etc.
• the sugar coating may contain further functional or active compounds including flavor compounds, pharmaceutically active compounds and/or polymer degrading substances.
• sorbitol, maltitol, mannitol, xylitol, erythritol, lactitol, isomalt and tagatose which are obtained by industrial methods by hydrogenation of D-glucose, maltose, fructose or levulose, xylose, erythrose, lactose, isomaltulose and D-galactose, respectively.
• syrup containing crystallisable sugar and/or polyol is applied onto the confectionery product centers and the water it contains is evaporated off by blowing with warm, dry air. This cycle must be repeated several times, typically 10 to 80 times, in order to reach the swelling required.
• swelling refers to the increase in weight of the products, as considered at the end of the coating operation by comparison with the beginning, and in relation to the final weight of the coated products.
• the coating layer constitutes for example about 0 to 75% by weight of the finished confectionery product, such as about 10 to 60% by weight, including about 15 to 50% by weight.
• the outer coating of the confectionery product element of the invention is an element that is subjected to a film coating process and which therefore comprises one or more film-forming polymeric agents and optionally one or more auxiliary compounds, e.g. plasticizers, pigments and opacifiers.
• a film coating is a thin polymer-based coating applied to a confectionery product center of any of the above forms. The thickness of such a coating is usually between 20 and 100 ⁇ m.
• the film coating is obtained by passing the confectionery product centers through a spray zone with atomized droplets of the coating materials in a suitable aqueous or organic solvent vehicle, after which the material adhering to the confectionery product centers is dried before the next portion of coating is received. This cycle is repeated until the coating is complete.
• suitable film-coating polymers include edible cellulose derivatives such as cellulose ethers including methylcellulose (MC), hydroxyethyl cellulose (HEC), hydroxypropyl cellulose (HPC) and hydroxypropyl methylcellulose (HPMC).
• Other useful film-coating agents are acrylic polymers and copolymers, e.g. methylacrylate aminoester copolymer or mixtures of cellulose derivatives and acrylic polymers.
• a particular group of film-coating polymers also referred to as functional polymers are polymers that, in addition to its film-forming characteristics, confer a modified release performance with respect to active components of the confectionery product formulation.
• Such release modifying polymers include methylacrylate ester copolymers, ethylcellulose (EC) and enteric polymers designed to resist the acidic stomach environment, yet dissolve readily in the duodenum.
• the latter group of polymers includes: cellulose acetate phthalate (CAP), polyvinyl acetate phthalate (PVAP), shellac, metacrylic acid copolymers, cellulose acetate trimellitate (CAT) and HPMC.
• CAP cellulose acetate phthalate
• PVAP polyvinyl acetate phthalate
• CAT cellulose acetate trimellitate
• HPMC cellulose acetate trimellitate
• the outer film coating according to the present invention may comprise any combination of the above film-coating polymers.
• the film-coating layer of the confectionery product elements according to the invention comprises a plasticizing agent having the capacity to alter the physical properties of a polymer to render it more useful in performing its function as a film-forming material.
• plasticizers will be to make the polymer softer and more pliable as the plasticizer molecules interpose themselves between the individual polymer strands thus breaking down polymer- polymer interactions.
• plasticizers used in film coating are either amorphous or have very little crystallinity.
• suitable plasticizers include polyols such as glycerol, propylene glycol, polyethylene glycol, e.g.
• organic esters such as phthalate esters, dibutyl sebacate, citrate esters and triacetin
• oils/glycerides including castor oil, acetylated monoglycerides and fractionated coconut oil.
• film-forming polymer(s) and plasticizing agent(s) for an optional outer coating of the present confectionery product is made with due consideration for achieving the best possible barrier properties of the coating in respect of dissolution and diffusion across the film of moisture and gasses.
• the film coating of the confectionery product elements may also contain one or more colorants or opacifiers.
• colorants or opacifiers include organic dyes and their lakes, inorganic coloring agents, e.g. titanium oxide and natural colors such as e.g. ⁇ -carotene.
• film coatings may contain one or several auxiliary substances such as flavors and waxes or saccharide compounds such as polydextrose, dextrins including maltodextrin, lactose, modified starch, a protein such as gelatine or zein, a vegetable gum and any combination thereof. It is also an aspect of the present invention that the outer coating of the confectionery product can contain one or more pharmaceutically or cosmetically components including those mentioned hereinbefore.
• a above hard-coated or film-coated confectionery product element of the invention is an element where the outer coating comprises at least one additive component selected from a binding agent, a moisture absorbing component, a film forming agent, a dispersing agent, an antisticking component, a bulking agent, a flavoring agent, a coloring agent, a pharmaceutically or cosmetically active component, a lipid component, a wax component, a sugar, and an acid.
• such components may, in accordance with the invention be encapsulated using any conventional encapsulation agent such as e.g. a protein including gelatine and soy protein, a cellulose derivative including any of those mentioned above, a starch derivative, edible synthetic polymers and lipid substances, the latter optionally in the form of liposome encapsulation.
• the confectionery product element according to the invention is provided with an outer coating in the form generally described in the art as a soft coating.
• a soft coating is applied using conventional methods and may advantageously consist of a mixture of a sugar or any of the above non-cariogenic, sugar-less sweetening compounds, and a starch hydrolysate.
• the above-described coating is optional or that it may be postponed until it fits into the last part of the manufacturing process due to the fact that the applied barrier layer is also acting as a complete or at least a partial barrier to transfer of humidity from the environment into the tablet.
• the confectionery product may be formed in different shapes such as cores, ellipsoid, balls, cylinders, squares, rectangular, hexagonal, strips, paraboloid, donut formed, ring formed and/or multi-modular. Likewise, the product may be center filled.
• the confectionery product comprises active ingredients.
• the confectionery product according to the invention comprises a pharmaceutically, cosmetically or biologically active substance.
• active substances include drugs, dietary supplements, antiseptic agents, pH adjusting agents, anti-smoking agents and substances for the care or treatment of the oral cavity and the teeth such as hydrogen peroxide and compounds capable of releasing urea during chewing.
• useful active substances in the form of antiseptics include salts and derivatives of guanidine and biguanidine (for instance chlorhexidine diacetate) and the following types of substances with limited water-solubility: quaternary ammonium compounds (e.g.
• ceramine chloroxylenol, crystal violet, chloramine
• aldehydes e.g. paraformaldehyde
• derivatives of dequaline polynoxyline
• phenols e.g. thymol, p- chlorophenol, cresol
• hexachlorophene salicylic anilide compounds
• triclosan halogenes (iodine, iodophores, chloroamine, dichlorocyanuric acid salts)
• alcohols (3,4 dichlorobenzyl alcohol, benzyl alcohol, phenoxyethanol, phenylethanol), cf.
• metal salts, complexes and compounds with limited water-solubility such as aluminum salts, (for instance aluminum potassium sulphate A1K(SO 4 ) 2 ,12H 2 O) and salts, complexes and compounds of boron, barium, strontium, iron, calcium, zinc, (zinc acetate, zinc chloride, zinc gluconate), copper (copper chloride, copper sulphate), lead, silver, magnesium, sodium, potassium, lithium, molybdenum, vanadium should be included; other compositions for the care of mouth and teeth: for instance; salts, complexes and compounds containing fluorine (such as sodium fluoride, sodium monofluorophosphate, aminofluorides, stannous fluoride), phosphates, carbonates and selenium. Further active substances can be found in J. Dent. Res. Vol. 28 No. 2, pages 160-171,1949.
• active substances in the form of agents adjusting the pH in the oral cavity include: acids, such as adipic acid, succinic acid, fumaric acid, or salts thereof or salts of citric acid, tartaric acid, malic acid, acetic acid, lactic acid, phosphoric acid and glutaric acid and acceptable bases, such as carbonates, hydrogen carbonates, phosphates, sulphates or oxides of sodium, potassium, ammonium, magnesium or calcium, especially magnesium and calcium.
• acids such as adipic acid, succinic acid, fumaric acid, or salts thereof or salts of citric acid, tartaric acid, malic acid, acetic acid, lactic acid, phosphoric acid and glutaric acid and acceptable bases, such as carbonates, hydrogen carbonates, phosphates, sulphates or oxides of sodium, potassium, ammonium, magnesium or calcium, especially magnesium and calcium.
• Active ingredients may comprise the below mentioned compounds or derivates thereof but are not limited thereto: Acetaminophen, Acetylsalicylsyre Buprenorphine Bromhexin Celcoxib Codeine, Diphenhydramin, Diclofenac, Etoricoxib, Ibuprofen, Indometacin, Ketoprofen, Lumiracoxib, Morphine, Naproxen, Oxycodon, Parecoxib, Piroxicam, Pseudoefedrin, Rofecoxib, Tenoxicam, Tramadol, Valdecoxib, Calciumcarbonat, Magaldrate, Disulfiram, Bupropion, Nicotine, Azithromycin, Clarithromycin, Clotrimazole, Erythromycin, Tetracycline, Granisetron, Ondansetron, Prometazin, Tropisetron, Brompheniramine, Ceterizin, leco-Ceterizin, Chlorcyclizine, Chlorpheniram
• Chloride Benzeth. Chloride, Cetylpyrid. Chloride, Chlorhexidine, Ecabet-sodium, Haloperidol, Allopurinol, Colchinine, Theophylline, Propanolol, Prednisolone, Prednisone, Fluoride, Urea, Actot, Glibenclamide, Glipizide, Metformin, Miglitol, Repaglinide, Rosiglitazone, Apomorfm, Cialis, Sildenafil, Vardenafil, Diphenoxylate, Simethicone, Cimetidine, Famotidine, Ranitidine, Ratinidine, cetrizin, Loratadine, Aspirin, Benzocaine, Dextrometorphan, Phenylpropanolamine, Pseudoephedrine, Cisapride, Domperidone, Metoclopramide, Acyclovir, Dioctylsulfosucc
• the invention is suitable for increased or accelerated release of active agents selected among the group of dietary supplements, oral and dental compositions, antiseptic agents, pH adjusting agents, anti-smoking agents, sweeteners, flavorings, aroma agents or drugs. Some of those will be described below.
• the active agents to be used in connection with the present invention may be any substance desired to be released from the confectionery product.
• the active agents for which a controlled and/or accelerated rate of release is desired, are primarily substances with a limited water-solubility, typically below 10 g/100 ml inclusive of substances which are totally water-insoluble. Examples are medicines, dietary supplements, oral compositions, anti-smoking agents, highly potent sweeteners, pH adjusting agents, flavorings etc.
• active ingredients are, for instance, paracetamol, benzocaine, cinnarizine, menthol, carvone, caffeine, chlorhexidine-di-acetate, cyclizine hydrochloride, 1,8- cineol, nandrolone, miconazole, mystatine, sodium fluoride, nicotine, cetylpyridinium chloride, other quaternary ammonium compounds, vitamin E, vitamin A, vitamin D, glibenclamide or derivatives thereof, progesterone, acetyl- salicylic acid, dimenhydrinate, cyclizine, metronidazole, sodium hydrogen carbonate, the active components from ginkgo, the active components from propolis, the active components from ginseng, methadone, oil of peppermint, salicylamide, hydrocortisone or astemizole.
• active agents in the form of dietary supplements are for instance salts and compounds having the nutritive effect of vitamin B2 (riboflavin), B 12, folinic acid, folic acid, niacine, biotine, poorly soluble glycerophosphates, amino acids, the vitamins A, D, E and K, minerals in the form of salts, complexes and compounds containing calcium, phosphorus, magnesium, iron, zinc, copper, iodine, manganese, chromium, selenium, molybdenum, potassium, sodium or cobalt.
• vitamin B2 riboflavin
• B 12 riboflavin
• folinic acid folic acid
• niacine niacine
• biotine poorly soluble glycerophosphates
• amino acids amino acids
• the vitamins A, D, E and K minerals in the form of salts, complexes and compounds containing calcium, phosphorus, magnesium, iron, zinc, copper, iodine, manganese, chro
• active agents in the form of compounds for the care or treatment of the oral cavity and the teeth are for instance bound hydrogen peroxide and compounds capable of releasing urea during chewing.
• active agents in the form of antiseptics are for instance salts and compounds of guanidine and biguanidine (for instance chlorhexidine diacetate) and the following types of substances with limited water-solubility: quaternary ammonium compounds (for instance ceramine, chloroxylenol, crystal violet, chloramine), aldehydes (for instance paraformaldehyde), compounds of dequaline, polynoxyline, phenols (for instance thymol, para chlorophenol, cresol) hexachlorophene, salicylic anilide compounds, triclosan, halogenes (iodine, iodo- phores, chloroamine, dichlorocyanuric acid salts), alcohols (3,4 dichlorobenzyl alcohol, benzyl alcohol, phenoxyethanol, phenylethanol), cf.
• quaternary ammonium compounds for instance ceramine, chloroxylenol, crystal violet, chloramine
• aldehydes
• metal salts, complexes and compounds with limited water-solubility such as aluminum salts, (for instance aluminum potassium sulphate A1IC(SO 4 ) 2 ,12H 2 O) and furthermore salts, complexes and compounds of boron, barium, strontium, iron, calcium, zinc, (zinc acetate, zinc chloride, zinc gluconate), copper (copper chloride, copper sulfate), lead, silver, mag ⁇ nesium, sodium, potassium, lithium, molybdenum, vanadium should be included; other compositions for the care of mouth and teeth: for instance; salts, complexes and compounds containing fluorine (such as sodium fluoride, sodiummono- fluorophosphate, amino fluorides, stannous fluoride), phosphates, carbonates and selenium.
• fluorine such as sodium fluoride, sodiummono- fluorophosphate, amino fluorides, stannous fluoride
• active agents in the form of agents adjusting the pH in the oral cavity include for instance: acceptable acids, such as adipic acid, succinic acid, fumaric acid, or salts thereof or salts of citric acid, tartaric acid, malic acid, acetic acid, lactic acid, phosphoric acid and glutaric acid and acceptable bases, such as carbonates, hydrogen carbonates, phosphates, sulfates or oxides of sodium, potassium, ammonium, magnesium or calcium, especially magnesium and calcium.
• acceptable acids such as adipic acid, succinic acid, fumaric acid, or salts thereof or salts of citric acid, tartaric acid, malic acid, acetic acid, lactic acid, phosphoric acid and glutaric acid
• acceptable bases such as carbonates, hydrogen carbonates, phosphates, sulfates or oxides of sodium, potassium, ammonium, magnesium or calcium, especially magnesium and calcium.
• active agents in the form of anti-smoking agents include for instance: nicotine, tobacco powder or silver salts, for instance silver acetate, silver carbonate and silver nitrate.
• sucrose fatty acid esters may also be utilized for increased release of sweeteners including for instance the so-called highly potent sweeteners, such as for instance saccharin, cyclamate, aspartame, thaumatin, dihydrocalcones, stevioside, glycyrrhizin or salts or compounds thereof.
• highly potent sweeteners such as for instance saccharin, cyclamate, aspartame, thaumatin, dihydrocalcones, stevioside, glycyrrhizin or salts or compounds thereof.
• the sucrose fatty acids preferable have a content of palmitate of at least 40% such as at least 50%.
• active agents are medicines of any type.
• active agents in the form of medicines include caffeine, salicylic acid, salicyl amide and related substances (acetylsalicylic acid, choline salicylate, mag ⁇ nesium salicylate, sodium salicylate), paracetamol, salts of pentazocine (pentazocine hydrochloride and pentazocinelactate), buprenorphine hydrochloride, codeine hydro- chloride and codeine phosphate, morphine and morphine salts (hydrochloride, sulfate, tartrate), methadone hydrochloride, ketobemidone and salts of ketobemidone (hydrochloride), beta-blockers, (propranolol), calcium antagonists, verapamil hydrochloride, nifedinpine as well as suitable substances and salts thereof mentioned in Pharm.
• pentazocine pentazocine hydrochloride and pentazocinelactate
• buprenorphine hydrochloride codeine hydro- chloride and codeine phosphate
• glucoseoxidase streptokinase, streptodornase, dextranase, alpha amylase
• polypeptides oxytocin, gonadorelin, (LH.RH), desmopressin acetate (DDAVP), isoxsupr ⁇ ne hydrochloride, ergotamine compounds, chloroquine (phosphate, sulfate), isosorbide, demoxytocin, heparin.
• active ingredients include beta-lupeol, Letigen ® , Sildenafil citrate and derivatives thereof.
• Dental products include Carbamide, CPP Caseine Priospho Peptide; Chlorhexidine, Chlorhexidine di acetate, Chlorhexidine Chloride, Chlorhexidine di gluconate, Hexetedine, Strontium chloride, Potassium Chloride, Sodium bicarbonate, Sodium carbonate, Fluor containing ingredients, Fluorides, Sodium fluoride, Aluminum fluoride. Ammonium fluoride, Calcium fluoride, Stannous fluoride, Other fluor containing ingredients Ammonium fluorosilicate, Potassium fluorosilicate, Sodiuin.
• fluorosilicate Ammonium monofluorphosph.ate, Calcium monofluorphosphate, Potassium monofluorphosphate, Sodium monofluorphosphate, Octadecentyl Ammonium fluoride, Stearyl Trihydroxyethyl Propylenediamine Dihydrofluoride,
• Vitamins include A, Bl, B2, B6, B 12, Folinic acid, Folic acid, niacin, Pantothensyre, biotine, C, D, E, K.
• Minerals include Calcium, phosphor, magnesium, iron, Zinc, Cupper, Iod, Mangan, Crom, Selene, Molybden.
• Other active ingredients include : Q10 ® , enzymes.
• Natural drugs including Ginkgo Biloba, ginger, and fish oil.
• the invention also relates to use of migraine drugs such as Serotonin antagonists: Sumatriptan, Zolmitriptan, Naratriptan, Rizatriptan, Eletriptan; nausea drugs such as Cyclizin, Cinnarizin, Dimenhydramin, Difenliydrinat; hay fever drugs such as Cetrizin, Loratidin, pain relief drugs such as Buprenorfin, Tramadol, oral disease drugs such as Miconazol, Amphotericin B, Triamcinolonaceton; and the drugs Cisaprid, Domperidon, Metoclopramid.
• the invention relates to the release of Nicotine and its salts.
• the invention relates to a method of manufacturing a confectionery product according to any of the claims 1-29, whereby the product is manufactured by a batch process.
• a well-known batch manufacturing method is a two-step process according to which the polymer system (within the terms of chewing gum referred to as the gum base) Is mixed in a first step on the basis of substantially hydrophobic components and In where the further hydrophilic components suchi as sweeteners etc. are mixed together with the polymer system.
• the invention relates to a method of manufacturing a confectionery product according to any of the claims 1-29, whereby trie product is manufactured by an extruder process.
• Manufacturing of the confectionery product and/or the polymer system of the product may advantageously be performed by extruding.
• the process is very attractive and advantageous in relation to the present Invention due to the fact that the polymer system (the gum base equivalent) comprises very few components, e.g. preferably three components: a LMw PVAc, a HMw PVAc, and a plasticizer, e.g. triacetin.
• a confectionery product composition typically comprises a water-soluble bulk portion, a water-insoluble chewable polymer system portion, and flavoring agents.
• the water-soluble portion dissipates with a portion of the flavoring agent over a period of time during chewing.
• the polymer system portion is retained in the mouth throughout the chew. To a certain degree, the polymer system fully corresponds to a conventional gum base, both with respect to manufacturing, ingredients and to a certain degree release. The main difference is found in composition and textural properties of the polymer system.
• the polymer system is the masticatory substance of the confectionery product according to the invention, which imparts the chexv characteristics to the final product.
• the polymer system typically defines the release profile of flavours, and sweeteners and plays a significant role in the final product.
• the insoluble portion of the confectionery product typically may contain any combination of PVAc' s, plasticizers, waxes, softeners, fillers and other optional ingredients such as colorants and antioxidants. Further elastomers or high molecular weight PVAc' s may be applied in the polymer system to a very limited degree without compromising the desired toffee -like texture.
• composition of the polymer system formulations can vary substantially depending on the particular product to be prepared and on the desired masticatory and other sensory characteristics of the final product.
• the amount of elastomers and in particular high molecular weight elastomers should be kept very low or preferably be completely omitted according to the invention.
• the polymer system and the final confectionery product should be substantially free of elastomer.
• Elastomers suitable for use in the polymer system of the present invention may include natural or synthetic types.
• the elastomer may be any water-insoluable polymer known in the art, and includes those polymers utilized for chewing gum and bubble gum listed in Food and Drug Administration, CFR, Title 21, Section 172,615, as "Masticatory Substances of Natural Vegetable Origin” and “Masticatory Substances, Synthetic”
• Useful natural elastomers include natural rubber such as smoked or liquid latex and guayule, natural gums such as jelutong, lechi caspi, perillo, sorva, massaranduba balata, massaranduba chocolate, nispero, rosidinha, chicle, gutta percha, gutta kataiu, niger gutta, tunu, chilte, chiquibul, gutta hang kang.
• Useful synthetic elastomers include high molecular weight elastomers such as butadiene-styrene copolymers, polyisobutadiene and isobutylene-isoprene copolymers, low molecular weight elastomers such as polybutene, polybutadiene and polyisobutylene, vinyl polymeric elastomers such as polyvinyl acetate, polyethylene, vinyl copolymeric elastomers such as vinyl acetate/vinyl laurate, vinyl acetate/vinyl stearate, ethylene/vinyl acetate, polyvinyl alcohol or mixtures thereof.
• high molecular weight elastomers such as butadiene-styrene copolymers, polyisobutadiene and isobutylene-isoprene copolymers, low molecular weight elastomers such as polybutene, polybutadiene and polyisobutylene
• Butadiene-styrene type elastomers typically are copolymers of from about 20:80 to 60:40 styrene:butadiene monomers. The ratio of these monomers affects the elasticity of the SBR as evaluated by mooney viscosity.
• SBR typically consists of straight chain 1,3 -butadiene copolymerized with phenylethylene (styrene) and provides the non-linear molecular nature of these elastomers.
• the average molecular weight of SBR is ⁇ 600,000 g/mole.
• Isobutylene-isoprene type elastomers or butyl as they may be called, liave molar percent levels of isoprene ranging from 0,2 to 4,0. Similar to SBR, as the isoprenedsobutylene ratio decreases, so does the elasticity, measured toy mooney viscosity.
• butyl rubber typically consists of branched 2-methyl- 1,3 -butadiene (isoprene) copolymerized with branched 2-methylpropene (isobutylene), and, as with SBR, this type of structure is non-linear in nature.
• the average molecular weight of SBR is in the range from 150,000 g/mole to 1,000,000 g/mole.
• Polyisobutylene, or PIB as they may be called, type elastomers are polymers of 2- methylpropene and, as with SBR and butyl, are non-linear in nature.
• the low molecular weight elastomers provide soft chew characteristics to the polymer system and still provide the elastic qualities as do the other elastomers.
• Average molecular weights may range from about 30,000 to 120,000 g/mole and the penetration may range from about 4 millimeters to 20 millimeters. The higher the penetration, the softer the PIB. Similar to the SBR and butyl, the high molecular weight elastomers provide elasticity the gum. Average molecular weight may range from 120,000 to 1,000,000 g/mole. Again, if used at all, the molecular weight should be relatively low.
• the main components of the polymer system according to the invention is vinyl polymer(s).
• Vinyl polymeric and copolymeric type elastomers provide tack resistance, vary the chew characteristics of the product made from these bases having vinyl polymers and offer hydrophilic properties beneficial to sensory perception of the final confectionery products.
• the amount of vinyl laurate, vinyl stearate, or ethylene present in the vinyl laurate/vinyl acetate (VL/VA), vinyl stearate/vinyl acetate (VS/VA), or ethylene/vinyl acetate (EVA) copolymers respectively typically ranges from about 10 to about 60 percent by weight of the copolymer. Average molecular weights of these polymers may range from about 2,000 g/mole to about 100,000 g/mole.
• the vinyl polymers as polyvinyl alcohol and polyvinyl acetate having an average molecular weight from about 8,000 g/mole to about 65,000 g/mole. Function of plasticizers
• Elastomer plasticizers vary the firmness of the polymer system. Their specificity on polymer inter-molecular chain breaking (plasticizing) along with their varying softening points cause varying degrees of finished confectionery product firmness and compatibility when used in the polymer system.
• Particular useful plasticizers according to the present invention are triacetin, acetylated mono-and di-and triglycerides of short chain fatty acids, acetylated mono- and di-and triglycerides of medium chain fatty acids, acetylated monoglycerides of long chain fatty acids, methyl ester of rosin, low molecular weight PVAc.
• the plasticizers used may be of one type or of combinations of more than one type. Typically, the ratios of one to the other are dependent on each respective softening point, the effect on flavor release, and the respective degree of tack they cause to the gum.
• Petroleum waxes aid in the curing of the finished confectionery product made from the polymer system as well as improve shelf-life and texture. Wax crystal size influence the release of flavor. Those waxes high in iso-alkanes have a smaller crystal size than those waxes high in normal-alkanes, especially those with normal- alkanes of carbon numbers less than 30. The smaller crystal size allows slower release of flavor since there is more hindrance of the flavor's escape from this wax versus a wax having larger crystal sizes. The compatability of polymer systems made using normal-alkanic waxes is less when compared to polymer systems made with iso-alkanic waxes. List of waxes
• Petroleum wax refined paraffin and microcrystalline wax
• paraffin wax is composed of mainly straight-chained normal-alkanes and branched iso-alkanes. The ratio of normal-alkanes to iso-alkanes varies.
• the normal-alkanic waxes typically have carbon chian lengths >C-18 but the lengths are not predominantly longer than C-30.
• the branched and ring structures are located near the end of the chain for those waxes that are predominantly normal-alkanic.
• the viscosity of normal-alkanic waxes is ⁇ 10 mm2/s (at 100 °C) and the combined number average molecular weight is ⁇ 600 g/mole.
• the iso-alkanic waxes typically have carbon lengths that are predominantly greater than C-30.
• the branched chains and ring structures are located randomly along the carbon chain in those waxes that are predominantly iso-alkanic.
• the viscosity of iso- alkanic waxes is grester than 10 mm2/s (at 100 °C) and the combined number average molekylar weight is >600 g/mole.
• Synthetic waxes are produced by means atypical of petroleum wax production and thus are not considered petroleum wax.
• the synthetic waxes may include waxes containing branched alkanes and copolymerized with monomers such as but not limited to propylene and polyethylene and Fischer Tropsch type waxes.
• Polyethylene wax is a synthetic wax containing alkane units of varying lengths having attached thereto ethylene monomers.
• the natural waxes may include rice bran wax, bees' wax, carnauba wax or candelilla wax.
• the waxes may be used alone or in any combination. Function of softeners
• softeners have an influence on the softness of the base.
• Softeners modify the texture, cause the hydrophobic and hydrophilic components of the base to be miscible, and may further plasticize the synthetic polymers of the polymer system.
• the emulsifiers which belong to the group of softeners, provide the polymer system with water-binding properties, which confer to the polymer system a pleasant smooth surface and reduce its adhesive properties.
• Softeners suitable for use in the polymer system include triglycerides of non- hydrogenated, partially hydrogenated and fully hydrogenated vegetable oils and tallow, cocoa butter and degreased cocoa powder and in addition to these the emulsifiers.
• the group of triglycerides include cottonseed, palm, palm kernel, coconut, safflower, rapeseed, sunflower, tallow, soybean, cocoa butter, medium chained triglycerides and the like.
• the caproic, caprylic, capric, myristic, lauric and palmitic fatty acids of the triglycerides tend to plasticize the synthetic elastomers more than triglycerides containing predominantly stearic fatty acid.
• emulsifiers belong the monoglycerides, diglycerides, acetylated mono and diglycerides, distilled mono- and diglycerides, glycerol monostearate, propylene glycol monostearate, Na-, K-, Mg- and Ca-stearates, glycerol triacetate, fatty acid monoglycerides (e.g.
• stearic, palmitic, oleic and linoleic acids lactic acid esters and acetic acid esters of mono- and diglycerides
• sugar esters of edible fatty acids also referred to as sucrose polyesters including those disclosed in WO 00/25598, lecithin and hydroxylated lecithin, most of these may contain triglyceride levels less than 2 percent by weight from their manufacturing processing
• the softeners including the emulsifiers may be used alone or at least two or more in combination.
• the amount of fillers should be kept low in the final confectionery product and preferably completely avoided in order to maintain the desired toffee-like textural properties
• Fillers used in polymer system modify the texture of the polymer system and aid in processing.
• Particle size has an effect on cohesiveness, density and processing characteristics of the polymer system and its compounding. The smaller the particle size, the more dense and cohesive the final polymer system. Also, by selecting fillers based on their particle size distribution, initial mass compounding may be varied, thus allowing alteration of the compounding characteristics of the initial mass during polymer system processing and ultimately the final chew characteristics of gums made from these polymer systems.
• Fillers suitable for use in the polymer system include magnesium and calcium carbonate, ground limestone and silicate types such as magnesium and aluminum silicate, kaolin and clay, aluminium oxide, silicium oxide, talc, as well as titanium oxide, mono-, di- and tricalcium phosphate, sodium sulphate, cellulose polymers such as ethyl, methyl and wood or mixtures thereof.
• Talc filler may be used in the polymer system and confectionery product of the present invention that may come in contact with or employ acid flavors or provide an acidic environment needed to prevent degradation of an artificial sweetener by reacting with calcium carbonate type fillers.
• Mean particle size for calcium carbonate and talc fillers typically range from about 0.1 micron to about 15 microns.
• the fillers may also include natural organic fibres such as fruit vegetable fibres, grain, rice, cellulose and combinations thereof.
• Antioxidants prolong shelf-life and storage of polymer system, finished confectionery product or their respective components including fats and flavor oils.
• Antioxidants suitable for use in polymer system include butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), betacarotenes, tocopherols, acidulants such as Vitamin C, propyl gallate, other synthetic and natural types or mixtures thereof.
• Flavorants and colorants impart characteristics or remove or mask undesired characteristics.
• Colorants may typically include FD&C type lakes, plant extracts, fruit and vegetable extracts and titanium dioxide flavorants may typically include cocoa powder, heat-modified amino acids and other vegetable extracts.
• Polymer systems are typically prepared by adding an amount of the high molecular weight PVAc, low molecular weight PVAc and plasticizer to a heated (10°C - 12O 0 C) sigma blade mixer with a front to rear speed ratio of from about 1.2:1 to about 2: 1, the higher ratio typically being used for polymer system which requires more rigorous compounding of its medium/high molecular weight polymers.
• the initial amounts of ingredients comprising the initial mass may be determined by the working capacity of the mixing kettle in order to attain a proper consistency and by the degree of compounding desired to break down the although slight amount of medium/high molecular weight polymers and increase chain branching.
• Compounding typically begins to be effective once the ingredients have massed together. Anywhere from 15 minutes to 90 minutes may be the length of compounding time
• the time of compounding is from 20 minutes to about 60 minutes.
• the balance of the polymer system ingredients are added in a sequential manner until a completely homogeneous molten mass is attained. Typically, any remainder of the polymer system components are added within 60 minutes after the initial compounding time.
• Typical polymer system processing times may vary from about 0,5 to about 4 hours, preferably from about 0,5 to 1,5 hours, depending on the formulation.
• the final mass temperature when dumped may be between 7O 0 C. and 130°C. and preferably between 100°C. and 12O°C.
• the completed molten mass is emptied from the mixing kettle into coated or lined pans, extruded or cast into any desirable shape and allowed to cool and solidify.
• a polymer system according to an embodiment of the invention is prepared by a method corresponding to the method typically applied for gum base mixing.
• the applied method involved mixing in a Z-blade mixer.
• the polymer system comprises the following components:
• a confectionery product is mixed on the basis of the polymer system of Example 1.
• the mixing is performed by a method corresponding to the method typically applied for mixing of gum base together with the hydrophilic chewing gum components.
• the confectionery product comprised:
• Confectionery products having the shape of an ellipsoid and having a weight of approximately 1.5 gram were formed of the resulting above-described mix.
• the resulting confectionery product appeared as a chewing gum but the textural properties were comparable to the texture of toffee.
• a confectionery product is mixed on the basis of the polymer system of Example 1.
• the mixing is performed by a method corresponding to method typically applied for mixing of gum base together with the hydrophilic chewing gum components.
• the confectionery product comprised:
• Confectionery products having the shape of an ellipsoid and having a weight of approximately 1.5 gram were formed of the resulting above-described mix.
• the resulting confectionery product appeared as a chewing gum but the textural properties were comparable to the texture of toffee.
• a confectionery product is mixed on the basis of the polymer system of Example 1.
• the mixing is performed by a method corresponding to method typically applied for mixing of gum base together with the hydrophilic chewing gum components.
• the confectionery product comprised:
• Confectionery products having the shape of an ellipsoid and having a weight of approximately 1.5 gram were formed of the resulting above-described mix.
• the resulting confectionery product appeared as a chewing gum but the textura.1 properties were comparable to the texture of toffee.
• a confectionery product is mixed on the basis of the polymer system of Example 1. The mixing is performed by a method corresponding to method typically applied for mixing of gum base together with the hydrophilic chewing gum components.
• Th.e confectionery product comprised:
• Confectionery products having the shape of an ellipsoid and having a weight of approximately 1.5 gram were formed of the resulting above-described mix.
• the resulting confectionery product appeared as a chewing gum but the textural properties were comparable to the texture of toffee.
• Example 6 A confectionery product is mixed on the basis of the polymer system of Example 1. The mixing is performed by a method corresponding to method typically applied for mixing of gum base together with the hydrophilic chewing gum components.
• the confectionery product comprised:
• Confectionery products having the shape of an ellipsoid and having a weight of approximately 1.5 gram were formed of the resulting above-described mix.
• the resulting confectionery product appeared as a, chewing gum but the textural properties were comparable to the texture of toffee.
• confectionery products of example 2-6 were coated by a hard coating comprising xylitol.
• confectionery products of example 4 and 5 were coated by a soft coating.
• the specifically applied soft coating is chocolate. It is noted that other soft coat materials may also be applied within the scope of the invention.
• chocolate may be applied as a coating, a product module or center filling as the polymer system has proved robust to such quite aggressive plasticizing component, which typically tends to dissolve conventional chewing gum formulations.
• the desired toffee-character may be effectively supported and/or improved by the combination of toffee-like confectionery product according to the invention and chocolate.
• confectionery product may be manufactured in several different ways within the scope of the invention, including well-known two processes or e.g. by extruding.
• shape, size and weight may vary significantly according to the current desired properties of the product.
• Various shapes may thus e.g. include round, ellipsoid, square, multimodular, ring- formed, etc.
• One particular interesting variant is a center-filled confectionery structure.
• the polymer system applied according to the invention has thus proved quite resistant to e.g. fat-based ingredients such as chocolate both prior to or subsequent to the chewing.

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