WO2009096948A2 - Chewing-gum avec agent de modification à libération retardée - Google Patents

Chewing-gum avec agent de modification à libération retardée Download PDF

Info

Publication number
WO2009096948A2
WO2009096948A2 PCT/US2008/052341 US2008052341W WO2009096948A2 WO 2009096948 A2 WO2009096948 A2 WO 2009096948A2 US 2008052341 W US2008052341 W US 2008052341W WO 2009096948 A2 WO2009096948 A2 WO 2009096948A2
Authority
WO
WIPO (PCT)
Prior art keywords
gum
chewing gum
modification agent
encapsulated
chewing
Prior art date
Application number
PCT/US2008/052341
Other languages
English (en)
Other versions
WO2009096948A3 (fr
Inventor
Chungsea A. Shen
Armando J. Castro
Michael Catizone
Bruno Padovani
David G. Barkalow
Xiaohu Xia
Michael S. Haas
Eric J. Dowd
Original Assignee
Wm. Wrigley Jr. Company
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Wm. Wrigley Jr. Company filed Critical Wm. Wrigley Jr. Company
Priority to EP08714093A priority Critical patent/EP2276350A2/fr
Priority to PCT/US2008/052341 priority patent/WO2009096948A2/fr
Priority to CA2712635A priority patent/CA2712635A1/fr
Priority to CN2008801258028A priority patent/CN102112007A/zh
Publication of WO2009096948A2 publication Critical patent/WO2009096948A2/fr
Publication of WO2009096948A3 publication Critical patent/WO2009096948A3/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/066—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the fat used
    • 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
    • A23G4/12—Chewing gum characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • A23G4/123—Chewing gum characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes

Definitions

  • the present invention relates to a chewing gum having increased environmental acceptability.
  • it relates to a chewing gum product incorporating a delayed-release modification agent.
  • Chewing gum is a widely enjoyed confection product.
  • chewing gum has an undesirable quality of sticking to substrates such as sidewalks or pavements after its use. Therefore, attempts have been made to formulate chewing gum compositions which break down after being used by a consumer.
  • One approach has been to add a relatively large amount (typically around 5%) de-oiled lecithin to the chewing gum.
  • Chewing gum with de-oiled lecithin results in gum cud that disintegrates and is less adhesive to a hard substrate such as concrete, brick, or stone.
  • it has been found that such high levels of lecithin aiso cause the chewing gum product itself eventually to dissolve, even during storage and before chewing by a consumer.
  • the present invention is a chewing gum comprising a primary chewing gum composition comprising a gum base, a sweetener and a flavoring agent, and a food- acceptable delayed-release modification agent
  • the delayed-release modification agent reacts or interacts with the primary chewing gum composition after a chewed cud of the gum composition is formed causing the primary chewing gum composition to exhibit increased environmental acceptability after the chewed cud is discarded .
  • a chewing gum comprises a primary chewing gum composition comprising gum base, a sweetener and a flavoring agent and a food acceptable delayed-release modification agent.
  • the delayed-release modification agent reacts with the primary chewing gum composition after a chewed cud of the gum composition is formed causing the primary gum to exhibit increased environmental acceptability after the chewed cud is discarded.
  • "increased environmental acceptability" means that the chewed gum cud has reduced tendency to (or does not) adhere as a mass to surfaces found in the environmental such as sidewalks, pavement, tables, chairs, desks, and the like for a prolonged period of time.
  • the cud will be exhibit reduced adhesion so that it will not adhere or will adhere only weakly to the surface and can be easily removed as an intact mass by intentional cleaning or by exposure to natural environmental factors. In other embodiments, the cud will disintegrate over time into small particles and become unobjectionable whether they adhere or not. In still other embodiments, at least some ingredients in the cud will degrade biologically or chemically to substances which are naturally present in the environment or which are themselves susceptible to further degradation by natural biological or environmental processes. [0008] A "cud" is a gum base mass produced by chewing.
  • the modifier is selected from the group comprising emulsifiers, surfactants, enzymes and alkalis.
  • the modifier is not an emulsifier or a surfactant.
  • the modification agent is encapsulated in an encapsulant to achieve delayed release.
  • the gum base is an environmentally friendly gum base. In such cases the environmental acceptability of the chewed cud is further enhanced or improved by the present invention.
  • the delayed-release modification agent is an encapsulated lecithin material. Suitable encapsulated lecithin materials include a first component including a lecithin material and a second component encapsulating the first component.
  • a method of increasing the environmental acceptability of a chewing gum comprises the steps of providing a primary chewing gum formulation having as ingredients a gum base, a flavoring agent and a sweetener and adding a food-acceptable delayed-release modification agent to the primary chewing gum formulation.
  • the present invention comprises a method of increasing environmental acceptability of a chewing gum comprising the steps of adding to a primary chewing gum composition a gum base, a flavoring agent, and a sweetener and a food-acceptable delayed-release modification agent.
  • a primary chewing gum formulation is known or has been sold.
  • a modification agent suitable for use in this invention is a material effective to cause a gum cud to exhibit increased environmental acceptability after use either by direct chemical reaction or indirectly through initiation of chemical reactions or through a physical interaction (such as emulsification) with the primary chewing gum components.
  • a suitable modification agent may be a food-acceptable compound or combination of ingredients which react or interact with one or more of the primary chewing gum ingredients to render the chewed cud more environmentally acceptable after it has been discarded.
  • the modification agent may be a degradation agent which reacts chemically with a targeted ingredient to degrade it, i.e. break covalent bonds.
  • the modification agent may be a disintegration agent which interacts to cause physical separation of a targeted ingredient from the remainder of the primary chewing gum ingredients, for example by altering its solubility or rendering it incompatible.
  • the modification agent may be a release agent which acts on the chewed gum cud as a whole to render it less adhesive.
  • the modification agent may act in more than one way to achieve the intended result of making the chewing gum composition more environmentally acceptable after it has been chewed and discarded.
  • the modifier be selected in consideration of the formuiation of the gum base.
  • a protease enzyme is effective to degrade a proteinaceous gum base but would have no effect on a conventional gum base.
  • the modification agent be food acceptable in its nature and in quantities which are effective for the intended use By "food acceptable” it is meant that the substance or substances may be ingested by humans without harm.
  • Modification agents specifically contemplated for use in the present invention include emulsifiers and surfactants which can solubilize or bind moisture to fats making them incompatible with other gum base ingredients.
  • emulsifiers include lecithin, hydrolyzed lecithin, phosphatidyl serine, monoglycerides and ionic or non-ionic surfactants.
  • Particularly preferred emulsifiers include lecithins with high (at least 50%) content of hydrophilic fractions such as phosphatidyl choline, phosphatidyl serine, phosphatidyl inositol and phosphatide acid.
  • the modification agent may be a compound or blend other than an emulsifier or surfactant.
  • An example would be enzymes which degrade certain gum base ingredients causing disintegration of the chewed cud. Suitable enzymes include lipases which degrade fats, amylases which can degrade starches used in certain biodegradable gum bases and proteases which can degrade proteins used in certain biodegradable gum bases.
  • the modification agent may be an alkaline material, such as alkali metal salts.
  • Alkalis can hydrolyze polyvinylacetate, a common gum base ingredient, causing it to disintegrate or to attract and hold water thus making it incompatible with the other gum base ingredients.
  • alkalis which may be employed include carbonates and hydroxides of sodium, potassium and magnesium.
  • hydrophilic polymers such as hydroxypropylcellulose (HPC) and other hydrophilic cellulose derivatives. When incorporated into a chewing gum, HPC binds moisture into the cud causing softening and eventually disintegration of the chewed cud.
  • the modification agent will not have significant negative impact on the sensory properties of the chewing gum when it is chewed.
  • Such negative impact might be either direct, for example, by having an undesirable flavor or indirect, for example, by reacting chemically with the flavoring agent or sweetener.
  • alternative means of reducing this negative impact may be employed.
  • Such means include encapsulation or isolation of a flavor or sweetener to reduce the chances of a chemical reaction and/or to delay the release of flavor and sweetness to better mask an off-flavor.
  • Suitable means of isolation include incorporating the flavor or sweetener and/or flavor into other phases of the product (such as into a coating layer or liquid center)
  • Suitable means of encapsulating the flavor or sweetener involve use of known technologies such as that disclosed in US 5,128,155 and US 5,217,735, which are hereby incorporated by reference.
  • a delayed release modification agent reacts with a primary chewing gum composition after a chewed cud is formed.
  • delayed-reiease means that the modification agent is physically or chemically prevented from substantially interacting or reacting with the targeted primary chewing gum components prior to initiation of chewing by a consumer.
  • a suitable modification agent is prevented from substantially reacting or interacting with the targeted primary chewing gum components until after the gum has been chewed and discarded.
  • Preventing a modification agent from substantially interacting or reacting with the targeted primary chewing gum components means that any interaction which might occur prior to completion of chewing should not produce noticeable or objectionable changes in the sensory properties of the gum.
  • a modification agent does not contact, react with, or initiate a reaction with a gum base composition at least untii a cud is formed in the mouth of a consumer.
  • initiation of the reaction occurs as a result of chewing, either by mechanical action of chewing itself or by exposure to saliva which is incorporated into the cud during the chewing process.
  • contact, reaction or initiation of a reaction does not begin until after the cud is discarded into the environment.
  • the initiation of the reaction may occur as a result of exposure to environmental elements such as water, oxygen or ultraviolet light.
  • the present invention the delayed-release modification agent is an immobilized lipase or esterase enzyme.
  • elastomers for example, butyl rubber and polyisobutylene
  • polar resin for example, polyvinyl acetate
  • plasticizers are selected based on how near their solubility parameters are to the parameters of each polymer. The result is an increase in polymer solubility which promotes a forced macro- homogeneity as evidenced through the reduction and merging of their respective glass transition temperatures (T 9 ).
  • Triglycerides are one of the primary compatibilizers for PVAc with monoglycerides, diglycerides and acetylated mono glycerides also providing some degree of plasticization/softening. However unlike triglycerides, monoglycerides and acetylated monoglycerides also have emulsification properties. As emulsifiers, these materials promote moisture uptake by the trglycerides. In excess, this emulsification causes the fats to become segregated from the base blend, disrupting the poiymer homogeneity and causing the chewing gum to have an overly soft texture or actually dissolve in the mouth.
  • esterase or lipase enzyme can be immobilized on to an insoluble matrix so that the enzyme will not release from gum base when chewed.
  • the enzyme hydrolyzes triglycerides and other softening agents reducing the level of existing compatibilizers and generating high levels of emulsifying monoglycerides.
  • the result is an in situ reaction that acts to drive the polymer blend apart and continues post expectoration of the gum cud. This incompatibilization increases removability and can even result in disintegration and effective self-removal of the cud from hard surfaces.
  • Suitable modifiers incorporated into a gum composition in accordance with this invention are present in an amount sufficient to initiate or complete a transformation into a more environmentally acceptable form.
  • a sufficient amount is at least 0.5 wt.% and preferably at least 2 wt.% of the total chewing gum composition and may range up to about 10 wt.%, preferably up to about 5 wt.% of the total chewing gum composition.
  • a delayed-release modification agent is encapsulated. Encapsulation means that a modification agent such as a lecithin material is coated with, or otherwise forms a matrix with, another material (i.e. an encapsulant) to provide a barrier around at least a portion of the modification agent.
  • a modification agent which has been encapsulated to function as a delayed release agent is referred to as an "encapsulated modifier.”
  • the encapsulant may be any suitable material.
  • a suitable encapsulant separates a modification agent from a gum base to prevent substantial interaction prior to initiation of chewing. After initiation of chewing or after discard of a chewed cud, a suitable encapsulant changes form such that the modifier agent may interact with a gum base.
  • An amount of encapsulant used is determined by the amount required to release the modifier agent to react with a gum base in accordance with this invention.
  • the encapsulant may be selected from corn syrup solids, gum acacia, hydrocolloids (including natural gums such as agar, alginates, guar gum, gum Arabic, locust bean gum, gellan gum, cellulose derivatives, and gelatin), polysaccharides (such as maltodextrin, com syrup solids, modified and gelatinized starches), polymers such as polyvinyl acetate, polyvinyl laurate, polyvinyl stearate, vinylacetate- vinyllaurate copolymer, shellac or a protein (including gluten, gelatin and zein) or a wax.
  • hydrocolloids including natural gums such as agar, alginates, guar gum, gum Arabic, locust bean gum, gellan gum, cellulose derivatives, and gelatin
  • polysaccharides such as maltodextrin, com syrup solids, modified and gelatinized starches
  • polymers such as polyvinyl acetate, polyvinyl la
  • the encapsulant also may include a processing aid such as a sugar (such as sucrose, fructose, glucose, galactose, maltose, lactose, and mixtures thereof) or a polyol (such as sorbitol, maltitol, xylitol, erythritol, lactitol, isomalt, and mixture thereof) or a plasticizer or filler.
  • a processing aid such as a sugar (such as sucrose, fructose, glucose, galactose, maltose, lactose, and mixtures thereof) or a polyol (such as sorbitol, maltitol, xylitol, erythritol, lactitol, isomalt, and mixture thereof) or a plasticizer or filler.
  • a processing aid such as a sugar (such as sucrose, fructose, glucose, galactose, maltose, lactos
  • spray drying is a suitable method for encapsulating the modification agent.
  • the material is prepared by spraying a composition including the modification agent and a carrier such as corn syrup solids, gum acacia, hydrocolloids, polysaccharides, proteins, or mixtures thereof.
  • the encapsulated material may be prepared by the spray drying technique disclosed in U.S. Published Application 2004/0022895, the contents of which are hereby incorporated by reference herein.
  • the water content of the spray dried material should be about 1 % to 5% and preferably 1% to 3%. Due to its water soluble nature, after the gum is chewed in the mouth of a user, the carrier dissolves into saliva.
  • a second material may be added to the carrier material to aid in the spray drying or other encapsulation technique.
  • the second material may be a sugar (such as sucrose, fructose, glucose, galactose, maltose, lactose, and mixtures thereof) or a polyol (such as sorbitol, maltitol, xylitol, erythritol, lactitol, and isomalt), or mixtures thereof. Sorbitol may be particularly effective because it is less hygroscopic than some of the other materials.
  • an encapsulated modifier may include between about 20% and about 80% modification agent by weight, between about 20% and about 70% of the carrier material by weight, and between about 2% and about 30% of the second material by weight.
  • the encapsulated modifier may include between about 30% and about 70% modification agent by weight, between about 20% and about 50% of the carrier material by weight, and between about 5% and about 20% of the second materia! by weight.
  • a modification agent may be about 1 to about 70% by weight, preferably about 5 to about 50% by weight, of the encapsulated modifier. [0039] In another embodiment, a modification agent may be about 10 to about 35% by weight of the encapsulated modifier
  • the modification agent (separate form any encapsulant present) may be present at a level of about 0.5 to about 10 wt. %, preferably 1 to about 7 wt. % of the chewing gum composition. [0041] In an embodiment, the modification agent (separate form any encapsulant present) may be present at a level of about 2 to about 5 wt.% of the chewing gum composition
  • a mixture of 40 wt.% to 60 wt.% modification agent, 20 wt.% to 50 wt.% gum acacia, and 2-20% sorbitol is blended to a solids level of about 20 wt % to 30 wt.% in water and heated to about 30-40 0 C for spray drying.
  • Spray drying is done using an atomizing spraying nozzle and an inlet temperature above 165 0 C.
  • the resulting encapsulated modification agent was 59 wt.% de-oiled lecithin, 29 wt. % gum acacia, and 12 wt % sorbitol, and a moisture content of 1.6 wt.%.
  • the modification agent also may be encapsulated by fluid bed coating !n fluid bed coating, particles of the modification agent are suspended in a stream of air. A liquid containing the encapsulating or coating material is sprayed into the fluidized particles, coating the particles. Coating levels may range from 5% to 80% (by weight), depending on the substrate's particle size and the degree of coating desired.
  • a bottom spray or Wurster coater is preferably used This type of coater is known in the art.
  • the Wurster coater includes a generally cylindrical coating chamber surrounding a separate cylinder in the core, known as a partition. A nozzle is partitioned in the core of a plate under the partition to spray a liquid upwardly through the partition. Air flow is directed through the partition, transporting the substrate past the nozzle which sprays concurrently into the fluidized material.
  • a modification agent is an emulsifier, which acts to bind water to fats or other compatibilization components to destroy cohesion of the gum base.
  • the preferred emulsifier is a lecithin material.
  • the encapsulated material may be added to a food product, such as candy or chewing gum.
  • lecithin material includes both lecithin and de-oiled lecithin.
  • Lecithin is a mixture of phospholipids in oil.
  • De-oiled lecithin is a lecithin material from which most of the oil has been removed.
  • De-oiled lecithin includes primarily phospholipids, but also some glycolipids, carbohydrates, and a small amount of triglycerides.
  • a typical de-oiled lecithin material may include 70-80% phospholipids, 10-15% glycolipids, 5-10% carbohydrates, and about 2% triglycerides.
  • De-oiled lecitihin is available from Cargill, with products including EMULGUMTM and EMULPUR IPTM .
  • Encapsulated lecithin material may be mixed with a primary chewing gum composition which comprises a gum base, a flavoring agent and a sweetener to form a chewing gum.
  • a primary chewing gum composition which comprises a gum base, a flavoring agent and a sweetener to form a chewing gum.
  • the level of lecithin in the chewing gum is typically about 0.1 % to about 1 %.
  • higher levels of lecithin may be used, and encapsulated lecithins may be preferred.
  • the encapsulated lecithin material may provide between about 1% to about 12%, and preferably about 4% to about 8%, lecithin material in the chewing gum composition.
  • Encapsulated lecithin material particularly is useful for adding to a chewing gum material.
  • Lecithin previously has been added to many food products, and has been added to chewing gum products as a softener.
  • De-oiled lecithin also has been added (in larger amounts) to chewing gums to provide a product that would be easy to remove from a substrate after used by a consumer.
  • the de-oiled lecithin interacts in an undesirable way with the gum base during gum storage. This interaction later causes dissolution of the chewing gum cud when the gum is chewed. It is believed that the interaction may be the lecithin molecules diffusing into the rubber network driven by the affinity of lecithin and base ingredient
  • the modification agent can be protected from interacting with the gum base during storage, while providing a product that would be easy to remove from a substrate after being discarded by a consumer.
  • the encapsulating component dissolves or ruptures, thus freeing the modification agent.
  • the resulting gum cud can easily be removed after use from surfaces such as concrete. Alternatively, the cud may disintegrate of release without further human action depending on the actioin of the modification agent on the cud.
  • Additional materials may be included and encapsulated with the lecithin or other modification agent. These materials include sweeteners. However, the encapsulated modification agent in the chewing gum or other food product may also be free from any significant amount of sweetener.
  • High-intensity sweeteners which may be used in chewing gum or other food products include, but are not limited to, sucralose, aspartame, N-substituted aspartame derivatives such as neotame, acesulfame acid or its salts, alitame, saccharin and its salts, cyclamic acid and its salts, glycyrrhizinate, dihydrochalcones, thaumatin, moneilin, monatin; and aminoacid-, dipeptide-, peptide-, and protein- based sweeteners, and the like, alone or in combination.
  • sucralose aspartame
  • N-substituted aspartame derivatives such as neotame, acesulfame acid or its salts, alitame, saccharin and its salts, cyclamic acid and its salts, glycyrrhizinate, dihydrochalcone
  • a chewing gum composition typically comprises a water-soluble bulk portion, a water-insoluble chewable gum base portion and typically water- insoluble flavoring agents.
  • the water-soluble portion dissipates with a portion of the flavoring agent over a period of time during chewing.
  • the gum base portion is retained in the mouth throughout the chew.
  • the insoluble gum base generally comprises elastomers, resins, fats and oils, waxes, softeners and inorganic fillers.
  • Elastomers may include polyisobutylene, isobutylene-isoprene copolymer and styrene butadiene rubber, as well as natural latexes such as chicle.
  • Resins include polyvinylacetate and terpene resins.
  • Fats and oils may also be included in the gum base, including tallow, hydrogenated and partially hydrogenated vegetable oils, and cocoa butter. Commonly employed waxes include paraffin, microcrystalline and natural waxes such as beeswax and carnauba.
  • the insoluble gum base may constitute between about 5% and about 95% by weight of the gum. More preferably the insoluble gum base comprises between about 10% and about 50% by weight of the gum, and most preferably between about 20% and about 35% by weight of the gum.
  • the gum base typically also includes a filler component.
  • the filler component may be calcium carbonate, magnesium carbonate, talc, dicaicium phosphate or the like.
  • the filler may constitute between about 5% and about 60% by weight of the gum base.
  • the filler comprises about 5% to about 50% by weight of the gum base.
  • Gum bases typically also contain softeners, including glycerol monostearate and glycerol triacetate. Further, gum bases may also contain optional ingredients such as antioxidants, colors, and emulsifiers. The present invention contemplates employing any commercially acceptable gum base.
  • the chewing gum of the present invention may use conventional gum bases and primary gum formulation in some embodiments the invention will use special environmentally friendly gum bases or gum formulas which are intended to have increased environmental acceptability, in general, such formulations reduce the problem of adherence to environmental surfaces by being inherently less adhesive, being biodegradable or being susceptible to disintegration.
  • Reduced adhesion gum bases which are also called removable gum bases, may be formulated using conventional gum base ingredients or specially constructed polymers such as silicated or fluoridated polymers.
  • examples of such gum bases include: US 5,601 ,858; WO 03-088757 and WO 06-016179, all incorporated by reference herein.
  • Biodegradable gum bases typically comprise digestible materials such as modified or unmodified proteins and starches of specially constructed polymers which can be consumed by bacteria. Examples of such bases are disclosed in US 5,366,740; US 5,424,081 ; US 5,482,722; US 5,580,590; US 5,672,367; US 6,441 ,126; US 6,733,578; US 6,773,730; WO 92-019680; WO 04-034804; WO 98- 017124; WO 98-058550; WO 99-039588; and WO 01 -047368, all incorporated by reference herein.
  • the water-soluble portion of a chewing gum typically comprises softeners, sweeteners, flavoring agents and combinations thereof. Softeners are added to the chewing gum in order to optimize the chewability and mouth feel of the gum. Softeners, also known in the art as plasticizers or plasticizing agents, generally constitute between about 0.5% and about 15% by weight of the chewing gum. Softeners include glycerin, lecithin and combinations thereof.
  • aqueous sweetener solutions such as those containing sorbitol, hydrogenated starch hydrolyzates, corn syrup and combinations thereof may be used as softeners and binding agents in gum.
  • water soluble plasticizers is generally preferred in the present invention as they are removed from the gum cud during chewing and therefore do not plasticize the gum base which can increase adhesiveness of the discarded cud making it harder to remove from environmental surfaces.
  • the primary chewing gum composition also includes one or more flavoring agents.
  • flavoring agent is meant to include flavors, cooling agents, sensates, and the like.
  • Flavoring agents 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, clove oil, oil of wintergreen, anise, and the like. Artificial flavoring components also are contemplated for use in the food products of the present invention. Dry flavors such as menthol or dried flavor blends of oils or fruit essences are contemplated for the present invention. Liquid flavors may be blended with the sweetener. Those skilled in the art will recognize that natural and artificial flavoring agents may be combined in any sensorally acceptable blend. All such flavors and flavor blends are contemplated by the present invention. [0062] The flavoring agent may further comprise one or more physiological cooling agents.
  • Physiological cooling agents include substituted p-menthane carboxarrtides (such as WS-3); acyclic carboxamides (such as WS-23); menthone glycerol ketal; menthyl lactate; menthyl succinate; and 3-i-menthoxypropane-1 ,2-diol.
  • Sensates may also be used as flavoring agents and include cooling agents, and pungent, hot, and tingling flavors.
  • Flavoring agents may also serve as plasticizers for the gum base.
  • a primary chewing gum composition suitable for use in this invention preferably includes water soluble bulk sweeteners which contribute sweetness and bulk to the product.
  • Sugarless bulk sweeteners include components with sweetening characteristics roughly comparable to sugars but which are devoid of the commonly known sugars. These include, but are not limited to, sugar alcohols such as sorbitol, mannitof, xylitol, erythritol, isomait, hydrogenated starch hydrolyzates, maltitol and the like, aione or in any combination.
  • Sugar bulk sweeteners include, but are not limited to, sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, levulose, galactose, corn syrup solids, and the like, alone or in combination.
  • chewing gum is manufactured by sequentially adding the various chewing gum ingredients to a commercially available mixer known in the art.
  • the gum mass is discharged from the mixer and shaped into the desired form such as by rolling into sheets and cutting into sticks, extruding into chunks or casting into pellets.
  • a pellet center may be coated with a hard shell coating that may also contain flavoring agents to give a fast release of flavor initially.
  • a liquid center fill may be coextruded with the gum mass to produce a center filled product.
  • the ingredients are mixed by first melting the gum base and adding it to the running mixer.
  • the base may also be melted in the mixer itself.
  • Color or emulsifiers may also be added at this time.
  • a softener such as glycerin may also be added at this time, along with syrup and a portion of the bulking agent. Further portions of the bulking agent may then be added to the mixer.
  • a flavoring agent is typically added with the final portion of the bulking agent.
  • the delayed-release modification agent is preferably added with the final portion of the bulking agent and before the flavor is added.
  • the entire mixing procedure typically takes from five to fifteen minutes, but longer mixing times may sometimes be required. Those skilled in the art will recognize that many variations of the above described procedure may be followed.
  • Chewing gum samples were prepared by a process using various compositions according to the present invention, as well as comparative examples.
  • the chewing gum samples were tested for mouth dissolvability as well as removability from a substrate.
  • Chewing gum compositions were prepared using the formulations in
  • Comparative Example A contained no lecithin. Comparative Examples B and C contained de-oiled lecithin (unencapsulated) at 5%. Examples 1 -1 1 contained de-oiled lecithin encapsulated with gum acacia (and in some cases, additionally sorbitol), as shown in Table 4 below. For Examples 1-1 1 , the encapsulated de-oiled lecithin was prepared by spray drying lecithin, gum acacia, and optionally sorbitol in the stated ratios. For example, lecithin:acacia:sorbito!
  • the spray drying formulation contained 10 parts by weight lecithin, 10 parts by weight gum acacia, and 2 parts by weight sorbitol.
  • the encapsulated de-oiled lecithin was then added to the other components of the chewing gum composition.
  • a longer lipase time indicates better resistance to gum dissolution.
  • Dissolvability tests were carried out using the chewing gums of Comparative Examples B and C and Examples 1 , 4, 6-9, and 1 1 .
  • Table 5 shows the lipase time, which is the time elapsed before the test sample falls apart in the Brabender mixer.
  • the longer lipase time for the Examples 1 , 4, 6-9, and 11 compared to Comparative Examples B and C indicates that the encapsulated de- oiled lecithin prevents the lecithin from dissolving the gum base when the gum is chewed by a consumer.
  • Table 5 Lipase Test
  • chewing gum products incorporating encapsulated de-oiled lecithin provided acceptable mouth dissolvability as well as removability from a substrate.
  • illustrative Example 12 A chewing gum can be made using a hydrolyzed zein gum base and gum formulation according to Example 12 of US 6,773,730. in addition to the specified ingredients, an encapsulated protease enzyme can be prepared by spray chiliing 25% protease enzyme in 75% high-melting wax. The encapsulated enzyme is added along with the flavor and acesulfame sweetener at a level of 10% of the primary chewing gum composition. The chewed cuds of this composition will exhibit improved degradation after they are discarded.
  • Illustrative Example 13 A chewing gum can be made using a gluten gum base according to Example 21 of US 5,366,740.
  • an encapsulated protease enzyme can be prepared by fluidized bed coating 30% protease enzyme with 70% shellac. The encapsulated enzyme is added at the end of the mix cycle with the flavor and aspartame at a level of 10% of the primary chewing gum composition. The chewed cuds of this composition will exhibit improved degradation after they are discarded.
  • Iliustrative Example 14 A chewing gum can be made using the environmentally friendly gum base system and gum formulation according to Example 1 18 of US 2004/0156949.
  • an encapsulated lipase enzyme can be prepared by spray drying 25% lipase enzyme in 75% maltodextrin. The encapsulated enzyme is added along with the flavor and high intensity sweeteners at a level of 10% of the primary chewing gum composition. The chewed cuds of this composition will exhibit improved degradation after they are discarded.
  • Illustrative Example 15 The chewing gum of Example 10 is followed except that the encapsulated de-oiied lecithin is replaced by encapsulated hydrolyzed deoiled lecithin (50% active).
  • Illustrative Example 16 The chewing gum of Example 10 is followed except that the encapsulated de-oiled lecithin is replaced by encapsulated phosphatidyl serine (50% active).
  • Illustrative Example 17 The chewing gum of Example 10 is followed except that the encapsulated de-oiied lecithin is replaced by encapsulated phosphatidyl inositol (50% active).
  • Example 18 The chewing gum of Example 10 is followed except that the encapsulated de-oiled lecithin is replaced by encapsulated phosphatidyl choline (50% active),
  • Illustrative Example 19 The chewing gum of Example 10 is followed except that the encapsulated de-oiled lecithin is replaced by encapsulated phosphatidic acid (50% active).
  • Illustrative Example 20 The chewing gum of Example 10 is followed except that the encapsulated de-oiied lecithin is replaced by encapsulated lipase (50% active).
  • Table 8 Examples using encapsulated hydroxypropyicellulose as a delayed-release modification agent

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Nutrition Science (AREA)
  • Confectionery (AREA)
  • Medicinal Preparation (AREA)

Abstract

L'invention porte sur un chewing-gum qui comprend une composition de chewing-gum primaire renfermant une base de gomme, un édulcorant et un aromatisant, et un agent de modification à libération retardée acceptable du point de vue alimentaire. Après formation d'une boule mâchée de la composition de chewing-gum, l'agent de modification à libération retardée réagit avec la composition de chewing-gum primaire, amenant la gomme primaire à présenter une meilleure acceptabilité environnementale lorsque la boule de chewing-gum mâchée est jetée.
PCT/US2008/052341 2008-01-29 2008-01-29 Chewing-gum avec agent de modification à libération retardée WO2009096948A2 (fr)

Priority Applications (4)

Application Number Priority Date Filing Date Title
EP08714093A EP2276350A2 (fr) 2008-01-29 2008-01-29 Chewing-gum avec agent de modification à libération retardée
PCT/US2008/052341 WO2009096948A2 (fr) 2008-01-29 2008-01-29 Chewing-gum avec agent de modification à libération retardée
CA2712635A CA2712635A1 (fr) 2008-01-29 2008-01-29 Chewing-gum avec agent de modification a liberation retardee
CN2008801258028A CN102112007A (zh) 2008-01-29 2008-01-29 具有延迟释放改性剂的口香糖

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/US2008/052341 WO2009096948A2 (fr) 2008-01-29 2008-01-29 Chewing-gum avec agent de modification à libération retardée

Publications (2)

Publication Number Publication Date
WO2009096948A2 true WO2009096948A2 (fr) 2009-08-06
WO2009096948A3 WO2009096948A3 (fr) 2010-12-16

Family

ID=40913455

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US2008/052341 WO2009096948A2 (fr) 2008-01-29 2008-01-29 Chewing-gum avec agent de modification à libération retardée

Country Status (4)

Country Link
EP (1) EP2276350A2 (fr)
CN (1) CN102112007A (fr)
CA (1) CA2712635A1 (fr)
WO (1) WO2009096948A2 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP4146009A4 (fr) * 2020-05-04 2024-07-03 Wrigley W M Jun Co Matrice à mâcher et son utilisation pour la collecte d'échantillons salivaires et la détection d'infections

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5366740A (en) * 1993-02-04 1994-11-22 Warner-Lambert Company Chewing gum containing wheat gluten
US6017566A (en) * 1997-10-20 2000-01-25 Wm. Wrigley Jr. Company Gum base and chewing gum containing edible polyesters and method for manufacture
WO2002076227A1 (fr) * 2001-03-23 2002-10-03 Gumlink A/S Chewing-gum enrobe degradable a duree de vie prolongee et ses procedes de preparation
US6773730B1 (en) * 1999-06-30 2004-08-10 Wm. Wrigley Jr. Company Ingestible and degradable chewing gum including enzymatic hydrolysates of proteins
US20040156949A1 (en) * 2001-03-23 2004-08-12 Lone Andersen Degradable elastomers for chewing gum base
US6986907B2 (en) * 2003-07-28 2006-01-17 Wm. Wrigley Jr. Company Chewing gum base and chewing gum compositions

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5366740A (en) * 1993-02-04 1994-11-22 Warner-Lambert Company Chewing gum containing wheat gluten
US6017566A (en) * 1997-10-20 2000-01-25 Wm. Wrigley Jr. Company Gum base and chewing gum containing edible polyesters and method for manufacture
US6773730B1 (en) * 1999-06-30 2004-08-10 Wm. Wrigley Jr. Company Ingestible and degradable chewing gum including enzymatic hydrolysates of proteins
WO2002076227A1 (fr) * 2001-03-23 2002-10-03 Gumlink A/S Chewing-gum enrobe degradable a duree de vie prolongee et ses procedes de preparation
US20040146599A1 (en) * 2001-03-23 2004-07-29 Lone Andersen Coated degradable chewing gum with improved shelf life and process for preparing same
US20040156949A1 (en) * 2001-03-23 2004-08-12 Lone Andersen Degradable elastomers for chewing gum base
US6986907B2 (en) * 2003-07-28 2006-01-17 Wm. Wrigley Jr. Company Chewing gum base and chewing gum compositions

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP4146009A4 (fr) * 2020-05-04 2024-07-03 Wrigley W M Jun Co Matrice à mâcher et son utilisation pour la collecte d'échantillons salivaires et la détection d'infections

Also Published As

Publication number Publication date
CA2712635A1 (fr) 2009-08-06
EP2276350A2 (fr) 2011-01-26
WO2009096948A3 (fr) 2010-12-16
CN102112007A (zh) 2011-06-29

Similar Documents

Publication Publication Date Title
JP4354700B2 (ja) 改良された保存寿命を有する被覆された分解性チューインガムおよびその調製方法
US8617623B2 (en) Chewing gum with delayed-interaction modifier
CA2272703C (fr) Composition pour gomme a macher contenant du glycinate de sodium
AU2002249101A1 (en) Coated degradable chewing gum with improved shelf life and process for preparing same
WO2006089200A2 (fr) Gomme a macher contenant des systemes de distribution de saveurs
EP2475263A1 (fr) Chewing-gums plus faciles à décoller grâce à la rhéologie de cisaillement viscoélastique linéaire
US20160143316A1 (en) Chewing gums having improved removability based on extensional flow properties
US20230172226A1 (en) Enhanced flavor release chewing gum composition
WO2009096948A2 (fr) Chewing-gum avec agent de modification à libération retardée
RU2462041C2 (ru) Жевательная резинка
US20120269924A1 (en) Chewing gums having improved removability based on linear viscoelastic shear rheology
US20120237632A1 (en) Chewing gums having improved removability based on extensional flow properties
EP3355708B1 (fr) Gommes à mâcher comprenant des hydrocolloïdes réticulés et des agents de couplage
WO1998052427A1 (fr) Forme amelioree de lecithine et ses procedes d'utilisation

Legal Events

Date Code Title Description
WWE Wipo information: entry into national phase

Ref document number: 200880125802.8

Country of ref document: CN

121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 08714093

Country of ref document: EP

Kind code of ref document: A2

REEP Request for entry into the european phase

Ref document number: 2008714093

Country of ref document: EP

WWE Wipo information: entry into national phase

Ref document number: 2008714093

Country of ref document: EP

WWE Wipo information: entry into national phase

Ref document number: 2712635

Country of ref document: CA

NENP Non-entry into the national phase

Ref country code: DE

WWE Wipo information: entry into national phase

Ref document number: 2010132292

Country of ref document: RU