WO2015054576A2 - Système et procédé de fabrication de compositions d'encapsulation - Google Patents

Système et procédé de fabrication de compositions d'encapsulation Download PDF

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Publication number
WO2015054576A2
WO2015054576A2 PCT/US2014/060041 US2014060041W WO2015054576A2 WO 2015054576 A2 WO2015054576 A2 WO 2015054576A2 US 2014060041 W US2014060041 W US 2014060041W WO 2015054576 A2 WO2015054576 A2 WO 2015054576A2
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WO
WIPO (PCT)
Prior art keywords
ingredient
encapsulate
flow
active ingredient
mixer
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PCT/US2014/060041
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English (en)
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WO2015054576A3 (fr
Inventor
Glenn T. Visscher
Ann E. WYMORE
Bharat Jani
Navroz Boghani
Dieter Stephan Simbuerger
Original Assignee
Intercontinental Great Brands Llc
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Publication of WO2015054576A2 publication Critical patent/WO2015054576A2/fr
Publication of WO2015054576A3 publication Critical patent/WO2015054576A3/fr

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Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
    • B01J2/00—Processes or devices for granulating materials, e.g. fertilisers in general; Rendering particulate materials free flowing in general, e.g. making them hydrophobic
    • B01J2/20—Processes or devices for granulating materials, e.g. fertilisers in general; Rendering particulate materials free flowing in general, e.g. making them hydrophobic by expressing the material, e.g. through sieves and fragmenting the extruded length
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B29—WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE IN GENERAL
    • B29B—PREPARATION OR PRETREATMENT OF THE MATERIAL TO BE SHAPED; MAKING GRANULES OR PREFORMS; RECOVERY OF PLASTICS OR OTHER CONSTITUENTS OF WASTE MATERIAL CONTAINING PLASTICS
    • B29B7/00—Mixing; Kneading
    • B29B7/30—Mixing; Kneading continuous, with mechanical mixing or kneading devices
    • B29B7/34—Mixing; Kneading continuous, with mechanical mixing or kneading devices with movable mixing or kneading devices
    • B29B7/38—Mixing; Kneading continuous, with mechanical mixing or kneading devices with movable mixing or kneading devices rotary
    • B29B7/40—Mixing; Kneading continuous, with mechanical mixing or kneading devices with movable mixing or kneading devices rotary with single shaft
    • B29B7/42—Mixing; Kneading continuous, with mechanical mixing or kneading devices with movable mixing or kneading devices rotary with single shaft with screw or helix
    • B29B7/426—Mixing; Kneading continuous, with mechanical mixing or kneading devices with movable mixing or kneading devices rotary with single shaft with screw or helix with consecutive casings or screws, e.g. for charging, discharging, mixing
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B29—WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE IN GENERAL
    • B29B—PREPARATION OR PRETREATMENT OF THE MATERIAL TO BE SHAPED; MAKING GRANULES OR PREFORMS; RECOVERY OF PLASTICS OR OTHER CONSTITUENTS OF WASTE MATERIAL CONTAINING PLASTICS
    • B29B7/00—Mixing; Kneading
    • B29B7/30—Mixing; Kneading continuous, with mechanical mixing or kneading devices
    • B29B7/34—Mixing; Kneading continuous, with mechanical mixing or kneading devices with movable mixing or kneading devices
    • B29B7/38—Mixing; Kneading continuous, with mechanical mixing or kneading devices with movable mixing or kneading devices rotary
    • B29B7/46—Mixing; Kneading continuous, with mechanical mixing or kneading devices with movable mixing or kneading devices rotary with more than one shaft
    • B29B7/48—Mixing; Kneading continuous, with mechanical mixing or kneading devices with movable mixing or kneading devices rotary with more than one shaft with intermeshing devices, e.g. screws
    • B29B7/485—Mixing; Kneading continuous, with mechanical mixing or kneading devices with movable mixing or kneading devices rotary with more than one shaft with intermeshing devices, e.g. screws with three or more shafts provided with screws
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B29—WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE IN GENERAL
    • B29B—PREPARATION OR PRETREATMENT OF THE MATERIAL TO BE SHAPED; MAKING GRANULES OR PREFORMS; RECOVERY OF PLASTICS OR OTHER CONSTITUENTS OF WASTE MATERIAL CONTAINING PLASTICS
    • B29B7/00—Mixing; Kneading
    • B29B7/30—Mixing; Kneading continuous, with mechanical mixing or kneading devices
    • B29B7/58—Component parts, details or accessories; Auxiliary operations
    • B29B7/60—Component parts, details or accessories; Auxiliary operations for feeding, e.g. end guides for the incoming material
    • B29B7/603—Component parts, details or accessories; Auxiliary operations for feeding, e.g. end guides for the incoming material in measured doses, e.g. proportioning of several materials
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B29—WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE IN GENERAL
    • B29B—PREPARATION OR PRETREATMENT OF THE MATERIAL TO BE SHAPED; MAKING GRANULES OR PREFORMS; RECOVERY OF PLASTICS OR OTHER CONSTITUENTS OF WASTE MATERIAL CONTAINING PLASTICS
    • B29B7/00—Mixing; Kneading
    • B29B7/80—Component parts, details or accessories; Auxiliary operations
    • B29B7/88—Adding charges, i.e. additives
    • B29B7/90—Fillers or reinforcements, e.g. fibres
    • B29B7/92—Wood chips or wood fibres
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B29—WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE IN GENERAL
    • B29C—SHAPING OR JOINING OF PLASTICS; SHAPING OF MATERIAL IN A PLASTIC STATE, NOT OTHERWISE PROVIDED FOR; AFTER-TREATMENT OF THE SHAPED PRODUCTS, e.g. REPAIRING
    • B29C48/00—Extrusion moulding, i.e. expressing the moulding material through a die or nozzle which imparts the desired form; Apparatus therefor
    • B29C48/25—Component parts, details or accessories; Auxiliary operations
    • B29C48/36—Means for plasticising or homogenising the moulding material or forcing it through the nozzle or die
    • B29C48/395—Means for plasticising or homogenising the moulding material or forcing it through the nozzle or die using screws surrounded by a cooperating barrel, e.g. single screw extruders
    • B29C48/40—Means for plasticising or homogenising the moulding material or forcing it through the nozzle or die using screws surrounded by a cooperating barrel, e.g. single screw extruders using two or more parallel screws or at least two parallel non-intermeshing screws, e.g. twin screw extruders
    • B29C48/435—Sub-screws
    • B29C48/44—Planetary screws

Definitions

  • the disclosure relates generally to a system and method for manufacturing encapsulate compositions, and more particularly to a system and method for manufacturing encapsulate compositions via a continuous extruder.
  • a method for encapsulating an ingredient including feeding at least one active ingredient into a planetary roller extruder; feeding at least one additional ingredient into said planetary roller extruder; creating a flow of said at least one active ingredient and said at least one additional ingredient through said planetary roller extruder towards a downstream extent of said planetary roller extruder; encapsulating said at least one active ingredient via a mixing of said at least one active ingredient and said at least one additional ingredient to produce an encapsulate; and extruding said encapsulate from said planetary roller extruder.
  • a method for encapsulating an ingredient including: feeding at least one active ingredient into a mixer; feeding at least one additional ingredient into said mixer; creating a flow of said at least one active ingredient and said at least one additional ingredient through said mixer towards a downstream extent of said mixer; encapsulating said at least one active ingredient via a mixing of said at least one active ingredient and said at least one additional ingredient to produce an encapsulate; and extruding said encapsulate from said mixer, wherein a color of said flow remains substantially constant from said creating of said flow through said extrusion of said encapsulate.
  • a method for encapsulating an ingredient including: feeding at least one active ingredient into a mixer; feeding at least one additional ingredient into said mixer; creating a molten flow of said at least one active ingredient and said at least one additional ingredient through said mixer towards a downstream extent of said mixer, wherein a temperature of said molten flow is substantially uniform across any cross- section of said molten flow taken perpendicular to a direction of said molten flow;
  • method for encapsulating an ingredient including: feeding at least one active ingredient into a mixer; feeding at least one additional ingredient into said mixer; creating a flow of said at least one active ingredient and at least one additional ingredient through said mixer towards a downstream extent of said mixer; encapsulating said at least one active ingredient via a mixing of said at least one active ingredient and said at least one additional ingredient to produce an encapsulate; and extruding said encapsulate from said mixer, wherein said at least one active ingredient is Acesulfame K and said encapsulate has an initial dissolution rate that is less than or equal to 20%.
  • a method for encapsulating an ingredient including: feeding a plurality of active ingredients into a mixer; feeding at least one additional ingredient into said mixer; creating a flow of said plurality of active ingredients and said at least one additional ingredient through said mixer towards a downstream extent of said mixer; encapsulating said plurality of active ingredients via a mixing of said plurality of active ingredients and said at least one additional ingredient to produce an encapsulate; and extruding said encapsulate from said mixer.
  • a method for encapsulating an ingredient including: feeding at least one active ingredient into a mixer; feeding at least one additional ingredient into said mixer; creating a flow of said at least one active ingredient and said at least one additional ingredient through said mixer towards a downstream extent of said mixer; encapsulating said at least one active ingredient via a mixing of said at least one active ingredient and said at least one additional ingredient to produce an encapsulate; extruding said encapsulate from said mixer; and milling said encapsulate, wherein a milled encapsulate contains less than or equal to 5% of a particle size of less than 150 microns.
  • a method for encapsulating an ingredient including: feeding at least one active ingredient into a mixer; feeding at least one additional ingredient into said mixer; creating a molten flow of said at least one active ingredient and said at least one additional ingredient through said mixer towards a downstream extent of said mixer; encapsulating said at least one active ingredient via a mixing of said at least one active ingredient and said at least one additional ingredient to produce an encapsulate; and extruding said encapsulate from said mixer, wherein a temperature of said molten flow remains within a 20 degree Celsius range from said creating to said extruding.
  • Figure 1 is a schematic elevation view of a planetary roller extruder in accordance with an exemplary embodiment
  • Figure 2 is a partial perspective view of a planetary roller extruder such as that shown in Figure 1;
  • Figure 3 is a front elevation view of a planetary roller extruder such as that shown in Figure 1;
  • Figure 4 is a block diagram illustrating an exemplary method for
  • Figure 5 is a schematic representation illustrating an exemplary system for manufacturing encapsulate compositions
  • Figure 6 is a schematic representation illustrating an alternative exemplary system for manufacturing encapsulate compositions.
  • Figure 7 is a chart comparing dissolution release over time of encapsulates produced in a twin screw extruder and a planetary roller extruder
  • a product referred to as "chewing gum” or “gum” includes, but is not limited to, compositions ranging from and inclusive of compounded elastomer to finished gum, which may include compounded elastomer in addition to some compounding aids, master batch gum base, compounded elastomer in addition to some subsequent gum ingredients, compounded elastomer in addition to some gum base ingredients and some subsequent gum ingredients, gum base, gum base in addition to some subsequent gum ingredients, master batch finished gum, and finished gum.
  • a “finished chewing gum” or “finished gum,” as used herein, will refer to chewing gum that is generally ready for preparation to distribute the product to the consumer. As such, a finished gum may still require temperature conditioning, forming, shaping, packaging and coating. However, from a compositional standpoint, the chewing gum itself is generally finished. Not all finished gums have the same ingredients or the same amounts of individual ingredients. By varying the ingredients and amounts of ingredients, textures, flavor and sensations, among other things, can be varied to provide differing characteristics to meet the needs of users.
  • a finished gum typically includes a water soluble bulk portion, a water insoluble gum base portion, and one or more flavoring agents.
  • the water soluble portion dissipates over a period of time during chewing.
  • the gum base portion is retained in the mouth throughout the chewing process.
  • a finished gum is to be defined as a chewing gum that is ready for user consumption.
  • a “finished chewing gum base” or “finished gum base”, as used herein, will refer to chewing gum that includes a sufficient combination of gum base ingredients that need only be combined with subsequent gum ingredients to form a finished gum.
  • a finished gum base is a visco-elastic material that includes at least a viscous component, an elastic component, and a softener component.
  • a typical gum base may include elastomer, at least some of the filler, resin and/or plasticizer, polyvinyl acetate, and a softener (such as an oil, fat or wax).
  • a softener such as an oil, fat or wax
  • a "partial chewing gum base” or “partial gum base”, as used herein, will refer to chewing gum that includes a gum base ingredient or combination of gum base ingredients that need be combined with further gum base ingredients and subsequent, non-base gum ingredients to form a finished gum.
  • a partial gum base includes at least an elastic component, and will require addition of at least a viscous and/or softener component to form a finished gum base.
  • Chewing gum may include a vast number of ingredients in various categories.
  • ingredients in the following ingredient categories elastomers, bulking agents, elastomer plasticizers (which includes resins), elastomer solvents, plasticizers, fats, waxes, fillers, antioxidants, sweeteners (e.g. bulk sweeteners and high intensity sweeteners), syrups/fluids, flavors, sensates, potentiators, acids, emulsifiers, colors, and functional ingredients.
  • the insoluble gum base in its finished gum base form generally includes ingredients falling under the following categories: elastomers, elastomer plasticizers (resins or solvents), plasticizers, fats, oils, waxes, softeners and fillers. Further discussion of representative ingredients within each category will be provided later on.
  • the gum base may constitute between 5-95% by weight of a finished gum, more typically 10-50% by weight of the finished gum, and most commonly 20-30% by weight of the finished gum.
  • the water soluble portion of finished gum will be referred to as subsequent ingredients in this disclosure (as they are added subsequent to manufacture of a) finished gum base, and may include subsequent gum ingredients falling under the following categories: softeners, bulk sweeteners, high intensity sweeteners, flavoring agents, acids, additional fillers, functional ingredients and combinations thereof.
  • Softeners are added to the gum in order to optimize the chewability and mouth feel of the gum.
  • the softeners which are also known as plasticizers, plasticizing agents or emulsifiers, generally constitute between about 0.5-15%) by weight of the finished gum.
  • Bulk sweeteners constitute between 5-95% by weight of the finished gum, more typically 20-80% by weight of the finished gum and most commonly 30-60% by weight of the finished gum.
  • High intensity sweeteners may also be present and are commonly used with sugarless sweeteners. When used, high intensity sweeteners typically constitute between 0.001-5% by weight of the finished gum, preferably between 0.01 -3% by weight of the finished gum. Typically, high intensity sweeteners are at least 20 times sweeter than sucrose.
  • Flavor should generally be present in the gum in an amount within the range of about 0.1-15%) by weight of the finished gum, preferably between about 0.2-5% by weight of the finished gum, most preferably between about 0.5-3% by weight of the finished gum. Natural and artificial flavoring agents may be used and combined in any sensorially acceptable fashion.
  • acids typically constitute between about 0.001-5% by weight of the finished gum.
  • Optional ingredients such as colors, functional ingredients and additional flavoring agents may also be included in gum.
  • the elastomers (rubbers) employed in gum will vary greatly depending upon various factors such as the desirable gum type, desirable gum consistency, and the other desirable gum components to be used in the gum.
  • the elastomer may be any water- insoluble polymer known in the art, and includes those polymers utilized for chewing gums and bubble gums.
  • suitable polymers in gum structures, and particularly gum bases include both natural and synthetic elastomers.
  • those polymers which are suitable in chewing gum include, without limitation, natural substances (of vegetable origin) such as caspi, chicle, natural rubber, crown gum, nispero, rosidinha, jelutong, guayule, perillo, niger gutta, tunu, balata, guttapercha, lechi capsi, sorva, gutta kay, and the like, and combinations thereof.
  • synthetic elastomers include, without limitation, styrene- butadiene copolymers (SBR), polyisobutylene, isobutylene-isoprene copolymers, polyethylene, polyvinyl acetate and the like, and combinations thereof. Elastomers constitute between about 10% to about 60% by weight and more commonly between about 35-40% by weight of the finished gum.
  • Additional useful polymers include: crosslinked polyvinyl pyrrolidone, polymethylmethacrylate; copolymers of lactic acid, polyhydroxyalkanoates, plasticized ethylcellulose, polyvinyl acetatephthalate and combinations thereof.
  • Chewing gum may additionally contain elastomer solvents, also referred to herein as elastomer plasticizers, to aid in softening the elastomeric materials.
  • elastomer solvents may include those elastomer solvents known in the art, for example, terpinene resins such as polymers of alpha-pinene, beta-pinene or d-limonene, methyl, glycerol and pentaerythritol esters of rosins and modified rosins and gums such as hydrogenated, dimerized and polymerized rosins, and mixtures thereof.
  • Examples of elastomer solvents suitable for use herein may include the pentaerythritol ester of partially hydrogenated wood and gum rosin, the pentaerythritol ester of wood and gum rosin, the glycerol ester of wood rosin, the glycerol ester of partially dimerized wood and gum rosin, the glycerol ester of polymerized wood and gum rosin, the glycerol ester of tall oil rosin, the glycerol ester of wood and gum rosin and the partially hydrogenated wood and gum rosin and the partially hydrogenated methyl ester of wood and rosin, and the like, and mixtures thereof.
  • the elastomer solvent may be employed in the gum in amounts from about 2% to about 15%, and preferably from about 7% to about 11%, by weight of the finished gum.
  • Chewing gum may also include plasticizers or softeners, which also fall under the Wax category described below, to provide a variety of desirable textures and consistency properties. Because of the low molecular weight of these ingredients, the plasticizers and softeners are able to penetrate the fundamental structure of the gum making it plastic and less viscous.
  • Useful plasticizers and softeners include triacetin, medium chain triglycerides of non-hydrogenated, partially hydrogenated cotton seed oil, soybean oil, palm oil, palm kernel oil, coconut oil, safflower oil, tallow oil, cocoa butter, terepene resins derived from alpha- pinene, lanolin, palmitic acid, oleic acid, stearic acid, sodium stearate, potassium stearate, glyceryl triacetate, glyceryl lecithin, glyceryl monostearate, propylene glycol monostearate, acetylated monoglyceride, glycerine, and the like, and mixtures thereof.
  • Waxes for example, natural and synthetic waxes, hydrogenated vegetable oils, petroleum waxes such as polyurethane waxes, polyethylene waxes, paraffin waxes, sorbitan monostearate, tallow, propylene glycol, mixtures thereof, and the like, may also be incorporated into chewing gum.
  • the plasticizers and softeners are generally employed in gum in amounts up to about 20% by weight of the finished gum, and more specifically in amounts from about 9% to about 17%, by weight of the finished gum.
  • Plasticizers may also include hydrogenated vegetable oils, soybean oil and cottonseed oil which may be employed alone or in combination. These plasticizers provide chewing gum with good texture and soft chew characteristics. These plasticizers and softeners are generally employed in amounts from about 5% to about 14%, and more specifically in amounts from about 5% to about 13.5%, by weight of the finished gum.
  • Suitable oils and fats include partially hydrogenated vegetable or animal fats, such as coconut oil, palm kernel oil, beef tallow, and lard, among others. These ingredients when used are generally present in amounts up to about 7%, and preferably up to about 3.5%, by weight of the finished gum.
  • chewing gum may include wax.
  • Waxes that are used may include synthetic waxes such as waxes containing branched alkanes and copolymerized with monomers such as, but not limited to, polypropylene and polyethylene and Fischer- Tropsch type waxes, petroleum waxes such as paraffin, and microcrystalline wax, and natural waxes such as beeswax, candellia, carnauba, and polyethylene wax, rice bran and petroleum.
  • Waxes soften the polymeric mixture and improves the elasticity of the gum.
  • the waxes employed will have a melting point below about 60° C, and preferably between about 45° C. and about 55° C.
  • the low melting wax may be a paraffin wax.
  • the wax may be present in a finished gum in an amount from about 6% to about 10%, and preferably from about 7% to about 9.5%, by weight of the finished gum.
  • waxes having a higher melting point may be used in the finished gum in amounts up to about 5%, by weight of the finished gum.
  • high melting waxes include beeswax, vegetable wax, candelilla wax, carnuba wax, most petroleum waxes, and the like, and mixtures thereof.
  • chewing gum that is formed using the systems and methods discussed below may also include effective amounts of bulking agents such as mineral adjuvants which may serve as fillers and textural agents.
  • mineral adjuvants include calcium carbonate, magnesium carbonate, alumina, aluminum hydroxide, aluminum silicate, talc, clay, titanium oxide, ground limestone, monocalcium phosphate, tricalcium phosphate, dicalcium phosphate, calcium sulfate and the like, and mixtures thereof.
  • These fillers or adjuvants may be used in various amounts in chewing gum.
  • the amount of filler may be present in an amount from about zero to about 40%, and more specifically from about zero to about 30%, by weight of the finished gum. In some embodiments, the amount of filler will be from about zero to about 15%, more specifically from about 3% to about 11%.
  • Antioxidants can include materials that scavenge free radicals.
  • antioxidants can include but are not limited to ascorbic acid, citric acid (citric acid may be encapsulated), rosemary oil, vitamin A, vitamin E, vitamin E phosphate, butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), propyl gallate, tocopherols, di-alpha-tocopheryl phosphate, tocotrienols, alpha lipoic acid, dihydrolipoic acid, xanthophylls, beta cryptoxanthin, lycopene, lutein, zeaxanthin, astaxanthin, beta- carotene, carotenes, mixed carotenoids, polyphenols, flavonoids, and combinations thereof.
  • chewing gum may also include amounts of conventional additives selected from the group consisting of sweetening agents (bulk and high intensity sweeteners), softeners, emulsifiers, fillers, bulking agents (carriers, extenders, bulk sweeteners), flavoring agents (flavors, flavorings), coloring agents (colorants, colorings), functional ingredients, and the like, and mixtures thereof.
  • sweetening agents bulk and high intensity sweeteners
  • softeners emulsifiers
  • fillers emulsifiers
  • bulking agents carriers, extenders, bulk sweeteners
  • flavoring agents flavoring agents
  • coloring agents colorants, colorings
  • functional ingredients and the like, and mixtures thereof.
  • additives may serve more than one purpose.
  • a sweetener such as maltitol or other sugar alcohol, may also function as a bulking agent and particularly a water soluble bulking agent.
  • Suitable Bulk Sweeteners include monosaccharides, disaccharides and polysaccharides such as xylose, ribulose, glucose (dextrose), lactose, mannose, galactose, fructose (levulose), sucrose (sugar), maltose, invert sugar, partially hydrolyzed starch and corn syrup solids, sugar alcohols, randomly bonded glucose polymers such as those polymers distributed under the tradename LitesseTM which is the brand name for polydextrose and is manufactured by Danisco Sweeteners, Ltd.
  • isomalt a racemic mixture of alpha-D-glucopyranosyl-1,6- mannitol and alpha-D-glucopyranosyl-l,6-sorbitol manufactured under the tradename PALATINITTM by Palatinit Sussungsstoff GmbH of Gotsch-Daimler-Strause 12 a, 68165 Mannheim, Germany
  • maltodextrins hydrogenated starch hydro lysates; hydrogenated hexoses; hydrogenated disaccharides; minerals, such as calcium carbonate, talc, titanium dioxide, dicalcium phosphate; celluloses; and mixtures thereof.
  • Suitable sugarless bulk sweeteners include sorbitol, xylitol, mannitol, galactitol, lactitol, maltitol, erythritol, isomalt and mixtures thereof.
  • Suitable hydrogenated starch hydro lysates include those disclosed in U.S. Pat. No. 4,279,931 and various hydrogenated glucose syrups and/or powders which contain sorbitol, maltitol, hydrogenated disaccharides, hydrogenated higher polysaccharides, or mixtures thereof. Hydrogenated starch hydro lysates are primarily prepared by the controlled catalytic hydrogenation of corn syrups.
  • the resulting hydrogenated starch hydro lysates are mixtures of monomeric, dimeric, and polymeric saccharides. The ratios of these different saccharides give different hydrogenated starch hydro lysates different properties. Mixtures of hydrogenated starch hydrolysates, such as LYCASIN®, a commercially available product manufactured by Roquette Freres of France, and HYSTAR®, a commercially available product manufactured by SPI Polyols, Inc. of New Castle, Del, are also useful.
  • chewing gum may include a specific polyol composition including at least one polyol which is from about 30% to about 80% by weight of the finished gum, and specifically from 50% to about 60%.
  • chewing gum may have low hygroscopicity.
  • the polyol composition may include any polyol known in the art including, but not limited to maltitol, sorbitol, erythritol, xylitol, mannitol, isomalt, lactitol and combinations thereof.
  • LycasinTM which is a hydrogenated starch hydrolysate including sorbitol and maltitol, may also be used.
  • the amount of the polyol or combination of polyols used in chewing gum will depend on many factors including the type of elastomers used in the gum or gum base and the particular polyols used. For example, wherein the total amount of the polyol composition is in the range of about 40% to about 65% based on the weight of the finished gum, the amount of isomalt may be from about 40% to about 60% in addition to an amount of sorbitol from about 0 up to about 10%, more specifically, an amount of isomalt may be from about 45% to about 55% in combination with sorbitol from about 5% to about 10% based on the weight of the finished gum.
  • the polyol composition which may include one or more different polyols which may be derived from a genetically modified organism ("GMO") or GMO free source.
  • GMO genetically modified organism
  • the maltitol may be GMO free maltitol or provided by a hydrogenated starch hydrolysate.
  • GMO-free should be defined as referring to a composition that has been derived from process in which genetically modified organisms are not utilized.
  • the sweetening agents which may be included in some chewing gum manufactured using the below systems and methods may be any of a variety of sweeteners known in the art and may be used in many distinct physical forms well-known in the art to provide an initial burst of sweetness and/or a prolonged sensation of sweetness. Without being limited thereto, such physical forms include free forms, such as spray dried, powdered, beaded forms, encapsulated forms, and mixtures thereof.
  • the sweetener is a high intensity sweetener such as aspartame, neotame, sucralose, monatin, and acesulfame potassium (Ace-K).
  • the high intensity sweetener can be in an encapsulated form, a free form, or both.
  • an effective amount of sweetener may be utilized to provide the level of sweetness desired, and this amount may vary with the sweetener selected.
  • the amount of sweetener may be present in amounts from about 0.001% to about 3%, by weight of the finished gum, depending upon the sweetener or combination of sweeteners used. The exact range of amounts for each type of sweetener may be selected by those skilled in the art.
  • the sweeteners involved may be selected from a wide range of materials including water-soluble sweeteners, water-soluble artificial sweeteners, water-soluble sweeteners derived from naturally occurring water-soluble sweeteners, dipeptide based sweeteners, and protein based sweeteners, including mixtures thereof. Without being limited to particular sweeteners, representative categories and examples include:
  • water-soluble sweetening agents such as dihydrochalcones, monellin, steviosides, lo han quo, lo han quo derivatives, glycyrrhizin, dihydroflavenol, and sugar alcohols such as sorbitol, mannitol, maltitol, xylitol, erythritol, and L-aminodicarboxylic acid aminoalkenoic acid ester amides, such as those disclosed in U.S. Pat. No.
  • water-soluble artificial sweeteners such as soluble saccharin salts, i.e., sodium or calcium saccharin salts, cyclamate salts, the sodium, ammonium or calcium salt of 3,4- dihydro-6-methyl-l,2,3-oxathiazine-4-one-2,2-dioxide, the potassium salt of 3,4-dihydro-6- methyl-l,2,3-oxathiazine-4-one-2,2-dioxide (Acesulfame-K), the free acid form of saccharin, and mixtures thereof,
  • soluble saccharin salts i.e., sodium or calcium saccharin salts, cyclamate salts
  • sodium, ammonium or calcium salt of 3,4- dihydro-6-methyl-l,2,3-oxathiazine-4-one-2,2-dioxide the potassium salt of 3,4-dihydro-6- methyl-l,2,3-oxathiazine-4-one-2,2-dioxid
  • dipeptide based sweeteners such as L-aspartic acid derived sweeteners, such as L- aspartyl-L-phenylalanine methyl ester (Aspartame), N-[N-(3,3-dimethylbutyl)-L-a-aspartyl]- L-phenylalanine 1 -methyl ester (Neotame), and materials described in U.S. Pat. No.
  • water-soluble sweeteners derived from naturally occurring water-soluble sweeteners such as chlorinated derivatives of ordinary sugar (sucrose), e.g.,
  • chlorodeoxysugar derivatives such as derivatives of chlorodeoxysucrose or
  • chlorodeoxygalactosucrose known, for example, under the product designation of Sucralose
  • examples of chlorodeoxysucrose and chlorodeoxygalactosucrose derivatives include but are not limited to: l-chloro-l '-deoxysucrose; 4-chloro-4-deoxy-alpha-D-galactopyranosyl-alpha- D-fructofuranoside, or 4-chloro-4-deoxygalactosucrose; 4-chloro-4-deoxy-alpha-D- galactopyranosyl-l-chloro-l-deoxy-beta-D-fructo-furanos ide, or 4,l'-dichloro-4, - dideoxygalactosucrose; ,6'-dichloro , ⁇ '-dideoxysucrose; 4-chloro-4-deoxy-alpha-D- galactopyranosyl-l,6-dichlor
  • protein based sweeteners such as thaumaoccous danielli (Thaumatin I and II) and talin;
  • the intense sweetening agents may be used in many distinct physical forms well-known in the art to provide an initial burst of sweetness and/or a prolonged sensation of sweetness.
  • such physical forms include free forms, spray dried forms, powdered forms, beaded forms, encapsulated forms, and mixtures thereof
  • the sweetener is a high intensity sweetener such as aspartame, sucralose, and acesulfame potassium (e.g., Ace-K or acesulfame-K).
  • acesulfame potassium e.g., Ace-K or acesulfame-K
  • the active component e.g., sweetener
  • the active component which is part of the delivery system, may be used in amounts necessary to impart the desired effect associated with use of the active component (e.g., sweetness).
  • an effective amount of intense sweetener may be utilized to provide the level of sweetness desired, and this amount may vary with the sweetener selected.
  • the intense sweetener may be present in amounts from about 0.001% to about 3%, by weight of the composition, depending upon the sweetener or combination of sweeteners used. The exact range of amounts for each type of sweetener may be selected by those skilled in the art.
  • Anhydrous glycerin may also be employed as a softening agent, such as the commercially available United States Pharmacopeia (USP) grade.
  • Glycerin is a syrupy liquid with a sweet warm taste and has a sweetness of about 60% of that of cane sugar. Because glycerin is hygroscopic, the anhydrous glycerin may be maintained under anhydrous conditions throughout the preparation of the gum structure.
  • Other syrups may include corn syrup and maltitol syrup.
  • fiavorants may include those flavors known to the skilled artisan, such as natural and artificial flavors. These flavorings may be chosen from synthetic flavor oils and flavoring aromatics and/or oils, oleoresins and extracts derived from plants, leaves, flowers, fruits, and so forth, and combinations thereof Nonlimiting
  • flavor oils include spearmint oil, cinnamon oil, oil of wintergreen (methyl salicylate), peppermint oil, Japanese mint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, oil of nutmeg, allspice, oil of sage, mace, oil of bitter almonds, and cassia oil.
  • sweetenings are artificial, natural and synthetic fruit flavors such as vanilla, and citrus oils including lemon, orange, lime, grapefruit, yazu, sudachi, and fruit essences including apple, pear, peach, grape, blueberry, strawberry, raspberry, cherry, plum, pineapple, apricot, banana, melon, apricot, ume, cherry, raspberry, blackberry, tropical fruit, mango, mangosteen, pomegranate, papaya and so forth.
  • fruit flavors such as vanilla, and citrus oils including lemon, orange, lime, grapefruit, yazu, sudachi, and fruit essences including apple, pear, peach, grape, blueberry, strawberry, raspberry, cherry, plum, pineapple, apricot, banana, melon, apricot, ume, cherry, raspberry, blackberry, tropical fruit, mango, mangosteen, pomegranate, papaya and so forth.
  • Other potential flavors whose release profiles can be managed include a milk flavor, a butter flavor, a cheese flavor, a cream flavor, and a yogurt flavor; a vanilla flavor; tea or coffee flavors, such as a green tea flavor, a oolong tea flavor, a tea flavor, a cocoa flavor, a chocolate flavor, and a coffee flavor; mint flavors, such as a peppermint flavor, a spearmint flavor, and a Japanese mint flavor; spicy flavors, such as an asafetida flavor, an ajowan flavor, an anise flavor, an angelica flavor, a fennel flavor, an allspice flavor, a cinnamon flavor, a camomile flavor, a mustard flavor, a cardamom flavor, a caraway flavor, a cumin flavor, a clove flavor, a pepper flavor, a coriander flavor, a sassafras flavor, a savory flavor, a Zanthoxyli Fructus flavor, a perilla flavor, a
  • flavoring agents may be used in liquid or solid form and may be used individually or in admixture.
  • Commonly used flavors include mints such as peppermint, menthol, spearmint, artificial vanilla, cinnamon derivatives, and various fruit flavors, whether employed individually or in admixture. Flavors may also provide breath freshening properties, particularly the mint flavors when used in combination with the cooling agents, described herein below.
  • flavorants may choose from geraniol, linalool, nerol, nerolidal, citronellol, heliotropine, methyl cyclopentelone, ethyl vanillin, maltol, ethyl maltol, furaneol, alliaceous compounds, rose type compounds such as phenethanol, phenylacetic acid, nerol, linalyl esters, jasmine, sandlewood, patchouli, and/or cedarwood.
  • other flavorings include aldehydes and esters such as cinnamyl acetate, cinnamaldehyde, citral diethylacetal, dihydrocarvyl acetate, eugenyl formate, p-methylamisol, and so forth may be used.
  • aldehydes and esters such as cinnamyl acetate, cinnamaldehyde, citral diethylacetal, dihydrocarvyl acetate, eugenyl formate, p-methylamisol, and so forth may be used.
  • any flavoring or food additive such as those described in Chemicals Used in Food Processing, publication 1274, pages 63- 258, by the National Academy of Sciences, may be used. This publication is incorporated herein by reference. These may include natural as well as synthetic flavors.
  • aldehyde flavorings include but are not limited to acetaldehyde (apple), benzaldehyde (cherry, almond), anisic aldehyde (licorice, anise), cinnamic aldehyde (cinnamon), citral, i.e., alpha-citral (lemon, lime), neral, i.e., beta-citral (lemon, lime), decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotrope, i.e., piperonal (vanilla, cream), vanillin (vanilla, cream), alpha-amyl cinnamaldehyde (spicy fruity flavors), butyraldehyde (butter, cheese), valeraldehyde (butter, cheese), citronellal (modifies, many types), decanal (citrus fruits), aldehyde C-8 (c
  • flavoring agents are used at levels that provide a perceptible sensory experience i.e. at or above their threshold levels. In other embodiments, flavoring agents are used at levels below their threshold levels such that they do not provide an independent perceptible sensory experience. At subthreshold levels, the flavoring agents may provide an ancillary benefit such as flavor enhancement or potentiation.
  • a flavoring agent may be employed in either liquid form and/or dried form. When employed in the latter form, suitable drying means such as spray drying the liquid may be used. Alternatively, the flavoring agent may be absorbed onto water soluble materials, such as cellulose, starch, sugar, maltodextrin, gum arabic and so forth or may be encapsulated. In still other embodiments, the flavoring agent may be adsorbed onto silicas, zeolites, and the like.
  • the flavoring agents may be used in many distinct physical forms.
  • such physical forms include free forms, such as spray dried, powdered, beaded forms, encapsulated forms, and mixtures thereof.
  • Sensate compounds can include cooling agents, warming agents, tingling agents, effervescent agents, and combinations thereof.
  • cooling agents include xylitol, erythritol, dextrose, sorbitol, menthane, menthone, ketals, menthone ketals, menthone glycerol ketals, substituted p-menthanes, acyclic carboxamides, mono menthyl glutarate, substituted cyclohexanamides, substituted cyclohexane carboxamides, substituted ureas and sulfonamides, substituted menthanols, hydroxymethyl and hydroxymethyl derivatives of p- menthane, 2-mercapto-cyclo-decanone, hydroxycarboxylic acids with 2-6 carbon atoms, cyclohexanamides, menthyl acetate, menthyl sal
  • warming components may be selected from a wide variety of compounds known to provide the sensory signal of warming to the user. These compounds offer the perceived sensation of warmth, particularly in the oral cavity, and often enhance the perception of flavors, sweeteners and other organoleptic components.
  • useful warming compounds can include vanillyl alcohol n-butylether (TK- 1000) supplied by Takasago Perfumary Company Limited, Tokyo, Japan, vanillyl alcohol n- propylether, vanillyl alcohol isopropylether, vanillyl alcohol isobutylether, vanillyl alcohol n- aminoether, vanillyl alcohol isoamyleather, vanillyl alcohol n-hexyleather, vanillyl alcohol methylether, vanillyl alcohol ethylether, gingerol, shogaol, paradol, zingerone, capsaicin, dihydrocapsaicin, nordihydro capsaicin, homocapsaicin, homodihydrocapsaicin, ethanol, isopropyl alcohol, iso-amylalcohol, benzyl alcohol, glycerine, and combinations thereof.
  • TK- 1000 vanillyl alcohol n-butylether
  • a tingling sensation can be provided.
  • One such tingling sensation is provided by adding jambu, oleoresin, or spilanthol to some examples.
  • alkylamides extracted from materials such as jambu or sanshool can be included.
  • a sensation is created due to effervescence. Such effervescence is created by combining an alkaline material with an acidic material.
  • an alkaline material can include alkali metal carbonates, alkali metal bicarbonates, alkaline earth metal carbonates, alkaline earth metal bicarbonates and mixtures thereof.
  • an acidic material can include acetic acid, adipic acid, ascorbic acid, butyric acid, citric acid, formic acid, fumaric acid, glyconic acid, lactic acid, phosphoric acid, malic acid, oxalic acid, succinic acid, tartaric acid and combinations thereof.
  • Examples of "tingling" type sensates can be found in U.S. Pat. No. 6,780,443, the entire contents of which are incorporated herein by reference for all purposes.
  • Sensate components may also be referred to as "trigeminal stimulants" such as those disclosed in U.S. Patent Application No. 205/0202118, which is incorporated herein by reference.
  • Trigeminal stimulants are defined as an orally consumed product or agent that stimulates the trigeminal nerve.
  • cooling agents which are trigeminal stimulants include menthol, WS-3, N-substituted p-menthane carboxamide, acyclic carboxamides including WS-23, methyl succinate, menthone glycerol ketals, bulk sweeteners such as xylitol, erythritol, dextrose, and sorbitol, and combinations thereof.
  • Trigeminal stimulants can also include flavors, tingling agents, Jambu extract, vanillyl alkyl ethers, such as vanillyl n- butyl ether, spilanthol, Echinacea extract, Northern Prickly Ash extract, capsaicin, capsicum oleoresin, red pepper oleoresin, black pepper oleoresin, piperine, ginger oleoresin, gingerol, shoagol, cinnamon oleoresin, cassia oleoresin, cinnamic aldehyde, eugenol, cyclic acetal of vanillin and menthol glycerin ether, unsaturated amides, and combinations thereof.
  • flavors, tingling agents such as vanillyl n- butyl ether, spilanthol, Echinacea extract, Northern Prickly Ash extract, capsaicin, capsicum oleoresin, red pepper oleoresin, black pepper oleoresin, pipe
  • sensate components are used at levels that provide a perceptible sensory experience i.e. at or above their threshold levels. In other embodiments, sensate components are used at levels below their threshold levels such that they do not provide an independent perceptible sensory experience. At subthreshold levels, the sensates may provide an ancillary benefit such as flavor or sweetness enhancement or potentiation.
  • Potentiators can include of materials that may intensify, supplement, modify or enhance the taste and/or aroma perception of an original material without introducing a characteristic taste and/or aroma perception of their own.
  • potentiators designed to intensify, supplement, modify, or enhance the perception of flavor, sweetness, tartness, umami, kokumi, saltiness and combinations thereof can be included.
  • potentiators also known as taste potentiators include, but are not limited to, neohesperidin dihydrochalcone, chlorogenic acid, alapyridaine, cynarin, miraculin, glupyridaine, pyridinium-betain compounds, glutamates, such as monosodium glutamate and monopotassium glutamate, neotame, thaumatin, tagatose, trehalose, salts, such as sodium chloride, monoammonium glycyrrhizinate, vanilla extract (in ethyl alcohol), sugar acids, potassium chloride, sodium acid sulfate, hydro lyzed vegetable proteins, hydro lyzed animal proteins, yeast extracts, adenosine monophosphate (AMP), glutathione, nucleotides, such as inosine monophosphate, disodium inosinate, xanthosine monophosphat
  • Sweetener potentiators which are a type of taste potentiator, enhance the taste of sweetness.
  • exemplary sweetener potentiators include, but are not limited to, monoammonium glycyrrhizinate, licorice glycyrrhizinates, citrus aurantium, alapyridaine, alapyridaine (N-(l-carboxyethyl)-6-(hydroxymethyl)pyridinium-3-ol) inner salt, miraculin, curculin, strogin, mabinlin, gymnemic acid, cynarin, glupyridaine, pyridinium- betain compounds, sugar beet extract, neotame, thaumatin, neohesperidin dihydrochalcone, hydroxybenzoic acids, tagatose, trehalose, maltol, ethyl maltol, vanilla extract, vanilla oleores
  • Acidic peptides include peptides having a larger number of acidic amino acids, such as aspartic acid and glutamic acid, than basic amino acids, such as lysine, arginine and histidine.
  • the acidic peptides are obtained by peptide synthesis or by subjecting proteins to hydrolysis using endopeptidase, and if necessary, to deamidation.
  • Suitable proteins for use in the production of the acidic peptides or the peptides obtained by subjecting a protein to hydrolysis and deamidation include plant proteins, (e.g. wheat gluten, corn protein (e.g., zein and gluten meal), soybean protein isolate), animal proteins (e.g., milk proteins such as milk casein and milk whey protein, muscle proteins such as meat protein and fish meat protein, egg white protein and collagen), and microbial proteins (e.g., microbial cell protein and polypeptides produced by microorganisms).
  • plant proteins e.g. wheat gluten, corn protein (e.g., zein and gluten meal), soybean protein isolate
  • animal proteins e.g., milk proteins such as milk casein and milk whey protein, muscle proteins such as meat protein and fish meat protein, egg white protein and collagen
  • microbial proteins e.g., microbial cell protein and polypeptides produced by microorganisms.
  • the sensation of warming or cooling effects may also be prolonged with the use of
  • Acids can include, but are not limited to acetic acid, adipic acid, ascorbic acid, butyric acid, citric acid, formic acid, fumaric acid, glyconic acid, lactic acid, phosphoric acid, malic acid, oxalic acid, succinic acid, tartaric acid, aspartic acid, benzoic acid, caffeotannic acid, iso-citric acid, citramalic acid, galacturonic acid, glucuronic acid, glyceric acid, glycolic acid, ketoglutaric acid, a-ketoglutaric acid, lactoisocitric acid, oxalacetic acid, pyruvic acid, quinic acid, shikimic acid, succinic acid, tannic acid, hydroxyacetic acid, suberic acid, sebacic acid, azelaic acid, pimelic acid, capric acid and combinations thereof.
  • Chewing gum may also include emulsifiers which aid in dispersing the immiscible components into a single stable system.
  • the emulsifiers useful in this invention include glyceryl monostearate, lecithin, fatty acid monoglycerides, diglycerides, propylene glycol monostearate, methyl cellulose, alginates, carrageenan, xanthan gum, gelatin, carob, tragacanth, locust bean gum, pectin, alginates, galactomannans such as guar gum, carob bean gum, glucomannan, gelatin, starch, starch derivatives, dextrins and cellulose derivatives such as carboxy methyl cellulose, acidulants such as malic acid, adipic acid, citric acid, tartaric acid, fumaric acid, and the like, used alone and mixtures thereof.
  • the emulsifier may be employed in amounts from about 2% to about 15%, and more specifically, from about 7%
  • Coloring agents may be used in amounts effective to produce the desired color.
  • the coloring agents may include pigments which may be incorporated in amounts up to about 6%, by weight of the finished gum.
  • titanium dioxide may be incorporated in amounts up to about 2%, and preferably less than about 1%, by weight of the gum structure.
  • the colorants may also include natural food colors and dyes suitable for food, drug and cosmetic applications. These colorants are known as F.D.& C. dyes and lakes.
  • the materials acceptable for the foregoing uses are preferably water-soluble.
  • Illustrative nonlimiting examples include the indigoid dye known as F.D.& C. Blue No.2, which is the disodium salt of 5,5-indigotindisulfonic acid.
  • the dye known as F.D.& C. Green No. 1 comprises a triphenylmethane dye and is the monosodium salt of 4-[4-(N-ethyl-p- sulfoniumbenzylamino)diphenylmethylene]-[ 1 -(N-ethyl -N-p-sulfoniumbenzyl)-delta-2,5- cyclohexadieneimine].
  • a full recitation of all F.D.& C. colorants and their corresponding chemical structures may be found in the Kirk-Othmer Encyclopedia of Chemical Technology, 3rd Edition, in volume 5 at pages 857-884, which text is incorporated herein by reference.
  • colors can include exempt from certification colors (sometimes referred to as natural even though they can be synthetically manufactured) and certified colors (sometimes referred to as artificial), or combinations thereof.
  • exempt from certification or natural colors can include, but are not limited to annatto extract, (E160b), bixin, norbixin, astaxanthin, dehydrated beets (beet powder), beetroot red/betanin (El 62), ultramarine blue, canthaxanthin (E161g), cryptoxanthin (E161c), rubixanthin (E161d), violanxanthin (E161e), rhodoxanthin (E161f), caramel (El 50(a-d)), P-apo-8'-carotenal (E160e), ⁇ -carotene (E160a), alpha carotene, gamma carotene, ethyl ester of beta-apo-8 carotenal (E160i), flavoxanthin (E161a), lutein (E161b), cochineal extract (E120); carmine (E132), carmoisine/azorubine (El 22),
  • certified colors can include, but are not limited to, FD&C blue #1, FD&C blue #2, FD&C green #3, FD&C red #3, FD&C red #40, FD&C yellow #5 and FD&C yellow #6, tartrazine (E102), quinoline yellow (E104), sunset yellow (El 10), ponceau (E124), erythrosine (E127), patent blue V (E131), titanium dioxide (E171), aluminium (E173), silver (E174), gold (E175), pigment rubine/lithol rubine BK (E180), calcium carbonate (E170), carbon black (E153), black PN/brilliant black BN (E151), green S/acid brilliant green BS (E142), and combinations thereof.
  • certified colors can include FD&C aluminum lakes. These include of the aluminum salts of FD&C dyes extended on an insoluble substrate of alumina hydrate. Additionally, in some embodiments, certified colors can be included as
  • Additional additives including functional ingredients include physiological cooling agents, throat-soothing agents, spices, warming agents, tooth-whitening agents or other dental care ingredients, breath-freshening agents, vitamins, nutraceuticals,
  • phyto chemicals may also be included in the composition of the chewing gum.
  • Such components may be used in amounts sufficient to achieve their intended effects and will be more fully discussed below.
  • Breath fresheners can include essential oils as well as various aldehydes, alcohols, and similar materials.
  • essential oils can include oils of spearmint, peppermint, wintergreen, sassafras, chlorophyll, citral, geraniol, cardamom, clove, sage, carvacrol, eucalyptus, cardamom, magnolia bark extract, marjoram, cinnamon, lemon, lime, grapefruit, and orange.
  • aldehydes such as cinnamic aldehyde and salicylaldehyde can be used.
  • chemicals such as menthol, carvone, iso-garrigol, and anethole can function as breath fresheners. Of these, the most commonly employed are oils of peppermint, spearmint and chlorophyll.
  • breath fresheners can include but are not limited to zinc citrate, zinc acetate, zinc fluoride, zinc ammonium sulfate, zinc bromide, zinc iodide, zinc chloride, zinc nitrate, zinc fiuro silicate, zinc gluconate, zinc tartarate, zinc succinate, zinc formate, zinc chromate, zinc phenol sulfonate, zinc dithionate, zinc sulfate, silver nitrate, zinc salicylate, zinc glycerophosphate, copper nitrate, chlorophyll, copper chlorophyll, chlorophyllin, hydrogenated cottonseed oil, chlorine dioxide, beta cyclodextrin, zeolite, silica-based materials, carbon-based materials, enzymes such as laccase, and combinations thereof.
  • the release profiles of probiotics can be managed for a gum structure including, but not limited to lactic acid producing microorganisms such as Bacillus coagulans, Bacillus subtilis, Bacillus laterosporus, Bacillus laevolacticus,
  • Breath fresheners are also known by the following trade names: Retsyn,TM Actizol,TM and Nutrazin.TM Examples of malodor-controlling compositions are also included in U.S. Pat. No. 5,300,305 to Stapler et al. and in U.S. Patent Application Publication No s. 2003/0215417 and 2004/0081713 which are incorporated in their entirety herein by reference for all purposes.
  • Dental care ingredients may include but are not limited to tooth whiteners, stain removers, oral cleaning, bleaching agents, desensitizing agents, dental remineralization agents, antibacterial agents, anticaries agents, plaque acid buffering agents, surfactants and anticalculus agents.
  • Non-limiting examples of such ingredients can include, hydro lytic agents including proteolytic enzymes, abrasives such as hydrated silica, calcium carbonate, sodium bicarbonate and alumina, other active stain- removing components such as surface-active agents, including, but not limited to anionic surfactants such as sodium stearate, sodium palminate, sulfated butyl oleate, sodium oleate, salts of fumaric acid, glycerol, hydro xylated lecithin, sodium lauryl sulfate and chelators such as polyphosphates, which are typically employed as tartar control ingredients.
  • hydro lytic agents including proteolytic enzymes, abrasives such as hydrated silica, calcium carbonate, sodium bicarbonate and alumina
  • other active stain- removing components such as surface-active agents, including, but not limited to anionic surfactants such as sodium stearate, sodium palminate, sulfated butyl oleate, sodium ole
  • dental care ingredients can also include tetrasodium pyrophosphate and sodium tri-polyphosphate, sodium bicarbonate, sodium acid pyrophosphate, sodium tripolyphosphate, xylitol, sodium hexametaphosphate.
  • peroxides such as carbamide peroxide, calcium peroxide, magnesium peroxide, sodium peroxide, hydrogen peroxide, and peroxydiphospate are included.
  • potassium nitrate and potassium citrate are included.
  • Other examples can include casein glycomacropeptide, calcium casein peptone-calcium phosphate, casein phosphopeptides, casein phosphopeptide-amorphous calcium phosphate (CPP-ACP), and amorphous calcium phosphate.
  • Still other examples can include papaine, krillase, pepsin, trypsin, lysozyme, dextranase, mutanase, glycoamylase, amylase, glucose oxidase, and combinations thereof.
  • Further examples can include surfactants such as sodium stearate, sodium ricinoleate, and sodium lauryl sulfate surfactants for use in some embodiments to achieve increased prophylactic action and to render the dental care ingredients more cosmetically acceptable.
  • surfactants can preferably be detersive materials which impart to the composition detersive and foaming properties.
  • Suitable examples of surfactants are water-soluble salts of higher fatty acid monoglyceride monosulfates, such as the sodium salt of the monosulfated monoglyceride of hydgrogenated coconut oil fatty acids, higher alkyl sulfates such as sodium lauryl sulfate, alkyl aryl sulfonates such as sodium dodecyl benzene sulfonate, higher alkyl sulfoacetates, sodium lauryl sulfoacetate, higher fatty acid esters of 1 ,2-dihydroxy propane sulfonate, and the substantially saturated higher aliphatic acyl amides of lower aliphatic amino carboxylic acid compounds, such as those having 12 to 16 carbons in the fatty acid, alkyl or acyl radicals, and the like.
  • higher alkyl sulfates such as sodium lauryl sulfate, alkyl aryl sulfonates such as sodium
  • amides are N-lauroyl sarcosine, and the sodium, potassium, and ethanolamine salts of N-lauroyl, N-myristoyl, or N-palmitoyl sarcosine.
  • dental care ingredients can include antibacterial agents such as, but not limited to, triclosan, chlorhexidine, zinc citrate, silver nitrate, copper, limonene, and cetyl pyridinium chloride.
  • additional anticaries agents can include fluoride ions or fluorine-providing components such as inorganic fluoride salts.
  • soluble alkali metal salts for example, sodium fluoride, potassium fluoride, sodium fluoro silicate, ammonium fluorosilicate, sodium monofluorophosphate, as well as tin fluorides, such as stannous fluoride and stannous chloride can be included.
  • a fluorine-containing compound having a beneficial effect on the care and hygiene of the oral cavity may also be included as an ingredient.
  • a fluorine-containing compound having a beneficial effect on the care and hygiene of the oral cavity e.g., diminution of enamel solubility in acid and protection of the teeth against decay
  • examples thereof include sodium fluoride, stannous fluoride, potassium fluoride, potassium stannous fluoride
  • urea is included.
  • Actives generally refer to those ingredients that are included in a delivery system and/or gum for the desired end benefit they provide to the user. In some
  • actives can include medicaments, nutrients, nutraceuticals, herbals, nutritional supplements, pharmaceuticals, drugs, and the like and combinations thereof.
  • Examples of useful drugs include ace-inhibitors, antianginal drugs, anti- arrhythmias, anti-asthmatics, anti-cholesterolemics, analgesics, anesthetics, anti-convulsants, anti-depressants, anti-diabetic agents, anti-diarrhea preparations, antidotes, anti-histamines, anti-hypertensive drugs, anti-inflammatory agents, anti-lipid agents, anti-manics, anti- nauseants, anti-stroke agents, anti-thyroid preparations, anti-tumor drugs, anti-viral agents, acne drugs, alkaloids, amino acid preparations, anti-tussives, anti-uricemic drugs, anti- viral drugs, anabolic preparations, systemic and non-systemic anti- infective agents, antineoplastics, anti-parkinsonian agents, anti-rheumatic agents, appetite stimulants, biological response modifiers, blood modifiers, bone metabolism regulators, cardiovascular agents, central
  • immunosuppressives migraine preparations, motion sickness treatments, muscle relaxants, obesity management agents, osteoporosis preparations, oxytocics, parasympatholytics, parasympathomimetics, prostaglandins, psychotherapeutic agents, respiratory agents, sedatives, smoking cessation aids such as bromocryptine or nicotine, sympatholytics, tremor preparations, urinary tract agents, vasodilators, laxatives, antacids, ion exchange resins, antipyretics, appetite suppressants, expectorants, anti-anxiety agents, anti-ulcer agents, antiinflammatory substances, coronary dilators, cerebral dilators, peripheral vasodilators, psychotropics, stimulants, anti-hypertensive drugs, vasoconstrictors, migraine treatments, antibiotics, tranquilizers, anti-psychotics, anti-tumor drugs, anti-coagulants, anti-thrombotic drugs, hypnotics, anti-emetics, anti-n
  • Examples of active ingredients contemplated for use in some embodiments can include antacids, H2-antagonists, and analgesics.
  • antacid dosages can be prepared using the ingredients calcium carbonate alone or in combination with magnesium hydroxide, and/or aluminum hydroxide.
  • antacids can be used in combination with H2-antagonists.
  • Analgesics include opiates and opiate derivatives, such as OxycontinTM, ibuprofen, aspirin, acetaminophen, and combinations thereof that may optionally include caffeine.
  • Other drug active ingredients for use in embodiments can include anti- diarrheals such as ImmodiumTM AD, anti-histamines, anti-tussives, decongestants, vitamins, and breath fresheners.
  • anti- diarrheals such as ImmodiumTM AD, anti-histamines, anti-tussives, decongestants, vitamins, and breath fresheners.
  • anxiolytics such as XanaxTM; anti-psychotics such as ClozarilTM and HaldolTM; non-steroidal anti-inflammatories
  • NSAID's such as ibuprofen, naproxen sodium, VoltarenTM and LodineTM, anti-histamines such as ClaritinTM, HismanalTM, RelafenTM, and TavistTM; anti-emetics such as KytrilTM and CesametTM; broncho dilators such as BentolinTM, ProventilTM; anti-depressants such as ProzacTM, ZolofTM, and PaxilTM; anti-migraines such as ImigraTM, ACE-inhibitors such as VasotecTM, CapotenTM and ZestrilTM: anti-Alzheimer's agents, such as NicergolineTM: and CaH-antagonists such as ProcardiaTM, AdalatTM, and CalanTM.
  • NSAID's such as ibuprofen, naproxen sodium, VoltarenTM and LodineTM, anti-histamines such as ClaritinTM, HismanalTM, RelafenTM, and
  • H2-antagonists which are contemplated for use in the present invention include cimetidine, ranitidine hydrochloride, famotidine, nizatidien, ebrotidine, mifentidine, roxatidine, pisatidine and aceroxatidine.
  • Active antacid ingredients can include, but are not limited to, the following: aluminum hydroxide, dihydroxyaluminum aminoacetate, aminoacetic acid, aluminum phosphate, dihydroxyaluminum sodium carbonate, bicarbonate, bismuth aluminate, bismuth carbonate, bismuth subcarbonate, bismuth subgallate, bismuth subnitrate, bismuth
  • subsilysilate calcium carbonate, calcium phosphate, citrate ion (acid or salt), amino acetic acid, hydrate magnesium aluminate sulfate, magaldrate, magnesium aluminosilicate, magnesium carbonate, magnesium glycinate, magnesium hydroxide, magnesium oxide, magnesium trisilicate, milk solids, aluminum mono-ordibasic calcium phosphate, tricalcium phosphate, potassium bicarbonate, sodium tartrate, sodium bicarbonate, magnesium aluminosilicates, tartaric acids and salts.
  • a variety of nutritional supplements may also be used as active ingredients including virtually any vitamin or mineral.
  • Herbals are generally aromatic plants or plant parts and or extracts thereof that can be used medicinally or for flavoring. Suitable herbals can be used singly or in various mixtures. Commonly used herbs include Echinacea, Goldenseal, Calendula, Rosemary, Thyme, Kava Kava, Aloe, Blood Root, Grapefruit Seed Extract, Black Cohosh, Ginseng, Guarana, Cranberry, Gingko Biloba, St. John's Wort, Evening Primrose Oil, Yohimbe Bark, Green Tea, Ma Huang, Maca, Bilberry, Lutein, and combinations thereof.
  • An effervescent system may include one or more edible acids and one or more edible alkaline materials.
  • the edible acid(s) and the edible alkaline material(s) may react together to generate effervescence.
  • the alkaline material(s) may be selected from, but is not limited to, alkali metal carbonates, alkali metal bicarbonates, alkaline earth metal carbonates, alkaline earth metal bicarbonates, and combinations thereof.
  • the edible acid(s) may be selected from, but is not limited to, citric acid, phosphoric acid, tartaric acid, malic acid, ascorbic acid, and combinations thereof.
  • an effervescing system may include one or more other ingredients such as, for example, carbon dioxide, oral care ingredients, flavorants, etc.
  • Appetite suppressors can be ingredients such as fiber and protein that function to depress the desire to consume food.
  • Appetite suppressors can also include benzphetamine, diethylpropion, mazindol, phendimetrazine, phentermine, hoodia (P57), Olibra,TM ephedra, caffeine and combinations thereof.
  • Appetite suppressors are also known by the following trade names: Adipex,TM Adipost,TM BontrilTM PDM, BontrilTM Slow Release, Didrex,TM Fastin,TM Ionamin,TM Mazanor,TM Melfiat,TM Obenix,TM Phendiet,TM Phendiet-105,TM
  • Micronutrients can include materials that have an impact on the nutritional well being of an organism even though the quantity required by the organism to have the desired effect is small relative to macronutrients such as protein, carbohydrate, and fat.
  • Micronutrients can include, but are not limited to vitamins, minerals, enzymes,
  • vitamins can include fat soluble vitamins such as vitamin A, vitamin D, vitamin E, and vitamin K and combinations thereof.
  • vitamins can include water soluble vitamins such as vitamin C (ascorbic acid), the B vitamins (thiamine or Bl, riboflavoin or B2, niacin or B3, pyridoxine or B6, folic acid or B9, cyanocobalimin or B12, pantothenic acid, biotin), and combinations thereof.
  • minerals can include but are not limited to sodium, magnesium, chromium, iodine, iron, manganese, calcium, copper, fluoride, potassium, phosphorous, molybdenum, selenium, zinc, and combinations thereof.
  • micronutrients can include but are not limited to L- carnitine, choline, coenzyme Q10, alpha- lipoic acid, omega-3-fatty acids, pepsin, phytase, trypsin, lipases, proteases, cellulases, and combinations thereof.
  • phytochemicals can include but are not limited to cartotenoids, chlorophyll, chlorophyllin, fiber, flavanoids, anthocyanins, cyaniding, delphinidin, malvidin, pelargonidin, peonidin, petunidin, flavanols, catechin, epicatechin, epigallocatechin, epigallocatechingallate (EGCG), theaflavins, thearubigins, pro anthocyanins, flavonols, quercetin, kaempferol, myricetin, isorhamnetin, flavononeshesperetm, naringenin, eriodictyol, tangeretin, flavones, apigenin, luteolin, lignans, phytoestrogens, resveratrol, isoflavones, daidzein, genistein, glycitein, soy isoflavones, and
  • Mouth moisteners can include, but are not limited to, saliva stimulators such as acids and salts and combinations thereof
  • acids can include acetic acid, adipic acid, ascorbic acid, butyric acid, citric acid, formic acid, fumaric acid, glyconic acid, lactic acid, phosphoric acid, malic acid, oxalic acid, succinic acid, tartaric acid and combinations thereof.
  • salts can include sodium chloride, calcium chloride, potassium chloride, magnesium chloride, sea salt, sodium citrate, and combinations thereof
  • Mouth moisteners can also include hydrocolloid materials that hydrate and may adhere to oral surface to provide a sensation of mouth moistening.
  • Hydrocolloid materials can include naturally occurring materials such as plant exudates, seed
  • hydrocolloid materials can include pectin, gum arabic, acacia gum, alginates, agar, carageenans, guar gum, xanthan gum, locust bean gum, gelatin, gellan gum, galactomannans, tragacanth gum, karaya gum, curdlan, konjac, chitosan, xyloglucan, beta glucan, furcellaran, gum ghatti, tamarin, bacterial gums, and combinations thereof.
  • modified natural gums such as propylene glycol alginate, carboxymethyl locust bean gum, low methoxyl pectin, and their combinations can be included.
  • modified celluloses can be included such as micro crystalline cellulose, carboxymethlcellulose (CMC), methylcellulose (MC), hydroxypropylmethylcellulose (HPCM), and hydroxypropylcellulose (MPC), and combinations thereof.
  • humectants which can provide a perception of mouth hydration can be included.
  • humectants can include, but are not limited to glycerol, sorbitol, polyethylene glycol, erythritol, and xylitol.
  • fats can provide a perception of mouth moistening.
  • Such fats can include medium chain triglycerides, vegetable oils, fish oils, mineral oils, and combinations thereof.
  • Throat soothing ingredients can include analgesics, anesthetics, demulcents, antiseptic, and combinations thereof.
  • analgesics/anesthetics can include menthol, phenol, hexylresorcinol, benzocaine, dyclonine hydrochloride, benzyl alcohol, salicyl alcohol, and combinations thereof.
  • demulcents can include but are not limited to slippery elm bark, pectin, gelatin, and combinations thereof
  • antiseptic ingredients can include cetylpyridinium chloride, domiphen bromide, dequalinium chloride, and combinations thereof
  • antitussive ingredients such as chlophedianol hydrochloride, codeine, codeine phosphate, codeine sulfate, dextromethorphan,
  • dextromethorphan hydrobromide diphenhydramine citrate, and diphenhydramine hydrochloride, and combinations thereof can be included.
  • throat soothing agents such as honey, propolis, aloe vera, glycerine, menthol and combinations thereof can be included.
  • throat soothing agents such as honey, propolis, aloe vera, glycerine, menthol and combinations thereof can be included.
  • cough suppressants can be included.
  • Such cough suppressants can fall into two groups: those that alter the consistency or production of phlegm such as mucolytics and expectorants; and those that suppress the coughing reflex such as codeine (narcotic cough suppressants), antihistamines, dextromethorphan and isoproterenol (non-narcotic cough suppressants).
  • codeine narcotic cough suppressants
  • antihistamines antihistamines
  • dextromethorphan dextromethorphan
  • isoproterenol non-narcotic cough suppressants
  • antitussives can include, but are not limited to, the group consisting of codeine, dextromethorphan, dextrorphan, diphenhydramine,
  • antihistamines can include, but are not limited to, acrivastine, azatadine, brompheniramine, chlorpheniramine, clemastine, cyproheptadine, dexbrompheniramine, dimenhydrinate, diphenhydramine, doxylamine, hydroxyzine, meclizine, phenindamine, phenyltoloxamine, promethazine, pyrilamine, tripelennamine, triprolidine and combinations thereof.
  • non-sedating antihistamines can include, but are not limited to, astemizole, cetirizine, ebastine, fexofenadine, loratidine, terfenadine, and combinations thereof.
  • expectorants can include, but are not limited to, ammonium chloride, guaifenesin, ipecac fluid extract, potassium iodide and combinations thereof.
  • mucolytics can include, but are not limited to,
  • analgesic, antipyretic and anti-inflammatory agents can include, but are not limited to, acetaminophen, aspirin, diclofenac, diflunisal, etodolac, fenoprofen, flurbiprofen, ibuprofen, ketoprofen, ketorolac, nabumetone, naproxen, piroxicam, caffeine and mixtures thereof.
  • local anesthetics can include, but are not limited to, lidocaine, benzocaine, phenol, dyclonine, benzonotate and mixtures thereof.
  • nasal decongestants and ingredients that provide the perception of nasal clearing can be included.
  • nasal decongestants can include but are not limited to phenylpropanolamine, pseudoephedrine, ephedrine, phenylephrine, oxymetazoline, and combinations thereof.
  • ingredients that provide a perception of nasal clearing can include but are not limited to menthol, camphor, borneol, ephedrine, eucalyptus oil, peppermint oil, methyl salicylate, bornyl acetate, lavender oil, wasabi extracts, horseradish extracts, and combinations thereof.
  • a perception of nasal clearing can be provided by odoriferous essential oils, extracts from woods, confectionerys, flowers and other botanicals, resins, animal secretions, and synthetic aromatic materials.
  • optional or functional ingredients can include breath fresheners, dental care components, actives, herbals, effervescing systems, appetite suppressors, vitamins, micronutrients, mouth moistening components, throat care components, energy boosting agents, concentration boosting agents, and combinations thereof.
  • the modified release component includes at least one ingredient selected from the group comprising flavors, sweeteners, sensates, breath fresheners, dental care components, actives, herbals, effervescing systems, appetite suppressors, potentiators, food acids, micronutrients, mouth moistening components, throat care components, and combinations thereof. These ingredients can be in encapsulated form, in free form, or both.
  • the planetary roller extruder 10 is a type of continuous extruder, and may be a single continuous extrusion body or a sectioned body that includes multiple barrels or barrel sections 12 (the term "barrel section” referring to a single barrel, multiple grouped barrels, or a chosen section of a single barrel).
  • barrel section referring to a single barrel, multiple grouped barrels, or a chosen section of a single barrel.
  • a single barrel is shown in detail in Figures 1 and 2 as a barrel section 12.
  • Embodiments including multiple barrel sections are shown schematically in Figures 5 and 6. These sections 12 and the mixing that occurs therein will be discussed later in the disclosure.
  • the planetary roller extruder 10 includes a cylinder 14 and a rotatable center shaft 16 that runs from a feed end to an extrusion end of the planetary roller extruder 10.
  • the center shaft 16 may include different diameters or configurations at different positions of the planetary roller extruder 10.
  • the center shaft 16 includes a larger diameter in feed section 17 than in barrel section 12.
  • center shaft 16a the portion of the center shaft located in the feed section 17
  • center shaft 16b the portion(s) of the center shaft located in the barrel sections 12
  • the number of screws 18 used in the planetary roller extruder 10 depends on the particulars of the encapsulate composition to be manufactured, with at least two screws 18, and more likely three or more screws 18 to be used in each barrel 12 in any gum application.
  • Planetary screws 18 may be disposed about the shaft 16b in the barrel sections 12 in numbers such as but not limited to a general range of 2-18 screws, or more particularly numbers including 3, 6, 9, 12, 15, and 18 screws.
  • an inner wall of the cylinder 14 and an outer surface of the central shaft 16b combine to form a mixing annulus 20, in which the screws 18 are disposed, and encapsulate composition will flow and be mixed.
  • each of the screws 18, center shaft 16b, and cylinder 14 include corresponding or mate-able grooving or toothing 22, 24, 26.
  • This toothing 22, 24, 26 assists in efficiently mixing the encapsulate composition flowing through the planetary roller extruder 10, with space (such as space 27 in Figure 3) remaining for encapsulate flow between the teeth/ridges of the screws 18 and the corresponding teeth/ridges of the central shaft 16b and cylinder 14.
  • the screws 18 may have any desirable tooth configuration (i.e. variance in the gaps between the teeth, tooth shape, tooth length, etc.), which will therefore create variation in the corresponding toothing of the center shaft 16b and cylinder 14.
  • the planetary roller extruder lO may include one or more points of entry for ingredients entering the planetary roller extruder, such as point of entry 28 located in a feed zone 32 of the feed section 17, and such as downstream points of entry 30 (please see Figure 6) located in the barrels 12.
  • These inlets 28, 30 are variously selectable for use depending on the chosen encapsulate application and ingredient to be added.
  • the feed section 17 and any desirable barrel section 12 may be configured with one or multiple feed inlets 28, 30 if so desired, provided the inlet area is configured for ingredient entry. Such areas may be disposed at zero pressure areas
  • extrusion pressure areas particularly for liquids along the planetary roller extruder 10, such as but not limited to areas without planetary screws 18. These areas may be located in the feed section 17, injunction areas 33 (please see Figure 6) between barrel sections 12, and/or in other areas of barrel sections 12 wherein screws 18 or portions of screws 18 may be present or absent.
  • feed inlets There are two types of feed inlets that may be used in some exemplary embodiments of the planetary roller extruder 10.
  • the first type of feed inlet (represented as inlet 28 as shown in Figure 1) may be used for addition of ingredients in the feeding zone 32 of the feed section 17 (though it may be used for any ingredient in any portion of the planetary roller extruder 10 that includes a zero pressure as discussed).
  • the second type of feed inlet (represented as inlet 30 in Figure 6) that may be used in some embodiments of the planetary roller extruder 10 is a side feed inlet (which, for purposes of this disclosure, may be disposed anywhere around the periphery of the planetary roller extruder 10, between or at the junctions 33), which is shown schematically in Figure 6.
  • Such side feed inlets 30 may be used downstream of the feeding zone 32 (though it may also be used in the feeding zone 32 and anywhere else within feed section 17), and may enter the planetary roller extruder 10 laterally (i.e. from the side) as opposed to via a hopper.
  • the planetary roller extruder 10 may also include an extrusion portion 34 at an output end of thereof.
  • the barrel 12 includes this portion 34.
  • the extrusion portion 34 is the section from which chewing gum flowing through the planetary roller extruder 10 will ultimately be extruded.
  • a downstream extent 35 of the screws 18 and/or a downstream extent of the central shaft 16b are located in proximity to an extrusion or termination point 37 of the planetary roller extruder 10.
  • the downstream extent 35 of the screws 18 and/or a downstream extent of the central shaft 16b may terminate such that the ends thereof are flush with the extrusion point 37 (e.g. the end of the planetary roller extruder 10).
  • the barrel 12 will not necessarily be the downstream extent (i.e. far left) of the planetary roller extruder 10.
  • the barrel 12 is also configured for association with one or more additional barrel sections, wherein the downstream extent of those one or more additional barrel sections 12 would include the extrusion portion 34, downstream extent 35, and extrusion point 37.
  • the planetary roller extruder may also be associated with a melt pump or other pumping mechanism configured to assist in extrusion of product and located downstream of (and perhaps connected to) the extrusion portion 34.
  • the planetary roller extruder 10 includes efficient temperature control for the encapsulate mixed therein and extruded therefrom.
  • each of the cylinder 14 and central shaft 16 includes a temperature control system, such as but not limited to fluid channels 36,38 running longitudinally and/or circumferentially therethrough.
  • a temperature control system such as but not limited to fluid channels 36,38 running longitudinally and/or circumferentially therethrough.
  • the first reason relates to configuration of the screws 18 with the central shaft 16b and inner surface of the cylinder 14. Presence of the rotating screws 18 creates a relatively small gap between mating surfaces within the mixing annulus 20 (i.e. respective mating surfaces of the screws 18, inner wall, and shaft 16b). This relatively small gap (as small as 1 ⁇ 4 mm or less in some embodiments) creates a reduced thickness in the encapsulate flowing through the planetary roller extruder 10, thereby exposing product flow to a relatively large cooling surface area at the inner wall of the cylinder 14 and outer surface of the shaft 16b. In addition, contact between the gum flow and the cooling surfaces are constantly renewed via rotation of the screws 18 in the mixing annulus 20. The net result of the surface area exposure and consistent renewal (both the exposure and renewal being caused by the screws 18) is a more efficient cooling of the encapsulate flow relative to traditional screw extruders.
  • the second reason relates to the relative low pressure created in the mixing annulus 20 of the planetary roller extruder 10.
  • This low pressure 10 allows the cylinder 14 to include a thinner cylinder wall in comparison with the more pressure tolerant walls (i.e. thicker walls) found in traditional extruders.
  • the relative thinness of the planetary roller extruder walls allows for better heat transfer from the fluid contained in the channels 36,38 to the encapsulate flow within the annulus 20, since heat from the channels 36,38 obviously has to be transferred through less wall material in order to reach the flow.
  • the result of this better temperature transfer is a more efficient cooling of the encapsulate flow relative to traditional screw extruders.
  • temperature control or cooling can be achieved in the planetary roller extruder 10 via mere addition of ingredients that are cooler than the encapsulate flow currently within the annulus 20.
  • Length to diameter (L/D) ratio analysis of traditional twin and single screw extruders typically allows one to compare extruders with respect to energy input and capability relative to length of an extruder screw and diameter of an extruder screw or barrel.
  • L/D ratio analysis is not customarily applied to planetary roller extruders, since one of ordinary skill in the art would view the barrels and internal elements of a planetary roller extruder and the mechanisms and flow patterns existing within the planetary roller extruder differently from conventional screw extruders.
  • a single planetary screw typically includes an L/D of around 18/1
  • the L/D in a typical planetary roller extruder would be at least 54/1 per barrel
  • typical planetary roller extruder barrel include at least three planetary screws that rotate about the central shaft and more likely at least 7 planetary rollers with an L/D of at least 126/1 per barrel.
  • planetary roller extruder 10 allows for more effective temperature control and mixing, less additional process steps may be required in the production process. Accordingly, it should be noted that a planetary roller extruder 10 used in a manufacturing system may result in a smaller overall system footprint on the production floor and allow for more production equipment to be utilized compared to systems utilizing conventional extruders.
  • An encapsulated ingredient typically includes an "active" ingredient that is relatively sensitive to high energy mixing environments (such as heat and shearing forces that can be associated with some types of mixing) and an encapsulating ingredient.
  • active ingredients that may typically be used in chewing gum, such as but not limited to high intensity sweeteners (including natural sweeteners and synthetic sweeteners), food acids, and miscellaneous ingredients (including texture modifiers, coloring agents, salts, oral care ingredients, and other ingredients), are contemplated for use with the planetary roller extruder discussed above and below.
  • Any encapsulating ingredients that may typically be used in chewing gum, such as but not limited to polymer or resin, are contemplated for use with the planetary roller extruder discussed above and below.
  • Active ingredients may include, but are not limited to sweeteners and food acids.
  • Sweeteners used may be selected from a wide range of materials including water- soluble sweeteners, water-soluble artificial sweeteners, water-soluble sweeteners derived from naturally occurring water-soluble sweeteners, dipeptide based sweeteners, and protein based sweeteners, including mixtures thereof.
  • sweeteners Representative categories and examples include: (a) water-soluble sweetening agents such as dihydrochalcones, monellin, steviosides, glycyrrhizin, saccharin salts, i.e., sodium or calcium saccharin salts, cyclamate salts, acesulfame salts, such as the sodium, ammonium or calcium salt of 3,4-dihydro-6-methyl-l,2,3-oxathiazine-4-one-2,2-dioxide, the potassium salt of 3,4- dihydro-6-methyl-l,2,3-oxathiazine-4-one-2,2-dioxide (Acesulfame-K), the free acid form of saccharin and monatin; (b) dipeptide based sweeteners, such as L-aspartic acid derived sweeteners, such as L-aspartyl-L-phenylalanine methyl ester (Aspartame) and
  • chlorodeoxygalactosucrose known, for example, under the product designation of Sucralose
  • examples of chlorodeoxy.sucrose and chlorodeoxygalactosucrose derivatives include but are not limited to: l-chloro-l'-deoxysucrose; 4-chloro-4-deoxy-alpha-D-galactopyranosyl-alpha- D-fructofuranoside, or 4-chloro-4-deoxygalactosucrose; 4-chloro-4-deoxy-alpha-D- galactopyranosyl-l-chloro-l-deoxy-beta-D-fructo-furanoside, or 4,l'-dichloro-4, - dideoxygalactosucrose; l',6'-dichloro l',6'-dideoxysucrose; 4-chloro-4-deoxy-alpha-D- galactopyranosyl-l,6-
  • encapsulation of an active ingredient will result in a delay in the release of the predominant amount of the active ingredient during consumption of a gum structure that includes the encapsulated active ingredient (e.g., as part of a delivery system added as an ingredient to the gum).
  • the release profile of the ingredient e.g., the flavor, sweetener, etc.
  • the release profile of the ingredient can be managed by managing various characteristics of the ingredient, delivery system containing the ingredient, and/or the gum structure containing the delivery system and/or how the delivery system is made.
  • characteristics might include one or more of the following: tensile strength of the delivery system, water solubility of the ingredient, water solubility of the encapsulating material, water solubility of the delivery system, ratio of ingredient to encapsulating material in the delivery system, average or maximum particle size of ingredient, average or maximum particle size of delivery system, the amount of the ingredient or the delivery system in the gum, ratio of different polymers used to encapsulate one or more ingredients, hydrophobicity of one or more polymers used to encapsulate one or more ingredients, hydrophobicity of the delivery system, the type or amount of coating on the delivery system, the type or amount of coating on an ingredient prior to the ingredient being encapsulated, etc.
  • encapsulation of a component will result in the protection of the component during the remainder of the production process.
  • components of the gum to be encapsulated may be sensitive to temperature, mixing, extruding, or other factors, the encapsulation allows for efficient handling and protection of these sensitive components during production. Protection of the active ingredient as referenced above is achieved via a mixing of the active ingredient(s) with an encapsulating ingredient(s).
  • an encapsulate as defined herein is an active ingredient(s) mixed for production or extrusion with an encapsulating ingredient(s)
  • the encapsulating material may be a polymer or resin ingredient, wherein the characteristics of the polymer or resin ingredient control the release profile and the protection of the active ingredient to be encapsulated.
  • the encapsulating material may be polyvinyl acetate, polyethylene, crosslinked polyvinyl pyrrolidone, polymethylmethacrylate, polylactidacid, polyhydroxyalkanoates, ethylcellulose, polyvinyl acetatephthalate, polyethylene glycol esters, methacrylicacid-co- methylmethacrylate, polyvinylacetate-viynyl alcohol copolymer or any other ingredient suitable for polymer matrix type encapsulation.
  • Encapsulates as used herein include at least one or more active ingredient or component to be protected and released in a certain release profile, and an additional encapsulating ingredients such as, but not limited to a resin or polymer. After encapsulation, the encapsulated ingredients may be mixed with other gum ingredients to form a finished gum product.
  • a first step 104 in the process involves feeding one or more active ingredients/components and/or an encapsulating ingredient into the planetary roller extruder 10.
  • the active ingredient(s) and encapsulate ingredients may be added in pellet, molten, or raw ingredient form, such as but not limited to powder, liquid, or flake materials.
  • the system 200 includes a feed section 17 and two downstream mixing barrel sections 12a and 12b.
  • any number of barrels or barrel sections 12 greater or lesser than two may be used to manufacture or extrude an encapsulate as described herein.
  • the planetary roller extruder 10 offers flexibility over traditional extruders (such as a twin screw) via this ability to select and interchange the number of barrels to be used in light of the active ingredient(s) to be encapsulated and the acceptable temperature ranges associated therewith.
  • the system 200 will be discussed with reference to the feed section 17 and two barrel sections 12a and 12b as shown in Figure 5.
  • Active ingredients and encapsulating ingredients enter the planetary roller extruder 10 from active ingredient source 201a and encapsulating ingredient source 201b, respectively.
  • active and encapsulating ingredients/components may enter the planetary roller extruder 10 from a common encapsulate ingredient source 201.
  • the active ingredients and encapsulating ingredients may enter the planetary roller extruder 10 at an active ingredient inlet 28a, and an encapsulating ingredient inlet 28b, respectively.
  • inlets 28a and 28b may be disposed at different entry points of planetary roller extruder 10, allowing the active ingredients and encapsulating ingredients to include varying durations of mixing.
  • encapsulating ingredient inlet 28b allows entry of encapsulating ingredient before the introduction of active ingredients via active ingredient inlet 28a.
  • rotating screws 18 mix the active and encapsulating ingredients in the flow 202 via movement of the flow 202 through the space 27 (as shown best in Figure 3) between the screws 18 and between the teeth of the rotating screws, rotating center shaft 16, and the cylinder 14 (step 108).
  • the one or more ingredients/components in the encapsulate ingredients flow 202 are conveyed via mixing achieved by the rotating center shaft 16 and rotating screws 18 within the mixing annulus 20. It should be noted that the mixing may occur within a temperature range of 80-120 degrees Celsius. Of course, the planetary roller extruder 10 is capable of mixing at higher temperatures, however higher temperatures may not be desirable as ingredient degradation may occur. As will be discussed in greater detail below, this offers an important advantage over standard continuous extruders, through which material can reach temperatures such as 130 degrees Celsius or higher.
  • the use of a planetary roller extruder 10 may allow for significantly better dispersive action within the extruder, and further allow for more effective mixing of the flow 202 compared to conventional extruders.
  • the resulting better dispersive action and more effective mixing may allow for a reduction (or elimination) of lumps in the flow 202, while promoting uniform particle size within flow 202, particle adhesion, and better encapsulate coverage.
  • encapsulates can be sufficiently mixed using less energy than is necessary using a twin screw extruder.
  • a planetary roller extruder 10 allows for lower polymer melt temperatures at a given Specific Mechanical Energy input. This allows the flow 202 to be sufficiently mixed within the planetary roller extruder 10 at a temperature of less than 120 degrees Celsius, or perhaps 100 degrees Celsius, 90 degrees Celsius, 80 degrees Celsius or lower over an entire duration of the mixing process within the planetary roller extruder 10. Indeed, the flow may reach a downstream extent of the planetary roller extruder 10 at a temperature less than 90 degrees Celsius and be extruded therefrom at this relatively low temperature.
  • the temperature control channels 36 and 38 may supplement achievement of extrusion at this relatively low temperature by providing active cooling to the flow 202 of encapsulate ingredients as it is being mixed. This active cooling occurs via contact of the flow 202 with the outer surface of the central shaft 16b and the inner wall of the cylinder 14.
  • a mixer such as the planetary roller extruder 10 that is capable of bringing the flow temperature down from 140 degrees Celsius (such as in a typical twin screw extrusion process) to 120 degrees Celsius, or perhaps 100 degrees Celsius, 90 degrees Celsius, 80 degrees Celsius or lower throughout and upon exiting the planetary roller extruder 10, is advantageous for various reasons. For example, this reduction in temperature allows the active ingredients to be fully or substantially fully encapsulated without reaching temperatures that undesirably degrade the active ingredients. Indeed, as a result of the controlled temperature range and controlled temperature variation described, the encapsulate ingredients/components may experience less decomposition and degradation.
  • Degradation and decomposition may manifest itself as a lack of whiteness, an undesired odor, taste in the encapsulate ingredients, or a decrease in the overall percentage of active ingredient in the encapsulate from input to extrusion. Degradation and decomposition may further manifest itself as a change in color or a darkening of color of the active ingredient encapsulated.
  • observing the color of an encapsulate and the active ingredient therein may be determinative of degradation or decomposition, wherein a uniform color through the encapsulation process may be indicative of no degradation or decomposition.
  • the encapsulate ingredients could be mixed with other temperature sensitive, active ingredients without undesirable degradation of the other active ingredients when they enter the flow.
  • Another beneficial feature achieved by mixing within the planetary roller extruder is the relatively consistent temperature maintained during mixing of the flow 202.
  • the ability of the planetary roller extruder to encapsulate and extrude active ingredients at a temperature low enough such that the product may be maintained within a 20 degree Celsius range from the first barrel (or at least onset of mixing) to the outlet of the planetary roller extruder 10 allows the encapsulate ingredients to be sufficiently mixed without undesirable degradation.
  • This relatively uniform temperature distribution is attributable to the relatively low overall energy required for mixing in a planetary roller extruder 10 compared to conventional extruders, and cooling systems that may be optionally implemented.
  • the use of planetary roller extruder 10 allows for less variation in viscosity in the flow 202.
  • significantly better dispersive action compared to conventional extruders allows for more complete mixing of ingredients and effective homogenization of flow 202, while uniform temperature distribution allows for the characteristics of the flow 202 to be more consistent. Accordingly, since the temperature distribution is more consistent and the flow 202 is more homogenous, viscosity is more consistent as well.
  • active ingredients that are more water soluble or absorptive require more effective and homogeneous mixing in order to provide a desirable user experience. This is because ineffective mixing may cause a non-uniform dispersion of the active ingredients, resulting in water accessing the ingredients too quickly and exhibiting a shorter and less desirable release profile while being chewed.
  • conventional encapsulation methods using conventional mixers may require use of active ingredients that are less water soluble, or require a passing of active ingredients that are more soluble to be passed through an additional secondary mixing or extruding step.
  • the more effective homogeneous mixing achieved in the planetary roller extruder 10 compared to conventional extruders allows for more water soluble or water absorbing variants of active ingredients to be encapsulated.
  • some active ingredients may be encapsulated with a single pass while still allowing for a desirable release profile and user experience.
  • the planetary roller extruder 10 allows the sensitive active ingredient to be added in greater quantities (relative to percent of the flow 202) without increasing the risk of degradation. This increase relative to percentage has the added benefit of reducing the amount of encapsulating ingredient (again by percentage of flow) needed to form the encapsulate.
  • the active ingredient may be between 30-40% of the total encapsulate.
  • the encapsulating ingredient may be between 60-70% of the total encapsulate.
  • the use of the planetary roller extruder 10 may allow for a higher ratio of active ingredient/component to encapsulating resin/polymer.
  • the planetary roller extruder 10 allows for lower energy mixing and significantly better temperature control compared to conventional methods, it may be contemplated that multiple active ingredients with different temperature sensitivities may be mixed together in a single encapsulation.
  • additional active ingredients may be added downstream of the first barrel of the planetary roller extruder 10. Additional active ingredients may be added downstream because temperatures within the planetary roller extruder 10 downstream are uniformly low from the first barrel to the outlet. Additional active ingredients are less likely to experience degradation, as discussed above, compared to conventional methods wherein temperatures may elevate downstream. These additional active ingredients may be added in a downstream inlet 30 (as shown in Figure 6). Addition of these further active ingredients offers a wider variety of chewing formulations that may be achieved.
  • some of the more temperature sensitive encapsulating ingredients may be softened as the temperature within the planetary roller extruder 10 without degrading.
  • polyvinyl acetate may be softened at temperatures, preferably between 80 to 90 degrees Celsius but may begin to degrade at a temperature of 120 degrees Celsius, 130 degrees Celsius or higher.
  • the planetary roller extruder 10 allows for more complete mixing. Accordingly, the encapsulate ingredients are mixed more effectively, while limiting degradation of the ingredients. As a result of the more effective mixing, the release profiles for the encapsulates are more desirable for users. It is noted that the release profiles of encapsulates made with planetary roller extruder 10 release at a slower rate, to allow for a longer lasting release profiles for the end user. Accordingly, the sensory experience of a user (perhaps via a longer lasting and more intense flavor) as compared to encapsulate created by conventional methods may be enhanced with longer lasting release profiles.
  • dissolution release rate of encapsulates may be tested and measured.
  • Dissolution release rate measurement allows for a comparison of various encapsulates release profiles.
  • the release rate of an encapsulate may be measured by measuring the percentage of active ingredient released over time into a dissolving solution. These measurements include the initial release rate of the active ingredient, as this relates to an end user's initial experience. Measurements pertaining to release rate over time and the derivatives of the release rate of time also provide relevant user experience information relating to the longevity of flavor release, or more generally the release of active ingredients or components. The average release rate over time is a further relevant measurement, as this measurement describes the overall release over time of active ingredients or components to the end user.
  • exemplary embodiments of encapsulates have been tested to measure the dissolution release of Acesulfame K (Ace-K) over time. It is noted that the characteristics of the encapsulate of Acesulfame K may be considered representative of encapsulates of other similar active ingredients contemplated herein.
  • the solid line illustrates Ace-K that has been encapsulated using a twin screw extruder, representative of conventional encapsulation methods.
  • the dashed line illustrates Ace-K that has been encapsulated using a planetary roller extruder, using methods contemplated herein.
  • the chart illustrates the percentage of Ace-K released over time.
  • the test method utilized may relate a user's sensory experience as encapsulates interact with a user's mouth with empirical data to allow for comparisons between various methods and formulations.
  • the dissolution release of an encapsulate may be measured using ultraviolet- visible spectroscopy.
  • a pre-weighed amount of milled encapsulate may be added to a stirred test container filled with water.
  • An automated detector continuously measures the release of the active ingredient in the water. The release percentage may be plotted against time, as shown in Figure 7.
  • the encapsulate formed using the planetary roller extruder has a lower dissolution release over the same time as an encapsulate formed in a more conventional extruder. Specifically, the encapsulate formed using the planetary roller extruder releases 15-20% less Ace-K on initial dissolution (specifically 17.8%; 28.2% released with an encapsulate formed in a more conventional extruder compared to less than 20%, or specifically 10.4% released with an encapsulate formed using the planetary roller extruder).
  • Initial dissolution may relate to a user's initial experience when first dissolving an encapsulate.
  • the encapsulate formed using the planetary roller extruder has a similar dissolution curve over time compared to the encapsulate formed in a more conventional extruder, but has released less Ace-K at any given time compared to the encapsulate formed in a more conventional extruder, as shown in Figure 7.
  • the encapsulate formed using the planetary roller extruder has released 10-15%) less Ace-K after 3 minutes (180 seconds) of dissolution (specifically 12.2%; 46.1%) released with an encapsulate formed in a more conventional extruder compared to less than 35%) or specifically 33.9% released with an encapsulate formed using the planetary roller extruder).
  • the encapsulate formed using the planetary roller extruder has released 5-10% less Ace-K after 10 minutes of dissolution (specifically 6.4%; 54.9% released with an encapsulate formed in a more conventional extruder compared to 48.5% released with an encapsulate formed using the planetary roller extruder).
  • the encapsulate formed using the planetary roller extruder will provide a longer lasting user experience because the encapsulate will have more Ace-K remaining to release.
  • Another benefit of the more efficient dispersive mixing action in the planetary roller extruder as compared to conventional extruders is the ability to better encapsulate active ingredients that are more water soluble.
  • the more efficient dispersive mixing in the planetary roller extruder 10 allows for more complete mixing of ingredients and effective homogenization of flow 202 and a greater consistency in the resulting encapsulate.
  • the dissolution release of more water soluble ingredients may be more predictable and consistent, allowing for a more consistent user experience.
  • the exemplary embodiment illustrated in Figure 5 includes use of at least two planetary screws 18, and more likely three or more or 3-18 screws 18 to achieve the mixing as discussed above and inclusive of both homogenization and mastication.
  • the center shaft 16 desirably rotates at at least 50 RPM, or at least 100 RPM, with extrusion occurring at at least 50 Kg/hr with an input of less than .2
  • the encapsulate flow 202 may exit the planetary roller extruder 10 as a viscous rope or strand.
  • the resulting viscous rope or strand may be milled or ground after extrusion.
  • the resulting viscous rope or strand may be first ground into smaller fragments, and then milled into a powder.
  • the viscous rope or strand may be fed into a "dry" pelletizer before being ground and/or milled. During the milling or grinding process, undesirable small and thin particles (“fines”) may shear and form, adhering to the process equipment, reducing efficiency.
  • These fines may be defined as particles that have a diameter smaller than 150 microns, wherein the remainder of the particles have a diameter larger than 150 microns. Due to the enhanced mixing characteristics of the planetary roller extruder 10 (i.e. dispersive mixing that creates less lumps in the flow 202, while promoting uniform particle size within flow 202, particle adhesion, and better encapsulate coverage), the encapsulate flow 202 may exhibit more uniform particle size, stronger particles, and more cohesive particles compared to an encapsulate flow of a conventional process. As a result, compared to convention methods, when the encapsulate flow 202 of planetary roller extruder 10 is ground or milled, the resulting material may exhibit less than 5% fines and may exhibit more uniform particle size.

Abstract

La présente invention se rapporte à un procédé destiné à encapsuler un ingrédient, le procédé consistant à introduire au moins un ingrédient actif dans une extrudeuse planétaire ; à introduire au moins un ingrédient supplémentaire dans ladite extrudeuse planétaire ; à créer un écoulement dudit ou desdits ingrédients actifs et dudit ou desdits ingrédients supplémentaires dans ladite extrudeuse planétaire s'étend en aval de ladite extrudeuse planétaire ; à encapsuler ledit ou lesdits ingrédients actifs par le biais d'un mélange dudit ou desdits ingrédients actifs et dudit ou desdits ingrédients supplémentaires afin de produire un produit encapsulé ; et à extruder ledit produit encapsulé de ladite extrudeuse planétaire.
PCT/US2014/060041 2013-10-11 2014-10-10 Système et procédé de fabrication de compositions d'encapsulation WO2015054576A2 (fr)

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WO2017075357A1 (fr) * 2015-10-28 2017-05-04 Intercontinental Great Brands Llc Procédé pour préparer une composition encapsulée à utiliser dans une composition comestible
JP2020505022A (ja) * 2017-02-08 2020-02-20 インターコンチネンタル グレート ブランズ エルエルシー チューインガムから有効成分を制御放出するための高度なカプセル化プロセス
JP2021048885A (ja) * 2021-01-07 2021-04-01 インターコンチネンタル グレート ブランズ エルエルシー チューインガムから有効成分を制御放出するための高度なカプセル化プロセス
CN113260493A (zh) * 2019-03-04 2021-08-13 莱因哈德·科赫 借助聚合作用由交酯混合物制造聚丙交酯(pla)的方法和设备
CN116328834A (zh) * 2021-12-24 2023-06-27 广东工业大学 一种基于表面活性剂和叶绿素联用降解PPCPs的方法

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FR2882663B1 (fr) * 2005-03-07 2007-05-25 Arolab Appareillage et procede de fabrication de granules
CA2655230C (fr) * 2006-06-28 2012-04-24 Cadbury Adams Usa Llc Procede de fabrication d'un systeme de liberation de composants actifs faisant partie integrante d'une composition comestible
US9687010B2 (en) * 2012-03-14 2017-06-27 Mccormick & Company, Incorporated Extrusion encapsulation of actives at an increased load, using surface active plant extracts

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WO2017075357A1 (fr) * 2015-10-28 2017-05-04 Intercontinental Great Brands Llc Procédé pour préparer une composition encapsulée à utiliser dans une composition comestible
CN108135244A (zh) * 2015-10-28 2018-06-08 洲际大品牌有限责任公司 制备用于可食用组合物的包封组合物的方法
JP2018529360A (ja) * 2015-10-28 2018-10-11 インターコンチネンタル グレート ブランズ エルエルシー 食用組成物に使用するためのカプセル化組成物を調製するための方法
RU2708832C2 (ru) * 2015-10-28 2019-12-11 Интерконтинентал Грейт Брендс Ллк Способ получения композиции для инкапсулирования с целью применения в пищевой композиции
JP2020150957A (ja) * 2015-10-28 2020-09-24 インターコンチネンタル グレート ブランズ エルエルシー 食用組成物に使用するためのカプセル化組成物を調製するための方法
JP7321978B2 (ja) 2015-10-28 2023-08-07 インターコンチネンタル グレート ブランズ エルエルシー 食用組成物に使用するためのカプセル化組成物を調製するための方法
JP2020505022A (ja) * 2017-02-08 2020-02-20 インターコンチネンタル グレート ブランズ エルエルシー チューインガムから有効成分を制御放出するための高度なカプセル化プロセス
CN113260493A (zh) * 2019-03-04 2021-08-13 莱因哈德·科赫 借助聚合作用由交酯混合物制造聚丙交酯(pla)的方法和设备
CN113260493B (zh) * 2019-03-04 2023-01-03 莱因哈德·科赫 借助聚合作用由交酯混合物制造聚丙交酯(pla)的方法和设备
JP2021048885A (ja) * 2021-01-07 2021-04-01 インターコンチネンタル グレート ブランズ エルエルシー チューインガムから有効成分を制御放出するための高度なカプセル化プロセス
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