WO2017105634A1 - Compositions de gomme à mâcher présentant une libération contrôlée d'agents rafraîchissants et procédé de fabrication - Google Patents

Compositions de gomme à mâcher présentant une libération contrôlée d'agents rafraîchissants et procédé de fabrication Download PDF

Info

Publication number
WO2017105634A1
WO2017105634A1 PCT/US2016/058644 US2016058644W WO2017105634A1 WO 2017105634 A1 WO2017105634 A1 WO 2017105634A1 US 2016058644 W US2016058644 W US 2016058644W WO 2017105634 A1 WO2017105634 A1 WO 2017105634A1
Authority
WO
WIPO (PCT)
Prior art keywords
weight percent
cooling agent
chewing gum
composition
flavor
Prior art date
Application number
PCT/US2016/058644
Other languages
English (en)
Inventor
Shiuh Luo
Original Assignee
Intercontinental Great Brands Llc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Intercontinental Great Brands Llc filed Critical Intercontinental Great Brands Llc
Publication of WO2017105634A1 publication Critical patent/WO2017105634A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/202—Aliphatic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/08—Chewing gum characterised by the composition containing organic or inorganic compounds of the chewing gum base
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/203—Alicyclic compounds

Definitions

  • Chewing gum compositions can include a variety of different ingredients including various flavors or sweeteners. These flavors and sweeteners are generally provided in a water soluble portion of the chewing gum, and are released into the mouth of the chewer as the gum is chewed. In addition to flavors and sweeteners, numerous active agents can be added to provide the chewing gum with a desired sensation (e.g., cooling, warming, etc.).
  • cooling agents include menthol, isopulegol, 3-(l- menthoxy)propane- 1 ,2-diol, 3-(l-menthoxy)-2-methylpropane-l,2-diol, p-menthane-2,3-diol, p-menthane-3,8-diol, 6-isopropyl-9-methyl-i ,4-dioxaspiro[4,5] decane-2-methanoI, menthyl succinate and its alkaline earth metal salts, trimethyicyclohexanol, N-ethyl-2-isopropyl-5- methylcyclohexanecarboxamide, Japanese mint oil, peppermint oil, menthone, menthone glycerol ketai, menthyl lactate, 3-(l-menthoxy)ethan-l-ol, 3-(
  • cooling agent One issue in the manufacture and formulation of chewing gum including a cooling agent is prolonging the release of the cooling agent during the chew. It is desirable to extend the perceived cooling sensation for the longest possible time.
  • the cooling agents can be treated to modify their release from the chewing gum. or can be used in a chewing gum coating.
  • One embodiment is a chewing gum composition
  • a water insoluble gum base phase comprising a gum base composition and a first cooling agent comprising 0.01 to I weight percent N-ethyl-2,2-diisopropyIbutanamide; and a water soluble phase comprising a second cooling agent comprising 0.005 to 0.3 weight percent ethyl 3-(p- menthane-3-carboxamido)acetate; and 0.005 to 0.3 weight percent N,2,3-trimethyl-2- isopropyl butanamide.
  • Another embodiment is a method of making a chewing gimi composition, the method comprising mixing a first cooling agent with a gum base composition to provide a gum base phase comprising 0.01 to 1 weight percent N-ethyI-2,2-diisopropyIbutanamide; and combining a w r ater soluble phase with the gum base phase to provide the chewing gum composition, wherein the water soluble phase comprises a second cooling agent comprising 0.005 to 0.3 weight percent ethyl 3-(p-menthane-3-carboxamido)acetate; and 0.005 to 0.3 weight percent N,2,3-trimethyl-2-isopropyl butanamide.
  • Another embodiment is a chewing gum composition prepared according to the above-described method.
  • FIG. 1 shows the cooling intensity over time for the gum composition according to Comparative Example 1.
  • FIG. 2 shows the cooling intensity over time for the gum composition according to Example I .
  • FIG. 3 shows the cooling intensity over time for the gum composition according to Example 2.
  • FIG. 4 shows the cooling intensity over time for the gum composition according to Example 3.
  • the present inventors have determined that careful selection of particular cooling agents and their location within a chewing gum composition unexpectedly provides a prolonged cooling sensation, attributed to the extended release of the cooling agents from the gum composition. Specifically, the present inventors have determined that prolonged release profiles can be obtained due to the synergistic effect of including a cooling agent in the gum base phase of the composition and a second cooling agent in the w ater soluble phase of the composition, thus providing a long-lasting cooling effect.
  • one aspect of the present disclosure is a chewing gum composition.
  • the chewing gum composition includes a water insoluble gum base phase comprising a gum base composition and a first cooling agent, and a water soluble phase comprising a second cooling agent.
  • water-soluble encompasses compounds which possess a water solubility of at least 1 gram per liter at 25 degree Celsius (°C).
  • water-insoluble encompasses compounds, which possess a water solubility of less than at least 1 gram per liter at 25°C.
  • Cooling agents also known as coolants, are additives that provide a cooling or refreshing effect in the mouth, in the nasal cavity, or on skin.
  • Menthyl-based coolants as used herein include menthol and menthol derivatives.
  • Menthol also known as 2-(2-propyl)- 5-methyl-l-cyclohexanol
  • peppermint oil is available in artificial form, or naturally from sources such as peppermint oil.
  • Menthol derivatives include menthyl ester based and menthyl carboxamide- based cooling compounds such as menthyl carboxamide, monomenthyl succinate, dimenthyl succinate, monomenthyl methyl succinate, monomenthyl glutarate, dimenthyl glutarate, menthyl 2 pyrrolidone-5 carboxylate, monomenthyl 3-methyl maleate, menthyl acetate, menthyl lactate, dimenthyl lactate, menthyl salicylate, 2-isopropanyi-5-methylcyciohexanol, 3-L-menthoxypropane-l,2 diol, menthane, menthone, menthone ketals, menthone glycerol ketals, N-ethyl-p-menthane-3-carboxamide (WS-3), or a combination thereof.
  • menthyl carboxamide such as menthyl carboxamide, monomenthyl
  • Additional menthyl-based coolants are described in U.S. Patent No. 7,923,577 to Bardsley et al.
  • Other cooling agents include, for example, 2-mercapto-cyclo- decanone, hydroxycarboxylic acids with 2 to 6 carbon atoms, xylitol, er thritol, alpha- dimethyl succinate, acyclic carboxamides such as N,2,3-trimethyl-2-isopropyl butanamide (WS-23), N-ethyl-2,2-diisopropyibutanamide (ICE 10,000 or ICE- 1 OK), and combinations thereof.
  • Additional cooling agents include the 1-tert-butyicyclohexanecarboxamides described in U.S. Patent Application Publication Nos. US 2011/0070171 Al and US
  • the chewing gum composition of the present disclosure includes a w r ater insoluble gum base phase comprising a first cooling agent comprising N-ethyl-2,2- diisopropylbutanamide (ICE 10,000 or ICE- 1 OK) in an amount of 0.01 to 1 weight percent, based on the total weight of the chewing gum composition.
  • the first cooling agent can be present in an amount of 0.1 to 0.5 weight percent, or 0.1 to 0.3 weight percent, or 0.15 to 0.25 weight percent, or 0.2 to 0.25 weight percent.
  • the first cooling agent is not encapsulated prior to mixing the first cooling agent with the gum base composition.
  • the water insoluble gum base phase also includes a gum base composition.
  • the gum base composition can vary depending upon various factors including the type of base desired, the consistency of gum desired, and the other components used in the composition to make the final chewing gum product.
  • the gum base composition can include any water-insoluble gum base, and includes those gum bases utilized for chewing gums and bubble gums.
  • suitable polymers in gum bases include both natural and synthetic elastomers and rubbers, for example, substances of vegetable origin such as chicle, crown gum.
  • nispero rosadinha, jelutong, perillo, niger gutta, tunu, balata, gutta-percha, lechi-capsi, sorva, gutta kay, and the like, and combinations thereof.
  • Synthetic elastomers include high- and low-molecular weight elastomers.
  • Useful high molecular weight elastomers include butadiene-styrene copolymers,
  • Suitable gum bases can also include vinyl polymeric elastomers such as poly( vinyl acetate) (PVA), polyethylene, vinyl copolymeric elastomers such as copolymers of vinyl acetate and vinyl laurate, copolymers of vinyl acetate and vinyl stearate, copolymers of ethylene and vinyl acetate, poly(vinyl alcohol) and combinations thereof.
  • PVA poly( vinyl acetate)
  • PVAm polyethylene
  • vinyl copolymeric elastomers such as copolymers of vinyl acetate and vinyl laurate, copolymers of vinyl acetate and vinyl stearate, copolymers of ethylene and vinyl acetate, poly(vinyl alcohol) and combinations thereof.
  • the number average molecular weight of the vinyl polymers can range be 3,000 to 94,000 Daltons (Da).
  • Vinyl polymers such as polyvinyl alcohol) and poly( vinyl acetate) can have a number average molecular weight of 8,000 to 65,000 Da.
  • any combination of the aforementioned high- and low-molecular weight, natural and synthetic elastomers, and rubbers can be used as a gum base.
  • the amount of gum base employed will vary greatly depending upon various factors such as the type of base used, the consistency of the gum desired, and the other components used in the composition to make the final chewing gum product.
  • the gum base will be present in an amount of 5 to 94 weight percent of the final chewing gum composition, hi some embodiments, the gum base amount is 15 to 45 weight percent, specifically 15 to 35 weight percent, more specifically 20 to 30 weight percent, based on the total weight of the chewing gum composition.
  • the gum base composition can contain conventional elastomer plasticizers to aid in softening the elastomer base component, for example terpene resins such as polymers derived from alpha-pinene, beta-pinene, or d-Iimonene; methyl, glycerol or pentaerythritol esters of rosins or modified rosins and gums, such as hydrogenated, dimerized or polymerized rosins, or combinations comprising at least one of the foregoing resins; the pentaerythritol ester of partially hydrogenated wood or gum rosin; the pentaerythritol ester of wood or gum rosin; the glycerol ester of wood rosin; the glycerol ester of partially dimerized wood or gum rosin; the glycerol ester of polymerized wood or gum rosin; the glycerol ester of tall oil rosin; the glyc
  • any combination of the foregoing elastomer plasticizers can be used to soften or adjust the tackiness of the elastomer base component.
  • the elastomer plasticizer can be used in amounts of 5 to 75 weight percent of the gum base composition, specifically 45 to 70 weight percent of the gum base composition.
  • Suitable softeners include lanolin, palmitic acid, fatty acids such as palmitic acid and oleic acid and stearic acid, sodium stearate, potassium stearate, glyceryl triacetate, glyceryl lecithin, glyceryl monostearate, propylene glycol monostearate, mono-, di- and triglycerides, acetylated monoglyceride, glycerine, lecithin, diacetin, and combinations thereof.
  • Other suitable softeners include waxes.
  • Waxes for example, natural and synthetic waxes, hydrogenated vegetable oils, petroleum waxes such as poiyurethane waxes, polyethylene waxes, paraffin waxes, microcrystalline waxes, fatty waxes, sorbitan monostearate, tallow, cocoa butter, and the like can also be incorporated into the gum base to obtain a variety of desirable textur es and consistency properties.
  • the softener is present in amounts of up to 30 weight percent of the gum base composition, specifically 3 to 20 weight percent of the gum base composition.
  • a wax When a wax is present in the gum base composition, it softens the polymeric elastomer mixture and improves the elasticity of the gum base composition.
  • the waxes employed can have a melting point below 60°C, and preferably 45 to 55°C.
  • the low melting wax can be a paraffin wax.
  • the wax can be present in the gum base in an amount of 6 to 10 weight percent, and preferably 7 to 9.5 weight percent, based on the total weight of the gum base composition.
  • waxes having a higher melting point can be used in the gum base in amounts up to 5 weight percent of the gum base.
  • high melting waxes include beeswax, vegetable wax, rice bran wax, candelilla wax, carnuba wax, polyethylene wax, microcrystalline wax, most petroleum waxes, and the like, and mixtures thereof.
  • the gum base composition can include effective amounts of bulking agents such as mineral adjuvants, which can serve as fillers and textural agents.
  • mineral adjuvants include calcium carbonate, magnesium carbonate, alumina, aluminum hydroxide, aluminum silicate, talc, tricalcium phosphate, tricalcium phosphate and the like, which can serve as fillers and textural agents.
  • These fillers or adjuvants can be used in the gum base in various amounts. Specifically the amount of filler, when used, will be present in an amount of greater than 15 to 40 weight percent, specifically 20 to 30 weight percent, based on the weight of the gum base composition.
  • the chewing gum composition comprises a water soluble phase.
  • the water soluble phase includes a second cooling agent comprising ethyl 3-(p-menthane-3-carboxamido)acetate in an amount of 0.005 to 0.3 weight percent, and N,2,3-trirneihyl-2-isoprop i butanamide in an amount of 0.005 to 0.3 weight percent, wherein weight percent of each is based on the total weight of the chewing gum composition.
  • the ethyl 3-(p-menthane-3- carboxamido)acetate can be present in an amount of 0.01 to 0.1 weight percent, or 0.1 to 0.05 weight percent, or 0.02 to 0.04 weight percent, or 0.025 to 0.025 weight percent.
  • the N,2,3-trimethyl-2-isopropyl butanamide can be present in an amount of 0.0075 to 0.15, or 0.0075 to 0.02, or 0.0075 to 0.01 or 0.0075 to 0.0125.
  • the second cooling agent is not encapsulated prior to preparation of the water soluble phase.
  • the water soluble phase further includes one or more flavoring agents (also known as flavorants, flavorings, or flavors ⁇ .
  • Suitable flavoring agents can include artificial and natural flavors that are generally known, for example synthetic flavor oils, natural flavoring aromatics or oils, oleoresins, extracts derived from plants, leaves, flowers, fruits, and the like, and combinations comprising at least one of the foregoing flavorants.
  • artificial, natural and synthetic fruit flavorings include coconut, coffee, chocolate, vanilla, lemon, grapefruit, orange, lime, yazu, sudachi, menthol, licorice, caramel, honey, peanut, walnut, cashew, hazelnut, almonds, pineapple, strawberry, raspberry, blackberry, tropical fruits, cherries, cinnamon, peppermint, wintergreen, spearmint, eucalyptus, and mint, fruit essence such as from 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 the like, and combinations thereof.
  • the water soluble phase comprises a fruit flavor, a mint flavor, or a combination thereof.
  • the water soluble phase preferably comprises a fruit flavor, for example a fruit flavor comprising watermelon flavor, strawberry flavor, banana flavor, mango flavor, blueberry flavor, or a combination thereof.
  • the fruit flavor comprises watermelon flavor.
  • the water soluble phase can include a mint flavor, for example menthol.
  • the chewing gum composition further comprises 0 to 2 weight percent of menthol, based on the total weight of the chewing gum. in some embodiments, the chewing gum composition excludes menthol. In some embodiments, the chewing gum composition comprises greater than 0 to 2 weight percent menthol.
  • the flavoring agents can be used in many distinct physical forms, including liquid and dried forms.
  • the flavoring agents can be used in the amount of 0.01 to 30 weight percent of the gum composition depending on the desired intensity.
  • the content of the flavoring agents is in the range of 0.2 to 3 weight percent of the chewing gum
  • the water soluble phase can further include various additives including bulk sweeteners, high intensity sweeteners, flavor modulators or potentiators, coloring agents, medicaments, oral care agents, throat care agents, breath fresheners, mineral adjuvants, bulking agents, acidulants, buffering agents, sensates (e.g., warming agents, tingling agents, effervescing agents), thickeners, mouth moisteners, flavor enhancing compositions, antioxidants (e.g., butylated hydroxytoluene (BHT), butylated hydroxyanisole (BRA), or propyl gallate), preservatives, emulsifiers, thickening agents, and the like.
  • Some of these additives can serve more than one purpose.
  • a sweetener such as sucrose, sorbitol or other sugar alcohol, or combinations thereof, can also function as a bulking agent.
  • combinations comprising the foregoing additives are often used.
  • the chewing gum includes a sweetening agent to provide a sweet taste to the gum composition.
  • Sweetening agents can include sugar sweeteners, sugarless sweeteners, high intensity sweeteners, or a combination of at least two of the foregoing sweetening agents.
  • Sugar sweeteners generally include saccharides. Suitable sugar sweeteners include monosaccharides, disaccharides, and polysaccharides such as sucrose (sugar), dextrose, maltose, dextrin, xylose, ribose, glucose, mannose, galactose, fructose (levulose), lactose, invert sugar, fructooligosaccharide syrups, partially hydrolyzed starch, corn syrup solids, such as high fructose corn syrup, and mixtures thereof.
  • sucrose sucrose
  • dextrose maltose
  • dextrin xylose
  • ribose glucose
  • mannose mannose
  • galactose fructose
  • fructose levulose
  • lactose lactose
  • invert sugar fructooligosaccharide syrups
  • corn syrup solids such as high fructose corn syrup, and mixtures thereof.
  • Suitable sugarless sweetening agents include sugar alcohols (or polyols) such as sorbitol, xylitol, mannitol, galactitol, maititol, hydrogenated isomaltulose (isomalt), lactitol, erythritol, hydrogenated starch hydrolysate, stevia and mixtures thereof.
  • sugar alcohols or polyols
  • sorbitol such as sorbitol, xylitol, mannitol, galactitol, maititol, hydrogenated isomaltulose (isomalt), lactitol, erythritol, hydrogenated starch hydrolysate, stevia and mixtures thereof.
  • Suitable hydrogenated starch hydrolysates include those disclosed in U.S. Pat. No. 4,279.931 to Verwaerde et al. and various hydrogenated glucose syrups and'Or powders, which contain sorbitol, hydrogenated dis
  • Hydrogenated starch hydrolysates are primarily prepared by the controlled catalytic hydrogenation of corn syrups.
  • the resulting hydrogenated starch hydrolysates are mixtures of monomeric, dimeric, and polymeric saccharides. The ratios of these different saccharides give different hydrogenated starch hydrolysates different properties.
  • Also useful are mixtures of hydrogenated starch hydrolysates. such as those sold under the trade name LYCASIN by Roquette Freres of France, and those sold under the trade name HYSTAR by Lonza, Inc., of Fair Lawn, New Jersey, USA.
  • a "high intensity sweetener” as used herein means agents having a sweetness at least 100 times that of sugar (sucrose) on a per weight basis, specifically at least 500 times that of sugar on a per weight basis. In one embodiment the high intensity sweetener is at least 1 ,000 times that of sugar on a per weight basis, more specifically at least 5,000 times that of sugar on a per weight basis.
  • the high intensity sweetener can 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. Any combination comprising two or more high intensity sweetener can be used.
  • One or more of the high intensity sweeteners can further be combined with one or more of the foregoing sweeteners or sweetening agents.
  • the high intensity sweetener can be used in a variety of distinct physical forms, for example those 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 (e.g., spray dried or powdered), beaded forms, encapsulated forms, and combinations of the foregoing forms.
  • sweetening agents include: (1) water-soluble sweetening agents such as
  • dihydrochaicones monellin, steviosides, Rebaudioside A, Rebaudioside B, Rebaudioside C, glycyrrhizin, dihydroflavenol, and sugar alcohols such as sorbitol, mannitol, maltitoi, monatin, and L-aminodicarboxyiic acid aminoaikenoic acid ester amides, such as those disclosed in U.S. Pat. No.
  • water- soluble artificial sweeteners such as saccharin, soluble 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-dihydi -6-methyl-l,2,3-oxathiazine-4-one-2,2-dioxide (Acesulfame-K), the free acid form of saccharin, and combinations thereof; (3) dipeptide based sweeteners, for example the L-aspartic acid derived sweeteners such as L-aspartyl-L-phenylaianine methyl ester
  • chlorodeoxygaiactosucrose derivatives include l-chloro-l'-deoxysucrose; 4-chloro-4-deoxy- alpha-D-galactopyranosyl-alpha-D-fhictofuraiioside, or 4-cmoro-4-deoxygalactosucrose; 4- chloro-4-deoxy-alpha-D-galactopyranosyl- 1 -chloro-l-deoxy-beta-D-fructofuranoside, 4, 1 '- dichloro-4, 1 '-dideoxygalactosucrose; ,6'-dichloro-l',6'-dideoxysucrose; l,6-dichloro-l,6- dideoxy-P-D-fiuctofmanosyl-4-chloro-4-deoxy-a-D-galactop Tanoside; 4-chloro-4-deoxy- alpha-D
  • the sweeteners include sorbitol, mannitol, aspartame, acesulfame potassium salt, and combinations thereof.
  • the sweeteners can be present in a suitable amount depending upon the desired level of sweetness. In some embodiments the sweeteners are present in an amount of 35 to 80 weight percent, or 45 to 75 weight percent, or 50 to 65 weight percent of the chewing gum composition.
  • Additional bulking agents suitable for use include sweetening agents such as monosaccharides, disaccharides, polysaccharides, sugar alcohols, polydextrose, maltodextrins, minerals, such as calcium carbonate, talc, titanium dioxide, dicalcium phosphate, and combinations thereof.
  • Bulking agents can be used in amounts up to 90 weight percent of the chewing gum composition, specifically 40 to 70 weight percent, or 50 to 65 weight percent of the chewing gum composition.
  • Suitable emulsifiers include distilled monoglycerides, acetic acid esters of mono and diglycerides, citric acid esters of mono and diglycerides, lactic acid esters of mono and diglycerides, mono and diglycerides, polyglycerol esters of fatty acids, ceteareth-20, polyglycerol polyricinoleate, propylene glycol esters of fatty acids, polyglyceryl laurate, glyceryl cocoate, gum arable, acacia gum, sorbitan monostearates, sorbitan tristearates, sorbitan monolaurate, sorbitan monooleate, sodium stearoyl lactylates, calcium stearoyl lactylates, diacetyl tartaric acid esters of mono- and diglycerides, glyceryl tricaprylate-caprate / medium chain triglycerides, glyceryl dioleate, glyceryl dio
  • Suitable thickening agents include cellulose ethers including
  • Additional polymers useful as thickeners include the acrylic acid polymers and copolymer sold under the trade name CARBOMER, poly(vinyi pyrrolidone), poly( vinyl alcohol), sodium alginate, polyethylene glycol, natural gums like xanthan gum, tragacantha, guar gum, acacia gum, arable gum; water-dispersibie polyacrylates like poly(acrylic acid), methyl methacrylate copolymers, carboxy vin l copolymers, and combinations thereof.
  • CARBOMER acrylic acid polymers and copolymer sold under the trade name CARBOMER, poly(vinyi pyrrolidone), poly( vinyl alcohol), sodium alginate, polyethylene glycol, natural gums like xanthan gum, tragacantha, guar gum, acacia gum, arable gum; water-dispersibie polyacrylates like poly(acrylic acid), methyl methacrylate copolymers, carboxy vin l copolymers, and combinations thereof.
  • Coloring agents can be used in amounts effective to produce a desired color for the chewing gum composition.
  • Suitable coloring agents include pigments, which can be incorporated in amounts up to 6 weight percent of the chewing gum composition.
  • titanium dioxide can be incorporated in amounts up to 2 weight percent, and specifically less than 1 weight percent by weight of the chewing gum composition.
  • Suitable coloring agents also include natural food colors and dyes suitable for food, drug, and cosmetic applications.
  • Suitable colors include annatto extract (El 60b), 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 (E150(a-d)), p-apo-8'-carotenal (E160e), ⁇ -carotene (E l 60a), alpha carotene, gamma carotene, ethyl ester of beta-apo-8 carotenal (El 601), flavoxanthin (E161a), lutein (El 61b), cochineal extract (E120), carmine (El 32), carmoisine/azorubine (E122), sodium copper chlorophyllin (E 60b), bi
  • Various food-grade acids can be included in the chewing gum composition, and include, for example, acetic acid, citric acid, fumaric acid, hydrochloric acid, lactic acid and nitric acid as well as sodium citrate, sodium bicarbonate, sodium carbonate, sodium or potassium phosphate, magnesium oxide, potassium metaphosphate, sodium acetate, and combinations thereof.
  • the acidulants can be present in a suitable amount depending upon the desired level of intensity. In some embodiments, the acidulants are present in an amount of 0.1 to 3 weight percent of the chewing gum composition. Within the range of 0.1 to 3 weight percent, the acidulants can be present in an amount of 0.5 to 2.5 weight percent, based on the total weight of the chewing gum composition.
  • the chewing gum can further include unencapsulated food-grade acids.
  • Suitable unencapsulated acids include, for example, adipic acid, ascorbic acid, aspartic acid, benzoic acid, citric acid, fumaric acid, glutamic acid, maleic acid, malic acid, oxalic acid, phosphoric acid, sorbic acid, succinic acid, tartaric acid, and mixtures thereof.
  • the unencapsulated acids include citric acid, malic acid, and mixtures thereof.
  • the unencapsulated food-grade acids are present in an amount 0.1 to 2.0 weight percent, or 0.25 to 1.5 weight percent, or 0.5 to 1.0 weight percent of the chewing gum composition.
  • the chewing gum compos ion comprises a water insoluble gum base phase comprising a gum base composition and a first cooling agent comprising 0.1 to 0.3 weight percent N-ethyl-2,2-diisopropylbutanamide and a water soluble phase comprising a second cooling agent comprising 0.01 to 0.05 weight percent ethyl 3-(p- menthane-3-carboxamido)acetate and 0.005 to 0.02 weight percent N,2,3-trimethyi-2- isopropyl butanamide.
  • the chewing gum composition comprises a water insoluble gum base phase comprising a gum base composition and a first cooling agent comprising 0.15 to 0.25 weight percent N-ethyl-2,2-diisopropylbutanamide and a water soluble phase comprising a second cooling agent comprising 0.025 to 0.035 weight percent ethyl 3-(p- menthane-3-carboxamido)acetate and 0.0075 to 0.0125 weight percent N,2,3-trimethyl-2- isopropyi butanamide.
  • the chewing gum composition comprises a water insoluble gum base phase comprising a gum base composition and a first cooling agent comprising 0.2 to 0.25 weight percent N-ethyl-2,2-diisopropylbutanamide and a water soluble phase comprising a second cooling agent comprising 0.025 to 0.035 weight percent ethyl 3-(p- menthane-3-carboxamido)acetate and 0.0075 to 0.0125 weight percent ,2,3-trimethyi-2- isopropyl butanami de.
  • the gum compositions disclosed herein can be coated or uncoated, and be in the form of slabs, sticks, pellets, balls, and the like.
  • the composition of the different forms of the gum compositions will be similar but can vary with regard to the ratio of the ingredients.
  • coated gum compositions can contain a lower percentage of softeners.
  • Pellets and balls can have a chewing gum core, which has been coated with either a sugar solution or a sugarless solution to create the hard shell.
  • Slabs and sticks are usually formulated to be softer in texture than the chewing gum core.
  • a hydroxy fatty acid salt or other surfactants can have a softening effect on the gum base.
  • Another aspect of the present disclosure is a method of making a chewing gum having improved cooling.
  • These chewing gum compositions can be prepared using any standard techniques and equipment known to those skilled in the art. The method comprises mixing a first cooling agent with a gum base composition to provide a gum base phase comprising 0.01 to 0.1 weight percent N-ethyl-2,2-diisopropylbutanamide. In some embodiments, the first cooling agent is mixed with substantially all of the gum base composition.
  • the first cooling agent is mixed with at least 95%, or at least 99%. or 100% of the gum base composition.
  • the method further comprises combining a water soluble phase with the gum base phase to provide the chewing gum composition.
  • the resulting chewing gum composition includes 0.005 to 0.3 weight percent ethyl 3-(p- menthane-3-carboxamido)acetate and 0.005 to 0.3 weight percent N,2,3-trimethyI-2- isop opyl butanamide present in the water soluble phase, wherein weight percent is based on the total weight of the chewing gum composition.
  • the gum base can be heated to a temperature sufficiently high to soften the base without adversely affecting the physical and chemical make-up of the base, which can vary depending on the composition of the gum base used, and can be readily determined by those skilled in the art without undue experimentation.
  • the gum base can be melted at 60 to 160°C, or 60 to 100°C, or 70 to 90°C, for a period of time sufficient to render the base molten, just prior to being admixed with the first cooling agent.
  • the remaining ingredients e.g., plasticizers, fillers, bulking agents, sweeteners, softening agents, and coloring agents
  • flavoring agents, if any, and the second cooling agent can be premixed, prior to addition to the gum base phase. Following addition of the second cooling agent to the gum base phase, mixing is continued until a uniform mixture of the gum composition is obtained. Thereafter the gum composition mixture can be formed into desirable gum shapes, for example, stick, slab, pellet, ball, and the like. The sized chewing gum can be conditioned for about one day prior to packaging the chewing gum. An exemplary method of making the chewing gum composition is further described in the working exam les below.
  • Chewing gum compositions were prepared according to the following procedure and using the components and amounts described in Tables 2-4. The amount of each component is provided in weight percent, based on the total weight of the chewing gum composition.
  • the chewing gum compositions were prepared by first mixing the gum base, lecithin, and acetyiated monoglycerides at a temperature of 85°C. The temperature of the gum base mixture was adjusted to 80°C, and, for Examples 1-3, N-ethyi-2,2- diisopropylbutanamide (Ice- 1 OK) cooling agent was added to form a gum base composition in the amounts shown in Table 2. The gum base composition including the cooling agent was mixed at a temperature of 80°C for 1 minute.
  • the blended gum base composition was further mixed with sorbitol (obtained as NEOSORB P60A from Roquette), crystalline xylitol, FD&C RED 40 as a colorant, and glycerin in the amounts shown in Table 2.
  • the gum base phase was mixed for 3.5 minutes.
  • a first part of the water soluble phase of the chewing composition including a flavor blend was prepared using watermelon flavor (obtained as FIR 541131 6T from Firmenich), WS-23, WS-5 (only for Examples 1-3), and medium chain triglyceride (MCT) oil in the amounts shown in Table 3.
  • the first part of the water soluble phase e.g., the premixed flavor blend
  • a second part of the water soluble phase of the chewing gum composition including the acids, additional solid watermelon flavor (obtained as FLEXAROME 880473 FBS1504 from Firmenich), and sweeteners were added to the above mixture comprising the gum base phase and the first part of the water soluble phase in the amounts shown in Table 4.
  • Intensive sweetener comprises aspartame (71.3 wt.% based on the weight of the intensive sweetener) and acesulfame potassium (28.7 wt.% based on the weight of the intensive sweetener)
  • each of the chewing gum compositions of Comparative Example 1 and Examples 1-3 were chewed by a panel of human subjects to assess the cooling sensation using a quantitative descriptive analysis (QDA). Samples of each chewing gum composition were chewed by 12 people with 3 or 4 replications of each example. Each panelist rated the cooling intensity of the chewing gum by graphically indicating a rating on a line intensity scale. The results were collected and electronically quantified using sensory evaluation software to fit a 100-point scale. The duration of the cooling intensity of each composition was determined by comparing the cooling intensity ratings over time. The chewing gum compositions of Examples 1-3 were shown to provide improved cooling intensity, especially at 10 and 20 minute chew times, compared to Comparative Example 1.
  • QDA quantitative descriptive analysis
  • each of the compositions of Examples 1-3 achieved similar initial cooling intensity ratings of 34.3, 33.4, and 32.9 (based on a 100 point scale), respectively. These cooling intensities were also similar to the initial cooling intensity of 33 for the composition according to Comparative Example 1.
  • the cooling intensity of Comparative Example 1 peaks around 1 minute of chewing with an intensity of 37.3, followed by a decrease to 29 at 20 minutes.
  • the chewing gum compositions of Examples 1-3 each exhibit a prolonged sensation, evidenced by the more gradual decline relative to Comparative Example 1. Both of Example 1 and 3 reach a peak cooling intensity of 35.3 and 37.5, respectively, after 5 minutes of chewing. Following 20 minutes of chewing, each of Examples 1-3 were perceived to have a high cooling intensity than the composition of Comparative Example 1.
  • the chewing gum composition and method of making includes at least the following embodiments.
  • Embodiment 1 A chewing gum composition comprising, a water insoluble gum base phase comprising a gum base composition and a first cooling agent comprising 0.01 to 1 weight percent N-ethyl-2,2-diisopropylbutanamide; and a water soluble phase comprising a second cooling agent comprising, 0.005 to 0.3 weight percent ethyl 3-(p- menthane-3-carboxamido)acetate; and 0.005 to 0.3 weight percent N,2,3-trimethyi-2- isopropyl butanamide.
  • Embodiment 2 The chewing gum composition of embodiment 1, wherein the first cooling agent comprises 0.1 to 0.5 weight percent N-ethyl-2,2-diisopropylbutanamide; and the second cooling agent comprises 0.01 to 0.1 weight percent ethyl 3-(p-menthane-3- carboxamido)acetate and 0.0075 to 0.15 weight percent N,2,3-trimethyl-2-isopropyl butanamide.
  • Embodiment 3 The chewing gum composition of embodiment 1 or 2, wherein the first cooling agent comprises 0.20 to 0.25 weight percent of N-ethyl-2,2- diisopropylbutanamide; and the second cooling agent comprises 0.025 to 0.035 weight percent ethyl 3-(p-menthane-3-carboxamido)acetate and 0.0075 to 0.0125 weight percent N,2,3-trimethyl-2-isopropyl butanamide.
  • Embodiment 4 The chewing gum composition of any one of embodiments 1 to 3, wherein the water soluble phase further comprises a fruit flavor, a mint flavor, or a combination thereof.
  • Embodiment 5 The chewing gum composition of any one of embodiments 1 to 4, wherein the water soluble phase further comprises a fruit flavor comprising watermelon flavor, strawberry flavor, banana flavor, mango flavor, blueberry flavor, or a combination thereof.
  • Embodiment 6 The chewing gum composition of any one of embodiments 1 to 5, further comprising 0 to 2 weight percent menthol.
  • Embodiment 7 The chewing gum composition of any one of embodiments 1 to 6, wherein the first cooling agent and the second cooling agent are not encapsulated.
  • Embodiment 8 A method of making a chewing gum composition having improved cooling, the method comprising, mixing a first cooling agent with a gum base composition to provide a gum base phase comprising 0.01 to 1 weight percent N-ethyl-2,2- diisopropylbutanamide; and combining a water soluble phase with the gum base phase to provide the chewing gum composition, wherein the water soluble phase comprises a second cooling agent comprising, 0.005 to 0.3 weight percent ethyl 3-(p-menthane-3- carboxamido)acetate; and 0.005 to 0.3 weight percent N,2,3-trimethyi-2-isopropyi butanamide.
  • Embodiment 9 The method of embodiment 8, wherein the first cooling agent comprises 0.1 to 0.5 weight percent N-ethyl-2,2-diisopropylbutanamide; and the second cooling agent comprises 0.01 to 0.1 weight percent ethyl 3-(p-menfhane-3- carboxamido)acetate and 0.0075 to 0.15 weight percent N,2,3-trimethyl-2-isopropyl butanamide.
  • Embodiment 10 The method of embodiment 8 or 9, wherein the first cooling agent comprises 0.20 to 0.25 weight percent of N-ethyi-2,2-c isopropyibutanamide; and the second cooling agent comprises 0.025 to 0.035 weight percent ethyl 3-(p-menthane-3- carboxamido)acetate and 0.0075 to 0.0125 weight percent N,2,3-trimethyl-2-isopropyl butanamide.
  • Embodiment 11 The method of any one of embodiments 8 to 10, wherein the water soluble phase further comprises a fruit flavor, a mint flavor, or a combination thereof.
  • Embodiment 12 The method of any one of embodiments 8 to 11, wherein the water soluble phase further comprises a watermelon flavor, strawberry flavor, banana flavor, mango flavor, blueberry flavor, or a combination thereof.
  • Embodiment 13 The method of any one of embodiments 8 to 12, further comprising 0 to 2 weight percent menthol.
  • Embodiment 14 The method of any one of embodiments 8 to 13, wherein the first cooling agent is not encapsulated prior to mixing the first cooling agent with the gum base composition.
  • Embodiment 15 A chewing gum composition prepared according to the method of any one of embodiments 8 to 14.

Landscapes

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

Abstract

La présente invention concerne une composition de gomme à mâcher qui comprend une phase de base de gomme insoluble dans l'eau et une phase hydrosoluble. La phase de base de gomme insoluble dans l'eau comprend une composition de base de gomme et un premier agent rafraîchissant comprenant du N-éthyl-2,2-diisopropylbutanamide. La phase hydrosoluble comprend un deuxième agent rafraîchissant comprenant du 3-(p-menthane-3-carboxamido)acétate d'éthyle et du N,2,3-triméthyl-2-isopropylbutanamide. L'invention concerne en outre un procédé de fabrication d'une composition de gomme à mâcher produisant un rafraîchissement amélioré. Le procédé comprend le mélange d'un premier agent rafraîchissant avec une composition de base de gomme pour produire une phase de base de gomme comprenant du N-éthyl-2,2-diisopropylbutanamide, et la combinaison d'une phase hydrosoluble avec la phase de base de gomme pour produire la composition de gomme à mâcher. La phase hydrosoluble comprend un deuxième agent rafraîchissant comprenant du 3-(p-menthane-3-carboxamido) acétate d'éthyle et du N,2,3-triméthyl-2-isopropylbutanamide.
PCT/US2016/058644 2015-12-18 2016-10-25 Compositions de gomme à mâcher présentant une libération contrôlée d'agents rafraîchissants et procédé de fabrication WO2017105634A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201562269171P 2015-12-18 2015-12-18
US62/269,171 2015-12-18

Publications (1)

Publication Number Publication Date
WO2017105634A1 true WO2017105634A1 (fr) 2017-06-22

Family

ID=57241182

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US2016/058644 WO2017105634A1 (fr) 2015-12-18 2016-10-25 Compositions de gomme à mâcher présentant une libération contrôlée d'agents rafraîchissants et procédé de fabrication

Country Status (1)

Country Link
WO (1) WO2017105634A1 (fr)

Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3492131A (en) 1966-04-18 1970-01-27 Searle & Co Peptide sweetening agents
US4279931A (en) 1978-12-11 1981-07-21 Roquette Freres Non-cariogenic hydrogenated starch hydrolysate for confectionery and process for preparing this hydrolysate
US4619834A (en) 1985-05-06 1986-10-28 General Foods Corporation Sweetening with L-aminodicarboxylic acid aminoalkenoic acid ester amides
US5415880A (en) * 1994-04-12 1995-05-16 Wm. Wrigley Jr. Company Fruit flavored chewing gum with prolonged flavor intensity
WO2000033664A1 (fr) * 1998-12-11 2000-06-15 Wm. Wrigley Jr. Company Chewing gum au parfum persistant et ses procedes de fabrication
US20110070329A1 (en) 2009-09-18 2011-03-24 Arkadiusz Kazimierski 1-tert-Butylcyclohexanecarboxamide and uses thereof as cooling compounds
US20110070171A1 (en) 2009-09-18 2011-03-24 Arkadiusz Kazimierski 1-tert-Butylcyclohexanecarboxamide and uses thereof as cooling compounds
US7923577B2 (en) 2009-04-27 2011-04-12 International Flavors & Fragrances Inc. Menthylcarboxamides and their use as cooling agents
US20110159141A1 (en) * 2006-09-27 2011-06-30 Shiuh Luo Cooling confectioneries and beverages
WO2011159927A1 (fr) * 2010-06-18 2011-12-22 Wm. Wrigley Jr. Company Produits de gomme à mâcher contenant un ester éthylique de n-[[5-méthyl-2-(1-méthyléthyl)-cyclohexyl]carbonyl]glycine
WO2011163152A1 (fr) * 2010-06-25 2011-12-29 Kraft Foods Global Brands Llc Libération améliorée d'ingrédients lipophiles contenus dans un chewing-gum comprenant des hydrocolloïdes

Patent Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3492131A (en) 1966-04-18 1970-01-27 Searle & Co Peptide sweetening agents
US4279931A (en) 1978-12-11 1981-07-21 Roquette Freres Non-cariogenic hydrogenated starch hydrolysate for confectionery and process for preparing this hydrolysate
US4619834A (en) 1985-05-06 1986-10-28 General Foods Corporation Sweetening with L-aminodicarboxylic acid aminoalkenoic acid ester amides
US5415880A (en) * 1994-04-12 1995-05-16 Wm. Wrigley Jr. Company Fruit flavored chewing gum with prolonged flavor intensity
WO2000033664A1 (fr) * 1998-12-11 2000-06-15 Wm. Wrigley Jr. Company Chewing gum au parfum persistant et ses procedes de fabrication
US20110159141A1 (en) * 2006-09-27 2011-06-30 Shiuh Luo Cooling confectioneries and beverages
US7923577B2 (en) 2009-04-27 2011-04-12 International Flavors & Fragrances Inc. Menthylcarboxamides and their use as cooling agents
US20110070329A1 (en) 2009-09-18 2011-03-24 Arkadiusz Kazimierski 1-tert-Butylcyclohexanecarboxamide and uses thereof as cooling compounds
US20110070171A1 (en) 2009-09-18 2011-03-24 Arkadiusz Kazimierski 1-tert-Butylcyclohexanecarboxamide and uses thereof as cooling compounds
WO2011159927A1 (fr) * 2010-06-18 2011-12-22 Wm. Wrigley Jr. Company Produits de gomme à mâcher contenant un ester éthylique de n-[[5-méthyl-2-(1-méthyléthyl)-cyclohexyl]carbonyl]glycine
WO2011163152A1 (fr) * 2010-06-25 2011-12-29 Kraft Foods Global Brands Llc Libération améliorée d'ingrédients lipophiles contenus dans un chewing-gum comprenant des hydrocolloïdes

Similar Documents

Publication Publication Date Title
CA2801213C (fr) Liberation amelioree d'ingredients lipophiles contenus dans un chewing-gum comprenant des hydrocolloides
MX2007014634A (es) Composicion de confiteria incluyendo un componente elastomerico, un componente de sacarido cocido y un componente de liberacion modificada.
WO2014031213A1 (fr) Pré-mélange aromatique d'ingrédients pour chewing gum, procédés de préparation desdits ingrédients de pré-mélange, et compositions de chewing gum les contenant
US20170245522A1 (en) Encapsulated acid, method for the preparation thereof, and chewing gum comprising same
JP2016518127A (ja) 着色ろう組成物
EP2224820B1 (fr) Produits comestibles
CA2825543C (fr) Premelanges d'aromes pour gomme a macher, procedes de fabrication de premelanges d'arome et compositions pour gomme a macher de ceux-ci
AU2012220602A1 (en) Flavor pre-blends for chewing gum, methods of making flavor pre-blends and chewing gum compositions thereof
EP1967080B1 (fr) Arôme cannelle dépourvu d'aldéhydes et ses systèmes de distribution
US20140199433A1 (en) Polydiorganosiloxane-encapsulated active ingredient, method for the preparation thereof, and chewing gum comprising same
EP3668326B1 (fr) Compositions de chewing-gum et procédés de fabrication associés
WO2017105634A1 (fr) Compositions de gomme à mâcher présentant une libération contrôlée d'agents rafraîchissants et procédé de fabrication
WO2014128566A2 (fr) Domaine des chewing-gums et de ses procédés de fabrication
EP2887816A1 (fr) Compositions de gommes à mâcher et leurs procédés de fabrication
US20160100606A1 (en) Chewing gum with hard, amorphous inclusions; and methods of making thereof
MXPA05005853A (en) Vanilla-flavored compositions and delivery systems therefor

Legal Events

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

Ref document number: 16791499

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 16791499

Country of ref document: EP

Kind code of ref document: A1