U.S. patent application number 10/952322 was filed with the patent office on 2005-01-27 for chewing gum containing physiological cooling agents.
This patent application is currently assigned to Wm. Wrigley Jr. Company. Invention is credited to Hook, Jeffrey S., McGrew, Gordon N., Richey, Lindell C., Tyrpin, Henry T., Witkewitz, David L., Wolf, Fred R..
Application Number | 20050019445 10/952322 |
Document ID | / |
Family ID | 28455021 |
Filed Date | 2005-01-27 |
United States Patent
Application |
20050019445 |
Kind Code |
A1 |
Wolf, Fred R. ; et
al. |
January 27, 2005 |
Chewing gum containing physiological cooling agents
Abstract
A method for producing a chewing gum, as well as the chewing gum
so produced, incorporates a physiological cooling agent, such as
acyclic carboxamide, or combinations of physiological cooling
agents. In another embodiment a combination of physiological
cooling agents is made in a modified release structure. The
modified release/cooling agents combination is preferably obtained
by physically modifying the properties of the combination of
cooling agents by coating and drying. When incorporated into gum,
these particles are adapted to enhance the shelf stability of the
flavor and/or produce a modified release when the gum is chewed. In
another embodiment, the physiological cooling agent is present with
menthol and menthone. In another embodiment, coated chewing gum has
a coating that comprises a physiological cooling agent. The
preferred inventive chewing gum provides a high flavor impact in
which the harsh notes normally associated with such a high flavor
impact have been reduced or eliminated. In addition, the preferred
inventive gum provides a clean, high-quality, cooling chewing gum
coating with xylitol or other polyols where xylitol has been
reduced in concentration or eliminated.
Inventors: |
Wolf, Fred R.; (West Des
Moines, IA) ; McGrew, Gordon N.; (Evanston, IL)
; Hook, Jeffrey S.; (Berwyn, IL) ; Richey, Lindell
C.; (Lake Zurich, IL) ; Witkewitz, David L.;
(Bridgeview, IL) ; Tyrpin, Henry T.; (Palos Park,
IL) |
Correspondence
Address: |
WRIGLEY & DREYFUS 28455
BRINKS HOFER GILSON & LIONE
P.O. BOX 10395
CHICAGO
IL
60610
US
|
Assignee: |
Wm. Wrigley Jr. Company
|
Family ID: |
28455021 |
Appl. No.: |
10/952322 |
Filed: |
September 28, 2004 |
Related U.S. Patent Documents
|
|
|
|
|
|
Application
Number |
Filing Date |
Patent Number |
|
|
10952322 |
Sep 28, 2004 |
|
|
|
10678025 |
Sep 30, 2003 |
|
|
|
10678025 |
Sep 30, 2003 |
|
|
|
09527170 |
Mar 16, 2000 |
|
|
|
6627233 |
|
|
|
|
09527170 |
Mar 16, 2000 |
|
|
|
PCT/US97/16731 |
Sep 18, 1997 |
|
|
|
Current U.S.
Class: |
426/3 |
Current CPC
Class: |
A23G 4/20 20130101; A23G
2200/00 20130101; A23G 4/062 20130101; A23G 4/068 20130101; A23G
2200/00 20130101; A23G 4/06 20130101; A23G 4/062 20130101 |
Class at
Publication: |
426/003 |
International
Class: |
A23G 003/30 |
Claims
1-11. (Cancelled)
12. A coated chewing gum, the coating comprising: a) a coating
material and b) a physiological cooling agent comprising
N-2,3-trimethyl-2-isoprop- yl butanamide and
N-ethyl-p-menthane-3-carboxamide.
13-14. (Cancelled)
15. The coated chewing gum of claim 12 wherein the coating
comprises about 0.001% to about 1.0% physiological cooling
agent.
16. The coated chewing gum of claim 12 wherein the coating
comprises about 0.01% to about 0.5% physiological cooling
agent.
17. The coated chewing gum of claim 12 wherein the coating
comprises about 0.02% to about 0.2% physiological cooling
agent.
18. The coated chewing gum of claim 12 wherein the coating further
comprises a flavor.
19. The coated chewing gum of claim 18 wherein the flavor is
selected from the group consisting of spearmint, peppermint,
cinnamon, eucalyptus, fruity-mint, menthol, wintergreen and
combinations thereof.
20. The coated chewing gum of claim 12 wherein the coating is a
soft coating.
21. A coated chewing gum, the coating comprising: a) a coating
material; b) a physiological cooling agent comprising
N-2,3-trimethyl-2-isopropyl butanamide and
N-ethyl-p-menthane-3-carboxamide; and c) a cooling flavor.
22. The coated chewing gum of claim 21 wherein the coating
comprises about 0.001% to about 1.0% physiological cooling agent
and about 0.1% to about 1.0% cooling flavor.
23. The coated chewing gum of claim 21 wherein the coating
comprises about 0.02% to about 0.2% physiological cooling
agent.
24. The coated chewing gum of claim 21 wherein the cooling flavor
is selected from the group consisting of peppermint, eucalyptus,
fruity-mint, menthol, wintergreen and combinations thereof.
25. A coated chewing gum, the coating comprising a) a coating
material comprising a polyol; and b) a physiological cooling agent
comprising N-2,3-trimethyl-2-isopropyl butanamide and
N-ethyl-p-menthane-3-carboxami- de.
26. The coated chewing gum of claim 25 wherein the polyol is
selected from the group consisting of xylitol, maltitol, lactitol,
erythritol, sorbitol, hydrogenated isomaltulose and combinations
thereof.
27. The coated chewing gum of claim 25 wherein the polyol is
selected from the group consisting of maltitol, lactitol,
erythritol, sorbitol, hydrogenated isomaltulose and combinations
thereof.
28. A method of improving the flavor impact of a coated chewing gum
comprising the step of adding a physiological cooling agent
comprising N-2,3-trimethyl-2-isopropyl butanamide and
N-ethyl-p-menthane-3-carboxami- de to the coating.
29. The method of claim 28 further comprising the step of adding a
cooling flavor to the coating.
30. (Cancelled)
31. The method of claim 28 further comprising the step of adding to
the coating a material selected from the group consisting of
maltitol, lactitol, erythritol, sorbitol, hydrogenated isomaltulose
and combinations thereof.
32. The method of claim 29 wherein the cooling flavor is selected
from the group consisting of peppermint, eucalyptus, fruity-mint,
menthol, wintergreen and combinations thereof.
33. (Cancelled)
34. A method of coating a chewing gum comprising the steps of: a)
providing a chewing gum center; and b) coating the center with a
coating comprising: i) a coating material; and ii) a physiological
cooling agent comprising N-2,3-trimethyl-2-isopropyl butanamide and
N-ethyl-p-menthane-3-carboxamide.
35. The method of claim 34 wherein the coating material is a polyol
other than xylitol.
36. A coated chewing gum having a clean cooling sensory perception
comprising: a) a chewing gum center; and b) a coating comprising:
i) a coating material; and ii) a physiological cooling agent
comprising N-2,3-trimethyl-2-isopropyl butanamide and
N-ethyl-p-menthane-3-carboxami- de.
37. The coated chewing gum of claim 36 wherein the coating material
is a polyol other than xylitol.
38. A method of replacing xylitol in a sugarless coated chewing gum
comprising the steps of: a) replacing at least some of the xylitol
in the coating with a polyol that is less expensive than xylitol;
and b) adding a physiological cooling agent comprising
N-2,3-trimethyl-2-isopropyl butanamide and
N-ethyl-p-menthane-3-carboxamide to the coating.
39. A high flavor-impact coated chewing gum comprising: a) a
chewing gum center; and b) a coating comprising: i) a coating
material; ii) a physiological cooling agent comprising
N-2,3-trimethyl-2-isopropyl butanamide and
N-ethyl-p-menthane-3-carboxamide; and iii) a cooling flavor.
40. The coated chewing gum of claim 39 wherein the concentration of
cooling flavor is reduced from conventional concentrations such
that harsh notes are substantially reduced or eliminated.
41. A chewing gum composition comprising: a) about 5% to about 95%
gum base; b) about 5% to about 95% bulking and sweetening agent;
and c) about 0.1 to about 10% flavoring agent wherein the flavoring
agent comprises N-2,3-trimethyl-2-isopropyl butanamide and
N-ethyl-p-menthane-3-carboxami- de.
42-52. (Canceled)
53. A confectionery comprising N-2,3-trimethyl-2-isopropyl
butanamide, N-ethyl-p-menthane-3-carboxamide and menthol.
54. The confectionery of claim 53 wherein the menthol is provided
in part by peppermint oil.
55. A confectionery comprising N-2,3-trimethyl-2-isopropyl
butanamide, N-ethyl-p-menthane-3-carboxamide and menthone.
56. A chewing gum comprising N-2,3-trimethyl-2-isopropyl
butanamide, N-ethyl-p-menthane-3-carboxamide and menthol.
57. A chewing gum composition comprising
N-2,3-trimethyl-2-isopropyl butanamide,
N-ethyl-p-menthane-3-carboxamide and menthone.
Description
CROSS REFERENCE TO RELATED APPLICATION
[0001] The present application is a continuation of PCT application
Ser. No. PCT/US97/16731, filed Sep. 18, 1997, designating the
United States, which is hereby incorporated by reference.
BACKGROUND OF THE INVENTION
[0002] The present invention relates to chewing gum compositions
and methods of producing chewing gum. More particularly, the
invention relates to producing chewing gum containing physiological
cooling agents. Preferably the physiological cooling agents are
used in combination or have been treated to control their release
and enhance shelf life stability. Also, the physiological cooling
agents may be added individually or as part of a cooling flavor
composition, or used in chewing gum coatings.
[0003] In recent years, efforts have been devoted to controlling
release characteristics of various ingredients in chewing gum.
Efforts have been directed at perfecting the use of high-intensity
sweeteners within the chewing gum formulation, to thereby increase
the shelf-life stability of the ingredients, i.e., the protection
against degradation of the high-potency sweetener over time.
[0004] Patent Cooperation Treaty Publication No. 89-03170 discloses
a method of controlling the release of acesulfame K. In this
process, the sweetener is encapsulated fully or partially to modify
the release rate in chewing gum.
[0005] Other patent publications disclose how a sweetener like
aspartame can be physically modified to control its release rate in
chewing gum.
[0006] For example, U.S. Pat. No. 4,597,970 to Sharma et al.
teaches a process for producing an agglomerated sweetener wherein
the sweetener is dispersed in a hydrophobic matrix consisting
essentially of lecithin, a glyceride and a fatty acid or wax having
a melting point between 25 and 100.degree. C. The disclosed method
uses a spray congealing step to form the sweetener-containing
matrix into droplets, followed by a fluid-bed second coating on the
agglomerated particles.
[0007] U.S. Pat. Nos. 4,515,769 and 4,386,106, both to Merrit et
al., teach a two step process for preparing a delayed release
flavorant for chewing gum. In this process, the flavorant is
prepared in an emulsion with a hydrophilic matrix. The emulsion is
dried and ground and the particles are then coated with a
water-impermeable substance.
[0008] U.S. Pat. No. 4,230,687 to Sair et al. teaches a process for
encasing an active ingredient to achieve gradual release of the
ingredient in a product such as chewing gum. The described method
involves adding the ingredient to an encapsulating material in the
form of a viscous paste. High shear mixing is used to achieve a
homogeneous dispersion of the ingredient within the matrix, which
is subsequently dried and ground.
[0009] U.S. Pat. No. 4,139,639 to Bahoshy et al. teaches a process
of "fixing" aspartame by co-drying (by spray drying or fluid bed
coating) a solution containing aspartame and an encapsulating
agent, such as gum arabic, to thereby surround and protect the
aspartame in the gum during storage.
[0010] U.S. Pat. No. 4,384,004 to Cea et al. teaches a method of
encapsulating aspartame with various solutions of encapsulating
agents using various encapsulation techniques, such as spray
drying, in order to increase the shelf stability of the
aspartame.
[0011] U.S. Pat. No. 4,634,593 to Stroz et al. teaches a method for
producing controlled release sweeteners for confections, such as
chewing gum. The method taught therein involves the use of an
insoluble fat material which is mix mulled with the sweetener.
[0012] Several known compounds have what can be characterized as a
"cooling" activity, and are referred to in the art as
"physiological cooling agents." Physiological cooling agents are
perceived as cold or cool when contacted with the human body and,
in particular, with the mucous membranes of the mouth, nose and
throat.
[0013] Efforts have been directed at perfecting the use of
physiological cooling agents within chewing gum formulations to
enhance flavor composition and control their release to enhance the
flavor of chewing gum.
[0014] U.S. Pat. No. 5,326,574 discloses a process for codrying the
physiological cooling agent 3-l-menthoxypropane-1,2-diol with a
food acceptable, water-soluble carrier and mixing the resulting
product into chewing gum.
[0015] Peppermint oil is currently used to create a "cooling" in
oral products such as toothpaste, mouthwash, chewing gum, candy and
other food products. Peppermint oil generally comprises about 45%
menthol, about 20% menthone, about 5% menthyl acetate, about 5%
eucalyptol and many other constituents. Peppermint oil is even used
in non-peppermint products, such as spearmint or wintergreen
flavored products, in order to create this desired cooling effect.
However, peppermint notes are then found in the resulting
non-peppermint flavored products.
[0016] Menthol is also known for its physiological cooling effect
on the skin and mucous membranes of the mouth. Being a major
constituent of peppermint oil, menthol has been used extensively in
foods, beverages, dentrifices, mouthwashes, toiletries, lotions and
the like. The disadvantages of using menthol, however, are its
strong minty odor and the harsh notes it imparts to compositions in
which it is found.
[0017] A need, therefore, exists for a cooling flavor composition
that will contribute a long-lasting cooling sensation to products
in which it is found without the unwanted harshness or flavor
characteristics that come from adding menthol.
[0018] It would be desirable to provide a high flavor impact
chewing gum that does not manifest the harsh notes normally
associated with some chewing gum. It would also be desirable to
provide a clean, high-quality flavor chewing gum with a good
cooling effect.
[0019] The present invention also relates to a coated chewing gum.
Chewing gums are frequently covered with hard or soft coatings. The
coatings provide an opportunity for the manufacturer to vary the
taste, appearance, mouth-feel and nutritional value of the chewing
gum.
[0020] For example, some consumers prefer a burst of intense flavor
over the slow, gentle flavor release normally associated with
chewing gum. In order to provide a favorable flavor impact, gum
manufacturers have added flavors to the coating of a coated chewing
gum. These flavors include spearmint flavor, peppermint flavor,
wintergreen flavor and fruit flavors. In addition, very strong
flavors such as menthol have often been used to provide a burst of
flavor. However, at concentrations effective to provide a burst of
flavor, menthol or mint flavors also manifest a bitter, harsh,
burning taste (hereinafter "harsh notes").
[0021] The harsh notes are particularly acute with sugarless gum.
In the case of coated gum with sugar, the sugar masks many of the
harsh notes of menthol and mint flavors (although high levels of
menthol or mint flavors can still manifest the harsh notes).
However, recent efforts to produce sugarless coated gums have
highlighted the difficulties of providing an initial burst of
flavor without the harsh notes associated with traditional
flavoring.
[0022] One method to alleviate the problem of harsh notes in
sugarless coated chewing gum is the use of xylitol as a coating
material. Xylitol has a sweetness level equivalent to sugar, and
produces a cooling effect due to its endothermic heat of solvation.
It produces a clean, high-quality flavor with a good cooling
effect, particularly when it is used with menthol and mint
flavors.
[0023] Coating with xylitol is described in U.S. Pat. No.
4,105,801; U.S. Pat. No. 4,127,677; U.S. Pat. No. 4,681,766; U.S.
Pat. No. 4,786,511; and U.S. Pat. No. 4,828,845.
[0024] The disadvantage of xylitol is that it is an expensive
ingredient. Many efforts have been made to replace xylitol with a
less expensive sugarless polyol. The most common and lowest cost
polyol used in chewing gum is sorbitol. However, panning with
sorbitol has been very difficult since it is hygroscopic and does
not readily crystallize.
[0025] A number of patents have been published that use various
procedures to coat with sorbitol, including G.B. Patent No.
2,115,672; U.S. Pat. No. 4,317,838; and U.S. Pat. No. 4,753,790. A
successful sorbitol hard coating was reported in U.S. Pat. No.
4,423,086, particularly when the sorbitol was at least 99%
D-sorbitol. However, the quality of coating never approached the
quality of typical xylitol coatings.
[0026] Other coating patents that teach alternative polyols to
xylitol include: U.S. Pat. No. 4,840,797, which discloses a
maltitol coating which required over 95% maltitol to obtain a good
quality coating on pellet gum; U.S. Pat. Nos. 5,248,508 and
4,792,453, which disclose a hydrogenated isomaltulose coating; and
U.S. Pat. No. 5,603,970, which discloses an erythritol coating.
[0027] Still other patents teach partially replacing the xylitol
with sorbitol, lactitol, or maltitol. However, these cannot be
applied in the same solution, but must be applied by alternating
solutions. In other words, a solution of one polyol is applied,
then another solution of another polyol is applied. These patents
include: U.S. Pat. No. 5,270,061; U.S. Pat. No. 5,376,389; PCT
application Ser. Nos. PCT/US93/09354 (published as WO95/08925);
PCT/US94/10406 (published as WO95/07625); and PCT/US93/08730
(published as WO95/07622).
[0028] A booklet entitled "The Evaluation of Chewing Gum--Xylitol
and the Prevention of Dental Caries" published in 1985 by Xyrofin
describes a coating formed by panning with a solution containing
xylitol and up to 10% sorbitol. U.S. Pat. No. 5,536,511 discloses a
coating that comprises co-crystallized xylitol and erythritol. In
an approach different from panning from a solution, U.S. Pat. No.
4,146,653 discloses a molten blend of xylitol and sorbitol that are
used to form a coating.
[0029] U.S. Pat. No. 5,409,715 discloses coating chewing gum with
various materials, including waxes, lipids, fatty acids, fats,
oils, cellulose derivatives, modified starch, dextrin, gelatin,
zein, vegetable gums, proteins, edible polymers, edible plastic
film, maltodextrins, polyols, low calorie carbohydrate bulking
agents, shellac and combinations thereof.
[0030] It would be desirable to provide a high flavor impact
chewing gum coating that does not manifest the harsh notes normally
associated with such coatings. It would also be desirable to
provide a clean, high-quality flavor coated chewing gum with a good
cooling effect, while reducing or eliminating the xylitol currently
preferred in sugarless coatings.
SUMMARY OF THE INVENTION
[0031] This invention incorporates a physiological cooling agent or
combination of physiologicalcooling agents into a chewing gum. One
preferred embodiment of the invention provides a chewing gum having
a clean, cool sensation imparted by a cooling flavor composition
that includes a physiological cooling agent. Another preferred
embodiment also contains a flavor, and a combination of
physiological cooling agents which have been treated so as to
modify their release from the chewing gum. The result is a synergy
between the physiological cooling agents and the flavor, which
provides a high flavor impact at a lower concentration of flavor.
Thus, with either or both aspects of the present invention, chewing
gum can be made with a long lasting cooling sensation without
unwanted harshness or flavor characteristics. The gum may have a
high flavor impact, as well as a clean, high quality flavor with
good cooling effect.
[0032] In the first aspect, applicants have discovered that using
menthol and menthone in combination with one or more physiological
cooling agents provides optimal cooling without unwanted flavor
characteristics. Adding the physiological cooling agent provides
the chewing gum with an unexpected, high-flavor impact where the
harsh notes have been reduced or eliminated. This is particularly
valuable for sugarless chewing gum where the harsh notes of the
flavor are not masked by sugar.
[0033] In this first aspect, the invention is directed to cooling
flavor compositions that provide the desired "cooling" sensation
but not the unwanted harshness and flavor characteristics. The
cooling flavor compositions of the present invention replace some
or all of the peppermint oil presently used to create a "cooling."
Because the cooling flavor compositions use menthol and menthone,
as opposed to peppermint oil, the cooling flavor compositions do
not add unwanted peppermint notes.
[0034] In addition, the physiological cooling agent provides a
cooling sensation similar to that associated with gum made from
xylitol. Consequently, a lower cost polyol can be used as a chewing
gum material without sacrificing the clean, high-quality, cooling
sensation ordinarily associated with xylitol.
[0035] In one embodiment, the invention is a cooling flavor
composition comprising:
[0036] a) about 40% to about 80% by weight menthol;
[0037] b) about 15% to about 50% by weight menthone; and
[0038] c) about 3% to about 25% by weight of at least one
physiological cooling agent selected from the group consisting of
menthyl succinate; acyclic carboxamide; menthyl lactate;
3-l-menthoxypropane-1,2-diol; N-substituted p-menthane carboxamide;
menthone glycerol ketals and mixtures thereof.
[0039] In another embodiment, the invention is an oral composition,
such as chewing gum, comprising a flavor and a cooling flavor
composition comprising:
[0040] a) about 40% to about 80% by weight menthol;
[0041] b) about 15% to about 50% by weight menthone; and
[0042] c) about 3% to about 25% by weight of at least one
physiological cooling agent selected from the group consisting of
menthyl succinate; acyclic carboxamide; menthyl lactate;
3-l-menthoxypropane-1,2-diol; N-substituted p-menthane carboxamide;
menthone glycerol ketals and mixtures thereof.
[0043] In this embodiment, the cooling flavor compositions are used
in chewing gum to improve the "cool" sensation perceived upon
chewing the gum and to extend the duration of the "cool"
sensation.
[0044] In other embodiments of the invention, the cooling flavor
compositions may also be used in other comestibles or even topical
products such as creams and lotions.
[0045] In a second aspect, the present invention also includes a
method for producing chewing gum with an acyclic carboxamide
physiological cooling agent or combinations of physiological
cooling agents, treated to have a modified-release. The controlled
release combination of physiological cooling agents is obtained by
modifying the cooling agents by encapsulation, partial
encapsulation or partial coating, entrapment or absorption with
water-soluble materials or water-insoluble materials. The
procedures for modifying the physiological cooling agents include
spray drying, spray chilling, fluid-bed coating, coacervation,
extrusion, and other agglomerating and standard encapsulating
techniques. The cooling agents may also be absorbed onto an inert
or water-insoluble material. The cooling agents may be modified in
a multiple step process comprising any of the processes noted.
[0046] The combination of cooling agents, or the combination of
cooling agents when modified according to the present invention,
give a chewing gum a controlled-release cooling agent. A higher
quantity of cooling agents can be used without resulting in a high
initial cooling agent impact, but instead having a delayed cooling
release in chewing gum, giving a highly consumer-acceptable chewing
gum product. Some cooling agents have a very slow release, but may
be modified to give a fast release for more initial impact.
[0047] Another embodiment of this invention incorporates a
physiological cooling agent into the coating of a coated chewing
gum. One preferred embodiment of the invention provides a chewing
gum coating having a clean, cool sensation in which xylitol is
replaced, in part or in whole, by a less expensive coating
material.
[0048] Another preferred embodiment also contains a flavor, where
the synergy between the physiological cooling agent and the flavor
provides a high flavor impact at a lower concentration of flavor.
Adding the physiological cooling agent provides the coated chewing
gum with an unexpected, high-flavor impact where the harsh notes
have been reduced or eliminated. This is particularly valuable for
sugarless chewing gum where the harsh notes of the flavor are not
masked by sugar.
[0049] In addition, the physiological cooling agent provides a
cooling sensation similar to that associated with coatings made
from xylitol. Consequently, a lower cost polyol can be used as a
chewing gum coating material without sacrificing the clean,
high-quality, cooling sensation ordinarily associated with xylitol
coatings.
[0050] In yet another aspect of the invention, a chewing gum
composition comprises an acyclic carboxamide physiological cooling
agent and either menthol or another physiological cooling agent, or
both.
[0051] In still another embodiment, a chewing gum composition
comprises a hot flavor, such as cinnamon, and a physiological
cooling agent. This embodiment produces a breath freshness
perception.
[0052] The foregoing and other features and advantages of the
present invention will become apparent from the following detailed
description of the presently preferred embodiments, when read in
conjunction with the accompanying examples.
BRIEF DESCRIPTION OF THE DRAWINGS
[0053] FIG. 1 is a graph showing a rating of perception of fresh
breath over time after chewing comparative and inventive gum
samples.
[0054] FIG. 2 is a graph showing a rating of perceived breath odor
over time after chewing comparative and inventive gum samples.
[0055] FIG. 3 is a graph showing a rating of perceived
effectiveness for breath freshening over time after chewing
comparative and inventive gum samples.
DETAILED DESCRIPTION OF THE PRESENTLY PREFERRED EMBODIMENTS OF THE
INVENTION
[0056] In the context of this invention, chewing gum refers to
chewing gum, bubble gum and the like. Moreover, all percentages are
based on weight percentages unless otherwise specified. Further,
although some terms are referred to in the singular, it is
understood that such references may also encompass the plural. For
example, although chewing gum coating is referred to in the
singular, it is understood that coated chewing gum normally
contains multiple layers of coating. Therefore a phrase that refers
to "the coating," refers to one or more layers of coating. Finally,
all references cited herein are incorporated by reference.
[0057] The composition of a chewing gum tends to suppress the
release of its flavors. Although a slow flavor release is desirable
in many instances, some consumers prefer a burst of intense flavor.
One method to provide a chewing gum with a greater flavor impact is
the addition of encapsulated flavor to a chewing gum. For example,
for a cool and refreshing taste, cooling flavors such as
encapsulated menthol and/or mint flavors are added to chewing gum.
A menthol/mint combination is disclosed in U.S. Pat. No.
4,724,151.
[0058] However, the improved flavor impact of adding cooling
flavors to the chewing gum is somewhat offset by the disadvantage
of the bitter, harsh, burning sensations associated with high
concentrations of such flavors. This disadvantage is particularly
acute for sugarless gum, since sugar tends to mask the harsh
notes.
[0059] The inventors have found that adding a combination of
physiological cooling agents or a combination of cooling agents
that have a modified release from the chewing gum provides a
favorable flavor impact. As a result, the inventors are able to
reduce or eliminate the harsh notes associated with the prior art
high flavor-impact chewing gums, even in the case of sugarless
chewing gums.
[0060] By adding a combination of physiological cooling agents to a
menthol or mint type flavored chewing gum, one can obtain a strong
cooling and clean minty flavor, without the higher concentrations
of menthol or mint flavors required in the prior art. Also, the
fast release encapsulation of a combination of physiological
cooling agents complement the mint flavors to give a high impact of
flavor and cooling normally found in chewing gum. This cooling
effect is like menthol cooling, but without the bitterness
associated with menthol.
[0061] For sugarless gums, chewing gums containing xylitol have
become very popular because xylitol has about the same sweetness
level as sugar and a cooling ability due to its endothermic heat of
salvation. With this sweetness, xylitol masks the harsh notes of
high impact flavors such as menthol and mint flavors. At the same
time, its cooling effect complements the cooling effect of the
cooling flavors. As a result, xylitol provides a clean,
high-quality cooling effect. Xylitol in combination with
physiological cooling agents give chewing gum a high quality flavor
profile with good cooling. However, because of its expense, various
efforts have been made to replace xylitol in coatings with a less
expensive ingredient, such as another polyol.
[0062] Another method to provide a chewing gum with a greater
flavor impact is the addition of flavor to the coating of a coated
chewing gum. For example, for a cool and refreshing taste, cooling
flavors such as menthol and/or mint flavors are added to the
coating of chewing gum.
[0063] However, the improved flavor impact of adding cooling
flavors to the chewing gum coating is somewhat offset by the
disadvantage of the bitter, harsh, burning sensations associated
with high concentrations of such flavors. This disadvantage is
particularly acute for sugarless gum, since sugar tends to mask the
harsh notes.
[0064] The inventors have found that adding a physiological cooling
agent to the coating provides a favorable flavor impact. As a
result, the inventors are able to reduce or eliminate the harsh
notes associated with the prior art high flavor-impact coated
chewing gums, even in the case of sugarless, coated chewing
gums.
[0065] By adding a physiological cooling agent to a menthol or mint
type flavored chewing gum coating, one can obtain a strong cooling
and clean minty flavor, without the higher concentrations of
menthol or mint flavors required in prior art coatings. Also, the
physiological cooling agents complement the mint flavors to give a
high impact of flavor and cooling normally found in coated chewing
gum. This cooling effect is like menthol cooling, but without the
bitterness associated with menthol.
[0066] Coated chewing gums of the present invention may be made
with a variety of chewing gum compositions. The chewing gum is
prepared as conventional chewing gum, but formed into pellets or
balls. The pellets/balls can then be coated by a variety of methods
known in the art, such as conventional panning methods to coat
chewing gum. The coating is generally applied in multiple layers,
where the composition of one layer is not necessarily the
composition of the other layers.
[0067] The coating of the present invention contains at least a
coating material and a physiological cooling agent. It may also
contain other ingredients such as flavors, artificial sweeteners
and dispersing agents, coloring agents, film formers and binding
agents.
[0068] Coating material constitutes the substantial portion of the
chewing gum coating. Examples of coating material include sugars
such as sucrose, maltose, dextrose and glucose syrup; polyols such
as maltitol, lactitol, xylitol, mannitol, erythritol, sorbitol,
hydrogenated isomaltulose and hydrogenated starch hydrolysates; and
combinations thereof.
[0069] For sugarless gums, xylitol coatings have become very
popular because xylitol has about the same sweetness level as sugar
and a cooling ability due to its endothermic heat of salvation.
With this sweetness, xylitol masks the harsh notes of high impact
flavors such as menthol and mint flavors. At the same time, its
cooling effect complements the cooling effect of the cooling
flavors. As a result, xylitol provides a clean, high-quality
cooling effect. When used with physiological cooling agents, a
synergistic cooling effect may be noted with xylitol. However,
because of its expense, various efforts have been made to replace
xylitol in coatings with a less expensive ingredient, such as
another polyol.
[0070] One problem with polyol substitutes for xylitol is that they
are generally much less sweet than xylitol or sugar. In the
presence of high levels of flavor, the polyol substitutes generally
provide a coated product with a bitter, unpleasant taste. To some
degree, high intensity sweeteners may be used to counteract
bitterness, but these also may have some objectionable taste. Also,
some of these polyols themselves may contribute to a bitter
taste.
[0071] By using physiological cooling agents in a coating that
comprises polyols other than xylitol, the coating manifests a
cooling similar to xylitol cooling. Thus xylitol substitutes, which
cost significantly less than xylitol, can be used to coat gum and
give a taste sensation similar to xylitol.
[0072] Many of the coating material references cited above
contemplate the addition of one or more flavors to chewing gum
coating. However, none disclose the addition of a physiological
cooling agent to give the coating a cooling sensation like that of
xylitol.
[0073] By using a combination of physiological cooling agents
treated to have a modified release in a chewing gum that comprises
polyols other than xylitol, the effect is a cooling similar to
xylitol cooling. Thus xylitol substitutes, which cost significantly
less than xylitol, can be used in gum and give a taste sensation
similar to xylitol.
[0074] Physiological cooling agents encompasses any number of
physiological cooling agents. However, in the context of this
invention, the term "physiological cooling agent" does not include
traditional flavor-derivatives such as menthol or menthone.
Preferred physiological cooling agents do not have a perceptible
flavor of their own, but simply provide a cooling effect.
[0075] Since the physiological cooling agents do not have their own
perceptible flavor, they can be used with other types of flavors to
offer new and unique advantages, such as breath freshening. Most
confectionery products which are promoted for breath freshening are
mint flavored products which contain moderate to high levels of
menthol. Menthol is a component of peppermint oil which has a
cooling property which provides to the consumer a perception of
freshness in the oral cavity.
[0076] Paradoxically, some cinnamon flavored products have also
been marketed for breath freshening based on the physiological
heating provided by cinnamic aldehyde and other spice flavor
components. In some cases, menthol or peppermint oil has been added
to cinnamon flavored products to provide a cooling sensation and
enhance breath freshening. While some consumers enjoy the presence
of a mint note in cinnamon confections, others describe the flavor
as "muddy", "dirty" and "confused", preferring a "pure" cinnamon
flavor.
[0077] Another embodiment of the present invention is a
confectionery product, preferably a chewing gum, which incorporates
a spicy hot flavor, is substantially free of menthol and other mint
oil components and which comprises a physiological cooling agent
which imparts improved breath freshening and a desirable hot/cold
sensory perception without a mint flavor.
[0078] It has surprisingly been found that many consumers, who may
not appreciate the addition of mint flavor to cinnamon flavored
candies and chewing gums, do enjoy the addition of a non-menthol,
physiological cooling agent in such products. Furthermore, it has
been found that the inventive products have greatly enhanced breath
freshening properties compared to cinnamon flavored confections
without physiological cooling agents.
[0079] The confectionery products of this embodiment of the
invention can be any new or existing type of product in that
category. Hard candies, hard or soft pan coated items, chewy
confections and powdered candies are specifically contemplated.
Chewing gum is a preferred embodiment.
[0080] The confections of this embodiment of the invention will
include a natural or non-menthol hot spice flavor such as cinnamon,
clove, ginger, black pepper, cayenne pepper and mixtures of these.
Cinnamon flavor is preferred. The flavor composition will be
substantially free of menthol and mint oils. By substantially free,
it is meant that the flavor composition will comprise less than
about 15% and preferably less than 10% of mint components. Most
preferably, the flavor composition will have 0% to 3% of mint
components. The flavor composition will also contain a
physiological cooling agent in an amount sufficient to impart
noticeable cooling to the product.
[0081] While there are references that disclose the use of
physiological cooling agents in chewing gum and other confections,
unique combinations and controlled release are new areas of
interest. Also, no references disclose the use of physiological
cooling agents in a chewing gum coating. Because a flavor imparts a
distinct and unique sensation when it is used in a chewing gum,
some combinations of the physiological cooling agents offer unique
advantages and may be combined with various types of flavors or
with various methods of encapsulation and entrapment for controlled
release.
[0082] Several U.S. and foreign references disclose specific
compounds and classes of compounds that are physiological cooling
agents that may be used in the present invention. Some of these
disclose the use of physiological cooling agents in chewing gum.
These include:
[0083] U.S. Pat. No. 5,451,404 (a ketal combined with another
coolant (menthol or carboxamides));
[0084] U.S. Pat. No. 5,372,824 (physiological cooling agents and
reduced menthol);
[0085] U.S. Pat. No 5,348,750 (menthone ketals);
[0086] U.S. Pat. No. 5,326,574 (a spray dried
3-l-menthoxypropane-1,2-diol- );
[0087] U.S. Pat. No. 5,266,592 (menthone glycerol ketals);
[0088] U.S. Pat. No. 5,165,943 (a cyclodextrin complex with
physiological cooling agents);
[0089] U.S. Pat. No. 5,009,893 (p-menthane carboxamide
physiological cooling agent with menthol for reduced
bitterness);
[0090] U.S. Pat. No. 4,459,425 (3-l-menthoxypropane-1,2-diol);
[0091] U.S. Pat. No. 4,296,093 (substituted cyclohexanamides);
[0092] U.S. Pat. Nos. 4,248,859 and 4,318,900 (alkyl substituted
alicyclic carboxylic acids, esters or amides);
[0093] U.S. Pat. Nos. 4,157,384 and 4,029,759 (various
3-substituted p-menthanes);
[0094] U.S. Pat. No. 4,081,480 (alpha-oxy(oxo)mercaptan
alkanes);
[0095] U.S. Pat. No. 4,070,449 (sulphoxides and sulphones);
[0096] U.S. Pat. Nos. 4,060,091; 4,190,643 and 4,136,163
(substituted p-menthane-3-carboxamides);
[0097] U.S. Pat. Nos. 4,153,679; 4,296,255 and 4,230,688 (acyclic
carboxamides);
[0098] U.S. Pat. No. 4,034,109 (acyclic sulphonamides and
sulphinamides);
[0099] U.S. Pat. No. 4,033,994 (p-menthane-3-carboxylates);
[0100] U.S. Pat. Nos. 3,793,446 and 3,644,613 (ketoesters of
menthol);
[0101] U.S. Pat. No. 3,720,762 (spilanthol with menthol or
peppermint oil);
[0102] Canadian Patent No. 2,101,790 (carbonic acids having free
polar groups);
[0103] German Patent No. 2,608,226 (menthyl lactate);
[0104] German Patent No. 2,433,165 (N-acetylglycine menthyl
ester);
[0105] French Patent No. 2,577,922
(L-menthyl-3-hydroxybutyrate);
[0106] Japanese Patent No. 94/065023
(2-isopropenyl-5-methylcyclohexanol);
[0107] Great Britain Patent No. 1,502,680 (bicyclic acids, esters,
amides and substituted menthanols);
[0108] Great Britain Patent No. 1,476,351 (cyclic and acyclic
amides, ureas and sulphonamides);
[0109] Great Britain Patent No. 1,442,998 (trialkyl-substituted
cyclohexane carboxamides);
[0110] Great Britain Patents Nos. 1,421,744 and 1,421,743 (novel
amides);
[0111] Great Britain Patent No. 1,411,786 (cyclohexanamides);
[0112] Great Britain Patent No. 1,404,596 (acyclic secondary and
tertiary alkanols);
[0113] PCT Publication No. WO 97/07771 (menthyl succinate and
carboxamides);
[0114] PCT Publication No. WO 96/28133 (coolant composition for
comestibles);
[0115] PCT Publication No. WO 96/17524 (a cooling composition
comprising N-substituted p-menthane carboxamides and menthol);
[0116] PCT Publication No. WO 94/010117 (cyclohexanol derivatives);
and
[0117] U.S. Pat. No. 3,639,569 (physiological cooling agents).
[0118] Particular examples of physiological cooling agents
include:
[0119] 1) substituted p-menthanes, substituted
p-menthane-carboxamides (e.g., N-ethyl-p-menthane-3-carboxamide
(FEMA 3455)), acyclic carboxamides, substituted cyclohexanamides,
substituted cyclohexane carboxamides, substituted ureas and
sulphonamides, and substituted menthanols (all from Wilkinson
Sword);
[0120] 2) hydroxymethyl and hydroxyethyl derivatives of p-menthane
(from Lever Bros.);
[0121] 3) menthyl succinate;
[0122] 4) 2-mercapto-cyclo-decanone (from International Flavors and
Fragrances);
[0123] 5) 2-isopropanyl-5-methylcyclohexanol (from Hisamitsu
Pharmaceuticals, hereinafter "isopregol");
[0124] 6) hydroxycarboxylic acids with 2-6 carbon atoms;
[0125] 7) menthone glycerol ketals (FEMA 3807, tradename
FRESCOLAT.TM. type MGA);
[0126] 8) 3-l-menthoxypropane-1,2-diol (from Takasago, FEMA 3784,
(hereinafter "TCA"));
[0127] 9) menthyl lactate; (from Haarman & Reimer, FEMA 3748,
tradename FRESCOLAT.TM. type ML).
[0128] While any of the above-disclosed physiological cooling
agents may be used in chewing gum, the presently preferred
physiological cooling agents are:
[0129] 1) substituted p-menthane carboxamides (PMC), such as those
disclosed in U.S. Pat. Nos. 4,060,091; 4,190,643 and 4,136,163, all
assigned to Wilkinson Sword, especially
N-ethyl-p-menthane-3-carboxamide (called WS-3);
[0130] 2) acyclic carboxamides (AC), such as those disclosed in
U.S. Pat. Nos. 4,296,255; 4,230,688; and 4,153,679; all assigned to
Wilkinson Sword, especially N-2,3-trimethyl-2-isopropyl butanamide
(called WS-23);
[0131] 3) menthone glycerol ketal (MGK);
[0132] 4) menthyl lactate (ML);
[0133] 5) menthyl succinate (MS); and
[0134] 6) 3-l-menthoxypropane-1,2-diol (TCA).
[0135] The concentration of physiological cooling agent will depend
on the intensity of the physiological cooling agent and the desired
cooling effect In general the concentration of cooling agents used
is between about 0.001% and about 2% by weight of the chewing gum.
The preferred concentration of cooling agent is between about 0.01%
and about 1.0%, more preferably between 0.02% and about 0.5%.
[0136] The present invention contemplates that two or more
physiological cooling agents may be added to the flavor used to
make the chewing gum. On the other hand, the flavor and cooling
agents may be added separately anywhere within the manufacturing
process for making a chewing gum product.
[0137] These flavors include any flavor which is of food acceptable
quality commonly known in the art such as essential oils, synthetic
flavors or mixtures thereof Such flavors include, but are not
limited to, oils derived from plants and fruits such as citrus
oils, fruit essences, peppermint oil, spearmint oil, eucalyptus,
other mint oils, clove oil, oil of wintergreen, cinnamic aldehyde,
anise and the like. Flavors that are very strong, such as menthol
flavors, are also contemplated in this invention. Preferred flavors
include cooling flavors such as peppermint, eucalyptus, menthol,
wintergreen and fruity-mint; non-cooling flavors such as spearmint
and cinnamon; and combinations thereof.
[0138] Artificial flavor components are also contemplated by the
present invention. Those of ordinary skill in the art will
recognize that natural and artificial flavors may be combined in
any sensorially acceptable blend All such flavors and blends are
contemplated by the present invention.
[0139] The flavor may be added to the chewing gum formula in an
amount such that it will contain from about 0.1% to about 10%
flavor, preferably from about 0.2% to about 3.0% flavor, and most
preferably about 0.5% to about 2% flavor.
[0140] For menthol flavored chewing gum, a combination of
physiological cooling agents allows for a reduced overall
concentration of menthol. However, it does not completely eliminate
menthol, because menthol has a very identifiable unique taste and
cooling sensation. Hence, in the case of menthol flavor, the
physiological cooling agents only enhance the cooling while
reducing the menthol bitterness.
[0141] The present invention thus is also directed to novel cooling
flavor compositions comprising menthol and menthone that contribute
a long-lasting cool sensation. These cooling flavor compositions
may be substituted for peppermint oil in non-peppermint products,
resulting in added coolness without harshness or unwanted flavor
characteristics. They can, of course, also be used in peppermint
flavored products It has been discovered that menthol, when used in
conjunction with menthone, provides a cool sensation without the
characteristically harsh tones of menthol. It has been further
discovered that the use of menthol and menthone in combination with
a physiological cooling agent results in a cooling flavor
composition that provides initial optimal cooling, as well as
extended coolness. The presence of only one of these components
will not provide the desired results.
[0142] Menthol, which occurs naturally in peppermint oil, is the
agent that provides the "cooling" sensation, but menthol alone
tends to distort flavor notes. When used in conjunction with
menthone, however, the result is cooling without harshness because
the menthone helps to curb the harsh qualities of the menthol.
[0143] In one embodiment of the present invention, menthol and
menthone are used in conjunction with one or more physiological
cooling agents to produce a cooling flavor composition yielding
optimal coolness. The menthol and menthone are used in their
separated, or pure, form, as distinguished from being present in
peppermint oil. Used as such, the menthol and menthone supply a
fast release of the "cooling" sensation but do not add a peppermint
flavor. These cooling flavor compositions, which have a
physiological cooling effect, can be used in food, drinks,
dentrifices, gargles, cosmetics, lotions, etc. Suitable
physiological cooling agents that are preferred in this aspect of
the invention are menthyl succinate; menthyl lactate;
3-l-menthoxypropane-1,2-diol; menthone glycerol ketals;
N-substituted p-menthane carboxamide; acyclic carboxamide and
mixtures thereof. The preferred cooling agents are menthyl
succinate, N-substituted p-menthane carboxamide (WS-3), acyclic
carboxamide (WS-23) and menthyl lactate.
[0144] The cooling flavor composition comprising menthol, menthone
and one or more physiological cooling agents is more potent than
peppermint oil alone. As a result, less of the cooling blend is
needed to achieve the desired coolness than peppermint oil. This
would decrease the need for peppermint oil, a costly commodity
which has an uncertain supply, saving money and conserving
peppermint oil. However, if desired, peppermint oil may be added in
addition to the cooling flavor compositions of the present
invention.
[0145] In another embodiment, the cooling flavor composition
comprising menthol, menthone and one or more physiological cooling
agents is used in oral compositions such as chewing gum. The result
is oral compositions having optimal cooling without harsh tones or
unwanted flavor characteristics. Moreover, the blend of menthol,
menthone and one or more synthetic cooling agents extends the
coolness of the oral compositions in which the blend is used. This
novel blend supplies a fast release of the cooling sensation from
the menthol and menthone, and an extended release from the
physiological cooling agents.
[0146] Because the cooling flavor compositions of the present
invention will not impart an unwanted peppermint flavor to
non-peppermint products, these compositions may be used to add
coolness to fruit and other flavors.
[0147] Physiological cooling agents generally release slowly from
chewing gum during the early stages of mastication of the gum
because of their low solubility in water. However, some like TCA
are moderately fast release, others like WS-3, WS-23 are moderately
slow release, and others like menthone glycerol ketal, menthyl
lactate and menthyl succinate are very slow release.
[0148] Combinations of cooling agents may not only be synergistic
but may also provide both moderate release and slow release to give
flavor impact and flavor extension. Physical modifications of the
physiological cooling agents by encapsulation with another
substrate will also modify their release in chewing gum by
modifying the solubility or dissolution rate. Any standard
technique which gives partial or full encapsulation of the
combination of physiological cooling agents can be used. These
techniques include, but are not limited to, spray drying, spray
chilling, fluid-bed coating, and coacervation. These encapsulation
techniques that give partial encapsulation or full encapsulation
can be used individually or in any combination in a single step
process or multiple step process. Generally, a modified release of
physiological cooling agents is obtained in multistep processes
like spray drying the combined physiological cooling agents and
then fluid-bed coating the resultant powder.
[0149] The encapsulation techniques here described are standard
coating techniques and generally give varying degrees of coating
from partial to full coating, depending on the coating composition
used in the process. Also, the coating compositions may be
susceptible to water permeation to various degrees. Generally,
compositions that have high organic solubility, good film forming
properties and low water solubility give better delayed release of
the physiological cooling agents. Such compositions include acrylic
polymers and copolymers, carboxyvinyl polymer, polyamides,
polystyrene, polyvinyl acetate, polyvinyl acetate phthalate,
polyvinyl pyrrolidone and waxes. Although all of these materials
are possible for encapsulation of physiological cooling agents,
only food grade materials should be considered. Two standard food
grade coating materials that are good film formers but not water
soluble are shellac and Zein. Others which are more water soluble,
but good film formers, are materials like agar, alginates, a wide
range of cellulose derivative like ethyl cellulose and
hydroxypropylmethyl cellulose, dextrin, gelatin and modified
starches. These ingredients, which are generally approved for food
use, may give a faster release when used as an encapsulant for the
physiological cooling agents. Other encapsulants like acacia or
maltodextrin can also encapsulate the physiological cooling agents,
but give a faster release rate of the physiological cooling
agents.
[0150] The amount of coating or encapsulating material on the
cooling agents also controls the length of time for their release
from chewing gum. Generally, the higher the level of coating and
the lower the amount of active cooling agents, the slower the
release of the cooling agents during mastication To obtain the
desired cooling agent release to blend with a gum's flavor release,
the encapsulant should be a minimum of about 20% of the coated
cooling agents. Preferably, the encapsulant should be a minimum of
about 30% of the coated cooling agents, and most preferably should
be a minimum of about 40% of the coated cooling agents. Depending
on the coating material, a higher or lower amount of coating
material may be needed to give the desired release of cooling
agents.
[0151] Another method of giving a delayed release of the
physiological cooling agents is agglomeration with an agglomerating
agent which partially coats the cooling agents. This method
includes the step of mixing the cooling agents and agglomerating
agent with a small amount of water or solvent. The mixture is
prepared in such a way as to have individual wet particles in
contact with each other so a partial coating can be applied. After
the water or solvent is removed, the mixture is ground and used as
a powdered coated cooling agent.
[0152] Materials that can be used as the agglomerating agent are
the same as those used in the encapsulation mentioned previously.
However, since the coating is only a partial encapsulation, some
agglomeration agents are more effective in delaying release than
others. Some of the better agglomerating agents are the organic
polymers like acrylic polymer and copolymers, polyvinyl acetate,
polyvinyl-pyrrolidone, waxes, shellac and Zein. Other agglomerating
agents are not as effective in giving a delayed release as are the
polymers, waxes, shellac and Zein, but can be used to give some
delayed release. These others agglomerating agents include, but are
not limited to, agar, alginates, a wide range of cellulose
derivatives, dextrin, gelatin, modified starches, and vegetable
gums like guar gums, locust bean gum, and carrageenan. Even though
the agglomerated cooling agents are only partially coated, when the
quantity of coating is increased compared to the quantity of the
cooling agents, the release can be delayed for a longer time during
mastication. The level of coating used in the agglomerated product
is a minimum of about 5%. Preferably the coating level is a minimum
of about 15%, and more preferably about 20%. Depending on the
agglomerating agent, a higher or lower amount of agent may be
needed to give the desired release of cooling agents.
[0153] The physiological cooling agents may be coated in a two-step
process or multiple step process. The physiological cooling agents
may be encapsulated with any of the materials as described
previously and then the encapsulated material can be agglomerated
as described previously to obtain an encapsulated/agglomerated
product that could be used in chewing gum to give a delayed
release.
[0154] In another embodiment of this invention, the physiological
cooling agents may be absorbed onto another component, often
referred to as a carrier, which is porous and become entrapped in
the matrix of the porous component. Common materials used for
absorbing the physiological cooling agents include, but are not
limited to, silicas, silicates, pharmasorb clay, sponge-like beads
or microbeads, amorphous carbonates and hydroxides, including
aluminum and calcium lakes, vegetable gums and other spray dried
materials.
[0155] Depending on the type of absorbent material and how it is
prepared, the amount of the physiological cooling agents that can
be loaded onto the absorbent will vary. Generally materials like
polymers or spongelike beads or microbeads, amorphous sugars, and
alditols and amorphous carbonates and hydroxides absorb about 10%
to about 40% of the weight of the absorbent. Other materials like
silicas and pharmasorb clays may be able to absorb about 20% to
about 80% of the weight of the absorbent.
[0156] The general procedure for absorbing the physiological
cooling agents onto the absorbent is as follows. An absorbent like
fumed silica powder can be mixed in a powder blender and a solution
of the physiological cooling agents can be sprayed onto the powder
as mixing continues. The solution can be about 5% to 30% cooling
agent, and higher levels may be used if higher temperatures are
used. Generally water is the solvent, but other solvents like
alcohol should also be used if approved for use in food. As the
powder mixes, the liquid is sprayed onto the powder. Spraying is
stopped before the mix becomes damp. The still flowing powder is
removed from the mixer and dried to remove the water or other
solvent, and ground to a specific particle size.
[0157] After the physiological cooling agents are absorbed onto an
absorbent or fixed onto an absorbent, the fixative/cooling agents
can be coated by encapsulation. Either full or partial
encapsulation may be used, depending on the coating composition
used in the process. Full encapsulation may be obtained by coating
with a polymer as in spray drying, spray chilling, fluid-bed
coating, extrusion, coacervation, or any other standard technique.
A partial encapsulation or coating can be obtained by agglomeration
of the fixative/cooling agents mixture using any of the materials
discussed above.
[0158] The physiological cooling agents can be treated to modify
their release by being entrapped in an extrusion process. Examples
of such extrusion processes are disclosed in U.S. Pat. No.
5,128,155 and PCT Publication No. WO 94/06308.
[0159] The four methods to use to obtain a modified release of
physiological cooling agents are (1) encapsulation by spray drying,
fluid-bed coating, spray chilling and coacervation to give full or
partial encapsulation; (2) agglomeration to give partial
encapsulation; (3) fixation or absorption which also gives partial
encapsulation; and (4) entrapment by extrusion. These four methods,
combined in any usable manner which physically isolates the
physiological cooling agents, modifies their dissolvability or
modifies the release of physiological cooling agents are included
in this invention.
[0160] The previously described cooling flavor compositions and
encapsulated, agglomerated or absorbed physiological cooling agents
may readily be incorporated into a chewing gum composition.
Generally the physiological cooling,agents will be added to the gum
in either the form of a cooling flavor composition or as part of a
modified release combination of physiological cooling agents.
However, both of these aspects of the invention may be used in the
same gum formula, and the cooling flavor composition itself or its
individual components may be treated to have a modified release.
The remainder of the chewing gum ingredients are noncritical to the
present invention. That is, the cooling flavor composition and/or
coated particles of physiological cooling agents can be
incorporated into conventional chewing gum formulations in a
conventional manner. Naturally, the preferred chewing gum
formulation is a sugarless formulation. However, the physiological
cooling agents may also be used in a sugar chewing gum. The cooling
flavor composition and coated physiological cooling agents may be
used in either regular chewing gum or bubble gum.
[0161] In other embodiments of this invention, particularly
coatings of chewing gum, the concentration of physiological cooling
agent will depend on the intensity of the physiological cooling
agent and the desired cooling effect. In general the concentration
of cooling agents used is between about 0.001% and about 1% by
weight of coating. The preferred concentration of cooling agent is
between about 0.01% and about 0.5%, more preferably between about
0.02% and about 0.2%.
[0162] The present invention contemplates that one or more flavors
may be added to the syrup used to make the coating, or applied to
the gum center while the syrup coating is drying, or after the
coating has dried. Furthermore, the flavor may be applied anywhere
within the sequence of coats, for example, after the third,
twelfth, eighteenth, etc., coats.
[0163] These flavors include any flavor which is of food acceptable
quality, including the flavors described earlier for use in chewing
gum. The flavor may be added to the coating syrup in an amount such
that the coating will contain from about 0.2% to about 1.2% flavor
and preferably from about 0.7% to about 1.0% flavor.
[0164] For menthol flavored coatings, this concentration of
physiological cooling agent allows a reduced overall concentration
of menthol. However, it does not completely eliminate menthol,
because menthol has a very identifiable unique taste and cooling
sensation. Hence, in the case of menthol flavor, the physiological
cooling agents only enhance the cooling while reducing the menthol
bitterness.
[0165] Artificial sweeteners contemplated for use in the coating
include but are not limited to synthetic substances, saccharin,
thaumatin, alitame, saccharin salts, aspartame, sucralose and
acesulfame-K. The artificial sweetener may be added to the coating
syrup in an amount such that the coating will contain from about
0.05% to about 0.3%, and preferably from about 0.10% to about 0.15%
artificial sweetener.
[0166] Dispersing agents are often added to syrup coatings for the
purpose of whitening and tack reduction. Dispersing agents
contemplated by the present invention to be employed in the coating
syrup include titanium dioxide, talc, or any other antistick
compound. Titanium dioxide is a presently preferred dispersing
agent of the present invention. The dispersing agent may be added
to the coating syrup in amounts such that the coating will contain
from about 0.1% to about 1.0%, and preferably from about 0.3% to
about 0.6% of the agent.
[0167] Coloring agents are preferably added directly to the syrup
in the dye or lake form. Coloring agents contemplated by the
present invention include food quality dyes. Film formers
preferably added to the syrup include methyl cellulose, gelatins,
hydroxypropyl cellulose, ethyl cellulose, hydroxyethyl cellulose,
carboxymethyl cellulose and the like and combinations thereof.
Binding agents may be added either as an initial coating on the
chewing gum center or may be added directly into the syrup. Binding
agents contemplated by the present invention include gum arabic,
alginate, cellulosics, vegetable gums and the like.
[0168] Conventional panning procedures generally use sucrose as the
coating material, but recent advances in panning have allowed the
use of other carbohydrate materials to be used in the place of
sucrose. Some of these components include, but are not limited to,
dextrose, maltose, erythritol, xylitol, hydrogenated isomaltulose,
maltitol and other new polyols or a combination thereof.
[0169] The coating material may be blended with panning modifiers
including, but not limited to, gum arabic, maltodextrins, corn
syrup, gelatin, cellulose type materials like carboxymethyl
cellulose or hydroxymethyl cellulose, starch and modified starches,
vegetable gums like alginates, locust bean gum, guar gum and gum
tragacanth, insoluble carbonates like calcium carbonate or
magnesium carbonate, and talc. Antitack agents may also be added as
panning modifiers, which allow the use of a variety of
carbohydrates and sugar alcohols to be used in the development of
new panned or coated gum products.
[0170] The chewing gum center of the present invention follows the
general pattern outlined below. These centers may contain
physiological cooling agents as an ingredient.
[0171] In general, a chewing gum center composition or other
chewing gum compositions typically contain a chewable gum base
portion which is essentially free of water and is water-insoluble,
a water-soluble bulk portion and flavors which are typically water
insoluble. The water-soluble portion dissipates with a portion of
the flavor over a period of time during chewing. The gum base
portion is retained in the mouth throughout the chew.
[0172] The insoluble gum base generally comprises elastomers,
elastomer solvents, plasticizers, waxes, emulsifiers and inorganic
fillers. Plastic polymers, such as polyvinyl acetate, which behave
somewhat as plasticizers, are also often included. Other plastic
polymers that may be used include polyvinyl laureate, polyvinyl
alcohol and polyvinyl pyrrolidone.
[0173] Elastomers may include polyisobutylene, butyl rubber,
(isobutylene-isoprene copolymer) and styrene butadiene rubber, as
well as natural latexes such as chicle. Elastomer solvents are
often resins such as terpene resins. Plasticizers, sometimes called
softeners, are typically fats and oils, including tallow,
hydrogenated and partially hydrogenated vegetable oils, and coca
butter. Commonly employed waxes include paraffin, microcrystalline
and natural waxes such as beeswax and carnauba. Microcrystalline
waxes, especially those with a high degree of crystallinity, may be
considered bodying agents or textural modifiers.
[0174] According to the preferred embodiment of the present
invention, the insoluble gum base constitutes between about 5% to
about 95% by weight of the gum. More preferably the insoluble gum
base comprises between 10% and 50% by weight of the gum and most
preferably about 20% to 35% by weight of the gum.
[0175] The gum base typically also includes a filler component. The
filler component may be calcium carbonate, magnesium carbonate,
talc, dicalcium phosphate or the like. The filler may constitute
between about 5% and about 60% by weight of the gum base.
Preferably the filler comprises about 5% to 50% by weight of the
gum base.
[0176] Gum bases typically also contain softeners including
glycerol monostearate and glycerol triacetate. Gum bases may also
contain optional ingredients such as antioxidants, colors, and
emulsifiers. The present invention contemplates employing any
commercially acceptable gum base.
[0177] The water-soluble portion of the chewing gum may further
comprise softeners, sweeteners, flavors, physiological cooling
agents and combinations thereof. The sweeteners often fulfill the
role of bulking agents in the gum. The bulking agents typically
comprise about 5% to about 95% of the gum composition.
[0178] Softeners are added to the chewing gum in order to optimize
the chewability and mouth feel of the gum. Softeners, also known in
the art as plasticizers or plasticizing agents, generally
constitute between about 0.5% to about 15% of the chewing gum.
Softeners contemplated by the present invention include glycerin,
lecithin and combinations thereof. Further, aqueous sweetener
solutions such as those containing sorbitol, hydrogenated starch
hydrolysate, corn syrup and combinations thereof may be used as
softeners and binding agents in gum.
[0179] As mentioned above, the cooling flavor compositions or
coated physiological cooling agents of the present invention will
most likely be used in sugarless gum formulations. However,
formulations containing sugar are also within the scope of the
invention. Sugar sweeteners generally include saccharide-containing
components commonly known in the chewing gum art which comprise,
but are not limited to, sucrose, dextrose, maltose, dextrin, dried
invert sugar, fructose, galactose, corn syrup solids and the like,
alone or in any combination.
[0180] The cooling flavor compositions and coated physiological
cooling agents of the present invention can also be used in
combination with sugarless sweeteners. Generally sugarless
sweeteners include components with sweetening characteristics but
which are devoid of the commonly known sugars and comprise, but are
not limited to, sugar alcohols such as sorbitol, hydrogenated
isomaltulose, mannitol, xylitol, lactitol, erythintol, hydrogenated
starch hydrolysate, maltitol and the like alone or in any
combination.
[0181] Depending on the particular sweetness release profile and
shelf-stability needed, coated or uncoated high-intensity
sweeteners may be used in the chewing gum center or in the coating.
High-intensity sweeteners, preferably aspartame, may be used at
levels from about 0.01% to about 3.0%. Encapsulated aspartame is a
high intensity sweetener with improved stability and release
characteristics, as compared to free aspartame. Free aspartame can
also be added, and a combination of some free and encapsulated
aspartame is preferred when aspartame is used.
[0182] Optional ingredients such as colors, emulsifiers and
pharmaceutical agents may also be added as separate components of
the chewing gum composition, or added as part of the gum base.
[0183] Aqueous syrups, such as corn syrup and hydrogenated corn
syrup may be used, particularly if their moisture content is
reduced. This can preferably be done by coevaporating the aqueous
syrup with a plasticizer, such as glycerin or propylene glycol, to
a moisture content of less than 10%. Preferred compositions include
hydrogenated starch hydrolysate solids and glycerin. Such syrups
and their methods of preparation are discussed in detail in U.S.
Pat. No. 4,671,967.
[0184] A preferred method of manufacturing chewing gum according to
the present invention is by sequentially adding the various chewing
gum ingredients to any commercially available mixer known in the
art. After the ingredients have been thoroughly mixed, the gum is
discharged from the mixer and shaped into the desired form such as
by rolling into sheets and cutting into sticks, extruding into
chunks, or casting into pellets.
[0185] Generally, the ingredients are mixed by first melting the
gum base and adding it to the running mixer the base may also be
melted in the mixer itself. Color or emulsifiers may also be added
at this time, along with syrup and a portion of the bulking agent.
Further portions of the bulking agent may then be added to the
mixer. A flavoring agent is typically added with the final portion
of the bulking agent. The cooling flavor composition of the present
invention are preferably added as part of the flavor addition. The
coated physiological cooling agents of the present invention are
preferably added after the final portion of bulking agent and
flavor have been added. The entire mixing procedure typically takes
from five to fifteen minutes, but longer mixing times may sometime
be required. Those skilled in the art will recognize that many
variations of the above described procedures may be followed.
[0186] When the physiological cooling agent is used as part of a
cooling flavor composition, using menthol and menthone, the cooling
flavor composition will contain preferably about 40% to about 80%,
and more preferably about 50% to about 70%, menthol, and about 15%
to about 50%, and more preferably about 20% to about 40%, menthone.
In the preferred cooling flavor composition, the ratio of menthol
to menthone is preferably between about 4:5 and about 16:3. The
ratio of physiological cooling agents to the total of menthol and
menthone is preferable between about 3:97 and about 1:4. Typically
this will mean about 3% to about 25%, and more preferably about 4%
to about 15% of the cooling composition will be one or more
physiological cooling agents. The preferred physiological cooling
agents are: menthyl succinate; N-2,3-trimethyl-2-isopropyl
butanamide; menthyl lactate; 3-l-menthoxypropane-1,2-diol;
N-substituted p-menthane carboxamide; menthone glycerol ketals and
mixture thereof.
[0187] If another flavor is used in the gum, or other oral
composition, beside the cooling flavor composition, the cooling
flavor composition outlined above may be mixed with the other
flavor. In addition, some components of the cooling flavor
composition may be mixed with the other flavor, and some components
added separately to the gum. However, it is preferred that any
other flavor and the cooling flavor composition be premixed before
being added to the gum.
[0188] Once formed, the chewing gum center can be coated. The
coating is initially present as a liquid syrup which contains from
about 30% to about 80% or 85% of the coating ingredients previously
described herein, and from about 15% or 20% to about 70% of a
solvent such as water. In general, the coating process is carried
out in conventional panning equipment. Sugarless gum center tablets
to be coated are placed into the panning equipment to form a moving
mass.
[0189] The material or syrup which will eventually form the coating
is applied or distributed over the gum center tablets. Flavors may
be added before, during and after applying the syrup to the gum
centers. Once the coating has dried to form a hard surface,
additional syrup additions can be made to produce a plurality of
coatings or multiple layers of coating.
[0190] In the panning procedure, syrup is added to the gum center
tablets at a temperature range of from about 100.degree. F. to
about 240.degree. F. Preferably, the syrup temperature is from
about 140.degree. F. to about 200.degree. F. Most preferably, the
syrup temperature should be kept constant throughout the process in
order to prevent the polyol in the syrup from crystallizing. The
syrup may be mixed with, sprayed upon, poured over, or added to the
gum center tablets in any way known to those skilled in the
art.
[0191] In another embodiment, a soft coating is formed by adding a
powder coating after a liquid coating. The powder coating may
include natural carbohydrate gum hydrolysates, maltodextrin,
gelatin, cellulose derivatives, starches, modified starches,
sugars, sugar alcohols, natural carbohydrate gums and fillers like
talc and calcium carbonate.
[0192] Each component of the coating on the gum center may be
applied in a single layer or in a plurality of layers. In general,
a plurality of layers is obtained by applying single coats,
allowing the layers to dry, and then repeating the process. The
amount of solids added by each coating step depends chiefly on the
concentration of the coating syrup. Any number of coats may be
applied to the gum center Tablet. Preferably, no more than about 75
coats are applied to the gum center. More preferably, less than
about 60 coats are applied and most preferably, about 30 to about
60 coats are applied. In any event, the present invention
contemplates applying an amount of syrup sufficient to yield a
coated chewing gum product containing about 10% to about 65%
coating. Preferably, the final product will contain from about 20%
to about 50% coating.
[0193] Those skilled in the art will recognize that in order to
obtain a plurality of coated layers, a plurality of premeasured
aliquots of coating syrup may be applied to the gum center. It is
contemplated, however, that the volume of aliquots of syrup applied
to the gum center may vary throughout the coating procedure.
[0194] Once a coating of syrup is applied to the gum center, the
present invention contemplates drying the wet syrup in an inert
medium. A preferred drying medium comprises air. Preferably, forced
drying air contacts the wet syrup coating in a temperature range of
from about 70.degree. F. to about 110.degree. F. More preferably,
the drying air is in the temperature range of from about 80.degree.
F. to about 100.degree. F. The invention also contemplates that the
drying air possess a relative humidity of less than about 15
percent. Preferably, the relative humidity of the drying air is
less than about 8 percent.
[0195] The drying air may be passed over and admixed with the syrup
coated gum centers in any way commonly known in the art.
Preferably, the drying air is blown over and around the syrup
coated gum center at a flow rate, for large scale operations, of
about 2800 cubic feet per minute. If lower quantities of material
are being processed, or if smaller equipment is used, lower flow
rates would be used. If a flavor is applied after a syrup coating
has been dried, the present invention contemplates drying the
flavor with or without the use of a drying medium.
EXAMPLES
[0196] The following four ingredients can be mixed with flavors and
used in chewing gum formulations. The percentage listed are
percentages of the total of these four ingredients. However, the
ingredients were not mixed together first, but were added
individually to the flavor used in the gum. The four ingredients in
combination are referred to herein as cooling blends A, B and
C.
1 A B C Menthol 52.5 60.2 62.5 Menthone 25.8 30.6 31.2 Menthyl
succinate 14.5 6.1 4.2 Menthyl lactate 7.2 3.1 2.1
Examples 1 and 2
[0197] Cooling blend A may be mixed with a cherry flavor and used
to make two cherry flavored sugarless gum formulas. Both products
would have a slightly minty flavor with cherry. When a peppermint
flavor is used in place of the cooling blend in comparable
formulas, the minty character is too strong. The cooling blend
gives a high quality cool cherry mint flavored product as
formulated below:
2 TABLE 1 Example 1 Example 2 Sorbitol 49.51 51.44 Base 28.50 25.00
Glycerin 12.00 12.00 Cherry Flavor 3.0848 2.8848 Cooling Blend A
0.1152 0.1152 Spray Dried Cherry Flavor 0.30 -- Xylitol 1.50 4.50
Fumeric, Citric, and Adipic Acids 2.10 2.10 Encapsulated Sweeteners
1.36 1.36 Salt Solution 0.75 -- Color 0.28 0.30 Lecithin 0.50 0.30
TOTAL 100.00 100.00
Examples 3, 4 and 5
[0198] Cooling blend B may be used in a sugarless wintergreen
flavored chewing gum to give improved cooling without mint flavor
according to the following formulas:
3 TABLE 2 Example 3 Example 4 Example 5 Sorbitol 49.60 50.01 48.76
Base 25.10 25.10 25.10 Glycerin 14.00 6.00 14.00 Maltitol 5.00 7.00
10.00 Coevaporated Glycerin/Lycasin* 3.50 9.50 -- Wintergreen
Flavor 1.1296 1.1296 1.1296 Cooling Blend B 0.4704 0.4704 0.4704
Encapsulated Wintergreen Flavor 0.1625 0.1625 -- Encapsulated
Menthol 0.0875 0.0875 -- Encapsulated Sweeteners 0.54 0.54 0.54
Salt Solution** 0.28 -- -- Color 0.13 -- -- TOTAL 100.00 100.00
100.00 *Contains 25% glycerin, 67.5% Lycasin brand hydrogenated
starch hydrolsate solids and 7.5% water. **Contains 10% NaCl and
90% water.
Examples 6 through 10
[0199] Cooling blend C was used in spearmint and peppermint
flavored chewing gums of Examples 6 through 10 to give improved
cooling with mint flavor. The increased cooling yielded products
with less bitterness and harshness, and gave good minty tasting
products. The following formulas were made:
4 TABLE 3 Example 6 Example 7 Example 8 Example 9 Example 10
Sorbitol 47.21 48.60 32.76 48.41 40.60 Base 25.00 25.00 37.35 25.00
30.00 Glycerin 6.00 11.40 12.00 8.00 10.00 Coevaporated 9.50 7.67
-- 9.50 3.50 Glycerin/Lycasin* Maltitol.sup.A/Mannitol.sup.B
10.00.sup.A .sup. 5.00.sup.A .sup. 3.07.sup.B .sup. 5.00.sup.B
.sup. 7.00.sup.B Spearmint Flavor 1.0908 1.0908 -- -- -- Cooling
Blend C 0.2592 0.2592 0.7425 0.7425 0.40 Peppermint Flavor -- --
1.5075 1.5075 1.60 Lecithin 0.30 0.30 0.40 0.30 0.30 Calcium
Carbonate -- -- 9.66 -- 5.00 Encapsulated Menthol -- 0.20 1.50 1.00
1.00 Encapsulated Sweetener 0.54 0.34 0.34 0.54 0.60 Salt
Solution** 0.10 0.10 0.67 -- -- Color -- 0.04 -- -- -- TOTAL 100.00
100.00 100.00 100.00 100.00 *Contains 25% glycerin, 67.5% Lycasin
brand hydrogenated starch hydrolsate solids and 7.5% water.
**Contains 10% NaCl and 90% water.
Examples 11 through 17
[0200] The following formulations contain combinations of cooling
agents that may give fast and slow release and may be synergistic
to increase cooling when used in the same formulation:
5TABLE 4 SUGARLESS CHEWING GUM Example Example Example Example 11
12 13 14 Base 33.10 28.00 30.00 28.00 Calcium -- -- 11.00 --
Carbonate Sorbitol 55.90 54.36 46.08 49.52 Glycerin 8.00 5.40 0.40
8.30 Liquid -- 6.00 6.20 2.00 Sorbitol Encapsulated 0.70 0.24 0.24
0.82 Sweetener Menthol 1.10 -- 0.26 0.30 Active 0.10 0.20 0.12 0.16
ML/TCA* Mannitol -- 3.00 3.00 8.00 Peppermint 1.10 2.00 -- --
Flavor Methyl -- -- 1.90 1.90 Salicylate Flavor Lecithin -- 0.80
0.80 1.00 Encapsulated -- -- -- -- Menthol/Flavor TOTAL 100.00
100.00 100.00 100.00 *50/50 combination of ML and TCA
[0201]
6TABLE 5 SUGARLESS CHEWING GUM Example 15 Example 16 Example 17
Base 29.00 31.60 33.60 Calcium Carbonate 15.00 11.00 13.00 Sorbitol
41.26 44.48 47.73 Glycerin 10.00 0.80 0.75 Liquid Sorbitol -- 7.20
-- Encapsulated Sweetener 0.40 0.66 0.66 Menthol 0.90 0.30 0.30
Active ML/MGK * 0.14 0.06 0.06 Mannitol -- -- -- Peppermint Flavor
1.30 1.40 1.40 Methyl Salicylate Flavor -- -- -- Lecithin -- 0.50
0.50 Encapsulated Menthol/Flavor 2.00 2.00 2.00 TOTAL 100.00 100.00
100.00 * 50/50 combination of ML and MGK
[0202] N-substituted p-menthane carboxamides, for example
N-ethyl-p-menthane-3-carboxamide (WS-3), when combined with
menthone ketals such as menthone glycerol ketal, may produce
synergistic cooling effects in chewing gum. It is also possible to
take advantage of differing release rates of the two cooling agents
to provide a fast cooling release and a long lasting cooling in the
same product. For example, chewing gums may be prepared form the
following formulas:
7 TABLE 6 Example 18 Example 19 Gum Base 25.00 30.00 Sugar 57.11
58.46 Corn Syrup 15.00 9.00 Glycerin 2.00 1.50 Spearmint Oil 0.70
-- Peppermint Oil -- 0.90 WS-3 0.08 0.06 Menthone Glycerol Ketal
0.11 0.08 TOTAL 100.00 100.00
[0203] Additional cooling agents may also be added as in some of
the following examples:
8 TABLE 7 Example Example Example Example Example Example 20 21 22
23 24 25 Gum Base 48.00 35.00 30.00 25.00 22.00 30.00 Sorbitol
34.05 49.05 53.07 60.69 59.54 51.12 Hydrogenated Starch -- -- --
7.5 14.00 10.00 Hydrolysate Syrup 70% Sorbitol Solution 10.00 8.00
-- -- -- -- Glycerin 5.00 6.00 15.00 5.00 3.00 7.00 Encapsulated
Aspartame 0.30 0.50 0.60 0.20 0.30 0.40 Methyl Salicylate 0.50 --
-- -- 0.70 -- Peppermint Oil 1.30 0.40 -- 0.95 0.20 1.20 Spearmint
Oil 0.20 0.80 0.80 -- -- -- WS-3 0.30 0.10 0.08 0.11 0.13 0.04
Menthane Glycerol Ketal 0.05 0.10 0.20 0.35 0.05 0.04 WS-23 -- 0.05
0.05 -- -- -- Menthyl Lactate 0.30 -- 0.20 -- -- 0.10 Menthyl
Succinate -- -- -- 0.20 0.08 0.10 100.00 100.00 100.00 100.00
100.00 100.00
[0204] Acyclic carboxamides, for example
N-2,3-trimethyl-2-isopropyl butanamide (WS-23), may produce
synergistic cooling effects when combined with menthone ketals,
such as menthone glycerol ketal, in chewing gum. It is also
possible to take advantage of differing release rates of the two
cooling agents to provide a fast cooling release and a long lasting
cooling in the same product. Also, reductions in bitterness may be
achieved through optimization of the levels of these cooling
agents. For example, chewing gums may be prepared from the
following formulas:
9 TABLE 8 Example 26 Example 27 Gum Base 25.00% 30.00% Sugar 57.11%
58.46% Corn Syrup 15.00% 9.00% Glycerin 2.00% 1.50% Spearmint Oil
0.70% -- Peppermint Oil -- 0.90% WS-23 0.08% 0.06% Menthone
Glycerol Ketal 0.11% 0.08% TOTAL 100.00 100.00
[0205] Additional cooling agents may also be added as in some of
the following examples:
10 TABLE 9 Example Example Example Example Example Example 28 29 30
31 32 33 Gum Base 48.00 35.00 30.00 25.00 22.00 30.00 Sorbitol
34.05 48.90 53.07 60.69 59.54 50.87 Hydrogenated Starch -- -- --
7.50 14.00 10.00 Hydrolysate Syrup 70% Sorbitol Solution 10.00 8.00
-- -- -- -- Glycerin 5.00 6.00 15.00 5.00 3.00 7.00 Encapsulated
Aspartame 0.30 0.50 0.60 0.20 0.30 0.40 Methyl Salicylate 0.50 --
-- -- 0.70 -- Peppermint Oil 1.30 0.40 -- 0.95 0.20 1.20 Spearmint
Oil 0.20 0.80 0.80 -- -- -- WS-23 0.30 0.10 0.08 0.11 0.13 0.04
Menthone Glycerol Ketal 0.05 0.10 0.20 0.35 0.05 0.04 WS-3 -- 0.05
0.05 -- -- -- Menthyl Lactate 0.30 -- 0.20 -- -- 0.10 Menthyl
Succinate -- -- -- 0.20 0.08 0.10 Menthol -- 0.15 -- -- -- 0.25
100.00 100.00 100.00 100.00 100.00 100.00
[0206] Acyclic carboxamides, for example
N-2,3-trimethyl-2-isopropyl butanamide (WS-23), may produce
synergistic cooling effects when combined with menthol in chewing
gum. It is also possible to take advantage of differing release
rates of the two cooling agents to provide a fast cooling release
and a long lasting cooling in the same product. Also, reductions in
bitterness may be achieved through optimization of the levels of
these cooling agents. For example, chewing gums may be prepared
from the following formulas:
11 TABLE 10 Example 34 Example 35 Gum Base 25.00% 30.00% Sugar
56.76% 58.29% Corn Syrup 15.00% 9.00% Glycerin 2.00% 1.50%
Spearmint Oil 0.70% -- Peppermint Oil -- 0.90% WS-23 0.04% 0.06%
Menthol 0.50% 0.25% TOTAL 100.00 100.00
[0207] Additional cooling agents may also be added as in some of
the following examples:
12 TABLE 11 Example Example Example Example Example Example 36 37
38 39 40 41 Gum Base 48.00 35.00 30.00 25.00 22.00 30.00 Sorbitol
33.85 48.60 53.12 60.69 59.54 50.46 Hydrogenated Starch -- -- --
7.50 14.00 10.00 Hydrolysate Syrup 70% Sorbitol Solution 10.00 8.00
-- -- -- -- Glycerin 5.00 6.00 15.00 5.00 3.00 7.00 Encapsulated
Aspartame 0.30 0.50 0.60 0.20 0.30 0.40 Methyl Salicylate 0.50 --
-- -- 0.70 -- Peppermint Oil 1.30 0.40 -- 0.95 0.20 1.20 Spearmint
Oil 0.20 0.80 0.80 -- -- -- WS-23 0.30 0.10 0.08 0.11 0.13 0.04
Menthol 0.25 0.40 0.15 0.35 0.05 0.45 WS-3 -- 0.05 0.05 -- -- --
Menthyl Lactate 0.30 -- 0.20 -- -- 0.10 Menthyl Succinate -- -- --
0.20 0.08 0.10 Menthone Glycerol Ketal -- 0.15 -- -- -- 0.25 100.00
100.00 100.00 100.00 100.00 100.00
[0208] Menthyl succinate may produce synergistic cooling effects
when combined with acyclic carboxamides, for example
N-2,3-trimethyl-2-isoprop- yl butanamide (WS-23), in chewing gum.
It is also possible to take advantage of differing release rates of
the two cooling agents to provide a fast cooling release and a long
lasting cooling in the same product. Also, reductions in bitterness
may be achieved through optimization of the levels of these cooling
agents. For example, chewing gums may be prepared from the
following formulas:
13 TABLE 12 Example 42 Example 43 Gum Base 25.00% 30.00% Sugar
57.11% 58.46% Corn Syrup 15.00% 9.00% Glycerin 2.00% 1.50%
Spearmint Oil 0.70% -- Peppermint Oil -- 0.90% WS-23 0.08% 0.06%
Menthyl Succinate 0.11% 0.08% TOTAL 100.00 100.00
[0209] Additional cooling agents may also be added as in some of
the following examples:
14 TABLE 13 Example Example Example Example Example Example 44 45
46 47 48 49 Gum Base 48.00 35.00 30.00 25.00 22.00 30.00 Sorbitol
34.05 48.85 52.57 60.69 59.24 51.12 Hydrogenated Starch -- -- --
7.50 14.00 10.00 Hydrolysate Syrup 70% Sorbitol Solution 10.00 8.00
-- -- -- -- Glycerin 5.00 6.00 15.00 5.00 3.00 7.00 Encapsulated
Aspartame 0.30 0.50 0.60 0.20 0.30 0.40 Methyl Salicylate 0.50 --
-- -- 0.70 -- Peppermint Oil 1.30 0.40 -- 0.95 0.20 1.20 Spearmint
Oil 0.20 0.80 0.80 -- -- -- WS-3 -- -- 0.08 0.16 -- -- Menthone
Glycerol Ketal -- -- -- -- 0.05 0.04 WS-23 0.30 0.05 0.05 0.20 0.13
0.04 Menthyl Lactate 0.30 0.10 0.20 0.10 -- 0.10 Menthyl Succinate
0.05 0.10 0.20 0.20 0.08 0.10 Menthol -- 0.20 0.50 -- 0.30 --
100.00 100.00 100.00 100.00 100.00 100.00
[0210] Menthyl succinate may produce synergistic cooling effects
when combined with menthone ketals, such menthone glycerol ketal,
in chewing gum. It is also possible to take advantage of differing
release rates of the two cooling agents to provide a fast cooling
release and a long lasting cooling in the same product. Also,
reductions in bitterness may be achieved through optimization of
the levels of these cooling agents. For example, chewing gums may
be prepared from the following formulas:
15 TABLE 14 Example 50 Example 51 Gum Base 25.00% 30.00% Sugar
57.11% 58.46% Corn Syrup 15.00% 9.00% Glycerin 2.00% 1.50%
Spearmint Oil 0.70% -- Peppermint Oil -- 0.90% Menthyl Succinate
0.08% 0.06% Menthone Glycerol Ketal 0.11% 0.08% TOTAL 100.00
100.00
[0211] Additional cooling agents may also be added as in some of
the following examples:
16 TABLE 15 Example Example Example Example Example Example 52 53
54 55 56 57 Gum Base 48.00 35.00 30.00 25.00 22.00 30.00 Sorbitol
34.05 48.85 52.57 60.69 59.24 51.12 Hydrogenated Starch -- -- --
7.50 14.00 10.00 Hydrolysate Syrup 70% Sorbitol Solution 10.00 8.00
-- -- -- -- Glycerin 5.00 6.00 15.00 5.00 3.00 7.00 Encapsulated
Aspartame 0.30 0.50 0.60 0.20 0.30 0.40 Methyl Salicylate 0.50 --
-- -- 0.70 -- Peppermint Oil 1.30 0.40 -- 0.95 0.20 1.20 Spearmint
Oil 0.20 0.80 0.80 -- -- -- WS-3 -- -- -- 0.05 0.08 -- Menthone
Glycerol Ketal 0.05 0.10 0.20 0.35 0.10 0.07 WS-23 -- 0.05 0.05 --
-- -- Menthyl Lactate 0.30 -- 0.20 -- -- 0.10 Menthyl Succinate
0.30 0.10 0.08 0.26 0.08 0.11 Menthol -- 0.20 0.50 -- 0.30 --
100.00 100.00 100.00 100.00 100.00 100.00
[0212] Menthyl succinate may produce synergistic cooling effects
when combined with menthyl lactate in chewing gum. It is also
possible to take advantage of differing release rates of the two
cooling agents to provide a fast cooling release and a long lasting
cooling in the same product. Also, reductions in bitterness may be
achieved through optimization of the levels of these cooling
agents. For example, chewing gums may be prepared from the
following formulas:
17 TABLE 16 Example 58 Example 59 Gum Base 25.00% 30.00% Sugar
57.11% 58.46% Corn Syrup 15.00% 9.00% Glycerin 2.00% 1.50%
Spearmint Oil 0.70% -- Peppermint Oil -- 0.90% Menthyl Lactate
0.08% 0.06% Menthyl Succinate 0.11% 0.08% TOTAL 100.00 100.00
[0213] Additional cooling agents may also be added as in some of
the following examples:
18 TABLE 17 Example Example Example Example Example Example 60 61
62 63 64 65 Gum Base 48.00 35.00 30.00 25.00 22.00 30.00 Sorbitol
34.05 48.85 52.57 60.69 59.24 51.12 Hydrogenated Starch -- -- --
7.50 14.00 10.00 Hydrolysate Syrup 70% Sorbitol Solution 10.00 8.00
-- -- -- -- Glycerin 5.00 6.00 15.00 5.00 3.00 7.00 Encapsulated
Aspartame 0.30 0.50 0.60 0.20 0.30 0.40 Methyl Salicylate 0.50 --
-- -- 0.70 -- Peppermint Oil 1.30 0.40 -- 0.95 0.20 1.20 Spearmint
Oil 0.20 0.80 0.80 -- -- -- WS-3 0.10 -- 0.08 -- -- 0.04 Menthone
Glycerol Ketal 0.05 -- -- 0.11 0.05 0.04 WS-23 -- 0.05 0.05 -- --
-- Menthyl Lactate 0.30 0.10 0.25 0.35 0.13 0.10 Menthyl Succinate
0.20 0.10 0.15 0.20 0.08 0.10 Menthol -- 0.20 0.50 -- 0.30 --
100.00 100.00 100.00 100.00 100.00 100.00
[0214] Menthyl succinate may produce synergistic cooling effects
when combined with N-substituted p-menthane carboxamides, for
example N-ethyl-p-menthane-3-carboxamide (WS-3), in chewing gum. It
is also possible to take advantage of differing release rates of
the two cooling agents to provide a fast cooling release and a long
lasting cooling in the same product. Also, reductions in bitterness
may be achieved through optimization of the levels of these cooling
agents. For example, chewing gums may be prepared from the
following formulas:
19 TABLE 18 Example 66 Example 67 Gum Base 25.00% 30.00% Sugar
57.11% 58.46% Corn Syrup 15.00% 9.00% Glycerin 2.00% 1.50%
Spearmint Oil 0.70% -- Peppermint Oil -- 0.90% WS-3 0.08% 0.06%
Menthyl Succinate 0.11% 0.08% TOTAL 100.00 100.00
[0215] Additional cooling agents may also be added as in some of
the following examples:
20 TABLE 19 Example Example Example Example Example Example 68 69
70 71 72 73 Gum Base 48.00 35.00 30.00 25.00 22.00 30.00 Sorbitol
34.05 48.85 52.57 60.69 59.24 51.12 Hydrogenated Starch -- -- --
7.50 14.00 10.00 Hydrolysate Syrup 70% Sorbitol Solution 10.00 8.00
-- -- -- -- Glycerin 5.00 6.00 15.00 5.00 3.00 7.00 Encapsulated
Aspartame 0.30 0.50 0.60 0.20 0.30 0.40 Methyl Salicylate 0.50 --
-- -- 0.70 -- Peppermint Oil 1.30 0.40 -- 0.95 0.20 1.20 Spearmint
Oil 0.20 0.80 0.80 -- -- -- WS-3 0.30 0.10 0.08 0.25 0.13 0.04
Menthone Glycerol Ketal -- -- -- 0.05 0.05 0.04 WS-23 -- 0.05 0.05
0.06 -- -- Menthyl Lactate 0.30 -- 0.20 0.10 -- 0.10 Menthyl
Succinate 0.05 0.10 0.20 0.20 0.08 0.10 Menthol -- 0.20 0.50 --
0.30 -- 100.00 100.00 100.00 100.00 100.00 100.00
[0216] N-substituted p-menthane carboxamides, for example
N-ethyl-p-menthane-3-carboxamide (WS-3), may produce synergistic
cooling effects when combined with acyclic carboxamides, for
example N-2,3-trimethyl-2-isopropyl-butanamide (WS-23), in chewing
gum. It is also possible to take advantage of differing release
rates of the two cooling agents to provide a fast cooling release
and a long lasting cooling in the same product. Also, reductions in
bitterness may be achieved through optimization of the levels of
these cooling agents. For example, chewing gums may be prepared
from the following formulas:
21 TABLE 20 Example 74 Example 75 Gum Base 25.00% 30.00% Sugar
57.11% 58.46% Corn Syrup 15.00% 9.00% Glycerin 2.00% 1.50%
Spearmint Oil 0.70% -- Peppermint Oil -- 0.90% WS-3 0.08% 0.06%
WS-23 0.11% 0.08% TOTAL 100.00 100.00
[0217] Additional cooling agents may also be added as in some of
the following examples:
22 TABLE 21 Example Example Example Example Example Example 76 77
78 79 80 81 Gum Base 48.00 35.00 30.00 25.00 22.00 30.00 Sorbitol
34.05 48.85 52.57 60.69 59.24 51.08 Hydrogenated Starch -- -- --
7.50 14.00 10.00 Hydrolysate Syrup 70% Sorbitol Solution 10.00 8.00
-- -- -- -- Glycerin 5.00 6.00 15.00 5.00 3.00 7.00 Encapsulated
Aspartame 0.30 0.50 0.60 0.20 0.30 0.40 Methyl Salicylate 0.50 --
-- -- 0.70 -- Peppermint Oil 1.30 0.40 -- 0.95 0.20 1.20 Spearmint
Oil 0.20 0.80 0.80 -- -- -- WS-3 0.30 0.10 0.08 0.21 0.13 0.04
Mehthone Glycerol Ketal -- -- -- 0.10 0.05 0.04 WS-23 0.05 0.15
0.25 0.10 0.04 0.10 Menthyl Lactate 0.30 -- 0.20 0.05 -- 0.07
Menthyl Succinate -- -- -- 0.20 0.04 0.07 Menthol -- 0.20 0.50 --
0.30 -- 100.00 100.00 100.00 100.00 100.00 100.00
[0218] Menthyl salicylate (wintergreen) may produce synergistic
cooling effects when combined with acyclic carboxamides, for
example N-2,3-trimethyl-2-isopropyl butanamide (WS-23), in chewing
gum. It is also possible to take advantage of differing release
rates of the two cooling agents to provide a fast cooling release
and a long lasting cooling in the same product. Also, reductions in
bitterness may be achieved through optimization of the levels of
these cooling agents. For example, chewing gums may be prepared
from the following formulas:
23 TABLE 22 Example 82 Example 83 Gum Base 25.00% 30.00% Sugar
57.11% 58.46% Corn Syrup 15.00% 9.00% Glycerin 2.00% 1.50%
Spearmint Oil 0.70% -- Peppermint Oil -- 0.90% WS-23 0.08% 0.06%
Methyl salicylate 0.11% 0.08% TOTAL 100.00 100.00
[0219] Additional cooling agents may also be added as in some of
the following examples:
24 TABLE 23 Example Example Example Example Example Example 84 85
86 87 88 89 Gum Base 48.00 35.00 30.00 25.00 22.00 30.00 Sorbitol
34.05 48.40 51.77 60.74 59.24 51.02 Hydrogenated Starch -- -- --
7.50 14.00 10.00 Hydrolysate Syrup 70% Sorbitol Solution 10.00 8.00
-- -- -- -- Glycerin 5.00 6.00 15.00 5.00 3.00 7.00 Encapsulated
Aspartame 0.30 0.50 0.60 0.20 0.30 0.40 Methyl Salicylate 0.70 0.80
1.20 0.70 0.90 1.00 Peppermint Oil 1.00 0.40 -- 0.20 -- --
Spearmint Oil 0.10 -- 0.40 -- -- 0.30 WS-3 0.20 0.50 0.08 -- --
0.04 Menthone Glycerol Ketal 0.05 0.10 0.20 0.35 0.05 0.04 WS-23
0.30 0.10 0.05 0.11 0.13 0.08 Menthyl Lactate 0.30 -- 0.20 -- --
0.06 Menthyl Succinate -- -- -- 0.20 0.08 0.06 Menthol -- 0.20 0.50
-- 0.30 -- 100.00 100.00 100.00 100.00 100.00 100.00
[0220] Menthyl salicylate (wintergreen) may produce synergistic
cooling effects when combined with N-substituted p-menthane
carboxamides, for example N-ethyl-p-menthane-3-carboxamide (WS-3),
in chewing gum. It is also possible to take advantage of differing
release rates of the two cooling agents to provide a fast cooling
release and a long lasting cooling in the same product. Also,
reductions in bitterness may be achieved through optimization of
the levels of these cooling agents. For example, chewing gums may
be prepared from the following formulas:
25 TABLE 24 Example 90 Example 91 Gum Base 25.00% 30.00% Sugar
57.11% 58.46% Corn Syrup 15.00% 9.00% Glycerin 2.00% 1.50%
Spearmint Oil 0.70% -- Peppermint Oil -- 0.90% WS-3 0.08% 0.06%
Methyl Salicylate 0.11% 0.08% TOTAL 100.00 100.00
[0221] Additional cooling agents may also be added as in some of
the following examples:
26 TABLE 25 Example Example Example Example Example Example 92 93
94 95 96 97 Gum Base 48.00 35.00 30.00 25.00 22.00 30.00 Sorbitol
34.05 48.85 51.77 59.75 58.94 51.02 Hydrogenated Starch -- -- --
7.50 14.00 10.00 Hydrolysate Syrup 70% Sorbitol Solution 10.00 8.00
-- -- -- -- Glycerin 5.00 6.00 15.00 5.00 3.00 7.00 Encapsulated
Aspartame 0.30 0.50 0.60 0.20 0.30 0.40 Methyl Salicylate 0.85 0.80
1.20 0.70 0.90 1.00 Peppermint Oil 1.00 0.40 -- 1.20 0.20 --
Spearmint Oil 0.15 -- 0.40 -- -- 0.30 WS-3 0.25 0.20 0.08 0.20 0.13
0.04 Menthone Glycerol Ketal -- -- 0.10 0.25 0.05 0.04 WS-23 0.10
0.05 0.05 -- 0.10 -- Menthyl Lactate 0.30 -- 0.20 -- -- 0.10
Menthyl Succinate -- -- 0.10 0.20 0.08 0.10 Menthol -- 0.20 0.50 --
0.30 -- 100.00 100.00 100.00 100.00 100.00 100.00
[0222] The cooling agent 3-l-menthoxypropane-1,2-diol (TCA) from
Takasago may produce synergistic cooling effects when combined with
menthone ketals, such as menthone glycerol ketal, in chewing gum.
It is also possible to take advantage of differing release rates of
the two cooling agents to provide a fast cooling release and a long
lasting cooling in the same product. Also, reductions in bitterness
may be achieved through optimization of the levels of these cooling
agents. For example, chewing gums may be prepared from the
following formulas:
27 TABLE 26 Example 98 Example 99 Gum Base 25.00% 30.00% Sugar
57.11% 58.46% Corn Syrup 15.00% 9.00% Glycerin 2.00% 1.50%
Spearmint Oil 0.70% -- Peppermint Oil -- 0.90% TCA 0.08% 0.06%
Menthone Glycerol Ketal 0.11% 0.08% TOTAL 100.00 100.00
[0223] Additional cooling agents may also be added as in some of
the following examples:
28 TABLE 27 Example Example Example Example Example Example 100 101
102 103 104 105 Gum Base 48.00 35.00 30.00 25.00 22.00 30.00
Sorbitol 34.05 48.90 53.07 60.69 59.54 50.87 Hydrogenated Starch --
-- -- 7.50 14.00 10.00 Hydrolysate Syrup 70% Sorbitol Solution
10.00 8.00 -- -- -- -- Glycerin 5.00 6.00 15.00 5.00 3.00 7.00
Encapsulated Aspartame 0.30 0.50 0.60 0.20 0.30 0.40 Methyl
Salicylate 0.50 -- -- -- 0.70 -- Peppermint Oil 1.30 0.40 -- 0.95
0.20 1.20 Spearmint Oil 0.20 0.80 0.80 -- -- -- TCA 0.30 0.10 0.08
0.11 0.13 0.04 Menthone Glycerol Ketal 0.05 0.10 0.20 0.35 0.05
0.04 WS-3 -- 0.05 0.05 -- -- -- Menthyl Lactate 0.30 -- 0.20 -- --
0.10 Menthyl Succinate -- -- -- 0.20 0.08 0.10 Menthol -- 0.15 --
-- -- 0.25 100.00 100.00 100.00 100.00 100.00 100.00
[0224] The Takasago cooling agent (TCA) may produce synergistic
cooling effects when combined with menthol in chewing gum. It is
also possible to take advantage of differing release rates of the
two cooling agents to provide a fast cooling release and a long
lasting cooling in the same product. Also, reductions in bitterness
may be achieved through optimization of the levels of these cooling
agents. For example, chewing gums may be prepared from the
following formulas:
29 TABLE 28 Example 106 Example 107 Gum Base 25.00% 30.00% Sugar
56.76% 58.29% Corn Syrup 15.00% 9.00% Glycerin 2.00% 1.50%
Spearmint Oil 0.70% -- Peppermint Oil -- 0.90% TCA 0.04% 0.06%
Menthol 0.50% 0.25% TOTAL 100.00 100.00
[0225] Additional cooling agents may also be added as in some of
the following examples:
30 TABLE 29 Example Example Example Example Example Example 108 109
110 111 112 113 Gum Base 48.00 35.00 30.00 25.00 22.00 30.00
Sorbitol 33.85 48.60 53.12 60.69 59.54 50.46 Hydrogenated Starch --
-- -- 7.50 14.00 10.00 Hydrolysate Syrup 70% Sorbitol Solution
10.00 8.00 -- -- -- -- Glycerin 5.00 6.00 15.00 5.00 3.00 7.00
Encapsulated Aspartame 0.30 0.50 0.60 0.20 0.30 0.40 Methyl
Salicylate 0.50 -- -- -- 0.70 -- Peppermint Oil 1.30 0.40 -- 0.95
0.20 1.20 Spearmint Oil 0.20 0.80 0.80 -- -- -- TCA 0.30 0.10 0.08
0.11 0.13 0.04 Menthol 0.25 0.40 0.15 0.35 0.05 0.45 WS-3 -- 0.05
0.05 -- -- -- Menthyl Lactate 0.30 -- 0.20 -- -- 0.10 Menthyl
Succinate -- -- -- 0.20 0.08 0.10 Menthone Glycerol Ketal -- 0.15
-- -- -- 0.25 100.00 100.00 100.00 100.00 100.00 100.00
[0226] The cooling agent 3-l-menthoxypropane-1,2-diol may produce
synergistic cooling effects when combined with acyclic
carboxamides, for example N-2,3-trimethyl-2-isopropyl butanamide
(WS-23), in chewing gum. It is also possible to take advantage of
differing release rates of the two cooling agents to provide a fast
cooling release and a long lasting cooling in the same product.
Also, reductions in bitterness may be achieved through optimization
of the levels of these cooling agents. For example, chewing gums
may be prepared from the following formulas:
31 TABLE 30 Example 114 Example 115 Gum Base 25.00% 30.00% Sugar
57.11% 58.46% Corn Syrup 15.00% 9.00% Glycerin 2.00% 1.50%
Spearmint Oil 0.70% -- Peppermint Oil -- 0.90% WS-23 0.08% 0.06%
TCA 0.11% 0.08% TOTAL 100.00 100.00
[0227] Additional cooling agents may also be added as in some of
the following examples:
32 TABLE 31 Example Example Example Example Example Example 116 117
118 119 120 121 Gum Base 48.00 35.00 30.00 25.00 22.00 30.00
Sorbitol 34.05 48.85 52.57 60.69 59.24 51.12 Hydrogenated Starch --
-- -- 7.50 14.00 10.00 Hydrolysate Syrup 70% Sorbitol Solution
10.00 8.00 -- -- -- -- Glycerin 5.00 6.00 15.00 5.00 3.00 7.00
Encapsulated Aspartame 0.30 0.50 0.60 0.20 0.30 0.40 Methyl
Salicylate 0.50 -- -- -- 0.70 -- Peppermint Oil 1.30 0.40 -- 0.95
0.20 1.20 Spearmint Oil 0.20 0.80 0.80 -- -- -- WS-3 -- -- 0.08
0.16 -- -- Menthone Glycerol Ketal -- -- -- -- 0.05 0.04 WS-23 0.30
0.05 0.05 0.20 0.13 0.04 Menthyl Lactate 0.30 0.10 0.20 0.10 --
0.10 TCA 0.05 0.10 0.20 0.20 0.08 0.10 Menthol -- 0.20 0.50 -- 0.30
-- 100.00 100.00 100.00 100.00 100.00 100.00
[0228] The cooling agent 3-l-menthoxypropane-1,2-diol may produce
synergistic cooling effects when combined with N-substituted
p-menthane carboxamides, for example
N-ethyl-p-menthane-3-carboxamide (WS-3), in chewing gum. It is also
possible to take advantage of differing release rates of the two
cooling agents to provide a fast cooling release and a long lasting
cooling in the same product. Also, reductions in bitterness may be
achieved through optimization of the levels of these cooling
agents. For example, chewing gums may be prepared from the
following formulas:
33 TABLE 32 Example 122 Example 123 Gum Base 25.00% 30.00% Sugar
57.11% 58.46% Corn Syrup 15.00% 9.00% Glycerin 2.00% 1.50%
Spearmint Oil 0.70% -- Peppermint Oil -- 0.90% WS-3 0.08% 0.06% TCA
0.11% 0.08% TOTAL 100.00 100.00
[0229] Additional cooling agents may also be added as in some of
the following examples:
34 TABLE 33 Example Example Example Example Example Example 124 125
126 127 128 129 Gum Base 48.00 35.00 30.00 25.00 22.00 30.00
Sorbitol 34.05 48.85 52.57 60.69 59.24 51.12 Hydrogenated Starch --
-- -- 7.50 14.00 10.00 Hydrolysate Syrup 70% Sorbitol Solution
10.00 8.00 -- -- -- -- Glycerin 5.00 6.00 15.00 5.00 3.00 7.00
Encapsulated Aspartame 0.30 0.50 0.60 0.20 0.30 0.40 Methyl
Salicylate 0.50 -- -- -- 0.70 -- Peppermint Oil 1.30 0.40 -- 0.95
0.20 1.20 Spearmint Oil 0.20 0.80 0.80 -- -- -- WS-3 0.30 0.10 0.08
0.25 0.13 0.04 Menthone Glycerol Ketal -- -- -- 0.05 0.05 0.04
WS-23 -- 0.05 0.05 0.06 -- -- Menthyl Lactate 0.30 -- 0.20 0.10 --
0.10 TCA 0.05 0.10 0.20 0.20 0.08 0.10 Menthol -- 0.20 0.50 -- 0.30
-- 100.00 100.00 100.00 100.00 100.00 100.00
[0230] The above tables show formulations in a peppermint flavored,
spearmint flavored or wintergreen flavored chewing gum. Other gum
products can be made with other flavors as well. Menthol and/or
physiological cooling agents may enhance these various types of
flavors, such as menthol-eucalyptus, spearmint-menthol,
cinnamon-menthol, and even fruity mint-menthol.
[0231] The formulations for various flavored gum formulas are found
in tables 34 and 35. Again, the cooling agents may (Examples
130-136) or may not be encapsulated, depending on whether a
modified release is desired.
35TABLE 34 VARIOUS-FLAVORED SUGARLESS GUM Example Example Example
Example 130 131 132 133 Gum Base 30.00 30.00 30.00 30.00 Calcium
Carbonate 5.00 5.00 5.00 5.00 Sorbitol 54.60 53.68 53.80 55.05
Glycerin 8.00 8.00 8.00 7.00 Encapsulated 0.50 0.50 0.50 0.50
Sweetener Flavor 1.00.sup.A 1.50.sup.B 1.40.sup.B 1.60.sup.C
Menthol 0.20 0.12 0.30 0.20 Active ML/PMC.sup.D 0.10 0.20 0.10 0.05
Lecithin 0.60 0.60 0.60 0.60 Encapsulated -- 0.40 0.30 -- Menthol
TOTAL 100.00 100.00 100.00 100.00 .sup.ASpearmint Flavor
.sup.BMenthol-Eucalyptus Flavor .sup.CCinnamon-Menthol Flavor
.sup.D50/50 blend of ML and PMC compounds
[0232]
36TABLE 35 VARIOUS-FLAVORED SUGARLESS GUM Example 134 Example 135
Example 136 Gum Base 30.00 30.00 30.00 Calcium Carbonate 5.00 5.00
5.00 Sorbitol 53.90 52.30 52.30 Glycerin 8.00 10.00 10.00
Encapsulated Sweetener 0.50 0.60 0.60 Flavor 1.60.sup.C 1.20.sup.D
1.20.sup.D Menthol 0.20 0.20 0.10 Active ML/Acyclic 0.20 0.10 0.20
Carboxamide (AC)* Lecithin 0.60 0.60 0.60 Encapsulated Menthol --
-- -- TOTAL 100.00 100.00 100.00 *50/50 blend of ML and acyclic
carboxamide (AC) .sup.CCinnamon-Menthol Flavor .sup.DFruity-Mint
Menthol Flavor
[0233] The combination of physiological cooling agents may be used
in a wide variety of sugarless and sugar chewing gum formulations.
The cooling agents may be encapsulated or entrapped in a wide
variety of controlled release techniques as previously discussed.
Gum formulations in which these materials may be used are given in
tables 36-42. These formulas may also be made with non-encapsulated
physiological cooling agents. Examples of the techniques and
resulting controlled release physiological cooling agents that may
be used in these formulations are discussed in the examples
following the tables.
37TABLE 36 Regular-Tack Sugarless Gum Exam- Exam- Exam- Exam- Exam-
ple ple ple ple ple 137 138 139 140 141 Sorbitol 50.00 50.00 50.00
50.00 50.00 Gum Base 24.70 24.70 24.70 24.70 24.70 Lecithin 0.20
0.20 0.18 0.18 0.18 Glycerin 2.00 2.00 2.00 5.00 8.00 Lycasin 14.40
12.00 12.00 9.00 6.00 Mannitol 7.10 9.50 9.48 9.53 9.53 Peppermint
Flavor 1.40 1.40 1.44 1.44 1.44 Active Level of 0.20 0.20 0.20 0.15
0.15 Cooling Agents TOTAL 100.00 100.00 100.00 100.00 100.00
[0234]
38TABLE 37 Regular-Tack Sugarless Gum Exam- Exam- Exam- Exam- Exam-
ple ple ple ple ple 142 143 144 145 146 Sorbitol 49.35 49.35 49.35
49.35 49.35 Gum Base 25.50 25.50 25.50 25.50 25.50 Lecithin 0.20
0.20 0.20 0.20 0.20 Glycerin 8.50 8.50 8.50 8.60 8.50 Liquid
Sorbitol 6.80 6.80 6.80 6.80 6.90 Mannitol 8.00 8.00 8.00 8.00 8.00
Active Level of 0.20 0.20 0.20 0.10 0.10 Cooling Agents Peppermint
Flavor 1.45 1.45 1.45 1.45 1.45 TOTAL 100.00 100.00 100.00 100.00
100.00
[0235]
39TABLE 38 Sugarless Pellet Gums for Coating Exam- Exam- Exam-
Exam- Exam- ple ple ple ple ple 147 148 149 150 151 Sorbitol 51.16
43.87 45.92 43.81 46.33 Gum Base 31.01 33.00 32.71 33.03 30.97
Glycerin 6.14 8.00 7.50 7.98 7.82 Aspartame 0.06 -- 0.10 -- 0.08
Active Level of 0.42 0.23 0.35 0.25 0.34 Cooling Agents Calcium
10.01 13.00 12.16 12.93 13.04 Carbonate Peppermint Flavor -- 1.20
0.17 -- 1.01 Menthol -- 0.50 -- -- 0.21 Fruit Flavor -- -- -- 1.50
-- Lemon Flavor -- -- -- .50 -- Encapsulated -- 0.20 -- -- 0.20
Menthol Spearmint Flavor 1.20 -- 1.09 -- -- TOTAL 100.00 100.00
100.00 100.00 100.00
[0236]
40TABLE 39 Sugarless Bubble Gums Example Example Example Example
152 153 154 155 Sorbitol 56.65 56.09 50.42 48.63 Gum Base 24.00
24.59 28.00 30.10 Lecithin 1.00 0.91 0.89 0.86 Fruit Flavor 1.20
1.41 -- -- Grape Flavor -- -- 1.71 -- Strawberry Flavor -- -- --
1.41 Evaporated -- 6.79 9.61 10.41 Lycasin/Glycerin* Glycerin 17.00
10.00 9.00 8.21 Free Aspartame 0.04 -- 0.06 0.17 Active Level of
0.11 0.21 0.31 0.21 Cooling Agents 100.00 100.00 100.00 100.00
TOTAL 100.00 100.00 100.00 100.00 *Contains 25% glycerin, 67.5%
Lycasin brand hydrogenated starch hydrolsate solids and 7.5%
water.
[0237]
41TABLE 40 Sugar Gums Exam- Exam- Exam- Exam- Exam- ple ple ple ple
ple 156 157 158 159 160 Sugar 58.29 59.26 62.49 59.97 56.61 Gum
Base 22.38 20.60 20.08 23.17 26.80 Corn Syrup 17.20 18.50 15.40
14.70 13.88 Glycerin 1.09 0.83 1.00 1.00 1.30 Active Level of 0.10
0.20 0.15 0.25 0.20 Cooling Agents Lecithin 0.05 0.03 0.02 -- --
Peppermint Flavor 0.89 0.58 0.86 0.91 1.21 TOTAL 100.00 100.00
100.00 100.00 100.00
[0238]
42TABLE 41 Sugar Gums Exam- Exam- Exam- Exam- Exam- ple ple ple ple
ple 161 162 163 164 165 Sugar 54.30 45.30 49.30 40.30 45.30 Gum
Base 19.20 19.20 19.20 19.20 19.20 Glycerin 1.40 1.40 1.40 1.40
1.40 Corn Syrup 19.00 23.00 19.00 19.00 23.00 Dextrose -- 5.00 --
-- -- Lactose 5.00 -- -- -- -- Fructose -- 5.00 -- -- -- Invert
Sugar -- -- 10.00 -- -- Maltose -- -- -- 10.00 -- Palatinose -- --
-- -- 10.00 Spearmint Flavor 0.90 0.90 0.90 9.90 0.90 Active Level
of 0.20 0.20 0.20 0.20 0.20 Cooling Agents TOTAL 100.00 100.00
100.00 100.00 100.00
[0239]
43TABLE 42 Sugarless Gums Example Example Example Example Example
Example Example Example 166 167 168 169 170 171 172 173 Gum Base
25.50 25.50 25.50 25.50 25.50 25.50 25.50 25.50 Sorbitol 53.80
46.80 41.80 41.80 41.80 41.80 36.80 37.80 Sorbitol Liquid/ 17.00
14.00 6.00 -- 5.00 -- -- 11.00.sup.A Lycasin Mannitol -- 10.00 8.00
8.00 8.00 8.00 8.00 8.00 Maltitol -- -- -- 5.00 -- -- 5.00 --
Xylitol -- -- 15.00 10.00 -- -- 5.00 10.00 Lactitol -- -- -- --
10.00 -- -- -- Hydrogenated -- -- -- -- -- 15.00 10.00 --
Isomaltulose Glycerin 2.00 2.00 2.00 8.00 8.00 8.00 8.00 6.00
Flavor 1.50 1.50 1.50 1.50 1.50 1.50 1.50 1.50 Active Level of 0.20
0.20 0.20 0.20 0.20 0.20 0.20 0.20 Cooling Agents TOTAL 100.00
100.00 100.00 100.00 100.00 100.00 100.00 100.00 .sup.ALycasin
brand hydrogenated starch hydrolsate syrup; all others use 70%
sorbitol liquid.
[0240] Encapsulated cooling agents may be made by the Examples
1-74-226 that follow and added to any of the formulas given in
tables 36 through 42. Encapsulations with water soluble polymers
such as HPMC or maltodextrins will give a fast release of cooling
agent. Encapsulations with shellac, Zein or PVAC will give a slow
release.
Example 174
[0241] This example contains a cooling agent composition which has
25% menthyl succinate and 75% PMC entrapped with
polyvinyl-acetate.
Example 175
[0242] This example contains a cooling agent composition containing
50% menthyl succinate and 50% PMC agglomerated with
hydroxypropylmethyl cellulose.
Example 176
[0243] This example contains a cooling agent composition which has
75% menthyl succinate and 25% PMC coated with Zein.
Example 177
[0244] This example contains a cooling agent composition which has
25% menthyl lactate and 75% MGK absorbed onto silica.
Example 178
[0245] This example contains a cooling agent composition which has
50% menthyl succinate and 50% MGK coated with shellac.
Example 179
[0246] This example contains a cooling agent composition which has
25% menthyl succinate and 75% 3-l-menthoxypropane-1,2-diol (TCA)
extruded with polyvinyl acetate.
Example 180
[0247] This example contains a cooling agent composition which has
50% menthyl succinate and 50% 3-l-menthoxypropane-1,2-diol (TCA)
coated with shellac.
Example 181
[0248] This example contains a cooling agent composition which has
75% menthyl succinate and 25% 3-l-menthoxypropane-1,2-diol (TCA)
coated with Zein.
Example 182
[0249] This example contains a cooling agent composition which has
25% menthyl succinate and 75% MGK extruded with polyvinyl
acetate.
Example 183
[0250] This example contains a cooling agent composition which has
50% menthyl succinate and 50% MGK coated with Zein.
Example 184
[0251] This example contains a cooling agent composition which has
75% menthyl succinate and 25% MGK agglomerated with
hydroxypropylmethyl cellulose.
Example 185
[0252] This example contains a cooling agent composition which has
25% menthyl succinate and 75% acyclic carboxamide (AC) coated with
Zein.
Example 186
[0253] This example contains a cooling agent composition which has
50% menthyl succinate and 50% acyclic carboxamide (AC) coated with
hydroxypropylmethyl cellulose.
Example 187
[0254] This example contains a cooling agent composition which has
75% menthyl succinate and 25% acyclic carboxamide (AC) absorbed
onto silica.
Example 188
[0255] This example contains a cooling agent composition which has
25% ML and 75% 3-l-menthoxypropane-1,2-diol (TCA) agglomerated with
gelatin.
Example 189
[0256] This example contains a cooling agent composition which has
50% ML and 50% 3-l-menthoxypropane-1,2-diol (TCA) absorbed onto
silica.
Example 190
[0257] This example contains a cooling agent composition which has
75% ML and 25% 3-l-menthoxypropane-1,2-diol (TCA) coated with
shellac.
Example 191
[0258] This example contains a cooling agent composition which has
50% ML and 50% acyclic carboxamide (AC) which is agglomerated with
Zein.
Example 192
[0259] This example contains a cooling agent composition which has
25% ML and 75% acyclic carboxamide (AC) which is agglomerated with
hydroxypropylmethyl cellulose.
Example 193
[0260] This example contains a cooling agent composition which has
75% ML and 25% acyclic carboxamide (AC) coated with shellac.
Example 194
[0261] This example contains a cooling agent composition which has
50% menthyl lactate and 50% p-menthane carboxamide (PMC) coated
with maltodextrin.
Example 195
[0262] This example contains a cooling agent composition which has
25% 3-l-menthoxypropane-1,2-diol and 75% acyclic carboxamide (AC)
extruded with polyvinyl acetate.
Example 196
[0263] This example contains a cooling agent composition which has
50% 3-l-menthoxypropane-1,2-diol and 50% p-menthane carboxamide
(PMC) agglomerated with Zein.
Example 197
[0264] An 80% shellac, 20% active cooling agent powder mixture is
obtained by spray drying an alcohol/shellac/menthyl succinate and
menthyl lactate solution.
Example 198
[0265] A 50% shellac, 50% active cooling agent powder mixture is
obtained by spray drying an appropriate ratio of
alcohol/shellac/menthyl succinate and menthyl lactate solution.
Example 199
[0266] A 70% Zein, 30% active cooling agent powder mixture is
obtained by spray drying an alcohol/shellac/menthyl succinate and
menthyl lactate solution.
Example 200
[0267] A shellac/silica/active cooling agent powder mixture is
obtained by fluid-bed coating menthyl lactate and MGK absorbed on
silica with an alcohol/shellac solution at 20% solids.
Example 201
[0268] A shellac/silica/active cooling agent powder mixture is
obtained by fluid-bed coating menthyl succinate and
3-l-menthoxypropane-1,2-diol (TCA) absorbed on silica with an
alcohol/shellac solution at 20% solids.
Example 202
[0269] A Zein/silica/active cooling agent mixture is obtained by
fluid-bed coating menthyl succinate and menthyl lactate absorbed on
silica with an alcohol/Zein solution at 25% solids.
Example 203
[0270] An 85% wax, 15% active PMC and AC powder mixture is obtained
by spray chilling a mixture of molten wax and cooling agent.
Example 204
[0271] A 70% wax, 30% active PMC and AC powder mixture is obtained
by spray chilling a mixture of molten wax and cooling agent.
Example 205
[0272] A 70% Zein, 30% active menthyl succinate and p-menthane
carboxamide (PMC) powder mixture is obtained by spray drying an
aqueous mixture of cooling agent and Zein dispersed in an aqueous,
high-pH (pH=11.6-12.0) media at 15% solids.
Example 206
[0273] A Zein/active menthyl succinate and p-menthane carboxamide
(PMC) powder mixture is obtained by fluid-bed coating cooling agent
with an aqueous, high-pH (pH =11.6-12.0) Zein dispersion of 15%
solids.
Example 207
[0274] A 20% Zein, 20% shellac, 60% active menthyl succinate and AC
powder mixture is obtained by spray drying an
alcohol/shellac/cooling agent mixture and then fluid-bed coating
the spray dried product for a second coating of alcohol and
Zein.
[0275] Examples 197-207 would all give nearly complete
encapsulation and would delay the release of the cooling agents
when used in gum formulations in tables 36 through 42. The higher
levels of coating would give a longer delayed release of the
cooling agents than the lower levels of coating.
[0276] Other polymers that are more water soluble and used in
coating would have less of an effect of delaying the release of the
cooling agents.
Example 208
[0277] An 80% gelatin, 20% active PMC and TCA compounds powder
mixture is obtained by spray drying a gelatin/TCA and PMC compounds
emulsion.
Example 209
[0278] A 50% hydroxypropylmethyl cellulose (HPMC), 50% active
menthyl succinate and PMC compounds powder mixture is obtained by
fluid-bed coating menthyl succinate and PMC compounds with an
aqueous solution of HPMC at 10% solids.
Example 210
[0279] A 30% ethyl cellulose, 70% active menthyl succinate and PMC
compounds powder mixture is obtained by fluid-bed coating menthyl
succinate and PMC compounds with an aqueous solution of ethyl
cellulose at 10% solids.
Example 211
[0280] A 50% maltodextrin, 50% active TCA and AC compounds powder
mixture is obtained by spray drying an aqueous emulsion of TCA and
AC compounds and maltodextrin at 40% solids.
Example 212
[0281] A 50% gum arabic, 50% active TCA and AC compounds powder
mixture is obtained by fluid-bed coating TCA and AC compounds
absorbed on silica, then with an aqueous solution of gum arabic at
40% solids.
[0282] The coated TCA and PMC compounds from Example 208, and the
coated menthyl succinate and PMC compounds of Examples 209 and 210,
when used in the chewing gum formula in tables 36 through 42, would
give a moderately fast release of cooling agents. The products
coated with maltodextrin and gum arabic in Examples 211 and 212,
when used in the gum formula in tables 36 through 42, would give a
fast release of the cooling agents.
[0283] Cooling agents could also be used in gum after being
agglomerated to give modified release of these cooling agents.
Example 213
[0284] A 15% hydroxypropylmethyl cellulose (HPMC), 85% active TCA
and PMC compounds powder mixture can be prepared by agglomerating
TCA and PMC compounds and HPMC blended together, with water being
added, and the resulting product being dried and ground.
Example 214
[0285] A 15% gelatin, 85% active TCA and PMC compounds powder
mixture can be made by agglomerating TCA and PMC compounds and
gelatin blended together, with water being added, and the resulting
product being dried and ground.
Example 215
[0286] A 10% Zein, 90% active TCA and AC compounds powder mixture
can be made by agglomerating TCA and AC compounds with an aqueous
solution containing Zein, and drying and grinding the resulting
product.
Example 216
[0287] A 15% shellac, 85% active TCA and AC compounds powder
mixture can be made by agglomerating TCA and AC compounds with an
alcohol solution containing 25% shellac, and drying and grinding
the resulting product.
[0288] Examples of multiple step treatments are here described:
Example 217
[0289] Menthyl succinate and TCA are spray dried with maltodextrin
at 30% solids to prepare a powder. This powder is then agglomerated
with a hydroxypropylmethyl cellulose (HPMC) in a ratio of 85/15
powder/HPMC, wetted with water and dried. After grinding the
resulting powder will contain about 68% active cooling agent, 17%
maltodextrin and 15% HPMC.
Example 218
[0290] Menthyl succinate and ML is agglomerated with HPMC in a
ratio of 85/15 cooling agent/HPMC. After drying and grinding, the
resulting powder is fluid-bed coated with an alcohol shellac
solution at about 25% solids to give a final product containing
about 60% active cooling agent, 10% HPMC, and about 30%
shellac.
Example 219
[0291] Menthyl succinate and ML is agglomerated with HPMC in a
ratio of 85115 cooling agent/HPMC. After drying and grinding, the
resulting powder is agglomerated with a 15% solids, high-pH,
aqueous solution of Zein to give a final product containing about
60% active cooling agent, 10% HPMC, and 30% Zein.
Example 220
[0292] Menthyl lactate and TCA is spray dried with a 25% emulsion
of gelatin. The spray dried product is then agglomerated with a 15%
solids, high-pH, aqueous solution of Zein. The final product will
contain about 50% active cooling agent, 20% gelatin, and 30%
Zein.
Example 221
[0293] Menthyl succinate and AC is agglomerated with molten wax in
a ratio of 85/15 cooling agent/wax. When the mixture cools and is
ground, it is fluid-bed coated with a 10% Zein solution, giving a
final product containing 60% active cooling agent, 10% wax, and 30%
Zein.
Example 222
[0294] A mixture of MGK and TCA is sprayed onto a precipitated
silica. The mixture is dried and ground. The final product is about
50% active cooling agent.
Example 223
[0295] A mixture of MGK and TCA is sprayed onto a pharmasorb clay.
The mixture is dried and ground and gives a final product of about
80% clay and 20% active cooling agent.
Example 224
[0296] A mixture of MGK and TCA is sprayed onto a microcrystalline
cellulose powder. The mixture is dried and ground and gives a
product that is about 70% microcrystalline cellulose and 30% active
cooling agent.
Example 225
[0297] A mixture of MGK and TCA is sprayed onto a high absorption
starch. The mixture is dried and ground and gives a product that is
about 80% starch and 20% active cooling agent.
Example 226
[0298] A mixture of MGK and TCA is sprayed onto a calcium carbonate
powder. The mixture is dried and ground and gives a product of
about 90% calcium carbonate and 10% active cooling agent.
[0299] Many of the examples listed are single step processes.
However, more delayed release of the cooling agents may be obtained
by combining the various processes of encapsulation, agglomeration,
absorption, and entrapment. Any of the above preparations can be
further treated in fluid-bed coating, spray chilling or
coacervation processes to encapsulate the product, and can be
agglomerated with various materials and procedures in a variety of
multiple step processes.
[0300] As disclosed in many of the patents, physiological cooling
agents may be added to chewing gum formulations. These chewing gums
may be used as centers or cores for the chewing-gum that are
coated. TABLE 43 illustrates sugared chewing gum formulations that
are used as centers for sugar-coated chewing gums having a coating
comprising a physiological cooling agent.
44TABLE 43 SUGARED CHEWING GUM CENTERS Example 227 Example 228
Example 229 Gum Base 28.0% 30.0% 30.0% Sugar 52.9% 50.7% 46.6% Corn
Syrup 18.0% 18.0% 12.0% Glycerin 0.5% 0.5% 0.5% Spearmint Flavor
0.6% -- -- Peppermint Flavor -- 0.8% 0.9% Dextrose Monohydrate --
-- 10.0%
[0301] The chewing gum formed in TABLE 43 is sheeted in pellets
that are square or rectangular pillow shaped and coated with the
sugar-based coating formulations in which the cooling agent and
menthol are dissolved in the flavor when mixed into the coating
syrup in TABLE 44.
45TABLE 44 COATING FOR SUGARED CHEWING GUM CENTERS Example 230
Example 231 Example 232 Sugar 96.56 96.06 95.71 Modified Starch 3.0
3.0 3.0 Spearmint Flavor 0.3 -- -- Peppermint Flavor 0.6 0.8
Menthol -- 0.2 0.3 Carnauba Wax 0.04 0.04 0.04 Cooling Agent* 0.1
0.1 0.15 *Any of the cooling agents listed such as PMC, AC, ML, MS,
MGK, TCA or combinations may be used.
[0302] In Example 230, the physiological cooling agent gives a
clean, cool Spearmint flavor that could not be obtained with
menthol. Examples 231 and 232 would normally require higher levels
of menthol, and consequently would contain harsh notes. The
addition of the physiological cooling agents to Examples 231 and
232 result in strong, clean, cool minty tasting products.
[0303] As stated previously, non-sugar or sugarless coatings
generally will have less sweetness, thus causing more harsh notes
when mint flavor and/or menthol are added to the coating. Use of
the physiological cooling agents is especially useful in sugarless
coating. Polyols such as sorbitol, xylitol, maltitol, lactitol and
hydrogenated isomaltulose can be used to coat pellet sugarless gum.
Examples of sugarless gum center or core formulations are found in
tables 45 and 46.
46TABLE 45 SUGARLESS GUM CENTERS Example Example Example Example
233 234 235 236 Base 33.1 30.0 30.0 33.0 Calcium Carbonate 15.0
11.0 11.0 13.0 Sorbitol 40.94 46.36 46.08 49.52 Glycerin 8.0 0.4
0.4 0.4 Liquid Sorbitol -- 6.2 6.2 -- Encap. Sweetener 0.7 0.24
0.24 0.82 Wintergreen Flavor 1.1 -- -- -- Menthol 1.1 -- 0.26 0.3
Cooling Agent* 0.06 -- 0.12 0.06 Mannitol -- 3.0 3.0 -- Peppermint
Flavor -- 2.0 1.9 1.9 Lecithin -- 0.8 0.8 1.0 Encap Menthol -- --
-- -- *Any of the cooling agents listed such as PMC, AC, ML, MS,
MGK, TCA or combinations may be used.
[0304]
47TABLE 46 SUGARLESS GUM CENTERS Example Example Example 237 238
239 Base 32.0 31.6 33.6 Calcium Carbonate 15.0 11.0 13.0 Sorbitol
41.26 45.98 49.23 Glycerin 7.0 0.8 0.75 Liquid Sorbitol -- 7.2 --
Encap. Sweetener 0.40 0.66 0.66 Wintergreen Flavor -- -- -- Menthol
0.9 0.3 0.3 Cooling Agents* 0.14 0.06 0.06 Mannitol -- -- --
Peppermint Flavor 1.3 1.9 1.9 Lecithin -- 0.5 0.5 Encap Menthol 2.0
-- -- *Any of the cooling agents listed such as PMC, AC, ML, MS,
MGK, TCA or combinations may be used.
[0305] The centers in tables 45 and 46 are coated with coating
formulations that comprise xylitol, maltitol, lactitol,
hydrogenated isomaltulose or sorbitol; various flavors; optionally
menthol; and the physiological cooling agents. Examples of
sugarless coated chewing gums are found in tables 47 and 48.
48TABLE 47 SUGARLESS COATED CHEWING GUMS Ex. 240 Ex. 241 Ex. 242
Ex. 243 Ex. 244 Center Ex. 233 Ex. 234 Ex. 234 Ex. 235 Ex. 236
Xylitol 88.83 88.83 -- -- -- Gum Arabic 8.8 8.8 2.8 2.8 3.1
Titanium Dioxide 0.9 0.9 0.9 0.9 1.3 Hydrogenated -- -- 95.0 94.84
93.66 isomaltulose Maltitol -- -- -- -- -- Wintergreen Flavor 0.9
-- -- -- -- Peppermint Flavor -- 0.9 0.7 0.7 0.75 Menthol 0.4 0.4
0.3 0.5 0.75 Carnauba Wax 0.1 0.1 0.1 0.1 0.1 Cooling Agent* 0.07
0.07 0.1 0.06 0.14 Sweetener -- -- 0.1 0.1 0.2 *Cooling agent used
in the examples may contain ML, MS, MGK, AC, PMC, TCA or
combinations
[0306]
49TABLE 48 SUGARLESS COATED CHEWING GUMS Ex. 245 Ex. 246 Ex. 247
Ex. 248 Center Ex. 236 Ex. 237 Ex. 238 Ex. 239 Xylitol -- -- -- --
Gum Arabic 3.1 3.1 3.1 3.1 Titanium Dioxide 1.3 1.3 1.3 1.3
Hydrogenated Isomaltulose -- -- 93.59 93.56 Maltitol 93.66 93.33 --
-- Wintergreen Flavor -- -- -- -- Peppermint Flavor 0.75 1.0 0.9
0.9 Menthol 0.75 1.0 0.3 0.3 Carnauba Wax 0.1 0.1 0.1 0.1 Cooling
Agent* 0.14 0.02 0.11 0.14 Sweetener 0.2 0.15 0.6 0.6 *Cooling
agent used in the examples may contain ML, MS, MGK, AC, PMC, TCA or
combinations
[0307] In the examples of tables 47 and 48, menthol is dissolved
into the flavor along with the physiological cooling agent. Half of
this mixture is applied at each of coats 8 and 14. After the
coating is completed and allowed to stand overnight, the pellets
are polished with carnauba wax. In the case of hydrogenated
isomaltulose and maltitol, gum arabic may be used as a precoat with
hydrogenated isomaltulose or maltitol, or dusted with powdered
hydrogenated isomaltulose or maltitol then coated with a
hydrogenated isomaltulose or maltitol solution.
[0308] Other coated gum products can be made with other flavors as
well. Menthol and/or physiological cooling agents may enhance these
various types of flavors such as menthol-eucalyptus,
spearmint-menthol, cinnamon-menthol, and even fruity mint-menthol.
The formulations for various flavored centers are found in tables
49 and 50.
50TABLE 49 VARIOUS-FLAVORED CENTERS Ex. 249 Ex. 250 Ex. 251 Ex. 252
Base 30.0 30.0 30.0 30.0 Calcium Carbonate 11.0 11.0 11.0 11.0
Sorbitol 51.6 50.6 50.8 52.05 Glycerin 5.0 5.0 5.0 4.0 Encap.
Sweetener 0.5 0.5 0.5 0.5 Flavor 1.0.sup.A 1.5.sup.B 1.4.sup.B
1.6.sup.C Menthol 0.2 0.4 0.3 0.2 Cooling agent* 0.1 -- 0.1 0.05
Lecithin 0.6 0.6 0.6 0.6 Encap. Menthol -- 0.4 0.3 --
.sup.ASpearmint Flavor .sup.BMenthol-Eucalyptus Flavor
.sup.CCinnamon-Menthol Flavor *Cooling agent used in the examples
may contain ML, MS, MGK, AC, PMC, TCA or combinations
[0309]
51TABLE 50 VARIOUS-FLAVORED CENTERS Ex. 253 Ex. 254 Ex. 255 Base
30.0 30.0 30.0 Calcium Carbonate 11.0 11.0 11.0 Sorbitol 51.9 49.3
49.3 Glycerin 4.0 7.0 7.0 Encap. Sweetener 0.5 0.6 0.6 Flavor
1.6.sup.C 1.2.sup.D 1.2.sup.D Menthol 0.2 0.2 0.1 Cooling Agent*
0.2 0.1 0.2 Lecithin 0.6 0.6 0.6 Encap. Menthol -- -- --
.sup.CCinnamon-Menthol Flavor .sup.DFruity-mint Menthol Flavor
*Cooling agent used in the examples may contain ML, MS, MGK, AC,
PMC, TCA or combinations
[0310] The various-flavored center formulas may be coated with
polyols such as xylitol, maltitol, lactitol, hydrogenated
isomaltulose or sorbitol and have a physiological cooling agent
added to the coating. Examples of coated chewing gum having various
flavors are found in tables 51 and 52.
52TABLE 51 VARIOUS-FLAVORED COATED CHEWING GUMS Ex. 256 Ex. 257 Ex.
258 Ex. 259 Center Ex. 249 Ex. 250 Ex. 251 Ex. 252 Xylitol 89.7
89.1 -- 89.2 Gum Arabic 8.8 8.8 2.8 8.8 Titanium Dioxide 0.8 0.8
0.8 0.8 Hydrogenated -- -- 95.0 -- isomaltulose Maltitol -- -- --
-- Flavor 0.4.sup.A 0.6.sup.B 0.6.sup.B 0.8.sup.C Menthol 0.1 0.4
0.3 0.2 Carnauba Wax 0.1 0.1 0.1 0.1 Cooling Agent* 0.1 0.2 0.2 0.1
Sweeteners -- -- 0.2 -- .sup.ASpearmint Flavor
.sup.BMenthol-Eucalyptus Flavor .sup.CCinnamon-Menthol Flavor
*Cooling agent used in the examples may contain ML, MS, MGK, AC,
PMC, TCA or combinations
[0311]
53TABLE 52 VARIOUS-FLAVORED COATED CHEWING GUMS Ex. 260 Ex. 261 Ex.
262 Center Ex. 253 Ex. 254 Ex. 255 Xylitol -- 89.7 -- Gum Arabic
2.8 8.8 2.8 Titanium Dioxide 0.8 0.8 0.8 Hydrogenated isomaltulose
94.9 -- -- Maltitol -- -- 95.6 Flavor 0.8.sup.C 0.3.sup.D 0.3.sup.D
Menthol 0.2 0.1 0.1 Carnauba Wax 0.1 0.1 0.1 Cooling Agent 0.2 0.2
0.1 Sweeteners 0.2 -- 0.2 .sup.CCinnamon-Menthol Flavor
.sup.DFruity-mint Menthol Flavor *Cooling agent used in the
examples may contain ML, MS, MGK, AC, PMC, TCA or combinations
Breath Freshening Examples
[0312] To evaluate chewing gum formulations made with a cinnamon
flavor and low levels of mint flavor, along with physiological
cooling agents for breath freshening, the following samples were
made:
54 TABLE 53 Example 263 Example Example Example (comparative) 264
265 266 Gum Base 19.46% 19.46% 19.46% 19.46% Cinnamon Flavor 1.29%
1.29% 1.29% 1.39% Peppermint 0.10% 0.10% 0.10% -- Flavor WS-3 --
0.10% 0.10% 0.10% Menthone -- -- 0.20% -- Glycerol Ketal Sugar
62.24% 62.14% 61.94% 62.14% Corn Syrup 15.57% 15.57% 15.57% 15.57%
Glycerin 0.67% 0.67% 0.67% 0.67% Color 0.67% 0.67% 0.67% 0.67%
TOTAL 100.00 100.00 100.00 100.00
[0313] Informal evaluation showed Examples 263, 264 and 265 samples
to have a clean cinnamon flavor with only a slight mint note.
However, Examples 264, 265 and 266 had noticeably higher
cooling.
[0314] A trained panel of eight chewers were given a cracker
smeared with garlic/onion cream cheese. They then chewed the gums
of Examples 263 (comparative) and 264 (inventive) and rated "Fresh
Breath", "Odor" and "Effectiveness for Breath Freshening" at 0.5,
1, 2, 3, 4, 5, 6, 7, 9, 11, 13 and 15 minutes. The gum was
discarded and additional ratings were made at 5 and 10 minutes
afterward (P5, P10). As can be seen from the graphs of FIGS. 1-3,
which show the test results, the inventive composition had
significantly better scores for each of the three rated
properties.
[0315] In FIG. 1 it can be seen that the inventive gum (Example
264) produced generally higher scores for breath freshness. FIG. 2
rates the odor of the breath, and the Example 264 inventive gum
produced lower odor ratings than the comparative gum (Example 263).
FIG. 3 shows that the effectiveness for breath freshening was
considered generally higher for the inventive gum (Example 264)
than for the comparative gum (Example 263).
[0316] The following formulas are also illustrative of the
invention.
55 TABLE 54 Example 267 Example 268 Example 269 Gum Base 24.00%
24.00% 24.00% Sorbitol 55.10% 55.00% 55.00% Mannitol 7.00% 7.00%
7.00% Hydrogenated Starch 6.50% 6.50% 6.50% Hydrolysate Syrup
Glycerin 5.00% 5.00% 5.00% Cinnamon Flavor 1.30% 1.30% 1.30% WS-3
-- 0.10% 0.20% Menthone Glycerol Ketal 0.20% 0.20% 0.10% Red Color
0.50% 0.50% 0.50% Aspartame 0.15% 0.15% 0.15% Encapsulated
Aspartame 0.25% 0.25% 0.25% TOTAL 100.00 100.00 100.00
[0317] The samples will have a clean cinnamon flavor and enhanced
breath freshening.
56 TABLE 55 Example 270 Example 271 Example 272 Gum Base 24.00%
24.00% 24.00% Sorbitol 55.00% 55.00% 54.90% Mannitol 7.00% 7.00%
7.00% Hydrogenated Starch 6.50% 6.50% 6.50% Hydrolysate Syrup
Glycerin 5.00% 5.00% 5.00% Cinnamon Flavor 1.30% 1.30% 1.30% WS-23
-- 0.10% 0.20% Menthyl Lactate 0.20% 0.20% 0.10% Red Color 0.50%
0.50% 0.50% Aspartame 0.15% 0.15% 0.15% Encapsulated Aspartame
0.25% 0.25% 0.25% Menthyl Succinate 0.10% -- 0.10% TOTAL 100.00
100.00 100.00
[0318] The samples will have a clean cinnamon flavor and enhanced
breath freshening.
[0319] It should be appreciated that the methods and compositions
of the present invention are capable of being incorporated in the
form of a variety of embodiments, only a few of which have been
illustrated and described above. The invention may be embodied in
other forms without departing from its spirit or essential
characteristics. It will be appreciated that the addition of some
other ingredients, process steps, materials or components not
specifically included will have an adverse impact on the present
invention. The best mode of the invention may therefore exclude
ingredients, process steps, materials or components other than
those listed above for inclusion or use in the invention. However,
the described embodiments are to be considered in all respects only
as illustrative and not restrictive, and the scope of the invention
is, therefore, indicated by the appended claims rather than by the
foregoing description. All changes which come within the meaning
and range of equivalency of the claims are to be embraced within
their scope.
* * * * *