U.S. patent application number 11/134368 was filed with the patent office on 2005-09-29 for delivery system for active components as part of an edible composition having preselected tensile strength.
This patent application is currently assigned to Cadbury Adams USA LLC. Invention is credited to Boghani, Navroz, Gebreselassie, Petros.
Application Number | 20050214348 11/134368 |
Document ID | / |
Family ID | 34591283 |
Filed Date | 2005-09-29 |
United States Patent
Application |
20050214348 |
Kind Code |
A1 |
Boghani, Navroz ; et
al. |
September 29, 2005 |
Delivery system for active components as part of an edible
composition having preselected tensile strength
Abstract
A delivery system for inclusion in an edible composition is
formulated to have at least one active component encapsulated
within an encapsulating material, whereby the delivery system has a
tensile strength suitable for delivering the active component at a
desired release rate.
Inventors: |
Boghani, Navroz; (Wharton,
NJ) ; Gebreselassie, Petros; (Piscataway,
NJ) |
Correspondence
Address: |
OBLON, SPIVAK, MCCLELLAND, MAIER & NEUSTADT, P.C.
1940 DUKE STREET
ALEXANDRIA
VA
22314
US
|
Assignee: |
Cadbury Adams USA LLC
Wilmington
DE
|
Family ID: |
34591283 |
Appl. No.: |
11/134368 |
Filed: |
May 23, 2005 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
11134368 |
May 23, 2005 |
|
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|
10719298 |
Nov 21, 2003 |
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Current U.S.
Class: |
424/440 ; 424/48;
424/490 |
Current CPC
Class: |
A23G 3/0017 20130101;
A23G 3/346 20130101; A23G 4/14 20130101; A23G 4/20 20130101; A23G
3/346 20130101; A23G 3/38 20130101; A23G 4/10 20130101; A23G 4/02
20130101; A23G 2200/10 20130101; A23G 2200/06 20130101; A23G
2220/20 20130101; A23G 2200/06 20130101; A23G 2220/20 20130101;
A23G 3/346 20130101; A23G 3/346 20130101; A23G 2200/10
20130101 |
Class at
Publication: |
424/440 ;
424/490; 424/048 |
International
Class: |
A61K 009/68; A61K
009/70; A61K 009/16; A61K 009/50 |
Claims
1-61. (canceled)
62. A chewing gum composition, comprising a gum base, at least one
sweetener, and at least one additional active component, wherein
the at least one sweetener is provided in at least one delivery
system, which further comprises at least one encapsulating
material, wherein the at least one delivery system comprising the
at least one sweetener and the at least one encapsulating material
is present in an amount sufficient to suppress bitterness of the at
least one additional active for at least 10 minutes from the start
of chewing the chewing gum composition relative to a composition
not comprising the delivery system.
63. The chewing gum composition of claim 62, wherein the at least
one delivery system comprising the at least one sweetener and the
at least one encapsulating material is present in an amount
sufficient to suppress bitterness of the at least on additional
active for at least 20 minutes from the start of chewing the
chewing gum composition.
64. The chewing gum composition of claim 62, wherein the at least
one delivery system comprising the at least one sweetener and the
at least one encapsulating material is present in an amount
sufficient to suppress bitterness of the at least on additional
active for at least 30 minutes from the start of chewing the
chewing gum composition.
65. The chewing gum composition of claim 62, wherein the tensile
strength of the delivery system is at least about 6,500 psi.
66. The chewing gum composition of claim 62, wherein the tensile
strength of the delivery system is at least about 10,000 psi.
67. The chewing gum composition of claim 62, wherein the
encapsulating material is selected from the group consisting of
polyvinyl acetate, polyethylene, crosslinked polyvinyl pyrrolidone,
polymethylmethacrylate, polylactidacid, polyhydroxyalkanoates,
ethylcellulose, polyvinyl acetatephthalate, polyethylene glycol
esters, methacrylicacid-co-methylme- thacrylate and combinations
thereof.
68. The chewing gum composition of claim 62, wherein the
encapsulating material is present in an amount of from about 30% to
99% by weight based on the total weight of the delivery system.
69. The chewing gum composition of claim 62, wherein the at least
one additional active component is selected from the group
consisting of an acid, a flavorant, a pharmaceutical, a therapeutic
agent, a vitamin, a breath freshener, a cooling agent and
combinations thereof.
70. The chewing gum composition of claim 69, wherein the at least
one additional active component is a flavor.
71. The chewing gum composition of claim 70, wherein the delivery
system is present in an amount sufficient to enhance perceived
flavor compared to a composition not comprising the delivery
system.
72. The chewing gum composition of claim 62, wherein the at least
one sweetener is a high intensity sweetener.
73. The chewing gum composition of claim 62, wherein the at least
one sweetener is selected from the group consisting of an amino
acid based sweetener, a dipeptide sweetener, glycyrrhizin,
saccharin, a saccharin salt, an acesulfame salt, a cyclamate, a
stevioside, talin, a dihydrochalone compound, a chlorinated
sucrose, and combinations thereof.
74. The chewing gum composition of claim 62, wherein the at least
one sweetener is selected from the group consisting of neotame,
aspartame, sucralose, acesulfame potassium, and a mixture
thereof.
75. The chewing gum composition of claim 62, which comprises at
least two delivery systems.
76. The chewing gum composition of claim 75, wherein the at least
two delivery systems comprise the same sweetener and have different
tensile strengths.
77. The chewing gum composition of claim 75, wherein the at least
two delivery systems comprise different sweeteners and have
different tensile strengths.
78. The chewing gum composition of claim 75, wherein the at least
two delivery systems comprise different sweeteners and have the
same tensile strength.
79. A method of manufacturing the chewing gum composition of claim
62, comprising mixing the gum base with the at least one delivery
system and the at least one delivery system comprising a
sweetener.
80. A method of reducing the bitterness associated with one or more
active components in a chewing gum composition, comprising mixing
at least one sweetener provided in at least one delivery system,
which further comprises at least one encapsulating material, with
the one or more active components and other chewing gum
ingredients, wherein the at least one delivery system comprising
the at least one sweetener and the at least one encapsulating
material is added in an amount sufficient to suppress bitterness of
the at least one active for at least 10 minutes from the start of
chewing the chewing gum composition relative to a composition not
comprising the delivery system.
81. A method of selecting at least one delivery system suitable for
incorporation into an edible composition, comprising selecting a
desired release profile of at least one sweetener sufficient to
suppress bitterness of at least one additional active present in
the edible composition, wherein the delivery system comprises at
least one encapsulating material with at least one sweetener, and
selecting the at least one encapsulating material to deliver the at
least one active component at the desired release profile when
incorporated into the edible composition.
Description
FIELD OF THE INVENTION
[0001] The present invention is generally directed to a delivery
system for edible compositions in which a desired active component
is encapsulated in a manner such that the tensile strength of the
delivery system is within a desirable range to provide controlled
release of the active component in a consistent manner over an
extended period of time. The delivery system may, for example,
provide consistent, extended and controlled delivery of a sweetener
in a chewing gum composition or confectionery composition.
BACKGROUND OF THE INVENTION
[0002] Encapsulating active components in edible compositions to
prolong their release and/or to slow their degradation is known.
Encapsulating materials used to coat such components include, for
example, cellulose, cellulose derivatives, arabinogalactin, gum
arabic, polyolefins, waxes, vinyl polymers, gelatin, zein and
mixtures thereof. The encapsulating materials have been used to
protect active components such as sweeteners, acids, flavorings,
soluble dietary fibers, biologically active agents such as
pharmaceutical compounds or medicinal drugs, breath freshening
agents, and the like.
[0003] Attempts have been made to encapsulate active components
such as sweeteners, particularly high intensity sweeteners to
prevent against premature degradation, to enhance the uniformity of
release, and to prolong release in a controlled manner. High
intensity sweeteners generally have a sweetening intensity greater
than sugar (sucrose) and a caloric value lower than that of sugar
at equivalent sweetness levels. It is especially desirable to
control the release of high intensity sweeteners in compositions
since the high sweetness levels can easily overwhelm the consumer.
Moreover, the controlled release of the sweetener provides
desirable masking of unpleasant tasting materials. Because each
high intensity sweetener is chemically and physically distinct,
each is a challenge to use in an edible composition and each
exhibits one or more shortcomings, which may be moderated by
encapsulation.
[0004] For example, many high intensity sweeteners lose their
sweetness intensity rapidly when used in edible compositions such
as chewing gums and confections. Encapsulation can modulate and
prolong release to provide a more desirable taste profile. Some
high intensity sweeteners such as saccharin, stevioside,
acesulfame-K, glycyrrhizin, and thaumatin have an associated bitter
taste or off-note. Certain high intensity sweeteners are also
unstable in the presence of certain chemicals including aldehydes
and ketones, and sensitive to exposure to environmental conditions
including moisture. Solid sucralose is known to turn dark during
prolong storage upon exposure to heat and ambient air.
Encapsulation can be used to isolate unstable compounds to prevent
degradation and prolong shelf life.
[0005] Typically, the taste profile of a high intensity sweetener
can be described as a rapid burst of sweetness. Usually, high
intensity sweeteners reach their peak sweet taste rapidly, with the
intensity of sweet taste rapidly declining soon thereafter. The
initial rapid burst can be unpleasant to many consumers as the
strong sweet taste tends to overpower the other flavors that may be
present in the edible composition. The relatively rapid loss of
sweetness can also result in a bitter aftertaste. For this reason,
it is typically desirable to encapsulate high intensity sweeteners
with an encapsulating material in order to modulate and prolong the
release rate and to chemically stabilize and enhance the overall
taste profile. The selection of a suitable encapsulating material
(i.e., polyvinyl acetate) has usually been focused on the molecular
weight of the encapsulating material with higher molecular weights
generally associated with longer release times.
[0006] By way of example, U.S. Pat. No. 4,711,784 to Yang discloses
a chewing gum composition containing a high molecular weight
polyvinyl acetate blended with a hydrophobic plasticizer as an
encapsulating material. The encapsulating material is used to
encapsulate an active ingredient such as aspartame.
[0007] U.S. Pat. No. 4,816,265 to Cherukuri et al. discloses a
sweetener delivery system, which uses a coating composed of an
emulsifier and a polyvinyl acetate encapsulating material having a
molecular weight of from about 2,000 to 14,000, optionally in the
presence of a wax. The coating is applied to sweeteners such as
aspartame to effectuate sustained release of the sweetener.
[0008] U.S. Pat. No. 5,057,328 to Cherukuri et al. discloses a food
acid delivery system for use in for example, chewing gums, having a
food acid that is encapsulated in a matrix comprising an emulsifier
and polyvinyl acetate in a specified molecular weight range.
[0009] U.S. Pat. No. 5,108,763 to Chau et al. discloses a
sweetening agent delivery system having prolonged sweetener
release. The system utilizes a high intensity sweetener
encapsulated in polyvinyl acetate having a molecular weight in the
range of from about 2,000 to 100,000. The system further includes
the use of a plasticizing agent, a waxy material and an emulsifying
agent.
[0010] U.S. Pat. No. 5,789,002 to Duggan et al. discloses a process
for preparing sweeteners and acids as ingredients for chewing gum
compositions. In particular, the Duggan et al. reference discloses
encapsulating the sweetener or acid in a delivery system such as
polyvinyl acetate.
[0011] U.S. Pat. Application No. 2002/0122842 filed by Seiestad et
al. discloses food mixtures including chewing gums containing at
least two acids encapsulated by a polyvinyl acetate matrix. The
polyvinyl acetate has a molecular weight in the range of from about
20,000 to 120,000.
[0012] The prior art systems identified above prepare encapsulating
materials by taking into account the selection of an encapsulating
material (e.g. polyvinyl acetate) and its molecular weight.
[0013] Since polyvinyl acetate is the most common encapsulating
material, the molecular weight of the material becomes a critical
feature in the making of prior art delivery systems. Thus, the
state of the art for encapsulating active components especially
high intensity sweeteners essentially associates controlled release
of the active component with the molecular weight of the
encapsulating material. However, this approach is limited in that
the predictable modification of the controlled release of the
active agent is made only through the modification of the molecular
weight of the encapsulating material. There is no predictable
modification based on the use of other encapsulating materials
and/or additives that may be employed in the preparation of
suitable delivery systems.
[0014] Thus, there is no comprehensive approach to the production
of a desirable delivery system that can provide a desirable release
rate of an active component without engaging in a significant
amount of trial and error experimentation.
[0015] It would therefore be a significant advance in the art to
provide a process of producing delivery systems for the desirable
release of an active component so that regardless of the type of
the composition of the delivery system it will be suitable for the
particular application (e.g., the controlled delivery of a high
intensity sweetener).
SUMMARY OF THE INVENTION
[0016] The present invention provides a new approach to the
controlled release of an active component in edible compositions
such as, for example, chewing gum and confectionery compositions.
The active component(s) and materials used to encapsulate the same
provide a delivery system(s) that enables exceptional control of
the release of the active component over a wide range of delivery
systems and takes into account the use of a range of encapsulating
materials and additives that may be used to formulate the delivery
system. The delivery system is formulated based on tensile strength
as the prime factor in formulating a delivery system that can
deliver a designated active component at a desirable release rate.
The encapsulated active components are preserved until release is
desirable and therefore protected against moisture, reactive
compounds, pH changes and the like. When the active component is a
sweetener, the delivery system is tailored to the sweetener to
provide consistent sustained release, thus extending the time the
sweetener is released to provide an edible composition which
provides a long lasting desirable taste profile, increased
salivation and overall enjoyment of the taste imparted therefrom
without the disadvantage of prior art systems in which the
sweetener may be released at less or more than a desirable
rate.
[0017] The present invention is premised chiefly on the discovery
that the tensile strength of the delivery system is critical to
obtaining a desired controlled, extended release of an active
component. As a result, a delivery system can be readily and easily
formulated using a broad range of materials (e.g., encapsulating
agents, active components, additives) with the desired
characteristics to achieve a particular desirable release rate. The
active components and materials used to encapsulate the same
provide a delivery system that provides exceptional control of the
release of the active component.
[0018] It has been found in accordance with the present invention
that a delivery system for active components can be provided based
on the tensile strength of the delivery system having a specific
tensile strength when compared to a standard. This approach differs
from those prior art systems that focus on one characteristic
(molecular weight) of one of the materials (encapsulating material)
used to produce the delivery system. In this manner, a delivery
system is formulated to express a desired release profile by
adjusting and modifying the tensile strength through the specific
selection of the active component, the encapsulating material, the
additives, the amount of the active component and the like which
can be compared to at least one, typically a plurality of standard
delivery systems each having a known release rate. Once a desired
tensile strength is chosen, any delivery system which has the
desired tensile strength may be used without being limited to a
particular encapsulating material and its molecular weight. The
formulation process can be extended to encapsulating materials
which exhibit similar physical and chemical properties as the
encapsulating material forming part of the standard delivery
system.
[0019] As used herein, the term "tensile strength" means the
maximum stress a material subjected to a stretching load can
withstand without tearing. A standard method for measuring tensile
strength of a given substance is defined by the American Society of
Testing Materials in method number ASTM-D638.
[0020] In accordance with the present invention, the selection of a
desired tensile strength within a desirable range enables the
production of edible compositions using a range of materials
including encapsulating materials without having to focus on a
particular encapsulating material and without being limited to
modifying the release rate solely through the selection of a
molecular weight for the encapsulating material.
[0021] In one aspect of the present invention, there is provided a
delivery system for inclusion in an edible composition such as a
chewing gum composition or confectionery composition having at
least one active component encapsulated by an encapsulating
material wherein the delivery system has a tensile strength of at
least 6,500 psi, and typically ranging from about 6,500 psi to
200,000 psi.
[0022] In a further aspect of the present invention there is
provided an edible composition such as a chewing gum composition or
a confectionery composition comprising at least one edible
composition-forming component and a delivery system comprising at
least one active component encapsulated within an encapsulating
material, the delivery system having a tensile strength of at least
6,500 psi.
[0023] In a still further aspect of the invention there is provided
a method of preparing a target delivery system for an edible
composition comprising combining at least one active component, at
least one encapsulating material, and optionally at least one
additive until a preselected tensile strength of the target
delivery system is obtained based on comparison with the tensile
strength of at least one sample delivery system having the same or
similar active component and a known release rate of the active
component.
[0024] There is also provided a method of preparing a target
delivery system for an edible composition useful for delivering at
least one active component at a desired release rate, said method
comprising the step of encapsulating the at least one active
component in an encapsulating material in a manner that provides
the target delivery system with a tensile strength of at least
6,500 psi.
[0025] Still further there is provided a method of preparing a
target delivery system for an edible composition useful for
delivering at least one active component at a desired release rate,
said method comprising encapsulating the at least one active
component in an encapsulating material in a manner that provides
the target delivery system with a target tensile strength
associated with the desired release rate, enabling the delivery
system to release the at least one active component form the edible
composition at the desired release rate.
[0026] In addition, there is provided a method of preparing an
edible composition containing a target delivery system useful for
delivering at least one active component at a desired release rate,
said method comprising encapsulating the at least one active
component in an encapsulating material in a manner that provides
the target delivery system with a target tensile strength
associated with the desired release rate enabling the delivery
system to release the at least one active component from the edible
composition at desired release rate, and adding the target delivery
system to the edible composition.
[0027] There is also provided edible compositions containing the
present delivery system. Although the preferred embodiment of the
present invention relates to chewing gum compositions,
confectionery compositions and beverages, the present invention can
be utilized to produce a variety of edible compositions including,
but not limited to, food products, foodstuffs, nutrient-containing
compositions, pharmaceuticals, nutraceuticals, vitamins and other
products that may be prepared for consumption by the consumer.
Because the delivery system may be readily incorporated into an
edible composition, the edible compositions which may benefit from
and are encompassed by the present invention are wide ranging as
indicated above.
BRIEF DESCRIPTION OF THE DRAWINGS
[0028] The following drawings are illustrative of embodiments of
the present invention and are not intended to limit the invention
as encompassed by the claims forming part of the application.
[0029] FIG. 1 is a graph comparing perceived sweetness intensity of
three samples of gum over a 30 minute period in accordance with the
present invention;
[0030] FIG. 2 is a graph comparing perceived sweetness intensity of
two samples of gum each containing different tensile strength
delivery systems over a 30 minute period in accordance with the
present invention;
[0031] FIG. 3 is a graph comparing the percentage of aspartame
retained over a period of time for two samples of gum containing
different tensile strength delivery systems in accordance with the
present invention; and
[0032] FIG. 4 is a graph comparing perceived bitterness intensity
of two gum samples each containing different tensile strength
delivery systems in accordance -with the present invention.
DETAILED DESCRIPTION
[0033] The term "delivery system" as used herein is meant to
encompass the encapsulating material and a single active component
encapsulated therein as well as other additives used to form the
delivery system as hereinafter described. It will be understood
that the edible compositions of the present invention may contain a
plurality of delivery systems with each delivery system containing
a single active component.
[0034] The term "encapsulating material" is meant to encompass any
one or more edible water insoluble materials capable of forming a
solid coating or film as a protective barrier around the active
component.
[0035] The present invention is directed generally to a delivery
system as defined herein for use in edible compositions, which
comprises an encapsulating material and an active component
encapsulated by the encapsulating material. The delivery system of
the present invention is formulated with a predetermined tensile
strength sufficient to provide consistent controlled release of the
active component over a preselected period of time such as an
extended period of time typically up to about 25 to 30 minutes or
more. The predetermined tensile strength is determined based, in
part, on the active component and the desired release time of the
same. The predetermined tensile strength may be selected from a
standard comprised of one or more delivery systems with each
standard delivery system having a known release rate of the desired
active component. The delivery system of the present invention
further provides the active component with a protective barrier
against moisture and other conditions such as pH changes, reactive
compounds and the like, the presence of which can undesirably
degrade the active component.
[0036] The delivery system facilitates the controlled release of
the active component in a wide variety of edible compositions
including chewing gum compositions, food products, confectionery
compositions, pharmaceutical compositions, beverages, foodstuffs,
nutrient-containing compositions, vitamins, nutraceuticals and the
like.
[0037] The delivery system is developed in accordance with the
present invention to have a desirable tensile strength which may be
selected, depending in part on the active component and the release
rate of the active component desired, from a standard of known
delivery systems containing the active component at known release
rates. The active components which may be incorporated as part of
the delivery system may be selected from sweeteners including high
intensity sweeteners, acids, flavorants, pharmaceuticals,
therapeutic agents, vitamins, breath fresheners, cooling agents and
other materials that would benefit by coating for protection,
controlled release and/or for taste masking. The active components
include nicotine useful for the treatment of addiction to tobacco
products and caffeine typically found in coffee and/or cola
beverages. In a particularly preferred form of the present
invention, the active component is a sweetener, and more preferably
a high intensity sweetener such as neotame and aspartame.
[0038] It has been found in accordance with the present invention
that a delivery system for delivering an active component can be
formulated to ensure an effective sustained release of the active
component based on the type and amount of the active component and
desired release rate. For example, it may be desirable to effect
the controlled release of a high intensity sweetener over a period
of 25 to 30 minutes to ensure against a rapid burst of sweetness
which may be offensive to some consumers. A shorter controlled
release time may be desirable for other type of active components
such as pharmaceuticals or therapeutic agents, which may be
incorporated into the same edible composition by using separate
delivery systems for each active component. In accordance with the
present invention, delivery systems may be formulated with a
particular tensile strength associated with a range of release
rates based on a standard. The standard may comprise a series of
known delivery systems having tensile strengths over a range
extending, for example, from low to high tensile strength values.
Each of the delivery systems of the standard will be associated
with a particular release rate or ranges of release rates. Thus,
for example, a delivery system can be formulated with a relatively
slow release rate by a fabricating a delivering system having a
relatively high tensile strength. Conversely, lower tensile
strength compositions tend to exhibit relatively fast release
rates. An important factor of the present invention is that the
tensile strength of the delivery system is directly associated with
the release rate of the active component without direct regard for
the type or molecular weight of the encapsulating material.
[0039] The present invention includes the incorporation of a
plurality of delivery systems to deliver a plurality of separate
active components including active components which may be
desirably released at distinctly different release rates.
[0040] For example, high intensity sweeteners may desirably be
released over an extended period of time (e.g. 20 to 30 minutes)
while some pharmaceuticals are desirably released over a
significantly shorter period of time.
[0041] In a preferred embodiment of the present invention, there is
provided a method of selecting a target delivery system containing
an active component for an edible composition. The method generally
includes preparing a targeted delivery system containing an active
component, an encapsulating material and optional additives, with
the targeted delivery system having a pre-selected tensile
strength. The tensile strength of the targeted delivery system is
pre-selected to provide a desirable release rate of the active
component. This selection of the tensile strength is based on the
tensile strengths of sample delivery systems having the same or
similar active component and known release rates of the active
component. In a more preferred embodiment, the method comprises the
steps of (a) obtaining a plurality of sample delivery systems
comprising an active component, at least one encapsulating
material, and optional additives, wherein each of the delivery
systems has a different tensile strength; (b) testing the sample
delivery systems to determine the respective release rates of the
active component; and (c) formulating a target delivery system
containing the same active component with a tensile strength
corresponding to a desired release rate of the active component
based on the obtained sample delivery systems.
[0042] It will be understood that a plurality of delivery systems
may be prepared in this manner each containing a different active
component by utilizing a comparison with standard delivery systems
containing such different active components.
[0043] The method of selecting at least one delivery system
suitable for incorporation into an edible composition preferably
begins by determining a desired release rate for an active
component (i.e. a first active component). The determination of the
desired release rate may be from known literature or technical
references or by in vitro or in vivo testing. Once the desired
release rate is determined, it is typical to determine the desired
tensile strength (i.e. first tensile strength) for a delivery
system (i.e. first delivery system) that can release the first
active component at the desired release. Once the delivery system
is obtained which can deliver the active component as required it
is then selected for eventual inclusion in an edible
composition.
[0044] The method described above may then be repeated for a second
active component and for additional active components as described
via the determination and selection of a suitable delivery
system.
[0045] The present method can be used in connection with
formulating the target delivery system using encapsulating
materials having similar physical and chemical properties including
the degree of water solubility, affinity for the active component,
and the like as those used in the sample delivery systems.
[0046] Applicants have discovered that by maintaining the tensile
strength of the delivery system within a preselected desirable
range, the active component is released from the composition in a
highly controlled and consistent manner irrespective of the
particular type of encapsulating materials employed. By focusing on
the tensile strength of the delivery system, the process for
selecting and formulating suitable delivery systems is enhanced in
a manner which effectively reduces the need for trial and error
experimentation typically necessary in prior art systems. The
present invention, for example, enables the formulation of a
suitable target delivery system by focusing on a single variable
(i.e., tensile strength) and therefore takes into account all
components of the delivery system including encapsulating materials
and any additives (e.g., fats and oils) that may be desirably added
to the formulation and enables the delivery system when added to an
edible composition to release the active component at a desirable
release rate.
[0047] The desired tensile strength of the delivery system can be
readily determined within a desired range. Tensile strengths of at
least 6,500 psi are typical, with most applications operating
within a desirable tensile strength range of 6,500 to 200,000 psi.
The formulation of a delivery system with a desirable tensile
strength can be made from a variety of encapsulating materials and
additives which hereinafter are referred to as "tensile strength
modifying agents or modifiers." These additives may be used to
formulate the delivery system by modifying the tensile strength of
the delivery system, including tensile strength-lowering materials
such as fats, emulsifiers, plasticizers (softeners), waxes, low
molecular weight polymers, and the like, in addition to tensile
strength increasing materials such as high molecular weight
polymers. In addition, the tensile strength of the delivery system
can also be fine tuned by combining different tensile strength
modifiers to form the delivery system. For example, the tensile
strength of high molecular weight polymers such as polyvinyl
acetate may be reduced when tensile strength lowering agents such
as fats and/or oils are added.
[0048] Examples of tensile strength modifiers or modifying agents
include, but are not limited to, fats (e.g., hydrogenated or
non-hydrogenated vegetable oils, animal fats), waxes (e.g.,
microcrystalline wax, bees wax), plasticizers/emulsifiers (e.g.,
mineral oil, fatty acids, mono- and diglycerides, triacetin,
glycerin, acetylated monoglycerides, glycerol rosin monostearate
esters), low and high molecular weight polymers (e.g.,
polypropylene glycol, polyethylene glycol, polyisobutylene,
polyethylene, polyvinylacetate) and the like, and combinations
thereof. Plasticizers may also be referred to as softeners.
[0049] Thus, by employing tensile strength modifiers, the overall
tensile strength of the delivery system can be adjusted or altered
in such a way that a preselected tensile strength is obtained for
the corresponding desired release rate of the active component from
an edible composition based on a comparison with a standard.
[0050] The delivery system of the present invention is typically in
the form of a powder or granules. The particle size is not critical
to the function of the present invention however the particle size
is desirably selected according to the desired rate of release
and/or mouthfeel (i.e., grittiness) and the type of carrier
incorporated in the edible composition. For chewing gum
compositions, the particle size is preferably less than 600
microns.
[0051] Except as otherwise noted, the amount of the ingredients
incorporated into the compositions according to the present
invention is designated as % by weight based on the total weight of
the composition.
[0052] The delivery systems of the present invention produce
controlled release of the active components as desired through the
use of a preselected tensile strength when matched with a desirable
release rate selected according to the type of the active
components to be encapsulated, the encapsulating material used, the
additives incorporated, the desired rate of release of the active
component, and the like. The materials used to encapsulate the
active component are generally selected from edible water insoluble
materials capable of forming a strong matrix, solid coating or film
as a protective barrier around the active component. The
encapsulating material is chosen in a manner consistent with the
tensile strength of the delivery system which will typically be at
least 6,500 psi, more typically in the range of from about 6,500 to
200,000 psi. Such encapsulating materials may be selected from
polyvinyl acetate, polyethylene, crosslinked polyvinyl pyrrolidone,
polymethylmethacrylate, polylactidacid, polyhydroxyalkanoates,
ethylcellulose, polyvinyl acetatephthalate, polyethylene glycol
esters, methacrylicacid-co-methylmethacrylate, and the like, and
combinations thereof.
[0053] The encapsulating material may be present in amounts of from
about 0.2% to 10% by weight based on the total weight of the edible
composition, preferably 1% to 5% by weight. The amount of the
encapsulating material will, of course, depend in part on the
amount of the active component which must be encapsulated. The
amount of the encapsulating material with respect to the weight of
the delivery system, is from about 30% to 99%, preferably from
about 60% to 90% by weight.
[0054] The tensile strength of the delivery system may be selected
from relatively high tensile strengths when a relatively slow rate
of release is desired and relatively lower tensile strengths when a
faster rate of release is desired. Thus, when employing a tensile
strength of 50,000 for a delivery system, the release rate of the
active component, will generally be lower than the release rate of
the active component in a delivery system having a tensile strength
of 10,000 psi regardless of the type of encapsulating material
(e.g. polyvinyl acetate) chosen.
[0055] In a preferred embodiment of the present invention, the
encapsulating material is polyvinyl acetate. A representative
example of a polyvinyl acetate product suitable for use as an
encapsulating material in the present invention is Vinnapas.RTM.
B100 sold by Wacker Polymer Systems of Adrian, Mich. A delivery
system utilizing polyvinyl acetate may be prepared by melting a
sufficient amount of polyvinyl acetate at a temperature of about
65.degree. to 120.degree. C. for a short period of time, e.g., 5
minutes. The melt temperature will depend on the type and tensile
strength of the polyvinyl acetate encapsulating material where
higher tensile strength materials will generally melt at higher
temperatures. Once the encapsulating material is melted, a suitable
amount of the active component (e.g., high intensity sweetener such
as aspartame) is added and blended into the molten mass thoroughly
for an additional short period of mixing. The resulting mixture is
a semi-solid mass, which is then cooled (e.g., at 0.degree. C.) to
obtain a solid, and then ground to a U.S. Standard sieve size of
from about 30 to 200 (600 to 75 microns). The tensile strength of
the resulting delivery system can readily be tested according to
ASTM-D638.
[0056] The selection of a suitable encapsulating material will also
depend in part on the type and amount of the active component and
the presence of other additives or ingredients. Plasticizers or
softeners as well as fats and oils, for example, act as "tensile
strength modifying agents" and may be incorporated into the
delivery system and particularly into the encapsulating material to
modify the tensile strength of the resulting delivery system. The
above mentioned additives may be added to the encapsulating
material during the molten state. The amount of additives used in
the delivery system of the present invention will of course vary
according to the desired tensile strength but will typically range
up to 40% by weight based on the total weight of the delivery
system.
[0057] The presence of fats and oils as an additive has been found
to have two effects on the delivery system. The first effect is
observed at lower concentrations, i.e. up to 5% by weight, wherein
the fats and/or oils either maintain or increase the tensile
strength of the delivery system. At higher concentrations (i.e.,
typically above 5% by weight), the fats and/or oils tend to reduce
the tensile strength of the delivery system. Even with such unusual
or non-linear effects on the tensile strength of the delivery
system, a suitable delivery system with the desired release of the
active component may be readily formulated in accordance with the
present invention because the targeted delivery system is prepared
based on sample delivery systems having known release rates for the
active component.
[0058] Although the present description made herein relates to
sweeteners, it will be understood that the effect of tensile
strength on the delivery system will be similar regardless of the
active component.
[0059] The sweeteners may be selected from solid natural or
synthetic sweeteners capable of imparting high intensity sweetness.
A non-limiting list of these sweeteners include amino acid-based
sweeteners, dipeptide sweeteners, glycyrrhizin, saccharin and its
salts, acesulfame salts, cyclamates, steviosides, talin,
dihydrochalcone compounds, chlorinated sucrose polymers such as
sucralose and combinations thereof. Included among the high
intensity sweeteners are aspartame and neotame.
[0060] The active component (e.g., sweetener), which is part of the
delivery system, may be used in amounts necessary to impart the
desired effect associated with use of the active component (e.g.,
sweetness). With respect to their presence in the delivery system,
the active components may be present in amounts of from about 1% to
70% by weight based on the total weight of the delivery system,
preferably from about 10% to 40% by weight based on the total
weight of the delivery system. For typical edible compositions
including chewing gum compositions, confectionery compositions and
beverage compositions, the sweeteners may be present in amounts of
from about 0.1% to 6% by weight based on the total weight of the
edible composition, and more preferably 0.5% to 3% by weight. The
active component especially when the active component is a
sweetener may also be present in the edible composition in free
form depending on the release profile desired.
[0061] In another aspect of the present invention, there is
provided edible compositions which comprise the present delivery
system and a carrier in an amount appropriate to accommodate the
delivery system. The term "carrier" as used herein refers to an
orally acceptable vehicle such as the soluble and insoluble
components of a chewing gum composition capable of being mixed with
the delivery system, and which will not cause harm to warm-blooded
animals including humans. The carriers further include those
components of the composition that are capable of being commingled
without significant interaction with the delivery system.
[0062] In a preferred embodiment of the present invention, the
edible composition is a chewing gum composition having prolonged
release (e.g., typically at least 15 minutes) of the active
component. The chewing gum composition comprises a chewing gum base
and the delivery system of the present invention that comprises an
encapsulating material and at least one encapsulated active
component such as, for example, a sweetener or a flavorant. The
delivery system is present in amounts from about 0.2% to 10% by
weight based on the total weight of the chewing gum composition,
preferably from about 1% to 5% by weight.
[0063] The present invention may be incorporated with a variety of
processes for preparing chewing gum compositions as known in the
art. Such chewing gum compositions may be and include a variety of
different formulations that are typically used to make chewing gum
products. Typically, a chewing gum composition contains a chewable
gum base portion, which is essentially free of water and is water
insoluble and a water soluble bulk portion.
[0064] The water soluble portion is generally released from the gum
base portion over a period of time during chewing. The gum base
portion is retained in the mouth throughout the chewing. The water
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 included. Other plastic polymers that may
be used include polyvinyl laurate, crosslinked polyvinyl
pyrrolidone and polyhydroxy alkanoates.
[0065] The elastomers may constitute from about 5% to 95% by weight
of the gum base, preferably 10% to 70% by weight and more
preferably 15% to 45% by weight. Examples of elastomers include
synthetic elastomers such as polyisobutylene, polybutylene,
isobutylene-isoprene co-polymers, styrene-butadiene co-polymers,
polyvinyl acetate and the like. Elastomers may also include natural
elastomers such as natural rubber as well as natural gums such as
jelutong, lechi caspi, perillo, massaranduba balata, chicle, gutta
hang kang or combinations thereof. Other elastomers are known to
those of ordinary skill in the art.
[0066] Elastomer plasticizers modify the finished gum firmness when
used in the gum base. Elastomer plasticizers are typically present
in an amount up to 75% by weight of the gum base, preferably from
about 5% to 45% by weight and more preferably from about 10% to 30%
by weight. Examples of elastomer plasticizers include natural rosin
esters such as glycerol ester of partially hydrogenated rosin,
glycerol ester of tall oil rosin, pentaerythritol esters of
partially hydrogenated rosin, methyl and partially hydrogenated
methyl esters of rosin, and the like. Synthetic elastomer
plasticizers such as terpene resins may also be employed in gum
base composition.
[0067] Waxes include synthetic and naturally occurring waxes such
as polyethylene, bees wax, carnauba and the like. Petroleum waxes
such a paraffin may also be used. The waxes may be present in the
amount up to 30% by weight of the gum base. Waxes aid in the curing
of the finished gum and help improve the release of flavor and may
further extend the shelf life of the product.
[0068] Elastomer solvents are often resins such as terpene resins.
Plasticizers, sometimes referred to as softeners, are typically
fats and oils, including tallow, hydrogenated vegetable oils, and
cocoa butter.
[0069] Gum base typically also includes a filler component. The
filler component modifies the texture of the gum base and aid
processing. Examples of such fillers include magnesium and aluminum
silicates, clay, alumina, talc, titanium oxide, -cellulose
polymers, and the like. Fillers are typically present in the amount
of from 1% to 60% by weight.
[0070] Emulsifiers, which sometimes also have plasticizing
properties, include glycerol monostearate, lecithin, and glycerol
triacetate. Further, gum bases may also contain optional
ingredients such as antioxidants, colors, and flavors.
[0071] The insoluble gum base may be present in the amount of from
about 5% to 95% by weight of the chewing gum. Typically, the
insoluble gum base may present in the amount of from about 10% to
50% by weight of the gum base, preferably from about 20% to 40% by
weight of the gum base.
[0072] 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, is generally
present in amounts from about 0.5% to 15% by weight based on the
total weight of the chewing gum composition. Softeners contemplated
by the present invention include, for example, lecithin. 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 the gum.
[0073] The chewing gum compositions of the present invention may be
coated or uncoated and be in the form or slabs, sticks, pellets,
balls and the like. The composition of the different forms of the
chewing gum compositions will be similar but may vary with regard
to the ratio of the ingredients. For example, coated gum
compositions may contain a lower percentage of softeners. Pellets
and balls have a small chewing gum core, which is then coated with
either a sugar solution or a sugarless solution to create a hard
shell. Slabs and sticks are usually formulated to be softer in
texture than the chewing gum core.
[0074] In accordance with one aspect of the chewing gum composition
of the present invention, the delivery system is added during the
manufacture of the chewing gum composition. In another aspect of
the present invention, the delivery system is added as one of the
last steps, preferably the last step in the formation of the
chewing gum composition. Applicants have determined that this
process modification incorporates the delivery system into the gum
composition without materially binding the delivery system therein
such as may occur if the delivery system is mixed directly with the
gum base. Thus, the delivery system, while only loosely contained
within the gum composition can more effectively release the active
component therefrom during a typical chewing operation. Thus, a
material portion of the delivery system is free of the gum base and
the corresponding ingredients of the chewing gum.
[0075] Coating techniques for applying a coating for a chewing gum
composition such as pan and spray coating are well known. Preferred
in the practice of the present invention is coating with solutions
adapted to build a hard candy layer. Both sugar and sugar alcohols
may be used for this purpose together with high intensity
sweeteners, colorants, flavorants and binders.
[0076] Other components may be added in minor amounts to the
coating syrup and include moisture absorbing compounds,
anti-adherent compounds, dispersing agents and film forming agents.
The moisture absorbing compounds suitable for use in the coating
syrups include mannitol or dicalcium phosphate. Examples of useful
anti-adherent compounds, which may also function as a filler,
include talc, magnesium trisilicate and calcium carbonate. These
ingredients may be employed in amounts of from about 0.5% to 5% by
weight of the syrup. Examples of dispersing agents, which may be
employed in the coating syrup, include titanium dioxide, talc or
other anti-adherent compounds as set forth above.
[0077] The coating syrup is usually heated and a portion thereof
deposited on the cores. Usually a single deposition of the coating
syrup is not sufficient to provide the desired amount or thickness
of coating and it usually will be necessary to apply second, third
or more coats of the coating syrup in order to build up the weight
and thickness of the coating to desired levels with layers allowed
to dry in-between coats.
[0078] A method of preparing the chewing gum composition of the
present invention is provided by sequentially adding the various
chewing gum ingredients including the delivery system of the
present invention to any commercially available mixer known in the
art. After the ingredients have been thoroughly mixed, the gum base
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 casing into pellets.
[0079] Generally, the ingredients are mixed by first melting the
gum base and adding it to the running mixer. The base may also be
melted into the mixer itself. Colors or emulsifiers may also be
added at this time. A softener may be added to the mixer at this
time, along with syrup and a portion of the bulking agent. Further
parts of the bulking agent are then added to the mixer. Flavorants
are typically added with the final portion of the bulking agent.
Finally, the delivery system exhibiting a predetermeined tensile
strength is added to the resulting mixture. Other optional
ingredients are added in the batch in a typical fashion, well known
to those of ordinary skill in the art.
[0080] The entire mixing procedure typically takes from five to
fifteen minutes, but longer mixing times may be required. Those
skilled in the art will recognize that many variations of the
above-described procedure may be follows.
[0081] After the ingredients are mixed, the gum mass may be formed
into a variety of shapes and products. For example, the ingredients
may be formed into pellets or balls and used as cores to make a
coated chewing gum product. However, any type of chewing gum
product can be utilized with the present invention.
[0082] If a coated product is desired, the coating may contain
ingredients such as flavorants, artificial sweeteners, dispersing
agents, coloring agents, film formers and binding agents.
Flavorants contemplated by the present invention, include those
commonly known in the art such as essential oils, synthetic
flavors, or mixtures thereof, including but are not limited to,
oils derived from plants and fruits such as citrus oils, fruit
essences, peppermint oil, spearmint oil, other mint oils, clove
oil, oil of wintergreen, anise and the like. The flavorants may
also be added to the coating syrup in an amount such that the
coating may be present in amounts of from about 0.2% to 1.2% by
weight flavoring agent, and more preferably from about 0.7% to 1.0%
by weight flavoring agent.
[0083] 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 anti-stick
compound. The dispersing agent may be added to the coating syrup in
an amount such that the coating contains from about 0.1% to 1.0%,
and more preferably from about 0.3% to 0.6% by weight of the
agent.
[0084] Coloring agents may be added directly to the coating syrup
in dye or lake form. Coloring agents contemplated by the present
invention include food quality dyes. Film formers may be added to
the coating syrup include methylcellulose, carboxymethyl cellulose,
ethyl cellulose, hydroxyethyl cellulose, and the like or
combinations thereof. Binding agents may be added either as an
initial coating on the chewing gum center or may be added directly
to the coating syrup. Binding agents contemplated by the present
invention include gum arabic, gum talha, gelatin, vegetable gums,
and the like. The binding agents, when added to the coating syrup,
are typically added in amounts from about 0.5% to 10% by
weight.
[0085] The present invention further encompasses confectionery
compositions containing the delivery system of the present
invention. Confectionery compositions include, for example,
compressed tablets such as mints, hard boiled candies, chocolates,
chocolate containing products, nutrient bars, nougats, gels,
centerfill confections, fondants, panning goods, consumable thin
films and other compositions falling within the generally accepted
definition of confectionery compositions.
[0086] Confectionery compositions in the form of pressed tablets
such as mints may generally be made by combining finely sifted
sugar or sugar substitute, flavoring agent (e.g. peppermint flavor)
bulking agent such as gum arabic, and an optional coloring agent.
The flavoring agent, bulking agent are combined and then gradually
the sugar or sugar substitute are added along with a coloring agent
if needed.
[0087] The product is then granulated by passing through a seize of
desired mesh size (e.g. 12 mesh) and then dried typically at
temperatures of from about 55.degree. C. to 60.degree. C. The
resulting powder is fed into a tableting machine fitted with a
large size punch and the resulting pellets are broken into granules
and then pressed.
[0088] High boiled candies typically contain sugar or sugar
substitute, glucose, water, flavoring agent and optional coloring
agent. The sugar is dissolved in the water and glucose is then
added. The mixture is brought to a boil. The resulting liquid to
which may previously have been added a coloring agent is poured
onto an oiled slab and cooled. The flavoring agent are then added
and kneaded into the cooled mass. The resulting mixture is then fed
to a drop roller assembly known in the art to form the final hard
candy shape.
[0089] A nougat composition typically includes two principal
components, a high boiled candy and a frappe. By way of example,
egg albumen or substitute thereof is combined with water and
whisked to form a light foam. Sugar and glucose are added to water
and boiled typically at temperatures of from about 130.degree. C.
to 140.degree. C. and the resulting boiled product is poured into a
mixing machine and beat until creamy.
[0090] The beaten albumen and flavoring agent are combined with the
creamy product and the combination is thereafter thoroughly
mixed.
[0091] Further details regarding the preparation of confectionery
compositions can be found in Skuse's Complete Confectioner
(13.sup.th Edition) (1957) including pp. 41-71, 133-144, and
255-262; and Sugar Confectionery Manufacture (2.sup.nd Edition)
(1995), E. B. Jackson, Editor, pp. 129-168,169-188, 189-216,
218-234, and 236-258 each of which is incorporated herein by
reference.
[0092] The forgoing discussion discloses and describes merely
exemplary embodiments of the present invention. One skilled in the
art will readily recognize from such discussion, and from the
accompanying claims, that various changes, modifications, and
variations can be made therein without departing from the spirit
and scope of the invention as defined in the following claims.
EXAMPLE 1
[0093] The following study shows the effect of the presence of oil
or fats on the overall tensile strength of one embodiment of the
delivery system of the present invention. The rate of release of
the active component (i.e., aspartame) is affected by the variation
in tensile strength such that the release rate of the higher
tensile strength delivery system is generally slower than the
release rate of lower tensile strength formulations. When
relatively large amounts of oil or fat are used, the tensile
strength of the delivery system is generally lowered which
increases the release rate of the active component. Conversely,
reduced amounts of fats or oils are employed typically for higher
tensile strength delivery systems exhibiting lower release
rates.
Experimental Procedure
[0094] Preparation of the Delivery Systems
[0095] Four delivery systems for delivering a high intensity
sweetener (i.e., aspartame) containing varying amounts of polyvinyl
acetate, and oils or fat were prepared in accordance with the
formulations shown in Table 1.
1TABLE 1 Delivery Delivery Delivery Delivery System 1 System 2
System 3 System 4 Ingredient (20% Fat) (10% Fat) (0% Fat) (5% Fat)
Polyvinyl acetate B100 50% 60% 70% 65 Hydrogenated Oil 15% 7.5% 0%
3.5 Glycerol Monostearate 5% 2.5% 0% 1.5 Aspartame 30% 30% 30% 30%
Tensile Strength (psi) 10,829 24,833 22,761 42,900
[0096] Polyvinyl acetate was melted at a temperature of about
110.degree. C. in a continuous extruder. The hydrogenated oil and
glycerol monostearate (fat) were added to the molten polyvinyl
acetate. Aspartame was then added to the resulting mixture and
mixed under high shear to completely disperse the ingredients. The
resulting extrudate was cooled and then sized to a particle size of
less than 420 microns to produce the corresponding delivery system
containing the encapsulated high intensity sweetener aspartame as
the active component. The tensile strength of each of the final
delivery systems was measured in accordance with ASTM Standard
D638-02a and is shown in Table 1.
[0097] As indicated in Table 1, the addition of fats and oils
exhibits two effects on the tensile strength of the delivery system
when a portion of the encapsulating material (polyvinyl acetate) is
replaced by the fats and oils. As shown by a comparison of delivery
system no. 3 to delivery system no. 4, there is a sharp increase in
tensile strength when 5% by weight of polyvinyl acetate is replaced
by a corresponding amounts of fats and oils. When the replacement
is 10% by weight the tensile strength drops significantly but
remains above the level of the fat and oil free delivery system
(delivery system no. 1). When fats and oils are used in relatively
large amounts (i.e., 20% by weight), the delivery system tends to
exhibit a much lower tensile strength as compared to delivery
system no. 3.
[0098] Preparation of the Chewing Gums
[0099] Three sample chewing gum compositions were prepared using
the ingredients listed in Table 2 and incorporating delivery system
nos. 1 through 3 as shown in Table 1.
2TABLE 2 Ingredient Chewinq Gum 1 Chewinq Gum 2 Chewinq Gum 3 Gum
base 39.0 39.0 39.0 Sorbitol 42.8 42.8 42.8 Mannitol 9.0 9.0 9.0
Flavor 4.67 4.67 4.67 Glycerin 1.5 1.5 1.5 Lecithin 0.2 0.2 0.2
Delivery 2.83 -- -- System 1 Delivery -- 2.83 -- System 2 Delivery
-- -- 2.83 System 3
[0100] The chewing gum composition was prepared as follows. The gum
base was melted at a suitable temperature in a mixer. The remaining
ingredients were then added to the melted gum base and mixed until
the ingredients were completely dispersed. The resulting chewing
gum composition was sized and conditioned for about 1 week and
evaluated using a pool of human subjects. Each of the human
subjects were asked to sample the chewing gum compositions by
chewing each of the samples listed in Table 2 and rating the
sweetness intensity of each sample at 10 minute intervals over a 30
minute time period. The resulting data is shown in FIG. 1.
[0101] Results
[0102] As shown in FIG. 1, Gum 3 prepared with fat and oil free
delivery system no. 3 provided extended sweetener release with
higher sweetener intensity measured at each of the intervals as
compared to Gums 1 and 2 each of which contained a delivery system
with some level of oil and fat. Gum 1 prepared from delivery system
no. 1, which exhibited the lowest tensile strength due in part to
its higher oil and fat content, had a relatively short duration of
sweetener release and exhibited the lowest sweetener intensity
subsequent to the initial release as measured at each of the 10
minute intervals.
[0103] It will be understood that each of the chewing gum
compositions prepared in accordance with Example 1 could readily be
modified to include one or more additional delivery systems each
containing a different active component.
EXAMPLE 2
[0104] The following study examined the relationship between
tensile strength of the delivery system and the release rate of the
encapsulated active component. The presence of fats or oils were
varied to modify the tensile strength of the delivery system,
thereby allowing the release rate of the encapsulated active
component to be adjusted as desired.
Experimental Procedure
[0105] Preparation of the Delivery Systems
[0106] Four delivery systems were prepared using the ingredients
listed in Table 3.
3TABLE 3 Delivery Delivery Delivery Delivery Ingredient System 5
System 4 System 6 System 7 Polyvinyl acetate (High 65% 65% Tensile
Strength) Polyvinyl acetate (Low 63% 63% Tensile Strength)
Hydrogenated Oil 15% 3.5% 15% 3.5% Glycerol Monostearate 5% 1.5% 5%
1.5% Aspartame 17% 30% Acesulfame-K 17% 30% Tensile Strength (psi)
6,500 42,900 * ** * not measured but believed to be similar to
delivery system no. 5 ** not measured but believed to be similar to
delivery system no. 4
[0107] The above delivery systems (i.e., delivery system nos. 4 to
7) were prepared in the following manner. The polyvinyl acetate
encapsulating materials were melted at a temperature of about
110.degree. C. in a continuous extruder. Hydrogenated oil and
glycerol monostearate were added to the molten encapsulating
materials. The sweetener was then added to the resulting mixture.
The mixture was thoroughly mixed under high shear to completely
disperse the ingredients to yield an extrudate. The mixed extrudate
was thereafter allowed to cool and comminuted to yield particles of
the respective delivery systems having a particle size of about
less than 600 microns. The delivery systems were each formulated to
exhibit a specific tensile strength, in part based on the amount
and strength of the polyvinyl acetate and the amount of the fats
and oils and other components. The tensile strength of each of
delivery system nos. 4 through 7 is listed in Table 3.
[0108] Preparation of Chewing Gum Samples
[0109] Two test samples of chewing gum compositions referred to
herein as Gums 4 and 5 were prepared and formulated with the
ingredients listed in Table 4 below. Gum 4 was formulated with a
combination of delivery system nos. 5 and 6 shown in Table 3 in the
specified amounts to yield a chewing gum having a relatively low
tensile strength delivery system. Gum 5 was formulated with a
combination of delivery system nos. 4 and 7 in the specified
amounts to yield a chewing gum having a relatively high tensile
strength delivery system.
4 TABLE 4 Ingredient Chewing Gum 4 Chewing Gum 5 Gum base 39.0%
39.0% Sorbitol 42.5% 44.3% Mannitol 9.0% 9.0% Flavor 3.67% 3.67%
Glycerin 1.5% 1.5% Lecithin 0.2% 0.2% Delivery System 5 2.94% --
Delivery System 6 1.26% -- Delivery System 4 -- 1.63% Delivery
System 7 -- 0.7%
[0110] The above test sample chewing gums were each prepared in the
following manner. The gum base was melted in a mixer. The remaining
ingredients were added to the melted gum base. The melted gum base
was mixed to completely disperse the ingredients. The resulting
chewing gum was allowed to cool. The cooled chewing gum was sized
and conditioned for about a week.
[0111] It will be understood that each of the chewing gum
compositions prepared in accordance with Example 2 could readily be
modified to include one or more additional delivery systems each
containing a different active component.
Descriptive Panel Evaluation
[0112] Sweetness and Bitterness Intensity Analysis
[0113] A pool of human subjects was assembled to taste and rate the
sweetness intensity of the chewing gum test samples over time. Each
of the human subjects were asked to sample by chewing the test
sample gums 4 and 5 over a 30 minute period. At each 5-minute
interval, the human subjects were asked to rate the perceived
sweetness intensity of the chewing gum sampled on a scale of 1 to
10. The results are shown in FIG. 2.
[0114] Further to measuring sweetness intensity as perceived by the
humans subjects during the chewing, the human subjects were also
asked to rate the perceived bitterness intensity of the chewing on
a similar scale of 1 to 10. The results are shown in FIG. 4.
[0115] Residual Sweetener Analysis
[0116] The chewing gums chewed by the human subjects were also
subjected to chemical analysis at 5-minute intervals to measure the
amount of the residual sweetener remaining in the gum bolus. Every
5 minutes over the 30-minute period, the bolus of the chewing gum
was retrieved from each of the human subjects and tested by
high-performance liquid chromatography (HPLC). The results are
shown in FIG. 3.
[0117] Results
[0118] Descriptive Panel Results:
[0119] As shown in FIG. 2, the perceived sweetness intensity of Gum
4 having the lower tensile strength delivery system decreased
significantly more rapidly than Gum 5 having the higher tensile
strength delivery system over the 30 minute period. From the data
presented in FIG. 2, high tensile strength delivery systems tends
to extend the duration of sweetener release from the chewing
gum.
[0120] As shown in FIG. 4, the results indicate that Gum 5
possessing the higher tensile strength delivery system exhibited an
initial perceived bitterness intensity that was relatively higher
than Gum 4 (i.e., lower tensile strength delivery system). However,
over the course of the next 20 minutes, the perceived bitterness in
Gum 5 (higher tensile strength) decreased over time, while the
perceived bitterness (lower tensile strength) increased over time
and remained above the bitter intensity of Gum 5. The results show
that the release rate of the sweetener affects the perception of
the inherent bitter flavor that may be normally present in chewing
gum compositions. The slower release rate of the sweetener in Gum 5
(higher tensile strength) extended the duration of the taste
masking over the course of the 25 minutes, thus reducing the
perception of bitter taste as compared to Gum 4 (lower tensile
strength).
[0121] Human Chew-Out/Residual Aspartame
[0122] As shown in FIG. 3, Gum 4 having a delivery system with a
relatively lower tensile strength exhibited a higher rate of
sweetener release than Gum 5 having a delivery system with a
relatively higher tensile strength over the 30 minute period.
Accordingly, by increasing the tensile strength of the delivery
system, a lower rate of release of the sweetener can thereby be
achieved. Conversely, reducing the tensile strength of the delivery
system increases the rate of release of the sweetener. Chewing Gum
4 with the relatively lower tensile strength delivery system
further showed a lower residual amount aspartame in the chewed cuds
as compared to Gum 5 with the relatively higher tensile strength
delivery system. Thus, the data shows that higher tensile strength
delivery systems generally provide a slower rate of release of the
sweeteners. The results shown in FIG. 3 are consistent with the
results shown in FIG. 2 in that faster release of the sweetener
results in less sweetener retained in the gum over time.
* * * * *