U.S. patent application number 11/676915 was filed with the patent office on 2007-08-30 for chewing gum containing controlled release acyclic carboxamides.
This patent application is currently assigned to Wm. Wrigley Jr. Company. Invention is credited to Gordon N. McGrew, Henry T. Tyrpin, Fred R. Wolf.
Application Number | 20070202212 11/676915 |
Document ID | / |
Family ID | 24100381 |
Filed Date | 2007-08-30 |
United States Patent
Application |
20070202212 |
Kind Code |
A1 |
Wolf; Fred R. ; et
al. |
August 30, 2007 |
CHEWING GUM CONTAINING CONTROLLED RELEASE ACYCLIC CARBOXAMIDES
Abstract
A method for producing a chewing gum, as well as the chewing gum
so produced, includes incorporating a modified release acyclic
carboxamide into the gum composition. In one embodiment an acyclic
carboxamide is made in a modified release structure and formed into
particles. The modified release acyclic carboxamide is preferably
obtained by physically modifying the properties of the acyclic
carboxamide 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.
Inventors: |
Wolf; Fred R.; (West Des
Moines, IA) ; McGrew; Gordon N.; (Evanston, 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: |
24100381 |
Appl. No.: |
11/676915 |
Filed: |
February 20, 2007 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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10253066 |
Sep 23, 2002 |
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|
11676915 |
Feb 20, 2007 |
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09527169 |
Mar 16, 2000 |
6455080 |
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10253066 |
Sep 23, 2002 |
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PCT/US97/24166 |
Dec 29, 1997 |
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09527169 |
Mar 16, 2000 |
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PCT/US97/16731 |
Sep 18, 1997 |
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09527169 |
Mar 16, 2000 |
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Current U.S.
Class: |
426/3 |
Current CPC
Class: |
A61K 31/16 20130101;
A23G 4/10 20130101; A23G 4/20 20130101; A23G 4/06 20130101; A23L
27/72 20160801; A61K 9/0058 20130101 |
Class at
Publication: |
426/003 |
International
Class: |
A23G 4/00 20060101
A23G004/00 |
Claims
1. A method of producing a chewing gum product containing a
physically-modified acyclic carboxamide in order to delay the
release rate of the acyclic carboxamide from the chewing gum
comprising the steps of: a) mixing a quantity of an acyclic
carboxamide with an encapsulating agent wherein the acyclic
carboxamide is mixed with a polymer as the encapsulating agent and
the resulting mixture is extruded into fibers in such a way as to
encapsulate the acyclic carboxamide in order to decrease the rate
of release of the acyclic carboxamide in the chewing gum; and b)
adding a quantity of the mixture to a chewing gum formulation to
provide an acyclic carboxamide level in the chewing gum formulation
of from about 0.001% to about 2.0%.
2. A method of producing a chewing gum product containing a
physically-modified acyclic carboxamide in order to delay the
release rate of the acyclic carboxamide from the chewing gum
comprising the steps of: a) encapsulating an acyclic carboxamide
with a first encapsulating agent to form a first encapsulated
acyclic carboxamide; b) encapsulating the first encapsulated
acyclic carboxamide with a second encapsulating agent which is
different from said first encapsulating agent to form a twice
encapsulated acyclic carboxamide; and c) adding a quantity of the
twice encapsulated acyclic carboxamide to a chewing gum formulation
to provide an acyclic carboxamide level in the chewing gum
formulation of from about 0.001% to about 2.0%.
3. The method of claim 1 wherein the acyclic carboxamide comprises
N-2,3-trimethyl-2-isopropyl butanamide.
4. The method of claim 2 wherein the acyclic carboxamide is
encapsulated by spray drying in the first encapsulation step.
5. The method of claim 4 wherein the acyclic carboxamide is
fluid-bed coated with a solution of encapsulating agent and solvent
in the second encapsulation step.
6. The method of claim 5 wherein the solvent comprises alcohol.
7. The method of claim 2 wherein the first encapsulating agent is
selected from the group consisting of shellac, polyvinyl acetate
and Zein.
8. The method of claim 2 wherein a high-potency sweetener selected
from the group consisting of aspartame, alitame, salts of
acesulfame, cyclamate and its salts, saccharin and its salts,
thaumatin, monellin, dihydrochalcones and combinations thereof is
mixed in combination with the acyclic carboxamide and the first
encapsulating agent.
9. The method of claim 2 wherein the acyclic carboxamide comprises
N-2,3-trimethyl-2-isopropyl butanamide.
10. The method of claim 2 wherein the acyclic carboxamide is mixed
with a molten encapsulating agent and the acyclic carboxamide is
encapsulated by spray chilling in the first encapsulation step.
11. The method of claim 10 wherein the first encapsulating agent
comprises wax.
12. The method of claim 1 wherein the polymer is selected from the
group consisting of polyvinyl acetate, hydroxypropyl cellulose,
polyethylene and plastic polymers.
13. The method of claim 1 wherein a high-potency sweetener selected
from the group consisting of aspartame, alitame, salts of
acesulfame, cyclamate and its salts, saccharin and its salts,
thaumatin, monellin, dihydrochalcones and combinations thereof is
mixed in combination with the acyclic carboxamide and polymer prior
to said extrusion.
14. A method of producing a chewing gum containing
physically-modified acyclic carboxamide in order to delay the
release rate of the acyclic carboxamide from the chewing gum
comprising the steps of: a) mixing a quantity of the acyclic
carboxamide with an agglomerating agent and a solvent to partially
coat the acyclic carboxamide; b) removing the solvent from the
mixture of acyclic carboxamide and agglomerating agent to form a
dried material; c) encapsulating the dried material using fluid-bed
coating; and d) adding a quantity of the fluid-bed coated material
to a chewing gum formulation to provide an acyclic carboxamide
level in gum of from about 0.001% to about 2%.
15. The method of claim 14 wherein the level of coating on the
agglomerated acyclic carboxamide after step b) is at least about
5%.
16. The method of claim 14 wherein the level of coating on the
agglomerated acyclic carboxamide after step b) is at least about
15%.
17. The method of claim 14 wherein the level of coating on the
agglomerated acyclic carboxamide after step b) is at least about
20%.
18. The method of claim 2 wherein the twice encapsulated acyclic
carboxamide is ground to a powder prior to being added to the
chewing gum.
19. The method of claim 1 wherein the acyclic carboxamide is mixed
with a carrier prior to said extrusion.
20. A chewing gum product made according to the method of claim
1.
21. The method of claim 2 wherein the first and second
encapsulating agents are both water-insoluble.
22. The method of claim 2 wherein the first and second
encapsulation steps are each selected from the group consisting of
spray drying, spray chilling, fluid-bed coating and
agglomeration.
23. The method of claim 2 wherein first and second encapsulants
together comprise at least about 20% of the twice encapsulated
acyclic carboxamide.
24. The method of claim 2 wherein first and second encapsulants
together comprise at least about 30% of the twice encapsulated
acyclic carboxamide.
25. The method of claim 2 wherein first and second encapsulants
together comprise at least about 40% of the twice encapsulated
acyclic carboxamide.
Description
CROSS REFERENCE TO RELATED APPLICATIONS
[0001] The present application is a continuation of application
Ser. No. 10/253,066, filed Sep. 23, 2002 (pending), which is a
continuation of application Ser. No. 09/527,169, filed on Mar. 16,
2000, now U.S. Pat. No. 6,455,080, which is 1) a continuation of
Application Serial No. PCT/US97/24166, filed Dec. 29, 1997,
designating the United States, and 2) a continuation-in-part of
application Serial No. PCT/US97/16731, filed Sep. 18, 1997, also
designating the United States, all of which are 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 a
physiological cooling agent, specifically acyclic carboxamide.
Preferably the physiological cooling agent has been treated to
control its release and enhance shelf life stability.
[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. WO 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
encap-sulating 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 3-1-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 flavored chewing gum with an extended
cooling effect.
SUMMARY OF THE INVENTION
[0019] This invention incorporates a physiological cooling agent,
specifically acyclic carboxamide, or combination of physiological
cooling agents with acyclic carboxamide, into a chewing gum. One
preferred embodiment 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 the 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 extended
cooling effect.
[0020] 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 with an acyclic carboxamide, treated to have a
modified-release. The controlled release of the physiological
cooling agent is obtained by modifying the cooling agent 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
agent include spray drying, spray chilling, fluid-bed coating,
coacervation, extrusion, and other agglomerating and standard
encapsulating techniques. The cooling agent may also be absorbed
onto an inert or water-insoluble material. The cooling agent may be
modified in a multiple step process comprising any of the processes
noted.
[0021] 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.
DETAILED DESCRIPTION OF THE PRESENTLY PREFERRED EMBODIMENTS OF THE
INVENTION
[0022] 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.
[0023] 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.
[0024] 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.
[0025] The inventors have found that adding a physiological cooling
agent, specifically an acyclic carboxamide that has 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.
[0026] By adding a acyclic carboxamide 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 an acyclic carboxamide complements 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.
[0027] While there are references that disclose the use of acyclic
carboxamide in chewing gum and other confections, controlled
release is a new area of interest. Because a flavor imparts a
distinct and unique sensation when it is used in a chewing gum,
acyclic carboxamide offers unique advantages and may be combined
with various types of flavors or with various methods of
encapsulation and entrapment for controlled release.
[0028] Several U.S. and foreign references disclose the acyclic
carboxamides 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 acyclic
carboxamides (AC) include 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); and N-ethyl-2,3-dimethyl-2-isopropyl butanamide. WS-23 is
available from ChiRex, Inc. of Wellesley, Mass.
[0029] 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%.
[0030] Acyclic carboxamide 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 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 acyclic carboxamide 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 acyclic
carboxamide is obtained in multistep processes like spray drying
the acyclic carboxamide and then fluid-bed coating the resultant
powder.
[0031] 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 acyclic carboxamide. 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 acyclic carboxamide, 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 acyclic carboxamide. Other
encapsulants like acacia or maltodextrin can also encapsulate the
acyclic carboxamide, but give a faster release rate of the acyclic
carboxamide.
[0032] The amount of coating or encapsulating material on the
acyclic carboxamide 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 acyclic carboxamide, the
slower the release of the acyclic carboxamide 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.
[0033] Another method of giving a delayed release of the acyclic
carboxamide is agglomeration with an agglomerating agent which
partially coats the cooling agents. This method includes the step
of mixing the acyclic carboxamide 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.
[0034] 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.
[0035] The acyclic carboxamide may be coated in a two-step process
or multiple step process. The acyclic carboxamide 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.
[0036] In another embodiment of this invention, the acyclic
carboxamide 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
acyclic carboxamide 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.
[0037] Depending on the type of absorbent material and how it is
prepared, the amount of the acyclic carboxamide 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.
[0038] The general procedure for absorbing the acyclic carboxamide
onto the absorbent is as follows. An absorbent like fumed silica
powder can be mixed in a powder blender and a solution of the
acyclic carboxamide 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.
[0039] After the acyclic carboxamide is 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.
[0040] The acyclic carboxamide can be treated to modify its 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.
[0041] The four methods to use to obtain a modified release of
acyclic carboxamide 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 acyclic
carboxamide, modifies its dissolvability or modifies the release of
acyclic carboxamide are included in this invention.
[0042] The previously described encapsulated, agglomerated or
absorbed acyclic carboxamide may readily be incorporated into a
chewing gum composition. Generally the acyclic carboxamide may be
added to the gum in either the form of a cooling flavor composition
or as part of a modified release combination of acyclic
carboxamide. 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 acyclic carboxamide can be
incorporated into conventional chewing gum formulations in a
conventional manner. Naturally, the preferred chewing gum
formulation is a sugarless formulation. However, the acyclic
carboxamide may also be used in a sugar chewing gum. The cooling
flavor composition and coated acyclic carboxamide may be used in
either regular chewing gum or bubble gum.
[0043] In general, a 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.
[0044] 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.
[0045] 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.
[0046] 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.
[0047] 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.
[0048] 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.
[0049] 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.
[0050] 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.
[0051] As mentioned above, the cooling flavor compositions or
coated acyclic carboxamides 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.
[0052] The coated acyclic carboxamide 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.
[0053] Flavors that may be added to gum 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.
[0054] 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.
[0055] 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.
[0056] Depending on the particular sweetness release profile and
shelf-stability needed, coated or uncoated high-intensity
sweeteners may be used in the chewing gum. 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.
[0057] 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.
[0058] 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.
[0059] 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.
[0060] 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 coated acyclic carboxamide 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.
[0061] The acyclic carboxamide, preferably
N-2,3-trimethyl-2-isopropyl butanamide, also called WS-23, may be
used in a wide variety of sugarless and sugar chewing gum
formulations. WS-23 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 1-7. These formulas may also be made with non-encapsulated
acyclic carboxamide. Examples of the techniques and resulting
controlled release acyclic carboxamide that may be used in these
formulations are discussed in the examples following the tables.
TABLE-US-00001 TABLE 1 Regular-Tack Sugarless Gum Example 1 Example
2 Example 3 Example 4 Example 5 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
1.40 1.40 1.44 1.44 1.44 Flavor Active Level 0.20 0.20 0.20 0.15
0.15 of Cooling Agents TOTAL 100.00 100.00 100.00 100.00 100.00
[0062] TABLE-US-00002 TABLE 2 Regular-Tack Sugarless Gum Exam-
Example ple 6 Example 7 Example 8 Example 9 10 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 9.50 7.50 8.60 8.50 Liquid
Sorbitol 6.80 5.80 7.80 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
1.45 1.45 1.45 1.45 1.45 Flavor TOTAL 100.00 100.00 100.00 100.00
100.00
[0063] TABLE-US-00003 TABLE 3 Sugarless Pellet Gums for Coating
Exam- Example Example Example Example ple 11 12 13 14 15 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 -- 1.20
0.17 -- 1.01 Flavor Menthol -- 0.50 -- -- 0.21 Fruit Flavor -- --
-- 1.50 -- Lemon Flavor -- -- -- .50 -- Encapsulated -- 0.20 -- --
0.20 Menthol Spearmint 1.20 -- 1.09 -- -- Flavor TOTAL 100.00
100.00 100.00 100.00 100.00
[0064] TABLE-US-00004 TABLE 4 Sugarless Bubble Gums Example 16
Example 17 Example 18 Example 19 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 -- --
-- 1.41 Flavor 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 TOTAL 100.00
100.00 100.00 100.00 *Contains 25% glycerin, 67.5% Lycasin brand
hydrogenated starch hydrolsate solids and 7.5% water.
[0065] TABLE-US-00005 TABLE 5 Sugar Gums Exam- Example Example
Example Example ple 20 21 22 23 24 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 0.89 0.58 0.86 0.91 1.21 Flavor TOTAL 100.00 100.00
100.00 100.00 100.00
[0066] TABLE-US-00006 TABLE 6 Sugar Gums Exam- Example Example
Example Exam- ple 25 26 27 28 ple 29 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
[0067] TABLE-US-00007 TABLE 7 Sugarless Gums Example Example
Example Example Example Example Example Example 30 31 32 33 34 35
36 37 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.
[0068] Encapsulated WS-23 may be made by the Examples 38-71 that
follow and added to any of the formulas given in the preceding
tables. 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 38
[0069] This example contains a cooling agent composition which has
20% WS-23 extruded with 80% polyvinyl acetate.
EXAMPLE 39
[0070] This example contains a cooling agent composition which has
WS-23 coated with Zein.
EXAMPLE 40
[0071] This example contains a cooling agent composition which has
15% WS-23 agglomerated with 85% hydroxypropylmethyl cellulose.
EXAMPLE 41
[0072] This example contains a cooling agent composition which has
25% menthyl succinate and 75% WS-23 coated with Zein.
EXAMPLE 42
[0073] This example contains a cooling agent composition which has
50% menthyl succinate and 50% WS-23 coated with hydroxypropylmethyl
cellulose.
EXAMPLE 43
[0074] This example contains a cooling agent composition which has
75% menthyl succinate and 25% WS-23 absorbed onto silica.
EXAMPLE 44
[0075] This example contains a cooling agent composition which has
50% menthyl lactate and 50% WS-23 which is agglomerated with
Zein.
EXAMPLE 45
[0076] This example contains a cooling agent composition which has
25% menthyl lactate and WS-23 which is agglomerated with
hydroxypropylmethyl cellulose.
EXAMPLE 46
[0077] This example contains a cooling agent composition which has
75% menthyl lactate and 25% WS-23 coated with shellac.
EXAMPLE 47
[0078] This example contains a cooling agent composition which has
50% WS-23 and 50% p-menthane carboxamide (WS-3) coated with
Zein.
EXAMPLE 48
[0079] This example contains a cooling agent composition which has
25% 3-I-menthoxypropane-1,2-diol and 75% WS-23 extruded with
polyvinyl acetate.
EXAMPLE 49
[0080] A shellac/silica/active cooling agent powder mixture is
obtained by fluid-bed coating WS-23 absorbed on silica with an
alcohol/shellac solution at 20% solids.
EXAMPLE 50
[0081] A Zein/silica/active cooling agent mixture is obtained by
fluid-bed coating WS-23 absorbed on silica with an alcohol/Zein
solution at 25% solids.
EXAMPLE 51
[0082] An 85% wax, 15% active WS-23 powder mixture is obtained by
spray chilling a mixture of molten wax and cooling agent.
EXAMPLE 52
[0083] A 70% wax, 30% active WS-23 powder mixture is obtained by
spray chilling a mixture of molten wax and cooling agent.
EXAMPLE 53
[0084] A 70% Zein, 30% active WS-23 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 54
[0085] A 20% Zein, 20% shellac, 60% active WS-23 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.
[0086] Examples 38-54 would all give nearly complete encapsulation
and would delay the release of the cooling agents when used in gum
formulations in tables 1 through 7. The higher levels of coating
would give a longer delayed release of the cooling agents than the
lower levels of coating.
[0087] 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 55
[0088] An 80% gelatin, 20% active WS-23 powder mixture is obtained
by spray drying a gelatin/WS-23 emulsion.
EXAMPLE 56
[0089] A 50% hydroxypropylmethyl cellulose (HPMC), 50% active WS-23
powder mixture is obtained by fluid-bed coating WS-23 with an
aqueous solution of HPMC at 10% solids.
EXAMPLE 57
[0090] A 60% maltodextrin, 40% active WS-23 powder mixture is
obtained by spray drying an aqueous emulsion of WS-23 and
maltodextrin at 40% solids.
EXAMPLE 58
[0091] A 60% gum arabic, 40% active WS-23 powder mixture is
obtained by fluid-bed coating absorbed on silica, then with an
aqueous solution of gum arabic at 40% solids.
[0092] The coated WS-23 from the above examples 55 and 56 when used
in the chewing gum formula in tables 1 through 7, would give a
moderately fast release of cooling agents. The products coated with
maltodextrin and gum arabic in Examples 57 and 58, when used in the
gum formula in tables 1 through 7, would give a fast release of the
cooling agents.
[0093] Cooling agents could also be used in gum after being
agglomerated to give modified release of these cooling agents.
EXAMPLE 59
[0094] A 15% hydroxypropylmethyl cellulose (HPMC), 85% active WS-23
powder mixture can be prepared by agglomerating WS-23 and HPMC
blended together, with water being added, and the resulting product
being dried and ground.
EXAMPLE 60
[0095] A 15% gelatin, 85% active WS-23 powder mixture can be made
by agglomerating 3-/-menthoxypropane-1,2-diol and p-menthane
carboxamide (WS-3) compounds and gelatin blended together, with
water being added, and the resulting product being dried and
ground.
EXAMPLE 61
[0096] A 10% Zein, 90% active WS-23 powder mixture can be made by
agglomerating WS-23 with an aqueous solution containing Zein, and
drying and grinding the resulting product.
EXAMPLE 62
[0097] A 15% shellac, 85% active WS-23 powder mixture can be made
by agglomerating WS-23 with an alcohol solution containing 25%
shellac, and drying and grinding the resulting product.
[0098] Examples of multiple step treatments are here described:
EXAMPLE 63
[0099] WS-23 is 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 64
[0100] WS-23 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 65
[0101] WS-23 is agglomerated with HPMC in a ratio of 85/15 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 66
[0102] WS-23 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 67
[0103] WS-23 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 68 AND 69
[0104] A solution of maltodextrin was prepared by mixing 812 grams
of maltodextrin in 2600 grams of hot water. A Brinkman Homogenizer
was then used to mix 500 grams of WS-23 and heated to 90.degree. C.
This mixture was then spray dried yielding a product analyzed to
contain 31% active WS-23. Two gum samples were then made with
unencapsulated and encapsulated WS-23 using the following formulas:
TABLE-US-00008 Comparative Example 68 Example 69 Gum Base 19.65
19.65 Sugar 54.60 54.38 Corn Syrup 39 DE, 45 Be 13.30 13.30
Dextrose Monohydrate 9.90 9.90 Glycerin 1.30 1.30 Peppermint Flavor
0.90 0.90 Lecithin 0.25 0.25 WS-23 0.10 -- Spray Dried WS-23 --
0.32
Sensory evaluation of the two samples showed a significantly faster
release of coolness and WS-23 from Example 69 than Comparative
Example 68.
EXAMPLE 70
[0105] A blend of 20% WS-23, 20% amorphous silicon dioxide, and 60%
medium molecular weight polyvinyl acetate was made by dry blending
these powders. The blend was then extruded in a twin screw extruder
to form fibers and ground. The extrudate was a clean, white,
plastic material that was placed in a freezer to make it brittle
before grinding to obtain a powder blend. This blend will have a
slow release compared to WS-23 added separately.
EXAMPLE 71
[0106] A blend of 8% WS-23, 12% amorphous silicon dioxide, 20%
aspartame sweetener, and 60% high molecular weight polyvinyl
acetate was made by dry blending these powders. The blend was then
extruded in a twin screw extruder to form fibers. The extrudate was
a clean, white, brittle material that was then ground to obtain a
powder blend. This blend will have a slow release compared to WS-23
added separately.
[0107] Many of the examples listed are single step processes.
However, more delayed release of the cooling agent 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.
[0108] 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.
* * * * *