U.S. patent application number 15/595105 was filed with the patent office on 2017-08-31 for encapsulated acid, method for the preparation thereof, and chewing gum comprising same.
The applicant listed for this patent is INTERCONTINENTAL GREAT BRANDS LLC. Invention is credited to Navroz Boghani, Petros Gebreselassie, Kiran Vyakaranam.
Application Number | 20170245522 15/595105 |
Document ID | / |
Family ID | 46026981 |
Filed Date | 2017-08-31 |
United States Patent
Application |
20170245522 |
Kind Code |
A1 |
Boghani; Navroz ; et
al. |
August 31, 2017 |
ENCAPSULATED ACID, METHOD FOR THE PREPARATION THEREOF, AND CHEWING
GUM COMPRISING SAME
Abstract
Delayed release in chewing gum of a food-grade acid, is provided
by encapsulating the food-grade acid in specific amounts of a
poly(vinyl acetate) and a fatty acid salt. When incorporated into a
chewing gum, the food-grade acid encapsulated in poly(vinyl
acetate) and fatty acid salt provides a more delayed release of a
sour flavor than food-grade acid encapsulated in poly(vinyl
acetate) alone.
Inventors: |
Boghani; Navroz; (Budd Lake,
NJ) ; Gebreselassie; Petros; (Whitehouse Station,
NJ) ; Vyakaranam; Kiran; (Morristown, NJ) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
INTERCONTINENTAL GREAT BRANDS LLC |
East Hanover |
NJ |
US |
|
|
Family ID: |
46026981 |
Appl. No.: |
15/595105 |
Filed: |
May 15, 2017 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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14680538 |
Apr 7, 2015 |
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15595105 |
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14114344 |
Oct 28, 2013 |
9011946 |
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PCT/US12/35090 |
Apr 26, 2012 |
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14680538 |
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61480409 |
Apr 29, 2011 |
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Current U.S.
Class: |
1/1 |
Current CPC
Class: |
C08L 29/04 20130101;
A23G 4/046 20130101; A23G 4/06 20130101; A23G 4/066 20130101; A23G
4/20 20130101; A23G 2210/00 20130101; A23G 4/043 20130101 |
International
Class: |
A23G 4/20 20060101
A23G004/20; C08L 29/04 20060101 C08L029/04; A23G 4/04 20060101
A23G004/04; A23G 4/06 20060101 A23G004/06 |
Claims
1-35. (canceled)
36. A method of preparing an encapsulated food-grade acid
comprising: melt blending about 30 to about 90 weight percent of a
poly(vinyl acetate) having a weight average molecular weight from
80,000 to 300,000 atomic mass units; about 5 to about 20 weight
percent of a fatty acid salt, wherein the fatty acid salt is
selected from the group consisting of a sodium salt of a C12-C36
aliphatic carboxylic acid, a potassium salt of a C12-C36 aliphatic
carboxylic acid, a calcium salt of a C12-C36 aliphatic carboxylic
acid, a zinc salt of a C12-C36 liphatic carboxylic acid, a
magnesium salt of a C12-C36 aliphatic carboxylic acid, an aluminum
salt of a C12-C36 aliphatic carboxylic acid, and combinations
thereof; and about 5 to about 50 weight percent of a food-grade
acid, wherein the food-grade acid is selected from the group
consisting of adipic acid, ascorbic acid, aspartic acid, benzoic
acid, citric acid, fumaric acid, glutamic acid, maleic acid, malic
acid, oxalic acid, phosphoric acid, sorbic acid, succinic acid,
tartaric acid, and mixtures thereof; to form an encapsulated
food-grade acid; wherein all weight percents are based on the total
weight of the encapsulated food-grade acid composition.
37-38. (canceled)
39. The method of claim 36, wherein the fatty acid salt comprises
sodium stearate.
40. (canceled)
41. The method of claim 36, wherein the food-grade acid comprises
citric acid.
42. The method of claim 36, wherein the food-grade acid comprises
malic acid.
43. The method of claim 36, wherein the food-grade acid has a
number average particle size of about 25 to about 600 micrometers
prior to said melt blending the poly(vinyl acetate), the fatty acid
salt, and the food-grade acid.
44. The method of claim 36, wherein the encapsulated food-grade
acid comprises the fatty acid salt and the food-grade acid in a
weight ratio of about 1:1 to about 1:10.
45. The method of claim 36, wherein the encapsulated food-grade
acid comprises the fatty acid salt and the poly(vinyl acetate) in a
weight ratio of about 1:1.5 to about 1:20.
46. The method of claim 36, wherein the encapsulated food-grade
acid comprises the food-grade acid and the poly(vinyl acetate) in a
weight ratio of about 1:1 to about 1:5.
47. The method of claim 36, wherein the chewing gum composition
comprises the encapsulated food-grade acid and the gum base in a
weight ratio of about 1:12 to about 1:3.
48. The method of claim 36, further comprising grinding the
encapsulated food grade acid to form particles having a number
average particle size less than or equal to 800 micrometers.
49. The method of, claim 36 wherein said melt blending the
poly(vinyl acetate), the fatty acid salt, and the food-grade acid
is conducted at a temperature of about 80 to about 120.degree.
C.
50. The method of, claim 36 wherein said melt blending the
poly(vinyl acetate), the fatty acid salt, and the food-grade acid
comprises melting the poly(vinyl acetate), melt blending the fatty
acid salt with the melted poly(vinyl acetate), and melt blending
the food-grade acid with the melt-blended poly(vinyl acetate) and
fatty acid salt.
51. The method of claim 36, wherein said melt blending the gum
base, the sweetener, and the encapsulated food-grade acid further
comprises melt blending the gum base, the sweetener, and the
encapsulated food-grade acid with an unencapsulated food-grade
acid.
52. The method of claim 36, wherein said melt blending the
poly(vinyl acetate), the fatty acid salt, and the food-grade acid
comprises melt blending with a mixing energy of about 70 to about
350 kilojoules per kilogram of the encapsulated food-grade
acid.
53. The method of claim 36, wherein the fatty acid salt comprises
sodium stearate; wherein the food-grade acid comprises citric acid,
malic acid, or a combination thereof; wherein the food-grade acid
has a number average particle size of about 50 to about 100
micrometers prior to said melt blending the poly(vinyl acetate),
the fatty acid salt, and the food-grade acid; wherein the
encapsulated food-grade acid comprises the fatty acid salt and the
food-grade acid in a weight ratio of about 1:2 to about 1:8;
wherein the encapsulated food-grade acid comprises the fatty acid
salt and the poly(vinyl acetate) in a weight ratio of about 1:2.5
to about 1:15; wherein the encapsulated food-grade acid comprises
the food-grade acid and the poly(vinyl acetate) in a weight ratio
of about 1:1.2 to about 1:3; wherein said melt blending the
poly(vinyl acetate), the fatty acid salt, and the food-grade acid
is conducted at a temperature of about 90 to about 120.degree. C.
wherein the method further comprises grinding the encapsulated food
grade acid to form particles having a number average particle size
less than or equal to 420 micrometers; and wherein the chewing gum
composition comprises the encapsulated food-grade acid and the gum
base in a weight ratio of about 1:12 to about 1:3.
54. The method of claim 36, wherein the poly(vinyl acetate) is
present in an amount of about 50 weight percent, wherein the fatty
acid salt is present in an amount of about 10 weight percent, and
wherein the food-grade acid is present in an amount of about 40
weight percent.
55. (canceled)
Description
BACKGROUND OF THE INVENTION
[0001] Chewing gum manufacturers have long endeavored to provide
longer lasting flavors in chewing gums. In one approach to
prolonging flavor, ingredients including flavors, sweeteners, and
food-grade acids (to provide sourness) have been encapsulated with
polymers to delay and prolong their release. See, for example, U.S.
Pat. Nos. 4,931,293, 5,057,328, 5,064,658, and 5,110,608 to
Cherukuri et al. In another approach, a flavor is extended by
providing a chewing gum composition that includes a gum base, at
least one flavor, and at least one encapsulated surfactant, where
the surfactant increases the amount of flavor released from the
chewing gum composition. See, for example, U.S. Patent Application
Publication No. U.S. 2006/0263474 A1 of Luo. However, delaying the
release of food-grade acids has been particularly difficult,
perhaps because of their extremely high water solubility. It has
therefore been difficult to provide a long-lasting sour flavor.
Moreover, with the current interest in flavor-changing chewing
gums, it has not been possible to prepare an acceptable
flavor-changing gum that features a sour flavor as the second or
subsequent flavor of the gum. There is therefore a need for
materials and methods capable of delaying and extending the release
of food-grade acids in chewing gum.
BRIEF DESCRIPTION OF EMBODIMENTS OF THE INVENTION
[0002] One embodiment is a method of preparing a chewing gum
composition comprising: melt blending about 30 to about 90 weight
percent of a poly(vinyl acetate), about 5 to about 20 weight
percent of a fatty acid salt, and about 5 to about 50 weight
percent of a food-grade acid to form an encapsulated food-grade
acid; wherein all weight percents are based on the total weight of
the encapsulated food-grade acid; and melt blending a gum base, a
sweetener, and the encapsulated food-grade acid to form a chewing
gum composition.
[0003] Another embodiment is a chewing gum composition comprising:
a gum base; a sweetener; and an encapsulated food-grade acid
comprising, based on the weight of the encapsulated food-grade
acid, about 30 to about 90 weight percent of a poly(vinyl acetate),
about 5 to about 20 weight percent of a fatty acid salt, and about
5 to about 50 weight percent of a food-grade acid.
[0004] Another embodiment is a method of preparing an encapsulated
food-grade acid comprising: melt blending about 35 to about 50
weight percent of a poly(vinyl acetate) having a weight average
molecular weight of at least 30,000 atomic mass units, about 5 to
about 15 weight percent of a fatty acid salt, and about 5 to about
50 weight percent of a food-grade acid to form an encapsulated
food-grade acid; wherein all weight percents are based on the total
weight of the encapsulated food-grade acid composition.
[0005] These and other embodiments are described in detail
below.
BRIEF DESCRIPTION OF THE FIGURES
[0006] FIG. 1 is a plot of citric acid release from two
encapsulated citric acid compositions.
[0007] FIG. 2 is a bar chart of gum hardness as a function of
chewing time for chewing gums containing (A) citric acid
encapsulated with poly(vinyl acetate) alone, and (b) citric acid
encapsulated with poly(vinyl acetate) and fatty acid salt.
[0008] FIG. 3 is a bar chart of perceived sourness as a function of
chewing time for chewing gums containing (A) citric acid
encapsulated with poly(vinyl acetate) alone, and (b) citric acid
encapsulated with poly(vinyl acetate) and fatty acid salt.
DETAILED DESCRIPTION OF THE INVENTION
[0009] The present invention is directed to compositions and
methods of preparing a food-grade acid encapsulated in poly(vinyl
acetate) and a fatty acid salt and to chewing gum compositions
containing the same that can provide the end-user with a prolonged
or delayed taste experience. More specifically, upon mastication
the user can experience a prolonged and/or delayed release of
flavorings, sweeteners, and food acids while maintaining a soft
chew texture of the gum. For example, to extend the perception of
sourness a greater amount of encapsulated food acid must be
incorporated into the chewing gum, which incorporates more polymer,
such as poly(vinyl acetate), into the chewing gum base as the
chewing gum is masticated. This in turn deteriorates the late chew
texture by hardening the chewing gum bolus. Thus, with current
interest in longer lasting sourness in chewing gums it has not
heretofore been possible to prepare an acceptable long lasting
flavor gum that features an extended sour flavor without the
subsequent hardening of the chewing gum bolus. Due to the ability
to delay or prolong the release of food-grade acids, the present
invention can further provide a sequential flavor-changing
experience wherein the sour flavor can be sensed as the second or
subsequent flavor of the gum.
[0010] According to the present invention it has unexpectedly been
found that encapsulating a food-grade acid in poly(vinyl acetate)
and a fatty acid salt can extend or delay the release of the food
grade acid. The poly(vinyl acetate) and fatty acid salt
encapsulated food-grade acids can further be incorporated into a
chewing gum composition in order to more precisely control the
intensity of and timing of the sour flavor as experienced by the
end-user without deteriorating the late chew texture of the chewing
gum. The use of about 5 to about 15 weight percent fatty acid salt
was important to achieve the desired combination of reduced gum
hardness at long chewing times and encapsulated acid with physical
integrity. When the fatty acid salt amount was significantly less
than 5 weight percent, the increase in hardness at long chewing
times was not sufficiently moderated. And when the fatty acid salt
amount was significantly greater than 15 weight percent, a free
fatty acid formed as a liquid and physically separated from the
solid encapsulated food-grade acid.
[0011] In one embodiment there is an encapsulated food-grade acid
that contains poly(vinyl acetate), a fatty acid salt, and a
food-grade acid. In another embodiment, the encapsulated food-grade
active ingredient is incorporated into a chewing gum that further
includes a gum base and a sweetener.
[0012] One embodiment is a method of preparing a chewing gum
composition comprising: melt blending about 30 to about 90 weight
percent of a poly(vinyl acetate), about 5 to about 20 weight
percent of a fatty acid salt, and about 5 to about 50 weight
percent of a food-grade acid to form an encapsulated food-grade
acid; wherein all weight percents are based on the total weight of
the encapsulated food-grade acid; and melt blending a gum base, a
sweetener, and the encapsulated food-grade acid to form a chewing
gum composition.
[0013] In some embodiments, the poly(vinyl acetate) has a weight
average molecular weight of at least 30,000 atomic mass units. In
some embodiments, the poly(vinyl acetate) weight average molecular
weight is about 30,000 to about 500,000 atomic mass units, more
specifically about 80,000 to about 300,000 atomic mass units.
[0014] The poly(vinyl acetate) is present in an amount of about 30
to about 90 weight percent of the encapsulated food-grade acid. In
some embodiments, the poly(vinyl acetate) is present in an amount
of about 30 to about 80 weight percent, specifically about 35 to
about 75 weight percent, more specifically about 40 to about 60
weight percent of the encapsulated food-grade acid.
[0015] Suitable fatty acid salts used to prepare the encapsulated
food-grade acid include, for example, a sodium salt of a
C.sub.12-C.sub.36 aliphatic carboxylic acid, a potassium salt of a
C.sub.12-C.sub.36 aliphatic carboxylic acid, a calcium salt of a
C.sub.12-C.sub.36 aliphatic carboxylic acid, a zinc salt of a
C.sub.12-C.sub.36 aliphatic carboxylic acid, a magnesium salt of a
C.sub.12-C.sub.36 aliphatic carboxylic acid, an aluminum salt of a
C.sub.12-C.sub.36 aliphatic carboxylic acid, and combinations
thereof. In the context of the above-mentioned fatty acid salts,
suitable C.sub.12-C.sub.36 aliphatic carboxylic acids include
saturated fatty acids such as, for example, palmitic acid, stearic
acid, arachidic acid, behenic acid, lignoceric acid, lauric acid,
myristic acid, and cerotic acid. Also in the context of the
above-mentioned fatty acid salts, C.sub.12-C.sub.36 aliphatic
carboxylic acids further include unsaturated fatty acids such as,
for example, palmitoleic acid, sapienic acid, oleic acid, elaidic
acid, vaccenic acid, linoleic acid, linoelaidic acid,
alpha-linolenic acid, arachidonic acid, eicosapentaenoic acid,
erucic acid, and docosahexaenoic acid. In some embodiments, the
fatty acid salt is a sodium salt of a C.sub.12-C.sub.36 aliphatic
carboxylic acid, such as sodium stearate. In other embodiments, the
fatty acid salt is a calcium salt of a C.sub.12-C.sub.36 aliphatic
carboxylic acid, such as calcium stearate. When calcium stearate is
used to prepare the encapsulated food-grade acid, the calcium
stearate is greater than about 80% pure, more specifically greater
than about 90% pure. The fatty acid salt is present in an amount of
about 5 to about 15 weight percent, based on the total weight of
the encapsulated food-grade acid. In some embodiments, the fatty
acid salt amount is about 7 to about 13 weight percent,
specifically about 9 to about 11 weight percent.
[0016] Suitable food-grade acids used to prepare the encapsulated
food-grade acid include, for example, adipic acid, ascorbic acid,
aspartic acid, benzoic acid, citric acid, fumaric acid, glutamic
acid, maleic acid, malic acid, oxalic acid, phosphoric acid, sorbic
acid, succinic acid, tartaric acid, and mixtures thereof. In a
preferred embodiment the food-grade acid includes citric acid,
malic acid, or a mixture thereof. The encapsulated food-grade acid
includes the food-grade acid in an amount of about 5 to about 50
weight percent, based on the total weight of the encapsulated
food-grade acid. In some embodiments, the food-grade acid amount is
about 10 to about 40 weight percent, specifically about 20 to about
40 weight percent, more specifically about 30 to about 40 weight
percent.
[0017] In some embodiments, the encapsulated food-grade acid
further comprises one or more active ingredients in addition to the
food-grade acid. Such active ingredients can include, for example,
flavorings, high-intensity sweeteners, oral care agents,
antioxidants, nutraceuticals, pharmaceutical actives, and
combinations thereof. In some embodiments, the encapsulated
food-grade acid further comprises talc. In some embodiments, the
talc amount is about 0.1 to about 1.0 weight percent, based on the
total weight of the encapsulated food-grade acid.
[0018] In some embodiments, the food-grade acid that is used to
form the encapsulated food-grade acid has a number average particle
size of about 25 to about 600 micrometers. In some embodiments, the
food grade acid has a number average particle size of about 50 to
about 400 micrometers, more specifically about 70 to about 200
micrometers. In an embodiment the food-grade acid used to form the
encapsulated food-grade acid is a solid at 25.degree. C. and one
atmosphere.
[0019] In a preferred embodiment, the encapsulated food-grade acid
composition comprises the fatty acid salt in an amount of about 5
to about 15 weight percent, the food-grade acid in an amount of
about 20 to about 40 weight percent, and the poly(vinyl acetate) in
an amount of about 50 to about 75 weight percent.
[0020] In one embodiment of the encapsulated food-grade acid the
fatty acid salt and the food-grade acid are present in a weight
ratio of about 1:1 to about 1:10. In some embodiments, the fatty
acid salt and the food-grade acid are present in a weight ratio of
about 1:2 to about 1:8 more specifically about 1:2.5 to about 1:6.
In one embodiment of the encapsulated food-grade acid the fatty
acid salt and the poly(vinyl acetate) are present in a weight ratio
of about 1:1.5 to about 1:20. In some embodiments, the fatty acid
salt and the poly(vinyl acetate) are present in a weight ratio of
about 1:2 to about 1:15 more specifically about 1:3 to about 1:13.
In one embodiment of the encapsulated food-grade acid the
food-grade acid and the poly(vinyl acetate) are present in a weight
ratio of about 1:1 to about 1:5. In some embodiments, the
food-grade acid and the poly(vinyl acetate) are present in a weight
ratio of about 1:1.1 to about 1:3 more specifically about 1:1.2 to
about 1:2.2.
[0021] In one preferred embodiment, the fatty acid salt is sodium
stearate, the food-grade acid is citric acid, malic acid, or a
combination thereof, the food-grade acid has a number average
particle size of about 50 to about 100 micrometers, the
encapsulated food-grade acid comprises the fatty acid salt and the
food-grade acid in a weight ratio of about 1:2 to about 1:8, the
encapsulated food-grade acid comprises the fatty acid salt and the
poly(vinyl acetate) in a weight ratio of about 1:2.5 to about 1:15,
the encapsulated food-grade acid comprises the food-grade acid and
the poly(vinyl acetate) in a weight ratio of about 1:1.2 to about
1:3, the encapsulated food grade acid particles have a number
average particle size less than or equal to 420 micrometers, the
chewing gum composition comprises the encapsulated food-grade acid
and the gum base in a weight ratio of about 1:12 to about 1:3; and
the chewing gum further comprises a free food-grade acid.
Chewing Gum
[0022] As used herein, the terms "gum," "chewing gum," and "bubble
gum" are used interchangeably and are meant to include any gum
composition. With regard to chewing gum compositions, such
compositions contain a gum base, the flavor enhancing composition,
and various additives.
[0023] In one embodiment the encapsulated food-grade acid is
incorporated into a chewing gum. The chewing gum includes a gum
base and a sweetener in addition to the encapsulated food-grade
acid. The amount of the encapsulated food-grade acid can be about
0.5 to about 12 weight percent, specifically about 1 to about 10
weight percent, more specifically about 2 to about 9 weight
percent, even more specifically about 4 to about 8 weight percent,
based on the weight of the chewing gum composition. In some
embodiments, the encapsulated food-grade acid is present in a
chewing gum composition in a particulate form having a number
average particle size less than or equal to about 500 micrometers.
In some embodiments, the encapsulated food-grade acid is present in
a chewing gum composition in a particulate form having a number
average particle size of about 5 to about 500 micrometers,
specifically about 10 to about 450 micrometers, more specifically
about 20 to about 420 micrometers.
[0024] In some embodiments, the gum composition includes one or
more unencapsulated active ingredients in addition to the
encapsulated food-grade acid. The additional active ingredients can
be unencapsulated active ingredients, encapsulated active
ingredients or mixtures thereof. In some embodiments, the active
ingredients can include sweeteners, flavorings, high-intensity
sweeteners, food-grade acids, oral care agents, antioxidants,
nutraceuticals, pharmaceutical actives and mixtures thereof. In a
preferred embodiment the chewing gum can further include
unencapsulated food-grade acids. Suitable unencapsulated acids
include any of the food-grade acids recited herein. In some
embodiment, the unencapsulated acids include citric acid, malic
acid, and mixtures thereof. In one embodiment, the unencapsulated
active ingredients are present in an amount about 0.1 to about 2.0
weight percent based upon the total weight of the chewing gum
composition. In some embodiments, the unencapsulated active
ingredients are present in an amount of about 0.25 to about 1.5
weight percent, more specifically about 0.5 to about 1.0 weight
percent of the chewing gum composition.
[0025] The gum compositions of the disclosed herein can be coated
or uncoated, and be in the form of slabs, sticks, pellets, balls,
and the like. The composition of the different forms of the gum
compositions will be similar but can vary with regard to the ratio
of the ingredients. For example, coated gum compositions can
contain a lower percentage of softeners. Pellets and balls can have
a chewing gum core, which has been coated with either a sugar
solution or a sugarless solution to create the hard shell. Slabs
and sticks are usually formulated to be softer in texture than the
chewing gum core. In some cases, a hydroxy fatty acid salt or other
surfactant actives can have a softening effect on the gum base. In
order to adjust for any potential undesirable softening effect that
the surfactant actives can have on the gum base, it can be
beneficial to formulate a slab or stick gum having a firmer texture
than usual (i.e., use less conventional softener than is typically
employed).
[0026] Center-filled gum is another common gum form. The gum
portion has a similar composition and mode of manufacture to that
described above. However, the center-fill is typically an aqueous
liquid or gel, which is injected into the center of the gum during
processing. The encapsulated food-grade acid can, optionally, be
incorporated into the center-fill during manufacture of the fill,
incorporated directly into the chewing gum portion of the total gum
composition, or incorporated into both the center-fill and the
chewing gum portion. The center-filled gum can also be optionally
coated and can be prepared in various forms, such as in the form of
a lollipop.
[0027] The chewing gum composition generally comprises a gum base,
bulk sweeteners, high intensity sweeteners, flavorants, coloring
agents, sensates, and any other optional additives, including
throat-soothing agents, spices, tooth-whitening agents,
breath-freshening agents, vitamins, minerals, caffeine, drugs
(e.g., medications, herbs, and nutritional supplements), oral care
products, and combinations comprising at least one of the
foregoing.
[0028] Generally, the chewing gum composition comprises a water
insoluble gum base portion and a water soluble bulk portion. The
gum base can vary greatly depending upon various factors such as
the type of base desired, the consistency of gum desired, and the
other components used in the composition to make the final chewing
gum product. The gum base can be any water-insoluble gum base known
in the art, and includes those gum bases utilized for chewing gums
and bubble gums. Illustrative examples of suitable polymers in gum
bases include both natural and synthetic elastomers and rubbers.
For example, natural elastomers and rubbers include substances of
vegetable origin such as smoked or liquid latex and guayule,
natural gums such as jelutong, lechi caspi, perillo, sorva,
massaranduba balata, massaranduba chocolate, nispero, rosidinha,
crown gum, chicle, gutta percha, gutta kataiu, gutta kay, niger
gutta, tunu, chilte, chiquibul, gutta hang kang, or the like, and
mixtures thereof.
[0029] Synthetic elastomers include high- and low-molecular weight
elastomers. Useful high molecular weight elastomers include
butadiene-styrene copolymers, polyisoprene, polyisobutylene,
isobutylene-isoprene copolymers, polyethylene, combinations
thereof, and the like. Useful low-molecular weight elastomers
include polybutene, polybutadiene, polyisobutylene, and
combinations thereof. Suitable gum bases can also include vinyl
polymeric elastomers such as poly(vinyl acetate) (PVA),
polyethylene, vinyl copolymeric elastomers such as copolymers of
vinyl acetate and vinyl laurate, copolymers of vinyl acetate and
vinyl stearate, copolymers of ethylene and vinyl acetate,
poly(vinyl alcohol) and combinations thereof. When utilized, the
number average molecular weight of the vinyl polymers can range
about 3,000 to about 94,000. Vinyl polymers such as poly(vinyl
alcohol) and poly(vinyl acetate) (when employed in the gum base, as
distinguished from the encapsulated food-grade acid) can have a
number average molecular weight of about 8,000 to about 65,000.
Furthermore, any combination of the aforementioned high- and
low-molecular weight, natural and synthetic elastomers, and rubbers
can be used as a gum base.
[0030] The amount of gum base employed will vary greatly depending
upon various factors such as the type of base used, the consistency
of the gum desired, and the other components used in the
composition to make the final chewing gum product. In general, the
gum base will be present in an amount of about 5 to about 94 weight
percent of the final chewing gum composition. In some embodiments,
the gum base amount is about 15 to about 45 weight percent,
specifically about 20 to about 40 weight percent, more specifically
about 30 to about 40 weight percent, based upon the total weight of
the chewing gum composition.
[0031] The water-insoluble gum base portion can further
additionally contain any combination of elastomer plasticizers,
waxes, softeners, fillers and other optional ingredients such as
colorants and antioxidants. Elastomer plasticizers are also
commonly referred to as resins, resinous compounds, elastomer
solvents, or rosins. Additives that can be included in the gum base
include plasticizers, waxes or softeners that are used in effective
amounts to provide a variety of desirable textures and consistency
properties. Because of the low molecular weight of these
components, the texture modifying agents are able to penetrate the
fundamental structure of the gum base making it more plastic and
less viscous.
[0032] The gum base composition can contain conventional elastomer
plasticizers to aid in softening the elastomer base component, for
example terpene resins such as polymers derived from alpha-pinene
beta-pinene, and/or d-limonene; methyl, glycerol or pentaerythritol
esters of rosins or modified rosins and gums, such as hydrogenated,
dimerized or polymerized rosins, or combinations comprising at
least one of the foregoing resins; the pentaerythritol ester of
partially hydrogenated wood or gum rosin; the pentaerythritol ester
of wood or gum rosin; the glycerol ester of wood rosin; the
glycerol ester of partially dimerized wood or gum rosin; the
glycerol ester of polymerized wood or gum rosin; the glycerol ester
of tall oil rosin; the glycerol ester of wood or gum rosin; the
partially hydrogenated wood or gum rosin; the partially
hydrogenated methyl ester of wood or rosin; and the like. Any
combination of the foregoing elastomer plasticizers can be used to
soften or adjust the tackiness of the elastomer base component. The
elastomer plasticizer can be used in an amount of about 5 to about
75 weight percent of the gum base, specifically about 45 to about
70 weight percent of the gum base.
[0033] Suitable softeners include lanolin, palmitic acid, oleic
acid, stearic acid, fatty acids, sodium stearate, potassium
stearate, glyceryl triacetate, glyceryl lecithin, glyceryl
monostearate, propylene glycol monostearate, mono-, di- and
triglycerides, acetylated monoglyceride, glycerin, lecithin,
diacetin, and combinations thereof. Other suitable softeners
include waxes. Waxes, for example, natural and synthetic waxes,
hydrogenated vegetable oils, petroleum waxes such as polyurethane
waxes, polyethylene waxes, paraffin waxes, microcrystalline waxes,
fatty waxes, sorbitan monostearate, tallow, cocoa butter, propylene
glycol, and the like can also be incorporated into the gum base to
obtain a variety of desirable textures and consistency
properties.
[0034] In some embodiments, the chewing gum composition further
comprises a gum base softener. Softeners include, for example,
lanolin, palmitic acid, oleic acid, stearic acid, fatty acids,
sodium stearate, potassium stearate, glyceryl triacetate, glyceryl
lecithin, glyceryl monostearate, propylene glycol monostearate,
mono-, di- and triglycerides, acetylated monoglyceride, glycerin,
lecithin, diacetin, waxes, and combinations thereof. In some
embodiments, the softeners can be present in amounts of up to about
30 weight percent of the gum base, specifically about 0.1 to about
20 weight percent of the gum base, more specifically about 0.1 to
about 4 weight percent of the gum base, still more specifically
about 0.5 to about 2.5 weight percent of the gum base.
[0035] When a wax is present in the gum base, it softens the
polymeric elastomer mixture and improves the elasticity of the gum
base. The waxes employed will have a melting point below about
60.degree. C., and preferably about 45 to about 55.degree. C. The
low melting wax can be a paraffin wax. The wax can be present in
the gum base in an amount of about 5 to about 12 weight percent,
specifically about 6 to about 10 weight percent, based on the
weight of the gum base.
[0036] In addition to the low melting point waxes, waxes having a
higher melting point can be used in the gum base in amounts up to
about 5 weight percent of the gum base. Such high melting waxes
include beeswax, vegetable wax, rice bran wax, candelilla wax,
carnauba wax, polyethylene wax, microcrystalline wax, most
petroleum waxes, and the like, and mixtures thereof.
[0037] The gum base can include effective amounts of bulking agents
such as mineral adjuvants, which can serve as fillers and textural
agents. Suitable mineral adjuvants include calcium carbonate,
magnesium carbonate, alumina, aluminum hydroxide, aluminum
silicate, talc, tricalcium phosphate, tricalcium phosphate and the
like, which can serve as fillers and textural agents. These fillers
or adjuvants can be used in the gum base in various amounts.
Specifically the amount of filler, when used, will be present in an
amount of about 15 to about 40 weight percent, specifically about
20 to about 30 weight percent, based on the weight of the gum
base.
[0038] In addition to a water insoluble gum base portion, a typical
chewing gum composition includes a water soluble bulk portion and
one or more flavoring agents. In another embodiment, the active
ingredient is present in a water soluble bulk portion of the
chewing gum composition. The water soluble portion can include bulk
sweeteners, high-intensity sweeteners, flavoring agents, softeners,
emulsifiers, coloring agents, acidulants, fillers, antioxidants,
and other conventional chewing gum additives that provide desired
attributes. In some embodiments, the active ingredient has a water
solubility of at least about 100 grams per liter at 25.degree. C.
and one atmosphere, specifically about 200 to about 1000 grams per
liter at 25.degree. C. and one atmosphere, and more specifically
about 300 to about 800 miscible grams per liter at 25.degree. C.
and one atmosphere. For example, citric acid has a water solubility
of about 730 miscible grams per liter at 25.degree. C. and one
atmosphere. And malic acid has a water solubility of about 588
miscible grams per liter at 20.degree. C. and one atmosphere. These
and other conventional chewing gum additives known to one having
ordinary skill in the art can also be incorporated into the gum
base.
[0039] As mentioned above, a wide variety of one or more
conventional additives can be used in the chewing gum composition,
including sweeteners, high intensity sweeteners, flavor modulators
or potentiators, flavorants/flavorings, coloring agents,
medicaments, oral care agents, throat care agents, breath
fresheners, mineral adjuvants, bulking agents, acidulants,
buffering agents, sensates (e.g., warming agents, cooling agents,
tingling agents, effervescing agents), thickeners, mouth
moisteners, flavor enhancing compositions, antioxidants (e.g.,
butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), or
propyl gallate), preservatives, emulsifiers, thickening agents, and
the like. Some of these additives can serve more than one purpose.
For example, a sweetener such as sucrose, sorbitol or other sugar
alcohol, or combinations of the foregoing and below-mentioned
sweeteners, can also function as a bulking agent. In addition,
combinations comprising at least one of the foregoing additives are
often used.
[0040] In some embodiments, the chewing gum includes a sweetening
agent to provide a sweet taste to the gum composition. Sweetening
agents can include sugar sweeteners, sugarless sweeteners, high
intensity sweeteners, or a combination of at least one of the
foregoing sweetening agents.
[0041] Sugar sweeteners generally include saccharides. Suitable
sugar sweeteners include monosaccharides, disaccharides and
polysaccharides such as sucrose (sugar), dextrose, maltose,
dextrin, xylose, ribose, glucose, mannose, galactose, fructose
(levulose), lactose, invert sugar, fructooligosaccharide syrups,
partially hydrolyzed starch, corn syrup solids, such as high
fructose corn syrup, and mixtures thereof.
[0042] Suitable sugarless sweetening agents include sugar alcohols
(or polyols) such as sorbitol, xylitol, mannitol, galactitol,
maltitol, hydrogenated isomaltulose (isomalt), lactitol,
erythritol, hydrogenated starch hydrolysate, stevia and mixtures
thereof.
[0043] Suitable hydrogenated starch hydrolysates include those
disclosed in U.S. Pat. No. 4,279,931 to Verwaerde et al. and
various hydrogenated glucose syrups and/or powders, which contain
sorbitol, hydrogenated disaccharides, hydrogenated higher
polysaccharides, or mixtures thereof. Hydrogenated starch
hydrolysates are primarily prepared by the controlled catalytic
hydrogenation of corn syrups. The resulting hydrogenated starch
hydrolysates are mixtures of monomeric, dimeric, and polymeric
saccharides. The ratios of these different saccharides give
different hydrogenated starch hydrolysates different properties.
Also useful are mixtures of hydrogenated starch hydrolysates, such
as those sold under the trade name LYCASIN by Roquette Freres of
France, and those sold under the trade name HYSTAR by Lonza, Inc.,
of Fairlawn, N.J., USA.
[0044] A "high intensity sweetener" as used herein means agents
having a sweetness at least 100 times that of sugar (sucrose) on a
per weight basis, specifically at least 500 times that of sugar on
a per weight basis. In one embodiment the high intensity sweetener
is at least 1,000 times that of sugar on a per weight basis, more
specifically at least 5,000 times that of sugar on a per weight
basis. The high intensity sweetener can be selected from a wide
range of materials, including water-soluble sweeteners,
water-soluble artificial sweeteners, water-soluble sweeteners
derived from naturally occurring water-soluble sweeteners,
dipeptide based sweeteners, and protein based sweeteners. Any
combination comprising one or more high intensity sweetener can be
used. One or more of the high intensity sweeteners can further be
combined with one or more of the foregoing sweeteners or sweetening
agents.
[0045] Without being limited to particular sweeteners,
representative categories and examples include: water-soluble
sweetening agents such as dihydrochalcones, monellin, steviosides,
Rebaudioside A, Rebaudioside B, Rebaudioside C, glycyrrhizin,
dihydroflavenol, and sugar alcohols such as sorbitol, mannitol,
maltitol, and L-aminodicarboxylic acid aminoalkenoic acid ester
amides, such as those disclosed in U.S. Pat. No. 4,619,834 to Zanno
et al., and combinations thereof; water-soluble artificial
sweeteners such as saccharin, soluble saccharin salts, i.e., sodium
or calcium saccharin salts, cyclamate salts, acesulfame salts, such
as the sodium, ammonium or calcium salt of
3,4-dihydro-6-methyl-1,2,3-oxathiazine-4-one-2,2-dioxide, the
potassium salt of
3,4-dihydro-6-methyl-1,2,3-oxathiazine-4-one-2,2-dioxide
(Acesulfame-K), the free acid form of saccharin, and combinations
thereof; dipeptide based sweeteners, for example the L-aspartic
acid derived sweeteners such as L-aspartyl-L-phenylalanine methyl
ester (Aspartame) and materials described in U.S. Pat. No.
3,492,131 to Schlatter,
L-alpha-aspartyl-N-(2,2,4,4-tetramethyl-3-thietanyl)-D-alaninamide
hydrate (Alitame), methyl esters of L-aspartyl-L-phenylglycine and
L-aspartyl-L-2,5-dihydrophenylglycine,
L-alpha-aspartyl-L-phenylglycine methyl ester,
L-alpha-aspartyl-L-2,5-dihydrophenylglycine methyl ester,
L-aspartyl-2,5-dihydro-L-phenylalanine;
L-alpha-aspartyl-2,5-dihydrophenylalanine methyl ester,
L-aspartyl-L-(1-cyclohexen)-alanine,
N--(N-(3,3-dimethylbutyl)-L-alpha-aspartyl)-L-phenylalanine methyl
ester (Neotame), or a combination thereof; water-soluble sweeteners
derived from naturally occurring water-soluble sweeteners, such as
steviosides, Rebaudioside A, Rebaudioside B, Rebaudioside C,
chlorinated derivatives of ordinary sugar (sucrose), e.g.,
chlorodeoxysugar derivatives such as derivatives of
chlorodeoxysucrose or chlorodeoxygalactosucrose, known, for
example, under the product designation of Sucralose; examples of
chlorodeoxysucrose and chlorodeoxygalactosucrose derivatives
include 1-chloro-1'-deoxysucrose;
4-chloro-4-deoxy-alpha-D-galactopyranosyl-alpha-D-fructofuranoside,
or 4-chloro-4-deoxygalactosucrose;
4-chloro-4-deoxy-alpha-D-galactopyranosyl-1-chloro-1-deoxy-beta-D-fructof-
uranoside, 4,1'-dichloro-4,1'-dideoxygalactosucrose;
1',6'-dichloro-1',6'-dideoxysucrose;
1,6-dichloro-1,6-dideoxy-.beta.-D-fructofuranosyl-4-chloro-4-deoxy-.alpha-
.-D-galactopyranoside;
4-chloro-4-deoxy-alpha-D-galactopyranosyl-1,6-dichloro-1,6-dideoxy-beta-D-
-fructofuranoside, or
4,1',6'-trichloro-4,1',6'-trideoxygalactosucrose;
4,6-dichloro-4,6-dideoxy-alpha-D-galactopyranosyl-6-chloro-6-deoxy-beta-D-
-fructofuranoside, or
4,6,6'-trichloro-4,6,6'-trideoxygalactosucrose;
6,1',6'-trichloro-6,1',6'-trideoxysucrose;
4,6-dichloro-4,6-dideoxy-alpha-D-galacto-pyranosyl-1,6-dichloro-1,6-dideo-
x y-beta-D-fructofuranoside, or
4,6,1',6'-tetrachloro4,6,1',6'-tetradeoxygalacto-sucrose;
4,6,1',6'-tetradeoxy-sucrose, and combinations thereof; protein
based sweeteners such as thaumatococcous danielli, thaumatin,
talin; mogrosides (lo han guo); and combinations thereof; and amino
acid based sweeteners. In a preferred embodiment, the sweeteners
include sorbitol, mannitol, monatin, aspartame, acesulfame
potassium salt, and mixtures thereof.
[0046] The high intensity sweetener can be used in a variety of
distinct physical forms, for example those known in the art to
provide an initial burst of sweetness and/or a prolonged sensation
of sweetness. Without being limited thereto, such physical forms
include free forms (e.g., spray dried or powdered), beaded forms,
encapsulated forms, and combinations thereof.
[0047] In a chewing gum, a sweet taste can come from flavor
modulators or potentiators and/or from flavorants as well as from
sweeteners. Flavor potentiators can consist of materials that
intensify, supplement, modify or enhance the taste or aroma
perception of an original material without introducing a
characteristic taste or aroma perception of their own. Flavor
modulators can impart a characteristic of their own that
complements or negates a characteristic of another component. In
some embodiments, flavor modulators or potentiators are designed to
intensify, supplement, modify, or enhance the perception of flavor,
sweetness, tartness, umami, kokumi, saltiness and combinations
thereof can be included. Thus, the addition of flavor modulators or
potentiators can impact the overall taste of the comestible. For
example, flavors can be compounded to have additional sweet notes
by the inclusion of flavor modulators or potentiators, such as
vanilla, vanillin, ethyl maltol, furfual, ethyl propionate,
lactones, and combinations thereof.
[0048] Exemplary flavor modulators or potentiators include
monoammonium glycyrrhizinate, licorice glycyrrhizinates, citrus
aurantium, alapyridaine, alapyridaine
(N-(1-carboxyethyl)-6-(hydroxymethyl)pyridinium-3-ol) inner salt,
miraculin, curculin, strogin, mabinlin, gymnemic acid, cynarin,
glupyridaine, pyridinium-betain compounds, neotame, thaumatin,
neohesperidin dihydrochalcone, tagatose, trehalose, maltol, ethyl
maltol, vanilla extract, vanilla oleoresin, vanillin, sugar beet
extract (alcoholic extract), sugarcane leaf essence (alcoholic
extract), compounds that respond to G-protein coupled receptors
(T2Rs and T1Rs), and combinations thereof. In some embodiments, the
flavor modulator or potentiator is selected from sugar acids,
sodium chloride, potassium chloride, sodium acid sulfate, and
combinations thereof. In other embodiments, the flavor modulator or
potentiator is selected from glutamates such as monosodium
glutamate, monopotassium glutamate, hydrolyzed vegetable protein,
hydrolyzed animal protein, yeast extract, and combinations thereof.
Further examples include adenosine monophosphate (AMP),
glutathione, and nucleotides such as inosine monophosphate,
disodium inosinate, xanthosine monophosphate, guanylate
monophosphate, and combinations thereof. Further examples of flavor
potentiator compositions that impart kokumi are also included in
U.S. Pat. No. 5,679,397 to Kuroda et al.
[0049] The amount of flavor modulators, flavor potentiators, and
flavorants used herein can be a matter of preference subject to
such factors as the type of final comestible product composition,
the individual flavor, the confectionary base employed, and the
strength of flavor desired. Thus, the amount of flavoring can be
varied in order to obtain the result desired in the final product
and such variations are within the capabilities of those skilled in
the art without the need for undue experimentation.
[0050] In some embodiments, the chewing gum can contain aroma
agents and/or flavoring agents including natural and synthetic
flavorings such as natural vegetable components, flavoring
aromatics and/or oils, essential oils, essences, extracts, powders,
food-grade acids, oleoresins and extracts derived from plants,
leaves, flowers, fruits, and the like, and combinations thereof.
The flavorings can be in liquid or powdered form.
[0051] Examples of artificial, natural and synthetic fruit
flavorings include coconut, coffee, chocolate, vanilla, lemon,
grapefruit, orange, lime, yazu, sudachi, menthol, licorice,
caramel, honey, peanut, walnut, cashew, hazelnut, almonds,
pineapple, strawberry, raspberry, blackberry, tropical fruits,
cherries, cinnamon, peppermint, wintergreen, spearmint, eucalyptus,
and mint, fruit essence such as from apple, pear, peach, grape,
blueberry, strawberry, raspberry, cherry, plum, pineapple, apricot,
banana, melon, apricot, ume, cherry, raspberry, blackberry,
tropical fruit, mango, mangosteen, pomegranate, papaya, and the
like.
[0052] Other potential flavors whose release profiles can be
managed include a milk flavor, a butter flavor, a cheese flavor, a
cream flavor, a yogurt flavor, a vanilla flavor, a tea or coffee
flavor, such as a green tea flavor, a oolong tea flavor, a cocoa
flavor, a chocolate flavor, a mint flavor, such as peppermint,
spearmint, and Japanese mint; spicy flavors, such as asafetida,
ajowan, anise, angelica, fennel, allspice, cinnamon, chamomile,
mustard, cardamom, caraway, cumin, clove, pepper, coriander,
sassafras, savory, Zanthoxyli Fructus, perilla, juniper berry,
ginger, star anise, horseradish, thyme, a tarragon, dill, capsicum,
nutmeg, basil, marjoram, rosemary, bay leaf, and wasabi; alcoholic
flavors, such as wine, whisky, brandy, rum, gin, and liqueur;
floral and vegetable flavors, such as onion, garlic, cabbage,
carrot, celery, mushroom, and tomato. Commonly used flavorings
include mints such as peppermint, menthol, spearmint, artificial
vanilla, cinnamon derivatives, and various fruit flavors, whether
employed individually or in admixture. Flavors can also provide
breath freshening properties, particularly the mint flavors when
used in combination with cooling agents. In some embodiments, the
composition can further include fruit juices.
[0053] The flavoring agents can be used in many distinct physical
forms. Such physical forms include liquid and/or dried form. In
some embodiments, the flavoring agents can be in free
(unencapsulated) forms, spray dried forms, freeze dried forms,
powdered forms, beaded forms, encapsulated forms, slices, pieces,
and mixtures thereof. When employed in a spray-dried form, suitable
drying means such as spray drying a liquid can be used.
Alternatively, the flavoring agent can be absorbed onto water
soluble materials, such as cellulose, starch, sugar, maltodextrin,
gum arabic and so forth or it can be encapsulated. In still other
embodiments, the flavoring agent can be adsorbed onto silicas,
zeolites, and the like. The particle size of the flavorings can be
less than 3 millimeters, less than 2 millimeters or preferably less
than 1 millimeter, calculated as the longest dimension of the
particle. The natural flavoring agent can have a particle size of
about 3 micrometers to about 2 millimeters, specifically about 4
micrometers to about 1 millimeter.
[0054] Various synthetic flavors, such as mixed fruit flavors can
also be used in the chewing gum. The aroma agent can be used in
quantities smaller than those conventionally used. The aroma agents
and/or flavors can be used in the amount of about 0.01 to about 30
weight percent of the gum composition depending on the desired
intensity of the aromas and/or flavors used. Preferably, the
content of the aromas and/or flavors is in the range of about 0.2
to about 4 weight percent of the gum composition.
[0055] In some embodiments, the encapsulated food-grade acid
further contains a flavoring, any of the flavoring described herein
are suitable for use. The flavoring can include a powder flavor, a
liquid flavor, a natural vegetable component, a flavoring aromatic,
a flavoring oil, an essential oil, an essence, an extract, a
food-grade acid, an oleoresin, a plant extract, a flower extract, a
fruit extract, and combinations thereof.
[0056] The chewing gum can further include cooling and warming
agents. Cooling agents, also known as coolants, are additives that
provide a cooling or refreshing effect in the mouth, in the nasal
cavity, or on skin. Menthyl-based coolants as used herein include
menthol and menthol derivatives. Menthol (also known as
2-(2-propyl)-5-methyl-1-cyclohexanol) is available in artificial
form, or naturally from sources such as peppermint oil. Menthol
derivatives include menthyl ester-based and menthyl
carboxamide-based cooling compounds such as menthyl carboxamide,
N-ethyl-p-menthane carboxamide, monomenthyl succinate, monomenthyl
methyl succinate, monomenthyl glutarate, menthyl
2-pyrrolidone-5-carboxylate, monomenthyl 3-methyl maleate, menthyl
acetate, menthyl lactate, menthyl salicylate,
2-isopropanyl-5-methylcyclohexanol, 3-L-menthoxypropane-1,2-diol,
menthane, menthone, menthone ketals, menthone glycerol ketals,
menthyl glutarate esters, N-ethyl-p-menthane-3-carboxamide (WS-3),
and combinations thereof.
[0057] Other coolants can be used in combination with the
menthyl-based coolant, for example 2-mercapto-cyclo-decanone,
hydroxycarboxylic acids with 2 to 6 carbon atoms,
N,2,3-trimethyl-2-isopropyl butanamide, xylitol, erythritol,
alpha-dimethyl succinate, methyl lactate, and combinations
thereof.
[0058] Warming agents can be selected from a wide variety of
compounds known to provide the sensory signal of warming to the
user. These compounds offer the perceived sensation of warmth,
particularly in the oral cavity, and often enhance the perception
of flavors, sweeteners and other organoleptic components. Among the
useful warming compounds included are vanillyl alcohol n-butylether
(TK-1000) supplied by Takasago Perfumary Company Limited, Tokyo,
Japan, vanillyl alcohol n-propylether, vanillyl alcohol
isopropylether, vanillyl alcohol isobutylether, vanillyl alcohol
n-aminoether, vanillyl alcohol isoamylether, vanillyl alcohol
n-hexylether, vanillyl alcohol methylether, vanillyl alcohol
ethylether, gingerol, shogaol, paradol, zingerone, capsaicin,
dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin,
homodihydrocapsaicin, ethanol, isopropyl alcohol, iso-amylalcohol,
benzyl alcohol, glycerin, and combinations thereof.
[0059] Coloring agents (colorants, colorings) can be used in
amounts effective to produce a desired color for the comestible.
Suitable coloring agents include pigments, which can be
incorporated in amounts up to about 6 weight percent of the chewing
gum composition. For example, titanium dioxide can be incorporated
in amounts up to about 2 weight percent, and specifically less than
about 1 weight percent by weight of the chewing gum
composition.
[0060] Suitable coloring agents also include natural food colors
and dyes suitable for food, drug, and cosmetic applications.
Suitable colors include annatto extract (E160b), bixin, norbixin,
astaxanthin, dehydrated beets (beet powder), beetroot red/betanin
(E162), ultramarine blue, canthaxanthin (E161g), cryptoxanthin
(E161c), rubixanthin (E161d), violanxanthin (E161e), rhodoxanthin
(E161f), caramel (E150(a-d)), .beta.-apo-8'-carotenal (E160e),
.beta.-carotene (E160a), alpha carotene, gamma carotene, ethyl
ester of beta-apo-8 carotenal (E1600, flavoxanthin (E161a), lutein
(E161b), cochineal extract (E120), carmine (E132),
carmoisine/azorubine (E122), sodium copper chlorophyllin (E141),
chlorophyll (E140), toasted partially defatted cooked cottonseed
flour, ferrous gluconate, ferrous lactate, grape color extract,
grape skin extract (enocianina), anthocyanins (E163), haematococcus
algae meal, synthetic iron oxide, iron oxides and hydroxides
(E172), fruit juice, vegetable juice, dried algae meal, tagetes
(Aztec marigold) meal and extract, carrot oil, corn endosperm oil,
paprika, paprika oleoresin, phaffia yeast, riboflavin (E101),
saffron, titanium dioxide, turmeric (E100), turmeric oleoresin,
amaranth (E123), capsanthin/capsorbin (E160c), lycopene (E160d),
FD&C blue #1, FD&C blue #2, FD&C green #3, FD&C red
#3, FD&C red #40, FD&C yellow #5 and FD&C yellow #6,
tartrazine (E102), quinoline yellow (E104), sunset yellow (E110),
ponceau (E124), erythrosine (E127), patent blue V (E131), titanium
dioxide (E171), aluminum (E173), silver (E174), gold (E175),
pigment rubine/lithol rubine BK (E180), calcium carbonate (E170),
carbon black (E153), black PN/brilliant black BN (E151), green
S/acid brilliant green BS (E142), FD&C aluminum lakes, and
combinations thereof.
[0061] Exemplary breath fresheners that can be used in the chewing
gum include zinc citrate, zinc acetate, zinc fluoride, zinc
ammonium sulfate, zinc bromide, zinc iodide, zinc chloride, zinc
nitrate, zinc fluorosilicate, zinc gluconate, zinc tartrate, zinc
succinate, zinc formate, zinc chromate, zinc phenol sulfonate, zinc
dithionate, zinc sulfate, silver nitrate, zinc salicylate, zinc
glycerophosphate, copper nitrate, chlorophyll, copper chlorophyll,
chlorophyllin, hydrogenated cottonseed oil, chlorine dioxide, beta
cyclodextrin, zeolite, silica-based material, carbon-based
material, enzymes such as laccase, or a mixture comprising at least
one of the foregoing. Breath fresheners can include essential oils
as well as various aldehydes and alcohols. Essential oils used as
breath fresheners can include oils of spearmint, peppermint,
wintergreen, sassafras, chlorophyll, citral, geraniol, cardamom,
clove, sage, carvacrol, eucalyptus, cardamom, magnolia bark
extract, marjoram, cinnamon, lemon, lime, grapefruit, orange, or a
combination thereof. Aldehydes such as cinnamic aldehyde and
salicylaldehyde can be used. Additionally, chemicals such as
menthol, carvone, iso-garrigol, and anethole can function as breath
fresheners.
[0062] Exemplary mouth moisteners include saliva stimulators such
as acids and salts including acetic acid, adipic acid, ascorbic
acid, butyric acid, citric acid, formic acid, fumaric acid,
glyconic acid, lactic acid, phosphoric acid, malic acid, oxalic
acid, succinic acid, and tartaric acid. Mouth moisteners can
include hydrocolloid materials that hydrate and can adhere to oral
surface to provide a sensation of mouth moistening. Hydrocolloid
materials can include naturally occurring materials such as plant
exudates, seed gums, and seaweed extracts or they can be chemically
modified materials such as cellulose, starch, or natural gum
derivatives. Furthermore, hydrocolloid materials can include
pectin, gum arabic, acacia gum, alginates, agar, carrageenans, guar
gum, xanthan gum, locust bean gum, gelatin, gellan gum,
galactomannans, tragacanth gum, karaya gum, curdlan, konjac,
chitosan, xyloglucan, beta glucan, furcellaran, gum ghatti,
tamarin, and bacterial gums. Mouth moisteners can include modified
natural gums such as propylene glycol alginate, carboxymethyl
locust bean gum, low methoxyl pectin, or a combination thereof.
Modified celluloses can be included, such as microcrystalline
cellulose, carboxymethylcellulose (CMC), methylcellulose (MC),
hydroxypropylmethylcellulose (HPMC), hydroxypropylcellulose (HPC),
or a combination thereof.
[0063] Similarly, humectants, which can provide a perception of
mouth hydration, can be included. Such humectants can include
glycerol, sorbitol, polyethylene glycol, erythritol, xylitol, or a
combination thereof. Additionally, in some embodiments, fats can
provide a perception of mouth moistening. Such fats can include
medium chain triglycerides, vegetable oils, fish oils, mineral
oils, or a combination thereof.
[0064] Exemplary buffering agents include sodium bicarbonate,
sodium phosphate, sodium hydroxide, ammonium hydroxide, potassium
hydroxide, sodium stannate, triethanolamine, citric acid,
hydrochloric acid, sodium citrate, or a combination thereof.
[0065] The relative amounts of each of the components of the
chewing gum composition will depend on the identity of the
component, as well as the desired flavor, and are readily
determined by one of ordinary skill in the art.
[0066] In some embodiments, a tingling sensation can be provided.
Tingling agents include jambu, and alkylamides extracted from
materials such as jambu or sanshool.
[0067] Additionally, a sensation can be created due to
effervescence. Such effervescence is created by combining a basic
material with an acidic material. In some embodiments, the basic
material can include alkali metal carbonates, alkali metal
bicarbonates, alkaline earth metal carbonates, alkaline earth metal
bicarbonates, and combinations thereof. In some embodiments, the
acidic material can include acetic acid, adipic acid, ascorbic
acid, butyric acid, citric acid, formic acid, fumaric acid,
glyconic acid, lactic acid, phosphoric acid, malic acid, oxalic
acid, succinic acid, tartaric acid, and combinations thereof.
[0068] Suitable oral care agents include breath fresheners, tooth
whiteners, antimicrobial agents, tooth mineralizers, tooth decay
inhibitors, topical anesthetics, mucoprotectants, stain removers,
oral cleaning agents, bleaching agents, desensitizing agents,
dental remineralization agents, antibacterial agents, anticaries
agents, plaque acid buffering agents, surfactants and anticalculus
agents, and combinations thereof. Examples of such ingredients
include hydrolytic agents including proteolytic enzymes, abrasives
such as hydrated silica, calcium carbonate, sodium bicarbonate and
alumina, other active stain-removing components such as
surface-active agents, including anionic surfactants such as sodium
stearate, sodium palminate, sulfated butyl oleate, sodium oleate,
salts of fumaric acid, glycerol, hydroxylated lecithin, sodium
lauryl sulfate and chelators such as polyphosphates, which are
typically employed as tartar control ingredients. Oral care
ingredients can also include tetrasodium pyrophosphate, sodium
bicarbonate, sodium acid pyrophosphate, sodium tripolyphosphate,
xylitol, sodium hexametaphosphate, and mixtures thereof.
[0069] In addition, suitable oral care agents include peroxides
such as carbamide peroxide, calcium peroxide, magnesium peroxide,
sodium peroxide, hydrogen peroxide, and peroxydiphosphate. In some
embodiments, potassium nitrate and potassium citrate are included.
Other examples can include casein glycomacropeptide, calcium casein
peptone-calcium phosphate, casein phosphopeptides, casein
phosphopeptide-amorphous calcium phosphate (CPP-ACP), and amorphous
calcium phosphate. Still other examples can include papaine,
krillase, pepsin, trypsin, lysozyme, dextranase, mutanase,
glycoamylase, amylase, glucose oxidase, and combinations
thereof.
[0070] Suitable oral care agents include surfactants that achieve
increased prophylactic action and render the oral care ingredients
more cosmetically acceptable. Surfactants used as oral care agents
include detersive materials that impart to the composition
detersive and foaming properties. Suitable surfactants include
sodium stearate, sodium ricinoleate, sodium lauryl sulfate,
water-soluble salts of higher fatty acid monoglyceride
monosulfates, such as the sodium salt of the monosulfated
monoglyceride of hydgrogenated coconut oil fatty acids, higher
alkyl sulfates such as sodium lauryl sulfate, alkyl aryl sulfonates
such as sodium dodecyl benzene sulfonate, higher alkyl
sulfoacetates, sodium lauryl sulfoacetate, higher fatty acid esters
of 1,2-dihydroxy propane sulfonate, and the substantially saturated
higher aliphatic acyl amides of lower aliphatic amino carboxylic
acid compounds, such as those having 12 to 16 carbons in the fatty
acid, alkyl or acyl radicals, and the like. Examples of the last
mentioned amides are N-lauroyl sarcosine, and the sodium,
potassium, and ethanolammonium salts of N-lauroyl sarcosine,
N-myristoyl sarcosine, or N-palmitoyl sarcosine.
[0071] In addition to surfactants, oral care ingredients can
include antibacterial agents such as triclosan, chlorhexidine, zinc
citrate, silver nitrate, copper, limonene, cetyl pyridinium
chloride, and combinations thereof.
[0072] Anticaries agents include fluoride ion sources, such as
sodium fluoride, potassium fluoride, sodium fluorosilicate,
ammonium fluorosilicate, potassium fluoride, sodium
monofluorophosphate, stannous fluoride, potassium stannous
fluoride, sodium hexafluorostannate, stannous chlorofluoride, and
combinations thereof.
[0073] Further examples are included in U.S. Pat. No. 5,227,154 to
Reynolds, U.S. Pat. No. 5,378,131 to Greenberg, and U.S. Pat. No.
6,685,916 to Holme et al.
[0074] Throat care or throat-soothing ingredients include
analgesics, antihistamines, anesthetics, demulcents, mucolytics,
expectorants, antitussives, antiseptics, and combinations thereof.
In some embodiments, a throat soothing agent such as honey,
propolis, aloe vera, glycerin, menthol, or a combination thereof is
employed.
[0075] Additional bulking agents (carriers, extenders) suitable for
use include sweetening agents such as monosaccharides,
disaccharides, polysaccharides, sugar alcohols, polydextrose,
maltodextrins, and combinations thereof; and minerals, such as
calcium carbonate, talc, titanium dioxide, dicalcium phosphate, and
combinations thereof. Bulking agents can be used in amounts up to
about 90 weight percent of the chewing gum composition,
specifically about 40 to about 70 weight percent of the chewing gum
composition, more specifically about 50 to about 65 weight percent
of the chewing gum composition.
[0076] Suitable emulsifiers include distilled monoglycerides,
acetic acid esters of mono and diglycerides, citric acid esters of
mono and diglycerides, lactic acid esters of mono and diglycerides,
mono and diglycerides, polyglycerol esters of fatty acids,
ceteareth-20, polyglycerol polyricinoleate, propylene glycol esters
of fatty acids, polyglyceryl laurate, glyceryl cocoate, gum arabic,
acacia gum, sorbitan monostearates, sorbitan tristearates, sorbitan
monolaurate, sorbitan monooleate, sodium stearoyl lactylates,
calcium stearoyl lactylates, diacetyl tartaric acid esters of mono-
and diglycerides, glyceryl tricaprylate-caprate/medium chain
triglycerides, glyceryl dioleate, glyceryl oleate, glyceryl lacto
esters of fatty acids, glyceryl lacto palmitate, glyceryl stearate,
glyceryl laurate, glyceryl dilaurate, glyceryl monoricinoleate,
triglyceryl monostearate, hexaglyceryl distearate, decaglyceryl
monostearate, decaglyceryl dipalmitate, decaglyceryl monooleate,
polyglyceryl 10 hexaoleate, medium chain triglycerides,
caprylic/capric triglyceride, propylene glycol monostearate,
polysorbate 20, polysorbate 40, polysorbate 60, polysorbate 80,
polysorbate 65, hexylglyceryl distearate, triglyceryl monostearate,
the poly(oxyethylene) sorbitan fatty acid esters sold under the
trade name TWEEN, the sorbitan fatty acid esters sold under the
trade name SPAN, stearoyl lactylates, calcium stearoyl-2-lactylate,
sodium stearoyl-2-lactylate lecithin, ammonium phosphatide, sucrose
esters of fatty acids, sucroglycerides, propane-1,2-diol esters of
fatty acids, and combinations comprising at least one of the
foregoing.
[0077] Suitable thickening agents include cellulose ethers (e.g.,
hydroxyethylcellulose, hydroxypropylmethylcellulose, or
hydroxypropylcellulose), methylcellulose, carboxymethylcellulose,
and combinations thereof. Additional polymers useful as thickeners
include the acrylic acid polymers and copolymer sold under the
trade name CARBOMER; poly(vinyl pyrrolidone); poly(vinyl alcohol);
sodium alginate; polyethylene glycol; natural gums like xanthan
gum, tragacantha, guar gum, acacia gum, arabic gum;
water-dispersible polyacrylates like poly(acrylic acid); methyl
methacrylate copolymers; carboxyvinyl copolymers; and combinations
thereof.
[0078] In some embodiments, the chewing gum can also deliver
multiple, distinct flavors to the consumer resulting in a
flavor-changing gum composition. In one embodiment, the chewing gum
composition contains a poly(vinyl acetate) and fatty acid salt
encapsulated food-grade acid, as described herein, and further
contains at least a first flavor composition and a second flavor
composition, wherein the first flavor composition begins to release
from the chewing gum when the chewing gum composition is
masticated, and the second flavor composition comprising the
encapsulated food-grade acid begins to release after the first
flavor composition has begun to release. In another embodiment, the
chewing gum includes a third flavor composition that begins to
release after the second flavor composition.
[0079] In other embodiments, the chewing gum composition delivers
multiple, distinct flavors such as, for example, sweet flavors,
sour flavors, fruit flavors, mint flavors and the like, including
any of the flavorings and/or sensates disclosed herein. The sweet
and sour flavors can be released in any sequential order or
combination. For example, in one embodiment of the gum composition
the first flavor composition is a sweet flavor and the second
flavor composition is a sour flavor. In another embodiment, the
first flavor composition is a sweet flavor, the second flavor
composition is a sour flavor, and the third flavor composition is a
sweet flavor.
[0080] In some embodiments, the first flavor composition releases
for about 5 minutes to about 7 minutes after mastication begins and
the second flavor composition releases for about 8 minutes to about
10 minutes after mastication begins. In other embodiments, the
first flavor composition releases for about 5 minutes to about 7
minutes after mastication begins, the second flavor composition
releases for about 8 minutes to about 10 minutes after mastication
begins, and the third flavor composition releases for about for
about 10 minutes to about 30 minutes after mastication begins. In
additional embodiments, the first flavor composition releases for
about 6 minutes to about 7 minutes after mastication begins, the
second flavor composition releases for about 7 minutes to about 12
minutes after mastication begins, and the third flavor composition
releases for about for about 12 minutes to about 30 minutes after
mastication begins.
[0081] This disclosure further comprises methods of preparing an
encapsulated food-grade acid and a chewing gum containing the same.
Some embodiments include a method for preparing the gum
compositions, including both chewing gum and bubble gum
compositions. These chewing gum compositions can be prepared using
any standard techniques and equipment known to those skilled in the
art. The apparatus useful in accordance with some embodiments
includes mixing and heating apparatus that are well known in the
chewing gum manufacturing arts, and therefore the selection of the
specific apparatus will be apparent to the artisan.
[0082] In one embodiment, a method of preparing an encapsulated
food-grade acid comprises melt blending a poly(vinyl acetate), a
fatty acid salt and a food-grade acid to form the encapsulated
food-grade acid. In some embodiments the food-grade acid used to
form the encapsulated food-grade acid is a solid at 25.degree. C.
and one atmosphere and has a particle size as previously described
herein. In some embodiments, melt blending the poly(vinyl acetate),
the fatty acid salt, and the food-grade acid is conducted at a
temperature of about 80 to about 120.degree. C., more specifically
at a temperature of about 90 to about 110.degree. C. In a preferred
embodiment, melt blending the poly(vinyl acetate), the fatty acid
salt, and the food-grade acid includes the steps of melt blending
the fatty acid salt with the melted poly(vinyl acetate), and then
melt blending the food-grade acid with the melt-blended poly(vinyl
acetate) and fatty acid salt to form the encapsulated food-grade
acid.
[0083] Once the encapsulated food-grade acid is formed it can be
cooled and ground to form particles having a number average
particle size less than or equal to 800 micrometers, specifically
less than or equal to about 600 micrometers, more specifically less
than or equal to about 420 micrometers. In other embodiments, the
encapsulated food-grade acid can be processed into particles by
grinding, sieving, screening, cutting, crushing, compressing,
milling, or the like. Once the encapsulated food-grade acid is
processed to the desired particle size, it can be stored in a cool
dry place, such as in an airtight container at low humidity and a
temperature less than about 35.degree. C.
[0084] The encapsulated food-grade acid can be further incorporated
into a chewing gum composition by melt blending a gum base, a
sweetener, and the encapsulated food-grade acid to form the chewing
gum composition. A preferred embodiment includes melt blending the
a gum base, a sweetener, and the encapsulated food-grade acid
includes the steps of melt blending the sweetener and the
encapsulated food-grade acid with the melted gum base to form the
chewing gum composition. In another preferred embodiment melt
blending the gum base, the sweetener, and the encapsulated
food-grade acid further includes melt blending the gum base, the
sweetener, and the encapsulated food-grade acid with an
unencapsulated food-grade acid.
[0085] In addition, melt blending the poly(vinyl acetate), the
fatty acid salt, and the food-grade acid includes melt blending
with a mixing energy of about 70 to about 350 kilojoules per
kilogram of encapsulated food-grade acid. In some embodiments, the
mixing energy is about 100 to about 300 kilojoules per kilogram,
specifically about 150 to about 250 kilojoules per kilogram. Mixing
energy for melt blending is calculated by dividing the energy
consumed to drive the melt mixing elements (e.g., the screws of a
twin-screw extruder) by the mass of melt processed. For example, if
100 kilojoules of energy are required to drive the screws of a
twin-screw extruder during the melt blending of 1 kilogram of
encapsulated food-grade acid, then the mixing energy is 100
kilojoules/1 kilogram=100 kilojoules/kilogram.
[0086] In one exemplary process, a gum base is heated to a
temperature sufficiently high to soften the base without adversely
effecting the physical and chemical make up of the base, which will
vary depending upon the composition of the gum base used, and is
readily determined by those skilled in the art without undue
experimentation. For example, the gum base can be melted to about
60.degree. C. to about 160.degree. C., or melted to about
150.degree. C. to about 175.degree. C., for a period of time
sufficient to render the base molten, e.g., about thirty minutes,
just prior to being admixed incrementally with the remaining
ingredients of the base such as the plasticizer, fillers, the
bulking agent or sweeteners, the softener and coloring agents to
plasticize the blend as well as to modulate the hardness,
viscoelasticity and formability of the base, and the flavor
enhancing composition (as a concentrate with other additives or
separately). Mixing is continued until a uniform mixture of the gum
composition is obtained. The resulting chewing gum composition is
allowed to cool. Thereafter the gum composition mixture can be
sized and formed into desirable gum shapes, i.e., stick, slab,
pellet, ball, or the like. The sized chewing gum can be conditioned
for about one day to about one week prior to packaging the chewing
gum.
[0087] In one preferred embodiment, the method of preparing a
chewing gum composition includes melt blending a poly(vinyl
acetate), a fatty acid salt and a food-grade acid to form an
encapsulated food-grade acid. Then melt blending a gum base, a
sweetener, and the encapsulated food-grade acid to form a chewing
gum composition, wherein the encapsulated food-grade acid comprises
the fatty acid salt in an amount of about 5 to about 20 weight
percent, the food-grade acid in an amount of about 5 to about 50
weight percent, and the poly(vinyl acetate) in an amount of about
30 to about 90 weight percent, based on the total weight of the
encapsulated food-grade acid composition. In some embodiments, the
fatty acid salt comprises sodium stearate; the food-grade acid
comprises citric acid, malic acid, or a combination thereof; the
food-grade acid has a number average particle size of about 50 to
about 100 micrometers prior to said melt blending the poly(vinyl
acetate), the fatty acid salt, and the food-grade acid; the
encapsulated food-grade acid comprises the fatty acid salt and the
food-grade acid in a weight ratio of about 1:2 to about 1:8; the
encapsulated food-grade acid comprises the fatty acid salt and the
poly(vinyl acetate) in a weight ratio of about 1:2.5 to about 1:15;
the encapsulated food-grade acid comprises the food-grade acid and
the poly(vinyl acetate) in a weight ratio of about 1:1.2 to about
1:3, and the total chewing gum composition comprises the
encapsulated food-grade acid and the gum base in a weight ratio of
about 1:12 to about 1:3. In some embodiments, the method further
includes melt blending the poly(vinyl acetate), the fatty acid
salt, and the food-grade acid at a temperature of about 90 to about
120.degree. C., grinding the encapsulated food grade acid to form
particles having a number average particle size less than or equal
to 420 micrometers, and melt blending the gum base, the sweetener,
and the encapsulated food-grade acid with an unencapsulated
food-grade acid.
[0088] In some embodiments, gum pieces can be coated with an
aqueous coating composition, which can be applied by any method
known in the art. The coating composition can be present in an
amount of about 25 to about 35 weight percent of the total gum
piece.
[0089] The outer coating can be hard or crunchy. In some
embodiments, the outer coating includes sorbitol, maltitol,
xylitol, isomalt, or another crystallizable polyol; sucrose can
also be used. Flavorants can also be added to yield unique product
characteristics.
[0090] The coating, if present, can include several opaque layers,
such that the chewing gum composition is not visible through the
coating itself, which can optionally be covered with a further one
or more transparent layers for aesthetic, textural and protective
purposes. The outer coating can also contain small amounts of water
and gum arabic. The coating can be further coated with wax. The
coating can be applied in a conventional manner by successive
applications of a coating solution, with drying in between each
coat. As the coating dries it usually becomes opaque and is usually
white, though other colorants can be added. A polyol coating can be
further coated with wax. The coating can further include colored
flakes or speckles.
[0091] If the composition comprises a coating, it is possible that
one or more of the above-mentioned active ingredients can be
dispersed throughout the coating. This may be preferred if one or
more of the active ingredients is incompatible in a single phase
composition with another of the actives.
[0092] The coating can be formulated to assist with increasing the
thermal stability of the gum piece and preventing leaking of a
liquid fill if the gum product is a center-filled gum. In some
embodiments, the coating can include a gelatin composition. The
gelatin composition can be added as a 40 weight percent solution
and can be present in the coating composition about 5 to about 10
weight percent of the coating composition, and more specifically
about 7 to about 8 weight percent of the coating solution. The gel
strength of the gelatin can be about 130 bloom to about 250
bloom.
[0093] Additives, such as physiological coolants, throat-soothing
agents, spices, warming agents, oral care agents, medicaments,
vitamins, caffeine, and conventional additives can be included in
any or all portions of the chewing gum composition. Such components
can be used in amounts sufficient to achieve their intended
effects.
[0094] The foregoing and other embodiments are further illustrated
by the following examples, which are not intended to limit the
effective scope of the claims. All parts and percentages in the
examples and throughout the specification and claims are by weight
of the final composition unless otherwise specified.
Examples 1-6 and Comparative Examples 1-6
[0095] These experiments illustrate the preparation of encapsulated
acid compositions comprising sodium stearate and other texture
modifiers. Compositions are summarized in Table 1, where component
amounts are expressed in weight percent based on the total weight
of the encapsulated acid composition. The poly(vinyl acetate) had a
weight average molecular weight of about 80,000-100,000 and was
obtained as VINNAPAS B 100 SP from Wacker Biosolutions. In Table 1,
the glycerol monostearate was obtained as Aldol MS2 from Lonza
Group Ltd. Hydrogenated oil was a blend of hydrogenated cottonseed
oil and hydrogenated palm oil, the blend having a melting point of
about 71.degree. C., obtained as Hydrogenated Vegetable Oil from
Stratas Foods. Citric acid and malic acid were obtained in powder
form having a number average particle size of about 75 micrometers.
Calcium stearate was obtained from Covidien-Mallinckrodt (Saint
Louis, USA). The calcium stearate used in example 4 contained free
fatty acids from about 0-10% and free calcium oxide from about
0-15%. The extruder was a Brabender conical twin-screw extruder
having a 43.2 millimeter (feed end) to 29 millimeter (discharge
end) internal diameter and a barrel length of 36 centimeters,
operated at a barrel temperature of 110.degree. C.
[0096] To prepare the encapsulated acids, the poly(vinyl acetate)
was melt blended with any texture modifier, then the acid was
added. The extrudate was cooled, then ground and sieved to a number
average particle size less than 420 micrometers. The powdered
encapsulated acid was stored in an air-tight container at low
humidity and a temperature less than 35.degree. C. prior to use to
form gum compositions.
[0097] Release of citric acid from the Example 1 and Comparative
Example 1 compositions was determined using a Distek OPT-DISS.TM.
multi-channel fiber optic UV spectrophotometer based dissolution
system. The release of acid from the encapsulations was measured in
a 40 minute dissolution study at an analytical wavelength of 210
nanometers. The results, presented in FIG. 1, show that the Example
1 co-encapsulation of citric acid and sodium stearate yielded a
slower release of citric acid than did the Comparative Example 1
co-encapsulation of citric acid and plasticizers.
TABLE-US-00001 TABLE 1 Ex. 1 C. Ex. 1 Ex. 2 C. Ex. 2 COMPOSITIONS
Poly(vinyl acetate) 65.00 65.00 45.00 55.00 Citric acid 30.00 30.00
40.00 40.00 Malic acid 0.00 0.00 0.00 0.00 Tartaric Acid 0.00 0.00
0.00 0.00 Fumaric Acid 0.00 0.00 0.00 0.00 Sodium stearate 5.00
0.00 15.00 0.00 Calcium stearate 0.00 0.00 0.00 0.00 Hydrogenated
oil 0.00 3.75 0.00 3.75 Glycerol monostearate 0.00 1.25 0.00 1.25
Ex. 3 C. Ex. 3 Ex. 4 C. Ex. 4 COMPOSITIONS Poly(vinyl acetate)
45.00 55.00 50.00 55.00 Citric acid 0.00 0.00 40.00 40.00 Malic
acid 40.00 40.00 0.00 0.00 Tartaric Acid 0.00 0.00 0.00 0.00
Fumaric Acid 0.00 0.00 0.00 0.00 Sodium stearate 15.00 0.00 0.00
0.00 Calcium stearate 0.00 0.00 10.00 0.00 Hydrogenated oil 0.00
3.75 0.00 0.00 Glycerol monostearate 0.00 1.25 0.00 5.00 Ex. 5 C.
Ex. 5 Ex. 6 C. Ex. 6 COMPOSITIONS Poly(vinyl acetate) 45.00 55.00
50.00 50.00 Citric acid 0.00 0.00 38.00 38.00 Malic acid 20.00
20.00 0.00 0.00 Tartaric Acid 2.00 2.00 0.00 0.00 Fumaric Acid
18.00 18.00 0.00 0.00 Sodium stearate 15.00 0.00 0.00 0.00 Calcium
stearate 0.00 0.00 12.00 7.00 Hydrogenated oil 0.00 3.75 0.00 3.25
Glycerol monostearate 0.00 1.25 0.00 1.25
Example 7 and Comparative Example 7
[0098] These examples illustrate the preparation of chewing gums
using encapsulated acids. The Example 7 chewing gum composition
incorporates the inventive encapsulated acids of Examples 2 and 3.
The Comparative Example 7 chewing gum composition incorporates the
comparative encapsulated acids of Comparative Examples 2 and 3. The
chewing gum compositions are summarized in Table 2, where component
amounts are expressed in weight percent based on the total weight
of the chewing gum composition.
[0099] To prepare the compositions, the gum base is melted in a
mixer at 90.degree. C. The encapsulated acids, free
(unencapsulated) acids, acesulfame potassium salt, aspartame,
lecithin, glycerin, flavor, mannitol, and sorbitol are then added
to the mixer containing the molten gum base and combined to
disperse the ingredients. The resultant chewing gum mixture is
cooled and then processed into the desired chewing gum shape. The
chewing gum is conditioned at 14.degree. C. and 25 percent relative
humidity for about one week prior to packaging the chewing gum.
[0100] A sensory evaluation test panel evaluated the chewing gums
of Example 7 and Comparative Example 7 for hardness and sourness as
a function of chewing time. FIG. 2 is a bar chart of gum hardness
as a function of chewing time for chewing gums containing (A)
food-grade acid encapsulated with poly(vinyl acetate) alone, and
(b) food-grade acid encapsulated with poly(vinyl acetate) and fatty
acid salt. FIG. 2 shows that gum hardness increased substantially
with chewing time for the chewing gum in which food-grade acid was
encapsulated with poly(vinyl acetate) alone. In contrast, gum
hardness was relatively constant and increased only modestly at
long chewing time for the chewing gum in which food-grade acid was
encapsulated with poly(vinyl acetate and a fatty acid salt. FIG. 3
is a bar chart of perceived sourness as a function of chewing time
for chewing gums containing (A) food-grade acid encapsulated with
poly(vinyl acetate) alone, and (b) food-grade acid encapsulated
with poly(vinyl acetate) and fatty acid salt. FIG. 3 shows,
surprising, that encapsulation of food-grade acid with poly(vinyl
acetate) and fatty acid salt yielded a longer lasting and more
constant perceived sourness than encapsulation of food-grade acid
with poly(vinyl acetate) alone.
TABLE-US-00002 TABLE 2 Ex. 7 C. Ex. 7 COMPOSITIONS Gum Base 39.00
39.00 Sorbitol 38.58 38.58 Mannitol 9.00 9.00 Flavor 3.67 3.67
Glycerin 1.50 1.50 Lecithin 0.20 0.20 Aspartame 0.70 0.70
Acesulfame Potassium Salt 0.35 0.35 Citric Acid 0.50 0.50
Encapsulated Citric Acid of Ex. 2 3.00 0.00 Encapsulated Citric
Acid of C. Ex. 2 0.00 3.00 Malic Acid 0.50 0.50 Encapsulated Malic
Acid of Ex. 3 3.00 0.00 Encapsulated Malic Acid of C. Ex. 3 0.00
3.00
[0101] This written description uses examples to disclose the
invention, including the best mode, and also to enable any person
skilled in the art to make and use the invention. The patentable
scope of the invention is defined by the claims, and can include
other examples that occur to those skilled in the art. Such other
examples are intended to be within the scope of the claims if they
have structural elements that do not differ from the literal
language of the claims, or if they include equivalent structural
elements with insubstantial differences from the literal language
of the claims.
[0102] All cited patents, patent applications, and other references
are incorporated herein by reference in their entirety. However, if
a term in the present application contradicts or conflicts with a
term in the incorporated reference, the term from the present
application takes precedence over the conflicting term from the
incorporated reference.
[0103] All ranges disclosed herein are inclusive of the endpoints,
and the endpoints are independently combinable with each other.
[0104] As used herein the transitional term "comprising," (also
"comprises," etc.) which is synonymous with "including,"
"containing," or "characterized by," is inclusive or open-ended and
does not exclude additional, unrecited elements or method steps,
regardless of its use in the preamble or the body of a claim.
[0105] The use of the terms "a" and "an" and "the" and similar
referents in the context of describing the invention (especially in
the context of the following claims) are to be construed to cover
both the singular and the plural, unless otherwise indicated herein
or clearly contradicted by context. Further, it should further be
noted that the terms "first," "second," and the like herein do not
denote any order, quantity, or importance, but rather are used to
distinguish one element from another. The modifier "about" used in
connection with a quantity is inclusive of the stated value and has
the meaning dictated by the context (e.g., it includes the degree
of error associated with measurement of the particular
quantity).
* * * * *