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WO1997048285A1 - Gomme a macher contenant de l'huile d'ecume des pres - Google Patents

Gomme a macher contenant de l'huile d'ecume des pres Download PDF

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Publication number
WO1997048285A1
WO1997048285A1 PCT/US1996/010638 US9610638W WO9748285A1 WO 1997048285 A1 WO1997048285 A1 WO 1997048285A1 US 9610638 W US9610638 W US 9610638W WO 9748285 A1 WO9748285 A1 WO 9748285A1
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WO
WIPO (PCT)
Prior art keywords
gum
base
chewing gum
formulation
oil
Prior art date
Application number
PCT/US1996/010638
Other languages
English (en)
Inventor
Fred R. Wolf
Original Assignee
Wm. Wrigley Jr. Company
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Wm. Wrigley Jr. Company filed Critical Wm. Wrigley Jr. Company
Priority to US09/202,542 priority Critical patent/US6007849A/en
Priority to AU62860/96A priority patent/AU6286096A/en
Priority to PCT/US1996/010638 priority patent/WO1997048285A1/fr
Publication of WO1997048285A1 publication Critical patent/WO1997048285A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/066—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the fat used
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/08—Chewing gum characterised by the composition containing organic or inorganic compounds of the chewing gum base

Definitions

  • the present invention relates generally to chewing gum. More specifically, the present invention relates to improved formulations for chewing gum and bases.
  • Chewing gum generally consists of a water insoluble gum base and a water soluble portion along with flavors. The water soluble portion and flavors dissipate during chewing and the gum base is retained in the mouth throughout the chew.
  • the insoluble gum base generally comprises elastomers, resins, fats and oils, softeners, and inorganic fillers.
  • Elastomers can include synthetic elastomers including polyisobutylene, isobutylene- isoprene copolymers, styrene-butadiene copolymers, polyvinyl acetate, polyisoprene, polyethylene, vinyl acetate - vinyl laurate copolymers, and combinations thereof.
  • Natural elastomers that can be used include natural rubber.
  • the gum base can include elastomer plasticizers. Such elastomer plasticizers can include natural rosin esters, as well as other elastomer plasticizers. Additionally, the gum base can include fillers/texturizers and softeners/emulsifiers. Softeners are added to chewing gum in order to optimize the chewability and mouth feel of the gum. Softeners/emulsifiers that are typically used include tallow, hydrogenated tallow, hydrogenated and partially hydrogenated vegetable oils, cocoa butter, glycerol monostearate, glycerol triacetate, lecithin, and combinations thereof.
  • a typical chewing gum composition includes a water soluble portion and one or more flavoring agents. The water soluble portion can include bulk sweeteners, high intensity sweeteners, flavoring agents, softeners, emulsifiers, colors, acidulants, fillers, antioxidants, and other components that provide desirable attributes.
  • a gum base that includes meadowfoam oil as a plasticizer.
  • meadowfoam oil is added to gum base formulations replacing a small or large quantity of fats, oils, or waxes.
  • meadowfoam oil replaces, in a gum base formula, at least some of the conventional saturated fats.
  • the meadowfoam oil can also be used to improve flavor quality by replacing a portion or all of the other saturated fats in the base formula.
  • Meadowfoam oil may also control flavor release and reduce harshness/bitterness of the flavor.
  • a variety of base and chewing gum formulations including meadowfoam oil can be produced and/or utilized pursuant to the present invention.
  • the base formulations of the present invention may be conventional bases that include wax or are wax-free, tacky or non-tacky and/or bubble gum-type bases.
  • the gum formulations can be low or high moisture formulations containing low or high amounts of moisture-containing syrup.
  • Meadowfoam oil can also be used in low sugar and non-sugar containing gum formulations made with sorbitol, mannitol, other polyols, and non-sugar carbohydrates.
  • Non-sugar formulations can include low or high moisture sugar-free chewing gums.
  • meadowfoam oil is used in the chewing gum formulation to replace typical plasticizers that are used in chewing gum formulations.
  • meadowfoam oil can be used to replace glycerin, lecithin, glycerol triacetate, acetylated monoglycerides, and mono- and di-glycerides.
  • meadowfoam oil is used in a chewing gum formulation combined with other softeners, emulsifiers, and plasticizing agents. If desired, meadowfoam oil can be used alone or combined with an inert material which may be added in a dry form. Meadowfoam oil softener can also be added to the flavor as a carrier for its use in chewing gum.
  • a further advantage of the present invention is to provide an improved base that can be used to create chewing gum.
  • an advantage of the present invention is that it provides an improved chewing gum plasticizer.
  • an advantage of the present invention is that it provides an improved method for creating chewing gum. Furthermore, an advantage of the present invention is that it provides a chewing gum having improved texture.
  • An advantage of the present invention is that it provides a chewing gum having an improved shelf life.
  • an advantage of the present invention is that it provides a chewing gum having improved flavor quality.
  • the present invention provides improved chewing gum formulations and base formulations.
  • meadowfoam oil is added to chewing gum and base formulations.
  • Meadowfoam oil can be used in chewing gum formulations and/or bases.
  • meadowfoam oil can be used as a plasticizer in the gum base.
  • Meadowfoam oil is almost a saturated fatty acid triglyceride and can be used to replace other fats in gum base that are also saturated fatty acid triglycerides.
  • Most triglycerides used as fat in gum bases are fatty acids such as stearic acid (C18) , palmitic acid (C16) , lauric acid (C14) , oleic acid (C18:l unsaturated), and linoleic acid (C18:2 unsaturated).
  • These common fatty acids are derived from saturated soybean oil, olive oil, canola oil, cottonseed oil, coconut oil, palm oil, corn oil, palm kernel oil, safflower oil, lard, tallow, and a wide variety of short and long chain fatty acids.
  • these fats or lipids are hydrogenated to make them saturated for use in gum base. Saturation of the lipids significantly improves their oxidation stability, which is very important for shelf life of gum base and gum. When oil is hydrogenated it becomes a solid at room temperature, thus a fat.
  • the natural fatty acid distribution dependant of the above identified fats is dependant on its source.
  • a unique seed oil can be used that is obtained from another unique source, called meadowfoam.
  • Meadowfoam is a low-growing herbaceous winter annual wildflower from the plant genus Limnanthes native to the Pacific Coast of North America.
  • the name "meadowfoam” was derived from its beautiful canopy of creamy white flowers at full bloom. Seed kernels from the commercial meadowfoam produced during 1985 and 1986 contain essentially all of the oil; oil contents of about 27% to as high as 35% oil are found in the plant.
  • the species Limnanthes alba , variety alba appears to have the best potential for commercialization of meadowfoam seed oil.
  • meadowfoam seed oil contains unsaturated fatty acid lipids. This makes meadowfoam oil a liquid at room temperature. However, these unsaturated lipids are extremely stable and are highly resistant to oxidation. The use of an antioxidant in meadowfoam oil is not necessary. The stability of meadowfoam oil is believed to be due to the position of the double bonds at the fifth and/or 13th carbon atoms from the carboxyl group (including carbon of carboxyl group) within the fatty acid chain.
  • this vegetable oil can be used in the gum base chewing gum and does not need to be hydrogenated as discussed above.
  • Conventional triglycerides soften gum base by lubricating the rubber elastomers to make the elastomers workable. Plasticizers are more compatible with the elastomer and actually become part of the elastomer matrix to modify its physical properties. It is speculated that the unsaturated long chain triglycerides are able to enter the elastomer structure and modify it, whereas other saturated fatty acid triglycerides are not.
  • FANCORTM Meadowfoam Seed Oil has a unique property compared to other vegetable oils. Its triglycerides contain 97% fatty acids having chain lengths of 20 and 22 carbon atoms. Fatty acid compositions are shown in the attached following table comparing meadowfoam oil with rapeseed oil and crambe oil, other seed oils with long chain fatty acids. The fatty acid for C20:l ( ⁇ 5) is cis- 5-eicosenoic acid, for C22:l ( ⁇ 5) is cis-5-docosenoic acid, and for C22:l ( ⁇ 13) is erucic acid.
  • meadowfoam oil has principally been considered for cosmetics and toiletries although some preliminary feeding studies have been done with no adverse effects. It should be noted that meadowfoam oil although is not yet food approved, its use in chewing gum and gum base as a plasticizer can give improved chewing gum formulations.
  • meadowfoam seed oil can be used in chewing gum formulations. It can be used in a variety of different chewing gum formulations and a variety of gum base formulations.
  • meadowfoam oil can be used as a base plasticizer or softener.
  • meadowfoam oil will comprise about 0.01% to approximately 5% by weight of the chewing gum formulation.
  • meadowfoam oil may be used at about 0.02% to about 40% of the gum base formulation. It has been shown that meadowfoam oil plasticize gum base better than conventional fatty acid triglycerides.
  • Chewing gum generally consists of a water insoluble gum base, a water soluble portion, and flavors.
  • the insoluble gum base generally comprises elastomers, resins, fats and oils, softeners, and inorganic fillers.
  • the gum base may or may not include wax.
  • the insoluble gum base can constitute approximately 5 to about 95 percent, by weight, of the chewing gum, more commonly, the gum base comprises 10 to about 50 percent of the gum, and in some preferred embodiments, 20 to about 35 percent, by weight, of the chewing gum.
  • the chewing gum base of the present invention contains about 20 to about 60 weight percent synthetic elastomer, 0 to about 30 weight percent natural elastomer, about 5 to about 55 weight percent elastomer plasticizer, about 4 to about 35 weight percent filler, about 5 to about 35 weight percent softener, and optional minor amounts (about one percent or less) of miscellaneous ingredients such as colorants, antioxidants, etc.
  • the meadowfoam oil does not comprise more than 40% by weight of the gum base.
  • Synthetic elastomers may include, but are not limited to, polyisobutylene with a GPC weight average molecular weight of about 10,000 to about 95,000, isobutylene-isoprene copolymer (butyl elastomer) , styrene-butadiene copolymers having styrene-butadiene ratios of about 1:3 to about 3:1, polyvinyl acetate having a GPC weight average molecular weight of about 2,000 to about 90,000, polyisoprene, polyethylene, vinyl acetate-vinyl laurate copolymer having vinyl laurate content of about 5 to about 50 percent by weight of the copolymer, and combinations thereof.
  • Preferred ranges are, for polyisobutylene, 50,000 to 80,000 GPC weight average molecular weight, for styrene- butadiene, 1:1 to 1:3 bound styrene-butadiene, for polyvinyl acetate, 10,000 to 65,000 GPC weight average molecular weight with the higher molecular weight polyvinyl acetates typically used in bubble gum base, and for vinyl acetate-vinyl laurate, vinyl laurate content of 10-45 percent.
  • Natural elastomers may include natural rubber such as smoked or liquid latex and guayule as well as natural gums such as jelutong, lechi caspi, perillo, sorva, massaranduba balata, massaranduba chocolate, nispero, rosindinha, chicle, gutta hang kang, and combinations thereof.
  • the preferred synthetic elastomer and natural elastomer concentrations vary depending on whether the chewing gum in which the base is used is adhesive or conventional, bubble gum or regular gum, as discussed below.
  • Preferred natural elastomers include jelutong, chicle, sorva and massaranduba balata.
  • Elastomer plasticizers may include, but are not limited to, natural rosin esters, often called estergums, such as glycerol esters of partially hydrogenated rosin, glycerol esters polymerized rosin, glycerol esters of partially dimerized rosin, glycerol esters of rosin, pentaerythritol esters of partially hydrogenated rosin, methyl and partially hydrogenated methyl esters of rosin, pentaerythritol esters of rosin; synthetics such as terpene resins derived from alpha-pinene, beta-pinene, and/or d-limonene; and any suitable combinations of the foregoing.
  • estergums such as glycerol esters of partially hydrogenated rosin, glycerol esters polymerized rosin, glycerol esters of partially dimerized rosin, glycerol esters of rosin, pen
  • the preferred elastomer plasticizers will also vary depending on the specific application, and on the type of elastomer which is used.
  • Fillers/texturizers may include magnesium and calcium carbonate, ground limestone, silicate types such as magnesium and aluminum silicate, clay, alumina, talc, titanium oxide, mono-, di- and tri-calcium phosphate, cellulose polymers, such as wood, and combinations thereof.
  • softeners/emulsifiers may include tallow, hydrogenated tallow, hydrogenated and partially hydrogenated vegetable oils, cocoa butter, glycerol monostearate, glycerol triacetate, lecithin, mono-, di- and triglycerides, acetylated monoglycerides, fatty acids (e.g. stearic, palmitic, oleic and linoleic acids) , and combinations thereof.
  • Colorants and whiteners may include FD&C-type dyes and lakes, fruit and vegetable extracts, titanium dioxide, and combinations thereof.
  • the base may or may not include wax.
  • An example of a wax-free gum base is disclosed in U.S. Patent No. 5,286,500, the disclosure of which is incorporated herein by reference.
  • a typical chewing gum composition includes a water soluble bulk portion and one or more flavoring agents.
  • the water soluble portion can include bulk sweeteners, high intensity sweeteners, flavoring agents, softeners, emulsifiers, colors, acidulants, fillers, antioxidants, and other components that provide desired attributes.
  • the softeners which are also known as plasticizers and plasticizing agents, generally constitute between approximately 0.5 to about 15% by weight of the chewing gum.
  • the softeners may, in addition to including meadowfoam oil, include glycerin, lecithin, and combinations thereof.
  • Aqueous sweetener solutions such as those containing sorbitol, hydrogenated starch hydrolysates, corn syrup and combinations thereof, may also be used as softeners and binding agents in chewing gum.
  • Bulk sweeteners include both sugar and sugarless components. Bulk sweeteners typically constitute 5 to about 95% by weight of the chewing gum, more typically, 20 to 80% by weight, and more commonly, 30 to 60% by weight of the gum.
  • Sugar sweeteners generally include saccharide- containing components commonly known in the chewing gum art, including, but not limited to, sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, levulose, galactose, corn syrup solids, and the like, alone or in combination.
  • Sorbitol can be used as a sugarless sweetener.
  • sugarless sweeteners can include, but are not limited to, other sugar alcohols such as mannitol, xylitol, hydrogenated starch hydrolysates, maltitol, lactitol, and the like, alone or in combination.
  • High intensity artificial sweeteners can also be used in combination with the above.
  • Preferred sweeteners include, but are not limited to sucralose, aspartame, salts of acesulfame, alitame, saccharin and its salts, cyclamic acid and its salts, glycyrrhizin, dihydrochalcones, thaumatin, monellin, and the like, alone or in combination.
  • Such techniques as wet granulation, wax granulation, spray drying, spray chilling, fluid bed coating, coacervation, and fiber extension may be used to achieve the desired release characteristics.
  • usage level of the artificial sweetener will vary greatly and will depend on such factors as potency of the sweetener, rate of release, desired sweetness of the product, level and type of flavor used and cost considerations. Thus, the active level of artificial sweetener may vary from 0.02 to about 8%. When carriers used for encapsulation are included, the usage level of the encapsulated sweetener will be proportionately higher.
  • Combinations of sugar and/or sugarless sweeteners may be used in chewing gum. Additionally, the softener may also provide additional sweetness such as with aqueous sugar or alditol solutions.
  • a low caloric bulking agent can be used.
  • low caloric bulking agents include: polydextrose; Raftilose, Raftilin; Fructooligosaccharides (NutraFlora) ; Palatinose oligosaccharide; Guar Gum Hydrolysate (Sun Fiber) ; or indigestible dextrin (Fibersol) .
  • other low calorie bulking agents can be used.
  • flavoring agents can be used.
  • the flavor can be used in amounts of approximately 0.1 to about 15 weight percent of the gum, and preferably, about 0.2 to about 5%.
  • Flavoring agents may include essential oils, synthetic flavors or mixtures thereof including, but not limited to, oils derived from plants and fruits such as citrus oils, fruit essences, peppermint oil, spearmint oil, other mint oils, clove oil, oil of wintergreen, anise and the like.
  • Artificial flavoring agents and components may also be used. Natural and artificial flavoring agents may be combined in any sensorially acceptable fashion.
  • the present invention can be used with a variety of processes for manufacturing chewing gum.
  • Chewing gum is generally manufactured by sequentially adding the various chewing gum ingredients to commercially available mixers known in the art. After the ingredients have been thoroughly mixed, the chewing gum mass 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.
  • the ingredients are mixed by first melting the gum base and adding it to the running mixer.
  • the gum base may alternatively be melted in the mixer.
  • Color and emulsifiers can be added at this time.
  • a chewing gum softener such as glycerin can be added next along with part of the bulk portion. Further parts of the bulk portion may then be added to the mixer. Flavoring agents are typically added with the final part of the bulk portion. The entire mixing process typically takes 5 to 15 minutes, although longer mixing times are sometimes required.
  • Meadowfoam oil in its liquid form may be added to chewing gum during manufacture of the base. Meadowfoam oil may be added at any time during processing of the base, but preferably, near the end of the batch to act as a softener.
  • Meadowfoam oil may be added to conventional bases that contain wax or are wax-free bases, that may or may not contain polyvinyl acetate or terpene resins, or bases that contain natural gums or synthetic bases, bases that are non-tacky, or are bubble gum bases.
  • meadowfoam oil may replace some or most of the partially hydrogenated or hydrogenated vegetable oils, mono- and di-glycerides, acetylated monoglycerides, or other softeners used in the gum base.
  • Meadowfoam oil may also be blended with the other softeners in the gum base and added during the base manufacturing process.
  • a chewing gum base made with meadowfoam oil will have greater oxidative stability due to the presence of meadowfoam oil, and will give chewing gum a cleaner taste due to a reduction of off-tasting fats and oils.
  • Meadowfoam oil may also be added to a chewing gum formulation in its liquid form or may be mixed with other gum or base softeners and added to a gum formulation during processing.
  • Meadowfoam oil may be added during the gum manufacturing at any time during processing, but preferably, early in the batch to allow thorough mixing with the gum base.
  • Meadowfoam oil can be added to the chewing gum formulation so that it comprises approximately 0.01% to about 5% by weight of the chewing gum formulation.
  • meadowfoam oil comprises approximately 0.02% to about 2% and most preferably, about 0.05% to about 0.5% by weight of the chewing gum formulation.
  • Meadowfoam oil may be blended with other softeners such as lecithin, glycerol triacetate, acetylated monoglycerides, mono- and di-glycerides, or other vegetable oils and fats that may be added to a gum formulation.
  • meadowfoam oil may act as a carrier or solvent for the particulate lecithin.
  • Lecithin when mixed with meadowfoam oil may allow for an easier dispersion of lecithin in a gum formulation. This should be contrasted with soy bean oil that is typically used as a carrier for lecithin.
  • Meadowfoam oil may also be blended with a wide range of natural and artificial flavor oils and act as a carrier for flavor oils.
  • Meadowfoam oil can be an excellent carrier for flavors such as spearmint, peppermint, cinnamon, wintergreen, and fruit flavors.
  • the level of meadowfoam oil mixed with flavors can vary over a wide range from approximately 1% to about 99% by weight since most gum flavors are oil soluble.
  • Meadowfoam oil can also act as a carrier for artificial and natural colors such as in FD&C lake dispersions and natural colors like betacarotene.
  • Meadowfoam oil may also be used as a release agent for encapsulated flavors.
  • Meadowfoam oil can be added to an encapsulating media to allow for faster and easier dissolution of the encapsulating media.
  • a method for measuring plasticization effect is the Glass Transition Temperature (Tg) of a material or a blend of materials. If a material acts as a plasticizer to another material, the Tg will be modified accordingly.
  • Tg Glass Transition Temperature
  • the Tg of a mixture of 25 grams of butyl rubber and 24 grams of calcium carbonate, which is inert was -61.3°C. The mixture was blended on a Haake Internal Mixer at 130°C, 60rpm for 20 minutes, and analyzed to obtain the Tg by DSC from -160°C to +100°C at 20°C/minute.
  • elastomers would also be effected in a similar manner as butyl rubber, such as the synthetic elastomer, styrene butadine rubber (SBR) .
  • SBR styrene butadine rubber
  • Natural rubbers such as chicle, jelutong, sorva, and Massaranduba Balata would probably also be more plasticized with meadowfoam oil.
  • the formulas listed in Table I comprise various contemplative sugar formulas in which meadowfoam oil (MFO) can be added at various levels to gum.
  • MFO meadowfoam oil
  • Examples 13-18 are the same as Examples 7-12 except that meadowfoam oil is pre-blended with the peppermint flavor and added to the gum formulation.
  • the following Tables 4 through 11 give examples of gum formulations demonstrating formula variations in which meadowfoam oil (MFO), in the form of liquid oil, can be used.
  • MFO meadowfoam oil
  • Examples 19-23 in Table 4 demonstrate the use of meadowfoam oil (MFO) in low-moisture sugar formulations having less than 2% theoretical moisture:
  • Glycerin 5.0 5.0 5.0 5.0 5.0 5.0 5.0 5.0
  • 'Lecithin and MFO can be pre-blended.
  • Examples 24-28 in Table 5 demonstrate the use of meadowfoam oil in medium-moisture sugar formulations having about 2% to about 5% moisture.
  • Examples 29-33 in Table 6 demonstrate the use of meadowfoam oil in high moisture sugar formulations having more than about 5% moisture .
  • Lecithin * 0.1 0.1 0.1 —
  • Examples 34-38 in Table 7 and Examples 39-48 in Tables 8 and 9 demonstrate the use of meadowfoam oil in low- and high-moisture gums that are sugar-free. Low- moisture gums have less than about 2% moisture, and high- moisture gums have greater than 2% moisture.
  • Sorbitol liquid contains 70% sorbitol, 30% water. 'Lecithin and MFO can be pre-blended. "Flavor and MFO can be pre-blended.
  • Table 11 shows chewing gum formulations that are free of sugar. These formulations can use a wide variety of other non-sugar alditols.
  • Lycasin 5.0 5.0 5.0 10.0 10.0
  • Palm Oil — 2.3 —
  • Microcrystalline Wax (MP 180°F) 6.0 3.1 8.5
  • Palm Oil 2.0 —
  • Microcrystalline Wax (MP 180°F) — — — — — 1 1..22
  • Microcrystalline Wax (MP 180°F) 15.2 6.8 6.1
  • Lecithin 0.8 —
  • Microcrystalline Wax (MP 180°F) 3.1 ._. 4.4

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

Abstract

L'invention concerne des formulations et des bases améliorées de gomme à mâcher ainsi que des procédés de production de gomme à mâcher et de bases. Ladite gomme à mâcher comporte des huiles de graines d'écume des prés provenant du genre végétal limnanthes. Ces huiles de graines d'écume des prés peuvent être utilisées dans la base et/ou la gomme en tant que plastifiants. Dans un mode de réalisation, l'huile d'écume des prés est ajoutée à des formulations de gomme du type saccharose en remplacement d'une grande ou petite quantité d'autres graisses, huiles et cires. Il est possible de créer une grande variété de formulations de gommes à mâcher et de bases contenant l'huile d'écume des prés et/ou de les utiliser selon l'invention.
PCT/US1996/010638 1996-06-20 1996-06-20 Gomme a macher contenant de l'huile d'ecume des pres WO1997048285A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
US09/202,542 US6007849A (en) 1996-06-20 1996-06-20 Chewing gum containing meadowfoam oil
AU62860/96A AU6286096A (en) 1996-06-20 1996-06-20 Improved chewing gum containing meadowfoam oil
PCT/US1996/010638 WO1997048285A1 (fr) 1996-06-20 1996-06-20 Gomme a macher contenant de l'huile d'ecume des pres

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/US1996/010638 WO1997048285A1 (fr) 1996-06-20 1996-06-20 Gomme a macher contenant de l'huile d'ecume des pres

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4925581A (en) * 1988-07-19 1990-05-15 International Lubricants, Inc. Meadowfoam oil and meadowfoam oil derivatives as lubricant additives
US4970010A (en) * 1988-07-19 1990-11-13 International Lubricants, Inc. Vegetable oil derivatives as lubricant additives
US5023312A (en) * 1988-07-19 1991-06-11 Erickson Frank L Meadowfoam oil and meadowfoam oil derivatives as lubricant additives
US5382381A (en) * 1992-12-14 1995-01-17 John Imperante Alkoxylated silicone phosphate esters as emulsifiers

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4925581A (en) * 1988-07-19 1990-05-15 International Lubricants, Inc. Meadowfoam oil and meadowfoam oil derivatives as lubricant additives
US4970010A (en) * 1988-07-19 1990-11-13 International Lubricants, Inc. Vegetable oil derivatives as lubricant additives
US5023312A (en) * 1988-07-19 1991-06-11 Erickson Frank L Meadowfoam oil and meadowfoam oil derivatives as lubricant additives
US5382381A (en) * 1992-12-14 1995-01-17 John Imperante Alkoxylated silicone phosphate esters as emulsifiers

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