+

WO1998003076A1 - Principes actifs encapsules et enrobes, gommes a macher les contenant et procedes de preparation associes - Google Patents

Principes actifs encapsules et enrobes, gommes a macher les contenant et procedes de preparation associes Download PDF

Info

Publication number
WO1998003076A1
WO1998003076A1 PCT/US1996/011991 US9611991W WO9803076A1 WO 1998003076 A1 WO1998003076 A1 WO 1998003076A1 US 9611991 W US9611991 W US 9611991W WO 9803076 A1 WO9803076 A1 WO 9803076A1
Authority
WO
WIPO (PCT)
Prior art keywords
active ingredient
coating
sensitive active
encapsulated
chewing gum
Prior art date
Application number
PCT/US1996/011991
Other languages
English (en)
Inventor
Kevin B. Broderick
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 CA002260896A priority Critical patent/CA2260896A1/fr
Priority to AU67624/96A priority patent/AU6762496A/en
Priority to EP96928008A priority patent/EP0934004A4/fr
Priority to PCT/US1996/011991 priority patent/WO1998003076A1/fr
Publication of WO1998003076A1 publication Critical patent/WO1998003076A1/fr

Links

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
    • A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
    • A23G4/20—Composite products, e.g. centre-filled, multi-layer, laminated
    • 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 gums and the manufacture of same. More specifically, the present invention relates to chewing gums having ingredients that must be encapsulated in order to prevent degradation.
  • chewing gum including a variety of different ingredients. Some of these ingredients are used to add flavor or sweetness to the chewing gum. One of the difficulties encountered in adding certain ingredients to chewing gum is that they are vulnerable to degradation.
  • a number of patents disclose methods of coating ingredients, such as aspartame. These patents include U.S. Patent Nos: 4,863,745; 4,919,941; 4,931,295; 5,108,762; 5,124,160; 5,139,798; 5,154,939; 5,164,210; 5,165,944; 5,169,657; 5,169,658; 5,112,625; 5,192,563; 5,198,251; 5,364,627; and European Patent No. 484,124. Other patents disclosing the use of coating materials include U.S. Patent Nos.
  • the present invention provides encapsulated sensitive active ingredients, such as aspartame, and chewing gum including same.
  • a sensitive active ingredient such as aspartame
  • polyvinyl acetate is coated with a second coating of zein.
  • the zein coating protects the polyvinyl acetate encapsulation thereby protecting the sensitive active ingredient from degradation.
  • a chewing gum including a water insoluble portion, one or more flavors, and a water soluble portion.
  • the chewing gum also includes a sensitive active ingredient coated with a first coating of polyvinyl acetate and a second coating of zein that coats the first coating.
  • the active ingredient is chosen from the group consisting of aspartame, alitame, sucralose, and glycyrrhizin.
  • the flavor is chosen from the group consisting of amyl acetate, lemon oil, orange oil, ethyl butyrate, ethyl propionate, ethyl acetate, ethyl alcohol, ethyl caproate, and aldehyde flavors.
  • the second coating is applied at a weight ratio of approximately 1:10 to about 1:1 as compared to a total cumulative weight of the first coating and sensitive active ingredient. In an embodiment, the second coating is applied by wet granulation.
  • an encapsulated sensitive active ingredient comprising: a sensitive active ingredient; a first coating of polyvinyl acetate that coats at least a substantial portion of an outer surface of the sensitive active ingredient; and a second coating of zein that coats at least a substantial portion of an outer surface of the first coating.
  • a method for preparing chewing gum comprising the steps of: coating a sensitive active ingredient with polyvinyl acetate to create an encapsulated product; and coating the encapsulated product with a solution chosen from the group consisting of zein, gelatin, and water soluble proteins.
  • the sensitive active ingredient is coated with polyvinyl acetate through wet granulation, wax granulation, spray drying, spray chilling, fluid bed coating, coacervation, extrusion, or fiber spinning.
  • An advantage of the present invention is to provide an improved chewing gum composition.
  • an advantage of the present invention is to provide an improved method of encapsulating sensitive active ingredients.
  • an advantage of the present invention is to provide sensitive active ingredients that are encapsulated so as to prevent degradation of the ingredients.
  • an advantage of the present invention is to provide an improved method for protecting sensitive active ingredients in chewing gum compositions especially those including fruit flavor. Another advantage of the present invention is to provide an improved method for manufacturing chewing gum. Still further, an advantage of the present invention is to provide an improved method for protecting sweeteners from degradation in chewing gum. Further, an advantage of the present invention is to provide an improved method for encapsulating moisture sensitive ingredients.
  • the present invention provides an improved method for encapsulating sensitive active ingredients, such as aspartame and alitame.
  • the sensitive active ingredients are encapsulated by a first coating of polyvinyl acetate.
  • the polyvinyl acetate coating is then encapsulated by, preferably, a coating of zein.
  • zein a coating of zein.
  • the ratio of sensitive active ingredient, e.g. , aspartame, to polyvinyl acetate when so coated is preferably from approximately 1:9 to about 1:4.
  • sensitive active ingredient refers to any ingredient that can be used in a confectionery or food product that upon exposure to the ambient environment, or other ingredients in the product, will degrade and not fully provide its desired properties or characteristics. Aspartame and alitame are examples of sensitive active ingredients. The present invention can be used to protect such sensitive active ingredients.
  • the present invention provides a coating of zein that is used to coat a layer of polyvinyl acetate that surrounds the sensitive active ingredient, such as aspartame.
  • zein is used to encapsulate the polyvinyl acetate coating
  • other compositions can be used instead of zein such as gelatin and water soluble proteins such as casein, soy and glutan.
  • the sensitive active ingredient e.g., aspartame
  • the polyvinyl acetate it is then coated with an aqueous zein solution.
  • the zein solution is made by dispersing approximately 5 to about 20% by weight powdered zein in approximately 80 to about 95% by weight water.
  • the resultant product has a pH of approximately 8 to about 10.5.
  • the pH of the dispersion is increased to approximately 11.6 to about 11.9.
  • the zein solution is then in a condition that it can be applied to the polyvinyl acetate encapsulated aspartame by a number of methods including wet granulation.
  • the zein solution is applied so that, preferably, the ratio of zein to the polyvinyl acetate encapsulated sensitive active ingredient is from about 1:10 to about 1:1.
  • the zein overcoated polyvinyl acetate coated sensitive active ingredients can be added so that the resultant chewing gum product comprises approximately 0.01 to about 3% by weight of the overcoated ingredients.
  • the overcoated ingredients are added at a ratio of approximately 0.1 to about 1.5% and in a preferred embodiment, approximately 0.3 to about 0.8%.
  • the zein overcoated polyvinyl acetate coated sensitive active ingredients can be used in.
  • the overcoated ingredients will be used in fruit flavored chewing gum.
  • fruit flavors that are used in chewing gums, such as, amyl acetate, lemon oil, orange oil, ethyl butyrate, ethyl propionate, ethyl acetate, ethyl alcohol and ethyl caproate.
  • the zein overcoated ingredient could also be used in chewing gums containing aldehyde flavors such as cinnamic aldehyde to protect the aspartame from being degraded by the aldehyde.
  • Additional (non-fruit) flavors may optionally be included such as peppermint oil, spearmint oil, other mint oils, clove oil, oil of wintergreen, and anise.
  • the flavor is generally present in the gum at approximately 0.3 to about 10% by weight of the gum.
  • the chewing gum that utilizes the present invention may be any of a variety of different chewing gums, including low or high moisture, sugar or sugarless, wax- containing or wax-free, low calorie and/or a chewing gum that includes dental health agents.
  • Chewing gum generally consists of a water insoluble gum base, a water soluble portion, and flavors.
  • the water soluble portion dissipates with a portion of the flavor over a period of time during chewing.
  • the gum base portion is retained in the mouth throughout the chew.
  • 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.
  • 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 copoly ers 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 abhesive 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 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, the preferred elastomer plasticizers will also vary depending on the specific application, and on the type of elastomer which is used.
  • natural rosin esters such as glycerol esters of partially hydrogenated rosin, glycerol esters polymerized rosin, gly
  • 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, e ulsifiers, colors, acidulant ⁇ , fillers, antioxidants, and other components that provide desired attributes.
  • Softeners are added to the chewing gum in order to optimize the chewability and mouth feel of the gum.
  • 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 include glycerin, lecithin, and combinations thereof.
  • Agueous 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,
  • 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.
  • Sugarless sweeteners include, but are not limited to, sugar alcohols such as sorbitol, mannitol, xylitol, hydrogenated starch hydrolysates, maltitol, and the like, alone or in combination.
  • High intensity artificial sweeteners can also be used, alone or 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.
  • 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%.
  • the usage level of the encapsulated sweetener will be proportionately higher.
  • Combinations of sugar and/or sugarless sweeteners may be used in chewing gum.
  • the softener may also provide additional sweetness such as with aqueous sugar or alditol solutions.
  • Flavor should generally be present in the chewing gum in an amount within the range of about 0.1-15% by weight of the chewing gum, preferably between about 0.2- 5% by weight of the chewing gum, mostly preferably between about 0.5-3% by weight of the chewing gum.
  • 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 in the flavor ingredient of the invention. Natural and artificial flavoring agents may be combined in any sensorially acceptable fashion.
  • Optional ingredients such as colors, emulsifiers, pharmaceutical agents and additional flavoring agents may also be included in chewing gum.
  • Chewing gum is generally manufactured by sequentially adding the various chewing gum ingredients to any commercially available mixer known in the art. After the ingredients have been thoroughly mixed, the gum mass is discharged from the mixer and shaped into the desired form such as by rolling into sheets, scoring and cutting into pieces. Generally, 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 softener such as glycerin can be added next along with syrup and 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 from five to fifteen minutes, although longer mixing times are sometimes required. Those skilled in the art will recognize that variations of this mixing procedure, or other mixing procedures, may be followed. By way of example, and not limitation, examples of the present invention will now be given.
  • EXAMPLE 1 Aspartame was obtained in the form of a fine, white powder and placed into fruit flavored chewing gum at 0.10% by weight of the gum.
  • the gum formula is set forth below in Table 1 as Example 1.
  • EXAMPLE 2 A mixture of aspartame and polyvinyl acetate (PVAc) was melt spun into fibers in an extruder. After the fibers were formed, they were stretched by applying a stretching force such as a draw. The fibers were then cut and placed into fruit flavored chewing gum at 0.5% by weight of the gum. The gum formula is set forth below in Table 1 as Example 2.
  • PVAc polyvinyl acetate
  • the polyvinyl acetate encapsulated aspartame of Example 2 was used to make a zein overcoated ingredient.
  • a zein solution comprising 15% zein and 85% water was granulated with the polyvinyl acetate/aspartame ingredient by adding the solution slowly so as to slightly dampen the polyvinyl acetate/aspartame ingredient with the zein solution, then dried and ground.
  • the zein overcoated ingredient was added into fruit flavored chewing gum at 0.5% by weight of the gum.
  • the gum formula as set forth below in Table 1 as Example 3.
  • the following table shows the gum formulas for each example. The ingredients are given in weight percentage.

Landscapes

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

Abstract

La présente invention concerne des principes actifs sensibles, encapsulés, tels que de l'aspartame, de même que des gommes à mâcher contenant ces principes actifs. L'invention concerne encore un principe actif sensible, tel que de l'aspartame, que l'on a enrobé à l'aide d'acétate polyvinylique et que l'on enrobe une seconde fois à l'aide de zéine. Ce revêtement à base de zéine protège l'enrobage en acétate polyvinylique, protégeant ainsi le principe actif sensible de toute altération.
PCT/US1996/011991 1996-07-19 1996-07-19 Principes actifs encapsules et enrobes, gommes a macher les contenant et procedes de preparation associes WO1998003076A1 (fr)

Priority Applications (4)

Application Number Priority Date Filing Date Title
CA002260896A CA2260896A1 (fr) 1996-07-19 1996-07-19 Principes actifs encapsules et enrobes, gommes a macher les contenant et procedes de preparation associes
AU67624/96A AU6762496A (en) 1996-07-19 1996-07-19 Coated encapsulated active ingredients, chewing gums containing same, an d methods of preparing same
EP96928008A EP0934004A4 (fr) 1996-07-19 1996-07-19 Principes actifs encapsules et enrobes, gommes a macher les contenant et procedes de preparation associes
PCT/US1996/011991 WO1998003076A1 (fr) 1996-07-19 1996-07-19 Principes actifs encapsules et enrobes, gommes a macher les contenant et procedes de preparation associes

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/US1996/011991 WO1998003076A1 (fr) 1996-07-19 1996-07-19 Principes actifs encapsules et enrobes, gommes a macher les contenant et procedes de preparation associes

Publications (1)

Publication Number Publication Date
WO1998003076A1 true WO1998003076A1 (fr) 1998-01-29

Family

ID=22255489

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US1996/011991 WO1998003076A1 (fr) 1996-07-19 1996-07-19 Principes actifs encapsules et enrobes, gommes a macher les contenant et procedes de preparation associes

Country Status (4)

Country Link
EP (1) EP0934004A4 (fr)
AU (1) AU6762496A (fr)
CA (1) CA2260896A1 (fr)
WO (1) WO1998003076A1 (fr)

Cited By (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6759066B2 (en) 2000-09-12 2004-07-06 Wm. Wrigley Jr. Company Chewing gum formulations including encapsulated aspartame and sodium pyrophosphate
WO2006039651A1 (fr) 2004-09-30 2006-04-13 Cadbury Adams Usa Llc Compositions encapsulees et procedes de preparation
WO2006039650A1 (fr) * 2004-09-30 2006-04-13 Cadbury Adams Usa Llc Compositions d'encapsulation d'actifs, presentant une resistance elevee a la traction, thermiquement stables
WO2006039519A1 (fr) * 2004-09-30 2006-04-13 Cadbury Adams Usa Llc Actifs encapsules thermiquement stables a charge de rupture elevee
WO2007022317A3 (fr) * 2005-08-17 2007-10-11 Cadbury Adams Usa Llc Compositions de poudrage pour produits a base de gomme a macher
WO2006127067A3 (fr) * 2005-05-23 2008-01-10 Cadbury Adams Usa Llc Forme d'administration de composants actifs enrobes integres a une composition comestible
WO2006127069A3 (fr) * 2005-05-23 2008-01-24 Cadbury Adams Usa Llc Systeme de liberation de constituants actifs faisant partie integrante d'une composition comestible contenant une certaine proportion de materiau d'encapsulation et de constituant actif
US7390518B2 (en) 2003-07-11 2008-06-24 Cadbury Adams Usa, Llc Stain removing chewing gum composition
US7445769B2 (en) 2002-10-31 2008-11-04 Cadbury Adams Usa Llc Compositions for removing stains from dental surfaces and methods of making and using the same
US7588793B1 (en) 1998-06-05 2009-09-15 Cadbury Adams Usa, Llc Enhanced flavoring compositions containing N-ethyl-p-menthane-3-carboxamide and method of making and using same
US7641892B2 (en) 2004-07-29 2010-01-05 Cadburry Adams USA, LLC Tooth whitening compositions and delivery systems therefor
US7727565B2 (en) 2004-08-25 2010-06-01 Cadbury Adams Usa Llc Liquid-filled chewing gum composition
US8097271B2 (en) 2004-08-11 2012-01-17 Kraft Foods Global Brands Llc Warming compositions and delivery systems therefor
US8846007B2 (en) 2005-12-23 2014-09-30 Intercontinental Great Brands Llc Compositions providing a heating sensation for oral or dermal delivery
US9011946B2 (en) 2011-04-29 2015-04-21 Intercontinental Great Brands Llc Encapsulated acid, method for the preparation thereof, and chewing gum comprising same
US9198448B2 (en) 2005-02-07 2015-12-01 Intercontinental Great Brands Llc Stable tooth whitening gum with reactive ingredients
US9504274B2 (en) 2009-01-27 2016-11-29 Frito-Lay North America, Inc. Methods of flavor encapsulation and matrix-assisted concentration of aqueous foods and products produced therefrom

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4997659A (en) * 1989-03-28 1991-03-05 The Wm. Wrigley Jr. Company Alitame stability in chewing gum by encapsulation
US5043169A (en) * 1990-05-25 1991-08-27 Warner-Lambert Company Stabilized Sweetner Composition
US5139798A (en) * 1990-11-21 1992-08-18 Wm. Wrigley Jr. Company Polyvinyl acetate encapsulation of codried sucralose for use in chewing gum
US5169657A (en) * 1991-07-17 1992-12-08 Wm. Wrigley Jr. Company Polyvinyl acetate encapsulation of sucralose from solutions for use in chewing gum

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5112625A (en) * 1989-02-15 1992-05-12 Wm. Wrigley Jr. Company Aqueous zein coated sweeteners and other ingredients for chewing gum
US4933190A (en) * 1986-12-23 1990-06-12 Warner-Lambert Co. Multiple encapsulated sweetener delivery system
US4919941A (en) * 1987-12-18 1990-04-24 Wm. Wrigley Jr. Company Chewing gum containing delayed release protein sweetener and method

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4997659A (en) * 1989-03-28 1991-03-05 The Wm. Wrigley Jr. Company Alitame stability in chewing gum by encapsulation
US5043169A (en) * 1990-05-25 1991-08-27 Warner-Lambert Company Stabilized Sweetner Composition
US5139798A (en) * 1990-11-21 1992-08-18 Wm. Wrigley Jr. Company Polyvinyl acetate encapsulation of codried sucralose for use in chewing gum
US5169657A (en) * 1991-07-17 1992-12-08 Wm. Wrigley Jr. Company Polyvinyl acetate encapsulation of sucralose from solutions for use in chewing gum

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See also references of EP0934004A4 *

Cited By (28)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7588793B1 (en) 1998-06-05 2009-09-15 Cadbury Adams Usa, Llc Enhanced flavoring compositions containing N-ethyl-p-menthane-3-carboxamide and method of making and using same
EP1317185A4 (fr) * 2000-09-12 2004-12-22 Wrigley W M Jun Co Preparations de gomme a macher comprenant de l'aspartame et du pyrophosphate de sodium encapsules
US6759066B2 (en) 2000-09-12 2004-07-06 Wm. Wrigley Jr. Company Chewing gum formulations including encapsulated aspartame and sodium pyrophosphate
US7445769B2 (en) 2002-10-31 2008-11-04 Cadbury Adams Usa Llc Compositions for removing stains from dental surfaces and methods of making and using the same
US7390518B2 (en) 2003-07-11 2008-06-24 Cadbury Adams Usa, Llc Stain removing chewing gum composition
US7641927B2 (en) 2003-07-11 2010-01-05 Cadbury Adams Usa, Llc Chewing gum and confectionery compositions containing a stain removing complex, and methods of making and using the same
US7641892B2 (en) 2004-07-29 2010-01-05 Cadburry Adams USA, LLC Tooth whitening compositions and delivery systems therefor
US8097271B2 (en) 2004-08-11 2012-01-17 Kraft Foods Global Brands Llc Warming compositions and delivery systems therefor
US8101208B2 (en) 2004-08-11 2012-01-24 Kraft Foods Global Brands Llc Sensate compositions and delivery systems therefor
US7727565B2 (en) 2004-08-25 2010-06-01 Cadbury Adams Usa Llc Liquid-filled chewing gum composition
EP2168443A1 (fr) * 2004-09-30 2010-03-31 Cadbury Adams USA LLC Compositions encapsulées et méthodes de préparation
JP2008514805A (ja) * 2004-09-30 2008-05-08 キャドバリー・アダムズ・ユーエスエイ・エルエルシー 活性剤のための熱的に安定化された高張力被包組成物
WO2006039519A1 (fr) * 2004-09-30 2006-04-13 Cadbury Adams Usa Llc Actifs encapsules thermiquement stables a charge de rupture elevee
WO2006039650A1 (fr) * 2004-09-30 2006-04-13 Cadbury Adams Usa Llc Compositions d'encapsulation d'actifs, presentant une resistance elevee a la traction, thermiquement stables
AU2005292234B2 (en) * 2004-09-30 2010-03-25 Intercontinental Great Brands Llc Encapsulated compositions and methods of preparation
JP2011162794A (ja) * 2004-09-30 2011-08-25 Cadbury Adams Usa Llc 活性剤のための熱的に安定化された高張力被包組成物
WO2006039651A1 (fr) 2004-09-30 2006-04-13 Cadbury Adams Usa Llc Compositions encapsulees et procedes de preparation
JP2008514241A (ja) * 2004-09-30 2008-05-08 キャドバリー・アダムズ・ユーエスエイ・エルエルシー 被包された組成物及び製造方法
US9198448B2 (en) 2005-02-07 2015-12-01 Intercontinental Great Brands Llc Stable tooth whitening gum with reactive ingredients
WO2006127067A3 (fr) * 2005-05-23 2008-01-10 Cadbury Adams Usa Llc Forme d'administration de composants actifs enrobes integres a une composition comestible
JP2008539801A (ja) * 2005-05-23 2008-11-20 キャドバリー・アダムズ・ユーエスエイ・エルエルシー 封入材料と有効成分とを一定の比率で含む、食用組成物の一部としての有効成分送達システム
WO2006127069A3 (fr) * 2005-05-23 2008-01-24 Cadbury Adams Usa Llc Systeme de liberation de constituants actifs faisant partie integrante d'une composition comestible contenant une certaine proportion de materiau d'encapsulation et de constituant actif
CN101175411B (zh) * 2005-05-23 2012-01-11 卡夫食品环球品牌有限责任公司 作为包括包封材料和活性组分比率的可食用组合物部分的用于活性组分的递送系统
WO2007022317A3 (fr) * 2005-08-17 2007-10-11 Cadbury Adams Usa Llc Compositions de poudrage pour produits a base de gomme a macher
US8846007B2 (en) 2005-12-23 2014-09-30 Intercontinental Great Brands Llc Compositions providing a heating sensation for oral or dermal delivery
US9504274B2 (en) 2009-01-27 2016-11-29 Frito-Lay North America, Inc. Methods of flavor encapsulation and matrix-assisted concentration of aqueous foods and products produced therefrom
US9011946B2 (en) 2011-04-29 2015-04-21 Intercontinental Great Brands Llc Encapsulated acid, method for the preparation thereof, and chewing gum comprising same
US9737082B2 (en) 2011-04-29 2017-08-22 Intercontinental Great Brands Llc Chewing gum composition comprising encapsulated acid

Also Published As

Publication number Publication date
EP0934004A4 (fr) 2000-04-05
EP0934004A1 (fr) 1999-08-11
CA2260896A1 (fr) 1998-01-29
AU6762496A (en) 1998-02-10

Similar Documents

Publication Publication Date Title
CA2422014C (fr) Preparations de gomme a macher comprenant de l'aspartame et du pyrophosphate de sodium encapsules
US7244454B1 (en) Chewing gum product including encapsulated aspartame and sodium bicarbonate and process of preparing
US5716652A (en) Coated chewing gum products and methods of manufacturing same
US20040022895A1 (en) Encapsulated flavors and chewing gum using same
AU2001288654A1 (en) Chewing gum formulations including encapsulated aspartame and sodium pyrophosphate
US5405623A (en) Chewing gum compositions and methods for manufacturing same
WO1998003076A1 (fr) Principes actifs encapsules et enrobes, gommes a macher les contenant et procedes de preparation associes
US5175009A (en) Stabilized chewing gum containing acidified humectant
WO1997026798A1 (fr) Compose antiadherent ameliore et procedes de fabrication de la gomme a macher dans lequel il est utilise
US20050089600A1 (en) Chewing gum having extended flavor duration and methods for making same
EP0760606B1 (fr) Chewing-gum a texture amelioree contenant des triglycerides a chaine moyenne
CA2218914C (fr) Procede de fabrication de chewing-gum
WO1995032634A1 (fr) Chewing-gum ameliore contenant des triglycerides a longueur de chaine moyenne
AU2004201859A1 (en) Coated Encapsulated Active Ingredients, Chewing Gums Containing Same, and Methods of Preparing Same
CA2352668C (fr) Chewing gum au parfum persistant et ses procedes de fabrication
AU2004200340B2 (en) Chewing Gum Having Extended Flavor Duration and Methods for Making Same
AU2006200211B2 (en) Improved chewing gum formulations including aspartame and sodium bicarbonate
WO2002087352A1 (fr) Gomme multicolore
WO2001028351A1 (fr) Gommes a maches ameliorees contenant un glycerol propoxyle esterifie et leurs procedes de fabrication
AU4962296A (en) Improved rolling compound and methods of manufacturing chewing gum using same

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): AL AM AT AU AZ BB BG BR BY CA CH CN CZ DE DK EE ES FI GB GE HU IS JP KE KG KP KR KZ LK LR LS LT LU LV MD MG MK MN MW MX NO NZ PL PT RO RU SD SE SG SI SK TJ TM TR TT UA UG UZ VN AM AZ BY KG KZ MD RU TJ TM

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): KE LS MW SD SZ UG AT BE CH DE DK ES FI FR GB GR IE IT LU MC NL PT SE BF BJ CF CG CI CM GA GN ML

DFPE Request for preliminary examination filed prior to expiration of 19th month from priority date (pct application filed before 20040101)
121 Ep: the epo has been informed by wipo that ep was designated in this application
ENP Entry into the national phase

Ref document number: 2260896

Country of ref document: CA

Ref country code: CA

Ref document number: 2260896

Kind code of ref document: A

Format of ref document f/p: F

WWE Wipo information: entry into national phase

Ref document number: 1996928008

Country of ref document: EP

REG Reference to national code

Ref country code: DE

Ref legal event code: 8642

NENP Non-entry into the national phase

Ref country code: JP

Ref document number: 1998506874

Format of ref document f/p: F

WWP Wipo information: published in national office

Ref document number: 1996928008

Country of ref document: EP

WWR Wipo information: refused in national office

Ref document number: 1996928008

Country of ref document: EP

WWW Wipo information: withdrawn in national office

Ref document number: 1996928008

Country of ref document: EP

点击 这是indexloc提供的php浏览器服务，不要输入任何密码和下载