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WO2013192066A1 - Produit de gomme à mâcher et son procédé de fabrication - Google Patents

Produit de gomme à mâcher et son procédé de fabrication Download PDF

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Publication number
WO2013192066A1
WO2013192066A1 PCT/US2013/046069 US2013046069W WO2013192066A1 WO 2013192066 A1 WO2013192066 A1 WO 2013192066A1 US 2013046069 W US2013046069 W US 2013046069W WO 2013192066 A1 WO2013192066 A1 WO 2013192066A1
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WO
WIPO (PCT)
Prior art keywords
weight percent
chewing gum
polyol
fill material
gum product
Prior art date
Application number
PCT/US2013/046069
Other languages
English (en)
Inventor
Oriane DAUTUN
Cesar C. Elejalde
Kishor Kabse
Deborah Levenson
Frank Seidel
Original Assignee
Intercontinental Great Brands Llc
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 Intercontinental Great Brands Llc filed Critical Intercontinental Great Brands Llc
Publication of WO2013192066A1 publication Critical patent/WO2013192066A1/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
    • A23G4/10—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • 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
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/0012—Galenical forms characterised by the site of application
    • A61K9/0053—Mouth and digestive tract, i.e. intraoral and peroral administration
    • A61K9/0056—Mouth soluble or dispersible forms; Suckable, eatable, chewable coherent forms; Forms rapidly disintegrating in the mouth; Lozenges; Lollipops; Bite capsules; Baked products; Baits or other oral forms for animals
    • A61K9/0058—Chewing gums

Definitions

  • confectionery products formed of different components so as to increase sensory pleasure.
  • a number of confectionery products exist which have multiple regions formed of different components.
  • multi-layer confectionery products can include multiple layers of different confectionery components stacked one above another.
  • Center- filled confectionery compositions are also known, which comprise a core (or center-fill) confectionery component and a shell confectionery component surrounding the core component.
  • coated confectionery compositions which comprise a coating of one confectionery component over another confectionery component. The presence of different components increases sensory pleasure by providing a variety of flavors and textures to a consumer.
  • International Publication No. WO 2007/056685A2 of Fornaguera discloses a variety of center- filled confectionery products, which comprise a center- filled confectionery rope located within the body of another confectionery component.
  • International Publication No. WO 2010/034980A1 of Vaman et al. discloses a multi-region confectionery product, which comprises a first confectionery material in the form of an extruded body portion and a plurality of capillaries disposed in the extruded body portion.
  • the capillary fill material often leaks out of the multi-region confection.
  • the capillary fill material gets stuck in the extrusion apparatus.
  • Some capillary fill materials form irregular shapes, and therefore are unappealing to consumers. Further, some capillary fill materials become very hard crystals, thereby becoming unpalatable to consumers.
  • multi-region confectionery products in particular multi-region chewing gum products, which include well-defined, uniform- appearing capillaries disposed in the body of the product. It is also desirable to prevent or reduce leakage of capillary forming material from the body during the manufacturing process of the chewing gum product.
  • the capillary forming material of desirable multi-region chewing gum product desirably provides distinctive texture as compared to the body of the confectionery products.
  • the embodiments described herein address the need for a multi- region chewing gum product that provides at least one, and in an embodiment, all of the following: well-defined capillaries, reduced leakage of capillary fill material, and textural contrast between the different regions of the chewing gum product.
  • An embodiment is a chewing gum product comprising: an extruded body portion comprising a chewing gum material comprising, based on the total weight of the chewing gum material, about 25 to about 45 weight percent gum base, about 45 to about 75 weight percent polyol, of which at least 10 weight percent has a particle size mean diameter of about 100 to about 1500 micrometers, and about 2 to about 10 weight percent flavoring agent; a plurality of capillaries disposed in the extruded body portion and comprising a fill material comprising, based on the total weight of the fill material, about 60 to about 90 weight percent polyol, about 15 to about 25 weight percent water, about 0.2 to about 1 weight percent sodium carboxymethylcellulose, and about 0.1 to about 2 weight percent flavoring agent.
  • Another embodiment is a method of forming a chewing gum product, the method comprising: extruding a chewing gum material to form an extruded body portion and a plurality of capillaries disposed in the extruded body portion; and extruding a fill material into at least one of the plurality of capillaries; wherein the chewing gum material comprises, based on the total weight of the chewing gum material, about 25 to about 45 weight percent gum base, about 45 to about 75 weight percent polyol, of which at least 10 weight percent has a particle size mean diameter of about 100 to about 1500 micrometers, and about 2 to about 10 weight percent flavoring agent; and wherein the fill material comprises, based on the total weight of the fill material, about 60 to about 90 weight percent polyol, about 15 to about 25 weight percent water, about 0.2 to about 1 weight percent sodium
  • carboxymethylcellulose and about 0.1 to about 2 weight percent flavoring agent.
  • FIG. 1 is a schematic diagram illustrating the apparatus used for preparing various examples of chewing gum products.
  • FIG. 2 is a schematic diagram illustrating the extrusion die assembly used together with the apparatus of FIG. 1 for preparing various chewing gum products.
  • FIG. 3 is a picture of the micro-capillary die used for preparing various chewing gum products.
  • FIG. 4 shows a perspective view of an embodiment of a chewing gum product as described herein, having an extruded body portion comprising chewing gum material and three capillaries with fill material.
  • multi-region confectionery products in particular multi-region chewing gum products that include well-defined, uniform-looking capillaries disposed in the body of the product wherein the confectionary provides a sensation of crunch upon at least initial chewing of the confectionary.
  • the capillary- forming material further provides distinctive texture as compared to the body of the confectionery products. Methods for manufacture of the confectionary are described that can prevent or reduce leakage of capillary forming material from the body during the
  • the multi-region confectionary is a chewing gum product.
  • the body portion of the chewing gum product includes a chewing gum material and a fill material.
  • the fill material is disposed in a plurality of capillaries formed in the chewing gum material.
  • Both the chewing gum material and the fill material comprise a polyol.
  • the chewing gum material further comprises a particulate polyol of which at least 10 weight percent has a particle size mean diameter of about 100 to about 1500 micrometers. The type, amount, and size of the particulate polyol are selected to provide a crunch sensation upon at least initial chew by the consumer.
  • the chewing gum material and the fill material of the chewing gum product can comprise any suitable polyol.
  • the polyol is selected from the group consisting of erythritol, xylitol, mannitol, galactitol, maltitol, hydrogenated
  • isomaltulose isomaltulose (isomalt), sorbitol, lactitol, hydrogenated starch hydrolysate, and combinations thereof.
  • the polyol can be present in an amount of about 40 to about 80 weight percent based on the total chewing gum product. Within the range of about 40 to about 80 weight percent, the amount of polyol can be about 45 to about 75 weight percent, specifically the amount can be about 50 to about 70 weight percent, more specifically the amount can be about 60 to about 65 weight percent. [0016] In some embodiments of the chewing gum material, the polyol can be present in an amount of about 40 to about 80 weight percent based on the total chewing gum material. Within the range of about 40 to about 80 weight percent, the amount of polyol can be about 45 to about 70 weight percent, specifically the amount can be about 50 to about 65 weight percent, and more specifically the amount can be about 55 to about 60 weight percent.
  • the polyol can be present in an amount of about 50 to about 90 weight percent based on the total fill material. Within the range of about 50 to about 90 weight percent, the amount of polyol can be about 65 to about 85 weight percent, specifically the amount can be about 70 to about 80 weight percent, more specifically the amount can be about 75 to about 80 weight percent.
  • a portion of the polyol of the chewing gum material has a particle size mean diameter effective to provide a crunch sensation detectable by the consumer upon at least initial chewing of the chewing gum product.
  • the crunch sensation can imparted to the chewing gum product by including a particulate polyol in the chewing gum material, wherein one or more of the particulate size of the polyol, the amount of the particulate polyol, the type of the particulate polyol, and processing conditions used to produce the particulate polyol are selected so as to provide the desired crunch sensation.
  • the particulate polyol can have a particle size mean diameter of about 100 to about 1500 micrometers.
  • the particulate polyol of the chewing gum material can have a particle size mean diameter of about 100 to about 1400 micrometers, or about 150 to about 1300 micrometers, or about 200 to about 1250 micrometers. In other embodiments the particulate polyol of the chewing gum material can have a particle size mean diameter of about 100 to about 1000 micrometers, or about 150 to about 900 micrometers, or about 200 to about 700 micrometers, or about 300 to about 600 micrometers, or about 400 to about 500 micrometers. In still other embodiments the particulate polyol of the chewing gum material can have a particle size mean diameter of about 500 to about 1500 micrometers, or about 600 to about 1400 micrometers, or about 700 to about 1300
  • micrometers or about 800 to about 1250 micrometers, or 900 to about 1100 micrometers.
  • the particle size distribution can be monomodal or polymodal (i.e., bimodal, trimodal, or higher). It is to be understood that other particulate polyols can be present in the chewing gum material, but when the particle size mean diameter is less than about 100 micrometers, such particulate polyols do not significantly contribute to the crunch sensation.
  • the portion of polyol having a particle size mean diameter of about 100 to about 1500 micrometers is present in an amount of about 10 to about 50 weight percent, based on the total weight of the chewing gum material.
  • the amount of polyol having a particle size mean diameter of about 100 to about 1500 micrometers can be about 10 to about 40 weight percent, specifically the amount can be about 10 to about 30 weight percent, more specifically the amount can be about 10 to about 20 weight percent.
  • the type of particulate polyol having a particle size mean diameter of about 100 to about 1500 micrometers can be selected to affect the crunch sensation.
  • the polyol having a particle size mean diameter of about 100 to about 1500 micrometers is isomalt.
  • the shape of the particles can be selected to affect the crunch sensation.
  • the particles can be spheres, rhomboids, columns, plates, ovals, or of irregular shape.
  • the particle size mean diameter refers to the largest cross-sectional diameter.
  • the shape of the particles can be affected by the processing conditions used to produce the particles, e.g., crystallization, precipitation, trituration, or coagulation, or the conditions used to modify the size of the particles, e.g., sieving, crushing, cutting, grinding, or milling, e.g., hammer milling or ball milling.
  • processing conditions used to produce the particles e.g., crystallization, precipitation, trituration, or coagulation
  • the conditions used to modify the size of the particles e.g., sieving, crushing, cutting, grinding, or milling, e.g., hammer milling or ball milling.
  • the polyol of the chewing gum material comprises a mixture of isomalt and sorbitol.
  • the mixture also provides a crunchy texture to the chewing gum product.
  • the mixture can comprise isomalt and sorbitol in a weight ratio of about 50:50 to about 90: 10. Within the range of about 50:50 to about 90: 10, the weight ratio of isomalt to sorbitol can be about 60:40 to about 80:20, specifically about 65:35 to about 75:25.
  • the polyol of the chewing gum material comprises a mixture of isomalt, sorbitol, and maltitol.
  • the polyol of the chewing gum material can be present in an amount of about 15 to about 35 weight percent maltitol, about 5 to about 15 weight percent sorbitol, and about 15 to about 35 weight percent isomalt, based on the total weight of the chewing gum material.
  • the polyol mixture can comprise isomalt to sorbitol to maltitol in a weight ratio of about 35 : 30 : 35 to about 50 : 5 : 45. Within the range of about 35 : 30 : 35 to about 50 : 5 : 45, the weight ratio of isomalt to sorbitol to maltitol can be about 38 : 27 : 35 to about 46 : 11 : 43.
  • the polyol of the fill material comprises isomalt.
  • the mixture can comprise isomalt in an amount of about 30 to about 60 weight percent based on the total fill mixture. Within the range of about 30 to about 60 weight percent, the amount of sorbitol can be about 35 to about 55 weight percent, specifically the amount can be about 40 to about 50 weight percent.
  • the polyol of the fill material comprises a mixture of isomalt and sorbitol. The mixture can comprise isomalt to sorbitol in a weight ratio of about 60 : 40 to about 95 : 5.
  • the weight ratio of isomalt to sorbitol can be about 70 : 30 to about 90 : 10, specifically the weight ratio can be about 75 : 25 to about 90 : 10, more specifically the weight ratio can be about 80 : 20 to about 90 : 10.
  • the polyol of the fill material comprises a mixture of isomalt, sorbitol, and maltitol.
  • the polyol of the fill material can be present in an amount of about 15 to about 35 weight percent maltitol, about 4 to about 15 weight percent sorbitol, and about 15 to about 35 weight percent isomalt, based on the total weight of the chewing gum material.
  • the mixture can comprise isomalt to sorbitol to maltitol in a weight ratio of about 25 : 5 : 70 to about 55 : 25 : 20.
  • the weight ratio of isomalt to sorbitol to maltitol can be about 30 : 10 : 60 to about 50 : 20 : 30, specifically the weight ratio can be about 35 : 10 : 55 to about 45 : 20 : 35.
  • the chewing gum product comprises, based on the total weight of the chewing gum product, about 60 to about 95 weight percent of the chewing gum material and about 5 to about 40 weight percent of the fill material. Within the range of about 60 to about 95 weight percent of the chewing gum material and about 5 to about 40 weight percent of the fill material, the chewing gum product can have about 70 to about 90 weight percent of the chewing gum material and about 10 to about 30 weight percent of the fill material.
  • the chewing gum material of the chewing gum product is a chewing gum composition.
  • the terms “gum,” “chewing gum,” and “bubble gum” are used interchangeably and are meant to include any gum composition.
  • the chewing gum composition can contain a gum base, a flavoring agent, and various additives.
  • the chewing gum compositions can be coated or uncoated, and can be extruded into the form of slabs, sticks, pellets, balls, and the like.
  • the composition of the different forms of the gum compositions can be similar but can vary with regard to the ratio of the ingredients.
  • 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.
  • a hydroxy fatty acid salt or other surfactant active 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).
  • the chewing gum composition generally comprises a gum base, bulk sweeteners (including the polyols described above), 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 thereof.
  • 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 gum 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.
  • suitable polymers in gum bases include both natural and synthetic elastomers and rubbers.
  • 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, and combinations thereof.
  • 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, and combinations thereof.
  • Synthetic elastomers include high- and low-molecular weight elastomers.
  • Useful high molecular weight elastomers include butadiene- styrene copolymers,
  • 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), 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.
  • the number average molecular weight of the vinyl polymers can be about 3,000 to about 94,000.
  • Vinyl polymers such as poly( vinyl alcohol) and poly( vinyl acetate) can have a number average molecular weight of about 8,000 to about 65,000.
  • any combination of the aforementioned high- and low-molecular weight, natural and synthetic elastomers, and rubbers can be used as a gum base.
  • the amount of gum base employed can 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 chewing gum composition.
  • the gum base can be present in an amount of about five to about 94 weight percent of the total chewing gum composition.
  • the gum base amount is about 15 to about 45 weight percent, specifically about 15 to about 40 weight percent, more specifically about 32 to about 35 weight percent, based upon the total weight of the chewing gum composition.
  • the water-insoluble gum base portion can further additionally contain any combination of elastomer plasticizers, texture modifiers, 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, and 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.
  • 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, and combinations thereof; 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
  • 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 amounts of about 5 to about 75 weight percent of the gum base, specifically about 45 to about 70 weight percent of the gum base.
  • 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, monoglycerides, diglycerides, triglycerides, acetylated monoglycerides, 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 combinations thereof can also be incorporated into the gum base to obtain a variety of desirable textures and consistency properties.
  • the chewing gum contains texture modifiers for modifying the texture of the chewing gum.
  • the chewing gum contains texture modifiers such as, for example, poly( vinyl acetate), fats, butyl rubber, talc, silica, and combinations thereof.
  • the chewing gum composition further contains 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, monoglycerides, diglycerides, triglycerides, acetylated monoglycerides, glycerin, lecithin, diacetin, waxes, and combinations thereof.
  • the softener is present in amounts of up to about 30 weight percent of the gum base, specifically about 0.2 to about 20 weight percent of the gum base.
  • a wax 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 can have a melting point below about 60 degrees Celsius, and preferably between about 45 and about 55 degrees Celsius.
  • the low melting wax can be a paraffin wax.
  • the wax When present, the wax can be used in the gum base in an amount of about 6 to about 10 weight percent, and specifically about 7 to about 9.5 weight percent, based on the weight of the gum base.
  • 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.
  • high melting waxes include beeswax, vegetable wax, rice bran wax, candelilla wax, carnauba wax, polyethylene wax, microcrystalline wax, most petroleum waxes, and combinations thereof.
  • the gum base can include effective amounts of bulking agents such as mineral adjuvants, which can serve as fillers and textural agents.
  • mineral adjuvants include calcium carbonate, magnesium carbonate, alumina, aluminum hydroxide, aluminum silicate, talc, tricalcium phosphate, and combinations thereof, 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, can be greater than about 15 weight percent and up to about 40 weight percent, specifically about 20 to about 30 weight percent, based on the weight of the gum base.
  • a typical chewing gum composition includes a water-soluble bulk portion and one or more flavoring agents.
  • an unencapsulated active ingredient is present in a water-soluble bulk portion of the chewing gum composition.
  • the water-soluble portion can include bulk sweeteners (including the polyols described above), high-intensity sweeteners, flavoring agents, softeners, emulsifiers, coloring agents, acidulants, fillers, antioxidants, and other
  • water-soluble active ingredients can also be incorporated into the water-soluble bulk portion of chewing gum composition.
  • These and other conventional chewing gum additives known to one having ordinary skill in the art can also be incorporated into the gum base.
  • the fill material can contain water, sodium carboxymethylcellulose, flavoring agents and various additives.
  • the fill material comprises, based on the total weight of the fill material, about 60 to about 90 weight percent polyol, about 15 to about 25 weight percent water, about 0.2 to about 1 weight percent sodium carboxymethylcellulose, and about 0.1 to about 2 weight percent flavoring agent.
  • the polyol and flavoring agents used in the fill material are described above.
  • the water amount can be about 18 to about 23 weight percent, based on the total weight of the fill material.
  • carboxymethylcellulose has been found to facilitate extrusion and reduce or eliminate leaking of fill material from the capillaries.
  • the sodium carboxymethylcellulose can be about 0.3 to about 0.6 weight percent.
  • the fill material can comprise one or more additional thickening agents.
  • Such thickening agents include, for example, pectin, gum arabic, acacia gum, alginates, agar, carageenans, 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, bacterial gums, propylene glycol alginate, carboxymethyl locust bean gum, micro crystalline cellulose, methylcellulose (MC), hydroxypropylmethylcellulose (HPMC), hydro xypropylcellulose (MPC), and combinations thereof.
  • pectin gum arabic, acacia gum, alginates, agar, carageenans, guar gum, xanthan gum, locust bean gum, gelatin, gellan gum, galactomannans, tragacanth gum, ka
  • the fill material can, optionally, further comprise glycerol, propylene glycol, or a combination thereof. Among their other functions, these compounds can depress the melting point of the polyol in the fill material. In some embodiments, glycerol alone is employed. When present, the glycerol, propylene glycol, or combination thereof can be used in an amount of about 0.5 to about 10 weight percent, specifically about 1 to about 5 weight percent, based on the total weight of the fill material.
  • the fill material can include bulk sweeteners (including the polyols described above), high-intensity sweeteners, flavoring agents, softeners, emulsifiers, coloring agents, acidulants, fillers, antioxidants, and other conventional confectionery additives that provide desired attributes. Any of the above-mentioned water-soluble active ingredients can also be incorporated into the fill material. These and other conventional confectionery additives known to one having ordinary skill in the art can also be incorporated into the fill material.
  • each of the components of the chewing gum product can depend on the identity of the particular component of the confection composition, as well as, the desired flavor of the confection, and are readily determined by one of ordinary skill in the art.
  • a wide variety of one or more conventional additives can be used in the chewing gum product, including, for example, non-polyol bulk sweeteners, high intensity sweeteners, flavor modulators and 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 hydro xytoluene, butylated
  • hydro xyanisole, or propyl gallate preservatives, emulsifiers, thickening agents, and any combinations thereof.
  • Some of these additives can serve more than one purpose.
  • a sweetener such as sucrose, sorbitol, or other polyol, or combinations of the foregoing and below-mentioned sweeteners, can also function as a bulking agent.
  • combinations of the foregoing additives are often used.
  • the fill and/or chewing gum materials of the chewing gum product can further comprise of one or more sweetening agents in addition to the polyol of the fill and chewing gum materials.
  • Sweetening agents can include sugar sweeteners, sugarless sweeteners, high intensity sweeteners, or a combination of at least two of the foregoing sweetening agents.
  • 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, fructooligo saccharide syrups, partially hydrolyzed starch, corn syrup solids, high fructose corn syrup, and combinations thereof.
  • the chewing gum material is sugar-free (i.e., it contains no sucrose).
  • the fill material is sugar- free.
  • the entire chewing gum product is sugar- free.
  • 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 some embodiments 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 natural and artificial sweeteners, derivatives of water-soluble natural and artificial sweeteners, dipeptide based sweeteners, and protein based sweeteners. Any combination comprising two or more high intensity sweeteners can also 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.
  • 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.
  • physical forms include free forms (e.g., spray dried or powdered), beaded forms, encapsulated forms, and combinations of the foregoing forms.
  • sweetening agents include (1) water-soluble sweetening agents such as
  • dihydrochalcones monellin, steviosides, Rebaudioside A, Rebaudioside B, Rebaudioside C, glycyrrhizin, dihydroflavenol, and polyols such as sorbitol, mannitol, maltitol, monatin, and L-aminodicarboxylic acid aminoalkenoic acid ester amides, such as those disclosed in U.S. Pat. No.
  • 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-l,2,3-oxathiazine-4-one-2,2-dioxide, the potassium salt of 3,4-dihydro-6-methyl-l,2,3-oxathiazine-4-one-2,2-dioxide (Acesulfame-K), the free acid form of saccharin, or a combination comprising at least one of the foregoing; (3) dipeptide based sweeteners, for example the L-aspartic acid derived sweeteners such as L- aspartyl-L-phenylalanine methyl ester (Aspartame) and materials described in
  • the sweeteners include encapsulated and/or unencapsulated aspartame, encapsulated and/or unencapsulated acesulfame potassium salt, and combinations thereof.
  • a sweet taste can also come from flavor modulators or potentiators and/or from flavorants.
  • Flavor modulators can impart a characteristic of their own that complements or negates a characteristic of another component.
  • flavors can be compounded to have additional sweet notes by the inclusion of flavor modulators or potentiators, such as vanilla, vanillin, ethyl maltol, furfural, ethyl propionate, lactones, and combinations thereof.
  • the flavor modulators can be used in the amount about 0.01 to about 30 weight percent of the fill and/or chewing gum materials depending on the desired intensity of the aromas used.
  • the content of the flavor modulators is in the range of about 0.2 to about 3 weight percent of the fill and/or chewing gum materials.
  • Flavor potentiators are 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.
  • fiavor potentiators are designed to intensify, supplement, modify, or enhance the perception of flavor, sweetness, tartness, umami, kokumi, saltiness, or a combination thereof.
  • the flavor potentiators can be used in the amount about 0.01 to about 30 weight percent of the fill and/or chewing gum materials depending on the desired intensity of the aromas used.
  • the content of the fiavor potentiators is in the range of about 0.2 to about 3 weight percent of the fill and/or chewing gum materials.
  • Exemplary fiavor modulators or potentiators include monoammonium glycyrrhizinate, licorice glycyrrhizinates, citrus aurantium, alapyridaine, alapyridaine (N-(l- 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, phyllodulcin, 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
  • sugar acids sodium chloride, potassium chloride, sodium acid sulfate, or a combination comprising at least one of the foregoing are used.
  • glutamates such as monosodium glutamate, monopotassium glutamate, hydro lyzed vegetable protein, hydro lyzed animal protein, yeast extract, and combinations thereof are included. Further examples include adenosine monophosphate (AMP), glutathione, and nucleotides such as inosine
  • Flavorants also known as flavorings, fiavors or flavoring agents
  • flavors include those artificial and natural flavors known in the art, for example, synthetic fiavor oils, natural flavoring aromatics and/or oils, oleoresins, extracts derived from plants, leaves, flowers, fruits, and combinations comprising at least one of the foregoing flavorants.
  • Non- limiting representative flavors include oils such as, for example, spearmint oil, cinnamon oil, oil of wintergreen (methyl salicylate), peppermint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, oil of nutmeg, allspice, oil of sage, mace, oil of bitter almonds, cassia oil, and citrus oils including lemon, orange, lime, grapefruit, vanilla, fruit essences, including apple, pear, peach, grape, strawberry, raspberry, blackberry, cherry, plum, pineapple, apricot, banana, melon, tropical fruit, mango, mangosteen, pomegranate, papaya, honey lemon, and combinations thereof.
  • Specific flavorants are mints such as peppermint, spearmint, artificial vanilla, cinnamon derivatives, and various fruit flavors.
  • artificial, natural, and synthetic fruit flavorants include, for example, 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 combinations thereof.
  • flavorants include various aldehydes and esters such as cinnamyl acetate, cinnamaldehyde, citral diethylacetal, dihydrocarvyl acetate, eugenyl formate, p-methylanisol, acetaldehyde (apple), benzaldehyde (cherry, almond), anisic aldehyde (licorice, anise), cinnamic aldehyde (cinnamon), citral, i.e., alpha-citral (lemon, lime), neral, i.e., beta-citral (lemon, lime), decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotrope, i.e., piperonal (vanilla, cream), vanillin (vanilla, cream), alpha-amyl cinnamaldehyde (spicy flavors), but
  • veratraldehyde vanilla
  • 2,6-dimethyl-5-heptenal i.e., melonal (melon)
  • 2,6-dimethyloctanal green fruit
  • 2-dodecenal citrus, mandarin
  • 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, tarragon, dill, capsicum, nutmeg, basil, marjoram, rosemary, bay leaf, and wasabi; alcoholic flavors, such as wine, whisky, brandy
  • Flavors can also provide breath freshening properties, particularly the mint flavors when used in combination with cooling agents.
  • the chewing gum and/or fill materials can further include fruit juices.
  • the flavoring agents can be used in many distinct physical forms. Such physical forms include liquid and/or dried form.
  • 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.
  • suitable drying means such as spray-drying a liquid can be used.
  • 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.
  • the flavoring agent can be adsorbed onto water-insoluble materials such as, for example, silicas or zeolites.
  • the particle size of the flavoring agents can be less than 3 millimeters, less than 2 millimeters, or less than 1 millimeter, calculated as the longest dimension of the particle.
  • the natural flavoring agent can have a particle size about 3 micrometers to 2 millimeters, specifically about 4 micrometers to about 1 millimeter.
  • the flavorants can be used in an amount of about 0.01 to about 30 weight percent of the fill and/or chewing gum materials, depending on the desired intensity of the flavors and aromas. Typically, the content of the flavorants is in the range of about 0.2 to about 5 weight percent of the fill and/or chewing gum materials.
  • flavor modulators used herein can be a matter of preference subject to such factors as the type of final chewing gum product, the individual flavor, and the strength of flavor desired.
  • amount of flavorants 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.
  • the fill and/or chewing gum materials of the chewing gum product contain aroma agents including natural and synthetic flavorings such as, for example, 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 combinations thereof.
  • the aroma agents can be in liquid or powdered form.
  • the aroma agents can be used in the amount about 0.01 to about 30 weight percent of the fill and/or chewing gum material depending on the desired intensity of the aromas used.
  • the content of the aroma agents is in the range of about 0.2 to about 3 weight percent of the chewing gum and/or fill materials.
  • 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-l-cyclohexanol
  • peppermint oil 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), or a combination thereof. Additional menthyl-based coolants, specifically menthyl carboxamides, are described in U.
  • cooling agents that can be used in combination with or in the absence of the menthyl-based coolants include, for example 2-mercapto-cyclo-decanone,
  • hydroxycarboxylic acids with 2 to 6 carbon atoms include the following components: xylitol, erythritol, alpha-dimethyl succinate, menthyl lactate, acyclic carboxamides such as N-2,3-trimethyl-2-isopropyl butanamide, and combinations thereof.
  • Additional cooling agents include the following components: xylitol, erythritol, alpha-dimethyl succinate, menthyl lactate, acyclic carboxamides such as N-2,3-trimethyl-2-isopropyl butanamide, and combinations thereof.
  • Additional cooling agents include the following components: xylitol, erythritol, alpha-dimethyl succinate, menthyl lactate, acyclic carboxamides such as N-2,3-trimethyl-2-isopropyl butanamide, and combinations thereof.
  • Additional cooling agents include the following components: xylitol, erythritol,
  • Cooling compositions comprising a primary cooling compound, a secondary cooling compound, and an ingestible non-polar solvent are described in U.S. Patent
  • 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.
  • vanillyl alcohol n-butylether supplied by Takasago Perfumary Company Limited, Tokyo, Japan, vanillyl alcohol methyl ether, vanillyl alcohol ethyl ether, vanillyl alcohol n-propyl ether, vanillyl alcohol isopropyl ether, vanillyl alcohol isobutyl ether, vanillyl alcohol n-pentyl ether, vanillyl alcohol isoamyl ether, vanillyl alcohol n-hexylether, gingerol, shogaol, paradol, zingerone, capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, ethanol, isopropyl alcohol, isoamyl alcohol, benzyl alcohol, glycerin, and combinations thereof.
  • Coloring agents can be used in amounts effective to produce a desired color for the confectionery material.
  • Suitable coloring agents include pigments, which can be incorporated in amounts up to about 6 weight percent by weight of the chewing gum and/or fill material.
  • 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 and/or fill material.
  • Suitable coloring agents also include natural food colors and dyes suitable for food, drug, and cosmetic applications.
  • Suitable colorants include annatto extract (El 60b), bixin, norbixin, astaxanthin, dehydrated beets (beet powder), beetroot red/betanin (El 62), ultramarine blue, canthaxanthin (E161g), crypto xanthin (E161c), rubixanthin (E161d), violanxanthin (E161e), rhodoxanthin (E161f), caramel (E150(a-d)), P-apo-8'-carotenal (E160e), ⁇ -carotene (E160a), alpha carotene, gamma carotene, ethyl ester of beta-apo-8 carotenal (E160f), fiavo xanthin (E161a), lutein (E161b), cochineal extract (E120), carmine (E132), carmoisine/azorubine (El 22), sodium copper chlorophyllin (E
  • Exemplary breath fresheners include zinc citrate, zinc acetate, zinc fluoride, zinc ammonium sulfate, zinc bromide, zinc iodide, zinc chloride, zinc nitrate, zinc fluorosilicate, zinc gluconate, zinc tartarate, zinc succinate, zinc formate, zinc chromate, zinc phenol sulfonate, zinc dithionate, zinc sulfate, silver nitrate, zinc salicylate, zinc
  • 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, and
  • 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.
  • Exemplary mouth moisteners include saliva stimulators such as food-grade 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, tartaric acid, salts of any of the foregoing acids, and any combination of the foregoing acids and salts.
  • the amount of the food-grade acid and salts thereof, when present, can be about 1 to about 40 weight percent based on the total weight of the fill and/or chewing gum materials. Within the range of about 1 to about 40 weight percent, the food grade acid amount can be about 1 to about 20 weight percent, specifically about 2 to about 15 weight percent, more specifically about 3 to about 10 weight percent, even more specifically about 4 to about 8 weight percent.
  • 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.
  • hydrocolloid materials can include pectin, gum arabic, acacia gum, alginates, agar, carageenans, 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 micro crystalline cellulose, carboxymethylcellulose (CMC) and its sodium salt (in addition to that employed in the fill material), methylcellulose (MC),
  • humectants which can provide a perception of mouth hydration, can be included.
  • humectants can include glycerol, sorbitol, polyethylene glycol, erythritol, xylitol, and combinations thereof.
  • fats can provide a perception of mouth moistening.
  • Such fats can include medium chain triglycerides, vegetable oils, fish oils, mineral oils, and combinations thereof.
  • Suitable acidulants illustratively include acetic acid, citric acid, fumaric acid, hydrochloric acid, lactic acid and nitric acid as well as sodium citrate, sodium bicarbonate, sodium carbonate, sodium or potassium phosphate, magnesium oxide, potassium
  • metaphosphate sodium acetate, and combinations thereof.
  • Exemplary buffering agents include sodium bicarbonate, sodium phosphate, sodium hydroxide, ammonium hydroxide, potassium hydroxide, sodium stannate,
  • Tingling agents include jambu, and alkylamides extracted from materials such as jambu or sanshool.
  • 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, hydro lytic 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 palmitate, sulfated butyl oleate, sodium oleate, salts of fumaric acid, glycerol, hydroxylated lecithin, sodium lauryl sulfate, and chelators such as
  • Oral care ingredients can also include tetrasodium pyrophosphate and sodium tri-polyphosphate, sodium bicarbonate, sodium acid pyrophosphate, xylitol, sodium hexametaphosphate, and combinations thereof.
  • suitable oral care agents include peroxides such as carbamide peroxide, calcium peroxide, magnesium peroxide, sodium peroxide, hydrogen peroxide, and peroxydiphosphate, and combinations thereof.
  • 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 include papaine, krillase, pepsin, trypsin, lysozyme, dextranase, mutanase, glycoamylase, amylase, glucose oxidase, and combinations thereof.
  • Suitable oral care agents include surfactants that achieve increased
  • Surfactants used as oral care agents include detersive materials that impart to the composition detersive and foaming properties. Suitable surfactants include, for example, 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 hydrogenated coconut oil fatty acids, higher alkyl sulfates such as sodium lauryl sulfate, alkyl aryl sulfonates such as sodium dodecyl benzene sulfonate, higher alkyl sulfo acetates, 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 or alkyl or acyl radicals.
  • amides examples include N-lauroyl sarcosine, and the sodium, potassium, and ethanolammonium salts of N-lauroyl sarcosine, N-myristoyl sarcosine, and N-palmitoyl sarcosine.
  • oral care ingredients can include antibacterial agents such as triclosan, chlorhexidine, zinc citrate, silver nitrate, copper, limonene, cetyl pyridinium chloride, and combinations thereof.
  • antibacterial agents such as triclosan, chlorhexidine, zinc citrate, silver nitrate, copper, limonene, cetyl pyridinium chloride, and combinations thereof.
  • Anticaries agents can 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 chloro fluoride, and combinations thereof.
  • 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 chloro fluoride, and combinations thereof.
  • Throat care or throat-soothing ingredients include analgesics, antihistamines, anesthetics, demulcents, mucolytics, expectorants, antitussive, and antiseptics.
  • throat-soothing agents include honey, propolis, aloe vera, glycerine, menthol and a combination thereof is employed.
  • Medicaments can be included in the chewing gum product as a component of the chewing gum and/or fill material.
  • Non-limiting illustrative categories and specific examples include antihistamines, decongestants (sympathomimetics), antitussives (cough suppressants), expectorants, anesthetics, analgesics, demulcents, antibacterial agents, antiviral agents, anti-inflammatories, antacids, antifungal agents, chemotherapeutics, diuretics, psychotherapeutic agents, homeopathic agents, anticholinergics, thro at- soothing agents, antinauseants, cardiovascular agents, various alkaloids, laxatives, appetite suppressants, ACE-inhibitors, anti-asthmatics, anti-cholesterolemics, anti-depressants, anti-diarrhea preparations, anti-hypertensives, anti-lipid agents, acne drugs, amino acid preparations, anti- uricemic drugs, anabolic preparations
  • micronutrients vitamins and co-enzymes.
  • the pharmaceutically acceptable salts and prodrugs of the medicaments are also included unless specified otherwise. Some of these medicaments can serve more than one purpose. Combinations of the foregoing types of optional medicaments can be used. Two or more medicaments that have activity against the same or different symptoms can be used together in a combination.
  • Medicaments for the treatment of a cough, or a cold or flu symptom include elements, compounds or materials, alone or in combination, that have been used for, or have been shown to be useful for, the amelioration of at least one symptom commonly associated with cough, colds, or influenza. It is to be understood that a "medicament for the treatment of a cough, or a cold or flu symptom" includes medicaments that are also useful for the treatment of cold-like or flu-like symptoms arising from other sources, such as, for example, allergies or adverse environmental conditions.
  • Cold, cold-like, flu, and flu-like symptoms as used herein include, for example, cough, coryza, nasal congestion, upper respiratory infections, allergic rhinitis, otitis, sinusitis, sneezing, and the discomfort, pain, fever and general malaise associated with colds, flu, allergies, and adverse environmental conditions.
  • Examples of general categories of medicaments for the treatment of a cough, or a cold or flu symptom include antihistamines, decongestants (sympathomimetics), antitussives (cough suppressants), anti-inflammatories, homeopathic agents, expectorants, anesthetics, demulcents, analgesics, anticholinergics, throat-soothing agents, antibacterial agents, and antiviral agents. Some of these medicaments can serve more than one purpose.
  • the pharmaceutically acceptable salts and prodrugs of the medicaments are also included unless specified otherwise. Two or more medicaments that have activity against the same or different symptoms of colds or coughs can be used together in a combination.
  • Exemplary antihistamines include azatadine, bromodiphenhydramine, brompheniramine, brompheniramine maleate, carbinoxamine, carbinoxamine maleate, cimetidine, chlorpheniramine, chlorpheniramine maleate, dexchlorpheniramine,
  • diphenhydramine diphenhydramine hydrochloride, doxylamine, phenindamine, pheniramine, phenyltoloxamine, pyrilamine, promethazine, triprolidine, loratadine, ranitidine,
  • Exemplary decongestants include agents such as levopropoxyphene napsylate, noscapine, carbetapentane, caramiphen, chlophedianol, pseudoephedrine hydrochloride, phenylephrine, phenylpropanolamine, diphenhydramine, glaucine,
  • Antitussives help relieve coughing.
  • antitussives include codeine, dihydrocodeine, hydrocodone and hydromorphone, carbetapentane, caramiphen,
  • hydrocodone bitartrate chlorphedianol, noscarpine, dextromethorphan, and combinations thereof.
  • Expectorants include guaifenesin, aniseed, blood root, coltsfoot, elderflower, golden seal, grindelia, hyssop, lungwort, mullein, senega, thuja, thyme, vervain, glyceryl guaiacolate, terpin hydrate, N-acetylcysteine, bromhexine, ambroxol, domiodol,
  • Anaesthetics include etomidate, ketamine, propofol, and benodiazapines (e.g., chlordiazepoxide, diazepam, clorezepate, halazepam, flurazepam, quazepam, estazolam, triazolam, alprozolm, midazolam, temazepam, oxazepam, lorazepam), benzocaine, dyclonine, bupivacaine, etidocaine, lidocaine, mepivacaine, promoxine, prilocaine, procaine,
  • benodiazapines e.g., chlordiazepoxide, diazepam, clorezepate, halazepam, flurazepam, quazepam, estazolam, triazolam, alprozolm, midazolam, temazepam, oxazepam,
  • Other useful agents can include amobartital, aprobarbital, butabarbital, butalbital mephobarbital, methohexital, pentobarbital, phenobarbital, secobarbital, thiopental, paral, chloral hydrate, ethchlorvynol, clutethimide, methprylon, ethinamate, meprobamate, and combinations thereof.
  • Analgesics include opioids such as morphine, mepidine, dentanyl, sufentranil, alfentanil, aspirin, salicylamide, sodium salicylate, acetaminophen, ibuprofen, indomethacine, naproxen, atrin, isocome, midrin, axotal, firinal, phrenilin, ergot and ergot derivatives (wigraine, cafergot, ergostat, ergomar, dihydroergotamine), imitrex, and combinations thereof.
  • opioids such as morphine, mepidine, dentanyl, sufentranil, alfentanil, aspirin, salicylamide, sodium salicylate, acetaminophen, ibuprofen, indomethacine, naproxen, atrin, isocome, midrin, axotal, firinal, phrenilin, ergot and ergot derivatives
  • Anticholinergics include homatropine, atropine, scopolamine hydrogen bromide, L-hyoscyamine, L-alkaloids of belladonna, tincture of belladonna alkaloids, homatropine hydrogen bromide, homatropine methylbromide, methscopolamine,
  • anisotropine anisotropine with phenobarbital, clindinium, glycopyrrolate, hexocyclim, isopropamide, mepenzolate, methantheline, oxyphencyclimine, propantheline, tridihexethyl, dicyclomine, scopolamine, atropine, dicyclomine, flavoxate, ipratropium, oxybutynin, pirenzepine, tiotropium, tolterodine, tropicamide, trimethaphan, atracurium, doxacurium, mivacurium, pancuronium, tubocurarine, vecuronium, suxamethonium chloride, and combinations thereof.
  • Demulcents include coltsfoot, comfrey, corn silk, couchgrass, flaxseed, irish moss, lungwort, liquorice, mallow, marshmallow, mullein, oatmeal, parsley piert, slippery elm, and combinations thereof.
  • Antibacterial agents include those within the antibiotic classes of
  • antibiotic agents include naficillin, oxacillin, vancomycin, clindamycin, erythromycin, trimethoprim-sulphamethoxazole, rifampin, ciprofloxacin, broad spectrum penicillin, amoxicillin, gentamicin, ceftriazoxone, cefotaxime, chloramphenicol, clavunate, sulbactam, probenecid, doxycycline, spectinomycin, cefixime, penicillin G, minocycline, ⁇ -lactamase inhibitors; meziocillin, piperacillin, aztreonam, norfloxacin, trimethoprim, ceftazidime, dapsone, neomycin, azithromycin, clarithromycin, amo
  • Antiviral agents specifically or generally modulate the biological activity of viruses such as picornavirus, influenza virus, herpes viruses, herpes simplex, herpes zoster, enteroviruses, varicella and rhinovirus, which are associated with the common cold.
  • viruses such as picornavirus, influenza virus, herpes viruses, herpes simplex, herpes zoster, enteroviruses, varicella and rhinovirus, which are associated with the common cold.
  • antiviral agents include acyclovir, trifluridine, idoxorudine, foscarnet, ganciclovir, zidovudine, dideoxycytosine, dideoxyinosine, dipyridamole, stavudine, cidofovir,
  • famciclovir valaciclovir, valganciclovir, acyclovir, didanosine, zalcitabine, rifimantadine, saquinavir, indinavir, ritonavir, ribavarin, nelfmavir, adefovir, nevirapine, delavirdine, efavirenz, abacavir, amantadine, emtricitabine, entecavir, tenofovir, zanamivir, oseltamivir, ICI 130,685, impulsin, pleconaril, penciclovir, vidarabine, cytokines,and combinations thereof.
  • Anti-inflammatories include salicylic acid derivatives including aspirin, paraminophenol derivatives including acetaminophen, indole and indene acetic acids including indomethacin, sulindac and etodalac, heteroaryl acetic acids including tolmetin diclofenac and ketorolac, aryl propionic acid derivatives including ibuprofen, naproxen, ketoprofen, fenopren, ketorlac, carprofen, oxaprozine, anthranilic acids including mefenamic acid, meclofenamic acid, and enolic acids including piroxicam, tenoxicam, phenylbutazone and oxyphenthatrazone.
  • Antacids include cimetidine, ranitidine, nizatidine, famotidine, omeprazole, bismuth antacids, metronidazole antacids, tetracycline antacids, clarthromycin antacids, hydroxides of aluminum, magnesium, sodium bicarbonates, calcium bicarbonate and other carbonates, silicates, phosphates, and combinations thereof.
  • Antifungal agents include, for example, ketoconazole, fluconazole, nystatin, itraconazole, clomitrazole, natamycin, econazole, isoconazole, oxiconazole, thiabendazole, tiaconazole, voriconazole, terbinafine, amorolfine, micfungin, amphotericin B, and combinations thereof.
  • Chemotherapeutics agents include cisplatin (CDDP), procarbazine, mechlorethamine, cyclophosphamide, camptothecin, ifosfamide, melphalan, chlorambucil, bisulfan, nitrosurea, dactinomycin, daunorubicin, doxorubicin, bleomycin, plicomycin, mitomycin, etoposide (VP16), tamoxifen, taxol, transplatinum, 5-fluorouracil, vincristin, vinblastin and methotrexate and analogs or derivative variants thereof, and combinations thereof.
  • CDDP cisplatin
  • procarbazine mechlorethamine
  • cyclophosphamide camptothecin
  • ifosfamide ifosfamide
  • melphalan chlorambucil
  • bisulfan nitrosurea
  • dactinomycin daunorubicin
  • Diuretics include but are not limited to acetazolamide, dichlorphenamide, methazolamide, furosemide, bumetanide, ethacrynic acid torseimde, azosemide, muzolimine, piretanide, tripamide, bendroflumethiazide, benzthiazide, chlorothiazide,
  • hydrochlorothiazide hydroflumethiazide, methyclothiazide, polythiazide, trichlormethiazide, indapamide, metolazone, quinethazone, amiloride, triamterene, sprionolactone, canrenone, potassium canrenoate, and combinations thereof.
  • Psychotherapeutic agents include thorazine, serentil, mellaril, millazine, tindal, permitil, prolixin, trilafon, stelazine, suprazine, taractan, navan, Clozaril, haldol, halperon, loxitane, moban, orap, risperdal, alprazolam, chlordiaepoxide, clonezepam, clorezepate, diazepam, halazepam, lorazepam, oxazepam, prazepam, buspirone, elvavil, anafranil, adapin, sinequan, tofranil, surmontil, asendin, norpramin, pertofrane, ludiomil, pamelor, vivactil, prozac, luvox, paxil, zoloft, effexor, welibutrin,
  • Appetite suppressants include benzphetamine, diethylpropion, mazindol, phendimetrazine, phentermine, hoodia, ephedra, and caffeine. Additional appetite
  • suppressant are commericailly under the following trade names: Adipex, Adipost, Bontril PDM, Bontril Slow Release, Didrex, Fastin, Ionamin, Mazanor, Melfiat, Obenix, Phendiet, Phendiet-105, Phentercot, Phentride, Plegine, Prelu-2, Pro-Fast, PT 105, Sanorex, Tenuate, Sanorex, Tenuate, Tenuate Dospan, Tepanil Ten-Tab, Teramine, Zantryl and combinations thereof.
  • Nutraceuticals and micronutrients include herbs and botanicals such as aloe, bilberry, bloodroot, calendula, capsicum, chamomile, cat's claw, echinacea, garlic, ginger, ginko, goldenseal, various ginseng, green tea, golden seal, guarana, kava kava, lutein, nettle, passionflower, rosemary, saw palmetto, St. John's wort, thyme, valerian, and combinations thereof. Also included are mineral supplements such as calcium, copper, iodine, iron, magnesium, manganese, molybdenum, phosphorous, zinc, selenium, and combinations thereof.
  • nutraceuticals that can be added include fructo-oligosaccharides, glucosamine, grapeseed extract, cola extract, guarana, ephedra, inulin, phytosterols, phytochemicals, catechins, epicatechin, epicatechin gallate, epigallocatechin, epigallocatechin gallate, isoflavones, lecithin, lycopene, oligo fructose, polyphenols, flavanoids, flavanols, flavonols, and psyllium as well as weight loss agents such as chromium picolinate and
  • Vitamins and co-enzymes include water or fat-soluble vitamins such as thiamin, riboflavin, nicotinic acid, pyridoxine, pantothenic acid, biotin, folic acid, flavin, choline, inositol and paraminobenzoic acid, carnitine, vitamin C, vitamin D and its analogs, vitamin A and the carotenoids, retinoic acid, vitamin E, vitamin K, vitamin B 6 , vitamin Bi 2 , and combinations thereof. Combinations comprising at least one of the foregoing
  • nutraceuticals can be used.
  • the amount of medicament or its acid addition salt used in the chewing gum and/or fill material varies depending upon the therapeutic dosage recommended or permitted. In general, the amount of medicament present is the ordinary dosage used in the treatment of cough, or cold or flu symptoms. Such dosages are known to the skilled practitioner.
  • additional medicaments that can be used include caffeine, cimetidine, ranitidine, famotidine, omeprazole, dyclonine, nicotine, and combinations thereof.
  • Anti-oxidants include natural and artificial anti-oxidants like beta-carotenes, acidulants e.g. Vitamin C, propyl gallate, butyl hydroxyanisole, butylated hydroxytoluene, Vitamin E, Carnosic acid, Rosmanol, rosmaridiphenol, and the like, and combinations thereof.
  • acidulants e.g. Vitamin C, propyl gallate, butyl hydroxyanisole, butylated hydroxytoluene, Vitamin E, Carnosic acid, Rosmanol, rosmaridiphenol, and the like, and combinations thereof.
  • Preservatives include any natural and synthetic preservatives that improve shelf life of a confectionery product. Suitable preservatives include propanoic acid, benzoic acid, and sorbic acid.
  • the extruded body portion of the chewing gum product comprises a plurality of capillaries. It should be understood that the term "plurality" is intended to mean two or more. In some embodiments, a plurality is 3 or more, or 4 or more, or 5 or more, or 6 or more, or 7 or more. There is no particular upper limit on the number associated with
  • the plurality of capillaries of the chewing gum product is 3 capillaries.
  • capillary generally refers to a conduit or space created within the body of the product by an extrusion or other forming process.
  • the capillary typically contains matter, and that matter can be in the form of a gas, a liquid, a solid, or a mixture thereof.
  • the plurality of capillaries disposed in the extruded body portion of the chewing gum material can have any suitable dimensions, and can have a regular or irregular profile.
  • the largest cross-sectional dimension can be about 0.1 to about 5 millimeters, or about 0.2 to about 4 millimeters, specifically about 0.5 to about 3 millimeters, or more specifically about 0.7 to about 1.2 millimeters.
  • the capillaries have an
  • the plurality of capillaries have a diameter of about 0.1 to about 5 millimeters. Within the range of about 0.1 to about 5 millimeters, the capillaries can have a width or diameter of about 0.2 to about 4 millimeters, specifically the capillaries can have a width or diameter of about 0.5 to about 3 millimeters, more specifically the capillaries can have a diameter of about 0.7 to about 1.2 millimeters.
  • the capillaries can extend along the substantially entire length of the body portion, but can in some embodiments extend about 75%, 80%>, 90%>, or 95%> along the length of the body portion (for example, when it is desired to seal the ends of the body portion).
  • the capillaries extend along the entire length of body portion, suitably the ends of the capillaries are visible at one or more ends of the body portion.
  • the chewing gum and fill materials can be extruded at suitable temperatures depending upon the melting point, viscosity and flow properties of the materials at selected temperatures.
  • the method comprises extruding the fill material at a temperature of about 40°C to about 65°C. Within the range of about 40°C to about 65°C, the temperature can be about 45°C to 60°C, specifically about 50°C to 60°C. In some
  • the method comprises extruding the chewing gum material at a temperature of about 40°C to about 50°C.
  • the extrusion temperatures of the chewing gum material and the fill material can be different.
  • the method of forming chewing gum products comprises extruding the chewing gum material at a temperature lower than the temperature of the fill material.
  • the method comprises extruding the chewing gum confectionery material at a temperature higher than the temperature of the fill material.
  • the chewing gum and fill materials are extruded at the same temperature.
  • the fill material is typically in a plastic state so that it can be extruded through a capillary die.
  • the fill material can be in liquid state, or in semi-solid or gel form during the extrusion process.
  • the fill material can solidify after extrusion.
  • the method of making chewing gum product comprises extruding the fill material in a liquid state and cooling the fill material until it gels, solidifies, and/or crystallizes.
  • the fill material is a product of a process comprising blending the sodium carboxymethylcellulose with about 0.5 to about 10 weight percent glycerol, propylene glycol, or a combination thereof to form a solution, and blending the solution with the polyol, water, and flavoring agent.
  • the glycerol, propylene glycol, or combination thereof can be used in an amount of about 1 to about 5 weight percent, based on the total weight of the fill material.
  • the extruded rope can be further sized, for example by stretching.
  • Processing problems may be encountered when incorporating particulate polyols, for example isomalt particles, into the gum composition due to the rope sizing process after exiting the micro -capillary filled (MCF) extrusion equipment (as opposed to conventional rolling and scoring processes).
  • MCF micro -capillary filled
  • the particles may tear the gum rope during the stretching process. Rolling and scoring, however, does not involve such extensive stretching of the gum composition and thus these problems are not encountered.
  • MCF micro -capillary filled
  • These problems may be addressed by coating the particles in a coating material, such as a fat or a hydro genated glucose syrup such as LYCASIN.
  • Another option is to vary the particle size and/or shape, while still retaining a sufficient size to achieve the desired level of crunch in the final product.
  • Another option is to vary the gum base composition itself, e.g., to include different types and/or levels of polymers, fillers, and plasticizers.
  • a molten polyol composition can be incorporated into the chewing gum material and solidify and/or crystallize on cooling to form crunchy particles. It is also possible for the fill material to provide crunchiness. For example, a molten polyol composition can be incorporated into the fill material and solidify and/or crystallize on cooling to form crunchy particles. Or polyol particles can be incorporated into the fill material. And while the invention has been described in terms of the use of sodium carboxymethylcellulose in the fill material, other thickening agents can be used.
  • pectin examples include pectin, gum arabic, acacia gum, alginates, agar, carageenans, 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, bacterial gums, propylene glycol alginate, carboxymethyl locust bean gum, micro crystalline cellulose, methylcellulose (MC), hydro xypropylmethylcellulose (HPMC), hydro xypropylcellulose (MPC), and combinations thereof.
  • pectin examples include pectin, gum arabic, acacia gum, alginates, agar, carageenans, guar gum, xanthan gum, locust bean gum, gelatin, gellan gum, galactomannans, tragacan
  • the fill material can comprise a material to provide a crunch sensation.
  • a material to provide a crunch sensation can be a solid at room temperature (e.g., having a melting point less than about 38°), for example a polyethylene glycol (PEG).
  • PEG polyethylene glycol
  • the PEG can have one or more functions, for example as a carrier for other components of the fill material, or different molecular weights of PEG can be added to the fill material to provide varying levels of crunchiness to the chewing gum product. While forming the confectionary or chewing gum product has been described in terms of embodiments in which the chewing gum product is formed via an extrusion process, other methods of forming the chewing gum product into pieces are contemplated, for example two- part molding.
  • Embodiment 1 A chewing gum product comprising: an extruded body portion comprising a chewing gum material comprising, based on the total weight of the chewing gum material, about 25 to about 45 weight percent gum base, about 45 to about 75 weight percent polyol, of which at least 10 weight percent has a particle size mean diameter of about 100 to about 1500 micrometers, and about 2 to about 10 weight percent flavoring agent; a plurality of capillaries disposed in the extruded body portion and comprising a fill material comprising, based on the total weight of the fill material, about 60 to about 90 weight percent polyol, about 15 to about 25 weight percent water, about 0.2 to about 1 weight percent sodium carboxymethylcellulose, and about 0.1 to about 2 weight percent flavoring agent.
  • Embodiment 2 The chewing gum product of any of the foregoing
  • Embodiment 3 The chewing gum product of any of the foregoing
  • the fill material further comprises about 0.5 to about 10 weight percent glycerol, propylene glycol, or a combination thereof.
  • Embodiment 4 The chewing gum product of any of the foregoing
  • the fill material further comprises about 0.5 to about 10 weight percent glycerol.
  • Embodiment 5 The chewing gum product of any of the foregoing
  • polyol of the chewing gum material and the polyol of the fill material are each independently selected from the group consisting of erythritol, xylitol, mannitol, galactitol, maltitol, hydrogenated isomaltulose (isomalt), sorbitol, lactitol, hydrogenated starch hydro lysate, and combinations thereof.
  • Embodiment 6 The chewing gum product of any of the foregoing
  • the polyol of the chewing gum material comprises, based on the total weight of the chewing gum material, about 10 to about 50 weight percent polyol having a particle size mean diameter of about 100 to about 1500 micrometers.
  • Embodiment 7 The chewing gum product of embodiment 6, wherein the polyol having a particle size mean diameter of about 100 to about 1500 micrometers is isomalt.
  • Embodiment 8 The chewing gum product of any of the foregoing
  • the polyol of the chewing gum material comprises, based on the total weight of the chewing gum material, about 15 to about 35 weight percent maltitol, about 5 to about 15 weight percent sorbitol, and about 15 to about 35 weight percent isomalt.
  • Embodiment 9 The chewing gum product of any of the foregoing
  • the polyol of the fill material comprises, based on the total weight of the fill material, about 15 to about 35 weight percent maltitol, about 4 to about 15 weight percent sorbitol, and about 15 to about 35 weight percent isomalt.
  • Embodiment 10 The chewing gum product of any of the foregoing embodiments, wherein the chewing gum material further comprises about 0.2 to about 2 weight percent high-intensity sweetener.
  • Embodiment 11 The chewing gum product of any of the foregoing embodiments, wherein the fill material further comprises about 0.01 to about 1 weight percent high-intensity sweetener.
  • Embodiment 12 The chewing gum product of any of the foregoing embodiments, wherein the plurality of capillaries is 3 capillaries.
  • Embodiment 13 The chewing gum product of any of the foregoing embodiments, wherein the capillaries have an average largest cross-sectional dimension of no more than 3 millimeters.
  • Embodiment 14 The chewing gum product of any of the foregoing embodiments, wherein the chewing gum product comprises, based on the total weight of the chewing gum product, about 70 to about 90 weight percent of the chewing gum material and about 10 to about 30 weight percent of the fill material; wherein the polyol of the chewing gum material comprises, based on the total weight of the chewing gum material, about 15 to about 35 weight percent maltitol, about 5 to about 15 weight percent sorbitol, and about 15 to about 35 weight percent isomalt; wherein the polyol of the fill material comprises, based on the total weight of the fill material, about 15 to about 35 weight percent maltitol, about 4 to about 15 weight percent sorbitol, and about 15 to about 35 weight percent isomalt; wherein the polyol of the chewing gum material comprises, based on the total weight of the chewing gum material, about 10 to about 50 weight percent isomalt having a particle size mean diameter of about 100 to about 1500 micrometers
  • Embodiment 15 A method of forming a chewing gum product, the method comprising: extruding a chewing gum material to form an extruded body portion and a plurality of capillaries disposed in the extruded body portion; and extruding a fill material into at least one of the plurality of capillaries; wherein the chewing gum material comprises, based on the total weight of the chewing gum material, about 25 to about 45 weight percent gum base, about 45 to about 75 weight percent polyol, of which at least 10 weight percent has a particle size mean diameter of about 100 to about 1500 micrometers, and about 2 to about 10 weight percent flavoring agent; and wherein the fill material comprises, based on the total weight of the fill material, about 60 to about 90 weight percent polyol, about 15 to about 25 weight percent water, about 0.2 to about 1 weight percent sodium carboxymethylcellulose, and about 0.1 to about 2 weight percent flavoring agent.
  • Embodiment 16 The method of embodiment 15, wherein the chewing gum material is extruded at a temperature of about 40 to about 50°C; and wherein the fill material is extruded at a temperature of about 40 to about 65°C.
  • Embodiment 17 The method of any of embodiments 15 or 16, wherein the fill material further comprises about 0.5 to about 10 weight percent glycerol, propylene glycol, or a combination thereof.
  • Embodiment 18 The method of any of embodiments 15-17, wherein the fill material further comprises about 0.5 to about 10 weight percent glycerol.
  • Embodiment 19 The method of any of embodiments 15-18, further comprising forming the fill material by a process comprising blending the sodium
  • carboxymethylcellulose with about 0.5 to about 10 weight percent glycerol, propylene glycol, or a combination thereof to form a solution, and blending the solution with the polyol, water, and flavoring agent.
  • Embodiment 20 A chewing gum product prepared by the method of any of claims 15-19.
  • a chewing gum material was prepared from the components listed in Table 1, where component amounts are expressed in units of weight percent based on the total weight of the chewing gum material.
  • a mixing kettle was pre-heated to 38°C. All polyols except for the isomalt having a particle size mean diameter of 200-700 micrometers were added to the kettle with the coloring agents, and the resulting blend was mixed for 30 seconds. Gum base and softener were then added to the kettle and heated to a temperature of 85-100°C. Mixing of the gum base and softener was conducted for four minutes. The flavoring agents and cooling agents were combined and added to the kettle over the course of 30 seconds with mixing. The isomalt having a particle size mean diameter of 40 micrometers was then added to the kettle, and mixing was conducted for three minutes. The temperature of the mixture was reduced to less than 48°C, then the encapsulated and unencapsulated intense sweeteners were added, and mixing was conducted for four minutes.
  • a fill material was prepared from the components listed in Table 2, where component amounts are expressed in units of weight percent based on the total weight of the fill material.
  • a mixing kettle was pre-heated to 65°C. Glycerol and sodium
  • carboxymethylcellulose were added to the kettle and mixed for three minutes with a whisk. Water and maltitol aqueous solution were then added and the resulting mixture was mixed for ten minutes with a whisk. The resulting solution was transferred to a Breddo mixer and heated to 75°C. Isomalt, sorbitol, and a titanium dioxide component of the coloring agents were dry blended and added to the Breddo mixer. The remaining coloring agents were added to the Breddo mixer, followed by addition of the flavoring agents, the cooling agents and the intense sweetener, and the resulting mixture was intensively mixed for one minute.
  • Isomalt, particle size mean diameter 40 micrometers 45.9363
  • Chewing gum products can be prepared by co-extrusion of chewing gum material and fill material.
  • the extrusion equipment can be, for example, a Betol single screw extruder, with a screw diameter of approximately 12 millimeters, and a screw length to diameter ratio of roughly 22.5 : 1.
  • the extruder has four different temperature zones (denoted T1-T4 in FIG. 1), each of which can be independently controlled using proportional integral derivative controllers connected to band heaters.
  • Two opposed air jets used to rapidly cool the extrudate emerging from the extrusion die, are placed above and below the die exit; these jets are connected via a valve to a compressed air line at 7xl0 5 Newton per square meters.
  • a schematic diagram showing the general layout of the extrusion line is shown in Figure 1 and a schematic drawing of the capillary die is shown in Figure 2.
  • FIG. 1 With reference to Figure 1, there is shown a schematic diagram of the extrusion apparatus 10 used in the experiments.
  • the apparatus comprises an electric motor 12 which is rotatably coupled to an extrusion screw 14.
  • the screw 14 is fed at one end by a hopper 16 and the opposing end is coupled to an extrusion die 18 having an extrudate outlet 20.
  • Quench jets 22 are directed toward the die outlet 20 so as to cool the extruded material 23, and these jets are fed with compressed air 24.
  • the area of the apparatus where the hopper 16 is coupled to the screw 14 can be cooled by means of a cooling feed 26.
  • a barrel 28 Surrounding the screw 14 is a barrel 28, which has three barrel temperature zones denoted Tl to T3 - the temperatures of each zone can be controlled independent of other zones.
  • the barrel 28 is connected to the die 18 by means of a feed conduit 29 which has a temperature zone T4 which can be controlled.
  • the hopper 16 is filled with chewing gum material 30 which can be heated so as to maintain it in a flowable form. Before the chewing gum material passes into the screw 14, it can be cooled by means of the cool feed 26, so as to ensure that the material is at the correct temperature for entering the screw extruder. As the screw is rotated, the liquid material is drawn along the screw 14, inside the barrel 28 and the temperature of the zones T1-T3 adjusted accordingly. The material then passes through the feed conduit 29 and the temperature adjusted again (if required) by temperature control T4 before entering the die 18.
  • FIG. 2 there is shown a schematic diagram of the extrusion die assembly used together with the apparatus of FIG. 1 for preparing various chewing gum products.
  • Reservoir 50 holds the fill material.
  • the reservoir 50 is heated so that the fill material is maintained at correct temperature so as to maintain it in liquid state.
  • the reservoir 50 is connected to a conduit 52 having an isolation valve 54 for controlling the flow of liquid.
  • the conduit 52 is encased in a trace heating tube 56 which maintains the temperature of the conduit so that the liquid remains in a liquid state during its movement within the conduit.
  • the conduit 52 is coupled to the inlet to the die 18 having a number of needles, so that when the chewing gum material is being extruded, the capillaries formed around the needles can be simultaneously filled with the fill material.
  • Figure 3 shows the die 18 in more detail.
  • the metallic die 18 has, at one end, a plurality of needles 60 which are joined to a cavity 62 which is in fluid communication with an inlet channel 64 for pumping a fill material into the needles 60.
  • the fill material is forced through the needles so that the extrudate contains a number of capillaries filled with the fill material.
  • the extrudate 23 is cooled by means of the quench jets 22 as it is released from the die 18.
  • Figure 4 shows a rectangular prism chewing gum product 200 having an extruded body 201 with a rectangular cross-section. Within the extruded body 201 is a plurality of (in this case, three) capillaries 202 filled with fill material.

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Abstract

L'invention concerne un produit de gomme à mâcher ayant une partie de corps extrudée ayant une matière de gomme à mâcher et une pluralité de capillaires disposés dans la partie de corps extrudée. La matière à mâcher comprend des quantités spécifiques d'une base de gomme, de polyol et d'un agent aromatisant. Au moins une partie du polyol a un diamètre moyen de dimension de particule d'environ 100 à environ 1 500 micromètres. De plus, les différents capillaires ont une matière de remplissage disposée dans ceux-ci. La matière de remplissage comprend des quantités spécifiques de polyol, d'eau, de carboxyméthylcellulose sodique et d'agent aromatisant.
PCT/US2013/046069 2012-06-19 2013-06-17 Produit de gomme à mâcher et son procédé de fabrication WO2013192066A1 (fr)

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EP2981176B1 (fr) 2013-04-04 2018-09-26 Roquette Freres Nouvelle confiserie à la croustillance améliorée
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EP2981176B1 (fr) 2013-04-04 2018-09-26 Roquette Freres Nouvelle confiserie à la croustillance améliorée
EP2989898A1 (fr) * 2014-08-29 2016-03-02 Executive S.r.l. Procédé de production de bonbons fourrés avec un principe actif
GB2564515A (en) * 2017-04-10 2019-01-16 Eaststone Ltd Pharmaceutical composition and a method for manufacturing the same
GB2564515B (en) * 2017-04-10 2022-10-26 Eaststone Ltd Pharmaceutical composition and a method for manufacturing the same

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