Note: Descriptions are shown in the official language in which they were submitted.
~ S17 YD8a/7&8
The preSent inYention relates to a long l~sting
flavored che~lng gum having finely dlvided pooxly water-
soluble flavor comprising a sweetening agent and/or food
acid dispersed in the gum base portion thereof.
The present invention provides a flavored chewing
gum having a prolonged flavor comprising gum base and from
0.02 to 3.5% by weight of a finely divided poorly water-
soluble flavor having an average~particle size of less
than about 150 microns, dispersed in the gum base.
The present invention further provides process for
preparing a flavored chewing gum as defined in claim 1,
which comprises admixing melted gum base with a plasti-
cizer at a temperature ranging from about 180 to about
210CF to form a gum base plasticizer mix, within the first
five minutes of mixing admixing the base plasticizer mix
with a finely divided poorly water-soluble flavor having a
particle size of less than 150 microns at a temperature be-
low about 250F so as to inhibit formation of soluble salts
and to form a continuous mass.
Conventional chewing gum generally includes gum
base, water-soluble flavoring, such as mint tnon-acid) or
fruit (acid) flavors and water-soluble sweeteners, for
example, various sugars and/or artificial sweeteners such
as sodium or calcium saccharin. Such gum initially pro-
vides a desirable strong sweet taste which declines rapidly
- during the first three to five minutes of chewing to a very
slight perceptible level of sweetness. The result is that
after about five minutes of chewing all that remians in the
mouth is an essentially tasteless wad which provides little
in the way of flavor, aroma or sweetness. Furthermore,
where sugar is present as the major sweetener, the problem
-', ' . .' ' ' ! ' . "
:,' '~ ' . ' ' ' . ' , ' ' ." '., ' ,, ~, :' ' '
7 ~D8a/7&8
of dental caries is of pxime concern. Accoxdin~ly, thexe
cleaxly is a need and long felt want for a chewing gum
which possesses long-lasting flavor and/or sweetness and
which does not contribute to dental caries.
It has now been found that the flavor including
sweetness and/or sour or other non-sour flavors of chewing
gum can be prolonged by incorporating a finely divided
poorly water-soluble sweetener, such asa nonffugar or arti-
ficial sweetener, and/or a finely divided poorly water-
soluble food acid, in the gum base during the preparation
of the gum, the sweetener and/or food acid having an aver-
age particle size of below about 150 microns (0.150 mm or
about 100 mesh) and preferably below about 100 microns. The
finely divided sweetener and/or finely divided food acid are
substantially retained in the gum base, and during chewing
undexgo slow and controlled release into the saliva. The
gum base will be poorly water-soluble or a water-impene-
trable matrix.
The term "flavor" or "flavors" as employed herein,
unless otherwise indicated includes sweeteners or food
acids or other flavors.
It is well known the fine pulverization of crystals
of poorly soluble materials or slowly dissolving materials
of even good solubility increases surface area thereof,
which, in turn, increases solubility rate. However, it has
been surprisingly and unexpectedly found that finely divided
non-sugar or axtificial sweeteners, such as finely powdered
free saccharin acid, and finely divided food acids, such as
finely divided fumaric acid or other poorly water-soluble
food acids, when incorporated into chewing gum base do just
the opposite; the extraction rates of such sweeteners and
517
YD8a/7&8
food acids f~om the gum base during chewing are reduced
with decreasing particle size so that the sweet taste and
flavor of the gum are prolonged. The reason for this
effect would seem to be that at the finer particle sizes,
thé sweetener and food acid are more completely protected
from contact with saliva by the gum base. This results in
controlled release of sweetener and food acid from the gum
base.
The present invention further provides a non-sour
flavored chewing gum including the finely divided poorly
water-soluble sweetener dispersed in the gum base and a
fruit flavored, acid or sour chewing gum including the
finely divided poorly water-soluble food acid dispersed
in the gum base; the sour chewing gum also may optionally ~- -
include a finely divided poorly water-soluble sweetener
(such as the free acid form of saccharin). Furthermore,
the chewing gums of the invention may optionally include a
water-soluble sweetener such as sugar and/or polyol, a
water-soluble saccharin salt or other synthetic water-solu-
ble sweetener, water-soluble food acid and other flavorings.
It will be appreciated that the chewing gum of the
invention may thus be formulated to provide a variety of
different taste sensations. Thus, where the finely divided
poorly water-soluble sweetener is employed in conjunction
with water-soluble sweeteners and other flavors of the water-
soluble type, the chewing gum will have a balanced sweet
taste which will last for extended periods of time. Where
the chewing gum includes the finely divided food acid em-
ployed in conjunction with water-soluble sweeteners and
other water-soluble flavors, the chewing gum will have an
initially balanced sweet-sour taste which tapers off to a
--3--
517
YD8a/7&8
sour taste. Where the chewing gum includes a mixture of
finely divided poorly water~soluble food acid and finely
divided poorly ~ater-soluble sweetener and a mixture of
water-soluble sweeteners and acid flavorings, the chewing
gum will have a balanced sweet-sour taste which will last
for extended periods of time.
Where a saccharin material (free acid form of salt)
is employed as one of the sweeteners, alone or in combina-
tion with a sugar, in the chewing gum of the invention, it
has been found that chewing of such gum actually inhibits
formation of dental plaque. This effect is believed to be
attributed to the presence of the saccharin material which
has been found to be effective in inhibiting growth of
Streptococcus mutans strains of bacteria which are respon-
sible for plaque formation.
In yet another aspect of the present invention, a
method is provided for forming a long-lasting flavored gum,
which method includes the steps of admixing melted gum base
with a plasticizer, such as a syrupy substance, for example
corn syrup, or a modified starch syrup or sorbitol syrups,
at a temperature ranging from about 180 to about 210F, to
form a base-syrup mix, optionally adding flavor oil to the
mix, during the first five minutes of mixing, admixing the
base-syrup mix with a finely divided poorly water-soluble
sweetener, such as saccharin in its free acid form, and/or
a finely divided poorly water-soluble food acid, at a tem-
perature below 250F so as to inhibit formation of soluble
salts, to form a continuous gum mass having the fine parti-
cles of sweetener and/or food acid intimately dispersed
therein, and thereafter admixing the above mix with one or
more easily extractable water-soluble sweeteners, water-
5~ 7
~D8a/7&8
soluble food acids and/ox fla~ors. The resulting mix isthen formed into sticks or tablets of chewing gum e~ploying
conventional techniques.
In carrying out the above method, the finely divided
sweetener and/or finely divided food acid are poorly water-
soluble so that the sweetener and/or acid will not dissolve
in the plasticizer (which normally will be an aqueous plas-
ticizer such as corn syrup) before they are transferred to
the gum base. Regardless of the solubility of the sweetener
and food acid, it is essential that the particles of sweetener
and/or particles of acid have an average particle size of less
than 150 microns.
By following the above procedure, the finely divided
sweetener and/or finely divided food acid will be incorporated
and retained in the gum base and will undergo controlled re-
lease in the mouth for periods of up to 30 minutes or more to ~-
provide concentrations of the sweetener below the bitter thres-
hold thereof, but in sufficient amounts to provide a pleasant
sweet taste and/or a pleasant sour taste to balance the sweet
taste of the sweetener. It will thus be appreciated that the
present invention provides a chewing gum and method for making
the same wherein controlled release of sweetness and/or food
acid is obtained without the requirement for coating, encap-
sulating, and/or integrating water-insoluble polymeric sub-
stances such a polyvinyl ester on to the particles of sweetener
and/or other flavoring agents. This can be accomplished be-
cause of the very small particle sizes of the finely divided
poorly water-soluble sweetener or food acid employed herein.
The finely divided slowly or poorly water-soluble
sweeteners suitable for use herein include, for example, the
free acid form of saccharin, dihydrochalcones, glycyrrhizin,
~ '7 ~D8a/7&8
L-aspartyl-L-phenylalanine ~ethyl este~, and free cyclamic
acid or ~ixtures of any two or moxe of the above, with the
free acid form of saccharin being preferred.
The finely divided slowly or poorly water-soluble
sweetener will be present in the chewing gum in amounts
ranging from about 0.02 to about 1.0% by weight of the chew-
ing gum, and preferably from about 0.1% to about 0.4% by
weight of the chewing gum. Moreover, it is essential that
the sweetener be in particulate form so that it may be readily
mixed into the melted gum base and retained in the finished
gum base to undergo controlled release in the mouth. Accord-
ingly, the finely divided sweetener will generally have a
particle size below about 150 microns (0.15 mm), and preferably
below about 100 microns (0.1 mm). Use of free saccharin acid
of the above-mentioned average particle size in the concentra-
tion range given above will also reduce the bitter aftertaste
associated with such saccharin. Furthermore, in a preferred
embodiment, the free saccharin acid employed will be prepared
by the so-called "Maumee" process so that it will be substan-
tially free of o-toluene sulfonamide (which has been found to
add to the bitter taste of free saccharin acid).
The finely divided slowly or poorly water-soluble
food acid component will preferably comprise fumaric, adipic
or succinic acids having a particle slze of below about 150
microns, preferably below about 100 microns, so that it may
be easily dispersed in the gum base, with or without the finely
divided slowly or poorly water-soluble sweetener, and be re-
tained therein to undergo controlled release in the mouth.
Generally, the chewing gum of the invention will contain from
about 0.5% to about 3.5%, and preferably from about 1.5% to
about 2.5% of finely divided food acid by weight of the chew-
ing gum.
--6--
~. ,' .... .
1~82~1'7 ~D8a/7&8
As indicated aboYe~ the chewing gum of the inventionwill also include gum base in an amount ranging fro~ about
10 to about 50%, and preferably ~rom about 15 to 30% by weight
of the chewing gum composition.
In general, the gum base is prepared by heating and
blending various ingredients such as natural gums, synthetic
resins, waxes, plasticizers, etc., in a manner well known in
the art. Typical examples of the ingredients found in a chew-
ing gum base are masticatory substances of vegetable origin
such as chicle, crown gum, nispero, rosidinha, jelutong, pen-
dare, perillo, niger gutta, tunu, etc., masticatory substancesof synthetic origin such as butadiene-styrene polymer, iso-
buty}ene-isoprene copolymer, petroleum wax, polyethylene,
polyisobutylene, polyvinylacetate, etc., plasticizers such as
lanolin, stearic acid, sodium stearate, potassium stearate,
etc., antioxidants such as, butylated hydroxyanisole, butylated
hydroxytoluene, and propyl gallate.
The water-insoluble gum base may consist of any of
the various bases disclosed, for example, in U. S. Patent
Nos. 3,052,552 and 2,197,719. Typical ingredients included
in gum base compositions are the following:
Parts by
Base I Weight
Ester gum 88
Rubber lateX solids 10
Lecithin 2
Base II
-
Chicle 30
Jelutong 60
Gutta soh 8.5
Lecithin 2
.,
.. . . . . ......... . . . .
,
.; - . . ~. . , - .
~, .. ~. .
~ 5~7 ~D8a/7&8
~ase III
P~rtially oxidized chicle 98
Lecithin 2
Base IV
Jelutong tdry) 8Q
Gutta siak 18
Lecithin 2
The chewing gum of the invention may also include
flavoring such as sour or fruit flavoring or non-acid or
mint flavoring in an amount ranging from about 0.3 to about
2.0% by weight, and preferably from about 0.5 to about 1.2%
by weight of the final gum product. The flavoring may com-
prise oils derived from plants, leaves, flowers, fruit, etc.
Representative flavor oils of this type include citrus oils
such as lemon oil, orange oil, lime oil, grapefruit oil,
fruit essences such as apple essence, pear essence, peach
. .
essence, strawberry essence, apricot essence, raspberry
essence, cherry essence, plum essence, pineapple essence,
as well as the following essential oils: peppermint oil,
~0 spearmint oil, mixtures of peppermint oil and spearmint oil,
c}ove oil, bay oil, anise oil, eucalyptus oil, thyme oil,
cedar leaf oil, cinnamon oil, oil of nutmeg, oil of sage,
oil of bitter almonds, cassia oil, and methylsalicylate
(oil of wintergreen). Various synthetic flavors, such as
mixed fruit, may also be incorporated in the chewing gum of
the invention with or without conventional preservatives.
Where liquid flavors are employed, they may be added
to the gum base-plasticizer mix as in the case of the finely
divided food acid or finely divided sweetener, that is, during
the first five minutes of mixing, before a continuous mass of
~ 25~'7 ~D8a/7&8
the gum base has been formed. Furtherm~re, ~fter the water-
soluble sweetener has been mixed in ~ith the gum base, any
of the above flavors, in the form of spray dried flavor
with or without citric acid may be added.
In order to provide an initial taste or sensation
of sourness, the chewing gum of the invention may also pre-
ferably contain an easily extractable food acid, for example,
a water-soluble food acid such as citric acid, tartaric acid
or malic acid, in an amount ranging from about 0.3 to about
2.0% by weight, and preferably from about 0.5 to about 1.2%
by weight of the final gum product.
The chewing gum of the invention will optionally, and
preferably, include an easily extractable sweetener in addi-
tion to the poorly water-soluble sweetener (where present),
the easily extractable sweetener being present in an amount
ranging from about 88 to about 0.05%, preferably from about
86 to about 40%, and more preferably from about 85 to about
70% by weight of the final product to provide an initial
burst of sweetness. ~Such water-soluble sweeteners may include
one or more sugars or sugar containing material, for example,
monosaccharides, disaccharides and polysaccharides, some
examples of which follow:
A. Monosaccharides of 5 or 6 carbon atoms - arabi-
nose, xylose, ribose, glucosè, mannose, galactose, fructose,
dextrose, or sorbose or mixtures;of two or more of the fore-
going monosaccharides.
B. Disaccharides - sucrose such as cane or beet
sugar, lactose, maltose or cellobiose; and
C. Polysaccharides ~ partially hydrolyzed starch,
dextrin or corn syrup solids.
_g_
.. ..
~5~7 ~D8a/7&8
~ n a prefex~ed e~bodiment, sorbit~l ~ill be included
in comb~n~tion with su~ar as the water~soluble sWeeteneX. In
such case, the sorbitol will be present in an amount within
the range of from about 2 to about 20% by weight of the
chewing gum composition, preferably from about 5 to about
15%, and optimally from about 8 to about 12%.
Furthermore, any of the water-soluble natural sweet-
eners set out hereinbefore as well as water-soluble artifi-
cial sweeteners such as sodium or calcium saccharin salts,
cyclamate salts, and the like may be present together with
the finely divided poorly water-soluble sweetener. In each
of the preferred embodiments of the chewing gum and method
of the invention, corn syrup may be employed as the plasti-
cizer. However, satisfactory results may be obtained, for
example, by employing sorbitol, sorbitol syrups, modified
starches and the like, without the use of and presence of
sucrose and/or corn syrup in the chewing gum.
Generally, in forming a preferred embodiment of the
chewing gum of the invention, the poorly water-soluble free
saccharin acid will be employed in a weight ratio to the
20 easily extractable (water-soluble) sweetener within the
range of from about 0.00022:1 to about 20:1 and preferably
within the range of from about 0.0011:1 to about 0.01:1.
The chewing gum of the invention may also contain
softeners, fillers and texturizers, such as hydrated alumina,
plasticizers, emulsifiers, F.D.&C. coloring agents, and other
conventional chewing gum additives as will be apparent to
those skilled in the art.
It will be appreciated that the finely divided slowly
or poorly water-soluble sweetener and/or finely divided slowly
or poorly water-soluble food acids will be dispersed in the
--10--
.
51 7 ~D8a/7&8
oil phase o~ gu~ b~se itself and ~ill proyide lon~ lasting
sweetness and~or sourness, whereas the easily extractable
twater-soluble) sweeteners, easily extractable twater-solu-
ble) food acids and fruit flavors or other flavors, will
comprise the water-soluble portion of the chewing gum and
will provide the initial burst of sweetness, sourness and
flavor.
~L~8~S17
YD8a/7&8 :
The following Examples illustrate preferred
em~odiments of the present invention without, however,
limiting the same thereto. All temperatures are
expressed in F.
ExamPle 1
A long lasting cherry flavor chewing gum is
prepared from the following ingredients:
~ .
Inqredients Parts by Weiqht
Gum Base 20
Sugar 50
Corn Syrup 16
Dextrose 10
Lecithin 0.2
:~ Citric acid 0,5
Fumaric acid (passes through a U.S.
140 mesh screen) 2
:~ ~ 20 Free saccharin acid (passes through
.
a U.S. 140 mesh screen) 0.2
~rtificial cherry flavor
Gum arabic coated cherry flavor 1.5
The gum base is melted (temperature 270) and placed
in a standard dough mixer kettle equipped with sigma blades.
The corn syrup and lecithin are added and mixed for 2 minutes
at 200. At the time the mix is folding well, powdered
free saccharin and powdered fumaric acid are added to the
-12-
~--`
YD8a/7&8
base-syrup mix and the mixture is mixed for 1 minute at
200. Thereafter, the sucrose, dextrose, flavor oil,
citric acid, and coloring agents are added and blended with
the above mixture for 5 minutes at 160. The resulting gum
is discharged from the kettle and formed into gum sticks
employing conventional techniques.
The chewing gum product obtained is found to have a
pleasant balanced sweet-sour taste for up to 30 minutes
- and more without the bitter aftertaste normally associated -
with free saccharin acid.
Examples 2 and 3
Following the procedure of Example 1, two cherry
chewing gum formulations in accordance with the present
invention and one control formulation having the following
compositions are prepared:
-13-
S~7
YD8a/7&8
TABLE 2
CHERRY CHEWING GUM
Parts by Weiqht
Inqredients Control A Example 2 Example 3
Gum Base 20 20 20
Sucrose 49.8 38.6 38.6
Dextrose 10 10 10
Corn Syrup 16 16 16
Lecithin 0.2 0.2 0.2
. Sorbitol - 10 10
Free Saccha~rin (passes
through a U.S. 140
mesh screen) - 0.2 0.2
Artificial cherry
flavor
: . Gum arabic coated
cherry flavor 1.5 1.5 1.5
Citric Acid . 1.5 1 0.5
Fumaric Acid (passes
through a U.S. 140
mesh screen) - 1.5 2.0
In prepari.ng the above compositions, the sucrose,
dextrose and sorbitol, where present, are added at approxi-
mately the same time.
In order to evaluate the control A composition
containing no free saccharin and no fumaric acid against
the Examples 2 and 3 compositions of the invention, a
trained sensory panel tested the above compositions for
.
YD8a/7&8
taste, flavor and overall quality as defined below:
Taste: This attribute is used in reference to sweet, sour,
salty, bitter, metallic, cool and hot (burning)
sensations perceived by the tongue.
Flavor: It refers to a combination of taste and odor
sensations as perceived by the tongue and olfactory
cells.
Overall
quality: The overall desirability or undesirability of the
10 product as judged by the sensory panel members
using their own judgment.
The results obtained are set out in Table 3
below:
TABLE 3
EVALUATION OF CHERRY FLAVORED CHEWING
GUM CONTAINING FREE SACCHARIN ACID
-
Scale: l=dislike extremély 5=neither like nor dislike
3=dislike moderately 7=like moderately
9=like extremely
'
-15-
.
1~8;~5~7
YD8a/7&8
SENSORY SCORE
ExamPle No. Control A ExamPle 2 Exam~le 3
Attribute Time (min.)
2 5.6 6.6 6.8
4 5.0 5.8 6.0
T 6 4.6 5.0 5.8
S 10 4.6 4.8 5.4
E 15 4.8 4.4 5.4
4.8 4.4 5.4
4.6 4.4 5.2
_, .
2 5.4 6.6 6.4
4 5.0 5.8 6.0
F 6 4.4 5.0 5.8
A 10 4.6 4.8 5.4
O 15 4.6 4.8 5.4
4.6 4.8 5.4
4.4 4.8 5.4
20 - 2 6.0 7.0 6.8
4 5.8 6.4 6.4
O Q 6 5.4 5.6 6.4
E A 10 5.4 5.8 6.0
A I 15 5.4 5.6 6.0
L Y 20 5.4 5.6 6.0
5.2 5.4 5.8
-16-
, ' ' "
517
.~.YD8a/7&8
The results set out in Table 3 clearly demonstrate
that the taste, flavor and overall quality of the chewing
gum of the invention (Examples 2 and 3) are materially
and significantly superior to the control A formulation
which does not include the free saccharin acid and fumaric
acid dispersed in the gum base.
..
- Example 4
A long lasting cherry flavor chewing gum is
10 prepared from the following ingredients employing a .-
procedure similar to that described in Example 1.
.
TABLE 4
Parts bY Weiqht
Gum base 20
Sugar 48.19
Corn syrup 16
: Dextrose 10
Lecithin 0.2
Citric acid 0.5
Fumaric acid (passes through
a U.S. 140 mesh screen) 2
Free-acid saccharin (passes through
a U.S. 140 mesh screen) 0.2
Artificial cherry oil
Gum arabic coated cherry oil 1.50
s~
YD8a/7~8
In order to evaluate the control B composition
having a similar composition as Control A and containing
no free saccharin and no fumaric acid against the Example 4
composition of the invention, a trained sensory panel
tested the above compositionsfor sweetness, sourness,
cherry aroma and overall quality. The results obtained
are set out in Table 5 below.
. . .
f
:
-18-
. . . . .
.. , ~ ' ~ , .
10~;~5~7
~ YD8a/7&8
~ TABLE 5
EVALUATION OF CHERRY FLAVORED GUM
C0NTAINING FREE-SACCHARIN
. -. :
Attribute Time (min.) Control B Example 4
1 ` 6.8 6.8
3 4.8 5.5
10S 5 3.0 4.5
W
E 10 1.4 3.8
E
T 15 1.0 3.5
N
E 20 1.0 2.8
S 30 1.0 2.8
1 7.4 7.4
S 3 4.4 6.0
U 5 3.2 4.8
R
N 10 2.2 3.5
E
20S 15 1.8 3.3
~ S
- 20 1.4 2.8
~ 30 1.4 2.8
:
~ : --- - - -
1 7.4 7.8
C A 3 4.6 6.0
H R
; E O 5 3.4 5.5
R M
R A 10 2.2 5.5
y
1.8 4.0
1.6 3.8
1.4 3.5
:
--19--
!
~V~17 YD8a/7&8
TABLE 5 (cont.)
Attribute Time (min.) Control s Example 4
1 7.0 6.8
O Q 3 6.2 6.8
V U
E A 5 5.2 6.3
R L
A I 10 4.0 6.0
L T
L Y 15 3.4 6.0
3.2 5.5
2.8 5.5
~ '
1. Sweetness, coolness, cherry aroma:
1 = imperceptible,
3 = moderately perceptible
5 = perceptible
7 = moderately pronounced
9 = very pronounced
2. Overall Quality:
1 = very undesirable
3 = moderately undesirable
5 = neutral
7 = moderately desirable 9 = very desirable
The results set out in Table 5 clearly demonstrate that
the sweetness, sourness, aroma, and overall quality of the
chewing gum of the invention (Example 4) are materially and
significantly superior to the control B formulation which does
not include the free saccharin acid and fumaric acid dispersed
in the gum base.
-20-
5~7
YD8a/7&8
Example 5
A long-lasting peppermint flavor chewing gum is
prepared from the following ingredients: .
Parts bY Weiqht
Gum base 20
Corn Syrup, 44 Be' 17
Powdered free saccharin acid
(pulverized to pass through a U.S.
140 mesh screen) 0.2
Powdered Sugar (sucrose) 50
Dextrose 10
Peppermint oil
Lecithin 0.2 ~ .
The gum base is melted (temperature 270) and placed in a stan- .
dard dough mixer kettle equipped with sigma blades. The corn
syrup and lecithin are added and mixed for 2 minutes at 200.
At the time the mix is folding well, powdered free saccharin is
. added and the mixture is mixed another 3 minutes at 200. There-
after, the.sucrose, dextrose and flavor oil are added during
. which time the mixture is mixed for 5 minutes. The gum is then
~20 dis.charged from the kettle, cut into 25 lb. loaves and allowed to
cool to 90-120F. It is then rolled to a thickness of 0.178 cm
on a standard Gimpel machine and scored into strips 7.26 cm
wide and 41.9 cm long, and cooled for 12-18 hours.
The chewing gum product obtained is found to have a
pleasant sweet taste for up to 30 minutes and more without the
bitter aftertaste normally associated with free saccharin acid.
,
;251~
YD8a/7&8
Examples 6 to 9
Following the procedure of Example 5, four
peppermint chewing gum formulations in accordance with
the present invention and one control formulation having
the following compositions are prepared:
TABLE 1
PEPPERMINT CHEWING GUM
_ Parts by Weight
10 Example No. Control C 6 7 8 9
Inqredients
Base 20 2020 20 20
Sucrose 60.8 50.6 25.5 25.6 25.55
Dextrose - - 25
Sorbitol - 1010 10 10
Anhydrous
Dextrose - - - 25 25
Corn Syrup 18 1818 18 18
Lecithin 0.2 0.2 0.2 0.2 0.2
20 Peppermint Oil
Free Saccharin
Acid (micronized -
passes through
a U.S. 140
screen) - 0.2 0.3 0.2 0.25
In preparing the above compositions, the sucrose,
dextrose, anhydrous dextrose and sorbitol (where present)
are added at approximately the same time.
-22-
iZ517
YD8a/7&8
In order to evaluate the control C composition
containing no free saccharin against the Examples 6-9
composition of the invention, a trained sensory panel
tested the above compositions for taste, flavor and
overall quality, as defined hereinbefore.
TABLE 6
EVALUATION OF PEPPERMINT FLAVORED CHEWING
GUM CONTAINING FREE-SACCHARIN
SCALE: 1 = dislike extremely.
3 = dislike moderately.
5 = neither like nor dislike.
7 = like moderately.
9 = like extremely.
-23-
: .
517
YD8a/7&8
SENSORY SCORE~
.
ExamPle No. Control C 6 7 8 9
Attri-
bute Time
(minutes)
2 7.2 7.2 6.2 7.2 7.2
4 5.6 6.4 5.6 6.8 6.6
T 6 5.2 5.8 5.0 6.4 6.2
S 10 4.2 5.4 4.8 5.8 5.6
T
E 15 3.6 5.2 4.8 5.4 5.4
3.6 5.2 5.0 5.6 5.4
3.2 5.0 5.0 5.2 5.2
.. _ .__ .. ..
2 7.2 7.2 6.0 7.2 7.2
4 6.0 6.4 5.8 6.8 7.0
F 6 5.4 6.0 5.6 6.2 6.8
L
A 10 4.4 5.8 5.0 , 6.2 6.0
V
o 15 3.6 5.8 5.2 5.8 5.4
R
3.6 5.6 5.4 5.8 5.2
3.4 5.4 5.4 5.2 5.2
. .
2 7.4 7.4 6.4 7.0 7.2
4 6.4 7.0 6.0 6.8 7.0
O Q 6 5.8 6.4 5.6 6.4 7.0
V U
E A 10 4.6 5.8 5.2 6.2 6.6
R L
A I 15 4.4 5.8 5.2 5.8 6.0
L T
L Y~ 20 4.4 5.8 5.4 6.0 6.0
4.0 5.6 5.2 5.8 5.8
_
-24-
~ 1'7 YD8a/7&8
The results set out in Table 6 clearly demonstrate
that the taste, flavor and overall quality of the chewing
gum of the invention (Examples 6 to 9) are materially and
significantly superior to the control C formulation which
does not include the free saccha~in acid dispersed in the
gum base.
Example 10
A long-lasting spearmint flavor chewing gum is
prepared from the following ingredients:
.
Parts by Weiqht
Gum Base 20
Sugar tsucrose) 52
Corn Syrup 44 Be' 17
Dextrose 10
- Lecithin 0.2
Free saccharin (powdered - passes
through a 140 U.S. mesh screen) 0.2
Spearmint oil 0.6
-25-
~ 517 YD8a/7&8
The gum base is melted (temperature 270) and
placed in a standard dough mixer kettle equipped with
sigma blades. The corn syrup and lecithin are added
and mixed for 2 minutes at 200. At the time the mix
is folding well, powdered free saccharin and flavor oil
are mixed for 1 minute at 200. Thereafter, the sucrose,
dextrose and coloring agents are added and blended with the
above mixture for 5 minutes at 160. The resulting
gum is discharged from the kettle and formed into gum
sticks as described in Example l.
The chewing gum product obtained is found to
have a pleasant sweet taste for up to 30 minutes and
more without the bitter aftertaste normally associated
with free saccharin acid.
.
32S~7
YD8a/7&8
ExamPlell
Following the procedure of Example 10, a spearmint
chewing gum formulation in accordance with the present
invention and one control formulation having the following
composition are prepared:
TABLE 7
SPEARMINT CHEWING GUM
Parts by weiqht
10 ExamPle No. Control D
Inqredients
Gum Base 20 20
Sucrose 38 38
Dextrose 10 10.
Corn Syrup 17 17
Lecithin 0.2 0.2
Sorbitol 10 10
Free Saccharin Acid
(passed through a ~ -
140 U.S. mesh screen) - 0.2
20 Spearmint oil 0.6 0.6
.
In preparing the above compos:itions, the sucrose,
dextrose and sorbitol are added at approximately the same
time.
In order to evaluate the control D composition
containing no free saccharin against the Example 7
composition of the invention, a trained sensory
panel tested the above compositions for
-27-
: ,: , , , , , . . , . ~ :
Sl'7
YD8a/7&8
swee-tness, coolness, spearmint aroma, and overall quality.
The results obtained are set out in Table 8 below
.TABLE 8
EVALUATION OF SPEARMINT FLAVORED CHEWING
GUM CONTAINING INSOLUBLE FORM OF SACCHARIN
. Sensory Score
Example No. Control D
Time
Attributes (Min.)
1 6.0 6.4
3 4.2 4.2
- 5 2.4 3.0
Sweetnessl 10 1.0 2.4
lS 1.0 2.2
1.0 1.8
1.0 1.8
' . ,
1 4.6 4.6
3 3.4 3.4
205 2.4 ` 2.6
Coolnessl10 1.2 2.4
1.2 2.6
1.2 2.6
1.2 2.2
-- .
-28-
.. . . .
:. . :
Si~7
YD8a/7&8
TABLE 8 (cont._~ -
SensorY Score
Example No. Control D 11
Time
Attributes (Min.)
1 5.2 6.2
3 3.8 4.4
2.6 3.6
Spearmintl 10 1.8 3.2
Aroma 15 . 1.4 3.0
1.2 2.6
1.2 2.6
1 6.6 7.2
3 5.8 6.2
5.2 5.6
Overall210 4.0 5.2
Quality
4.0 5.4
3.4 5.4
. 3.4 5.4
~20 . :
Sensory Scales
1. Sweetness, coolness, 2. Overall Quality:
spearmint aroma: 1 = very undesirable
1 = imperceptible, 3 = moderately
3 = moderately perceptible undesirable
5 = perceptible 5 = neutral
7 = moderately pronounced 7 = moderately
9 = very pronounced desirable
9 = very desirable
-29- .
.
~ 517 YD8a/7&8
The results set out in Table 8 clearly demonstrate
that the sweetness, coolness, aroma and overall quality
of the chewing gum of the invention (Example ll) are
materially and significantly superior to the control D
formulation which does not include the free saccharin acid
dispersed in the gum base.
.
'
-30-
, ~ . . . ,. :
: . . .: . .. . : : - :.
. ,. ~: . . : : :.
