Note: Descriptions are shown in the official language in which they were submitted.
2005~2
METHOD FOR PROLONGING THE DURATION OF FLAVOR
AND SWEETNESS SENSATION IN A CHEWING GUM COMPOSITION
FIELD OF THE INVENTION
The present in~ention relates in general to a
method which provides prolonged lasting sweetness and
flavor sensation or perception in a chewing gum
composition, and in particular, to the prolongation of
sweetness and flavor sensation by incorporating
mono-ammoniated glycyrrhizin (MAG) into the matrix of a
chewing gum composition.
BACKGROUND OF THE INVENTION
Ammoniated glycyrrhizinates are known in the
art as intense sweeteners. For example, Cook, U.S.
Patent No. 3,851,073 discloses the use of ammoniated
glycyrrhizin as an intense sweetener, flavoring agent
and potentiator of the sweetness of sucrose. However,
the compounds described by Cook require the use of a
5'-nucleotide to overcome the licorice flavor of the
ammoniated glycyrrhizinate.
Stroz et al., U.S. Patent No. 4,241,090
discloses non-adhesive, flavored chewing gum methods and
compositions containing up to 0.5 parts by weight of the
gum formula of one or more artificial sweeteners from an
exemplary group including MAG. Mackay et al., U.S.
Patent No. 4,328,249 discloses a method for preserving
gum base without antioxidants which can be compounded
into flavored chewing gum compositions that may contain
between 0.02 to 2.00% by weight of an artificial
sweetener selected from the group including ammoniated
glycyrrhizinates.
Friello, U.S. Patent 4,208,431 and
Witzel et al., U.S. Patent No. 4,217,368 disclose long
lasting chewing gum compositions and methods having good
processability in which the long lasting sweetness is
derived by dissolving a first sweetener in the matrix of
the chewing gum composition and dispersing in the gum
base 20-45% by weight of a second sweetener selected
from a group including MAG. Kehoe et al., U.S. Patent
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No. 4,252,830 discloses a chewable calorie-free chewing
gum base sweetened by between 0.1 to 1% by weight of the
gum base of any one of a number of listed calorie-free
sweeteners, including ammoniated glycyrrhizinates.
Witzel et al., U.S. Patent No. 4,238,475
discloses a chewing gum capable of releasing finely
divided water insoluble materials having a first
sweetener dispersed in the gum composition and 20-75% by
weight of the second sweetener dispersed in the gum base
selected from a group of sweeteners including MAG.
Hopkins et al,, U.S. Patent No. 4,271,197 discloses a
flavored chewing gum containing an undisclosed quantity
of optional artificial sugar substitutes selected from a
group including ammoniated glycyrrhizinates.
Witzel et al., U.S. Patent 4,301,178 discloses
compositions and methods for a liquid filled chewing gum
- with the liquid center being sweetened by between 20-70%
by weight of one or more sweeteners selected from a
group including MAG. Calabro, U.S. Patent No. 4,582,707
discloses a flavored non-sticking chewing gum optionally
sweetened by up to 2.0% by weight of one or more
artificial sweeteners selected from the group including
ammoniated glycyrrhizinates.
Kehoe et al., U.S. Patent 4,317,837 discloses
a tobacco flavored chewing gum and Kehoe et al., U.S.
Patent No. 4,357,354 discloses a flavored, reduced
calorie chewing gum, both of which are sweetened by up
to 0.5% by weight of one or more artificial sweeteners
selected from a group including ammoniated
glycyrrhizinates. Shah et a~., U.S. Patent No.
4,469,674 discloses flavored oral compositions
containing zinc and fluoride sweetened by between
0.01-5.0% by weight of a sweetener selected from a group
including ammoniated glycyrrhizinates. Weiss et al.,
35 U.S. Patent No. 4,~56,039 discloses a flavored layered
chewin~ gum with a moisture impervious outer layer with
the inner layer sweetened by one or more intense
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sweeteners selected from a qroup including ammoniated
glycyrrhizinates.
The above prior art disclosures generally
indicate that glycyrrhizinates are useful as intense
sweeteners, elther alone or in combination with other
sweeteners or intense sweeteners. It has unexpectedly
: been discovered that the mono-ammoniated species of
glycyrrhizinates, where incorporated in the matrix of a
chewing gum composition in combination with a sweetener
or flavoring component, provide prolonged lasting
sweetness, flavor sensation and perception.
Prolongation of sweetness and flavor sensation
in the past has also been obtained for chewing gum
compositions by encapsulation of the sweeteners and
flavoring components within a hydrophobic matrix. The
extension of flavor and sweetness is obtained by the
delayed release of the components within the
encapsulation. Encapsulations, as well as gum base
dispersions add grain to the texture of gum
compositions. Encapsulations also require additional
processing to form the encapsulation. A system that
functions to prolong the duration of sweetness and
flavor sensation in a chewing gum composition without
encapsulation of sweetener or flavoring components or
25 dispersion of these components in the gum base would be
highly desirable.
SUMMARY OF THE INVENTION --
According to the present invention,
mono-ammoniated glycyrrhizin (MAG) prolongs the duration
of flavor and sweetness sensation of chewing gum
compositions. The prolonged duration of flavor and
sweetness sensation is achieved by a method comprising
providing a uniform mixture of gum base, adding a
flavoring component and a sweetener other than MAG,
35 adding to this mixture a quantity of MAG sufficient to
prolong the flavor and sweetness of thé composition, and
mixing until said MAG is homogeneously distributed in
the matrix of the chewing gum composition.
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A preferred method of the invention for
prolonging the flavor and sweetne~s sen~ation o~ a
chewing gum composition includes forming a uniform
mixture of gum base, a flavoring component and a
sweetener other than mono-ammoniated glycyrrhizin;
adding to said mixture a quantity of mono-ammoniated
glycyrrhizin sufficient to prolong the flavor and
sweetness of said composition; and mixing until said
mono-ammoniated glycyrrhizin is homogeneously
distributed in the matrix of said chewing gum
composition.
B~IEF DESCRIPTION OF THE DRAWINGS
Figure 1 is a graph of sweetness intensity as
evaluated by an expert chew panel vs. time for a sugar
coated pellet gum control sample and an experimental
: sample containing MAG;
Figure 2 is a graph of flavor intensity as
evaluated by the same chew panel for the same gum
samples;
Figure 3 is a graph of sweetness intensity as
evaluated by an expert chew panel vs. time for a
controlled sugar coated pellet gum with encapsulated
saccharin and an experimental containing MAG;
Figure 4 is a graph of flavor intensity as
evaluated by the same chew panel for the same gum
samples;
Figure 5 is a graph of sweetness intensity as
evaluated by an expert chew panel vs. time for a
controlled sugar coated pellet gum with encapsulated
saccharin and aspartame and an experimental containing
MAG;
Figure 6 is a graph of flavor intensity as
evaluated by the same chew panel for the same gum
samples;
Figure 7 is a graph of sweetness intensity as
evaluated by an expert chew panel vs. time for a control
sugarless coated pellet gum without intense sweetener
and an experimental containing MAG;
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Figure 8 is a graph of flavor intensity as
evaluated by the same chew panel for the same gum
sample~:
Figure 9 is a graph of sweetness intensity as
evaluated by an expert chew panel vs. time for a control
sugarless coated pellet gum with aspartame and an
experimental containing MAG; and
Figure 10 i~ a graph of flavor intensity as
evaluated by the same chew panel for the same gum
samples.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT
The intense sweetener glycyrrhizin, is a
derivative of licorice root, in which it naturally
occurs as glycyrrhizic acid. Glycyrrhizic acid can be
ammoniated, the products of which include the
mono-ammoniated species of thi~ acid, hereinafter --
designated MAG.
According to the present invention, there is
provided a novel method of prolonging the duration of
sweetness and flavor sensation in a chewing gum. The
method includes the steps of providing a uniform mixture
of gum base, adding a flavoring component and a
sweetener other than MAG, adding to the mixture a
quantity of MAG sufficient to prolong the flavor and
sweetness sensation of the composition, and mixing until
the MAG is homogeneously distributed in the matrix of
the chewing gum composition.
Chewing gum formulations employing the novel
method of the present invention will vary greatly,
depending upon various factors such as the type of base - -
used, consistency desired and other components used to
make the final product. In general, useful amounts of
gum base vary from about 5% to about 50% by weight of
the final chewing gum composition with amounts of about
15% to about 25% by weight being preferred. ~ -
The gum base may be any water insoluble gum
base well known in the art. Illustrative examples of
suitable polymers in gum bases include natural and/or
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synthetic elastomers and rubbers. For example, those
polymers which are suitable in gum bases, include,
without limitation, substances of vegetable origin such
as chicle, gelutong, gutta percha and crown gum.
Synthetic elastomers such as butadiene-styrene
copolymers, isobutylene-isoprene copolymers,
polyethylene, polyisobutylene, polyvinylacetate and
mixtures thereof, are particularly useful. The gum base
composition may contain elastomer solvents to aid in
softening the rubber component. Such elastomer
solvents may comprise methyl, glycerol or
pentaerythritol esters of rosins or modified rosins,
such as hydrogenated, dimerized or polymerized rosins or
mixtures thereof. Examples of elastomer solvents
suitable for use herein include the pentaerythritol
ester of partially hydrogenated wood rosin,
pentaerythritol ester of wood rosin, glycerol ester of
wood rosin, glycerol ester of partially dimerized rosin,
glycerol ester of polymerized rosin, glycerol ester of
tall oil rosin, glycerol ester of wood rosin and
partially hydrogenated wood rosin and partially
hydrogenated methyl ester of rosin, such as polymers of
alpha-pinene or beta-pinene, terpene resins including
polyterpene and mixtures thereof. The solvents may be
employed in amounts ranging from 10% to about 75% and
preferably about 45% to about 70% by weight to the gum
base.
A variety of traditional ingredients such as
plasticizers or softeners such as lanolin, stearic acid,
sodium stearate, potassium stearate, glyceryl
triacetate, glycerin and the like are useful, as well as
natural waxes and petroleum waxes, such as polyurethane
waxes, paraffin waxes and microcrystalline waxes. These
ingredients may also be incorporated into the gum base
to obtain a variety of desirable textures and
consistency properties. These additional materials are
generally employed alone or in combination in amounts of
up to about 30% by weight and preferably in amounts of
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from about 3% to about 20~ by weight of the chewing gum
base composition.
The present invention contemplates the
inclusion of those sweeteners well known in the art, to
be used in combination with MAG, chosen from the
following non-limiting list: sugars such as sucrose,
glucose (corn syrup), dextrose, invert sugar, fructose,
and mixtures thereof; and sugar alcohols such as
sorbitol, sorbitol syrup, mannitol, xylitol, and the
like. Also contemplated is the non-fermentable sugar
substitute hydrogenated starch hydrolysate, which is
described in U.S. reissue patent 26,959. Optionally,
intense sweeteners, both natural and synthetic may also
be included in the method of the present invention.
Intense sweeteners are defined as having a sweetness
greater than 20 times that of sucrose. Without being
limited to particular intense sweeteners, representative
illustrations encompass water soluble intense sweeteners
such as the soluble saccharin salts, i.e., sodium or
calcium saccharin salts, cyclamate salts, such as the
sodium salt and the like, and the free acid form of
saccharin: dipeptide based sweeteners such as
L-aspartyl-L-phenylalanine methyl ester and materials
described in U.S. Patent No. 3,392,131 and the like;
dihydrochalcone: Stevia rebaudiana (stevioside);
talin and the synthetic sweetener
3,6-dihydro-6-methyl-1,1,2,3-oxa- thiazin-4-one-2,2-
dioxide, particularly the potassium (acesulfane-K),
sodium and calcium salts thereof as described in German
patent no. 2,001,017.7, chloro-sucrose derivatives, and
mixtures thereof.
- Useful amounts of sweetener vary from about
50% to about 90% by weight of the final chewing gum
composition with preferred amounts of about 60% to about
70% by weight. Intense sweeteners, if u~ed, are
generally in amounts of 0.005~ to about 0.60% and
preferably between about 0.05% to about 0.45% by weight
of the chewing gum composition.
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Suitable flavorings include both natural and
artificial flavors, and mints such as peppermint,
spearmint, menthol, artificial vanilla, cinnamon, and
various fruit flavors, both individual and mixed, and
the like are contemplated. The flavorings are generally
utilized in amounts that will vary depending upon the
individual flavor, and may, for example, range in
amounts of about 0.5% to about 3% by weight of the final
chewing gum composition weight.
MAG is generally used in amounts sufficient to
prolong the duration of flavor and sweetness sensation
generally on the order of between about 0.01% to about
0.50% by weight, with amounts of between about 0.05% to
about 0.15% being preferred.
While the method of the present invention is
useful for prolonging the duration of flavor and
sweetness sensation without encapsulation of sweetener
or flavoring components, or dispersing said components
in the gum b~se, it is also contemplated that MAG can be
used in combination with an encapsulated sweetener or
flavoring component in a chewing gum composition to
extend the duration of flavor or sweetness sensation
beyond that extension ordinarily provided by
encapsulation of a sweetener or flavoring component
alone.
Encapsulated delivery systems for flavoring
components or sweeteners comprise a hydrophobic matrix
of fat or wax surrounding a sweetener or flavsring
component core. The fats may be selected from any
number of conventional materials such as fatty acids,
glycerides, polyglycerol esters, sorbitol esters, and
mixtures thereof. Examples of fatty acids include
hydrogenated and partially hydrogenated vegetable oils
such as palm oil, palm kernel oil, peanut oil, rapeseed
oil, rice bran oil, soybean oil, cotton seed oil,-
sunflower oil, safflower oil and mixtures thereof.
Other fatty acid oils are contemplated. Glycerides
which are useful include mono- , di- and triclycerides.
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Useful waxes are chosen from among the group
consisting of natural or synthetic waxes and mixtures
thereof. Non-limiting examples include paraffin wax,
petrolatum, carbowax, microcrystalline wax, beeswax,
carnuba wax, candellila wax, lanolin, bayberry wax,
sugarcane, spermaceti wax, rice bran wax and
combinations thereof.
The fats and waxes may be used individually or
in combination in amounts varying from about 10 to about
70% by weight of the delivery system, and preferably in
amounts of about 40 to about 58% by weight. When used
as a combination, the fat and wax are preferably present
in a ratio of about 70:10 to about 85:15 of fat to wax.
Typical encapsulated flavor or sweetness
delivery systems are disclosed in Sharma et al., U.S.
Patent No. 4,597,970 and Cherukuri et al., U.S. Patent
No. 4,722,845.
The chewing gum composition may additionally
include the conventional additives of flavoring agent,
coloring agents such as titanium dioxide: softeners such
as lecithin and glyceryl monostearate; and additional
fillers such as aluminum hydroxide, alumina, aluminum
silicates, calcium carbonate, talc, and combinations
thereof. These fillers may also be used in the gum base
in various amounts. Preferably the amount of fillers
when used will vary from about 4% to about 30% by weight
of the final chewing gum composition.
The colorants useful in the present invention,
include the pigments such as titanium dioxide, and may
be incorporated in amounts of up to about 1% by weight,
and preferably up to about 0.6% by weight. Also, the
colorants may include other dyes suitable for food, drug
and cosmetic applications, and known as FD&C dyes and
the like. The materials accessible for the foregoing
spectrum of use are preferably water-soluble.
Illustrative examples include indigoid dye, known as
FD&C Blue #2, which is the disodium salt of 5,5'-
indigotindisulfonic acid. Similarly, the dye known as
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FD&C Green #1, comprises a triphenylmethane dye and i5
the monosodium salt of 4-[4-(N-ethyl-p-sulfobenzyl-
amino) diphenylmethylene ]-(1-(N-ethyl-N-p-sulfoniumben-
zyl)-2,5-cyclohexadieneamine]. A full recitation of all
FD6C and D&C dyes and other corresponding chemical
structures may be found in the Kirk-Othmer Encyclopedia
of Chemical Technology, in Volume 5, at pages 857-884,
which text is accordingly incorporated herein by
reference.
The chewing gums of the invention may be in
any form of the art, such as stick gum, slab gum,
chewing gum, chunk gum, shredded gum, hard coated gum,
tableted gum as well as center-filled gum.
The process embodying the method of the
present invention is as follows. The gum base is
conventionally melted at temperatures that may range
from about 60- to about 120-C for a period of time
sufficient to render the base molten. For example, the
gum base may be heated under these conditions for a
period of about 30 minutes ~ust prior to mixing with the
remaining ingredients of the gum composition.
A preferred procedure involves mixing the gum
base with the softener until a uniform homogeneous mass
is obtained, then a portion of the bulk sweetening agent
; 25 (normally one half) is added to the heated gum base and
blending is continued until a homogeneous mass is
prepared, preferably up to 5 minutes. The remaining
sweetener and flavoring are added and again blended to
form a uniform composition. Finally, the MAG together
with the intense sweetener, if any, is added along with
the remainder of the ingredients, including the
colorant, if any, and other additives, and the resulting
composition is then mixed for a period of time that may
range as high as 30 minutes, to form a fully uniform
homogeneous composition. The mass is then removed from
the mixer and is allowed to cool further and may
thereafter be formed into various final shapes by known
gum manufacturing techniques. For example, the mass may
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be rolled in contact with a conventiona~ dusting medium,
which i5 calcium carbonate, mannitol, talc and others.
All of the techniques associated with the
preparation of the products in these forms are
well-known and the present method may vary somewhat
depending upon the specific end product to be
manufactured without departing from the essential
parameters relating to the addition of MAG in
combination with a flavoring component and a sweetener
other than MAG. Such other details are presented for
purposes of illustration, and to provide a best mode for
the practice of the invention, and therefore the
invention should not be limited to those parameters.
; The following examples serve to provide
further appreciation of the invention but are not meant
in any way to restrict the effective scope of the
invention. All percentages throughout the specification
are by weight % of the total chewing gum composition
unless otherwise indicated and the total contents of the
chewing gum composition will be 100% by weight.
COATING PROCEDURE USED IN THE EXAMPLES
Control and experimental samples of
sugar-coated and sugarless-coated pellet gums are
prepared having the following standard coatings:
TABLE I - SUGAR COATING
Percent by Weight
Ingredient of Total Piece
Sugar 39.44
Starch 0.50
30 Flavor Oil(s) 0.04
Polishing Wax 0.02
Gum pieces to be coated are added to a coating
vessel. Spray coatings of water-based syrups including
sugar, starch and flavor oils are applied to the pieces
and dried between coats. Optionally, the pieces are
dusted with powdered sugar and/or starch between
coatings and then polished with waxes and/or
confectionary glazes.
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TABLE II - SUGARLESS COATING
Percent by Weight
Inqredient Of ~o~al Piece
Sorbitol Liquid 30.10
Sorbitol 4 30
: Gum Arabic 0.20
Flavor(s) 0.15
Polishing Wax(es) 0.03
Calcium Carbonate USP 1.30
Titanium Dioxide 0.40
Methylcellulose 0.40
Hydroxypropyl cellulose 0.20
The gum pieces are spray-coated with the
sorbitol coating as described in Silva, U.S. Patent
No. 4,753,790. The disclosure of the spray application
of sorbitol coatings in U.S. Patent No. 4,753,790 is
hereby incorporated by reference herein.
EXAMPLE I
Control and experimental samples of a
sugar-coated pellet gum are prepared according to the
following formulation:
TABLE III
Percent by Weight
Ingredient Of Total Piece
Gum Center Cont~olExperimental
Gum Base 13.70 13.70
Sugar 37.80 37.74
Corn Syrup 8.00 8.00
Flavor Oils 0.50 0.50
MAG _ O.06
Coating Shell Sugar Sugar
Relative sweetness and flavor intensity of the
two compositions as determined by an expert chew panel
at intervals of 1 minute, 5 minutes, 10 minutes and 15
minutes are shown in Figs. 1 and 2. The experimental
sample with MAG demonstrate~ prolonged sweetness and
flavor intensity compared to the control sample.
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EXAMPLE II
Control and experimental samples of a sugar
coated pellet gum with an encapsulated saccharin are
prepared according to the following formulation:
TABLE IV
Percent by Weight
Inaredient Of Total Piece
Gum CenterControl Experimental
Gum Base 13.70 13.70
Sugar 37.16 37.10 --
Corn Syrup8.00 8.00
Flavor Oil(s) 0.50 0.50
Saccharin -
Encapsulation 0.64 0.64
` 15 MAG - 0.06
Coating Sugar Sugar
Relative sweetness and flavor intensity of the
two compositions are determined as Example I and shown
in Figs. 3 and 4. The experimental sample with MAG
demonstrates prolonged sweetness and flavor intensity
compared to the control sample.
EXAMPLE III
Control and experimental samples of a
sugar-coated pellet gum with an encapsulated saccharin
and aspartame are prepared according to the following -
formulation:
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TABLE V
Percent by Weight
Ingredient Of Total Piece
Gum CenterControl Experimental
Gum Base13.70 13.70
Sugar 37.10 37.04
Corn Syrup8.00 8.00
Flavor Oil(s) 0.50 0.50
Saccharin
Encapsulation 0.64 0.64
Aspartame 0.06 0.06
MAG - 0.06
Coating Sugar Sugar
Relative sweetness and flavor inten~ity of the
two compositions are determined as in Example I and
shown in Figs. 5 and 6. The experimental sample with
MAG demonstrates prolonged sweetness and flavor
intenslty compared to the control sample.
EXAMPLE IV
Control and experimental samples of a
sugarless coated pellet gum without intense sweeteners
are prepared according to the following formulation:
TABLE VI
Percent by Weight
Ingredient of Total Piece
Gum Center ~ Control Experimental
Gum Base22.10 22.10
Sorbitol29.52 29.42
Mannitol7.60 7.60
Glycerin2.50 2.50
Lecithin0.30 0.30
Wesson Oil0.30 0.30
Flavor(s)0.60 0.60
MAG - 1.00
CoatingSugarless Sugarless
Relative sweetness and flavor intensity of the
two compositions are determined as in Example I and
shown in Figs. 7 and 8. The experimental ~ample of MAG
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demonstrates prolonged sweetness and flavor intensity
compared to the control sample.
EXAMPLE V
Control and experimental samples of a
sugarless coated pellet gum with aspartame are prepared
. according to the following formulation:
TABLE VII
Percent by Weight
Inqredient Of Total Piece
10 Gum CenterControl Experimental
Gum Base 22.10 22.10
Sorbitol 29.25 29.19
Mannitol 7.60 7.60
Glycerin 2.50 2.50
15 Lecithin 0.30 0.30
Wesson Oil0.30 0.30
Flavor(s) 0.60 0.60
Aspartame 0.27 0.27
MAG - 0.60
20 Coating Sugarless Sugarless
Relative sweetness and flavor intensity of the
two compositions are determined as in Example I and
shown in Figs. 9 and 10. The experimental sample with
MAG demonstrates prolonged sweetness and flavor :-
intensity compared to the control sample.
The invention being thus described, it will be
obvious that the same may be varied in many ways. Such
variations are not to be regarded as a departure from -
the spirit and scope of the invention and all such :
modifications are intended to be included within the
scope of the following claims.
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