Note: Descriptions are shown in the official language in which they were submitted.
~ 4~ l7
l CHEWING GUM WITH SELF STABILIZED DIPEPTIDE SWEETENERS
BACKGROUND OF THE INVENTION
_
FIELD OF THE INVENTION
The present invention relates to sugarless chewing
5 gum compositions which contain at least one dipeptide
sweetener. The sweetener is preferably aspartame
(L-aspartyl-L-phenylalanlne methyl ester), and it is used in
the form of a self stabilized composition which is formed by
spheronizing the dipeptide into a dense non-porous granule
10 form which has a substantially spherical shape and which
shape falls within ~ narrow particle size distribution.
DESCRIPTION OF THE PRIOR ART
PCT Application WO89/00819 discloses the
preparation of a self stabilizing form of dipeptide sweetener
15 which is specifically designed for use in baking and other
high temperature cooking applications. This dipeptide
sweetener compos~ilion is prepared in the form of granules of
substantially uniform spherical shape that fall within a
narrow particle size distribution range. The granules are
20 designed to disintegrate under the elevated temperature
conditions used in baking and other high temperature food
cooking operations (i.e., about 350 - 400F).
The inventors of PCT WO 89/00~19 were apparently of
the opinion that the successful use of their granules
depended on an intermolecular hydrogen bonding effect that
was only achieved or enhanced at elevated baking
temperatures, noting in part that
This unexpected stabilization is believed to
be a result of the above discussed binding
effects such as the inter- and intra-molecular
hydrogen bonding of aspartame at very high
concentrations. For example, the solubility
of aspartame increases with temperature to
2- ~2~2~ ~
l well above 10% during the baking process. At
a high concentration such as that created by
~he formatlon of the dense, uniformly shaped
spherical particles, the intermolecular
hydrogen-bonding effects among aspartame
molecules may be so profound that it enhances
aspartame's baking stability. As the baking
process proceeds, a small amount of water ls
able to enter the granule and is gradually
absorbed. The spherical granule dissolves and
the APM becomes a highly concentrated solution
that diffuses into the batter. At such a high
concentration, however, the intermolecular
hydrogen bonding may be maintained and, as a
result, the dipeptide does not cyclize or
degrade. This effect is not observable in
dilute aspartame solutions and the degradation
rate of aspartame in dilute solution follows
pseduo-first order kinetics which is
independent of aspartame concentration.
An object of the present invention is to employ the
dipeptide based spheroidal granules disclosed in
PCT WO 89/00819 in in an application which does not require
the use of high cooking or baking temperatures.
A further object of the present invention is to
employ such dipeptide based spheroidal shaped granules in
sugarless chewing gum as a source of an intense sweetener
therefor.
A still further object of the present invention is
to employ such peptide based spheroids in a sugarless chewing
gum formulation which would be unstable to conventional
aspartame.
SUMMARY OF THE PRESENT INVENTION
It has now been found that the non-porous peptide
based spheroidal shaped granules disclosed in PCT WO B9/00819
can be successfully used in sugarless chewing gum, which is
made at relatively low temperatures, as a source of dipeptide
,
-3- ~2~
l sweetener for such chewing gum products if the granules are
used according to the chewing gum formulation and processing
conditions described hereinafter.
It was totally unexpected that the dipeptide based
5 spheroids remained stable in a chewing gum formulation
heretofore unstable to aspartame due to free moisture present
in the formulation. The chewing gum of this invention
comprises suficient moisture to degrade any unstabilized
dipeptide sweetener present, a gum base, bulking agent and a
formulated amount of dipeptide sweetener, said dipeptide
sweetener being in a self-stabilized form to resist
degradation by moisture by being spheronized into a dense,
non-porous granule of substantially spherical shape falling
within a narrow particle size distribution range, said
self-stabilized form of aspartame being effective to
stabilize the dipeptide sweetener when said chewing gum is
stored at 30 relative humidity and 105F for at least 28
days so that at least 70% by weight of the original
formulated amount of aspartame is recoverable.
DESCRIPTION OF THE DRAWINGS
Figure 1 is a cross-sectional view of one
embodiment of a processor utilized to manufacture the
granular products of the present invention and showing a
modification of an Aeromatic Prototype 1 Roto Processor/
Spheronizer with elevated spoke-like ridges on the bottom
disk.
Figure 2 is a cross-sectional view of a second
embodiment of a processor utilized showing a modification of
a Aeromatic Prototype 1 Roto Processor/Spheronizer with
elevated spoke-like ridges on the bottom disk.
~2~?~ ~
l Figure 3 is a cross-sectional view of a third
embodiment showing a modification of the Aeromatic Prototype
1 Roto Processor/Spheronizer with a fluidizing circulation
aid.
Figure 4 is a cross-sectional view of a spheronizer
of the present invention in operation showing a flow of
needle-shaped crystalline aspartame powder as it is compacted
into dense non-porous spherical granules of uniform size
distribution.
DESCRIPTION OF THE PREFERRED EMBODIMENT
-
Granular Spheroidal Shaped Peptide Sweetener
The non-porous granular spheroidal shaped peptide
sweetener used in the present invention is made as disclosed
in PCT WO 89/00819, with additional technology relative to
such spheroidal materials as may be disclosed herein. The
contents of PCT WO 89/00819 relative to such manufacturing
procedures are incorporated herein by reference.
The peptide materials utilized herein are those
dipeptides which are commonly used as intense sweeteners in
food products, including chewing gum products. These
dipeptides include the dipeptides themselves, as well as the
food-grade salts and complexes thereof. The preferred
dipeptide is aspartame (L-aspartyl-L-phenylalanine methyl
ester). The present invention is particularly directed to
transforming needle or rod shaped crystals of such dipeptides
into the granular, spherical shaped sweetener products used
in the present invention.
The aspartame products used in the present
invention are dense granular particles of substantially
uniform spherical shape within a narrow particle size
distribution. These granules can be formed with or without
,
~5~ 2~3~J2
l additional stabllizing or sustained release agents. The
sustained release effect can be further enhanced through the
addition of a hydrophobic binding material about the granules
which, due to their uniform spheroidal shape, can be evenly
coated to obtain optimum coating protection.
If a matrix is first prepared comprising the
dipeptide and either starch, polydextrose, cellulose or other
food polymers prior to granule formation, the matrix is made
up of between 10-100% of the dipeptide sweetener. The matrix
may also contain 0-20% of a buffer composition or weak acid
to maintain the granular pH in the range of 3.0-5.0 during
usage. This pH range is optimum for aspartame's wet or
solution stability. If the granule is then encapsulated with
a fat, protein or carbohydrate, the dipeptide sweetener
should comprise approximately 5-80% of the entire granule by
weight.
~ .ccor~ing to PCT WO 89/00819, a particle size range
for satisfactory stability was found to exist between 10 and
80 U.S. standard mesh, preferably 20-50 U.S. standard mesh.
The sustained-release delay functions can be further enhanced
by the deposition of a protective binder coating about the
spherical particles after spheronization. Suitable binder
coating materials are hydrophobic compounds such as fat,
protein, corn starch, insoluble fibers and other materials
such as talc, alkali earth metal stearate such as magnesium
stearate or calcium stearate, titanium oxide, precipitated
calcium carbonate, zinc oxide, colloidal silica, shellac,
polyethylene, waxes, cellulose and its derivatives, zein,
and the like.
-6-
1 The granules of the present invention are non-
porous dense granules, which are uniform spherical particles
falllng within a narrow particle size distribution. The
granules employed Eor a particular application should not
5 vary more than approximately +20 mesh between the smallest
and the largest.
The granules of the present invention can be made
by a number of high shear-energy and roll compaction
granulators commercially available in the art. These
granulators produce non-spherical granules which may exhibit
the improved self-stabilizing effects of the present
invention. These granules are dense and non-porous and may
be suitable for certain applications, but are not the
preferred embodiment for use in making the granules employed
in the present invention.
The preferred process for preparing the self-
stabilize~ ~i.peptide granule of the present invention
utilizes the inner chamber of the insert of an Aeromatic
Prototype 1, Size 2 Roto-processor by Aeromatic Inc., Towaco,
N.J. For purposes of this application, this device shall be
referred to by its generic name, a spheronizer, which is
essentially a large cylindrical chamber with a rotating disk
bottom. The walls of the cylinder actually bend inwards from
the circumference of the disk towards the center at about a
20 angle similar to an upside down cone or funnel.
Commercial spheronizers of conventional design are
not efficient in making uniform sized non-porous spherical
granules of the present invention, par~icularly at production
volumes. Therefore, the spheronizers utilized herein
preferably include one or more of the following features
modifying the commercial spheronizer design,
-7- ~ 2~
1 (1) The rotating disk at the bottom of the
cyllnder has elevated spokes, equidistant Erom each other
that radiate outward from near the center of the disk.
(Fig. 1)
(2) The edge of the rotating disk is curved
upwards. (Fig. 2)
(3) Adjustable flanges along the inner wall act as
a circulation aid for the fluidized powder. (Fig. 3)
Any powdered dipeptide sweetener may be processed
according to the spirit and scope of the present invention.
Whereas aspartame, due to its present popularity within ~he
food industry is the preferred embodiment, it is to be
understood that the following teaching utilizes this
dipeptide as the one of choice.
Dry APM powder is deposited into the cylinder of
the spheronizer and initially falls onto the rotating disk.
Rotation of the ~isk hurdles the particles against the walls
of the cylinder and creates a centrifugal swirling turbulence
or flow (Fig. 4) of the dipeptide particles that results in
bombardments of the particles against themselves and the
walls of the spheronizer.
During the process, a solvent is sprayed onto the
fluidized powder to wet it uniformly. The preferred solvents
are water, alcohols, such as methyl, ethyl and propyl
alcohols, and their mixtures. At a proper wetness, the
particles start to form uniform size spherical granules as a
result of the bombardments against other particles and the
cylinder walls caused by the centrifugal and the tangential
fluidizing forces of the rotating disk and, due to the
3o
-8~ ~2~
1 solvent effects such as dissolution and binding. The size of
the spherical particles grows continuously and uniformly as
additional crystals are compacted. The particle growth rate
is controllable by adjusting the disk's rotatlon rate and/or
the solvent spray rate.
The formation and growth of the spherical particles
can be accelerated using one or more air jets directed at the
fluidized wet powder. Desired particle size can be
determined visually at which time the wet spheronized sample
can be dried in a fluid bed drier.
The design of the commercially avallable Aeromatic
roto-processor cannot specifically perform the granulation
process desired for the present invention. It is designed
for liquid and suspension spray-coatings under gentle
fluidizing conditions. During normal operation, the position
of the rotating disk bottom is lowered to have a circular
opening through ~lhich wet powder is thrown out of the inner
chamber by the force of the rotating disk. An outer chamber
has an upward-flow of hot air which dries, lifts, and dumps
the powder back into the inner chamber through its top
opening for more spray-coating. ~here are two positions at
which the circular disk can run with respect to the bottom of
the spheronizer. Under normal conditions the disk is lower
than the bottom of the chamber whereby an opening exists
between the inner and outer chambers. During the operation
of the present process, the disk is raised to the same plane
of the inner chamber bottom, thereby preventing any APM
particles from falling through the bottom to the outer
chamber.
3o
2~2~2~'7
1 Since the rotating disk of the spheronizer has
limited fluidizing power, manual scraping is needed to keep
the wet powder and granules circulating or fluidizing,
especially near the end of a granulation run. An unmodified
Aeromatic Prototype l size 2 Roto-Processor insert was
initially used to make the granular samples as aisclosed in
PCT WO 89/00819. It apparently had barely enough fluidizing
power to granulate 2 kg APM powder per run. A trial run as
disclosed in PCT WO 89/00819 to granulate 4 kg APM powder
using larger capacity equipment with an insert o the
Aeromatic Prototype 2 size 2 apparently failed to keep wet
powder fluidized. Therefore, to permit unattended operation
and for increased production capacity, the earlier described
modifications of the spheronizer or the equipment are
apparently needed to increase its mechanical fluidizing
power.
Instead of having an outer chamber, a Glatt roto-
processor provides an upward air current along the inner wall
to assis~ the rotating disk to fluidize the spheronized APM
powder. However, this pneumatic turbulence significantly
decreases the particle bombarding effect which is utilized by
the method as disclosed in PCT WO 89/00819 to make non-porous
spherical granules. In addition, the pneumatic turbulence
dries wet APM particles and breaks up already formed granules
which are counterproductive actions. The Glatt eguipment was
tested as disclosed in PCT WO 89/00819 and failed to make the
granules used in the present invention.
The dense aspartame particles of spherical shape
and uniform size produced for use in the present invention
can be coated with one or more binding layers of hydrophobic
materials by fluidized-bed coating methods known in the art.
-10- '' 2~
If a fat or lipid type compound is used as a coating, a hot
melt of the fat is sprayed onto the dense spheres in a cold
fluidized bed. Polymer coatings are applied by spraying
solutions containing the pol~mer and a binder such as ~vicel,
a microcrystalline cellulose, onto the aspartame granules ln
a hot or warm fluidlzed bed. Cooked or gelatinlzed starch,
Methocel, (methylcellulose, Dow Chemical Co.) and zein can
also be used as binders with the polymer coating.
The coating materials and processes of U.S. Patent
1 No. 4,384,004 (Lea et al.) may also be used.
Chewinq Gum Products
The preferred chewable products in which the
sweetener composition of the present invention may be used
are the comestible and semi-comestible types of products and
particularly chewing gum products.
The chewing gum compositions contemplated by the
present ~nventi~n comprise all types of sugarless chewing
gums and chewing gum formulations known to those skilled in
the art, including the regular gum, and the bubble gum types.
2 Typical chewing gum compositions comprise a chewing gum base,
a modifier, a bulking agent (sorbitol), and one or more other
additives such as glycerine, fillers, flavoring agents,
colorants and antioxidants. The modifying agents are used to
soften, plasticize and/or compatibilize one or more of the
components of the gum base and/or of the formulation as a
whole.
The compositions of the present invention Gontain
amounts of water which, in the absence of this invention,
would have a destabilizing effect on the aspartame used in
O such compositions. These destabilizing amounts of water will
vary from product to product depending on the amount of
2 ~
aspartame being used and on the presence or absence of an
adverse heat history for the product. Chewing gu~. products
made according to the present invention may have a moisture
content in the range of about 2 to 8% and preferably of about
3 to 7%.
Based on the e~perience of the present inventors,
it has been found that when used according to the teachings
of the present invention, and particularly in chewing gum
products, aspartame can be stabilized against decomposition
for extended periods of shelf storage time to such an extent
as to allow for the use, over the normal shelf life of such
products, about 20 to 50~, and preferably about 30 to 40%,
less of the aspartame that would be needed, in the absence of
the stabilization of the present invention, in order to
provide for the desired levels of sweetness attainable from
the aspartame during the course of such shelf life. The
recoverable amounts of aspartame, as reported herein, are
analytically determined by the high performance liquid
chromatography method. From a commercial point of view, the
recovery of the aspartame is achieved in the mouth of the
user of the comestible product in which it is employed.
The chewing gum products of the present invention
would have the following general formulation:
WEIGHT % OF COMPONENT
25 COMPONENT BROAD RANGEPREFERRED RANGE
gum base 15 to 35 20 to 30
gum base modifier 0 to 5.0 0.3 to 3.0
bulking agent 0 to 90 40 to 65
granular aspartame of
the present invention
30 fillers 0 to 35 0 to 30
glycerine 0 to 30 0 to 15
Total 100 100
2~2~ ~
GUM BASE
The composition of the gum base will vary depending
on whether the gum base is to be used in a cAewing gum
product which is to be a regular, or non-bubble gum product
or a bubble gum product. For use in making a bubble gum or
regular chewing gum product, the following gum base
formulations may be used in accordance with the present
invention:
WEIGHT % OF COMPONENT IN GUM BASE FOR:
COMPONENT BUBBLE GUM PRODUCT REGULAR GUM PRODUCT
BroadPreferred BroadPreferred
Ranqe_Ranqe RangeRan~e
masticatory
material 8-22 9-18 8-25 9-18
plasticizer for
masticatory
material 5-3510-20 2-30 8-20
hydrophilic
detackifier 0-30 4-10 5-3510-25
20 plaSticizer for
hydrophilic
detackifier 0-14 0-8 1-15 3-12
wax 3-15 5-10 4-20 8-15
mineral filler 0-35 10-22 0-35 15-30
antioxidant 0-0.10.05-0.09 0-0.10.03-0.09
Total 100 100
3o
-13- ~2~7
l The masticatory substances are elastomeric
materials which may be synthetic or natural in origin. The
masticatory substances of synthetic origin would include
styrene-butadlene copolymer (SBR), butyl rubber (which is
isobutylene-isoprene copolymer) and polyisobutylene. The
natural masticatory substances should include chicle, crown,
gum, nispero, balato, jetulong, pendare, perillo, niger,
gutta, tunlc, leche caspi, sorva and gutta hank kang.
The plasticizer for the masticatory substance
should have minimal tackifying properties and will preferably
comprise a hydrogenated ester gum, that is a glycerol ester
of hydrogenated resin and/or dimerized ester gum. However,
other resins may be employed such as pentaerythritol ester
gum, polymerized ester gum, polyterpene resin and ester gum.
The hydrophilic-type detackifier is a material
which will absorb saliva and would include vinyl polymers
having a mclecular weight of at least 2000, and preferably of
about 2000 to 80,000 or more, such as polyvinyl acetate,
polyvinyl butyl ether and copolymers or vinyl esters and
vinyl ethers. The plasticizers for the hydrophilic type
detackifiers would include lanolin, stearic acid and sodium
stearate.
The plasticizers for the hydrophilic type
detackifiers would include triacetin, acetylated glycerides
and other flavor adjuvants such as ethyl acetate and triethyl
citrate.
The waxes which are used serve primarily as
compatibilizers. Examples of appropriate waxes are paraffin
wax, candelilla wax, carnuba wax, microcrystalline waxes and
polyethylene waxes.
.
2 ~ 2 ~ ~
1 The mineral fillers would include calcium
carbonate, titanium dioxide, talc, alumina, magnesiu~
hydroxide, dicalcium phosphate, tricalcium phosphate and
mixtures thereof, although calcium carbonate is not preferred
5 when saccharin acid is used.
The gum base may also include a softening agent and
lubricant combination which may comprise one or more
hydrogenated vegetable or animal fats.
The gum base may also include about 0 to about
2-0%, and preferably about 0.1 to about 0.7% of an emulsifier
to impart hydrophilic properties to the gum base. Examples
of such emulsifiers include phosphatides such as lecithin, in
addition to that used in the gum base modifier, and mono- and
diglycerides of these fatty acids and mixtures thereof with
glyceryl monostearate being preferred.
In addition, the gum base may include antioxidants
such as butylated hydroxy toluene, butylated hydroxy anisole
and propyl gallate.
The chewing gum compositions of the present
invention are sugarless. The sugar substitute used in the
compositions of this invention include non-sugar sweeteners.
The amount of non-sugar sweetener which can be used can range
from 0 to about 2 weight percent of the final composition.
At least one of such sweetener is employed.
The intense sweeteners employed in the present
invention are dipeptide sweeteners. The preferred dipeptide
sweetener is the granular aspartame of the present invention.
Other intense sweeteners which may be employed in combination
with the granular aspartame sweetener of the present
invention include poorly water soluble, as well as
1~--
1 water-soluble sweeteners, such as the free acid form of
saccharin, sodium, calcium or ammonium saccharin salts,
dihydrochalcones, glycyrrhizin, dipotassium glycyrrhizin,
glycyrrhizic acid/ammonium salt, talin, acesulfame K, as well
5 as Stevia rebandianna (Stevioside), Richardella dulcifica
(Miracle Berry), Dioscoreophylim cumminisii (Serendipity
~erry), free cyclamic acid and cyclamate salts and the like,
or mixtures of any two or more of such materials.
The sugarless chewing gum of this invention will
10 contain sorbitol, xylitol, mannitol or other polyhydric
alcohols as the bulking agent. However, other bulk
sweeteners commonly used in chewing gums can be used. These
include natural sugars (sucrose, dextrose, lactose, maltose,
and xylose), hydrogenated starch hydrolysates (including
15 hydrogenated corn syrup and hydrogenated glucose syrup) as
well as the sugar alcohols, and mixtures thereof.
~ he che~Jing gum made by this invention can also
contain glycerine, fillers, conventional FD&C and natural
coloring agents. The flavoring which can be included in the
chewing gum compositions made according to this invention can
comprise one or more natural and/or synthetic flavors and/or
oils derived from plants, leaves, flowers and fruit.
Representative flavors and oils of these types include acids
such as adipic, succinic and fumarlc acid; citrus olls such
as lemon oil, orange oil, lime oil and grapefruit oil; fruit
essences, such as apple essence, pear essence, peach essence,
3o
-16- 2~ 7
1 strawberry essence, apricot essence, raspberry essence,
cherry essence, plum essence, and pineapple essence;
essential oils such as peppermint oil, spearmint oil,
mixtures of peppermint oil and spearmint oil, clove oil, bay
5 oil, anlse oil, oil of nutmeg, oil of sage, oil of bitter
almonds, cassia oil and methylsalicylate (oil of
wintergreen). Various synthetic flavors, such as those for a
mixed fruit, may also be incorporated in the chewing gum with
or without conventional preservatives.
10 PREPARATION OF CHEWING GUM PRODUCT
The chewing gum products of the present invention
are prepared by first separately preparing the gum base. To
then prepare the sugarless chewing gum formulation, the gum
base for the product is melted, at a temperature about 190 to
15 250F, and the other components of the composition are added
thereto. The resulting composition is uniformly admixed.
This takes abo~; , to 7 minutes for each of the respective
components used in commercial sized batches of these
formulations. Each of the components is usually separately
20 added to the formulated composition and uniformly mixed in
before the next component is added. All of the admixing
operations are conducted at temperatures in the range of
about 112 to 185F, and preferably about 125 to 180F for a
total mixing time, at such temperatures, of about 10 to 25
25 minutes. The operations do not have to be conducted under
anhydrous conditions in preparing the compositions of the
present invention, and any amounts of moisture that are
normally present in the raw materials that are used in the
compositions of the present invention do not usually have to
30 be removed therefrom either prior to, or during the
formulating process.
-17- 2~2~ f
l The~dipeptide sweetening ingredients of the present
invention are preferably added at the end of the formulation
process to avoid any premature mastication type action
thereon which might otherwise occur during the mixing
operations.
The liquid sorbitol has a solids content of about
70%. The solid sorbitol is a high (80%) gamma form having a
M.P. of 99C. The aspartame, when used at a 0.10 to 0.50
weight % formulation level, is usually admixed,
lO proportionally, with about 10 to 50 pounds of the formulated
amount of powdered sorbitol before being added to the mixing
vessel. When being admixed in and further processed the
aspartame in the compounded product is usually exposed to a
heat history of 120 to 140F for up to about 20 to 30
15 minutes.
The H2O content reported in the Example is a
calculate~ amount. The actual water content is about 0.2 to
0.5% higher than the calculated value since additional
amounts of water enter the formulated product from the other
20 components of the formulation and from the ambient
atmosphere. The formulation of the Examples are formed into
chewing gum products and then subjected to accelerated aging
tests conducted at 105F and at 30 relative humidity. The
recoverable aspartame contents of the products was
25 periodically determined analytically by high performance
liquid chromatography. Samples were thus analyzed for
recoverable aspartame (APM) contents first at zero time,
i.e., within 48 hours after the product was first made, and
prior to its being subjected to any accelerated aging, and
30 then at various intervals, after 8 to 42 days of accelerated
aging.
-18- ~2~2~ 7
l The test ~ormula~ions are prepared using production
plant procedures. These procedures are as follows:
PRODUCTION PLANT PROCEDURE
1. Into a pre-warmed sigma bladed mixer add
5 molten gum base. The gum base temperature is between
150-200F, and preferably between 170-190F.
2. With the blades of the mixer operating, and
the temperature in the cited range, the lecithin is added and
the mixing is continued for one minute.
3. Add 1/3 of the bulk sweetener (sorbitol
powder) and mix for two minutes, or until homogeneous.
4. Add 1/2 of the sorbitol solution mix for two
minutes, or until homogeneous.
S. Add 1/3 of the sorbitol powder and continue
15 mixing for two minutes.
6. The liquid flavor is then added and mixing is
continued for on~ r,linute.
7. Add the second 1/2 of the sorbitol solution
and mix for two minutes.
8. Add the remaining 1/3 of the sorbitol powder
and the aspartame. Prior to production of the batch, the
aspartame is premixed with approximately 1/3 of the sorbitol
powder. Continue mixing for two minutes, or until the batch
is homogeneous. The final gum temperature is approximately
112F.
9. The gum is removed from the mixer and
conditioned at 70F/ambient R.H. prior to forming.
10. The gum is rolled and scored into a stick
configuration. Mannitol is applied to the surface of the
scored gum to prevent surface adhesion. The gum is then
transferred into fin-seal foil pouches and sealed.
-19- 2~2~
l EXAMPLES l_AND 2
A sugarless bubble gum IExample 1) is prepared
using the procedure described above and utilizing the
self-stabilized APM spheroids of this invention. Polyiso-
5 butylene rubber is used as the gum base. The Example 2formulation is a sugarless regular (non-bubble gum) chewing
gum. The formulations have a % by weight for each component
as follows:
EXAMPLE 1 2
lO Gum Base 25.5G 2,.50
Plasticizer2.00 -----
Sorbitol Powder 47.50 47.50
Sorbitol Solution 22.10 22.10
Mannitol ----- 2.00
Lecithin 1.00 1.00
Flavor 1.50 1.50
l~ Color 0.15 0.15
APM Spheres0.25 0.25
Calculated Water 6.00 6.00
When subjected to accelerated aging tests, the
above chewing gums will produce the following recoverable
20 levels of APM.
% APM RECO~ERABLE AFTER DAYS INDICATED
28 days 35 days 42 days
Example 178% 74% 65%
Example 275% 72% 62%
These results will indicate the high recoverable
levels of APM that can be obtained over extended periods of
time with the self-stabilized APM spheres. On the other
hand, when chewing gum products made under comparable
30 conditions with 0.1 to 0.3% conventional, unencapsulated, and
unstabilized APM and a water content of about 2 to 8% no more
than 50% of the formulation amount of APM is still
recoverable after 35 days of the accelerated aging test
conditions.
-20- 2~ 7
1 While this invention has been described by
reference to the above eY~ample, it ls intended to be limited
only by the scope of the appended claims.
3
