Note: Descriptions are shown in the official language in which they were submitted.
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P E C I F I C A T I O N
TITLE
"IMPROVED CHEWING GUM CONTAINING 8TRU~K~ LIPID8"
BACKGROUND OF THE INVENTION
Related ApPlication
This is a continuation-in-part of PCT application
No. PCT/US94/12548 filed on November 1, 1994.
The present invention relates generally to chewing
gum. More specifically, the present invention relates
to improved formulations for chewing gum and bases.
Chewing gum generally consists of a water insoluble
gum base and a water soluble portion along with flavors.
The water soluble portion and flavors dissipate during
chewing and the gum base is retained in the mouth
throughout the chew.
The insoluble gum base generally comprises
elastomers, resins, fats and oils, softeners, and
inorganic fillers. Elastomers can include synthetic
elastomers including polyisobutylene, isobutylene-
isoprene copolymers, styrene-butadiene copolymers,
polyvinyl acetate, polyisoprene, polyethylene, vinyl
acetate - vinyl laurate copolymers, and combinations
thereof. Natural elastomers that can be used include
natural rubber.
The gum base can include elastomer plasticizers.
Such elastomer plasticizers can include natural rosin
esters, as well as other elastomer plasticizers.
Additionally, the gum base can include
fillers/texturizers andsofteners/emulsifiers. Softeners
are added to chewing gum in order to optimize the
chewability and mouth feel of the gum.
Softeners/emulsifiers that are typically used include
tallow, hydrogenated tallow, hydrogenated and partially
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hydrogenated vegetable oils, cocoa butter, glycerol
monostearate, glycerol triacetate, lecithin, and
combinations thereof.
In addition to a water insoluble gum base portion,
a typical chewing gum composition includes a water
soluble portion and one or more flavoring agents. The
water soluble portion can include bulk sweeteners, high
intensity sweeteners, flavoring agents, softeners,
emulsifiers, colors, acidulants, fillers, antioxidants,
and other components that provide desirable attributes.
SUMMARY OF THE I~v~NllON
The present invention provides improved chewing gum
formulations and bases, as well as methods of producing
chewing gum and bases. Pursuant to the present
invention, a gum base is provided that includes a
structured lipid that contains caprylic or capric fatty
acids, for example caprenin (caprocaprylobehenin), as a
plasticizer. In an embodiment, the structured lipid
comprises only capric and caprylic fatty acids. However,
in an embodiment, the structured lipid includes other
fatty acids in addition to caprylic and/or capric fatty
acids.
In an embodiment, caprenin is added to gum base
formulations replacing a small or large quantity of fats,
oils, or waxes.
In an embodiment, caprenin replaces, in a gum base
formula, at least some of the conventional saturated
fats. The caprenin can also be used to improve flavor
quality by replacing a portion or all of the other
saturated fats in the base formula. Caprenin may also
control flavor release and reduce harshness/bitterness
of the flavor.
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A variety of base and chewing gum formulations
including structured lipids, such as caprenin, can be
produced and/or utilized pursuant to the present
invention. The base formulations of the present
invention may be conventional bases that include wax or
are wax-free, tacky or non-tacky and/or bubble gum-type
bases. The gum formulations can be low or high moisture
formulations containing low or high amounts of moisture-
contA;n;ng syrup. Caprenin can also be used in low sugar
and non-sugar containing gum formulations made with
sorbitol, mannitol, other polyols, and non-sugar
carbohydrates. Non-sugar formulations can include low
or high moisture sugar-free chewing gums.
In an embodiment, caprenin is used in the chewing
gum formulation to replace typical plasticizers that are
used in chewing gum formulations. For example, caprenin
can be used to replace glycerin, lecithin, glycerol
triacetate, acetylated monoglycerides, and mono- and di-
glycerides.
In an embodiment, the caprenin is used in a chewing
gum formulation combined with other softeners,
emulsifiers, and plasticizing agents. If desired,
caprenin can be used alone or combined with an inert
material which may be added in a dry form. The caprenin
softener can also be added to the flavor as a carrier for
its use in chewing gum.
The caprenin when used according to the present
invention, affords the chewing gum an improved texture,
improved shelf life, and improved flavor quality. Even
though caprenin is similar to other fats and oils in some
respects, caprenin has a lower caloric value and creates
a resultant chewing gum product that has a high consumer-
acceptability.
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It is an advantage of the present invention to
provide an improved chewing gum formulation.
A further advantage of the present invention is to
provide an improved base that can be used to create
chewing gum.
Still further, an advantage of the present invention
is that it provides an improved chewing gum plasticizer.
Moreover, an advantage of the present invention is
that it provides an improved method for creating chewing
gum.
Furthermore, an advantage of the present invention
is that it provides a chewing gum having improved
texture.
An advantage of the present invention is that it
provides a chewing gum having an improved shelf life.
Still further, an advantage of the present invention
is that it provides a chewing gum having improved flavor
quality.
Additional features and advantages of the present
invention are described in, and will be apparent from,
the detailed description of the presently preferred
embodiments.
DETAILED DESCRIPTION
OF THE PRESENTLY PREFERRED EMBODIMENTS
The present invention provides improved chewing gum
formulations and base formulations. Pursuant to the
present invention, structured lipids that contain
caprylic or capric fatty acids are added to chewing gum
and base formulations. In a preferred embodiment
caprocaprylobehenin (hereinafter referred to as
"caprenin") is used. Caprenin can be used in chewing gum
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formulations and/or bases. Preferably the caprenin can
be used as a plasticizer in the gum base.
Caprenin being a saturated fatty acid triglyceride
can be used to replace other fats in gum base that are
also saturated fatty acid triglycerides. Most
triglycerides used as fat in gum bases are from fatty
acids such as stearic acid (C18), palmitic acid (C16),
oleic acid (C18:1 unsaturated) and linoleic acid (C18:2
unsaturated). These common fatty acids are derived from
saturated soybean oil, olive oil, canola oil, cottonseed
oil, coconut oil, palm oil, corn oil, palm kernel oil,
safflower oil, lard, tallow, and a wide variety of short
and long chain fatty acids.
Generally, these fats or lipids are hydrogenated to
make them saturated for use in gum base. Saturation of
the lipids significantly improves their oxidation
stability, which is very important for shelf life of gum
base and gum. When oil is hydrogenated it becomes a
solid at room temperature, thus a fat.
The above identified fats contain a natural fatty
acid distribution dependent on its source. When the
triglyceride is interesterified the triglyceride is
broken down to glycerol and free fatty acids, and is then
recombined to provide different triglyceride molecules.
If the fatty acids are separated to specific fatty acids
and recombined with glycerol, this is called a structured
lipid. One such structured lipid is Caprenin. Caprenin
is made with (C8) caprylic, (C10) capric and behenic
(C22) saturated fatty acids. This material is created
by deriving from rapeseed oil a high quantity of
tribehenin, from coconut or palm kernel oils medium chain
triglycerides (MCT) are obtained. The tribehenin is
interesterified with the medium chain triglycerides to
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form the caprenin material. Caprenin is available from
Procter ~ Gamble Co. of Cincinnati, Ohio.
Although caprenin is a fat, its unique chemical
structure gives it unique properties. It has a low
caloric value as compared to other fats. This is due to
the fact that long chain behenic acid is only partially
absorbed by the body and the two MCTs are metabolized
like carbohydrates, affording caprenin a lower caloric
value. The combination of these three fatty acids gives
caprenin a caloric value of 5 calories per gram compared
to 9 calories per gram of other dietary fats.
Additionally, caprenin has no tropical oils.
Caprenin is also not believed to increase blood
cholesterol levels. In fact, the FDA has excluded these
fatty acids from their definition of saturated fats for
nutrition labeling.
Structured lipids such as Caprenin may have
properties that are different than conventional saturated
triglycerides. It has been surprisingly found that
Caprenin is a better plasticizer of elastomers used in
gum base as compared to conventional saturated
triglycerides. It has also been found that fatty acid
triglycerides C8 and C10 (Medium Chain Triglycerides or
MCTs) are very good plasticizers for gum base elastomers.
The triglycerides from these two fatty acids appear to
not only soften the gum base, but also plasticize the
rubber elastomer more effectively than conventional
triglycerides.
Conventional triglyercides soften gum base by
lubricating the rubber elastomers to make the elastomers
workable. Plasticizers are more compatible with the
elastomer and actually become part of the elastomer
matrix to modify its physical properties. It is
-
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speculated that the lower molecular weight medium chain
(C8 and C10) triglycerides are able to enter the
elastomer structure and modify it, whereas the larger
fatty acid molecules (such as stearic and palmitic) are
not.
It is believed since Caprenin comprises two parts
medium chain triglycerides and one part larger fatty
acid, that this allows Caprenin to be a more effective
plasticizer than other conventional fats.
An FDA GRAS petition has been filed by Procter &
Gamble Co. for use of caprenin in soft candy, and in
confectionery coatings for nuts, fruits, cookies, and the
like, including traditional chocolate candy bars. It is
believed that caprenin is currently being used in a
chocolate bar on the market.
Although the GRAS petition for caprenin does not
include its use in chewing gum, the inventors believe
that caprenin can be used in base formulations, and/or
chewing gum formulations. In this regard, caprenin can
be used as a plasticizer. Preferably, caprenin will
comprise about 0.01% to approximately 5% by weight of the
chewing gum formulation. Caprenin can be used in a
variety of different chewing gum and base formulations.
Caprenin has a melting point of about 80-90~F, and would
therefore typically be added to the gum base or a gum
formulation in its liquid form.
Chewing gum generally consists of a water insoluble
gum base, a water soluble portion, and flavors.
The insoluble gum base generally comprises
elastomers, resins, fats and oils, softeners, and
inorganic fillers. The gum base may or may not include
wax. The insoluble gum base can constitute approximately
5 to about 95 percent, by weight, of the chewing gum,
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more commonly, the gum base comprises 10 to about 50
percent of the gum, and in some preferred embodiments,
20 to about 35 percent, by weight, of the chewing gum.
In an embodiment, the chewing gum base of the
present invention contains about 20 to about 60 weight
percent synthetic elastomer, 0 to about 30 weight percent
natural elastomer, about 5 to about 55 weight percent
elastomer plasticizer, about 4 to about 35 weight percent
filler, about 5 to about 35 weight percent softener, and
optional minor amounts (about one percent or less) of
miscellaneous ingredients such as colorants,
antioxidants, etc. Preferably, the caprenin does not
comprise more than 40~ by weight of the gum base.
Synthetic elastomers may include, but are not
limited to, polyisobutylene with a GPC weight average
molecular weight of about 10,000 to about 95,000,
isobutylene-isoprene copolymer (butyl elastomer),
styrene-butadiene copolymers having styrene-butadiene
ratios of about 1:3 to about 3:1, polyvinyl acetate
having a GPC weight average molecular weight of about
2,000 to about 90,000, polyisoprene, polyethylene, vinyl
acetate-vinyl laurate copolymer having vinyl laurate
content of about 5 to about 50 percent by weight of the
copolymer, and combinations thereof.
Preferred ranges are, for polyisobutylene, 50,000
to 80,000 GPC weight average molecular weight, for
styrene-butadiene, 1:1 to 1:3 bound styrene-butadiene,
for polyvinyl acetate, 10,000 to 65,000 GPC weight
average molecular weight with the higher molecular weight
polyvinyl acetates typically used in bubble gum base, and
for vinyl acetate-vinyl laurate, vinyl laurate content
of 10-45 percent.
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Natural elastomers may include natural rubber such
as smoked or liquid latex and guayule as well as natural
gums such as jelutong, lechi caspi, perillo, sorva,
massaranduba balata, massaranduba chocolate, nispero,
ros; n~; nh~, chicle, gutta hang kang, and combinations
thereof. The preferred synthetic elastomer and natural
elastomer concentrations vary depending on whether the
chewing gum in which the base is used is adhesive or
conventional, bubble gum or regular gum, as discussed
below. Preferred natural elastomers include jelutong,
chicle, sorva and massaranduba balata.
Elastomer plasticizers may include, but are not
limited to, natural rosin esters, often called estergums,
such as glycerol esters of partially hydrogenated rosin,
glycerol esters polymerized rosin, glycerol esters of
partially dimerized rosin, glycerol esters of rosin,
pentaerythritol esters of partially hydrogenated rosin,
methyl and partially hydrogenated methyl esters of rosin,
pentaerythritol esters of rosin; synthetics such as
terpene resins derived from alpha-pinene, beta-pinene,
and/or d-limonene; and any suitable combinations of the
foregoing. the preferred elastomer plasticizers will
also vary depending on the specific application, and on
the type of elastomer which is used.
Fillers/texturizers may include magnesium and
calcium carbonate, ground limestone, silicate types such
as magnesium and aluminum silicate, clay, alumina, talc,
titanium oxide, mono-, di- and tri-calcium phosphate,
cellulose polymers, such as wood, and combinations
thereof.
In an embodiment, in addition to caprenin, pursuant
to the present invention, softeners/emulsifiers may
include tallow, hydrogenated tallow, hydrogenated and
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partially hydrogenated vegetable oils, cocoa butter,
glycerol monostearate, glycerol triacetate, lecithin,
mono-, di- and triglycerides, acetylated monoglycerides,
fatty acids (e.g. stearic, palmitic, oleic and linoleic
acids), and combinations thereof.
Colorants and whiteners may include FD&C-type dyes
and lakes, fruit and vegetable extracts, titanium
dioxide, and combinations thereof.
The base may or may not include wax. An example of
a wax-free gum base is disclosed in U.S. Patent No.
5,286,500, the disclosure of which is incorporated herein
by reference.
In addition to a water insoluble gum base portion,
a typical chewing gum composition includes a water
soluble bulk portion and one or more flavoring agents.
The water soluble portion can include bulk sweeteners,
high intensity sweeteners, flavoring agents, softeners,
emulsifiers, colors, acidulants, fillers, antioxidants,
and other components that provide desired attributes.
The softeners, which are also known as plasticizers
and plasticizing agents, generally constitute between
approximately 0.5 to about 15% by weight of the chewing
gum. The softeners may, in addition to including
caprenin, include glycerin, lecithin, and combinations
thereof. Aqueous sweetener solutions such as those
containing sorbitol, hydrogenated starch hydrolysates,
corn syrup and combinations thereof, may also be used as
softeners and binding agents in chewing gum.
Bulk sweeteners include both sugar and sugarless
components. Bulk sweeteners typically constitute 5 to
about 95% by weight of the chewing gum, more typically,
20 to 80% by weight, and more commonly, 30 to 60% by
weight of the gum.
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~ Sugar sweeteners generally include saccharide-
containing components commonly known in the chewing gum
art, including, but not limited to, sucrose, dextrose,
maltose, dextrin, dried invert sugar, fructose, levulose,
galactose, corn syrup solids, and the like, alone or in
combination.
Sorbitol can be used as a sugarless sweetener.
Additionally, sugarless sweeteners can include, but are
not limited to, other sugar alcohols such as mannitol,
xylitol, hydrogenated starch hydrolysates, maltitol,
lactitol, and the like, alone or in combination.
High intensity artificial sweeteners can also be
used in combination with the above. Preferred sweeteners
include, but are not limited to sucralose, aspartame,
salts of acesulfame, alitame, saccharin and its salts,
cyclamic acid and its salts, glycyrrhizin,
dihydrochalcones, thaumatin, monellin, and the like,
alone or in combination. In order to provide longer
lasting sweetness and flavor perception, it may be
desirable to encapsulate or otherwise control the release
of at least a portion of the artificial sweetener. Such
t~chn;ques as wet granulation, wax granulation, spray
drying, spray chilling, fluid bed coating, coacervation,
and fiber extension may be used to achieve the desired
release characteristics.
Usage level of the artificial sweetener will vary
greatly and will depend on such factors as potency of the
sweetener, rate of release, desired sweetness of the
product, level and type of flavor used and cost
considerations. Thus, the active level of artificial
sweetener may vary from 0.02 to about 8%. When carriers
used for encapsulation are included, the usage level of
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the encapsulated sweetener will be proportionately
higher.
Combinations of sugar and/or sugarless sweeteners
may be used in chewing gum. Additionally, the softener
may also provide additional sweetness such as with
aqueous sugar or alditol solutions.
If a low calorie gum is desired, a low caloric
bulking agent can be used. Example of low caloric
bulking agents include: polydextrose; Raftilose,
Raftilin;Fructooligosaccharides(NutraFlora);Palatinose
oligosaccharide; Guar Gum Hydrolysate (Sun Fiber); or
indigestible dextrin (Fibersol). However, other low
calorie bulking agents can be used.
A variety of flavoring agents can be used. The
flavor can be used in amounts of approximately 0.1 to
about 15 weight percent of the gum, and preferably, about
0.2 to about 5%. Flavoring agents may include essential
oils, synthetic flavors or mixtures thereof including,
but not limited to, oils derived from plants and fruits
such as citrus oils, fruit essences, peppermint oil,
spearmint oil, other mint oils, clove oil, oil of
wintergreen, anise and the like. Artificial flavoring
agents and components may also be used. Natural and
artificial flavoring agents may be combined in any
sensorially acceptable fashion.
The present invention, it is believed, can be used
with a variety of processes for manufacturing chewing
gum.
Chewing gum is generally manufactured by
sequentially adding the various chewing gum ingredients
to commercially available mixers known in the art. After
the ingredients have been thoroughly mixed, the chewing
gum mass is discharged from the mixer and shaped into the
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desired form, such as by rolling into sheets and cutting
into sticks, extruding into chunks, or casting into
pellets.
Generally, the ingredients are mixed by first
melting the gum base and adding it to the running mixer.
The gum base may alternatively be melted in the mixer.
Color and emulsifiers can be added at this time.
Molten caprenin in its liquid form may be added to
chewing gum during manufacture of the base. Molten
caprenin may be added at any time during processing of
the base, but preferably, near the end of the batch to
act as a softener.
Caprenin may be added to conventional bases that
contain wax or are wax-free bases, that may or may not
contain polyvinyl acetate or terpene resins, or bases
that contain natural gums or synthetic bases, bases that
are non-tacky, or are bubble gum bases.
At levels of approximately 0.02% to about 40% by
weight of the gum base, caprenin may replace some or most
of the partially hydrogenated or hydrogenated vegetable
oils, mono- and di-glycerides, acetylated monoglycerides,
or other softeners used in the gum base. Caprenin may
also be blended with the other softeners in the gum base
and added during the base manufacturing process. A
chewing gum base made with caprenin will have greater
oxidative stability due to the presence of caprenin, and
will give chewing gum a cleaner taste due to a reduction
of off-tasting fats and oils.
A chewing gum softener such as glycerin can be added
next along with part of the bulk portion. Further parts
of the bulk portion may then be added to the mixer.
Flavoring agents are typically added with the final part
of the bulk portion. The entire mixing process typically
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takes from five to fifteen minutes, although longer
mixing times are sometimes required.
Molten caprenin may also be added to a chewing gum
formulation in its liquid form or may be mixed with other
gum or base softeners and added to a gum formulation
during processing. Molten caprenin may be added during
the gum manufacturing at any time during processing, but
preferably, early in the batch to allow thorough mixing
with the gum base.
Caprenin can be added to the chewing gum formulation
so that it comprises approximately 0.01% to about 5% by
weight of the chewing gum formulation. In a preferred
embodiment, caprenin comprises approximately 0.02% to
about 2% and most preferably, about 0.05% to about 0.5%
by weight of the chewing gum formulation. Caprenin may
be blended with other softeners such as lecithin,
glycerol triacetate, acetylated monoglycerides, mono- and
di-glycerides, or other vegetable oils and fats that may
be added to a gum formulation. When a solid softener is
used, such as lecithin, molten caprenin may act as a
carrier or solvent for the particulate lecithin.
Lecithin when mixed with molten caprenin may allow for
an easier dispersion of lecithin in a gum formulation.
This should be contrasted with soy bean oil that is
typically used as a carrier for lecithin.
Molten caprenin may also be blended with a wide
range of natural and artificial flavor oils and act as
a carrier for flavor oils. Molten caprenin can be an
excellent carrier for flavors such as spearmint,
peppermint, cinnamon, wintergreen, and fruit flavors.
The level of caprenin mixed with flavors can vary over
a wide range from approximately 1% to about 99% by weight
since most gum flavors are oil soluble.
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Caprenin can also act as a carrier for artificial
and natural colors such as in FD&C lake dispersions and
natural colors like betacarotene. Caprenin can reduce
the off-taste associated with some fat/oil carriers and
allows higher usage of color.
Caprenin may also be used as a release agent for
encapsulated flavors. Caprenin can be added to an
encapsulating media to allow for faster and easier
dissolution of the encapsulating media.
By way of example, and not limitation, examples of
the present invention will now be given:
EXAMPLES
Example No. 1
A method for measuring plasticization effect is the
Glass Transition Temperature (Tg) of a material or a
blend of materials. If a material acts as a plasticizer
to another material, the Tg will be modified accordingly.
In the case of the elastomer butyl rubber, which is
an isobutyl-isoprene copolymer, the Tg of a mixture of
25 grams of butyl rubber and 24 grams of calcium
carbonate, which is inert, was -61.3~C. The mixture was
blended on a Haake Internal Mixer at 130~C, 60rpm for 20
minutes, and analyzed to obtain the Tg by DSC from -160~C
to +100~C at 20~C/minute.
The results shown below are for various materials
used as plasticizers added to the above mixture at a
level of 11 grams of plasticizer.
.~
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Tg
Cu--~,~rison-butyi rubber only ~1 .3~C
Medium Cilain Triglycerides (MCTs) ~8.3~C
Caprenin 64.1~C
CoconutOil ~3.3~C
Hy i~uyel~led Cullonseed Oil ~2.1~C
Structured Lipid (C8/C10/C18:2) 66~C
The results indicate that a typical
plasticizer/softener for gum base, hydrogenated
cottonseed oil, reduces the Tg of butyl rubber by only
0.8~C. A better plasticizer/softener is coconut oil
which contains a significant amount of MCTs and reduces
the Tg by 2.0~C. The Caprenin material which takes its
portion of MCT from coconut oil is still an even better
plasticizer than coconut oil and hydrogenated cottonseed
oil.
The results also show that other structured lipids
such as Caprenin and C8/C10/C18:2 which contain caprylic
and capric fatty acids are also effective as a rubber
plasticizer. When the C22 fatty acid is replaced by a
lower chain fatty acid such as C18:2,, butyl rubber is
plasticized further.
In addition, other elastomers would also be effected
in a similar manner as butyl rubber, such as the
synthetic elastomer, styrene butadine rubber (SBR).
Natural rubbers such as chicle, jelutong, sorva, and
Massaranduba Balata would probably also be more
plasticized with Caprenin. r
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Example No. 2
To demonstrate the plasticizing/softening effect of
Caprenin, the following gum formulas were made and tested
for Instron Hardness:
Ex. 1 Ex. 2 Ex. 3 Ex. 4
Base 19.2 19.2 19.219.2
Sugar 56.1 55.85 55.3554.6
Syrup 12.9 12.9 12.912.9
Glycerin 1.0 1.0 1.0 1.0
Dextrose Monohydrate 9.9 9.9 9.9 9.9
Flavor 0.9 0.9 0.9 0.9
Caprenin - 0.25 0.75 1.5
Total 100.0 100.0 100.0100.0
Instron l Id,Jness635.5569.0529.0458.5
The results indicate that as more Caprenin is added,
gum base and consequently the gum becomes significantly
softer. Sensory tests indicate also that gums with
higher levels of Caprenin have a much softer texture
throughout the entire chewing period.
CONTEMPLATIVE EXAMPLES
The following contemplative examples of the
invention and comparative examples are provided by way
of explanation and illustration.
The formulas listed in Table I comprise various
contemplative sugar formulas in which caprenin can be
added at various levels to gum.
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TABLE 1
(WEIGHT PERCENT)
Ex. 1 Ex. 2 Ex. 3 Ex. 4 Ex. 5 Ex. 6
Sugar 61.55 61.5 61.35 62.5 62.0 61.0
Base 19.2 19.2 19.2 19.2 19.2 19.2
Corn Syrup 16.9 16.9 16.9 16.9 16.9 16.9
"lint
Flavor 0.9 0.9 0.9 0-9 0-9 0-9
Glycerin 1.4 1.4 1.4 0.0 0.0 0.0
Caprenin 0.05 0.10 0.25 0.50 1.0 2.0
In Table 2, dextrose monohydrate is added to a sugar
formula with various levels of caprenin.
TABLE 2
E~ 7 Ex. 8 Ex. 9 Ex. 10 Ex. 11 Ex. 12
Sugar 55.65 55.6 55.45 56.2 55.7 54.7
Base 19.2 19.2 19.2 19.2 19.2 19.2
Corn Syrup 12.9 12.9 12.9 12.9 12.9 12.9
Glycerin 1.4 1.4 1.4 0.4 0.4 0.4
Dextrose
Monohydrate 9.9 9.9 9-9 9-9 9-9 9-9
Pep~erl l lint
Flavor 0.9 0.9 0-09 0-9 0-9 0-9
Caprenin 0.05 0.10 0.25 0.50 1.0 2.0
Examples 13-18 are the same as Examples 7-12 except
that caprenin is pre-blended with the peppermint flavor
and added to the gum formulation.
The following Tables 4 through 11 give examples of
gum formulations demonstrating formula variations in
which molten caprenin, in the form of liquid oil, can be
used.
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-- 19 --
Examples 19-23 in Table 4 demonstrate the use of
caprenin in low-moisture sugar formulations having less
than 2% theoretical moisture:
TABLE 4
Ex. 19 Ex. 20 Ex 21 Ex. 22 Ex. 23
Sugar 58.75 58.6 58.3 52.7 51.9
Gum Base 19.2 19.2 19.2 19.2 19.2
Corn Syrup' 6.0 6.0 6.0 6.0 6.0
D ext ro s e
Monohydrate 10.0 10.0 10.0 10.0 10.0
Lactose 0.0 0.0 0.0 5.0 5 0
Glycerinb 5.0 5.0 5.0 5.0 5.0
Flavor 0.9 0 9 o~9d o~gd o~gd
LecithinC 0.1 0.1 0.1 0.2
CapreninC 0.05 0.2 0.5d 1.od 2.0d
'Corn syrup is evapo,dlad to 85% solids, 15% moisture.
bGlycerin and syrup can be blended and co-evaporated.
CLecithin and Caprenin can be pre-biended.
dFlavor and Caprenin can be pre-biended.
Examples 24-28 in Table 5 demonstrate the use of
caprenin in medium-moisture sugar formulations having
about 2% to about 5% moisture.
TABLE 5
Ex. 24 Ex 25 Ex. 26 Ex. 27 Ex. 28
Sugar 53.35 53.2 52.9 52.3 51.5
Gum Base 19.2 19.2 19.2 19.2 19.2
Corn Syrup' 15.0 15.0 15.0 15.0 15.0
Dextrose
Monohydrate 10.0 10.0 10.0 10.0 10.0
Glycerinb 1.4 1.4 1.4 1.4 1.4
Flavor o.9d o.gd o~gd o~gd o~gd
LecithinC 0.1 0.1 0.1 0.2
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Caprenin 0.05d o.2d 0.5d 1.od 2.0
'Com syrup is evdpcldled to 85~h solids, 15% moisture.
bGlycerin and syrup can be blended and co-e~,a~uldted.
CCaprenin and Lecithin can be pre-blended.
dElavor and Caprenin can be pre-blended.
Examples 29-33 in Table 6 demonstrate the use of
caprenin in high moisture sugar formulations having more
than about 5% moisture.
TABLE 6
Ex. 29 Ex. 30 Ex. 31 Ex. 32 Ex 33
Sugar 50.95 50.7 50.4 48.9 48.0
Gum Base 24.0 24.0 24.0 24.0 24.0
Corn Syrup 24.0 24.0 24.0 24.6 24.6
Glycerin 0.0 0.0 0.0 0.4 0.4
Flavor 1.0 1.0 1.0 1.0 1.0
Lecithin* -- 0.1 0.1 0.1
Caprenin 0.05 0.2 0.5 1.0 2.0
*Lecithin and Caprenin can be pre-blended.
Examples 34-38 in Table 7 and Examples 39-48 in
Tables 8 and 9 demonstrate the use of caprenin in low-
and high-moisture gums that are sugar-free. Low-moisture
gums have less than about 2% moisture, and high-moisture
gums have greater than 2% moisture.
TABLE 7
Ex. 34 Ex. 35 Ex 36 Ex. 37 Ex. 38
Base 25.5 25.5 25.5 25.5 25.5
Sorbitol 50.85 50.7 50.5 50.0 48.0
Mannitol 12.0 12.0 12.0 12.0 13.0
Glycerin 10.0 10.0 10.0 10.0 10.0
3 0 Flavor 1.5 1.5 1.5 1.5 1.5
Lecithin* 0.1 0.1 -- --
Caprenin 0.05 0.2 0.5 1.0 2.0
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.
- *Lecithin and Caprenin can be pre-blended.
**Flavor and Caprenin can be pre-blended.
TABLE 8
Ex. 39 Ex. 40 Ex. 41 Ex. 42 Ex 43
Base 25.5 25.5 25.5 25.5 25.5
Sorbitol 50.95 50.8 50.5 51.9 49.8
Sorbitol
Liquid* 10.0 10.0 10.0 10.0 11.0
Mannitol 10.0 10.0 10.0 10.0 10.0
Glycerin 2.0 2.0 2.0 0.0 0.0
Flavor 1.5 1.5 1.5 1.5 1.5
Lecithin** -- -- -- 0.1 0.2
Caprenin 0.05 0.2 0.5 1.0 2.0
*Sorbitol liquid contains 70% sorbitol, 30~h water.
**Lecithin and Caprenin can be pre-blended.
***Flavor and Caprenin can be pre-blended.
TABLE 9
Ex. 44 Ex. 45 Ex. 46 Ex. 47 Ex. 48
Base 25.5 25.5 25.5 25.5 25.5
Sorbitol 50.95 50.7 50.4 52.0 51.0
HSH Syrup* 10.0 10.0 10.0 10.0 10.0
Mannitol 8.0 8.0 8.0 8.0 9.0
Glycerin** 4.0 4.0 4.0 2.0 1.0
Flavor 1.5 1.5 1.5 1.5 1.5
Lecithin*** - 0.1 0.1 -- --
Caprenin**** 0.05 0.2 0.5 1.0 2.0
*Lycasin brand hydlugendted starch hydrolyzate syrup.
**Glycerin and HSH syrup may be blended or co-ev~poldted.
***Lecithin and Caprenin can be pre-blended.
3 0 ****Flavor and Caprenin can be pre-blended.
Table 10 shows sugar chewing gum formulations that
can be made with caprenin and various types of sugars.
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TABLE 10
Ex. 49 Ex. 50 Ex. 51 Ex. 52 Ex. 53 Ex. 54
Gum Base 19.2 19.2 19.2 19.2 19.219.2
Sucrose 49.4 48.5 44.4 43.5 34.443.5
Glycerin 1.4 1.4 1.4 1.4 1.4 1.4
Corn Syrup 14.0 14.0 14.0 14.0 14.014.0
Dextrose 5.0 5.0 -- -- 10.0 5.0
Lactose 5.0 5.0 10.0 10.0
Fructose 5.0 5.0 10.0 10.0 10.0 5.0
Invert Sugar -- -- -- -- 10.0 10.0
Maltose -- -- -- ~~ --
Corn Syrup
Solids
reppe,-,lint
Flavor 0.9 0.9 0.9 0.9 0 9 0-9
Caprenin 0.1 1.0 0.1 1.0 0.1 1.0
Ex. 55 Ex. 56 Ex. 57 Ex. 58 Ex. 59 Ex. 60
Gum Base 19.2 19.2 19.2 19.2 19.219.2
2 0 Sucrose 34.4 43.6 34.4 43.5 42.4 46.
Glycerin 1.4 1.4 1.4 1.4 1.4 1.4
Corn Syrup 14.0 14.0 14.0 14.0 11.011.0
Dextrose 10.0 5.0 10.0 5.0 10.0 5.0
Lactose -- -- -- -- -- ~~
2 5 Fructose 10.0 5.0 10.0 5.0 5.0 5.0
Invert Sugar 10.0 10.0 -- -- 5.0 5.0
Maltose -- -- 10.0 10.0 --
Corn Syrup
Solids -- -- -- -- 5-0 5.0
3 0 Peppt:",lint
Flavor o.9 o.g o.g o.g o.g o.g
Caprenin 0.1 1.0 0.1 1.0 0.1 1.0
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Ex. 61Ex. 62
Gum Base 19.2 19.2
Sucrose 42.4 36.5
Glycerin 6.4 6.4
Corn Syrup 11.0 11.0
Dextrose 5.0 5.0
Lactose
Fructose 5.0 5.0
InvertSugar 5.0 5.0
Maltose
Corn Syrup
Solids 5.0* 10.0*
Pepper"lint
Flavor 0.9 0.9
Caprenin 0.1 1.0
*5-25DE maltodextrin can be used.
Table 11 shows chewing gum formulations that are
free of sugar. These formulations can use a wide variety
of other non-sugar alditols.
TABLE 11
~\NEJGHT PEROENT)
Ex. 63 Ex. 64Ex. 65 Ex. 66 Ex. 67 Ex. 68
Gum Base 25.5 25.5 25.5 25.5 25.5 25.5
Glycerin 2.0 2.0 2.0 2.0 2.0 2.0
2 5 Sorbitol 43.9 43.0 43.9 38.0 37.9 39.0
Mannitol ~ 10.0 10.0 10.0 10.0 6.0
~ Sorbitol
Liquid 17.0 17.0 - -- --- ---
- Lycasin -- -- 17.0 12.0 8.0 10.0
Maltitol 10.0 -- -- 10.0 ---
Xylitol --- -- --- --- 15.0 15.0
Lactitol -- -- -- -- _
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Palatinit ~ -- ~
Flavor 1.5 1.5 1.5 1.5 1.5 1.5
Caprenin 0.1 1.0 0.1 1.0 0.1 1.0
TABLE 11 (cQnt~d)
(\NEIGHT PERCENT)
Ex. 69 Ex. 70 Ex. 71 Ex. 72 Ex. 73 Ex. 74
Gum Base 25.5 25.5 25.5 25.5 25.5 25.5
Glycerin 8.0 8.0 8.0 2.0 1.0 0.0
Sorbitol 41.9 36.0 31.9 40.0 26.9 21.0
Mannitol 8.0 8.0 8.0 - --- --
Sorbitol
Uquid 5.0 -- -- -- -~ --
Lycasin -- 5.0 5.0 5.0 10.0 10.0
Maltitol -- 5.0
X~itol -- -- -- 15.0 10.0 20.0
Lactitol 10.0 10.0 10.0 -- -- --
Palatinit -- -- 10.0 10.0 25.0 21.0
Flavor 1.5 1.5 1.5 1.5 1.5 1.5
Caprenin 0.1 1.0 0.1 1.0 0.1 1.0
The following examples of the invention are also
shown in Table 12 for natural and synthetic gum bases
with wax, Table 13 for chewing gum bases that are wax-
free and have some reduced tack properties, Table 14 for
wax free bubble gum bases, and Table 15 for wax-free gum
2 5 bases having non-tack characteristics. These examples
illustrate how caprenin can be added to a wide variety
of chewing gum bases to partially replace some of the
oils, fats, and base softeners.
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TABLE 12
NATURAL AND SYNTHETIC BASES WITH WAX
(WEIGHT PERCENT)
Ex. 75 Ex. 76 Ex. 77
Butyl Rubber 11.7 10.0 9.0
Styrene Butadiene Rubber -- --
Polyisobu~ene -- 10.4 5.3
Jelutong -- _ ~
Ester Gum 14.8 --- ---
Terpene Resin 9.9 6.8 16.7
Low MW Polyvinylacetate 21.2 23.2 24.6
High MW Polyvinylac~le -- -- --
Talc -- ~~
Calcium C~rLo~l~ . 11.2 14.7 20.1
Acetylated MonoglycerWe -- -- --
Hyd,ugel~led Cotton Seed Oil -- 10.0 3.3
Hydrogenated Soybean Oil 9.0 11.1 3.3
Partially Hydlogel,~led Soybean and
Palm Oil -- 2.3 --
Partially Hy.Jn~gel,al~d Cc~tlol)seed Oil -- --
Caprenin 5.7 4.3 4.2
Lecithin 2.7 -- 0.8
Glycerol 1\1-noste~ldle 4.8 4.1 4.2
Triacetin
Microcrystalline Wax (MP 180~F) 6.0 3.1 8.5
Paraffin Wax (MP 135~F) 3.0 _ --
100.0 100.0 100.0
BUBBLE BASES
Ex. 78 Ex. 79 Ex. 80
Butyl Rubber --- -- 2.5
Styrene Butadiene Rubber 10.3 1.6
Polyisobuty ene -- 9.1 9.0
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Jelutong
Ester Gum 24.7 22.5 15.0
Terpene Resin
Low MW Polyvinylac~tdle
High MW Polyvinylacetate -- 30.0 24.1
Talc -- - 25.4
Calcium CdllJolldle 56.8 21.7
Acetylated Mono!Jlyceride - -- 4.0
Hydn~gend~ed Cotton Seed Oil 1.5 ~
Hyd-og~"dl~d Soybean Oil - -- --
Partially Hyd,ogel,dLed Soybean and
Palm Oil -- 2.0
Partially H~d,ugendled C~lonseed Oil ---
Caprenin 1.5 1.5 2.0
Lecithin --- 1.5
Glycerol Mono~ la 1.1 _ 7.1
Triacetin - 4.5 3.2
Microcrystalline Wax (MP 180~F)-- - 1.2
Paraffin Wax (MP 135~F) 4.1 7 1 5.0
2 0 100.0 100.0 100.0
Ex. 81 Ex. 82 Ex 83
Butyl Rubber 6.8 6.8 8.8
Styrene Butadiene Rubber
Polyisobutylene 3.0 3.2 4.1
Jelutong 21.1 18.2 4.0
Ester Gum 16.7 16.6
Terpene Resin --- - 17.3
Low MW Polyvinylacetate 16.6 16.1 25.0
High MW Polyvinylacetate - --- --
3 0 Talc - - 18.1
Calcium Cdl l.ohdl~7 13.2 19.7
Acetylated Monoglyceride ---
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H~lv~ùgel~led Cotton Seed Oil 2.3 -- 4.5
Hyd~ugelldltd Soybean Oil -- 3.2 2.7
Partially Hyv~ugendted Soybean and
Palm Oil
Partially Hydrogenated Cv~lonseed Oil -- 2.0
Caprenin 3.0 1.8 3.3
Lecithin -- ---
Glycerol Mol~o~lwldl~ 2.1 4.5 4.1
Triacetin
MicrocrystallineWax (MP 180~F) 15.2 6.8 6.1
Paraffin Wax (MP 135~F) -- 1.1 2.0
100.0 100.0 100.0
Ex. 84
Bubble
Base Ex. 85Ex. 86
Butyl Rubber -- 9.1 9.3
Styrene Butadiene Rubber -- -- --
Folyi.,obutylene 8.0 3.5 10.5
~lelutong -- 3.1
Ester Gum 14.7 1.5 --
Terpene Resin -- 15.0 13.0
Lûw MW Polyvinylacetate --- 22.8 23.0
High MW Polyvinylacetate 34.5
Talc 28.6
Calcium CdlLol~lt: -- 23.0 14.9
Acetylated Monoglyceride 2.5
Hyv,ugelldled Cotton Seed Oil -- 4.6 8.0
Hydrogenated Soybean Oil -- 2.9 5.2
Partially Hyv-ugel-~Led Soybean and
Palm Oil -- -- 3.1
Partially Hyd-ugel~led Cutlonseed Oil --- -- 1.5
Caprenin 0.9 2.4 2.1
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Lecithln -- 0.8 --
Glycerd M ~o~1*~ 4.4 2.8 4.5
Triacetin 4.6
MicrocrystallineWax (MP 180~F) -- 7.0 4.4
ParafFin Wax (MP 135~F) 1.8 1.5 _0.5 .-
100.0 100.0 100.0
Ex. 89
Bubble
Ex. 87 Ex. 88 Base
Butyl Rubber 6.1 8.1
Styrene Butadiene Rubber -- -- 6.0
Pdy;sobutyiene 7.1 5.5 7.5
Jelutong -- ~- --
Ester Gum -- 7.1 12.2
Terpene Resin 14.1 7.1
Low MW Polyvinylacetate 28.1 22.2
High MW Polyvinylacetate -- -- 29.0
Talc -- -- 28.9
Calcium C~-l~ndle 18.9 25.6 ---
Acetylated Mcn~lyceride -- --- 3.7
Hy~l ogendled Cotton Seed Oil 10.1 13.2 2.7
Hy.3~uger~l~ Soybean Oil 5.1 5.1
Partially Hy~l~ogel-dled Soybean and
Palm Oil -- --
Partially Hy.l,ugendled Cc~lonseed Oil -- -- --
Caprenin 4.1 4.1 1.3
Lecithin 0.7 0.5
Glycerol Monosl~-dle 1.5 1.5 3.1
Triacetin -- -- 1.2
Microcrystalline Wax (MP 180~F) 3.1 --- 4.4
Paraffin Wax (MP 135~F) 1.1 --
100.0 100.0 100.0
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TABLE 13: WAX-FREE GUM ~I\S~S FOR USE IN CHEWING GUM
HAVING SOME REDUCED TACK CHARACTERISTICS
(F~r~PLES 90-119)
EXAMPLES 90-94
IDENTIFICATION - EXAMPLES ~:90 91 92 93 94
GENERIC INGREDIENTS
** SYNTHETIC ELASTOMER **
STYRENE-BUTADIENE ELASTOMER 5.3 -- 2.1 1.8
BUTYL (ISOPRENE-ISOBUTYLENE)
ELASTOMER 8.6 7.9 7.2 - 8.1
POLYISOBUTYLENE ELASTOMER 7.1 -- 7.4 24.83.6
POLWINYL ACETATE 10.5 27.215.3 10.127.3
** ELASTOMER PLASTlCl~RS **
GLYCEROL t~ltl~S OF ROSIN 2.1 - 19.0 3.7 --
GLYCEROL ESTERS OF PART
HYD ROSIN 4.3 18.2 -- 7.9 --
TERPENE RESINS 10.8 -- -- 7.126.8
** Fll I FR **
CALCIUM CARBONATE - 15.920.7 17.711.4
TALC 25.5 - -- -- --
3 5 ** SOFTENER **
HYDROGENATED COTTONSEED OIL - 6.0 - 7.0
HYDROGENATED SOYBEAN OIL 4.3 - 6.1 - --
PARTIALLY HYDROGENATED SOYBEAN
AND PALM OIL 3.3 -- 6.0 -- 9.1
PARTIALLY HYDROGENATED
COTTONSEED OIL - 5.3 -- 7.0 --
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CAPRENIN 7.7 11.3 12.2 7.0 5.2
GLYCEROL MONOSTEARATE 8.2 7.4 4.0 3.5 4.8
LECITHIN 2.3 0.8 - 2.4 3.7
TOTAL l~t~C~t~T 100.0 100.0 100.0 100.0 100.0
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EX~MPLES 95-97
IDENTIFICATION - EXAMPLES #: 95 96 97
GENERIC INGREDIENTS
** SYNTHETIC ELASTOMER **
STYRENE-BUTADIENE ELASTOMER 5.2 2.1 5.9
BUTYL (ISOPRENE-ISOBUTYLENE)
ELASTOMER 4.1 7.2 6.9
POLYISOBUTYLENE ELASTOMER 5.9 7.3 2.0
POLWINYL ACETATE 25.7 15.324.8
** ELASTOMER PLASTICIZERS **
GLYCEROL ESTERS OF ROSIN 23.5 19.1 8.6
GLYCEROL ESTERS OF PART HYD ROSIN - - 8.0
TCnFENC RESINS 3.2 - 1.9
** FILLER **
CALCIUM CARBONATE 15.1 20.7 9.9
TALC -- -- 7.2
** SOFTENER **
HYDROGENATED COTTONSEED OIL - - 7.0
HYDROGENATED SOYBEAN OIL --
PARTIALLY HYDROGENATED SOYBEAN
AND PALM OIL 5.5 8.3 4.0
PARTIALLY HYDROGENATED COTTONSEED OIL3.0 9.6
CAPRENIN 3.7 6.410.1
GLYCEROL MONOSTEARATE 5.1 4.0 3.7
LECITHIN -- --
TOTAL Pt~;tNT 100.0 100.0100.0
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E)~AMPLES 98-101
IDENTIFICATION - EXAMPLES #: 98 99 100 101
GENERIC INGREDIENTS
** SYNTHETIC ELASTOMER **
STYRENE-BUTADIENE ELASTOMER 3.9 2.1
BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 5.3 6.0 8.9 3.6
POLYISOBUTYLENE ELASTOMER 12.7 8.5 10.011.1
POLWINYL ACETATE 14.9 15.3 21.321.9
** ELASTOMER PLASTICIZERS **
GLYCEROL ESTERS OF ROSIN - 10.1 - 19.6
GLYCEROL ESTERS OF PART HYD ROSIN - 8.9 - 11.2
TCnFEN- RESINS 21.4 -- 9.7 3.7
** Fll I FR **
CALCIUM CARBONATE 13.7 20.9 21.5 6.4
TALC 1.4 -- - --
3 0 ** SOFTENER **
HYDROGENATED COTTONSEED OIL - 4.2 - 5.0
HYDROGENATED SOYBEAN OIL 1.7 - 5.0
PARTIALLY HYDROGENATED SOYBEAN
AND PALM OIL - - - 10
PARTIALLY HYDROGENATED COTTONSEED OIL - - 15.0
CAPRENIN 17.0 20.0 3.2 4.2
GLYCEROL MONOSTEARATE 5.7 4.0 5.4 3.3
LECITHIN 2.3 --
TOTAL PERCENT 100.0 100.0 100.0100.0
.
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EXAMPLES 102-106
IDENTIFICATION - EXAMPLES #: 102 103 104 105 106
GENERIC INGREDIENTS
** SYNTHETIC ELASTOMER **
STYRENE-BUTADIENE ELASTOMER - 3.2 4.1
BUTYL (ISOPRENE-ISOBUTYLENE)
ELASTOMER 7.4 7.3 11.3 10.0 8.3
POLYISOBUTYLENE ELASTOMER 1.g 7.5 7.9 1.9 3.6
POLWINYL ACETATE 24.8 21.1 18.2 27.6 27.5
** ELASTOMER PLASTICIZERS **
GLYCEROL ESTERS OF ROSIN - 15.3 - - -
GLYCEROL ESTERS OF PART
HYD ROSIN - 2.4 26.2 --
TERPENE RESINS 25.8 5.8 1.4 25.3 25.3
**FIlIFR**
CALCIUM CARBONATE 18.6 - 13.6 11.3 11.3
TALC - 14.8 - - --
** SOFTENER **
HYDROGENATED COTTONSEED OIL 2.0 4.4 1.2
HYDROGENATED SOYBEAN OIL -- - - 2.4 4.0
PARTIALLY HYDROGENATED SOYBEAN
AND PALM OIL -- 4.0 -- - 4.2
PARTIALLY HYDROGENATED
COTTONSEED OIL --
CAPRENIN 10.3 11.4 7.0 13.0 8.3
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GLYCEROL MONOSTEARATE 4.4 2.8 5.2 4.8 4.8
LECITHIN 4.8 - 3.9 3.7 2.7
TOTAL rtl~Ct~T 100.0 100.0 100.0 100.0 100.0
-
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EXAMPLES 107-110
IDENTIFICATION - EXAMPLES #: 107 108 109 110
GENERIC INGREDIENTS
** NATURAL ELASTOMER **
NATURAL GUM 22.0 25.1 22.8 17.6
** SYNTHETIC ELASTOMER **
STYRENE-BUTADIENE ELASTOMER 1.9 2.6 --
BUTYL (ISOPRENE-ISOBUTYLENE)
ELASTOMER 4.8 2.1 4.1 10.2
POLYISOBUTYLENE ELASTOMER5.7 4.7 3.2 2.1
POLWINYL ACETATE 16.4 24.8 16.3 26.9
** ELASTOMER PLASTICIZERS **
GLYCEROL ESTERS OF ROSIN 3.8 3.2 6.9 11.3
GLYCEROL ESTERS OF PART
HYD ROSIN 12.3 12.6 11.8 4.8
METHYL ESTERS OF ROSIN -- 2.1 1.7
3 0 TERPENE RESINS -- --
** FILLER **
CALCIUM CARBONATE 4.4 9.3 --
TALC 7.1 -- 4.6
** SOFTENER **
HYDROGENATED COTTONSEED OIL -- -- 10.0 --
HYDROGENATED SOYBEAN OIL5.0 -- -- 5.6
PARTIALLY HYDROGENATED SOYBEAN
AND PALM OIL 6.0 9.0 3.7 5.0
PARTIALLY HYDROGENATED
COTTONSEED OIL 5.0 -- -- --
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CArRcN~N 5.8 3.6 4.5 5.6
GLYCEROL MONOSTEARATE 6.13.8 - 6.3
LECITHIN - 2.7 3.1
TOTAL ~t~ t~T 100.0 100.0100.0 100.0
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EXAMPLES 1 1 1-1 14
IDENTIFICATION - EXAMPLES ~: 111 112 113 114
GENERIC INGREDIENTS
** NATURAL ELASTOMER **
NATURAL GUM 15.7 22.6 22.2 21.1
** SYNTHETIC ELASTOMER **
STYRENE-BUTADIENE ELASTOMER 1.9 -- -- --
BUTYL (ISOPRENE-ISOBUTYLENE)
ELASTOMER 3.7 5.8 5.7 6.1
POLYISOBUTYLENE ELASTOMER4.1 3.1 3.1 2.8
POLYVINYL ACETATE 26.2 20.4 22.0 18.0
** ELASTOMER PLASTICIZERS **
GLYCEROL ESTERS OF ROSIN -- -- 15.7
GLYCEROL ESTERS OF PART
HYD ROSIN 15.3 11.7 15.2
METHYL ESTERS OF ROSIN -- 4.0
3 0 TERPENE RESINS
*~ Fll LFR **
CALCIUM CARBONATE 12.2 11.6 11.4
TALC -- -- -- 15.4
** SOFTENER **
HYDROGENATED COTTONSEED OIL -- 2.0 -- 9.1
HYDROGENATED SOYBEAN OIL3.0 -- 6.2
PARTIALLY HYDROGENATED SOYBEAN
AND PALM OIL -- 15.0 - --
PARTIALLY HYDROGENATED
COTTONSEED OIL 9.0 -- 5.0
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C~RnEN'~ 3.1 1.5 4.9 6.0
GLYCEROL MONOSTEARATE 5.8 3.3 3.3 5.8
LECITHIN - - - -
TOTAL Pt~Otl~T 100.0 100.0 100.0 100.0
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-- 39 --
EXAMPLES 11 5-1 1 9
IDENTIFICATION - EXAMPLES #: 115 116 117 118 119
GENERIC INGREDIENTS
** NATURAL ELASTOMER **
NATURAL GUM 23.8 18.7 14.418.225.2
** SYNTHETIC ELASTOMER **
STYRENE-BUTADIENE ELASTOMER
BUTYL (ISOPRENE-ISOBUTYLENE)
ELASTOMER 3.1 6.0 9.16.8 2.4
POLYISOBUTYLENE ELASTOMER 7.7 5.5 3.6 5.4 4.9
POLWINYL ACETATE 20.5 14.8 18.115.519.9
** ELASTOMER PLAS~ tHS **
GLYCEROL ESTERS OF ROSIN - - 11.9 - 15.6
GLYCEROL ESTERS OF PART
HYD ROSIN 10.4 15.5 13.012.7 --
METHYL t:; I t~S OF ROSIN 2.0 -- -- 2.6
3 0 TCRFCIN RESINS 5.1 -- -- -- 2.1
** FlU LR **
CALCIUM CARBONATE - 18.8 14.115.7
TALC 5.3 -- - - 7.1
** SOFTENER **
HYDROGENATED COTTONSEED OIL -- 6.5 7.0 --
HYDROGENATED SOYBEAN OIL 7.9 -- -- 5.0 10.0
PARTIALLY HYDROGENATED SOYBEAN
AND PALM OIL -- -- 2.0
PARTIALLY HYDROGENATED
COTTONSEED OIL -- -- -- 6.0
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CAPRENIN 7.9 6.5 6.8 5.0 8.4
GLYCEROL MONOSTEARATE 6.3 7.7 --7.1 4.4
LECITHIN -- ~
TOTAL l'LI~ IT 100.0 100.0 100.0 100.0 100.0
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TABLE 14: WAX-FREE GUM R'\S'S FOR USE IN BUBBLE GUM
(EXAMPLES 120-128)
EXAMPLES 120-123
IDENTIFICATION - EXAMPLES ~: 120 121 122 123
GENERIC INGREDIENTS
** SYNTHETIC EIASTOMER **
POLYISOBUTYLENE ELASTOMER17.1 11.7 11.6 5.4
POLWINYL ACETATE 24.9 29.4 31.5 34.8
** ELASTOMER PLASTICIZERS **
GLYCEROL ESTERS OF ROSIN 6.8 10.7 19.8 16.3
GLYCEROL ESTERS OF PART - - -
HYD ROSIN
** FILLER **
CALCIUM CARBONATE -- -- 30.2
TALC 34.7 34.1 21.9
** SOFTENER **
3 0 CAPRENIN 1.1 3.4 3.0 2.0
GLYCEROL TRIACETATE 4.6 4.4 5.0 5.3
GLYCEROL MONOSTEARATE 5.8 4.3 4.9 3.9
ACETYLATED MONOGLYCERIDE 5.0 2.0 2.3 2.1
TOTAL l~t~ctr~T 100.0 100.0 100.0 100.0
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-- 42 --
EXAMPLES 1 24-1 28
IDENTIFICATION - EXAMPLES #: 124 125 126 127 128
GENERIC INGREDIENTS
** SYNTHETIC ELASTOMER **
POLYISOBUTYLENE ELASTOMER 7.9 13.0 7.9 11.6 11.8
POLYVINYL ACETATE 34.2 37.1 34.237.8 35.6
** ELASTOMER PLAS I ll,;ktHS **
GLYCEROL ESTERS OF ROSIN 14.8 -- --
GLYCEROL ESTERS OF PART
HYD ROSIN -- 19.8 14.819.8 19.8
** FILLER **
CALCIUM CARBONATE 29.8 16.5 29.8 --
TALC -- 17.0 19.7
** SOFTENER **
CAPRENIN 1.0 3.5 3.0 2.6 0.8
GLYCEROL TRIACETATE 5.3 5.6 4.3 3.0 4.0
GLYCEROL MONOSTEARATE 4.0 4.5 3.0 3.2 2.3
ACETYLATED MONOGLYCERIDE 3.0 3.0 5.0 6.0
TOTAL l~tH~;trlT 100.0 100.0 100.0100.0 100.0
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TABLE 15: WAX-FREE GUM RA~I; FOR USE IN CHEWING GUM
HAVING NON-TACK CHARACTERISTICS (FYAM~LES 129-
140)
EXAMPLES 129-134
IDENTIFICATION - EXAMPLES #: 129 130 131 132 133 134
GENERIC INGREDIENTS
** SYNTHETIC ELASTOMER **
BUTYL (ISOPRENE-ISOBUTYLENE)
ELASTOMER - - - 25.0 9.014.1
POLYISOBUTYLENE 35.017.020.0 --- 16.912.1
POLWINYL ACETATE - 17.0 30.0 5.0 22.820.8
** Fll l FR **
CALCIUM CARBONATE 25.040.0 5.0 25.0 --- 13.9
TALC --- - - - 12.0
** SOFTENERS **
HYDROGENATED SOYBEAN OIL 5.0 15.0 --- 14.87.7
HYDROGENATED COTTONSEED OIL - 8.0 --- 15.0 14.010.0
PARTIALLY HYDROGENATED SOYBEAN
AND PALM OIL 20.0 2.0 15.0 - 7.0
PARTIALLY HYDROGENATED COTTON-
SEED OIL - --- 10.0 ~ - 6.7
CAPRENIN 5.08.0 5.0 10.0 8.84.0
GLYCEROL MONOSTEARATE 10.0 - 5.0 5.0 1.73.7
LECITHIN --- 8.0 --- - --- ---
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EXAMPLES 135-140
IDENTIFICATION - EXAMPLES #: 135 136 137 138 139 140
GENERIC INGREDIENTS
** SYNTHETIC ELASTOMER **
BUTYL (ISOPRENE-ISOBUTYLENE)
ELASTOMER 16.0 9.99.9 10.0 10.0 13.3
POLYISOBUTYLENE 10.0 15.515.5 15.9 15.9 21.2
POLWINYL ACETATE 14.0 22.022.0 21.7 21.6 29.1
** FILLER **
CALCIUM CARBONATE 5.0 12.912.9 13.3 -- 17.7
TALC 10.0 -- -- 13.1
** SOFTENERS *~
HYDROGENATED SOYBEAN OIL-- 14.09.0 3.3 13.5 6.1
HYDROGENATED COTTONSEED OIL ~ 13.0 13.0 3.3 13.5 6.1
PARTIALLY HYDROGENATED SOYBEAN
AND PALM OIL 3.0 -- 10.0 -- -- 2.0
PARTIALLY HYDROGENATED COTTON-
SEED OIL -- ~ --- 9.8 - --
CAPRENIN 35.0 10.05.0 20.0 9.8 3.2
GLYCEROL MONOSTEARATE 2.0 2.71.7 2.7 2.6 1.3
LECITHIN --- --- 1.0 -- -- --
It should be understood that various changes and
modifications to the presently preferred embodiments
described herein will be apparent to those skilled in the
art. Such changes and modifications can be made without
departing from the spirit and scope of the present
invention and without dim;rl;sh;ng its atter~l~nt
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- 45 -
advantages. It is therefore intended that such changes
and modifications be covered by the appended claims.
