Note: Descriptions are shown in the official language in which they were submitted.
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S P E C I F I C A T I O N
TITLE
IMPROVED ~n~wlNG GUM CONTAINING
POLYGLYCEROL ESTERS
BACKGROUND OF THE INVENTION
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 and softeners/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
hydrogenated vegetable oils, cocoa butter, glycerol
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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 INVENTION
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, chewing gum is provided that includes
polyglycerol esters (PGEs). The PGEs can be used in the
base and/or gum formulations as a plasticizer, softener,
and/or emulsifier. In an embodiment, PGEs are added to
sucrose-type gum formulations replacing a small or large
quantity of other fats, oils, and emulsifiers.
A variety of base and chewing gum formulations
including PGEs can be created 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-containing syrup. PGEs can also be used in low
sugar and non-sugar cont~;n;ng 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.
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~ In an embodiment, the PGEs are used as a softener
and are combined with other base softeners for use in
chewing gum base. Such other softeners include, but are
not limited to, fats and oils, such as tallow,
hydrogenated and partially hydrogenated vegetable oils,
cocoa butter, mono- and di-glycerides, acetylated
monoglycerides, softeners such as glycerol triacetate,
waxes such as paraffin and microcrystalline waxes, and
emulsifiers such as lecithin.
In an embodiment, the PGEs are used as a softener
in chewing gum formulations to replace typical chewing
gum softeners. In an embodiment, the PGEs are used in
the chewing gum formulation to replace typical
plasticizers and emulsifying agents that are used in
chewing gum formulations. For example, the PGEs can be
used to replace glycerin, lecithin, glycerol triacetate,
acetylated monoglycerides, and mono- and di-glycerides.
In an embodiment, the PGE softener is used in a
chewing gum formulation combined with other softeners,
emulsifiers, and plasticizing agents. If desired, the
PGEs can be used alone or combined with an inert material
which may be added in a dry form. The PGE softener can
also be added to the flavor as a carrier for its use in
chewing gum.
The PGE softener, when used according to the present
invention, affords the chewing gum an improved texture,
improved shelf life, and improved flavor quality. Even
though PGEs are similar to other fats and oils in some
respects, PGEs have significant softening effects that
create a resultant chewing gum product that has a high
consumer-acceptability.
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In an embodiment, the present invention provides a
gum base comprising an elastomer and at least 0.02% by
weight of fully esterified polyglycerol esters.
In an embodiment, the present invention provides a
5chewing gum formulation comprising an insoluble gum base,
a water soluble portion, a flavor, and at least 0.01% by
weight of fully esterified polyglycerol esters.
It is an advantage of the present invention to
provide an improved chewing gum formulation.
10A further advantage of the present invention is to
provide an improved base that can be used to create
chewing gum.
Another advantage of the present invention is that
it provides an improved chewing gum softener.
15Still further, an advantage of the present invention
is that it provides an improved chewing gum plasticizer.
Additionally, an advantage of the present invention
is that it provides an improved emulsifying agent for
chewing gum.
20Moreover, 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
25texture.
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
30quality.
Additional features and advantages of the present
invention are described in, and will be apparent from,
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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, polyglycerol esters (PGEs) are used.
The polyglycerol esters can be used in chewing gum
formulations and/or bases. Specifically, the
polyglycerol esters can be used as softeners,
plasticizers, and/or emulsifying agents.
Polyglycerol esters (PGEs) are a group of compounds
that contain 2-10 glycerol oligomers esterified with
various fatty acids. Polyglycerol esters are made by a
two-step process. First, glycerol is polymerized by
using heat and an alkaline catalyst with removal of the
water that is formed. This is followed by reacting the
polyglycerol with fatty acid to obtain the polyglycerol
esters. Glycerol is polymerized at each of the end
hydroxyl groups leaving only the middle hydroxyl to be
esterified. If only one fatty acid is esterified in
polyglycerol, this is called a monoester. If two
molecules of fatty acid are esterified, then it is a
diester, etc. If the end groups at each glycerol polymer
were also esterified, this would give a fully esterified
polyglycerol ester.
Although a wide variety of polyglycerols, from 2 to
10 glycerol oligomers, can be made, generally, those of
triglycerol, hexaglycerol, and decaglycerol are more
common. The fatty acids used for esterification may
contain short chain (C2-C4) acids, medium chain fatty
acids (C6-C12), and long chain fatty acids (C12-Cz2).
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However, the more common polyglycerol esters are made
with palmitic, stearic, and oleic acids. Some of these
compounds are: triglycerol monostearate; hexaglycerol
distearate; decaglycerol hexaoleate; decaglycerol
monopalmitate; and octaglycerol monooleate.
These and other polyglycerol esters are available
in a line of products from Vanderbergh Foods, Inc. of
Lisle, IL under the tradename of Santone~. Also,
polyglycerol esters are available in a line of products
from Stepan Co. under the tradename of Drewpol~ and in
a line of products from Witco Chemical Co. under the
tradename of Witconol~. Polyglycerol esters are FDA
approved as food ingredients and covered under FDA 21
C.F.R. 172.854.
Generally, polyglycerol esters are considered
emulsifiers that can have a wide variety of emulsifying
properties. This is due to three degrees of freedom in
building polyglycerol esters. These variables are: l)
degree of glycerol polymerization; 2) degree of
esterification; and 3) choice of single or combination
of fatty acids of varying chain length.
The classic way to characterize polyglycerol esters
is by HLB (hydrophilic - lipophilic balance). The HLB
of polyglycerol esters can range from approximately 1 to
about 18.
Polyglycerol esters that have a high HLB are more
hydrophilic, and those with a low HLB are lipophilic.
Generally, the longer polyglycerol oligomers with few
fatty acids and more hydroxyl groups, such as monoesters,
are more hydrophilic. Polyglycerol esters that have a
low HLB are esterified with more fatty acids. Fully
esterified polyglycerol esters (FEPGEs) are the most
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lipophilic, although they are still not as lipophilic
when compared to fats and oils.
Fully esterified polyglycerol esters are preferred
in the present invention. Due to their low HLB and large
molecular size, fully esterified polyglycerol esters have
good potential for use in chewing gum as fat/lipid
substitutes. Some of these materials are: triglycerol
pentastearate; triglycerol pentamyristate; triglycerol
pentapalmitate; triglycerol pentaesters of
capric/caprylic acids; hexaglycerol octaesters of
capric/caprylic acids; hexaglycerol octastearate; and
hexaglycerol octaoleate.
Pursuant to the present invention, polyglycerol
esters can be used in base formulations and/or chewing
gum formulations. In this regard, the polyglycerol
esters can be used as softeners, plasticizers, and/or
emulsifying agents. The polyglycerol esters can be used
in a variety of different chewing gum and base
formulations.
As previously noted, 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,
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
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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.
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 so,ooo, 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, 1o,ooo 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.
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,
rosindinha, 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
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~ 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 the polyglycerol
esters, pursuant to the present invention,
softeners/emulsifiers may include tallow, hydrogenated
tallow, hydrogenated and 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.
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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
polyglycerol esters, 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.
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,
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! 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, 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
techniques 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
the encapsulated sweetener will be proportionately
higher.
Combinations of sugar and/or sugarless sweeteners
may be used in chewing gum. Additionally, the softener
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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
desired form, such as by rolling into sheets and cutting
into sticks, extruding into chunks, or casting into
pellets.
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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.
Polyglycerol esters in its liquid or solid form may
be added to chewing gum during manufacture of the base.
Polyglycerol esters may be added at any time during
processing of the base, but preferably, near the end of
the batch to act as a softener.
Polyglycerol esters 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, polyglycerol esters 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. Polyglycerol esters 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
some polyglycerol esters will have greater oxidative
stability due to the presence of polyglycerol esters, and
will give chewing gum a cleaner taste due to a reduction
of off-tasting fats and oils.
Polyglycerol esters may also be added to a chewing
gum formulation in its liquid or solid form or may be
mixed with other gum or base softeners and added to a gum
3 0 formulation during processing. Polyglycerol esters 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.
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Polyglycerol esters can be added to the chewing gum
formulation so that they comprise approximately 0.01% to
about 5% by weight of the chewing gum formulation. In
a preferred embodiment, the polyglycerol esters comprise
approximately 0.02% to about 2% and most preferably,
about 0.05% to about 0.5% by weight of the chewing gum
formulation. Polyglycerol esters 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, polyglycerol esters may act as a carrier or
solvent for the particulate lecithin. Lecithin when
mixed with molten polyglycerol esters 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.
Polyglycerol esters may also be blended with a wide
range of natural and artificial flavor oils and act as
a carrier for flavor oils. Some polyglycerol esters can
be an excellent carrier for flavors such as spearmint,
peppermint, cinnamon, wintergreen, and fruit flavors.
The level of polyglycerol esters mixed with flavors can
vary over a wide range from approximately 1% to about 99%
by weight since most gum flavors are oil soluble.
Polyglycerol esters can also act as a carrier for
artificial and natural colors such as in FD~C lake
dispersions and natural colors like betacarotene. Some
polyglycerol esters may eliminate the off-taste
associated with fat/oil carriers and allows higher usage
of color.
Polyglycerol esters may also be used as a release
agent for encapsulated flavors. Polyglycerol esters can
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be added to an encapsulating media to allow for faster
and easier dissolution of the encapsulating media.
Polyglycerol esters, also known as emulsifiers,
having various HLB values to have effects as a surface
active agent. Thus, polyglycerol esters can be mixed
with the flavor and carrier to provide an easier
encapsulation of flavors.
By way of example, and not limitation, examples of
the present invention will now be given:
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 PGE can be added
at various levels to gum. Polyglycerol esters may be any
polyglycerol ester having a 2-10 glycerol oligomer with
one or more fatty acid having short, medium, and long
chain length.
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
2S Corn Syrup 16.9 16.9 16.9 16.9 16.9 16.9
Pepper-"- IL
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
- PGE 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 polyglycerol esters.
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TABLE 2
Ex. 7Ex. 8Ex. g 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 Syrup12.9 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
Peppermint
Flavor 0.9 0.9 0.09 0.9 0.9 0.9
PGE 0.05 0.10 0.25 0.50 1.0 2.0
Examples 13 - 18 are the same as Examples 7 - 12 except
that polyglycerol esters are 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 polyglycerol esters, in the form of liquid or
solid, can be used.
Examples 19-23 in Table 4 demonstrate the use of PGE
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
Monohydrate10.0 10.0 10.0 10.0 10.0
Lactose 0.0 0.0 0.0 5-0 5.0
3 0 Glycerinb 5.0 5.0 5.0 5.0 5.0
Flavor 0.9 o.g o.gd o~gd 0 gd
Lecithin' 0.1 0.1 0.1 . 0.2
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PGE 0.05 0.2 05d 1.0d 20d
~Corn syrup is evaporated to 85% solids, 15% moisture.
bGlycerin and syrup can be blended and co-evaporated.
'Lecithin and PGE can be pre-blended.
dFlavor and PGE can be pre-blended.
Examples 24-28 in Table 5 demonstrate the use of
polyglycerol esters 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 gd o.gd o gd 0 gc o 9d
Lecithin' 0.1 0.1 o 1 0.2 ---
PGE' 0.05d 0.2d o 5a 1 oa 2 oa
~Corn syrup is evaporated to 85% solids, 15% moisture
bGlycerin and syrup can be blended and co-evaporated
'PGE and Lecithin can be pre-blended.
dFlavor and PGE can be pre-blended.
Examples 29-33 in Table 6 demonstrate the use of
polyglycerol esters 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
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Flavor 1.0 1.0 1.0 1.0 1.0
Lecithin* --- 0.1 0.1 0.1
PGE 0.05 0.2 0.5 1.0 2.0
*Lecithin and PGE can be pre-blended.
Examples 34-38 in Table 7 and Examples 39-48 in
Tables 8 and 9 demonstrate the use of polyglycerol esters
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.
o 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
Flavor 1.5 1.5 1.5 1.5 1.5
Lecithin* 0.1 0.1
PGE 0.05 0.2 0 5 1.0 2.0
*Lecithin and PGE can be pre-blended.
**Flavor and PGE 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
2 5 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
3 0 Lecithin** --- --- --- 0.1 0.2
PGE 0.05 0.2 0.5 1.0 2.0
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*Sorbitol liquid conLc.i.,s 70% sorbitol, 30% water.
**Lecithin and PGE can be pre-blended.
***Flavor and PGE can be pre-blended.
TABLE 9
Ex. 44 Ex. 45 Ex. 46Ex. 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
1 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 --- ---
PGE**** 0.05 0.2 0.5 1.0 2.0
*Lycasin brand hydrogenated starch hydrolyzate syrup.
**Glycerin and HSH syrup may be blended or co-evaporated.
***Lecithin and PGE can be pre-blended.
****Flavor and PGE can be pre-blended.
Table 10 shows sugar chewing gum formulations that
can be made with polyglycerol esters and various types
of sugars.
TABLE10
Ex. 49Ex. 50 Ex. 51 Ex. 52 Ex. 53 Ex. 54
Gum Base 19.2 19.2 19.2 19.2 19.2 19.2
Sucrose 49.4 48.5 44.4 43.5 34.4 43.5
2 5 Glycerin 1.4 1.4 1.4 1.41.4 1.4
Corn Syrup 14.0 14.0 14.0 14.0 14.0 14.0
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 --- --- ~~~ ~~~
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Corn Syrup
Soiids
Peppe", ll
Flavor 0.9 0.9 0.90.9 0.9 0.9
PGE 0.1 1.0 0.11.0 0.1 1.0
Ex 55Ex. 56 Ex. 57Ex. 58Ex. 59 Ex. 60
Gum Base 19.219.2 19.219.2 19.2 19.2
Sucrose 34.443.5 34.443.5 42.4 46.5
1 0 Glycerin 1.4 1.4 1.41.4 1.4 1.4
Corn Syrup 14.0 14.0 14.0 14.0 11.0 11.0
Dextrose 10.0 5.0 10.05.0 10.0 5.0
Lactose --- --- -~
Fructose 10.0 5.0 10.05.0 5.0 5.0
Invert Sugar 10.0 10.0 --- --- 5.0 5.0
Maltose --- --- 10.010.0
Corn Syrup
Solids -- -- -- - 5.0 5.0
Peppermint
Flavor 0.9 0.9 0.90.9 0.9 0.9
PGE 0.1 1.0 0.11.0 0.1 1.0
Ex. 61 Ex. 62
Gum Base 19.219.2
Sucrose 42.436.5
Glycerin 6.4 6.4
Corn Syrup 11.0 11.0
Dextrose 5.0 5.0
Lactose
3 0 Fructose 5.0 5.0
Invert Sugar 5.0 5.0
Maltose --- ---
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Corn Syrup
Solids5.0* 10.0*
Peppermint
Flavor 0.9 0.9
PGE 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
(WEIGHT PERCENT)
Ex. 63Ex. 64Ex. 65 Ex. 66 Ex. 67 Ex 68
Gum Base25.5 25.5 25.5 25.5 25.5 25.5
Glycerin2.0 2.0 2.0 2.0 2.0 2.0
Sorbitol43.9 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
Maltitol10.0 -- --- 10.0 --- ---
Xylitol --- _ _ 15 0 15 0
Lactitol --
Palatinit --- --- --- - - ---
Flavor 1.5 1.5 1.5 1.5 1.5 1.5
PGE 0.1 1.0 0.1 1.0 0.1 1.0
TABLE 11 (Cont'd)
(VVEiGHT PERCENT)
Ex. 69Ex. 70Ex. 71 Ex. 72 Ex. 73 Ex. 74
Gum Base25.5 25.5 25.5 25.5 25.5 25.5
3 0 Glycerin8.0 8.0 8.0 2.0 1.0 0.0
SorbHol41.9 36.0 31.9 40.0 26.9 21.0
Mannitol8.0 8.0 8.0 --- - ---
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Sorbitol
Liquid 5.0
Lycasin -- 5.0 5.0 5.0 10.0 10.0
Maltitol -- 5 0 -- --- _-
Xylitol --- --- --- 15.0 10.0 20.0
Lactitol 10.0 10.010.0 --- --- ---
Palatinit -- --- 10.0 10.0 25.0 21.0
Flavor 1.5 1.5 1.5 1.5 1.5 1.5
PGE 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
bases having non-tack characteristics. These examples
illustrate how polyglycerol esters can be added to a wide
variety of chewing gum bases to partially replace some
of the oils, fats, and base softeners.
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 --~
Z5 Polyisobutylene --- ~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
3 0 High MW Polyvinylacetate -- ~ ---
Talc --- --- ~~~
Calcium Carbonate 11.2 14.7 20.1
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Acetylated Monoglyceride
Hydrogenated Cotton Seed Oil --- 10.0 5.3
Hyd,ogendted Soybean Oil 10.0 11.1 3.3
Partially Hydrogenated Soybean and
Palm Oil --- 2.3 ---
Partially Hydrogenated Cottonseed Oil --- --- ---
PGE 5.7 4.3 4.2
Lecithin 2.7 --- 0.8
Glycerol Monostearate 3.8 4.1 2.2
1 0 Triacetin
Microcrystalline Wax (MP 180~F) 6.0 3.1 8.5
Para~fin Wax (MP 135~F) 3.0 --- ---
1 oo.o 1 oo.o1 oo.o
BUBBLE BASES
Ex 78 Ex Z9Ex. 80
Butyl Rubber --- --- 2.5
Styrene Butadiene Rubber10.3 1.6 ---
Polyisobutylene -- 9.1 9.0
Jelutong
Ester Gum 24.7 22.5 15.0
Terpene Resin --
Low MW Polyvinylacetate --- --- --
High MW Polyvinylacetate --- 30.0 24.1
Talc -- --- 25.4
Calcium Carbonate 56.8 21.7 ---
Acetylated Monoglyceride --- --- 4.0
Hydrogenated Cotton Seed Oil 1.5 --- ---
Hydroyell~Led Soybean Oil --- ---
Partially Hydrogenated Soybean and
Palm Oil --- 2.0 -.-
Partially Hydrogenated Cottonseed Oil --- --- ---
PGE 1.5 1.5 2.0
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Lecithin ~ 1.5
Glycerol Mono:,laardle 1.1 --- 7.1
Triacetin --- 4S 3.2
Microcrystalline Wax (MP 180~F) ~ 1.2
Paraffin Wax (MP 135~F) 4.1 7.1 5.0
100.0 100.0 100.0
Ex. 81 Ex. 82Ex. 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 --- --- ~
Talc -- -- 18.1
Calcium Carbonate 13.2 19.7
Acetylated Monoglyceride --- -- --
Hydrogenated Cotton Seed Oil2.3 --- 4.5
Hydrogenated Soybean Oil --- 3.2 2.7
Partially Hydrogenated Soybean and
Palm Oil
Partially Hydrogenated Cottonseed Oil --- 2.0 --
2 5 PGE 3.0 1.8 3.3
Lecithin ---
Glycerol Monoslea,dLe 2.1 4.5 4.1
Triacetin --- --- ---
Microcrystalline Wax (MP 180~F) 15.2 6.8 6.1
Paraffin Wax (MP 135~F) --- 1.1 2.0
100.0 100.0 100.0
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Ex. 84
Bubble
Base Ex. 85Ex. 86
Butyl Rubber --- 9.1 9.3
Styrene Butadiene Rubber --- -_ --
Polyisobutylene 8.0 3.5 10.5
Jelutong --- 3.1 ---
Ester Gum 14.7 1.5 ---
Terpene Resin --- 15.0 13.0
Low MW Polyvinylacetate --- 22.8 23.0
High MW Polyvinylacetate34.5 --- ---
Talc 28.6 --- -
Calcium Carbonate --- 23.0 14.9
Acetylated Monoglyceride2.5 --- ---
Hydrogenated Cotton Seed Oil --- 4.6 8.0
Hydrogenated Soybean Oil--- 2 9 5.2
Partially Hydrogenated Soybean and
Palm Oil --- --- 3.1
Partially Hydrogenated Cononseed Oil --- ~- 1.5
PGE 0.9 2 4 2.1
Lecithin 0.8 ---
Glycerol Monostearate 4.4 2.8 4.5
Triacetin 4.6 --- ---
Microcrystalline Wax (MP 180~F) --- 7.0 4.4
Paraffin Wax (MP 135~F) 1.8 1.5 0.5
100.0 100.0100.0
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Ex. 89
Bubble
Ex. 87 Ex. 88 Base
Butyl Rubber 6.1 8.1 ---
Styrene Butadiene Rubber --- --- 6.0
Polyisobutylene 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 Carbonate 18.9 25.6 ---
Acetylated Monoglyceride --- --- 3-7
Hydrogenated Cotton Seed Oil 10.1 13.2 3.7
Hydrogenated Soybean Oil 5.1 5.1 ---
Partially Hydrogenated Soybean and
Palm Oil
Partially Hydrogenated Cottonseed Oil --- --- ---
2 0 PGE 4. 1 41 1 .3
Lecithin 0.7 ~ 5 ---
Glycerol Monostearate 1.5 1.5 2.1
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 BASES FOR USE IN CHEWING GUM
HAVING SOME REDUCED TACK CHARACTERISTICS
(EXAMPLES 90-119)
EXAMPLES 90-94
IDENTIFICATION - EXAMPLES #: 90 91 92 93 94
GENERIC INGREDIENTS
** SYNTHETIC ELASTOMER **
STYRENE-BUTADIENE ELASTOMER5.3 -- 2.1 1.8 --
BUTYL (ISOPRENE-ISOBUTYLENE)
ELASTOMER 8.6 7.9 7.2 _ 8.1
POLYISOBUTYLENE ELASTOMER7.1 -- 7.4 24.83.6
POLWINYL ACETATE 10.5 27.2 15.3 10.127.3
** ELASTOMER PLASTICIZERS **
GLYCEROL ESTERS 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
** FILLER **
CALCIUM CARBONATE -- 15.9 20.7 17.711.4
TALC 25.5 -- -- -- --
** SOFTENER **
- HYDROGENATED COTTONSEED OIL -- 6.0 -- 7.0 --
HYDROGENATED SOYBEAN OIL 6.3 -- 7.1 -- --
PARTIALLY HYDROGENATED SOYBEAN
AND PALM OIL 3.3 -- 7.0 -- 9.1
PARTIALLY HYDROGENATED
COTTONSEED OIL -- 8.3 -- 8.0 --
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P G E 7.7 11.3 12.2 7.0 5.2
G LY C E R O L M O N O S T E A R AT E6.2 4.4 2.0 2.5 4.8
LE CIT HIN 2.3 0.8 -- 2.4 3.7
T O T A L P E R C E N T 100.0 100.0 100.0 100.0 100.0
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EXAMPLES 95-97
IDENTIFICATION - EXAMPLES ~:95 96 97
GENERIC INGREDIENTS
** SYNTHETIC ELASTOMER **
STYRENE-BUTADIENE ELASTOMER 5.2 2.15.9
BUTYL (ISOPRENE-ISOBUTYLENE)
ELASTOMER 4.1 7.2 6.9
POLYISOBUTYLENE ELASTOMER 5.9 7.3 2.0
POLWINYL ACETATE 25.7 15.3 24.8
** ELASTOMER PLASTICIZERS **
GLYCEROL ESTERS OF ROSIN 23.5 19.1 8.6
GLYCEROL ESTERS OF PART HYD ROSIN -- -- 8.0
TERPENE 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 5.0
PARTIALLY HYDROGENATED COTTONSEED OIL 3.0 10.6 --
PGE 3.7 6.4 10.0
GLYCEROL MONOSTEARATE 5.1 3.0 2.7
LECITHI N -- -- --
TOTAL PERCENT 100.0100.0100.0
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EXAMPLES 98-101
IDENTIFICATION - EXAMPLES #:98 g9 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 10.0 11.1
POLWINYL ACETATE 14.9 15.3 21.3 21.9
** ELASTOMER PLASTICIZERS **
GLYCEROL ESTERS OF ROSIN -- 10.1 -- 19.6
GLYCEROL ESTERS OF PART HYD ROSIN -- 8.9 -- 11.2
TERPENE RESINS 21.4 -- 9.7 3.7
** FILLER **
CALCIUM CARBONATE 13.7 20.9 21.5 6.4
TALC 1 4 -- -- --
** SOFTENER **
HYDROGENATED COTTONSEED OIL -- 4.2 -- 5.0
HYDROGENATED SOYBEAN OIL 1.7 -- 5.0
PARTIALLY HYDROGENATED SOYBEAN
AND PALM OIL 5.7 2.0 -- 10
PARTIALLY HYDROGENATED COTTONSEED OIL -- -- 15.0 --
PGE 17.0 20.0 3.2 4.2
GLYCEROL MONOSTEARATE -- 2.0 5.4 3.3
4 5 LECITHIN 2.3 -- -- --
TOTAL PERCENT 100.0100.0100.0 100.0
' '
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E)CAMPLES 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 1.9 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
** FILLER **
CALCIUM CARBONATE 18.6 -- 13.6 11.3 11.3
TALC -- 14.8 -- -- ' --
** SOFTENER **
HYDROGENATED COTTONSEED OIL 4.0 4.4 3.2 -- 3.0
HYDROGENATED SOYBEAN OIL -- -- -- 2.4 4.0
PARTIALLY HYDROGENATED SOYBEAN
AND PALM OIL -- 5.0 -- -- 4.2
PARTIALLY HYDROGENATED
COTTONSEED OIL _ 4.0 --
PGE 10.3 11.4 7.0 13.0 8.3
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GLYCEROL MONOSTEARATE 2.4 1.8 3.2 0.8 1.8
LECITHIN 4.8 -- 3.93.7 2.7
TOTAL PERCENT 100.0 100.0 100.0 100.0 100.0
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EXAMPLES 1 07-1 1 0
IDENTIFICATION - EXAMPLES #: 107 108 109 110
GENERIC INGREDIENTS
** NATURAL ELASTOMER **
NATURAL GUM 22.0 25.122.8 17.6
** SYNTHETIC ELASTOMER **
STYRENE-BUTADIENE ELASTOMER -- 1.9 2.6 --
BUTYL (ISOPRENE-ISOBUTYLENE)
ELASTOMER 4.8 2.1 4.1 10.2
POLYISOBUTYLENE ELASTOMER 5.7 4.7 3.2 2.1
POLWINYL ACETATE 16.4 24.816.3 26.9
** ELASTOMER PLASTICIZERS **
GLYCEROL ESTERS OF ROSIN3.8 3.2 6.9 11.3
2 5 GLYCEROL ESTERS OF PART
HYD ROSIN 12.3 12.611.8 4.8
METHYL ESTERS OF ROSIN -- 2.1 1.7 --
TERPENE RESINS -- -- -- -
** FILLER **
CALCIUM CARBONATE -- 4.4 9.3 --
TALC 7.1 -- -- 4.6
** SOFTENER **
4 0 HYDROGENATED COTTONSEED OIL -- -- 10.0 --
HYDROGENATED SOYBEAN OIL . 5.0 -- -- 5.6
PARTIALLY HYDROGENATED SOYBEAN
AND PALM OL 11.0 12.0 3.7 8.0
PARTIALLY HYDROGENATED
COTTONSEED OIL 5.0 -- -- --
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PGE 0.80.6 4.5 5.6
GLYCEROL MONOSTEARATE 6.13.8 -- 3.3
LECITHIN -- 2.7 3.1 --
TOTAL PERCENT 100.0 100.0 100.0 100.0
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EXAMPLES 1 1 1-1 14
IDENTIFICATION - EXAMPLES #: 111 112 113 114
GENERIC INGREDIENTS
** NATURAL ELASTOMER **
NATURAL GUM 15.7 22.622.2 21.1
** SYNTHETIC ELASTOMER **
STYRENE-BUTADIENE ELASTOMER 1.9 -~
BUTYL (ISOPRENE-ISOBUTYLENE)
ELASTOMER 3.7 5.8 5.7 6.1
POLYISOBUTYLENE ELASTOMER 4.1 3.1 3.1 2.8
POLWINYL ACETATE 26.2 20.422.0 18.0
** ELASTOMER PLASTICIZERS **
GLYCEROL ESTERS OF ROSIN -- -- 15.7
GLYCEROL ESTERS OF PART
HYD ROSIN 15.3 11 715.2
METHYL ESTERS OF ROSIN -- 4 0 -- --
TERPENE RESINS
** FILLER **
CALCIUM CARBONATE 12.2 11.611.4
TALC -- -- -- 15.4
** SOFTENER **
- 40 HYDROGENATED COTTONSEED OIL -- 2.0 -- 9.1
HYDROGENATED SOYBEAN OIL3 0 -- 6.2 --
PARTIALLY HYDROGENATED SOYBEAN
AND PALM OIL -- 15.0 -- 2.0
PARTIALLY HYDROGENATED
COTTONSEED OIL 12.0 -- 6.0 --
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PGE 0.1 0.5 4.9 6.0
GLYCEROL MONOSTEARATE 5.8 3.3 3.3 3.8
LECITHIN -- -- -- --
TOTAL PERCENT 100.0 100.0 100.0 100.0
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E)CAMPLES 1 1 5-1 1 9
IDENTIFICATION - EXAMPLES #: 115 116 117 118 119
GENERIC INGREDIENTS
** NATURAL ELASTOMER **
NATURAL GUM 23.818.7 14.418.2 25.2
** SYNTHETIC ELASTOMER **
STYRENE-BUTADIENE ELASTOMER -- -- -- -- --
BUTYL (ISOPRENE-ISOBUTYLENE)
ELASTOMER 3.16.0 9.16.8 2.4
POLYISOBUTYLENE ELASTOMER 7.7 5.5 3.6 5.4 4.9
POLYVINYL ACETATE 20.514.8 18.115.5 19.9
** ELASTOMER PLASTICIZERS **
GLYCEROL ESTERS OF ROSIN -- -- 11.9 -- 15.6
GLYCEROL ESTERS OF PART
HYD ROSIN 10.415.5 13.012.7
METHYL ESTERS OF ROSIN 2.0 -- -- 2.6 --
TERPENE RESINS 5.1 -- -- -- 2.1
** FILLER **
CALCIUM CARBONATE -- 18.8 14.115.7 --
TALC 5.3 -- -- -- 7.1
** SOFTENER **
HYDROGENATED COTTONSEED OIL -- 8.5 7~0 -- --
HYDROGENATED SOYBEAN OIL 8.9 -- -- 6.0 10.0
PARTIALLY HYDROGENATED SOYBEAN
AND PALM OIL -- -- 2.0-- --
PARTIALLY HYDROGENATED
COTTONSEED OIL -- -- -- 6.0 2.0
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PGE 7.9 6.56.8 5.0 8.4
GLYCEROL MONOSTEARATE 5.3 5.7 -- 6.1 2.4
LECITHIN -- -- -- -- --
TOTAL PERCENT 100.0100.0100.0 100.0100.0
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TABLE 14: WAX-FREE GUM BASES FOR USE IN BUBBLE GUM
(EXAMPLES 120-128)
EXAMPLES 120-123
IDENTIFICATION - EXAMPLES #: 120 121 122 123
GENERIC INGREDIENTS
** SYNTHETIC ELASTOMER **
POLYISOBUTYLENE ELASTOMER 17.1 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 PGE 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 PERCENT 100.0100.0100.0100.0
~ 40
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EXAMPLES 124-128
IDENTIFICATION - EXAMPLES ~: 124 125 126 127 128
GENERIC INGREDIENTS
** SYNTHETIC ELASTOMER **
POLYISOBUTYLENE ELASTOMER 7.9 13.0 7.9 11.6 11.8
POLWINYL ACETATE 34.2 37.134.2 37.8 35.6
** ELASTOMER PLASTICIZERS **
GLYCEROL ESTERS OF ROSIN 14.8
GLYCEROL ESTERS OF PART
HYD ROSIN -- 19.814.8 19.8 19.8
** FILLER **
CALCIUM CARBONATE 29.8 16.529.8 -- --
TALC -- -- -- 17.0 19.7
** SOFTENER **
PGE 1.0 3.5 3.0 2.6 0.8
GLYCEROL TRIACETATE 5.3 5.6 4.3 3.0 4.0
GLYCEROL MONOSTEARATE4.0 4.5 3.0 3.2 2.3
ACETYLATED MONOGLYCERIDE 3.0 -- 3.0 5.0 6.0
TOTAL PERCENT 100.0 100.0100.0100.0100.0
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TABLE 11;: WAX-FREE GUM BASES FOR USE IN CHEWING GUM
HAVING NON-TACK CHARACTERISTICS (EXAMPLES 129-
1 40)
EXAMPLES 129-134
IDENTIFICATION - EXAMPLES #: 129 130 131 132 133 134
GENERIC INGREDIENTS
** SYNTHETIC ELASTOMER **
BUTYL (ISOPRENE-ISOBUTYLENE)
ELASTOMER --~ 25.0 9.0 14.1
POLYISOBUTYLENE 35.0 17.0 20.0 --- 16.9 12.1
POLYVINYL ACETATE --- 17.0 30.0 5.0 22.8 20.8
** FILLER **
CALCIUM CARBONATE 25.0 40.0 5.0 25.0 --- 13.9
TALC --- --- --- --- 12.0 ---
2 5 ** SOFTENERS **
HYDROGENATED SOYBEAN OIL 5.0 --- 15.0 --- 14.8 7.7
HYDROGENATED COTTONSEED OIL --- 8.0 --- 15.0 14.0 10.0
PARTIALLY HYDROGENATED SOYBEAN
AND PALM OIL 20.0 2.0 --- 17.0 --- 7.0
PARTIALLY HYDROGENATED COTTON-
SEED OIL 3.0 --- 10.0 --- --- 7.7
PGE 5.0 8.0 5.0 10.0 8.8 4 0
GLYCEROL MONOSTEARATE 7.0 --- 5.0 2.0 1.7 2.7
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 9.9 9.9 10.0 10.0 13.3
POLYISOBUTYLENE 10.0 15.5 15.5 15.9 15.9 21.2
POLYVINYL ACETATE 14.0 22.0 22.0 21.7 21.6 29.1
** FILLER **
CALCIUM CARBONATE 5.0 12.9 12.9 13.3 17.7
TALC 10.0 --- --- -- 13.1 ---
** SOFTENERS **
HYDROGENATED SOYBEAN OIL --- 14.0 9.0 3.3 13.5 6.1
HYDROGENATED COTTONSEED OIL --- 13.013.0 3.3 13.5 6.1
PARTIALLY HYDROGENATED SOYBEAN
AND PALM OIL 5.0 --- 10.0 --- --- 2.0
PARTIALLY HYDROGENATED COTTON-
SEED OIL --- --- ~ 9.8 --- ---
PGE 35.0 10.0 5.0 20.0 9.8 3.2
GLYCEROL MONOSTEARATE --- 2.7 1.7 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 diminishing its attendant
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advantages. It is therefore intended that such changes
and modifications be covered by the appended claims.
