Note: Descriptions are shown in the official language in which they were submitted.
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8 P E C I F I C A T I O N
TIT LE
~IMPROVED CHEWING GUM CONTAINING
SUCROSE POLYES~ER8~
5BACKGROUND OF THE INVENTION
The present invention relates generally to chewing
gum. Mor~e 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/texturizersandsofteners/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 sucrose
polyesters (SPEs). Sucrose polyesters are used in the
base and/or gum formulations as plasticizers, softeners,
and/or emulsifiers. In an embodiment, sucrose polyesters
are added to sucrose-type gum formulations replacing a
small or large quantity of other fats, oils, emulsifiers,
and softeners.
A variety of base and chewing gum formulations
including sucrose polyesters 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. Sucrose
polyesters 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
,
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formulat:ions can include low or high moisture sugar-free
chewing gums.
In an embodiment, sucrose polyesters 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 sucrose polyesters are used
as a softener in chewing gum formulations to replace
typical chewing gum softeners. In an embodiment, sucrose
polyesters are used in the chewing gum formulation to
replace typical plasticizers and emulsifying agents that
are used in chewing gum formulations. For example,
sucrose polyesters can be used to replace glycerin,
lecithin, glyceroltriacetate, acetylatedmonoglycerides,
and mono- and di-glycerides.
In an embodiment, the sucrose polyesters softeners
are used in a chewing gum formulation combined with other
softeners, emulsifiers, and plasticizing agents. If
desired, the sucrose polyesters can be used alone or
combined with an inert material which may be added in a
dry form. The sucrose polyesters softener can also be
melted and added to the flavor as a carrier for its use
in chewing gum.
The sucrose polyesters softener, when used according
to the present invention, affords the chewing gum an
improved texture, improved shelf life, and improved
flavor quality. Even though sucrose polyesters are
similar to other fats and oils in some respects, sucrose
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polyesters have significant softening effects that create
a resultant chewing gum product that has a high consumer-
acceptability.
In an embodiment, the present invention provides a
gum base comprising an elastomer and at least 0.02% by
weight of sucrose polyesters.
In an embodiment, the present invention provides a
chewing gum formulation comprising an insoluble gum base,
a water soluble portion, a flavor, and at least 0.01% by
weight of sucrose polyesters.
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.
Another advantage of the present invention is that
it provides an improved chewing gum softener.
Still 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.
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.
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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
~F THE PRESENTLY PREFERRED EMBODIMENTS
The present invention provides improved chewing gum
formulations and base formulations. Pursuant to the
present invention, sucrose polyesters are used. The
sucrose polyester can be used in chewing gum formulations
and/or bases. Specifically, the sucrose polyesters can
be used as a softener, plasticizer, and/or emulsifying
agent.
Sucrose esters include sucrose polyesters and
sucrose fatty acid esters. Sucrose esters are a group
of components synthesized by esterification of fatty
acids from natural triglycerides and sucrose. The esters
have a structure typical of surfactants containing both
polar and non-polar groups on the same molecule. Since
sucrose has a total of eight hydroxyl groups, three are
primary and five are secondary, compounds ranging from
sucrose mono- to octa- fatty acids esters can be
produced. Although fatty acids in the C8 to C22 range are
suitable to esterify sucrose, long chain fatty acids of
C,4 to C18 'are preferred. Such long chain fatty acids
include sucrose laurate, sucrose palmitate, sucrose
stearate and sucrose oleate.
Sucrose esters that have one, two or three fatty
acids, or mono, di, and triesters, are referred to as
sucrose fatty acid esters (SFAEs). Other sucrose esters
that have four or more, up to eight fatty acids esters,
are referred to as sucrose polyesters (SPEs). Sucrose
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fatty acid esters with toxicological clearance have been
approved for specific uses in the United States since
1983.
The materials approved for food use are mixtures of
mono-, di-, and triesters of palmitic and stearic acids.
FDA and EC (European Community) standards require a
;n;~llm of 80% total content of mono-, di-, and triester
to be food approved. Sucrose polyesters with four or
more fatty acids are not approved for food use in the
United States or EC.
The classic way to characterize sucrose fatty acid
esters is by hydrophilic-lipophilic balance (HLB). The
HLB of sucrose fatty acid esters can range from
approximately 2 to about 18.
Sucrose fatty acid esters that have a high HLB are
more hydrophilic, and those with a low HLB are
lipophilic. Generally, sucrose fatty acid esters with
more hydroxyl groups and fewer fatty acids are more
hydrophilic such as mono esters. Sucrose fatty acid
esters that are esterified with more fatty acids are more
lipophilic with a low HLB. Sucrose polyesters with 4 or
more fatty acids are very lipophilic with an HLB of about
1.
Sucrose polyesters have very similar properties to
fats and oils, but are non-digestible. A sucrose
polyester called Olestra is currently being developed as
a fat substitute by Proctor and Gamble. The inventors
believe that the original patent for Olestra is U.S.
Patent No. 3,600,186. Olestra contains mostly hexa-,
hepta- and octa- esters of fatty acids. Sucrose
polyesters are made by the reaction of sucrose
octoacetate (SOAC) and the methyl ester of the fatty acid
(FAME) to obtain the sucrose octa fatty acid polyester.
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Such fatty acids could be sucrose octapalmitable, sucrose
octostearate, or sucrose octooleate.
Other sucrose polyesters are available that may also
have 4, 5, 6 or 7 fatty acids esterified on the sucrose
molecule or these may be a blend of sucrose polyesters.
Some of these sucrose polyesters may be available as DK
Esters from Dai-Ichi Kogyo Seiyaku Co., Ltd., of Japan
through Montello Co. of Tulsa, Oklahoma. Also some
sucrose polyesters may be available from Mitsubishi Kasei
Food Corp. of Tokyo, Japan as Ryoto Sugar Esters. These
materials although not food approved, would have better
emulsifying properties than the sucrose octoesters.
Pursuant to the present invention, sucrose
polyesters can be used in base formulations and/or
chewing gum formulations. In this regard, the sucrose
polyesters can be used as softeners, plasticizers, and/or
emulsifying agents. The sucrose polyesters can be used
in a va~iety 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 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.
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. ~referred natural elastomers include jelutong,
chicle, sorva and massaranduba balata.
Elas~omer plasticizers may include, but are not
limited to, natural rosin esters, often called estergums,
such as g]ycerol 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-]imonene; 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 sucrose
polyesters, 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. Waxes may
5include synthetic waxes such as microcrystalline or
paraffin waxes, or natural waxes such as carnauba,
beeswax, candellila, or polyethylene 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
10by 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,
15high 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
20approximately 0.5 to about 15% by weight of the chewing
gum. The softeners may, in addition to including sucrose
polyesters, include glycerin, lecithin, and combinations
thereof. Aqueous sweetener solutions such as those
containing sorbitol, hydrogenated starch hydrolysates,
25corn syrup and combinations thereo~, 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,
3020 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
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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
combinatia,n.
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
desirablet:o 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 extrusion 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.
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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
desired form, such as by rolling into sheets and cutting
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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.
S The gum base may alternatively be melted in the mixer.
Color and emulsifiers can be added at this time.
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 takes from five to fifteen minutes, although
longer mixing times are sometimes required.
Sucrose polyesters in its molten or solid form may
be added to chewing gum during manufacture of the base.
Sucrose polyesters may be added at any time during
processing of the base, but preferably, near the end of
the batch to act as a softener.
Sucrose polyesters 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, sucrose polyesters 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. Sucrose polyesters 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 sucrose polyesters will have greater oxidative
stability due to the presence of sucrose polyesters, and
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will give chewing gum a cleaner taste due to a reduction
of off-tasting fats and oils.
Sucrose polyesters may also be added to a chewing
gum formulation in its molten or solid form or may be
mixed with other gum or base softeners and added to a gum
formulation during processing. Sucrose polyesters 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.
10Sucrose polyesters 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 sucrose polyesters comprise
approximately 0.02~ to about 2% and most preferably,
15about 0.05% to about 0.5% by weight of the chewing gum
formulation. Sucrose polyesters 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 another softener is used, such as
lecithin, sucrose polyesters may act as a carrier or
solvent for the particulate lecithin. Lecithin when
mixed with molten sucrose polyesters 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.
Sucrose polyesters may also be blended with a wide
range of natural and artificial flavor oils and act as
a carrier for flavor oils. Some sucrose polyesters are
dispersible with/or dissolved in flavors such as
spearmint, peppermint, cinnamon, wintergreen, and fruit
flavors. The level of sucrose polyesters mixed with
flavors can vary over a wide range from approximately 1%
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to about 99% by weight since most gum flavors are oil
soluble.
Sucrose polyesters can also act as a carrier for
artificial and natural colors such as in FD&C lake
dispersions and natural colors like betacarotene. Some
sucrose polyesters may eliminate the off-taste associated
with fat/oil carriers and allows higher usage of color.
Some sucrose polyesters may also be used as a
release ac~ent for encapsulated flavors. Some sucrose
polyesters can be added to an encapsulating media to
allow for faster and easier dissolution of the
encapsulating media.
Some sucrose polyesters, also known as emulsifiers,
have higher HLB values and may be effective as a surface
active age~t. Thus, sucrose polyesters can be mixed with
the flavor and carrier to provide an easier encapsulation
of flavors.
The use of sucrose polyester in chewing gum has a
unique benefit not found in other types of food products.
The chewing gum bolus is not ingested, but discarded, and
is generally very lipophilic. Fat, oils, some
emulsifierr" and softeners of the gum base remain in the
gum bolus and are therefore not ingested, but discarded.
As a result, sucrose polyesters which are very lipophilic
may be used~in chewing gum base, remain in the gum bolus,
and be discarded with the gum bolus. In most foods,
sucrose polyester is ingested, but because of its
structure is not digestible, and therefore causes a
problem called "anal leakage." However, in chewing gum,
the gum bo]us containing sucrose polyester is discarded
and not inqested, and therefore may be used in chewing
gum without: causing the "anal leakage" problem.
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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 and not limitation.
The formulas listed in Table I comprise various
contemplative sugar formulas in which sucrose polyesters
(SPE) can be added at various levels to gum. Sucrose
polyesters may be any sucrose ester having 4 or more
fatty acid ester units, and preferably 8 fatty acid units
such as Olestra.
TABLE 1
(WEIGHT PERCENT)
Ex. 1 Ex. 2 Ex. 3 ~ Ex. S 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
Peppermint
2 0 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
SPEs 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 sucrose polyesters.
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TABLE 2
Ex 7 Ex. 8 Ex. 9 Ex. 10 Ex. 11 Ex. 12
Sugar 55.65 55.655.45 56.2 55.7 54.7
Base 19.2 19.219.2 19.2 19.2 19.2
Corn Syrup 12.9 12.912.9 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
Pepper", ,l
Flavor 0.9 0.9 0.09 0.9 0 g 0 g
SPEs 0.05 0.100.25 0.50 1.o 2.0
Examples 13-18 are the same as Examples 7-12 except
that sucrose polyesters are pre-blended with the
peppermint flavor and added to the gum formulation.
The following Tables 4 through 11 give examples of
gum formu:Lations demonstrating formula variations in
which sucrose polyesters in a molten form 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 e x t r o s e
Monohydrate 10.0 10.0 10.0 10.0 10.0
Lactose 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 0 gd 0 gd
Lecithin' 0.1 0.1 0.1 0.2 ---
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SPEs 0.05 0.2 0.5d l.od 2.0
~Corn syrup is evaporated to 85% solids, 15% moisture.
bGlycerin and syrup can be blended and co-evaporated.
CLecithin and SPEs can be pre-blended.
dFlavor and SPEs can be pre-blended.
Examples 24-28 in Table 5 demonstrate the use of
sucrose polyesters in medium-moisture sugar formulations
having about 2% to about 5% moisture.
TABLE 5
Ex. 24 Ex.25 Ex. 26 Ex. 27 Ex. 28
Sùgar 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 o.gd o.gd
Lecithin' 0.1 o. 1 o. 1 0.2 ---
SPEs 0.05d 0.2d 0.5d 1 .od 2.0d
~Corn syrup is evaporated to 85% solids, 15% moisture.
bGlycerin and syrup can be blended and co-evaporated.
'SPEs and Lecithin can be pre-blended.
dFlavor and SPEs can be pre-blended.
Examples 29-33 in Table 6 demonstrate the use of
sucrose polyesters in high moisture sugar formulations
having more than about 5% moisture.
TABLE 6
Ex.29 Ex.30 E~ 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 O.o o.o o.o 0.4 0.4
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Flavor 1.0 1.0 1.0 1.0 1.0
Leclthin* --- o.1 0.1 0.1
SPEs 0.05 0.2 0.5 1.0 2.0
*Lecithin and SPEs can be pre-blended.
Examples 34-38 in Table 7 and Examples 3g-48 in
Tables 8 a:nd 9 demonstrate the use of sucrose polyesters
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. 3
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 --- --- ---
SPEs 0.05 0.2 0.5 1.0 2.0
*Lecithin and SPEs can be pre-blended.
2 0 **Flavor and SPEs 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 I 0.0
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
SPEs 0.05 0.2 0.5 1.0 2.0
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*Sorbitol liquid contains 70% sorbitol, 30% water.
**Lecithin and SPEs can be pre-blended.
***Flavor and SPEs 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
1 o 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 --- ---
SPEs**** 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 SPEs can be pre-blended.
****Flavor and SPEs can be pre-blended.
Table 10 shows sugar chewing gum formulations that
can be made with sucrose polyesters and various types of
sugars.
TABLE 10
Ex. 49 Ex. 50 Ex 51 Ex. 52 Ex. 53 Ex. 54
Gum Base 19.2 19.2 19.2 19.2 19.2 19.2
Sucrose 49.4 48.5 44.4 43.5 34.4 43.5
2 5 Glycerin 1.4 1.4 1.4 1.4 1.4 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
Solids
Peppe~ L
Flavor 0.9 0.9 0.9 0.9 0.9 0.9
SPEs 0.1 1.0 0.1 1.0 0.1 1.0
Ex. 55 Ex. 56 Ex. 57 Ex. S8 Ex. 59 Ex. 60
Gum Base 19.2 19.2 19.2 19.2 19.2 19.2
Sucrose 34.4 43.5 34.4 43.5 42.4 46.5
1 0 Glycerin 1.4 1.4 1.4 1.4 1.4 1.4
Corn Syrup 14.0 14.0 14.0 14.0 11.0 11.0
Dextrose 10.0 5.0 10.0 5.0 10.0 5.0
Lactose --- --- --- - --- _
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
Peppermint
Flavor 0.9 0.9 o.g 0.9 o.9 0.9
SPEs 0.1 1.0 0.1 1.0 0.1 1.0
Ex. 61 Ex. 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
3 0 Fructose 5.0 5.0
Invert Sugar 5.0 5.0
Maltose --- ---
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Corn Syrup
Sol~ds 5.0* 10.0*
Peppermint
Flavor 0.9 o.g
SPEs 0.1 1.0
*5-25DE m-'tod~rin 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 1 1
(\NEIGHT PERCENT)
Ex. 63 Ex. 64 Ex. 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
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 ---
Palatinit -- --- --- ---
Flavor 1.5 1.5 1.5 1.5 1.5 1.5
SPEs 0.1 1.0 o.1 1.o o.1 1.0
TABLE 11 (Cont'd)
(WEIGHT 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
3 0 Glycerin 8.0 8.0 8.0 2.0 1.0 o.o
Sorbitol 41.9 36.0 31.9 40.0 26.9 21.0
Mannitol 8.0 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 --- --- --- 15.010.0 20.0
Lactitol 10.0 10.0 10.0 --- --- ---
Palatinit --- --- 10.0 10.025.0 21.0
Flavor 1.5 1.5 1.5 1.5 1.5 1.5
SPEs 0.1 1.0 0.1 1.0 0.1 1.0
The following examples of the invention are also
shown in l'able 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 sucrose polyesters 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
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
Hydrogenated Soybean Oil 10.0 11.1 3.3
Partially Hydrogenated Soybean and
Palm Oil --- 2.3 ---
Partially Hydrogenated Cottonseed Oil --- ---
SPEs 5.7 4.3 4.2
Lecithin 2.7 --- 0.8
Glycerol ~1OIlo~ a~dle 3.8 4.1 2.2
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. 79Ex. 80
Butyl Rubber --- ~ 2.5
Styrene B~ e Rubber 10.3 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
Hyd,ogendled Cotton Seed Oil1.5 --- ---
Hydrogenated Soybean Oil --- -- ---
Partially Hydrogenated Soybean and
Palm Oil --- 2.0 --
Partially Hydrogenated Cottonseed Oil --- ---
SPEs 1.5 1.5 2.0
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Lecithin --- -- 1.5
Glycerol Mono~ileal~le 1.1 --- 7.1
Triacetin --- 4.5 3.2
Microcrystalline Wax (MP 180~F) --- 1.2
Paraffin Wax (MIP 135~F) 4.1 7.1 5.0
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 -- -- --
Talc --- --- 18.1
Calcium Ca, boni~L~ 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 CuLLonseed Oil --- 2.0 ---
2 5 SPEs 3.0 1.8 3.3
Lecithin --- --- ---
Glycerol Monostearate 2.1 4.5 4.1
Triacetin --- --- ---
Microcrystalline Wax (MP 180~F) 15.2 6.8 6.1
Paraffin Wax (MF' 135~F) --- 1.1 2.0
100.0 100.0 100.0
,
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Ex. 84
Bubble
Base Ex. 85 Ex. 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 Polyvinylacetate 34.5 --- ---
Talc 28.6 --- --
Calcium Carbonate --- 23.0 14.9
Acetylated Monoglyceride 2.5 --- ---
Hydrogenated Cotton Seed Oil --- 4.6 8.0
Hydrogenated Soybean Oil --- 2.9 5.2
Partially H~d,ugendled Soybean and
Palm Oil -- -- 3.1
Partially Hydrogenated C~nseed Oil --- --- 1.5
2 0 SPEs 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
100.0 100.0 100.0
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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 Oil10.1 13.2 3.7
Hydrogenated Soybean Oil 5.1 5.1 ---
Partially Hydrogenated Soybean and
Palm Oil
Partially Hyd,ogell~led Cottonseed Oil --- --- ---
2 0 SPEs 4.1 4.1 1.3
Lecithin 0.7 0.5 ---
Glycerol Monostearate 1.5 1.5 2.1
Triacetin --- --- 1.2
Microcrystalline Wax (MP 180~F) 3.1 --- 4.4
Paraffin Wax (M;: 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 ELASTOMER 5.3 -- 2.1 1.8 --
BUTYL (ISOPRENE-ISOBUTYLENE)
ELASTOMER 8.6 7.9 7.2 8.1
POLYISOBUTYLENE ELASTOMER 7.1 -- 7.424.8 3.6
POLWINYL ACETATE 10.5 27.2 15.310.1 27.3
** ELASTOMER PLASTICIZERS **
GLYCEROL ESTERS OF ROSIN 2.1 -- 19.03.7 --
GLYCEROL ESTERS OF PART
HYD ROSIN 4.3 18.2 -- 7.9 --
TERPENE RESINS 10.8 -- -- 7.1 26.8
** FILLER **
CALCIUM CARBONATE -- 15.9 20.717.7 11.4
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 HYCROGENATED
COTTONSEED OIL -- 8.3 -- 8.0 --
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SPEs 7.7 11 .3 1 2.2 7.0 5.2
GLYCEROL MOI\IOSTEARATE 6.2 4.4 2.0 2.5 4.8
LECITHIN 2.3 0.8 -- 2.4 3.7
TOTAL PERCENT 100.0 100.0 100.0100.0100.0
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EXAMPLES 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 15.3 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 --
SPEs 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 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
POLYISOBUTYL.ENE ELASTOMER 12.7 8.5 10.0 11.1
POLWINYL ACE TATE 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 ~r*
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 --
SPEs 17.0 20.0 3.2 4.2
GLYCEROL MONOSTEARATE -- 2.0 5.4 3.3
4 5 LECITHIN 2.3 -- -- --
TOTAL PERCENT 100.0100.0 100.0 100.0
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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 7.311.310.0 8.3
POLYISOBUTYLENE ELASTOMER 1.97.5 7.9 1.9 3.6
POLWINYL ACETATE 24.8 21.1 18.2 27.6 27.5
** ELASTOMER Pll~STICIZERS **
GLYCEROL ESTERS OF ROSIN -- 15.3 -- --
GLYCEROL ESTERS OF PART
HYD ROSIN -- 2.426.2 -- --
TERPENE RESINS 25.8 5.81.4 25.3 25.3
** Fll LER **
CALCIUM CARBONATE 18.6 -- 13.6 11.3 11.3
3 0 TALC -- 14.8 -- -- --
** SOFTENER **
HYDROGENATED COTTONSEED OIL 4.04.4 3.2 -- 3.0
HYDROGENATED SOYBEAN OIL -- -- -- 2.4 4.0
PARTIALLY HYDROGENATED SOYBEAN
AND PALM OIL -- 5.0 -- -- 4.2
PARTIALLY HYDROGENATED
COrrONSEED OIL -- -- -- 4.0 --
SPEs 10.3 11.4 7.0 13.0 8.3
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GLYCEROL MOhlOSTEARATE2.4 1.8 3.2 0.8 1.8
LECITHIN 4.8 -- 3.9 3.7 2.7
TOTAL PERCENT 100.0 100.0100.0100.0100.0
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EXAMPLES 107-110
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
GLYCEROL ESTERS OF PART
HYD ROSIN 12.3 12.611.8 4.8
METHYL ESTERS OF ROSI N -- 2.1 1.7 --
3 0 TERPENE RESINS -- -- -
** FILLER **
CALCIUM CARBONATE -- 4 4 9 3
TALC 7. l -- -- 4.6
** SOFTENER **
HYDROGENATED COTTONSEED OIL -- -- 10.0 --
HYDROGENATED SOYBEAN OIL 5.0 -- -- 5.6
PARTIALLY HYDROGENATED SOYBEAN
AND PALM OIL 11.012.0 3.7 8.0
PARTIALLY HYDROGENATED
COTTONSEED OIL 5 0 -- -- --
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SPEs 0.8 0.6 4.5 5.6
GLYCEROL MONOSTEARATE 6.1 3.8 -- 3.3
LECITHIN -- 2.7 3.1 --
TOTAL PERCENT 100.0100.0100.0 100.0
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EXAMPLES 111-114
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 26.220.4 22.018.0
** ELASTOMER PLASTICIZERS **
GLYCEROL ESTERS OF ROSIN -- -- -- 15.7
GLYCEROL ESTERS OF PART
HYD ROSIN 15.311.7 15.2 --
METHYL ESTERS OF ROSIN -- 4.0 -- --
3 O TERPENE RESINS -- -- -- --
** FILLER **
CALCIUM CARBONATE 12.211.6 11.4 --
TALC -- -- -- 15.4
** SOFTENER **
HYDROGENATED COTTONSEED OIL -- 2.0 -- 9.1
HYDROGENATED SOYBEAN OIL 3.0 -- 6.2 --
PARTIALLY HYDROGENATED SOYBEAN
AND PALM OIL -- 15.0 -- 2.0
PARTIALLY HYDROGENATED
COTTONSEED OIL 12.0 -- 6.0 --
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SPEs 0.1 0.5 4.9 6.0
GLYCEROL MC)NOSTEARATE 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 115-119
iDENTlFlCATlON - 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
POLWINYL 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
.t* 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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SPEs 7.9 6.5 6.8 5.0 8.4
GLYCEROL MONOSTEARATE 5.3 5.7 -- 6.1 2.4
LECITHIN
TOTAL PERCENT 100.0 100.0 100.0 100.0 100.0
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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 O SPEs 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 100.0100.0100.0 100.0
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- 41 -
E~G~M PLES 124-128
IDENTIFICATION - EXAMPLES #: 124 125 126 127 128
GENERIC INGREDIENTS
** SYNTHETlt' ELASTOMER **
POLYISOBUTYI ENE ELASTOMER7.9 13.0 7.9 11.6 11.8
POLYVINYL ACETATE 34.2 37.1 34.2 37.8 35.6
** ELASTOMER PLASTICIZERS **
GLYCEROL ESTERS OF ROSIN 14.8 -- -- -- --
GLYCEROL ESTERS OF PART
HYD ROSIN -- 19.8 14.8 19.8 19.8
** FILLER **
CALCIUM CARE~ONATE 29.8 16.5 29.8 -- --
TALC -- -- -- 17.0 19.7
** SOFTENER ~*
SPEs 1.0 3.5 3.0 2.6 0.8
GLYCEROLTRIACETATE 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 PERCEhlT 100.0100.0 100.0100.0100.0
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TABLE 15: WAX-FREE GUM BASES FOR USE IN CHEWING GUM
HAVING NON-TACK CHARACTERISTICS (EXAMPLES 129-
1 40)
E)~AMPLES 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
POLWINYL 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
SPEs 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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~ 43 ~
EXAMPLES 135-140
IDENTIFICATION - EXAMPLES #: 135136 137138 139 140
GENERIC INGREDIENTS
** SYNTHETIIC ELASTOMER **
BUTYL (ISOPRENE-ISOBUTYLENE)
ELASTOMERI 16.0 9.9 9.910.0 10.0 13.3
POLYISOBUTYLENE 10.0 15.5 15.5 15.9 15.9 ~1.2
POLYVINYL ACETATE 14.0 22.0 22.0 21.7 21.6 29.1
** FILLER **
CALCIUM CAR30NATE 5.0 12.9 12.9 13.3 - 17.7
TALC 10.0 --- --- -- 13.1 ---
** SOFTENEFtS **
HYDROGENATED SOYBEAN OIL --- 14.0 9.0 3.3 13.5 6.1
HYDROGENATED COTTONSEED OIL --- 13.0 13.0 3.3 13.5 6.1
PARTIALLY HYIDROGENATED SOYBEAN
AND PALM C)IL 5.0 --- 10.0 --- --- 2.0
PARTIALLY HYDROGENATED COTTON-
SEED OIL --- --- --- 9.8 --- ---
SPEs 35.0 10.05.0 20.09.8 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
modificati.ons 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
-
CA 02225170 1997-12-18
WO 97/00618 PCT/U',S~/~26
advantages. It is therefore intended that such changes
and modifications be covered by the appended claims.
