Note: Descriptions are shown in the official language in which they were submitted.
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i
LIOUII)-FILLED CHEWING GUM COMPOSITION
FIELD
The present invention includes compositions for a multi-layer liquid center-
filled
chewing gum, which maintains its liquidity for a substantial period of time.
The individual
gum pieces which include the compositions of the present invention include a
liquid center,
which includes crystalline sorbitol and optionally hydrogenated starch
hydrolys ate. The gum
pieces may optionally be further coated with an external coating layer.
BACKGROUND
Liquid or center-filled gum and other confectionery products are in popular
demand
today. Typically, these products have a solid exterior portion and a soft or
liquid-type center.
The outer portion can be chewing gum or bubble gum of some type, while the
liquid center
portion can be a flavored material typically having a syrup-like consistency.
There are also products having a chewing gum or bubble gum core with a hard
sugar
or sugarless shell on the exterior. These products include, for example well-
known pellet
gum products sold under the brand names Chiclets , Clorets , and Dentyne-Xce .
Both
liquid- filled and coated gum products are in popular demand.
Conventional center-filled gum products having a liquid-filled center portion,
a
second layer of chewing gum or bubble gum material surrounding the liquid, and
a hard outer
shell or coating suffer from undesirable migration of the liquid into the gum
base region.
This results in a product which is not commercially acceptable. Loss of the
center-fill not
only impacts the initial organoleptic qualities of the gems, i.e., initial
liquid "burst"; but also
may alter the physical appearance and overall shelf-life stability of the
product.
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One possible cause of the loss in liquidity of the center-fill is from
moisture migration
from the center-fill to the surrounding gum layer. This problem has most
frequently been
addressed by alteration of the center-fill composition.
Patents which included a specifically formulated center-fill composition to
overcome
the loss of liquidity problem include: U.S. Patent No. 4,466,983 to Cifrese et
al., wherein the
center-fill included a hydrogenated starch hydrolysate; U.S. Patent No.
4,250,196 to Friello
which provides a center-fill which includes a combination of water and
hydrogenated starch
hydrolysate; and U.S. Patent No. 4,252,829 to Terrevazzi ("Terrevazzi") which
discloses a
center-fill formulation including propylene glycol and sorbitol. '
Other attempts to address the loss of liquidity have provided formulations
which are
intended to control the water content of the center-fill. Specifically, U.S.
Patent No.
4,683,138 to Glass et al provides a low- moisture liquid center-filled gum
composition.
One common factor of the commercially available center-fill gum compositions
is the
size of the gum piece. On average, the weight of such chewing gum pieces is
approximately
five grams, such as those disclosed in Terrevazzi. Until the present
invention, smaller center-
filled gum pieces, i.e., less than three grams per piece, have not been made
and thus the
problems associated with center-filled gum have not existed with such smaller
pieces.
Smaller gum pieces, such as 2-3 gram sizes and configurations such as pellet
gums, have
more surface area relative to the liquid-fill and thus, maintaining liquidity
of the center-fill
and preventing migration into and through the surrounding gum region becomes
more critical
and challenging.
There is a need for new gum compositions, and particularly hard or crunchy
coated
gums, which provide the desired hard shell coating layer in combination with a
center-fill
gum, while resisting loss of liquidity. This is also a need for a center-
filled gum, which
retains its liquid center during manufacturing and during its shelf-life, and
which can be made
in a reduced piece-size without loss of the liquid-center-fill properties.
SUMMARY
In some embodiments, there are compositions and products containing liquid
center-
filled compositions which retain at least a portion their liquidity over time
and resist the
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migration of the liquid center-fill into the region surrounding the liquid
center-fill and/or the
solidification of the center-fill over time. In some embodiments, the liquid-
fill region of the
compositions and products may be partially or completely comprised of one or
more liquids.
In some embodiments, the composition may include a gum region surrounding a
center-fill
composition which includes hydrogenated starch hydrolysate and crystalline
sorbitol. The
gum region includes a gum base. The gum region may include a polyol
composition having a
water solubility of less than 72% by weight at 25 C. A hard shell coating
which surrounds
the gum region may also be included in the composition.
In some embodiments there is a center-fill composition including crystalline
sorbitol
which resists loss of liquidity of the center-fill. In some embodiments, the
composition may
include a gum region surrounding a center-fill composition, the gum region
includes a gum
base. The gum region includes maltitol in an amount from about 30% to about
80% by
weight of the first layer.
In some embodiments a gum composition may include a center-fill layer
including
crystalline sorbitol and greater than zero up to about 10% by weight of said
chewing gum
composition, a gum layer including from about 55% to about 65% by weight of
said chewing
gum composition, and a coating including from about 25% to about 35% by weight
of said
chewing gum composition; wherein said gum composition further includes a gum
piece of
about three grams or less.
In some embodiments, a hard shell coating which surrounds the gum -region may
also
be included in the composition.
In some embodiments, a gum composition includes a center-fill composition, a
gum
layer surrounding said center-fill composition including crystalline sorbitol
and hydrogenated
starch hydrolysate, and a coating surrounding said gum layer, wherein the gum
layer includes
a moisture barrier component including a polyol composition having a densely
packed
crystalline structure.
In some embodiments, a method of preparing a multi-layer center-fill gum
includes
the steps of:
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(a) extruding a liquid-filled rope including a liquid-fill composition and a
chewing
gum layer including a polyol which includes maltitol in an amount from about
30% to about
80% by weight of said gum layer;
(b) sizing said rope;
(c) feeding said rope into a tablet-forming mechanism;
(d) cooling said rope;
(e) forming individual pieces of said liquid-filled rope;
(f) cooling said individual pieces; and
(g) coating said individual pieces with a hard coating,
wherein said liquid-fill composition includes crystalline sorbitol and
hydrogenated
starch hydrolysate.
In some embodiments a gum composition may include a center-fill composition, a
gum layer surrounding said center-fill composition including crystalline
sorbitol and
hydrogenated starch hydrolysate, a coating layer surrounding said gum layer;
wherein said
center-fill composition has a water activity less than or equal to said gum
region.
Alternatively, in some embodiments, the water activity of the center-fill may
be greater than
that of the surrounding gum layer.
In some embodiments a gum composition may include a center-fill composition
including crystalline sorbitol and hydrogenated starch hydrolysate, a gum
layer, a coating
layer surrounding said gum layer; wherein said gum layer includes a polyol
composition
including maltitol; and said gum region further includes a gum base selected
from styrene-
butadiene copolymers (SBR), polyisobutylene, isobutylene-isoprene copolymers,
polyethylene, polyvinyl acetate (PVA) and combinations thereof.
BRIEF DESCRIPTION OF THE DRAWINGS
Figure 1 is a perspective showing of a typical gum slab of the type employed
in the
present invention.
Figures 2 and 3 show two arrangements for edge shapes of the slab of Figure 1.
Figure 4 is a schematic cross-sectional showing of the slab of Figure 1.
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DETAILED DESCRIPTION
Some embodiments provide a chewing or bubble gum composition which includes a
liquid-fill composition including crystalline sorbitol and optionally
hydrogenated starch
hydrolysate and a gum region which includes a gum base. The combination of the
crystalline
5 sorbitol and hydrogenated starch hydrolysate assists in the resistance to
fluid migration or
reduction of the liquid-fill.
As used herein the transitional term "comprising," (also "comprises," etc.)
which is
synonymous with "including," "containing," or "characterized by," is inclusive
or open-
ended and does not exclude additional, unrecited elements or method steps,
regardless of its
use in the preamble or the body of a claim.
As used herein, the terms "bubble gum" and "chewing gum" are used
interchangeably
and are both meant to include any gum compositions.
As used herein, the terms "first region," "liquid-fill," and "center-fill" are
used
interchangeably and refer to the innermost region of the compositions. The
term "center-fill"
does not imply symmetry of a gum piece, only that the "center-fill" is within
another region
of the gum piece. Moreover, the terms "liquid-fill" and "center-fill" include
a region that is
enclosed or confined on all sides, encircled or enveloped by another region of
the gum piece.
Furthermore, the term "liquid-fill" includes a region that may not be
completely liquid. For
example, the term "liquid-fill" includes a region where the following may be
present:
solutions, suspensions, emulsions, semi-solids, cremes, gels, etc. A "liquid-
fill" region may
include non-liquid components, such as solid particles or gasses. In some
embodiments,
more than one center-fill or liquid fill may be present.
As used herein, the terms "second region" and "gum region" are used
interchangeably
to refer to a region of the compositions that may be adjacent to or at least
partially
surrounding the center-fill, or innermost, region.
As used herein, the terms "third region" and "coating" are used
interchangeably to
refer to the outermost region of the compositions.
As used herein, the terms "surround", "surrounding", and the like are not
limited to
encircling. These terms may refer to enclosing or confining on all sides,
encircling or
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enveloping, and are not limited to symmetrical or identical thicknesses for a
region in the
gum product.
As used herein, the term "liquid" includes compositions that can transfer
moisture
from the center-fill region to the gum region. The term includes, but is not
limited to,
compositions which will readily flow or maintain fluid properties at room
temperature and
pressure. The term "liquid" may include solutions, suspensions, emulsions,
semi-solids,
cremes, gels, etc. that may not be completely liquid, but that can still lose
liquidity because of
a transfer of moisture from the center-fill region to the gum region. The
"liquid" may be
aqueous or non-aqueous. Also, the "liquid" may include non-liquid components,
such as
solid particles or gasses.
As used herein, the term "ingredient" and the term "component" are used
interchangeably to describe any additive, fixing, substance, material, agent,
active, element,
or part that may be included in the gum compositions of some embodiments.
Some embodiments described herein provide a multi-component composition which
includes at least one liquid fill region and a gum region which includes a gum
base. The gum
region includes at least two layers, where a first layer is adjacent to the
liquid-fill region. The
first layer will include maltitol. The liquid-fill region and the gum region
may be formed into
individual gum pieces.
The individual gum pieces may also include an outer gum coating or shell,
which
typically provides a crunchiness to the piece when initially chewed. The
individual gum
pieces may form a variety of shapes including pellet, tablet, ball, pillow,
chunk, stick and
slab, among others.
For instance, in some embodiments, the individual gum piece may be in the form
of a
slab 10, as shown in Fig. 1. The slab 10 may have a length (1), a width (w)
and a thickness (t)
being bounded by respective edges 12 thereof. The length of the slab may be
about 20 mm to
about 80 mm, specifically about 25 mm to about 55 mm, and more specifically
about 25 mm
to about 45 mm. The width of the slab may be about 5 mm to about 50 mm,
specifically
about 10 mm to about 30 mm, and more specifically about 10 mm to about 15 mm.
The
thickness of the slab may be about 0.5 mm to about 30 mm, specifically about
0.5 mm to
about 20 mm, and more specifically about 0.5 mm to about 10 mm. One or more of
the edges
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12 of the slab 10 may have any configuration suitable for a chewing gum piece,
such as
including a rounded corner 12a or a squared corner 12b, as shown in Figs. 2
and 3,
respectively. As seen in the cross-sectional view shown in Fig. 4, the slab 10
includes a
liquid-fill composition center 100 and a gum region 200 surrounding the liquid-
fill
composition center.
In some embodiments, an outer coating may at least partially surround the
slab. In
particular, one side of the slab may be coated, two sides of the slab may be
coated, or a
coating may surround the entire gum slab. The coating applied to the slab znay
have a
thickness of about 1 micron to about 7 mm. Suitable coating compositions are
described in
more detail below.
In some embodiments, the components of the composition may be in different
configurations depending on the desired shape of the total gum composition.
The liquid-fiill
area or areas may be in either a concentric configuration with respect to the
gum region or in
a layered configuration. A concentric configuration may be acceptable for a
ball, pillow or
pellet shape, while a layered configuration may be more suitable for a slab or
a stick shape.
The center-fill gum composition and other compositions described herein maybe
formed by any technique known in the art which includes the method described
by U.S.
Patent No. 6,280,780 to Degady et al. ("Degady").
Degady describes an apparatus and method for forming center-filled gum
pellets. The method includes first extruding a liquid-filled rope of a chewing
gum layer and
passing the rope through a sizing mechanism including a series of pairs of
pulley-shaped
roller members. Thc-roller membets."size" the rope or strand of gum material
such that it
leaves the series of rollers with the desired size and shape for entering a
tablet-forming
mechanism.
The rope is then led into a tablet-forming mechanism including a pair of
rotating
chain die members which are endless chain mechanisms and both rotate at the
same speed by
a motor and gear mechanism. Each of the chain mechanisms include a plurality
of open
curved die groove members which mate and form die cavities in which the pieces
of gum
material (pellets or tablets) are formed, While Degady is limited to the
formation of pellet or
tablet shaped pieces, the gum pieces may be of other shapes as described
above. The shape
of the die groove members may be altered to provided any desired shape.
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The gum may optionally be passed through a cooling tunnel either before
entering the
tablet-forming mechanism, after exiting the tablet-forming mechanism or both.
Cooling of
the rope prior to entering the tablet-forming mechanism may be beneficial to
prevent rebound
of the individual pieces and thus an increase in productivity.
The cooled pieces of gum material are then fed into a storage container for
conditioning and further processing. At this point, the cooled pieces of gum
material could
also be fed directly into a coating tunnel mechanism, such as a rotating
tunnel mechanism.
Whether the pieces of formed gum material are first stored, transported in a
storage
container, or fed directly into a coating tunnel or mechanism, the individual
pieces of gum
material may subsequently be subjected to a conventional sugar or sugarless
coating process
in order to form a hard exterior shell on the liquid-filled gum material. A
variety of coating
processes or mechanisms of this type are known. In one type of process, known
as panning,
the coating is applied in numerous thin layers of material in order to form an
appropriate
uniform coated and finished quality surface on the gum products. The hard
coating material,
which may include sugar, maltitol, sorbitol or any other polyol, including
those described
herein, and optionally flavoring, is sprayed onto the pellets of gum material
as they pass
through a coating mechanism or a coating tunnel and are tumbled and rotated
therein. In
addition, conditioned air is circulated or forced into the coating tunnel or
mechanism in order
to dry each of the successive coating layers on the formed products. In some
embodiments,
the coating, or outer most region, can be formed by lamination, dual or
multiple extrusion, or
any other process that creates an outer most region.
In some embodiments, the coating composition may range from about 2% to about
60%, more specifically, about 20% to about 40% by weight of an individual gum
piece which
includes a center-fill, a gum region and a coating; even more specifically,
from 25% to 35%
and still more specifically around 30%. The coating may include sugar or
polyol such as
maltitol as the primary component, but may also include flavors, colors, etc.
as described
below in the discussion of the gum region. The coating or outer most region
may be
crystalline or amorphous.
In some embodiments, the center-filled chewing gum provides resistance from
moisture migration from the center-fill to the gum region by providing the
multi-layered gum
region composition where the layer adjacent too the liquid-fill includes
maltitol. Maltitol
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may be present in the layer in an amount from about 30% to about 80% by weight
of the
layer, more specifically from about 40% to about 60% by weight of the layer.
In some embodiments, the gum layer adjacent to the liquid-fill will also be
referred to
as the maltitol gum region or gum layer. The maltitol gum layer may have any
suitable
thickness such as from about 0.5mm to about 5mm, more specifically from about
Imm to
about 3mm. With respect to the total gum region, which includes the maltitol
layer and an
optional non-maltitol layer, the maltitol layer may be present in an amount of
about 25% to
about 100% by weight of the total gum region, specifically from about 40% to
about 95% by
weight of the total gum region, and more specifically from about 50% to about
75% of the
total gum region.
In some embodiments of the invention, there are included smaller piece-sizes.
For
example, the smallest conventional piece sizes of commercially available gum
are generally
in pellet forms. These piece-sizes currently range from about 5-7 grams. In
some
embodiments liquid-filled products have been made using substantially smaller
piece sizes,
i.e., 50-60% smaller by weight, without loss of liquidity or migration of
liquid into the gum
region or beyond into the coating. Some inventive embodiments provide a liquid-
filled gum
piece size range which is greater than about 0.5 grams, more specifically
greater than 1.5
grams up to about 3 grams, including the addition of an outer hard coating
shell. In addition,
in some embodiments a gum piece- may include a center-fill, a gum region
including a gum
base and an outer coating. Such gum pieces may be about 2.2 grams total weight
per piece.
It has been discovered that pieces of such small size and particularly with
gum shapes
or configurations having proportionally more liquid-fill surface area as
compared to the
weight of the liquid per se, have a greater tendency to lose the liquidity of
the center due to
the interaction of different factors. While not limited to a single theory,
these factors include
the small amount of liquid-fill in comparison to the surface of the gum region
in which the
liquid-fill is in direct contact, the interaction of the type of elastomer
with the center-fill (i.e.
SBR versus non-SBR), the compatibility of the gum region components with the
liquid-fill
components, and the potential capillary action of the polyol used in the gum
region. For
example, the structure of sorbitol, which is customarily used in gum
formulations in the
United States, does not provide a tightly packed crystalline structure, giving
almost a sponge-
like appearance. Therefore, in order to provide a center-filled gum piece of
less than about 3
grams, the present invention alters the gum and gum base to include a polyol
composition
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having a dense, tightly packed crystalline structure which is unlike the
sponge-like structure
in conventional sorbitol gum region formulations, in order to provide a center-
filled gum
piece which resists loss of liquidity.
5 For other useful center-fill gum compositions and/or components for use
therein, see
the following commonly-owned patent applications:
U.S. Application No. 60/776,642, filed on February 24,
2006, entitled "Liquid-Filled Chewing Gum Composition"; U.S. Application No.
60/776,641,
filed on. February 24, 2006, entitled "Liquid-Filled Chewing Gum Composition";
U.S.
10 Application No. 60/776,637, filed on February 24, 2006,'entitled "Center-
Filled Chewing
Gum Composition"; U.S. Application No. 60/776,508, filed on February 24, 2006,
entitled
"Center-Filled Chewing Gum with Barrier Layer"; U.S. Application No.
60/776,382, filed on
February 24, 2006. entitled "Center-Filled Chewing Gum Composition"; and U.S.
Application No, 60/176,699, filed on February 24, 2006, entitled 'Multi-
Modality Chewing
Gum Compositions".
Gum Region
The gum region, also referred to as the second region in the claims, provides
a liquid
barrier to surround, reduce, and perhaps even and prevent the liquid fill from
migration and
premature release. One or more cavities can be present in the gum region to
house the liquid
center-fill. The shape of the cavity will be largely dictated by the final
configuration of the
chewing gum piece. By selection of the ratio of the desired cavity surface
area to the liquid-
fill weight, optimization of the reduction in potential liquid-fill migration
in to the guts
region area can be achieved. This is particularly useful when the gum piece
size is desired to
be substantially smaller than conventional commercialized gum pieces. In
particular, liquid-
filled pellet gums having sizes of 2 to 3 grams by weight of the entire gum
piece have been
successfully made. However, smaller gum pieces, as small as about 0.5 grams
are
contemplated.
In some embodiments, the gum region may have a non-uniform thickness. In
particular, the gtmn region in layered configuration embodiments may be
thinner on the ends
than on the sides of the gum piece.
As mentioned above, the gum region may include more than one layer in some
embodiments. A first layer, which includes maltitol, may be adjacent to the
liquid-fill region.
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In such embodiments, the gum region as discussed herein refers to both the
maltitol layer and
the non-maltitol layer. All components which may be added to the gum region
may be
present in either or both of the layers. Additional gum region layers may also
be included
(i.e., a gum composition which includes three or more separate gum layers).
The gum region may include a gum base. The gum base may include any component
known in the chewing gum art. For example, the gum.region may include
elastomers,
bulking agents, waxes, elastorner solvents, emulsifiers, plasticizers, fillers
and mixtures
thereof. Wherein the gum region is included in a three component composition
including a
center-fill, a gum region and a coating layer, the gum region may comprise
from about 40%
to about 97%, more specifically from about 55% to about 65% by weight of the
chewing gum
piece, even more specifically about 62%.
The gum region may also include a specific polyol composition including at
least one
polyol- which is from about 30% to about 80% by weight of said gum region, and
specifically
from 50% to about 60%. The polyol composition may include any polyol known in
the art
including, but not limited to maltitol, sorbitol, erythritol, xylitol,
manrdtol, isomalt, lactitol
and combinations thereof. Lycasie which is a hydrogenated starch hydrolysate
including
sorbitol and maltitol, may also be used.
Maltitol is a sweet, water-soluble sugar alcohol useful as a bulking agent in
the
preparation of beverages and foodstuffs and is more fully described in U.S.
Pat. No.
3,708,396. Malft o): is made by _
hydrogenation of maltose which is the most common reducing disaccharide and is
found in
starch and other natural products.
= I
The polyol composition may include particles of a variety of sizes.
Specifically, the
average particle size of the polyol composition ranges from about 30 microns
to about 600
microns, more specifically from about 30 microns to about 200 microns.
30.
The amount of the gum base which is present in the gum region may also vary.
The
gum base may be included in the gum region in an amount from about 25% to
about 45% by
weight of the gum region. A more specific range of gum base is from about 28%
to about
42% by weight of the gum region. Even more specifically, the range may be from
about 28%
to about 35% or from about 28% to about 30%.
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The elastomers (rubbers) employed in the gum base will vary greatly depending
upon
various factors such as the type of gum base desired, the consistency of gum
composition
desired and the other components used in the composition to make the final
chewing gum
product. The elastomer may be any water-insoluble polymer known in the art,
and includes
those gum polymers utilized for chewing gums and bubble gums. Illustrative
examples of
suitable polymers in gum bases include both natural and synthetic elastomers.
For example,
those polymers which are suitable in gum base compositions include, without
limitation,
natural substances (of vegetable origin) such as chicle, natural rubber, crown
gum, nispero,
rosidinha, jelutong, perillo, niger gutta, tunu, balata, guttapercha, lechi
capsi, sorva, gutta kay,
and the like, and combinations thereof. Examples of synthetic elastomers
include, without
limitation, styrene-butadiene copolymers (SBR), polyisobutylene, isobutylene-
isoprene
copolymers, polyethylene, polyvinyl acetate and the like, and combinations
thereof.
Additional useful polymers include: crosslinked polyvinyl pyrrolidone,
polymethylmethacrylate; copolymers of lactic acid, polyhydroxyalkanoates,
plasticized
ethylcellulose, polyvinyl acetatephthalate and combinations thereof.
The amount of elastomer employed in the gum base may vary depending upon
various factors such as the type of gum base used, the consistency of the gum
composition
desired and the other components used in the composition to make the final
chewing gum
product. In general, the elastomer will be present in the gum base in an
amount from about
10% to about 60% by weight of the gum region, desirably from about 35% to
about 40% by
weight.
In some embodiments, the gum base may include wax. It softens the polymeric
elastomer mixture and improves the elasticity of the gum base. When present,
the waxes
employed will have a melting point below about 60 C, and preferably between
about 45 C
and about 55 C. The low melting wax may be a paraffin wax. The wax may be
present in the
gum base in an amount from about 6% to about 10%, and preferably from about 7%
to about
9.5%, by weight of the gum base.
In addition to the low melting point waxes, waxes having a higher melting
point may
be used in the gum base in amounts up to about 5%, by weight of the gum base.
Such high
melting waxes include beeswax, vegetable wax, candelilla wax, carnuba wax,
most petroleum
waxes, and the like, and mixtures thereof.
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In addition to the components set out above, the gum base may include a
variety of
other ingredients, such as components selected from elastomer solvents,
emulsifiers,
plasticizers, fillers, and mixtures thereof.
The gum base may contain elastomer solvents to aid in softening the elastomer
component. Such elastomer solvents may include those elastomer solvents known
in the art,
for example, terpinene resins such as polymers of alpha-pinene or beta-pinene,
methyl,
glycerol and pentaerythritol esters of rosins and modified rosins and gums
such as
hydrogenated, dimerized and polymerized rosins, and mixtures thereof. Examples
of
elastomer solvents suitable for use herein may include the pentaerythritol
ester of partially
hydrogenated wood and gum rosin, the pentaerythritol ester of wood and gum
rosin, the
glycerol ester of wood rosin, the glycerol ester of partially dimerized wood
and gum rosin,
the glycerol ester of polymerized wood and gum rosin, the glycerol ester of
tall oil rosin, the
glycerol ester of wood and gum rosin and the partially hydrogenated wood and
gum rosin and
the partially hydrogenated methyl ester of wood and rosin, and the like, and
mixtures thereof.
The elastomer solvent may be employed in the gum base in amounts from about 2%
to about
15%, and preferably from about 7% to about 11%, by weight of the gum base.
The gum base may also include emulsifiers which aid in dispersing the
immiscible
components into a single stable system. The emulsifiers useful in this
invention include
glyceryl monostearate, lecithin, fatty acid monoglycerides, diglycerides,
propylene glycol
monostearate, and the like, and mixtures thereof. The emulsifier may be
employed in
amounts from about 2% to about 15%, and more specifically, from about 7% to
about I1%,
by weight of the gum base.
The gum base may also include plasticizers or softeners to provide a variety
of
desirable textures and consistency properties. Because of the low molecular
weight of these
ingredients, the plasticizers and softeners are able to penetrate the
fundamental structure of
the gum base making it plastic and less viscous. Useful plasticizers and
softeners include
lanolin, palmitic acid, oleic acid, stearic acid, sodium stearate, potassium
stearate, glyceryl
triacetate, glyceryl lecithin, glyceryl monostearate, propylene glycol
monostearate, acetylated
monoglyceride, glycerine, and the like, and mixtures thereof. Waxes, for
example, natural
and synthetic waxes, hydrogenated vegetable oils, petroleum waxes such as
polyurethane
waxes, polyethylene waxes, paraffin waxes, microcrystalline waxes, fatty
waxes, sorbitan
monostearate, tallow, propylene glycol, mixtures thereof, and the like, may
also be
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14
incorporated into the gum base. The plasticizers and softeners are generally
employed in the
gum base in amounts up to about 20% by weight of the gum base, and more
specifically in
amounts from about 9% to about 17%, by weight of the gum base-
Plasticizers also include are the hydrogenated vegetable oils and include
soybean oil
and cottonseed oil which may be employed alone or in combination. These
plasticizers
provide the gum base with good texture and soft chew characteristics. These
plasticizers and
softeners are generally employed in amounts from about 5% to about 14%, and
more
specifically in amounts from about 5% to about 13.5%, by weight of the gum
base.
Anhydrous glycerin may also be employed as a softening agent, such as the
commercially available United States Pharmacopeia (USP) grade. Glycerin is a
syrupy liquid
with a sweet warm taste and has a sweetness of about 60% of that of cane
sugar. Because
glycerin is hygroscopic, the anhydrous glycerin may be maintained under
anhydrous
conditions throughout the preparation of the chewing gum composition.
In some embodiments, the gum base of this invention may also include effective
amounts of bulking agents such as mineral adjuvants which may serve as fillers
and textural
agents. Useful mineral adjuvants include calcium carbonate, magnesium
carbonate, alumina,
aluminum hydroxide, aluminum silicate, talc, tricalcium phosphate, dicalcium
phosphate,
calcium sulfate and the like, and mixtures thereof. These fillers or adjuvants
may be used in
the gum base compositions in various amounts. The amount of filler, may be
present in an
amount from about zero to about 40%, and more specifically from about zero to
about 30%,
by weight of the gum base. In some embodiments, the amount of filler will be
from about
zero to about 15%, more specifically from about 3% to about 11%.
A variety of traditional ingredients may be optionally included in the gum
base in
effective amounts such as coloring agents, antioxidants, preservatives,
flavoring agents, and
the like. For example, titanium dioxide and other dyes suitable for food, drug
and cosmetic
applications, known as F. D. & C. dyes, may be utilized. An anti-oxidant such
as butylated
hydroxytoluene (BHT), butylated hydroxyanisole (BHA), propyl gallate, and
mixtures
thereof, may also be included. Other conventional chewing gum additives known
to one
having ordinary skill in the chewing gum art may also be used in the gum base.
A variety of
components which may be added to the gum region, or alternatively to the
liquid-fill region
or coating are described in greater detail in the section entitled "Additional
Components"
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hereinbelow.
Some embodiments extend to methods of making the center-fill gum compositions.
The manner in which the gum base components are mixed is not critical and is
performed
5 using standard techniques and apparatus known to those skilled in the art.
In a typical
method, an elastomer is admixed with an elastomer solvent and/or a plasticizer
and/or an
emulsifier and agitated for a period of from 1 to 30 minutes. The remaining
ingredients, such
as the low melting point wax, are then admixed, either in bulk or
incrementally, while the
gum base mixture is blended again for 1 to 30 minutes.
The gum composition may include amounts of conventional additives selected
from
the group consisting of sweetening agents (sweeteners), plasticizers,
softeners, emulsifiers,
waxes, fillers, bulking agents (carriers, extenders, bulk sweeteners), mineral
adjuvants,
flavoring agents (flavors, flavorings), coloring agents (colorants,
colorings), antioxidants,
acidulants, thickeners, medicaments, and the like, and mixtures thereof. Some
of these
additives may serve more than one purpose. For example, in sugarless gum
compositions, a
sweetener, such as maltitol or other sugar alcohol, may also function as a
bulking agent.
The plasticizers, softening agents, mineral adjuvants, waxes and antioxidants
discussed above, as being suitable for use in the gum base, may also be used
in the chewing
gum composition. Examples of other conventional additives which may be used
include
emulsifiers, such as lecithin and glyceryl monostearate, thickeners, used
alone or in
combination with other softeners, such as methyl cellulose, alginates,
carrageenan, xanthan
gum, gelatin, carob, tragacanth, locust bean gum, pectin, alginates,
galactomannans such as
guar gum, carob bean gum, glucomannan, gelatin, starch, starch derivatives,
dextrins and
cellulose derivatives such as carboxy methyl cellulose, acidulants such as
malic acid, adipic
acid, citric acid, tartaric acid, fumaric acid, and mixtures thereof, and
fillers, such as those
discussed above under the category of mineral adjuvants.
In some embodiments, the gum region may also contain a bulking agent. Suitable
bulking agents may be water-soluble and include sweetening agents selected
from, but not
limited to, monosaccharides, disaccharides, polysaccharides, sugar alcohols,
and mixtures
thereof; randomly bonded glucose polymers such as those polymers distributed
under the
tradename LitesseTM which is the brand name for polydextrose and is
manufactured by
Danisco Sweeteners, Ltd. of 41-51 Brighton Road, Redhill, Surrey, RH1 6YS,
United
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16
Kingdom.; isomalt (a racemic mixture of alpha-D-glucopyranosyl-1,6-mannitol
and alpha-D-
glucopyranosyl-1,6-sorbitol manufactured under the tradename PALATINIT by
Palatinit
Sussungsmittel GmbH of Gotlieb-Daimler-Strause 12 a, 68165 Mannheim, Germany);
maltodextrins; hydrogenated starch hydrolysates; hydrogenated hexoses;
hydrogenated
disaccharides; minerals, such as calcium carbonate, talc, titanium dioxide,
dicalcium
phosphate; celluloses; and mixtures thereof.
Suitable sugar bulking agents include monosaccharides, disaccharides and
polysaccharides such as xylose, ribulose, glucose (dextrose), mannose,
galactose, fructose
(levulose), sucrose (sugar), maltose, invert sugar, partially hydrolyzed
starch and corn syrup
solids, and mixtures thereof.
Suitable sugar alcohol bulking agents include sorbitol, xylitol, mannitol,
galactitol,
maltitol, lactitol, erythritol, isomalt and mixtures thereof.
Suitable hydrogenated starch hydrolysates include those disclosed in U.S. Pat.
No.
4,279,931 and various hydrogenated glucose syrups and/or powders which contain
sorbitol,
maltitol, hydrogenated disaccharides, hydrogenated higher polysaccharides, or
mixtures
thereof. Hydrogenated starch hydrolysates are primarily prepared by the
controlled catalytic
hydrogenation of corn syrups. The resulting hydrogenated starch hydrolysates
are mixtures of
monomeric, dimeric, and polymeric saccharides. The ratios of these different
saccharides
give different hydrogenated starch hydrolysates different properties. Mixtures
of
hydrogenated starch hydrolysates, such as LYCASIN , a commercially available
product
manufactured by Roquette Freres of France, and HYSTAR , a commercially
available
25* product manufactured by SPI Polyols, Inc. of New Castle, Delaware, are
also useful.
The sweetening agents which may be included in the compositions of some
embodiments may be any of a variety of sweeteners known in the art. These are
described in
more detail in the "Additional Components" section herein below and may be
used in many
distinct physical forms well-known in the art to provide an initial burst of
sweetness and/or a
prolonged sensation of sweetness. Without being limited thereto, such physical
forms include
free forms, such as spray dried, powdered, beaded forms, encapsulated forms,
and mixtures
thereof.
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17
Desirably, the sweetener is a high intensity sweetener such as aspartame,
neotame,
sucralose, and acesulfame potassium (Ace-K).
In general, an effective amount of sweetener may be utilized to provide the
level of
sweetness desired, and this amount may vary with the sweetener selected. In
some
embodiments the amount of sweetener may be present in amounts from about
0.001% to
about 3%, by weight of the gum composition, depending upon the sweetener or
combination
of sweeteners used. The exact range of amounts for each type of sweetener may
be selected
by those skilled in the art.
Coloring agents may be used in amounts effective to produce the desired color.
The
coloring agents may include pigments which may be incorporated in amounts up
to about
6%, by weight of the gum composition. For example, titanium dioxide may be
incorporated
in amounts up to about 2%, and preferably less than about I%, by weight of the
gum
composition. The colorants may also include natural food colors and dyes
suitable for food,
drug and cosmetic applications. These colorants are known as F.D.& C. dyes and
lakes. The
materials acceptable for the foregoing uses are preferably water-soluble.
Illustrative
nonlimiting examples include the indigoid dye known as F.D.& C. Blue No.2,
which is the
disodium salt of 5,5-indigotindisulfonic acid. Similarly, the dye known as
F.D.& C. Green
No.1 comprises a triphenylmethane dye and is the monosodium salt of 4-[4-(N-
ethyl-p-
sulfoniumbenzyl amino) diphenylmethylene]-[1-(N-ethyl -N-p-sulfoniumbenzyl)-
delta-2,5-
cyclohexadieneimine]. A full recitation of all F.D.& C. colorants and their
corresponding
chemical structures may be found in the Kirk-Othmer Encyclopedia of Chemical
Technology,
3rd Edition, in volume 5 at pages 857-884, which text is incorporated herein
by reference.
Additional coloring components are described in the "Additional Components"
section
hereinbelow.
Suitable oils and fats usable in gum compositions include partially
hydrogenated
vegetable or animal fats, such as coconut oil, palm kernel oil, beef tallow,
and lard, among
others. These ingredients when used are generally present in amounts up to
about 7%, and
preferably up to about 3.5%, by weight of the gum composition.
Some embodiments may include a method for preparing the improved chewing gum
compositions for the gum region, including both chewing gum and bubble gum
compositions.
The chewing gum compositions may be prepared using standard techniques and
equipment
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18
known to those skilled in the art. The apparatus useful in accordance with
some embodiments
comprises mixing and heating apparatus well known in the chewing gum
manufacturing arts,
and therefore the selection of the specific apparatus will be apparent to the
artisan.
With respect to the center-fill layer, the gum region may have a water
activity greater
than or equal to the water activity of the center-fill composition. However,
in compositions
wherein a greater water activity is desired in the center or liquid-fill, the
water activity of the
center-fill composition may be greater than that of the gum region. A higher
moisture
content will aid in hydration of thickeners like xanthan gum and cellulose
when present in the
LO center-fill.
The gum region may have a total moisture content of about 14% by weight of the
gum
region and more specifically may have a total moisture content from about 9%
to about 14%
by weight, with a free moisture content of less than about 5%. The center-fill
further may
L5 have total moisture content including free and bound moisture from about
zero up to about
35% by weight of said center-fill, specifically about 22%.
Liquid-Fill Composition
The center-fill or liquid-fill composition may include any components known in
the
?0 art for incorporation with a center-fill composition. The liquid-fill may
be present in amounts
greater than zero up to about 20% by weight of the total gum composition, more
specifically,
up to about 10% by weight of the total chewing gum composition, i.e.,
including a center-fill
composition, a gum region and a coating. The amount of liquid-fill that is
included in the
gum composition may be varied depending on the total size and shape of the gum
piece. In
?5 some embodiments, for example, when a total gum piece is less than three
grams, the center-
fill may be approximately 8% by weight of the total chewing gum composition.
In some embodiments, the center-fill composition may include crystalline
sorbitol and
optionally a hydrogenated starch hydrolysate. Glycerin may also be present in
an amount
30 from zero up to about 5% by weight of the liquid-fill composition.
In some embodiments, hydrogenated starch hydrolysate (HSH) may be present in
an
amount from about 58% to about 83% by weight of the liquid-fill composition,
specifically
from about 65% to about 75% by weight of the liquid-fill composition. In some
35 embodiments, the HSH may include 2% to about 6% by weight sorbitol, 50% to
about 55%
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19
by weight maltitol, about 20% to about 25% by weight hydrogenated glucose
polymers of 3-5
monomer units and about 20% to about 25% by weight of hydrogenated glucose
polymers of
or more monomer units.
5 As described above, in the gum region section, hydrogenated starch
hydrolysate is
commercially available under the trade names Lycasin and Hystar . An example
of a
suitable commercially available HSH product is Lycasin 80/55 HDS, which
includes 85%
solids. As described by the degree of polymerization (DP) of its components,
Lycasin
80/55 HDS includes approximately: sorbitol (DPI) = 4%, maltitol (DP2) = 53%,
DP3 to DP5
=22%, and>DP5=21%.
In some embodiments, crystalline sorbitol is also present in the liquid-fill
composition. The amount of crystalline sorbitol may be selected depending on
the desired
viscosity of the liquid-fill composition. For example, crystalline sorbitol
may be present in
an amount from about 10% to about 35% by weight of the liquid-fill
composition. Any
suitable form of crystalline sorbitol may be used including the gamma
polymorph.
In some embodiments, the center-fill region may be substantially or completely
filled
with the liquid center-fill composition. In some other embodiments, the center-
fill region
may be only partially filled with the liquid center-fill composition.
In some embodiments, the center-fill'region may include two or more center-
fill
compositions. The two or more center-fill compositions may be the same or
different forms.
For example, some embodiments may contain a mixture of two or more distinct
liquids,
which may or may not be miscible. Similarly, some embodiments may contain two
or more
distinct solids, semi-solids or gasses in the center-fill region. Mixtures of
different center-fill
forms also may be included in some embodiments. For example, a liquid and a
solid may be
included -in the center-fill region. In some embodiments where two or more
liquids are
employed in the center-fill region these may be included in the same or
different amounts and
may have similar or distinct characteristics. More specifically, in some
embodiments, the
two or more center-fill compositions may differ in a variety of
characteristics, such as,
viscosity, color, flavor, taste, sensation, ingredient components, functional
components,
sweeteners, or the like.
CA 02643017 2010-11-08
In some embodiments, the center-fill composition also may include non-liquid
components, such as, for example, flavor beads, fruit particles, nut
particles, flavor particles,
gelatin portions, and the like.
5 In some embodiments, the center-fill composition may be aqueous or non-
aqueous.
Moreover, the center-fill composition may be a'solution, a suspension, an
emulsion or a semi-
solid.
The liquid centers may contain those traditional ingredients well known in the
10 chewing gum and confectionery arts, such as flavoring agents, sweetening
agents, and the
like, and mixtures thereof, as described above. In addition to confectionery
additives, the
liquid centers may also contain pharmaceutical additives such as medicaments,
breath
fresheners, vitamins, minerals, caffeine, fruit juices, and the like, and
mixtures thereof. The
confectionery and pharmaceutical agents may be used in many distinct physical
forms well
15 known in the art to provide an initial burst of sweetness and flavor and/or
therapeutic activity
or a prolonged sensation of sweetness and flavor and/or therapeutic activity.
Without being
limited thereto, such physical forms include free forms, such as spray dried,
powdered, and
beaded forms, and encapsulated forms, and mixtures thereof. Illustrative, but
not limiting,
examples of liquid centers suitable for use in some embodiments include those
centers
20 disclosed in U.S. Pat. Nos. 3,894,154.4,156,740, 4,157,402, 4,316,915, and
4,466,983.
Specific examples of suitable additional
components include taurine, guarana, vitamins, Actizol"im, chlorophyll,
Recaldent tooth
remineraiization technology, and Retsyn "'A
.
The center-fill composition also may include a natural or synthetic gum such
as
carboxymethyicellulose, pectin, propylene glycol aginate, agar and gum
tragacanth. These
compositions serve to increase viscosity by reducing the amount of free water
in the
composition. The viscosity of the center-fill may range from about 300 cp to
about 6,000 cp
at 250C. In liquid-fill compositions which have a greater water activity than
the surrounding
gum region, the viscosity may range from about 3,000 cp to about 6,000 cp at
25 C.
Xanthan gum may also be used to increase the viscosity of the center-fill
composition.
Increasing viscosity of the liquid also helps prevent the liquid from leaking
through the gum
piece. Xanthan gum is available under the tradename. Keltrol from CP Kelco of
Atlanta,
Georgia..
CA 02643017 2010-11-08
21
Some embodiments extend to methods of making the improved center-filled
chewing
gum compositions. The improved compositions may be prepared using standard
techniques
and equipment known to those skilled in the art. The apparatus useful in
accordance with the
embodiments described herein comprises mixing and heating apparatus well known
in the
chewing gum manufacturing arts, and therefore the selection of the specific
apparatus will be
apparent to the artisan Such methods and apparatus are disclosed, for example,
in U.S. Pat.
Nos. 3,806,290 and 3,857,963.
Coating_Comeosition
The coating composition, when included in the center-fill compositions, may
be applied by a variety of methods including any method known in the art such
as the method
described above. The coating composition may be present in an amount from
about 2% to
about 80%, more specifically from about 25% to about 35% by weight of the
total center-
filled gum piece, even more specifically about 30% by weight of the gum piece.
The outer coating may be hard or crunchy or soft. Typically, the outer coating
may
include sorbitol, maltitol, xylitol; erythritol, isomalt, and other
crystallizable polyols; sucrose
may also be used. Furthermore the coating. may include several opaque layers,
such that the
chewing gum composition is not visible through the coating itself, which can
optionally be
covered with- a further one or more transparent layers for aesthetic, textural
and protective
purposes. The outer coating may also contain small-amounts of water and gum
arabic. The
coating can be further coated with wax. The coating may be applied in a
conventional
manner by successive applications of a coating solution, with drying in
between. each coat.
As the coating dries it usually becomes opaque and is usually white, though
other colorants
may be added. A polyol coating can be further coated with wax. The, coating
can further
include colored flakes or speckles. If the composition comprises a coating, it
is possible that
one or more oral cafe actives can be dispersed throughout the coating. This is
especially
preferred if one or more oral can actives is incompatible in a single phase
composition with
another of the actives. Flavors may also be added to yield unique product
characteristics.
The coating may also be formulated to assist with increasing the thermal
stability of
the gum piece and preventing leaking of the liquid-fill. In some embodiments,
the coating
may include a gelatin composition. The gelatin composition may be added as a
40% by
weight solution and may be present in the coating composition from about 5% to
about 10%
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22
by weight of the coating composition, and more specifically about 7% to about
8%. The gel
strength of the gelatin may be from about 130 bloom to about 250 bloom.
Other materials may be added to the coating to achieve desired properties.
These
materials may include without limitations, cellulosics such as carboxymethyl
cellulose,
gelatin, pullulan, alginate, starch, carrageenan, xanthan gum, gum arabic and
polyvinyl
acetate (PVA).
The coating composition may also include a pre-coating which is added to the
individual gum pieces prior to an optional hard coating. The pre-coating may
include an
application of polyvinyl acetate (PVA). This may be applied as a solution of
PVA in a
solvent, such as ethyl alcohol. When an outer hard coating is desired, the PVA
application
may be approximately 3% to 4% by weight of the total coating or about 1% of
the total
weight of the gum piece (including a liquid-fill, gum region and hard
coating).
Various other coating compositions and methods of making are also contemplated
including, but not limited to soft panning, dual or multiple extrusion,
lamination, etc. Thus,
in some embodiments, the coating can be amorphous or crystalline and the
resulting texture
can be hard, crunchy, crispy, soft, or chewy.
Additional Components
Additional additives, such as warming agents, cooling agents, tingling agents,
flavors,
sweeteners, sour agents, bitter agents, salty agents, surfactants, breath
freshening agents, anti-
microbial agents, anti-bacterial agents, anti-calculus agents, antiplaque
agents, fluoride
compounds, remineralization agents, pharmaceuticals, micronutrients, throat
care actives,
tooth whitening agents, energy boosting agents, concentration boosting agents,
appetite
suppressants, colors and other actives may also be included in any or all
portions or regions
of the chewing gum composition. Such components may be used in amounts
sufficient to
achieve their intended effects.
Types of individual ingredients for which optional managed release from a
chewing
gum composition may be desired, include, but are not limited to sweeteners,
flavors, actives,
effervescing ingredients, appetite suppressors, breath fresheners, dental care
ingredients,
emulsifiers, flavor potentiators, bitterness masking or blocking ingredients,
food acids,
micronutrients, sensates, mouth moistening ingredients, throat care
ingredients, colors, sour
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23
agents, bitter agents, salty agents, pharmaceuticals, energy boosting agents,
concentration
boosting agents and combinations thereof. Ingredients may be available in
different forms
such as, for example, liquid form, spray-dried form, or crystalline form. In
some
embodiments, a delivery system or chewing gum composition may include the same
type of
ingredient in different forms. For example, a chewing gum composition may
include a
liquid flavor and a spray-dried version of the same flavor. In some
embodiments, the
ingredient may be in its free or encapsulated form and may be present in any
region of the
gum composition such as in the center-fill, the gum region, or the coating.
Further, the same
component may be present in its free form as well as in its encapsulated form.
In some embodiments, an ingredient's release is modified such that when a
consumer
chews the chewing gum, they may experience an increase in the duration of
flavor or
sweetness perception and/or the ingredient is released or otherwise made
available over a
longer period of time. Modified release may be accomplished by any method
known in the
art, such as by encapsulation. Where modified release is due to encapsulation,
this may be
accomplished by a variety of means such as by spray coating or extrusion.
Additionally, if early and extended release of the ingredient is desired, the
chewing
gum composition may include ingredients without modified release (sometimes
referred to as
"free" ingredients), as well as ingredients with modified release. In some
embodiments, a
free ingredient may be used to deliver an initial amount or "hit" of an
ingredient (e.g., flavor,
cooling agent) or an initial sensation or benefit caused by the ingredient
(e.g., flavor, nasal
action, cooling, warming, tingling, saliva generation, breath freshening,
teeth whitening,
throat soothing, mouth moistening, etc.). In some embodiments, the same
ingredient can be
provided with modified release characteristics to provide an additional or
delayed amount of
the same sensation or benefit. By using both the free ingredient and the
ingredient with
modified release characteristics, the sensation or benefit due to the
ingredient may be
provided over a longer period of time and/or perception of the sensation or
benefit by a
consumer may be improved. Also, in some embodiments the initial amount or
"hit" of the
ingredient may predispose or precondition the consumers' mouth or perception
of the
chewing gum composition.
As another example, in some embodiments it may be desirable to provide a
sustained
release of an ingredient in a chewing gum composition over time. To accomplish
sustained
release, the ingredient may be modified to allow for a lower concentration of
the ingredient to
CA 02643017 2010-11-08
24
be released over a longer period of time versus the release of a higher
concentration of the
ingredient over a shorter period of time. Sustained release may be
accomplished by the use
of a delivery system, such as encapsulation where the delivery system has a
tensile strength
of about 6500psi. Other suitable delivery systems are more fully disclosed in
U.S. Patent
Publication No. 2005/0112236A1. A sustained
release of an ingredient may be advantageous. in situations when the
ingredient has a bitter or
other bad taste at the higher concentrations. A sustained release of an
ingredient also may be
advantageous when release of the ingredient in higher concentrations over a
shorter period of
time may result in a lesser amount of the ingredient being optimally delivered
to the
consumer. For example, for a tooth whitening or breath freshening ingredient,
providing too
much of the ingredient too fast may result in a consumer swallowing a
significant portion of
the ingredient before the ingredient has had a chance to interact with the
consumer's teeth,
mucous membranes, and/or dental work, thereby wasting the ingredient or at
least reducing
the benefit of having the ingredient in the chewing gum composition.
1.5
In some'embodiments, encapsulation may be employed to.provide barrier
protection
to. or from a component rather than to modify the release of the component.
For instance, it
often is desirable to limit the exposure of acids to other components in a
chewing gum
composition. Such acids may be encapsulated to limit their exposure to other
components, or
altematively, the other components in the chewing gum composition' may be
encapsulated to
limit their exposure to the acid.
Any of the additional components discussed herein may be added to any region
of the
center-fill chewing gum composition in their modified release form and/or
without modified
release (sometimes referred to as `Tree" components). In some embodiments, for
instance, a
single component may be added to the center-fill chewing gum in its modified
release form
and free form. The modified release component and free component may be
included
together in the same region of the center-fill chewing gum or, in some
embodiments, the two
components may be included in different regions of the gum,
In some other embodiments, for instance, two different components that provide
the
same functionality, e.g., two different flavors, sweeteners, tastes,
sensations, or the like, may
be included in a center-fill chewing gum. In some embodiments, both components
may have
modified release properties. Alternatively, in some embodiments, one of the
components
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may be modified release, whereas the other component may be free. The two
components
may be included in the same or different regions of the center-fill chewing
gum.
Flavors
5 In some embodiments, flavorants may include those flavors known to the
skilled
artisan, such as natural and artificial flavors. These flavorings may be
chosen from synthetic
flavor oils and flavoring aromatics and/or oils, oleoresins and extracts
derived from plants,
leaves, flowers, fruits, and so forth, and combinations thereof. Nonlimiting
representative
flavor oils include spearmint oil, cinnamon oil, oil of wintergreen (methyl
salicylate),
10 peppermint oil, Japanese mint oil, clove oil, bay oil, anise oil,
eucalyptus oil, thyme oil, cedar
leaf oil, oil of nutmeg, allspice, oil of sage, mace, oil of bitter almonds,
and cassia oil. Also
useful flavorings are artificial, natural and synthetic fruit flavors such as
vanilla, and citrus
oils including lemon, orange, lime, grapefruit, yazu, sudachi, and fruit
essences including
apple, pear, peach, grape, blueberry, strawberry, raspberry, cherry, plum,
pineapple, apricot,
15 banana, melon, apricot, ume, cherry, raspberry, blackberry, tropical fruit,
mango,
mangosteen, pomegranate, papaya, watermelon, and so forth. Other potential
flavors whose
release profiles can be managed include a milk flavor, a butter flavor, a
cheese flavor, a
cream flavor, and a yogurt flavor; a vanilla flavor; tea or coffee flavors,
such as a green tea
flavor, a oolong tea flavor, a tea flavor, a cocoa flavor, a chocolate flavor,
and a coffee flavor;
20 mint flavors, such as a peppermint flavor, a spearmint flavor, and a
Japanese mint flavor;
spicy flavors, such as an asafetida flavor, an ajowan flavor, an anise flavor,
an angelica
flavor, a fennel flavor, an allspice flavor, a cinnamon flavor, a camomile
flavor, a mustard
flavor, a cardamom flavor, a caraway flavor, a cumin flavor, a clove flavor, a
pepper flavor, a
coriander flavor, a sassafras flavor, a savory flavor, a Zanthoxyli Fructus
flavor, a perilla
25 flavor, a juniper berry flavor, a ginger flavor, a star anise flavor, a
horseradish flavor, a thyme
flavor, a tarragon flavor, a dill flavor, a capsicum flavor, a nutmeg flavor,
a basil flavor, a
marjoram flavor, a rosemary flavor, a bayleaf flavor, and a wasabi (Japanese
horseradish)
flavor; alcoholic flavors, such as a wine flavor, a whisky flavor, a brandy
flavor, a rum flavor,
a gin flavor, and a liqueur flavor; floral flavors; and vegetable flavors,
such as an onion
flavor, a garlic flavor, a cabbage flavor, a carrot flavor, a celery flavor,
mushroom flavor, and
a tomato flavor. These flavoring agents may be used in liquid or solid form
and may be used
individually or in admixture. Commonly used flavors include mints such as
peppermint,
menthol, spearmint, artificial vanilla, cinnamon derivatives, and various
fruit flavors, whether
employed individually or in admixture. Flavors may also provide breath
freshening
CA 02643017 2010-11-08
26
properties, particularly the mint flavors when used in combination with the
cooling agents,
described herein below.
In some embodiments, other flavorings include aldehydes and esters such as
cinnamyl
acetate, cinnamaldehyde, citral diethylacetal, dihydrocarvyl acetate, eugenyl
formate,
p-methylamisol, and so forth may be used. Generally any flavoring or food
additive such as
those described in Chemicals Used in Food Processing, publication 1274, pages
63-258, by
the National Academy of Sciences, may be used.
These may include natural as well as synthetic flavors.
Further examples of aldehyde flavorings include but are not limited to
acetaldehyde
(apple), benzaldehyde (cherry, almond), anisic aldehyde (licorice, anise),
cinnamic aldehyde
(cinnamon), citral, i.e., alpha-citral (lemon, lime), neral, i.e., beta-citral
(lemon, lime),
decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotrope, i.e.,
piperonal (vanilla,
cream), vanillin (vanilla;. cream), alpha-amyl cinnamaldehyde (spicy fruity
flavors),
butyraldehyde (butter, cheese), valeraldehyde (butter, cheese), citronellal
(modifies, many
types), decanal (citrus fruits), aldehyde C-8 (citrus fruits), aldehyde C-9
(citrus fruits),
aldehyde C-12 (citrus fruits), 2-ethyl butyraldehyde (berry fruits), hexenal,
i.e., trans-2 (berry
fruits), tolyl aldehyde (cherry, almond), veratraldehyde (vanilla), 2,6-
dimethyl-5-heptenal, .e.,
welonal (melon), 2,6-dimethyloctanal (green fruit), and 2-dodecenal (citrus,
mandarin),
cherry, grape, blueberry, blackberry, strawberry shortcake, and mixtures
thereof.
In some embodiments, a flavoring agent may be employed in either liquid form
and/or
dried form. When employed in the latter form, suitable drying means such as
spray drying the
liquid may be used Alternatively, the flavoring agent may be absorbed onto
water soluble
materials, such as cellulose, starch, sugar, maltodextrin, gum arabie and so
forth or may be
encapsulated. In still other embodiments, the flavoring agent may be adsorbed
onto silicas,
zeolites, and the like.
In some embodiments, the flavoring agents may be used in many distinct
physical
forms. Without being limited thereto, such physical forms include free forms,
such as spray
dried, powdered, beaded forms, encapsulated forms, and mixtures thereof.
Illustrations of the encapsulation of flavors as well as other additional
components can
be found in the examples provided herein. Typically, encapsulation of a
component will
CA 02643017 2010-11-08
27
result in a delay in the release of the predominant amount of the component
during
consumption of a chewing gum composition that includes the encapsulated
component (e.g.,
as part of a delivery system added as ati ingredient to the chewing gum
composition). In
sonic embodiments, the release profile of the ingredient (e.g., the flavor,
sweetener, etc.) can
be managed by managing various characteristics of the ingredient, delivery
system containing
the ingredient, and/or the chewing gum composition containing the delivery
system and/or
how the delivery system is made. For example, characteristics might include
one or more of
the following: tensile strength of the delivery system, water solubility of
the ingredient, water
solubility of the encapsulating material, water solubility of the delivery
system, ratio of
ingredient to encapsulating material in the delivery system, average or
maximum particle size
of ingredient, average or maximum particle size of ground delivery system, the
amount of the
ingredient or the delivery system in the chewing gum composition, ratio of
different polymers
used to encapsulate one or more ingredients, hydrophobicity of one or more
polymers used to
encapsulate one or more ingredients, hydrophobicity. of the delivery system,
the type or
amount of coating on the delivery system, the type or amount of coating on an
ingredient
prior to the ingredient being encapsulated, etc.
Sweetening Ingreditents,
The sweeteners involved may be selected from a wide range of materials
including
water-soluble sweeteners, water-soluble artificial sweeteners, water-soluble
sweeteners
derived from naturally occurring water-soluble sweeteners, dipeptide based
sweeteners, and
protein based sweeteners, including mixtures thereof. Without being limited to
particular
sweeteners, representative categories and examples include:
(a) water-soluble sweetening agents such as dihydrochalcones, monellin,
steviosides,
glycyrrhizin, dihydroflavenol, and sugar alcohols such as sorbitol,,mannitol,
maltitol, xylitol,
erythritol, and L-aminodicarboxylic acid aminoalkenoic acid ester annides,
such as those
disclosed in U.S. Pat. No. 4,619,834, andL mix{ure5 h r'e ,;
(b) wateroluble artificial sweeteners such as soluble saccharin salts, i.e.,
sodium or
calcium saccharin salts, cyclamate salts, the sodium, ammonium or calcium salt
of 3,4-
dihydro-6-methyl-1,2,3-oxathiazine-4=one=2,2-dioxide, the potassium salt of
3,4-dihydro-6-
methyl-1,2,3-oxathiazine-4.one-2,2-dioxide (Acesulfame-K), the free acid form
of saccharin,
and mixtures thereof;
(c) dipeptide based sweeteners, such as L-aspartic acid derived sweeteners,
sich as
L-aspartyl-L-phenylalanine methyl ester (Aspartame), N-[N-(3,3-dimethylbutyl)-
L-a-
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28
asp artyll -L-phenylalanine 1-methyl ester (Neotame), and materials described
in U.S. Pat.
No. 3,492,131, L-alphaaspartyl-N-(2,2,4,4-tetramethyl-3-thietanyl)-D-
alaninamide hydrate
(Alitame), methyl esters of L-aspartyl-L-phenylglycerine and L-aspartyl-L-2,5-
dihydrophenyl-glycine, L-aspartyl-2,5-dihydro-L-phenylalanine; L-aspartyl-L-(1-
cyclohexen)-alanine, and mixtures thereof; .
(d) water-soluble sweeteners derived from naturally occurring water-soluble
sweeteners, such as chlorinated derivatives of ordinary sugar (sucrose), e.g.,
chlorodeoxysugar derivatives such as derivatives of -chlorodeoxysucrose or
chlorodeoxygalactosucrose, known, for example, under the product designation
of Sucralose;
examples of chlorodeoxysucrose and chlorodeoxygalactosucrose derivatives
include but are
not limited to: 1-chloro-1'-deoxysucrose; 4-chloro-4-deoxy-alpha-D-
galactopyranosyl-alpha-
D-fructofuranoside, or 4-chloro-4-deoxygalactosucrose; 4-chloro-4-deoxy-alpha-
D-
galactopyranosyl-1-chloro-l-deoxy-beta-D-fructo-furanoside, or 4,1'-dichloro-
4,1'-
dideoxygalactosucrose; 1',6'-dichlorol',6'-dideoxysucrose; 4-chloro-4-deoxy-
alpha-D-
galactopyranosyl-1,6-dichloro-l,6-dideoxy-beta-D- fructofuranoside, or 4,1',6'-
trichloro-
4,1',6'-trideoxygalactosucrose; 4,6-dichloro-4,6-dideoxy-alpha-D-
galactopyranosyl-6-chloro-
6-deoxy-beta-D- fructofuranoside, or 4,6,6'-trichloro-4,6,6'-
trideoxygalactosucrose; 6,1',6'-
trichloro-6,1',6'-trideoxysucrose; 4,6-dichloro-4,6-dideoxy-alpha-D-galacto-
pyranosyl-1,6-
dichloro-l,6-dideox y-beta-D-fructofuranoside, or 4,6,1',6'-
tetrachloro4,6,1',6'-
tetradeoxygalacto-sucrose; and 4,6,1',6'-tetradeoxy-sucrose, and mixtures
thereof; and
(e) protein based sweeteners such as thaumaoccous danielli (Thaumatin I and H)
and
talin;
(f) the sweetener monatin (2-hydroxy-2-(indol-3-ylmethyl)-4-aninoglutaric
acid) and
its derivatives; and
(g) the sweetener Lo han guo (sometimes also referred to as "Lo han kuo" or
"Lo han
quo").
The intense sweetening agents may be used in many distinct physical forms well-
known in the art to provide an initial burst of sweetness and/or a prolonged
sensation of
sweetness. Without being limited thereto, such physical forms include free
forms, spray
dried forms, powdered forms, beaded forms, encapsulated forms, and mixtures
thereof. In
one embodiment, the sweetener is a high intensity sweetener such as aspartame,
sucralose,
and acesulfame potassium (e.g., Ace-K).
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29
In some embodiments, the sweetener may be a polyol. Polyols can include, but
are
not limited to glycerol, sorbitol, malititol, maltitol syrup, mannitol,
isomalt, erythritol, xylitol,
hydrogenated starch hydrolysates, polyglycitol syrups, polyglycitol powders,
lactitol, and
combinations thereof.
The active component (e.g., sweetener), which is part of the delivery system,
may be
used in amounts necessary to impart the desired effect associated with use of
the active
component (e.g., sweetness). In general, an effective amount of intense
sweetener may be
utilized 'to provide the level of sweetness desired, and this amount may vary
with the
sweetener selected. The intense sweetener may be present in amounts from about
0.001% to
about 3%, by weight of the composition, depending upon the sweetener or
combination of
sweeteners used. The exact range of amounts for each type of sweetener may be
selected by
those skilled in the art.
Sensate Ingredients
Sensate compounds can include cooling agents, warming agents, tingling agents,
effervescent agents, and combinations thereof. A variety of well known cooling
agents may
be employed. For example, among the useful cooling agents are included
xylitol, erythritol,
dextrose, sorbitol, menthane, menthone, ketals, menthone ketals, menthone
glycerol ketals,
substituted p-menthanes, acyclic carboxamides, mono menthyl glutarate,
substituted
cyclohexanamides, substituted cyclohexane carboxamides, substituted ureas and
sulfonamides, substituted menthanols, hydroxymethyl and hydroxymethyl
derivatives of
p-menthane, 2-mercapto-cyclo-decanone, hydroxycarboxylic acids with 2-6 carbon
atoms,
cyclohexanamides, menthyl acetate, menthyl salicylate, N,2,3-trimethyl-2-
isopropyl
butanamide (WS-23), N-ethyl-p-menthane-3-carboxamide (WS-3), isopulegol, 3-(1-
menthoxy)propane-1,2-diol, 3-(1-menthoxy)-2-methylpropane-1,2-diol, p-menthane-
2,3-diol,
p-menthane-3,8-diol, 6-isopropyl-9-methyl-1,4-dioxaspiro[4,5]decane-2-
methanol, menthyl
succinate and its alkaline earth metal salts, trimethylcyclohexanol, N-ethyl-2-
isopropyl-5-
methylcyclohexanecarboxamide, Japanese mint oil, peppermint oil, 3-(l-
menthoxy)ethan-l-
ol, 3-(1-rnenthoxy)propan-l-ol, 3-(1-menthoxy)butan-l-ol,1-menthylacetic acid
N-ethylamide,
1-menthyI-4-hydroxypentanoate, l-menthyl-3-hydroxybutyrate, N,2,3-trimethyl-2-
(1-
methylethyl)-butanamide, n-ethyl-t-2-c-6 nonadienamide, N,N-dimethyl menthyl
succinamide, substituted p-menthanes, substituted p-menthane-carboxamides, 2-
isopropanyl-
5-methylcyclohexanol (from Hisamitsu Pharmaceuticals, hereinafter
"isopregol"); renthone
glycerol ketals (FEMA 3807, tradename FRESCOLAT type MGA); 3-1-
menthoxypropane-
CA 02643017 2010-11-08
1,2-diol (from Takasago, FEMA 3784); and menthyl lactate; (from Haarman &
Reimer,
PEMA 3748, tradename FRESCOLAT type ML), WS-30, WS-14, Eucalyptus extract (p-
Mehtha-3,8-Diol), Menthol (its natural or synthetic derivatives), Menthol PG
carbonate,
Menthol EG carbonate, Menthol glyceryl ether, N-tertbutyl-p-menthane-3-
carboxamide, P-
5 menthane-3-carboxylic acid glycerol ester, Methyl-2-isopryl-bicyclo (2.2.1),
Heptane-2-
carboxamide; and Menthol methyl ether, and menthyl pyrrolidone carboxylate
among others.
These and other suitable cooling agents are further described in the.
following U.S. patents s
U. s. 4, z30, It; a, Wiz, c~ s; 4, 459, 425; 4,136,163; 5, zW~,, 592) 6,627,
2.33.
In some embodiments, warming components may be selected from a wide variety of
compounds known to provide the sensory signal of warming to the user. These
compounds
offer the perceived sensation of warmth, particularly in the oral cavity, and
often enhance the
perception of flavors, sweeteners and other organoleptic components. In some
embodiments,
15 useful warming compounds can include.vanillyl alcohol n-butylether (TK-
1000) supplied by
Takasago Perfumaty Company Limited, Tokyo, Japan, vanillyl alcohol n-
propylether,
vanillyl alcohol isopropylether, vanillyl alcohol isobutylether, vanillyl
alcohol n-aminoether,
vanillyl alcohol isoamyleather, vanillyl alcohol n-hexyleather, vanillyl
alcohol methylether,
vanillyl alcohol etylether, gingerol, shogaol, paradol, zingerone, capsaicin,
20 dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin,
ethanol,
isopropyl alcohol, iso-amylalcohoI, benzyl alcohol, glycerine, and
combinations.thereof.
In some embodiments, a tingling sensation can be provided. One such tingling
sensation is provided by adding jambu, oleoresin, or spilanthol to some
examples. In some
25 embodiments, alkylamides extracted from materials such as jambu or sanshool
can be
included. Additionally, in some embodiments, a sensation is created due to
effervescence.
Such effervescence is created by combining an alkaline material with an acidic
material. In
some embodiments, an alkaline material can include alkali metal carbonates,
alkali metal
bicarbonates, alkaline earth metal carbonates, alkaline earth metal
bicarbonates and mixtures
30 thereof. In some embodiments, an acidic material can include acetic acid,
adipic acid,
ascorbic acid, butyric acid, citric acid, formic acid, fumaric acid, glyconic
acid, lactic acid,
phosphoric acid, make acid, oxalic acid, succinic acid, tartaric acid and
combinations thereof.
Examples of "tingling" type sensates can be found in U.S. Patent No.
6,780,443, the entire
contents of which are incorporated herein by reference for all purposes.
CA 02643017 2010-11-08
31
Sensate components may also be referred to as "trigeminal stimulants" such as
those
disclosed in U.S. Patent Application No. 205/0202118,
Trigeniinal stimulants are defined as an orally consumed product or agent that
stimulates the trigeminal nerve. Examples of cooling agents which are
trigeminal stimulants
include menthol, WS-3, N-substituted p-menthane carboxamide, acyclic
carboxamides
including WS-23, methyl succinate, menthone glycerol ketals, bulk sweeteners
such as
xylitol, erithyritol, dextrose, and sorbitol, and combinations thereof.
Trigeminal stimulants
can also include flavors, tingling agents, Jambu extract, vanillyl alkyl
ethers, such as vanillyl
n-butyl ether, spilanthol, Echinacea extract, Northern Prickly Ash extract,
capsaicin,
capsicum oleoresin, red pepper oleoresin, black pepper oleoresin, piperine,
ginger oleoresin,
gingerol, shoagol, cinnamon oleoresin, cassia oleoresin, cinnamic aldehyde,
eugenol, cyclic
acetal of vanillin and menthol glycerin ether, unsaturated amides, and
combinations thereof.
Breath Freshenin Ingredients
Breath fresheners can include essential oils as well as various aldehydes,
alcohols, and
similar-materials. In some embodiments, essential oils can include oils of
spearmint,
peppermint, wintergreen, sassafras, chlorophyll, citral, geraniol, cardamom,
clove, sage,
carvacrol, eucalyptus, cardamom, magnolia bark extract, marjoram, cinnamon,
lemon, lime,
grapefruit, and orange. In some embodiments, aldehydes such as cinnamic
a)dehyde and
salicylaldehyde can be used. Additionally, chemicals such as menthol, carvone,
iao-garrigol,
and.anethole can function as breath fresheners. Of these, the most commonly
employed are
oils of peppermint, spearmint and chlorophyll.
In addition to essential oils and chemicals derived from them, in some
embodiments
breath fresheners can include, but are not limited to zinc citrate, zinc
acetate, zinc fluoride,
zinc ammonium sulfate, zinc bromide, zinc iodide, zinc chloride, zinc nitrate,
zinc
flurosilicate, zinc gluconate, zinc tartarate, zinc succinate, zinc formate,
zinc chromate, zinc
phenol sulfonate, zinc dithionate, zinc sulfate, silver nitrate, zinc
salicylate, zinc
glycerophosphate, copper nitrate, chlorophyll, copper chlorophyll,
chlorophyllin,
hydrogenated cottonseed oil, chlorine dioxide, beta.cyclodextrin, zeolite,
silica-based
materials, carbon-based materials, enzymes such as laccase, and combinations
thereof. In
some embodiments, the release profiles of probiotics can be managed for a gum.
including,
but not limited to lactic acid producing microorganisms such as Bacillus
coagulans, Bacillus
subtilis, Bacillus laterosporus, Bacillus laevolacticus, Sporolactobacillus
inulinus,
Lactobacillus acidophilus, Lactobacillus curvatus, Lactobacillus plantarum,
Lactobacillus
CA 02643017 2010-11-08
32
jenseni, Lactobacillus easei, Lactobacillus fermenturn, Lactococcus lact/s,
Pedioccocus
acidilacti, Pedioccocus pentosaceus, Pedioccocus urine, Leuconostoc
mesenteroides,
Bacillus coagulans, Bacillus subtilis, Bacillus laterosporus, Bacillus
laevolacticus,
Sporolactobacillus inulinus and mixtures thereof. Breath fresheners are also
known by the
following trade names: Retsyn,TM Actizol,T"t and Nutrazin TM Examples of
malodor-
controlling compositions are also included in U.S. Patent No. 5,300,305 to
Stapler et al. and
in U.S. Patent Application Publication Nos. 2003/0215417 and 2004/0081713.
Dental Care Ingredients
Dental care ingredients (also known as oral care ingredients) may include but
are not
limited to. tooth whiteners, stain removers, oral cleaning, bleaching agents,
desensitizing
agents, dental remineralization agents, antibacterial agents, anticaries
agents, plaque acid
buffering agents, surfactants and anticalculus agents. Non-limiting examples
of such
ingredients can include, hydrolytic agents including proteolytic enzymes,
abrasives such as
hydrated silica, calcium carbonate, sodium bicarbonate and alumina, other
active stain-
removing components such as surface-active agents, including, but not limited
to anionic
surfactants such as sodium stearate, sodium palminate, sulfated butyl oleate,
sodium oleate,
salts- of fumnaric acid, glycerol, hydroxylated lecithin, sodium lauryl
sulfate and chelators such
as polyphosphates, which are typically employed as tartar control ingredients.
In some
embodiments, dental care ingredients can also include tetrasodium
pyrophosphate and
sodium tri-polyphosphate, sodium bicarbonate, sodium acid pyrophosphate,
sodium
tripolyphosphate, xylitol, sodium hexamotaphosphate.
In some embodiments, peroxides such as carbamide peroxide, calcium peroxide,
magnesium peroxide, sodium peroxide, hydrogen peroxide, and peroxydiphospate
are
included. In some embodiments, potassium nitrate and potassium citrate are
included. Other
examples can include casein glycomacropeptide, calcium casein peptone-calcium
phosphate.
casein phosphopeptides, casein phosphopeptide-amorphous calcium phosphate (CPP-
ACP),
and amorphous calcium phosphate. Still other examples can include papaine,
krillase, pepsin,
trypsin, lysozyrne; dextranase, mutanase, glycoamylase, amylase, glucose
oxidase, and
combinations thereof.
Further examples can include surfactants such as sodium stearate, sodium
ricinoleate,
35. and sodium lauryl sulfate surfactants for use in some embodiments to
achieve increased
CA 02643017 2010-11-08
33
prophylactic action and to render the dental care ingredients more
cosmetically acceptable.
Surfactants can preferably be detersive materials which impart to the
composition detersive
and foaming properties.. Suitable examples of surfactants are water-soluble
salts of higher
fatty acid monoglyceride monosulfates, such as the sodium salt of the
monosulfated
monoglyceride of hydrogenated coconut oil fatty acids, higher alkyl sulfates
such as sodium
lauryl sulfate, alkyl aryl sulfonates such as sodium dodecyl benzene
sulfonate, higher alkyl
sulfoacetates, sodium lauryl sulfoacetate, higher fatty acid esters of 1,2-
dihydroxy propane
sulfonate, and the substantially saturated higher aliphatic acyl amides of
lower aliphatic
amino carboxylic acid compounds, such as those having 12 to 16 carbons in the
fatty acid,
alkyl or acyl radicals,.and the like. Examples of the last mentioned amides
are N-lauroyl
sarcosine, and the sodium, potassium, and ethanolamine salts of N-lauroyl, N-
myristoyl, or.
N-palmitoyl sarcosine.
In addition to surfactants, dental care ingredients can include antibacterial
agents such
as, but not limited to, triclosan, chlorhexidine, zinc citrate, silver
nitrate, copper, limonene,
and cetyl pyridinium chloride. In some embodiments, additional anticaries
agents can
include fluoride ions or fluorine-providing components such as inorganic
fluoride salts. In
some embodiments, soluble alkali metal salts, for example, sodium fluoride,
potassium
fluoride, sodium fluorosilicate, ammonium fluorosilicate, sodium
monofluorophosphate, as
well as tin fluorides, such as stannous fluoride and stannous chloride can be
included. In
some embodiments, a fluorine-containing compound having a beneficial effect on
the care
and hygiene of the oral cavity, e.g., diminution of enamel solubility in acid
and protection of
the teeth against decay may also be included as an ingredient; Examples
thereof include
sodium fluoride, stannous fluoride, potassium fluoride, potassium stannous
fluoride
(SnP<sub>2</sub> -KF), sodium bexafluorostannate, stannous chlorofluoride, sodium
fluorozirconate, and sodium monofluorophosphate. In some embodiments, urea is
included.
Further examples are included in the following U.S. patents and U.S. published
patent
applications
U.S. Patent Nos. 5,227,154 to Reynolds, 5,378,131 to Greenberg, 6,846,500
to Luo et al., 6,733,818 to Luo et al., 6,696,044 to Luo et al., 6,685,916 to
Holme et al.,
6,485,739 to Luo et al., 6,479,071 to Holxne et al., 6,471,945 to Luo et al.,
U.S. Patent
Publication Nos. 20050025721 to Holine at al., 2005008732 to Gebreselassie at
al., and
20040136928 to Holme at al.
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34
Active Ingredients
Actives generally refer to those ingredients that are included in a delivery
system
and/or chewing gum composition for the desired end benefit they provide to the
user. In
some embodiments, actives can include medicaments, nutrients, nutraceuticals,
herbals,
nutritional supplements, pharmaceuticals, drugs, and the like and combinations
thereof.
Examples of useful drugs include ace-inhibitors, antianginal drugs, anti-
arrhythmias,
anti-asthmatics, anti-cholesterolemics, analgesics, anesthetics, anti-
convulsants, anti-
depressants, anti-diabetic agents, anti-diarrhea preparations, antidotes, anti-
histamines, anti-
hypertensive drugs, anti-inflammatory agents, anti-lipid agents, anti-manics,
anti-nauseants,
anti-stroke agents, anti-thyroid preparations, anti-tumor drugs, anti-viral
agents, acne drugs,
alkaloids, amino acid preparations, anti-tussives, anti-uricemic drugs, anti-
viral drugs,
anabolic preparations, systemic and non-systemic anti-infective agents, anti-
neoplastics, anti-
parkinsonian agents, anti-rheumatic agents, appetite stimulants, biological
response
modifiers, blood modifiers, bone metabolism regulators, cardiovascular agents,
central
nervous system stimulates, cholinesterase inhibitors, contraceptives,
decongestants, dietary
supplements, dopamine receptor agonists, endometriosis management agents,
enzymes,
erectile dysfunction therapies such as sildenafil citrate, which is currently
marketed as
ViagraTM, fertility agents, gastrointestinal agents, homeopathic remedies,
hormones,
hypercalcemia and hypocalcemia management agents, immunomodulators,
immunosuppressives, migraine preparations, motion sickness treatments, muscle
relaxants,
obesity management agents, osteoporosis preparations, oxytocics,
parasympatholytics,
parasympathomimetics, prostaglandins, psychotherapeutic agents, respiratory
agents,
sedatives, smoking cessation aids such as bromocryptine or nicotine,
sympatholytics, tremor
preparations, urinary tract agents, vasodilators, laxatives, antacids, ion
exchange resins, anti-
pyretics, appetite suppressants, expectorants, anti-anxiety agents, anti-ulcer
agents, anti-
inflammatory substances, coronary dilators, cerebral dilators, peripheral
vasodilators, psycho-
tropics, stimulants, anti-hypertensive drugs, vasoconstrictors, migraine
treatments,
antibiotics, tranquilizers, anti-psychotics, anti-tumor drugs, anti-
coagulants, anti-thrombotic
drugs, hypnotics, anti-emetics, anti-nauseants, anti-convulsants,
neuromuscular drugs, hyper-
and hypo-glycemic agents, thyroid and anti-thyroid preparations, diuretics,
anti-spasmodics,
terine relaxants, anti-obesity drugs, erythropoietic drugs, anti-asthmatics,
cough suppressants,
mucolytics, DNA and genetic modifying drugs, and combinations thereof.
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Examples of active ingredients contemplated for use in the present invention
can
include antacids, H2-antagonists, and analgesics. For example, antacid dosages
can be
prepared using the ingredients calcium carbonate alone or in combination with
magnesium
hydroxide, and/or aluminum hydroxide. Moreover, antacids can be used in
combination with
5 H2-antagonists.
Analgesics include opiates and opiate derivatives, such as OxycontinTM,
ibuprofen,
aspirin, acetaminophen, and combinations thereof that may optionally include
caffeine.
10 Other drug active ingredients for use in embodiments can include anti-
diarrheals such
as ImmodiumTM AD, anti-histamines, anti-tussives, decongestants, vitamins, and
breath
fresheners. Also contemplated for use herein are anxiolytics such as XanaxTM;
anti-
psychotics such as ClozarilTM and HaldolTM; non-steroidal anti-inflammatories
(NSAID's)
such as ibuprofen, naproxen sodium, VoltarenTM and LodineTM, anti-histamines
such as
15 ClaritinTM, HismanalTM, RelafenTM, and TavistTM; anti-emetics such as
KytrilTM and
CesametTM; bronchodilators such as BentolinTM, ProventilTM; anti-depressants
such as
ProzacTM, ZoloftTM, and PaxilTM; anti-migraines such as ImigraTM, ACE-
inhibitors such as
VasotecTM, CapotenTM and ZestrilTM; anti-Alzheimer's agents, such as
NicergolineTM; and
CaH-antagonists such as ProcardiaTM, AdalatTM, and CalanTM.
The popular H2-antagonists which are contemplated for use in the present
invention
include cimetidine, ranitidine hydrochloride, famotidine, nizatidien,
ebrotidine, mifentidine,
roxatidine, pisatidine and aceroxatidine.
Active antacid ingredients can include, but are not limited to, the following:
aluminum hydroxide, dihydroxyaluminum aminoacetate, aminoacetic acid, aluminum
phosphate, dihydroxyaluminum sodium carbonate, bicarbonate, bismuth aluminate,
bismuth
carbonate, bismuth subcarbonate, bismuth subgallate, bismuth subnitrate,
bismuth
subsilysilate, calcium carbonate, calcium phosphate, citrate ion (acid or
salt), amino acetic
acid, hydrate magnesium aluminate sulfate, magaldrate, magnesium
aluminosilicate,
magnesium carbonate, magnesium glycinate, magnesium hydroxide, magnesium
oxide,
magnesium trisilicate, milk solids, aluminum mono-ordibasic calcium phosphate,
tricalcium
phosphate, potassium bicarbonate, sodium tartrate, sodium bicarbonate,
magnesium
aluminosilicates, tartaric acids and salts.
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36
A variety of nutritional supplements may also be used as active ingredients
including
virtually any vitamin or mineral. For example, vitamin A, vitamin C, vitamin
D, vitamin E,
vitamin K, vitamin B6, vitamin Biz, thiamine, riboflavin, biotin, folic acid,
niacin, pantothenic
acid, sodium, potassium, calcium, magnesium, phosphorus, sulfur, chlorine,
iron, copper,
iodine, zinc, selenium, manganese, choline, chromium, molybdenum, fluorine,
cobalt and
combinations thereof, may be used.
Examples of nutritional supplements that can be used as active ingredients are
set
forth in U.S. Patent Application Publication Nos. 2003/0157213 Al,
2003/0206993 and
2003/0099741 Al.
Various herbals may also be used as active ingredients such as those with
various
medicinal or dietary supplement properties. Herbals are generally aromatic
plants or plant
parts and or extracts thereof that can be used medicinally or for flavoring.
Suitable herbals
can be used singly or in various mixtures. Commonly used herbs include
Echinacea,
Goldenseal, Calendula, Rosemary, Thyme, Kava Kava, Aloe, Blood Root,
Grapefruit Seed
Extract, Black Cohosh, Ginseng, Guarana, Cranberry, Gingko Biloba, St. John's
Wort,
Evening Primrose Oil, Yohimbe Bark, Green Tea, Ma Huang, Maca, Bilberry,
Lutein, and
combinations thereof.
Effervescing System In redients
An effervescent system may include one or more edible acids and one or more
edible
alkaline materials. The edible acid(s) and the edible alkaline material(s) may
react together
to generate effervescence.
In some embodiments, the alkaline material(s) may be selected from, but is not
limited to, alkali metal carbonates, alkali metal bicarbonates, alkaline earth
metal carbonates,
alkaline earth metal bicarbonates, and combinations thereof. The edible
acid(s) may be
selected from, but is not limited to, citric acid, phosphoric acid, tartaric
acid, malic acid,
ascorbic acid, and combinations thereof. In some embodiments, an effervescing
system
may include one or more other ingredients such as, for example, carbon
dioxide, oral care
ingredients, flavorants, etc.
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For examples of use of an effervescing system in a chewing gum, refer to U.S.
Provisional Patent No. 60/618,222 filed October 13, 2004, and. entitled
"Effervescent Pressed
Gum Tablet Compositions," the contents of which are incorporated herein by
reference for all
purposes. Other examples can be found in U.S. Patent No. 6,235,318.
Anuetite Suppressor Ingredients
Appetite suppressors can be ingredients such as fiber and protein that
function to
depress the desire to consume food. Appetite suppressors can also include
benzphetamine,
diethylpropion, mazindol, phendimetrazine, phentermine, hoodia (P57),
Olibra,TM ephedra,
caffeine and combinations thereof. Appetite suppressors are also known by the
following
trade names: Adipex TM Adipost,TM BontrilTM PDM, BontrilTM Slow Release,
Didrex,TM
Fastin,TM Ionamin, M Mazanor,TM Melfiat,TM Obenix,TM Phendiet,TM Phendiet-
105,TM
Phentercot TM Phentride,TM Plegine,TM Prclu-2 r:,a Pro-Fast,TM PT 105,TM
Sanorex,TM
TenuateTM Sanorex,TM Tenuate,TM Tenuate Dospan,TM Tepanil Ten-Tab,TM
Teramine,rM and
Zantryl.TM These and other suitable appetite suppressors are further described
in the
following U.S. patents:
U.S. 6,838,431 to Portman, U.S. 6,716,815 to Portman, U.S. 6,558,690 to
Portman, U.S.
6,468,962 to Portman, U.S. 6,436,899 to Portman.
Potentiator Ingredients
Potentiators can consist of materials that may intensify, supplement, modify
or
enhance the tastd and/or aroma perception of an original material without
introducing a
characteristic taste and/or aroma perception of their own. In some
embodiments, potentiators
Z5 designed to intensify, supplement, modify, or enhance the perception of
flavor, sweetness.
tartness, umami, kokurni, saltiness and combinations thereof can be included.
In some embodiments, examples of suitable potentiators, also known as taste.
potentiators include, but are not limited to, neohesperidin dihydrochalcone,
chlorogenic acid,
alapyridaine, cynarin, miraculin, glupyridaine, pyridinium-betain compounds,
glutamates,
such as monosodium glutamate and monopotassium glutamate, neotame, thaumatin,
tagatose,
trehalose, salts, such as sodium chloride, monoammonium glycyrrhizinate,
vanilla extract (in
ethyl alcohol), sugar acids, potassium chloride, sodium acid sulfate,
hydrolyzed vegetable
proteins, hydrolyzed animal proteins, yeast extracts, adenosine monophosphate
(AMP),
glutathione, nucleotides, such as inosine monophosphate, disodium inosinate,
xanthosine
CA 02643017 2011-11-10
38
monophosphate, guanylate monophosphate, alapyridaine (N-(l-carboxyethyl)-6-
(hydroxymethyl)pyridinium-3-ol inner salt, sugar beet extract (alcoholic
extract), sugarcane
leaf essence (alcoholic extract), curculin, strogin, mabinlin, gymnemic acid,
3-hydrobenzoic
acid, 2,4-dihydrobenzoic acid, citrus aurantium, vanilla oleoresin, sugarcane
leaf essence,
maltol, ethyl maltol, vanillin, licorice glycyrrhizinates, compounds that
respond to G-protein
coupled receptors (T2Rs and T1Rs) and taste potentiator compositions that
impart kokumi, as
disclosed in U.S. Patent No. 5,679,397 to Kuroda et al.
"Kokumi" refers to materials that impart "mouthfulness" and "good
body".
Sweetener potentiators, which are a type of taste potentiator, enhance the
taste of
sweetness. In some embodiments, exemplary sweetener potentiators include, but
are not
limited to, monoammonium glycyrrhizinate, licorice glycyrrhizinates, citrus
aurantium,
alapyridaine, alapyridaine (N-(1-carboxyethyl)-6-(hydroxymethyl)pyridinium-3-
ol) inner salt,
miraculin, curculin, strogin, mabinlin, gymnemic acid, cynarin, glupyridaine,
pyridinium-
betain compounds, sugar beet extract, neotame, thaumatin, neohesperidin
dihydrochalcone,
tagatose, trehalose, maltol, ethyl maltol, vanilla extract, vanilla oleoresin,
vanillin, sugar beet
extract (alcoholic extract), sugarcane leaf essence (alcoholic extract),
compounds that
respond to G-protein coupled receptors (T2Rs and T1Rs) and combinations
thereof.
Additional examples of potentiators for the enhancement of salt taste include
acidic
peptides, such as those disclosed in U.S. Patent No. 6,974,597.
Acidic peptides include peptides having a larger number of acidic amino acids,
such as aspartic acid and glutamic acid, than basic amino acids, such as
lysine, arginine and
histidine. The acidic peptides are obtained by peptide synthesis or by
subjecting proteins to
hydrolysis using endopeptidase, and if necessary, to deamidation. Suitable
proteins for use in
the production of the acidic peptides or the peptides obtained by subjecting a
protein to
hydrolysis and deamidation include plant proteins, (e.g. wheat gluten, corn
protein (e.g., zein
and gluten meal), soybean protein isolate), animal proteins (e.g., milk
proteins such as milk
casein and milk whey protein, muscle proteins such as meat protein and fish
meat protein,
egg white protein and collagen), and microbial proteins (e.g., microbial cell
protein and
polypeptides produced by microorganisms.)
The sensation of warming or cooling effects may also be prolonged with the use
of a
hydrophobic sweetener as described in U.S. Patent Application Publication
2003/0072842 Al
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39
For example, sych hydrophobic
sweeteners include those of the formulae I-XI as set forth below.
X \ I H
/-Y
wherein X, Y and Z are selected from the group consisting of CH2, 0 and S;
I It
0
X Y
wherein X and Y are selected from the group consisting of S and 0;
II]f
ya
wherein X is S or O; Y is O or CH2; Z is CH2, SOz or S; R is OCH3,.OH or H; R'
is SH or
OH and R2 is H or 014;
O OH IV
R
R
wherein X is C or S; R is OH or H and R' is OCH3 or OH;
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V
O
R1
R RZ
OH
R3 O
wherein R, R2 and R3 are OH or H and Rl is H or COOH;
5
VI
0
R
I =
x OH
wherein X is 0 or CH2 and R is COOH or H;
O OH VII
O
10 R
wherein R is CH3CH2, OH, N (CH3)2 or Cl;
0 VIII
OH
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41
IX
O OH
I
O OH X
O
and
O- ONa
Perillartine may also be added as described in U.S. Patent No. 6,159,509.
Food. Acid hi rerllentg
Acids can include, but are not limited to acetic acid, adipic acid, ascorbic
acid, butyric
acid, citric acid, formic acid, furnaric acid, glyconic acid, lactic acid,
phosphoric acid, malic
acid, oxalic acid, saccinic acid, tartaric acid and combinations thereof.
!iicronutrient.Ingredients
Micronutrients can include materials that have an impact on the nutritional
well being
t0 of an organism even though the quantity required by the organism to have
the desired effect
is small relative to macronutrients such as protein, carbohydrate, and fat.
Micronutrients can
include, but.are not limited to vitamins, minerals, enzymes, phytocheiriicals,
antioxidants, and
combinations thereof.
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In some embodiments, vitamins can include fat soluble vitamins such as vitamin
A,
vitamin D, vitamin E, and vitamin K and combinations thereof. In some
embodiments,
vitamins can include water soluble vitamins such as vitamin C (ascorbic acid),
the B vitamins
(thiamine or B1, riboflavoin or B2, niacin or B3, pyridoxine or B6, folic acid
or B9,
cyanocobalimin orB12, pantothenic acid, biotin), and combinations thereof.
In some embodiments minerals can include but are not limited to sodium,
magnesium,
chromium, iodine, iron, manganese, calcium, copper, fluoride, potassium,
phosphorous,
molybdenum, selenium, zinc, and combinations thereof.
In some embodiments micronutrients can include but are not limited to L-
carnitine,
choline, coenzyme Q10, alpha-lipoic acid, omega-3-fatty acids, pepsin,
phytase, trypsin,
lipases, proteases, cellulases, and combinations thereof.
Antioxidants can include materials that scavenge free radicals. In some
embodiments,
antioxidants can include but are not limited to ascorbic acid, citric acid,
rosemary oil, vitamin
A, vitamin E, vitamin E phosphate, tocopherols, di-alpha-tocopheryl phosphate,
tocotrienols,
alpha lipoic acid, dihydrolipoic acid, xanthophylls, beta cryptoxanthin,
lycopene, lutein,
zeaxanthin, astaxanthin, beta-carotene, carotenes, mixed carotenoids,
polyphenols,
flavonoids, and combinations thereof.
In some embodiments phytochemicals can include but are not limited to
cartotenoids,
chlorophyll, chlorophyllin, fiber, flavanoids, anthocyanins, cyaniding,
delphinidin, malvidin,
?5 pelargonidin, peonidin, petunidin, flavanols, catechin, epicatechin,
epigallocatechin,
epigallocatechingallate, theaflavins, thearubigins, proanthocyanins,
flavonols, quercetin,
kaempferol, myricetin, isorhamnetin, flavononeshesperetin, naringenin,
eriodictyol,
tangeretin, flavones, apigenin, luteolin, lignans, phytoestrogens,
resveratrol, isoflavones,
daidzein, genistein, glycitein, soy isoflavones, and combinations thereof.
Mouth Moistening Ingredients
Mouth moisteners can include, but are not limited to, saliva stimulators such
as acids
and salts and combinations thereof. In some embodiments, acids can include
acetic acid,
adipic acid, ascorbic acid, butyric acid, citric acid, formic acid, fumaric
acid, glyconic acid,
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lactic acid, phosphoric acid, malic acid, oxalic acid, succinic acid, tartaric
acid and
combinations thereof.
Mouth moisteners can also include hydrocolloid materials that hydrate and may
adhere to oral surface to provide a sensation of mouth moistening.
Hydrocolloid materials
can include naturally occurring materials such as plant exudates, seed gums,
and seaweed
extracts or they can be chemically modified materials such as cellulose,
starch, or natural
gum derivatives. In some embodiments, hydrocolloid materials can include
pectin, gum
arabic, acacia gum, alginates, agar, carageenans, guar gum, xanthan gum,
locust bean gum,
gelatin, gellan gum, galactomannans, tragacanth gum, karaya gum, curdlan,
konjac, chitosan,
xyloglucan, beta glucan, furcellaran, gum ghatti, tamarin, bacterial gums, and
combinations
thereof. Additionally, in some embodiments, modified natural gums such as
propylene
glycol alginate, carboxymethyl locust bean gum, low methoxyl pectin, and their
combinations
can be included. In some embodiments, modified celluloses can be included such
as
microcrystalline cellulose, carboxymethicellulose (CMC), methylcellulose (MC),
hydroxypropylmethylcellulose (HPCM), and hydroxypropylcellulose (MPC), and
combinations thereof.
Similarly, humectants which can provide a perception of mouth hydration can be
included. Such humectants can include, but are not limited to glycerol,
sorbitol, polyethylene
glycol, erythritol, and xylitol. Additionally, in some embodiments, fats can
provide a
perception of mouth moistening. Such fats can include medium chain
triglycerides, vegetable
oils, fish oils, mineral oils, and combinations thereof.
Throat Care Ingredients
Throat soothing ingredients can include analgesics, anesthetics, demulcents,
antiseptic, and combinations thereof. In some embodiments,
analgesics/anesthetics can
include menthol, phenol, hexylresorcinol, benzocaine, dyclonine hydrochloride,
benzyl
alcohol, salicyl alcohol, and combinations thereof. In some embodiments,
demulcents can
include but are not limited to slippery elm bark, pectin, gelatin, and
combinations thereof. In
some embodiments, antiseptic ingredients can include cetylpyridinium chloride,
domiphen
bromide, dequalinium chloride, and combinations thereof.
In some embodiments, antitussive ingredients such as chlophedianol
hydrochloride,
codeine, codeine phosphate, codeine sulfate, dextromethorphan,
dextromethorphan
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hydrobromide, diphenhydramine citrate, and diphenhydramine hydrochloride, and
combinations thereof can be included.
In some embodiments, throat soothing agents such as honey, propolis, aloe
vera,
glycerine, menthol and combinations thereof can be included. In still other
embodiments,
cough suppressants can be included. Such cough suppressants can fall into two
groups: those
that alter the consistency or production of phlegm such as mucolytics and
expectorants; and
those that suppress the coughing reflex such as codeine (narcotic cough
suppressants),
antihistamines, dextromethorphan and isoproterenol (non-narcotic cough
suppressants). In
some embodiments, ingredients from either or both groups can be included.
In still other embodiments, antitussives can include, but are not limited to,
the group
consisting of codeine, dextromethorphan, dextrorphan, diphenhydramine,
hydrocodone,
noscapine, oxycodone, pentoxyverine and combinations thereof. In some
embodiments,
antihistamines can include, but are not limited to, acrivastine, azatadine,
brompheniramine,
chlorpheniramine, clemastine, cyproheptadine, dexbrompheniramine,
dimenhydrinate,
diphenhydramine, doxylamine, hydroxyzine, meclizine, phenindamine,
phenyltoloxamine,
promethazine, pyrilamine, tripelennamine, triprolidine and combinations
thereof. In some
embodiments, non-sedating antihistamines can include, but are not limited to,
astemizole,
cetirizine, ebastine, fexofenadine, loratidine, terfenadine, and combinations
thereof.
In some embodiments, expectorants can include, but are not limited to,
ammonium
chloride, guaifenesin, ipecac fluid extract, potassium iodide and combinations
thereof. In
some embodiments, mucolytics can include, but are not limited to,
acetylcycsteine, ambroxol,
bromhexine and combinations thereof. In some embodiments, analgesic,
antipyretic and anti-
inflammatory agents can include, but are not limited to, acetaminophen,
aspirin, diclofenac,
diflunisal, etodolac, fenoprofen, flurbiprofen, ibuprofen, ketoprofen,
ketorolac, nabumetone,
naproxen, piroxicam, caffeine and mixtures thereof. In some embodiments, local
anesthetics
can include, but are not limited to, lidocaine, benzocaine, phenol, dyclonine,
benzonotate and
mixtures thereof.
In some embodiments nasal decongestants and ingredients that provide the
perception
of nasal clearing can be included. In some embodiments, nasal decongestants
can include but
are not limited to phenylpropanolamine, pseudoephedrine, ephedrine,
phenylephrine,
oxymetazoline, and combinations thereof. In some embodiments ingredients that
provide a
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perception of nasal clearing can include but are not limited to menthol,
camphor, borneol,
ephedrine, eucalyptus oil, peppermint oil, methyl salicylate, bornyl acetate,
lavender oil,
wasabi extracts, horseradish extracts, and combinations thereof. In some
embodiments, a
perception of nasal clearing can be provided by odoriferous essential oils,
extracts from
5 woods, gums, flowers and other botanicals, resins, animal secretions, and
synthetic aromatic
materials.
In some embodiments, one or more colors can be included. As classified by the
United States Food, Drug, and Cosmetic Act (21 C.F.R. 73), colors can include
exempt from
10 certification colors (sometimes referred to as natural even though they can
be synthetically
manufactured) and certified colors (sometimes referred to as artificial), or
combinations
thereof. In some embodiments, exempt from certification or natural colors can
include, but
are not limited to annatto extract, (EI60b), bixin, norbixin, astaxanthin,
dehydrated beets
(beet powder), beetroot red/betanin (E162), ultramarine blue, canthaxanthin
(E161g),
15 cryptoxanthin (E161c), rubixanthin (E161d), violanxanthin (E161e),
rhodoxanthin (E161f),
caramel (E150(a-d)), f3-apo-8'-carotenal (E160e), (3-carotene (E160a), alpha
carotene, gamma
carotene, ethyl ester of beta-apo-8 carotenal (E160f), flavoxanthin (E161a),
lutein (E161b),
cochineal extract (E120); carmine (E132), carmoisine/azorubine (E122), sodium
copper
chlorophyllin (E141), chlorophyll (E140), toasted partially defatted cooked
cottonseed flour,
20 ferrous gluconate, ferrous lactate, grape color extract, grape skin extract
(enocianina),
anthocyanins (E163), haematococcus algae meal, synthetic iron oxide, iron
oxides and
hydroxides (E172), fruit juice, vegetable juice, dried algae meal, tagetes
(Aztec marigold)
meal and extract, carrot oil, corn endosperm oil, paprika, paprika oleoresin,
phaffia yeast,
riboflavin (E101), saffron, titanium dioxide, turmeric (E100), turmeric
oleoresin, amaranth
25 (E123), capsanthin/capsorbin (E160c), lycopene (E160d), and combinations
thereof.
In some embodiments, certified colors can include, but are not limited to,
FD&C blue
#1, FD&C blue #2, FD&C green #3, FD&C red #3, FD&C red #40, FD&C yellow #5 and
FD&C yellow #6, tartrazine (E102), quinoline yellow (E104), sunset yellow
(El10), ponceau
30 (E124), erythrosine (E127), patent blue V (E131), titanium dioxide (E171),
aluminum
(E173), silver (E174), gold (E175), pigment rubine/lithol rubine BIB (E180),
calcium
carbonate (E170), carbon black (E153), black PN/brilliant black BN (E151),
green S/acid
brilliant green BS (E142), and combinations thereof. In some embodiments,
certified colors
can include FD&C aluminum lakes. These consist of the aluminum salts of FD&C
dyes
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extended on an insoluble substrate of alumina hydrate. Additionally, in some
embodiments,
certified colors can be included as calcium salts.
Multiple Ingredients
In some embodiments, a delivery system or chewing gum may include two or more
ingredients for which managed release from the chewing gum during consumption
of the
chewing gum is desired. In some embodiments, the ingredients may be
encapsulated or
otherwise included separately in different delivery systems. Alternatively, in
some
embodiments the ingredients may be encapsulated or otherwise included in the
same delivery
system. As another possibility, one or more of the ingredients may be free
(e.g.,
unencapsulated) while one or more other ingredients may be encapsulated.
A chewing gum may include a group of ingredients for which managed release of
the
group during consumption of the chewing gum is desired. Groups of two or more
ingredients for which managed release from a chewing gum during consumption of
the
chewing gum may be desired include, but are not limited to: color and flavor,
multiple
flavors, multiple colors, cooling agent and flavor, warming agent and flavor,
cooling agent
and warming agent, cooling agent and high intensity sweetener, warming agent
and high
intensity sweetener, multiple cooling agents (e.g., WS-3 and WS-23, WS-3 and
menthyl
succinate), menthol and one or more cooling agents, menthol and one or more
warming
agents, multiple warming agents, high intensity sweetener(s) and tooth
whitening active(s),
high intensity sweetener(s) and breath freshening active(s), an ingredient
with some bitterness
and a bitterness suppressor for the ingredient, multiple high intensity
sweeteners (e.g., ace-k
and aspartame), multiple tooth whitening actives (e.g., an abrasive ingredient
and an
antimicrobial ingredient, a peroxide and a nitrate, a warming agent and a
polyol, a cooling
agent and a polyol, multiple polyols, a warming agent and micronutrient, a
cooling agent and
a micronutrient, a warming agent and a mouth moistening agent, a cooling agent
and a mouth
moistening agent, a warming agent and a throat care agent, a cooling agent and
a throat care
agent, a warming agent and a food acid, a cooling agent and food acid, a
warming agent and
an. emulsifier/surfactant, a cooling agent and an emulsifier/surfactant, a
warming agent and a
color, a cooling agent and a color, a warming agent and a flavor potentiator,
a cooling agent
and a flavor potentiator, a warming agent with sweetness potentiator, a
cooling agent with a
sweetness potentiator, a warming agent and an appetite suppressant, a cooling
agent and an
appetite suppressant, a high intensity sweetener and a flavor, a cooling agent
and a teeth
whitening agent, a warming agent and a teeth whitening agent, a warming agent
and breath
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freshening agent, a cooling agent and a breath freshening agent, a cooling
agent and an
effervescing system, a warming agent and an effervescing system, a warming
agent and an
antimicrobial agent, a cooling agent and an antimicrobial agent, multiple
anticalculus
ingredients, multiple remineralization ingredients, multiple surfactants,
remineralization
ingredients with demineralization ingredients, acidic ingredients with acid
buffering
ingredients, anticalculus ingredients with antibacterial ingredients,
remineralization
ingredients with anticalculus ingredients, anticalculus ingredients with
remineralization
ingredients with antibacterial ingredients, surfactant ingredients with
anticalculus ingredients,
surfactant ingredients with antibacterial ingredients, surfactant ingredients
with
remineralization ingredients, surfactants with anticalculus ingredients with
antibacterial
ingredients, multiple types of vitamins or minerals, multiple micronutrients,
multiple acids,
multiple antimicrobial ingredients, multiple breath freshening ingredients,
breath freshening
ingredients and antimicrobial ingredients, multiple appetite suppressors,
acids and bases that
react to effervesce, a bitter compound with a high intensity sweetener, a
cooling agent and an
appetite suppressant, a warming agent and an appetite suppressant, a high
intensity sweetener
and an appetite suppressant, a high intensity sweetener with an acid, a
probiotic ingredient
and a prebiotic ingredient, a vitamin and a mineral, a metabolic enhancement
ingredient with
a macronutrient, a metabolic enhancement ingredient with a micronutrient, an
enzyme with a
substrate, a high intensity sweetener with a sweetness potentiator, a cooling
compound with a
cooling potentiator, a flavor with a flavor potentiator, a warming compound
with a warming
potentiator, a flavor with salt, a high intensity sweetener with salt, an acid
with salt, a cooling
compound with salt, a warming compound with salt, a flavor with a surfactant,
an astringent
compound with an ingredient to provide a sensation of hydration, etc. In. some
embodiments, the multiple ingredients may be part of the same delivery system
or may be
part of different delivery systems. Different delivery systems may use the
same or different
encapsulating materials.
Illustrations of the encapsulation of multiple ingredients can be found in
examples
provided herein. Typically, encapsulation of the multiple ingredients will
result in a delay in
the release of the predominant amount of the multiple ingredients during
consumption of a
chewing gum that includes the encapsulated multiple ingredients (e.g., as part
of a delivery
system added as an ingredient to the chewing gum). This may be particularly
helpful in
situations wherein separate encapsulation of the ingredients may cause them to
release with
different release profiles. For example, different high intensity sweeteners
may have
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48
different release profiles because they have different water solubilities or
differences in other
characteristics. Encapsulating them together may cause them to release more
simultaneously.
In some embodiments, the release profile of the multiple ingredients can be
managed
for a gum by managing various characteristics of the multiple ingredients, the
delivery system
containing the multiple ingredients, and/or the chewing gum containing the
delivery system
and/or how the delivery system is made in a manner as previously discussed
above.
The additional components, as described above, may be used in one or more
regions
or layers of the gum composition, such as in the center-fill, the gum region
or the coating as
desired. The amounts for many of the additional components are set forth in
Table 1, below.
The amounts provided for the components are based on the specified region in
which the
component may be contained. In addition, the amounts in Table 1 generally
apply to a
component as it may be added to a gum composition in a free form, i.e.,
unencapsulated. In
some embodiments, where a component is provided in an encapsulated form, an
amount
greater than those amounts as set forth in Table I may be used due to the
modified release
profile of the additional component. Also, because many of the components
shown in Table
1 are optional, the amounts represent amounts used when the component is
selected for
inclusion in the composition in one or more of the layers or regions of the
composition. In
other words, the lower limit of 0% is not included even though the component
may not be
present.
The components listed in Table 1, below, may be added to one or more regions
or
layers of the center-fill gum in their encapsulated and/or unencapsulated
forms, as well as in
combination with any of the other optional components. For instance, a single
component
may be added to a center-fill gum in its encapsulated and unencapsulated
forms. The two
different forms of the component may be added to the same or different region
of the center-
fill gum in the same or different amounts.
In some embodiments, a single component may be added in two or more different
encapsulated forms. In particular, two or more different encapsulating
materials, such as
different polymers, may be used to encapsulate two or more separate portions
of the
component. The different encapsulated forms of the same component may be added
to the
same or different region of the center-fill gum in the same or different
amounts. Further, in
some embodiments, an unencapsulated form of the same component may be added in
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combination with the two or more different encapsulated forms. The
unencapsulated form of
the component may be added to any region of the center-fill gum in the same or
different
amount from the encapsulated forms. Moreover, some embodiments may add an
unencapsulated form of a similar component in combination with the two or more
different
encapsulated forms. For instance, two encapsulated-forms of a single sweetener
may be used
in combination with an unencapsulated form of a different sweetener.
In some embodiments, combinations of two or more different components from
Table
1, below, or previously discussed above, may be employed. In some embodiments,
at least
one of the components may be encapsulated, while at least one of the
components may be
unencapsulated. The multiple components may be the same type of component,
e.g., two
different sweeteners, or components from distinctly different categories,
e.g., a sweetener and
a warming agent. The different components may be added to the same or
different regions of
the center-fill gum in the same or different amounts.
In some embodiments, combinations of two or more different components from
Table
1, below, may be employed. In some embodiments, at least one of the different
components
may be encapsulated, while at least one of the other components of the
combination may be
unencapsulated. The multiple components may be of the same type, e.g., two
different
sweeteners. Alternatively, the multiple components may be from distinctly
different
categories, e.g., a sweetener and a warming agent. The different components
may be added
to the same or different regions of the center-fill gum in the same or
different amounts. The
amounts of the component in a particular region may be selected depending on
how the
components may be perceived by the consumer in the different regions, the
sensory
experience or functional benefit desired to give to the consumer, regulatory
issues, resulting
bad taste if too much is used in any one region, etc.
Some embodiments may include multiple components from Table 1, below, each of
which is encapsulated. The multiple encapsulated components may be included in
the same
or different regions of the gum in the same or different amounts. The multiple
encapsulated
components may be the same type of component or from distinctly different
categories.
In some embodiments in which multiple encapsulated components are added to the
center-fill gum composition, the multiple components may be encapsulated
together or
separately. In embodiments in which the multiple components are encapsulated
together, the
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components may be mixed together and encapsulated by a single encapsulating
material. In
embodiments in which the multiple components are encapsulated separately, the
material
used to encapsulate the components may be the same or different. The amounts
provided for
the components are based on the specified region in which the component is
contained-
5
As described above, Table 1 provides a list of components that optionally may
be
present in one or more regions of the gum product. Suitable amounts that may
be present in
the coating, center-fill or gum region are provided in the table. The amounts
in Table 1 are
provided as ppm or weight % in a region or layer of the gum product. Table 1
is only
10 representative and is not to be construed to limit the ingredients that can
be included in the
gum regions in any way.
TABLE 1
Components Coating Center-fill Gum Region
1. Sensates
A. Cooling agents
Menthol 10-500 m 10-500 m 500 - 20,000 m
Xylitol 5-80% 5-95% 5-80%
Erythritol 5-80% 5-95% 5-80%
Menthane 10-500 m 10-500 m 500 - 20,000 m
Menthone 10-500 m 10-500 m 500 - 20,000 m
Menthyl acetate 10-500 m 10-500 m 500 - 20,000 m
Menthyl salicylate 10-500 m 10-500 ppm 500 - 20,000 m
WS-23 10-500 m 10-500 m 500 - 20,000 m
WS-3 10-500 m 10-500 m 500 - 20,000 m
Menthyl succinate 10-500 m 10-500 m 500 - 20,000 m
3,1-menthox ro ane 1,2-diol 10-500 m 10-500 m 500 - 20,000 m
Glutarate esters 10-500 m 10-500 m 500 - 20,000 m
dextrose 10-500 22M 10-500 m 500 - 20,000 m
sorbitol 10-500 m 10-500 m 500 - 20,000 m
ketals 10-500 m 10-500 m 500 - 20,000 m
menthone ketals 10-500 m 10-500 m 500 - 20,000 m
menthone glycerol ketals 10-500 m 10-500 m 500 - 20,000 m
substituted p-menthanes 10-500 m 10-500 m 500 - 20,000 m
acyclic carboxamides 10-500 m 10-500 m 500 - 20,000 m
mono menthyl glutarate 10-500 m 10-500 m 500 - 20,000 m
substituted cyclohexanamides 10-500 m 10-500 m 500 - 20,000 m
substituted cyclohexane
carboxamides 10-500 m 10-500 m 500 - 20,000 m
substituted ureas and
sulfonamides 10-500 m 10-500 m 500 - 20,000 rim
substituted menthanols 10-500 m 10-500 m 500 - 20,000 m
h drox meth l 10-500 m 10-500 m 500 - 20,000 m
hydroxymethyl derivatives of
p-menthane 10-500 m 10-500 m 500 - 20,000 m
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Components Coating Center-fill Gum Region
2-merca to-c clo-decanone 10-500 m 10-500 m 500 - 20,000 m
hydroxycarboxylic acids with
2-6 carbon atoms 10-500 m 10-500 m 500 - 20,000 m
c clohexanamides 10-500 m 10-500 m 500 - 20,000 m
1-is2ule of 10-500 m 10-500 m 500 - 20,000 m
3-(l-menthoxy)-2-
meth 1 ro ane-1,2-diol 10-500 m 10-500 m 500 - 20,000 m
p-menthane-2,3-diol 10-500 m 10-500 m 500 - 20,000 m
p-menthane-3,8-diol 10-500 m 10-500 m 500 - 20,000 m
6-isopropyl-9 -methyl- l ,4-
dioxaspiro[4,5]decane-2-
methanol 10-500 m 10-500 m 500 - 20,000 m
trimeth Ic clohexanol 10-500 m 10-500 m 500 - 20,000 m
N-ethyl-2-isopropyl-5-
meth lc clohexanecarboxamide 10-500 m 10-500 m 500 - 20,000 m
Japanese mint oil 10-500 m 10-500 m 500 - 20,000 m
peppermint oil 10-500 m 10-500 m 500 - 20,000 m
3-(1-menthox )ethan-l-ol 10-500 m 10-500 m 500 - 20,000 m
3-(1-menthox) ro an-l-ol 10-500 m 10-500 m 500 - 20,000 m
3-(1-menthox )butan-l-ol 10-500 m 10-500 m 500 - 20,000 m
1-menthylacetic acid N-
eth lamide 10-500 m 10-500 m ' 500 - 20,000 m
1-menth l-4-h drox entanoate 10-500 m 10-500 m 500 - 20,000 m
1-menh l-3-h drox but ate 10-500 m 10-500 m 500 - 20,000 m
N,2,3-trimethyl-2-(1-
meth leth 1 -butanamide 10-500 m 10-500 m 500 - 20,000 m
n-ethyl-t-2-c-6 nonadienamide 10-500 m 10-500 m 500 - 20,000 m
N,N-dimethyl menthyl
succinamide 10-500 m 10-500 m 500 - 20,000 m
substituted p-menthane-
carboxamides 10-500 m 10-500 m 500 - 20,000 m
2-isopropanyl-5-
methylcyclohexanol 10-500 m 10-500 m 500 - 20,000 m
menthyl lactate .10-500 m 10-500 m 500 - 20,000 m
WS-30 10-500 m 10-500 pl2m 500 - 20,000 m
WS-14 10-500 m 10-500 m 500 - 20,000 m
Eucalyptus extract 10-500 m 10-500 m 500 - 20,000 m
Menthol PG carbonate 10-500 m 10-500 m 500 - 20,000 m
Menthol EG carbonate 10-500 m 10-500 m 500 - 20,000 m
Menthol 1 ce l ether 10-500 m 10-500 m 500 - 20,000 m
N-tertbutyl-p-menthane-3 -
carboxamide 10-500 m 10-500 m 500 - 20,000 m
P-menthane-3-carboxylic acid
glycerol ester 10-500 m 10-500 m 500 - 20,000 m
Methyl-2-isopryl-bicyclo
(2.2.1) 10-500 m 10-500 m 500 - 20,000 m
Heptane-2-carboxamide 10-500 m 10-500 m 500 - 20,000 m
Menthol methyl ether 10-500 m 10-500 m 500 - 20,000 m
Methyl glutarate 10-500 m 10-500 m 500 - 20,000 m
menthyl pyrrolidone
carboxylate 10-500 ppm 10-500 m 500 - 20,000 m
WS-5 10-500 m 10-500 m 500 - 20,000 m
WS-15 10-500 m 10-500 m 500 - 20,000 m
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Components Coating Center-fill Gum Re 'on
B. Warming agents
vanillyl alcohol n-butylether 1-1000 m 1-1500 m 10-8000 m
vanillyl alcohol n- ro lether 1-1000 m 1-1500 m 10-8000 m
vanillyl alcohol iso ro lether 1-1000 m 1-1500 m 10-9000 PPM
vanillyl alcohol isobutylether 1-1000 m 1-1500 m 10-8000 m
vanillyl alcohol n-aminoether 1-1000 m 1-1500 m 10-8000 m
vanillyl alcohol isoamylether 1-1000 m 1-1500 m 10-8000 m
vanillyl alcohol n-hexylether 1-1000 m 1-1500 m 10-8000 m
vanillyl alcohol methylether 1-1000 m 1-1500 m 10-8000 m
vanillyl alcohol ethylether 1-1000 m 1-1500 m 10-8000 m
gin erol 1-1000 m 1-1500 m 10-8000 m
shogaol 1-1000 m 1-1500 m 10-8000 m
aradol 1-1000 m 1-1500 m 10-8000 m
zingerone 1-1000 m 1-1500 m 10-8000 ppm
capsaicin 1-1000 m 1-1500 m 10-8000 m
dih droca saicin 1-1000 m 1-1500 m 10-8000 m
nordih droca saicin 1-1000 m 1-1500 m 10-8000 m
homocapsaicin 1-1000 m 1-1500 m 10-8000 m
homodih droca saicin 1-1000 m 1-1500 m 10-8000 m
ethanol 1-1000 m 1-1500 m 10-8000 m
isopropyl alcohol 1-1000 m 1-1500 m 10-8000 m
iso-amylalcohol 1-1000 m 1-1500 m 10-8000 m
benzyl alcohol 1-1000 m 1-1500 m 10-8000 m
glycerine 1-1000 m 1-1500 m 10-8000 m
chloroform 1-1000 m 1-1500 m 10-8000 22m
eugenol 1-1000 m 1-1500 m 10-8000 m
cinnamon oil 1-1000 m 1-1500 m 10-8000 m
cinnamic aldehyde 1-1000 m 1-1500 m 10-8000 m
C. Tingling agents
Jambu Oleoresin or para cress 5-500 m 5-500 m 50-5000 m
Japanese pepper extract 5-500 m 5-500 m 50-5000 m
black pepper extract 5-500 m 5-500 m 50-5000 m
Echinacea extract 5-500 m 5-500 m 50-5000 m
Northern Prickly Ash extract 5-500 m 5-500 m 50-5000 m
red pepper oleoresin 5-500 m 5-500 m 50-5000 m
effervescing a ents 5-500 m 5-500 m 50-5000 m
Spilanthol 5-500 m 5-500 m 50-5000 m
Sanshool 5-500 m 5-500 m 50-5000 m
II. Flavors
spearmint oil 0.01-10.0% 0.01-10.0% 0.5-30.0%
cinnamon oil 0.01-10.0% 0.01-10.0% 0.5-30.0%
oil of wintergreen 0.01-10.0% 0.01-10.0% 0.5-30.0%
peppermint oil 0.01-10.0% 0.01-10.0% 0.5-30.0%
clove oil 0.01-10.0% 0.01-10.0% 0.5-30.0%
bay oil 0.01-10.0% 0.01-10.0% 0.5-30.0%
anise oil 0.01-10.0% 0.01-10.0% 0.5-30.0%
eucalyptus oil 0.01-10.0% 0.01-10.0% 0.5-30.0%
thyme oil 0.01-10.0% 0.01-10.0% 0.5-30.0%
cedar leaf oil 0.01 -10.0% 0.01-10.0% 0.5-30.0%
oil of nutme0.01-10.0% 0.01-10.0% 0.5-30.0%
allspice 0.01-10.0% 0.01-10.0% 0.5-30.0%
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Components Coating Center-fill Gum Region
oil of sage 0.01-10.0% 0.01-10.0% 0.5-30.0%
mace 0.01-10.0% 0.01-10.0% 0.5-30.0%
oil of bitter almonds 0.01-10.0% 0.01-10.0% 0.5-30.0%
cassia oil 0.01-10.0% 0.01-10.0% 0.5-30.0%
vanilla 0.01-10.0% 0.01-10.0% 0.5-30.0%
lemon 0.01-10.0% 0.01-10.0% 0.5-30.0%
orange 0.01-10.0% 0.01-10.0% 0.5-30.0%
lime 0.01-10.0% 0.01-10.0% 0.5-30.0%
grapefruit 0.01-10.0% 0.01-10.0% 0.5-30.0%
apple 0.01-10.0% 0.01-10.0% 0.5-30.0%
pear 0.01-10.0% 0.01-10.0% 0.5-30.0%
peach 0.01-10.0% 0.01-10.0% 0.5-30.0%
grape 0.01-10.0% 0.01-10.0% 0.5-30.0%
strawberry 0.01-10.0% 0.01-10.0% 0.5-30.0%
raspberry 0.01-10.0% 0.01-10.0% 0.5-30.0%
the 0.01-10.0% 0.01-10.0% 0.5-30.0%
plum 0.01-10.0% 0.01-10.0% 0.5-30.0%
pineapple 0.01-10.0% 0.01-10.0% 0.5-30.0%
apricot 0.01-10.0% 0.01-10.0% 0.5-30.0010
chocolate 0.01-10.0% 0.01-10.0% 0.5-30.0%
cola 0.01-10.0% 0.01-10.0% 0.5-30.0%
maple 0.01-10.0% 0.01-10.0% 0.5-30.0%
dulce de leche 0.01-10.0% 0.01-10.0% 0.5-30.0%
raisin 0.01-10.0% 0.01-10.0% 0.5-30.0%
caramel 0.01-10.0% 0.01-10.0% 0.5-30.0%
cinnamyl acetate 0.01 - 10.0% 0.01-10.0% 0.5 - 30.0 Olo
cinnamaldehyde 0.01-10.0% 0.01-10.0% 0.5-30.0%
citral diethylacetal 0.01-10.0% 0.01-10.0% 0.5-30.0%
dih drocarv l acetate 0.01-10.0% 0.01-10.0% 0.5-30.0%
eu en lformate 0.01-10.0% 0.01-10.0% 0.5-30.0%
p-methylamisol 0.01-10.0% 0.01-10.0% 0.5-30.0%
acetaldehyde 0.01-10.0% 0.01-10.0% 0.5-30.0%
benzaldehyde 0.01-10.0% 0.01-10.0% 0.5-30.0%
anisic aldehyde 0.01-10.0% 0.01-10.0% 0.5 - 30.0 Olo
cinnamic aldehyde 0.01-10.0% 0.01-10.0% 0.5-30.0%
citral 0.01-10.0% 0.01-10.0% 0.5-30.0%
neral 0.01-10.0% 0.01-10.0% 0.5-30.0%
decanal 0.01-10.0% 0.01-10.0% 0.5-30.0%
ethyl vanillin 0.01-10.0% 0.01-10.0% 0.5-30.0%
heliotrope 0.01-10.0% 0.01-10.0% 0.5-30.0%
vanillin 0.01-10.0% 0.01-10.0% 0.5-30.0%
alpha-amyl cinnamaldeh de 0.01-10.0% 0.01-10.0% 0.5-30.0%
but raldeh de 0.01-10.0% 0.01-10.0% 0.5-30.0%
valeraldehyde 0.01-10.0% 0.01-10.0% 0.5-30.0%
citronella! 0.01-10.0% 0.01-10.0% 0.5-30.0%
decanal 0.01-10.0% 0.01-10.0% 0.5-30.0%
aldehyde C-8 0.01-10.0% 0.01-10.0% 0.5-30.0%
aldehyde C-9 0.01-10.0% 0.01-10.0% 0.5-30.0%
aldehyde C-12 0.01-10.0% 0.01-10.0% 0.5-30.0%
2-ethyl butraldeh de 0.01-10.0% 0.01-10.0% 0.5-30.0%
hexenal 0.01-10.0% 0.01-10.0% 0.5-30.0%
to! laldeh de 0.01-10.0% 0.01-10.0% 0.5-30.0%
veratraldehyde 0.01 -10.0% 0.01-10.0% .5-30.0-1,
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Components Coating Center-fill Gum Region
2,6-dimeth l-5-he tenal 0.01-10.0% 0.01-10.0% 0.5-30.0%
2,6-dimethyloctanal 0.01-10.0% 0.01-10.0% 0.5-30.0%
2-dodecenal 0.01-10.0% 0.01-10.0% 0.5-30.0%
strawberry shortcake 0.01-10.0% 0.01-10.0% 0.5-30.0%
ome anite 0.01-10.0% 0.01-10.0% 0.5-30.0%
beef 0.01-10.0% 0.01-10.0% 0.5-30.0%
chicken 0.01-10.0% 0.01-10.0% 0.5-30.0%
cheese 0.01-10.0% 0.01-10.0% 0.5-30.0%
onion 0.01-10.0% 0.01-10.0% 0.5-30.0%
1011. Tastes
A. Sweeteners
sucrose 5-100% 5-100% 5-80%
dextrose 5-100% 5-100% 5-80%
maltose 5-100% 5-100% 5-80%
dextrin 5-100% 5-100% 5-80%
xylose 5-100% 5-100% 5-80%
ribose 5-100% 5-100% 5-80%
glucose 5-100% 5-100% 5-80%
mannose 5-100% 5-100% 5-80%
galactose 5-100% 5-100% 5-80%
fructose 5-100% 5-100% 5-80%
invert sugar 5-100% 5-100% 5-80%
fructo olio saccharide syrups 5-100% 5-100% 5-80%
partially hydrolyzed starch 5-100% 5-100% 5-80%
corn syrup solids 5-100% 5-100% 5-80%
sorbitol 5-100% 5-100% 5-80%
xylitol 5-100% 5-100% 5-80%
mannitol 5-100% 5-100% 5-80%
galactitol 5-100% 5-100% 5-80%
maltitol 5-100% 5-100% 5-80%
Isomalt 5-100% 5-100% 5-80%
lactitol 5-100% 5-100% 5-80%
e thritol 5-100% 5-100% 5-80%
hydrogenated starch
h drol sate 5-100% 5-100% 5-80%
stevia 10 - 20,000 m 10 - 20,000 m 10 - 20,000 m
dihydrochalcones 10 - 20,000 m 10 - 20,000 m 10 - 20,000 m
monellin 10 - 20,000 m 10 - 20,000 m 10 - 20,000 m
steviosides 10 - 20,000 m 10 - 20,000 ppm 10 - 20,000 m
1 c rrhizin 10 - 20,000 m 10 - 20,000 m 10 - 20,000 m
dihydroflavenol 10 - 20,000 m 10 - 20,000 m 10 - 20,000 m
L-aminodicarboxylic acid
aminoalkenoic acid ester
amides 10 - 20,000 m 10 - 20,000 m 10 20,000 m
sodium or calcium saccharin
salts 10 - 20,000 m 10 - 20,000 m 10 - 20,000 m
cyclamate salts 10 - 20,000 m 10 - 20,000 m 10 - 20,000 m
sodium, ammonium or calcium
salt of 3,4-dihydro-6-methyl-
1,2,3-oxathiazine-4-one-2,2-
dioxide 10 - 20,000 m 10 - 20,000 m 10 - 20,000 m
Acesulfame-K 10 - 20,000 m 10 - 20,000 m 10 - 20,000 m
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Components Coating Center-fill Gum Region
free acid form of saccharin 10 - 20,000 m 10 - 20,000 m 10 - 20,000 m
Aspartame 10 - 20,000 m 10 - 20,000 m 10 - 20,000 m
Alitame 10 - 20,000 m 10 - 20,000 m 10 - 20,000 m
Neotame 10 - 20,000 m 10 - 20,000 m 10 - 20,000 m
methyl esters of L-aspartyl-L-
phenylglycerine and L-aspartyl-
L-2,5-dih drohen l- 1 cine 10 - 20,000 m 10 - 20,000 m 10 - 20,000 m
L-aspartyl-2,5-dihydro-L-
hen lalanine 10 - 20,000 m 10 - 20,000 m 10 - 20,000 m
L-aspartyl-L-(1-cyclohexen)-
alanine 10 - 20,000 m 10 - 20,000 m 10 - 20,000 m
Sucralose 10 - 20,000 m 10 - 20,000 m 10 - 20,000 m
1-chloro-1'-deox sucrose 10 - 20,000 m 10 - 20,000 m 10 - 20,000 m
4-chloro-4-deoxy-alpha-D-
galactopyranosyl-alpha-D-
fructofuranoside 10 - 20,000 m 10 - 20,000 m 10 - 20,000 m
4-chloro-4-deoxygalactosucrose 10 - 20,000 m 10 - 20,000 p m 10 - 20,000 m
4-chloro-4-deoxy-alpha-D-
galactopyranosyl-l-chloro-l-
deoxy-beta-D-fructo-f
uranoside 10 - 20,000 m 10 - 20,000 m 10 - 20,000 m
4,1'-dichloro-4,1'-
dideox alactosucrose 10 - 20,000 m 10 - 20,000 m 10 - 20,000 m
1',6'-dichloro 1',6'-
dideox sucrose 10 - 20,000 m 10 - 20,000 m 10 - 20,000 m
4-chloro-4-deoxy-alpha-D-
galactopyranosyl-1,6-dichloro-
1,6-dideoxy-beta-D-
fructofuranoside 10 - 20,000 m 10 - 20,000 m 10 - 20,000 m
4,1',6'-trichloro-4,1',6'-
trideox alactosucrose 10 - 20,000 m 10 - 20,000 m 10 - 20,000 m
4,6-dichloro-4,6-dideoxy-alpha-
D-galactopyranosyl-6-chloro-6-
deox -beta-D- fructofuranoside 10 - 20,000 m 10 - 20,000 m 10 - 20,000 m
4,6,6'-trichloro-4,6,6'-
trideoxygalactosucrose 10 - 20,000 m 10 - 20,000 ppm 10 - 20,000 m
6,1',6'-trichloro-6,1',6'-
trideoxsucrose 10 - 20,000 m 10 - 20,000 m 10 - 20,000 m
4,6-dichloro-4,6-dideoxy-alpha-
D-galacto-pyranosyl-1,6-
dichloro-l,6-dideox y-beta-D-
fructofuranoside 10 - 20,000 m 10 - 20,000 m 10 - 20,000 m
4,6,1',6'-tetrachloro4,6,1',6'-
tetradeox alacto-sucrose 10 - 20,000 m 10 - 20,000 m 10 - 20,000 m
4,6,1',6'-tetradeox -sucrose 10 - 20,000 m 10 - 20,000 m 10 - 20,000 m
Thaumatin I and II 10 - 20,000 m 10 - 20,000 m 10 - 20,000 m
Monatin 10 - 20,000 m 10 - 20,000 m 10 - 20,000 m
B. Sour
acetic acid 0.00005 - 10% 0.00005 - 10% 0.00005 - 10%
adipic acid 0.00005 - 10% 0.00005 - 10% 0.00005 - 10%
ascorbic acid 0.00005 - 10% 0.00005 - 10% 0.00005 - 10%
butyric acid 0.00005 - 10% 0.00005 - 10% 0.00005 - 10%
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Components Coating Center-fill Gum Region
citric acid 0.00005 - 10% 0.00005 - 10% 0.00005 - 10%
formic acid 0.00005 - 10% 0.00005 - 10% 0.00005 - 10%
fumaric acid 0.00005 -10% 0.00005 - 10% 0.00005 - 10%
glyconic acid 0.00005 -10% 0.00005 - 10% 0.00005 - 10%
lactic acid 0.00005 - 10% 0.00005 - 10% 0.00005 - 10%
phosphoric acid 0.00005 -10% 0.00005 - 10% 0.00005 - 10%
malic acid 0.00005 - 10% 0.00005 - 10% 0.00005 -10%-
oxalic acid 0.00005 - 10% 0.00005 - 10% 0.00005 - 10%
succinic acid 0.00005 - 10% 0.00005 - 10% 0.00005 - 10%
tartaric acid 0.00005 -10% 0.00005 - 10% 0.00005 - 10%
C. Bitter/Astringent
quinine 0.01 - 100 m 0.01 - 100 m 0.01 - 100 Rpm
naringin 0.01 - 100 m 0.01 - 100 m 0.01 - 100 m
quassia 0.01 - 100 m 0.01 - 100 m 0.01 - 100 m
hen l thiocarbamide (PTC) 0.01 - 100 m 0.01 - 100 m 0.01 - 100 m
6-n- ro lthiouracil (Prop) 0.01 - 100 m 0.01 - 100 m 0.01 - 100 m
alum 0.01 - 100 m 0.01 - 100 m 0.01 - 100 m
salicin 0.01 - 100 m 0.01 - 100 m 0.01 - 100 m
caffeine 0.01 - 100 m 0.01 - 100 m 0.01 - 100 m
D. Salt
sodium chloride 0.01-1% 0.01-1% 0.01-1%
calcium chloride 0.01 -1% 0.01-1% 0.01-1%
potassium chloride 0.01-1% 0.01-1% 0.01-1%
1-1 sine 0.01-1% 0.01-1% 0.01-1%
IV. Functional agents
A. Surfactants
salts of fatty acids selected from
the group consisting of C8-C24 0.001-2% 0.001-2% 0.001-2%
almitoleic acid 0.001-2% 0.001-2% 0.001-2%
oleic acid 0.001-2% 0.001-2% 0.001-2%
eleosteric acid 0.001-2% 0.001-2% 0.001-2%
butyric acid 0.001-2% 0,001-2% 0.001-2%
caproic acid 0.001-2% 0.001-2% 0.001-2%
caprylic acid 0.001-2% 0.001-2% 0.001-2%
capric acid 0.001-2% 0.001-2% 0.001-2%
lauric acid 0.001-2% 0.001-2% 0.001-2%
m ristic acid 0.001-2% 0.001-2% 0.001-2%
palmitic acid 0.001 - 2% 0.001-2% 0.001-2%
stearic acid 0.001-2% 0.001-2% 0.001-2%
ricinoleic acid 0.001-2% 0.001-2% 0.001-2%
arachidic acid 0.001-2% 0.001-2% 0.001-2%
behenic acid 0.001-2% 0.001-2% 0.001-2%
lignoceric acid 0.001-2% 0.001-2% 0.001-2%
cerotic acid 0-001-2% 0.001-2% 0.001-2%
sulfated butyl oleate 0-001-2% 0.001-2% 0.001-2%
medium and long chain fatty
acid esters 0-001-2% 0.001-2% 0.001-2%
sodium oleate 0.001-2% 0.001-2% 0.001-2%
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Components Coating Center-fill Gum Region
salts of fumaric acid 0.001-2% 0.001-2% 0.001-2%
potassium glomate 0.001-2% 0.001-2% 0.001-2%
organic acid esters of mono-
and di 1 cerides 0.001-2% 0.001-2% 0.001-2%
stearyl mono 1 cerid l citrate 0.001-2% 0.001-2% 0.001-2%
succistearin 0.001-2% 0.001-2% 0.001-2%
dioctyl sodium sulfosuccinate 0.001-2% 0.001-2% 0.001-2%
glycerol tristearate 0.001-2% 0.001-2% 0.001-2%
lecithin 0.001-2% 0.001-2% 0.001-201o
h drox lated lecithin 0.001-2% 0.001-2% 0.001-2%
sodium lauryl sulfate 0.001-2% 0.001-2% 0.001-2%
acetylated mono 1 cerides 0.001-2% 0.001-2% 0.001-207a
succinylated mono i cerides 0.001-2% 0.001-2% 0.001-2%
mono 1 ceride citrate 0.001-2% 0.001-2% 0.001-2%
ethoxylated mono- and
di 1 cerides 0.001-2% 0.001-2% 0.001-2%
sorbitan monostearate 0.001-2% 0.001-2% 0.001-2%
calcium ste l-2-fact late 0.001-2% 0.001-2% 0.001-2%
sodium stearyl Tact late 0.001-2% 0.001-2% 0.001-2%
lactylated fatty acid esters of
glycerol and propylene 1 cerol 0.001-2% 0.001-2% 0.001-2%
glycerol-lactoesters of C8-C24
fatty acids 0.001-2% 0.001-2% 0.001-2%
polyglycerol esters of C8-C24
fatty acids 0.001-2% 0.001-2% 0.001-2%
propylene glycol alginate 0.001-2% 0.001-2% 0.001-2%
sucrose C8-C24 fatty acid esters 0.001-2% 0.001-2% 0.001-2%
diacetyl tartaric and citric acid
esters of mono- and
di 1 cerides 0.001-2% 0.001-2% 6.001-2%
triacetin 0.001-2% 0.001-2% 0.001-2%
sarcosinate surfactants 0.001-2% 0.001-2% 0.001-2%
isethionate surfactants 0.001-2% 0.001-2% 0.001-2%
tautate surfactants 0.001-2% 0.001-2% 0.001-2%
pluronics 0.001-2% 0.001-2% 0.001-2%
polyethylene oxide condensates
of alkyl phenols. 0.001-2% 0.001-2% 0.001-2%
products derived from the
condensation of ethylene oxide
with the reaction product of
propylene oxide and ethylene
diamine 0.001-2% 0.001-2% 0.001-2%
ethylene oxide condensates of
aliphatic alcohols 0.001-2% 0.001-2% 0.001-2%
long chain tertiary amine oxides 0.001-2% 0.001-2% 0.001-2%
long chain tertiary phosphine
oxides 0.001-2% 0.001-2% 0.001-2%
long chain dialkyl sulfoxides 0.001-2% 0.001-2% 0.001-2%
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components Coating Center-fill Gum Region
B. Breath freshening agents
s earmint oil 0.001-10% 0.001-10% 0.001-10%
Peppermint oil 0.001-10% 0.001-10% 0.001-10%
wintergreen oil 0.001-10% 0.001-10% 0.001-10%
sassafras oil 0.001 - 10% 0.001-10% 0.001-10%
chlorophyll oil 0.001-10% 0.001-10% 0.001-10%
citral oil 0.001-10% 0.001-10% 0.001-10%
geraniol oil 0.001-10% 0.001-10% 0.001-10%
cardamom oil 0.001 -10% 0.001-10% 0.001-10%
clove oil 0.001 -10% 0.001-10% 0.001 -10%
sage oil 0.001-10% 0.001-10% 0.001-10%
carvacrol oil 0.001 -10% 0.001-10% 0.001-10%
eucalyptus oil 0.001-10% 0.001-10% 0.001 -10%
cardamom oil 0.001-10% 0.001-10% 0.001-10%
magnolia bark extract oil 0.001-10% 0.001-10% 0.001-10%
marjoram oil 0.001-10% 0.001-10% 0.001-10%
cinnamon oil 0.001-10% 0.001-10% 0.001-10%
lemon oil 0.001-10% 0.001-10% 0.001-10%
lime oil 0.001-10% 0.001-10% 0.001-10%
grapefruit oil 0.001-10% 0.001-10% 0.001-10%
orange oil 0.001-10% 0.001-10% 0.001-10%
cinnamic aldehyde 0.001-10% 0.001-10% 0.001-10%
salic laldeh de 0.001-10% 0.001-10% 0.001-10%
menthol 0.001 -:t0% 0.001-10% 0.001-10%
carvone 0.001-10% 0.001-10% 0.001-10%
iso- arri of 0.001-10% 0.001-10% 0.001-10%
anethole 0.001-10% 0.001-10% 0.001-10%
zinc citrate 0.01-25% 0.01-25% 0.1-15%
zinc acetate 0.01-25% 0.01-25% 0.1-15%
zinc fluoride 0.01-25% 0.01-25% 0.1-15%
zinc ammonium sulfate 0.01-25% 0.01-25% 0.1-15%
zinc bromide 0.01-25% 0.01-25% 0.1-15%
zinc iodide 0.01-25% 0.01-25% 0.1-15%
zinc chloride 0.01-25% 0.01-25% 0.1-15%
zinc nitrate 0.01-25% 0.01-25% 0.1-15%
zinc flurosilicate 0.01-25% 0.01-25% 0.1-15%
zinc gluconate 0.01-25% 0.01-25% 0.1-15%
zinc tartarate 0.01-25% 0.01-25% 0.1-15%
zinc succinate 0.01-25% 0.01-25% 0.1-15%
zinc formate 0.01-25% 0.01-25% -0.1-15%
zinc chromate 0.01-25% 0.01-25% 0.1-15%
zinc phenol sulfonate 0.01-25% 0.01-25% 0.1 -15%
zinc dithionate 0.01-25% 0.01-25% 0.1-15%
zinc sulfate 0.01-25% 0.01-25% 0.1-15%
silver nitrate 0.01-25% 0.01-25% 0.1-15%
zinc salicylate 0.01-25% 0.01-25% 0.1-15%
zinc 1 cero hos hate 0.01-25% 0.01-25% 0.1-15%
copper nitrate 0.01-25% 0.01-25% 0.1-15%
chlorophyll 0.01-25% 0.01-25% 0.1-15%
copper chlorophyll 0.01-25% 0.01-25% 0.1-15%
chloro h llin 0.01-25% 0.01-25% 0.1-15%
hydrogenated cottonseed oil 0.5-5% 0.5-70% --0.5-15%
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Components Coating Center-fill Gum Region
chlorine dioxide 0.025 - 0.50 % 0.025 - 0.50 % 0.025 - 0.50 %
beta c clodextrin 0.1-5% 0.1-5% 0.1-5%
zeolite 0.1-5% 0.1-5% 0.1-5%
silica-based materials 0.1-5% 0.1-5% 0.1-5%
carbon-based materials 0.1-5% 0.1-5% 0.1-5%
enzymes such as laccase,
papain, krillase, amylase,
glucose oxidase 0.1-5% 0.1-5% 0.1-5%
C. Anti-microbial agents
cet 1 ridinium chloride 0.01-1% 0.01-1% 0.01-1%
zinc compounds 0.01-25% 0.01-25% 0.1-15%
copper compounds 0.01-25% 0.01-25% 0.1-15%
D. Antibacterial agents
chlorhexidine 0.0025-2% 0.0025-2% 0.0025-2%
alexidine 0.0025-2% 0.0025-2% 0.0025-2%
quaternary ammonium salts 0.0025-2% 0.0025-2% 0.0025-2%
benzethonium chloride 0.0025-2% 0.0025-2% 0.0025-2%
cetyl pyridinium chloride 0.0025-2% 0.0025-2% 0.0025-2%
2,4,4'-trichloro-2'-hydroxy-
diphenyl ether (triclosan) 0.0025-2% 0.0025-2% 0.0025-2%
E. Anti-calculus agents
pyrophosphates 1-6% 1-6% 1-6%
triphosphates 0.1-10% 0.1 -10% 0.1-10%
polyphosphates 0.1-10% 0.1-10% 0.1-10%
polyphosphonates 0.1-10% 0.1-10% 0.1-10%
dialkali metal pyrophosphate
salt 1-6% 1-6% 1-6%
tetra alkali polyphosphate salt 0.1-10% 0.1-10% 0.1-10%
tetrasodium pyrophosphate 1-6% 1-6% 1-6%
tetra potassium. pyrophosphate 1-6% 1-6% 1-6%
sodium tri of hos hate 0.1-10% 0.1-10% 0.1-10%
F. Anti-plague agents
chlorhexidine 0.0025-2% 0.0025-2% 0.0025-2%
triclosan 0.01-2% 0.01-2% 0.01-2%
hexetidine 0.01-2% 0.01-2% 0.01-2%
zinc citrate 0.01-25% 0.01-25% 0.1-15%
essential oils 0.001-10% 0.001-10% 0.001-10%
sodium lauryl sulfate 0.001-2% 0.001-2% 0.001-2%
G. Fluoride compounds
sodium fluoride 0.01-1% 0.01-1% 0.01-1%
sodium monofluoro hos hate 0.01-1% 0.01-1% 0.01-1%
stannous fluoride 0.01-1% 0.01-1% 0.01-1%
H. Quaternary ammonium
compounds
Benzalkonium Chloride 0.01-1% 0.01-1% 0.01-1%
Benzethonium Chloride 0.01-1% 0.01-1% 0.01-1%
Cetalkonium Chloride 0.01-1% 0.01-1% 0.01-1%
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Cetrimide 0.01-1% 0.01-1% 0.01-1%
Cetrimonium Bromide 0.01-1% 0.01-1% 0.01-1%
Cet 1 ridinium Chloride 0.01 -1% 0.01-1% 0.01-1%
Glycidyl Trimethyl Ammonium
Chloride 0.01-1% 0.01-1% 0.01-1%
Stearalkonium Chloride 0.01-1% 0.01-1% 0.01-1%
1. Remineralization agents
phosphopeptide-amorphous
calcium phosphate 0.1-5% 0.1-5% 0.1 -51%
casein phosphoprotein-calcium
phosphate complex 0.1-5% 0.1-5% 0.1-5%
casein phosphopeptide-
stabilized calcium phosphate 0.1-5% 0.1-5% 0.1-5%
J. Pharmaceutical actives
drugs or medicaments 0.0001-10% 0.0001-10% 0.0001-10%
vitamins and other dietary
supplements 0.0001-10% 0.0001-10% 0.0001 - 10%
minerals 0.0001 - 10% 0.0001-10% 0.0001-10%
caffeine 0.0001-10% 0.0001-10% 0.0001-10%
nicotine 0.0001-10% 0.0001-10% 0.0001-10%
fruit juices 2 - 10% 2-60% 1 - 15%
K. Micronutrients
vitamin A 0.0001-10% 0.0001-10% 0.0001 - 10%
vitamin D 0.0001 -10% 0.0001-10% 0.0001-10%
vitamin E 0.0001 - 10% 0.0001-10% 0.0001 -10%
vitamin K 0.0001-10% 0.0001 - 10% 0.0001-10%
vitamin C (ascorbic acid) 0.0001-10% 0.0001-10% 0.0001-10%
B vitamins (thiamine or B1,
riboflavoin or B2, niacin or B3,
pyridoxine or B6, folic acid or
B9, cyanocobalimin or B 12,
pantothenic acid, biotin) 0.0001-10% 0.0001-10% 0.0001 -10%
sodium 0.0001-10% 0.0001-10% 0.0001-10%
magnesium 0.0001-10% 0.0001-10% 0.0001-10%
chromium 0.0001 -10% 0.0001-10% 0.0001 -10%
iodine 0.0001-10% 0.0001-10% 0.0001.-10%
iron 0.0001 -10% 0.0001-10% 0.0001 -10%
manganese 0.0001-10% 0.0001 - 10% 0.0001 -10%
calcium 0.0001-10% 0.0001-10% 0.0001 -10%
copper 0.0001-10% 0.0001-10% 0.0001-10%
fluoride 0.0001-10% 0.0001-10% 0.0001 -10%
potassium 0.0001-10% 0.0001-10% 0.0001-10%
phosphorous 0.0001- 10% 0.0001-10% 0.0001-10%
molybdenum 0.0001-10% 0.0001-10% 0.0001-10%
selenium 0.0001-10% 0.0001-10% 0.0001-10%
zinc 0.0001-10% 0.0001-10% 0.0001-10%
L-carnitine 0.0001-10% 0.0001-10% 0,0001-10%
choline 0.0001-10% 0.0001 - 10% 0.0001-10%
coenzyme Q10 0.0001 -10% 0.0001-10% 0.0001-10%
al ha-li oic acid 0.0001 - 10% 0.0001-10% 0.0001-10%
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Components Coating Center-fill Gum Region
omega-3-fatty acids 0.0001-10% 0.0001-10% 0.0001-10%
pepsin 0.0001-10% 0.0001-10% 0.0001-10%
phytase 0.0001-10% 0.0001-10% 0.0001-10%
trypsin 0.0001-10% 0.0001-10% 0.0001-10%
lipases ases 0.0001-10% 0.0001-10% 0.0001-10%
roteases 0.0001-10% 0.0001-10% 0.0001-10%
cellulases 0.0001-10% 0.0001-10% 0.0001 -10%
ascorbic acid 0.0001-10% 0.0001 -10% 0.0001 - 10%
citric acid 0.0001-10% 0.0001-10% 0.0001-10%
rosemar oil 0.0001-10% 0.0001-10% 0.0001-10%
vitamin A 0.0001-10% 0.0001-10% 0.0001-10%
vitamin E phosphate 0.0001-10% 0.0001-10% 0.0001-10%
tocopherols 0.0001-10% 0.0001-10% 0.0001-10%
di-al ha-toco her 1 phosphate 0.0001-10% 0.0001-10% 0.0001-10%
tocotrienols 0.0001-10% 0.0001-10% 0.0001-10%
alpha lipoic acid 0.0001-10% 0.0001-10% 0.0001-10%
dih droli oic acid 0.0001-10% 0.0001 -10% 0.0001-10%
xantho h lls 0.0001-10% 0.0001 -10% 0.0001-10%
beta cryptoxanthin 0.0001-10% 0.0001-10% 0.0001-10%
1 co ene 0.0001-10% 0.0001-10% 0.0001-10%
lutein 0.0001-10% 0.0001 -10% 0.0001-10%
zeaxanthin 0.0001-10% 0.0001-10% 0.0001-10%
beta-carotene 0.0001-10% 0.0001 -10% 0.0001-10%
carotenes 0.0001-10% 0.0001-10% 0.0001-10%
mixed carotenoids 0.0001-10% 0.0001-10% 0.0001-10%
polyphenols 0.0001-10% 0.0001-10% 0.0001-10%
flavonoids 0.0001-10% 0.0001-10% 0.0001-10%
cartotenoids 0.0001-10% 0.0001 -10% 0.0001-10%
chlorophyll 0.0001-10% 0.0001-10% 0.0001-10%
chloro h llin 0.0001-10% 0.0001-10% 0.0001-10%
fiber 0.0001-10% 0.0001-10% 0.0001 -10%
anthocyanins 0.0001-10% 0.0001-10% 0.0001-10%
cyaniding 0.0001-10% 0.0001-10% 0.0001-10%
del hinidin 0.0001-10% 0.0001-10% 0.0001-10%
malvidin 0.0001-10% 0.0001-10% 0.0001-10%
elan onidin 0.0001-10% 0.0001-10% 0.0001-10%
peonidin 0.0001-10% 0.0001-10% 0.0001-10%
petunidin 0.0001 - 10% 0.0001-10% 0.0001-10%
flavanols 0.0001-10% 0,0001-10% 0.0001-10%
flavonols 0.0001-10% 0.0001 - 10% 0.0001-10%
catechin 0.0001-10% 0.0001 -10% 0.0001-10%
epicatechin 0.0001-10% 0.0001 -10% 0.0001-10%
e i allocatechin 0.0001-10% 0.0001 -10% 0.0001 -10%
e i allocatechin allate 0.0001-10% 0.0001-10% 0.0001-10%
theaflavins 0.0001-10% 0.0001-10% 0.0001-10%
thearubigins 0.0001-10% 0.0001-10% 0.0001-10%
roanthoc anins 0.0001-10% 0.0001-10% 0.0001-10%
uercetin 0.0001-10% 0.0001-10% 0.0001-10%
kaempferol 0.0001-10% 0.0001-10% 0.0001-10%
myricetin 0.0001 - 10% 0.0001-10% 0.0001-10%
isorhamnetin 0.0001-10% 0.0001-10% 0.0001-10%
flavononeshesperetin 0.0001-10% 0.0001-10% 0.0001 - 10%
naringenin 0.0001 - 10% 0.0001-10% 0.0001-10%
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Components Coating Center-fill Gum Region
eriodictyol 0.0001-10% 0.0001-10% 0.0001 -10%
tan eretin 0.0001-10% 0.0001-10% 0.0001-10%
flavones 0.0001-10% 0.0001-10% 0.0001-10%
a i enin 0.0001-10% 0.0001-10% 0.0001 -10%
luteolin 0.0001-10% 0.0001-10% 0.0001-10%
lignans 0.0001-10% 0.0001-10% 0.0001-10%
phytoestrogens 0.0001-10% 0.0001-10% 0.0001-10%
resveratrol 0.0001-10% 0.0001-10% 0.0001- 10%
isoflavones 0.0001-10% 0.0001-10% 0.0001-10%
daidzein 0.0001-10% 0.0001-10% 0.0001-10%
genistein 0.0001-10% 0.0001-10% 0.0001 -10%
so isoflavones 0.0001-10% 0.0001-10% 0.0001-10%
L. Throat care actives
(1) analgesics, anesthetics,
antipyretic and anti-
inflammatory agents
menthol 10-500 m 10-500 m 500 - 20,000 m
phenol 0.1-10% 0.1-50% 0.1-20%
hex iresorcinol 0.1-10% 0.1-50% 0.1-20%
benzocaine 0.1-10% 0.1-50% 0.1-20%
dyclonine hydrochloride 0.1-10% 0.1-50% 0.1-20%
benzyl alcohol 0.1-10% 0.1-50% 0.1-20%
salicyl alcohol 0.1-10% 0.1-50% 0.1-20%
acetaminophen 0.1-10% 0.1 = 50% 0.1-20%
as irin 0.1-100/0 0.1-50% 0.1-20%
diclofenac 0.1-10% 0.1-50% 0.1-20%
diflunisal 0.1-10% 0.1-50% 0.1-20%
etodolac 0.1-10% 0-1-50% 0.1-20%
fenoprofen 0.1-10% 0.1-50% Ø1-20%
flurbiprofen 0.1-10% 0.1-50% 0.1-20%
ibuprofen 0.1-10% 0.1-50% 0.1-20%
ketoprofen 0.1-10% 0.1-50% 0.1-20%
ketorolac 0.1-10% 0.1-50% 0.1-20%
nabumetone 0.1-10% 0.1-50% 0.1-20%
naproxen 0.1-10% 0.1-50% 0.1-20%
piroxicam 0.1-10% 0.1-50% 0.1-200/0
caffeine 0.0001 -10% 0.0001 - 10% 0.0001 -10%
lidocaine 0.1-10% 0.1-50% 0.1-20%
benzocaine 0.1-10% 0.1-50% 0.1-20%
phenol 0.1-10% 0.1-50% 0.1-20%
dyclonine 0.1-10% 0.1-50% 0.1-20%
benzonotate 0.1 -10% 0.1-50% 0.1-20%
(2) demulcents
slippery elm bark 0.1-10% 0.1-10% 0.1-10%
pectin 0.1-10% 0.1-10% 0.1-10%
gelatin 0.1-10% 0.1-10% 0.1-10%
(3) antiseptics
cet 1 idinium chloride 0.01-1% 0.01-1% 0.01-1%
dorm hen bromide 0.01-1% -0.01-1% 0.01-1%
de ualinium chloride 0.01-1% 0.01-1% 0.01 -1%
(4) antitussives
chlo hedianol hydrochloride 0-0001-2% 0.0001-2% 0.0001-2%
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Components Coating Center-fill Gum Region
codeine 0.0001-2% 0.0001-2% 0.0001-2%
codeine phosphate 0.0001-2% 0.0001-2% 0.0001-2%
codeine sulfate 0.0001-2% 0.0001-2% 0.0001-2%
dextromethorphan 0.0001-2% 0.0001-2% 0.0001-2%
dextromethorphan
bydrobromide 0.0001-2% 0.0001-2% 0.0001-2%
di henh dramine citrate 0.0001-2% 0.0001-2% 0.0001-2%
di henh dramine hydrochloride 0.0001-2% 0.0001-2% 0.0001-2%
dextrorphan 0.0001-2% 0.0001-2% 0.0001-2%
di henh dramine 0.0001-2% 0.0001-2% 0.0001-2%
hydrocodone 0.0001-2% 0.0001-2% 0.0001-2%
noscapine 0.0001-2% 0.0001-2% 0.0001-2%
oxycodone 0.0001-2% 0.0001-2% 0.0001-2%
pentoxyverine 0.0001-2% 0.0001-2% 0.0001-2%
(5) throat soothing agents
honey 0.5-25% 0.5-90% 0.5-15%
propolis 0.1-10% 0.1-10% 0.1-10%
aloe vera 0.1-10% 0.1-10% 0.1-10%
glycerine 0.1-10% 0.1-10% 0.1-10%
menthol 10-500 m 10-500 m 500 - 20,000 m
(6) cough suppressants
codeine 0.0001-2% 0.0001-2% 0.0001-2%
antihistamines 0.0001-2% 0.0001-2% 0.0001-2%
dextromethorphan 0.0001-2% 0.0001-2% 0.0001-2%
isoproterenol 0.0001-2% 0.0001-2% 0.0001-2%
(7) expectorants
ammonium chloride 0.0001-2% 0.0001-2% 0.0001-2%
guaifenesin 0.0001-2% 0.0001-2% 0.0001-2%
ipecac fluid extract 0.0001-2% 0.0001-2% 0.0001-2%
-potassium iodide 0.0001-2% 0.0001-2% 0.0001-2%
(8) mucolytics
acet lc csteine 0.0001-2% 0.0001-2% 0.0001-2%
ambroxol 0.0001-2% 0.0001-2% 0.0001-2%
bromhexine 0.0001 - 201o 0.0001 - 2170 0.0001-2%
(9) antihistamines
acrivastine 0.05-10% 0.05-10% 0.05-10%
azatadine 0.05-10% 0.05-10% 0.05-10%
brom heniramine 0.05-10% 0.05-10% 0.05-10%
chlorpheniramine 0.05-10% 0.05-10% 0.05-10%
clemastine 0.05-10% 0.05-10% 0.05-10%
c rohe tadine 0.05-10% 0.05-10% 0.05-10%
dexbrompheniramine 0.05-10% 0.05-10% 0.05-10%
dimenhydrinate 0.05-10% 0.05-10% 0.05-10%
di henh dramine 0.05-10% 0.05-10% 0.05-10%
doxylamine 0.05-10% 0.05-10% 0.05-10%
h drox zine 0.05-10% 0.05-10% 0.05 - 10%
meclizine 0.05-10% 0.05-10% 0.05-10%
henindamine 0.05-10% 0.05-10% 0.05-10%
hen ltoloxamine 0.05-10% 0.05-10% 0.05-10%
promethazine 0.05-10% 0.05-10% 0.05-10%
rilamine 0.05-10% 0.05-10% 0.05-1001o
tripelennamine 0.05-10% 0.05-10% 0.05-10%
triprolidine 0.05-10% 0.05-10% 0.05-10%
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Components Coating Center-fill Gum Region
astemizole 0.05-10% 0.05-10% 0.05-10%
cetirizine 0.05-10% 0.05-10% 0.05 -10%
ebastine 0.05-10% 0.05-10% 0,05-10%
fexofenadine 0.05-10% 0.05-10% 0.05-10%
loratidine 0.05-10% 0.05-10% 0.05-10%
terfenadine 0.05-10% 0.05-10% 0.05 -10%
(10) nasal decongestants
hen 1 ro anolamine 0.1-10% 0.1-50% 0.1-20%
pseudoephedrine 0.1-10% 0.1-50% 0.1-20%
ephedrine 0.1-10% 0.1-50% 0.1-20%
phenylephrine 0.1-10% 0.1-50% 0.1-20%
oxymetazoline 0.1-10% 0.1-50% 0.1-2001o
menthol 0.1-10% 0.1-50% 0.1-20%
camphor 0.1-10% 0.1-50% 0.1-20%
borneol 0.1-10% 0.1-50% 0.1-20%
ephedrine 0.1-10% 0.1-50% 0.1-20%
eucalyptus oil 0.001-10% 0.001-10% 0.001-10%
peppermint oil 0.001-10% 0.001-10% 0.001-10%
methyl salicylate 0.001-10% 0.001-10% 0.001 -10%
born lacetate 0.001-10% 0.001-10% 0.001-10%
lavender oil 0.001-10% 0.001-10% 0.001-10%
wasabi extracts 0.001-10% 0.001-10% 0.001 -10%
horseradish extracts 0.001-10% 0.001-10% 0.001-10%
M. Tooth whitening/ Stain
removing agents
surfactants 0.001-2% 0.001-2% 0.001-2%
chelators 0.1-10% 0.1-10% 0.1-10%
abrasives 0.1-5% 0.1-5% 0.1-5%
oxidizing a ents 0.1-5% 0.1-5% 0.1-5%
hydrolytic agents 0.1-5% 0.1-5% 0.1-5%
N. Energy boosting agents
caffeine 0.0001-10% 0.0001-10% 0.0001-10%
vitamins 0.0001-10% 0.0001-10% 0.0001-10%
minerals 0.0001 -10% 0.0001-10% 0.0001 - 10%
amino acids 0.0001-10% 0.0001-10% 0.0001-10%
ginseng extract 0.0001-10% 0.0001-10% 0.0001 - 10%
ginko extract 0.0001-10% 0.0001-10% 0.0001-10%
guarana extract 0.0001-10% 0.0001-10% 0.0001 - 10%
green tea extract 0.0001 -10% 0.0001 -10% 0.0001 - 10%
taurine 0.0001-10% 0.0001-10% 0.0001-10%
kola nut extract 0.0001 -10% 0.0001-10% 0.0001-10%
yerba mate leaf 0.0001-10% 0.0001 - 10% 0.0001-10%
Niacin 0.0001-10% 0.0001-10% 0.0001-10%
rhodiola root extract 0.0001-10% 0.0001-10% 0.0001-10%
0. Concentration boosting
agents
caffeine 0.0001 - 10% 0.0001-10% 0.0001-10%
ginko extract 0.0001-10% 0.0001-10% 0.0001-10%
gotu cola (centella asiatica) 0.0001-10% 0.0001-10% 0.0001-10%
German chamomile 0.0001-10% 0.0001-10% 0.0001-10%
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Components Coating Center-fill Gum Region
avina sativa 0.0001-10% 0.0001-10% 0.0001-10%
hos hatid l serine 0.0001-10% 0.0001-10% 0.0001-10%
aspalathus linearis 0.0001-10% 0.0001-10% 0.0001-10%
pregnenolone 0.0001-10% 0.0001-10% 0.0001-10%
rhodiola root extract 0.0001-10% 0.0001-10% 0.0001 -10%
theanine 0.0001-10% 0.0001-10% 0.0001 -10%
vin ocetine 0.0001-10% 0.0001-10% 0.0001 -10%
P. Appetite suppressants
caffeine 0.0001-10% 0.0001-10% 0.0001-10%
guarana extract 0.0001-10% 0.0001-10% 0.0001-10%
hoodia gordonii 0.0001-10% 0.0001-10% 0.0001-10%
glucomannan 0.0001-10% 0.0001 - 10% 0.0001-10%
calcium 0.0001 - 10% 0.0001-10% 0.0001-10%
garcinia cambo is extract 0.0001 - 10% 0.0001-10% 0.0001-10%
n-acetyl-tyrosine 0.0001 -1017
0.0001-10% 0.0001 - 10%
soy hos holi ids 0.0001-10% 0.0001-10% 0.0001 - 10%
V. Colors
Annatto extract 0.5-10% 0.5-20% 0.5-10%
Beta-carotene 0.5-10% 0.5-20% 0.5-10%
Canthaxanthin 0.5-10% 0.5-20% 0.5-10%
Grape color extract 0.5-10% 0.5-20% 0.5-10%
Turmeric oleoresin 0.5 -10% 0.5-20% 0.5-10%
B-A o-S'-carotenal 0.5-10% 0.5-20% 0.5-10%
Beet powder 0.5-10% 0.5-20% 0.5-10%
Caramel color 0.5-10% 0.5-20% 0.5-10%
Carmine 0.5-10% 0.5-20% 0.5-10%
Cochineal extract 0.5 -10% 0.5-2001o 0.5-10%
Grape skin extract 0.5-10% 0.5-20% 0.5-10%
Saffron 0.5-10% 0.5-20% 0.5-10%
Tumeric 0.5-10% 0.5-20% 0.5-10%
Titanium dioxide 0.05-2% 0.05-2% 0.05-2%
F.D. & C. Blue No.1 0.05-2% 0.05-2% 0.05-2%
F.D.& C. Blue No.2 0.05-2% 0.05-2% 0.05-2%
F.D.& C. Green No.1 0-05-2% 0.05-2% 0.05-2%
F.D. & C. Red No.40 0.05-2% 0.05-2% 0.05-2%
F.D. & C. Red No.3 0.05-2% 0.05-2% 0.05-2%
F.D. & C. Yellow No.6 0,05-2% 0.05-2% 0.05-2%
F.D. & C. Yellow No.5 0.05-2% 0.05-2% 0.05-2%
The features and advantages of the present invention are more fully shown by
the
following examples which are provided for purposes of illustration, and are
not to be
5 construed as limiting the invention in any way.
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EXAMPLES
The following examples A-H as set forth in Tables 2-4 are directed to
inventive gum
compositions of some embodiments.
Examples A-H:
Table 2 - Maltitol Gum Region Composition
Component % by eight
A B C D E F G H
Gum base* 28-42 28-42 28-42 28-42 28-42 28-42 28-42 28-42
Lecithin 0.1-0.25 0.1-0.25 0.05-0.1 0.05-0.1 0.05-0.1 0.05-0.1 0.05-0.1 0.05-
0.1
Maltitol 52-55 45-50 46-50 50-54 52-57 45-55 47-52 50-55
Sorbitol 0 0-10 5-10 0-5 0-5 5-10 0-5 0-5
L casin 0 0 0.25-0.5 0.25-0.5 0.25-0.5 0.1-0.25 0.1-0.25 0.1-0.25
Flavors 2.50r-3 2.50-3 2-2.26 2-2.26 2-2.26 2-2.50 2-2.50 2-2.50
Cooling 0.08-0.1 0.08-0.1 0 0 0 0.08-0.1 0.08-0.1 0.08-0.1
a ent
Acidulants 1.2-1.7 1.2-1.7 0 0 0 0.7-1.2 0.7-1.2 0.7-1.2
Intense 3.4-3.9 3.4-3.9 3.4-3.9 2.9-3.4 2.9-3.4 2.9-3.4- 2.9-3.4 3.4-3.9
sweetener
*gum base may me u de, but is not limited to a astomer, p asticizer an i er
Table 3 - Liquid- fill Composition
Component % b eight
A B C D E F G H
Glycerin 1.5-3.5 1-3 1-3 1.5-3.5 0.5-2 0.5-2 3-5 3-5
L casin ' 80/55 HDS 64-69 64-69 58-63 58-63 78-83 78-83 70-75 65-70
Crystalline Sorbitol 29-34 30-35 29-34 30-35 25-30 10-15 15-20 15-20
Color 0.0003 0.003 0.0005 0.002 0.0008 0.006 0.003 0.002
Flavors 4.25 1.30 4.00 4.00 4.00 0.30 1.40 0.30
Cooling agent 0.5 0.5 0.1 0.06 0.06 0.08 0.05 0.1
Intense sweetener 0.75 0.05 0.2 0.75 0.5 0.5 0.02 0.3
Table 4 - Coating Composition
Component % by weight
A B C D E F G H
Maltitol 95.02 95.02 95.36 95.36 95.36 95.02 95.02 95.02
Bleached gum Arabic 3.32 3.32 3.32 3.32 3.32 3.32 3.32 3.32
Titanium dioxide 0.36 0.36 0.36 0.36 0.36 0.36 0.36 0.36
Flavors 1.07 1.07 0.51 0.51 0.51 1.07 1.07 1.07
Cooling agent 0.08 0.08 0.15 0.15 0.15 0.08 0.08 0.08
Intense sweetener 0.08 0.08 0.23 0.23 0.23 0.08 0.08 0.08
Color 0 0 0 0 0 0 0 0
Candelilla wax 0.08 0.08 0.08 0.08 0.08 0.08 0.08 0.08
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Gum pieces including three regions: liquid-fill, gum region and coating are
prepared
according to the compositions in Tables 2-4 above with each region according
to the
corresponding components for compositions A-H. However, the compositions are
interchangeable as desired.
The compositions for the gum regions are prepared by first combining talc,
where
present, with the gum base under heat at about 85 C. This combination is then
mixed with
the maltitol or bulking agents, lecithin and other polyols for six minutes.
The flavor blends
which include a pre-mix of the flavors and cooling agents are added and mixed
for 1 minute.
Finally, the acids and intense sweeteners are added and mixed for 5 minutes.
The liquid-fill composition is then prepared by first preparing a pre-mix of
the
lycasin, crystalline sorbitol, and glycerin. This pre-mix is then combined
with the colors,
flavors, cooling agents, and intense sweeteners and mixed.
The gum region and liquid-fill compositions are then extruded together and
formed
into tablets by the process described above at pages 7-8. The gum pieces each
have a total
weight of approximately 2.2g. In the final gum pieces, the gum region is about
62% by
weight, where approximately 50-75% by weight of the total gum region is a
layer of the
maltitol gum composition, the liquid-fill is about 8% by weight, and the
coating is about 30%
by weight.
Gum pieces that are prepared by compositions A-H demonstrate no noticeable
loss of
liquidity of the liquid-fill after accelerated aging at 37 C for a three week
period.
The colors, flavors, cooling agents, acids and sweeteners used in the liquid-
fill, gum
region and coating compositions set forth above may be specifically selected
from any of
those components provided in Table 1 herein. Further, any of these components
may be used
in their encapsulated and/or unencapsulated forms.
While there have been described what are presently believed to be the
preferred
embodiments of the invention, those skilled in the art will realize that
changes and
modifications may be made thereto without departing from the spirit of the
invention, and it
is intended to include all such changes and modifications as fall within the
true scope of the
invention.
