Note: Descriptions are shown in the official language in which they were submitted.
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DEGRADABLE CHEWING GUM
FIELD OF THE INVENTION
[00021 The present invention relates to chewing gum compositions and products
that
degrade over time after chewing, where degradation is defined as a process
whereby the
deposited gum cud becomes brittle and begins to break down into particles
and/or becomes
less adhesive, either by effect of environmental factors such as rain, sun,
frost, etc., or by the
effect of cleaning processes, including the action of detergents. Moreover,
the present
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invention further relates to chewing gum bases for use in such chewing gum
compositions
which contribute to the ability of the chewing gum compositions and products
to degrade due
to environmental influences or cleaning processes.
BACKGROUND
[0003] Conventional chewing gum products are not "environmentally-fri endly."
They
can maintain stickiness during and after chewing and adhere to the ground (as
well as any
other surface with which the gum product may come into contact) if care is not
used with
regard to disposal of the gum product. The stickiness of such conventional
chewing gum
products results, in large part, from the use of elastomer solvents (i.e.,
resins) and other
"tacky" ingredients (such as wax) during the manufacturing process. In
particular,
conventional chewing gums manufactured using elastomer solvents exhibit a
continuous or
substantially continuous phase when chewed. As the continuous phase is
characterized by an
amorphous elastomer matrix containing sticky elastomer solvents, the gum bolus
that results
upon chewing also is sticky.
[0004] Many elastomers, and particularly high molecular weight elastomers
(e.g.
200,000 mw or greater), used in chewing gum compositions are usually solid at
room
temperature. They are usually purchased as blocks of solid material and
generally require
softening using solvents to be useful in chewing gum compositions. Softening
elastomers in
the absence of elastomer solvents is difficult, because the solid elastomer
must still be
processed into a continuous homogeneous and flowable mass to be useful in
chewing gum
compositions.
[0005] Although gum products that are manufactured without the use of
elastomer
solvents and/or other "tacky" ingredients have reportedly been developed, such
gum products
often rely on "non-conventional" gum ingredients to achieve desired
properties. U.S. Patent
No. 5,882,702, for example, obviates the need for elastomer solvents by
replacing elastomers
with a plasticized proteinaceous material such as zein. The incorporation of
non-
conventional ingredients in gum products, however, often compromises taste and
thus can be
undesirable from a consumer acceptability standpoint.
[0006] Moreover, although gum products that allegedly do not stick to teeth
and oral
prosthetics during mastication are reported (see, e.g., U.S. Patent No.
4,518,615 ), there
nevertheless remains a need for chewing gum products that also exhibit reduced
stickiness or
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non-stick properties upon disposal of the gum product subsequent to chewing.
In particular,
there remains a need for environmentally-friendly chewing gum boluses that
exhibit either
reduced stickiness to, do not stick to, or are rapidly degraded on, those
surfaces where gum
boluses that are improperly disposed of are often found (e.g., pavement,
shoes, hair,
undersides of tables and desks).
[0007] Additionally, there remains a need for environmentally-friendly chewing
gum
boluses that are capable of degrading in a short period of time.
BRIEF DESCRIPTION OF THE DRAWINGS
[00081 Figures IA and 1B are photographs that illustrate how gum samples were
applied to a brick and subjected to an adhesion test as described herein.
[0009] Figures 2 through 13 are photographs that illustrate the cud residues
remaining
on brick surfaces after force was applied to various gum samples to remove the
gum samples
from the brick in accordance with an adhesion test as described herein.
[0010] Figure 14 is a polarized light photomicrograph of a gum base containing
only
an elastomer and resin.
[00111 Figure 15 is a polarized light photomicrograph of a gum base containing
only
an elastomer and medium chain triglycerides.
[0012] Figures 16-19 are each polarized light photomicrographs of gum bases
containing an elastomer and more than one non-stick inducing component of the
present
invention.
[0013] Figure 20 is a polarized light photomicrograph of a gum base containing
an
elastomer and one non-stick inducing component of the present invention.
[0014] Figure 21 is a photograph of the results of adhesion tests showing a
brick
surface subsequent to removal of polyisobutylene rubber-containing inventive
chewing gums,
one of which contained chlorophyll.
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[0015] Figure 22 is a photograph of the results of adhesion tests showing a
brick
surface subsequent to removal of butyl rubber-containing inventive chewing
gums, one of
which contained chlorophyll.
[0016] Figure 23 is a photograph of the results of adhesion tests showing
removal of
styrene-butadiene rubber-containing inventive chewing gums, one of which
contained
chlorophyll.
[0017] Figure 24 is a bar graft depicting turbidity data generated from the
experiment
described in Example 1 herein.
[0018] Figure 25 is a photograph of chewing gum cuds not containing a GANTREZ
copolymer after exposure to environmental factors (i.e., weather conditions)
after 56 days.
[0019] Figure 26 is a photograph of chewing gum cuds containing a GANTREZ
copolymer after exposure to environmental factors (i.e., weather conditions)
after 56 days.
[0020] Figures 27-31 are photographs of carbonate-based chewing gum bases
containing a GANTREZ copolymer after exposure to environmental factors (i.e.,
weather
20. conditions) after various durations of time.
[0021] Figure 32 is a photograph of carbonate-based chewing gum base which did
not
contain GANTREZ copolymer and which was exposed to environmental factors
(i.e.,
weather conditions) for 5 weeks.
SUMMARY OF THE INVENTION
[0022] In some embodiments, there is provided a gum base including:
(a) an ester or ether of at least one polymer including hydrolyzable units or
a
combination thereof; and
(b) an elastomer.
[0023] In some embodiments, the hydrolyzable unit may be selected from the
group
consisting of an ester bond or an ether bond. In particular, in some
embodiments, the ester or
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ether of the at least one polymer including hydrolyzable units is the ester or
ether of a
GANTREZ polymer.
[0024] In some embodiments, the ester or ether of the at least one polymer has
a
molecular weight in the range of about 10,000 to about 5,000,000. More
particularly, in
some embodiments, the ester or ether of the at least one polymer has a
molecular weight in
the range of about 90,000 to about 200,000. In some embodiments, the ester or
ether of the at
least one polymer comprising hydrolyzable units is present in an amount from
about 0.10/0 by
weight to about 10% by weight of the total gum base and/or of the total
composition.
[0025] In some embodiments the gum base has increased degradability and/or
reduced-stick properties in the presence of the ester or ether of the at least
one polymer
comprising hydrolyzable units as compared to in the absence of the ester or
ether of the at
least one polymer comprising hydrolyzable units.
[0026] In some embodiments, the gum base further includes a solvent or
softener for
said elastomer.
[0027] In some embodiments, the gum base further includes at least one
component
which promotes hydrolysis such as an alkaline component having a pH from about
8 to about
14 and/or a filler component such as a carbonate-based filler such as calcium
carbonate
and/or a filler component such as talc. In some embodiments, the at least one
component that
promotes hydrolysis is dicalcium phosphate. Where the gum base further
includes at least
one component which promotes hydrolysis, the gum base degrades faster in the
presence of
the at least one component that promotes hydrolysis than in the absence of the
at least one
component that promotes hydrolysis.
[0028] In some embodiments, the gum base degrades faster in the presence of
the at
least one component that promotes hydrolysis than in the absence of the at
least one
component that promotes hydrolysis.
[0029] In some embodiments, there is provided a chewing gum product including:
(a) a gum base including:
(i) an ester or ether of at least one polymer including hydrolyzable units;
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(ii) an elastomer;
(iii) a solvent or softener for said elastomer; and
(b) at least one component selected from sweeteners, flavors, sensates and
combinations thereof;
wherein said chewing gum product has increased degradability and/or reduced-
stick
properties in the presence of the ester or ether of the at least one polymer
including
hydrolyzable units as compared to in the absence of the ester or ether of the
at least one
polymer including hydrolyzable units.
[0030] In some embodiments, there is provided a method of preparing a chewing
gum
composition including:
(a) providing a gum base including:
(i) at least one ester or ether of at least one polymer including
hydrolyzable units;
(ii) an elastomer; and
(iii) a solvent or softener for said elastomer; and
(b) combining said gum base with at least one component selected from
sweeteners, flavors, sensates and combinations thereof.
[0031] In some embodiments, there is provided a method of increasing the
degradability of a chewing gum base including:
(a) providing a gum base including:
(i) at least one ester or ether of at least one polymer including
hydrolyzable units;
(ii) an elastomer; and
(iii) a solvent or softener for said elastomer; and
(b) exposing the chewing gum base to mastication in the oral cavity of an
individual;
wherein at least one hydrolyzable unit of the at least one ester or ether of
the at least one
polymer begins to hydrolyze or hydrolyzes upon mastication in the oral cavity.
[0032] In some embodiments, there is provided a method of increasing the
degradability of a chewing gum base composition including:
(a) providing a gum base composition including:
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(i) at least one ester or ether of at least one polymer including
hydrolyzable units;
(ii) an elastomer; and
(iii) a solvent or softener for said elastomer; and
(b) contacting the chewing gum base with water;
wherein at least one hydrolyzable unit of the at least one ester or ether of
the at least one
polymer begins to hydrolyze or hydrolyzes upon contact with the water. In such
a method,
the contacting with water may include exposing the gum base composition to
rain water
and/or exposing the gum base to weather conditions including rain and
sunlight.
[0033] In some embodiments, there is provided a chewing gum composition
including:
(a) a gum base including:
(i) an ester or ether of at least one polymer including hydrolyzable units;
(ii) an elastomer; and
(iii) a solvent or softener for said elastomer;
(b) at least one component selected from sweeteners, flavors, sensates and
combinations thereof; and
(c) a non-stick inducing component.
[0034] In some embodiments, there is provided a chewing gum composition
including:
(a) a gum base including:
(i) an ester or ether of at least one polymer including hydrolyzable units;
(ii) an elastomer; and
(iii) a solvent or softener for said elastomer;
(b) at least one component selected from sweeteners, flavors, sensates and
combinations thereof; and
(c) a photodegradation component.
[0035] In some embodiments, there is provided a chewing gum composition
including:
(a) an ester or ether of at least one polymer including hydrolyzable units;
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(b) an elastomer; and
(c) at least one component selected from sweeteners, flavors, sensates, and
combinations thereof.
[0036] In some embodiments, there is provided a chewing gum product including:
(a) a gum base including:
(i) an ester or ether of at least one polymer including hydrolyzable units;
(ii) an elastomer; and
(iii) a solvent or softener for said elastomer; and
(b) at least one component selected from sweeteners, flavors, sensates and
combinations thereof;
wherein said chewing gum product is more degradable in the presence of the
ester or ether of
the at least one polymer comprising hydrolyzable units as compared to in the
absence of the
ester or ether of the polymer comprising hydrolyzable units.
[0037] In some embodiments, there is provided a chewing gum composition
including:
(a) a polymer including hydrolyzable units and/or an anhydride and/or acid
form
thereof;
(b) an elastomer;
(c) a solvent or softener for said elastomer; and
(d) a polyol;
wherein said chewing gum product has increased degradability and/or reduced-
stick
properties in the presence of the polymer including hydrolyzable units and/or
an anhydride
and/or acid form thereof as compared to in the absence of the polymer
including hydrolyzable
units and/or an anhydride and/or acid form thereof. In such embodiments, the
polymer
including the hydrolyzable unit and/or an anhydride and/or acid form thereof
may be
encapsulated in an encapsulating agent such as polyvinyl acetate.
[0038] In some embodiments, there is provided a chewing gum composition
including:
(a) a polymer including hydrolyzable units and/or an anhydride and/or an acid
form thereof;
(b) an elastomer;
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(c) a solvent or softener for said elastomer; and
(d) a polyol;
wherein said chewing gum product has increased degradability and/or reduced-
stick
properties in the presence of the polyol as compared to in the absence of the
polyol. In such
embodiments, the polymer including hydrolyzable units and/or an anhydride
and/or acid form
thereof may be encapsulated in an encapsulating material such as polyvinyl
acetate.
[0039] In some embodiments, there is provided a method of increasing the
degradability of a chewing-gum composition including the step of mixing at
least one
polymer including hydrolyzable units and/or an anhydride and/or acid form
thereof with at
least one polyol. In some embodiments of this method, the at least one polymer
including
hydrolyzable units and/or an anhydride and/or acid form thereof may be
encapsulated in an
encapsulating material.
[0040] In some embodiments, there is provided a gum base including:
(a) a copolymer of a hydrophobic polymer and a hydrophilic polymer; and
(b) an elastomer.
In some embodiments, there is provided a gum base including:
(a) a copolymer including a reaction product of a hydrophobic component and a
hydrophilic component where the copolymer includes a hydrolyzable unit; and
(b) an elastomer.
[0041] In some embodiments, there is provided a gum base including:
(a) a polymer including hydrolyzable units and/or a salt of a polymer
including
hydrolyzable units; and
(b) an elastomer.
[0042] In some embodiments, there is provided=a chewing gum product including:
a) a gum base including:
(i) a polymer including hydrolyzable units and/or a salt of a polymer
including
hydrolyzable units;
(ii) an elastomer=, and
(iii) a solvent or softener for said elastomer; and
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b) at least one component selected from the group consisting of sweetener,
flavors,
sensates and combinations thereof;
wherein said chewing gum product has increased degradability and/or reduced-
stick
properties in the presence of the polymer including hydrolyzable units and/or
the salt of the
polymer including hydrolyzable units as compared to in the absence of the
polymer including
hydrolyzable units and/or the salt of the polymer including hydrolyzable
units.
[0043] In some embodiments, there is provided a method of preparing a chewing
gum
composition including:
(a) providing a gum base including:
(i) at least one polymer including hydrolyzable units and/or a salt of a
polymer including hydrolyzable units;
(ii) an elastomer; and
(iii) a solvent or softener for said elastomer; and
(b) combining said gum base with at least one component selected from the
group
consisting of sweeteners, flavors, sensates and combinations thereof.
[0044] In some embodiments, there is provided a method of increasing the
degradability of a chewing gum base including:
(c) providing a gum base including:
(iv) at least one polymer including hydrolyzable units and/or at least one
salt of a polymer including hydrolyzable units;
(v) an elastomer; and
(vi) a solvent or softener for said elastomer; and
(d) exposing the chewing gum base to mastication in the oral cavity of an
individual;
wherein at least one hydrolyzable unit of the polymer including hydrolyzable
units and/or at
least one hydrolyzable unit of the salt of the polymer including hydrolyzable
units begins to
hydrolyze or hydrolyzes upon mastication in the oral cavity.
[0045] In some embodiments, there is provided a method of increasing the
degradability of a chewing gum base composition including:
(a) providing a gum base composition including:
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(i) at least one polymer including hydrolyzable units and/or at least one
salt of a polymer including hydrolyzable units;
(ii) an elastomer; and
(iii) a solvent or softener for said elastomer; and
S (b) contacting the chewing gum base with water;
wherein at least one hydrolyzable unit of the polymer including hydrolyzable
units and/or at
least one hydrolyzable unit of the salt of the polymer including hydrolyzable
units begins to
hydrolyze or hydrolyzes upon contact with the water.
[0046] In some embodiments, there is provided a chewing gum composition
including:
a) a gum base including:
(i) a polymer including hydrolyzable units and/or a salt of a polymer
including hydrolyzable units;
(ii) an elastomer; and
(iii) a solvent or softener for said elastomer;
b) at least one component selected from the group consisting of sweeteners,
flavors, sensates and combinations thereof; and
c) a non-stick inducing component.
[0047] In some embodiments, there is provided a chewing gum composition
including:
a) a gum base including:
(i) a polymer including hydrolyzable units and/or a salt of a polymer
including hydrolyzable units;
(ii) an elastomer; and
(iii) a solvent or softener for said elastomer;
b) at least one component selected from sweeteners, flavors, sensates and
combinations thereof; and
c) a photodegradation component.
[0048] In some embodiments, there is provided a chewing gum composition
including:
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a) a polymer including hydrolyzable units and/or a salt of a polymer including
hydrolyzable units;
b) an elastomer; and
c) at least one component selected from sweeteners, flavors, sensates, and
combinations thereof.
[0049] Some embodiments provide a chewing gum base composition which includes:
(i) at least one elastomer having a glass transition temperature prior to
processing
into a substantially homogenous mass; and
(ii) at least one non-stick and/or degradability inducing component which
softens
and permits processing of the elastomer into a substantially homogenous mass
wherein the presence of the elastomer processing aid provides a maximum change
in
glass transition temperature of the elastomer of about three degrees or less.
[0050] In some embodiments there is provided a gum base composition including
at
least one elastomer matrix containing domains including at least one non-stick
and/or
degradability inducing component.
[0051) In some embodiments there is provided a chewing gum composition
including:
(i) at least one elastomer having a glass transition temperature prior to
processing
into a substantially homogenous mass;
(ii) at least one non-stick and/or degradability inducing component which
permits
processing of the elastomer into a substantially homogenous mass, wherein the
presence of the non-stick and/or degradability inducing component processing
aid provides a maximum change in glass transition temperature of the
elastomer of about three degrees or less; and
(iii) at least one of a flavor and a sweetener.
[0052] In some embodiments there is provided a method of processing a solid
elastomer including:
(i) providing an elastomer suitable for use in a chewing gum base; and
(ii) combining the elastomer with a non-stick and/or degradability inducing
component including at least one fat having an HLB range of about 3.5- to
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about 13 in amounts sufficient to process the elastomer into a homogenous
mass.
[0053] In some embodiments there is provided a method of making a chewing gum
composition having reduced-stick properties and/or increased degradability
properties
including:
(a) providing a gum base including:
(i) at least one elastomer having a glass transition temperature; and
(ii) at least one non-stick and/or degradability inducing component which
permits processing of the elastomer into a substantially
homogenous mass, wherein the presence of the non-stick and/or
degradability inducing component provides a maximum change in
glass transition temperature of the elastomer of about three degrees or
less; and
(b) combining said gum base with at least one component selected from the
group
consisting of sweeteners, flavors and combinations thereof.
[0054) In some embodiments there is provided a method of making a chewing gum
composition having reduced-stick properties and/or increased degradability
properties
including:
(a) providing a gum base including:
(i) a gum base including an elastomer composition including a
predominant amount of a material selected from the group
consisting of polyisobutylene, butyl rubber, butadiene-styrene
rubber and combinations thereof, the elastomer
composition having an average molecular weight of at least
about 200,000; and
(ii) a non-stick and/or degradability inducing component, wherein the
non-stick and/or degradability inducing component maintains the glass
transition temperature of the elastomer within a three degree range
upon admixture with the elastomer; and
(b) combining said gum base with at least one sweetener and at least one
flavor.
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[0055] In some embodiments there is provided a method of making a chewing gum
composition including:
(a) providing a gum base including:
(i) at least one elastomer; and
(ii) at least one non-stick and/or degradability inducing component having
an HLB range is of about 3.5 to about 13; and
(b) combining said gum base with at least one sweetener and at least one
flavor.
[0056] In some embodiments there is provided a chewing gum product including:
(a) a gum base;
(b) at least one material selected from flavors, sweeteners and combinations
thereof; and
(c) at least one non-stick and/or degradability inducing component;
wherein the non-stick and/or degradability inducing component is present in an
amount sufficient to provide reduced-stick surface properties and/or increased
degradability
properties subsequent to being chewed as compared to the same product in the
absence of the
non-stick and/or degradability inducing component.
[0057] In some embodiments there is provided a chewing gum base including:
(a) about 1% to about 30% by weight of the total gum base of at least one
elastomer having an average molecular weight of at least about 200,000 and a
Tg; and
(b) about 10% to about 60% by weight of the total gum base of at least one fat
which changes the Tg of the elastomer no more than about three degrees or
less;
wherein the gum base has reduced stickiness as compared to the same
composition in
the absence of the fat.
[0058] In some embodiments there is provided a method of processing an
elastomer
for use in a gum base without substantially changing the Tg of the elastomer
as measured by
DSC including the step of mixing at least one elastomer and at least one fat.
[0059] In some embodiments there is provided a chewing gum product including:
(a) a gum base;
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(b) at least one component selected from flavors, sweeteners and combinations
thereof; and
(c) at least one non-stick and/or degradability inducing component;
wherein the gum product is free or substantially free of added elastomer
solvents and
wherein the gum product has reduced stickiness and/or increased degradability
as
compared to chewing gum products that are not free or substantially free of
added
elastomer solvents.
[0060] In some embodiments there is provided a chewing gum base including:
(a) about 1% to about 30% by weight of the total gum base of at least one
elastomer having an average molecular weight of at least about 200,000;
(b) about 10% to about 60% by weight of the total gum base of at least one non-
stick and/or degradability inducing component; and
(c) no more than about 5% by weight of the total gum base of at least one
elastomer solvent;
wherein the gum base has reduced stickiness and/or increased degradability
properties
as compared to chewing gum bases that do not contain the non-stick and/or
degradability inducing component.
[0061] In some embodiments there is provided a method of reducing the
stickiness
and/or increasing the degradability of a chewing gum composition including:
(a) providing a chewing gum composition including components including at
least one elastomer and at least one elastomeric solvent;
(b) replacing at least a portion of the elastomeric solvent in the composition
with
at least one non-stick and/or degradability inducing component prior to
admixing the components; and
(c) admixing the components to form a reduced-stick chewing gum composition
and/or a chewing gum composition that exhibits enhanced degradability.
[0062] In some embodiments there is provided a chewing gum composition
including
an elastomer matrix, wherein the elastomer matrix includes at least one
discontinuous phase
such that the chewing gum composition has at least one surface that is less
sticky in the
presence of the discontinuous phase than in the absence of the discontinuous
phase.
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[0063] In some embodiments there is provided a gum bolus formed by chewing a
chewing gum composition including at least one elastomer and at least one non-
stick and/or
degradability inducing component, wherein the composition exhibits at least
one discrete and
separate domain which includes the non-stick and/or degradability inducing
component.
[0064] In some embodiments there is provided a chewing gum composition
including
at least one elastomer and at least one non-stick and/or degradability
inducing component
including at least one hydrophobic portion and at least one hydrophilic
portion, wherein the at
least one hydrophobic portion is oriented inwardly in the gum composition and
the at least
one hydrophilic portion is oriented outwardly in the gum composition such that
the chewing
gum composition exhibits reduced stickiness in the presence of the at least
one non-stick
and/or degradability inducing component as compared to in the absence of the
at least one
non-stick and/or degradability inducing component.
[0065] In some embodiments there is provided a reduced-stick gum bolus formed
by
chewing a chewing gum composition including at least one elastomer and at
least one non-
stick and/or degradability inducing component wherein the orientation of the
non-stick and/or
degradability inducing component within the gum bolus is such that a reduced-
stick barrier is
formed on the surface of the gum bolus and/or the gum bolus exhibits enhanced
degradation
properties.
[0066] In some embodiments there is provided a chewing gum composition
including:
(i) an elastomer;
(ii) at least one non-stick and/or degradability inducing component; and
(iii) a resin;
wherein the composition has reduced-stick properties in the presence of the
non-stick and/or
degradability inducing component than in the absence of the non-stick and/or
degradability
inducing component and/or wherein the composition has enhanced degradability.
[0067] In some embodiments, there is provided a biodegradable chewing gum
composition including:
(a) a gum base;
(b) at least one flavor; and
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(c) at least one free-radical generator.
[0068] In some embodiments there is provided a method of preparing a
biodegradable
chewing gum including:
(a) providing a gum base; and
(b) admixing the gum base with a free-radical generator.
[0069] In some embodiments there is provided a biodegradable chewing gum
composition including:
(a) a gum base;
(b) at lease one sweetener; and
(c) at least one free-radical generator.
[0070] In some embodiments there is provided a photodegradable chewing gum
composition including:
(a) a gum base;
(b) at least one flavor; and
(c) at least one photosensitizer.
[0071] In some embodiments, there is provided a photodegradable chewing gum
composition including:
(a) a gum base;
(b) at least one sweetener; and
(c) at least one photosensitizer.
[0072] Some embodiments provide a chewing gum base composition which includes:
(i) at least one elastomer having a glass transition temperature prior to
processing
into a substantially homogenous mass; and
(ii) at least one non-stick and/or degradability inducing component which
softens
and permits processing of the elastomer into a substantially homogenous mass,
wherein the presence of the elastomer processing aid provides a maximum
change in glass transition temperature of the elastomer of about three degrees
or less.
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[0073] In some embodiments there is provided a gum base composition including
at
least one elastomer matrix containing domains including at least one non-stick
and/or
degradability inducing component.
[0074] In some embodiments there is provided a chewing gum composition
including:
(i) at least one elastomer having a glass transition temperature prior to
processing
into a substantially homogenous mass;
(ii) at least one non-stick and/or degradability inducing component which
permits
processing of the elastomer into a substantially homogenous mass, wherein the
presence of the non-stick and/or degradability inducing component processing
aid provides a maximum change in glass transition temperature of the
elastomer of about three degrees or less; and
(iii) at least one of a flavor and a sweetener.
[0075] In some embodiments there is provided a method of processing a solid
elastomer including:
(i) providing an elastomer suitable for use in a chewing gum base; and
(ii) combining the elastomer with a non-stick and/or degradability inducing
component including at least one fat having an HLB range of about 3.5- to
about 13 in amounts sufficient to process the elastomer into a homogenous
mass.
[0076] In some embodiments there is provided a method of making a chewing gum
composition having reduced-stick properties including:
(a) providing a gum base including:
(i) at least one elastomer having a glass transition temperature; and
(ii) at least one non-stick and/or degradability inducing component which
permits processing of the elastomer into a substantially
homogenous mass, wherein the presence of the non-stick and/or
degradability inducing component provides a maximum change in glass
transition temperature of the elastomer of about three degrees or less; and
(b) combining said gum base with at least one component selected from the
group
consisting of sweeteners, flavors and combinations thereof.
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[0077] In some embodiments there is provided a method of making a chewing gum
composition having reduced-stick properties and/or increased degradation
properties
including:
(a) providing a gum base including:
(i) a gum base including an elastomer composition including a
predominant amount of a material selected from the group
consisting of polyisobutylene, butyl rubber, butadiene-styrene
rubber and combinations thereof, the elastomer composition
having an average molecular weight of at least about 200,000; and
(ii) a non-stick and/or degradability inducing component, wherein the non-
stick and/or degradability inducing component maintains the glass
transition temperature of the elastomer within a three degree range
upon admixture with the elastomer; and.
(b) combining said gum base with at least one sweetener and at least one
flavor.
[0078] In some embodiments there is provided a method of making a chewing gum
composition including:
(a) providing a gum base including:
(i) at least one elastomer; and
(ii) at least one non-stick and/or degradability inducing component having
an HLB range of about 3.5 to about 13; and
(b) combining said gum base with at least one sweetener and at least one
flavor.
[0079] In some embodiments there is provided a chewing gum product including:
(a) a gum base;
(b) at least one material selected from flavors, sweeteners and combinations
thereof; and
(c) at least one non-stick and/or degradability inducing component;
wherein the non-stick and/or degradability inducing component is present in an
amount
sufficient to provide reduced-stick surface properties and/or increased
degradability
properties subsequent to being chewed as compared to the same product in the
absence of the
non-stick and/or degradability inducing component.
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[0080] In some embodiments there is provided a chewing gum base including:
(a) about 1% to about 30% by weight of the total gum base of at least one
elastomer having an average molecular weight of at least about 200,000 and a
Tg; and
(b) about 10% to about 60% by weight of the total gum base of at least one fat
which changes the Tg of the elastomer no more than about three degrees or
less;
wherein the gum base has reduced stickiness as compared to the same
composition in the
absence of the fat.
[0081] In some embodiments there is provided a method of processing an
e]astomer
for use in a gum base without substantially changing the Tg of the elastomer
as measured by
DSC including the step of mixing at least one elastomer and at least one fat.
[0082] In some embodiments there is provided a chewing gum product including:
(a) a gum base;
(b) at least one component selected from flavors, sweeteners and combinations
thereof; and
(c) at least one non-stick and/or degradability inducing component;
wherein the gum product is free or substantially free of added elastomer
solvents and wherein
the gum product has reduced stickiness and/or increased degradability as
compared to
chewing gum products that are not free or. substantially free of added
elastomer solvents.
[0083] In some embodiments there is provided a chewing gum base including:
(a) about 1% to about 30% by weight of the total gum base of at least one
elastomer having an average molecular weight of at least about 200,000;
(b) about 10% to about 60% by weight of the total gum base of at least one non-
stick and/or degradability inducing component; and
(c) no more than about 5% by weight of the total gum base of at least one
elastomer solvent;
wherein the gum base has reduced stickiness and/or increased degradability as
compared to
chewing gum bases that do not contain the non-stick and/or degradability
inducing
component.
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[0084] In some embodiments there is provided a method of reducing the
stickiness
and/or increasing the degradability of a chewing gum composition including:
(a) providing a chewing gum composition including components including at
least one elastomer and at least one elastomeric
solvent;
(b) replacing at least a portion of the elastomeric solvent in the composition
with
at least one non-stick and/or degradability inducing component prior to
admixing the components; and
(c) admixing the components to form a reduced-stick chewing gum composition
and/or a chewing gum composition exhibiting increased degradability.
[0085] In some embodiments there is provided a chewing gum composition
including
an elastomer matrix, wherein the elastomer matrix includes at least one
discontinuous phase
such that the chewing gum composition has at least one surface that is less
sticky in the
presence of the discontinuous phase than in the absence of the discontinuous
phase.
[0086) In some embodiments there is provided a gum bolus formed by chewing a
chewing gum composition including at least one elastomer and at least one non-
stick and/or
degradability inducing component, wherein the composition exhibits at least
one discrete and
separate domain which includes the non-stick and/or degradability inducing
component.
[0087] In some embodiments there is provided a chewing gum composition
including
at least one elastomer and at least one non-stick and/or degradability
inducing component
including at least one hydrophobic portion and at least one hydrophilic
portion, wherein the at
least one hydrophobic portion is oriented inwardly in the gum composition and
the at least
one hydrophilic portion is oriented outwardly in the gum composition such that
the chewing
gum composition exhibits reduced stickiness and/or had increased degradation
properties in
the presence of the at least one non-stick and/or degradability inducing
component as
compared to in the absence of the at least one non-stick and/or degradability
inducing
component.
[0088] In some embodiments there is provided a reduced-stick gum bolus and/or
a
gum bolus having increased degradation properties formed by chewing a chewing
gum
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composition including at least one elastomer and at least one non-stick and/or
degradability
inducing component wherein the orientation of the non-stick and/or
degradability inducing
component within the gum bolus is such that a reduced-stick barrier is formed
on the surface
of the gum bolus.
[0089] In some embodiments there is provided a chewing gum composition
including:
(i) an elastomer;
(ii) at least one non-stick and/or degradability inducing component; and
(iii) a resin;
wherein the composition has reduced-stick properties and/or increased
degradability
properties in the presence of the non-stick and/or degradability inducing
component than in
the absence of the non-stick and/or degradability inducing component.
DETAILED DESCRIPTION
[0090] Some embodiments of the invention are directed to producing degradable
and/or reduced-stick or non-stick gum bases and degradable and/or reduced-
stick or non-stick
chewing gum compositions using such gum bases. The degradable and/or reduced
or non-
stick properties may be achieved by adding hydrophilic precursor components to
a chewing
gum base, a chewing gum composition, or to both a chewing gum base and a
chewing gum
composition and exposing the chewing gum base, chewing gum composition or both
to a
condition that promotes hydrolysis. Upon hydrolysis, the surface of the gum
base is rendered
more hydrophilic, thereby reducing the stickiness of the chewing gum and/or
rendering the
chewing gum more degradable. Moreover, the degradable and/or reduced-stick
and/or non-
stick properties also may be achieved by employing certain fats and/or oils
which soften the
elastomers in chewing gum without causing excess stickiness.
[0091] Some embodiments of the invention are directed to producing degradable
chewing gum bases and degradable chewing gum compositions using such
degradable gum
bases. Degradability is enhanced by incorporating a hydrophilic precursor
component into a
chewing gum base, a chewing gum composition, or both a chewing gum base and a
chewing
gum composition.
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[0092] Other embodiments of the invention are directed to incorporating at
least one
hydrophilic precursor component into a gum base and exposing the gum base to
at least one
condition that promotes hydrolysis. Such conditions include, for example,
mastication,
exposure to moisture, or exposure to a hydrolysis-promoting condition, such as
exposure to
cycling weather conditions of rain and sunlight. In some embodiments, the
condition that
promotes hydrolysis promotes increased degradability.
[0093] In some embodiments, the invention relates to rendering chewing gum
compositions degradable. Degradability is enhanced by incorporation of free-
radical
generators, such as photosensitizers.
[0094] Some embodiments of the invention are directed to producing gum bases
that
are non-sticky or exhibit reduced stickiness and/or that are degradable.
[0095] Some embodiments of the invention are directed to producing reduced-
stick or
non-stick gum bases and reduced-stick or non-stick chewing gum compositions
using such
gum bases. The reduced or non-stick properties are achieved by employing
certain fats
and/or oils which soften the elastomers in chewing gum without causing excess
stickiness.
Other embodiments of the invention relate to rendering chewing gum
compositions
biodegradable. Degradability, including biodegradability, is enhanced by the
incorporation
of free-radical generators, such as photosensitizers.
Definitions
[0096] 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.
[0097] As used herein, the terms "bubble gum" and "chewing gum" are used
interchangeably and are both meant to include any gum composition.
[0098] As used herein, the term "degradation" refers to any process whereby a
deposited gum cud becomes brittle and begins to breakdown into particles
and/or becomes
less adhesive, either by the effect of environmental factors including weather
conditions such
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as rain, sun, frost, etc., including cycling weather conditions, and/or by the
effect of cleaning
processes including the action of detergents. Moreover, as used herein, the
term
"degradable" refers to the tendency of a deposited gum base to break up in the
environment
due the effect of weather conditions (rain, sun, frost, etc.), such as cycling
weather
conditions, and/or through the action of cleaning processes and/or detergents.
[0099] As used herein, the phrase "hydrophilic precursor component(s)" refers
to any
component(s) that is/are capable of promoting hydrolysis and which also has
hydrophobic
character. Although the hydrophilic precursor component contains a hydrophilic
portion or
hydrophilic portions which allow it to attract water and promote hydrolysis,
at least a
significant portion of the component is hydrophobic, which allows the
component to be
readily dispersed in a gum base, and which imparts an overall hydrophobic
character.
[0100] Moreover, it will be understood that the term hydrophilic precursor
component(s) includes hydrophilic precursor component(s) and salts thereof,
whether such
salts are formed before or after formulation, and any combination thereof.
Hydrophilic
precursor components include, for example, any component that is capable of
hydrolyzing
during mastication to promote the breakdown of a chewing gum composition
and/or to
reduce adhesion of a chewing gum composition to a surface, including salts of
such
components, whether formed before or after formulation. As such, hydrophilic
precursor
components include any component having at least one hydrolyzable unit,
including salts of
components having at least one hydrolyzable unit. Suitable salts of components
having at
least one hydrolyzable unit include, for example, alkali metal salts of
components having at
least one hydrolyzable unit and alkaline earth metal salts of components
having at least one
hydrolyzable unit.
[0101] Examples of hydrophilic precursor components include, for example,
copolymers of methyl vinyl ether and maleic anhydride, and salts thereof;
copolymers of
polystyrene and maleic anhydride, and salts thereof; a copolymer of a
hydrophobic monomer
and an acid anhydride monomer, and salts thereof; and polyimides, such as
polysuccinimides,
and salts thereof. It will be understood that any combination of hydrophilic
precursor
components and their salts (whether formed before or after formulation) may be
used in the
present invention.
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[0102] As used herein, the term "hydrolyzable units" refers to any portion of
a
molecule that is capable of being hydrolyzed. Examples of hydrolyzable units
include, for
example, ester bonds and ether bonds.
[0103] As used herein, the phrase "condition that promotes hydrolysis" refers
to any
condition that causes the hydrolysis of at least one hydrolyzable unit. Such
conditions
include, for example, moisture, mastication in the mouth, and exposure to a
hydrolysis-
promoting component, and exposure to cycling weather conditions of rain and
sunlight. As
used herein, the term "hydrolysis-promoting component" refers to any component
that
promotes the hydrolysis of a hydrolyzable unit. Such components include, for
example, any
alkaline component having a pH from about 8 to about 14. Examples of
hydrolysis-
promoting components include, for example, detergents having a basic pH, rain
water, and
deionised water. In some embodiments, hydrolysis-promoting components include
filler
components such as talc, carbonate-based fillers, such as calcium carbonate,
and dical.
[0104] As used herein, the term "stomaching" refers to using a machine to
simulate
the mastication of a chewing gum base or chewing gum composition or chewing
gum product
in the mouth. As such, a chewing gum base or composition or product that has
been
stomached has been subjected to "stomaching" as that term is defined herein.
[0105] As used herein, the term "non-stick and/or increased degradability
inducing
component(s)" refers to components that are incorporated in a gum composition
such that the
gum composition exhibits reduced stickiness and/or increased degradability as
compared to
the same gum composition in the absence of the non-stick inducing components.
It will be
understood that the term "non-stick and/or increased degradability inducing
component(s)"
includes non-stick inducing component(s), increased degradability inducing
component(s),
and component(s) that act both as a non-stick inducing agent and as an
increased
degradability inducing component. It will be further understood that in some
embodiments,
the non-stick inducing component may be the same as the increased
degradability inducing
component, and in some embodiments it may be different.
[0106] Desirably, the non-stick and/or increased degradability inducing
components
have a number of advantages, including facilitating the softening of solid
elastomer
components in the production of a gum base as well as preventing or reducing
the tendency
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of chewing gum compositions and products made therefrom from sticking to
surfaces such as
packages, teeth, oral prosthetics such as implants and dentures, as well as to
concrete, stone,
plastic, wood, pavement, brick, glass and various other similar surfaces. The
non-stick and/or
increased degradability inducing component may be any component that is
capable of
hydrolyzing during mastication to promote breakdown of a chewing gum
composition and/or
to reduce adhesion of a chewing gum composition to a surface. Moreover, the
non-stick
and/or increased degradability inducing components may be any component that
causes the
final (as defined herein) Tg of an elastomer used in a chewing gum composition
to change no
more than about three degrees (3 ), up or down from the initial Tg (as
defined herein) during
processing. The non-stick and/or increased degradability inducing components
also may be
any components that serve as a release agent, as defined herein. Moreover, the
non-stick
and/or increased degradability inducing components may be any components that
promote
the degradation of a chewing gum composition. In particular, the non-stick
and/or increased
degradability inducing component may be any component that serves as a
hydrophilic
precursor component, as defined herein. Furthermore, the non-stick and/or
increased
degradability components may be any components that crystallize or form domain
regions in
the gum base elastomers. Additionally, the non-stick and/or increased
degradability inducing
components may be any components that have a hydrophobic portion and a
hydrophilic
portion, wherein the hydrophobic portion is capable of orienting inwardly
within a gum bolus
and the hydrophilic portion is capable of orienting outwardly within a gum
bolus. Non-stick
and/or increased degradability inducing components include, for example, oils
and other fats
that may be included in a gum composition in an amount sufficient to render
the composition
non-sticky, both during processing and after processing of a chewing gum
subsequent to
chewing of the gum products made therefrom. These non-stick and/or increased
degradability inducing components may be used to replace some or all of the
elastomer
solvent materials, such as resins and waxes conventionally used in chewing gum
compositions. The non-stick and/or increased degradability inducing
components, when
added to a gum base may also act as an elastomer processing aid to permit
softening
processing of the elastomer from a solid to a useful gum base material.
[0107] As used herein, the term "Tg" refers to the glass transition
temperature of an
elastomer used in chewing gum compositions as measured at any time before or
after
processing of the elastomer. More particularly, the term "Tg initial" refers
to the glass
transition temperature of an elastomer prior to processing of the elastomer
into a substantially
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homogenous mass in the presence of a non-stick inducing component. The term
"Tg final"
refers to the glass transition temperature of an elastomer subsequent to
processing of the
elastomer into a softened mass useful for gum base.
[0108] Glass transition temperature (Tg) is generally understood to be the
temperature
below which molecules have very little mobility. On a larger scale, polymers
are rigid and
brittle below their glass transition temperature and can undergo plastic
deformation above it.
Tg is usually applicable to amorphous phases and is commonly applicable to
glasses, plastics
and rubbers. In polymers, Tg is often expressed as the temperature at which
the Gibbs free
energy is such that the activation energy for the cooperative movement of a
significant
portion of the polymer is exceeded. This allows molecular chains to slide past
each other
when a force is applied.
[0109] As used herein, the phrase "release properties" means properties that
allow a
chewing gum base and/or chewing gum product to exhibit reduced adherence to a
surface.
[0110] As used herein, the phrase "limited capability to plasticize polymers"
means
that that a component will not change the Tg of a gum base more than about
plus/minus three
(+/- 3) degrees upon incorporation of the component into the gum base.
[0111] As used herein, the term "processing" refers to any step taken during
the
manufacture of a gum base and/or gum product, including any step that occurs
when
manufacturing a gum product by means of batch systems, continuous systems, or
any other
system manufacturing system known in the art. As used herein, the term
processing includes
the process of "masticating an elastomer" so that it is suitable for inclusion
in a chewing gum
product.
[0112] As used herein, the phrase "non-conventional gum ingredients" refers to
ingredients not conventionally included in chewing gum products and includes
ingredients
such as zein and seed oils from the plant genus Cuphea.
[0113] As used herein, the phrase "conventional gum ingredients" refers to
ingredients traditionally included in gum products such as elastomers and
elastomer solvents.
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[0114] As used herein, the term "surface", when used in connection with non-
stick
and/or degradable properties, refers to any surface with which a chewing gum
base, chewing
gum composition, chewing gum product or chewing gum bolus comes into contact.
Such
surfaces include without limitation, for example, the following: any surface
in the oral cavity
such as the surface of a tooth or the surface of any dental or orthodontic
device contained in
the oral cavity; any surface on a human body including the skin, such as the
skin on the face,
and hair; and any surface external to a human body, such as the surface of
pavements,
sidewalks, roadways, brick, glass, wood, plastic, stone, furniture, carpeting,
the soles of
footwear including shoes or sneakers, cardboard, paper, metal, and surfaces of
porous nature
to which conventional gum ingredients stick and are difficult to remove.
[0115] As used herein, the term "HLB" refers to hydrophilic lipophilic
balance.
[0116] As used herein, the term "stomaching" refers to the action of
mechanical
aqueous extraction of a gum using a device known as a stomacher (for example,
a Seward
Ltd. StomacherTM 400). In some embodiments, stomaching involves placing gum
samples
in polythene bags with a known volume of water and beating the bags for a
specific period of
time.
Non-Stick and/or Reduced Stick and/or Degradable Aspects
[0117] The present invention provides numerous advantages over conventional
chewing gum compositions by the incorporation of certain components which aid
in the
processing of the gum base, as well as contribute to certain advantages and
properties in the
final chewing gum compositions and products made therefrom. One such advantage
is the
reduced-stick and/or non-stick properties and/or increased degradability
properties that are
imparted to the gum base and consequently to the chewing gum compositions as a
whole,
both during processing of the chewing gum base and subsequent to chewing.
Another
advantage is the ability to process elastomer gum base components without
relying on
conventional solvent additives, such as gum resins. Yet another advantage is
the ability to
substitute some or all of the elastomer solvent within a gum base with the non-
stick inducing
components. In some embodiments, only a portion of an elastomer solvent is
replaced to take
advantage of the softening capabilities of the solvent without imparting
stickiness to chewing
gum compositions made therefrom.
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[0118] In some embodiments of the invention, various chewing gum compositions
and products made therefrom are provided with reduced stickiness or non-stick
and/or
increased degradability properties by the incorporation of non-stick and/or
increased
degradability inducing components which include hydrophilic precursor
components and/or
various fats and oils. These non-stick and/or increased degradability inducing
components
may be used to partially or fully replace conventional components such as
elastomer solvents
and certain waxy materials, which are conventionally used to soften gum base
elastomers
such that they are processible for chewing gum compositions, but which are
known to
contribute to the stickiness of chewing gum compositions made therefrom. The
incorporation
of these non-stick and/or increased degradability inducing components have a
number of
advantages in the processing of gum base as well as contributes to the overall
reduced
stickiness and/or increased degradability in the final chewing gum
compositions and products
made therefrom.
[0119] The non-stick and/or increased degradability inducing components may
contribute to one or more of the following advantages: (i) facilitate the
process of converting
a solid or solid-like elastomer into some other form, such as a homogenous or
substantially
homogenous softened or malleable mass; (ii) allow sufficient softening for
processing and for
use in a chewing gum product; and (iii) provide softening without an increase
in stickiness of
the final gum product. The non-stick and/or increased degradability inducing
components,
when used in the present invention may provide one or more of these
advantages, as well as
modulate the change in elastomer Tg during formation of the gum base. In some
embodiments, when the non-stick and/or increased degradabilty inducing
components are
used to make a chewing gum base, the Tg of the elastomer used to make the gum
base
changes no more than about three degrees
(3 ) up or down (plus/minus) as compared to the Tg of the elastomer prior to
gum base
processing. The maximum three degrees change (i.e., Tg final) includes a
change either
higher or lower than the Tg initial. For example, if the Tg initial of the
elastomer is 60 C, the
Tg final of the elastomer subsequent to the addition of the non-stick and/or
increased
degradability inducing component may be about 57 C to about 63 C, e.g., +/- 3
C. The term
"non-stick and/or increased degradability inducing components" also includes,
for example,
any component that facilitates the process of converting solid or solid-like
elastomers to a
form useful for chewing during batch systems, continuous systems, and other
manufacturing
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systems and/or processes known in the art. Desirably, the elastomer processing
aid has a
limited capability to plasticize polymers, as defined herein below.
[0120] In some embodiments, the non-stick and/or increased degradability
inducing
components, when added to the gum base, allow for softening in the gum base
elastomers
such that they can be easily processed from solid rubbers to soft matrices,
which can then be
incorporated into chewing gum compositions.
[0121] In some embodiment of the invention, the addition of the non-stick
and/or
increased degradability inducing components balances the softening of the gum
base
elastomer components, as well as the chewing gum composition as a whole, while
reducing
the overall stickiness and/or increasing the degradability of the products
made therefrom.
[0122] In some embodiments, the elastomer components in chewing gum
compositions, such as those used to form gum bases, are softened through the
incorporation
of the non-stick and/or increased degradability inducing components without
changing the
glass transition temperature (Tg C) of the elastomer more than three degrees
above its initial
Tg C nor less than three degrees below the initial Tg C, i.e., +/- three (3)
degrees.
[0123] In other embodiments, the non-stick and/or increased degradability
inducing
components have been found to exhibit various physical properties including
the ability to
migrate to the surface of the chewing gum product to create a release barrier
which reduces
the ability of the chewing gum product to stick to surfaces. In some
embodiments, the non-
stick and/or increased degradability inducing components have hydrophobic and
hydrophilic
character, i.e., HLB (hydrophilic lipophilic balance) values, which enhance
the release barrier
characteristics due to the tendency of these materials to molecularly orient
themselves such
that the hydrophobic portion orients itself inward of the chewing gum and the
hydrophilic
portion orients itself to the surface of the chewing gum, thereby contributing
to the release
properties and reducing the stickiness.
[0124] Non-stick and/or increased degradability inducing components may be
present
in the gum base prior to its use in a chewing gum composition, as well as
being added to the
chewing gum composition as a whole. In some embodiments, conventional
components
which contribute to stickiness, such as elastomer solvents, may be partially
or fully replaced
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with the non-stick and/or increased degradability inducing components of the
present
invention. It has also been discovered that the addition of a methyl ester
liquid rosin,
desirably in low amounts, may be advantageously employed to enhance softening
without
contributing to stickiness. It has been discovered that methyl ester liquid
resins tend to be
relatively small molecules which do not destroy emulsions which may be formed
by the
elastomer/non-stick and/or increased degradability inducing components.
[0125] Any suitable non-stick and/or increased degradability inducing
components as
defined herein may be incorporated in the present inventive chewing gum bases.
[0126] In some embodiments, the non-stick and/or increased degradability
inducing component is incorporated into the gum base such that the gum base
surface has
greater hydrophilic character.
[0127] In some embodiments, the non-stick and/or increased degradability
inducing
component(s) provide(s) a maximum change in glass transition temperature of an
elastomer
of about +/- 3 when brought into contact with an elastomer (e.g., by mixing)
during
manufacture of a chewing gum base.
[0128] In some embodiments, the chewing gum compositions of the present
invention
include a non-stick and/or increased degradability inducing component in an
amount
sufficient to migrate to the surface of a chewing gum product formed therefrom
and provide a
surface barrier. Desirably, the surface barrier has release properties such
that a gum bolus
formed upon chewing exhibits a reduced adherence to a variety of surfaces as
compared to
gum compositions not containing the non-stick and/or increased degradability
inducing
component.
[0129] In some embodiments, the chewing gum compositions of the present
invention
include non-stick and/or increased degradability inducing components that are
molecularly
oriented within the gum base in such a manner that the gum base exhibits
reduced stickiness
as compared to the gum base in the absence of the non-stick and/or increased
degradability
inducing components. In particular, in some embodiments, the non-stick and/or
increased
degradability inducing components contain a hydrophobic portion that is
oriented inwardly
within the chewing gum product and a hydrophilic portion that is oriented
outwardly.
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[0130] For example, in some embodiments, the non-stick and/or increased
degradability inducing component may be a surface release agent having a
hydrophilic
portion and a hydrophobic portion. When such a surface release agent is
employed, the
hydrophobic portion of the surface release agent tends to direct itself within
the chewing gum
composition and the hydrophilic portion tends to direct itself toward the
chewing gum
composition surface upon migration of the surface release agent to the surface
of the chewing
gum.
[0131] In some embodiments, the non-stick and/or increased degradability
inducing
components when added to gum bases form domain regions which indicate the
crystallization
of the non-stick components within an elastomer matrix. The non-stick and/or
increased
degradability inducing components may have limited miscibility in the
elastomer at room
temperature such that upon cooling of the gum base or chewing gum composition,
a separate
crystalline phase forms. In particular, in some embodiments of the invention,
such domains
can form upon cooling of the gum base during processing. Advantageously,
chewing gum
compositions incorporating gum bases containing such domains exhibit reduced
stickiness to
surfaces that are both internal and external to the mouth, as compared to gum
bases not
containing such domains. Moreover, when a gum base contains at least one
domain and at
least one elastomer, the at least one domain may be characterized by a
particular Tg value
and the at least one elastomer may be characterized by a different Tg value.
[0132] Accordingly, unlike conventional gum bases which have a continuous
phase
of a sticky elastomer matrix, the gum bases of the present invention may have
a
discontinuous phase that is separate and distinct from the elastomer matrix of
the gum base.
Gum bases of the present invention that contain a discontinuous phase exhibit
reduced
stickiness as compared to gum bases not having a discontinuous phase.
[0133] The discontinuous phase may be a result of one or more of the
following: the
formation of a release barrier on the surface of the gum base due to the
incorporation of a
non-stick inducing component therein; the presence of domains; and the
orientation of the
non-stick inducing component such that the gum base surface has greater
hydrophilic
character.
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[0134] Additionally, the non-stick and/or increased degradability inducing
component
may include, for example, any suitable fat or oil or combination thereof which
performs to
reduce stickiness or render non-stick the composition and products made
therefrom. In
particular, they may include fats and oils having an HLB range of about 3.5 to
about 13.
Useful fats and oils include those having a wide range of melting points, for
example from
about 10 C to about 75 C, desirably from about 20 C to about 73 C and more
desirably
about 40 C to about 70 C.
[0135] More particularly, non-stick and/or increased degradability inducing
components may include, without limitation, the following: various fats and
oils including
saturated and unsaturated fatty acids having a carbon chain length of C14 to
C24; including for
example saturated and unsaturated fatty acids such as stearic acid, oleic
acid, palmitic acid,
linoleic acid, arachidonic acid, myristic acid, palmitoleic acid and vaccenic
acid;
monoglycerides, diglycerides, and triglycerides of saturated and unsaturated
fatty acids
having a chain length of C14 to C24; natural fats containing predominantly
triglycerides of
saturated and unsaturated fatty acids having a chain length of C14 to C24,
including
hydrogenated and non-hydrogenated cottonseed oil, soybean oil, canola oil,
olive oil, grape
seed oil, peanut oil, sunflower oil, safflower oil, palm oil, cocoa butter,
coconut oil, and palm
kernel oil; esters of monoglycerides and diglycerides, such as acetylated
monoglycerides and
acetylated diglycerides and the glycerol esters of fatty acids including
glycerol monostearate
(GMS); animal fats such as beef tallow oil, lard, butter and chicken fat;
fatty esters of sugars;
esters of alcohols such as lower alkyl (C1.4) stearates including methyl and
ethyl stearates, as
well as high molecular weight esters of alcohols; phospho]ipids such as
lecithin and lanolin;
and mixtures and combinations thereof.
[0136] Fatty acids and their esters having lengths of C2-C13 may also be
employed in
combination with the C14-C24 fatty acid esters described above but due to the
tendency of the
medium chain triglycerides (MCTs having a carbon chain length of C6-C12) to be
more
miscible or compatible with the elastomer, their presence must be balanced
such that the Tg
final as defined herein is maintained and/or separate crystals and/or domains
are present or
maintained in the elastomer matrix.
[0137] The ratio of non-stick and/or increased degradability inducing
component to
elastomer (non-stick: elastomer) may be in the range of about 1:1 to about
10:1 and desirably
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in the range of about 4:1 to about 8:1. When optional components such as
elastomer solvents
or waxes are employed along with the non-stick and/or increased degradability
inducing
component, the ratio of non-stick and/or increased degradability inducing
component to
elastomer solvent (non-stick solvent or wax) may be about 1:0 to about 4:1.
[0138] Desirably, some embodiments include inventive gum bases which have at
least one non-stick and/or increased degradability inducing component having a
melting point
of about 60 C to about 70 C and at least one other non-stick and/or increased
degradability
inducing component having a melting point of about 20 C to about 40 C. More
particularly,
the present inventive gum bases may include at least one fat having a melting
point of about
70 C and at least one fat having a melting point of about 40 C.
[0139] The non-stick and/or increased degradability inducing component may be
present in amounts of about 10% to about 60% by weight of the chewing gum
base. In some
embodiments, the non-stick inducing component may be present in amounts of
about 20% to
about 50% by weight of the chewing gum base. In other embodiments, the non-
stick and/or
increased degradability inducing component may be present in amounts of about
30% to
about 40% by weight of the chewing gum base.
[0140] In some embodiments, the non-stick and/or increased degradability
inducing
component may be, for example, a hydrophilic precursor component as defined
herein. In
particular, the non-stick and/or increased degradability inducing component
may include, for
example, any polymer and/or salt thereof (whether formed before or after
formulation)
containing at least one hydrolyzable unit, as defined herein. In some
embodiments where the
non-stick and/or increased degradability inducing component is a hydrophilic
precursor
component, the chewing gum base containing the same will be less sticky or
exhibit less
stickiness and/or will exhibit enhanced degradability compared to a chewing
gum base not
including a hydrophilic precursor component as a non-stick inducing component.
[0141] In some embodiments, the chewing gum bases of the present invention do
not
stick to a variety of surfaces or exhibit reduced stickiness as compared to
chewing gum bases
not having the present inventive compositions. In particular, during
manufacture, the
chewing gum bases do not stick to processing equipment. Moreover, during
chewing, the
chewing gum bases do not stick to surfaces within the oral cavity, including
the teeth and any
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orthodontic or dental appliances. Additionally, gum boluses of the present
invention will not
stick to, or will have reduced stickiness, to a variety of surfaces external
to the oral cavity,
including, for example, asphalt, bricks, wood, plastic, hair, skin, carpeting,
and the soles of
shoes, as compared to gum boluses not having the formulations of the gum
boluses of the
present invention.
[0142] Some embodiments of the present invention provide chewing gum
compositions and products that have non-stick surfaces during processing and
subsequent to
chewing into a gum bolus.
Additional Degradable Aspects
[01431 In other embodiments of the invention, the chewing gum compositions may
be
rendered more environmentally friendly by the incorporation of additional
components which
enhance the degradation of the chewing gum, such that it looses its ability to
maintain its
cohesiveness and crumbles and breaks apart into smaller, discontinuous pieces
over time.
Components which contribute to the degradation include light absorbing
materials which
upon exposure to light, e.g. sunlight, react with the elastomer components and
cause them to
degrade, or otherwise become modified to become less sticky. In some
embodiments, upon
exposure to light, the molecular weight of the elastomer component is reduced
sufficiently
enough to render them and chewing gum compositions containing them less
sticky. In some
embodiments, there may be included components which when exposed to light
cause an
increase in the molecular weight of the elastomer components sufficient to
reduce the
stickiness of the elastomer, as well as reduce the stickiness of chewing gum
compositions
containing them.
[01441 Any agent that is capable of degrading an elastomer may be incorporated
in
various chewing gum composition embodiments. Desirably, the agent is
lipophilic and is
incorporated in the gum base composition. In some embodiments, an agent serves
to enhance
the degradation of the gum product in the presence of light, i.e.,
photodegradation. A
particularly useful agent that is capable of enhancing the elastomer
degradation in the
presence of light is chlorophyll and derivatives such as chlorophyllin,
pheophytin,
pyropheophytin and pheophorbide. Chlorophyll and its derivatives are capable
of absorbing
light and generating free radicals. The presence of free radicals may react
with elastomer
components to render them less sticky.
CA 02656244 2010-12-08
[0145] In general, chlorophyll may be present in an amount from about 0.01% to
about 0.3% by weight of the gum base. Desirably, chlorophyll may be present in
an amount
from about 0.05% to about 0.2% by weight of the gum base. More desirably,
chlorophyll
may be present in an amount from about 0.07 to about 0.12% by weight of the
gum base.
[0146] Other suitable components to enhance degradation include other
photosensitizers such as phthalocyanine derivatives, riboflavin, hemoglobin,
myoglobin, and
heme. In some embodiments, the elastomer component may be degraded by
oxidation to
form smaller discontinuous phases of elastomer. In some embodiments, the
elastomer
component may interact with free radicals to increase the elastomer molecular
weight. When
certain elastomer components are used in combination with the chlorophyll,
such as
elastomers with unsaturated bonds, the chlorophyll may increase the molecular
weight of the
elastomeric component by inducing higher molecular weight reaction products
caused by free
radical generation. A variety of reaction possibilities may occur depending on
such factors as
the type of elastomer present, the amount of degradation agent present such as
free-radical
inducing agent, the particular chewing gum composition, as well as the type of
light and
environmental exposure the chewing gum sees.
[0147] In some embodiments, the at least one agent capable of degrading an
elastomer is encapsulated. Encapsulation may be desirable to prevent premature
degradation
of the chewing gum base prior to mastication. The at least one agent capable
of degrading an
elastomer may be encapsulated as microcapsules or microparticles as described
in PCT
Publication No. WO 2004/064544.
Suitable encapsulants include, but are not limited to, fats, polymers,
carbohydrates and
combinations thereof. A particularly suitable encapsulant is gum arabic.
[0148] In some embodiments the agent capable of degrading an elastomer is
present
in the chewing gum composition as part of the center-fill. In such
compositions the agent
may be encapsulated or non-encapsulated.
[0149] In some embodiments, the agent capable of degrading an elastomer is
present
in a coating of the chewing gum composition. For example, such coatings are
used on
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sugarless tablet gums to provide crunchiness as well as flavor, sweetness and
sensate
perception. In such compositions, the agent may be encapsulated or non-
encapsulated.
[0150] In general, the at least one agent capable of degrading an elastomer is
present
in an amount sufficient to substantially degrade the chewing gum product
subsequent to
mastication over time. Desirably, in some embodiments, the at least one agent
capable of
degrading an elastomer is present in an amount sufficient to substantially
degrade the
chewing gum product subsequent to mastication within about twenty-five (25)
weeks. More
desirably, the at least one agent capable of degrading an elastomer is present
in an amount
sufficient to substantially degrade the chewing gum product subsequent to
mastication within
about ten (10) weeks.
[0151] Desirably, the at least one agent capable of degrading an elastomer is
present
in an amount from about 0.01% to about 0.3% by weight of the gum base. More
desirably,
the at least one agent capable of degrading an elastomer is present in an
amount from about
0.05% to about 0.2% by weight of the gum base. Most desirably, the at least
one agent
capable of degrading an elastomer is present in an amount from about 0.07% to
about 0.12%
by weight of the gum base.
[0152] Other components which contribute to degradation of a chewing gum
composition include hydrophobic components, i.e., hydrophilic precursor
components as
defined herein, which hydrolyze or begin to hydrolyze upon exposure to a
particular
condition that promotes hydrolysis, such as upon exposure to mastication
and/or upon
exposure to moisture and/or upon exposure to a component that promotes
hydrolysis and/or
upon exposure to alkaline pH conditions in the range of about 8 to about 14.
By
incorporating a hydrophilic precursor polymer into a chewing base and/or
chewing gum
composition, it is possible to enhance the hydrophilicity of a chewing gum
composition
following mastication. In particular, it is possible to delay the onset of
hydrophilicity through
the use of such hydrophobic precursors to hydrophilic materials. By delaying
the onset of
hydrophilicity, it is possible to produce a gum base and chewing gum product
which is stable,
yet is capable of hydrolyzing upon exposure to certain conditions, such as the
moisture and
mechanical action of mastication.
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[0153] Desirably, in some embodiments, a hydrophilic precursor component is
present in a chewing gum composition in an amount sufficient to impart reduced
stickiness or
non-stickiness to the gum base and/or to promote breakdown of the gum base
within days
and, more desirably, within hours upon exposure to a condition that promotes
hydrolysis. It
is particularly useful to incorporate a hydrophilic precursor component in the
inventive gum
bases in an amount that is from about 0.1% by weight to about 10% by weight of
the total
gum base. More desirably, a hydrophilic precursor component is present in the
inventive
gum bases in an amount that is from about 1% by weight to about 5% by weight.
Most
desirably, a hydrophilic precursor component is present in the inventive gum
bases in an
amount that is about 5% by weight.
[0154] Any hydrophilic precursor component may be used in the chewing gum
bases
and/or chewing gum compositions and/or chewing gum products of the present
invention. In
particular, a hydrophilic precursor component may be incorporated into a
chewing gum base,
a chewing gum composition, or both a chewing gum base and a chewing gum
composition.
Moreover, the hydrophilic precursor component may be added to the chewing gum
base
and/or chewing gum composition during manufacture, after manufacture, or
during
production of the gum itself.
Use of Acid and/or Anhydride forms of Hydrophilic Precursor Component
[0155] In some embodiments, an acid form and/or an anhydride form of a
hydrophilic precursor component, i.e., an acid form and/or an anhydride form
of a polymer
including at least one hydrolyzable unit, may be incorporated into a chewing
gum base and/or
chewing gum composition and/or chewing gum product which includes at least one
other
component. Without wishing to be bound by any particular theory, it is
postulated that the
acid form and/or anhydride form of the hydrophilic precursor component may
react with the
at least one other component to form reaction products which can be
hydrolyzed. Such
reaction products include, for example, reaction products including at least
one hydrolyzable
unit and, desirably, reaction products including several hydrolyzable units.
In particular, such
reaction products include, for example, at least one ester of at least one
polymer including at
least one hydrolyzable unit and, desirably, more than one hydrolyzable unit,
and/or at least
one ether of at least one polymer including at least one hydrolyzable unit
and, desirably, more
than one hydrolyzable unit, and/or at least one salt of at least one polymer
including at least
one hydrolyzable unit and, desirably, more than one hydrolyzable unit, and/or
any
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combination thereof. In such embodiments, the at least one other component may
be, for
example, a polyol, a flavor component, an alkali metal ion which is present in
a filler
component, and/or an alkaline earth metal ion which is present in a filler
component.
Exposure of a chewing gum base and/or chewing gum composition, and/or chewing
gum
product containing the aforementioned reaction products to a condition that
promotes
hydrolysis will result in a chewing gum base, and the chewing gum compositions
and/or
chewing gum products made therefrom, which degrades faster than a chewing gum
base
and/or chewing gum composition and/or chewing gum product not containing such
reaction
products.
Reaction of Acid Form of a Hydrophilic Precursor Component and a Polyol
[0156] In some embodiments, there is provided a method of increasing the
degradability of a chewing gum base and/or chewing gum composition and/or
chewing gum
product which involves providing (i) an acid form of a hydrophilic precursor
component, i.e.,
an acid form of a polymer including at least one hydrolyzable unit, and (ii)
at least one polyol
in a chewing gum base and/or chewing gum composition and/or chewing gum
product of the
present invention. Any suitable polyol may be used. Suitable polyols include,
for example,
sorbitol, maltitol, mannitol, glycerol, and combinations thereof. Desirably,
the hydrophilic
precursor component is a GANTREZ polymer, and the acid form of a hydrophilic
polymer
is the acid form of a GANTREZ polymer.
[0157] Without wishing to be bound to any particular theory, it is believed
that the
acid form of the hydrophilic precursor component reacts with the at least one
polyol,
resulting in the esterification of the acid form and the generation of at
least one ester of at
least one polymer including at least one hydrolyzable unit and, desirably,
more than one
hydrolyzable unit. When the resultant chewing gum base and/or chewing gum
composition
and/or chewing gum product is exposed to a condition that promotes hydrolysis,
it is believed
that the at least one ester of at least one polymer including at least one
hydrolyzable unit will
be hydrolyzed, resulting in a chewing gum composition that degrades faster
than a chewing
gum base and/or chewing gum composition and/or chewing gum product that does
not
include the at least one ester of at least one polymer including at least one
hydrolyzable unit
and, desirably, more than one hydrolyzable unit.
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Reaction of Acid Form of a Hydrophilic Precursor Component and a Flavoring
Component
[0158] In some embodiments, there is provided a method of increasing the
degradability of a chewing gum base and/or chewing gum composition and/or
chewing gum
product which involves providing (i) an acid form of a hydrophilic precursor
component, i.e.,
an acid form of a polymer including at least one hydrolyzable unit and (ii) at
least one
flavoring component in a chewing gum base and/or chewing gum composition
and/or
chewing gum product of the present invention. Any suitable flavoring component
may be
used. Suitable flavoring components include, for example, a polyol such as
menthol and
equivalents thereof. Desirably, the hydrophilic precursor component is a
GANTREZ
polymer, and the acid form of a hydrophilic polymer is the acid form of a
GANTREZ
polymer.
[0159] Without wishing to be bound to any particular theory, it is believed
that the
acid form of the hydrophilic precursor component will react with the at least
one flavoring
component, resulting in the esterification of the acid form and the generation
of at least one
ester of a polymer including at least one hydrolyzable unit and, desirably,
more than one
hydrolyzable unit. When the resultant chewing gum base and/or chewing gum
composition
and/or chewing gum product is exposed to a condition that promotes hydrolysis,
the at least
one ester including at least one hydrolyzable unit will be hydrolyzed,
resulting in a chewing
.20 gum composition that degrades faster than a chewing gum base and/or
chewing gum
composition and/or chewing gum product that does not include the at least one
ester of a
polymer including at least one hydrolyzable unit.
Reaction of Anhydride Form of a Hydrophilic Precursor Component and a Polyol
[0160] In other embodiments, there is provided a method of increasing the
degradability of a chewing gum base and/or chewing gum composition and/or
chewing gum
product which involves providing (i) an anhydride form of a hydrophilic
precursor
component, i.e., an anhydride form of a polymer including at least one
hydrolyzable unit, and
(ii) at least one polyol in a chewing gum base and/or chewing gum composition
and/or
chewing gum product of the present invention. Without wishing to be bound to
any
'particular theory, it is believed that the anhydride form of a hydrophilic
precursor component
may react with moisture in the chewing gum base and/or chewing gum composition
and/or
chewing gum product to form the acid form of the hydrophilic precursor
component. The
acid form of a hydrophilic precursor component may then react with a polyol as
described
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above, resulting in esterification of the acid form of the hydrophilic
precursor polymer and
the resultant generation of at least one ester which can be hydrolyzed, such
as an ester of a
polymer including at least one hydrolyzable unit and, desirably, more than one
hydrolyzable
unit. When the resultant chewing gum base and/or chewing gum composition
and/or
chewing gum product is exposed to a condition that promotes hydrolysis, the at
least one
ester of a polymer including at least one hydrolyzable unit will be
hydrolyzed, resulting in a
chewing gum composition that degrades faster than a chewing gum base and/or
chewing gum
composition and/or chewing gum product that does not include the at least one
ester of a
polymer including at least one hydrolyzable unit.
[0161] Any suitable polyol may be used to react with the hydrophilic precursor
component. Suitable polyols include, for example, sorbitol, maltitol,
mannito], glycerol, and
combinations thereof. Desirably, the hydrophilic precursor component is a
GANTREZ
polymer, the anhydride form of a hydrophilic precursor component is the
anhydride form of a
GANTREZ polymer, and the acid form of a hydrophilic precursor component is
the acid
form of a GANTREZ polymer.
Reaction of Anhydride Form of a Hydrophilic Precursor Component and a
Flavoring
Component
[0162] In other embodiments, there is provided a method of increasing the
degradability of a chewing gum base and/or chewing gum composition and/or
chewing gum
product which involves providing (i) an anhydride form of a hydrophilic
precursor
component, i.e., an anhydride form of a polymer including at least one
hydrolyzable unit and
(ii) at least one flavoring component in a chewing gum base and/or chewing gum
composition and/or chewing gum product of the present invention. Without
wishing to be
bound to any particular theory, it is believed that the anhydride form of a
hydrophilic
precursor component may react with moisture in the chewing gum base and/or
chewing gum
composition and/or chewing gum product to form the acid form of the
hydrophilic precursor
component. The acid form of a hydrophilic precursor component may then react
with a
flavoring component such as a polyol such as menthol as described above,
resulting in
esterification of the acid form of the hydrophilic precursor polymer and the
resultant
generation of at least one ester which can be hydrolyzed, such as an ester of
a polymer
including at least one hydrolyzable unit and, desirably, more than one
hydrolyzable unit.
When the resultant chewing gum base and/or chewing gum composition and/or
chewing gum
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product is exposed to a condition that promotes hydrolysis, the at least one
ester of a polymer
including at least one hydrolyzable unit will be hydrolyzed, resulting in a
chewing gum
composition that degrades faster than a chewing gum base and/or chewing gum
composition
and/or chewing gum product that does not include the at least one ester of a
polymer
including at least one hydrolyzable unit.
[0163] Any suitable flavoring component may be used for reaction with the
hydrophilic precursor component. Suitable flavoring components include, for
example, a
polyol such as menthol. Desirably, the hydrophilic precursor component is a
GANTREZ
polymer, the anhydride form of a hydrophilic polymer is the anhydride form of
a
GANTREZ polymer, and the acid form of a hydrophilic polymer is the acid form
of a
GANTREZ polymer.
Tranesterification Reaction
[0164] In some embodiments, when at least one ester of a polymer including
hydrolyzable units and at least one polyol (such as sorbitol, maltitol,
mannitol, glycerol, and
combinations thereof) and/or at least one flavoring component (such as
menthol) are
incorporated into a chewing gum base and/or a chewing gum composition and/or a
chewing
gum product of the present invention, a transesterification reaction occurs.
In such
embodiments, the transesterification reaction involves the exchange of one
alkoxy group of
the at least one ester of a polymer including hydrolyzable units by the polyol
to form a
different ester of a polymer including hydrolyzable units. Desirably, in such
embodiments,
the chewing gum base and/or chewing gum composition and/or chewing gum product
includes at least one acid or base which may catalyze the transesterification
reaction.
Reaction of an Acid Form of a Hydrophilic Precursor Component to form an
Alkali Earth
Metal and/or an Alkaline Earth Metal Salt.
[0165] In other embodiments, there is provided a method of increasing the
degradability of a chewing gum base and/or chewing gum composition and/or
chewing gum
product which involves providing (i) an acid form of a hydrophilic precursor
component and
(ii) at least one filler component containing alkali metal ions and/or
alkaline earth metals
ions. In such embodiments, an acid form of a hydrophilic precursor component,
i.e., an acid
form of a polymer including at least one hydrolyzable unit, which is
incorporated in a
chewing gum base and/or a chewing gum composition and/or a chewing gum product
may
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react in situ with at least one filler component which is present in a chewing
gum base and/or
chewing gum composition and/or chewing gum product of the present invention.
Without
wishing to be bound to any particular theory, it is believed that the acid
form of a hydrophilic
precursor component reacts with an alkali earth metal salt and/or an alkaline
earth metals
from the filler component (such as magnesium ions from a talc filler and/or
calcium ions
from a calcium-containing filler) to form an alkali metal salt and/or an
alkaline earth metal
salt of a polymer including at least on hydrozolyzable unit to form an alkali
and/or alkaline
earth metal salt of a polymer including at least one hydrolyzable unit.
[0166] When the resultant chewing gum base and/or chewing gum composition
and/or chewing gum product is exposed to a condition that promotes hydrolysis,
it is believed
that the alkali metal salt and/or alkaline earth metal salt of a polymer
including at least one
hydrolyzable unit will be hydrolyzed, resulting in a chewing gum composition
that degrades
faster than a chewing gum base and/or chewing gum composition and/or chewing
gum
product that does not include the at least one ester of a polymer including at
least one
hydrolyzable unit.
[0167] Desirably, in such embodiments, the acid form of a hydrophilic
precursor
component, i.e., the acid form of a polymer including at least one
hydrolyzable unit, is the
acid form of a GANTREZ polymer, the alkali metal ion is a sodium or potassium
ion, and
the alkaline earth metal ion is a calcium or magnesium ion. Accordingly, in
some
embodiments, a sodium and/or potassium salt of a polymer including at least
one
hydrolyzable unit and/or a magnesium and/or calcium salt of a polymer
including at least one
hydrolyzable unit are formed.
Reaction of an Anhydride Form of a Hydrophilic Precursor Component to form an
Alkali
Earth Metal and/or an Alkaline Earth Metal Salt
[0168] In other embodiments, there is provided a method of increasing the
degradability of a chewing gum base and/or chewing gum composition and/or
chewing gum
product which involves providing (i) an anhydride form of a hydrophilic
precursor
component and (ii) at least one filler component containing alkali metal ions
and/or alkaline
earth metals ions. In such embodiments, without wishing to be bound to any
particular
theory, it is believed that the anhydride form of a hydrophilic precursor
component may react
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with moisture in the chewing gum base and/or chewing gum composition and/or
chewing
gum product to form the acid form of the hydrophilic precursor component.
[0169] Without wishing to be bound to any particular theory, it is believed
that the
anhydride form of a hydrophilic precursor component may react with moisture in
the
chewing gum base and/or chewing gum composition and/or chewing gum product to
form the
acid form of the hydrophilic precursor component. It is further believed that
the acid form of
a hydrophilic precursor component reacts with an alkali earth metal salt
and/or an alkaline
earth metals from the filler component (such as magnesium ions from a talc
filler and/or
calcium ions from a calcium-containing filler) to form an alkali metal salt
and/or an alkaline
earth metal salt of a polymer including at least on hydrozolyzable unit to
form an alkali
and/or alkaline earth metal salt of a polymer including at least one
hydrolyzable unit.
[0170] When the resultant chewing gum base and/or chewing gum composition
and/or chewing gum product is exposed to a condition that promotes hydrolysis,
it is believed
that the alkali metal salt and/or alkaline earth metal salt of a polymer
including at least one
hydrolyzable unit will be hydrolyzed, resulting in a chewing gum composition
that degrades
faster than a chewing gum base and/or chewing gum composition and/or chewing
gum
product that does not include the at least one ester of a polymer including at
least one
hydrolyzable unit.
[0171] Desirably, in such embodiments, the acid form of a hydrophilic
precursor
component, i.e., the acid form of a polymer including at least one
hydrolyzable unit, is the
acid form of a GANTREZ polymer, the alkali metal ion is a sodium or potassium
ion, and
the alkaline earth metal ion is a calcium or magnesium ion. Accordingly, in
some
embodiments, a sodium and/or potassium salt of a polymer including at least
one
hydrolyzable unit and/or a magnesium and/or calcium salt of a polymer
including at least one
hydrolyzable unit are formed.
Conditions for Reactions
[0172] It will be understood that any of the aforementioned reactions may
occur in
situ and may occur at any suitable temperature. Desirably, when an acid and/or
an anhydride
of a hydrophilic precursor component (i.e., an acid and/or an anhydride of a
polymer
including at least one hydrolyzable unit) reacts with a flavoring component
such as menthol
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and equivalents thereof, the reaction occurs a temperature from about 100 C to
about 150 C.
Some reactions may take place at room temperature, however, such as during
shelf life.
'[0173] Suitable hydrophilic precursor components include, for=example,
polymers,
'5 including hydrolyzable units, salts"of polymers including hydrblzyable
units, esters of
polymers including hydrolyzable units, and/or ethers of polymers including
hydrolyzable
units whether formed before or after formulation, and any combination thereof.
In particular,
hydrophilic precursor components include, for example, polymers including
hydrolyzable
units which are formed in situ, salts of polymers including hydrolyzable units
which are
formed In situ, esters of polymers including hydrolyzable units which are
formed in situ, and
ethers of polymers including hydrolyzable units which are formed in situ and
combinations
thereof. It will be understood that the salts of such polymers including at
least one
hydrolyzable unit include, for example, the alkali metal salts, including the
sodium and
potassium salts, and the alkaline earth metal salts, including the magnesium
and calcium
salts, which all may be formed in situ
(0174] Without wishing to be bound by any particular theory, it is
hypothesized that
in some embodiments a salt may be formed by the reaction of an acid form of a
hydrophilic
precursor component with a filler component of a chewing gum base, including,
for example,
a filler component such as calcium carbonate, calcium carbonate/dical, dical,
dicalcium
phosphate and/or talc. Such salts may include, for example, alkali metal
salts, including
sodium and potassium salts, and alkaline earth metal salts, including
magnesium and calcium
salts, and/or any combination thereof.
[0175] Suitable hydrophilic precursor polymers include the following;
copolymers
of methyl vinyl ether and maleic anhydride and/or salts thereof (such as any
of the
GANTREZ AN products and/or salts thereof, including GANTRBZ AN-119 (which
has a
molecular weight of about 200,000), GANTRBZ AN-903 (which has a molecular
weight of
about 800,000), GANTRBZ AN-139 (which has a molecular weight of about
1,000,000),
and GANTREZ AN-169 (which has a molecular weight of about 2,000,000), all of
which
are available from International Specialty Products (ISP),and/or salts
thereof); copolymers of
polystyrene and maleic anhydride and/or salts thereof; polysuccinimide and/or
salts thereof;
and combinations thereof. Other suitable copolymers include the free acid form
of
GANTREZ AN copolymers and/or salts thereof (particularly, any of the GANTREZ S
CA 02656244 2010-12-08
copolymers and/or salts thereof, including OANTREZ S-96 solution (which has a
molecular weight of about 700,000), GANTREZ S-97 powder (which has a
molecular
weight of about 1,200,000), and GANTRBZ(D S-97 solution (which has a molecular
weight
of about 1,500,000), all of which are available from International Specialty
Products), and/or
salts thereof, and half-ester derivatives of GANTREZ S copolymers and/or
salts thereof
(particularly, any of the GANTREZ ES products and/or salts thereof including
GANTREZ ES-225 (which has a molecular weight from about. 100,000 to about
150,000)
and GANTREZ ES-425 (which has a molecular weight from about 90,000 to about
150,000), each of which are available from International Specialty Products)
and/or salts
thereof. Other suitable hydrophilic precursor components include copolymers of
vinyl
pyrrolidone and vinyl acetate and/or salts thereof (such as Plasdone S-630
(which has a
molecular weight of about 27,000), available from International Specialty
Products, and/or
salts thereof) and alginates and/or salts thereof. Suitable polymers for use
as hydrophilic
precursor components, including the aforementioned GANTREZ products, are more
particularly described in "Polymers for Oral Care: Product and Applications
Guide," by
International Specialty Products ( 2Q03 ISP).
Any of the aforementioned polymers and/or any salts thereof may be used
alone or in combination.
[0176] Useful salts of hydrophilic precursor polymers include, for example,
any alkali
metal salt of a hydrophilic precursor polymer and/or any alkaline earth metal
salt of a
hydrophilic precursor polymer and/or combinations thereof. Particularly useful
alkali metal
salts of hydrophilic precursor polymers include, for example, the sodium and
potassium salts
of hydrophilic precursor polymers and/or combinations thereof. Particularly
useful alkaline
earth metal salts of hydrophilic precursor polymers include, for example, the
magnesium and
calcium salts of hydrophilic precursor polymers and/or combinations thereof. A
particularly
useful hydrophilic precursor polymer is GANTREZ MS, which is a mixed sodium
and
calcium salt of GANTREZ , S-97, both of which am available from International
Specialty
Products. A particularly useful GANTRBZ MS polymer is GANTREZ MS 955
(sometimes referred to a MS-955) (which which is a mixed sodium and calcium
salt of
poly(methylvinyl ether/maleie anhydride) with it molecular weight of
1,000,000.
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[0177] The hydrophilic precursor component may have any suitable molecular
weight. Suitable molecular weights range from about 900,000 to about
5,000,000, and more
desirably from about 200,000 to about 5,000,000.
[0178] In particular, when the hydrophilic precursor component is GANTREZ AN-
119, the molecular weight is approximately 200,000. When the hydrophilic
precursor
component is GANTREZ AN-903, the molecular weight is approximately 800,000.
When
the hydrophilic precursor component is GANTREZ AN-139, the molecular weight
is
approximately 1,000,000. When the hydrophilic precursor -component is GANTREZ
AN-
169, the molecular weight is approximately 2,000,000.
[0179] Moreover, when the hydrophilic precursor component is GANTREZ S-96,
the molecular weight is approximately 700,000. When the hydrophilic precursor
component
is GANTREZ S-97 powder, the molecular weight is approximately 1,200,000. When
the
hydrophilic precursor component is GANTREZ S-97 solution, the molecular
weight is
approximately 1,500,000.
[01801 Furthermore, when the hydrophilic precursor component is GANTREZ ES-
225, the molecular weight is approximately from about 100,000 to about
150,000. When the
hydrophilic precursor component is GANTREZ ES-425, the molecular weight is
approximately from about 90,000 to about 150,000. When the hydrophilic
precursor
component is GANTREZ MS, the molecular weight is approximately 1,000,000.
[01811 Additionally, when the hydrophilic precursor component is PLASDONE S-
630, the molecular weight is approximately 27,000.
[0182] A suitable anhydride of a hydrophilic precursor component is any
suitable
anhydride of a GANTREZ polymer. Anhydrides of a GANTREZ polymer include the
following: GANTREZ AN-119 (which as a molecular weight of approximately
200,000);
GANTREZ AN-903 (which as a molecular weight of approximately 800,000);
GANTREZ AN-139 (which as a molecular weight of approximately 1,000,000); and
GANTREZ AN-169 (which as a molecular weight of approximately 2,000,000).
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[0183] A suitable acid of a hydrophilic precursor component is any suitable
acid of a
GANTREZ polymer. Acids of a GANTREZ polymer include the following:
GANTREZ S-96 (which as a molecular weight of approximately 700,000) and
GANTREZ S-97 (which as a molecular weight of between approximately 1,200,000
and
1,500,000), and combinations thereof.
[0184] A suitable ester of a hydrophilic precursor component is any suitable
ester of a
GANTREZ polymer. Esters of a GANTREZ polymer include the following:
GANTREZ ES-225 (ethyl ester) (which as a molecular weight of between
approximately
100,000 and 150,000); GANTREZ ES-425 (butyl ester) (which as a molecular
weight of
between approximately 90,000 and 150,000); GANTREZ ES 435 (butyl ester);
GANTREZO ES 335 (isopropyl ester); GANTREZ SP 215 (ethyl ester); and GANTREZ
A-425 (butyl ester), and combinations thereof.
[0185] When a chewing gum base and/or chewing gum composition and/or chewing
gum product of the present invention includes a polymer including at least one
hydrolyzable
unit and/or an ester or ether of at least one polymer including at least one
hydrolyzable unit
and/or a salt of at least one polymer including at least one hydrolyzable unit
and/or an
anhydride, of at least one polymer including at least one hydrolyzable unit
and/or an acid of at
least one polymer including at least one hydrolzyable unit, and combinations
thereof, the
hydrolyzable unit is selected from the group consisting of an ester bond or an
ether bond.
Desirably, the polymer including at least one hydrolyzable unit is a GANTREZO
polymer.
Desirably, the ester or ether of the least one polymer including at least one
hydrolyzable unit
is the ester or ether of a GANTREZ polymer. Desirably, the salt of at least
one polymer
including at least one hydrolyzable unit is the salt of a GANTREZ polymer.
Desirably, the
anhydride of at least one polymer including at least one hydrolyzable unit is
the anhydride of
a GANTREZ polymer. Desirably, the acid of at least one polymer including at
least one
hydrolyzable unit is the acid of a GANTREZ polymer.
[0186] The polymer including at least one hydrolyzable unit and/or an ester or
ether
of at least one polymer including at least one hydrolyzable unit and/or a salt
of at least one
polymer including at least one hydrolyzable unit and/or an anhydride of at
least one polymer
including at least one hydrolyzable unit and/or an acid of at least one
polymer including at
least one hydrolzyable unit, and combinations thereof may have any suitable
molecular
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weight. In some embodiments, the at least one hydrolyzable unit and/or an
ester or ether of at
least one polymer including at least one hydrolyzable unit and/or a salt of at
least one
polymer including at least one hydrolyzable unit and/or an anhydride of at
least one polymer
including at least one hydrolyzable unit and/or an acid of at least one
polymer including at
least one hydrolzyable unit has a molecular weight in the range of about
10,000 to about
5,000,000 or in the range of about 90,000 to about 200,000. In some
embodiments, a
GANTREZ polymer and/or an ester and/or ether and/or salt and/or an anhydride
and/or an
acid thereof has a molecular weight in the range of about 10,000 to about
5,000,000 or in the
range of about 90,000 to about 200,000.
[01871 The polymer including at least one hydrolyzable unit and/or an ester or
ether
of at least one polymer including at least one hydrolyzable unit and/or a salt
of at least one
polymer including at least one hydrolyzable unit and/or an anhydride of at
least one polymer
including at least one hydrolyzable unit and/or an acid of at least one
polymer including at
least one hydrolzyable unit, and combinations thereof may be present in any
suitable amount
and is desirably present in an amount from about 0.1% by weight to about 10%
by weight of
the total gum base and/or of a total gum composition. In some embodiments, a
GANTREZ
polymer and/or an ester and/or ether and/or salt and/or an anhydride and/or an
acid thereof is
present in an amount from about 0.1% by weight to about 10% by weight of the
total gum
base and/or a total gum composition.
[0188] When a chewing gum base and/or chewing gum composition and/or chewing
gum product of the present invention includes a polymer including at least one
hydrolyzable
unit and/or an ester or ether of at least one polymer including at least one
hydrolyzable unit
and/or a salt of at least one polymer including at least one hydrolyzable unit
and/or an
anhydride of at least one polymer including at least one hydrolyzable unit
and/or an acid of at
least one polymer including at least one hydrolzyable unit, and combinations
thereof, the
chewing gum base and/or chewing gum composition and/or chewing gum product has
increased degradability and/or reduced-stick properties in the presence of the
polymer
including at least one hydrolyzable unit and/or an ester or ether of at least
one polymer
including at least one hydrolyzable unit and/or a salt of at least one polymer
including at least
one hydrolyzable unit and/or an anhydride of at least one polymer including at
least one
hydrolyzable unit and/or an acid of at least one polymer including at least
one hydrolzyable
unit, and combinations thereof as compared to in the absence of the polymer
including at
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least one hydrolyzable unit and/or an ester or ether of at least one polymer
including at least
one hydrolyzable unit and/or a salt of at least one polymer including at least
one hydrolyzable
unit and/or an anhydride of at least one polymer including at least one
hydrolyzable unit
and/or an acid of at least one polymer including at least one hydrolzyable
unit, and
combinations thereof. In some embodiments, a chewing gum base and/or a chewing
gum
composition and/or a chewing gum product including a GANTREZ polymer and/or
an ester
and/or ether and/or salt and/or an anhydride and/or an acid thereof has
increased
degradability and/or reduced-stick properties in the presence of the GANTREZ
polymer
and/or an ester and/or ether and/or salt and/or an anhydride and/or an acid
and combinations
thereof as compared to in the absence of the GANTREZ polymer and/or ester
and/or ether
and/or salt and/or an anhydride and/or an acid and/or combination thereof.
Effect of Exposure to a Condition that Promotes Hydrolysis
[0189] In some embodiments, the incorporation of a hydrophilic precursor
component
in a chewing gum composition and subsequent exposure to a condition that
promotes
hydrolysis will result in a chewing gum composition that degrades faster than
a gum base that
does not contain a hydrophilic precursor component. In particular, exposure to
a condition
that promotes hydrolysis enhances the breakdown of a chewing gum cud, such as
a chewing
gum cud that has been deposited on a surface) into particles and/or causes the
chewing gum
cud to become less adhesive.
[0190] Conditions that promote hydrolysis include environmental factors such
as
cycling weather conditions (particularly, exposure to rain, sun, frost, heat,
etc., or a
combination thereof). Other conditions that promote hydrolysis include
exposure to cleaning
processes, including the action of alkaline components such as detergents.
Still other
conditions that promote hydrolysis include the effect of mechanical agitation
upon
mastication. It will be understood that any of the above-identified conditions
may act alone
or in combination to promote hydrolysis and thereby promote degradability of a
chewing
gum. Moreover, the mechanical and frictional effects of pedestrian and vehicle
traffic may
act in combination with any of the aforementioned conditions to promote
degradability of a
chewing gum.
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Effect of Exposure to an Alkaline Component having a pH of about 8 to about 14
[0191] In some embodiments, the incorporation of a hydrophilic precursor
component
in a chewing gum base and/or chewing gum composition and subsequent exposure
to a
cleaning process (including exposure to an alkaline component such as a
cleaning detergent)
will result in a chewing gum base and/or chewing gum composition that degrades
faster than
a chewing gum base and/or chewing gum composition that does not contain a
hydrophilic
precursor component. In particular, the incorporation of a hydrophilic
precursor component
in a chewing gum base and/or chewing gum composition and subsequent exposure
to an
alkaline component (such as a"cleaning detergent) haying a pH between about 8
and about 14
will result in a chewing gum base and/or chewing gum composition that degrades
faster than
a chewing gum base and/or chewing gum composition that does not contain a
hydrophilic
precursor component.
Effect of Exposure to Rainwater and/or Sunlight
[0192] In some embodiments, the incorporation of a hydrophilic precursor
component
in a chewing gum base and/or chewing gum composition and subsequent exposure
to
rainwater and/or sunlight (for example, exposure to cycling conditions of
rainwater and/or
sunlight) will result in a chewing gum base and/or composition that degrades
faster than a
chewing gum base and/or chewing gum composition that does not contain a
hydrophilic
precursor component. Moreover, in some embodiments, exposure of an inventive
chewing
gum base and/or chewing gum composition containing a hydrophilic precursor
component
(such as a GANTREZ copolymer and/or a salt thereof) to rainfall will
desirably breakdown
the chewing gum base and/or chewing gum composition to a powder which may be
removed
from a surface by brushing.
Effect of Exposure to Deionised Water
[0193] In some embodiments, the incorporation of a hydrophilic precursor
component
in a chewing gum base and/or composition and subsequent exposure to deionised
water will
result in a chewing gum base and/or composition that degrades faster than a
chewing gum
base and/or chewing gum composition that does not contain a hydrophilic
precursor
component.
[0194] In some embodiments, a chewing gum base and/or a chewing gum
composition and/or a chewing gum product including (i) at least one
hydrolyzable unit and/or
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an ester or ether of at least one polymer including at least one hydrolyzable
unit and/or a salt
of at least one polymer including at least one hydrolyzable unit and/or an
anhydride of at least
one polymer including at least one hydrolyzable unit and/or an acid of at
least one polymer
including at least one hydrolyzable unit, and combinations thereof and (ii) an
elastomer
further includes at least one component that promotes hydrolysis (such as an
alkaline
component having a pH from about 8 to about 14) and/or a filler component
(such as a
carbonate-based filler such as calcium carbonate) or a filler component (such
as talc). Such a
chewing gum base and/or a chewing gum composition and/or a chewing gum product
degrades faster in the present of the at elast one component that promotes
hydrolysis than in
the absence of the at least one component that promotes hydrolysis.
Effect of Filler Component
[0195] In some embodiments, a gum base containing a hydrophilic precursor
component will degrade faster in the presence of a filler component than in
the absence of the
filler component upon exposure to a condition that promotes hydrolysis. In
particular, in
some embodiments, a gum base containing, e.g., talc, calcium carbonate,
dicalcium
phosphate, and a hydrophilic precursor component will degrade faster upon
exposure to a
condition that promotes hydrolysis than a like gum base that does not contain
talc as a filler
component. Moreover, it has unexpectedly been discovered that gum bases that
contain talc
as a filler component in combination with a hydrophilic precursor component
will degrade
faster in some embodiments than gum bases that contain a carbonate as a filler
component in
combination with a hydrophilic precursor component upon exposure to a
condition that
promotes hydrolysis. Without wishing to be bound to any particular theory, it
is theorized
that enhanced hydrolysis is catalyzed by the carbonate filler, thereby
resulting in increased
extraction of the GANTREZQ copolymer.
[0196] The filler may be in the gum base, in the chewing gum composition
portion or
in both the gum base and the chewing gum portion. Without wishing to be bound
to any
particular theory, it is theorized that the filler creates a matrix that
promotes the penetration of
the hydrophilic precursor component within the gum base, thereby promoting the
hydrolysis
and consequent degradation of the gum base upon exposure to a condition that
promotes
hydrolysis.
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Effect of Order of Addition of Hydrophilic Precursor Component
[0197] In some embodiments, incorporating a hydrophilic precursor component
into a
chewing gum base prior to the addition of other components such as polyols and
flavoring
agents will result in a chewing gum composition that exhibits increased
degradability in
comparison to a chewing gum composition where the hydrophilic precursor
component is
added after the polyols and flavoring agents are added. Moreover, in some
embodiments,
incorporating a hydrophilic precursor component into a chewing gum base prior
to the
addition of other components such as polyols and flavoring agents will allow
lower amounts
of the hydrophilic precursor component to be used to achieve increased
degradation.
[0198] Without wishing to be bound to any theory, it is postulated that the
incorporation of a GANTREZ copolymer containing an anhydride and/or a salt
thereof,
whether formed before or after formulation, into a gum base prior to the
addition of polyols
improves retention of the GANTREZ copolymer and/or salt thereof during
stomaching,
thereby allowing higher levels of fragmentation to be achieved with lower
levels of
GANTREZ copolymer and/or a salt thereof. In particular, without wishing to be
bound to
any theory, it is postulated that adding the GANTREZ copolymer and/or a salt
thereof,
whether formed before or after formulation, prior to the addition of the
polyols decreases the
likelihood of an unwanted partial reaction of the anhydride with the hydroxyl
groups of the
polyols (which results in increased hydrophilicity of the GANTREZ copolymer
and/or salt
thereof and consequent enhanced premature extraction from the gum). Thus, it
is postulated
that the incorporation of GANTREZ copolymer and/or a salt thereof, whether
formed
before or after formulation, into the hydrophobic gum base may lead to an
initial protective
effective.
Effect of pH
[0199] In general, the rate of fragmentation of a chewing gum composition
containing
a hydrophilic precursor component increases with increasing pH. In particular,
by increasing
the pH, particularly above 7.0, it is possible to decrease the amount of time
(i.e., the lag time)
required for the chewing gum composition to hydrate and fragment.
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Effect of the Concentration of the Hydrophilic Precursor Component
[0200] In general, the rate of fragmentation of a chewing gum composition
containing
a hydrophilic precursor component increases with increasing amounts of the
hydrophilic
precursor component.
Rate of Fragmentation
[0201] In some embodiments, chewing gum bases containing a hydrophilic
precursor
component in accordance with the present invention will begin to fragment
after
approximately 2 hours and will completely fragment within 48 hours. In
particular, in some
embodiments, a chewing gum composition containing 10% of a GANTREZ copolymer
and/or a salt thereof (whether formed before or after formulation)
(particularly, GANTREZ
ANT"' and/or a salt thereof) in accordance with the present invention that is
exposed to an
alkaline component having a pH of about 12 will begin to show signs of
fragmentation
(particularly, a slight whitening and roughening of the surface) after
approximately 2 hours
and will completely fragment within 48 hours of exposure to an alkaline
component having a
pH of about 12.
[0202] In some embodiments, a chewing gum composition containing 7.5 wt.% of a
GANTREZ copolymer and/or a salt thereof (whether formed before or after
formulation)
will begin to show signs of surface fragmentation after about 3 days of
exposure to an
alkaline component having a pH of about 8.0 and will substantially or
completely fragment
after about one week of exposure to an alkaline component having a pH of about
8.0
[0203] In yet other embodiments, a chewing gum composition containing 5 wt.%
of a
GANTREZ copolymer and/or a salt thereof (whether formed before or after
formulation),
particularly, a talc-based chewing gum composition containing 5 wt.% of a
GANTREZ
copolymer and/or a salt thereof, that has been stomached for 10 minutes will
exhibit rapid
fragmentation within four hours after exposure to an alkaline component
(particularly, a 50%
aqueous solution of a domestic surface cleaning product).
[0204] In still other embodiments, a chewing gum composition containing 5 wt.%
of
a GANTREZ copolymer and/or a salt thereof (whether formed before or after
formulation),
particularly, a talc-based chewing gum composition containing 5 wt.% of a
GANTREZ
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copolymer and/or a salt thereof that has been stomached for 10 minutes, will
exhibit rapid
fragmentation after 139 hours of exposure to rain water.
[0205] In some embodiments, the hydrophilic precursor polymer is used in
chewing
gum bases and/or compositions containing elastomer solvents. In other
embodiments, the
hydrophilic precursor polymer is used in chewing gum bases and/or compositions
that do not
contain elastomer solvents. In particular, elastomer solvents may or may not
be present in the
present inventive compositions.
[0206] In some embodiments, the incorporation of the hydrophilic precursor
polymer
in the chewing gum base and the subsequent exposure of the chewing gum base to
a
condition that promotes hydrolysis render chewing gum compositions containing
the chewing
gum base less sticky.
Advantages of Use of Hydrophilic Precursor Component
[0207] In addition to promoting the fragmentation of a chewing gum composition
upon exposure to a condition that promotes hydrolysis, the use of hydrophilic
precursor
component is beneficial from an organoleptic perspective. In particular, by
using a
hydrophilic precursor component, it is possible to delay the onset of the
hydrophilic character
of the gum, thereby enabling the gum to have a perceived texture during
mastication.
Ingredient Release Management
[0208] In different embodiments, different techniques, ingredients, and/or
delivery
systems, may be used to manage release of one or more ingredients in a chewing
gum
composition. In some embodiments, more than one of the techniques,
ingredients, and/or
delivery systems may be used.
[0209] In some embodiments, the delay in availability or other release of an
ingredient in a chewing gum composition caused by encapsulation of the
ingredient may be
based, in whole or in part, by one or more of the following: the type of
encapsulating
material, the molecular weight of the encapsulating material, the tensile
strength of the
delivery system containing the ingredient, the hydrophobicity of the
encapsulating material,
the presence of other materials in the chewing gum composition (e.g., tensile
strength
modifying agents, emulsifiers), the ratio of the amounts of one or more
ingredients in the
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delivery system to the amount of the encapsulating material in the delivery
system, the
number of layers of encapsulating material, the desired texture, flavor, shelf
life, or other
characteristic of chewing gum composition, the ratio of the encapsulating
material to the
ingredient being encapsulated, etc. Thus, by changing or managing one or more
of these
characteristics of a delivery system or the chewing gum composition, release
of one or more
ingredients in a chewing gum composition during consumption of the chewing gum
composition can be managed more effectively and/or a more desirable release
profile for one
or more ingredients in the delivery system or the gum composition may be
obtained. This
may lead to a more positive sensory or consumer experience during consumption
of the
chewing gum composition, more effective release of such one or more
ingredients during
consumption of the chewing gum composition, less need for the ingredient
(e.g., more
effective release of the ingredient may allow the amount of the ingredient in
the chewing gum
composition to be reduced), increased delivery of a therapeutic or other
functional benefit to
the consumer, etc. Additionally, in some embodiments, managing the release
rate or profile
can be tailored to specific consumer segments.
Encapsulation
[0210] In some embodiments, one or more ingredients may be encapsulated with
an
encapsulating material to modify the release profile of the ingredient. In
general, partially or
completely encapsulating an ingredient used in a chewing gum composition with
an
encapsulating material may delay release of the ingredient during consumption
of the
chewing gum composition, thereby delaying when the ingredient becomes
available inside
the consumer's mouth, throat, and/or stomach, available to react or mix with
another
ingredient, and/or available to provide some sensory experience and/or
functional or
therapeutic benefit. This can be particularly true when the ingredient is
water soluble or at
least partially water soluble.
[0211] 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 alternatively, the other components in the chewing gum
composition may be
encapsulated to limit their exposure to the acid.
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CA 02656244 2011-11-25
[0212] In some embodiments, a material used to encapsulate an ingredient may
include water insoluble polymers, co-polymers, or other materials capable of
forming a
strong matrix, solid coating, or film as a protective barrier with or for the
ingredient. In some
embodiments, the encapsulating material may completely surround, coat, cover,
or enclose an
ingredient. In other embodiments, the encapsulating material may only
partially surround,
coat, cover, or enclose an ingredient. Different encapsulating materials may
provide different
release rates or release profiles for the encapsulated ingredient. In some
embodiments,
encapsulating material used in a delivery system may include one or more of
the following:
polyvinyl acetate, polyethylene, crosslinked polyvinyl pyrrolidone,
polymethylmethacrylate,
polylactidacid, polyhydroxyalkanoates, ethylcellulose, polyvinyl
acetatephthalate,
polyethylene glycol esters, methacrylicacid-co-methylmethacrylate, ethylene-
vinylacetate
(EVA) copolymer, and the like, and combinations thereof.
[0213] In some embodiments, an ingredient may be pre-treated prior to
encapsulation
with an encapsulating material. For example, an ingredient may be coated with
a "coating
material" that is not miscible with the ingredient or is at least less
miscible with the ingredient
relative to the ingredient's miscibility with the encapsulating material.
[0214] In some embodiments, an encapsulation material may be used to
individually
encapsulate different ingredients in the same chewing gum composition. For
example, a
delivery system may include aspartame encapsulated by polyvinyl acetate.
Another delivery
system may include ace-k encapsulated by polyvinyl acetate. Both delivery
systems may be
used as ingredients in the same chewing gum or in other chewing gum
compositions. For
additional examples, see PCT Publication No. W02006/127686, entitled "Methods
and Delivery Systems for Managing Release of One or More Ingredients in an
Edible
Composition" and filed May 23, 2005.
[0215] In some embodiments, different encapsulation materials may be used to
individually encapsulate different ingredients used in the same chewing gum
composition.
For example, a delivery system may include aspartame encapsulated by polyvinyl
acetate.
Another delivery system may include ace-k encapsulated by EVA. Both delivery
systems
may be used as ingredients in the same chewing gum or other chewing gum
compositions.
Examples of encapsulated ingredients using different encapsulating materials
can be found in
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CA 02656244 2011-11-25
US Publication No. 2006/0193896, filed February 25, 2005, and entitled
"Process
for Manufacturing a Delivery System for Active Components as Part of an Edible
Composition."
[0216] In some embodiments a hydrophilic precursor component (i.e., a polymer
including at least one hydrolyzable unit) and/or an anhydride and/or an acid
and/or a salt
and/or an ester and/or an ether form thereof in encapsulated in an
encapsulating material such
as polyvinyl acetate in a chewing gum base and/or chewing gum composition
and/or chewing
gum product of the present invention. By encapsulating a hydrophilic precursor
component
(i.e., a polymer including at least one hydrolyzable unit) and/or an anhydride
and/or an acid
and/or a salt and/or an ester and/or an ether form thereof in encapsulated in
an encapsulating
material such as polyvinylacetate, it is possible to increase and/or decrease
the rate at which
the hydrophilic precursor component (i.e., a polymer including at least one
hydrolyzable unit)
and/or an anhydride and/or an acid and/or a salt and/or an ester and/or an
ether form thereof
is released. By controlling the rate at which the hydrophilic precursor
component (i.e., a
polymer including at least one hydrolyzable unit) and/or an anhydride and/or
an acid and/or a
salt and/or an ester and/or an ether form thereof is released, it is possible
to control when
degradation of the chewing gum base and/or chewing gum composition and/or
chewing gum
product occurs.
Methods of Encapsulation
[0217] There are many ways to encapsulate one or more ingredients with an
encapsulating material. For example, in some embodiments, a sigma blade or
Banburyml
type mixer may be used. In other embodiments, an extruder or other type of
continuous
mixer may be used. In some embodiments, spray coating, spray chilling,
absorption,
adsorption, inclusion complexing (e.g., creating a flavor/cyclodextrin
complex), coacervation,
fluidized bed coating, or other process may be used to encapsulate an
ingredient with an
encapsulating material.
[0218] Examples of encapsulation of ingredients can be found in U.S.
Publication No.
2006/0193896, filed February 25, 2005, and entitled "Process for Manufacturing
a Delivery
System for Active Components as Part of an Edible Composition." Other
58
CA 02656244 2010-12-08
examples of encapsulation of ingredients can be found in U.S. Patent
Publication Number
US2006-0074632 filed September30, 2004, and entitled "Encapsulated
Compositions and
Methods of Preparation," the entire contents of which are incorporated herein
by reference
for all purposes. Further examples of encapsulation of ingredients can be
found in U.S.
PatentPub.No.US2006-0068058 filed September 30, 2004, and entitled
"Thermally Stable High Tensile Strength Encapsulation Compositions for
Actives.
Still further
examples of encapsulation of ingredients can be found in U.S. Patent
Publication Number
US2006-0177883 filed February 7, 2005, and entitled "Stable Tooth Whitening
Gum with
Reactive Components. 11
Further encapsulation techniques and resulting delivery systems may be found
in U.S. Patent Nos. 6,770,308, 6,759,066, 6,692,778, 6,592,912, 6,586,023,
6,555,145,
6,479,071, 6,472,000, 6,444,241, 6,365,209, 6,174,514, 5,693,334, 4,711,784,
4,816,265, and
4,384,004.
[0219] In some embodiments, a delivery system may be ground to a powdered
material with a particular size for use as an ingredient in a chewing gum
composition. For
example, in some embodiments, an ingredient may be ground to approximately the
same
particle size of the other chewing gum ingredients so as to create a
homogeneous mixture. In
some embodiments, the delivery system may be ground to a powdered material
with an
average particle size such as, for example, about 4 to about 100 mesh or about
8 to about 25
mesh or about 12 to about 20 mesh.
Other Aspects
[0220] 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,
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without limitation, styrene-butadiene copolymers (SBR), polyisobutylene,
isobutylene-
isoprene copolymers, polyethylene, polyvinyl acetate and the like, and
combinations thereof.
Specific examples of elastomers include polyisobutylene, styrene butadiene
rubber, butyl
rubber, and combinations thereof.
[0221] Additional useful polymers include: polybutylmethacrylate/acrylic acid
copolymers, polyvinylacetate/vinylalcohol copolymers, microcrystalline
cellulose, sodium
carboxymethyl cellulose, hydroxylpropylmethyl cellulose, crosslinked cellulose
acetate
phthalate, crosslinked hydroxyl methyl cellulose polymers, zein, crosslinked
polyvinyl
pyrrolidone, polymethylmethacrylate/acrylic acid copolymers, copolymers of
lactic acid,
polyhydroxyalkanoates, plasticized ethylcellulose, polyvinyl acetatephthalate
and
combinations thereof.
[0222] In general, the elastomer employed in the gum base may have an average
molecular weight of at least about 200,000. Desirably, the elastomer employed
in the gum
base has an average molecular weight from about 200,000 to about 2,000,000.
[0223] In some embodiments, it is particularly useful to include an elastomer
composition including a predominant amount of a material selected from
polyisobutylene,
butyl rubber, butadiene-styrene rubber and combinations thereof, the elastomer
composition
having an average molecular weight of at least about 200,000; and a
mastication processing
aid, wherein the addition of the non-stick and/or degradability inducing
component maintains
the glass transition temperature of the elastomer within a three degree (3 )
range, i.e., +/-
three degrees. By "predominant" is meant that the composition includes greater
than about
50% to about 98% of a material selected from polyisobutylene, butyl rubber,
butadiene-
styrene rubber and combinations thereof.
[0224] 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 may be present in the gum base in an amount
from about
1% to about 30% by weight of the gum base. Desirably, the elastomer is present
in an
amount from about 2% to about 15% by weight of the gum base. More desirably,
the
CA 02656244 2010-12-08
elastomer is present in the gum base in an amount from about 3% to about 10%
by weight of
the gum base.
[0225] Tt some embodiments, the elastomer will be present in the gum base in
an
amount from about 10% to about 60% by weight, desirably from about 35% to
about 40% by
weight.
[O226] In some embodiments, when a polymer including at least one hydrolyzable
unit and/or an ester or ether of at least one polymer including at least one
hydrolyzable unit
and/or a salt of at least one polymer including at least one hydrolyzable unit
and/or an
anhydride of at least one polymer including at least one hydrolyzable unit
and/or an acid of at
least one polymer including at least one hydrolyzable unit, and combinations
thereof is
present in a chewing gum base and/or a chewing gum composition and/or a
chewing gum
product, an elastomer (such as polyisobutylene, butyl rubber, styrene-
butadiene-styrene
rubber, and/or combinations thereof) is present in an amount of about 5% by
weight to about
95% by weight of the total composition. In particular, in some embodiments a
GANTREZ
polymer and/or an ester and/or ether and/or salt and/or an anhydride and/or an
acid thereof
and/or a combination thereof is present in a chewing gum base and/or chewing
gum
composition and/or chewing gum product, an elastomer (such as polyisobutylene,
butyl
rubber, styrene-butadiene-styrene rubber, and/or combinations thereof) is
present in an
amount of about 5% by weight to about 95% by weight of the total composition.
[02271 In some embodiments, the chewing gum base may include a texture-
modifier.
In general, the texture-modifier has a molecular weight of at least about
2,000.
[0228] In some embodiments, the texture-modifier includes a vinyl polymer.
Suitable
texture-modifiers include, for example, polyvinyl acetate, polyvinyl laurate
acetate, polyvinyl
alcohol or mixtures thereof.
[0229] Desirably, the texture-modifier is present in an amount from about 15%
to
about 70% by weight of the gum base. More desirably, the texture-modifier is
present in an
amount from about 20% to about 60% by weight of the gum base. Most desirably,
the
textpre-modifier is present in an amount from about 30 % to about 45% by
weight of the gum
base.
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[0230] 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. As mentioned above,
the use of
elastomer solvents is not needed to masticate the rubber during the
manufacturing process. It
may be present in limited amounts, but can lessen from the non-stick
properties of the
invention if used in amounts above about 5% by weight of the gum base. In
certain
embodiments of the invention, elastomer solvents may be used in amounts of
about 4% to
about 5% by weight of the gum base to provide non-stick properties which are
sufficient to
provide non-stick properties to teeth, dentures, oral implants and other oral
prosthetics.
[0231] In some embodiments, the gum base may also contain less than
conventional
amounts of elastomer solvents to aid in softening the elastomer component. In
particular, in
some embodiments, such solvents are not required, but may be used in limited
amounts along
with the non-stick and/or degradability inducing components. By less than
conventional
amounts is meant that the elastomer solvent is employed in the gum base, for
example, in
amounts from about 0% to about 5.0% and preferably from about 0.1% to about
3.0%, by
weight, of the gum base. In some embodiments, the gum base includes a maximum
of about
5.0% by weight of an elastomer solvent. In other embodiments, the gum base is
free of added
elastomer solvents. In some embodiments the gum base is also free of added
waxes.
[0232] In other embodiments, conventional amounts of elastomer solvents are
incorporated in the gum bases to aid in softening the elastomer component.
[0233] 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.
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[0234] Desirably, the incorporation of an elastomer solvent in the gum base
does not
interfere with the non-stick inducing components of the gum base and/or with
the ability of
the gum base to degrade. In particular, in some embodiments where non-
stickiness or
reduced stickiness is desired, the elastomer solvent desirably softens the gum
base without
contributing to stickiness. Moreover, the Tg of the gum base desirably does
not change more
than +/- three (3 ) upon incorporation of the elastomer solvent in the gum
base in some
embodiments where non-stickiness or reduced stickiness is desired.
[0235] In particular, in some embodiments, gum base including including at
least one
hydrolyzable unit and/or an ester or ether of at least one polymer including
at least one
hydrolyzable unit and/or a salt of at least one polymer including at least one
hydrolyzable
unit and/or an anhydride of at least one polymer including at least one
hydrolyzable unit
and/or an acid of at least one polymer including at least one hydrolyzable
unit, and
combinations thereof and an elastomer further includes a solvent or softener
for the
elastomer.
[0236] In some embodiments, when a hydrophilic precursor component is
incorporated into the inventive gum bases, an elastomer solvent may or may not
be present.
In particular, in some embodiments when a hydrophilic precursor component is
used, the
elastomer solvent is present is less than conventional amount, i.e., in
amounts from about 0%
to about 5% and preferably from about 0.1% to about 3%, by weight, of the gum
base. In
other embodiments when a hydrophilic precursor component is used, the
elastomer solvent is
present in conventional amounts, i.e., in amounts greater than about 5% by
weight for the
gum base. For example, the elastomer solvent may be present in an amount from
about 2.0%
to about 15% and, more particularly, from about 5% by weight to about 15% by
weight of the
gum base and, even more particularly, in amounts from about 7% by weight of
the gum base
to about 11% by weight of the gum base.
[0237] In some embodiments, the elastomer solvent employed may have at least
one
hydrophilic portion and at least one hydrophobic portion such that the
hydrophilic portion
orients inwardly within a gum base and such that the hydrophilic portion
orients outwardly
within a gum base made from elastomers. Suitable elastomer solvents having at
least one
hydrophilic portion and at least on hydrophobic portion include, for example,
methyl ester
liquid rosin. In some embodiments, it is especially useful to incorporate a
methyl ester liquid
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rosin in relatively low amounts. Methyl ester liquid rosin interferes less
with the non-stick
and/or degradability inducing components as compared to other resins, but yet
acts to
increase softening of the gum base without contributing to increased
stickiness when used in
combination with the non-stick inducing component.
[0238] Desirably, in some embodiments, a methyl ester liquid rosin is
incorporated in
a gum base in an amount from about 0.5% by weight to about 5.0% by weight of
the gum
base. More desirably, a methyl ester liquid rosin is incorporated in a gum
base in an amount
from about 1.0% by weight to about 3.0% by weight of the gum base.
[0239] The gum base also may include emulsifiers which aid in dispersing the
immiscible components of the gum base 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. In some
embodiments, the emulsifier may be employed in amounts from about 0% to about
50% and,
more specifically, from about 2% to about 7%, by weight, of the gum base. In
other
embodiments, the emulsifier may be employed in amounts from about 2% to about
15% and,
more specifically, from about 7% to about 11% by weight of the gum base.
[0240] The gum base also may 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
triacetin (glyceryl triacetate), lanolin, palmitic acid, oleic acid, stearic
acid, sodium stearate,
potassium stearate, glyceryl triacetate, glyceryl lecithin, glyceryl
monostearate, propylene
glycol monostearate, acetylated monoglyceride, glycerine, waxes, and the like,
and mixtures
thereof. Other softeners include carob, tragacanth, locust bean, and
carboxymethyl cellulose.
In some embodiments, the aforementioned 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 2% to about 12%, by weight of the gum base.
In other
embodiments, 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.
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[0241] Plasticizers also include hydrogenated vegetable oils, such as soybean
oil and
cottonseed oils, 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 amount from about 5% to about 14% and,
more
specifically, in amounts from about 5% to about 13.5%, by weight, of the gum
base.
[0242] Suitable waxes, include 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. Wax can be present in the
gum base in an
amount from about 1% to about 15% by weight of the gum base. In some
embodiment, when
used, the wax is desirably present.in an amount from about 2% to about 10% by
weight of the
gum base and, more desirably, is present in an amount from about 3% to about
8% by weight
of the gum base. In other embodiments when wax is used, the wax may be present
in the
gum base in an amount from about 6% to about 10% and, more desirably, from
about 7% to
about 9.5% by weight of the gum base.
[0243] In some embodiments, the gum base includes a maximum of about 8% of a
wax. In other embodiments, the gum base is free of added wax.
[0244] In some embodiments when wax is present, the waxes employed may have a
melting point below about 60 C and, more desirably, between about 45 C and
about 55 C.
The wax having a low melting point may be, for example, a paraffin wax.
[0245] In addition to low melting point waxes, in some embodiments, 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, for example, beeswax, vegetable
wax,
candelilla wax, carnuba wax, most petroleum waxes, and the like and mixtures
thereof.
[0246] Anhydrous glycerin also may 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.
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[0247] In some embodiments, the gum base of this invention may include bulking
agents that are water-insoluble and/or mineral-based. In particular, the gum
base of this
invention also may 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,
starch, tricalcium phosphate, dicalcium phosphate, calcium sulfate, atomite,
and the like, and
mixtures thereof. These fillers or adjuvants may be used in the gum base
compositions in
various amounts. The filler may be present in an amount from about zero to
about 60% by
weight of the gum base and/or composition and, more specifically, from about
zero to about
50% by weight and, even more specifically, from about zero to about 40%, by
weight, of the
gum base and/or chewing gum composition. In some embodiments, the filler may
be present
in an amount from about 0% by weight to about 30% by weight of the gum base
and/or
chewing gum composition. Moreover, in some embodiments, the amount of filler
will be
from about zero to about 15% by weight of the gum base and/or chewing gum
composition
and, more specifically, from about 3% to about 11%, by weight, of the gum base
and/or
chewing gum composition. In other embodiments, the amount of filler, when
used, may be
present in an amount from about 15% to about 40% and, desirably, from about
20% to about
30 % by weight of the gum base.
[02481 In some embodiments, the gum base also may include at least one
hydrophilic,
water-absorbing polymer to help reduce the stickiness of the gum base and any
resultant gum
product made from the gum base. Suitable hydrophilic, water-absorbing polymers
include
the following: native and modified starches; chemically modified cellulose,
including methyl
cellulose, ethyl cellulose, carboxymethyl cellulose, hydroxypropyl cellulose;
gums including
xanthan gum, carrageenan gum, guar gum, gum arabic, locust bean gum, curdlan,
arabinoxylan, agara, and alginates; and pectin and gelatin.
[02491 In general, at least one hydrophilic, water-absorbing polymer is
included in an
amount from about 0.1% to about 10% by weight of the gum base. Desirably, at
least one
hydrophilic, water-absorbing polymer is present in an amount from about 2% by
weight to
about 8% by weight of the gum base. More desirably, at least one hydrophilic,
water-
absorbing polymer is present in an amount from about 3% by weight to about 6%
by weight
of the gum base.
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[0250] In some embodiments, at least one antioxidant may be present in the
chewing
gum bases. Desirably, the antioxidant is water-soluble. Suitable antioxidants
include, for
example, butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA),
propyl gallate,
vitamin C, vitamin E and mixtures thereof.
[0251] When an antioxidant is included in the gum base, the antioxidant is
generally
present in an amount from about 0.01% by weight to about 0.3% by weight of the
gum base.
Desirably, the antioxidant is included in the gum base in an amount from about
0.05% by
weight to about 0.1% by weight of the gum base. When incorporated in
embodiments
together with the agent capable of degrading the elastomer, it is desirable to
keep the
antioxidant down to lower amounts to prevent any interference with free
radicals which may
be generated by photosensitizers.
[0252] In some embodiments, the chewing gum compositions include at least one
elastomer and at least one agent capable of changing the molecular weight of
the elastomer
over time, such as by degrading the elastomer or increasing the molecular
weight of the
elastomer.
[0253] In some embodiments, a chewing gum base as discussed above may be
incorporated in a chewing gum composition in an amount from about 5% by weight
to about
95% by weight. More desirably, a chewing gum base may be present in an amount
from
about 28% by weight to about 42% by weight of the total chewing gum
composition, and
even more specifically, the range may be from about 28% to about 30% by weight
of the total
chewing gum composition. In the case of center-filled chewing gum
compositions, this
weight percent may be based on the gum region rather than the center-filled
region.
[0254] The present inventive chewing gum compositions may include bulk
sweeteners such as sugars, sugarless bulk sweeteners, or the like, or mixtures
thereof. In
some embodiments, bulk sweeteners generally are present in amounts of about 5%
to about
99% by weight of the chewing gum composition.
[0255] Suitable sugar sweeteners generally include mono-saccharides, di-
saccharides
and poly-saccharides such as but not limited to, sucrose (sugar), dextrose,
maltose, dextrin,
xylose, ribose, glucose, mannose, galactose, fructose (levulose), invert
sugar, fructo oligo
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saccharide syrups, partially hydrolyzed starch, corn syrup solids,
isomaltulose, and mixtures
thereof.
[0256] Suitable sugarless bulk sweeteners include sugar alcohols (or polyols)
such as,
but not limited to, sorbitol, xylitol, mannitol, galactitol, maltitol,
hydrogenated isomaltulose
(ISOMALT), lactitol, erythrytol, hydrogenated starch hydrolysate, stevia and
mixtures
thereof.
[0257] Suitable hydrogenated starch hydrolysates include those disclosed in
U.S. Pat.
Numbers : 3,356,811, 4,279,931 and various hydrogenated glucose syrups and/or
powders
which contain sorbitol, 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
product manufactured by SPI Polyols, Inc. of New Castle, Delaware, also are
useful.
[0258] The sweetening agents used 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. The term
"sweetener"
or "sweetening agent" may encompass bulk sweeteners as well as high intensity
sweeteners.
Without being limited to particular sweeteners, representative categories and
examples
include:
(a) water-soluble sweetening agents such as dihydrochalcones, monellin,
stevia,
steviosides, rebaudioside A, glycyrrhizin, dihydrofla'venol, and sugar
alcohols such as
sorbitol, mannitol, maltitol, xylitol, erythritol, and L-aminodicarboxylic
acid aminoalkenoic
acid ester amides, such as those disclosed in U.S. Pat. No. 4,619,834, and
mixture5
ther2of5
(b) water-soluble artificial sweeteners such as soluble saccharin salts, i.e.,
sodium or
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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,
such as
L-aspartyl-L-phenylalanine methyl ester (Aspartame) and materials described in
U.S. Pat.
No. 3,492,131, L-alphaaspartyl-N-(2,2,4,4-tetramethyI-3-thietanyl)-D-
alaninamide hydrate
(Alitame), N-[N-(3,3-dimethylbutyl)-L-aspartyl]-L-phenylalanine 1-methyl ester
(Neotame),
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-(I-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- l -chloro-l-deoxy-beta-D-fructo-furanoside, or 4,1'-dichloro-
4,1'-
dideoxygalacto sucrose; 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-1,6-dideox y-beta-D-fructofuranoside, or 4,6,1',6'-
tetrachloro4,6,1',6'-
tetradeoxygal acto-sucrose; and 4,6,1',6'-tetradeoxy-sucrose, and mixtures
thereof;
(e) protein based sweeteners such as thaumaoccous danielli (Thaumatin I and
II); and
(f) the naturally occurring sweetener monatin (2-hydroxy-2-(indol-3-ylmethyl)-
4-
aminoglutaric acid) and its derivatives; and
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(g) the sweetener Lo han guo (sometimes also referred to as "Lo han kuo").
[0259] 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, such as
spray dried, powdered, beaded forms, encapsulated forms, and mixtures thereof.
[02601 In general, the sweetener is present in. an amount sufficient to
provide the level
of sweetness desired, and this amount may vary with the sweetener or
combination of
sweeteners selected. The exact range of amounts for each type of sweetener may
be selected
by those skilled in the art. In general, a sweetener is present in amounts
from about 0.001%
to about 3.0% by weight and, more specifically, from about 0.01% to about 2.0%
by weight
of the chewing gum composition.
[0261] The chewing gum compositions also may include flavors (i.e., flavorings
or
flavor agents). Flavors which may be used include those flavors known to the
skilled artisan,
such as natural and artificial flavors. These flavors 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. Non-limiting
representative flavor
oils include spearmint oil, cinnamon oil, oil of wintergreen (methyl
salicylate), 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, strawberry, raspberry, cherry, plum, pineapple,
watermelon, apricot,
banana, melon, ume, cherry, raspberry, blackberry, tropical fruit, mango,
mangosteen,
pomegranate, papaya, and so forth. Other potential flavors 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; 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
CA 02656244 2010-12-08
flavor, a perilla 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 flavors 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.
[0262] Other useful 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.
[0263] 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,
i.e., melonal (melon), 2,6-dimethyloctanal (green fruit), and 2-dodecenal
(citrus, mandarin),
cherry, grape, strawberry shortcake, and mixtures thereof.
[0264] In some embodiments, the flavor 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 oil may be used. Alternatively, the flavor agent may be absorbed
onto water-
71
CA 02656244 2010-12-08
soluble materials, such as cellulose, starch, sugar, maltodextrin, gum arable
and so forth or
may be encapsulated. The actual techniques for preparing such dried forms are
well-known.
[0265] In some embodiments, the flavor agents may be used in many distinct
physical
forms well-known in the art to provide an initial burst of flavor and/or a
prolonged sensation
of flavor. Without being limited thereto, such physical forms include free
forms, such as
spray dried, powdered, beaded forms, encapsulated forms, and mixtures thereof.
[0266] The amount of flavor agent employed herein may be a matter of
preference
subject to such factors as the individual flavor and the strength of flavor
desired. Thus, the
amount of flavoring may be varied in order to obtain the result desired in the
final product
and such variations are within the capabilities of those skilled in the art
without the need for
undue experimentation. In general, the flavor agent is present in amounts from
about 0.02%
to about 5.0% by weight and, more specifically, from about 0.1% to about 4.0%
by weight of
the chewing gum product, and even more specifically, about 0.8% to about 3.0%
(0267] A variety of other traditional ingredients also may be included in the
chewing
gum products in effective amounts such as coloring agents, antioxidants,
preservatives, and
the like. 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 composition. For example, titanium dioxide may be
incorporated in
amounts up to about 2%, and preferably less than about 1%, by weight of the
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
non-limiting
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 tri phenylmethane dye and is the monosodium salt of 4-[4-(N-ethyl-p-
sulfoniumbenzylamino) di phenylmethylene]-[l-(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.
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WO 2008/002337 PCT/US2007/004735
[0268] Additional additives, such as sensates including physiological cooling
agents;
warming agents and tingling agents; throat-soothing agents; spices; herbs and
herbal extracts,
tooth-whitening agents; breath-freshening agents; vitamins and minerals;
bioactive agents;
caffeine; nicotine; drugs and other actives may also be included in any or all
portions or
regions of the chewing gum products. Such components may be used in amounts
sufficient
to achieve their intended effects.
[0269] With respect to cooling agents, a variety of well-known cooling agents
may be
employed. For example, among the useful cooling agents are included menthol,
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, 2-isopropanyl-5-methylcyclohexanol,
hydroxycarboxylic acids with 2-6 carbon atoms, cyclohexanamides, menthyl
acetate, menthyl
lactate, methyl salicylate, N,2,3-trimethyl-2-isopropyl butanamide (WS-23), N-
ethyl-p-
menthane-3-carboxamide (WS-3), menthyl succinate, isopulegol, 3,1-
menthoxypropane 1,2-
diol, glutarate esters, 3-(1-menthoxy)-2-methyl propane- 1,2-di ol, p-menthane-
2,3-diol, p-
menthane-3,8-diol, 6-isopropyl-9-methyl-l,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-(1-
menthoxy)ethan-l-
ol, 3-(1-menthoxy)propan-l-ol, 3-(1-menthoxy)butan-l-ol, 1-menthylacetic acid
N-ethylamide,
1-menthyl-4-hydroxypentanoate, 1-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-carboxami des, 2-
isopropanyl-
5-methylcyclohexanol (from Hisamitsu Pharmaceuticals, hereinafter
"isopregol"); menthone
glycerol ketals (FEMA 3807, tradename FRESCOLAT type MGA); 3-1-
menthoxypropane-
1,2-diol (from Takasago, FEMA 3784); and menthyl lactate; (from Haarman &
Reimer,
FEMA 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-
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,
and combinations thereof. These and other suitable cooling agents are further
described in
73
CA 02656244 2010-12-08
the following U.S. patents
U.S. 4,230,688 and 4,032,661 to Rowsell et al.; 4,459,425 to Amano et al.;
4,136,163 to
Watson et al.; 5,266,592 to Grub eta].; and U.S. Patent No. 6,627,233 to Wolf
eta]. Cooling
agents are generally present in amount of 0.01% to about 10.0%.
[0270] Warming agents may be selected from a wide variety of compounds known
to
provide the sensory signal of warming to the individual 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. Useful
warming agents
include those having at least one ally) vinyl component, which may bind to
oral receptors.
Examples of suitable warming agents include, but are not limited to: vanillyl
alcohol n-
butylether (TK- 1000, supplied by Takasago Perfumery Company Ltd., Tokyo,
Japan);
vanillyl alcohol n-propylether; vanillyl alcohol isopropylether; vanillyl
alcohol isobutylether;
vanillyl alcohol n-aminoether; vanillyl alcohol isoamy]ether; vanillyl alcohol
n-hexylether;
vanillyl alcohol methylether; vanillyl alcohol ethylether; gingerol; shogaol;
paradol;
zingerone; capsaicin; dihydrocapsaicin; nordihydrocapsaicin; homocapsaicin;
homodihydrocapsaicin; ethanol; isopropyl alcohol; iso-amylalcohol; benzyl
alcohol;
glycerine; chloroform; eugenol; cinnamon oil; cinnamic aldehyde; phosphate
derivatives
thereof; and combinations thereof.
[0271] Tingling agents may provide a tingling, stinging or numbing sensation
to the
user. Tingling agents include, but are not limited to: Jambu Oleoresin or para
cress
(Spilanthes sp.), in which the active ingredient is Spilanthol; Japanese
pepper extract
(Zanthoxylum peperitum), including the ingredients known as Saanshool-I,
Saanshool-11 and
Sanshoamide; black pepper extract (piper nigrum), including the active
ingredients chavicine
and piperine; Echinacea extract; Northern Prickly Ash extract; and red pepper
oleoresin. In
some embodiments, alkylamides extracted from materials such as jambu or
sanshool may 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,
either or both of which may be encapsulated. In some embodiments, an alkaline
material
may include alkali metal carbonates, alkali metal bicarbonates, alkaline earth
metal
carbonates, alkaline earth metal bicarbonates and mixtures thereof. In some
embodiments, an
acidic material may include acetic acid, adipic acid, ascorbic acid, butyric
acid, citric acid,
formic acid, fumaric acid, glyconic acid, lactic acid, phosphoric acid, malic
acid, oxalic acid,
74
CA 02656244 2010-12-08
succinic acid, tartaric acid and combinations thereof. Examples of "tingling"
type sensates
can be found in U.S. Patent No. 6,780,443,
Tingling agents are described in U.S. Patent No.
6,780,443 to Nakatsu et al., U.S. Patent No. 5,407,665 to McLaughlin et al.,
U.S. Patent No.
6,159,509 to Johnson et at, and U.S. Patent No. 5,545,424 to Nakatsu et a].,
[0272] The sensation of warming or cooling effects may be prolonged with the
use of
a hydrophobic sweetener as described in U.S. Patent Application Publication
2003/0072842
Al to Johnson et al. For PJcdrnple,
such hydrophobic sweeteners include those of the formulae I-XI referenced
therein.
Perillartine may also be added as described in U.S. Patent No. 6,159,509.
[0273] Breath-freshening agents, in addition to the flavors and cooling agents
described hereinabove, may include a variety of compositions with odor-
controlling
properties. Such breath-freshening agents may include, without limitation,
cyclodextrin and
magnolia bark extract. The breath-freshening agents may further be
encapsulated to provide
a prolonged breath-freshening effect. Examples of malodor-controlling
compositions are
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.
[02741 A variety of oral care products also may be included in some
embodiments of
the instant chewing gum compositions. Such oral care products may include
tooth whiteners,
stain removers, anti-calculus agents, and anti-plaque agents. Oral care agents
that may be
used include those actives known to the skilled artisan, such as, but not
limited to,
surfactants, breath-freshening agents, anti-microbial agents, antibacterial
agents, oral malodor
control agents, fluoride compounds, quaternary ammonium compounds,
remineralization
agents and combinations thereof. Examples of these include, but are not
limited to 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, such as anionic surfactants such as sodium stearate, sodium
palminate, sulfated
butyl oleate, sodium oleate, salts of fumaric acid, glycerol, hydroxylated
lecithin, sodium
CA 02656244 2010-12-08
lauryl sulfate and chelators such as polyphosphates, which are typically
employed in
dentifrice compositions as tartar control ingredients. Also included are
tetrasodium
pyrophosphate and sodium tri-polyphosphate, sodium tripolyphosphate, xylitol,
hexametaphosphate, and an abrasive silica. Further examples are included in
the following
U.S. Patents:
5,227,154 to Reynolds, 5,378,131 to Greenberg and 6,685,916 to Holme et at.
Suitable oral
care actives such as remineralization agents, antimicrobials, and tooth-
whitening agents are
described in assignee's U. S. Patent No. 7, 641, 892, filed July 29,
2004 and entitled "Tooth-Whitening Compositions and Delivery Systems
Therefor,"
and the like, and mixtures thereof.
(0275] A variety of drugs, including medications, herbs, and nutritional
supplements
may also be included in the chewing gum compositions. Examples of useful drugs
include
ace-inhibitors, anti anginal 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-uricerrdc 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 Viagra , 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
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CA 02656244 2008-12-23
WO 2008/002337 PCT/US2007/004735
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.
[0276] Examples of active. ingredients contemplated for use in the present
inventive
chewing gum compositions 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 H2-antagonists.
[0277] Analgesics include opiates and opiate derivatives, such as Oxycontin,
ibuprofen, aspirin, acetaminophen, and combinations thereof that may
optionally include
caffeine.
[0278] Other drug ingredients for use in embodiments include anti-diarrheals
such as
immodium AD, anti-histamines, anti-tussives, decongestants, vitamins, and
breath-
fresheners. Also contemplated for use herein are anxiolytics such as Xanax;
anti-psychotics
such as clozaril and Haldol; non-steroidal anti-inflammatories (NSAID's) such
as ibuprofen,
naproxen sodium, Voltaren and Lodine, anti-histamines such as Claritin,
Hismanal, Relafen,
and Tavist; anti-emetics such as Kytril and Cesamet; bronchodilators such as
Bentolin,
Proventil; anti-depressants such as Prozac, Zoloft, and Paxil; anti-migraines
such as Imigra,
ACE-inhibitors such as Vasotec, Capoten and Zestril; anti-Alzheimer's agents,
such as
Nicergoline; and CaH-antagonists such as Procardia, Adalat, and Calan.
[0279] Moreover, some embodiments of chewing gum compositions can include H2-
antagonists. Examples of suitable H2-antagonist include cimetidine, ranitidine
hydrochloride, famotidine, nizatidien, ebrotidine, mifentidine, roxatidine,
pisatidine and
aceroxatidine.
[0280] Active antacid ingredients include, but are not limited to, the
following:
aluminum hydroxide, dihydroxyaluminum aminoacetate, aminoacetic acid, aluminum
phosphate, dihydroxyaluminum sodium carbonate, bicarbonate, bismuth aluminate,
bismuth
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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.
[0281] A variety of other nutritional supplements also may be included in the
gum
compositions. Virtually any vitamin or mineral may be included. For example,
vitamin A,
vitamin C, vitamin D, vitamin E, vitamin K, vitamin B6, vitamin B12, 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.
[0282] Examples of nutritional supplements are set forth in U.S. Patent
Application
Publication Nos. 2003/0157213 Al, 2003/0206993 and 2003/0099741 Al.
[0283] Various herbs also may be included such as those with various medicinal
or
dietary supplement properties. Herbs are generally aromatic plants or plant
parts that can be
used medicinally or for flavoring. Suitable herbs can be used singly or in
various mixtures.
Commonly used herbs include Echinacea, Goldenseal, Calendula, Aloe, Blood
Root,
Grapefruit Seed Extract, Black Cohosh, Cranberry, Ginko Biloba, St. John's
Wort, Evening
Primrose Oil, Yohimbe Bark, Green Tea, Maca, Bilberry, Lutein, and
combinations thereof.
[0284] Acidulants also may be included in the chewing gum compositions.
Suitable
acidulants include, for example, malic acid, adipic acid, citric acid,
tartaric acid, fumaric acid,
and mixtures thereof.
[0285] Any of the aforementioned additives for use in a chewing gum
composition, as
well as other conventional additives known to one having ordinary skill in the
art, such as
thickeners, may be incorporated into the chewing gum base of the chewing gum
compositions
or any coating that the chewing gum product may contain.
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[0286] In particular, in some embodiments, when chewing gum base and/or a
chewing gum composition and/or a chewing gum product includes a polymer
including (i) at
least one hydrolyzable unit and/or an ester or ether of at least one polymer
including at least
one hydrolyzable unit and/or a salt of at least one polymer including at least
one hydrolyzable
unit and/or an anhydride of at least one polymer including at least one
hydrolyzable unit
and/or an acid of at least one polymer including at least one hydrolyzable
unit, and
combinations thereof and (ii) an elastomer, the chewing gum base and/or
chewing gum
composition and/or chewing gum product may further include at least one
component
selected from the group consisting of sweeteners, flavors, sensates and
combinations thereof.
[0287] The chewing gum compositions of the present invention may be formed
into a
variety of shapes and sizes and may take various product forms, including
without limitation,
sticks, slabs, chunks, balls, pillows, tablet, pellet, center-filled, pressed
tablet, deposited,
compressed chewing gum or any other suitable format, as well as coated and
uncoated forms.
[0288] When the chewing gum compositions are formed into coated products, the
coating may be applied by any method known in the art. The coating composition
may be
present in an amount from about 2% to about 60%, more specifically from about
25% to
about 35% by weight of the total center-filled gum piece or from about 25% to
about 45% by
weight of the total chewing gum piece and even more specifically, in an amount
about 30%
by weight of the gum piece.
[0289] Such coated chewing gums are typically referred to as pellet gums. The
outer
coating may be hard or crunchy. Any suitable coating materials known to those
skilled in the
art may be employed. Typically, the outer coating may include sorbitol,
maltitol, xylitol,
isomalt, 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
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coating can be further coated with wax. The coating can further include
colored flakes or
speckles. If the composition includes a coating, it is possible that one or
more oral care
actives can be dispersed throughout the coating. This is especially preferred
if one or more
oral care actives is incompatible in a single phase composition with another
of the actives.
Flavors may also be added to yield unique product characteristics.
[0290] Other materials may be added to the coating to achieve desired
properties.
These
materials may include, without limitations, cellulosics such as carboxymethyl
cellulose,
gelatin, xanthan gum, and gum arabic.
[0291] In the case of center-filled chewing gum products, 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% 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.
[0292] 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).
[0293] 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).
[0294] Some embodiments extend to methods of processing an elastomer in a gum
base. In particular, some embodiments extend to methods of processing an
elastomer for use
in a gum base without substantially changing the Tg of the gum base as
measured by
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differential scanning calorimetry (DSC). Such methods include the step of
mixing at least
one elastomer and at least one fat.
[0295] Differential scanning calorimetry (DSC) is a thermoanalytical technique
in
which the difference in the amount of heat required to increase the
temperature of a sample
and reference are measured as a function of temperature. The basic principle
underlying this
technique is that, when the sample undergoes a physical transformation such as
phase
transitions, more (or less) heat will need to flow to it than the reference to
maintain both at
the same temperature. Whether more or less heat must flow to the sample
depends on
whether the process is exothermic or endothermic. For example, as a solid
sample melts to a
liquid it will require more heat flowing to the sample to increase its
temperature at the same
rate as the reference. This is due to the absorption of heat by the sample as
it undergoes the
endothermic phase transition from solid to liquid. Likewise, as the sample
undergoes
exothermic processes (such as crystallization) less heat is required to raise
the sample
temperature. By observing the difference in heat flow between the sample and
reference,
differential scanning calorimeters are able to measure the amount of energy
absorbed or
released during such transitions. DSC is used to observe more subtle phase
changes, such as
glass transitions.
[0296] Other embodiments extend to methods of processing a solid elastomer
that
include: providing a solid elastomer composition suitable for use in a chewing
gum base and
combining with the solid elastomer composition a non-stick and/or
degradability inducing
component including at least one fat having an BLB range of about 3.5 to about
13. In such
methods, the non-stick and/or degradability inducing component is present in
amounts
sufficient to permit mastication of the solid elastomer composition into a
homogenous mass.
[0297] In some embodiments, the above-described methods of processing an
elastomer are carried out in the presence of very low amounts of elastomer
solvent. In such
embodiments, the elastomer solvent includes a maximum of about 5.0% of any gum
base
made by masticating an elastomer as described above.
[0298] In other embodiments, the above-described methods of processing an
elastomer are carried out in the absence of added elastomer solvent.
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[0299] Some embodiments extend to methods of making a chewing gum base. In
some embodiments, the methods of making a chewing gum base include providing
at least
one elastomer and mixing at least one non-stick and/or degradability inducing
component
with the elastomer to form a chewing gum base, wherein the at least one non-
stick and/or
degradability inducing component softens the elastomer without causing the
chewing gum
base to become sticky. In such embodiments, the chewing gum base has reduced
stickiness
in the presence of the non-stick and/or degradability inducing component as
compared to in
the absence of the non-stick and/or degradability inducing component.
[0300] In additional embodiments, the methods of making a chewing gum base
include processing an elastomer for use in a gum base without substantially
changing the Tg
of the gum base as measured by DSC by mixing at least one elastomer and at
least one fat or
oil.
[0301] Moreover, in further embodiments, the methods of making a chewing gum
base include providing a solid elastomer composition suitable for use in a
chewing gum base
and combining with the solid elastomer composition a non-stick and/or
degradability
inducing component that includes at least one fat or oil having an HLB range
of about 3.5 to
about 13. In such methods, the non-stick and/or degradability inducing
component is present
in amounts sufficient to permit processing of the solid elastomer composition
into a softened,
processable mass.
[0302] In some embodiments, the above-described methods of making a chewing
gum base may be carried out in the presence of lower than conventional amounts
of
elastomer solvent. In such embodiments, the elastomer solvent includes a
maximum of about
5.0% of the gum base. Desirably, an elastomer solvent can be mixed with an
elastomer and
non-stick and/or degradability inducing component to soften the elastomer
without causing
the resultant chewing gum base to become sticky.
[0303] In other embodiments, the above-described methods of making a chewing
gum base are carried out in the absence of added elastomer solvent.
[0304] The manner in which the gum base components are mixed is not critical
and
such mixing is performed using standard apparatuses known to those skilled in
the art. In a
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typical method, at least one elastomer is admixed with at least one
mastication processing aid,
which for purposes of the invention includes one or more non-stick and/or
degradability
inducing components, and agitated for a period of from 1 to 30 minutes. The
remaining
ingredients, such as the texture-modifier and/or softener are then admixed,
either in bulk or
incrementally, while the gum base mixture is blended again for 1 to 30
minutes.
[0305] The products may be prepared using standard techniques and equipment
known to those skilled in the art, which processes generally involve melting
the gum base,
incorporating the desired ingredients while mixing and forming the batch into
individual
chewing gum pieces. The apparatus useful in accordance with the embodiments
described
herein includes mixing and heating apparatuses well-known in the chewing gum
manufacturing arts, and therefore the selection of the specific apparatus will
be apparent to
the artisan. For general chewing gum preparation processes which are useful in
some
embodiments see U.S. Patent Nos. 4,271,197 to Hopkins et al., 4,352,822 to
Cherukuri et al.
and 4,497,832 to Cherukuri et al.
[0306] For instance, center-fill chewing gum embodiments may include a center-
fill
region, which may be a liquid or powder or other solid, and a gum region. Some
embodiments also may include an outer gum coating or shell, which typically
provides a
crunchiness to the piece when initially chewed. The outer coating or shell may
at least
partially surround the gum region. Center-fill chewing gums and methods of
preparing same
are more fully described in assignee'sU.S. Patent No. 7,641,926, issued on
January 5, 2010
and assignee's co-pending U.S. Patent Pub. No. US2006-0045934, published on
March 2, 2006,
both entitled "Liquid-Filled Chewing Gum Composition."
[0307] Some other chewing gum embodiments may be in a compressed gum format,
such as, for example, a pressed tablet gum. Such embodiments may include a
particulate
chewing gum base, which may include a compressible gum base composition and a
tableting
powder. Compressed chewing gums are more fully described in assignee's PCT
Publication
No. WO/20061127618, published on November 30, 2006 and entitled "Compressible
Gum Based
Delivery Systems for the Release of Ingredients."
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[0308] 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
construed as limiting the invention in any way.
EXAMPLES
EXAMPLE 1
TABLE 1
INVENTIVE GUM BASE COMPOSITIONS A-F
Component % by weight
A B C D E F
Polyvinylacetate
(Vinnapas B 30 s) 42.96 42.96 42.96 32.65 30.93 30.93
Triacetin 7.04 7.04 7.04 5.35 5.07 5.07
GMS 2.86 5.71 4.29 9.14 8.29 8.29
Butyl Rubber 0 0 0 0 0 0
Polyisobutylene 10 5 10 5 10 5
(Oppanol B 50 SF)
Hydrogenated
cottonseed oil 70 C 7.14 14.29 10.71 22.86 20.71 20.71
melting temperature
Hydrogenated
cottonseed oil45 C 10 5 5 5 5 10
melting temperature
Talc 20 20 20 20 20 20
Total 100 100 100 100 100 100
acronym for glycerol monostearate
TABLE 2
INVENTIVE GUM BASE COMPOSITIONS G-I
Component
G H I
Polyvinylacetate 30.93 42.96 35.91
(Vinna as B 30 s p)
Triacetin 5.07 7.04 5.89
GMS 6.86 4.29 6.8
Butyl Rubber 0 0 0
Polyisobutylene 10 5 7.2
(Oppanol B 50 SF)
Hydrogenated
cottonseed oil 70 C 17.14 10.71 17
melting temperature
Hydrogenated
cottonseed oil 45 C 10 10 7.2
melting temperature
Talc 20 20 20
Total 100 100 100
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[0309] Gum bases are prepared as set forth in Tables 1-2 above. In particular,
inventive gum base compositions A-I are prepared as follows:
[0310] A Master Batch (masticated elastomer) was prepared in the following
manner:
[0311] Elastorner (1250 grams) was put in 3000 ml kettle heated to 128 C and
was
mixed for 15 minutes. Hydrogenated cottonseed oil with a melting point of
about 70 C (1250
grams) was added over a 90 minute period. Glycerol monohydrate (500 grams) was
added
over a period of 15 minutes. The batch was mixed for another 20 minutes to
fully
homogenize.
Gum Base
[0312] Gum base was then prepared from the Master Batch. Polyvinyl acetate
(1200
grams) was added in the 3000 ml kettle heated to 128 C and was mixed for 15
minutes.
Master Batch (720 grams) prepared as previously described was added and mixed
for 10
minutes. Hydrogenated cottonseed oil with a melting point of about 40 C (283
grams) was
added and mixed for 10 minutes. Triacetin (197grams) was added and mixed for
10 minutes.
Talc (600 grams) was added and mixed for 20 minutes to obtain a homogeneous
mixture.
EXAMPLE 2
[0313] Inventive chewing gum compositions using the inventive gum base
compositions A-I were chewed for 30 minutes and the cuds deposited on a
concrete brick
inside sample holders made out of 1.25 cm diameter PVC pipe. FIGS. 1A and 1B
are
photographs that illustrate how gum samples were applied to a brick and
subjected to an
adhesion test as described herein. The cuds were compressed to imbed them in
the concrete.
The brick with the imbedded cuds was conditioned for 72 hours at room
temperature. Instron
Corporation (Norwood, MA) universal material testing machine was used to
measure the
force required to remove the cuds from the concrete surface. When the sample
was
completely removed off the surface of the concrete the reading was a true
measurement of
adhesion. Reliable adhesion reading could not be obtained for the tested
commercial samples
since they broke apart (cohesive failure) during testing. The adhesion reading
for those
samples was assumed to be higher than the obtained reading for cohesive
failure. Higher
adhesion readings at room temperature are indicative of greater stickiness of
the gum.
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[0314] The inventive chewing gum bases contained a high melting point fat
(i.e.,
hydrogenated cottonseed oil having a melting temperature of about 70 C) and
a low melting
point fat (i.e., hydrogenated cottonseed oil having a melting point of about
40 C).
[0315] Moreover, two commercially available chewing gum products, one sold
under
the trademark Freedent Peppermint by William Wrigley Jr., Company and the
other sold
under the trademark Orbit by William Wrigley, Jr., Company, also were
deposited in a'/2"
PVC pipe and applied onto the brick in the same manner used with respect to
inventive
chewing gum bases A-I. The Freedent product is sold as a product that "Won't
stick to most
dental workTM".
[0316] The maximum breaking force of each of the samples was measured using an
Instron testing machine. The testing was done at room temperature at a speed
of 1
inch/minute. The results are set forth in Table 3 below.
TABLE 3
MAXIMUM BREAKING FORCE TO REMOVE GUM CUD
FROM BRICK OF EACH GUM SAMPLE
Composition Maximum Breaking
Force lbs./in."
Freedent 3.12*
Peppermint
Orbit 1.21*
A 1.73
B 2.20
C 2.04
D 0.04
E 0.04
F 0.05
G 0.05
H 0.70
1 1.79
* Gum sample broke apart before it could be removed
from the surface. This is indicative of cohesive failure and is
indicative of an even higher adhesive value.
[0317] Furthermore, a photograph of any cud residue remaining on the brick
after the
application of removal force to each of the samples is shown in FIGS. 2-13. In
particular,
Figure 2 is a photograph of any cud remaining on the brick after the
application of a removal
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force to Inventive Gum Sample A. Figure 3 is a photograph of any cud remaining
on the
brick after the application of a removal force to Inventive Gum Sample B.
Figure 4 is a
photograph of any cud remaining on the brick after the application of a
removal force to
Inventive Gum Sample C. Figure 5 is a photograph of any cud remaining on the
brick after
the application of a removal force to Inventive Gum Sample D. Figure 6 is a
photograph of
any cud remaining on the brick after the application of a removal force to
Inventive Gum
Sample E. Figure 7 is a photograph of any cud remaining on the brick after the
application of
a removal force to Inventive Gum Sample F. Figure 8 is a photograph of any cud
remaining
on the brick after the application of a removal force to an Inventive Gum
Sample G. Figure 9
is a photograph of any cud remaining on the brick after the application of a
removal force to
Inventive Gum Sample H. Figure 10 is a photograph of any cud remaining on the
brick after
the application of a removal force to Inventive Gum Sample I. Figure 11 is a
photograph of
any cud remaining on the brick after the application of a removal force to
Inventive Gum
Sample J. Figure 12 is a photograph of any cud remaining on the brick after
the application
of a removal force to the Freedent Gum Sample. Figure 13 is a photograph of
any cud
remaining on the brick after the application of removal force to the Orbit Gum
Sample.
[0318] As is apparent from Table 3 above and the photographs attached as FIGS.
2-
11, chewing gums made from inventive chewing gum base compositions all could
be
completely or substantially removed from the brick. The Freedent Peppermint
and Orbit
samples broke apart cohesively and were not able to be removed from the brick
surface as
seen in Figures 12 and 13.
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EXAMPLE 3
TABLE 4
INVENTIVE GUM BASE COMPOSITIONS M-S
Component % by weight
N1 N 0 P Q R S
Polyvinylacetate
Vinna as B 30 s )' 42.98 32 15 43 40 43 40
Polyvinyl acetate 0 0 28 0 0 0 0
(Vina as B 1.5 S p)2
Triacetin 2.58 5.25 2.46 7.05 6.56 7.05 6.56
GMS3 18.15 17.75 6.54 4.95 4 4 4.44
Butyl Rubber 9.55 0 0 0 0 10 8
Polyisobutylene 4 0 10 10 10 10 0 0
(O anol B 50 SF)
Hydrogenated
cottonseed oil 70 C 9.55 15 18 15 10 10 8
melting temperature
Hydrogenated
cottonseed oil 45 C 0 0 0 0 9.44 5.95 6
melting temperature
Talc 17.19 20 20 20 20 20 20
Starch 0 0 0 0 0 0 7
Total 100 100 100 100 100 100 100
available from Wacker Specialties
2 available from Wacker Specialties
3 acronym for glycerol monostearate
available from BASF Corp.
[0319] Gum base compositions are prepared as set forth in Table 4 above. In
particular, inventive gum bases M-S are prepared in similar manner as
described for the
compositions described in Tables 1 and 2.
EXAMPLE 4
TABLES
INVENTIVE GUM BASE COMPOSITION T
Component % by weight
PVAc 30 40
Triacetin 6.56
Polyethylene Wax AC6 5
GMS 4
PIB B50 10
Hydrogenated Cottonseed Oil 10
Partially Hydrogenated 4.44
Cottonseed Oil
Talc 20
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[0320] An additional inventive gum base is shown in Table 5 above. The non-
stick
properties of the gum base were not affected by the incorporation of the
polyethylene wax
AC6 therein, which is a conventional softening component used in chewing gum
base
compositions.
EXAMPLE 5
[0321] Table 6 below provides an example of a sugared chewing gum
composition useful with any of the inventive gum base compositions.
TABLE 6
SUGARED REDUCED-STICKINESS CHEWING GUM COMPOSITIONS
Component % grams
Gum base 28 70
Corn syrup (glucose) 14 35
Sugar pulverized 56 140
Natural Peppermint oil 2. 5
Total 100 250
[0322] A gum product can be prepared as set forth in Table 7 using any of the
inventive chewing gum bases.
EXAMPLE 6
[0323] Table 7 provides an example of a sugarless chewing gum composition
useful with any of the inventive gum base compositions.
TABLE 7
SUGARLESS REDUCED-STICKINESS CHEWING GUM COMPOSITIONS
Gum Sugarless % grams
Inventive gum base 30 75
Sorbitol 46.8 117
Maltitol 9.9 24.75
Peppermint flavor 3 7.5
Glycerin 5 12.5
Acesulfame K 0.1 0.25-
Aspartame 0.2 0.5
Calcium Carbonate 5 12.5
Total 100 250
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EXAMPLE 7
[0324] The glass transitions of butyl rubber (BR) and styrene rubber (SBR)
gum base samples were determined using-modulated differential scanning
calorimetry (DSC).
Additionally, the glass transitions (Tg) of gum base samples AA-DD having the
components
set forth in Table 8 below were determined using DSC. In particular, all of
the samples were
heated under nitrogen purge from -100 C to 200 C at 3 C per minute. The
instrument used
to measure the glass transition was a TA Instrument 2920 MDSC. Additionally,
the melt
endotherms for each of the samples were determined using modulated
differential
calorimetry.
TABLE 8
INVENTIVE AND COMPARATIVE GUM BASE COMPOSITIONS
by weight
Component Comparative Inventive Comparative Inventive
Master Batch Master Batch Master Batch Master Batch
Gum Base AA Gum Base BB Gum Base CC Gum Base DD
Butyl Rubber 50 % 50 % --- ---
Styrene
Butadiene ---- ---- 50 % 50%
Rubber
Resins 50 % ---- 50% ---
Fat` ---- 50 % ---- 50 %
'Resin glycerol ester of wood rosin (RS-5).
2 Hydrogenated cottonseed oil having a melting point of 70 C.
[0325] Comparative Master Batch Gum Base composition AA was prepared
by masticating butyl rubber with resin while Inventive Master Batch Gum Base
composition
BB was prepared by masticating butyl rubber with a fat. Moreover, Comparative
Master
Batch Gum Base CC composition was prepared by masticating styrene butadiene
rubber with
resin, while Inventive Master Batch Gum Base DD composition was prepared by
masticating
styrene butadiene with fat. Although a master batch process was used to make
the gum base,
other processes such as a one-step, continuous kettle process or continuous
extrusion process
may be used.
[0326] The glass transitions of each of the samples are set forth in Table 9
below. Moreover, the melt endotherms for each of the samples are set forth in
Table 10
below:
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TABLE 9
Sample Glass Transitions (Tg)
butyl rubber (BR) -66 C
styrene butadiene rubber (SBR) -30 C
Comparative Master Batch Gum Base -61 C, 33 C
Composition AA
Inventive Master Batch Gum Base -66 C
Composition BB
Comparative Master Batch Gum Base -5 C
Composition CC
Inventive Master Batch Gum Base -29 C
Composition DD
TABLE 10
Sample Melt Endotherms
butyl rubber -
styrene butadiene rubber -
Comparative Gum Base AA --
Inventive Gum Base BB 62 C
Comparative Gum Base CC -
Inventive Gum Base DD 62 C
[03271 As is apparent froni Table 9, the Tg of the inventive Master Batch
Composition BB gum base containing butyl rubber masticated with fat was the
same as the
Tg of the sample containing only butyl rubber. Moreover, as is further
apparent from Table 9
above, the Tg of the inventive gum base Master Batch DD containing styrene
butadiene
rubber masticated with fat was only one degree different (greater) than the Tg
of SBR rubber
alone. Accordingly, the Tg of the inventive Master Batch gum base compositions
BB and
DD did not change or substantially change upon mastication with a fat as
compared to the
elastomer alone. In contrast, as is further apparent from the Comparative AA
and CC
compositions in Table 9 above, mastication with a resin, i.e., a solvent
plasticizer traditionally
used for rubber mastication, increased the Tg of butyl rubber by at least five
degrees (5 )C
and increased the Tg of styrene butadiene styrene rubber by at least twenty
five degrees (25
)C.
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[0328] Furthermore, each of the Inventive Master Batch gum base samples
BB and DD contained crystalline fat in a separate phase, as each of those
samples exhibited a
melt endotherm at 62 C. Accordingly, Inventive Master Batch gum bases BB and
DD
contain domains of crystalline fat in accordance with the present invention.
EXAMPLE 8
TABLE 11
INVENTIVE GUM BASE COMPOSITIONS
Component % Weight % Weight
-Polyvinyl acetate (Vinnapass B-30) 40% 28%
-Polyvinyl acetate laurate (Vinnapass B 500/20 VL) -- 13,5%
Pol isobut lene (Oppanol B 50 SF) 10% 6.5%
-Hydrogenated cottonseed oil (melting point 70 C) 10% 6.5%
-Hydrogenated cottonseed oil (melting point 45 C 9.44% 25%
Triacetin 6.56% 4.4%
Glycerol monostearate 4% 2.6%
Talc 20% 13.5%
Street Test
[0329] Gum base was prepared using the above compositions and incorporated
into
the chewing gum composition of Table 7 to make chewing gum products. The
resultant
chewing gums were chewed for 30 minutes and the cuds were deposited on an
asphalt
parking lot. The cuds were further imbedded in the asphalt by a weighted
object for about ten
(10) seconds. Simultaneously commercially distributed gums (Freedent and Orbit
from
Wrigley's and Mintaburst from Cadbury Adams) were deposited and imbedded in
the asphalt
next to the inventive formulations in a similar fashion. After 24 hours more
than 50 % of the
inventive cuds were removed by pedestrian and automobile traffic. The
remaining inventive
cuds could easily be completely removed without leaving residue by scraping
them with a
spatula. Attempts to remove the cuds of the commercial gums required
substantially more
effort and resulted only in partial removal of the cud, i.e., the residues
constituted about 10 to
30% of the original weight of the gum product and covered the original area of
the cud.
EXAMPLE 9
[0330] This example demonstrates embodiments of the invention which
contain distinct domains. Master Batch Gum base (i.e., masticated elastomer)
samples FE-
KK having the formulations set forth in Table 12 below were prepared by in
accordance with
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the methods discussed herein. Gum base master batch Samples GG-KK are examples
of
embodiments which contain at least one non-stick inducing component which is a
fat or oil
having more than twelve carbon atoms. All of the samples were subjected to
photomicroscopy using polarized light and the crystal or domain formulations
were clearly
present. Photomicrographs of each of samples EE-KK are shown in FIGS. 14-20.
TABLE 12
GUM BASE COMPOSITIONS
Component % by weight
EE FF GG HH II JJ KK
butyl rubber 50 50 41.6 -- 0 50 50
polyisobutilene 0 0 0 41.6 0 0 0
styrene butadiene rubber 0 0 0 41.6 0 0
resin 50 0 0 -- 0 0 0
medium chain 0 50 0 -- 0 0 0
tri l yercides (MCTs)l
"Non-Stick Inducing
Com onent"2 0 0 41.6 41.6 41.6 50 0
oil containing more than 0 0 0 0 0 0 50
12 carbon atoms
GMS 0 -- 16.8 16.8 16.8 0 0
Total 100 100 100 100 100 100 100
Triglycerides containing no more than twelve carbon atoms.
2 Hydrogenated cottonseed oil (m.p. 70 C)
3Palm kernel oil.
[0331] By way of background, when polarized light passes through a liquid or
other
uniform phase, a photograph of the liquid or other uniform phase will appear
dark as there is
no birefringence. However, when polarized light passes through a discontinuous
phase
containing a crystalline or other structure in a separate phase, a photograph
of the
discontinuous phase will appear as a bright image as a result of birefringence
of the
crystalline or other structure in a separate phase, i.e., as a result of the
crystalline or other
structure in the separate phase being illuminated by polarized light.
[0332] As is apparent from FIGS. 14 and15 the Master Batch gum base
compositions
not containing a non-stick inducing component of the present invention (i.e.,
gum bases EE
and FF) were dark, indicating that the absence of a discontinuous phase. It
should be noted
that due to the presence of air bubbles, there are a few large bright spots.
These are not
attributable to the presence of separate domains, but are due to the
refraction of light off the
bubble. However, as is apparent from FIGS.16-20, the photographs of the gum
base Master
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Batch compositions containing at least one non-stick inducing component (i.e.,
inventive gum
base Master Batches GG-KK) all show overall lighter images (light in color),
indicating the
presence of a discontinuous phase and evidencing crystallization of the non-
stick inducing
component (i.e. the fat or oil containing more than 12 carbon atoms) to form
domains.
EXAMPLE 10
Inventive Gum Base Compositions Incorporating Low Amounts of Conventional
Elastomer Solvents
[0333] The following inventive gum base compositions were prepared. These
compositions included a combination of the non-stick inducing components with
conventional elastomer solvents (5%). These gum base compositions were
incorporated into
the chewing gum composition of Table 7. The chewing gums formed therefrom
maintained
reduced stickiness and non-stick properties even in the presence of a small
amount of
elastomer solvent.
TABLE 13
INVENTIVE GUM BASE COMPOSITIONS
Component Weight %
Polyvinyl acetate 38 40.00
Pol yisobut lene 9.5 10.00
-Glycerol monostearate 3.8 4.00
High melting fat (melting point 70 C) 9.5 10.00
Low melting fat (melting point 45 C) 8.97 4.44
Triacetin 6.23 6.56
Talc 19.00 20.00
Glycerol ester of resin (elastomer solvent) 5.00 5.00
Available from Hercules Corp.
EXAMPLE 11
[0334] A study was conducted to measure the molecular changes occurring in
chewing gum when exposed to sunlight with and without the presence of
photosensitizer.
The molecular structure of the polymers (elastomers) is related to their
physical properties.
The adhesion is strongly affected by the molecular weight of the polymer. For
instance,
chewing gum compositions frequently use polysibutylene (PIB). When all other
conditions
are the same, the molecular mass of the polymer widely determines the
adhesiveness of the
polymer. Low molecular weight FIB adheres to most surfaces and poses a problem
of
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handling the material because of its stickiness. On the other hand, high
molecular weight PIB
has been discovered to be not adhesive and exhibits a very weak tendency to
cold flow. The
adhesiveness of the polymers may be defined by their ability to form weak
bonds with the
adjacent surfaces. In order to form these weak bonds, the polymer has to come
in close
proximity to the adjacent surface. This may be achieved faster and easier by
smaller
molecules than the larger molecules. It has been discovered that a polymer of
the same
chemical composition may generally adhere more if it has relatively lower
molecular weight.
[03351 Light may induce changes in the elastomer polymers such as
crosslinking,
degradation and oxidation. This process occurs in the materials when exposed
to the
environment. However, the rate at which the photo-induced reactions are
occurring is slow to
have noticeable impact on the physical properties of the polymers. It has been
discovered
that photosensitizers such as chlorophyll, when added to compositions
containing elastomers
accelerate the photo-induced reactions significantly.
[03361 Gum base compositions were made with three different types of
elastomer,
namely polyisbutylene (PIB), butyl rubber (BR), and styrene butadiene rubber
(SBR). Each
type of gum base composition (P1B, BR and SBR) was divided into two samples;
to the first
sample 0.1% chlorophyll was added as a photosensitizer. The other was left as
a control
sample. These inventive gum base compositions are set forth in Table 14 below.
TABLE 14
INVENTIVE GUM BASE COMPOSITIONS
Component LL NW NN 00 PP QQ
Pol vin lacetate 40.0 40.0 40.0 39.96 40.0 40.0
Pol 'sobut lene 10.0 - - 9.99 - -
-Butyl Rubber - 10.0 - - 9.99 -
Styrene Butadiene Rubber - - 10.0 - - 9.99
Hydrogenated Cottonseed 10.0 10.0 10.0 9.99 9.99 9.99
Oil (melting point 70 C
Hydrogenated Cottonseed 9.44 9.44 9.44 9.43 9.43 9.43
Oil (melting point 45 C)
Triacetin 6.56 6.56 6.56 6.55, 6.55 6.55
Glycerol Monostearate 4.0 4.0 4.0 4.0 4.0 4.0
Filler 20.0 20.0 20.0 19.98 19.98 19.98
Chlorophyll. - - - 0.1 0.1 0.1
[0337] Each gum base was then incorporated into chewing gum compositions
as shown in Table 15 below.
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TABLE 15
INVENTIVE CHEWING GUM COMPOSITIONS
Com onent RR SS TT W VV WW
Gum Base LL 30 - - - - -
Gum Base MM - 30 - - - -
Gum Base NN - - 30 -
Gum Base OO - - - 30 - -
Gum Base PP - - - - 30 -
Gum Base QQ - - - - - 30
Sorbitol 49.3 49.3 49.3 49.3 49.3 49.3
Maltitol 10.4 10.4 10.4 10.4 10.4 10.4
Glycerin 3.0 3.0 3.0 3.0 3.0 3.0
Acesulfame K 0.1 0.1 0.1 0.1 0.1 0.1
Aspartame 0.2 0.2 0.2 0.2 0.2 0.2
Peppermint Flavor 2.0 2.0 2.0 2.0 2.0 2.0
Calcium Carbonate 5.0 5.0 5.0 5.0 5.0 5.0
Results
[0338] The samples of BR and PIB without chlorophyll were easier to remove and
left fewer residues than the samples of SBR without chlorophyll. The addition
of chlorophyll
hindered the removal of the P1B-containing samples, but improved the removal
of the BR and
SBR samples.
[0339] Samples were then tested for molecular weight changes to the polymers.
The
results are shown in Tables 16-17 below. Additionally, FIGS. 21-23 show the
results of
adhesion tests on brick surfaces for the BR, PIB and SBR containing samples.
The tests were
conducted as previously discussed.
[0340] Figure 21 shows the sample cuds of chewing gum made using PIB. The left
side of the Figure shows gum containing chlorophyll. The right side of the
Figure does not
contain chlorophyll (control). As is apparent, both sides showed substantial
removal from the
brick, with minor residue.
[0341] Figure 22 shows the sample cuds of chewing gum made using BR gum. The
left side of this Figure contains chlorophyll and the right side of the Figure
is the control with
no chlorophyll. As is apparent, both sides showed substantial removal from the
brick, with
minor residue.
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[0342] Figure 23 shows the sample cuds of chewing gum made using SBR. The left
side contains chlorophyll and the right side is the control with no
chlorophyll. As is apparent,
the left side which contained chlorophyll showed substantially less residue
than the right side
without chlorophyll.
[0343] The sample containing PIB had a slight increase in both molecular
weight and
molecular number of PVAc when chlorophyll was added. There was another
compound
detected with solubility similar to PVAc. The PIB sample containing
chlorophyll had
reduced average molecular weight and lower molecular weight number after
exposure to
sunlight.
TABLE 16
MOLECULAR WEIGHT OF PIB CHEWING GUMS
Composition Average Molecular Molecular Weight
Weight (Mw), Daltons Number (Mn),
Daltons
RR (PIB Poly (vinyl 1.282x106 1.281x10
without acetate)
chlorophyll) Poly (isobutylene) 1.803x10 1.452x10
UU (P1B with Poly (vinyl 8.440x10 3.076x106
chlorophyll) acetate)
Unknown peak 9.334x 10 5.499x 10
Poly (isobutylene) 1.000x10 4.578x10
[0344] Subsequent to exposure to sunlight, BR samples had a decrease in the
average
molecular weight and molecular weight number of the PVAc when chlorophyll was
added.
The chlorophyll had the opposite effect on the BR fraction, i.e. both
molecular weight
average and molecular number increased. The increase in the molecular number
was more
pronounced than the increase in the molecular number.
TABLE 17
MOLECULAR WEIGHT OF BR CHEWING GUMS
Composition Average Molecular Molecular Weight
Weight (Mw), Daltons Number (Mn),
Daltons
SS (BR without Poly (vinyl 1.449x107 1.066x10
chlorophyll) acetate)
Butyl rubber 1.658x10 3.815x10
VV Poly (vinyl 6.811x10 6.015x10
acetate)
Unknown peak 4.699x 107 5.653x106
Butyl rubber 6.252x 10 1.447x 10
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[0345] Subsequent to exposure to sunlight, the SBR samples showed similar
trend as
the BR samples. There was decrease in the average molecular weight of the PVAc
when
chlorophyll was added. The molecular number of the PVA was higher when
chlorophyll was
added. Both the molecular weight average and the molecular number of the SBR
increased.
TABLE 18
MOLECULAR WEIGHT OF SBR CHEWING GUMS
Composition Average Molecular Molecular Weight
Weight (Mw), Daltons Number (Mn),
Daltons
TT (SBR Poly (vinyl 1.4400x10 9.327x10
without acetate)
chlorophyll) Styrene 2.680x10 2.278x10
butadiene rubber
WW(SBR with Poly (vinyl 6.011x10 1.642x10
chlorophyll) acetate)
Unknown peak 5.320x10 3.715x10
Styrene 5.683x10 5.741x10
butadiene rubber
[0346] Free radicals generated by the chlorophyll may act in a different way
depending on the system they are in. They may cause several reactions in the
polymers, such
as crosslinking, degradation and oxidation depending on the structure of the
compounds they
encounter. The level of the oxidation was not measured in this study, only
crosslinking and
degradation as witnessed by changes in the molecular weight was measured. The
changes in
the poly (vinyl acetate) (PVAc) were not expected to have significant impact
on the gum
stickiness. However, the changes in the molecular weight of the rubbers proved
to have
significant impact on the stickiness of the samples.
[0347] Subsequent to exposure to sunlight, the PIB containing sample had
slight
increase in both molecular weight and molecular number of PVAc when
chlorophyll was
added, suggesting that the PVAc crosslinked either with itself or with the
PTB. The
compound detected with solubility similar to PVAc may be this reaction
product. The PIB
had reduced average molecular weight and lower molecular weight number. This
is
consistent with reactions of degradation. One high molecular weight polymer
molecule gives
rise to several molecules with much lower molecular weight upon degradation.
Low
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molecular weight FIB was quite sticky. The decrease in the molecular weight of
the PIB
resulted in the increase in the stickiness of the PIB samples.
[0348] The higher increase in the molecular weight number as compared to
increase
in the average molecular weight of the BR samples could be explained by the
lower amounts
of low molecular weight polymer fraction as a result of crosslinking. Low
molecular weight
rubber was a bigger contributor to stickiness due to its higher mobility. The
reduction in the
lower molecular weight fraction and the increase of the average molecular
weight of the
rubber is believed to explain the observed reduction of gum stickiness.
[0349] Subsequent to exposure to sunlight, the SBR samples showed a large
increase
in both the molecular weight number and the average molecular weight. This is
believed to
explain the largest decrease in the stickiness observed physically when
chlorophyll was
added.
[0350] As seen from the above results, the chlorophyll addition reduced the
adhesion
of compositions containing unsaturated rubbers (BR and SBR) after exposure to
sunlight.
This observation was confirmed by the increase in both the molecular weight
and the
molecular number of these rubbers.
EXAMPLE 12
[0351] This examples demonstrates how the incorporation of a polymer
containing at
least one hydrolyzable unit (particularly, a GANTREZO copolymer) in gum bases
that are
exposed to conditions of high pH (e.g., pH 12.0) promotes the breakdown of the
gum bases as
compared to gum bases that do not contain such a polymer.
[0352] 3-kilogram batches of four gum bases #144 were prepared in accordance
with
Tables 19-22, respectively, below.
35
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TABLE 19
GUM BASE #1
COMPONENT WEIGHT (%) WEIGHT (g) STEAM MIXING
TIME
(minutes)
Butyl Rubber 5.00 150.00 On
Polyisobutylene 14.00 420.00 On 5
Oppanol 12
(PIB Oppanol
12)1
Material RS 7.00 210.00 Off
Ester 52
Calcium 19.00 570.00 Off 15
carbonate
PVA Vinnapas 27.00 810.00 On 5
B303
Material HO 15.00 450.00 On 5
Paraffin 4.00 120.00 On 3
Material NL 1.00 30.00 1
(Lecithyn)
GMS 3.00 90.00 On 1
Triacetin 5.00 150.00 On 15
TOTALS 100.00 3000.00 42.00
In Tables 19-22 herein, PIB Oppanol 12 is an acronym for Polyisobutylene
Oppanol 12.
2In Tables 19-22 herein, Material RS Ester 52 is a glycerol ester of partially
hydrogenated refined wood rosin.
3In Tables 19-22 herein, PVA is an acronym for polyvinylacetate.
4 In Tables 19-22 herein, Material HO is a hydrogenated blend of cottonseed
oil and soybean oil with a melting
temperature of about 70 C.
51n Tables 19-22 herein, GMS is an acronym for glycerol monostearate.
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TABLE 20
GUM BASE #2
COMPONENT WEIGHT ( 10) WEIGHT (g) STEAM MIXING
TIME
(minutes)
But y) Rubber 10.00 300.00 On
PJB Oppanol 12 10.00 300.00 On 5
Material RS 5.00 150.00 Off
Ester 5
Luzenac 225 10.00 300.00 Off 10
Talc
Material RS 10.00 300.00 Off
Ester 5
Luzenac 225 9.00 270.00 Off 10
Talc
PVA Vinnapas 23.00 690.00 On 5
B17
Material HO 10.00 300.00 On 5
Paraffin 7.00 210.00 On 3
Material NL 1.00 30.00 On 1
(Lecith n)
GMS 1.00 30.00 On 1
Triacetin 4.00 120.00 On 15
TOTALS 100.00 3000.00 47.00
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TABLE 21
GUM BASE #3
COMPONENT WEIGHT (a/o) WEIGHT (g) STEAM MIXING
TIME
(minutes)
Butyl Rubber 10.00 300.00 On
PIB O anol 12 10.00 300.00 On 5
Material RS 5.00 150.00 Off
Ester 5
Luzenac 225 10.00 300.00 Off 10
Talc
Material RS 10.00 300.00 Off
Ester 5
Luzenac 225 9.00 270.00 Off 10
Talc
PVA Vinnapas 4.00 120.00 On 5
B17
PVA Vinnapas 25.00 750.00 On
B1.5
Material HO 7.00 210.00 On 5
Paraffin 5.00 150.00 On 3
Material NL 1.00 30.00 1
(Lecith n)
GMS 3.00 90.00 On 1
Triacetin 1.00 30.00 On 15
TOTALS 100.00 3000.00 47.00
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TABLE 22
GUM BASE #4
COMPONENT WEIGHT (%) WEIGHT (g) STEAM MIXING
TIME
(minutes)
SBR 1028 5.00 150.00 On
PIB Oppanol 12 15.00 450.00 On 5
Material RS 5.00 150.00 Off
Ester 5
Calcium 10.00 300.00 Off 10
carbonate
Material RS 9.00 270.00 Off
Ester 5
Calcium 9.00 270.00 Off 10
carbonate
PVA Vinnapas 20.00 600.00 On
B30
PVA Vinnapas 5.00 150.00 On 5
B1.5
Material HO 10.00 300.00 On 5
Paraffin 5.00 150.00 On 3
Material NL 1.00 30.00 1
(Lecith n)
GMS 2.00 60.00 On 1
Triacetin 4.00 120.00 On 15
TOTALS 100.00 3000.00 47.00
SBR is an acronym for styrene rubber.
[0353] Two 270 g batches of each of the gum bases #1 - #4 were then
individually
softened at 80 C in a 2 kg Z-blade mixer. GANTREZ AN 169 copolymer was then
added
to one of the 270g samples of each of the gum bases #1-4 in an amount that was
5% w/w of
each of the gum bases #1-#4 to form inventive gum bases as-dd. The batches to
which
GANTREZ AN 169 copolymer was not added are referred to herein as control gum
bases
a-d.
[0354] For the samples to which GANTREZ AN 169 copolymer was to be added,
13.5 g GANTREZ AP copolymer was dry-mixed with 499 g sorbitol powder before
the
GANTREZ copolymer was added to the softened gum bases. GANTREZ AN 169
copolymer is a copolymer of methyl vinyl ether and maleic anhydride and has a
molecular
weight range of about 200,000 to about 2,000,000. Separately, 170 g maltitol
syrup (Lycasin
80/55), 30 g Mannitol 60, 20 g glycerol, 2 g aspartame, and 1 g acesulfame-K
were mixed
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together and added to the sorbitol/gum base blend and mixed in a Z-blade mixer
for 1 hr at
80 C. Finally, 8 ml Trebor Extra Strong mint flavor oil was added and mixed
for an
additional 2 minutes.
[0355] Each batch of finished gum base was then removed from the Z-blade mixer
and cooled, yielding four finished gum products containing GANTREZ copolymer
(i.e.,
inventive gum products aa-dd) and four finished gum products not containing
GANTREZ
copolymer (i.e., a-d). All of the finished gum products were then stored in
sealed plastic
bags.
[0356] A portion of each of the eight finished gums was rolled using a Rondo
roller to
5 mm thick slabs. Individual pieces were bored from the slab using a No. 11
cork borer with
a diameter of 15 mm. Each piece weighed approximately 1.5 g. The slabs and
individual
pieces were stored in a 20 C incubator.
[0357] Individual pieces of each of the finished gum products a-d and aa-dd
were
placed in an Erweka DRT-1 chewing gum machine between two nylon nets. The gap
between the jaws was set to 2.5 mm. The pieces then were chewed mechanically
at 40
strokes per minute for 30 minutes in 20 ml O.1M sodium phosphate buffer at pH
8.0 (to
simulate the pH of the mouth) to form cuds. At the end of the 30 minutes, the
buffer was
removed with a syringe and stored at 20 C until further use.
[0358] An additional 20 ml of 0.1M sodium phosphate buffer at pH 12.0 was then
introduced to the Erweka chewing machine, and the cuds were subjected to an
additional 30
minutes of chewing at 40 strokes per minute. This buffer was then removed with
a syringe
and stored at -20 C.
[0359] Frozen supernatants from the Erweka chewing machine were completely
thawed and their turbidity measured in a Hach Analytical Nephelometer. Samples
were
diluted so that they could be compared with either 10 or 100 nephelometric
turbidity unit
(ntu) standards.
[0360] The above-described experiment was carried out three times for each gum
product containing a GANTREZ copolymer (i.e., gum products aa-dd) and for
each gum
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base product not containing a GANTREZ copolymer (i.e., gum products a-d). The
turbidity data from each of the three trials is shown below in Table 23 and
summarized in the
bar graph shown in Figure 24. Turbidity was measured for the purpose of
demonstrating the
relative amounts of hydrolysis by-product at various pHs. Higher turbidity
indicates higher
hydrolytic breakdown of the chewing gum.
TABLE 23
TURBIDITY DATA
GUM DILUTION TRIAL #1 - TRIAL #2 - TRIAL #3 - AVERAGE AVGERAGE
PRODUCT TURBIDITY TURBIDITY TURBIDITY x DILUTION
(ntu) (ntu) (ntu)
a - No 10 3.3 1.8 1.9 2.33 23.3
GANTREZ
copolymer
pH 8.0
b - No 10 3.8 2.5 1.5 2.60 26.0
GANTREZ
copolymer
pH 8.0
c - No 10 3.4 2.4 1.2 2.33 23.3
GANTREZ
copolymer
pH 8.0
d - No 10 2.8 2.1 2.8 2.57 25.7
GANTREZ
copolymer
pH 8.0
a - No 10 22 32 10 21.33 213.3
GANTREZ
copolymer
pH 12.0
b - No 10 2.8 3.6 2.4 2.93 29.3
GANTREZ
copolymer
pH 12.0
c-No 10 2.4 2.3 7.6 4.10 41.0
GANTREZ
copolymer
pH 12.0
d - No 10 22 63 13 32.67 326.7
GANTREZ
copolymer
pH 12.0
as -5 wt.% 10 15 13 27 18.33 183.3
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GUM DILUTION TRIAL #1 - TRIAL #2 - TRIAL #3 - AVERAGE AVGERAGE
PRODUCT TURBIDITY TURBIDITY TURBIDITY x DILUTION
(ntu) (ntu) (ntu)
GANTREZ
copolymer
pH 8.0
bb -5 wt.% 10 6.1 17 29 17.37 173.7
GANTREZ
copolymer
pH 8.0
cc -5 wt.5% 10 3.2 2.7 2.8 2.90 29.0
GANTREZ
copolymer
pH 8.0
dd -5 wt.% 10 5.8 15 6.9 9.23 92.3
GANTREZ
copolymer
pH 8.0
as -5 wt.% 30 88 100 100 96.00 2880.0
GANTREZ
copolymer
pH 12.0
bb -5 wt.% 30 20 45 20 28.33 849.9
GANTREZ
copolymer
pH 12.0
cc -5 wt.% 50 40 25 17 27.33 1366.5
GANTREZ
copolymer
12.0
dd -5 wt.% 50 80 80 60 73.33 3666.5
GANTREZ
copolymer
pH 12.0
[03611 As is apparent from Table 23 and Figure 24, the chewing gum pieces
extracted
at pH 8.0 that contained 5% GANTREZ copolymer in the gum bases (i.e., gum
products
aa-dd) all showed higher turbidity values, on average, than those pieces not
containing
GANTREZ copolymer (i.e., gum products a-d) which were extracted at pH 8Ø In
particular, all of the pieces from the gum products not containing GANTREZ
copolymer
had very low turbidity values at pH 8Ø Accordingly, it may be assumed that
at pH 8.0 there
will be very little breakdown of the chewing gum cuds themselves. Rather, the
very low
turbidity observed is likely attributable to the solubilization of the sugar
replacements
(polyols) and sweeteners.
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[0362] Although slightly more turbidity was observed at pH 12.0 for gum
products B
and C, gum products A and D showed roughly an order of magnitude increase in
turbidity at
pH 12.0 as compared to the turbidity of those samples at pH S.O.
[0363] As is further apparent from Table 23 and Figure 24, the turbidity
measurements of all of the gum products containing GANTREZ copolymer (i.e.,
gum
products aa-dd) which were extracted at pH 12.0 were greater than the
turbidity
measurements of all of the gum products (i.e., gum products a-d) not
containing
GANTREZ copolymer which were extracted at pH 12Ø Moreover, the turbidity
measurements for the gum products containing GANTREZ copolymer (i.e., gum
products
aa-dd) which were extracted at pH 12.0 are about one hundred fold greater than
the turbidity
measurements for the chewing gum products not containing GANTREZ copolymer
(i.e.,
gum products a-d) with no GANTREZ copolymer extracted at pH 8Ø This data
evidences
that chewing gum cuds will breakdown to a significant extent when GANTREZ
copolymer
is incorporated into gum bases, especially when the gum bases are exposed to
conditions of
high pH (such as pH 12.0).
EXAMPLE 13
[03641 This example demonstrates the compatibility of certain polymers
containing at
least one hydrolyzable unit (particularly, GANTREZ copolymer and
polysuccinnimide)
with a gum base. As used herein, the term "compatibility" refers to the
ability of a polymer
to be mixed with a gum base into a homogenous or substantially homogenous
mixture.
[0365] 250g of a carbonate-based gum base was allowed to soften at 90 C and
then
mixed for 5 minutes using a Winkworth labscale mixer. A hydrophilic precursor
polymer
(particularly, GANTREZTM 139 copolymer) was then added to the mixture in an
amount that
was about 5% by weight of the gum base. Samples were subsequently removed at
five
minute intervals, cast into a silicone tray, and allowed to cool.
[03661 A carbonate gum base containing about 10% of an alternative hydrophilic
precursor polymer (particularly, polysuccinnimide) was then prepared in the
same manner.
Samples were removed at five minute intervals, cast into a silicone tray, and
allowed to cool.
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[0367] The carbonate-based gum base samples containing GANTREZTM 139
copolymer were completely homogenous after only 5 minutes of mixing,
indicating the
compatibility of GANTREZTM 139 copolymer with the carbonate-based gum base.
Even the
(poly)succinimide appeared to be somewhat compatible with the carbonate-based
gum base,
showing only a partial phase separation after 30.minutes of mixing.
EXAMPLE 14
[0368] This example demonstrates the compatibility of a polymer containing at
least
one hydrolyzable unit (particularly, GANTREZ copolymer) with a carbonate-
based gum
base containing a polyol. Moreover, this example demonstrates how the
incorporation of a
polymer containing a hydrolyzable unit (particularly, GANTREZ ANTm copolymer)
increases
the rate of fragmentation of a gum base upon exposure to an agent having a
basic pH.
[0369] A 200g batch of a placebo gum base having the formulation set forth in
Table
24 below was prepared.
TABLE 24
CHEWING GUM FORMULATION
COMPONENT WT.%
carbonate-based gum base 29
Sorbitol 62.8
Mannitol 3
Aspartame 0.2
The chewing gum formulation set forth in Table 24 was then mixed at 90 C for
30
minutes. Thereafter, GANTREZ ANTM 139 copolymer was added to the gum base and
mixed at 90 C for 120 minutes in a Winkworth labscale mixer to form inventive
gum bases
ee-hh. Accordingly, inventive gum bases ee-hh were prepared by first mixing a
polyol
(particularly, sorbitol) with a carbonate-based gum base and other components
(i.e., mannitol
and aspartame) prior to the addition of the GANTREZ copolymer.
[0370] A sample of the placebo gum base formulation was then cast onto a
silicone
tray and allowed to cool. Likewise, samples of each of the inventive gum bases
ee-hh were
then cast onto silicone trays and allowed to cool. All of the samples
containing GANTREZ
ANTM 139 copolymer additive i.e., inventive gum base samples ee-hh, were
completely
homogenous with no phase separation of the GANTREZ ANT" 139 additive.
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[0371] The placebo gum base sample was placed in a buffered solution having a
pH
of 8Ø The four inventive samples, meanwhile, were placed in a buffered
solution having a
pH as set forth in Table 25 below:
TABLE 25
pH CONDITIONS FOR INVENTIVE SAMPLES ee-hh
INVENTIVE SAMPLE pH of BUFFERED SOLUTION
ee 12
ff 10
99 8
hh 6
[0372] All of the inventive samples ee-hh containing GANTREZ ANTM copolymer
fragmented completely or substantially within 30 minutes in contrast to the
placebo gum
base. Moreover, intermediate pH values showed equally rapid disintegration.
EXAMPLE 15
[0373] This example sets forth inventive chewing gum compositions in
accordance
with the present invention.
[0374] Four 250g batches of chewing gum base composition samples (i-i) were
prepared as set forth in Table 26. The gum base samples were mixed in a
Winkworth
labscale mixer at 65-75 C for 20 minutes. The samples were prepared in the
order shown in
Table 26 with a cleaning stage between the carbonate-based gums and the talc-
based gums.
Each sample was cast onto aluminum foil and cooled at 4 C before being rolled
into a slab
approximately 5 mm thick. The samples were then stamped out using a 15 mm cork
borer.
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TABLE 26
CHEWING GUM COMPOSITIONS i-1
i k
COMPONENT % w/w (g) % w/w (g) %w/w (g) %w/w (g)
Sorbitol Powder: P60 49.90 49.90 49.90 49.90
Sugar free gum base 27.00 27.00 27.00 Talc 27.00 Talc"
Carbonate' Carbonate'
Maltitol Syrup: Lycasin 17.00 17.00 17.00 17.00
80/55
Mannitol 60 3.00 3.00 3.00 3.00
Glycerol 2.00 2.00 2.00 2.00
As artame 0.20 0.20 0.20 0.20
Acesulfame 0.10 0.10 0.10 0.10
Mint flavor 0.80 0.80 0.80 0.80
Total percentage 100.00 100.00 100.00 100.00
Total gum base 250g 250g 250g 250g
'Carbonate filler in gum base.
2Talc filler in gum base.
[0375] GANTREZ ANTM 139 copolymer was then added to each of the gum bases to
form inventive chewing gum compositions ii-11 as set forth in Table 27.
TABLE 27
INVENTIVE CHEWING GUM COMPOSITIONS ii-1l
COMPONENT ii kk 11
%w/w() %w/w() %w/w() %w/w( )
Sorbitol Powder: 49.90 49.90 49.90 49.90
P60
Sugar free gum base 27.00 27.00 27.00 Talc` 27.00 Talc
Carbonate' Carbonate'
Maltitol Syrup: 17.00 17.00 17.00 17.00
Lycasin 80/55
Mannitol 60 3.00 3.00 3.00 3.00
Glycerol 2.00 2.00 2.00 2.00
Aspartame 0.20 0.20 0.20 0.20
Acesulfame 0.10 0.10 0.10 0.10
Mint flavor 0.80 0.80 0.80 0.80
Total percentage 100.00 100.00 100.00 100.00
Total gum base 250g 250g 250g 250g
GANTREZ ANTM 0.675g 3.375g 0.675g 3.375g
AN139( )
GANTREZ ANTM 1% 5% 1% 5%
AN139 (%)
'Carbonate filler in gum base.
`Talc filler in gum base.
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[0376] Inventive samples ii-11 thus prepared were placed in batches of six
plugs in
polythene bags containing 75 ml deionised water and subjected to mechanical
compression in
a Seward Ltd Stomacher 400 Circulator laboratory stomaching machine on slow
speed setting
for 10, 30, and 60 minutes. The bags were then placed inside new bags at 30
minutes to
avoid rupture. At each of the 10, 30, and 60 minute time points, each of the
inventive
samples ii-11 were removed, separated, and placed into vials containing
deionised water, rain
water, or a 50% solution of domestic cleaning product.
[0377] Each of the inventive samples which were stomached for 10, 30, or 60
minutes
were observed after 0 hours in rain water, after 0 hours in deionised water,
and after 0 hours
in a 50% aqueous solution of domestic cleaning solution. These samples were
used as a
baseline for relative comparison of the inventive compositions.
EXAMPLE 16
[0378] This example demonstrates the effect of mechanical agitation on chewing
gum
compositions of the present invention. Moreover, this example demonstrates how
the
inventive chewing gum compositions of the present invention containing GANTREZ
copolymer will fragment over time upon exposure to an agent having a basic pH
(particularly, upon placement in a domestic cleaning solution).
[0379] Each of inventive samples ii-11 prepared as described in Example 15 was
kept
in a domestic cleaning solution for 11 days after initial stomaching for 10
minutes, 30
minutes, or 60 minutes.
[0380] The talc-based gum samples stomached for 10, 30, and 60 minutes showed
the
fastest rates of fragmentation, with the 5% GANTREZ ANTM copolymer sample
demonstrating clear disintegration within 4 hours of immersion in a 50%
aqueous solution of
domestic cleaning solution. Moreover, it was observed that the amount of
fragmentation
decreased with increasing initial stomaching time.
[0381] The talc-based chewing gum samples containing 1% GANTREZ ANTM 139
copolymer (i.e., inventive samples kk) that were stomached for 10 minutes
began to fragment
in the domestic cleaning solution at around 50 hours. Onset of fragmentation
for the talc-
based chewing gum samples containing 1% GANTREZ ANTM 139 copolymer (i.e.,
inventive
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samples kk) that were stomached for 30 and 60 minutes was not apparent,
however, until
after about 10 days. Thus, there appears to be a correlation between lesser
mechanical
agitation and an earlier onset of fragmentation.
EXAMPLE 17
[0382] This example demonstrates the effect of gum-base type and the effect of
the
amount of GANTREZ copolymer on fragmentation. Moreover, this example further
demonstrates the effect of mechanical agitation on gum bases of the present
invention.
Additionally, this example demonstrates how the nature of the treatment of the
gum bases
effects fragmentation. In particular, this example demonstrates how exposure
to an agent
having a basic pH increases the rate of fragmentation of the inventive gum
bases.
[0383] Each of inventive samples ii-11 prepared as described in Example 15
were kept
in rain water for 11 days after initial stomaching for 10 minutes, 30 minutes,
and 60 minutes
and in deionised water for 11 days after initial stomaching for 10 minutes, 30
minutes, and 60
minutes.
[0384] The inventive samples ii-11 were observed after 19 hours, 74 hours, 139
hours,
170 hours, 10 days, and I 1 days in rain after initial stomaching for 10
minutes. The inventive
samples ii-11 were observed after 0 hours, 19 hours, 74 hours, 139 hours, 170
hours, and 10
days in deionised water. Moreover, the inventive samples ii-11 prepared as
described in
Example 15 were observed after placement in rain water or deionised water for
10 days.
Effect of Gum-Base Type and Amount of GANTREZ on Fragmentation
[0385] The carbonate-based gum bases exhibited less fragmentation than the
talc-
based chewing gum compositions in rain water. Although the onset of
fragmentation of the
talc-based chewing gum compositions containing 5% GANTREZ ANTM 139 copolymer
(i.e.,
inventive sample 11) that were stomached for 10 minutes was apparent after 139
hours in rain
water, the other samples, including the carbonate-based gum base sample
including 5%
GANTREZ ANTM 139 copolymer (i.e., inventive sample jj), did not fragment even
after 11
days in rain water.
[0386] Similarly, the carbonate-based gum bases exhibited less fragmentation
than
the talc-based chewing gum compositions containing 5% GANTREZ ANn1 139
copolymer
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(i.e., inventive sample 11) in deionised water Although the onset of
fragmentation of the talc-
based chewing gum compositions containing 5% GANTREZ ANrM 139 (i.e., inventive
sample 11) that was stomached for 10 minutes was apparent after 170 hours in
deionised
water, the other samples, including the carbonate-based chewing gum
composition sample
including 5% GANTREZ ANTM 139 copolymer (i.e., inventive sample jj), did not
fragment
even after 10 days in deionised water.
Effect of Mechanical Agitation on Fragmentation
[0387] It was observed that stomaching for longer than 10 minutes reduced the
amount of fragmentation. Accordingly, the amount of mechanical agitation that
the chewing
gum is exposed to has an effect on the fragmentation rate.
Effect of the Nature of the Treatment of the Chewing Gum on Fragmentation
[0388] Moreover, based on a comparison of the results from the experiments
discussed in Examples 16 and 17, it is apparent that the nature of the
treatment of the
chewing gum also has an effect on the fragmentation rate. In particular, the
extent of
fragmentation was less for inventive samples ii-kk that were stomached for 10
minutes and
exposed to rain water for 11 days as compared to the inventive samples ii-kk
that were
stomached and exposed to the domestic cleaning solution (50% Mr. Muscle, pH
ca. 12) for
11 days. Likewise, it was observed that the extent of fragmentation was less
for inventive
samples ii-kk that were stomached and exposed to deionised water for 11 days
as compared
to the inventive samples ii-kk that were stomached for 10 minutes and exposed
to the
domestic cleaning solution (50% Mr. Muscle, pH ca. 12) for 11 days. In
particular, the
apparent rate of fragmentation of the inventive gum samples was lower in rain
water and
deionised water than in domestic cleaning solution (50% Mr. Muscle, pH ca.
12). Without
wishing to be bound to any particular theory, it is surmised that the elevated
pH of the
domestic cleaning solution and the wetting action of the surfactants present
in the domestic
surface cleaner accelerated the rate of fragmentation.
EXAMPLE 18
[0389] This example demonstrates that a hydrophobic component, i.e., a
hydrophilic
precursor component, in accordance with the present invention may be
successfully
incorporated into a SBS block copolymer to create films having enhanced
hydrophilicity at
the surface. In particular, GANTREZ copolymer 169 (i.e., a poly methylvinyl
ether maleic
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anhydride copolymer) was successfully incorporated into a SBS block copolymer
at
concentrations up to about 10 wt.% without macroscopic phase separation by
dispersing the
powdered GANTREZ copolymer into a toluene solution of SBS and then casting
films by
air drying. After allowing the films to soak in water overnight, the initially
transparent films
became white and opaque, indicating that the anhydride hydrolyzed to the free
acid and
phase-separated from the hydrophobic polymer. Moreover, the surface of the
polymer film
became extremely slippery following soaking, indicating enhanced
hydrophilicity of the
surface of the film.
EXAMPLE 19
The example sets forth inventive gum base compositions of the present
invention.
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TABLE 28
INVENTIVE GUM BASE COMPOSITIONS
COMPONENT mm nn ao pp
Styrene Butadiene Rubber 5 0 0 0
Butyl Rubber 0 10 10 5
Polyisobutylene Rubber 15 10 10 14
(Low Molecular Weight up
to 75,000)
Polyvinylacetate 20 0 0 27
(High Molecular Weight -
above 200,000)
Polyvinylacetate 0 23 4 0
(Intermediate Molecular
-Weight - 20,000 to 50,000)
Polyvinylacetate 5 0 25 0
(Low Molecular Weight -
u to 20,000)
Glycerol Ester of Wood 14 15 15 7
Rosin
Hydrogenated Vegetable 10 10 7 15
Oil
Glycerol Monostearate 2 1 3 3
Paraffn 5 7 5 4
Triacetin 4 4 1 5
Lecithin 1 1 1 1
Talc 0 19 19 0
Calcium Carbonate 19 0 0 19
GANTREZ copolymer 1-5 1-5 1-5 1-5
[0390] Each gum base was then incorporated into chewing gum compositions as
shown in Table 29 below.
15
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TABLE 29
INVENTIVE CLEWING GUM COMPOSITIONS
Component mmm nnn 000
Gum Base mm 30 - - -
Gum Base nn - 30 - -
Gum Base oo - - 30 -
Gum Base - - - 30
Sorbitol 49.3 49.3 49.3 49.3
Maltitol 10.4 10.4 10.4 10.4
Glycerin_ 3.0 3.0 3.0 3.0
Acesulfame K 0.1 0.1 0.1 0.1
Aspartame 0.2 0.2 0.2 0.2
Peppermint Flavor 2.0 2.0 2.0 2.0
Calcium Carbonate 5.0 5.0 5.0 5.0
[0391] It is expected that inventive chewing gum compositions znmm-ppp will
exhibit
enhanced degradability upon exposure to a condition that promotes hydrolysis
in comparison
to chewing gum compositions having the same formulations except for the
inclusion of the
hydrophilic precursor component (particularly, a GANTREZ copolymer).
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EXAMPLE 20
TABLE 30
INVENTIVE GUM BASE COMPOSITIONS
COMPONENT qq rr ss tt
(g) (g) (g) (g)
Polyhydroxyalkanoate-1 35 0 35 35
(PHA-1)
(copolymer of 3-
hydroxyoctanoate and 3-
h drox hexanoate)'
Polyhydroxyalkanoate-2 0 35 0 0
(PHA-2)2
(copolymer of units with
side chains C8 and Clo)
Calcium Carbonate Powder 20 20 0 0
(mean particle=4.5-5.0
micron)
Talc 0 0 0 20
Oat Fiber 0 0 20 0
Fully Hydrogenated 2.5 2.5 2.5 2.5
Cottonseed Oil
Partially Hydrogenated 2 2 2 2
Soya Oil
GANTREZ 1-5 1-5 1-5 1-5
copolymer
'About 91:9 ratio; Tg of = -35 C.; Tm of 61 C; Heat of Fusion A=15.0 J/g as
revealed by differential scanning
calorimetry (DSC); Mn=75,000 and Mw=127,000 as measured by gel permeation
chromatography relative to
polystyrene standards; X-ray crystallinity less than 25%.
Mn=65,000 g/mol and Mw=106,700 g/mol as measured by gel permeation
chromatography relative to
polystyrene standards; Tg =-30 C, Tm = 61 C, and 0=15.0 J/g.
[0392] Inventive gum base composition qq may be prepared by adding 35 grams of
PHA-1 and 20 grams of calcium carbonate powder in the amounts set forth in
Table 30 to a
laboratory gum base mixer that is set at 90 C. Thereafter, 20 grams of calcium
carbonate
powder is slowly added to the mixture. After 20 minutes of mixing, 2.5 grams
of the fully
hydrogenated cottonseed oil and 2 grams of the partially hydrogenated soya oil
are added to
form a homogenous mixture. GANTREZ copolymer is then added to the mixture in
an
amount that is between about 1% by weight and about 5% by weight.
[0393] Inventive gum base composition rr may be prepared in the same manner as
inventive gum base composition qq except that PHA-2 was used in place of PHA-
1.
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[0394] Inventive gum base composition ss may be prepared in the same manner as
inventive gum base composition qq except that oat fiber was used in place of
the calcium
carbonate.
[0395] Inventive gum base composition tt may be prepared in the same manner as
inventive gum base composition qq except that talc was used in place of the
calcium
carbonate.
[0396] Each gum base was then incorporated into chewing gum compositions as
shown in Table 31 below.
TABLE 31
INVENTIVE CHEWING GUM COMPOSITIONS qqq-ttt
Component qqq rrr sss ttt
(g) (g) (g) (g)
Gum Base 25 -
Gum Base rr - 25 - -
Gum Base ss - - 25 -
Gum Base tt - - - 25
Sugar 77 77 77 77
Corn S ru 25.5 25.5 25.5 25.5
Glycerol (96%) 0.6 0.6 0.6 0.6
Peppermint Flavor 0.8 0.8 0.8 0.8
[0397] Inventive chewing gum composition qqq may prepared by mixing 25 grams
of
inventive chewing gum base qq, 77 grams of sugar, and 25.5 grams of corn in a
laboratory
gum mixer set at 50 C for 20 minutes. Then, 0.6 g 96% glycerol and 0.8 grams
peppermint
flavor are added, and the resultant mixture is mixed for an additional five
minutes to form
inventive chewing gum composition qqq.
[0398] Inventive chewing gum composition rrr may prepared by mixing 25 grams
of
inventive chewing gum base rr, 77 grams of sugar, and 25.5 grams of corn in a
laboratory
gum mixer set at 50 C for 20 minutes. Then, 0.6 g 96% glycerol and 0.8 grams
peppermint
flavor are added, and the resultant mixture is mixed for an additional five
minutes to form
inventive chewing gum composition rrr.
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[0399] Inventive chewing gum composition sss may prepared by mixing 25 grams
of
inventive chewing gum base ss, 77 grams of sugar, and 25.5 grams of corn in a
laboratory
gum mixer set at 50 C for 20 minutes. Then, 0.6 g 96% glycerol and 0.8 grams
peppermint
flavor are added, and the resultant mixture is mixed for an additional five
minutes to form
inventive chewing gum composition sss.
[0400] Inventive chewing gum composition ttt may prepared by mixing 25 grams
of
inventive chewing gum base tt, 77 grams of sugar, and 25.5 grams of corn in a
laboratory
gum mixer set at 50 C for 20 minutes. Then, 0.6 g 96% glycerol and 0.8 grams
peppermint
flavor are added, and the resultant mixture is mixed for an additional five
minutes to form
inventive chewing gum composition ttt.
TABLE 32
INVENTIVE GUM BASE COMPOSITION uuu
COMPONENT uuu
(g)
Polyh ydroxyalkanoate-2 20
(PHA-2)2
(copolymer of units with side chains C$ and
Coo)
Calcium Carbonate Powder 5
Sugar 59.4
Corn Syrup 20
GANTREZ copolymer 1-5
F Peppermint Oil o.6
[0401] Inventive chewing gum composition uuu may prepared by mixing 20 grams
of
PHA-2, 5 grams of calcium carbonate powder, 59.4 grams of sugar powder, and 20
grams of
corn syrup in a laboratory gum mixer set at 50 C for 20 minutes. Then, 0.6
grams of
peppermint oil is added, and the resultant mixture is mixed for five minutes
to form inventive
chewing gum composition uuu.
EXAMPLE 21
[0402] This example demonstrates that gum samples containing a GANTREZ
ANThl copolymer will fragment upon exposure to rainfall.
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[0403] Carbonate-based gum base samples containing 1 wt.%, 2.5 wt.%, 5 wt.%,
7.5
wt.%, and 10 wt.% of a GANTREZ ANTM copolymer were cast from toluene solution.
The
gum base samples were then placed on pavement and exposed to transient
rainfall.
[0404] It was observed that exposure to transient rainfall for over a month
was
effective in fragmenting the samples to a powder removable by brushing.
EXAMPLE 22
[0405] This example demonstrates the effect of exposing chewing gum cuds
to environmental factors (i.e., weather conditions). In particular, eight
chewing gum cuds
were prepared in the same manner except that four of the cuds contained a
GANTREZ
copolymer while four the cuds did not contain a GANTREZ copolymer. The
chewing gum
cuds were placed on a slab and placed outside such that they were exposed to
weather
conditions for 56 days.
[0406] Figure 25 is a photograph of the chewing gum cuds that did not contain
the
GANTREZ copolymer after 56 days, while Figure 26 is a photograph of the
chewing gum
cuds that did contain the GANTREZ copolymer after 56 days. As is apparent
from Figure
26, the chewing gum cuds containing GANTREZ copolymer started to peel and
crack off of
the slab after 56 days while the chewing gum cuds not containing GANTREZ
copolymer
did not exhibit any peeling from the surface after 56 days as shown in the
photograph in
Figure 25.
EXAMPLE 23
[0407] This example demonstrates how a carbonate-based gum base containing a
GANTREZ copolymer will fragment over time upon exposure to cycling weather
conditions (i.e., to cycling conditions of rainfall and sunlight). In
particular, a carbonate-
based gum base containing 10% GANTREZ ANTM copolymer was placed on a piece of
paving stone material along with a carbonate-based gum base that was made in
the same
manner but did not include the GANTREZ ANTM copolymer. The piece of paving
stone
material was then exposed to prevailing weather conditions (including exposure
to rainfall
followed by sunny conditions) for a period of five weeks.
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[0408] Figures 27-31, respectively, are photographs of the carbonate-based gum
base
at (a) time 0, (b) one week, (c) three weeks, (d) three weeks after two days
of heavy rain, and
(d) five weeks. Figure 32 is a photograph of the control carbonate gum base
containing no
GANTREZ ANTM copolymer. As is apparent from Figure 31, a significant change in
surface
morphology of the carbonate-based gum base sample containing GANTREZ ANTM
copolymer was evident after five weeks. Moreover, light brushing of the
surface removed a
white powdery material, evidencing fragmentation of the sample. In contrast,
no
fragmentation was seen with regard to the control sample which did not contain
GANTREZ
AN, as shown in Figure 32.
EXAMPLE 24
[0409] This example illustrates an inventive gum base of the present invention
TABLE 33
GUM BASE
COMPONENT WEIGHT (% WEIGHT (g)
Butyl Rubber 5.00 150.00
Polyisobutylene 14.00 420.00
Oppanol 12
(PIB Oppanol
12)'
Material RS 7.00 210.00
Ester 52
Calcium 19.00 570.00
carbonate
Salt of a 5.00 150.00
Hydrophilic
precursor
component 3
PVA Vinnapas 27.00 810.00
1330'
Material HO 15.00 450.00
Paraffin 4.00 120.00
Material NL 1.00 30.00
(Lecithyn)
GM5 3.00 90.00
Triacetin 5.00 150.00
TOTALS 105.00 3150.00
' PIB Oppanol 12 is an acronym for Polyisobutylene Oppanol 12.
2 Material RS Ester 52 is a glycerol tester of partially hydrogenated refined
wood rosin.
3The salt of a hydrophilic precursor component is GANTREZO MS-955, which is a
mixed sodium and calcium
salt of poly(methylvinyl ether/maleic anhydride) with a molecular weight of
1,000,000.
4 PVA is an acronym for polyvinylacetate. Vinnipas P30 is polyinylacetate with
a molecular weight of 50,000.
5 Material HO is a hydrogenated blend of cottonseed oil and soybean oil with a
melting temperature of about
70 C.
6 GMS is an acronym for glycerol monostearate.
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EXAMPLE 25
[0410] This example illustrates an inventive gum base of the present invention
TABLE 34
GUM BASE
COMPONENT WEIGHT (%) WEIGHT (g)
Butyl Rubber 5.00 150.00
Polyisobutylene 14.00 420.00
Oppanol 12
(PTB Oppanol
12) t
Material RS 7.00 210.00
Ester 52
Calcium 19.00 570.00
carbonate
Anhydride of 5.00 150.00
Hydrophilic
precursor
comp onent3
PVA Vinnapas 27.00 810.00
B 304
Material HO 15.00 450.00
Paraffin 4.00 120.00
Material NL 1.00 30.00
(Lecith n)
GMS 3.00 90.00
Triacetin 5.00 150.00
TOTALS 105.00 3150.00
1 PIB Oppanol 12 is an acronym for Polyisobutylene Oppanol 12.
2Material RS Ester 52 is a glycerol tester of partially hydrogenated refined
wood rosin.
3The anhydride of a hydrophilic precursor component is an anhydride of GANTREZ
polymer.
4 PVA is an acronym for polyvinylacetate. Vinnipas P30 is polyinylacetate with
a molecular weight of 50,000.
5 Material HO is a hydrogenated blend of cottonseed oil and soybean oil with a
melting temperature of about
70 C.
6 GMS is an acronym for glycerol monostearate.
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EXAMPLE 26
(0411] This example illustrates an inventive gum base of the present invention
TABLE 35
GUM BASE
COMPONENT WEIGHT (%) WEIGHT (g)
Butyl Rubber 5.00 150.00
Polyisobutylene 14.00 420.00
Oppanol 12
(PIB Oppanol
12)1
Material RS 7.00 210.00
Ester 52
Calcium 19.00 570.00
carbonate
Acid of a 5.00 150.00
Hydrophilic
precursor
com anent s
PVA Vinnapas 27.00 810.00
B304
Material HO 15.00 450.00
Paraffin 4.00 120.00
Material NL 1.00 30.00
(Lecith )
GMS5 3.00 90.00
Tri acetin 5.00 150.00
TOTALS 105.00 3150.00
PIB Oppanol 12 is an acronym for Polyisobutylene Oppanol 12.
2Material RS Ester 52 is a glycerol tester of partially hydrogenated refined
wood rosin.
3The acid of a hydrophilic precursor component is an acid of a GANTREZC
polymer.
4 PVA is an acronym for polyvinylacetate. Vinnipas P30 is polyinylacetate with
a molecular weight of 50,000.
5 Material HO is a hydrogenated blend of cottonseed oil and soybean oil with a
melting temperature of about
70 C.
6 GMS is an acronym for glycerol monostearate.
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EXAMPLE 27
[0412] This example illustrates another inventive gum base of the present
invention
TABLE 36
GUM BASE
COMPONENT WEIGHT (%) WEIGHT ( )
Styrene 5.00 150.00
Butadiene
Rubber (SBR
1028)
Material RS 3.00 90.00
Ester 51
Calcium 19.00 570.00
carbonate
Salt of a 5.00 150.00
Hydrophilic
Precursor
Component2
Material RS 5.00 150.00
Ester 5
Material RS 6.00 180.00
Ester 5
Polyisobutylene 15.00 450.00
Oppanol 12
(Pm Oppanol
12)3
PVA Vinnapas 20.00 600.00
B304
PVA Vinnapas 5.00 150.00
B1.5
Material HO 10.00 300.00
Paraffin 5.00 150.00
Material NL 1.00 30.00
(Lecithyn)
GMS 2.00 60.00
Triacetin 4.00 120.00
TOTALS 105.00 3150.00
'Material RS Ester 5 is a glycerol ester of partially hydrogenated refined
wood rosin.
The salt of a hydrophilic precursor component is GANTREZ MS-955, which is a
mixed sodium and calcium
salt of poly(methylvinyl ether/maleic anhydride) with a molecular weight of
1,000,000.
3PIB Oppanol 12 is an acronym for Polyisobutylene Oppanol 12.
4 PVA is an acronym for polyvinylacetate. Vinnipas P30 is polyinylacetate with
a molecular weight of 50,000.
SMaterial HO is a hydrogenated blend of cottonseed oil and soybean oil with a
melting temperature of about
70 C.
6GMS is an acronym for glycerol monostearate.
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EXAMPLE 28
[0413] This example illustrates another inventive gum base of the present
invention
TABLE 37
GUM BASE
COMPONENT WEIGHT (%) WEIGHT (g)
Styrene 5.00 150.00
Butadiene
Rubber (SBR
1028)
Material RS 3.00 90.00
Ester 5'
Calcium 19.00 570.00
carbonate
Anhydride of 5.00 150.00
Hydrophilic
Precursor
Component2
Material RS 5.00 150.00
Ester 5
Material RS 6.00 180.00
Ester 5
Polyisobutylene 15.00 450.00
Oppanol 12
(PIB Oppanol
12)3
PVA Vinnapas 20.00 600.00
B304
PVA Vinnapas 5.00 150.00
B1.5
Material HO 10.00 300.00
Paraffin 5.00 150.00
Material NL 1.00 30.00
(Lecithyn)
GMS 2.00 60.00
Triacetin 4.00 120.00
TOTALS 105.00 3150.00
'Material RS Ester 5 is a glycerol ester of partially hydrogenated refined
wood rosin.
The anhydride of a hydrophilic precursor component is the anhydride of a
GANTREZ polymer.
3PIB Oppanol 12 is an acronym for Polyisobutylene Oppanol 12.
4 PVA is an acronym for polyvinylacetate. Vinnipas P30 is polyinylacetate with
a molecular weight of 50,000.
SMaterial HO is a hydrogenated blend of cottonseed oil and soybean oil with a
melting temperature of about
70 C,
6GMS is an acronym for glycerol monostearate.
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EXAMPLE 29
[0414] This example illustrates another inventive gum base of the present
invention
TABLE 38
GUM BASE
COMPONENT WEIGHT (%) WEIGHT (g)
Styrene 5.00 150.00
Butadiene
Rubber (SBR
1028)
Material RS 3.00 90.00
Ester 51
Calcium 19.00 570.00
carbonate
Acid of 5.00 150.00
Hydrophilic
Precursor
Component2
Material RS 5.00 150.00
Ester 5
Material RS 6.00 180.00
Ester 5
Polyisobutylene 15.00 450.00
Oppanol 12
(PIB Oppanol
12)3
PVA Vinnapas 20.00 600.00
B304
PVA Vinnapas 5.00 150.00
B 1.5
Material HO 10.00 300.00
Paraffin 5.00 150.00
Material NL 1.00 30.00
(Lecithyn)
GMS 2.00 60.00
Triacetin 4.00 120.00
TOTALS 105.00 3150.00
'Material RS Ester 5 is a glycerol ester of partially hydrogenated refined
wood rosin.
2The acid of a hydrophilic precursor component is the acid of a GANTREZ
polymer.
3P113 Oppanol 12 is an acronym for Polyisobutylene Oppanol 12.
' PVA is an acronym for polyvinylacetate. Vinnipas P30 is polyinylacetate with
a molecular weight of 50,000.
SMaterial HO is a hydrogenated blend of cottonseed oil and soybean oil with a
melting temperature of about
70 C.
6GMS is an acronym for glycerol monostearate.
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EXAMPLE 30
[04151 This example illustrates a gum composition of the present invention.
TABLE 39
GUM COMPOSITIONS IN
GUM I II III IV V
COMPOSITION
COMPONENT WEIGHT % WEIGHT WEIGHT WEIGHT WEIGHT
m base 30 30 30 30 30
lecithin 0.5 0.5 0.5 0.5 0.5
triacetin 0.3 0.3 0.3 0.3 0.3
sorbitol 50 50 50 50 50
mannitol 10 10 10 10 10
glycerine 4 4 4 4 4
Salt of a hydrophilic 0.1-1.5 0 0 0 0
precursor
component
(GANTREZ MS
955)
Anhydride of a 0 0.1-1.5 0 0 0
hydrophilic
precursor
component
(anhydride of a
GANTREZ
polymer)
Acid of a 0 0 0.1-1.5 0 0
hydrophilic
precursor
component (acid of
aGANTREZ
polymer)
Ester of a 0 0 0 0.5-1.5 0
hydrophilic
precursor
component
(ester of a
GANTREZ
polymer)
Ether of a 0 0 0 0 0.5-1.5
hydrophilic
precursor
component
(ether of a
GANTREZ
polymer)
High inensit 0.1-0.2 0.1-0.2 0.1-0.2
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sweeteners
(aspartame, Ace-K)
Flavoring 3 3 3
-component (mint)
The gum after manufacture was rolled and cut into 1.5 g pieces which were
subsequently chewed mechanically in water (40 mL) using an Erweka DRT-1
machine for 30 minutes.
128
