Note: Descriptions are shown in the official language in which they were submitted.
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CHEWING GUM WITH DELAYED RELEASE MODIFIER
BACKGROUND OF THE INVENTION
[0001] The present invention relates to a chewing gum having increased
environmental acceptability. In particular, it relates to a chewing gum
product
incorporating a delayed-release modification agent.
[0002] Chewing gum is a widely enjoyed confection product. However, chewing
gum has an undesirable quality of sticking to substrates such as sidewalks or
pavements after its use. Therefore, attempts have been made to formulate
chewing
gum compositions which break down after being used by a consumer, One
approach has been to add a relatively large amount (typically around 5%) de-
oiled
lecithin to the chewing gum. Chewing gum with de-oiled lecithin results in gum
cud
that disintegrates and is less adhesive to a hard substrate such as concrete,
brick, or
stone. However, it has been found that such high levels of lecithin also cause
the
chewing gum product itself eventually to dissolve, even during storage and
before
chewing by a consumer.
[0003] Other attempted solutions to the problem have been to reformulate gum
bases to be inherently less adhesive. Such chewing gum base components have
included elastomers containing silica or fluorine which have markedly less
adhesion
than conventional gum bases. However, such elastomers have not achieved
commercial success due to cost, regulatory problems or undesirable flavor.
[0004] Thus, it would be desirable to create a chewing gum product which
exhibits
increased environmental acceptability after use and also has a reasonable
shelf life.
SUMMARY OF THE INVENTION
[0005] The present invention is a chewing gum comprising a primary chewing gum
composition comprising a gum base, a sweetener and a flavoring agent, and a
food-
acceptable delayed-release modification agent. The delayed-release
modification
agent reacts or interacts with the primary chewing gum composition after a
chewed
cud of the gum composition is formed causing the primary chewing gum
composition
to exhibit increased environmental acceptability after the chewed cud is
discarded
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DESCRIPTION OF THE INVENTION
[0006] In accordance with this invention, a chewing gum comprises a primary
chewing gum composition comprising gum base, a sweetener and a flavoring agent
and a food acceptable delayed-release modification agent. The delayed-release
modification agent reacts with the primary chewing gum composition after a
chewed
cud of the gum composition is formed causing the primary gum to exhibit
increased
environmental acceptability after the chewed cud is discarded.
[0007] Within this invention, "increased environmental acceptability" means
that
the chewed gum cud has reduced tendency to (or does not) adhere as a mass to
surfaces found in the environmental such as sidewalks, pavement, tables,
chairs,
desks, and the like for a prolonged period of time. In some embodiments, the
cud
will be exhibit reduced adhesion so that it will not adhere or will adhere
only weakly to
the surface and can be easily removed as an intact mass by intentional
cleaning or
by exposure to natural environmental factors. In other embodiments, the cud
will
disintegrate over time into small particles and become unobjectionable whether
they
adhere or not. In still other embodiments, at least some ingredients in the
cud will
degrade biologically or chemically to substances which are naturally present
in the
environment or which are themselves susceptible to further degradation by
natural
biological or environmental processes.
[0008] A "cud" is a gum base mass produced by chewing.
[0009] In one embodiment, the modifier is selected from the group comprising
emulsifiers, surfactants, enzymes and alkalis.
[0010] In another embodiment, the modifier is not an emulsifier or a
surfactant.
[0011] In another embodiment, the modification agent is encapsulated in an
encapsulant to achieve delayed release.
[0012] In another embodiment, the gum base is an environmentally friendly gum
base. In such cases the environmental acceptability of the chewed cud is
further
enhanced or improved by the present invention.
[0013] In another embodiment, the delayed-release modification agent is an
encapsulated lecithin material. Suitable encapsulated lecithin materials
include a first
component including a lecithin material and a second component encapsulating
the
first component.
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[0014] In another embodiment, a method of increasing the environmental
acceptability of a chewing gum comprises the steps of providing a primary
chewing
gum formulation having as ingredients a gum base, a flavoring agent and a
sweetener and adding a food-acceptable delayed-release modification agent to
the
primary chewing gum formulation.
[0015] In an embodiment, the present invention comprises a method of
increasing
environmental acceptability of a chewing gum comprising the steps of adding to
a
primary chewing gum composition a gum base, a flavoring agent, and a sweetener
and a food-acceptable delayed-release modification agent. In a further
embodiment,
the primary chewing gum formulation is known or has been sold.
[0016] The foregoing and other features and advantages of the present
invention
will become apparent from the following detailed description of the presently
preferred embodiments, when read in conjunction with the accompanying
examples.
[0017] In this description of the invention, different aspects of the
invention are
defined in more detail. Each aspect so defined may be combined with any other
aspect or aspects unless clearly indicated to the contrary. In particular, any
feature
indicated as being preferred or advantageous may be combined with any other
feature or features indicated as being preferred or advantageous.
[0018] A modification agent suitable for use in this invention, is a material
effective
to cause a gum cud to exhibit increased environmental acceptability after use
either
by direct chemical reaction or indirectly through initiation of chemical
reactions or
through a physical interaction (such as emulsification) with the primary
chewing gum
components. A suitable modification agent may be a food-acceptable compound or
combination of ingredients which react or interact with one or more of the
primary
chewing gum ingredients to render the chewed cud more environmentally
acceptable
after it has been discarded. The modification agent may be a degradation agent
which reacts chemically with a targeted ingredient to degrade it, i,e, break
covalent
bonds. Alternatively, the modification agent may be a disintegration agent
which
interacts to cause physical separation of a targeted ingredient from the
remainder of
the primary chewing gum ingredients, for example by altering its solubility or
rendering it incompatible. In some embodiments, the modification agent may be
a
release agent which acts on the chewed gum cud as a whole to render it less
adhesive. In some cases, the modification agent may act in more than one way
to
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achieve the intended result of making the chewing gum composition more
environmentally acceptable after it has been chewed and discarded.
[0019] It is important that the modifier be selected in consideration of the
formulation of the gum base. For example, a protease enzyme is effective to
degrade a proteinaceous gum base but would have no effect on a conventional
gum
base. Furthermore, it is important that the modification agent be food
acceptable in
its nature and in quantities which are effective for the intended use. By
"food
acceptable" it is meant that the substance or substances may be ingested by
humans
without harm.
[0020] Modification agents specifically contemplated for use in the present
invention include emulsifiers and surfactants which can solubilize or bind
moisture to
fats making them incompatible with other gum base ingredients. Examples of
emulsifiers include lecithin, hydrolyzed lecithin, phosphatidyl serine,
monoglycerides
and ionic or non-ionic surfactants. Particularly preferred emulsifiers include
lecithins
with high (at least 50%) content of hydrophilic fractions such as phosphatidyl
choline,
phosphatidyl serine, phosphatidyl inositol and phosphatidic acid.
[0021] Alternatively, the modification agent may be a compound or blend other
than an emulsifier or surfactant.. An example would be enzymes which degrade
certain gum base ingredients causing disintegration of the chewed cud.
Suitable
enzymes include lipases which degrade fats, amylases which can degrade
starches
used in certain biodegradable gum bases and proteases which can degrade
proteins
used in certain biodegradable gum bases.
[0022] Alternatively, the modification agent may be an alkaline material, such
as
alkali metal salts. Alkalis can hydrolyze polyvinylacetate, a common gum base
ingredient, causing it to disintegrate or to attract and hold water thus
making it
incompatible with the other gum base ingredients. Examples of alkalis which
may be
employed include carbonates and hydroxides of sodium, potassium and magnesium.
[0023] Yet another type of materials which can function as a modification
agent
are hydrophilic polymers such as hydroxypropylcellulose (HPC) and other
hydrophilic
cellulose derivatives. When incorporated into a chewing gum, HPC binds
moisture
into the cud causing softening and eventually disintegration of the chewed
cud. In
this way, they may act much like emulsifiers and are included in the term
"emulsifier"
for purposes of this invention.
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[0024] It will be appreciated that it may be advantageous to combine two or
more
modification agents into the same chewing gum. Such combinations may be
incorporated into a single encapsulation or into separate encapsulations where
encapsulation is used as a delayed-release mechanism. It will generally be
advantageous to multiple use modification agents which act in complimentary
ways
to increase the environmental acceptability of the chewed cud.
[00251 It is desirable that the delayed-release modification agent be
compatible
with the flavoring agent, sweetener and other components of the primary
chewing
gum composition. By compatible, it is meant that the modification agent will
not have
significant negative impact on the sensory properties of the chewing gum when
it is
chewed. Such negative impact might be either direct, for example, by having an
undesirable flavor or indirect, for example, by reacting chemically with the
flavoring
agent or sweetener. However, it may not always be possible to select
appropriate
modification agents which entirely avoid this problem, so alternative means of
reducing this negative impact may be employed. Such means include
encapsulation
or isolation of a flavor or sweetener to reduce the chances of a chemical
reaction
and/or to delay the release of flavor and sweetness to better mask an off-
flavor.
Suitable means of isolation include incorporating the flavor or sweetener
and/or flavor
into other phases of the product (such as into a coating layer or liquid
center)
.20 Suitable means of encapsulating the flavor or sweetener involve use of
known
technologies such as that disclosed in US 5,128,155 and US 5,217,735, which
are
hereby incorporated by reference.
[0026] In this invention, a delayed release modification agent reacts with a
primary
chewing gum composition after a chewed cud is formed. In the context of the
present invention, delayed-release means that the modification agent is
physically or
chemically prevented from substantially interacting or reacting with the
targeted
primary chewing gum components prior to initiation of chewing by a consumer.
Preferably, a suitable modification agent is prevented from substantially
reacting or
interacting with the targeted primary chewing gum components until after the
gum
has been chewed and discarded. Preventing a modification agent from
substantially
interacting or reacting with the targeted primary chewing gum components,
means
that any interaction which might occur prior to completion of chewing should
not
produce noticeable or objectionable changes in the sensory properties of the
gum.
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While any method of delaying the interaction is effective, specifically
contemplated
methods include: encapsulation wherein the modification agent is substantially
surrounded by an encapsulant; separation wherein the modification agent is
isolated
in a separate phase (for example in a coating or a liquid fill) from the
targeted primary
chewing gum ingredients; and immobilization wherein reaction is prevented due
to
restricted mobility of the modification agent and/or the targeted primary
chewing gum
ingredient such as by covalently bonding the modification agent to a matrix
such as
polyacrylate.
[0027] Thus, through use of a delayed release modification agent in this
invention,
a modification agent does not contact, react with, or initiate a reaction with
a gum
base composition at least until a cud is formed in the mouth of a consumer. In
some
cases, initiation of the reaction occurs as a result of chewing, either by
mechanical
action of chewing itself or by exposure to saliva which is incorporated into
the cud
during the chewing process. Preferably, such contact, reaction or initiation
of a
reaction does not begin until after the cud is discarded into the environment.
In such
cases, the initiation of the reaction may occur as a result of exposure to
environmental elements such as water, oxygen or ultraviolet light.
[0028] In one preferred embodiment, the present invention the delayed-release
modification agent is an immobilized lipase or esterase enzyme. Without
wishing to
be bound by theory, it is believed that elastomers (for example, butyl rubber
and
polyisobutylene) and polar resin (for example, polyvinyl acetate) are made
mutually
compatible by the addition of plasticizers. The specific plasticizers are
selected
based on how near their solubility parameters are to the parameters of each
polymer.
The result is an increase in polymer solubility which promotes a forced macro-
homogeneity as evidenced through the reduction and merging of their respective
glass transition temperatures (To).
[0029] Triglycerides (partially hydrogenated vegetable oils) are one of the
primary
compatibilizers for PVAc with monoglycerides, diglycerides and acetylated mono
glycerides also providing some degree of plasticization/softening. However
unlike
triglycerides, monoglycerides and acetylated monoglycerides also have
emulsification properties. As emulsifiers, these materials promote moisture
uptake
by the trglycerides. In excess, this emulsification causes the fats to become
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segregated from the base blend, disrupting the polymer homogeneity and causing
the chewing gum to have an overly soft texture or actually dissolve in the
mouth.
[0030] This emulsification can also make the chewed cud easier to remove from
environmental surfaces through mechanical action. In the present invention,
esterase or lipase enzyme can be immobilized on to an insoluble matrix so that
the
enzyme will not release from gum base when chewed. When hydrated during
chewing and/or exposure to environmental moisture, the enzyme hydrolyzes
triglycerides and other softening agents reducing the level of existing
compatibilizers
and generating high levels of emulsifying monoglycerides. The result is an in
situ
reaction that acts to drive the polymer blend apart and continues post
expectoration
of the gum cud. This incompatibilization increases removability and can even
result
in disintegration and effective self-removal of the cud from hard surfaces.
[0031] Suitable modifiers incorporated into a gum composition in accordance
with
this invention are present in an amount sufficient to initiate or complete a
transformation into a more environmentally acceptable form. Typically, a
sufficient
amount is at least 0.5 wt.% and preferably at least 2 wt.% of the total
chewing gum
composition and may range up to about 10 wt.%, preferably up to about 5 wt.%
of the
total chewing gum composition.
[0032] In an embodiment, a delayed-release modification agent is encapsulated.
Encapsulation means that a modification agent such as a lecithin material is
coated
with, or otherwise forms a matrix with, another material (i.e. an encapsulant)
to
provide a barrier around at least a portion of the modification agent. A
modification
agent which has been encapsulated to function as a delayed release agent is
referred to as an "encapsulated modifier."
[0033] The encapsulant may be any suitable material. A suitable encapsulant
separates a modification agent from a gum base to prevent substantial
interaction
prior to initiation of chewing. After initiation of chewing or after discard
of a chewed
cud, a suitable encapsufant changes form such that the modifier agent may
interact
with a gum base. An amount of encapsulant used is determined by the amount
3o required to release the modifier agent to react with a gum base in
accordance with
this invention.
[0034] The encapsulant may be selected from corn syrup solids, gum acacia,
hydrocolloids (including natural gums such as agar, alginates, guar gum, gum
Arabic,
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locust bean gum, gellan gum, cellulose derivatives, and gelatin),
polysaccharides
(such as maltodextrin, corn syrup solids, modified and gelatinized starches),
polymers such as polyvinyl acetate, polyvinyl laurate, polyvinyl stearate,
vinylacetate-
vinyllaurate copolymer, shellac or a protein (including gluten, gelatin and
zein) or a
wax. The encapsulant also may include a processing aid such as a sugar (such
as
sucrose, fructose, glucose, galactose, maltose, lactose, and mixtures thereof)
or a
polyol (such as sorbitol, maltitol, xylitol, erythritol, lactitol, isomalt,
and mixture
thereof) or a plasticizer or filler. The encapsulating material may be water
soluble or
water insoluble. Water insoluble encapsulants are preferred because they are
more
likely to delay the release of the modification agent well into, if not beyond
the period
of time in which the chewing gum is being chewed.
[0035] It has been found that spray drying is a suitable method for
encapsulating
the modification agent. In spray drying, the material is prepared by spraying
a
composition including the modification agent and a carrier such as corn syrup
solids,
gum acacia, hydrocolloids, polysaccharides, proteins, or mixtures thereof. In
one
embodiment, the encapsulated material may be prepared by the spray drying
technique disclosed in U.S. Published Application 200410022895, the contents
of
which are hereby incorporated by reference herein. The water content of the
spray
dried material should be about I% to 5% and preferably 1 % to 3%. Due to its
water
soluble nature, after the gum is chewed in the mouth of a user, the carrier
dissolves
into saliva.
[0036] A second material may be added to the carrier material to aid in the
spray
drying or other encapsulation technique. The second material may be a sugar
(such
as sucrose, fructose, glucose, galactose, maltose, lactose, and mixtures
thereof) or a
polyol (such as sorbitol, maltitol, xylitol, erythritol, lactitol, and
isomalt), or mixtures
thereof. Sorbitol may be particularly effective because it is less hygroscopic
than
some of the other materials.
[0037] In some embodiments, an encapsulated modifier may include between
about 20% and about 80% modification agent by weight, between about 20% and
about 70% of the carrier material by weight, and between about 2% and about
30%
of the second material by weight. In another embodiment, the encapsulated
modifier
may include between about 30% and about 70% modification agent by weight,
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between about 20% and about 50% of the carrier material by weight, and between
about 5% and about 20% of the second material by weight.
[0038] In another embodiment, a modification agent may be about 1 to about 70%
by weight, preferably about 5 to about 50% by weight, of the encapsulated
modifier.
[0039] In another embodiment, a modification agent may be about 10 to about
35% by weight of the encapsulated modifier.
[0040] In an embodiment, the modification agent (separate form any encapsulant
present) may be present at a level of about 0.5 to about 10 wt. %, preferably
1 to
about 7 wt.% of the chewing gum composition.
[0041] In an embodiment, the modification agent (separate form any encapsulant
present) may be present at a level of about 2 to about 5 wt.% of the chewing
gum
composition.
[0042] In one method of spray drying, a mixture of 40 wt.% to 60 wt.%
modification agent, 20 wt.% to 50 wt.% gum acacia, and 2-20% sorbitol is
blended to
a solids level of about 20 wt.% to 30 wt.% in water and heated to about 30-40
C for
spray drying. Spray drying is done using an atomizing spraying nozzle and an
inlet
temperature above 165 C. In one embodiment, the resulting encapsulated
modification agent was 59 wt.% de-oiled lecithin, 29 wt. % gum acacia, and 12
wt.%
sorbitol, and a moisture content of 1.6 wt.%.
[0043] The modification agent also may be encapsulated by fluid bed coating.
In
fluid bed coating, particles of the modification agent are suspended in a
stream of air.
A liquid containing the encapsulating or coating material is sprayed into the
fluidized
particles, coating the particles. Coating levels may range from 5% to 80% (by
weight), depending on the substrate's particle size and the degree of coating
desired.
A bottom spray or Wurster coater is preferably used. This type of coater is
known in
the art. The Wurster coater includes a generally cylindrical coating chamber
surrounding a separate cylinder in the core, known as a partition. A nozzle is
partitioned in the core of a plate under the partition to spray a liquid
upwardly through
the partition. Air flow is directed through the partition, transporting the
substrate past
the nozzle which sprays concurrently into the fluidized material.
[0044] Additional methods of encapsulation such as spray chilling, freeze
drying,
granulation, agglomeration, melt processing (i.e. mixing the modification
agent into a.
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melted encapsulant, solidifying and grinding), complexation (for example, in
cyclodextrin) and complex coacervation may also be employed.
[0045] In an embodiment of the present invention, a modification agent is an
emulsifier, which acts to bind water to fats or other compatibilization
components to
destroy cohesion of the gum base. The preferred emulsifier is a lecithin
material.
The encapsulated material may be added to a food product, such as candy or
chewing gum. As used herein, the term "lecithin material" includes both
lecithin and
de-oiled lecithin. Lecithin is a mixture of phospholipids in oil. De-oiled
lecithin is a
lecithin material from which most of the oil has been removed. De-oiled
lecithin
includes primarily phospholipids, but also some glycolipids, carbohydrates,
and a
small amount of triglycerides. For example, a typical de-oiled lecithin
material may
include 70-80% phospholipids, 10-15% glycolipids, 5-10% carbohydrates, and
about
2% triglycerides. De-oiled lecitihin is available from Cargill, with products
including
EMULGUMTM and EMULPUR IPTM15 [0046] Encapsulated lecithin material, or other
encapsulated modification agent,
may be mixed with a primary chewing gum composition which comprises a gum
base, a flavoring agent and a sweetener to form a chewing gum. Where
encapsulated lecithin replaces conventional lecithin materials in chewing gum,
the
level of lecithin in the chewing gum is typically about 0.1% to about 1%. In
special
formulations such as non-stick gum products, higher levels of lecithin may be
used,
and encapsulated lecithins may be preferred. The encapsulated lecithin
material
may provide between about 1% to about 12%, and preferably about 4% to about
8%,
lecithin material in the chewing gum composition.
[0047] Encapsulated lecithin material particularly is useful for adding to a
chewing
gum material. Lecithin previously has been added to many food products, and
has
been added to chewing gum products as a softener. De-oiled lecithin also has
been
added (in larger amounts) to chewing gums to provide a product that would be
easy
to remove from a substrate after used by a consumer. However, it has been
found
that the de-oiled lecithin interacts in an undesirable way with the gum base
during
gum storage. This interaction later causes dissolution of the chewing gum cud
when
the gum is chewed. It is believed that the interaction may be the lecithin
molecules
diffusing into the rubber network driven by the affinity of lecithin and base
ingredient
(rubber, fats, and oil) to reach thermodynamic equilibrium. When water, such
as
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saliva, is introduced into this lecithin-diffused rubber network, the rubber
network is
emulsified, and readily falls apart, results in dissolution of the chewing gum
during
chewing.
[0048] It has been found that by encapsulating the lecithin material or other
modification agent with an encapsulant, the modification agent can be
protected from
interacting with the gum base during storage, while providing a product that
would be
easy to remove from a substrate after being discarded by a consumer. When
chewed in the mouth of a user, or afterwards, the encapsulating component
dissolves or ruptures, thus freeing the modification agent. The resulting gum
cud can
easily be removed after use from surfaces such as concrete. Alternatively, the
cud
may disintegrate of release without further human action depending on the
actioin of
the modification agent on the cud.
[0049] Additional materials may be included and encapsulated with the lecithin
or
other modification agent. These materials include sweeteners. However, the
encapsulated modification agent in the chewing gum or other food product may
also
be free from any significant amount of sweetener.
[0050] High-intensity sweeteners. which may be used in chewing gum or other
food products include, but are not limited to, sucralose, aspartame, N-
substituted
aspartame derivatives such as neotame, acesulfame acid or its salts, alitame,
saccharin and its salts, cyclamic acid and its salts, glycyrrhizinate,
dihydrochalcones,
thaumatin, monellin, monatin; and aminoacid-, dipeptide-, peptide-, and
protein-
based sweeteners, and the like, alone or in combination. The sweetener may be
encapsulated with the modification agent, encapsulated separately and/or added
directly with the other gum components.
[0051] In general, a chewing gum composition typically comprises a water-
soluble
bulk portion, a water-insoluble chewable gum base portion and typically water-
insoluble flavoring agents. The water-soluble portion dissipates with a
portion of the
flavoring agent over a period of time during chewing. The gum base portion is
retained in the mouth throughout the chew.
[0052] The insoluble gum base generally comprises elastomers, resins, fats and
oils, waxes, softeners and inorganic fillers. Elastomers may include
polyisobutylene,
isobutylene-isoprene copolymer and styrene butadiene rubber, as well as
natural
latexes such as chicle. Resins include polyvinylacetate and terpene resins.
Fats and
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oils may also be included in the gum base, including tallow, hydrogenated and
partially hydrogenated vegetable oils, and cocoa butter, Commonly employed
waxes
include paraffin, microcrystalline and natural waxes such as beeswax and
carnauba.
The insoluble gum base may constitute between about 5% and about 95% by weight
of the gum. More preferably the insoluble gum base comprises between about 10%
and about 50% by weight of the gum, and most preferably between about 20% and
about 35% by weight of the gum.
[0053] The gum base typically also includes a filler component. The filler
component may be calcium carbonate, magnesium carbonate, talc, dicalcium
phosphate or the like. The filler may constitute between about 5% and about
60% by
weight of the gum base. Preferably, the filler comprises about 5% to about 50%
by
weight of the gum base.
[0054] Gum bases typically also contain softeners, including glycerol
monostearate and glycerol triacetate. Further, gum bases may also contain
optional
ingredients such as antioxidants, colors, and emulsifiers. The present
invention
contemplates employing any commercially acceptable gum base.
[0055] While the chewing gum of the present invention may use conventional gum
bases and primary gum formulation in some embodiments the invention will use
special environmentally friendly gum bases or gum formulas which are intended
to
have increased environmental acceptability. In general, such formulations
reduce
the problem of adherence to environmental surfaces by being inherently less
adhesive, being biodegradable or being susceptible to disintegration.
[0056] Reduced adhesion gum bases, which are also called removable gum
bases, may be formulated using conventional gum base ingredients or specially
constructed polymers such as silicated or fluoridated polymers. Examples of
such
gum bases include: US 5,601,858; WO 03-088757 and WO 06-016179, all
incorporated by reference herein.
[0057] Biodegradable gum bases typically comprise digestible materials such as
modified or unmodified proteins and starches of specially constructed polymers
which can be consumed by bacteria. Examples of such bases are disclosed in US
5,366,740; US 5,424,081; US 5,482,722; US 5,580,590; US 5,672,367; US
6,441,126; US 6,733,578; US 6,773,730; WO 92-019680; WO 04-034804; WO 98-
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017124; WO 98-058550; WO 99-039588; and WO 01-047368, all incorporated by
reference herein.
[0058] One type of particularly preferred environmentally friendly chewing gum
base formulation is disclosed in US 6,986,907, which is incorporated by
reference
herein. This formulation uses a combination of high molecular weight (200,000
to
600,000) polyisobutylene and less than 5% of non-silica filler.
[0059] Certain elastomers or additives are said to be capable of causing the
physical disintegration of discarded gum cuds. Examples are disclosed in US 04-
156949 and EP 1,440,621, all incorporated by reference herein.
[0060] The water-soluble portion of a chewing gum typically comprises
softeners,
sweeteners, flavoring agents and combinations thereof. Softeners are added to
the
chewing gum in order to optimize the chewability and mouth feel of the gum.
Softeners, also known in the art as plasticizers or plasticizing agents,
generally
constitute between about 0.5% and about 15% by weight of the chewing gum.
Softeners include glycerin, lecithin and combinations thereof. Further,
aqueous
sweetener solutions such as those containing sorbitol, hydrogenated starch
hydrolyzates, corn syrup and combinations thereof may be used as softeners and
binding agents in gum. The use of water soluble plasticizers is generally
preferred in
the present invention as they are removed from the gum cud during chewing and
therefore do not plasticize the gum base which can increase adhesiveness of
the
discarded cud making it harder to remove from environmental surfaces.
[0061] The primary chewing gum composition also includes one or more flavoring
agents. The term "flavoring agent" is meant to include flavors, cooling
agents,
sensates, and the like. Flavoring agents include essential oils, synthetic
flavors, or
.25 mixtures thereof including, but not limited to oils derived from plants
and fruits such
as citrus oils, fruit essences, peppermint oil, spearmint oil, clove oil, oil
of
wintergreen, anise, and the like. Artificial flavoring components also are
contemplated for use in the food products of the present invention. Dry
flavors such
as menthol or dried flavor blends of oils or fruit essences are contemplated
for the
present invention. Liquid flavors may be blended with the sweetener. Those
skilled
in the art will recognize that natural and artificial flavoring agents may be
combined in
any sensorally acceptable blend. All such flavors and flavor blends are
contemplated
by the present invention.
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[0062] The flavoring agent may further comprise one or more physiological
cooling agents. A variety of physiological cooling agents are discussed in
U.S. Patent
No. 6,627,233, the contents of which are hereby incorporated by reference
herein.
Physiological cooling agents include substituted p-menthane carboxamides (such
as
s WS-3); acyclic carboxamides (such as WS-23); menthone glycerol ketal;
menthyl
lactate; menthyl succinate; and 3-I-menthoxypropane-1,2-diol.
[0063] Sensates may also be used as flavoring agents and include cooling
agents, and pungent, hot, and tingling flavors.
[0064] Flavoring agents may also serve as plasticizers for the gum base. While
this can be desirable in some cases, in some embodiments.of the present
invention,
it is desirable to reduce plasticization of the gum base because softer gum
base
tends to be more adhesive and harder to remove from environmental surfaces.
For
this reason, it is advantageous to isolate the flavor from the gum base. This
may be
accomplished by several means, most notably spray drying or otherwise
encapsulating at least a portion (preferably a major portion) of the flavor or
absorbing
it onto a carrier such as silica. Alternatively, all or a portion of the
flavor may be
moved out of the gum mass and into a separate phase of the chewing gum product
such as into the coating or a liquid fill in products which include these
phases.
[0065] Optional ingredients such as colors, emulsifiers and pharmaceutical
agents
may be added to the chewing gum.
[0066] A primary chewing gum composition suitable for use in this invention
preferably includes water soluble bulk sweeteners which contribute sweetness
and
bulk to the product. Sugarless bulk sweeteners include components with
sweetening
characteristics roughly comparable to sugars but which are devoid of the
commonly
known sugars. These include, but are not limited to, sugar alcohols such as
sorbitol,
mannitol, xylitol, erythritol, isomalt, hydrogenated starch hydrolyzates,
maltitol and
the like, alone or in any combination.
[0067] Sugar bulk sweeteners include, but are not limited to, sucrose,
dextrose,
maltose, dextrin, dried invert sugar, fructose, levulose, galactose, corn
syrup solids,
and the like, alone or in combination.
[0068] In general, chewing gum is manufactured by sequentially adding the
various chewing gum ingredients to a commercially available mixer known in the
art.
After the ingredients have been thoroughly mixed, the.gum mass is discharged
from
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the mixer and shaped into the desired form such as by rolling into sheets and
cutting
into sticks, extruding into chunks or casting into pellets. A pellet center
may be
coated with a hard shell coating that may also contain flavoring agents to
give a fast
release of flavor initially. Alternatively, or in addition, a liquid center
fill may be
coextruded with the gum mass to produce a center filled product.
[0069] Generally, the ingredients are mixed by first melting the gum base and
adding it to the running mixer. The base may also be melted in the mixer
itself. Color
or emulsifiers may also be added at this time. A softener such as glycerin may
also
be added at this time, along with syrup and a portion of the bulking agent.
Further
portions of the bulking agent may then be added to the mixer. A flavoring
agent is
typically added with the final portion of the bulking agent. The delayed-
release
modification agent is preferably added with the final portion of the bulking
agent and
before the flavor is added.
[0070] The entire mixing procedure typically takes from five to fifteen
minutes, but
longer mixing times may sometimes be required. Those skilled in the art will
recognize that many variations of the above described procedure may be
followed.
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EXAMPLES
[0071] The following examples of the invention and comparative examples are
provided by way of explanation and illustration.
[0072] Chewing gum samples were prepared by a process using various
compositions according to the present invention, as well as comparative
examples.
The chewing gum samples were tested for mouth dissolvability as well as
removability from a substrate.
[0073] Chewing gum compositions were prepared using the formulations in
Tables 1-3.
Table 1: Comparative Formulations
Ingredient Comparative Comparative Comparative
Example A Example B Example C
Sucrose 60.93 62.35 62.35
Gum base 19.95181 16 16 a
Corn Syrup 15 15
(19.95% water)
Corn Syrup 16.6
14.9% water)
De-oiled lecithin 5 5
Peppermint flavor 0.9 0.9 0.9
Menthol 0.15 0.15
Color 0.6 0.6
-Glycerin 1.4
Water 0.22
(a) palm oil base
(b) soy oil base
Table 2: Formulations of Examples 1-5
Ingredient Example 1 Example 2 Example 3 Exam le 4 Example
5
Sucrose 48.35 56.35 61.15 55.15 60.65
Base 16a 16a 16 16a 10
Corn Syrup 15 15 15 15 15
(19.95% water)
Encapsulated 15 10 5 11 5.5
de-oiled
lecithin
Peppermint 0.9 0.9 0.9 0.9 0.9
flavor
Menthol 0.15 0.15 0.15 0.15 0.15
Color 0.6 0.6 0.6 0.6 0.6
Glycerin 2.0
Water 2 1 1.2 1.2 1.2
(a) palm oil base
(b) soy oil base
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Table 3: Formulations of Examples 6-11
_Ingredient Example 6 Example 7 Example 8 Example 9 Example 10 Example 11
Sucrose 57.65 57.65 61.9 57.65 52.43 55.15
Base 16 16 16 16 a 1 9.95 a 16 a
Corn Syrup 15 15 15 15 16.83 15
(19.95%
water)
Encapsulated 8.5 8.5 4.25 8.5 8.5 11
de-oiled
lecithin
Peppermint 0.9 0.9 0.9 0.9 0.9 0.9
flavor
Menthol 0.15 0.15 0.15 0.15 0.15
Color 0.6 0.6 0.6 0.6 0.6 0.6
_glycerin
Water 1.2 1.2 1.2 1.2 1.2
(a) palm oil base
(b) soy oil base
[0074] Comparative Example A contained no lecithin. Comparative Examples B
and C contained de-oiled lecithin (unencapsulated) at 5%. Examples 1-11
contained
de-oiled lecithin encapsulated with gum acacia (and in some cases,
additionally
sorbitol), as shown in Table 4 below. For Examples 1-11, the encapsulated de-
oiled
lecithin was prepared by spray drying lecithin, gum acacia, and optionally
sorbitol in
the stated ratios. For example, lecithin:acacia:sorbitol at a 10:10:2 ratio
means that
the spray drying formulation contained 10 parts by weight lecithin, 10 parts
by weight
gum acacia, and 2 parts by weight sorbitol. The encapsulated de-ailed lecithin
was
then added to the other components of the chewing gum composition.
Table 4: Lecithin Content of Examples
Example Lecithin Content
Comparative None
Example A
Comparative
Example B De oiled lecithin at 5%
Comparative De-oiled lecithin at 5%
Example C
Example 1 Spray-dried de-oiled lecithin:acacia at a 1:2 ratio at 15%.
Example 2 Spray-dried de-oiled lecithin:acacia at a 1:1 ratio at 10%.
Example 3 Spray-dried de-oiled lecithin:acacia at a 1:1 ratio at 5%.,
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Example 4 Spray-dried de-oiled lecithin:acacia:sorbitol at 10:10:2 ratio
11/0.
Example 5 Spray-dried de-oiled lecithin: acacia:sorbitol at a 10:10:2 ratio at
5.5/0.
Example 6 Spray-dried de-oiled lecithin: acacia:sorbitol at a 10:5:2 ratio at
8.5%.
Example 7 Spray-dried de-oiled lecithin:acacia:sugar at a 10:5:2 ratio at
8.5%.
Example 8 Spray-dried de-oiled lecithin:acacia:sugar at a 10:5:2 ratio at
4.25%.
Example 9 Spray-dried de-oiled lecithin:acacia:sugar at a 10:5:2 ratio at
8.5%
Example 10 Spray-dried de-oiled lecithin:acacia:sugar at a 10:5:2 ratio at
8.5%.
Example 11 Spray-dried de-oiled lecithin: acacia:sorbitol at a 10:10:2 ratio
at
5.5%.
DISSOLVABILITY TEST
[0075] After the chewing gum samples were prepared, they underwent
accelerated aging at conditions of 45 C and 85% relative humidity. Samples
were
tested after conditioning for 1 week, 2 weeks, and/or 3 weeks. The chewing of
chewing gum by a consumer was simulated using a gum dissolution by lipase
test.
This test is conducted as follows. A gum sample is placed in a Brabender mixer
with
frequent addition of lipase solution, simulating the mouth chewing action. The
lipase
time is recorded as the time elapsed before the test sample falls apart in the
brabender mixer. A four hour lipase time is considered as passing, since a
sample
lasting that long would have little chance of dissolving in a consumer's
mouth. A
longer lipase time indicates better resistance to gum dissolution.
[0076] Dissolvability tests were carried out using the chewing gums of
Comparative Examples B and C and Examples 1, 4, 6-9, and 11. Table 5 shows the
lipase time, which is the time elapsed before the test sample falls apart in
the
Brabender mixer. The longer lipase time for the Examples 1, 4, 6-9, and 11
compared to Comparative Examples B and C indicates that the encapsulated de-
oiled lecithin prevents the lecithin from dissolving the gum base when the gum
is
chewed by a consumer.
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Table 5: Lipase Test
Example 1 week 2 weeks 3 weeks
Comparative Example B 2:15 1:30 1:03
Comparative Example C 1:32 0:57
Example 1 PASS
Example 4 PASS PASS 3:40
Example 6 PASS 3:29 3:49
Example 7 PASS 3:17 2:40
Example 8 PASS PASS 3:25
Example 9 PASS 3:04
Example 11 PASS PASS 3:08
REMOVABILITY TESTS
[0077] After the dissolvability test, the removability of the chewing gum
samples
was tested for Comparative Example A (containing no lecithin), Comparative
Example C (containing unencapsulated lecithin), and Example 11 (containing
encapsulated lecithin) using two standard gum removability tests. The samples
were
prepared as follows. One stick of gum or two pellets of gum were chewed for 12
minutes and then placed in water at about 13-21 C for several minutes. The
gum
cud was then placed on a concrete surface such as a concrete paver. The pavers
were kept at room temperature for 24 hours before gum application. A release
paper
(2" X 2") was placed on top of the gum cud. Then two additional pavers were
placed
on top and the gum was sandwiched in between two pavers. Pavers with gum cuds
were placed in oven at 32 C for 24 hours. After the gum reached room
temperature,
the top two pavers and then the release paper were removed. Gum cuds were
allowed to age for 3 days. Gum cud was placed on a concrete substrate, and
aged
for 3 days before testing.
[0078] In the mechanical sweeper test, a mechanical sweeper (Tennant 5700 XP)
was used. One dry pass and four wet passes with the mechanical sweeper were
made over the gum. After the wet passes, the gum was visually assessed to
determine the amount of gum cud removed. In the simulated rain test, the
condition
of the gum cud was assessed after putting the sample under running water for
24
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hours. The evaluation of gum removability relies on a visual assessment in
comparison to a reference sample: 0% indicates "no removal," and 100%
indicates
"total removal." The results of these tests are shown in Table 6 below.
[0079] As shown below in Table 6, it can be seen that Example 11, which
contained encapsulated de-oiled lecithin, had good removability. Comparative
Example C, with unencapsulated lecithin, also had good removability.
Comparative
Example A, which contained no de-oiled lecithin, was not removed at all by the
tests.
Table 6: Removability from Substrate
Sweeper Test Simulated "rain"
condition test
Comparative Example A 0% 0%
Comparative Example C 57% 100%
Example 11 47% 100%
[0080] Thus, it can be seen that chewing gum products incorporating
encapsulated de-oiled lecithin provided acceptable mouth dissolvability as
well as
removability from a substrate.
[0081] Illustrative Example 12: A chewing gum can be made using a hydrolyzed
zein gum base and gum formulation according to Example 12 of US 6,773,730. in
addition to the specified ingredients, an encapsulated protease enzyme can be
prepared by spray chilling 25% protease enzyme in 75% high-melting wax. The
encapsulated enzyme is added along with the flavor and acesulfame sweetener at
a
level of 10% of the primary chewing gum composition. The chewed cuds of this
composition will exhibit improved degradation after they are discarded.
[0082] Illustrative Example 13: A chewing gum can be made using a gluten gum
base according to Example 21 of US 5,366,740. In addition to typical amounts
of
sorbitol, mannitol, aspartame and peppermint flavor, an encapsulated protease
enzyme can be prepared by fluidized bed coating 30% protease enzyme with 70%
shellac. The encapsulated enzyme is added at the end of the mix cycle with the
flavor and aspartame at a level of 10% of the primary chewing gum composition.
The chewed cuds of this composition will exhibit improved degradation after
they are
discarded.
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[0083] Illustrative Example 14: A chewing gum can be made using the
environmentally friendly gum base system and gum formulation according to
Example 118 of US 2004/0156949. (Hydrogenated palm oil is used as the softener
system) In addition to the specified ingredients, an encapsulated lipase
enzyme can
be prepared by spray drying 25% lipase enzyme in 75% maltodextrin. The
encapsulated enzyme is added along with the flavor and high intensity
sweeteners at
a level of 10% of the primary chewing gum composition. The chewed cuds of this
composition will exhibit improved degradation after they are discarded.
[0084] Illustrative Example 15: The chewing gum of Example 10 is followed
except that the encapsulated de-oiled lecithin is replaced by encapsulated
hydrolyzed
deviled lecithin (50% active).
[0085] Illustrative Example 16: The chewing gum of Example 10 is followed
except that the encapsulated de-oiled lecithin is replaced by encapsulated
phosphatidyl serine (50% active).
[0086] Illustrative Example 17: The chewing gum of Example 10 is followed
except that the encapsulated de-oiled lecithin is replaced by encapsulated
phosphatidyl inositol (50% active).
[0087] Illustrative Example 18: The chewing gum of Example 10 is followed
except that the encapsulated de-oiled lecithin is replaced by encapsulated
phosphatidyl choline (50% active),
[0088] Illustrative Example 19: The chewing gum of Example 10 is followed
except that the encapsulated de-oiled lecithin is replaced by encapsulated
phosphatidic acid (50% active).
[0089] Illustrative Example 20: The chewing gum of Example 10 is followed
except that the encapsulated de-oiled lecithin is replaced by encapsulated
lipase
(50% active),
[0090] Illustrative Examples 21-23: Environmentally friendly chewing gums with
improved environmental acceptability can be prepared according to the
following
formulations:
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Table 7: Environmentally friendly primary chewing gum compositions
Illustrative Illustrative Illustrative
Ex. 21 Ex. 22 Ex. 23
Gum Base Formulations
Elastomer of WO 06-016179 12.0% --- ---
Elastomer of US 6,017,566 --- 12.0% ---
Butyl Rubber --- --- 2.1%
Polyisobutylene (200,000 MW) --- --- 8.8%
Polyvinyl Acetate (Medium 25.0% 25.0% 35.3%
Molecular Weight)
Hydrogenated vegetable oil 14.0% 14.0% 16.3%
Calcium Carbonate 20.0% 20.0% 2.1%
Terpene Resin 22.0% 22.0% 29.7%
Glycerol monostearate 5.0% 5.0% 5.7%
Lecithin 2.0% 2.0% ---
Total 100.0% 100.0% 100.0%
Chewing Gum Formulations
Gum Base 27.0% 27.0% 27.0%
Sorbitol 50.4% 53.4% 47.4%
Hydrogenated Starch 7.5% 7.5% 7.5%
Hydrolysate (85% syrup)
Glycerin 4.0% 4.0% 4.0%
Peppermint Flavor 1.1% 1.1% 1.1%
PVAc Encapsulated Sodium 10.0% --- 3.0%
Carbonate (25% active)
Immobilized Lipase Enzyme on --- 7.0% 3.0%
Polyacrylate
Spray dried de-oiled --- --- 7.0%
phosphatidyl serine (25% active)
Total 100.0% 100.0% 100.0%
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[0091] Illustrative Examples 24 - 27: Encapsulated hydroxypropylcellulose is
used as a delayed-release modification agent in the formulas presented in
Table 8.
It is believed to function similarly to an emulsifier.
[0092]
Table 8: Examples using encapsulated hydroxypropylcellulose as a delayed-
release
modification agent
Ingredient Illustrative Illustrative Illustrative Illustrative
Example 24 Exam le 25 Example 26 Example 27
Gum Base 28% 28% 28% 28%
Sorbitol 56% 56% 56% 58.5%
Glycerin 3% 3% 3% 3%
Flavor 2% 2% 2% 2%
High Intensity Sweetener 1 % 1 % 1 % 1 %
De-oiled Lecithin --- --- --- 2.5%
HPC --- --- ---
PVAc Encapsulated 10% 5% --- 5%
HPC (50% active)
PVAc Encapsulated --- --- 10% ---
De-Oiled Lecithin (25%)
and HPC 25%
[0093] It should be appreciated that the methods and compositions of the
present
invention are capable of being incorporated in the form of a variety of
embodiments,
only a few of which have been illustrated and described above. The invention
may
be embodied in other forms without departing from its spirit or essential
characteristics. The described embodiments are to be considered only as
illustrative
and not restrictive.
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