Note : Les descriptions sont présentées dans la langue officielle dans laquelle elles ont été soumises.
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CENTER-FILLED CHEWING GUM COMPOSITION
FIELD
100021 The present invention includes compositions for a multi-layer center-
filled
chewing gum. The individual gum pieces, which include the compositions of the
present
invention, include an innermost region adjacent to a gum region, which may he
in either a
layered configuration, a concentric configuration, or one which partially or
completely
surrounds the innermost region. The innermost region may include a solid, a
semi-solid, a
liquid or a gas, which may optionally each, include modified release
components, and
optionally may be further coated with an external coating layer,
BACKGROUND
[0003] Liquid or center-filed gum and other confectionery products are in
popular
demand today. Typically, these products have a solid exterior portion and a
soft or liquid-
type center. The outer portion can be chewing gum or bubble gum of some type,
while the
center portion can be a flavored material typically having a syrup-like
consistency.
100041 'there are also products having a chewing gum or bubble gum core with a
hard
sugar or sugarless shell on the exterior. These products include, for example
well-known
pellet gum products sold under the brand names Chiclets , Clorets , and
Dentyne-Ice .
Both liquid filed and coated gum products are in popular demand.
[0005] Conventional center-filled gum products having a liquid filled center
portion,
a second layer of chewing gum or bubble gum material surrounding the liquid,
and a hard
outer
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shell or coating suffer from undesirable migration of the liquid into the gum
base region. This
results in a product which is not commercially acceptable. Loss of the center-
fill not only
impacts the initial organoleptic qualities of the gum, i.e., initial liquid
"burst", but also may alter
the physical appearance and overall shelf-life stability of the product.
[0006] One possible cause of the loss in liquidity of the center-fill is from
moisture
migration from the center-fill to the surrounding gum layer. This problem has
most frequently
been addressed by alteration of the center-fill composition.
[0007] Patents which included a specifically formulated center-fill
composition to
overcome the loss of liquidity problem include: U.S. Patent No. 4,466,983 to
Cifrese et al.,
wherein the center-fill included a hydrogenated starch hydrolysate; U.S.
Patent No. 4,250,196 to
Friello which provides a center-fill which includes a combination of water and
hydrogenated
starch hydrolysate; and U.S. Patent No. 4,252,829 to Terrevazzi ("Terrevazzi")
which discloses a
center-fill formulation including propylene glycol and sorbitol.
[0008] Other attempts to address the loss of liquidity have provided
formulations which
are intended to control the water content of the center-fill. Specifically,
U.S. Patent No.
4,683,138 to Glass et al provides a low- moisture liquid center-filled gum
composition.
[0009] One common factor of the commercially available center-fill gum
compositions is
the size of the gum piece. On average, the weight of such chewing gum pieces
is approximately
five grams, such as those disclosed in Terravazzi. Until the present
invention, smaller center-
filled gum pieces, i.e., less than three grams per piece, have not been made
and thus the problems
associated with center-filled gum have not existed with such smaller pieces.
Smaller gum pieces,
such as 2-3 gram sizes and configurations such as pellet gums, have more
surface area relative to
the liquid-fill and thus, maintaining liquidity of the center-fill and
preventing migration into and
through the surrounding gum region becomes more critical and challenging.
[00101 There is a need for new gum compositions, and particularly hard or
crunchy
coated gums, which provide the desired hard shell coating layer in combination
with a center-fill
gum, while resisting loss of liquidity. There is also a need for a center-
filled gum, which retains
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its liquid center during manufacturing and during its shelf-life, and which
can be made in a
reduced piece-size without loss of the liquid-center fill properties. In
addition, it would be
desirable to have a center-fill chewing gum with prolonged sensory
characteristics, such as
sweetness and flavor intensity.
SUMMARY
[0011] In some embodiments is a gum composition including a first region
including a
center-fill composition selected from the group consisting of solid, semi-
solid, liquid and gas;
and a second region comprising a gum base adjacent to said first region. The
second region may
either partially or completely surround the first region or may form a layered
configuration with
the first region. Depending on the selection of the first region, the second
region may form
barrier which contains the first region. The second region may act as a
barrier itself or may
include a separate barrier layer. The separate barrier layer, when present,
may also include gum
base.
[0012] In some embodiments is a composition including a first region including
a center-
fill composition selected from the group consisting of solid, semi-solid,
liquid, gas, and
combinations thereof; and a second region adjacent to said first region. The
second region
includes a gum base and includes a barrier layer which surrounds and contains
said first region.
The barrier layer may contain the center-fill of many forms including
containment of liquid and
particulate center-fill compositions such as powders and encapsulated actives.
DETAILED DESCRIPTION
[0013] In some embodiments there is a chewing or bubble gum composition which
includes a center-fill composition selected from a solid, semi-solid, liquid,
and gas and a gum
region which includes a gum base layer adjacent to the center-fill. The gum
base layer may
include a barrier within which the center-fill is contained
[0014] 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.
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[0015] As used herein, the terms "bubble gum" and "chewing gum" are used
interchangeably and are both meant to include any gum compositions.
[0016] As used herein, the terms "first region" and "center-fill" are used
interchangeably
to refer to the innermost region of the compositions. The term "center-fill"
does not imply
symmetry of a gum piece, only that the "center-fill" is within another region
of the gum piece.
In some embodiments, more than one center-fill may be present.
[0017] As used herein, the terms "second region" and "gum region" are used
interchangeably to refer to a region of the compositions that may be adjacent
to or at least
partially surrounding the center-fill, or innermost, region.
[0018] As used herein, the terms "third region" and "coating" are used
interchangeably to
refer to the outermost region of the compositions.
[0019] As used herein, the term "liquid" includes compositions that can
transfer moisture
from the center-fill region to the gum region. The term includes, but is not
limited to,
compositions which will readily flow or maintain fluid properties at room
temperature and
pressure. The term "liquid" may include solutions, suspensions, emulsions,
semi-solids, cremes,
gels, etc. that may not be completely liquid, but that can still lose
liquidity because of a transfer
of moisture from the center-fill region to the gum region. The "liquid" may be
aqueous or non-
aqueous. Also, the "liquid" may include non-liquid components, such as solid
particles or gasses.
[0020] As used herein, the term "ingredient" and the term "component" are used
interchangeably to describe any additive, fixing, substance, material, agent,
active, element, or
part that may be included in the gum compositions of some embodiments.
[0021] Embodiments described herein provide a multi-component composition
which
includes at least one center-fill region and a gum region which includes a gum
base and at least
one modified release component, such as, for example, an encapsulated flavor.
The individual
gum piece may also include an outer gum coating or shell, which can provide a
crunchiness to
the piece when initially chewed. At least one modified release component also
may be included
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in the center-fill region and/or the coating of the gum piece. The individual
gum pieces may
form a variety of shapes including pellet, tablet, ball, pillow, chunk, stick
and slab, among others.
[0022] In some embodiments, the components of the composition may be in
different
configurations depending on the desired shape of the total gum composition.
The center-fill area
or areas may be in either a concentric configuration with respect to the gum
region or in a
layered configuration. A concentric configuration may be acceptable for a
ball, pillow or pellet
shape, while a layered configuration may be more suitable for a slab or a
stick shape. For
example, if the total gum composition is in a ball shape, a hollow, circular
shell may be formed
in the innermost region of the gum piece. The shell may be filled with the
center-fill
composition, and the other regions of layers of the gum piece may encircle the
center-filled area.
However, if the total gum composition is in a slab shape, a hollow shell
formed in the innermost
region may be of a rectangular shape. The rectangular-shaped shell by be
filled with the center-
fill, and the other regions or layers of the gum piece may enclose or confine
the rectangular
center-fill area on all sides of the rectangle. Other geometric or free-form
configurations are also
contemplated.
[0023] In some embodiments, the gum region may have a non-uniform thickness.
In
particular, the gum region in layered configuration embodiments may be thinner
on the ends than
on the sides of the gum piece.
[0024] The center-fill region of the gum composition may be a liquid, solid or
semi-solid,
gas, or the like. Embodiments that include a liquid center-fill composition,
as well as some
semi-solid center-fill compositions, may involve concerns regarding retention
of the liquid center
during manufacturing and shelf-life, as mentioned above. It may be desirable,
therefore, to
employ gum region compositions with liquid-fill gums that substantially reduce
or prevent
leaking of the liquid center. Suitable gum region compositions are discussed
in detail below.
[0025] Non-liquid, i.e., solid, some semi-solid and gaseous center-fill
regions, however,
may not involve leaking concerns. Accordingly, gum region compositions that
may exhibit
leaking problems when combined with liquid centers may be suitable for use
with non-liquid
centers. As such, in addition to the gum region compositions discussed below
for use with liquid
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centers, any conventional chewing gum composition may be employed in the gum
region in non-
liquid center-fill embodiments.
[0026] In some embodiments, the composition in the center-fill may be
lipophilic. In
such embodiments, it may be desirable to adjust the gum region composition to
account for such
compositions. In particular, in some embodiments, the gum base used in the gum
region
composition may be adjusted to include higher proportions of fat when the
center-fill
composition is lipophilic.
[0027] In some embodiments, the center-fill region may be substantially or
completely
filled with the liquid, solid, semi-solid or gaseous center-fill composition.
In some other
embodiments, the center-fill region may be only partially filled with the
liquid, solid, semi-solid
or gaseous center-fill composition.
[0028] In some embodiments, the center-fill region may include two or more
center-fill
compositions. The two or more center-fill compositions may be the same or
different forms. For
example, some embodiments may contain a mixture of two or more distinct
liquids, which may
or may not be miscible. Similarly, some embodiments may contain two or more
distinct solids,
semi-solids or gasses in the center-fill region. Mixtures of different center-
fill forms also may be
included in some embodiments. For example, a liquid and a solid may be
included in the center-
fill region. The two or more liquids, solids, semi-solids and/or gasses
employed in the center-fill
region may be included in the same or different amounts and may have similar
or distinct
characteristics. More specifically, in some embodiments, the two or more
center-fill
compositions may differ in a variety of characteristics, such as, viscosity,
color, flavor, taste,
sensation, ingredient components, functional components, sweeteners, or the
like.
[0029] In some embodiments, the center-fill composition also may include non-
liquid
components, such as, for example, flavor beads, fruit particles, nut
particles, flavor particles,
gelatin portions, and the like.
[0030] The center-fill gum composition and other compositions described herein
may be
formed by any technique known in the art which includes the method described
by U.S. Patent
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No. 6,280,780 to Degady et al. ("Degady"), Degady describes an apparatus and
method for
forming center-filled gum pellets. The method includes first extruding a
liquid-filled rope of
a chewing gum layer and passing the rope through a sizing mechanism including
a series of
pairs of pulley-shaped roller members. The roller members "size" the rope or
strand of gum
material such that it leaves the series of rollers with the desired size and
shape for entering a
tablet-forming mechanism.
[0031] The rope is then led into a tablet-forming mechanism including a pair
of
rotating chain die members, which are endless chain mechanisms, and both
rotate at the same
speed by a motor and gear mechanism. Each of the chain mechanisms include a
plurality of
open curved die groove members, which mate and form die cavities in which the
pieces of
gum material (pellets or tablets) are formed. While Degady is limited to the
formation of
pellet or tablet shaped pieces, the gum pieces may be of other shapes as
described above. The
shape of the die groove members may be altered to provide any desired shape.
10032] The gum may optionally be passed through a cooling tunnel either before
entering the tablet-forming mechanism, after exiting the tablet-forming
mechanism or both.
Cooling of the rope prior to entering the tablet-forming mechanism may be
beneficial to
prevent rebound of the individual pieces and thus may provide an increase in
productivity.
10033] The cooled pieces of gum material are then fed into a storage container
for
conditioning and further processing. At this point, the cooled pieces of gum
material could
also be fed directly into a coating tunnel mechanism, such as a rotating
tunnel mechanism.
[00341 In some embodiments, when a two-phase second region is desired, which
may
include a barrier layer, the gum pieces may be prepared according to the
method described by
U.S. Patent Nos. 6,558,727 to Degady et al. ("Degady") Degady describes an
apparatus and
method for forming a three-phase confectionery product including an innermost
fluid
material, a middle layer of a either a hard or chewy material and an outer
layer.
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[0035] Whether the pieces of formed gum material are first stored, transported
in a
storage container, or fed directly into a coating tunnel or mechanism, the
individual pieces of
gum material may subsequently be subjected to a conventional sugar or
sugarless coating process
in order to form a hard exterior shell on the liquid-filled gum material. A
variety of coating
processes or mechanisms of this type are known. In some embodiments, the
coating is applied in
numerous thin layers of material in order to form an appropriate uniform
coated and finished
quality surface on the gum products. The hard coating material, which may
include sugar,
maltitol, sorbitol or any other polyol, including those described herein, and
optionally flavoring,
is sprayed onto the pellets of gum material as they pass through a coating
mechanism or a
coating tunnel and are tumbled and rotated therein. In addition, conditioned
air is circulated or
forced into the coating tunnel or mechanism in order to dry each of the
successive coating layers
on the formed products. In some embodiments, the coating, or outermost region,
can be formed
by lamination, dual or multiple extrusion, or any other process that creates
an outermost region.
[0036] The coating composition may range from about 2% to about 80%, more
specifically, about 20% to about 40% by weight of an individual gum piece
which includes a
center-fill, a gum region and a coating; even more specifically, from 25% to
35% and still more
specifically around 30%. The coating may include sugar or polyol such as
maltitol as the
primary component, but may also include flavors, colors, etc. as described
below in the
discussion of the gum region. The coating or outermost region may be
crystalline or amorphous.
[0037] In some embodiments, the center-filled chewing gum provides resistance
from
moisture migration from the center-fill to the gum region by modifying both
the saccharide or
polyol composition and gum base composition present in the gum region. This is
particularly
relevant for liquid-fill chewing gum embodiments. This is in contrast to the
aforementioned
conventional approaches and which have not fully addressed the problems
associated with
manufacturing and shelf-stability of liquid center-filled products.
[0038] In some embodiments of the invention, there are included smaller piece-
sizes.
For example, the smallest conventional piece sizes of commercially available
gum are generally
in pellet forms. These piece-sizes currently range from about 5-7 grams. In
some embodiments
liquid filled products have been made using substantially smaller piece sizes,
i.e., 50-60%
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smaller by weight, without loss of liquidity or migration of liquid into the
gum region or
beyond into the coating, Some inventive embodiments provide a liquid-filled
gum piece size
range, which is greater than about 0.5 grams, more specifically greater than
1.5 grains up to
about 3 grams, including the addition of an outer hard coating shell. In
addition, in some
embodiments a gum piece may include a center-fill, a gum region including a
gum base and
an outer coating. Such gum pieces may be about 2.2 grams total weight per
piece.
[0039] With respect to liquid-fill embodiments, it has been discovered that
pieces of
such small size and particularly with gum shapes or configurations having
proportionally
more liquid-fill surface area as compared to the weight of the liquid per se,
have a greater
tendency to lose the liquidity of the center due to the interaction of
different factors. While
not limited to a single theory, these factors include the small amount of
liquid-fill in
comparison to the surface of the gum region in which the liquid-fill is in
direct contact, the
interaction of the type of elastomer with the center-fill (i.e. SBR versus non-
SBR), the
compatibility of the gum region components with the liquid-fill components,
and the
potential capillary action of the polyol used in the gum region. For example,
the structure of
sorbitol, which is customarily used in gum formulations in the United States,
does not
provide a tightly packed crystalline structure, giving almost a sponge-like
appearance.
Therefore, in order to provide a center-filled gum piece of less than about 3
grams, the
present invention alters the gum and gum base in some embodiments to include a
polyol
composition having a dense, tightly packed crystalline structure which is
unlike the sponge-
like structure in conventional sorbitol gum region formulations, in order to
provide a center-
filled gum piece which resists loss of liquidity.
[0040] For other useful center-fill gum compositions and/or components for use
therein, see the following co-pending commonly owned patent applications: U.S.
Application
No. 60/776,748 (Attorney Docket No. 1421-5 CIP IIP), filed on February 24,
2006, entitled
"Liquid-Filed Chewing Gum Composition"; U.S. Application No. 60/776,642
(Attorney
Docket No. 1421-5 CIP II/P), filed on February 24, 2006, entitled "Liquid-
Filed Chewing
Gum Composition"; U.S. Application No. 60/776,641 (Attorney Docket No. 1421-5
CIP
IV/P), filed on February 24, 2006; U.S. Application No. 60,776,637 (Attorney
Docket No.
1421-5 CIP VIP), filed on February 24, 2006, entitled "Liquid-Filled Chewing
Gum
Composition "; U.S. Application No. 60/776,508
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(Attorney Docket No. 1421-137P), filed on February 24, 2006, entitled "Center-
Filled Chewing
Gum with Barrier Layer"; and U.S. Application No. 60/776,699 (Attorney Docket
No. 1421-
139P), filed on February 24, 2006, entitled "Multi-Modality Chewing Gum
Composition".
Gum Region
[0041] The gum region, also referred to as the second region in the claims,
may include
one or more cavities therein to house the center-fill. The shape of the cavity
will be largely
dictated by the final configuration of the chewing gum piece. The gum region
also may include
at least one modified release component, as discussed in more detail below.
Moreover, in some
embodiments, the gum region may include a component that exhibits modified
release properties
in combination with the same component in its free, or unmodified, form.
[0042] In some liquid-fill embodiments, the gum region may provide a liquid
barrier to
surround and prevent the liquid-fill from migration and premature release. By
selection of the
ratio of the desired cavity surface area to the liquid-fill weight,
optimization of the reduction in
potential liquid-fill migration in to the gum region area can be achieved.
This is particularly
useful when the gum piece size is desired to be substantially smaller than
conventional
commercialized gum pieces. In particular, liquid-filled pellet gums having
sizes of 2 to 3 grams
by weight of the entire gum piece have been successfully made. However,
smaller gum pieces,
as small as about 0.5 grams are contemplated.
[0043] As discussed earlier, some embodiments, particularly liquid-fill
embodiments,
may incorporate a modified polyol-composition including at least one polyol
incorporated into
the gum region as discussed herein. Moreover, the selection of a non-SBR gum
base in the gum
region, in combination with the modified polyol composition has been found to
be particularly
useful in achieving stable liquid-filled chewing gum compositions.
[0044] The gum region may include a gum base. The gum base may include any
component known in the chewing gum art. For example, the gum region may
include
elastomers, bulking agents, waxes, elastomer solvents, emulsifiers,
plasticizers, fillers and
mixtures thereof. Wherein the gum region is included in a three component
composition
including a center-fill, a gum region and a coating layer, the gum region may
comprise from
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about 40% to about 97%, more specifically from about 55% to about 65% by
weight of the
chewing gum piece, even more specifically about 62%.
[0045] The amount of the gum base which is present in the gum region may also
vary. In
some embodiments, the gum base may be included in the gum region in an amount
from about
25% to about 45% by weight of the gum region. A more specific range of gum
base in some
embodiments may be from about 28% to about 42% by weight of the gum region.
Even more
specifically, the range may be from about 28% to about 35% or from about 28%
to about 30% in
some embodiments. Alternatively, in some high gum base embodiments, the gum
base may be
present in an amount from about 45% to about 100% by weight of the gum region.
[0046] The elastomers (rubbers) employed in the gum base will vary greatly
depending
upon various factors such as the type of gum base desired, the consistency of
gum composition
desired and the other components used in the composition to make the final
chewing gum
product. The elastomer may be any water-insoluble polymer known in the art,
and includes those
gum polymers utilized for chewing gums and bubble gums. Illustrative examples
of suitable
polymers in gum bases include both natural and synthetic elastomers. For
example, those
polymers which are suitable in gum base compositions include, without
limitation, natural
substances (of vegetable origin) such as chicle, natural rubber, crown gum,
nispero, rosidinha,
jelutong, perillo, niger gutta, tunu, balata, guttapercha, lechi capsi, sorva,
gutta kay, and the like,
and combinations thereof. Examples of synthetic elastomers include, without
limitation, styrene-
butadiene copolymers (SBR), polyisobutylene, isobutylene-isoprene copolymers,
polyethylene,
polyvinyl acetate and the like, and combinations thereof.
[0047] Additional useful polymers include: crosslinked polyvinyl pyrrolidone,
polymethylmethacrylate; copolymers of lactic acid, polyhydroxyalkanoates,
plasticized
ethylcellulose, polyvinyl acetatephthalate and combinations thereof.
[0048] 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
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product. In general, the elastomer will be present in the gum base in an
amount from about 10%
to about 60% by weight of the gum region, desirably from about 35% to about
40% by weight.
[00491 In some embodiments, the gum base may include wax. It softens the
polymeric
elastomer mixture and improves the elasticity of the gum base. When present,
the waxes
employed will have a melting point below about 60 C, and preferably between
about 45 C and
about 55 C. The low melting wax may be a paraffin wax. The wax may be present
in the gum
base in an amount from about 6% to about 10%, and preferably from about 7% to
about 9.5%, by
weight of the gum base.
[0050] In addition to the low melting point waxes, waxes having a higher
melting point
may be used in the gum base in amounts up to about 5%, by weight of the gum
base. Such high
melting waxes include beeswax, vegetable wax, candelilla wax, carnuba wax,
most petroleum
waxes, and the like, and mixtures thereof.
[00511 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.
[00521 The gum base may contain elastomer solvents to aid in softening the
elastomer
component. Such elastomer solvents may include those elastomer solvents known
in the art, for
example, terpinene resins such as polymers of alpha-pinene or beta-pinene,
methyl, glycerol and
pentaerythritol esters of rosins and modified rosins and gums such as
hydrogenated, dimerized
and polymerized rosins, and mixtures thereof. Examples of elastomer solvents
suitable for use
herein may include the pentaerythritol ester of partially hydrogenated wood
and gum rosin, the
pentaerythritol ester of wood and gum rosin, the glycerol ester of wood rosin,
the glycerol ester
of partially dimerized wood and gum rosin, the glycerol ester of polymerized
wood and gum
rosin, the glycerol ester of tall oil rosin, the glycerol ester of wood and
gum rosin and the
partially hydrogenated wood and gum rosin and the partially hydrogenated
methyl ester of wood
and rosin, and the like, and mixtures thereof. The elastomer solvent may be
employed in the gum
base in amounts from about 2% to about 15%, and preferably from about 7% to
about 11 %, by
weight of the gum base.
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[0053] The gum base may also include emulsifiers which aid in dispersing the
immiscible components into a single stable system. The emulsifiers useful in
this invention
include glyceryl monostearate, lecithin, fatty acid monoglycerides,
diglycerides, propylene
glycol monostearate, and the like, and mixtures thereof. The emulsifier may be
employed in
amounts from about 2% to about 15%, and more specifically, from about 7% to
about 11 %, by
weight of the gum base.
[0054] The gum base may also include plasticizers or softeners to provide a
variety of
desirable textures and consistency properties. Because of the low molecular
weight of these
ingredients, the plasticizers and softeners are able to penetrate the
fundamental structure of the
gum base making it plastic and less viscous. Useful plasticizers and softeners
include lanolin,
palmitic acid, oleic acid, stearic acid, sodium stearate, potassium stearate,
glyceryl triacetate,
glyceryl lecithin, glyceryl monostearate, propylene glycol monostearate,
acetylated
monoglyceride, glycerine, and the like, and mixtures thereof. Waxes, for
example, natural and
synthetic waxes, hydrogenated vegetable oils, petroleum waxes such as
polyurethane waxes,
polyethylene waxes, paraffin waxes, microcrystalline waxes, fatty waxes,
sorbitan monostearate,
tallow, propylene glycol, mixtures thereof, and the like, may also be
incorporated into the gum
base. The plasticizers and softeners are generally employed in the gum base in
amounts up to
about 20% by weight of the gum base, and more specifically in amounts from
about 9% to about
17%, by weight of the gum base.
[0055] Plasticizers also include are the hydrogenated vegetable oils and
include soybean
oil and cottonseed oil which may be employed alone or in combination. These
plasticizers
provide the gum base with good texture and soft chew characteristics. These
plasticizers and
softeners are generally employed in amounts from about 5% to about 14%, and
more specifically
in amounts from about 5% to about 13.5%, by weight of the gum base.
[0056] Anhydrous glycerin may also be employed as a softening agent, such as
the
commercially available United States Pharmacopeia (USP) grade. Glycerin is a
syrupy liquid
with a sweet warm taste and has a sweetness of about 60% of that of cane
sugar. Because
glycerin is hygroscopic, the anhydrous glycerin may be maintained under
anhydrous conditions
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throughout the preparation of the chewing gum composition.
[00571 In some embodiments, the gum base of this invention may also include
effective
amounts of bulking agents such as mineral adjuvants which may serve as fillers
and textural
agents. Useful mineral adjuvants include calcium carbonate, magnesium
carbonate, alumina,
aluminum hydroxide, aluminum silicate, talc, tricalcium phosphate, dicalcium
phosphate,
calcium sulfate and the like, and mixtures thereof. These fillers or adjuvants
may be used in the
gum base compositions in various amounts. The amount of filler, may be present
in an amount
from about zero to about 40%, and more specifically from about zero to about
30%, by weight
of the gum base. In some embodiments, the amount of filler will be from about
zero to about
15%, more specifically from about 3% to about 11%.
[0058) A variety of traditional ingredients may be optionally included in the
gum base in
effective amounts such as coloring agents, antioxidants, preservatives,
flavoring agents, high
intensity sweeteners, and the like. For example, titanium dioxide and other
dyes suitable for
food, drug and cosmetic applications, known as F. D. & C. dyes, may be
utilized. An anti-
oxidant such as butylated hydroxytoluene (BHT), butylated hydroxyanisole
(BHA), propyl
gallate, and mixtures thereof, may also be included. Other conventional
chewing gum additives
known to one having ordinary skill in the chewing gum art may also be used in
the gum base. A
variety of components which may be added to the gum region, or alternatively
to the liquid-fill
region or coating are described in greater detail in the section entitled
"Additional Components"
hereinbelow.
[00591 Some embodiments extend to methods of making the center-fill gum
compositions. The manner in which the gum base components are mixed is not
critical and is
performed using standard techniques and apparatus known to those skilled in
the art. In a typical
method, an elastomer is admixed with an elastomer solvent and/or a plasticizer
and/or an
emulsifier and agitated for a period of from 1 to 30 minutes. The remaining
ingredients, such as
the low melting point wax, are then admixed, either in bulk or incrementally,
while the gum base
mixture is blended again for I to 30 minutes.
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[0060] The gum composition may include amounts of conventional additives
selected
from the group consisting of sweetening agents (sweeteners), plasticizers,
softeners, emulsifiers,
waxes, fillers, bulking agents (carriers, extenders, bulk sweeteners), mineral
adjuvants, flavoring
agents (flavors, flavorings), coloring agents (colorants, colorings),
antioxidants, acidulants,
thickeners, medicaments, and the like, and mixtures thereof. Some of these
additives may serve
more than one purpose. For example, in sugarless gum compositions, a
sweetener, such as
maltitol or other sugar alcohol, may also function as a bulking agent.
[0061] The plasticizers, softening agents, mineral adjuvants, waxes and
antioxidants
discussed above, as being suitable for use in the gum base, may also be used
in the chewing gum
composition. Examples of other conventional additives which may be used
include emulsifiers,
such as lecithin and glyceryl monostearate, thickeners, used alone or in
combination with other
softeners, such as methyl cellulose, alginates, carrageenan, xanthan gum,
gelatin, carob,
tragacanth, locust bean gum, pectin, alginates, galactomannans such as guar
gum, carob bean
gum, glucomannan, gelatin, starch, starch derivatives, dextrins and cellulose
derivatives such as
carboxy methyl cellulose, acidulants such as malic acid, adipic acid, citric
acid, tartaric acid,
fumaric acid, and mixtures thereof, and fillers, such as those discussed above
under the category
of mineral adjuvants.
[0062] In some embodiments, the gum region may also contain a bulking agent.
Suitable
bulking agents may be water-soluble and include sweetening agents selected
from, but not
limited to, monosaccharides, disaccharides, polysaccharides, sugar alcohols,
and mixtures
thereof; randomly bonded glucose polymers such as those polymers distributed
under the
tradename LitesseTM which is the brand name for polydextrose and is
manufactured by Danisco
Sweeteners, Ltd. of 41-51 Brighton Road, Redhill, Surryey, RH1 6YS, United
Kingdom.;
isomalt (a racemic mixture of alpha-D-glucopyranosyl-1,6-mannitol and alpha-D-
glucopyranosyl-l,6-sorbitol manufactured under the tradename PALATINIT by
Palatinit
Sussungsmittel GmbH of Gotlieb-Daimler-Strause 12 a, 68165 Mannheim, Germany);
maltodextrins; hydrogenated starch hydrolysates; hydrogenated hexoses;
hydrogenated
disaccharides; minerals, such as calcium carbonate, talc, titanium dioxide,
dicalcium phosphate;
celluloses; and mixtures thereof.
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[00631 Suitable sugar bulking agents include monosaccharides, disaccharides
and
polysaccharides such as xylose, ribulose, glucose (dextrose), lactose,
mannose, galactose,
fructose (levulose), sucrose (sugar), maltose, invert sugar, partially
hydrolyzed starch and corn
syrup solids, and mixtures thereof.
[00641 Suitable sugar alcohol bulking agents include sorbitol, xylitol,
mannitol,
galactitol, lactitol, maltitol, erythritol, isomalt and mixtures thereof.
Suitable hydrogenated starch hydrolysates include those disclosed in U.S. Pat.
No. 4,279,931 and
various hydrogenated glucose syrups and/or powders which contain sorbitol,
maltitol,
hydrogenated disaccharides, hydrogenated higher polysaccharides, or mixtures
thereof.
Hydrogenated starch hydrolysates are primarily prepared by the controlled
catalytic
hydrogenation of corn syrups. The resulting hydrogenated starch hydrolysates
are mixtures of
monomeric, dimeric, and polymeric saccharides. The ratios of these different
saccharides give
different hydrogenated starch hydrolysates different properties. Mixtures of
hydrogenated starch
hydrolysates, such as LYCASIN , a commercially available product manufactured
by Roquette
Freres of France, and HYSTAR , a commercially available product manufactured
by SPI
Polyols, Inc. of New Castle, Delaware, are also useful.
[00651 The sweetening agents which may be included in the compositions of some
embodiments may be any of a variety of sweeteners known in the art. These are
described in
more detail in the "Additional Components" section herein below and may be
used in many
distinct physical forms well-known in the art to provide an initial burst of
sweetness and/or a
prolonged sensation of sweetness. Without being limited thereto, such physical
forms include
free forms, such as spray dried, powdered, beaded forms, encapsulated forms,
and mixtures
thereof.
[00661 Desirably, the sweetener is a high intensity sweetener such as
aspartame,
neotame, sucralose, and acesulfame potassium (Ace-K).
[00671 In general, an effective amount of sweetener may be utilized to provide
the level
of sweetness desired, and this amount may vary with the sweetener selected. In
some
embodiments the amount of sweetener may be present in amounts from about 0.001
% to about
16
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3%, by weight of the gum composition, depending upon the sweetener or
combination of
sweeteners used. The exact range of amounts for each type of sweetener may be
selected by
those skilled in the art.
f00681 In some embodiments, particularly liquid-fill embodiments, the gum
region
may include a specific polyol composition including at least one polyol which
is from about
30% to about 80% by weight of said gum region, and specifically from 50% to-
about 60%. In
some liquid-fill embodiments, such gum region compositions may substantially
reduce or
prevent leaking of the liquid center. The polyol composition may include any
polyol known
in the art including, but not limited to maltitol, sorbitol, crythritol,
xylitol, mannitol, isomalt,
lactitol and combinations thereof. LycasinTM, which is a hydrogenated starch
hydrolysate
including sorbitol and maltitol, may also be used.
100691 The amount of the polyol composition or combination of polyols used in
the
gum region will depend on many factors including the type of elastomers used
in the gum
base and the particular polyols used. For example, wherein the total amount of
the polyol
composition is in the range of about 40% to about 65% based on the weight of
the gum
region, the amount of maltitol may be from about 40% to about 60% in addition
to an amount
of sorbitol from about 0 up to about 10%, more specifically, an amount of
maltitol may be
from about 45% to about 55% in combination with sorbitol from about 5% to
about 10%
based on the weight of the gum region.
100701 Maltitol is a sweet, water-soluble sugar alcohol useful as a bulking
agent in
the preparation of beverages and foodstuffs Maltitol is made by hydrogenation
of maltose,
which is the most common reducing disaccharide and is found in starch and
other natural
products.
100711 The polyol composition which may include one or more different polyols
which may be derived from a genetically modified organism ("GMO") or GMO free
source.
For example, the maltitol may be GMO free maltitol or provided by a
hydrogenated starch
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hydrolysate. For the purposes of this invention, the term "GMO-free" refers to
a composition
that has been derived from process in which genetically modified organisms are
not utilized.
[0072] Some embodiments may include a polyol composition including maltitol
which
has a greater crystalline density than sorbitol. Other polyols which exhibit a
greater crystalline
density than sorbitol include xylitol and mannitol. The greater the
crystalline density of the
polyol the better the barrier properties are. Specifically, a polyol of a
greater crystalline density
results in a structure with fewer pores, which provides less surface area for
potential moisture or
fluid migration into the gum region from the liquid-fill.
[0073] Since sugar (sucrose) is generally accepted as the baseline for
comparison of
sweeteners, including polyols, the polyol composition of some embodiments is
described
similarly. For example, the polyol composition of may have a sweetness of
greater than about
50% of the sweetness of sucrose. More specifically, the polyol composition of
the present
invention may have sweetness greater than about 70% the sweetness of sucrose.
[0074] The polyol composition of some embodiments may also be described in
terms of
the solubility of the composition. The solubility of the polyol composition
will depend on the
solubility of the one or more polyols included in the composition. For
example, if maltitol is the
only polyol included in the polyol composition, the solubility of the polyol
composition in water
will be about 60% at 25 C.
[0075] Blends of different polyols may also be used in some embodiments.
Examples of
useful polyols are erythritol, lactitol, xylitol, mannitol, maltitol,
sorbitol, isomalt, and
combinations thereof. Where a blend of more than one polyol is used, the
solubility of the
polyol composition will depend on a weighted ratio of the amount of the polyol
in the blend and
the solubility of each individual polyol which is included. For example, a
combination of two or
more polyols may have a water solubility range of about 60% to about 72%, if
it includes
maltitol, which has a water solubility of 60% at 25 C, and sorbitol, which has
a water solubility
of about 72% at 25 C. Other suitable solubility ranges, which depend on the
included two or
more polyols include the ranges from about 40% to about 60% at 25 C and 55% to
65% at 25 C.
The range of the solubility may vary, depending on the particular polyols
used. Alternative
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suitable solubilities of a polyol combination include those having a
solubility less than sucrose
(i.e., less than 67%).
[0076] In some embodiments, the polyol composition may include particles of a
variety
of sizes. Specifically, the average particle size of the polyol composition
ranges from about 30
microns to about 600 microns, more specifically from about 30 microns to about
200 microns.
[0077] Coloring agents may be used in amounts effective to produce the desired
color.
The coloring agents may include pigments which may be incorporated in amounts
up to about
6%, by weight of the gum composition. For example, titanium dioxide may be
incorporated in
amounts up to about 2%, and preferably less than about 1%, by weight of the
gum composition.
The colorants may also include natural food colors and dyes suitable for food,
drug and cosmetic
applications. These colorants are known as F.D.& C. dyes and lakes. The
materials acceptable
for the foregoing uses are preferably water-soluble. Illustrative nonlimiting
examples include the
indigoid dye known as F.D.& C. Blue No.2, which is the disodium salt of 5,5-
indigotindisulfonic
acid. Similarly, the dye known as F.D.& C. Green No.! comprises a
triphenylmethane dye and is
the monosodium salt of 4-[4-(N-ethyl-p-sulfoniumbenzylamino)
diphenylmethylene]-[1-(N-ethyl
-N-p-sulfoniumbenzyl)-delta-2,5-cyclohexadieneimine]. A full recitation of all
F.D.& C.
colorants and their corresponding chemical structures may be found in the Kirk-
Othmer
Encyclopedia of Chemical Technology, 3rd Edition, in volume 5 at pages 857-
884, which text is
incorporated herein by reference. Additional coloring components are described
in the
"Additional Components" section hereinbelow.
[0078] Suitable oils and fats usable in gum compositions include partially
hydrogenated
vegetable or animal fats, such as coconut oil, palm kernel oil, beef tallow,
and lard, among
others. These ingredients when used are generally present in amounts up to
about 7%, and
preferably up to about 3.5%, by weight of the gum composition.
[0079] Some embodiments may include a method for preparing the improved
chewing
gum compositions for the gum region, including both chewing gum and bubble gum
compositions. The chewing gum compositions may be prepared using standard
techniques and
equipment known to those skilled in the art. The apparatus useful in
accordance with some
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embodiments comprises mixing and heating apparatus well known in the chewing
gum
manufacturing arts, and therefore the selection of the specific apparatus will
be apparent to the
artisan.
[0080] With respect to the center-fill layer, the gum region may have a water
activity
greater than or equal to the water activity of the center-fill composition.
However, in
compositions wherein a greater water activity is desired in the center or
liquid-fill, the water
activity of the center-fill composition may be greater than that of the gum
region. A higher
moisture content will aid in hydration of thickeners like xanthan gum and
cellulose when present
in the center-fill.
[0081] The gum region may have a total moisture content of about 14% by weight
of the
gum region and more specifically may have a total moisture content from about
9% to about
14% by weight, with a free moisture content of less than about 5%. The center-
fill further may
have total moisture content including free and bound moisture from about zero
up to about 35%
by weight of said center-fill, specifically about 22%.
Center-fill composition
[0082] The center-fill, also referred to as the interior portion, innermost
region or first
region, of the chewing gum composition can take the physical form of a solid,
a liquid, a semi-
solid or a gas. Depending on the physical form of the center, adjustments can
be made to the
adjacent portion of the chewing gum composition that will be in contact with
the interior portion.
[0083] In some embodiments, liquid centers may present viscosity differences
that can be
manipulated for a desired effect. In some embodiments, liquid centers can be
formulated to have
low viscosities that consumers perceive as refreshing.
[0084] In some embodiments, solid centers may be particulate or unitary. In
embodiments where the solid center is particulate, the center can include a
plurality of particles.
In some particulate solid center-fill embodiments, variables such as particle
size and particle size
distribution can be manipulated for a desired effect. In some embodiments,
small particles with
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narrow particle size distribution can be included in the center to provide
rapid dissolution when
contacted with saliva.
[0085] In embodiments where the solid center is unitary, the center can
include a
cohesive mass where distinct particles are not discernible. In some unitary
solid center
embodiments, the texture can be manipulated for a desired effect. In some
embodiments, a
unitary solid center can comprise a confectionery format such as nougat to
provide a chewy
texture experience.
[0086] In some embodiments, gaseous centers can form a void in the chewing gum
composition that alters the chewing gum composition's texture profile by
collapsing upon
chewing. In some embodiments, the gaseous center can include a trapped gas
such as nitrogen
while in other embodiments, the gaseous center can include a mixed gas
composition such as air.
In some embodiments, the gas can be included in the center as part of a matrix
such as a foam or
glassy matrix.
[0087] Additionally in some embodiments, the physical form of the center
region can
change. In some embodiments, the center can be solid when manufactured and
then become
liquid over time. In some embodiments, the initially solid center portion can
be a substrate-
enzyme blend where the enzyme acts upon the substrate to liquefy the solid. In
other
embodiments, the initial center solid portion can be a solid at a
manufacturing temperature that is
lower than the storage temperature such that the center liquefies as the
temperature reaches the
storage temperature. In some embodiments, the center is a liquid-filled
particle that remains
solid until ruptured or disrupted when it releases liquid. In some
embodiments, the initially solid
center portion can interact with an adjacent region configured to contain free
moisture such that
the center portion pulls moisture from the adjacent region and becomes liquid.
Solid Center-Fill Compositions
[0088] In some embodiments, the solid center can include particulates.
Particulates can
include, but are not limited to nuts; seeds; cocoa beans; coffee beans; milk
powders; fruit-
containing particles such as restructured fruit as described in U.S. Patent
6,027,758; freeze dried
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fruit; freeze dried vegetables; fat particles; cocoa powder; sucrose; starch;
polyols such as xylitol,
erythritol, sorbitol, mannitol, maltitol, isomalt, hydrogenated starch
hydrolysates; waxes; and
combinations thereof.
[0089] In some embodiments, the solid center can include particles onto which
other
materials have been complexed. In some embodiments, the solid particle can
include an
absorbent material to which a second material is absorbed. In some
embodiments, the solid
particle can include an adsorbent material to which a second material is
adsorbed. In some
embodiments, the solid particle can include a complexation material to which a
second material
is complexed. In some embodiments, silica particles can absorb at least a
second material to
form a particulate solid interior portion. In some embodiments, cyclodextrin
particles can
complex with at least a second material to form a particulate solid interior
portion.
[0090] In some embodiments where the solid center can change to a liquid, the
solid
center can include a mixture of invertase and sucrose such invertase operates
on sucrose to form
liquid invert sugar resulting in a liquid interior portion over time. In some
embodiments, the
center can be a fat with melting characteristics such that at manufacturing
temperatures the fat is
solid and then melts to become liquid at storage temperatures. In some
embodiments, the solid
center can include liquid-filled gelatin or sucrose beads that release liquid
when ruptured or
disrupted.
[0091] In some embodiments, the solid center can include a unitary or
particulate solid
confectionery composition. Such confectionery compositions can include, but
are not limited to,
chocolate, compound coating, carob coating, cocoa butter, butter fat,
hydrogenated vegetable fat,
illipe butter, fondant including fondant-based cremes, fudge, frappe, caramel,
nougat,
compressed tablet, candy floss (also known as cotton candy), marzipan, hard
boiled candy,
gummy candy, jelly beans, toffees, jellies including pectin-based gels, jams,
preserves,
butterscotch, nut brittles or croquant, candied fruit, marshmallow, pastilles,
pralines or nougats,
flour or starch confectionery, truffles, nonpareils, bon bons, after-dinner
mints, fourres, nut
pastes, peanut butter, chewing gum, kisses, angel kisses, montelimart,
nougatine, fruit chews,
Turkish delight, hard gums, soft gums, starch jellies, gelatin jellies, agar
jellies, persipan,
coconut paste, coconut ice, lozenges, cachous, creme paste, dragees, sugared
nuts, sugared
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almonds, comfits, aniseed balls, licorice, licorice paste, chocolate spreads,
chocolate crumb, and
combinations thereof.
Liquid Center-Fill Compositions
[0092] In some embodiments, the liquid center can be aqueous while in other
embodiments the liquid center can be non-aqueous. In some embodiments, the
liquid center can
be a solution while in other embodiments, the center can be a suspension while
in still other
embodiments, the center can be an emulsion.
[0093] In some embodiments, the viscosity of the liquid center can be
manipulated for a
variety of reasons including, but not limited to, processing efficiency or
creation of a desired
perception. In some embodiments, the viscosity of the liquid center can be
3,000 to 10,000
pascal seconds. In some embodiments, the viscosity of the liquid center can be
4,000 to 6,5000
pascal seconds.
[0094] In some embodiments, the water activity of the liquid center can be
manipulated
for a variety of reasons including, but not limited to, microbial stability or
maintenance of a
desired texture. In some embodiments, the water activity of the liquid center
can be 0.1 to 0.7.
In some embodiments, the water activity of the liquid center can be 0.25 to
0.35.
[0095] Liquids that can be included in the liquid center can include, but are
not limited
to, fruit juice; vegetable juice; fruit puree; fruit pulp; vegetable pulp;
vegetable puree; fruit sauce;
vegetable sauce; honey; maple syrup; molasses; corn syrup; sugar syrup; polyol
syrup;
hydrogenated starch hydrolysates syrup; emulsions; vegetable oil; glycerin;
propylene glycol;
ethanol; liqueurs; chocolate syrup, dairy-based liquids such as milk, cream,
etc.; and
combinations thereof.
Gaseous Center-Fill Compositions
[0096] In some embodiments, a gaseous center can be formed by creating a
hollow
center. The gas can include a mixed composition gas such as air or it can
include a single gas
such as nitrogen, carbon dioxide, or oxygen. In some embodiments, a gaseous
center will
include gas trapped in a matrix such as a glassy candy matrix or foam. In some
embodiments
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where gas can be trapped in a glassy candy matrix, the glass matrix can be
sucrose and the
gas can he carbon dioxide. In some embodiments where gas can be introduced
into the center
in a foam; the foam can include milk proteins and the gas can include a mixed
composition
gas such as air.
[0097] Any of the center-fill compositions discussed above may include any
components known in the art for incorporation with a center-fill composition.
In some
embodiments, particularly liquid-fill embodiments, for instance, this may
include glycerine in
addition to one or more other polyols in amounts greater than zero up to about
20%, more
specifically, up to about 10% by weight of the total chewing gum composition,
i,e., including
a center-Fill composition, a gum region and a coating. In some embodiments,
the center-fill is
approximately 8% by weight of the total chewing gum composition. In some
embodiments,
the other polyol component includes desirably maltitol, sorbitol, xylitol, or
a combination
thereof
[0098] In some embodiments, the centers may contain those traditional
ingredients
well known in the chewing gum and confectionery arts, such as flavoring
agents, sweetening
agents, and the like, and mixtures thereof, as described above. In addition to
confectionery
additives, the centers may also contain pharmaceutical additives such as
medicaments, breath
fresheners, vitamins, minerals, caffeine, fruit juices, and the like, and
mixtures thereof. The
confectionery and pharmaceutical agents may be used in many distinct physical
forms well
known in the art to provide an initial burst of sweetness and flavor and/or
therapeutic activity
or a prolonged sensation of sweetness and flavor and/or therapeutic activity.
Without being
limited thereto, such physical forms include free forms, such as spray dried,
powdered, and
beaded forms, and encapsulated forms, and mixtures thereof. Illustrative, but
not limiting,
examples of liquid centers suitable for use in some embodiments include those
centers
disclosed in U.S. Pat. Nos. 4,316,915, and 4,466,983. Specific examples of
suitable
additional components include taurine, guarana, vitamins, ActizolTM,
chlorophyll,
RccaldentTM tooth remincralization technology, and RetsynTM breath freshening
technology.
(0099] In some embodiments, particularly liquid-fill embodiments, the center-
Sill
composition also may include a natural or synthetic gum such as
carboxymethylcellulose,
pectin,
24
CA 02602509 2010-05-20
propylene glycol aginate, agar and guin tragacattth. These compositions serve
to increase
viscosity by reducing the amount of free water in the composition. The
viscosity of the center=
fill may range from.about 300 cp to about 6,000 cp at 25 C. In liquid-fill'
compositions which
have a greater water activity than the surrounding gum region, the viscosity
may range from
about 3,000 cp to about 6,000 cp at 25 C.
[02381 Xanthan gum may also'be used to.increase the viscosity of the center-
fill
composition. In some liquid fill embodiments, increasing viscosity of the
liquid also helps
prevent the liquid from leaking through the gum piece. Xanthan gum is
available under the
tradename KeitrolOD from CP Kelco of Atlanta, Georgia.
[02391 Some embodiments extend to methods of making the improved center-filled
chewing gum compositions. The improved compositions may be prepared using
standard
techniques and equipment known to those skilled in the art. The apparatus
useful in accordance
with the embodiments. described herein comprises mixing and heating apparatus
well known in
the chewing gum manufacturing arts, slid therefore the selection of the
specific apparatus will be
apparent to the artjsan.
Coati composition
[02401 The coating composition, when included in the center-fill compositions,
may be applied by any method known in the art including the method described
above. 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, even
more specifically about 30% by weight of the gum piece.
[0241-1 The outer coating may be hard, crunchy, or soft. Typically, the outer
coating may
include sorbitol, maltitol, xylitol; erythritol, isomalt, and other
crystallizable polyols; sucrose
may also be used. Furthermore the coating may include several opaque layers,
such that the
chewing gum composition is not visible through the coating itself, which can
optionally be
covered with a further one or more transparent layers for aesthetic, textural
and protective..
purposes. The outer coating may also contain small amounts of Water and gum
arabic. The
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coating can be further coated with wax. The coating may be applied in a
conventional manner
by successive applications of a coating solution, with drying in between each
coat. As the
coating dries it usually becomes opaque and is usually white, though other
colorants may be
added. A polyol coating can be further coated with wax. The coating can
further include
colored flakes or speckles. If the composition comprises a coating, it is
possible that one or more
oral 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.
[0242] In some embodiments, 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.
[0243] Other materials may be added to the coating to achieve desired
properties. These
materials may include without limitation, cellulosics such as carboxymethyl
cellulose, gelatin,
pullulan, alginate, starch, carrageenan, xanthan gum, gum arabic and polyvinyl
acetate (PVA).
[0244] 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 I% of the total
weight of the
gum piece (including a center-fill, gum region and hard coating).
[0245] Various other coating compositions and methods of making are also
contemplated
including but not limited to soft panning, dual or multiple extrusion,
lamination, etc. Thus, in
some embodiments, the coating can be amorphous or crystalline and the
resulting texture can be
hard, crunchy, crispy, soft, or chewy.
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Additional Components
[0246] Additional additives, such as physiological cooling agents, throat-
soothing agents,
spices, warming agents, tooth-whitening agents, breath-freshening agents,
vitamins minerals,
caffeine, drugs and other actives may also be included in any or all portions
or regions of the
chewing gum composition. Such components may be used in amounts sufficient to
achieve their
intended effects.
[0247] Any of the additional components discussed herein may be added to any
region of
the center-fill chewing gum composition in their modified release form and/or
without modified
release (sometimes referred to as "free" components). In some embodiments, for
instance, a
single component may be added to the center-fill chewing gum in its modified
release form and
free form. The modified release component and free component may be included
together in the
same region of the center-fill chewing gum or, in some embodiments, the two
components may
be included in different regions of the gum.
[0248] In some other embodiments, for instance, two different components that
provide
the same functionality, e.g., two different flavors, sweeteners, tastes,
sensations, or the like, may
be included in a center-fill chewing gum. In some embodiments, both components
may have
modified release properties. Alternatively, in some embodiments, one of the
components may be
modified release, whereas the other component may be free. The two components
may be
included in the same or different regions of the center-fill chewing guin.
[0249] Types of individual ingredients for which optional managed release from
a
chewing gum composition may be desired, include, but are not limited to
sweeteners, flavors,
actives, effervescing ingredients, appetite suppressors, breath fresheners,
dental care ingredients,
emulsifiers, flavor potentiators, bitterness masking or blocking ingredients,
food acids,
micronutrients, sensates, mouth moistening ingredients, throat care
ingredients, colors, and
combinations thereof. Ingredients may be available in different forms such as,
for example,
liquid form, spray-dried form, or crystalline form. In some embodiments, a
delivery system or
chewing gum composition may include the same type of ingredient in different
forms. For
example, a chewing gum composition may include a liquid flavor and a spray-
dried version of
the same flavor. In some embodiments, the ingredient may be in its free or
encapsulated form
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and may be present in any region of the gum composition such as in the center-
fill, the gum
region, or the coating.
[0250] In some embodiments, an ingredient's release is modified such that when
a
consumer chews the chewing gum, they may experience an increase in the
duration of flavor or
sweetness perception and/or the ingredient is released or otherwise made
available over a longer
period of time. Modified release may be accomplished by any method known in
the art, such as
by encapsulation. Where modified release is due to encapsulation, this may be
accomplished by
a variety of means such as by spray coating or extrusion.
[0251] Additionally, if early and extended release of the ingredient is
desired, the
chewing gum composition may include ingredients without modified release
(sometimes referred
to as "free" ingredients), as well as ingredients with modified release. In
some embodiments, a
free ingredient may be used to deliver an initial amount or "hit" of an
ingredient (e.g., flavor,
cooling agent) or an initial sensation or benefit caused by the ingredient
(e.g., flavor, nasal
action, cooling, warming, tingling, saliva generation, breath freshening,
teeth whitening, throat
soothing, mouth moistening, etc.). In some embodiments, the same ingredient
can be provided
with modified release characteristics to provide an additional or delayed
amount of the same
sensation or benefit. By using both the free ingredient and the ingredient
with modified release
characteristics, the sensation or benefit due to the ingredient may be
provided over a longer
period of time and/or perception of the sensation or benefit by a consumer may
be improved.
Also, in some embodiments the initial amount or "hit" of the ingredient may
predispose or
precondition the consumers' mouth or perception of the chewing gum
composition.
[0252] As another example, in some embodiments it may be desirable to provide
a
sustained release of an ingredient in a chewing gum composition over time. To
accomplish
sustained release, the ingredient may be modified to allow for a lower
concentration of the
ingredient to be released over a longer period of time versus the release of a
higher concentration
of the ingredient over a shorter period of time. A sustained release of an
ingredient may be
advantageous in situations when the ingredient has a bitter or other bad taste
at the higher
concentrations. A sustained release of an ingredient also may be advantageous
when release of
the ingredient in higher concentrations over a shorter period of time may
result in a lesser
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amount of the ingredient being optimally delivered to the consumer. For
example, for a tooth
whitening or breath freshening ingredient, providing too much of the
ingredient too fast may
result in a consumer swallowing a significant portion of the ingredient before
the ingredient has
had a chance to interact with the consumer's teeth, mucous membranes, and/or
dental work,
thereby wasting the ingredient or at least reducing the benefit of having the
ingredient in the
chewing gum composition.
[02531 In some embodiments described herein, the gum region of the chewing gum
composition may include at least one modified release component. At least one
modified release
component optionally may be added to the center-fill and/or coating, as well.
The additional
modified release component that may be included in the center-fill and/or
coating may be the
same as or different from the modified release component contained in the gum
region.
Ingredient Release Management
[02541 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.
[02551 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 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
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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
[0256] 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.
[0257] 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.
[0258] 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
CA 02602509 2010-05-20
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-metlrylmethacrylate, ethylene-vinylacetate (EVA) copolymer,
and the like,
and combinations thereof.
[02591 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.
[0260] 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 gutn or in other chewing gum compositions. For
additional
examples, see U.S. Patent Application Serial No. 60/683,634 entitled "Methods
and Delivery
Systems for Managing Release of One or More Ingredients in an Edible
Composition" and filed
May 23, 2005.
[0261] 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 U.S. Patent
Application Serial No. 60/655,894 filed February 25, 2005, and entitled
"Process for
Manufacturing a Delivery System for Active Components as Part of an Edible
CompositionL'
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Methods of Encapsulation
[0262) There are many ways to encapsulate one or more ingredients with an
encapsulating material. For example, in some embodiments, a sigma blade or
BanburyTM 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 complcxing (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.
{0263] Examples of encapsulation of ingredients can be found in U.S. Patent
Application Serial Number 60/655,894, filed February 25, 2005, and entitled
"Process for
Manufacturing a Delivery System for Active Components as Part of an Edible
Composition."
Other examples of encapsulation of ingredients can be found in U.S. Patent
Application
Serial Number 10/955,255 filed September 30, 2004, and entitled "Encapsulated
Compositions and Methods of Preparation," U.S. Patent Application Serial
Number
10/955,149 filed September 30,2004, and entitled "Thermally Stable High
Tensile Strength
Encapsulation Compositions for Actives," and U.S. Patent Application Serial
Number
11/052,672 filed February 7, 2005, and entitled "Stable Tooth Whitening Gum
with Reactive
Components." 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.
[0264) 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,
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for example, about 4 to about 100 mesh or about 8 to about 25 mesh or about 12
to about 20
mesh.
Tensile Strength
[0265] In some embodiments, selection of an encapsulating material for one or
more
ingredients may be based on tensile strength desired for the resulting
delivery system. For
example, in some embodiments, a delivery system produces delayed or otherwise
controlled
release of an ingredient through the use of a pre-selected or otherwise
desired tensile strength.
[0266] In some embodiments, increasing the tensile strength of a delivery
system may
increase the delayed or extended release of an ingredient in the delivery
system. The tensile
strength for a delivery system may be matched with a desirable release rate
selected according to
the type of the ingredient(s) to be encapsulated for the delivery system, the
encapsulating
material used, any other additives incorporated in the delivery system and/or
a chewing gum
composition using the delivery system as an ingredient, the desired rate of
release of the
ingredient, and the like. In some embodiments, the tensile strength of a
delivery system which
can be at least 6,500 psi, including 7500, 10,000, 20,000, 30,000, 40,000,
50,000, 60,000,
70,000, 80,000, 90,000, 100,000, 125,000, 135,000, 150,000, 165,000, 175,000,
180,000,
195,000, 200,000 and all ranges and subranges there between, for example, a
tensile strength
range of 6,500 to 200,000 psi.
[0267] In some embodiments, a delivery system for one or more ingredients can
be
provided based on the tensile strength of the delivery system having a
specific tensile strength
when compared to a standard. Thus, the design of the delivery system is not
focused on one
characteristic (e.g., molecular weight) of one of the materials (e.g.,
encapsulating material) used
to produce the delivery system. In this manner, a delivery system can be
formulated to express a
desired release profile by adjusting and modifying the tensile strength
through the specific
selection of the ingredient(s), encapsulating material, additives, amount of
the ingredient(s),
amount of encapsulating material, relative amounts of ingredient(s) to
encapsulating material,
etc. If a desired tensile strength is chosen for a delivery system, any
delivery system that has the
desired tensile strength may be used without being limited to a particular
encapsulating material
and its molecular weight. The formulation process can be extended to
encapsulating materials
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WO 2006/127481 PCT/US2006/019504
that exhibit similar physical and chemical properties as the encapsulating
material forming part
of the standard delivery system.
[0268] In some embodiments, a delivery system for delivering an ingredient may
be
formulated to ensure an effective sustained release of the ingredient based on
the type and
amount of the ingredient and the desired release rate for the ingredient. For
example, it may be
desirable to affect the controlled release of a high intensity sweetener from
a chewing gum over a
period of twenty-five to thirty minutes to ensure against a rapid burst of
sweetness that may be
offensive to some consumers. A shorter controlled release time may be
desirable for other type
of ingredients such as pharmaceuticals or therapeutic agents, which may be
incorporated into the
same chewing gum composition by using separate delivery systems for each of
these ingredients.
Delivery systems may be formulated with a particular tensile strength
associated with a range of
release rates based on a standard. The standard may comprise a series of known
delivery
systems having tensile strengths over a range extending, for example, from low
to high tensile
strength values. Each of the delivery systems of the standard will be
associated with a particular
release rate or ranges of release rates. Thus, for example, a delivery system
can be formulated
with a relatively slow release rate by a fabricating a delivering system
having a relatively high
tensile strength. Conversely, lower tensile strength compositions tend to
exhibit relatively faster
release rates.
[0269] In some embodiments, encapsulating material in a delivery system may be
present
in amounts of from about 0.2% to 10% by weight based on the total weight of
the chewing gum
composition, including 0.3, 0.5, 0.7, 0.9, 1.0, 1.25, 1.4, 1.7, 1.9, 2.2,
2.45, 2.75, 3.0, 3.5, 4.0,
4.25, 4.8, 5.0, 5.5, 6.0, 6.5, 7.0, 7.25, 7.75, 8.0, 8.3, 8.7, 9.0, 9.25, 9.5,
9.8 and all values and
ranges there between, for example, from 1% to 5% by weight. The amount of the
encapsulating
material can depend in part on the amount of the ingredient(s) component that
is encapsulated.
The amount of the encapsulating material with respect to the weight of the
delivery system, is
from about 30% to 99%, including 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85,
95, 97 and all values
and ranges there between, for example, from about 60% to 90% by weight.
[0270] In some embodiments, the tensile strength of a delivery system may be
selected
from relatively high tensile strengths when a relatively slow rate of release
for an ingredient in
34
CA 02602509 2010-05-20
the delivery system is desired and relatively lower tensile strengths when a
faster rate of release
for an ingredient in the delivery system is desired. Thus, when employing a
tensile strength of
50,000 psi for a delivery system, the release rate of the ingredient, will
generally be lower than
the release rate of the ingredient in a delivery system having a tensile
strength of 10,000 psi
regardless of the type of encapsulating material (e.g., polyvinyl acetate)
chosen.
[02711 In some embodiments, the encapsulating material for a delivery system
is
polyvinyl acetate. A representative example of a polyvinyl acetate product
suitable for use as an
encapsulating material in the present invention is Vinnapas B100 sold by
Wacker Polymer
Systems of Adrian, Michigan. A delivery system utilizing polyvinyl acetate may
be prepared by
melting a sufficient amount of polyvinyl acetate at a temperature of about 65
C to 120 C for a
short period of time, e.g., five minutes. The melt temperature will depend on
the type and tensile
strength of the polyvinyl acetate encapsulating material where higher tensile
strength materials
will generally melt at higher temperatures. Once the encapsulating material is
melted, a suitable
amount of an ingredient (e.g., high intensity sweetener such as aspartame) is
added and blended
into the molten mass thoroughly for an additional short period of mixing. The
resulting mixture
is a semi-solid mass, which is then cooled (e.g., at 0 C) to obtain a solid,
and then ground to a
U.S. Standard sieve size of from about 30 to 200 (600 to 75 microns). The
tensile strength of the
resulting delivery system can readily be tested according to ASTM-D638.
[02721 For additional information regarding -how tensile strength of a
delivery system
may be used to create managed release of one or more ingredients, see U.S.
Patent Application
Serial No. 11/083,968 entitled "A Delivery System for Active Components as
Part of an Edible
Composition Having Preselected Tensile Strength" and filed on March 21, 2005,
and U.S. Patent
Application Serial No. 101719,298 entitled "A Delivery System for Active
Components as Part
of an Edible Composition" and filed November 21, 2003,,
Hydrophobicity
[02731 In some embodiments, the release of one or more ingredients from a
delivery system may
depend on more than tensile strength. For example, the release of the
ingredients may be directly
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WO 2006/127481 PCT/US2006/019504
related to the tensile strength of the delivery system and the hydrophobicity
(i.e., water
resistance) of the encapsulating polymer or other material.
[0274] As a more specific example, when a delivery system is used in a chewing
gum,
moisture may be absorbed in the encapsulated ingredient(s) during mastication
and chewing of
the chewing gum. This may result in softening of the encapsulating material
and releasing of the
ingredient(s) during the mastication and chewing of the chewing gum. The
softening of the
encapsulation material depends on the hydrophobicity of the polymer used as
the encapsulation
material. In general, the higher the hydrophobicity of the polymer, the longer
mastication time is
needed for softening the polymer.
[0275] As one example, higher hydrophobic polymers such as ethylene-
vinylacetate
(EVA) copolymer can be used to increase or otherwise manage ingredient (e.g.,
sweetener)
release times from encapsulations. The degree of hydrophobicity can be
controlled by adjusting
the ratio of ethylene and vinylacetate in the copolymer. In general, the
higher the ethylene to
vinylacetate ratio, the longer time it will take during consumption to soften
the encapsulation
particles, and the slower or more delayed will be the release rate of the
ingredient. The lower the
ethylene to vinylacetate ratio, the shorter time it will take during
consumption to soften the
encapsulation particles, and the faster or earlier will be the release rate of
the ingredient.
[0276] As illustrated by the discussion above, in some embodiments, release of
an
ingredient from a delivery system can be managed or otherwise controlled by
formulating the
delivery system based on the hydrophobicity of the encapsulating material,
e.g., the polymer, for
the ingredient. Using highly hydrophobic polymers, the release times of the
ingredient can be
increased or delayed. In a similar manner, using encapsulating material that
is less hydrophobic,
the ingredient can be released more rapidly or earlier.
[0277] The hydrophobicity of a polymer can be quantified by the relative water-
absorption measured according to ASTM D570-98. Thus, by selecting
encapsulating material(s)
for a delivery system with relatively lower water-absorption properties and
adding that to a
mixer, the release of the ingredient contained in the produced delivery system
can be delayed
compared to those encapsulating materials having higher water-absorption
properties.
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[0278] In some embodiments, polymers with water absorption of from about 50 to
100%
(as measured according to ASTM D570-98) can be used. Moreover, to decrease the
relative
delivery rate, the encapsulating material can be selected such that the water
absorption would be
from about 15% to about 50% (as measured according to ASTM D570-98). Still
further, in other
embodiments, the water absorption properties of the encapsulating material can
be selected to be
from 0.0% to about 5% or up to about 15% (as measured according to ASTM D570-
98). In
other embodiments, mixtures of two or more delivery systems formulated with
encapsulating
material having different water-absorption properties can also be used in
subsequent
incorporation into a chewing gum composition.
[0279] Polymers with suitable hydrophobicity which may be used for delivery
systems
include homo- and co-polymers of, for example, vinyl acetate, vinyl alcohol,
ethylene, acrylic
acid, methacrylate, methacrylic acid and others. Suitable hydrophobic
copolymers include the
following non-limiting examples, vinyl acetate/vinyl alcohol copolymer,
ethylene/vinyl alcohol
copolymer, ethylene/acrylic acid copolymer, ethylene/methacrylate copolymer,
ethylene/methacrylic acid copolymer.
[0280] In some examples, the hydrophobic encapsulating material in a delivery
system
may be present in amounts of from about 0.2% to 10% by weight based on the
total weight of a
chewing gum composition containing the delivery system, including 0.3, 0.5,
0.7, 0.9, 1.0, 1.25,
1.4, 1.7, 1.9, 2.2, 2.45, 2.75, 3.0, 3.5, 4.0, 4.25, 4.8, 5.0, 5.5, 6.0, 6.5,
7.0, 7.25, 7.75, 8.0, 8.3, 8.7,
9.0, 9.25, 9.5, 9.8 and all values and ranges there between, for example, from
I% to 5% by
weight. The amount of the encapsulating material will, of course, depend in
part on the amount
of the ingredient that is encapsulated. The amount of the encapsulating
material with respect to
the weight of the delivery system, is from about 30% to 99%, including 35, 40,
45, 50, 55, 60,
65, 70, 75, 80, 85, 95, 97 and all values and ranges there between, for
example, from about 60%
to 90% by weight.
[0281] In formulating the delivery system based on the selection criteria of
hydrophobicity of the encapsulating material, the encapsulated ingredient can
be entirely
encapsulated within the encapsulating material or incompletely encapsulated
within the
encapsulating material provided the resulting delivery system meets the
criteria set forth
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hereinabove. The incomplete encapsulation can be accomplished by modifying
and/or adjusting
the manufacturing process to create partial coverage of the ingredient.
[0282] For example, if ethylene-vinyl acetate is the encapsulating material
for an
ingredient, the degree of hydrophobicity can be controlled by adjusting the
ratio of ethylene and
vinyl acetate in the copolymer. The higher the ethylene to vinylacetate ratio,
the slower the
release of the ingredient. Using vinylacetate/ethylene copolymer as an
example, the ratio of the
vinylacetate/ethylene in the copolymer can be from about 1 to about 60%,
including ratios of 2.5,
5, 7.5, 9, 12, 18, 23, 25, 28, 30, 35, 42, 47, 52, 55, 58.5 % and all values
and ranges there
between.
[0283] In some embodiments, a method of selecting a target delivery system
containing
an ingredient for a chewing gum composition is based on the hydrophobicity of
the
encapsulating material for the ingredient in the delivery system. The method
generally includes
preparing a targeted delivery system containing an ingredient to be
encapsulated, an
encapsulating material and optional additives, with the encapsulating material
having a pre-
selected or otherwise desired hydrophobicity. The hydrophobicity of the
encapsulating material
employed in the targeted delivery system can be selected to provide a
desirable release rate of the
ingredient. This selection of the encapsulating material is based on the
hydrophobicity of sample
delivery systems having the same or similar ingredient and known release rates
of the ingredient.
In a more preferred another embodiment of the invention, the method comprises
(a) obtaining a
plurality of sample delivery systems comprising at least one ingredient, at
least one
encapsulating material, and optional additives, wherein each of the delivery
systems is prepared
with different encapsulating materials having different hydrophobicities; (b)
testing the sample
delivery systems to determine the respective release rates of the
ingredient(s); and (c)
formulating a target delivery system containing the same ingredient(s) with a
hydrophobic
encapsulating material corresponding to a desired release rate of the
ingredient(s) based on the
obtained sample delivery systems.
[0284] The method of selecting at least one delivery system suitable for
incorporation
into a chewing gum composition preferably can begin by determining a desired
release rate for
an ingredient (i.e., a first active component). The determination of the
desired release rate may
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be from known literature or technical references or by in vitro or in vivo
testing. Once the
desired release rate is determined, the desired hydrophobicity of the
encapsulating material can
be determined (i.e., a first hydrophobic encapsulating material) for a
delivery system (i.e., first
delivery system) that can release the first active component at the desired
release. Once the
delivery system is obtained which can deliver the first active component as
required it is then
selected for eventual inclusion in a chewing gum composition.
[0285] The method described above may then be repeated for a second active
component
and for additional active components as described via the determination and
selection of a
suitable delivery system.
[0286] For additional information regarding the relationship of hydrophobicity
of an
encapsulating material to the release of an ingredient from a delivery system,
see U.S. Patent
Application Serial No. 60/683,634 entitled "Methods and Delivery Systems for
Managing
Release of One or More Ingredients in an Edible Composition" and filed on May
23, 2005.
Ratio of Ingredient to Encapsulating Material for Ingredient in Delivery
System
[0287] In general, the "loading" of an ingredient in a delivery system can
impact the
release profile of the ingredient when the ingredient is used in a chewing gum
composition.
Loading refers to the amount of one or more ingredients contained in the
delivery relative to the
amount of encapsulating material. More specifically, the ratio of the amount
of one or more
ingredients in a delivery system to the amount of encapsulating material in
the delivery system
can impact the release rate of the one or more ingredients. For example, the
lower the ratio or
loading of the amount of one or more ingredients in a delivery system to the
amount of
encapsulating material in the delivery system, the longer or more delayed will
be the release of
the one or more ingredients from the delivery system. The higher the ratio or
loading of the
amount of one or more ingredients in a delivery system to the amount of
encapsulating material
in the delivery system, the faster or earlier will be the release of the one
or more ingredients from
the delivery system. This principle can be further employed to manage the
release profiles of the
one or more ingredients by using higher loading of ingredients designed to be
released early in
39
CA 02602509 2010-05-20
combination with lower loading of ingredients designed to be released later.
In some
embodiments, the one or more ingredients can be the same or different.
[02881 As a more specific example, three delivery systems including aspartame
encapsulated with a polyvinyl acetate and a fat were created using a
conventional mixing process
wherein the polyvinyl acetate first was melted in a mixer. The aspartame and
fat then were
added and the three ingredients were mixed to create a homogenous mixture. The
delivery
systems had the following aspartame to polyvinyl to fat ratios: (1) 5:90:5;
(2) 15:80:5, (3)
30:65:5. The molten delivery systems were cooled and sized by passing ground
powder through
a 420 micron screen. Three chewing gums where created, each using a different
delivery system.
It was determined that the chewing gum using the first ratio of the
ingredients had a lower or
slower release of aspartame that the chewing gums using the second or third
ratios of the
ingredients. Similarly, the gum using the second ratio of the ingredients had
a lower or slower
release of aspartame than the chewing gum using the third ratio of the
ingredients.
[02891 For additional information regarding the relationship of the ratio of
the amount;
ingredient in a delivery system to the amount of encapsulating material in the
delivery system to
the release of an ingredient from a delivery system, see U.S. Patent
Application Serial No.
11/134,371 entitled "A Delivery System For Active Components as Part of and
Edible
Composition Including a Ratio of Encapsulating Material and Active Component"
and filed on
May 23, 2005.;
[02901 There are many types of ingredients for which managed release of the
ingredients
from a chewing gum composition may be desired. In addition, there are many
groups of two or
more ingredients for which managed release of the group of ingredients from a
chewing gum
composition may be desired.
[02911 In some embodiments, flavorants may include those flavors known to the
skilled
artisan, such as natural and artificial flavors. These flavorings may be
chosen from synthetic
flavor oils and flavoring aromatics and/or oils, oleoresins and extracts
derived from plants,
leaves, flowers, fruits, and so forth, and combinations thereof. Nonlimiting
representative flavor
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WO 2006/127481 PCT/US2006/019504
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,
blueberry, strawberry, raspberry, cherry, plum, pineapple, apricot, banana,
melon, apricot, urne,
cherry, raspberry, blackberry, tropical fruit, mango, mangosteen, pomegranate,
papaya and so
forth. Other potential flavors whose release profiles can be managed include a
milk flavor, a
butter flavor, a cheese flavor, a cream flavor, and a yogurt flavor; a vanilla
flavor; tea or coffee
flavors, such as a green tea flavor, a oolong tea flavor, a tea flavor, a
cocoa flavor, a chocolate
flavor, and a coffee flavor; mint flavors, such as a peppermint flavor, a
spearmint flavor, and a
Japanese mint flavor; spicy flavors, such as an asafetida flavor, an ajowan
flavor, an anise flavor,
an angelica flavor, a fennel flavor, an allspice flavor, a cinnamon flavor, a
camomile flavor, a
mustard flavor, a cardamom flavor, a caraway flavor, a cumin flavor, a clove
flavor, a pepper
flavor, a coriander flavor, a sassafras flavor, a savory flavor, a Zanthoxyli
Fructus flavor, a
perilla flavor, a juniper berry flavor, a ginger flavor, a star anise flavor,
a horseradish flavor, a
thyme flavor, a tarragon flavor, a dill flavor, a capsicum flavor, a nutmeg
flavor, a basil flavor, a
marjoram flavor, a rosemary flavor, a bayleaf flavor, and a wasabi (Japanese
horseradish) flavor;
alcoholic flavors, such as a wine flavor, a whisky flavor, a brandy flavor, a
rum flavor, a gin
flavor, and a liqueur flavor; floral flavors; and vegetable flavors, such as
an onion flavor, a garlic
flavor, a cabbage flavor, a carrot flavor, a celery flavor, mushroom flavor,
and a tomato flavor.
These flavoring agents may be used in liquid or solid form and may be used
individually or in
admixture. Commonly used flavors include mints such as peppermint, menthol,
spearmint,
artificial vanilla, cinnamon derivatives, and various fruit flavors, whether
employed individually
or in admixture. Flavors may also provide breath freshening properties,
particularly the mint
flavors when used in combination with the cooling agents, described herein
below.
[0292] In some embodiments, other flavorings include aldehydes and esters such
as
cinnamyl acetate, cinnamaldehyde, citral diethylacetal, dihydrocarvyl acetate,
eugenyl formate,
p-methylamisol, and so forth may be used. Generally any flavoring or food
additive such as
those described in Chemicals Used in Food Processing, publication 1274, pages
63-258, by the
41
CA 02602509 2010-05-20
National Academy of Sciences may be used. These may include natural as well as
synthetic
flavors.
102931 Further examples of aldehyde flavorings include but are not limited to
acetaldehyde (apple), benzaldehyde (cherry, almond), anisic aldehyde
(licorice, anise),
cinnalIic 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
cinnumaldehyde (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,
melonal (melon), 2,6-dimethyloctanal (green fruit), and 2-dodecenal (citrus,
mandarin),
cherry, grape, blueberry, blackberry, strawberry shortcake, and mixtures
thereof,
[02941 In some embodiments, a flavoring agent may be employed in either liquid
form and/or dried form. When employed in the latter form, suitable drying
means such as
spray drying the liquid may be used. Alternatively, the flavoring agent may he
absorbed onto
water-soluble materials, such as cellulose, starch, sugar, maltodextrin, gum
arabic and so
forth or may be encapsulated. In still other embodiments, the flavoring agent
may be
adsorbed onto silicas, zeolites, and the like.
102951 In some embodiments, the flavoring agents may be used in many distinct
physical forms. Without being limited thereto, such physical forms include
free forms; such
as spray dried, powdered, beaded forms, encapsulated forms, and mixtures
thereof.
[02961 Illustrations of the encapsulation of flavors as well as other
additional
components can be found in the examples provided herein. Typically,
encapsulation of a
component will result in a delay in the release of the predominant amount of
the component
during consumption of a chewing gum composition that includes the encapsulated
component
(e.g., as part of a delivery system added as an ingredient to the chewing gum
composition). In
some embodiments, the release profile of the ingredient (e.g., the flavor,
sweetener, etc.) can
be
42
CA 02602509 2010-05-20
managed by managing various characteristics of the ingredient, delivery system
containing
the ingredient, and/or the chewing gum composition containing the delivery
system and/or
how the delivery system is made. For example, characteristics might include
one or more of
the following: tensile strength of the delivery system, water solubility of
the ingredient, water
solubility of the encapsulating material, water solubility of the delivery
system, ratio of
ingredient to encapsulating material in the delivery system, average or
maximum particle size
of ingredient, average or maximum particle size of ground delivery system, the
amount of the
ingredient or the delivery system in the chewing gum composition, ratio of
different
polymers used to encapsulate one or more ingredients, hydrophobicity of one or
more
polymers used to encapsulate one or more ingredients, hydrophobicity of the
delivery system,
the type or amount of coating on the delivery system, the type or amount of
coating on an
ingredient prior to the ingredient being encapsulated, etc.
Sweetening Ingredients
[0297] The sweeteners involved may be selected from a wide range of materials
including water-soluble sweeteners, water-soluble artificial sweeteners, water-
soluble
sweeteners derived from naturally occurring water-soluble sweeteners,
dipeptide based
sweeteners, and protein based sweeteners, including mixtures thereof. Without
being limited
to particular sweeteners, representative categories and examples include:
(a) water-soluble sweetening agents such as dihydrochalcones, monellin,
steviosides,
glycyrrhizin, dihydroflavenol, and sugar alcohols such as sorbitol, mannitol,
maltitol, xylitol,
erythritol, and L-aminodiearboxylic acid aminoalkenoic acid ester amides, such
as those
disclosed in U.S, Pat. No. 4,619,834 and mixtures thereof;
(b) water-soluble artificial sweeteners such as soluble saccharin salts, i.e.,
sodium or
calcium saccharin salts, cyclamate salts, the sodium, ammonium or calcium salt
of 3,4-
dihydro-6-methyl-1,2,3-oxathiazine-4-one-2,2-dioxide, the potassium salt of
3,4-dihydro-6-
methyl-1,2,3-oxathiazine-4-one-2,2-dioxide (Acesulfame-K), the free acid Form
of saccharin,
and mixtures thereof;
(c) dipeptide based sweeteners, such as L-aspartic acid derived sweeteners,
such as L-
aspartyl-L-phenylalanine methyl ester (Aspartame), N-[N-(3,3-dimethylbuty 1)-L-
a-aspartyl]-
L-phenylalanine 1-methyl ester (Neotame), and materials described in U.S. Pat.
No.
3,492,131, L-
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WO 2006/127481 PCT/US2006/019504
alphaaspartyl-N-(2,2,4,4-tetramethyl-3-thietanyl)-D-alaninamide hydrate
(Alitame), methyl
esters of L-aspartyl-L-phenylglycerine and L-aspartyl-L-2,5-dihydrophenyl-
glycine, L-aspartyl-
2,5-dihydro-L-phenylalanine; L-aspartyl-L-(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-f uranoside, or 4,1'-dichloro-4,1'-dideoxygalactosucrose; 1',6'-
dichloro 1 ',6'-
dideoxysucrose; 4-chloro-4-deoxy-alpha-D-galactopyranosyl-l,6-dichloro-l,6-
dideoxy-beta-D-
fructofuranoside, or 4,1',6'-trichloro-4,1',6'-trideoxygalactosucrose; 4,6-
dichloro-4,6-dideoxy-
alpha-D-galactopyranosyl-6-chloro-6-deoxy-beta-D- fructofuranoside, or 4,6,6'-
trichloro-4,6,6'-
trideoxygalactosucrose; 6,1',6'-trichloro-6,1',6'-trideoxysucrose; 4,6-
dichloro-4,6-dideoxy-alpha-
D-galacto-pyranosyl-1,6-dichloro-l,6-dideox y-beta-D-fructofuranoside, or
4,6,1',6'-
tetrachloro4,6,1',6'-tetradeoxygalacto-sucrose; and 4,6,1',6'-tetradeoxy-
sucrose, and mixtures
thereof;
(e) protein based sweeteners such as thaumaoccous danielli (Thaumatin I and
II) and
talin; and
(f) the sweetener monatin (2-hydroxy-2-(indol-3-ylmethyl)-4-aminoglutaric
acid) and its
derivatives.
[0298] The intense sweetening agents may be used in many distinct physical
forms well-
known in the art to provide an initial burst of sweetness and/or a prolonged
sensation of
sweetness. Without being limited thereto, such physical forms include free
forms, spray dried
forms, powdered forms, beaded forms, encapsulated forms, and mixtures thereof.
In one
embodiment, the sweetener is a high intensity sweetener such as aspartame,
sucralose, and
acesulfame potassium (e.g., Ace-K).
[0299] In some embodiments, the sweetener may be a polyol. Polyols can
include, but
are not limited to glycerol, sorbitol, maltitol, maltitol syrup, mannitol,
isomalt, erythritol, xylitol,
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WO 2006/127481 PCT/US2006/019504
hydrogenated starch hydrolysates, polyglycitol syrups, polyglycitol powders,
lactitol, and
combinations thereof.
[0300] The active component (e.g., sweetener), which is part of the delivery
system, may
be used in amounts necessary to impart the desired effect associated with use
of the active
component (e.g., sweetness). In general, an effective amount of intense
sweetener may be
utilized to provide the level of sweetness desired, and this amount may vary
with the sweetener
selected. The intense sweetener may be present in amounts from about 0.001% to
about 3%, by
weight of the composition, depending upon the sweetener or combination of
sweeteners used.
The exact range of amounts for each type of sweetener may be selected by those
skilled in the
art.
Sensate Ingredients
[0301] Sensate compounds can include cooling agents, warming agents, tingling
agents,
effervescent agents, and combinations thereof. A variety of well known cooling
agents may be
employed. For example, among the useful cooling agents are included xylitol,
erythritol,
dextrose, sorbitol, menthane, menthone, ketals, menthone ketals, menthone
glycerol ketals,
substituted p-menthanes, acyclic carboxamides, mono menthyl glutarate,
substituted
cyclohexanamides, substituted cyclohexane carboxamides, substituted ureas and
sulfonamides,
substituted menthanols, hydroxymethyl and hydroxymethyl derivatives of p-
menthane,
2-mercapto-cyclo-decanone, hydroxycarboxylic acids with 2-6 carbon atoms,
cyclohexanamides,
menthyl acetate, menthyl salicylate, N,2,3-trimethyl-2-isopropyl butanamide
(WS-23),
N-ethyl-p-menthane-3-carboxamide (WS-3), isopulegol, 3-(1-menthoxy)propane-1,2-
diol, 3-(1-
menthoxy)-2-methylpropane-1,2-diol, p-menthane-2,3-diol, p-menthane-3,8-diol,
6-isopropyl-9-
methyl-1,4-dioxaspiro[4,5]decane-2-methanol, menthyl succinate and its
alkaline earth metal
salts, trimethylcyclohexanol, N-ethyl-2-isopropyl-5-
methylcyclohexanecarboxamide, Japanese
mint oil, peppermint oil, 3-(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, I-
menthyl-3-hydroxybutyrate, N,2,3-trimethyl-2-(1-methylethyl)-butanamide, n-
ethyl-t-2-c-6
nonadienamide, N,N-dimethyl menthyl succinamide, substituted p-menthanes,
substituted p-
menthane-carboxamides, 2-isopropanyl-5-methylcyclohexanol (from Hisamitsu
Pharmaceuticals,
hereinafter "isopregol"); menthone glycerol ketals (FEMA 3807, tradename
FRESCOLATO
CA 02602509 2010-05-20
type MGA); 3-I-rnenthoxyproparre-l,2-dioI (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 PO carbonate, Menthol EO 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. These and other suitable cooling agents
are further
described in the following U.S. Patents: U.S. 4,230,688, 4,459,425 and
5,266,592.
10302] In some embodiments, warming components may be selected from a wide
variety of compounds known to provide the sensory signal of warming to the
user. These
compounds offer the perceived sensation of warmth, particularly in the oral
cavity, and often
enhance the perception of flavors, sweeteners and other organoleptic
components. In some
embodiments, useful warming compounds can include vanillyl alcohol n-
butylether (TK-
1000) supplied by Takasago Perfumary Company Limited, Tokyo, Japan, vanillyl
alcohol n-
propylether, vanillyl alcohol isopropylether, vanillyl alcohol isobutyl ether,
vanillyl alcohol
n-aminoether, vanillyl alcohol isoamyleather, vanillyl alcohol n-hexyleather,
vanillyl alcohol
methyl ether, vanillyl alcohol ethylether, gingerol, shogaol, paradol,
zingerone, capsaicin,
dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin,
ethanol,
isopropyl alcohol, iso-amylalcohol, benzyl alcohol, glycerine, and
combinations thereof.
10303] In some embodiments, a tingling sensation can be provided. One such
tingling
sensation is provided by adding jambu, oleoresin, or spilanthol to some
examples. In some
embodiments, alkylamides extracted from materials such as jambu or sanshool
can be
included. Additionally, in some embodiments, a sensation is created due to
effervescence.
Such effervescence is created by combining an alkaline material with an acidic
material, In
some embodiments, an alkaline material can include alkali metal carbonates,
alkali metal
bicarbonates, alkaline earth metal carbonates, alkaline earth metal
bicarbonates and mixtures
thereof. In some embodiments, an acidic material can include acetic acid,
adipic acid,
ascorbic acid, butyric acid, citric acid, formic acid, fumaric acid, glyconic
acid, lactic acid,
phosphoric acid, malic acid, oxalic acid, succinic acid, tartaric acid and
combinations thereof.
Examples of "tingling" type sensates can be found in U.S. Patent No.
6,780,443.
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CA 02602509 2010-05-20
[3041] Sensate components may also be referred to as "trigeminal stimulants".
Trigeminal stimulants are defined as an orally consumed product or agent that
stimulates the
trigeminal nerve. Examples of cooling agents which are trigeminal stimulants
include
menthol, WS-3, N-substituted p-menthane carboxamide, acyclic carboxamides
including
WS-23, methyl succinate, menthone glycerol ketals, bulk sweeteners such as
xylitol,
erythritol, dextrose, and sorbitol, and combinations thereof. Trigeminal
stimulants can also
include flavors, tingling agents, Jambu extract, vanillyl alkyl ethers, such
as vanillyl n-butyl
ether, spilanthol, Echinacea extract, Northern Prickly Ash extract, capsaicin,
capsicum
oleoresin, red pepper oleoresin, black pepper oleoresin, piperine, ginger
oleoresin, gingerol,
shoagol, cinnamon oleoresin, cassia oleoresin, cinnamic aldehyde, eugenol,
cyclic acetal of
vanillin and menthol glycerin ether, unsaturated amides, and combinations
thereof.
Breath Freshening Ingredients
[0305] Breath fresheners can include essential oils as well as various
aldehydes,
alcohols, and similar materials, In some embodiments, essential oils can
include oils of
spearmint, peppermint, wintergreen, sassafras, chlorophyll, citral, geraniol,
cardamom, clove,
sage, carvacrol, eucalyptus, cardamom, magnolia bark extract, marjoram,
cinnamon, lemon,
lime, grapefruit, and orange. In some embodiments, aldehydes such as cinnamic
aldehyde
and salicylaldehyde can be used. Additionally, chemicals such as menthol,
carvone, iso-
garrigol, and anethole can function as breath fresheners. Of these, the most
commonly
employed are oils of peppermint, spearmint and chlorophyll,
[0306] In addition to essential oils and chemicals derived from them, in some
embodiments breath fresheners can include but are not limited to zinc citrate,
zinc acetate,
zinc fluoride, zinc ammonium sulfate, zinc bromide, zinc iodide, zinc
chloride, zinc nitrate,
zinc fluorosilicate, zinc gluconate, zinc tartarate, zinc succinate, zinc
formate, zinc chromate,
zinc phenol sulfonate, zinc dithionate, zinc sulfate, silver nitrate, zinc
salicylate, zinc
glycerophosphate, copper nitrate, chlorophyll, copper chlorophyll,
chlorophyllin,
hydrogenated
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cottonseed oil, chlorine dioxide, beta cyclodextrin, zeolite, silica-based
materials, carbon-based
materials, enzymes such as lactase, and combinations thereof. In some
embodiments, the release
profiles of probiotics can be managed for a gum including, but not limited to
lactic acid
producing microorganisms such as Bacillus coagulans, Bacillus subtilis,
Bacillus laterosporus,
Bacillus laevolacticus, Sporolactobacillus inulinus, Lactobacillus
acidophilus, Lactobacillus
curvatus, Lactobacillus plantarum, Lactobacillusjenseni, Lactobacillus casei,
Lactobacillus
ferna.enturn, Lactococcus lactis, Pedioccocus acidilacti, Pedioccocus
pentosaceus, Pedioccocus
urinae, Leuconostoc mesenteroides, Bacillus coagulans, Bacillus subtilis,
Bacillus laterosporus,
Bacillus laevolacticus, Sporolactobacillus inulinus and mixtures thereof.
Breath fresheners are
also known by the following trade names: Retsyn,TM Actizol,TM and Nutrazin TM
Examples of
malodor-controlling compositions are also included in U.S. Patent No.
5,300,305 to Stapler et at.
and in U.S. Patent Application Publication No. 2003/0215417,
Dental Care ingredients
[03071 . Dental care ingredients (also known as oral care ingredients) may
include but are
not limited to tooth whiteners, stain removers, oral cleaning, bleaching
agents, desensitizing
agents, dental remineralization agents, antibacterial agents, anticaries
agents, plaque acid
buffering agents, surfactants and anticalculus agents. Non-limiting examples
of such ingredients
can include, hydrolytic agents including proteolytic enzymes, abrasives such
as hydrated silica,
calcium carbonate, sodium bicarbonate and alumina, other active stain-removing
components
.such as surface-active agents, including, but not limited to anionic
surfactants such as sodium
stearate, sodium palminate, sulfated butyl oleate, sodium oleate, salts of
fumaric acid, glycerol,
hydroxylated lecithin, sodium lauryl sulfate and chelators such as
polyphosphates, which are
typically employed as tartar control ingredients. In some embodiments, dental
care ingredients
can also include tetrasodium pyrophosphate and sodium tri-polyphosphate,
sodium bicarbonate,
sodium acid pyrophosphate, sodium tripolyphosphate, xylitol, sodium
hexametaphosphate.
[0308] In some embodiments, peroxides such as carbamide peroxide, calcium
peroxide,
magnesium peroxide, sodium peroxide, hydrogen peroxide, and peroxydiphospate
are included.
In some embodiments, potassium nitrate and potassium citrate are included.
Other examples can
include casein glycomacropeptide, calcium casein peptone-calcium phosphate,
casein
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phosphopeptides, casein phosphopeptide-amorphous calcium phosphate (CPP-ACP),
and
amorphous calcium phosphate. Still other examples can include papaine,
krillase, pepsin,
trypsin, lysozyme, dextranase, mutanase, glycoamylase, amylase, glucose
oxidase, and
combinations thereof.
[03091 Further examples can include surfactants such as sodium stearate,
sodium
ricinoleate, and sodium lauryl sulfate surfactants for use in some embodiments
to achieve
increased prophylactic action and to render the dental care ingredients more
cosmetically
acceptable. Surfactants can preferably be detersive materials which impart to
the composition
detersive and foaming properties. Suitable examples of surfactants are water-
soluble salts of
higher fatty acid monoglyceride monosulfates, such as the sodium salt of the
monosulfated
monoglyceride of hydgrogenated coconut oil fatty acids, higher alkyl sulfates
such as sodium
lauryl sulfate, alkyl aryl sulfonates such as sodium dodecyl benzene
sulfonate, higher alkyl
sulfoacetates, sodium lauryl sulfoacetate, higher fatty acid esters of 1,2-
dihydroxy propane
sulfonate, and the substantially saturated higher aliphatic acyl amides of
lower aliphatic amino
carboxylic acid compounds, such as those having 12 to 16 carbons in the fatty
acid, alkyl or acyl
radicals, and the like. Examples of the last mentioned amides are N-lauroyl
sarcosine, and the
sodium, potassium, and ethanolamine salts of N-lauroyl, N-myristoyl, or N-
palmitoyl sarcosine.
[03101 In addition to surfactants, dental care ingredients can include
antibacterial agents
such as, but not limited to, triclosan, chlorhexidine, zinc citrate, silver
nitrate, copper, limonene,
and cetyl pyridinium chloride. In some embodiments, additional anticaries
agents can include
fluoride ions or fluorine-providing components such as inorganic fluoride
salts. In some
embodiments, soluble alkali metal salts, for example, sodium fluoride,
potassium fluoride,
sodium fluorosilicate, ammonium fluorosilicate, sodium monofluorophosphate, as
well as tin
fluorides, such as stannous fluoride and stannous chloride can be included. In
some
embodiments, a fluorine-containing compound having a beneficial effect on the
care and hygiene
of the oral cavity, e.g., diminution of enamel solubility in acid and
protection of the teeth against
decay may also be included as an ingredient. Examples thereof include sodium
fluoride,
stannous fluoride, potassium fluoride, potassium stannous fluoride (SnF<sub>2</sub> -
KF), sodium
hexafluorostannate, stannous chlorofluoride, sodium fluorozirconate, and
sodium
monofluorophosphate. In some embodiments, urea is included.
49
CA 02602509 2011-06-29
[0311] Further examples are included in the following U.S. patents and U.S.
published
patent applications,:
U.S. Patent Nos. 5,227,154 to Reynolds, 5,378,131 to Greenberg,
6,846,500 to Luo et al., 6,733,818 to Luo et al., 6,696,044 to Luo et al.,
6,685,916 to Holme et
al., 6,485,739 to Luo et al., 6,479,071 to Holme et al., 6,471,945 to Luo et
al., U.S. Patent
Publication Nos. 20050025721 to Holme et al., 2005008732 to Gebreselassie et
at., and
20040136928 to Holme et al.
Active Ingredients
[0312] Actives generally refer to those ingredients that are included in a
delivery system
and/or chewing gum composition for the desired end benefit they provide to the
user. In some
embodiments, actives can include medicaments, nutrients, nutraceuticals,
herbals, nutritional
supplements, pharmaceuticals, drugs, and the like and combinations thereof.
[0313] Examples of useful drugs include ace-inhibitors, antianginal drugs,
anti-
arrhythmias, anti-asthmatics, anti-cholesterolemics, analgesics, anesthetics,
anti-convulsants,
anti-depressants, anti-diabetic agents, anti-diarrhea preparations, antidotes,
anti-histamines, anti-
hypertensive drugs, anti-inflammatory agents, anti-lipid agents, anti-manics,
anti-nauseants, anti-
stroke agents, anti-thyroid preparations, anti-tumor drugs, anti-viral agents,
acne drugs, alkaloids,
amino acid preparations, anti-tussives, anti-uricemic drugs, anti-viral drugs,
anabolic
preparations, systemic and non-systemic anti-infective agents, anti-
neoplastics, anti-parkinsonian
agents, anti-rheumatic agents, appetite stimulants, biological response
modifiers, blood
modifiers, bone metabolism regulators, cardiovascular agents, central nervous
system stimulates,
cholinesterase inhibitors, contraceptives, decongestants, dietary supplements,
dopamine receptor
agonists, endometriosis management agents, enzymes, erectile dysfunction
therapies such as
sildenafil citrate, which is currently marketed as ViagraTM, fertility agents,
gastrointestinal
agents, homeopathic remedies, hormones, hypercalcemia and hypocalcemia
management agents,
immunomodulators, immunosuppressives, migraine preparations, motion sickness
treatments,
muscle relaxants, obesity management agents, osteoporosis preparations,
oxytocics,
parasympatholytics, parasympathomimetics, prostaglandins, psychotherapeutic
agents,
respiratory agents, sedatives, smoking cessation aids such as bromocryptine or
nicotine,
sympatholytics, tremor preparations, urinary tract agents, vasodilators,
laxatives, antacids, ion
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exchange resins, anti-pyretics, appetite suppressants, expectorants, anti-
anxiety agents, anti-ulcer
agents, anti-inflammatory substances, coronary dilators, cerebral dilators,
peripheral
vasodilators, psycho-tropics, stimulants, anti-hypertensive drugs,
vasoconstrictors, migraine
treatments, antibiotics, tranquilizers, anti-psychotics, anti-tumor drugs,
anti-coagulants, anti-
thrombotic drugs, hypnotics, anti-emetics, anti-nauseants, anti-convulsants,
neuromuscular
drugs, hyper- and hypo-glycemic agents, thyroid and anti-thyroid preparations,
diuretics, anti-
spasmodics, terine relaxants, anti-obesity drugs, erythropoietic drugs, anti-
asthmatics, cough
suppressants, mucolytics, DNA and genetic modifying drugs, and combinations
thereof.
[0314] Examples of active ingredients contemplated for use in the present
invention can
include antacids, H2-antagonists, and analgesics. For example, antacid dosages
can be prepared
using the ingredients calcium carbonate alone or in combination with magnesium
hydroxide,
and/or aluminum hydroxide. Moreover, antacids can be used in combination with
H2-
antagonists.
[0315] Analgesics include opiates and opiate derivatives, such as OxycontinTM,
ibuprofen, aspirin, acetaminophen, and combinations thereof that may
optionally include
caffeine.
[0316] Other drug active ingredients for use in embodiments can include anti-
diarrheals
such as ImmodiumTM AD, anti-histamines, anti-tussives, decongestants,
vitamins, and breath
fresheners. Also contemplated for use herein are anxiolytics such as XanaxTM;
anti-psychotics
such as ClozarilTM and HaldolTM; non-steroidal anti-inflammatories (NSAID's)
such as
ibuprofen, naproxen sodium, VoltarenTM and LodineTM, anti-histamines such as
ClaritinTM,
HismanalTM, RelafenTM, and TavistTM; anti-emetics such as KytrilTM and
CesametTM;
bronchodilators such as BentolinTM, ProventilTM; anti-depressants such as
ProzacTM, ZoloftTM,
and PaxilTM; anti-migraines such as ImigraTM, ACE-inhibitors such as
VasotecTM, CapotenTM and
ZestrilTM; anti-Alzheimer's agents, such as NicergolineTM; and CaH-antagonists
such as
ProcardiaTM, AdalatTM, and CalanTM.
51
CA 02602509 2010-05-20
[0317] The popular H2-antagonists which are contemplated for use in the
present
invention include cirnetidine, ranitidine hydrochloride, famotidine,
nizatidien, ebrotidine,
mifentidine, roxatidine, pisatidine and aceroxatidine.
[03181 Active antacid ingredients can include, but are not limited to, the
following:
aluminum hydroxide, dihydroxyaluminum aminoacetate, aminoacetic acid, aluminum
phosphate,
dihydroxyaluminum sodium carbonate, bicarbonate, bismuth aluminate, bismuth
carbonate,
bismuth subcarbonate, bismuth subgallate, bismuth subnitrate, bismuth
subsilysilate, calcium
carbonate, calcium phosphate, citrate ion (acid or salt), amino acetic acid,
hydrate magnesium
aluminate sulfate, magaldrate, magnesium aluminosilicate, magnesium carbonate,
magnesium
glycinate, magnesium hydroxide, magnesium oxide, magnesium trisilicate, milk
solids,
aluminum mono-ordibasic calcium phosphate, tricalcium phosphate, potassium
bicarbonate,
sodium tartrate, sodium bicarbonate, magnesium aluminosilicates, tartaric
acids and salts.
[0319] A variety of nutritional supplements may also be used as active
ingredients
including virtually any vitamin or mineral. For example, vitamin A, vitamin C,
vitamin D,
vitamin E, vitamin K, vitamin B6i 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.
[03211 Various herbals may also be used as active ingredients such as those
with various
medicinal or dietary supplement properties. Herbals are generally aromatic
plants or plant parts
and or extracts thereof that can be used medicinally or for flavoring.
Suitable herbals can be used
singly or in various mixtures. Commonly used herbs include Echinacea,
Goldenseal, Calendula,
Rosemary, Thyme, Kava Kava, Aloe, Blood Root, Grapefruit Seed Extract, Black
Cohosh,
Ginseng, Guarana, Cranberry, Gingko Biloba, St. John's Wort, Evening Primrose
Oil, Yohimbe
Bark, Green Tea, Ma Huang, Maca, Bilberry, Lutein, and combinations thereof.
52
CA 02602509 2010-05-20
Effervescing System Ingredients
[0322[ An effervescent system may include one or more edible acids and one or
more
edible alkaline materials. The edible acid(s) and the edible alkaline
material(s) may react
together to generate effervescence.
[0323] In some embodiments, the alkaline material(s) may be selected from, but
is
not limited to, alkali metal carbonates, alkali metal bicarbonates, alkaline
earth metal
carbonates, alkaline earth metal bicarbonates, and combinations thereof. The
edible acid(s)
may be selected from, but is not limited to, citric acid, phosphoric acid,
tartaric acid, malic
acid, ascorbic acid, and combinations thereof. In some embodiments, an
effervescing system
may include one or more other ingredients such as, for example, carbon
dioxide, oral care
ingredients, flavorants, etc.
[0324] For examples of use of an effervescing system in a chewing gum, refer
to U.S.
Provisional Patent No. 60/618,222 filed October 13, 2004, and entitled
"Effervescent Pressed
Gum Tablet Compositions." Other examples can be found in U.S. Patent No.
6,235,318,
Appetite Suppressor Ingredients
f03251 Appetite suppressors can be ingredients such as fiber and protein that
function
to depress the desire to consume food. Appetite suppressors can also include
benzphetamine,
diethylpropion, mazindol, phendimetrazine, phentermine, hoodia (P57),
Olibra,"*M ephedra,
caffeine and combinations thereof. Appetite suppressors are also known by the
following
trade names: AdipexTM, AdipostTM, BontrilTM PDM, BontrilTM Slow Release,
DidrexTM,
FastinTM, IonaminTM, MazanorTM, MelfiatTM, ObenixTM, Phendiet"'M, Phendiet-
105TM,
PhentercotTM, PhentrideTM, PlegineTM, Prelu-2TM, Pro-FastTM, PT 105TM,
SanorexTm,
TenuateTM, SanorexTM, TenuateTM, Tenuate i)ospanTM, Tepanil Ten-TabTM,
TeramineTM, and
ZantrylTM. These and other suitable appetite suppressors are further described
in the
following U.S. Patents: U.S. 6,838,431 to Portman, U.S. 6,716,815 to Portman,
U.S.
6,558,690 to Portman, U.S. 6,468,962 to Portman and U.S. 6,436,899 to Portman.
53
CA 02602509 2010-05-20
Potentiator Ingredients
[0326] Potentiators can consist of materials that may intensify, supplement,
modify or
enhance the taste and/or aroma perception of an original material without
introducing a
characteristic taste and/or aroma perception of their own. In some
embodiments, potentiators
designed to intensify, supplement, modify, or enhance the perception of
flavor, sweetness,
tartness, umami, kokumi, saltiness and combinations thereof can be included.
[0327] In some embodiments, examples of suitable potentiators, also known as
taste
potentiators include, but are not limited to, neohesperidin dihydrochalcone,
chlorogenic acid,
alapyridaine, cynarin, miraculin, glupyridaine, pyridinium-betain compounds,
glutamates,
such as monosodium glutamate and monopotassiuin glutamate, neotame, thaumatin,
tagatose,
trehalose, salts, such as sodium chloride, mono ammonium glycyrrhizinate,
vanilla extract (in
ethyl alcohol), sugar acids, potassium chloride, sodium acid sulfate,
hydrolyzed vegetable
proteins, hydrolyzed animal proteins, yeast extracts, adenosine monophosphate
(AMP),
glutathione, nucleotides, such as inosine monophosphate, disodium inosinate,
xanthosine
monophosphate, guanylate monophosphate, alapyridaine (N-(l-earboxyethyl)-6-
(hydroxymethyl)pyridinium-3-ol inner salt, sugar beet extract (alcoholic
extract), sugarcane
leaf essence (alcoholic extract), curculin, strogin, mahinlin, gymnemic acid,
3-hydrobenzoic
acid, 2,4-dihydrobenzoic acid, citrus aurantium, vanilla oleoresin, sugarcane
leaf essence,
maltol, ethyl maltol, vanillin, licorice glycyrrhizinates, compounds that
respond to G-protein
coupled receptors (T2Rs and TIRs) and taste potentiator compositions that
impart kokumi, as
disclosed in U.S. Patent No. 5,679,397 to Kuroda et al.. "Kokumi" refers to
materials that
impart "mouthfulness" and "good body".
103281 Sweetener potentiators, which are a type of taste potentiator, enhance
the taste
of sweetness. In some embodiments, exemplary sweetener potentiators include,
but are not
limited to, monoammonium glycyrrhizinate, licorice glycyrrhizinates, citrus
aurantium,
alapyridaine, alapyridaine (N-(1-carboxyethyl)-6-
(hydroxymethyl)pyridinium_3_01) inner
salt, miraculin, curculin, strogin, mabinlin, gymnemic acid, cynarin,
glupyridaine,
pyridinium-betain compounds, sugar beet extract, neotame, thaumatin,
neohesperidin
dihydrochalcone, tagatose, trehalose, maltol, ethyl maltol, vanilla extract,
vanilla oleoresin,
vanillin, sugar beet extract (alcoholic extract), sugarcane leaf essence
(alcoholic extract),
compounds that respond to G-protein couple receptors (T2Rs and TI Rs) and
combinations
thereof.
54
CA 02602509 2010-05-20
[0329] Additional examples of potentiators for the enhancement of salt taste
include
acidic peptides, such as those disclosed in U.S. Patent No. 6,974,597. Acidic
peptides include
peptides having a larger number of acidic amino acids, such as aspartic acid
and glutamic
acid, than basic amino acids, such as lysine, arginine and histidine. The
acidic peptides are
obtained by peptide synthesis or by subjecting proteins to hydrolysis using
endopeptidase,
and if necessary, to dcamidation. Suitable proteins for use in the production
of the acidic
peptides or the peptides obtained by subjecting a protein to hydrolysis and
dcamidation
include plant proteins, (e.g. wheat gluten, corn protein (e.g., zein and
gluten meal), soybean
protein isolate), animal proteins (e.g,, milk proteins such as milk casein and
milk whey
protein, muscle proteins such as meat protein and fish meat protein, egg white
protein and
collagen), and microbial proteins (e.g., microbial cell protein and
polypcptides produced by
microorganisms).
[03301 The sensation of warming or cooling effects may also be prolonged with
the
use of a hydrophobic sweetener. For example, such hydrophobic sweeteners
include those of
the formulae I-XI as set forth below:
X
JXon
a~lz 1- Y
wherein X, Y and Z are selected from the group consisting of CH2, 0 and S;
CA 02602509 2007-09-21
WO 2006/127481 PCT/US2006/019504
II
O
X YaOH
Y
wherein X and Y are selected from the group consisting of S and 0;
III
R
X R7
R2 Z
wherein X is S or 0; Y is 0 or CH2; Z is CH2, SO2 or S; R is OCH3, OH or H; R1
is SH or OH
and R2 is H or OH;
O OH IV
0
11
X R
I I
\ \
R1
wherein X is C or S; R is OH or H and R' is OCH3 or OH;
V
R1 O~
R R2
OH
R3 0
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WO 2006/127481 PCT/US2006/019504
wherein R, R2 and R3 are OH or H and R' is H or COOH;
VI
R O
X OH
wherein X is 0 or CH2 and R is COOH or H;
0 OH VII
0
R
wherein R is CH3CH2, OH, N (CH3)2 or Cl;
0 VIII
OH
O
IX
O OH
O
O
57
CA 02602509 2010-05-20
O OH X
0
;and
O ONa X1
O
I
[0331] Perillartine may also be added as described in U.S. Patent No,
6,159,509.
Food Acid Ingredients
[0332] Acids can include, but are not limited to acetic acid, adipic acid,
ascorbic acid,
butyric acid, citric acid, formic acid, fumaric acid, glyconic acid, lactic
acid, phosphoric acid,
malic acid, oxalic acid, succinic acid, tartaric acid and combinations
thereof.
Micronutrient Ingredients
[0333] Micronutrients can include materials that have an impact on the
nutritional well
being of an organism even though the quantity required by the organism to have
the desired
effect is small relative to macronutrients such as protein, carbohydrate, and
fat. Micronutrients
can include, but are not limited to vitamins, minerals, enzymes,
phytochemicals, antioxidants,
and combinations thereof.
[0334] In some embodiments, vitamins can include fat soluble vitamins such as
vitamin
A, vitamin D, vitamin E, and vitamin K and combinations thereof. In some
embodiments,
vitamins can include water soluble vitamins such as vitamin C (ascorbic acid),
the B vitamins
(thiamine or BI, riboflavoin or B2, niacin or B3, pyridoxine or B6, folic acid
or 139,
cyanocobalimin or B12, pantothenic acid, biotin), and combinations thereof.
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[0335] In some embodiments minerals can include but are not limited to sodium,
magnesium, chromium, iodine, iron, manganese, calcium, copper, fluoride,
potassium,
phosphorous, molybdenum, selenium, zinc, and combinations thereof.
[0336] In some embodiments micronutrients can include but are not limited to L-
carnitine, choline, coenzyme Q10, alpha-lipoic acid, omega-3-fatty acids,
pepsin, phytase,
trypsin, lipases, proteases, cellulases, and combinations thereof.
[0337] Antioxidants can include materials that scavenge free radicals. In some
embodiments, antioxidants can include but are not limited to ascorbic acid,
citric acid, rosemary
oil, vitamin A, vitamin E, vitamin E phosphate, tocopherols, di-alpha-
tocopheryl phosphate,
tocotrienols, alpha lipoic acid, dihydrolipoic acid, xanthophylls, beta
cryptoxanthin, lycopene,
lutein, zeaxanthin, astaxanthin, beta-carotene, carotenes, mixed carotenoids,
polyphenols,
flavonoids, and combinations thereof.
[0338] In some embodiments phytochemicals can include but are not limited to
cartotenoids, chlorophyll, chlorophyllin, fiber, flavanoids, anthocyanins,
cyaniding, delphinidin,
malvidin, pelargonidin, peonidin, petunidin, flavanols, catechin, epicatechin,
epigallocatechin,
epigallocatechingallate, theaflavins, thearubigins, proanthocyanins,
flavonols, quercetin,
kaempferol, myricetin, isorhamnetin, flavononeshesperetin, naringenin,
eriodictyol, tangeretin,
flavones, apigenin, luteolin, lignans, phytoestrogens, resveratrol,
isoflavones, daidzein, genistein,
glycitein, soy isoflavones, and combinations thereof.
Mouth Moistening Ingredients
[0339] Mouth moisteners can include, but are not limited to, saliva
stimulators such as
acids and salts and combinations thereof. In some embodiments, acids can
include acetic acid,
adipic acid, ascorbic acid, butyric acid, citric acid, formic acid, fumaric
acid, glyconic acid, lactic
acid, phosphoric acid, malic acid, oxalic acid, succinic acid, tartaric acid
and combinations
thereof.
[0340] Mouth moisteners can also include hydrocolloid materials that hydrate
and may
adhere to oral surface to provide a sensation of mouth moistening.
Hydrocolloid materials can
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include naturally occurring materials such as plant exudates, seed gums, and
seaweed extracts or
they can be chemically modified materials such as cellulose, starch, or
natural gum derivatives.
In some embodiments, hydrocolloid materials can include pectin, gum arabic,
acacia gum,
alginates, agar, carageenans, guar gum, xanthan gum, locust bean gum, gelatin,
gellan gum,
galactomannans, tragacanth gum, karaya gum, curdlan, konjac, chitosan,
xyloglucan, beta
glucan, furcellaran, gum ghatti, tamarin, bacteria] gums, and combinations
thereof. Additionally,
in some embodiments, modified natural gums such as propylene glycol alginate,
carboxymethyl
locust bean gum, low methoxyl pectin, and their combinations can be included.
In some
embodiments, modified celluloses can be included such as microcrystalline
cellulose,
carboxymethlcellulose (CMC), methylcellulose (MC),
hydroxypropylmethylcellulose (HPCM),
and hydroxypropylcellulose (MPC), and combinations thereof.
[0341] Similarly, humectants which can provide a perception of mouth hydration
can be
included. Such humectants can include, but are not limited to glycerol,
sorbitol, polyethylene
glycol, erythritol, and xylitol. Additionally, in some embodiments, fats can
provide a perception
of mouth moistening. Such fats can include medium chain triglycerides,
vegetable oils, fish oils,
mineral oils, and combinations thereof.
Throat Care Ingredients
[0342] Throat soothing ingredients can include analgesics, anesthetics,
demulcents,
antiseptic, and combinations thereof. In some embodiments,
analgesics/anesthetics can include
menthol, phenol, hexylresorcinol, benzocaine, dyclonine hydrochloride, benzyl
alcohol, salicyl
alcohol, and combinations thereof. In some embodiments, demulcents can include
but are not
limited to slippery elm bark, pectin, gelatin, and combinations thereof. In
some embodiments,
antiseptic ingredients can include cetylpyridinium chloride, domiphen bromide,
dequalinium
chloride, and combinations thereof.
[0343] In some embodiments, antitussive ingredients such as chlophedianol
hydrochloride, codeine, codeine phosphate, codeine sulfate, dextromethorphan,
dextromethorphan hydrobromide, diphenhydramine citrate, and diphenhydramine
hydrochloride,
and combinations thereof can be included.
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[0344] In some embodiments, throat soothing agents such as honey, propolis,
aloe vera,
glycerine, menthol and combinations thereof can be included. In still other
embodiments, cough
suppressants can be included. Such cough suppressants can fall into two
groups: those that alter
the consistency or production of phlegm such as mucolytics and expectorants;
and those that
suppress the coughing reflex such as codeine (narcotic cough suppressants),
antihistamines,
dextromethorphan and isoproterenol (non-narcotic cough suppressants). In some
embodiments,
ingredients from either or both groups can be included.
[0345] In still other embodiments, antitussives can include, but are not
limited to, the
group consisting of codeine, dextromethorphan, dextrorphan, diphenhydramine,
hydrocodone,
noscapine, oxycodone, pentoxyverine and combinations thereof. In some
embodiments,
antihistamines can include, but are not limited to, acrivastine, azatadine,
brompheniramine,
chlorpheniramine, clemastine, cyproheptadine, dexbrompheniramine,
dimenhydrinate,
diphenhydramine, doxylamine, hydroxyzine, meclizine, phenindamine,
phenyltoloxamine,
promethazine, pyrilamine, tripelennamine, triprolidine and combinations
thereof. In some
embodiments, non-sedating antihistamines can include, but are not limited to,
astemizole,
cetirizine, ebastine, fexofenadine, loratidine, terfenadine, and combinations
thereof.
[0346] In some embodiments, expectorants can include, but are not limited to,
ammonium chloride, guaifenesin, ipecac fluid extract, potassium iodide and
combinations
thereof. In some embodiments, mucolytics can include, but are not limited to,
acetylcycsteine,
ambroxol, bromhexine and combinations thereof. In some embodiments, analgesic,
antipyretic
and anti-inflammatory agents can include, but are not limited to,
acetaminophen, aspirin,
diclofenac, diflunisal, etodolac, fenoprofen, flurbiprofen, ibuprofen,
ketoprofen, ketorolac,
nabumetone, naproxen, piroxicam, caffeine and mixtures thereof. In some
embodiments, local
anesthetics can include, but are not limited to, lidocaine, benzocaine,
phenol, dyclonine,
benzonotate and mixtures thereof.
[0347] In some embodiments nasal decongestants and ingredients that provide
the
perception of nasal clearing can be included. In some embodiments, nasal
decongestants can
include but are not limited to phenylpropanolamine, pseudoephedrine,
ephedrine, phenylephrine,
oxymetazoline, and combinations thereof. In some embodiments ingredients that
provide a
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perception of nasal clearing can include but are not limited to menthol,
camphor, borneol,
ephedrine, eucalyptus oil, peppermint oil, methyl salicylate, bornyl acetate,
lavender oil, wasabi
extracts, horseradish extracts, and combinations thereof. In some embodiments,
a perception of
nasal clearing can be provided by odoriferous essential oils, extracts from
woods, gums, flowers
and other botanicals, resins, animal secretions, and synthetic aromatic
materials.
[0348] In some embodiments, one or more colors can be included. As classified
by the
United States Food, Drug, and Cosmetic Act (21 C.F.R. 73), colors can include
exempt from
certification colors (sometimes referred to as natural even though they can be
synthetically
manufactured) and certified colors (sometimes referred to as artificial), or
combinations thereof.
In some embodiments, exempt from certification or natural colors can include,
but are not
limited to annatto extract, (EI60b), bixin, norbixin, astaxanthin, dehydrated
beets (beet powder),
beetroot red/betanin (E162), ultramarine blue, canthaxanthin (El 61g),
cryptoxanthin (E 161 c),
rubixanthin (E161d), violanxanthin (E161e), rhodoxanthin (E161f), caramel
(E150(a-d)), (3-apo-
8'-carotenal (E 160e), (3-carotene (E 160a), alpha carotene, gamma carotene,
ethyl ester of beta-
apo-8 carotenal (E160f), flavoxanthin (E161a), lutein (E161b), cochineal
extract (E120); carmine
(E132), carmoisine/azorubine (E122), sodium copper chlorophyllin (E141),
chlorophyll (E140),
toasted partially defatted cooked cottonseed flour, ferrous gluconate, ferrous
lactate, grape color
extract, grape skin extract (enocianina), anthocyanins (E163), haematococcus
algae meal,
synthetic iron oxide, iron oxides and hydroxides (E172), fruit juice,
vegetable juice, dried algae
meal, tagetes (Aztec marigold) meal and extract, carrot oil, corn endosperm
oil, paprika, paprika
oleoresin, phaffia yeast, riboflavin (E101), saffron, titanium dioxide,
turmeric (El00), turmeric
oleoresin, amaranth (E123), capsanthin/capsorbin (E160c), lycopene (E160d),
and combinations
thereof.
[0349] In some embodiments, certified colors can include, but are not limited
to, FD&C
blue #1, FD&C blue #2, FD&C green #3, FD&C red #3, FD&C red #40, FD&C yellow
#5 and
FD&C yellow #6, tartrazine (E102), quinoline yellow (E104), sunset yellow (El
10), ponceau
(E124), erythrosine (E127), patent blue V (E131), titanium dioxide (E171),
aluminium (E173),
silver (E174), gold (E175), pigment rubine/lithol rubine BK (E180), calcium
carbonate (E170),
carbon black (E153), black PN/brilliant black BN (E151), green S/acid
brilliant green BS (E142),
and combinations thereof. In some embodiments, certified colors can include
FD&C aluminum
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lakes. These consist of the aluminum salts of FD&C dyes extended on an
insoluble substrate of
alumina hydrate. Additionally, in some embodiments, certified colors can be
included as
calcium salts.
Multiple Ingredients
[03501 In some embodiments, a delivery system or chewing gum may include two
or
more ingredients for which managed release from the chewing gum during
consumption of the
chewing gum is desired. In some embodiments, the ingredients may be
encapsulated or
otherwise included separately in different delivery systems. Alternatively, in
some embodiments
the ingredients may be encapsulated or otherwise included in the same delivery
system. As
another possibility, one or more of the ingredients may be free (e.g.,
unencapsulated) while one
or more other ingredients may be encapsulated.
[03511 A chewing gum may include a group of ingredients for which managed
release of
the group during consumption of the chewing gum is desired. Groups of two or
more
ingredients for which managed release from a chewing gum during consumption of
the chewing
gum may be desired include, but are not limited to: color and flavor, multiple
flavors, multiple
colors, cooling agent and flavor, warming agent and flavor, cooling agent and
warming agent,
cooling agent and high intensity sweetener, warming agent and high intensity
sweetener,
multiple cooling agents (e.g., WS-3 and WS-23, WS-3 and menthyl succinate),
menthol and one
or more cooling agents, menthol and one or more warming agents, multiple
warming agents,
high intensity sweetener(s) and tooth whitening active(s), high intensity
sweetener(s) and breath
freshening active(s), an ingredient with some bitterness and a bitterness
suppressor for the
ingredient, multiple high intensity sweeteners (e.g., ace-k and aspartame),
multiple tooth
whitening actives (e.g., an abrasive ingredient and an antimicrobial
ingredient, a peroxide and a
nitrate, a warming agent and a polyol, a cooling agent and a polyol, multiple
polyols, a warming
agent and micronutrient, a cooling agent and a micronutrient, a warming agent
and a mouth
moistening agent, a cooling agent and a mouth moistening agent, a warming
agent and a throat
care agent, a cooling agent and a throat care agent, a warming agent and a
food acid, a cooling
agent and food acid, a warming agent and an emulsifier/surfactant, a cooling
agent and an
emulsifier/surfactant, a warming agent and a color, a cooling agent and a
color, a warming agent
and a flavor potentiator, a cooling agent and a flavor potentiator, a warming
agent with
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sweetness potentiator, a cooling agent with a sweetness potentiator, a warming
agent and an
appetite suppressant, a cooling agent and an appetite suppressant, a high
intensity sweetener and
a flavor, a cooling agent and a teeth whitening agent, a warming agent and a
teeth whitening
agent, a warming agent and breath freshening agent, a cooling agent and a
breath freshening
agent, a cooling agent and an effervescing system, a warming agent and an
effervescing system,
a warming agent and an antimicrobial agent, a cooling agent and an
antimicrobial agent, multiple
anticalculus ingredients, multiple remineralization ingredients, multiple
surfactants,
remineralization ingredients with demineralization ingredients, acidic
ingredients with acid
buffering ingredients, anticalculus ingredients with antibacterial
ingredients, remineralization
ingredients with anticalculus ingredients, anticalculus ingredients with
remineralization
ingredients with antibacterial ingredients, surfactant ingredients with
anticalculus ingredients,
surfactant ingredients with antibacterial ingredients, surfactant ingredients
with remineralization
ingredients, surfactants with anticalculus ingredients with antibacterial
ingredients, multiple
types of vitamins or minerals, multiple micronutrients, multiple acids,
multiple antimicrobial
ingredients, multiple breath freshening ingredients, breath freshening
ingredients and
antimicrobial ingredients, multiple appetite suppressors, acids and bases that
react to effervesce,
a bitter compound with a high intensity sweetener, a cooling agent and an
appetite suppressant, a
warming agent and an appetite suppressant, a high intensity sweetener and an
appetite
suppressant, a high intensity sweetener with an acid, a probiotic ingredient
and a prebiotic
ingredient, a vitamin and a mineral, a metabolic enhancement ingredient with a
macronutrient, a
metabolic enhancement ingredient with a micronutrient, an enzyme with a
substrate, a high
intensity sweetener with a sweetness potentiator, a cooling compound with a
cooling potentiator,
a flavor with a flavor potentiator, a warming compound with a warming
potentiator, a flavor with
salt, a high intensity sweetener with salt, an acid with salt, a cooling
compound with salt, a
warming compound with salt, a flavor with a surfactant, an astringent compound
with an
ingredient to provide a sensation of hydration, etc. In some embodiments, the
multiple
ingredients may be part of the same delivery system or may be part of
different delivery systems.
Different delivery systems may use the same or different encapsulating
materials.
[03521 Illustrations of the encapsulation of multiple ingredients can be found
in examples
provided herein. Typically, encapsulation of the multiple ingredients will
result in a delay in the
release of the predominant amount of the multiple ingredients during
consumption of a chewing
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gum that includes the encapsulated multiple ingredients (e.g., as part of a
delivery system added
as an ingredient to the chewing gum). This may be particularly helpful in
situations wherein
separate encapsulation of the ingredients may cause them to release with
different release
profiles. For example, different high intensity sweeteners may have different
release profiles
because they have different water solubilities or differences in other
characteristics.
Encapsulating them together may cause them to release more simultaneously.
[0353] In some embodiments, the release profile of the multiple ingredients
can be
managed for a gum by managing various characteristics of the multiple
ingredients, the delivery
system containing the multiple ingredients, and/or the chewing gum containing
the delivery
system and/or how the delivery system is made in a manner as previously
discussed above.
[0354] The additional components, as described above, may be used in any
region of the
gum composition such as in the center-fill, the gum region or the coating as
desired. Suitable
amounts for the additional components are set forth in Table 1, below. The
amounts in Table 1
generally apply to each of the additional components as they may be added to a
gum composition
in a free form, i.e., unencapsulated. In some embodiments, where the
additional component is
provided in an encapsulated form, an amount greater than those amounts as set
forth in Table I
may be used due to the modified release profile of the additional component.
Also, because
many of the additional components shown in Table I are optional, the amounts
represent
amounts used when the component is selected for inclusion in the composition.
In other words,
the lower limit of 0% is not included even though the additional component is
an optional
component.
[0355] The components listed in Table 1, below, may be added to any region of
the
center-fill gum in their encapsulated and/or unencapsulated forms, as well as
in combination with
any of the other optional components. For instance, a single component may be
added to a
center-fill gum in its encapsulated and unencapsulated forms. The two
different forms of the
component may be added to the same or different region of the center-fill gum
in the same or
different amounts.
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[0356] In some embodiments, a single component may be added in two or more
different
encapsulated forms. In particular, two or more different encapsulating
materials, such as
different polymers, may be used to encapsulate two or more separate portions
of the component.
The different encapsulated forms of the same component may be added to the
same or different
region of the center-fill gum in the same or different amounts. Further, in
some embodiments, an
unencapsulated form of the same component may be added in combination with the
two or more
different encapsulated forms. The unencapsulated form of the component may be
added to any
region of the center-fill gum in the same or different amount from the
encapsulated forms.
Moreover, some embodiments may add an unencapsulated form of a similar
component in
combination with the two or more different encapsulated forms. For instance,
two encapsulated
forms of a single sweetener may be used in combination with an unencapsulated
form of a
different sweetener.
[0357] In some embodiments, combinations of two or more different components
from
Table 1, below, may be employed. In some embodiments, at least one of the
components may be
encapsulated, while at least one of the components may be unencapsulated. The
multiple
components may be the same type of component, e.g., two different sweeteners,
or components
from distinctly different categories, e.g., a sweetener and a warming agent.
The different
components may be added to the same or different regions of the center-fill
gum in the same or
different amounts.
[0358] Some embodiments may include multiple components from Table 1, below,
each
of which is encapsulated. The multiple encapsulated components may be included
in the same or
different regions of the gum in the same or different amounts. The multiple
encapsulated
components may be the same type of component or from distinctly different
categories.
[0359] In some embodiments in which multiple encapsulated components are added
to
the center-fill gum composition, the multiple components may be encapsulated
together or
separately. In embodiments in which the multiple components are encapsulated
together, the
components may be mixed together and encapsulated by a single encapsulating
material. In
embodiments in which the multiple components are encapsulated separately, the
material used to
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encapsulate the components may be the same or different. The amounts provided
for the
components are based on the specified region in which the component is
contained.
[0360] As described above, Table I provides a list of components which may
optionally
be present in one or more regions of the gum product. Suitable amounts which
may be present in
the coating, center-fill or gum region are provided in the table, and similar
amounts are
applicable to the barrier layer of the gum. Further, the amounts provided for
the components in
Table 1 generally apply to a component as it may be added to the specified
region of the
composition in a free for, i.e., unencapsulated. In some embodiments, where
the selected
component is provided in an encapsulated form, an amount greater than those
amounts as set
forth in Table 1 may be used due to the modified release profile of the
component. Because the
components can be option, the amounts provided in Table 1 represent amounts
used only when
the component is selected for inclusion in the composition. In other words,
the lower limit of 0%
is not included event though the component may not be present.
[0361] Any of the components listed in Table 1, below may be added to any
region of the
center-fill gum in their encapsulated and/or unencapsulated forms.
[0362] The amounts in Table 1 are provided as ppm or weight % in a region or
layer of
the gum product. Table I is only representative and is not be construed to
limit the ingredients
that can be included in the gum regions in any way.
TABLE 1
Components Coating Center-fill Gum Region
1. Sensates
A. Cooling agents
Menthol 10-500 m 10-500 pm 500 - 20,000 ppm
Xylitol 5-80% 5-95% 5-80%
Erythritol 5-80% 5-95% 5-80%
Menthane 10-500 ppm 10-500 p pin 500 - 20,000 ppm
Menthone 10-500 m 10-500 ppm 500 - 20,000 p pm
Menthyl acetate 10-500 m 10-500 ppm 500 - 20,000 m
Menthyl salicylate 10-500 ppm 10-500 ppm 500 - 20,000 ppm
WS-23 10-500 m 10-500 m 500 - 20,000 m
WS-3 10-500 ppm 10-500 p pm 500 - 20,000 ppm
Menthyl succinate 10-500 p pm 10-500 ppm 500 - 20,000 m
3,1-menthoxypropane 1,2-diol 10-500 ppm 10-500 ppm 500 - 20,000 ppm
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Components Coatin Center-fill Gum Region
Glutarate esters 10-500 ppm 10-500 ppm 500 - 20,000 ppm
Dextrose 10-500 ppm 10-500 ppm 500 - 20,000 ppm
Sorbitol 10-500 p pin 10-500 ppm 500 - 20,000 p m
ketals 10-500 m 10-500 m 500 - 20,000 p pin
menthone ketals 10-500 ppm 10-500 ppm 500 - 20,000 ppm
menthone glycerol ketals 10-500 m 10-500 m 500 - 20,000 m
substituted p-menthanes 10-500 m 10-500 m 500 - 20,000 m
acyclic carboxamides 10-500 ppm 10-500 ppm 500 - 20,000 ppm
mono menthyl glutarate 10-500 ppm 10-500 ppm 500 - 20,000 m
substituted cyclohexanamides 10-500 ppm 10-500 ppm 500 - 20,000 m
substituted cyclohexane
carboxamides 10-500 m 10-500 m 500 - 20,000 m
substituted ureas and
sulfonamides 10-500 m 10-500 m 500 - 20,000 m
substituted menthanols 10-500 m 10-500 m 500 - 20,000 m
hydroxymethyl 10-500 m 10-500 m 500 - 20,000 pm
hydroxyrnethyl derivatives of
p-menthane 10-500 m 10-500 m 500 - 20,000 p m
2-mercapto-cyclo-decanone 10-500 ppm 10-500 p pm 500 - 20,000 pm
hydroxycarboxylic acids with
2-6 carbon atoms 10-500 pm 10-500 p pm 500 - 20,000 m
cyclohexanamides 10-500 ppm 10-500 m 500 - 20,000 ppm
1-isopulegol 10-500 ppm 10-500 p pm 500 - 20,000 p pm
3-(l-menthoxy)-2-
methylpropane-1,2-diol 10-500 m 10-500 p pm 500 - 20,000 m
p-menthane-2,3-diol 10-500 m 10-500 m 500 - 20,000 m
p-menthane-3,8-diol 10-500 m 10-500 m 500 - 20,000 m
6-isopropyl-9-methyl-1,4-
dioxaspiro[4,5]decane-2-
methanol 10-500 ppm 10-500 ppm 500 - 20,000 ppm
trimethylcyclohexanol 10-500 ppm 10-500 m 500 - 20,000 ppm
N-ethyl-2-isopropyl-5-
methylcyclohexanecarboxamide 10-500 ppm 10-500 ppm 500 - 20,000 ppm
Japanese mint oil 10-500 ppm 10-500 p pm 500 - 20,000 ppm
peppermint oil 10-500 pm 10-500 p pm 500 - 20,000 ppm
3-(l-menthoxy)ethan-l-ol 10-500 m 10-500 m 500 - 20,000 m
3-(l-menthoxy)propan-l-ol 10-500 ppm 10-500 ppm 500 - 20,000 ppm
3-(1-menthoxy)butan-l-ol 10-500 m 10-500 m 500 - 20,000 p pm
1-menthylacetic acid N-
ethylamide 10-500 ppm 10-500 p pm 500 - 20,000 ppm
1-menthyl-4-hydroxypentanoate 10-500 ppm 10-500 ppm 500 - 20,000 ppm
1-menthyl-3-hydroxybutyrate 10-500 m 10-500 m 500 - 20,000 pm
N,2,3 -trimethyl-2-(1-
methylethyl)-butanamide 10-500 p pm 10-500 m 500 - 20,000 m
n-ethyl-t-2-c-6 nonadienamide 10-500 ppm 10-500 p pm 500 - 20,000 ppm
N,N-dimethyl menthyl
succinamide 10-500 m 10-500 m 500 - 20,000 ppm
substituted p-menthane-
carboxamides 10-500 m 10-500 m 500 - 20,000 pm
2-isopropanyl-5- 10-500 ppm 10-500 p pm 500 - 20,000 ppm
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Components Coating Center-fill Gum Region
methylcyclohexanol
menthyl lactate 10-500 ppm 10-500 pm 500 - 20,000 ppm
WS-30 10-500 ppm 10-500 ppm 500 - 20,000 m
WS-14 10-500 p pm 10-500 ppm 500 - 20,000 m
Eucalyptus extract 10-500 ppm 10-500 ppm 500 - 20,000 pm
Menthol PG carbonate 10-500 p pm 10-500 m 500 - 20,000 m
Menthol EG carbonate 10-500 m 10-500 m 500 - 20,000 m
Menthol glyceryl ether 10-500 ppm. 10-500 p pm 500 - 20,000 p pm
N-tertbutyl-p-menthane-3-
carboxamide 10-500 m 10-500 p pm 500 - 20,000 ppm
P-menthane-3-carboxylic acid
glycerol ester 10-500 2 pm 10-500 pm 500 - 20,000 pm
Methyl-2-isopryl-bicyclo
(2.2.1) 10-500 m 10-500 m 500 - 20,000 m
Heptane-2-carboxamide 10-500 m 10-500 m 500 - 20,000 ppm
Menthol methyl ether 10-500 p pm 10-500 ppm 500 - 20,000 ppm
Methyl glutarate 10-500 m 10-500 m 500 - 20,000 m
menthyl pyrrolidone
carboxylate 10-500 pm 10-500 ppm 500 - 20,000 p pm
WS-5 10-500 p pm 10-500 m 500 - 20,000 pm
WS-15 10-500 ppm 10-500 ppm 500 - 20,000 ppm
B. Warming agents
vanillyl alcohol n-butylether 1-1000 ppm 1-1500 pm 10-8000 pm
vanillyl alcohol n-propylether 1-1000 m 1-1500 m 10-8000 m
vanillyl alcohol isopropylether 1-1000 ppm 1-1500 pm 10-8000 ppm
vanillyl alcohol isobutylether 1-1000 m 1-1500 m 10-8000 m
vanillyl alcohol n-aminoether 1-1000 p pm 1-1500 ppm 10-8000 ppm
vanillyl alcohol isoamylether 1-1000 ppm 1-1500 ppm 10-8000 ppm
vanillyl alcohol n-hexylether 1-1000 ppm 1-1500 m 10-8000 m
vanillyl alcohol methylether 1-1000 ppm 1-1500 ppm 10-8000 ppm
vanillyl alcohol ethylether 1-1000 pm 1-1500 p pm 10-8000 m
Gingerol 1-1000 ppm 1-1500 ppm 10-8000 pm
Shogaol 1-1000 p pm 1-1500 m 10-8000 m
Paradol 1-1000 ppm 1-1500 ppm 10-8000 pm
Zingerone 1-1000 m 1-1500 ppm 10-8000 ppm
Capsaicin 1-1000 m 1-1500 m 10-8000 m
dihydrocapsaicin 1-1000 p pm 1-1500 ppm 10-8000 ppm
nordihydrocapsaicin 1-1000 m 1-1500 m 10-8000 pm
Homocapsaicin 1-1000 p pm 1-1500 p pm 10-8000 ppm
homodihydrocapsaicin 1-1000 m 1-1500 m 10-8000 m
Ethanol 1-1000 m 1-1500 m 10-8000 m
isopropyl alcohol 1-1000 ppm 1-1500 ppm 10-8000 ppm
iso-amylalcohol 1-1000 p pm 1-1500 m 10-8000 pm
benzyl alcohol 1-1000 ppm 1-1500 p pm 10-8000 ppm
Glycerine 1-1000 p pm 1-1500 m 10-8000 m
Chloroform 1-1000 ppm 1-1500 ppm 10-8000 p pm
Eugenol 1-1000 p pm 1-1500 m 10-8000 m
cinnamon oil 1-1000 ppm 1-1500 ppm 10-8000 ppm
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Components Coating Center-fill Gum Region
cinnamic aldehyde 1-1000 ppm 1-1500 m 10-8000 ppm
C. Tingling agents
Jambu Oleoresin or para cress 5-500 m 5-500 m 50-5000 pm
Japanese pepper extract 5-500 ppm 5-500 p m 50-5000 p 2m
black pepper extract 5-500 m 5-500 m 50-5000 m
Echinacea extract 5-500 m 5-500 m 50-5000 m
Northern Prickly Ash extract 5-500 ppm 5-500 ppm 50-5000 p pm
red pepper oleoresin 5-500 pprn 5-500 p pm 50-5000 pm
effervescing agents 5-500 ppm 5-500 ppm 50-5000 ppm
S ilanthol 5-500 m 5-500 m 50-5000 m
Sanshool 5-500 m 5-500 m 50-5000 pprn
II. Flavors
spearmint oil 0.01-10.0% 0.01-10.0% 0.5-30.0%
cinnamon oil 0.01-10.0% 0.01-10.0% 0.5-30.0%
oil of wintergreen 0.01-10.0% 0.01-10.0% 0.5-30.0%
peppermint oil 0.01-10.0% 0.01-10.0% 0.5-30.0%
clove oil 0.01-10.0% 0.01-10.0% 0.5-30.0%
bay oil 0.01-10.0% 0.01-10.0% 0.5-30.0%
anise oil 0.01-10.0% 0.01-10.0% 0.5-30.0%
eucalyptus oil 0.01-10.0% 0.01-10.0% 0.5-30.0%
thyme oil 0.01-10.0% 0.01-10.0% 0.5-30.0%
cedar leaf oil 0.01-10.0% 0.01-10.0% 0.5-30.0%
oil of nutmeg 0.01-10.0% 0.01-10.0% 0.5-30.0%
Allspice 0.01-10.0% 0.01-10.0% 0.5-30.0%
oil of sage 0.01-10.0% 0.01-10.0% 0.5-30.0%
Mace 0.01-10.0% 0.01-10.0% 0.5-30.0%
oil of bitter almonds 0.01-10.0% 0.01-10.0% 0.5-30.0%
cassia oil 0.01-10.0% 0.01-10.0% 0.5-30.0%
Vanilla 0.01-10.0% 0.01-10.0% 0.5-30.0%
Lemon 0.01 - 10.0% 0.01-10.0% 0.5-30.0%
Orange 0.01-10.0% 0.01-10.0% 0.5-30.0%
Lime 0.01-10.0% 0.01-10.0% 0.5-30.0%
Grapefruit 0.01-10.0% 0.01-10.0% 0.5-30.0%
Apple 0.01-10.0% 0.01-10.0% 0.5-30.0%
Pear 0.01-10.0% 0.01-10.0% 0.5.-30.0%
Peach 0.01-10.0% 0.01-10.0% 0.5-30.0%
Grape 0.01-10.0% 0.01-10.0% 0.5-30.0%
Strawberry 0.01-10.0% 0.01-10.0% 0.5-30.0%
Raspberry 0.01-10.0% 0.01-10.0% 0.5-30.0%
Cherry 0.01-10.0% 0.01-10.0% 0.5-30.0%
Plum 0.01-10.0% 0.01-10.0% 0.5-30.0%
Pineapple 0.01-10.0% 0.01-10.0% 0.5-30.0%
apricot 0.01-10.0% 0.01-10.0% 0.5-30.0%
Watermelon 0.01-10.0% 0.01-10.0% 0.5-30.0%
Chocolate 0.01-10.0% 0.01-10.0% 0.5-30.0%
Cola 0.01-10.0% 0.01-10.0% 0.5-30.0%
Maple 0.01-10.0% 0,01-10.0% 0.5-30.0%
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Components Coating Center-fill Gum Region
dulce de leche 0.01-10.0% 0.01-10.0% 0.5-30.0%
Raisin 0.01-10.0% 0.01-10.0% 0.5-30.0%
Caramel 0.01-10.0% 0.01-10.0% 0.5-30.0%
cinnamyl acetate 0.01-10.0% 0.01-10.0% 0.5-30.0%
cinnamaldehyde 0.01-10.0% 0.01-10.0% 0.5-30.0%
citral diethylacetal 0.01-10.0% 0.01-10.0% 0.5-30.0%
dihydrocarvyl acetate 0.01-10.0% 0.01-10.0% 0.5-30.0%
eugenyl formate 0.01-10.0% 0.01-10.0% 0.5-30.0%
p-methylamisol 0.01-10.0% 0.01-10.0% 0.5-30.0%
acetaldehyde 0.01-10.0% 0.01-10.0% 0.5-30.0%
Benzaldehyde 0.01-10.0% 0.01-10.0% 0.5-30.0%
anisic aldehyde 0.01-10.0% 0.01-10.0% 0.5-30.0%
cinnamic aldehyde 0.01-10.0% 0.01-10.0% 0.5-30.0%
Citral 0.01-10.0% 0.01-10.0% 0.5-30.0%
Neral 0.01-10.0% 0.01-10.0% 0.5-30.0%
decanal 0.01-10.0% 0.01-10.0% 0.5-30.0%
ethyl vanillin 0.01-10.0% 0.01-10.0% 0.5-30.0%
Heliotrope 0.01-10.0% 0.01-10.0% 0.5-30.0%
vanillin 0.01-10.0% 0.01-10.0% 0.5-30.0%
alpha-amyl cinnamaldehyde 0.01-10.0% 0.01-10.0% 0.5-30.0%
butyraldehyde 0.01-10.0% 0.01-10.0% 0.5-30.0%
valeraldehyde 0.01-10.0% 0.01-10.0% 0.5-30.0%
citronellal 0.01-10.0% 0.01-10.0% 0.5-30.0%
decanal 0.01-10.0% 0.01-10.0% 0.5-30.0%
aldehyde C-8 0.01-10.0% 0.01-10.0% 0.5-30.0%
aldehyde C-9 0.01-10.0% 0.01-10.0% 0.5-30.0%
aldehyde C-12 0.01-10.0% 0.01-10.0% 0.5-30.0%
2-ethyl butyraldehyde 0.01-10.0% 0.01-10.0% 0.5-30.0%
Hexenal 0.01-10.0% 0.01-10.0% 0.5-30.0%
tolyl aldehyde 0.01-10.0% 0.01-10.0% 0.5-30.0%
veratraldehyde 0.01-10.0% 0.01-10.0% 0.5-30.0%
2,6-dimethyl-5-heptenal 0.01-10.0% 0.01-10.0% 0.5-30.0%
2,6-dimethyloctanal 0.01-10.0% 0.01-10.0% 0.5-30.0%
2-dodecenal 0.01-10.0% 0.01-10.0% 0.5-30.0%
strawberry shortcake 0.01-10.0% 0.01-10.0% 0.5-30.0%
Pomegranate 0.01-10.0% 0.01-10.0% 0.5-30.0%
Beef 0.01-10.0% 0.01-10.0% 0.5-30.0%
Chicken 0.01-10.0% 0.01-10.0% 0.5-30.0%
Cheese 0.01-10.0% 0.01-10.0% 0.5-30.0%
Onion 0.01-10.0% 0.01-10.0% 0.5-30.0%
III. Tastes
A. Sweeteners
sucrose 5-100% 5-100% 5-80%
Dextrose 5-100% 5-100% 5-80%
Maltose 5-100% 5-100% 5-80%
Dextrin 5-100% 5-100% 5-80%
Xylose 5-100% 5-100% 5-80%
Ribose 5-100% 5-100% 5-80%
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Components Coating Center-fill Gum Region
Glucose 5-100% 5-100% 5-80%
Mannose 5-100% 5-100% 5-80%
Galactose 5-100% 5-100% 5-80%
fructose 5-100% 5-100% 5-80%
invert sugar 5-100% 5-100% 5-80%
fructo olio saccharide syrups 5-100% 5-100% 5-80%
partially hydrolyzed starch 5-100% 5-100% 5-80%
corn syrup solids 5-100% 5-100% 5-80%
Sorbitol 5-100% 5-100% 5-80%
Xylitol 5-100% 5-100% 5-80%
Mannitol 5-100% 5-100% 5-80%
Galactitol 5-100% 5-100% 5-80%
Maltitol 5-100% 5-100% 5-80%
Isomalt 5-100% 5-100% 5-80%
Lactitol 5-100% 5-100% 5-80%
Erythritol 5-100% 5-100% 5-80%
hydrogenated starch
hydrolysate 5-100% 5-100% 5-80%
stevia 10 - 20,000 p pm 10 - 20,000 m 10 - 20,000 p pm
dihydrochalcones 10 - 20,000 ppm 10 - 20,000 p pm 10 - 20,000 ppm
Monellin 10 - 20,000 m 10 - 20,000 m 10 - 20,000 ppm
Steviosides 10 - 20,000 m 10 - 20,000 m 10 - 20,000 m
Glycyrrhizin 10 - 20,000 ppm 10 - 20,000 ppm 10 - 20,000 ppm
Dihydroflavenol 10 - 20,000 ppm 10 - 20,000 ppm 10 - 20,000 ppm
L-aminodicarboxylic acid
aminoalkenoic acid ester
amides 10 - 20,000 m 10 - 20,000 ppm 10 - 20,000 m
sodium or calcium saccharin
salts 10 - 20,000 ppm 10 - 20,000 ppm 10 - 20,000 ppm
cyclamate salts 10 - 20,000 m 10 - 20,000 m 10 - 20,000 pm
sodium, ammonium or calcium
salt of 3,4-dihydro-6-methyl-
1,2,3-oxathiazine-4-one-2,2-
dioxide 10 - 20,000 ppm 10 - 20,000 ppm 10 - 20,000 ppm
Acesulfame-K 10 - 20,000 ppm 10 - 20,000 ppm 10 - 20,000 pm
free acid form of saccharin 10 - 20,000 m 10 - 20,000 m 10 - 20,000 p pm
Aspartame 10 - 20,000 ppm 10 - 20,000 ppm 10 - 20,000 ppm
Alitame 10 - 20,000 ppm 10 - 20,000 ppm 10 - 20,000 m
Neotame 10 - 20,000 ppm 10 - 20,000 ppm 10 - 20,000 ppm
methyl esters of L-aspartyl-L-
phenylglycerine and L-aspartyl-
L-2,5-dihydro henyl- lycine 10 - 20,000 m 10 - 20,000 p pm 10 - 20,000 m
L-aspartyl-2,5-dihydro-L-
phenylalanine 10 - 20,000 ppm 10 - 20,000 ppm 10 - 20,000 ppm
L-aspartyl-L-(1-cyclohexen)-
alanine 10 - 20,000 ppm 10 - 20,000 ppm 10 - 20,000 ppm
Sucralose 10 - 20,000 p pm 10 - 20,000 ppm 10 - 20,000 m
1-chloro-F-deoxysucrose 10 - 20,000 ppm 10 - 20,000 ppm 10 - 20,000 pm
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Components Coating Center-fill Gum Region
4-chloro-4-deoxy-alpha-D-
gal actopyranosyl-alpha-D-
fructofuranoside 10 - 20,000 ppm 10 - 20,000 m 10 - 20,000 m
4-chloro-4-deoxygalactosucrose 10 - 20,000 ppm 10 - 20,000 p pm 10 - 20,000
ppm
4-chloro-4-deoxy-alpha-D-
galactopyranosyl- l -chloro-1-
deoxy-beta-D-fructo-f
uranoside 10 - 20,000 ppm 10 - 20,000 ppm 10 - 20,000 ppm
4,1'-dichloro-4,1'-
dideoxygalactosucrose 10 - 20,000 m 10 - 20,000 m 10 - 20,000 m
1 ', 6'-d i c h l oro l', 6'-
dideoxysucrose 10 - 20,000 ppm 10 - 20,000 ppm 10 - 20,000 ppm
4-chloro-4-deoxy-alpha-D-
galactopyranosyl-1,6-dichloro-
1,6-dideoxy-beta-D-
fructofuranoside 10 - 20,000 pm 10 - 20,000 m 10 - 20,000 m
4, 1',6'-trichloro-4, 1',6'-
trideoxyalactosucrose 10 - 20,000 ppm 10 - 20,000 ppm 10 - 20,000 ppm
4, 6-dichloro-4,6-dideoxy-alpha-
D-galactopyranosyl-6-chloro-6-
deox -beta-D- fructofuranoside 10 - 20,000 p pm 10 - 20,000 m 10 - 20,000 m
4,6,6'-trichloro-4,6,6'-
trideoxygalactosucrose 10 - 20,000 ppm 10 - 20,000 ppm 10 - 20,000 ppm
6,1',6'-trichloro-6,1',6'-
trideoxsucrose 10 - 20,000 m 10 - 20,000 m 10 - 20,000 m
4,6-dichloro-4,6-dideoxy-alpha-
D-galacto-pyranosyl-1,6-
dichloro-1,6-dideox y-beta-D-
fructofuranoside 10 - 20,000 ppm 10 - 20,000 ppm 10 - 20,000 ppm
4,6, 1',6'-tetrachloro4,6, 1',6'-
tetradeoxyalacto-sucrose 10 - 20,000 p pm 10 - 20,000 ppm 10 - 20,000 ppm
4,6,1',6'-tetradeoxy-sucrose 10 - 20,000 m 10 - 20,000 m 10 - 20,000 m
Thaumatin I and II 10 - 20,000 ppm 10 - 20,000 p pm 10 - 20,000 ppm
Monatin 10 - 20,000 m 10 - 20,000 m 10 - 20,000 m
B. Sour
acetic acid 0.00005 - 10% 0.00005 - 10% 0.00005 - 10%
adipic acid 0.00005 - 10% 0.00005 - 10% 0.00005 - 10%
ascorbic acid 0.00005 - 10% 0.00005 - 10% 0.00005 - 10%
butyric acid 0.00005 - 10% 0.00005 - 10% 0.00005 - 10%
citric acid 0.00005 - 10% 0.00005 - 10% 0.00005 - 10%
formic acid 0.00005 - 10% 0.00005 - 10% 0.00005 - 10%
fumaric acid 0.00005 - 10% 0.00005 - 10% 0.00005 - 10%
glyconic acid 0.00005 - 10% 0.00005 - 10% 0.00005 - 10%
lactic acid 0.00005 - 10% 0.00005 - 10% 0.00005 - 10%
phosphoric acid 0.00005 - 10% 0.00005 - 10% 0.00005 - 10%
malic acid 0.00005 - 10% 0.00005 - 10% 0.00005 - 10%
oxalic acid 0.00005 - 10% 0.00005 - 10% 0.00005 - 10%
succinic acid 0.00005 - 10% 0.00005 - 10% 0.00005 - 10%
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Components Coating Center-fill Gum Region
tartaric acid 0.00005 - 10% 0.00005 - 10% 0.00005 - 10%
C. Bitter/Astringent
Quinine 0.01 - 100 m 0.01 - 100 m 0.01 - 100 m
Naringin 0.01 - 100 pprn 0.01 - 100 ppm 0.01 - 100 ppm
Quassia 0.01 - 100 m 0.01 - 100 m 0.01 - 100 m
phenyl thiocarbamide (PTC) 0.01 - 100 m 0.01 - 100 m 0.01 - 100 m
6-n-propylthiouracil (Prop) 0.01 - 100 ppm 0.01 - 100 p pm 0.01 - 100 p pm
Alum 0.01 - 100 pm 0.01 - 100 ppm 0.01 - 100 p pm
Salicin 0.01 - 100 ppm 0.01 - 100 ppm 0.01 - 100 ppm
Caffeine 0.01 - 100 m 0.01 - 100 m 0.01 - 100 m
D. Salt
sodium chloride 0.01-1% 0.01-1% 0.01-1%
calcium chloride 0.01-1% 0.01-1% 0.01-1%
potassium chloride 0.01-1% 0.01-1% 0.01-1%
1-lysine 0.01-1% 0.01-1% 0.01-1%
IV. Functional agents
A. Surfactants
salts of fatty acids selected from
the group consisting of C8-C24 0.001-2% 0.001-2% 0.001 - 2%
almitoleic acid 0,001-2% 0.001-2% 0.001-2%
oleic acid 0.001-2% 0.001-2% 0.001-2%
eleosteric acid 0.001-2% 0.001-2% 0.001-2%
butyric acid 0.001-2% 0.001-2% 0.001-2%
caproic acid 0.001-2% 0.001-2% 0.001-2%
caprylic acid 0.001-2% 0.001-2% 0.001-2%
capric acid 0.001-2% 0.001-2% 0.001-2%
lauric acid 0.001-2% 0.001-2% 0.001-2%
myristic acid 0.001-2% 0.001-2% 0.001-2%
palmitic acid 0.001-2% 0.001-2% 0.001-2%
stearic acid 0.001-2% 0.001-2% 0.001-2%
ricinoleic acid 0.001-2% 0.001-2% 0.001-2%
arachidic acid 0.001-2% 0.001-2% 0.001-2%
behenic acid 0.001-2% 0.001-2% 0.001-2%
lignoceric acid 0.001-2% 0.001-2% 0.001-2%
cerotic acid 0,001-2% 0.001-2% 0.001-2%
sulfated butyl oleate 0.001-2% 0.001-2% 0.001-2%
medium and long chain fatty
acid esters 0.001-2% 0.001-2% 0.001-2%
sodium oleate 0.001-2% 0.001-2% 0.001-2%
salts of fumaric acid 0.001-2% 0.001-2% 0.001-2%
potassium glomate 0.001-2% 0.001-2% 0.001-2%
organic acid esters of mono-
and diglycerides 0.001-2% 0.001-2% 0.001-2%
stearyl monoglyceridyl citrate 0.001-2% 0.001-2% 0.001-2%
Succistearin 0.001-2% 0.001-2% 0.001-2%
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Components Coating Center-fill Gum Region
dioctyl sodium sulfosuccinate 0.001-2% 0.001-2% 0.001-2%
-glycerol tristearate 0.001-2% 0.001-2% 0.001 - 2%
Lecithin 0.001-2% 0.001-2% 0.001-2%
hydrox lated lecithin 0.001-2% 0.001-2% 0.001-2%
sodium lauryl sulfate 0.001-2% 0.001-2% 0.001-2%
acet lated mono 1 cerides 0.001-2% 0.001-2% 0.001-2%
succinylated mono glycerides 0.001-2% 0,001-2% 0.001-2%
monoglyceride citrate 0.001-2% 0.001-2% 0.001-2%
ethoxylated mono- and
diglycerides 0.001-2% 0.001-2% 0.001-2%
sorbitan monostearate 0.001-2% 0.001-2% 0.001-2%
calcium stearyl-2-lactylate 0.001-2% 0.001-2% 0.001-2%
sodium stearyl lactylate 0.001-2% 0.001-2% 0.001-2%
lactylated fatty acid esters of
-glycerol and propylene glycerol 0.001-2% 0.001-2% 0.001-2%
glycerol-lactoesters of C8-C24
fatty acids 0.001-2% 0.001-2% 0.001-2%
polyglycerol esters of C8-C24
fatty acids 0.001-2% 0.001-2% 0.001-2%
-propylene glycol alginate 0.001-2% 0.001-2% 0.001-2%
sucrose C8-C24 fatty acid esters 0.001-2% 0.001 - 2% 0.001-2%
diacetyl tartaric and citric acid
esters of mono- and
-di glycerides 0.001-2% 0.001-2% 0.001-2%
Triacetin 0.001-2% 0.001-2% 0.001-2%
sarcosinate surfactants 0.001-2% 0.001 - 2% 0.001 - 2%
isethionate surfactants 0.001-2% 0.001-2% 0.001-2%
tautate surfactants 0.001-2% 0.001-2% 0.001-2%
Pluronics 0.001-2% 0.001-2% 0.001-2%
polyethylene oxide condensates
of alkyl phenols 0.001-2% 0.001-2% 0.001-2%
products derived from the
condensation of ethylene oxide
with the reaction product of
propylene oxide and ethylene
diamine 0.001-2% 0.001-2% 0.001-2%
ethylene oxide condensates of
aliphatic alcohols 0.001-2% 0.001-2% 0.001-2%
-long chain tertiary amine oxides 0.001-2% 0.001-2% 0.001-2%
long chain tertiary phosphine
oxides 0.001-2% 0.001-2% 0.001-2%
-long chain dialkyl sulfoxides 0.001-2% 0.001-2% 0.001-2%
B. Breath freshening agents
spearmint oil 0.001-10% 0.001-10% 0.001-10%
-peppermint oil 0.001-10% 0.001-10% 0.001-10%
-wintergreen oil 0.001-10% 0.001-10% 0.001-10%
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Components Coating Center-fill Gum Region
sassafras oil 0.001-10% 0.001-10% 0.001-10%
chlorophyll oil 0.001-10% 0.001-10% 0.001-10%
citral oil 0.001-10% 0.001-10% 0.001-10%
geraniol oil 0.001-10% 0.001-10% 0.001-10%
cardamom oil 0.001-10% 0.001-10% 0.001-10%
clove oil 0.001-10% 0.001-10% 0.001-10%
sage oil 0.001-10% 0.001-10% 0.001-10%
carvacrol oil 0.001-100% 0.001-10% 0.001-10%
eucalyptus oil 0.001-10% 0.001-10% 0.001-10%
cardamom oil 0.001-10% 0.001-10% 0.001-10%
magnolia bark extract oil 0.001 - 10% 0.001-10% 0.001-10%
marjoram oil 0.001-10% 0.001-10% 0.001-10%
cinnamon oil 0.001-10% 0.001-10% 0.001-10%
lemon oil 0.001-10% 0.001-10% 0.001-10%
lime oil 0.001-10% 0.001-10% 0.001-10%
grapefruit oil 0.001-10% 0.001-10% 0.001-10%
orange oil 0.001-10% 0.001-10% 0.001-10%
cinnamic aldehyde 0.001-10% 0.001-10% 0.001-10%
Salicylaldehyde 0.001-10% 0.001-10% 0.001-10%
Menthol 0.001-10% 0.001-10% 0.001-10%
Carvone 0.001-10% 0.001-10% 0.001-10%
iso-garrigol 0.001-10% 0.001-10% 0.001-10%
anethole 0.001-10% 0.001-10% 0.001-10%
zinc citrate 0.01-25% 0.01-25% 0.1-15%
zinc acetate 0.01-25% 0.01-25% 0.1-15%
zinc fluoride 0.01-25% 0.01-25% 0.1-15%
zinc ammonium sulfate 0.01-25% 0.01-25% 0.1-15%
zinc bromide 0.01-25% 0.01-25% 0.1 - 15%
zinc iodide 0.01-25% 0.01-25% 0.1-15%
zinc chloride 0.01-25% 0.01-25% 0.1-15%
zinc nitrate 0.01-25% 0.01-25% 0.1-15%
zinc flurosilicate 0.01-25% 0.01-25% 0.1-15%
zinc gluconate 0.01-25% 0.01-25% 0.1-15%
zinc tartarate 0.01 -25% 0.01-25% 0.1-15%
zinc succinate 0.01-25% 0.01-25% 0.1-15%
zinc formate 0.01-25% 0.01-25% 0.1-15%
zinc chromate 0.01-25% 0.01-25% 0.1-15%
zinc phenol sulfonate 0.01-25% 0.01-25% 0.1-15%
zinc dithionate 0.01-25% 0.01-25% 0.1-15%
zinc sulfate 0.01-25% 0.01-25% 0.1-15%
silver nitrate 0.01-25% 0.01-25% 0.1-15%
zinc salicylate 0.01-25% 0.01-25% 0.1-15%
zinc glycero hos hate 0.01-25% 0.01-25% 0.1-15%
copper nitrate 0.01-25% 0.01-25% 0.1-15%
Chlorophyll 0.01-25% 0.01-25% 0.1-15%
copper chlorophyll 0.01-25% 0.01-25% 0.1-15%
Chlorophyllin 0.01-25% 0.01-25% 0.1-15%
hydrogenated cottonseed oil 0.5-5% 0.5-70% 0.5-15%
chlorine dioxide 0.025 - 0.50 % 0.025 - 0.50 % 0.025 - 0.50 %
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Components Coating Center-fill Gum Region
beta cyclodextrin 0.1-5% 0.1-5% 0.1-5%
Zeolite 0.1-5% 0.1 -5% 0.1-5%
silica-based materials 0.1-5% 0.1-5% 0.1-5%
carbon-based materials 0.1-5% 0.1-5% 0.1-5%
enzymes such as laccase,
papain, krillase, amylase,
glucose oxidase 0.1-5% 0.1-5% 0.1-5%
C. Anti-microbial agents
Cetylpyridinium chloride 0.01-1% 0.01-1% 0.01-1%
zinc compounds 0.01-25% 0.01-25% 0.1-15%
copper compounds 0.01-25% 0.01-25% 0.1-15%
D. Antibacterial agents
Chlorhexidine 0.0025-2% 0.0025-2% 0.0025-2%
Alexidine 0.0025-2% 0.0025-2% 0.0025-2%
quaternary ammonium salts 0.0025-2% 0.0025-2% 0.0025-2%
benzethonium chloride 0.0025-2% 0.0025-2% 0.0025-2%
cetyl pyridinium chloride 0.0025-2% 0.0025-2% 0.0025-2%
2,4,4'-trichloro-2'-hydroxy-
diphenyl ether (triclosan) 0.0025-2% 0.0025-2% 0.0025-2%
E. Anti-calculus agents
Pyrophosphates 1-6% 1-6% 1-6%
Triphosphates 0.1-10% 0.1-10% 0.1-10%
Polyphosphates 0.1-10% 0.1-10% 0.1-10%
polyphosphonates 0.1-10% 0.1-10% 0.1-10%
dialkali metal pyrophosphate
salt 1-6% 1-6% 1-6%
tetra alkali polyphosphate salt 0.1-10% 0.1-10% 0.1-10%
tetrasodium pyrophosphate 1-6% 1-6% 1-6%
tetra potassium pyrophosphate 1 - 6% 1-6% 1-6%
sodium tripolyphosphate 0.1-10% 0.1-10% 0.1-10%
F. Anti-plaque agents
Chlorhexidine 0.0025-2% 0.0025-2% 0.0025-2%
Triclosan 0.01-2% 0-01-2% 0.01-2%
Hexetidine 0.01-2% 0.01-2% 0.01-2%
zinc citrate 0.01-25% 0.01-25% 0.1-15%
essential oils 0.001-10% 0.001-10% 0.001-10%
sodium lauryl sulfate 0.001-2% 0.001-2% 0.001-2%
G. Fluoride compounds
sodium fluoride 0.01-1% 0.01-1% 0.01-1%
sodium monofluorophosphate 0.01 - 1% 0.01-1% 0.01-1%
stannous fluoride 0.01-1% 0.01-1% 0.01-1%
H. Quaternary ammonium
compounds
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Components Coating Center-fill Gum Region
Benzalkoniurn Chloride 0.01-1% 0.01-1% 0.01-1%
Benzethonium Chloride 0.01-1% 0.01-1% 0.01-1%
Cetalkonium Chloride 0.01-1% 0.01-1% 0.01-1%
Cetrimide 0.01-1% 0.01-1% 0.01-1%
Cetrimonium Bromide 0.01-1% 0.01-1% 0.01-1%
Cetylpyridinium Chloride 0.01-1% 0.01-1% 0.01-1%
Glycidyl Trimethyl Ammonium
Chloride 0.01-1% 0.01-1% 0.01-1%
Stearalkonium Chloride 0.01-1% 0.01-1% 0.01-11.
1. Remineralization agents
phosphopeptide-amorphous
calcium phosphate 0.1-5% 0.1-5% 0.1-5%
casein phosphoprotein-calcium
phosphate complex 0.1-5% 0.1-5% 0.1-5%
casein phosphopeptide-
stabilized calcium phosphate 0.1-5% 0.1-5% 0.1-5%
J. Pharmaceutical actives
drugs or medicaments 0.0001-10% 0.0001-10% 0.0001-10%
vitamins and other dietary
supplements 0.0001-10% 0.0001-10% 0.0001-10%
Minerals 0.0001-10% 0.0001-10% 0.0001-10%
Caffeine 0.0001-10% 0.0001-10% 0.0001-10%
Nicotine 0.0001-10% 0.0001-10% 0.0001-10%
fruit juices 2 - 10% 2 - 60% 1 - 15%
K. Micronutrients
vitamin A 0.0001-10% 0.0001-10% 0.0001-10%
vitamin D 0.0001-10% 0.0001-10% 0.0001-10%
vitamin E 0.0001-10% 0.0001-10% 0.0001-10%
vitamin K 0.0001-10% 0.0001-10% 0.0001-10%
vitamin C (ascorbic acid) 0.0001-10% 0.0001 - 10% 0.0001-10%
B vitamins (thiamine or B 1,
riboflavoin or B2, niacin or B3,
pyridoxine or B6, folic acid or
B9, cyanocobalimin or B12,
pantothenic acid, biotin) 0.0001-10% 0.0001-10% 0.0001-10%
Sodium 0.0001-10% 0.0001-10% 0.0001-10%
Magnesium 0.0001-10% 0.0001-10% 0.0001-10%
Chromium 0.0001-10% 0.0001-10% 0.0001-10%
Iodine 0.0001-10% 0.0001-10% 0.0001-10%
Iron 0.0001-10% 0.0001-10% 0.0001-10%
Manganese 0.0001-10% 0.0001-10% 0.0001-10%
Calcium 0.0001-10% 0.0001-10% 0.0001-10%
Copper 0.0001-10% 0.0001-10% 0.0001-10%
Fluoride 0.0001-10% 0.0001-10% 0.0001-10%
Potassium 0.0001-10% 0.0001-10% 0.0001-10%
Phosphorous 0.0001-10% 0.0001-10% 0.0001-10%
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Components Coating Center-fill Gum Region
Molybdenum 0.0001-10% 0.0001-10% 0.0001-10%
Selenium 0.0001-10% 0.0001-10% 0.0001-10%
Zinc 0.0001-10% 0.0001-10% 0.0001-10%
L-carnitine 0.0001-10% 0.0001-10% 0.0001-10%
Choline 0.0001-10% 0.0001-10% 0.0001-10%
coenzyme Q10 0.0001-10% 0.0001-10% 0.0001-10%
al ha-li oic acid 0.0001-10% 0.0001-10% 0.0001-10%
omega-3-fatty acids 0.0001-10% 0.0001-10% 0.0001 - 10%
Pepsin 0.0001-10% 0.0001-10% 0.0001-10%
Phytase 0.0001-10% 0.0001-10% 0.0001-10%
Try sin 0.0001-10% 0.0001-10% 0.0001-10%
Lipases 0.0001-10% 0.0001-10% 0.0001-10%
Proteases 0.0001-10% 0.0001-10% 0.0001-10%
Cellulases 0.0001-10% 0.0001-10% 0.0001-10%
ascorbic acid 0.0001-10% 0.0001-10% 0.0001-10%
citric acid 0.0001-10% 0.0001-10% 0.0001-10%
rosemary oil 0.0001-10% 0.0001-10% 0.0001-10%
vitamin A 0.0001-10% 0.0001-10% 0.0001-10%
vitamin E phosphate 0.0001-10% 0.0001-10% 0.0001-10%
Tocopherols 0.0001-10% 0.0001-10% 0.0001-10%
di-al ha-toco heryl phosphate 0.0001-10% 0.0001-10% 0.0001-10%
Tocotrienols 0.0001-10% 0.0001-10% 0.0001-10%
alpha lipoic acid 0.0001-10% 0.0001-10% 0.0001-10%
dibydrolipoic acid 0.0001-10% 0.0001-10% 0.0001-10%
Xanthophylls 0.0001-10% 0.0001-10% 0.0001-10%
beta cryptoxanthin 0.0001-10% 0.0001-10% 0.0001 - 10%
Lycopene 0.0001-10% 0.0001-10% 0.0001-10%
Lutein 0.0001-10% 0.0001-10% 0.0001-10%
Zeaxanthin 0.0001-10% 0.0001-10% 0.0001-10%
beta-carotene 0.0001-10% 0.0001-10% 0.0001-10%
Carotenes 0.0001-10% 0.0001-10% 0.0001-10%
mixed carotenoids 0.0001-10% 0.0001-10% 0.0001-10%
Poly phenols 0.0001-10% 0.0001-10% 0.0001-10%
Flavonoids 0.0001-10% 0.0001-10% 0.0001-10%
Cartotenoids 0.0001-10% 0.0001-10% 0.0001 - 10%
Chlorophyll 0.0001-10% 0.0001-10% 0.0001-10%
Chlorophyllin 0.0001-10% 0.0001-10% 0.0001-10%
Fiber 0,0001-10% 0.0001-10% 0.0001-10%
Anthocyanins 0.0001-10% 0.0001-10% 0.0001-10%
Cyaniding 0.0001-10% 0.0001-10% 0.0001 -.10%
Delphinidin 0.0001-10% 0.0001-10% 0.0001-10%
Malvidin 0.0001-10% 0.0001-10% 0.0001-10%
Pelargonidin 0.0001-10% 0.0001-10% 0.0001-10%
Peonidin 0.0001-10% 0.0001-10% 0.0001-10%
Petunidin 0.0001-10% 0.0001-10% 0.0001-10%
Flavanols 0.0001-10% 0.0001-10% 0.0001-10%
Flavonols 0.0001-10% 0.0001-10% 0.0001-10%
Catechin 0.0001-10% 0.0001-10% 0.0001-10%
Epicatechin 0.0001-10% 0.0001-10% 0.0001-10%
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Components Coating Center-fill Gum Region
Epigallocatechin 0.0001-10% 0.0001-10% 0.0001-10%
epigallocatechin allate 0.0001-10% 0.0001-10% 0.0001 - 10%
Theaflavins 0.0001-10% 0.0001-10% 0,0001-10%
Thearubigins 0.0001-10% 0.0001-10% 0.0001-10%
proanthocyanins 0.0001-10% 0.0001-10% 0.0001 - 10%
Quercetin 0.0001-10% 0.0001-10% 0.0001-10%
Kaem ferol 0.0001-10% 0.0001-10% 0.0001-10%
Myricetin 0.0001-10% 0.0001-10% 0.0001-10%
Isorhamnetin 0.0001-10% 0.0001-10% 0.0001-10%
flavononeshesperetin 0.0001 - 10% 0.0001-10% 0.0001 -10%
Naringenin 0.0001-10% 0.0001-10% 0.0001-10%
Eriodictyol 0.0001-10% 0.0001-10% 0.0001-10%
Tan eretin 0.0001-10% 0.0001-10% 0.0001-10%
Flavones 0.0001-10% 0.0001-10% 0.0001-10%
Apigenin 0.0001-10% 0.0001-10% 0.0001-10%
Luteolin 0.0001-10% 0.0001-10% 0.0001-10%
Lignans 0.0001-10% 0.0001-10% 0.0001-10%
Phytoestrogens 0.0001-10% 0.0001-10% 0.0001-10%
Resveratrol 0.0001-10% 0.0001-10% 0.0001-10%
Isoflavones 0.0001-10% 0.0001-10% 0.0001-10%
Daidzein 0.0001-10% 0.0001-10% 0.0001-10%
Genistein 0.0001-10% 0.0001-10% 0.0001-10%
soy isoflavones 0.0001-10% 0.0001-10% 0.0001-10%
L. Throat care actives
(1) analgesics, anesthetics,
antipyretic and anti-
inflammatory agents
Menthol 10-500 m 10-500 m 500 - 20,000 m
Phenol 0.1-10% 0.1-50% 0.1-20%
Hexylresorcinol 0.1-10% 0.1-50% 0.1-20%
Benzocaine 0.1-10% 0.1-50% 0.1-20%
dyclonine hydrochloride 0.1-10% 0.1-50% 0.1-20%
benzyl alcohol 0.1-10% 0.1-50% 0.1-20%
salicyl alcohol 0.1-10% 0.1-50% 0.1-20%
Acetaminophen 0.1-10% 0.1-50% 0.1-20%
Aspirin 0.1-10% 0.1-50% 0.1-20%
Diclofenac 0.1-10% 0.1-50% 0.1-20%
Diflunisal 0.1-10% 0.1-50% 0.1-20%
Etodolac 0.1-10% 0.1-50% 0.1-20%
Fenoprofen 0.1-10% 0.1-50% 0.1-20%
Flurbiprofen 0.1-10% 0.1-50% 0.1-20%
Ibuprofen 0.1-10% 0.1-50% 0.1-20%
Ketoprofen 0.1-10% 0.1-50% 0.1-20%
Ketorolac 0.1-10% 0.1-50% 0.1-20%
Nabumetone 0.1-10% 0.1-50% 0.1-20%
Naproxen 0.1-10% 0.1-50% 0.1-20%
Piroxicam 0.1-10% 0.1-50% 0.1-20%
caffeine 0.0001-10% 0.0001-10% 0.0001-10%
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components Coating Center-fill Gum Region
Lidocaine 0.1-10% 0.1-50% 0.1-20%
Benzocaine 0.1-10% 0.1-50% 0.1-20%
Phenol 0.1-10% 0.1-50% 0.1-20%
Dyclonine 0.1-10% 0.1-50% 0.1-20%
benzonotate 0.1-10%- 0.1-50% 0.1-20%
(2) demulcents
slippery elm bark 0.1-10% 0.1-10% 0.1-10%
Pectin 0.1-10% 0.1-10% 0.1-10%
Gelatin 0.1 - 10% 0.1 - 10% 0.1 - 10%
(3) antise tics
Cetylpyridinium chloride 0.01-1% 0.01-1% 0.01-1%
dorm hen bromide 0.01-1% 0.01-1% 0.01-1%
dequalinium chloride 0.01-1% 0.01-1% 0.01-1%
(4) antitussives
chlophedianol hydrochloride 0.0001-2% 0.0001-2% 0.0001-2%
Codeine 0.0001-2% 0.0001-2% 0.0001-2%
codeine phosphate 0.0001-2% 0.0001-2% 0.0001-2%
codeine sulfate 0.0001-2% 0.0001-2% 0.0001-2%
dextromethor han 0.0001-2% 0.0001-2% 0.0001-2%
dextromethorphan
hydrobromide 0.0001-2% 0.0001-2% 0.0001-2%
di henhydramine citrate 0.0001-2% 0.0001-2% 0.0001-2%
diphenhydramine hydrochloride 0.0001-2% 0.0001-2% 0,0001-2%
Dextror han 0.0001-2% 0.0001-2% 0.0001-2%
diphenhydramine 0.0001-2% 0.0001-2% 0.0001-2%
Hydrocodone 0.0001-2% 0.0001-2% 0.0001-2%
Nosca. ine 0.0001-2% 0.0001-2% 0.0001-2%
Oxycodone 0.0001-2% 0.0001-2% 0.0001-2%
pentoxyverine 0.0001-2% 0.0001-2% 0.0001-2%
(5) throat soothing agents
Honey 0.5-25% 0.5-90% 0.5-15%
Propolis 0.1-10% 0.1-10% 0.1-10%
aloe vera 0.1-10% 0.1-10% 0.1-10%
Glycerine 0.1-10% 0.1-10% 0.1-10%
menthol 10-500 ppm 10-500 ppm 500 - 20,000 ppm
(6) cough -uppressants
codeine 0.0001-2% 0.0001-2% 0.0001-2%
Antihistamines 0.0001-2% 0.0001-2% 0.0001-2%
dextromethorphan 0.0001-2% 0.0001-2% 0.0001-2%
isoproterenol 0.0001 - 2% 0.0001-2% 0.0001-2%
(7) expectorants
ammonium chloride 0.0001-2% 0.0001-2% 0.0001-2%
Guaifenesin 0.0001-2% 0.0001-2% 0.0001-2%
ipecac fluid extract 0.0001-2% 0.0001-2% 0.0001-2%
potassium iodide 0.0001-2% 0.0001-2% 0.0001-2%
(8) mucol tics
Acetylcycsteine 0.0001-2% 0.0001-2% 0.0001-2%
Ambroxol 0.0001-2% 0.0001-2% 0.0001-2%
bromhexine 0.0001-2% 0.0001-2% 0.0001-2%
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Components Coating Center-fill Gum Region
(9) antihistamines
Acrivastine 0.05-10% 0.05-10% 0.05-10%
Azatadine 0.05-10% 0.05-10% 0.05-10%
brompheniramine 0.05-10% 0.05-10% 0.05 - 10%
chlorpheniramine 0.05-10% 0,05-10% 0.05-10%
Clemastine 0.05-10% 0.05-10% 0.05-10%
Cy rohe tadine 0.05-10% 0.05-10% 0.05-10%
dexbrompheniramine 0.05-10% 0.05-10% 0.05-10%
Dimenhydrinate 0.05-10% 0.05-10% 0.05-10%
diphenh dramine 0.05-10% 0.05-10% 0.05-10%
Doxylamine 0.05-10% 0.05-10% 0.05-10%
Hydroxyzine 0.05-10% 0.05-10% 0.05-10%
Meclizine 0.05-10% 0.05-10% 0.05-10%
Phenindamine 0.05-10% 0.05-10% 0.05-10%
phenyltoloxamine 0.05-10% 0.05-10% 0.05-10%
Promethazine 0.05-10% 0.05-10% 0.05-10%
Pyrilamine 0.05-10% 0.05-10% 0.05-10%
Tri elennamine 0.05-10% 0.05-10% 0.05-10%
triprolidine 0.05-10% 0.05-10% 0.05-10%
Astemizole 0.05-10% 0.05-10% 0.05-10%
Cetirizine 0.05-10% 0.05-10% 0.05-10%
Ebastine 0.05-10% 0.05-10% 0.05-10%
Fexofenadine 0.05-10% 0.05-10% 0.05-10%
Loratidine 0.05-10% 0.05-10% 0.05-10%
Terfenadine 0.05-10% 0.05 - 10% 0.05-10%
(10) nasal decongestants
phenylpropanolamine 0.1-10% 0.1-50% 0.1-20%
pseudoephedrine 0.1-10% 0.1-50% 0.1-20%
Ephedrine 0.1-10% 0.1-50% 0.1-20%
Phenylephrine 0.1-10% 0.1-50% 0.1-20%
Oxymetazoline 0.1-10% 0.1-50% 0.1-20%
Menthol 0.1-10% 0.1-50% 0.1-20%
Camphor 0.1-10% 0.1-50% 0.1-20%
Borneol 0.1-10% 0.1-50% 0.1-20%
Ephedrine 0.1-10% 0.1-50% 0.1-20%
eucalyptus oil 0.001-10% 0.001-10% 0.001-10%
peppermint oil 0.001-10% 0.001-10% 0.001-10%
methyl salicylate 0.001-10% 0.001-10% 0.001-10%
bornyl acetate 0.001-10% 0.001-10% 0.001-10%
lavender oil 0.001-10% 0.001-10% 0.001-10%
wasabi extracts 0.001-10% 0.001-10% 0.001-10%
horseradish extracts 0.001-10% 0.001-10% 0.001-10%
M. Tooth whitening/ Stain
removing agents
Surfactants 0.001-2% 0.001-2% 0.001-2%
Chelators 0.1-10% 0.1-10% 0.1-10%
Abrasives 0.1-5% 0.1-5% 0.1-5%
oxidizing agents 0.1-5% 0.1-5% 0.1-5%
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Components Coating Center-fill Gum Region
hydrolytic agents 0.1-5% 0.1-5% 0.1-5%
N. Energy boosting agents
Caffeine 0.0001-10% 0.0001-10% 0.0001-10%
Vitamins 0.0001-10% 0.0001-10% 0.0001-10%
Minerals 0.0001-10% 0.0001-10% 0.0001-10%
amino acids 0.0001-10% 0.0001-10% 0.0001-10%
_ginseng extract 0.0001-10% 0.0001-10% 0.0001 -10%
ginko extract 0.0001-10% 0.0001-10% 0.0001-10%
guarana extract 0.0001-10% 0.0001-10% 0.0001-10%
green tea extract 0.0001-10% 0.0001-10% 0.0001-10%
Taurine 0.0001-10% 0.0001-10% 0.0001-10%
kola nut extract 0.0001-10% 0.0001-10% 0.0001-10%
yerba mate leaf 0.0001-10% 0.0001-10% 0.0001-10%
Niacin 0.0001-10% 0.0001-10% 0.0001-10%
rhodiola root extract 0.0001-10% 0.0001-10% 0.0001-10%
0. Concentration boosting
agents
Caffeine 0.0001-10% 0.0001-10% 0.0001-10%
ginko extract 0.0001-10% 0.0001-10% 0.0001-10%
gotu cola (centella asiatica) 0.0001-10% 0.0001-10% 0.0001-10%
German chamomile 0.0001-10% 0.0001-10% 0.0001-10%
avina sativa 0.0001-10% 0.0001-10% 0.0001-10%
phosphatidyl serine 0.0001-10% 0.0001-10% 0.0001-10%
aspalathus linearis 0.0001-10% 0.0001-10% 0.0001-10%
Pregnenolone 0.0001-10% 0.0001-10% 0.0001-10%
rhodiola root extract 0.0001-10% 0.0001-10% 0.0001-10%
Theanine 0.0001-10% 0.0001-10% 0.0001-10%
Vinpocetine 0.0001-10% 0.0001-10% 0.0001-10%
P. Appetite suppressants
Caffeine 0.0001-10% 0.0001-10% 0.0001-10%
guarana extract 0.0001-10% 0.0001-10% 0.0001-10%
hoodia gordonii 0.0001-10% 0.0001-10% 0.0001 = 10%
Glucomannan 0.0001-10% 0.0001-10% 0.0001-10%
Calcium 0.0001-10% 0.0001-10% 0.0001-10%
garcinia cambogia extract 0.0001-10% 0.0001-10% 0.0001-10%
n-acetyl-tyrosine 0.0001-10% 0.0001-10% 0.0001-10%
soy phos holi ids 0.0001-10% 0.0001-10% 0.0001-10%
V. Colors
Annatto extract 0.5-10% 0.5-20% 0.5-10%
Beta-carotene 0.5-10% 0.5-20% 0.5-10%
Canthaxanthin 0.5-10% 0.5-20% 0.5-10%
Grape color extract 0.5-10% 0.5-20% 0.5-10%
Turmeric oleoresin 0.5-10% 0.5-20% 0.5-10%
B-Apo-8'-carotenal 0.5-10% 0.5-20% 0.5-10%
Beet powder 0.5-10% 0.5-20% 0.5-10%
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Components Coating Center-fill Gum Region
Caramel color 0.5-10% 0.5-20% 0.5-10%
Carmine 0.5-10% 0.5-20% 0.5-10%
Cochineal extract 0.5-10% 0.5-20% 0.5-10%
-Grape skin extract 0.5-10% 0.5-20% 0.5-10%
Saffron 0.5-10% 0.5-20% 0.5-10%
Tumeric 0.5-10% 0.5-20% 0.5-10%
Titanium dioxide 0.05-2% 0.05-2% 0.05-2%
F.D. & C. Blue No.1 0.05-2% 0.05-2% 0.05-2%
F.D.& C. Blue No.2 0.05-2% 0.05-2% 0.05-2%
F.D.& C. Green No.1 0.05-2% 0.05-2% 0.05-2%
F.D. & C. Red No. 40 0.05-2% 0.05-2% 0.05-2%
F.D. & C. Red No.3 0.05-2% 0.05-2% 0.05-2%
F.D. & C. Yellow No.6 0.05-2% 0.05-2% 0.05-2%
F.D. & C. Yellow No. 5 0.05-2% 0.05-2% 0.05-2%
[03631 Additional embodiments described herein relate to methods of developing
chewing gum products, which provide a consumer-preferred characteristics, for
example, a
flavor duality. In accordance therewith, a consumer preference for a dual
flavor combination
may first be identified. The dual flavor combination may include at least one
first flavor and at
least one second flavor, which is distinct from, complementary to or different
intensity from the
first flavor. A variety of methods may be used to identify a consumer
preference for a specific
flavor duality, such as, market research, including consumer surveys, taste
panels, and the like.
Once a consumer preference for a dual flavor combination, such as, for
example, kiwi and
banana, is identified, a chewing gum product tailored to satisfy that
preference may be provided.
In particular, any of the center-fill chewing gum products described above may
be prepared. The
first flavor of the consumer-preferred duality may be added to one region of
the gum and the
second flavor of the consumer-preferred duality may be added to another region
of the gum. The
chewing gum product may be marketed to consumers based on the consumer-
preferred duality.
[03641 The consumer-preferred duality provided by the gum product may be
marketed to
consumers in a variety of manners. Suitable marketing strategies, include, for
example, print,
radio, satellite radio, television, movie theater and online advertising
campaigns, point-of-
purchase advertisements, billboard advertisements, public transportation and
telephone booth
advertisements, indicia on the product packaging (e.g., slogans, trademarks,
terms and colors),
instant messaging, ringtones, and the like. The features and advantages of the
present invention
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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
[0365] The following examples A-P as set forth in Tables 2-4 and examples 79-
177 are
directed to inventive gum compositions of some embodiments. The gum
compositions of
examples A-P in Tables 2a and 2b and 79-156 may be used with any center-fill
region, such as
liquid, solid, semi-solid or gaseous. Examples of suitable center-fill regions
of some
embodiments include those of examples A-H in Table 3 and examples 157 - 177.
An optional
coating may also be included with the gum pieces and may be selected from a
coating
composition as in examples A-H of Table 4.
[0366] Any combination of a gum region, a center-fill region, and optionally a
coating
composition may be provided by selecting one of each from the Tables and
examples as
described above. In some embodiments, more than one gum region may be included
to provide
additional barrier properties as needed. Examples of combinations of gum
regions, center-fill
compositions and coatings include: (i) the gum region of example 56, the
center-fill of example
A of Table 3, and the coating of example C of Table 4; and (ii) the gum region
of example B of
Table 2a, the gum region of example 80, the center-fill of example 161, and
the coating of
example H of Table 4.
[0367] Examples 1-78 are directed to optional modified release components
which may
be incorporated in the gum compositions in any of the center-fill region, gum
region or coating
region. Examples 79-156 incorporate the modified release components of
examples 1-78 into
gum compositions, which may be used as the gum region of the center-fill
chewing gum
compositions.
[0368] Individual gum pieces using any combination of one or more gum regions,
center-
fill regions and coating regions as described above may be prepared. The shape
of the gum
pieces may be chosen from any shape such as ball, pellet, chunk, slab, etc.
also as described
hereinabove.
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Examples A-H
Table 2a - Gum Region Composition
Component % by weight
A B C. D E F G H
Gum base* 28-42 28-42 28-42 28-42 28-42 28-42 28-42 28-42
Lecithin 0.1-0.25 0.1-0.25 0.05-0.1 0.05-0.1 0.05-0.1 0.05-0.1 0.05-0.1 0.05-
0.1
Maltitol 52-55 45-50 46-50 50-54 52-57 45-55 47-52 50-55
Sorbitol 0 0-10 5-10 0-5 0-5 5-10 0-5 0-5
Lycasin 0 0 0.25-0.5 0.25-0.5 0.25-0.5 0.1-0.25 0.1-0.25 0.1-0.25
Flavors 2.50-3 2.50-3 2-2.26 2-2.26 2-2.26 2-2.50 2-2.50 2-2.50
Cooling 0.08-0.1 0.08-0.1 0 0 0 0.08-0.1 0.08-0.1 0.08-0.1
agent
Acidulants 1.2-1.7 1.2-1.7 0 0 0 0.7-1.2 0.7-1.2 0.7-1.2
Intense 3.4-3.9 3.4-3.9 3.4-3.9 2.9-3.4 2.9-3.4 2.9-3.4 2.9-3.4 3.4-3.9
sweetener
*gum base may me u e, ut is not limited to elast-om-er-,-plas-ti-eiz-er-a-ii-
dTiffe-r
Table 2b - Gum Region Composition
Component % by weight
I J K L M N 0 P
Gum base' 25-29 23-28 25-29 32-37 33-38 23-28 20-25 32-37
Lecithin 0.5-1.0 0.5-1.0 0.5-1.0 0.5-1.0 0.5-1.0 0.5-1.0 1.5-2 1.5-2
Bulking agent 55-60 56-61 55-60 47-52 48-53 53-58 50-55 47-52
Corn Syrup or 15-19 15-19 15-19 15-19 15-19 15-19 15-19 15-19
HSH3
Flavors 0.5-0.9 0.5-0.9 0.5-0.9 0.5-0.9 0.5-0.9 0.5-0.9 0.5-0.9 0.5-0.9
Intense 0.1-0.3 0.1-0.3 0.1-0.3 0.1-0.3 0.1-0.3 0.1-0.3 0.1-0.3 0.1.-0.3
sweetener
gun base may include, but is not limited to elastomer, plasticizer and filler
2examples include sugar and sorbitol
3HSH is hydrogenated starch hydrolysate
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Table 3 - Liquid- fill Composition
Component % by weight
A B C D E F G H
Glycerin 63.00 63.00 63.00 30.00 63.00 63.00 1.50 63.00
Lycasin 29.26 29.26 29.49 56.00 29.49 29.17 65.22 29.17
Sorbitol solution 3.25 3.25 3.28 7.50 3.28 3.24 28.60 3.24
Sodium carboxymethyl 0.08 0.008 0.15 0.25 0.15 0.20 0.20 0.20
cellulose
Color 0.004 0.004 0.0004 0.004 0.0004 0.004 0.004 0.004
Flavors 1.30 1.30 4.00 4.00 4.00 0.30 1.40 0.30
Cooling agent 0.06 0.06 0.06 0.06 0.06 0.06 0.06 0.06
Citric acid 3.00 3.00 0 2.17 0 3.00 3.00 3.00
Intense sweetener 0.05 0.05 0.02 0.02 0.02 0.02 0.02 0.02
Table 4 - Coating Composition
Component % by weight
A B C D E F G H
Maltitol 95.02 95.02 95.36 95.36 95.36 95.02 95.02 95.02
Bleached gum Arabic 3.32 3.32 3.32 3.32 3.32 3.32 3.32 3.32
Titanium dioxide 0.36 0.36 0.36 0.36 0.36 0.36 0.36 0.36
Flavors 1.07 1.07 0.51 0.51 0.51 1.07 1.07 1.07
Cooling agent 0.08 0.08 0.15 0.15 0.15 0.08 0.08 0.08
Intense sweetener 0.08 0.08 0.23 0.23 0.23 0.08 0.08 0.08
Color 0 0 0 0 0 0 0 0
Candelilla wax 0.08 0.08 0.08 0.08 0.08 0.08 0.08 0.08
[0369] The compositions for the gum regions are prepared by first combining
talc, where
present, with the gum base under heat at about 85 C. This combination is then
mixed with the
maltitol, lecithin and other polyols for six minutes. The flavor blends which
include a pre-mix of
the flavors and cooling agents are added and mixed for 1 minute. Finally, the
acids and intense
sweeteners are added and mixed for 5 minutes.
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[0370] The liquid fill composition is then prepared by first preparing a pre-
mix of the
sodium carboxymethyl cellulose, glycerin, and polyols. This pre-mix is then
combined with the
colors, flavors, cooling agents, acids and intense sweeteners and mixed.
[0371] The center-fill gum pieces are prepared by any known process such as by
co-
extrusion using a multi-nozzle extruder as disclosed in U.S. Patent Nos.
6,280,780 and 6,558,727
to Degady et al. as described above.
[0372] The colors, flavors, cooling agents, acids and sweeteners used in the
liquid-fill,
gum region and coating compositions set forth above may be specifically
selected from any of
those components provided in Table 1 herein. Further, any of these components
may be used in
their encapsulated and/or unencapsulated forms.
Examples 1-156
[0373] The following examples 1-78 include a variety of single component
delivery
systems which may be used in any region of the gum compositions of some
embodiments. The
modified-release ingredients may be added to the center-fill, gum region
and/or coating of the
center-fill gum. For instance, the components of examples 1-78 could be added
to any of the
liquid-fill, gum region or coating compositions of examples A-P above to form
center-fill
chewing gums having modified release characteristics.
[0374] Some examples may include multiple modified release components from
examples 1-78 in the same or different regions of the center-fill gum. When
multiple modified
release components are used in a center-fill gum, the components may be the
same type, e.g.,
multiple modified release sweeteners (example 29), or different types, e.g.,
modified release
sweeteners with a modified release cooling agent (example 31). Moreover, in
some examples,
one or more of the modified release components from examples 1-78 may be
included in any
region of the center-fill gum in combination with the same component in its
free, or
unencapsulated, form. The free and modified release forms of the component may
be added to
the same or different regions of the center-fill gum. For instance, the spray-
dried strawberry
flavor of example 8, below, could be included in a center-fill composition in
combination with a
gum region containing unencapsulated strawberry flavor.
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[0375] To exemplify the use of the modified release components of examples 1-
78 in
center-fill gum compositions, examples 79-156 incorporate these components
into gum
compositions, which may be used as the gum region of the center-fill chewing
gum
compositions. The gum compositions of examples 79-156 may be used with any
center-fill
region, such as liquid, solid, semi-solid or gaseous. An outermost, or
coating, layer also may be
added to the gum compositions of some embodiments.
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INGREDIENT EXAMPLES
Ingredient Examples of Single Ingredients in a Delivery System.
Exam le 1: Encapsulation of Gl c rrhizin - Polyvinyl acetate matrix
Composition:
Ingredient Weight percent
Polyvinyl Acetate 75.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Glycyrrhizin 20.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 90 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate.
Glycyrrhizin is then
added to the resulting mixture and mixed under high shear to completely
disperse the
ingredients. The resulting filled polymer melt is cooled and ground to produce
a powdered
material with a particle size of less than 420 microns. The encapsulated
Glycyrrhizin matrix is
stored in air tight containers with low humidity below 35 C.
Exam le 2: Encapsulation of X litol - Polyvinyl acetate matrix
Composition:
Ingredient Weight percent
Polyvinyl Acetate 55.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Xylitol 40.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate. Xylitol
is then added to
the resulting mixture and mixed under high shear to completely disperse the
ingredients. The
resulting filled polymer melt is cooled and ground to produce a powdered
material with a
particle size of less than 420 microns. The encapsulated xylitol matrix is
stored in air tight
Lcontainers with low humidity below 35 C.
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Exam le 3: Encapsulation of Erythritol
Composition:
Ingredient Weight percent
Polyvinyl Acetate 55.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Erythritol 40.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate.
Erythritol are then
added to the resulting mixture and mixed under high shear to completely
disperse the
ingredients. The resulting filled polymer melt is cooled and ground to produce
a powdered
material with a particle size of less than 420 microns. The erythritol
encapsulation matrix is
stored in air tight containers with low humidity below 35 C.
Exam le 4: Encapsulation of Adipic acid - Polyvinyl acetate matrix
Composition:
Ingredient Weight percent
Polyvinyl Acetate 60.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Adipic acid 35.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate. Adipic
acid is then
added to the resulting mixture and mixed under high shear to completely
disperse the
ingredients. The resulting filled polymer melt is cooled and ground to produce
a powdered
material with a particle size of less than 420 microns. The encapsulated
adipic acid matrix is
stored in air tight containers with low humidity below 35 C.
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Example 5: Encapsulation of Citric Acid - Polyvinyl acetate matrix
Composition:
Ingredient Weight percent
Polyvinyl Acetate 55.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Citric Acid 40.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate. Citric
acid is then
added to the resulting mixture and mixed under high shear to completely
disperse the
ingredients. The resulting filled polymer melt is cooled and ground to produce
a powdered
material with a particle size of less than 420 microns. The encapsulated
citric acid matrix is
stored in air tight containers with low humidity below 35 C.
Example 6: Encapsulation of Malic acid - Polyvinyl acetate.
Composition:
Ingredient Weight percent
Polyvinyl Acetate 55.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Malic acid 40.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate. Malic
acid are then
added to the resulting mixture and mixed under high shear to completely
disperse the
ingredients. The resulting filled polymer melt is cooled and ground to produce
a powdered
material with a particle size of less than 420 microns. The malic acid
encapsulation matrix is
stored in air tight containers with low humidity below 35 C.
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Exam le 7: Encapsulation of Spray dried peppermint flavor- Polyvinyl acetate
Composition:
Ingredient Weight percent
Polyvinyl Acetate 75.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Spray dried peppermint flavor 20.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 90 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate. Spray
dried peppermint
flavor is then added to the resulting mixture and mixed under high shear to
completely
disperse the ingredients. The resulting filled polymer melt is cooled and
ground to produce a
powdered material with a particle size of less than 420 microns. The
encapsulated peppermint
flavor in Polyvinyl acetate matrix is stored in air tight containers with low
humidity below
35 C.
Example 8: Encapsulation of Spray dried strawber flavor - Polyvinyl acetate
Composition:
Ingredient Weight percent
Polyvinyl Acetate 55.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Spray dried strawberry flavor 40.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 90 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate. Spray
dried strawberry
flavor is then added to the resulting mixture and mixed under high shear to
completely
disperse the ingredients. The resulting filled polymer melt is cooled and
ground to produce a
powdered material with a particle size of less than 420 microns. The
encapsulated strawberry
flavor is stored in air tight containers with low humidity below 35 C.
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Exam le 9: Encapsulation of Monosodium Glutamate
Composition:
Ingredient Weight percent
Polyvinyl Acetate 55.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Monosodium glutamate 40.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate.
Monosodium glutamate
is then added to the resulting mixture and mixed under high shear to
completely disperse the
ingredients. The resulting filled polymer melt is cooled and ground to produce
a powdered
material with a particle size of less than 420 microns. The encapsulation
matrix is stored in air
tight containers with low humidity below 35 C.
Example 10: Encapsulation of Salt - Polyvinyl acetate matrix
Composition:
Ingredient Weight percent
Polyvinyl Acetate 60.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Sodium chloride 35.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate. Sodium
chloride is then
added to the resulting mixture and mixed under high shear to completely
disperse the
ingredients. The resulting filled polymer melt is cooled and ground to produce
a powdered
material with a particle size of less than 420 microns. The encapsulated
matrix is stored in air
tight containers with low humidity below 35 C.
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Example 11: Encapsulation of Sodium acid sulfate - Polyvinyl acetate matrix
Composition:
Ingredient Weight percent
Polyvinyl Acetate 55.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Sodium acid sulfate 40.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate. Sodium
acid sulfate is
then added to the resulting mixture and mixed under high shear to completely
disperse the
ingredients. The resulting filled polymer melt is cooled and ground to produce
a powdered
material with a particle size of less than 420 microns. The encapsulated
matrix is stored in air
tight containers with low humidity below 35 C.
Example 12: Encapsulation of WS-3 in Polyvinyl acetate.
Composition:
Ingredient Weight percent
Polyvinyl Acetate 65.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Cooling sensate WS-3 30.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 80 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate. WS-3 is
then added to
the resulting mixture and mixed under high shear to completely disperse the
ingredients. The
resulting encapsulation is cooled and ground to produce a powdered material
with a particle
size of less than 420 microns. The malic acid encapsulation matrix is stored
in air tight
containers with low humidity below 35 C.
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Example 13: Encapsulation of WS-23 - Polyvinyl acetate matrix
Composition:
Ingredient Weight percent
Polyvinyl Acetate 65.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Cooling sensate WS-23 30.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 90 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate. WS-23 is
then added to
the resulting mixture and mixed under high shear to completely disperse the
ingredients. The
resulting filled polymer melt is cooled and ground to produce a powdered
material with a
particle size of less than 420 microns. The encapsulated matrix is stored in
air tight containers
with low humidity below 35 C.
Exam 1e 14: Encapsulation of menthol- Pot vin 1 acetate matrix
Composition:
Ingredient Weight percent
Polyvinyl Acetate 75.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Menthol 20.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 90 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate. Menthol
crystals is then
added to the resulting mixture and mixed under high shear to completely
disperse the
ingredients. The resulting polymer melt is cooled and ground to produce a
powdered material
with a particle size of less than 420 microns. The encapsulated menthol matrix
is stored in air
tight containers with low humidity below 35 C.
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Example 15: Encapsulation of Caffeine - Polyvinyl acetate matrix
Composition:
Ingredient Weight percent
Polyvinyl Acetate 75.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Caffeine 20.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 90 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate. Caffeine
is then added
to the resulting mixture and mixed under high shear to completely disperse the
ingredients.
The resulting polymer melt is cooled and ground to produce a powdered material
with a
particle size of less than 420 microns. The encapsulated caffeine matrix is
stored in air tight
containers with low humidity below 35 C.
Example 16: Encapsulation of Ascorbic Acid - Polyvinyl acetate matrix
Composition:
Ingredient Weight percent
Polyvinyl Acetate 75.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Ascorbic Acid 20.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 90 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate. Ascorbic
Acid is then
added to the resulting mixture and mixed under high shear to completely
disperse the
ingredients. The resulting polymer melt is cooled and ground to produce a
powdered material
with a particle size of less than 420 microns. The encapsulated Ascorbic Acid
matrix is stored
in air tight containers with low humidity below 35 C.
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Example 17: Encapsulation of Calcium Lactate - Polyvinyl acetate matrix
Composition:
Ingredient Wei ht percent
Polyvinyl Acetate 75.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Calcium Lactate 20.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 90 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate. Calcium
Lactate is
then added to the resulting mixture and mixed under high shear to completely
disperse the
ingredients. The resulting polymer melt is cooled and ground to produce a
powdered material
with a particle size of less than 420 microns. The encapsulated Calcium
Lactate matrix is
stored in air tight containers with low humidity below 35 C.
Example 18: Encapsulation of Zinc Citrate - Polyvinyl acetate matrix
Composition:
Ingredient Weight percent
Polyvinyl Acetate 75.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Zinc Citrate 20.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 90 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate. Zinc
Citrate is then
added to the resulting mixture and mixed under high shear to completely
disperse the
ingredients. The resulting polymer melt is cooled and ground to produce a
powdered material
with a particle size of less than 420 microns. The encapsulated Zinc Citrate
matrix is stored in
air tight containers with low humidity below 35 C.
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Example 19: Encapsulation of Niacin - Polyvinyl acetate matrix
Composition:
Ingredient Weight percent
Polyvinyl Acetate 75.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Niacin 20.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 90 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate. Niacin
is then added to
the resulting mixture and mixed under high shear to completely disperse the
ingredients. The
resulting polymer melt is cooled and ground to produce a powdered material
with a particle
size of less than 420 microns. The encapsulated Niacin matrix is stored in air
tight containers
with low humidity below 35 C.
Example 20: Encapsulation of Pyridoxine - Polyvinyl acetate matrix
Composition:
Ingredient Weight percent
Polyvinyl Acetate 75.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Pyridoxine 20.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 90 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate.
Pyridoxine is then
added to the resulting mixture and mixed under high shear to completely
disperse the
ingredients. The resulting polymer melt is cooled and ground to produce a
powdered material
with a particle size of less than 420 microns. The encapsulated Pyridoxine
matrix is stored in
air tight containers with low humidity below 35 C.
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Example 21: Encapsulation of Thiamine - Polyvinyl acetate matrix
Composition:
Ingredient Weight percent
Polyvinyl Acetate 75.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Thiamine 20.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 90 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate. Thiamine
is then added
to the resulting mixture and mixed under high shear to completely disperse the
ingredients.
The resulting polymer melt is cooled and ground to produce a powdered material
with a
particle size of less than 420 microns. The encapsulated Thiamine matrix is
stored in air tight
containers with low humidity below 35 C.
Example 22: Encapsulation of Riboflavin - Polyvinyl acetate matrix
Composition:
Ingredient Weight percent
Polyvinyl Acetate 75.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Riboflavin 20.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 90 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate.
Riboflavin is then
added to the resulting mixture and mixed under high shear to completely
disperse the
ingredients. The resulting polymer melt is cooled and ground to produce a
powdered material
with a particle size of less than 420 microns. The encapsulated Riboflavin
matrix is stored in
air tight containers with low humidity below 35 C.
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Exam le 23: Encapsulation of Sucralose - Polyvinyl acetate matrix (Sucralose
20%).
Composition:
Ingredient Weight percent
Polyvinyl Acetate 77.00%
Hydrogenated Oil 3.00%
Sucralose 20.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 85 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil is
added to the molten polyvinyl acetate. Sucralose is then added to the
resulting mixture and
mixed under high shear to completely disperse the ingredients. The resulting
filled polymer
melt is cooled and ground to produce a powdered material with a particle size
of less than 590
microns. The encapsulated sucralose matrix is stored in air tight containers
with low humidity
below 35 C.
Example 24: Multiple encapsulation of sucralose/polyvinyl acetate matrix (from
example
23 .
Composition:
Ingredient Grams
Center Cores
Sucralose/Polymer Matrix (from Example 23) 700.0
Coating Solution
Purified Water 1168.0
Gum Arabic 293.0
Total Coating solution 1461.0
Procedure: Wurster process is used to encapsulate Sucralose/Polymer Matrix.
Coating solution
using the above mentioned recipe is prepared by stirring water and gum at 35 C
for 2 hrs. 700
gms of Sucralose//Polymer Matrix are suspended in a fluidizing air stream
which provide
generally cyclic flow in front of a spray nozzle. The spray nozzle sprays an
atomized flow of
1461 gms of the coating solution for 115 minutes. The coated particles are
then dried in the
fluidized chamber for 50 minutes and stored below 35 C under dry conditions.
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Example 25 A: High Tensile strength encapsulation of Aspartame - Polyvinyl
acetate
matrix (Aspartame 30%). Particle size less than 420 microns.
Composition:
Ingredient Weight percent
Polyvinyl Acetate 65.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Aspartame 30.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate.
Aspartame is then
added to the resulting mixture and mixed under high shear to completely
disperse the
ingredients. The resulting high tensile strength / low fat content
encapsulation is cooled and
ground to produce a powdered material with a particle size of less than 420
microns.
Example 25 B: Low Tensile Strength encapsulation of Aspartame - Polyvinyl
acetate
matrix (Aspartame 30%
Composition:
Ingredient Weight percent
Polyvinyl Acetate 50.00%
Hydrogenated Oil 10.00%
Glycerol Monostearate 10.00%
Aspartame 30.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate.
Aspartame is then
added to the resulting mixture and mixed under high shear to completely
disperse the
ingredients. The resulting low Tensile Strength encapsulation is cooled and
ground to produce
a powdered material with a particle size of less than 420 microns.
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Example 25C: High Tensile strength encapsulation of Aspartame - Polyvinyl
acetate
matrix (Aspartame 30%). Particle size less than 177 microns.
Composition:
Ingredient Weight percent
Polyvinyl Acetate 65.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Aspartame 30.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate.
Aspartame is then
added to the resulting mixture and mixed under high shear to completely
disperse the
ingredients. The resulting high tensile strength / low fat content
encapsulation is cooled and
ground to produce a powdered material with a particle size of less than 177
microns.
Example 26: Encapsulation of AceK - Polyvinyl acetate matrix (AceK 30%)
Composition:
Ingredient Weight percent
Polyvinyl Acetate 65.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
AceK 30.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a
high shear
mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated
oil and Glycerol monostearate are then added to the molten polyvinyl acetate.
AceK is then
added to the resulting mixture and mixed under high shear to completely
disperse the
ingredients. The resulting filled polymer melt is cooled and ground to produce
a powdered
material with a particle size of less than 420 microns. The encapsulated AceK
matrix is stored
in air tight containers with low humidity below 35 C.
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Example 27: Encapsulation of Neotame - Polyvinyl acetate matrix (Neotame 10%
Composition:
Ingredient Weight percent
Polyvinyl Acetate 75.00%
Hydrogenated Oil 10.00%
Glycerol Monostearate 5.00%
Neotame 10.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 80 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate. Neotame
is then added
to the resulting mixture and mixed under high shear to completely disperse the
ingredients.
The resulting filled polymer melt is cooled and ground to produce a powdered
material with a
particle size of less than 420 microns. The encapsulated Neotame polymer
encapsulation
particles are stored in air tight containers with low humidity below 35 C.
Example 28: Encapsulation of Pectin in Polyvinyl acetate matrix (Pectin 30%)
Composition:
Ingredient Weight percent
Polyvinyl Acetate 65.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Pectin 30.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 90 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate. Pectin
is then added to
the resulting mixture and mixed under high shear to completely disperse the
ingredients. The
resulting filled polymer melt is cooled and ground to produce a powdered
material with a
particle size of less than 420 microns. The encapsulated pectin polymer
encapsulation
particles are stored in air tight containers with low humidity below 35 C.
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Ingredient Exam les of Multiple Ingredients in a Delive System
Example 29: Encapsulation of Aspartame, Ace-K, and Sucralose
Composition:
Ingredient Weight percent
Polyvinyl Acetate 55.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Aspartame 20.00%
AceK 10.00%
Sucralose 10.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 90 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate.
Aspartame, Ace-K, and
Sucralose are then added to the resulting mixture and mixed under high shear
to completely
disperse the ingredients. The resulting filled polymer melt is cooled and
ground to produce a
powdered material with a particle size of less than 420 microns. The
encapsulated sweeteners
are stored in air tight containers with low humidity below 35 C.
and Gl c rrhizin
Example 30: Encapsulation of Aspartame, Ace-_K
Composition:
Ingredient Weight percent
Polyvinyl Acetate 55.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Aspartame 20.00%
Ace-K 10.00%
Glycyrrhizin 10.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate.
Aspartame, Ace-K, and
Glycyrrhizin are then added to the resulting mixture and mixed under high
shear to completely
disperse the ingredients. The resulting filled polymer melt is cooled and
ground to produce a
powdered material with a particle size of less than 420 microns. The
encapsulated sweeteners
are stored in air tight containers with low humidity below 35 C.
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Exam le 31: Encapsulation of Aspartame, Ace-K, and Menthol
Composition:
Ingredient Weight percent
Polyvinyl Acetate 55.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Aspartame 20.00%
Ace-K 10.00%
Menthol 10.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate.
Aspartame, Ace-K, and
Menthol are then added to the resulting mixture and mixed under high shear to
completely
disperse the ingredients. The resulting filled polymer melt is cooled and
ground to produce a
powdered material with a particle size of less than 420 microns. The
encapsulated sweeteners
are stored in air tight containers with low humidity below 35 C.
Example 32: Encapsulation of Aspartame, Ace-K, and Adipic Acid
Composition:
Ingredient Weight percent
Polyvinyl Acetate 55.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Aspartame 10.00%
Ace-K 5.00%
Adipic acid 25.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate.
Aspartame, Ace-K, and
Adipic Acid are then added to the resulting mixture and mixed under high shear
to completely
disperse the ingredients. The resulting filled polymer melt is cooled and
ground to produce a
powdered material with a particle size of less than 420 microns. The
encapsulated sweeteners
are stored in air tight containers with low humidity below 35 C.
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Example 33: Encapsulation of Adi is Citric, and Malic Acid
Composition:
Ingredient Weight percent
Polyvinyl Acetate 55.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Adipic Acid 10.00%
Citric Acid 20.00%
Malic Acid 10.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate. Adipic,
Citric, and
Malic Acid are then added to the resulting mixture and mixed under high shear
to completely
disperse the ingredients. The resulting filled polymer melt is cooled and
ground to produce a
powdered material with a particle size of less than 420 microns. The
encapsulated acids are
stored in air tight containers with low humidity below 35 C.
Example 34: Encapsulation of Sucralose, and Citric Acid
Composition:
Ingredient Weight percent
Polyvinyl Acetate 55.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Sucralose 10.00%
Citric Acid 30.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate.
Sucralose and Citric
Acid are then added to the resulting mixture and mixed under high shear to
completely
disperse the ingredients. The resulting filled polymer melt is cooled and
ground to produce a
powdered material with a particle size of less than 420 microns. The
encapsulation is stored
in air tight containers with low humidity below 35 C.
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Exam le 35: Encapsulation of Sucralose and Adi is Acid
Composition:
Ingredient Weight percent
Polyvinyl Acetate 55.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Sucralose 10.00%
Adipic Acid 30.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 90 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate.
Sucralose and Adipic
Acid are then added to the resulting mixture and mixed under high shear to
completely
disperse the ingredients. The resulting filled polymer melt is cooled and
ground to produce a
powdered material with a particle size of less than 420 microns. The
encapsulation is stored in
air tight containers with low humidity below 35 C.
Example 36: Encapsulation of Aspartame and Salt
Composition:
Ingredient Weight percent
Polyvinyl Acetate 55.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Aspartame 20.00%
Salt 20.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 90 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate.
Aspartame and Salt are
then added to the resulting mixture and mixed under high shear to completely
disperse the
ingredients. The resulting filled polymer melt is cooled and ground to produce
a powdered
material with a particle size of less than 420 microns. The encapsulation is
stored in air tight
containers with low humidity below 35 C.
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Example 37: Encapsulation of Aspartame with WS-3
Composition:
Ingredient Weight percent
Polyvinyl Acetate 65.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Aspartame 20.00%
WS-3 10.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate.
Aspartame and WS-3
are then added to the resulting mixture and mixed under high shear to
completely disperse the
ingredients. The resulting filled polymer melt is cooled and ground to produce
a powdered
material with a particle size of less than 420 microns. The encapsulation is
stored in air tight
containers with low humidity below 35 C.
Example 38: Encapsulation of Sucralose with WS-23
Composition:
Ingredient Weight percent
Polyvinyl Acetate 75.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Sucralose 10.00%
WS-23 10.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate.
Sucralose and WS-23
are then added to the resulting mixture and mixed under high shear to
completely disperse the
ingredients. The resulting filled polymer melt is cooled and ground to produce
a powdered
material with a particle size of less than 420 microns. The encapsulation is
stored in air tight
containers with low humidity below 35 C.
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-Example 39: Encapsulation of Sucralose and Menthol
Composition:
Ingredient Weight percent
Polyvinyl Acetate 70.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Sucralose 10.00%
Menthol 15.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate.
Sucralose and Menthol
are then added to the resulting mixture and mixed under high shear to
completely disperse the
ingredients. The resulting filled polymer melt is cooled and ground to produce
a powdered
material with a particle size of less than 420 microns. The encapsulation is
stored in air tight
containers with low humidity below 35 C.
Exam le 40: Encapsulation of Aspartame and Neotame
Composition:
Ingredient Weight percent
Polyvinyl Acetate 60.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Aspartame 30.00%
Neotame 5.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 80 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate.
Aspartame and
Neotame are then added to the resulting mixture and mixed under high shear to
completely
disperse the ingredients. The resulting encapsulation is cooled and ground to
produce a
powdered material with a particle size of less than 420 microns. The
encapsulation matrix is
stored in air tight containers with low humidity below 35 C.
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Example 41: Encapsulation of Aspartame and Adenosine monophosphate (bitterness
inhibitor
Composition:
Ingredient Weight percent
Polyvinyl Acetate 65.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Aspartame 20.00%
Adenosine monophos hate (AMP) 10.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 90 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate.
Aspartame and AMP
are then added to the resulting mixture and mixed under high shear to
completely disperse the
ingredients. The resulting filled polymer melt is cooled and ground to produce
a powdered
material with a particle size of less than 420 microns. The encapsulation is
stored in air tight
containers with low humidity below 35 C.
Example 42: Encapsulation of Aspartame and Caffeine
Composition:
Ingredient Weight percent
Polyvinyl Acetate 60.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Aspartame 20.00%
Caffeine 15.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 90 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate.
Aspartame and
Caffeine are then added to the resulting mixture and mixed under high shear to
completely
disperse the ingredients. The resulting polymer melt is cooled and ground to
produce a
powdered material with a particle size of less than 420 microns. The
encapsulation is stored in
air tight containers with low humidity below 35 C.
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Exam le 43: Encapsulation of sucralose and Calcium Lactate
Composition:
Ingredient Weight percent
Polyvinyl Acetate 55.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
sucralose 10.00%
Calcium Lactate 30.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 90 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate.
Aspartame and
Calcium Lactate are then added to the resulting mixture and mixed under high
shear to
completely disperse the ingredients. The resulting polymer melt is cooled and
ground to
produce a powdered material with a particle size of less than 420 microns. The
encapsulation
is stored in air tight containers with low humidity below 35 C.
Exam le 44: Encapsulation of Sucralose and Vitamin C
Composition:
Ingredient Weight percent
Polyvinyl Acetate 65.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Sucralose 10.00%
Ascorbic Acid (Vitamin C) 20.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 90 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate.
Sucralose and
Ascorbic Acid is then added to the resulting mixture and mixed under high
shear to
completely disperse the ingredients. The resulting polymer melt is cooled and
ground to
produce a powdered material with a particle size of less than 420 microns. The
encapsulation
is stored in air tight containers with low humidity below 35 C.
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Example 45: Encapsulation of Aspartame and Niacin
Composition:
Ingredient Weight percent
Polyvinyl Acetate 65.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Aspartame 15.00%
Niacin 15.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 90 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate.
Aspartame and Niacin
are then added to the resulting mixture and mixed under high shear to
completely disperse the
ingredients. The resulting polymer melt is cooled and ground to produce a
powdered material
with a particle size of less than 420 microns. The encapsulation is stored in
air tight containers
with low humidity below 35 C.
Example 46: Encapsulation of sucralose and Folic Acid
Composition:
Ingredient Weight percent
Polyvinyl Acetate 75.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Sucralose 10.00%
Folic Acid 10.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 90 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate.
Sucralose and Folic
Acid are then added to the resulting mixture and mixed under high shear to
completely
disperse the ingredients. The resulting polymer melt is cooled and ground to
produce a
powdered material with a particle size of less than 420 microns. The
encapsulation is stored in
air tight containers with low humidity below 35 C.
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Example 47 : Encapsulation of mixed Aspartame and AceK - Polyvinyl acetate
matrix
Actives = 30%
Composition:
Ingredient Weight percent
Polyvinyl Acetate 65.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Aspartame 21.00%
AceK 9.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate.
Aspartame and AceK
(60/40) are then added to the resulting mixture and mixed under high shear to
completely
disperse the ingredients. The resulting filled polymer melt is cooled and
ground to produce a
powdered material with a particle size of less than 420 microns. The mixed
Aspartame and
AceK encapsulation matrix is stored in air tight containers with low humidity
below 35 C.
Example 48 : Encapsulation of mixed WS-3 and WS-23 - Polyvinyl acetate matrix.
Composition:
Ingredient Weight percent
Polyvinyl Acetate 65.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Cooling sensate WS-3 15.00%
Cooling sensate WS-23 15.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 80 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate. WS-3 and
WS-23 are
then added to the resulting mixture and mixed under high shear to completely
disperse the
ingredients. The resulting filled polymer melt is cooled and ground to produce
a powdered
material with a particle size of less than 420 microns. The mixed WS-3 and WS-
23
encapsulation matrix is stored in air tight containers with low humidity below
35 C.
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Example 49 : Encapsulation of mixed Aspartame and Calciumcarbonate - Polyvinyl
acetate matrix.
Composition:
Ingredient Weight percent
Polyvinyl Acetate 60.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Aspartame 20.00%
Calciumcarbonate 15.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 80 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate.
Aspartame and calcium
carbonate are then added to the resulting mixture and mixed under high shear
to completely
disperse the ingredients. The resulting filled polymer melt is cooled and
ground to produce a
powdered material with a particle size of less than 420 microns. The mixed
aspartame and
calcium carbonate encapsulation matrix is stored in air tight containers with
low humidity
below 35 C.
Example 50 : Encapsulation of mixed Aspartame and Talc - Polyvinyl acetate
matrix.
Composition:
Ingredient Weight percent
Polyvinyl Acetate 60.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Aspartame 20.00%
Talc 15.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 80 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate.
Aspartame and talc are
then added to the resulting mixture and mixed under high shear to completely
disperse the
ingredients. The resulting filled polymer melt is cooled and ground to produce
a powdered
material with a particle size of less than 420 microns. The mixed aspartame
and talc
encapsulation matrix is stored in air tight containers with low humidity below
35 C.
Ingredient Examples of Single Oral Care Ingredients in a Delive S stem
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Example 51: Encapsulation of Sodium tripolyphosphate (Sodiumtripolyphosphate) -
Polyvinyl acetate matrix
Composition:
Ingredient Weight percent
Polyvinyl Acetate 55.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Sodiumtripolyphosphate 40.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate.
Sodiumtripolyphosphate
is then added to the resulting mixture and mixed under high shear to
completely disperse the
ingredients. The resulting filled polymer melt is cooled and ground to produce
a powdered
material with a particle size of less than 420 microns. The encapsulated
matrix is stored in air
tight containers with low humidity below 35 C.
Exam le 52: Encapsulation of Sodium Fluoride (NaF) - Polyvinyl acetate matrix
Composition:
Ingredient Weight percent
Polyvinyl Acetate 65.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Sodium Fluoride 30.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate. NaF is
then added to the
resulting mixture and mixed under high shear to completely disperse the
ingredients. The
resulting filled polymer melt is cooled and ground to produce a powdered
material with a
particle size of less than 420 microns. The encapsulated matrix is stored in
air tight containers
with low humidity below 35 C.
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Exam le 53: Encapsulation of Calcium peroxide - Polyvinyl acetate matrix
Composition:
Ingredient Weight percent
Polyvinyl Acetate 55.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Calcium Peroxide 40.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 80 C in a
high shear mixer such
as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated
oil and
Glycerol monostearate are then added to the molten polyvinyl acetate. Calcium
peroxide is then
added to the resulting mixture and mixed under high shear to completely
disperse the
ingredients. The resulting filled polymer melt is cooled and ground to produce
a powdered
material with a particle size of less than 420 microns. The encapsulated
matrix is stored in air
tight containers with low humidity below 35 C.
I
Example 54: Encapsulation of Zinc Chloride - Polyvinyl acetate matrix
Composition:
Ingredient Weight percent
Polyvinyl Acetate 65.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Zinc Chloride 30.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate. zinc
chloride is then
added to the resulting mixture and mixed under high shear to completely
disperse the
ingredients. The resulting filled polymer melt is cooled and ground to produce
a powdered
material with a particle size of less than 420 microns. The encapsulated
matrix is stored in air
tight containers with low humidity below 35 C.
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Exam le 55: Encapsulation of Carbamide peroxide - Polyvinyl acetate matrix
Composition:
Ingredient Weight percent
Polyvinyl Acetate 55.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Carbamide Peroxide 40.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 80 C in a
high shear mixer such
as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated
oil and
Glycerol monostearate are then added to the molten polyvinyl acetate.
Carbamide peroxide is
then added to the resulting mixture and mixed under high shear to completely
disperse the
ingredients. The resulting filled polymer melt is cooled and ground to produce
a powdered
material with a particle size of less than 420 microns. The encapsulated
matrix is stored in air
tight containers with low humidity below 35 C.
Exam le 56: Encapsulation of Potassium Nitrate KNO3 - Polyvinyl acetate matrix
Composition:
Ingredient Weight percent
Polyvinyl Acetate 55.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Potassium Nitrate 40.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate. KNO3 is
then added to
the resulting mixture and mixed under high shear to completely disperse the
ingredients. The
resulting filled polymer melt is cooled and ground to produce a powdered
material with a
particle size of less than 420 microns. The encapsulated matrix is stored in
air tight containers
with low humidity below 35 C.
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Example 57: Encapsulation of Chlorhexidine - Polyvinyl acetate matrix
Composition:
Ingredient Weight percent
Polyvinyl Acetate 55.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Chlorhexidine 40.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 80 C in a
high shear mixer such
as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated
oil and
Glycerol monostearate are then added to the molten polyvinyl acetate.
Chlorhexidine is then
added to the resulting mixture and mixed under high shear to completely
disperse the
ingredients. The resulting filled polymer melt is cooled and ground to produce
a powdered
material with a particle size of less than 420 microns. The encapsulated
matrix is stored in air
tight containers with low humidity below 35 C.
Example 58: Encapsulation of sodium stearate - Polyvinyl acetate matrix
Composition:
Ingredient Weight percent
Polyvinyl Acetate 55.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Sodium stearate 40.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate. Sodium
stearate is then
added to the resulting mixture and mixed under high shear to completely
disperse the
ingredients. The resulting filled polymer melt is cooled and ground to produce
a powdered
material with a particle size of less than 420 microns. The encapsulated
matrix is stored in air
tight containers with low humidity below 35 C.
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Example 59: Encapsulation of Sodium Bicarbonate - Polyvinyl acetate matrix
Composition:
Ingredient Weight percent
Polyvinyl Acetate 55.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Sodium Bicarbonate 40.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate. NaHCO3
is then added to
the resulting mixture and mixed under high shear to completely disperse the
ingredients. The
resulting filled polymer melt is cooled and ground to produce a powdered
material with a
particle size of less than 420 microns. The encapsulated matrix is stored in
air tight containers
with low humidity below 35 C.
Example 60: Encapsulation of Ce 1 ridinium chloride (CPC) - Polyvinyl acetate
matrix
Composition:
Ingredient Weight percent
Polyvinyl Acetate 55.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Cetylpridinium chloride 40.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 80 C in a
high shear mixer such
as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated
oil and
Glycerol monostearate are then added to the molten polyvinyl acetate. CPC is
then added to the
resulting mixture and mixed under high shear to completely disperse the
ingredients. The
resulting filled polymer melt is cooled and ground to produce a powdered
material with a
particle size of less than 420 microns. The encapsulated matrix is stored in
air tight containers
with low humidity below 35 C.
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Example 61: Encapsulation of Calcium Casein Peptone-Calcium Phosphate CCP-CP
Recaldent - Polyvinyl acetate matrix
Composition:
Ingredient Weight percent
Polyvinyl Acetate 55.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Recaldent 40.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 80 C in a
high shear mixer such
as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated
oil and
Glycerol monostearate are then added to the molten polyvinyl acetate.
Recaldent is then added to
the resulting mixture and mixed under high shear to completely disperse the
ingredients. The
resulting filled polymer melt is cooled and ground to produce a powdered
material with a
particle size of less than 420 microns. The encapsulated matrix is stored in
air tight containers
with low humidity below 35 C.
Exam le 62: Encapsulation of sodium Ricinoleate - Polyvinyl acetate matrix
Composition:
Ingredient Weight percent
Polyvinyl Acetate 55.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Sodium Ricinoleate 40.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate. Sodium
ricinoleate is then
added to the resulting mixture and mixed under high shear to completely
disperse the
ingredients. The resulting filled polymer melt is cooled and ground to produce
a powdered
material with a particle size of less than 420 microns. The encapsulated
matrix is stored in air
tight containers with low humidity below 35 C.
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Example 63: Encapsulation of sodium hexametaphosphate
(Sodiumhexamataphosphate) -
Polyvinyl acetate matrix
Composition:
Ingredient Weight percent
Polyvinyl Acetate 55.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Sodium Hexameta hos hate 40.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate.
Sodiumhexamataphosphate is then added to the resulting mixture and mixed under
high shear to
completely disperse the ingredients. The resulting filled polymer melt is
cooled and ground to
produce a powdered material with a particle size of less than 420 microns. The
encapsulated
matrix is stored in air tight containers with low humidity below 35 C.
Example 64: Encapsulation of Urea - Polyvinyl acetate matrix
Composition:
Ingredient Weight percent
Polyvinyl Acetate 55.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Urea 40.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 80 C in a
high shear mixer such
as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated
oil and
Glycerol monostearate are then added to the molten polyvinyl acetate. Urea is
then added to the
resulting mixture and mixed under high shear to completely disperse the
ingredients. The
resulting filled polymer melt is cooled and ground to produce a powdered
material with a
particle size of less than 420 microns. The encapsulated matrix is stored in
air tight containers
with low humidity below 35 C.
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Ingredient Examples of Multiple Oral Care Ingredients in a Delivery System
Example 65: Encapsulation of Sodiumtripolyphosphate (STP) and sodium stearate-
Polvin l acetate matrix.
Composition:
Ingredient Weight percent
Polyvinyl Acetate 55.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Sodiumtripolyphosphate 20.00%
Sodium stearate 10.00%
Sucralose 10.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate. Actives
are then added to
the resulting mixture and mixed under high shear to completely disperse the
ingredients. The
resulting filled polymer melt is cooled and ground to produce a powdered
material with a
particle size of less than 420 microns. The encapsulated matrix is stored in
air tight containers
with low humidity below 35 C.
Example 66: Encapsulation of Sodium Fluoride and Sodiumtripolyphosphate -
Polyvinyl
acetate matrix
Composition:
Ingredient Weight percent
Polyvinyl Acetate 57.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Sodiumtripolyphosphate 25.00%
Sodium Fluoride 3.00%
Sucralose 10.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate. Actives
are then added to
the resulting mixture and mixed under high shear to completely disperse the
ingredients. The
resulting filled polymer melt is cooled and ground to produce a powdered
material with a
particle size of less than 420 microns. The encapsulated matrix is stored in
air tight containers
with low humidity below 35 C.
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Example 67: Encapsulation of Calcium peroxide and Sodiumhexamataphosphate -
Polvin l acetate matrix
Composition:
Ingredient Weight percent
Polyvinyl Acetate 55.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Calcium Peroxide 7.00%
Sodiumhexamataphosphate 23.00%
Sucralose 10.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 80 C in a
high shear mixer such
as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated
oil and
Glycerol monostearate are then added to the molten polyvinyl acetate. Actives
are then added to
the resulting mixture and mixed under high shear to completely disperse the
ingredients. The
resulting filled polymer melt is cooled and ground to produce a powdered
material with a
particle size of less than 420 microns. The encapsulated matrix is stored in
air tight containers
with low humidity below 35 C.
Example 68: Encapsulation of Zinc Chloride and Sodiumtripolyphosphate -
Polyvinyl
acetate matrix
Composition:
Ingredient Weight percent
Polyvinyl Acetate 55.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Zinc Chloride 4.00%
Sodiumtripoly hos hate 26.00%
Aspartame 10.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate. Actives
are then added to
the resulting mixture and mixed under high shear to completely disperse the
ingredients. The
resulting filled polymer melt is cooled and ground to produce a powdered
material with a
particle size of less than 420 microns. The encapsulated matrix is stored in
air tight containers
with low humidity below 35 C.
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Example 69: Encapsulation of Carbamide peroxide and Sodiumtripolyphosphate in
Pol vin lacetate encapsulation.
Composition:
Ingredient Weight percent
Polyvinyl Acetate 55.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Sodiumtri oly hos hate 20.00%
Carbamide Peroxide 10.00%
Sucralose 10.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 80 C in a
high shear mixer such
as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated
oil and
Glycerol monostearate are then added to the molten polyvinyl acetate. Actives
are then added to
the resulting mixture and mixed under high shear to completely disperse the
ingredients. The
resulting filled polymer melt is cooled and ground to produce a powdered
material with a
particle size of less than 420 microns. The encapsulated matrix is stored in
air tight containers
with low humidity below 35 C.
Example 70: Encapsulation of Potassium Nitrate (KNO3) and
Sodiumtripolyphosphate -
Polyvinyl acetate matrix
Composition:
Ingredient Weight percent
Polyvinyl Acetate 55.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Potassium Nitrate 10.00%
Sodiumtripolyphosphate 20.00%
Sucralose 10.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate. Actives
are then added to
the resulting mixture and mixed under high shear to completely disperse the
ingredients. The
resulting filled polymer melt is cooled and ground to produce a powdered
material with a
particle size of less than 420 microns. The encapsulated matrix is stored in
air tight containers
with low humidity below 35 C.
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Example 71: Encapsulation of Chlorhexidine, Sodiumtripolyphosphate and Sodium
Fluoride - Polyvinyl acetate matrix
Composition:
Ingredient Weight percent
Polyvinyl Acetate 55.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Chlorhexidine 4.00%
Sodiumtripoly hos hate 23.00%
Sodium Fluoride 3.00%
Aspartame 10.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 80 C in a
high shear mixer such
as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated
oil and
Glycerol monostearate are then added to the molten polyvinyl acetate. Actives
are then added to
the resulting mixture and mixed under high shear to completely disperse the
ingredients. The
resulting filled polymer melt is cooled and ground to produce a powdered
material with a
particle size of less than 420 microns. The encapsulated matrix is stored in
air tight containers
with low humidity below 35 C.
Example 72: Encapsulation of sodium stearate, Sodiumtripolyphosphate and
Menthol-
Polyvinyl acetate matrix
Composition:
Ingredient Weight percent
Polyvinyl Acetate 55.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Sodium stearate 4.00%
Sodiumtri oly hos hate 19.00%
Menthol 7.00%
Sucralose 10.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate. Actives
are then added to
the resulting mixture and mixed under high shear to completely disperse the
ingredients. The
resulting filled polymer melt is cooled and ground to produce a powdered
material with a
particle size of less than 420 microns. The encapsulated matrix is stored in
air tight containers
with low humidity below 35 C.
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Example 73: Encapsulation of Sodium Bicarbonate, Sodiumtripolyphosphate and
Sodium
stearate - Polyvinyl acetate matrix
Composition:
Ingredient Weight percent
Polyvinyl Acetate 55.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Sodium stearate 4.00%
Sodiumtri oly hos hate 19.00%
Sodium bicarbonate 7.00%
Sucralose 10.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate. Actives
are then added to
the resulting mixture and mixed under high shear to completely disperse the
ingredients. The
resulting filled polymer melt is cooled and ground to produce a powdered
material with a
particle size of less than 420 microns. The encapsulated matrix is stored in
air tight containers
with low humidity below 35 C.
Example 74: Encapsulation of Cetylpridinium chloride (CPC), Sodium Fluoride
and
Sodiumtri of hos hate - Polyvinyl acetate matrix
Composition:
Ingredient Weight percent
Polyvinyl Acetate 55.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Cetylpridinium chloride 4.00%
Sodiumtri oly hos hate 23.00%
Sodium Fluoride 3.00%
Sucralose 10.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 80 C in a
high shear mixer such
as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated
oil and
Glycerol monostearate are then added to the molten polyvinyl acetate. Actives
are then added to
the resulting mixture and mixed under high shear to completely disperse the
ingredients. The
resulting filled polymer melt is cooled and ground to produce a powdered
material with a
particle size of less than 420 microns. The encapsulated matrix is stored in
air tight containers
with low humidity below 35 C.
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Example 75: Encapsulation of Calcium Casein Peptone-Calcium Phosphate CCP-CP
Recaldent and Sodiumtri of hos hate - Polyvinyl acetate matrix
Composition:
Ingredient Weight percent
Polyvinyl Acetate 55.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Recaldent 10.00%
Sodiumtripolyphoshate 20.00%
Sucralose 10.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 80 C in a
high shear mixer such
as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated
oil and
Glycerol monostearate are then added to the molten polyvinyl acetate. Actives
are then added to
the resulting mixture and mixed under high shear to completely disperse the
ingredients. The
resulting filled polymer melt is cooled and ground to produce a powdered
material with a
particle size of less than 420 microns. The encapsulated matrix is stored in
air tight containers
with low humidity below 35 C.
Example 76: Encapsulation of sodium Ricinoleate and Sodiumtripolyphosphate-
Polyvinyl
acetate matrix
Composition:
Ingredient Weight percent
Polyvinyl Acetate 55.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Sodium Ricinoleate 4.00%
Sodiumtri oly hos hate 26.00%
Aspartame 10.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate. Actives
are then added to
the resulting mixture and mixed under high shear to completely disperse the
ingredients. The
resulting filled polymer melt is cooled and ground to produce a powdered
material with a
particle size of less than 420 microns. The encapsulated matrix is stored in
air tight containers
with low humidity below 35 C.
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Example 77: Encapsulation of sodium hexametaphosphate (SHMP) and Sodium
Stearate -
Polyvinyl acetate matrix
Composition:
Ingredient Weight percent
Polyvinyl Acetate 55.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Sodium Hexametaphos hate 26.00%
Sodium stearate 4.00%
Sucralose 10.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a
high shear mixer
such as extruder (single or twin screw) or sigma or Banbury mixer. The
hydrogenated oil and
Glycerol monostearate are then added to the molten polyvinyl acetate.
Sodiumhexamataphosphate is then added to the resulting mixture and mixed under
high shear to
completely disperse the ingredients. The resulting filled polymer melt is
cooled and ground to
produce a powdered material with a particle size of less than 420 microns. The
encapsulated
matrix is stored in air tight containers with low humidity below 35 C.
Example 78: Encapsulation of Urea and Sodiumtripolyphosphate - Polyvinyl
acetate
matrix
Composition:
Ingredient Weight percent
Polyvinyl Acetate 55.00%
Hydrogenated Oil 3.75%
Glycerol Monostearate 1.25%
Urea 10.00%
Sodiumtri oly hos hate 20.00%
Sucralose 10.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 80 C in a
high shear mixer such
as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated
oil and
Glycerol monostearate are then added to the molten polyvinyl acetate. Actives
are then added to
the resulting mixture and mixed under high shear to completely disperse the
ingredients. The
resulting filled polymer melt is cooled and ground to produce a powdered
material with a
particle size of less than 420 microns. The encapsulated matrix is stored in
air tight containers
with low humidity below 35 C.
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GUM REGION COMPOSITIONS INCLUDING INGREDIENT EXAMPLES
[0238] As mentioned above, examples 79-156 incorporate the modified release
components of examples 1-78 into gum compositions, which may be used as the
gum region of
center-fill chewing gum compositions. The gum compositions of examples 79-156
may be used
with any center-fill region, such as liquid, solid, semi-solid or gaseous. The
gum compositions
also may be used in center-fill chewing gums that are further coated with an
outermost, or
coating, layer.
[0239] For example, the gum compositions of examples 79-156 may be used as gum
regions in combination with any of the liquid-fill and coating compositions
set forth in Tables 3,
4, 6, 7, 9(1), 9(2) and 10 of examples A-X above to form center-fill chewing
gum compositions.
[0240] Additionally, the gum compositions of examples 79-156 may be used with
center-
fill and/or coating compositions that also include one or more modified
release components.
Any of the optional components listed in Table 1 above may be employed in
their modified
release form. The modified release components contained in the center-fill
and/or coating
composition may be the same as or different from the modified release
component included in
the gum composition.
[0241] For instance, example 80, set forth below, includes encapsulated
xylitol in the
gum composition, which may form the gum region of a center-fill chewing gum
composition.
The gum region of example 80 may be combined with a center-fill composition
and/or a coating
composition that also include encapsulated xylitol therein. Alternatively, the
gum region of
example 80 may be combined with a center-fill composition and/or a coating
composition that
include different modified release components. The different modified release
components may
be in the same category as xylitol. For example, a different modified release
sweetener, such as
encapsulated sucralose, may be contained in the center-fill and/or coating
compositions. The
different modified release components could be from a different category of
components, such
as, for example, an encapsulated cooling agent.
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[0242] The gum compositions of examples 79-156 also may be used with center-
fill
and/or coating compositions that include unencapsulated, or free, components.
Any of the
optional components listed in Table 1 above may be used in their
unencapsulated form in the
center-fill and/or coating compositions. The center-fill composition and/or
coating composition
may include the same component used in the gum composition of examples 79-156,
but in its
free form. For example, the gum region of example 80, which contains
encapsulated xylitol,
may be combined with a center-fill composition and/or a coating composition
that include
unencapsulated xylitol therein. Alternatively, the center-fill composition
and/or coating
composition may include a different component, which is in its unencapsulated
form, from the
modified release component contained in the gum composition of examples 79-
156. For
example, the gum region of example 80 could be combined with a center-fill
and/or coating
composition that include an unencapsulated flavor or a different
unencapsulated sweetener.
[0243] Moreover, multiple encapsulated and/or unencapsulated components may be
contained in the center-fill and/or coating compositions used in combination
with the gum
compositions of examples 79-156. Any type of encapsulated and/or
unencapsulated component,
as set forth in detail above, could be used in the center-fill and/or coating
compositions in
combination with the gum compositions of examples 79-156 to form center-fill
chewing gums.
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Example 79: Chewing gum composition containing Enca sulated Gl c rrhizin
Ingredient Weight percent
Gum Base 39.00
Sorbitol 45.08
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated Glycyrrhizin (from Example 1) 1.10
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer. The
remaining ingredients are added to the molten gum base. The melted gum base
with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum may
be allowed to cool or may be fed directly into a process for e paring a center
filled product.
.Example 80: Chewin um corn osition containing Enca sulated X litol
Ingredient Weight percent
Gum Base 39.00
Sorbitol QS
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated Xylitol (from Example 2) 6.00
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer. The
remaining ingredients are added to the molten gum base. The melted gum base
with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum may
be allowed to cool or may be fed directly into a process for preparing a
center filled product.
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Exam le 81: Chewing gum composition containing Enca sulated E thritol
Ingredient Weight percent
Gum Base 39.00
Sorbitol 40.18
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
-Aspartame 0.30
AceK 0.15
Encapsulated Erythritol (from Example 3) 6.00
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer. The
remaining ingredients are added to the molten gum base. The melted gum base
with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum may
be allowed to cool or may be fed directly into a process for preparing a
center filled product.
Example 82: Chewing gum composition containing Encapsulated Adipic Acid -
Polyvinyl
acetate Matrix
Ingredient Weight percent
Gum Base 39.00
Sorbitol 42.18
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated Adipic Acid (from Example 4) 4.00
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer. The
remaining ingredients are added to the molten gum base. The melted gum base
with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum may
be allowed to cool or may be fed directly into a process for preparing a
center filled product.
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Example 83: Chewing gum composition containing Encapsulated Citric Acid -
Polyvinyl
acetate Matrix
Ingredient Weight percent
Gum Base 39.00
Sorbitol 42.18
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated Citric Acid (from Example 5) 4.00
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer. The
remaining ingredients are added to the molten gum base. The melted gum base
with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum may
be allowed to cool or may be fed directly into a process for preparing a
center filled product.
Example 84: Chewing gum composition containing Encapsulated Malic acid -
Polyvinyl
acetate.
Ingredient Weight percent
Gum Base 39.00
Sorbitol 42.18
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated Malic Acid (from Example 6) 4.00
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer. The
remaining ingredients are added to the molten gum base. The melted gum base
with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum may
be allowed to cool or may be fed directly into a process for preparing a
center filled product.
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Example 85: Chewing gum composition containing Encapsulated Spray Dried
Peppermint Flavor
Ingredient Weight percent
Gum Base 39.00
Sorbitol 40.18
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated Spray Dried Peppermint Flavor (from
Example 7) 6.00
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer. The
remaining ingredients are added to the molten gum base. The melted gum base
with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum may
be allowed to cool or may be fed directly into a process for preparing a
center filled product.
Example 86: Chewing gum composition containing Encapsulated Spray dried
strawber flavor
Ingredient Weight percent
Gum Base 39.00
Sorbitol 40.18
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated Spray dried strawberry flavor (from Example
8) 6.00
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer. The
remaining ingredients are added to the molten gum base. The melted gum base
with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum may
be allowed to cool or may be fed directly into a process for paring a center
filled product.
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Example 87: Chewing gum composition containing Encapsulated Monosodium
Glutamate
Ingredient Weight percent
Gum Base 39.00
Sorbitol 42.18
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated Monosodium Glutamate (from Example 9) 4.00
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer. The
remaining ingredients are added to the molten gum base. The melted gum base
with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum may
be allowed to cool or may be fed directly into a process for preparing a
center filled product.
Exam le 88: Chewin gum composition containing Enca sulated Salt
Ingredient Weight percent
Gum Base 39.00
Sorbitol 42.18
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated Salt (from Example 10) 4.00
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer. The
remaining ingredients are added to the molten gum base. The melted gum base
with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum may
be allowed to cool or may be fed directly into a process for preparing a
center filled product.
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Example 89: Chewing um composition containin Enca sulated Sodium acid sulfate
Ingredient Weight percent
Gum Base 39.00
Sorbitol 41.18
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated Sodium acid sulfate (from Example 11) 5.00
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer. The
remaining ingredients are added to the molten gum base. The melted gum base
with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum may
be allowed to cool or may be fed directly into a process for preparing a
center filled product.
Example 90: Chewing gum composition containin Enca sulated WS-3
Ingredient Weight percent
Gum Base 39.00
Sorbitol 44.18
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated WS-3 (from Example 12) 2.00
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer. The
remaining ingredients are added to the molten gum base. The melted gum base
with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum may
be allowed to cool or may be fed directly into a process for rearing a center
filled product.
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Example 91: Chewing gum composition containin Enca sulated WS-23
Ingredient Weight percent
Gum Base 39.00
Sorbitol 44.18
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated WS-23 (from Example 13) 2.00
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer. The
remaining ingredients are added to the molten gum base. The melted gum base
with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum may
be allowed to cool or may be fed directly into a process for preparing a
center filled product.
Example 92: Chewing gum composition containin Enca sulated Menthol
Ingredient Weight percent
Gum Base 39.00
Sorbitol 43.18
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated Menthol (from Example 14) 3.00
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer. The
remaining ingredients are added to the molten gum base. The melted gum base
with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum may
be allowed to cool or may be fed directly into a process for reparing a center
filled product.
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Example 93: Chewing um composition containing Enca sulated Caffeine
Ingredient Weight percent
Gum Base 39.00
Sorbitol 43.78
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated Caffeine (from Example 15) 1.50
Encapsulated sucralose (from example 23) 0.90
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer. The
remaining ingredients are added to the molten gum base. The melted gum base
with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum may
be allowed to cool or may be fed directly into a process for preparing a
center filled product.
Using encapsulated sucralose with encapsulated caffeine will result in
controlled release of
sucralose and caffeine. This will result in masking of bitterness from
caffeine release.
Exam le 94: Chewing gum composition containing Enca sulated Ascorbic Acid
Ingredient Weight percent
Gum Base 39.00
Sorbitol 43.18
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated Ascorbic Acid (from Example 16) 3.00
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer. The
remaining ingredients are added to the molten gum base. The melted gum base
with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum may
be allowed to cool or may be fed directly into a process for preparing a
center filled product.
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Example 95: Chewing gum composition containing Enca sulated Calcium Lactate
Ingredient Weight percent
Gum Base 39.00
Sorbitol 41.18
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated Calcium Lactate (from Example 17) 5.00
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer. The
remaining ingredients are added to the molten gum base. The melted gum base
with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum may
be allowed to cool or may be fed directly into a process for preparing a
center filled product.
Example 96: Chewing gum composition containing Enca sulated Zinc Citrate
Ingredient Weight percent
Gum Base 39.00
Sorbitol 42.18
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated Zinc Citrate (from Example 18) 4.00
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer. The
remaining ingredients are added to the molten gum base. The melted gum base
with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum may
be allowed to cool or may be fed directly into a process for rearing a center
filled product.
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Exam le 97: Chewing gum composition containin Enca sulated Niacin
Ingredient Weight percent
Gum Base 39.00
Sorbitol 43.18
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Enca sulated Niacin (from Example 19) 3.00
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer. The
remaining ingredients are added to the molten gum base. The melted gum base
with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum may
be allowed to cool or may be fed directly into a process for reparing a center
filled product.
Example 98: Chewin um composition containin Enca sulated Pyridoxine
Ingredient Weight percent
Gum Base 39.00
Sorbitol 45.08
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated Pyridoxine (from Example 20) 1.10
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer. The
remaining ingredients are added to the molten gum base. The melted gum base
with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum may
be allowed to cool or may be fed directly into a process for preparing a
center filled product.
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Example 99: Chewing gum composition containin Enca sulated Thiamine
Ingredient Weight percent
Gum Base 39.00
Sorbitol 45.08
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated Thiamine (from Example 21) 1.10
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer. The
remaining ingredients are added to the molten gum base. The melted gum base
with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum may
be allowed to cool or may be fed directly into a process for eparing a center
filled product.
Example 100: Chewing gum composition containin Encapsulated Riboflavin
Ingredient Weight percent
Gum Base 39.00
Sorbitol 45.08
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated Riboflavin (from Example 22) 1.10
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer. The
remaining ingredients are added to the molten gum base. The melted gum base
with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum may
be allowed to cool or may be fed directly into a process for preparing a
center filled product.
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Example 101: Cinnamon Chewing gum composition containing sucralose (Fast
sucralose
release gum).
Ingredient Weight percent
Gum Base 36.00
Sorbitol 60.55
Glycerin 1.00
Cinnamon Flavor blend 1.90
Sucralose 0.55
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer. The
remaining ingredients are added to the molten gum base. The melted gum base
with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum may
be allowed to cool or may be fed directly into a process for preparing a
center filled product.
Chew out-release studies of this gum shows faster release as compared to gum
in example
102.
Example 102: Cinnamon Chewing gum composition containing Sucralose/polyvinyl
acetate matrix (from exam le 23) Controlled sucralose release gum).
Composition:
Ingredient Weight percent
Gum Base 36.00
Sorbitol 58.95
Glycerin 1.00
Cinnamon Flavor blend 1.90
Sucralose 0.15
Sucralose/polyvinyl acetate matrix (from example 23) 2.00
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer. The
remaining ingredients are added to the molten gum base. The melted gum base
with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum may
be allowed to cool or may be fed directly into a process for preparing a
center filled product.
Chew out-release studies of this gum shows controlled / slowest release as
compared to gums
in example 101 and 102.
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Example 103: Cinnamon Chewing gum composition containing multiple encapsulated
Sucralose/ of vin l acetate matrix (from example 24). Slowest release
sucralose gum).
Composition:
Ingredient Weight percent
Gum Base 36.00
Sorbitol 58.10
Glycerin 1.00
Cinnamon Flavor 1.90
Sucralose 0.15
Sucralose/polyvinyl acetate matrix (from example 24) 2.85
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer. The
remaining ingredients are added to the molten gum base. The melted gum base
with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum may
be allowed to cool or may be fed directly into a process for preparing a
center filled product.
Chew out-release studies of this gum shows controlled / slower release as
compared to gum in
example 101.
Example 104 A: Chewing gum composition containing High tensile strength
encapsulated Aspartame (particle size less than 420 microns) and AceK
encapsulated
individual) .
Ingredient Weight percent
Gum Base 39.00
Sorbitol 44.30
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Encapsulated aspartame from example 25 A (30% active) 1.63
Encapsulated AceK from example 26 (30% active) 0.70
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer. The
remaining ingredients are added to the molten gum base. The melted gum base
with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum may
be allowed to cool or may be fed directly into a process for preparing a
center filled product.
Chew out studies on this gums shows slower aspartame release compared to
example 104 B
(with low strength encapsulated aspartame) and 105 (with aspartame).
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Example 104 B: Chewing gum composition containing Low tensile strength
encapsulated
Aspartame and AceK, encapsulated individually.
Ingredient Weight percent
Gunn Base 39.00
Sorbitol 44.30
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Encapsulated aspartame from example 25 B (30% active) 1.63
Encapsulated AceK from example 26 (30% active) 0.70
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer. The
remaining ingredients are added to the molten gum base. The melted gum base
with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum may
be allowed to cool or may be fed directly into a process for preparing a
center filled product.
Chew out studies on this gums shows faster aspartame release compared to gum
in example
104 A (with high strength encapsulated aspartame) but slower than gum made in
example 105
(with aspartame).
Example 104 C: Chewing gum composition containing High tensile strength
encapsulated Aspartame (particle size less than 177 microns) and AceK
encapsulated
individually.
Ingredient Weight percent
Gum Base 39.00
Sorbitol 44.30
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Encapsulated aspartame from example 25 C (30% active) 1.63
Encapsulated AceK from example 26 (30% active) 0.70
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer. The
remaining ingredients are added to the molten gum base. The melted gum base
with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum may
be allowed to cool or may be fed directly into a process for preparing a
center filled product.
Chew out studies on this gums shows faster aspartame release compared to
example 104 A
with larger encapsulation particle size.
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Example 105: Chewing gum composition containing As artame and AceK.
Ingredient Weight percent
Gum Base 39.00
Sorbitol 45.93
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.49
AceK 0.21
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer. The
remaining ingredients are added to the molten gum base. The melted gum base
with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum may
be allowed to cool or may be fed directly into a process for re paring a
center filled product.
Example 106: Chewing gum composition containing Aspartame, AceK and
encapsulated
Neotame.
Ingredient Weight percent
Gum Base 39.00
Sorbitol 45.35
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.60
Acek 0.38
Encapsulated Neotame from example 27 0.30
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer. The
remaining ingredients are added to the molten gum base. The melted gum base
with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum may
be allowed to cool or may be fed directly into a process for preparing a
center filled product.
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Example 107: Chewing gum composition containin encapsulated Pectin.
Ingredient Weight percent
Gum Base 39.00
Sorbitol 42.55
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.60
Acek 0.38
Encapsulated Pectin from example 28. 3.10
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer. The
remaining ingredients are added to the molten gum base. The melted gum base
with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum may
be allowed to cool or may be fed directly into a process for preparing a
center filled product.
Example 108: Chewing gum composition containing Encapsulated Aspartame, Ace-K,
and Sucralose
Ingredient Weight percent
Gum Base 39.00
Sorbitol 44.18
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated Aspartame, Ace-K, and Sucralose (from
Example 29) 2.00
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer. The
remaining ingredients are added to the molten gum base. The melted gum base
with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum may
be allowed to cool or may be fed directly into a process for preparing a
center filled product.
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Example 109: Chewing gum composition containing Encapsulated Aspartame, Ace-K,
and Gl c rrhizin
Ingredient Weight percent
Gum Base 39.00
Sorbitol 45.08
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated Aspartame, Ace-K, and Glycyrrhizin (from
Exam le 30) 1.10
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer. The
remaining ingredients are added to the molten gum base. The melted gum base
with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum may
be allowed to cool or may be fed directly into a process for preparing a
center filled product.
Example 110: Chewing gum composition containing Encapsulated Aspartame, Ace-K,
and Menthol
Ingredient Weight percent
Gum Base 39.00
Sorbitol 43.68
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated Aspartame, Ace-K, and Menthol (from
-Example 31) 2.50
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer. The
remaining ingredients are added to the molten gum base. The melted gum base
with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum may
be allowed to cool or may be fed directly into a process for preparing a
center filled product.
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Example 111: Chewing gum composition containing Encapsulated Aspartame, Ace-K,
and Adi is Acid
Ingredient Weight percent
Gum Base 39.00
Sorbitol 42.98
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated Aspartame, Ace-K, and Adipic Acid (from
Example 32) 3.20
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer. The
remaining ingredients are added to the molten gum base. The melted gum base
with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum may
be allowed to cool or may be fed directly into a process for preparing a
center filled product.
Example 112: Chewing gum composition containing Encapsulated Adipic, Citric,
and
Malic Acid
Ingredient Weight percent
Gum Base 39.00
Sorbitol 41.98
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated Adipic, Citric, and Malic Acid (from
Example 33) 4.20
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer. The
remaining ingredients are added to the molten gum base. The melted gum base
with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum may
be allowed to cool or may be fed directly into a process for preparing a
center filled product.
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Example 113: Chewing gum composition containing Encapsulated Sucralose and
Citric
Acid
Ingredient Weight percent
Gum Base 39.00
Sorbitol 44.08
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated Sucralose and Citric Acid (from Example
34) 2.10
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer. The
remaining ingredients are added to the molten gum base. The melted gum base
with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum may
be allowed to cool or may be fed directly into a process for Dreparing a
center filled product.
Example 114: Chewing gum composition containing Encapsulated Sucralose and
Adipic
Acid
Ingredient Weight percent
Gum Base 39.00
Sorbitol 44.08
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated Sucralose and Adipic Acid (from Example
35) 2.10
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer. The
remaining ingredients are added to the molten gum base. The melted gum base
with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum may
be allowed to cool or may be fed directly into a process for preparing a
center filled product.
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Example 115: Chewin um composition containing Encapsulated Aspartame and Salt
Ingredient Weight percent
Gum Base 39.00
Sorbitol 42.98
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated Aspartame and Salt (from Example 36) 3.20
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer. The
remaining ingredients are added to the molten gum base. The melted gum base
with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum may
be allowed to cool or may be fed directly into a process for preparing a
center filled product.
Exam le 116: Chewing um composition containing Encapsulated Aspartame and WS-3
Ingredient Weight percent
Gum Base 39.00
Sorbitol 43.08
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated Aspartame with WS-3 (from Example 37) 3.10
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer. The
remaining ingredients are added to the molten gum base. The melted gum base
with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum may
be allowed to cool or may be fed directly into a process for ireparing a
center filled product.
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Example 117: Chewing gum composition containing Encapsulated Sucralose with WS-
23
Ingredient Weight percent
Gum Base 39.00
Sorbitol 44.38
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated Sucralose with WS-23 (from Example 38) 1.80
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer. The
remaining ingredients are added to the molten gum base. The melted gum base
with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum may
be allowed to cool or may be fed directly into a process for preparing a
center filled product.
Example 118: Chewing gum composition containing Encapsulated Sucralose with
Menthol
Ingredient Weight percent
Gum Base 39.00
Sorbitol 44.08
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated Sucralose with Menthol (from Example 39) 2.10
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer. The
remaining ingredients are added to the molten gum base. The melted gum base
with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum may
be allowed to cool or may be fed directly into a process for re arin a center
filled product.
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Example 119: Chewing gum composition containing Encapsulated Aspartame with
Neotame
Ingredient Weight percent
Gum Base 39.00
Sorbitol 42.28
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated Aspartame with Neotame (from Example
40) 3.90
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer. The
remaining ingredients are added to the molten gum base. The melted gum base
with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum may
be allowed to cool or may be fed directly into a process for preparing a
center filled product.
Example 120: Chewing gum composition containing Encapsulated Aspartame with
AMP
Ingredient Weight percent
Gum Base 39.00
Sorbitol 41.58
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated Aspartame with AMP (from Example 41) 4.60
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer. The
remaining ingredients are added to the molten gum base. The melted gum base
with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum may
be allowed to cool or may be fed directly into a process for re arin a center
filled product.
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Example 121: Chewing gum composition containing Encapsulated Aspartame with
Caffeine
Ingredient Weight percent
Gum Base 39.00
Sorbitol 43.58
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated Aspartame with Caffeine (from Example
42) 2.60
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer. The
remaining ingredients are added to the molten gum base. The melted gum base
with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum may
be allowed to cool or may be fed directly into a process for re arin a center
filled product.
Example 122: Chewing gum composition containing Encapsulated Aspartame with
Calcium Lactate
Ingredient Weight percent
Gum Base 39.00
Sorbitol 40.98
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated Aspartame with Calcium Lactate (from
Example 43) 5.20
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer. The
remaining ingredients are added to the molten gum base. The melted gum base
with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum may
be allowed to cool or may be fed directly into a process for preparing a
center filled product.
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Example 123: Chewing gum composition containing Encapsulated Sucralose with
Vitamin C
Ingredient Weight percent
Gum Base 39.00
Sorbitol 42.28
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated Sucralose with Vitamin C (from Example
44) 3.90
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer. The
remaining ingredients are added to the molten gum base. The melted gum base
with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum may
be allowed to cool or may be fed directly into a process for preparing a
center filled product.
Example 124: Chewing gum composition containing Encapsulated Aspartame with
Niacin
Ingredient Weight percent
Gum Base 39.00
Sorbitol 43.28
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated Aspartame with Niacin (from Example 45) 2.90
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer. The
remaining ingredients are added to the molten gum base. The melted gum base
with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum may
be allowed to cool or may be fed directly into a process for preparing a
center filled product.
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Example 125: Chewing gum composition containing Encapsulated sucralose with
Folic
Acid
Ingredient Weight percent
Gum Base 39.00
Sorbitol 43.98
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated sucralose with Folic Acid (from Example
46) 2.20
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer. The
remaining ingredients are added to the molten gum base. The melted gum base
with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum may
be allowed to cool or may be fed directly into a process for 3reparing a
center filled product.
Example 126: Chewing gum composition containing Encapsulated Aspartame and
AceK (mixed) encapsulated.
Ingredient Weight percent
Gum Base 39.00
Sorbitol 44.30
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Encapsulated Aspartame+AceK from example 47 (30%
active) 2.33
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer. The
remaining ingredients are added to the molten gum base. The melted gum base
with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum may
be allowed to cool or may be fed directly into a process for preparing a
center filled product.
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Example 127: Chewing gum composition containing WS-3 and WS-23 encapsulated in
single of mer matrix. (from example 120
Ingredient Weight percent
Gum Base 39.00
Sorbitol 44.30
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Encapsulated WS-3 and WS-23 from example 48 (30%
active) 2.33
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer. The
remaining ingredients are added to the molten gum base. The melted gum base
with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum may
be allowed to cool or may be fed directly into a process for preparing a
center filled product.
Example 128: Chewing gum composition containing Encapsulated Sodium
tri of hos hate Sodiumtri of hos hate
Ingredient Weight percent
Gum Base 39.00
Sorbitol QS
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated Sodiumtri oly hos hate(from Example 51) 7.00
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer.
The remaining ingredients are added to the molten gum base. The melted gum
base with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum
may be allowed to cool or may be fed directly into a process for preparing a
center filled
product.
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Example 129: Chewing gum composition containing Encapsulated Sodium Fluoride
(NaF)
Ingredient Weight percent
Gum Base 39.00
Sorbitol QS
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated NaF(from Example 52) 0.40
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer.
The remaining ingredients are added to the molten gum base. The melted gum
base with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum
may be allowed to cool or may be fed directly into equipment for forming a
center filled
product. -
Example 130: Chewing gum composition containing Encapsulated calcium peroxide
Ingredient Weight percent
Gum Base 39.00
Sorbitol QS
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated Calcium peroxide(from Example 53) 3.40
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer.
The remaining ingredients are added to the molten gum base. The melted gum
base with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum
may be allowed to cool or may be fed directly into equipment for forming a
center filled
product.
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Example 131: Chewing gum composition containing Enca sulated Zinc chloride
Ingredient Weight percent
Gum Base 39.00
Sorbitol QS
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated Zinc chloride(from Example 54) 1.10
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer.
The remaining ingredients are added to the molten gum base. The melted gum
base with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum
may be allowed to cool or may be fed directly into equipment for forming a
center filled
product.
Example 132: Chewing gum composition containing Enca sulated Carbamide
peroxide
Ingredient Weight percent
Gum Base 39.00
Sorbitol QS
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated carbamide peroxide(from Example 55) 3.00
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer.
The remaining ingredients are added to the molten gum base. The melted gum
base with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum
may be allowed to cool or may be fed directly into equipment for forming a
center filled
product.
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Exam le 133: Chewing gum composition containin Encapsulated Potassium Nitrate
Ingredient Weight percent
Gunn Base 39.00
Sorbitol QS
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated Potassium Nitrate(from Example 56) 6.00
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer.
The remaining ingredients are added to the molten gum base. The melted gum
base with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum
may be allowed to cool or may be fed directly into equipment for forming a
center filled
product.
Example 134: Chewing gum composition containin Enca sulated Chlorhexidine
Ingredient Weight percent
Gum Base 39.00
Sorbitol QS
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated chlorehexidine(from Example 57) 6.00
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer.
The remaining ingredients are added to the molten gum base. The melted gum
base with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum
may be allowed to cool or may be fed directly into equipment for forming a
center filled
product.
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Example 135: Chewing gum composition containing Enca sulated Sodium stearate
Ingredient Weight percent
Gum Base 39.00
Sorbitol QS
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated sodium stearate(from Example 58) 3.00
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer.
The remaining ingredients are added to the molten gum base. The melted gum
base with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum
may be allowed to cool or may be fed directly into equipment for forming a
center filled
product.
Example 136: Chewing gum composition containin Encapsulated Sodium bicarbonate
Ingredient Weight percent
Gum Base 39.00
Sorbitol QS
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated sodium bicarbonate(from Example 59) 4.00
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer.
The remaining ingredients are added to the molten gum base. The melted gum
base with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum
may be allowed to cool or may be fed directly into equipment for forming a
center filled
product.
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Example 137: Chewing gum composition containing Encapsulated Cetylprydinium
chloride CPC
Ingredient Weight percent
Gum Base 39.00
Sorbitol QS
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated CPC (from Example 60) 0.90
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer.
The remaining ingredients are added to the molten gum base. The melted gum
base with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum
may be allowed to cool or may be fed directly into equipment for forming a
center filled
product.
Example 138: Chewing gum composition containing Encapsulated Recaldent
Ingredient Weight percent
Gum Base 39.00
Sorbitol QS
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated Recaldent(from Example 61) 4.00
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer.
The remaining ingredients are added to the molten gum base. The melted gum
base with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum
may be allowed to cool or may be fed directly into equipment for forming a
center filled
product.
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Exam le 139: Chewing gum composition containin Enca sulated sodium ricinoleate
Ingredient Weight percent
Gum Base 39.00
Sorbitol QS
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated sodium ricinoleate(from Example 62) 2.00
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer.
The remaining ingredients are added to the molten gum base. The melted gum
base with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum
may be allowed to cool or may be fed directly into equipment for forming a
center filled
product.
Example 140: Chewing gum composition containing Encapsulated sodium
hexameta hos hate Sodiumhexamata hos hate
Ingredient Weight percent
Gum Base 39.00
Sorbitol QS
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated Sodiumhexamataphosphate (from Example
63) 5.00
Encapsulated sucralose (from example 23) 0.90
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer.
The remaining ingredients are added to the molten gum base. The melted gum
base with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum
may be allowed to cool or may be fed directly into equipment for forming a
center filled
product. Using encapsulated sucralose with encapsulated
Sodiumhexamataphosphate will
result in controlled release of sucralose and Sodiumhexamataphosphate. This
will result in
masking of saltiness taste from Sodiumhexamata hos hate release.
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Example 141: Chewing gum composition containin Encapsulated Urea
Ingredient Weight percent
Gum Base 39.00
Sorbitol QS
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated Urea (from Example 64) 5.00
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer.
The remaining ingredients are added to the molten gum base. The melted gum
base with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum
may be allowed to cool or may be fed directly into equipment for forming a
center filled
product.
Example 142: Chewing gum composition containing Sodium tripolyphosphate
Sodiumtri of hos hate
Ingredient Weight percent
Gum Base 39.00
Sorbitol QS
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Sodiumtripoly hos hate 2.80
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer.
The remaining ingredients are added to the molten gum base. The melted gum
base with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum
may be allowed to cool or may be fed directly into equipment for forming a
center filled
product.
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Example 143: Chewing gum composition containing Encapsulated
Sodiumtri of hos hate and Sodium stearate.
Ingredient Weight percent
Gum Base 39.00
Sorbitol QS
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated Sodiumtripolyphosphate and Sodium
stearate (from Example 65) 7.00
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer.
The remaining ingredients are added to the molten gum base. The melted gum
base with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum
may be allowed to cool or may be fed directly into equipment for forming a
center filled
product.
Example 144: Chewing gum composition containing Encapsulated Sodium Fluoride
and Sodiumtri of hos 12hate
Ingredient Weight percent
Gum Base 39.00
Sorbitol QS
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated Sodium Fluoride and
Sodiumtripolyphosphate (from Example 66) 5.00
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer.
The remaining ingredients are added to the molten gum base. The melted gum
base with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum
may be allowed to cool or may be fed directly into equipment for forming a
center filled
product.
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Example 145: Chewing gum composition containing Encapsulated calcium peroxide
and Sodiumhexamata hos hate
Ingredient Weight percent
Gum Base 39.00
Sorbitol QS
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated Calcium peroxide and
Sodiumhexamata hos hate (from Example 67) 5.00
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer.
The remaining ingredients are added to the molten gum base. The melted gum
base with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum
may be allowed to cool or may be fed directly into equipment for forming a
center filled
product.
Example 146: Chewing gum composition containing Encapsulated Zinc chloride and
Sodiumtri of hos hate
Ingredient Weight percent
Gum Base 39.00
Sorbitol QS
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated Zinc chloride and
Sodiumtri olyphos hate (from Example 68) 5.00
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer.
The remaining ingredients are added to the molten gum base. The melted gum
base with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum
may be allowed to cool or may be fed directly into equipment for forming a
center filled
product.
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Example 147: Chewing gum composition containing Encapsulated Carbamide
peroxide
and Sodiumtri of hos hate
Ingredient Weigh t percent
Gum Base 39.00
Sorbitol QS
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated carbamide peroxide and
Sodiumtri olyphos hate(from Example 69) 3.00
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer.
The remaining ingredients are added to the molten gum base. The melted gum
base with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum
may be allowed to cool or may be fed directly into equipment for forming a
center filled
product.
Example 148: Chewing gum composition containing Encapsulated Potassium Nitrate
and Sodiumtri of hos hate
Ingredient Weight percent
Gum Base 39.00
Sorbitol QS
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated Potassium Nitrate and
Sodiumtri oly hos hate (from Example 70) 6.00
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer.
The remaining ingredients are added to the molten gum base. The melted gum
base with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum
may be allowed to cool or may be fed directly into equipment for forming a
center filled
product.
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Example 149: Chewing gum composition containing Encapsulated Chlorhexidine,
Sodiumtri of hos hate and Sodium Fluoride
Ingredient Weight percent
Gum Base 39.00
Sorbitol QS
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated chlorehexidine, Sodiumtripolyphosphate
and Sodium Fluoride (from Example 71) 6.00
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer.
The remaining ingredients are added to the molten gum base. The melted gum
base with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum
may be allowed to cool or may be fed directly into equipment for forming a
center filled
product.
Example 150: Chewing gum composition containing Encapsulated Sodium stearate,
Menthol and Sodiumtri of hos hate
Ingredient Weigh t percent
Gum Base 39.00
Sorbitol QS
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated sodium stearate, menthol and
Sodiumtri oly hos hate (from Example 72) 6.00
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer.
The remaining ingredients are added to the molten gum base. The melted gum
base with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum
may be allowed to cool or may be fed directly into equipment for forming a
center filled
product.
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Example 151: Chewing gum composition containing Encapsulated Sodium
bicarbonate, Sodiumtri of hos hate and sodium stearate
Ingredient Weight percent
Gum Base 39.00
Sorbitol QS
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated Sodium bicarbonate,
Sodiumtripolyphosphate and Sodium stearate (from
Example 73) 6.00
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer.
The remaining ingredients are added to the molten gum base. The melted gum
base with =
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum
may be allowed to cool or may be fed directly into equipment for forming a
center filled
product.
Example 152: Chewing gum composition containing Encapsulated Cetylprydinium
chloride (CPC), Sodium Fluoride and Sodiumtri of hos hate
Ingredient Weight percent
Gum Base 39.00
Sorbitol QS
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated CPC, Sodium Fluoride and
Sodiumtri of hos hate (from Example 74) 4.00
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer.
The remaining ingredients are added to the molten gum base. The melted gum
base with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum
may be allowed to cool or may be fed directly into equipment for forming a
center filled
product.
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Example 153: Chewing gum composition containing Encapsulated Recaldent and
Sodiumtri of hos hate
Ingredient Weight percent
Gum Base 39.00
Sorbitol QS
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated Recaldent and Sodiumtripolyphosphate
(from Example 75) 4.00
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer.
The remaining ingredients are added to the molten gum base. The melted gum
base with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum
may be allowed to cool or may be fed directly into equipment for forming a
center filled
product.
Example 154: Chewing gum composition containing Encapsulated sodium
ricinoleate
and Sodiumtri of hos hate
Ingredient Weigh t percent
Gum Base 39.00
Sorbitol QS
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated Sodium ricinoleate and
Sodiumtripoly hosphate (from Example 76) 4.00
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer.
The remaining ingredients are added to the molten gum base. The melted gum
base with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum
may be allowed to cool or may be fed directly into equipment for forming a
center filled
product.
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Example 155: Chewing gum composition containing Encapsulated sodium
hexameta hos hate and sodium stearate.
Ingredient Weight percent
Gum Base 39.00
Sorbitol QS
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated Sodiumhexamataphosphate and sodium
stearate (from Example 77) 5.00
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer.
The remaining ingredients are added to the molten gum base. The melted gum
base with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum
may be allowed to cool or may be fed directly into equipment for forming a
center filled
product.
Example 156: Chewing gum composition containing Encapsulated Urea and
Sodiumtri of hos hate
Ingredient Weight percent
Gum Base 39.00
Sorbitol QS
Mannitol 9.00
Flavor 3.67
Glycerin 1.50
Lecithin 0.20
Aspartame 0.30
AceK 0.15
Encapsulated Urea and Sodiumtripolyphosphate (from
Example 78) 5.00
Total 100.00
Procedure: Gum is'prepared in the following manner: The gum base is melted in
a mixer.
The remaining ingredients are added to the molten gum base. The melted gum
base with
ingredients are mixed to completely disperse the ingredients. The resulting
chewing gum
may be allowed to cool or may be fed directly into equipment for forming a
center filled
product.
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Example 157: Chewing gum composition containin encapsulated food-grade acid
Ingredient Weight percent
Gum Base 28.875
Lecithin 0.20
Polyols 57.7498
Plasticizer 1.50
Flavor 5.7
Intense sweeteners 1.9302
Food-grade acids 2.045
Encapsulated food-grade acid 2.00
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is melted in
a mixer.
The remaining ingredients are added to the molten gum base. The melted gum
base with
ingredients are mixed to completely disperse the ingredients.
Chewy candy center-fill composition
Ingredient Weight percent
Polydextrose 28.07
Maltitol 33.05
Water 8.13
Dextrin 7.43
Lecithin 0.74
Fat 5.57
Gelatin solution 3.34
Food-grade acids 13.00
Flavor 0.63
Intense sweetener 0.04
Total 100.00
Procedure: The polydextrose, maltitol and water are boiled to 120 C until
dissolved. The
lecithin and fat are added to the mixture under high-speed mixing. The mixture
is cooked to
94.5% solids and then cooled down to 80-90 C. The gelatin solution is then
slowly mixed in
and the mixture is then cooled to 50 C. The flavor, color, and acids then are
added.
A center-fill slab is prepared by first rolling the gum composition to 1.4mm
and rolling the
candy composition to 0.7mm. A layer of gum is laid down. A layer of candy is
added to the
gum layer and then another layer of gum is placed on top of the candy layer.
The mass is
microwaved for 10 seconds and then fed through rollers multiple times and
scored into center-
fill pieces in the form of a slab.
A center-fill pillow is prepared by first rolling a portion of the gum
composition to 1.35mm
and punching it on a gum press to form the bottom cavity of the center-fill
gum. 0.4g of the
chewy candy composition is added to the bottom cavity. Another portion of the
gum
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composition is rolled to 0.6mm to form the top of the gum piece. The gum is
punched on the
gum press to form the entire center-fill gum piece. The total weight of the
center-fill gum
piece is 2.4g.
A center-fill pellet is prepared by first rolling the gum composition to 1.4mm
and rolling the
candy composition to 0.7mm. A layer of gum is laid down. A layer of candy is
added to the
gum layer and then another layer of gum is placed on top of the candy layer.
The mass is put
through a scoring device for pellets to form individual center-fill pellet gum
pieces.
CENTER-FILL PORTION EXAMPLES
Solid Interior Examples
Example 158
Dark Chocolate
Sucrose 43.6 % w/w
Cocoa mass 43.6%
Cocoa butter 12.3%
Lecithin 0.5%
The ingredients are mixed in either a continuous or batch system until
thoroughly blended and
then refined until a desired consistency and particle size are reached.
Refiners can include a
series of rollers that use shear forces to break up the sugar and cocoa
particles. The refined mass
is then further agitated in a conch. Lastly, the dark chocolate is tempered,
molded and cooled.
Example 159
Sugar Free Chocolate
Crystalline maltitol 43.6 % w/w
Cocoa mass 43.6%
Cocoa butter 12.3%
Lecithin 0.5%
The ingredients are mixed in either a continuous or batch system until
thoroughly blended and
then refined until a desired consistency and particle size are reached.
Refiners can include a
series of rollers that use shear forces to break up the sugar and cocoa
particles. The refined mass
is then further agitated in a conch. Lastly, the sugar free chocolate is
tempered, molded and
cooled.
Example 160
Milk Chocolate
Milk Crumb:
Cocoa liquor 13.5 % w/w
Sugar 53.5%
Milk solids 32.0%
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The milk solids and sugar are kneaded together with the cocoa liquor such that
controlled
crystallization can occur. The crumb is then dried to the desired final
moisture content. Drying
can involve vacuum drying alone or drying can occur in combination with drum
driers.
Milk Chocolate:
Milk crumb 84.4 % w/w
Cocoa butter 15%
Lecithin 0.5%
Flavor 0.1%
The ingredients are mixed in either a continuous or batch system until
thoroughly blended and
then refined until a desired consistency and particle size are reached.
Refiners can include a
series of rollers that use shear forces to break up the sugar and cocoa
particles. The refined mass
is then further agitated in a conch. Lastly, the milk chocolate is tempered,
molded and cooled.
Compound Coatings
Example 161 Example 162 Example 163
Dark Milk White
Compound Compound Compound
Cocoa liquor 40 % w/w 10 % w/w --
Cocoa butter equivalent 9.5% 21.5% 26.5%
Whole milk powder -- 20.0% 25.0%
Sugar 50.0% 48.0% 48.0%
Lecithin 0.5% 0.5% 0.5%
As with chocolate, the ingredients are mixed in either a continuous or batch
system until
thoroughly blended and then refined until a desired consistency and particle
size are reached.
Refiners can include a series of rollers that use shear forces to break up the
sugar and cocoa
particles. The refined mass is then further agitated in a conch. Lastly, the
compound coating is
tempered, molded and cooled.
Example 164
Fondant
Sugar 60 % w/w
Glucose syrup 15%
Water 25%
The sugar and glucose syrup are added to water and dissolved. The solution is
boiled until it
reaches 117C or about 88% solids. The evaporated syrup is then agitated while
cooling to
induce rapid crystallization.
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Example 165
Frappe
Egg albumen 1.64 % w/w
Water 3.10%
Sugar 32.87%
Glucose syrup 46.10%
Water 16.29%
The egg albumen and first water quantity are mixed and allowed to soak at OF
for 24 hours.
The sugar, glucose syrup and second water quantity are dissolved together and
boiled until they
reach 225F. The sugar syrup is then cooled to 140F and the egg albumen
solution is whisked
into the cooled sugar syrup. Whipping should continue until a density of 0.35
to 0.5 is reached.
Example 166
Creme
Fondant 75 - 93%
Frappe 7 - 25%
The fondant is remelted with gentle agitation while the frappe is folded in.
The temperature is
increased to 140F and flavors, colors, etc. can be added. The creme can then
be cast into starch
or otherwise molded and cooled.
Example 167
Caramel
Water 9.43% w/w
White granular sugar 14.12%
Brown sugar 14.12%
Glucose syrup 24.16%
Sweet condensed milk 25.73%
Hydrogenated vegetable fat 11.29%
Glyceryl monostearate 0.71%
Salt 0.44%
The ingredients are mixed together and heated slowly until thoroughly
dissolved and mixed.
Heating is continued with mixing until a final temperature of 118C for soft
caramels, 121 C for
medium caramels and 128C for hard caramels is reached. The mass is then
discharged from the
cooker and cooled, cut and wrapped.
Example 168
Butterscotch
Granulated sugar 57.93% w/w
Glucose syrup 14.45%
Water 23.00%
Butter 4.60%
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Lemon flavor to taste
The granulated sugar, glucose syrup and water are mixed, dissolved, and boiled
to a temperature
of 143 - 145C. The butter and lemon flavor are then stirred in and dispersed.
The mass is then
cooled, shaped, and wrapped.
Example 169
Nut Brittles
Granulated sugar 49.87% w/w
Salted butter 39.72%
Salt 0.31%
Lecithin 0.13%
Chopped nuts 9.97%
The butter is first melted and the water, sugar, glucose syrup, salt, and
lecithin are added with
mixing. The batch is heated slowly until it reaches a temperature of 127C at
which point the nuts
are added. The batch is then quickly heated to a temperature of 152 - 155C.
Finally, the batch is
discharged from the cooker and quickly cooled and shaped to a thickness of
3/16 to 1/4 inches.
The brittle can be then be cut and wrapped.
Example 170
Fudge
Sweet Condensed Milk 41.36% w/w
Butter 11.69%
Granulated Sugar 19.65%
Semisweet Chocolate 25.85%
Glucose Syrup 1.03%
Vanilla 0.42%
The sweet condensed milk, sugar and butter are combined in a steam jacketed
kettle and heated
with stirring until the temperature reaches 150F. Vanilla is added during this
mixing step.
Heating continues until the mass reaches a temperature of 238F at which point
the steam is
turned off and the chocolate is added with vigorous stirring. Next, the
glucose syrup is added
with stirring. The mass is cooled with stirring until it reaches a temperature
of 180-190F. The
mass is then poured onto a marble slab and worked until a desired
crystallization/texture is
reached. The fudge is then cut and wrapped.
Example 171
Hard Boiled Candy
Granulated Sugar 63.64% w/w
Glucose Syrup 13.64%
Water 22.72%
The granulated sugar and glucose syrup and dissolved in the water with mixing.
Care is taken to
ensure all sucrose crystals are dissolved to avoid causing crystallization in
the cooked mass. The
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solution is then heated to a final temperature of about 150C. The mass is then
cooled at which
point flavors, colors, and acids can be added. Both continuous and batch
processing systems can
be used. Once the mass is cooled, it can be shaped and wrapped.
Example 172
Truffle
Fondant 73.50% w/w
Cocoa liquor 8.80%
Sweet condensed milk 17.70%
Vanilla to taste
The fondant is melted at 60-63C and the cocoa liquor is stirred into the
melted fondant. In a
separate vessel, the sweet condensed milk is heated to 93C with stirring to
prevent scorching and
held for 15 minutes. Next, the heated milk is added to the fondant/cocoa
liquor mixture and
mixed well. The truffle mass can then be shaped and packaged.
Example 173
Marshmallow
Gelatin 2.03% w/w
Water 9.44%
Egg albumen 0.67%
Water 4.06%
Sugar 37.92%
Glucose syrup 16.25%
Water 13.50%
Invert sugar 16.13%
Flavor to taste
The gelatin is soaked in the first quantity of water and then dissolved by
slowly warming the
mixture. In a separate vessel, the egg albumen is likewise soaked in the
second quantity of water
and dissolved by slowly warming the mixture. The gelatin and egg albumen
solutions are then
mixed together. Separately, the sugar, glucose syrup and third quantity of
water are heated
together to dissolve and then cooked to 112C. The invert sugar is then added
to the cooked sugar
solution and cooled to 71 C. The sugars are then added to the mixed
gelatin/egg albumen and
aerated to a density of 0.40 to 0.50. The aerated mass is then cast into
starch and dried for 16 to
24 hours at 27C prior to de-molding and wrapping.
Example l74
Chewy Nougat
Egg albumen 0.37% w/w
Water 3.13%
Sugar 6.59%
Water 2.00%
Sugar 36.63%
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Glucose syrup 36.63%
Water 14.65%
The egg albumen is dissolved in the first quantity of water while the first
quantity of sugar is
dissolved in the second quantity of water. The egg albumen and sugar solution
are mixed
together and aerated. In a separate vessel, the second quantity of sugar is
dissolved in the third
quantity of water and the glucose syrup is added with mixing. This sugar
solution is then boiled
to 141 C. The boiled sugar solution is then added to the whipped egg
albumen/sugar solution in a
thin stream. The mass is then poured onto a cooling table and cut and wrapped.
Example 175
Starch Jellies
Sugar 18.84% w/w
Glucose syrup 23.34%
Invert syrup 4.50%
Water 23.63%
Thin boiling starch 6.04%
Water 23.63%
Citric acid 0.02%
Flavor to taste
Color as needed
The sugar is dissolved in the first quantity of water and mixed together with
the glucose syrup
and invert sugar and brought to a boil. In a separate vessel, a starch slurry
is prepared by mixing
the starch with the second quantity of water (cold). The starch slurry is
added to the boiling
sugar solution in a thin stream with mixing. The mixture is cooked until it
reaches 76 - 78%
solids. The mass is then cast into starch and allowed to set up prior to de-
molding and wrapping.
Example 176
Gelatin Jellies
Sugar 42.00% w/w
Glucose syrup 30.25%
Water 16.80%
Gelatin 5.37%
Water 5.37%
Citric acid 0.84%
Water 0.84%
Flavor to taste
Color as needed
The sugar and glucose syrup are dissolved together in the first quantity of
water and boiled to
I I5C. Separately, the gelatin is soaked in the second quantity of water and
then warmed to
dissolve the gelatin. The sugar solution is cooled to 80C and the gelatin is
added to the sugar.
Lastly, the citric acid (dissolved in the third quantity of water) is added to
the mass along with
flavor and color. The product can then be molded, allowed to solidify. Once
the candies have
solidified, they can be de-molded and packaged.
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Example 177
Gasified Candy
Sugar 40% w/w
Lactose 40%
Glucose syrup 20%
Flavor, color, acid to taste
As described in U.S. Patent Number 4,289,794, the sugar, lactose, and glucose
syrup are mixed
together with a small quantity of water to dissolve and create a syrup. The
syrup is then cooked
to a temperature of about 280F. Additives such as flavor, color, and acid can
then be added. The
cooked candy is then gasified by introducing carbon dioxide gas at
superatmospheric
temperature into a closed vessel containing the cooked candy at 500-700 psi of
pressure. The
mixture is stirred for two to six minutes to incorporate the gas. The gasified
candy is then
allowed to solidify in a cooling tube. Once solid, the pressure is released
causing the candy to
fracture. The fractured, gasified candy can then be sized and packaged.
Example 178
Gelatin Beads
Capsule Film Material:
Gelatin 15% w/w
Glycerin 5%
Water 80%
Capsule Filler Material:
Orange Oil 35% w/w
Sugar 30%
Vegetable Oil 35%
As described in US 4,426,337, gelatin beads can be prepared by mixing the
capsule-film solution
in one tank and mixing the capsule filler material in a second tank. Using
equipment with
concentrically aligned coaxial conduits, the capsule-film material is fed
through an outer conduit
while the capsule filler material is fed through the center conduit and both
conduits feed the
materials into a cooling liquid where the final capsules are formed. The
conduit flow rates are
configured to create a finished capsule with 80% filler material and 20%
capsule film material.
[02441 While there have been described what are presently believed to be the
preferred
embodiments of the invention, those skilled in the art will realize that
changes and modifications
may be made thereto without departing from the spirit of the invention, and it
is intended to
include all such changes and modifications as fall within the true scope of
the invention.
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