MX2008010795A - Liquid-filled chewing gum composition. - Google Patents

Abstract

Some embodiments provide a chewing or bubble gum composition which includes a liquid-fill composition including crystalline sorbitol and optionally hydrogenated starch hydrolysate and a gum region which includes a gum base surrounding the liquid-fill. The gum region may include a polyol composition including at least one polyol and having a water solubility of less than 72% by weight at 25°C. The composition may also include a coating region which surrounds or covers the gum region.

Description

COMPOSITION OF MASK RUBBER FILLED WITH LIQUID FIELD OF THE INVENTION The present invention includes compositions for a multi-layered chewing gum with a liquid-filled center, which maintains its liquidity for a substantial period of time. The individual gum pieces that include the compositions of the present invention include a liquid center, which includes crystalline sorbitol and optionally hydrogenated starch hydrolyzate. The rubber parts can optionally also be covered with an outer covering layer.

BACKGROUND OF THE INVENTION Nowadays, filled center gum or liquid filling and other confectionery products are in great demand. Typically, these products have a solid outer portion and a smooth or liquid type center. The outer portion may be chewing gum or chewing gum of some kind, while the liquid center portion may be a flavored material that typically has a syrup-like consistency.

There are also products that have a center of chewing gum or chewing gum with a covering of solid sugar or without sugar on the outside. These products include, for example, well-known pill rubber products sold under the brands Chiclets®, Clorets® and Dentyne-lce®. Both the rubber products filled with liquid and those that are coated are in great demand.

Conventional center filled gum products having a center portion filled with liquid, a second layer of chewing gum material or gum surrounding the liquid, and a solid outer covering or coating, suffer from undesirable migration of the liquid to the region. of rubber base. This results in a product that is not commercially acceptable. The loss of the center filling not only impacts the initial organoleptic qualities of the gum, it is say, the initial liquid "explosion", but it can also alter the physical appearance and stability of life in general storage of the product.

A possible cause of the loss of liquidity of the center filling is the migration of moisture from the center filling to the rubber layer that surrounds it. This problem has been treated more frequently by altering the center fill composition.

Patents that include a center fill composition formulated specifically to overcome the problem of fluid loss include: US Patent No. 4,466,983 to Cífrese et al., Wherein the center fill includes a hydrogenated starch hydrolyzate; US Patent No. 4,250,196 to Friello, which provides a center fill that includes a combination of water and hydrogenated starch hydrolyzate and US Patent No. 4,252,829 to Terrevazzi ("Terrevazzi"), which discloses a filling formulation of center that includes propylene glycol and sorbitol.

Other attempts to address the loss of liquidity have provided formulations that are intended to control the water content of the center fill. Specifically, U.S. Patent No. 4,683,138 to Glass et al. It provides a rubber composition filled with low humidity liquid center.

A common factor of rubber-filled center compositions that are commercially available is the size of the rubber piece. On average, the weight of said pieces of chewing gum is approximately five grams, such as those disclosed by Terrevazzi. Until the present invention, smaller filled center rubber pieces, ie, less than three grams per piece, have not been made and so the problems associated with center filled gum have not existed with such smaller pieces. Smaller rubber pieces, such as those of a size of 2-3 grams and configurations such as pill gums, have more surface area in relation to liquid filling and therefore, keep the liquidity of the center fill and prevent migration to and through the surrounding rubber region becomes more critical and demanding.

There is a need to have new rubber compositions, and particularly gums with solid or crisp covers, which provide the desired solid cover coating layer in combination with a center filled gum, while resisting loss of liquidity. This is also a necessity for a rubber with a center filler, which retains its liquid center during manufacture and during its life in storage, and which can be done in a reduced part size without losing the properties of the liquid center filler.

SUMMARY OF THE INVENTION In some embodiments, there are compositions and products that contain liquid center-filled compositions which retain at least a portion of their liquidity over time and resist migration of the liquid center fill to the region surrounding the center fill. liquid and / or the solidification of the center filling over time. In some embodiments, the center fill region of the compositions and products may partially or completely comprise one or more liquids. In some embodiments, the composition may include a gum region surrounding a center fill composition that includes hydrogenated starch hydrolyzate and crystalline sorbitol. The rubber region includes a rubber base. The gum region may include a polyol composition having a solubility in water of less than 72% by weight at 25 ° C. A solid cover coating surrounding the rubber region may also be included in the composition.

In some embodiments there is a center fill composition that includes crystalline sorbitol which resists the loss of liquidity of the center fill. In some embodiments, the composition may include a gum region surrounding a center fill composition, the gum region includes a gum base. The rubber region includes maltitol in an amount from about 30% to about 80% by weight of the first layer.

In some embodiments, a gum composition may include a core filler layer that includes crystalline sorbitol greater than zero to about 10% by weight of said chewing gum composition, a gum layer that includes from about 55% to about 65 % by weight of said chewing gum composition and a coating including from about 25% to about 35% by weight of said chewing gum composition; wherein said rubber composition further includes a piece of rubber of about three grams or less.

In some embodiments, a solid cover coating surrounding the rubber region may also be included in the composition.

In some embodiments, a gum composition includes a center fill composition, a gum layer surrounding said center fill composition that includes crystalline sorbitol and hydrogenated starch hydrolyzate and a coating surrounding said gum layer, wherein The rubber layer includes a moisture barrier component that includes a polyol composition having a densely packed crystalline structure.

In some embodiments, a method for preparing a multilayer gum with center filler includes the steps of: (a) extruding a liquid-filled rope including a liquid packing composition and a chewing gum layer including a polyol including maltitol in an amount from about 30% to about 80% by weight of said rubber layer; (b) dimensioning said rope; (c) feeding said rope to a tablet forming mechanism; (d) cool said rope (e) forming individual pieces of said rope filled with liquid; (f) cooling said individual pieces and (g) coating said individual parts with a solid coating, wherein said liquid filler composition includes crystalline sorbitol and hydrogenated starch hydrolyzate.

In some embodiments, a chewing gum composition may include a center fill composition, a gum layer surrounding said center fill composition including crystalline sorbitol and hydrogenated starch hydrolyzate, a coating layer surrounding said gum. rubber layer; wherein said center fill composition has a water activity less than or equal to said gum region. Alternatively, in some embodiments, the water activity of the center fill may be greater than that of the surrounding rubber layer.

In some embodiments, a gum composition may include a center fill composition that includes crystalline sorbitol and hydrogenated starch hydrolyzate, a gum layer, a coating layer surrounding said gum layer; wherein said gum layer includes a polyol composition including maltitol and said gum region further includes a gum base selected from styrene-butadiene copolymers (SBR), polyisobutylene, isobutylene-isoprene co-polymers, polyethylene, polyvinyl acetate (PVA) and combinations thereof.

BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a perspective view showing a typical rubber tablet of the type used in the present invention.

Figures 2 and 3 show two arrangements for the shapes of the tablet ends of the Figure 1.

Figure 4 is a schematic cross section showing the tablet of Figure 1.

DETAILED DESCRIPTION OF THE INVENTION Some embodiments provide a chewing gum or chewing gum composition that includes a liquid filling composition that includes crystalline sorbitol and optionally hydrogenated starch hydrolyzate and a gum region that includes a gum base. The combination of crystalline sorbitol and hydrogenated starch hydrolyzate assists in the resistance of fluid migration or reduction of liquid filling.

As used herein, the transitive term "comprising" (also "comprises", etc.) which is synonymous with "including", "containing" or "characterized by", is inclusive or open and does not exclude additional or unrecorded elements or stages of the method, regardless of their use in the preamble or body of a claim.

As used herein, the terms "chewing gum" and "chewing gum" are used interchangeably and both are intended to include any gum composition.

As used herein, the terms "first region", "liquid fill" and "Center filler" are used interchangeably and refer to the innermost region of the compositions. The term "center filler" does not imply symmetry of a piece of gum, only that the "center filler" is within another region of the gum piece. In addition, the terms "Liquid filler" and "center filler" include a region that is contained or confined on all sides, enclosed or enveloped by another region of the gum piece. In addition, the term "liquid filler" includes a region that may not be completely liquid. For example, the term "liquid filler" includes a region where the following may be present: solutions, suspensions, emulsions, semi-solids, creams, gels, etc. A "liquid-filled" region may include non-liquid components, such as solid particles or gases. In some modalities, more than one center fill or liquid fill may be present.

As used herein, the terms "second region" and "gum region" are used interchangeably to refer to a region of the composition that may be adjacent to, or at least partially surrounding, the center or region fill more internal As used herein, the terms "third region" and "coating" are used interchangeably to refer to the outermost region of the compositions.

As used herein, the terms "encircle", "surrounding" and the like are not limited to enclosing. These terms may refer to containing or confining all sides, enclosing or wrapping, and are not limited to symmetrical or identical thicknesses for a region in the rubber product.

As used herein, the term "liquid" includes compositions that can transfer moisture from the center fill region to the gum region. The term includes, but is not limited to, compositions that will flow easily or maintain their fluid properties at room temperature and pressure. The term "liquid" may include solutions, suspensions, emulsions, semi-solids, creams, gels, etc. They may not be completely liquid, but they may still lose liquidity due to the transfer of moisture from the center fill region to the rubber region. The "liquid" can be aqueous or not aqueous. In addition, the "liquid" may include non-liquid components, such as solid particles or gases.

As used herein, the term "ingredient" and the term "component" are used interchangeably to describe any additive, fixative, substance, material, agent, active, element or part that can be included in the rubber compositions of some modalities Some embodiments described herein provide a multi-component composition that includes at least one liquid filler region and a gum region that includes a gum base. The rubber region includes at least two layers, where a first layer is adjacent to the liquid fill region. The first layer will include maltitol. The liquid filling region and the rubber region can be formed into individual rubber pieces.

The individual rubber pieces may also include an outer rubber coating or cover, which typically provides a crunching effect to the piece when it is initially chewed. The individual rubber pieces can form a variety of shapes including pill, tablet, ball, bearing, stub, swab and pellet, among others.

For example, in some embodiments, the individual rubber piece may be in the form of a pellet, as shown in Figure 1. The pellet may have a length (I), a width (w) and a thickness (t) which are delimited by the respective ends thereof. The length of the tablet can be from about 20 mm to about 80 mm, specifically from about 25 mm to about 55 mm and more specifically from about 25 mm to about 45 mm. The width of the tablet can be from about 5 mm to about 50 mm, specifically from about 10 mm to about 15 mm. The thickness of the tablet can be from about 0.5 mm to about 30 mm, specifically from about 0.5 mm up to about 20 mm, and more specifically about 0.5 mm to about 10 mm. One or more of the ends of the tablet may have any suitable configuration for a piece of chewing gum, such as including a rounded corner or a square corner, as shown in Figures 2 and 3, respectively. As can be seen in the cross-sectional view shown in Figure 4, the tablet includes a center of liquid filling composition and a rubber region surrounding the center of liquid filling composition.

In some embodiments, an outer coating can at least partially surround the tablet. In particular, one side of the tablet may be covered, two sides of the tablet may be covered or one coating may surround the entire rubber tablet. The coating applied to the tablet may have a thickness of about 1 micron to about 7 mm. Suitable coating compositions are described in more detail below.

In some embodiments, the components of the composition may be in different configurations depending on the desired form of the total gum composition. The liquid fill area or areas may be in a concentric configuration with respect to the rubber region or in a layered configuration. A concentric configuration may be acceptable for a ball, bearing or pill form, whereas a layered configuration may be more appropriate for a pellet or rod form.The center fill gum composition and other compositions described herein can be formed by any technique known in the art to include the method described by US Patent No. 6,280,780 to Degady et al. ("Degady") which is incorporated herein by reference in its entirety. Degady describes an apparatus and method for forming filled center rubber pills. The method includes first extruding a liquid filling string from a layer of chewing gum and passing the string through of a sizing mechanism including a series of pairs of roller members in the form of a pulley. The pulley members "measure" the rope or strand of rubber material so as to leave the series of rollers of the desired size and shape to enter the tablet forming mechanism.

The rope is then carried to a tablet forming mechanism which includes a pair of rotating chain mold members which are endless chain mechanisms and both rotate at the same speed by a motor and transmission mechanism. Each of the chain mechanisms includes a plurality of open curved .mold slot members that engage and form mold cavities in which pieces of rubber material (pills or tablets) are formed. While Degady is limited to the formation of pieces in the form of pills or tablets, the rubber pieces may have other shapes as described above. The shape of the mold slot members can be altered to provide any desired shape.

The gum may optionally be passed through a cooling tunnel before entering the tablet formation mechanism, after leaving the tablet-forming mechanism or both. Cooling the rope prior to entry into the tablet forming mechanism can be beneficial in preventing the rebound of the individual pieces and thus an increase in productivity.

The cooled pieces of the rubber material are then fed to a storage container for further conditioning and processing. At this point, the cooled pieces of the rubber material can also be fed directly to a coating tunneling mechanism, such as a rotating tunnel mechanism.

Regardless of whether the pieces of rubber material formed are first stored, transported in a storage container or fed directly into a tunnel or coating mechanism, the individual pieces of gum material may subsequently be subjected to a conventional or sugar-free sugar coating process in order to form a solid outer cover in the liquid-filled rubber material. A variety of coating processes or mechanisms of this type are known. In one type of process, known as caking, the coating is applied on numerous thin layers of material in order to form an appropriate uniform coating and a finished quality surface on the rubber products. The solid coating material, which may include sugar, maltitol, sorbitol or any other polyol, including those described herein, and optionally flavoring, is sprayed onto the gum material pills as they pass through a metering mechanism. coating or a coating tunnel and are dried and rotated therein. In addition, the air conditioning is circulated or forced into the tunnel or coating mechanism in order to be able to dry each of the successive coating layers in the formed products. In some embodiments, the overlay, or outermost region, can be formed by rolling, double or multiple extrusion or any other process that creates an outermost region.

In some embodiments, the coating composition may vary from about 2% to about 60%, more specifically, about 20% to about 40% by weight of a single piece of rubber that includes a center filler, a gum region and a covering; even more specifically, from 25% to 35% and even 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 rubber region. The outermost coating or region may be crystalline or amorphous.

In some embodiments, the center filled chewing gum provides resistance against migration of moisture from the filled center to the gum region by providing the multi-layer gum region composition where the layer adjacent to the filled center includes maltitol. The maltitol may be present in the layer in an amount from about 30% to about 80% by weight of the layer, more specifically from about 40% to about 60% by weight of the layer.

In some embodiments, the rubber layer adjacent to the filled center will also be referred to as the maltitol rubber region or rubber layer. The maltitol rubber layer may have any suitable thickness such as from about 0.5 mm to about 5 mm, more specifically from about 1 mm to about 3 mm. With respect to the total gum region, which includes the maltitol layer and an optional non-maltitol layer, the maltitol layer may be present in an amount from about 25% to about 100% by weight of the total gum region , specifically from about 40% to about 95% by weight of the total gum region, and more specifically from about 50% to about 75% of the total gum region.

In some embodiments of the invention, smaller part sizes are included. For example, the smaller conventional commercially available sizes of rubber are generally forms of pills. These piece sizes currently vary from approximately 5-7 grams. In some embodiments, filled center products have been made using substantially smaller pieces sizes, ie, 50-60% smaller in weight, without loss of liquidity or migration of the liquid to the rubber region or beyond in the covering. Some inventive embodiments provide a range of filled center rubber piece size that is greater than about 0.5 grams, more specifically greater than 1.5 grams to about 3 grams, including the addition of a solid outer coating cover. In addition, in some embodiments a piece of rubber may include a center filler, a rubber region that includes a rubber base, and an outer coating. Said rubber pieces can be approximately 2.2 grams in total weight per piece.

It has been found that parts of such a small size and particularly with rubber shapes or configurations that have proportionally more liquid fill surface area compared to liquid weight per se, have a greater tendency to lose liquidity from the center due to the interaction of different factors. Although not limited to a single theory, these factors include the small amount of liquid filler compared to the surface of the rubber region in which the liquid filler is in direct contact, the interaction of the elastomer type with the center filler (ie, SBR vs. non-SBR), the compatibility of the components of the rubber region with the components of the liquid filling and the possible capillary action of the polyol used in the rubber region. For example, the structure of sorbitol, which is traditionally used in rubber 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 piece of center filled gum of less than about 3 grams, the present invention alters gum and gum base to include a polyol composition having a densely packed crystalline structure tightly packed which is different from the sponge-like structure of the conventional sorbitol gum region formulations, in order to provide a piece of filled center gum that resists liquidity loss.

To know other compositions and / or filled center rubber components useful for use therein, see the following common property patent applications, the contents of which are incorporated herein by reference in their entirety: US No. 60 / 776,642, filed on February 24, 2006, entitled "Chewing Gum Composition with Center Filling"; US Application No. 60 / 776,641, filed on February 24, 2006, entitled "Chewing Gum Composition with Center Filling"; US Application No. 60 / 776,637, filed on February 24, 2006, entitled "Filled Center Chewing Gum Composition"; US Application No. 60 / 776,508, filed on February 24, 2006, entitled "Center-Filled Chewing Gum with Barrier Layer"; US Application No. 60 / 776,382, filed on February 24, 2006, entitled "Composition of Center Chewing Gum Filling "and US Application No. 60 / 776,699, filed on February 24, 2006, entitled" Multiple Modality Chewing Gum Compositions ".

Rubber Region The rubber region, also referred to as the second region in the claims, provides a liquid barrier to encircle, reduce and perhaps even and prevent premature migration and release of liquid filler. One or more cavities may be present in the rubber region to accommodate the center fill. The shape of the cavity will be dictated mainly by the final configuration of the piece of chewing gum. By selecting the proportion of the desired cavity surface area against the weight of the liquid filler, optimization of the possible migration of liquid filler to the area of the rubber region can be optimized. This is particularly useful when it is desired that the size of the rubber piece be substantially smaller than the conventionally sold rubber pieces. In particular, liquid filling pill gums having sizes of 2 to 3 grams by weight of the complete rubber piece have been successfully made. However, the smallest rubber pieces, as small as approximately 0.5 grams, are contemplated.

In some embodiments, the rubber region may have a non-uniform thickness. In particular, the rubber region in layered configuration modes may be thinner at the ends than on the sides of the rubber piece.

As mentioned above, the gum region may include more than one layer in some embodiments. A first layer, which includes maltitol, may be adjacent to the liquid fill region. In such embodiments, the gum region as discussed herein refers to both the maltitol layer and the non-maltitol layer. All the components that can be added to the gum region can be present in either or both layers. Additional layers of the rubber region may also be included (i.e., a rubber composition that includes three or more separate rubber layers).

The gum region may include a gum base. The gum base may include any component known in the chewing gum art. For example, the gum region may include elastomers, bulking agents, waxes, elastomer solvents, emulsifiers, plasticizers, fillers and mixtures thereof. Where the gum region is included in a three component composition that includes a center filler, a gum region and a cover layer, the gum region may comprise from about 40% to about 97%, more specifically from about 55% up to about 65% by weight of the piece of chewing gum, even more specifically about 62%.

The gum region may also include a specific polyol composition that includes at least one polyol, which is from about 30% to about 80% by weight of said gum region, and specifically from 50% to about 60%. The polyol composition can include any polyol known in the art including, but not limited to maltitol, sorbitol, erythritol, xylitol, mannitol, isomalt, lactitol and combinations thereof. Lycasin® which is a hydrogenated starch hydrolyzate that includes sorbitol and maltitol can also be used.

Maltitol is a water soluble sweet sugar alcohol useful as a bulking agent in the preparation of beverages and foods and is fully described in U.S. Patent No. 3,708,396, the disclosure of which is incorporated herein by reference . Maltitol is made by the hydrogenation of maltose which is the most common reducing disaccharide and is found in starch and other natural products.

The polyol composition can 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.

The amount of the gum base that is present in the gum region may also vary. The gum base may be included in the gum region in an amount from about 25% to about 45% by weight of the gum region. A more specific range of gum base is from about 28% to about 42% by weight of the gum region. Even more specifically, the range can be from about 28% to about 35% or from about 28% to about 30%.

The elastomers (rubbers) employed in the gum base will vary widely depending on various factors such as the type of gum base desired, the consistency of the desired gum composition and the other components used in the composition to make the gum product. chewing final. The elastomer can be any water-insoluble polymer known in the art, and includes those gum polymers used for chewing gums and chewing gums. Illustrative examples of suitable polymers in the gum bases include natural and synthetic elastomers. For example, those polymers that are suitable in gum base compositions include, without limitation, natural substances (of vegetable origin) such as chewing gum, natural rubber, crown gum, medlar, rosidin, jelutong, perillo, niger gutta, tunu , balata, gutta-percha, lechi capsi, sorva, gutta kay and similar and combinations thereof. Examples of synthetic elastomers include, without limitation, co-polymers of styrene-butadiene (SBR), polyisobutylene, co-polymers of isobutylene-isoprene, polyethylene, polyvinyl acetate and the like and combinations thereof.

Additional useful polymers include: cross-linked polyvinyl pyrrolidone, polymethyl methacrylate, co-polymers of lactic acid, polyhydroxyalkanoates, plasticized ethylcellulose, polyvinyl acetaphthalate and combinations thereof.

The amount of elastomer employed in the gum base may vary depending on various factors such as the type of gum base used, the consistency of the composition of desired gum and the other components used in the composition to make the final chewing gum product. In general, the elastomer will be present in the gum base in an amount from about 10% to about 60% by weight of the gum region, desirably from about 35% to about 40% by weight.

In some embodiments, the gum base includes wax. This 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 point wax can be a paraffin wax. The wax may be present in the gum base in an amount from about 6% to about 10% and preferably from about 7% to about 9.5% by weight of the gum base.

In addition to the low melting waxes, waxes having a higher melting point can be used in the gum base in amounts of up to about 5% by weight of the gum base. Such high-melting waxes include beeswax, vegetable wax, candelilla wax, carnauba wax, most petroleum waxes and the like and mixtures thereof.

In addition to the components set forth above, the gum base may include a variety of different ingredients, such as the selected components of elastomer solvents, emulsifiers, plasticizers, fillers and mixtures thereof.

The gum base may contain elastomer solvents to help soften the elastomer component. Said elastomer solvents may include those elastomer solvents known in the art, for example, terpinene resins such as alpha-pinena or beta-pinena polymers, methyl, glycerol and pentaerythritol ester of modified resins and resins and gums such as hydrogenated resins. , dimerized and polymerized and mixtures thereof.

Examples of elastomer solvents suitable for use herein may include the pentaerythritol ester of partially hydrogenated wood and gum resin, the pentaerythritol ester of wood and gum resin, the glycerol ester of wood resin, the partially glycerol wood ester dimerized and gum resin, polymerized wood glycerol ester and gum resin, tall oil resin glycerol ester, glycerol ester of wood and gum resin and partially hydrogenated wood and gum resin and partially hydrogenated methyl ester of wood and resin and the like and mixtures thereof. The elastomer solvent can be employed in the gum base in amounts of from about 2% to about 15% and preferably from about 7% to about 11% by weight of the gum base.

The gum base may also include emulsifiers that help disperse the immiscible components in a single stable system. Emulsifiers useful in this invention include glyceryl monostearate, lecithin, fatty acid monoglycerides, diglycerides, propylene glycol monostearate and the like and mixtures thereof. The emulsifier can 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.

The gum base may also include plasticizers or softeners to provide a variety of desirable textures and consistency properties. Due to the low molecular weight of these ingredients, the plasticizers and softeners are able to penetrate the fundamental structure of the rubber 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, glycerin and the like and mixtures thereof. same. Waxes, for example, natural and synthetic waxes, hydrogenated vegetable oils, petroleum waxes such as polyurethane waxes, polyethylene waxes, paraffin waxes, waxes microcrystallines, fatty waxes, sorbitan monostearate, tallow, propylene glycol, mixtures thereof and the like, can also be incorporated into the gum base. The plasticizers and softeners are generally employed in the gum base in amounts of 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.

The plasticizers that are also included are hydrogenated vegetable oils and include soybean oil and cottonseed oil that can be used alone or in combination. The plasticizers provide good texture and soft chew characteristics to the rubber base. These plasticizers and softeners are generally employed in amounts of from about 5% to about 14% and more specifically in amounts from about 5% to about 13.5% by weight of the gum base.

Anhydrous glycerin can also be used as a softening agent, such as the commercially available US Pharmacopoeia (USP) grade. Glycerin is a syrup-like liquid with a sweet warm flavor and has a sweetness of approximately 60% that of sugar cane. As the glycerin is hygroscopic, the anhydrous glycerin can be maintained under anhydrous conditions during the preparation of the chewing gum composition.

In some embodiments, the gum base of this invention can include effective amounts of fillers such as mineral adjuvants that can serve as fillers and texture 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 coadjuvants can be used in the gum base compositions in various amounts. The amount of filler may be present in an amount from about zero to about 40% and more specifically from about zero to about 30% by weight of the gum base. In some embodiments, the amount of filler will be from about zero to about 15%, more specifically from about 3% to about 11%.

A variety of traditional ingredients may optionally be included in the gum base in effective amounts such as coloring agents, antioxidants, preservatives, flavoring agents and the like. For example, titanium dioxide and other dyes suitable for food, drugs and cosmetic applications, known as dyes F. D. & C, can be used. An antioxidant such as butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), gallate propyl and mixtures thereof, may also be included. Other conventional chewing gum additives known to one of ordinary skill in the chewing gum art can also be used in the gum base. A variety of components that can be added to the gum region, or alternatively to the liquid filler region or coating are described in greater detail in the section entitled "Additional Components" below.

Some embodiments extend to methods for making filled center gum compositions. The manner in which the components of the gum base 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 mixed with an elastomer solvent and / or a plasticizer and / or an emulsifier and stirred for a period of from 1 to 30 minutes. The remaining ingredients, such as the low melting point wax, are then mixed, either in bulk or incrementally, while the gum base mixture is mixed again for 1 to 30 minutes.

The gum composition may include amounts of conventional additives selected from the group consisting of sweetening agents (sweeteners), plasticizers, softeners, emulsifiers, waxes, fillers, fillers (carriers, extenders, sweeteners), mineral adjuvants, flavoring agents (flavors, flavorings), coloring agents (coloring, dyes), antioxidants, acidifiers, thickeners, medicaments and the like and mixtures thereof. Some of these additives can serve more than one purpose. For example, in sugar-free gum compositions, a sweetener, such as maltitol or other sugar alcohol, may also function as a bulking agent.

The plasticizers, softening agents, mineral adjuvants, waxes and antioxidants discussed above as being suitable for use in the gum base may also be used in the chewing gum composition. Examples of other conventional additives that 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. , locus bean gum, pectin, alginates, galactomannins such as guar gum, carob bean gum, glucomannan, gelatin, starch, starch derivatives, dextrins and cellulose derivatives such as methyl carboxyl cellulose, acidifiers such as mellic acid, acid adipic acid, citric acid, tartaric acid, fumaric acid and mixtures thereof and fillers, such as those discussed above under the category of coadjuvant minerals.

In some embodiments, the rubber region may also contain a bulking agent. Suitable fillers may be water soluble and include sweetening agents selected from, but not limited to, monosaccharides, disaccharides, polysaccharides, sugar alcohols and mixtures thereof; randomly linked glucose polymers such as those polymers distributed under the trade name Litesse ™ which is the trademark for polydextrose and is manufactured by Danisco Sweeteners, Ltd. of 41-51 Brighton Road, Redhill, Surrey, RH1 6YS, United Kingdom; isomalt (a racemic mixture of alpha-D-glucopyranosyl-1,6-mannitol and alpha-D-glucopyranosyl-1,6-sorbitol manufactured under the trademark PALATINIT by Palatinit Sussungsmittel GmbH of Gotlieb-Strause 12 a, 68175 Mannheim, Germany); maltodextrins; hydrolysates of hydrogenated starch; hydrogenated hexoses; hydrogenated disaccharides; minerals, such as calcium carbonate, talcum, titanium dioxide, dicalcium phosphate; cellulose and mixtures thereof.

Suitable sugar loading agents include monosaccharides, disaccharides and polysaccharides such as xylose, ribulose, glucose (dextrose), mannose, galactose, fructose (levulose), sucrose (sugar), maltose, invert sugar, partially hydrogenated starch and syrup solids. of corn and mixtures thereof.

Suitable sugar alcohol loading agents include sorbitol, xylitol, mannitol, galactitol, maltitol, lactitol, erythritol, isomalt and mixtures thereof.

Suitable hydrogenated starch hydrolysates include those disclosed in U.S. Patent No. 4,279,931 and various hydrogenated glucose syrups and / or powders containing sorbitol, maltitol, hydrogenated disaccharides, hydrogenated higher polysaccharides or mixtures thereof. Hydrogenated starch hydrolysates are prepared primarily by the controlled catalytic hydrogenation of corn syrups. The resulting hydrogenated starch hydrolysates are mixtures of monomeric, dimeric and polymeric saccharides. The proportions 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.

Sweetening agents that 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 of the present document below and can be used in many different 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, said physical forms include free forms such as dry spray, powdered, beaded forms, encapsulated forms and mixtures thereof.

Desirably, the sweetener is a high intensity sweetener such as aspartame, neotame, sucralose and potassium of acesulfame (ace-K).

In general, an effective amount of sweetener can be used to provide the desired level of sweetness and this amount can vary with the selected sweetener. In some embodiments, the amount of sweetener may be present in amounts from about 0.001% to about 3% by weight of the gum composition, depending on the sweetener or combination of sweeteners that is used. The exact range of amounts for each type of sweetener can be selected by those skilled in the art.

The coloring agents can be used in effective amounts to produce the desired color. The coloring agents can include pigments that can be incorporated in amounts up to about 6% by weight of the gum composition. For example, titanium dioxide can be incorporated in amounts up to about 2% and preferably less than about 1% by weight of the gum composition. The colorants can also include colors and dyes of natural foods appropriate for food, drugs and cosmetic applications. These dyes are known as dyes and lacquers F. D. & C. Materials acceptable for the above uses are preferably soluble in water. Illustrative non-limiting examples include the indigoid dye known as F. D. & C. Blue No. 2, which is the disodium salt of 5,5-indigotindisulfonic acid. Similarly, the dye known as F. D. & C. Green No. 1 comprises a triphenylmethane dye and is the monosodium salt of 4- [4- (N-ethyl-p-sulfoniumbenzylamino) diphenylmethylene] - [1- (N-ethyl-Np-sulfonium-benzyl) -delta-2, 5-diclohexadieneimine]. A complete recitation of all dyes F. D. & C. and its corresponding chemical structures can be found in Kirk-Othmer Chemical Technology Encyclopedia, 3rd. Edition, in volume 5 on pages 857-884, the text of which is incorporated herein by reference. The additional coloring components are described in the "Additional Components" section below.

Suitable oils and greases for use in gum compositions include partially hydrogenated vegetable or animal fats, such as coconut oil, palm kernel oil, beef tallow and lard, among others. When these ingredients are used they are generally present in amounts of up to about 7% and preferably up to about 3.5% by weight of the gum composition.

Some embodiments may include a method for preparing the improved chewing gum compositions for the gum region, including chewing gum and chewing gum compositions. The chewing gum compositions can be prepared using standard techniques and equipment known to those skilled in the art. The apparatus useful in accordance with some embodiments comprises mixing and heating the apparatus well known in chewing gum manufacturing techniques and therefore the selection of the specific apparatus will be apparent to the artisan.

With respect to the center fill layer, the rubber region may have a water activity greater than or equal to the water activity of the center fill composition. However, in compositions where greater water activity is desired in the center fill 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 help in the hydration of thickeners such as xanthan gum and cellulose when they are present in the center fill.

The gum region may have a total moisture content of about 14% by weight of the gum region and more specifically may have a total moisture content of from about 9% to about 14% by weight, with a moisture content free of less than about 5%. The center fill may also have a total moisture content including free and bound moisture from about zero to about 35% by weight of said center filler, specifically about 22%.

Liquid Filler Composition The center filler or liquid filler composition can include any component known in the art for incorporation with a core filler composition. The liquid filler may be present in amounts greater than zero to about 20% by weight of the total gum composition, more specifically, up to about 10% by weight of the total chewing gum composition, i.e., including a filler composition center, a rubber region and a coating. The amount of center fill that is included in the rubber composition may vary depending on the overall size and shape of the rubber part. In some embodiments, for example, when a piece of total gum is less than three grams, the center fill may be about 8% of the weight of the total chewing gum composition.

In some embodiments, the center fill composition may include crystalline sorbitol and optionally a hydrogenated starch hydrolyzate. The glycerin may also be present in an amount from zero to about 5% by weight of the liquid filler composition.

In some embodiments, the hydrogenated starch hydrolyzate (HSH) may be present in an amount from about 58% to about 83% by weight of the liquid filling composition, specifically from about 65% to about 75% by weight of the composition of liquid filling. In some embodiments, the HSH may include 2% to about 6% by weight of sorbitol, 50% to about 55% by weight of maltitol, about 20% to about 25% by weight of hydrogenated glucose polymers of 3-5 units of monomer and approximately 20% up to about 25% by weight of hydrogenated glucose polymers of 5 or more monomer units.

As described above, in the section of the gum region, the hydrogenated starch hydrolyzate is commercially available under the trademarks Lycasin® and Hystar®. An example of a commercially available appropriate HSH product is Lycasin® 80/55 HDS, which includes 85% solids. As described by the degree of polymerization (DP) of its components, Lycasin® 80/55 includes approximately: sorbitol (DP1) = 4%, maltitol (DP2) = 53%, DP3 to DP5 = 22% and > DP5 = 21%.

In some embodiments, crystalline sorbitol is also present in the liquid fill composition. The amount of crystalline sorbitol can be selected depending on the desired viscosity of the liquid filling composition. For example, crystalline sorbitol may be present in an amount from about 10% to about 35% by weight of the liquid filler composition. Any suitable form of crystalline sorbitol can be used including the polymorph gamma.

In some embodiments, the center fill region may be substantially or completely filled with the liquid center fill composition. In some other embodiments, the center fill region may only be partially filled with the liquid center fill composition.

In some embodiments, the center fill region may include two or more center fill compositions. The two or more center fill compositions can be the same or different shapes. For example, some embodiments may contain a mixture of two or more different liquids, which may or may not be miscible. Similarly, some embodiments may contain two or more solids, semi-solids or different gases in the center fill region. The mixes of the different forms of center filling can also be included in some modalities. For example, a liquid and a solid may be included in the center fill region. In some embodiments where two or more liquids are used in the center fill region, these may be included in the same or different amount and may have similar or different characteristics. More specifically, in some embodiments, the two or more center fill compositions may differ in a variety of characteristics, such as viscosity, color, taste, taste, feel, ingredient components, functional components, sweeteners or the like.

In some embodiments, the center fill composition may also include non-liquid components, such as, for example, flavor beads, fruit particles, nut particles, flavor particles, gelatin portions and the like.

In some embodiments, the center fill composition may be aqueous or non-aqueous. In addition, the center fill composition can be a solution, a suspension, an emulsion or a semi-solid.

The liquid centers may contain those traditional ingredients well known in the chewing gum and confectionery techniques, such as flavoring agents, sweetening agents and the like and mixtures thereof, as described above. In addition to the confectionery additives, the liquid centers may also contain pharmaceutical additives such as medicaments, breath fresheners, vitamins, minerals, caffeine, fruit juices and the like and mixtures thereof. Confectionery and pharmaceutical agents can be used in many different 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 taste and / or therapeutic activity. Without being limited thereto, said physical forms include free forms, such as dry spraying, powdered and beaded forms and encapsulated forms and mixtures thereof. Illustrative, but non-limiting, examples of liquid centers appropriate for use in some embodiments include those centers disclosed in US Patents Nos. 3,894,154, 4,156,740, 4,157,402, 4,316,915 and 4,466,983, the disclosures of which are incorporated herein by reference. Specific examples of suitable additional components include taurine, guarana, vitamins, Actizol ™, chlorophyll, Recaldent ™ dental remineralization technology and Retsyn ™.

The center fill composition may also comprise a natural or synthetic gum such as carboxymethylcellulose, pectin, propylene glycol alginate, agar and tragacanth gum. These compositions serve to increase the viscosity by reducing the amount of free water in the composition. The viscosity of the center filler can vary from about 300 cp to about 6,000 cp at 25 ° C. In center fill compositions having a water activity greater than the gum region surrounding it, the viscosity can vary from about 3,000 cp to about 6,000 cp at 25 ° C.

The xanthan gum can also be used to increase the viscosity of the center fill composition. Increasing the viscosity of the liquid also helps prevent liquid from leaking through the rubber part. Xanthan gum is available under the Keltrol® brand from CP Kelco of Atlanta, Georgia.

Some embodiments extend to methods for making improved chewing gum compositions with center fill. The improved compositions can 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 the apparatus well known in chewing gum manufacturing techniques and therefore the selection of the specific apparatus will be apparent to the artisan. Such methods and apparatus are disclosed, for example, in U.S. Patent Nos. 3,806,290 and 3,857,963, the disclosures of which are incorporated herein by reference.

Coating Composition The coating composition, when included in center fill compositions, can be applied to a variety of methods including any method known in the art such as the method described above. The coating composition may be present in an amount from about 2% to about 80%, more specifically from about 25% to about 35% by weight of the total piece of center filled gum, even more specifically about 30% by weight of the piece of rubber.

The outer coating can be solid or crisp or soft. Typically, the outer coating may include sorbitol, maltitol, xylitol, erythritol, isomalt and other crystallizing polyols; Sucrose can also be used. In addition, the coating may include several opaque layers, so that the chewing gum composition is not visible through the coating itself, which may optionally be covered with one or more additional transparent layers for aesthetic, textural and protective purposes. The outer coating may also contain small amounts of water and gum arabic. The coating can also be additionally coated with wax. The coating can be applied in a conventional manner by successive applications of a coating solution, with drying between each layer. As the coating dries it usually becomes opaque and is usually white, although other colorants can be added. A polyol coating can be additionally coated with wax. The coating may additionally include colorful flakes or frosts. If the composition comprises a coating, it is possible that one or more oral care actives may be dispersed throughout the coating. This is especially preferred if one or more oral care assets are incompatible in a single-phase composition with others of the assets. The flavors can also be added to produce unique characteristics of the product.

The coating may also be formulated to assist in increasing the thermal stability of the rubber part and preventing leakage of the liquid filling. In some embodiments, the coating may include a gelatin composition. The gelatin composition can be added as 40% by weight of the solution and can 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 can be from about 130 bloom to about 250 bloom.

Other materials can be added to the coating to achieve the desired properties. These materials can be added to the coating to achieve the desired properties. These materials may include, without limitation, cellulosics such as carboxymethyl cellulose, gelatin, swarm, alginate, starch, carrageenan, xanthan gum, gum arabic and polyvinyl acetate (PVA).

The coating composition may also include a pre-coating that is added to the individual rubber parts before the optional solid coating. The pre-coating may include an application of polyvinyl acetate (PVA). This can be applied as a solution of PVA in a solvent, such as ethyl alcohol. When a solid outer coating is desired, the application of PVA may be about 3% to 4% by weight of the total coating or about 1% of the total weight of the rubber piece (including a liquid filler, a rubber region and a coating). solid).

Various different coating compositions and methods are also contemplated, including, but not limited to, soft coating, dual or multiple extrusion, lamination, etc. Thus, in some embodiments, the coating may be amorphous or crystalline and the resulting texture may be solid, crisp, crunchy, soft or chewable.

Additional Components Additional additives, such as warm agents, cooling agents, tingling agents, flavors, sweeteners, acidic agents, bitter agents, salty agents, breath fresheners, anti-microbial agents, anti-bacterial agents, agents anti-calculus, anti-plaque agents, fluoride compounds, remineralization agents, pharmaceuticals, micronutrients, active for the care of the throat, dental whitening agents, energy-stimulating agents, concentration-stimulating agents, appetite suppressants, colors and others active ingredients may also be included in any or all portions or regions of the chewing gum composition. These components can be used in sufficient quantities to achieve their intended effects.

The types of individual ingredients for which the optionally administered release of a chewing gum composition may be desired, include, but are not limited to, sweeteners, flavors, active, effervescent ingredients, appetite suppressants, breath fresheners, ingredients of dental care, emulsifiers, flavor enhancers, masking ingredients or bitterness blockers, food acids, micronutrients, sensate, oral moisturizing ingredients, ingredients for throat care, colors, acidic agents, bitter agents, salty agents, pharmaceuticals, agents energy stimulators, concentration stimulating agents and combinations thereof. The ingredients may be available in different forms such as, for example, liquid form, dry sprayed 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 dry-spray version of the same flavor. In some embodiments, the ingredient may be in its free form or in its encapsulated form and may be present in any region of the gum composition such as in the center fill, gum region or coating. In addition, the same component can be present in its free form as well as in its encapsulated form.

In some embodiments, the release of an ingredient is modified so that when a consumer chews the chewing gum, it may experience an increase in the duration of the taste or perception of sweetness and / or the ingredient is released or in some way becomes available in a longer period of time. The modified release can be achieved by any method known in the art, such as by encapsulation. When the modified release is due to encapsulation, this can be achieved by a variety of means such as spray coating or extrusion.

Additionally, if the early or 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 "punch" of an ingredient (e.g., flavor, cooling agent) or an initial sensation or benefit caused by the ingredient (e.g., taste, nasal action, refreshing, warm, tingling sensation, generation of saliva, breath freshener, teeth whitening, throat relief, oral moisturization, etc.). In some embodiments, the same ingredient may be provided with the modified release characteristics to provide an additional or delayed amount of the same sensation or benefit. By using both the active ingredient and the ingredient with modified release characteristics, the sensation or benefit due to the ingredient can be provided over a longer period of time and / or the perception of the sensation of, or the benefit for, can be improved. the user. Also, in some embodiments the initial amount or "hit" of the ingredient may pre-dispose or pre-condition the mouth of the consumer or the perception of the chewing gum composition.

As another example, in some embodiments it may be desirable to provide a sustained release of an ingredient in a chewing gum composition for a time. To achieve sustained release, the ingredient can be modified to allow 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 for a shorter period of time. Sustained release can be achieved by the use of a delivery system, such as encapsulation when the delivery system has a force, of approximately 6500 psi. Other appropriate delivery systems are more fully disclosed in U.S. Patent Publication No. 2005/01 12236A1, which is incorporated herein by reference. A sustained release of an ingredient can be advantageous in situations when the ingredient has a bitter taste or other bad taste at the highest concentrations. A sustained release of an ingredient may also be advantageous when the release of the ingredient at the highest concentrations in a shorter period of time may result in an optimal delivery of a lesser amount of the ingredient to the consumer. For example, for a tooth whitening ingredient or breath freshener, providing too much ingredient too quickly may result in the consumer swallowing a significant portion of the ingredient before the ingredient has had the opportunity to interact with the teeth, mucous membranes and / or dental work of the consumer, thus wasting the ingredient or at least reducing the benefit of having the ingredient in the composition of chewing gum.

In some embodiments, the encapsulation can be employed to provide a protective barrier for or against a component instead of modifying the release of the component. For example, it is often desirable to limit the exposure of the acids to other components in a chewing gum composition. Such acids are encapsulated to limit their exposure to other components, or alternatively, the other components in the chewing gum composition can be encapsulated to limit their exposure to the acid.

Any of the additional components discussed herein may be added to any region of the center fill chewing gum composition in its modified release form and / or without modified release (sometimes referred to as "free" components). In some embodiments, for example, a single component may be added to the center fill chewing gum in its modified release form and form free. The modified release component and the free component may be included together in the same region of the center fill chewing gum or, in some embodiments, the two components may be included in different regions of the gum.

In some other embodiments, for example, two different components that provide the same functionality, for example, 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, while the other component may be free. The two components may be included in the same or in different regions of the center fill chewing gum.

Flavors In some embodiments, flavors may include those flavors known to the artisan with skill, such as natural and artificial flavors. These flavors can be chosen from oils of synthetic flavors and flavors and / or flavoring oils, oleoresins and extracts derived from plants, leaves, flowers, fruits and others and combinations thereof. Representative non-limiting flavor oils include peppermint oil, cinnamon oil, wintergreen oil (methyl salicylate), black pepper oil, Japanese mint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, nutmeg oil, dioica pepper, sage oil, mace, bitter almond oil and cassia oil. Flavors that are also useful are flavors of artificial, natural and synthetic fruits 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, ume, cherry, raspberry, blackberry, tropical fruit, mango, mangosteen, pomegranate, papaya, melon and others. Other possible flavors whose release profiles can be administered include a milk flavor, a butter flavor, a cheese flavor, a cream flavor and a yoghurt flavor; a taste vanilla; tea or coffee flavors, such as a green tea flavor, an ooiong tea flavor, a tea flavor, a cocoa flavor, a chocolate flavor and a coffee flavor; mint flavors, such as a black mint flavor, a peppermint 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, a dioica pepper flavor, a cinnamon flavor, a chamomile flavor, a mustard flavor , a cardamom flavor, a caraway flavor, a cumin flavor, a clove flavor, a pepper flavor, a cilantro flavor, a sassafras flavor, a savory flavor, a Zanthoxyli Fructus flavor, a knob flavor , a juniper blackberry flavor, a ginger flavor, a star anise flavor, a radish flavor, a thyme flavor, a tarragon flavor, a dill flavor, a chilli flavor, a nutmeg flavor, a basil flavor, an oregano flavor, a rosemary flavor, a laurel leaf flavor and a wasabi flavor (Japanese radish); alcoholic flavors, such as a wine flavor, a whiskey flavor, a brandy flavor, a rum flavor, a gin flavor and a liquor flavor; floral flavors; and vegetable flavors such as an onion flavor, a garlic flavor, a cauliflower flavor, a carrot flavor, a celery flavor, a mushroom flavor and a tomato flavor. These flavoring agents can be used in liquid or solid form and can be used individually or in a mixture. Commonly used flavors include mints such as black mint, menthol, peppermint, artificial vanilla, cinnamon derivatives and various fruit flavors whether used singly or in a mixture. The flavors may also provide refreshing breath properties, particularly mint flavors when used in combination with the cooling agents, described herein below.

In some embodiments, other flavorings that include aldehydes and esters such as cinnamyl acetate, cinnamaldehyde, citral diethylacetal, dihydrocarvyl acetate, eugenyl formate, p-methylamisol and the like can be used. Generally any flavor or food additive such as those described in Chemicals Used in Food Processing, publication 1274, pages 63-258, by the National Academy of Sciences, may be used. This publication is incorporated herein by reference. These can include natural as well as synthetic flavors.

Additional examples of aldehyde flavors include, but are not limited to, acetaldehyde (apple), benzaldehyde (cherry, almond), anisic aldehyde (licorice, anise), cinnamic aldehyde (cinnamon), citral, ie, alpha-citral (lemon , lime), neral, that is, beta-citral (lemon, lime), decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotrope, that is, piperonal (vanilla, cream), vanillin (vanilla, cream ) alpha-amyl cinnamaldehyde (spicy fruity flavors), butyraldehyde (butter, cheese), valeraldehyde (butter, cheese), citronellal (modified, many types), decanal (citrus fruits), aldehyde C-8 (citrus fruits), aldehyde C -9 (citrus fruits), aldehyde C-12 (citrus fruits), 2-ethyl butyraldehyde (blackberry fruits), hexenal, ie trans-2 (blackberry fruits), tolyl aldehyde (cherry, almond), veratraldehyde (vanilla) 2,6-dimethyl-5-heptenal, that is, melonal (melon), 2,6-dimethyloctonal (green fruit) and 2-dodecenal (citrus) icos, mandarin), cherry, grape, cranberry, blackberry, strawberry cake and mixtures thereof.

In some embodiments, a flavoring agent may be employed in liquid form and / or dry form. When employed in the second form, suitable drying means such as dry spray liquid can be used. Alternatively, the flavoring agent can be absorbed in water-soluble materials, such as cellulose, starch, sugar, maltodextrin, gum arabic and the like or can be encapsulated. In still other embodiments, the flavoring agent can be absorbed into silicas, zeolites and the like.

In some embodiments, flavoring agents can be used in many different physical forms. Without being limited thereto, said physical forms include free forms, such as powdered forms, powders, beaded forms, encapsulated forms and mixtures thereof.

The illustrations of the flake encapsulation as well as other additional components can be found in the examples provided herein. Typically, the encapsulation of a component will result in delaying the release of a predominant amount of the component during consumption of a chewing gum composition that includes the encapsulated component (eg, as part of a delivery system added as an ingredient). to the chewing gum composition). In some embodiments, the release profile of the ingredient (eg, flavor, sweetener, etc.) can be administered by administering various characteristics of the ingredient, the delivery system containing the ingredient and / or chewing gum composition that contains the delivery system and / or how the delivery system is manufactured. For example, the features may include one or more of the following: tensile strength of the delivery system, water solubility of the ingredient, water solubility of the encapsulation material, water solubility of the delivery system, prtion of ingredient to encapsulation material in the delivery system, average or maximum particle size of the ingredient, average or maximum particle size of the milled delivery system, the amount of the ingredient or delivery system in the chewing gum composition, the prtion of different polymers used to encapsulate one or more ingredients, the hydrophobicity of one or more polymers used to encapsulate one or more ingredients, the hydrophobicity of the delivery system, the type or amount of coating in the delivery system, the type or amount of coating in an ingredient before the ingredient is encapsulated, etc.

Ingredients Sweeteners The sweeteners involved can 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, monelin, steviosides, glycyrrhizin, dihydroflavenol and sugar alcohols such as sorbitol, mannitol, maltitol, xylitol, erythritol and aminoalkenoic acid ester amides of L-aminodicarboxylic acid, such as disclosed in U.S. Patent No. 4,619,834, the disclosure of which is incorporated herein by reference, and mixtures thereof; (b) water-soluble artificial sweeteners such as soluble saccharin salts, ie 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) sweeteners with dipeptide base, such as sweeteners derived from L-aspartic acid, such as the methyl ester of L-aspartyl-L-phenylalanine (Aspartame), N- [N- (3,3-dimethylbutyl) - La-aspartyl] -L-phenylalanine, 1-methyl ester (Neotame) and materials described in US Patent No. 3,492,131, L-alpha -partyl-N- (2,2,4,4-tetramethyl-3-hydrate) tietanil) -D-alaninamide (Alitame), methyl esters of L-aspartyl-L-phenylglycerin and L-aspartyl-L-2,5-dihydrophenyl-glycine, L-aspartyl-2,5-dihydro-L-phenylalanine, L-aspartyl-L- (1-cyclohexane) -alanine and mixtures thereof; (d) water-soluble sweeteners derived from naturally occurring water-soluble sweeteners, such as chlorinated derivatives of ordinary sugar (sucrose), for example, chlorodeoxysugar derivatives such as chlorodeoxysucrose or chlorodeoxygalactosucrose derivatives, known, for example, under the product designated Sucralose, examples of chlorodeoxysucrose and chlorodeoxygalactosucrose derivatives include, but are not limited to: 1-chloro-1'-deoxysucrose, 4-chloro-4-deoxy-alpha-D-galactopyranosyl-alpha-D-fructofuranoside or 4- chloro-4-deoxygalactosucrose, 4-chloro-4-deoxy-alpha-D-galactopyranosyl-1-chloro-1-deoxy-beta-D-fructo-furanoside or 4,1'-dichloro-4,1'-dideoxygalactosucrose, 1 ', 6'-dichloro1', 6'-dideoxysucrose, 4-chloro- 4-deoxy-alpha-D-galactopyranosyl-1,6-dichloro-1,6-dideoxy-beta-D-fructofuranoside or 4,1 ', 6'-trichloro-4,1', 6'-trideox galactosucrose, 4,6-dichloro-4,6-dideoxy-alpha-D-galactopyranosyl-6-chloro-6-deoxy-beta-D-fructofuranoside or 4,6,6'-trichloro-4,6, 6'-triodeoxygalactosucrose, 6,1 ', 6'-trichloro-6,1', 6'-trideoxysucrose, 4,6-dichloro-4,6-dideoxy-alpha-D-galacto-pyranosyl -1,6-dichloro-1,6-dideoxy-beta-D-fructofuranoside or 4,6,1 ', 6'-tetrachloro4,6,1', 6'-tetradeoxygalactosucrose and 4,6,1 ' , 6'-tetradeoxy-sucrose and mixtures thereof and (e) protein-based sweeteners such as thaumaoccous danielli (Thaumatin I and II) and talin; (f) the monatin sweetener (2-hydroxy-2- (indol-3-ylmethyl) -4-aminoglutaric acid) and its derivatives and (g) The sweetener has been Guo (sometimes referred to as "Lo han kuo" or "Lo que quo").

The intense sweetening agents can be used in many different 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, said physical forms include free forms, powdered forms, powder forms, beaded forms, encapsulated forms and mixtures thereof. In one embodiment, the sweetener is a high intensity sweetener such as acesulfame aspartame, sucralose and potassium (eg, Ace-K).

In some embodiments, the sweetener may be a polyol. The polyols may include, but are not limited to, glycerol, sorbitol, maltitol, maltitol syrup, mannitol, isomalt, erythritol, xylitol, hydrogenated starch hydrolysates, polyglycitol syrups, polyglycitol powders, lactitol and combinations thereof.

The active component (e.g., sweetener), which is part of the delivery system, can be used in amounts necessary to impart the desired effect associated with the use of the active component (e.g., sweetness). In general, an effective amount of intense sweetener can be used to provide a desired level of sweetness and this amount can vary with the selected sweetener. This intense sweetener may be present in amounts from about 0.001% to about 3% by weight of the composition, depending on the sweetener or combination of sweeteners used. The exact range of amounts for each type of sweetener can be selected by those skilled in the art.

Sensation Ingredients The sensation compounds may include cooling agents, hot agents, tingling agents, effervescent agents and combinations thereof. A variety of known cooling agents can be employed. For example, useful cooling agents include xylitol, erythritol, dextrose, sorbitol, menthone, menthone, ketals, menthone ketals, glycerol menthone ketals, substituted p-mentans, acyclic carboxamides, monomenthyl glutarate, substituted cyclohexanamides, carboxamides of substituted cyclohexane, ureas and substituted sulfonamides, substituted mentanols, hydroxymethyl and p-menthane hydroxymethyl derivatives, 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, black pepper oil, 3- (1-menthoxy) ethan-1-ol, 3- (1-menthoxy) propan-1-ol, 3- (1-menthoxy) butan-1-ol, acid 1-mentylacetic N-ethylamide, 1-methyl-4-hydroxypentanoate, 1-menthyl-3-hydroxybutyrate, N, 2,3-trimethyl-2- (1-methylethyl) -butanamide, n-ethyl-t-2-c -6 nonadienamide,?,? - dimethyl menthyl succinamide, substituted p-mentans, substituted p-mentano-carboxamides, 2-isopropanyl-5-methylcyclohexanol (from Hisamitsu Pharmaceuticals, hereinafter "isopregol"), glycerol menthone ketals (FEMA) 3807, brand FRESCOLAT® type MGA), 3-1-menthoxypropane-1,2-diol (from Takasago, FEMA 3784), and menthyl lactate (from Haarman &Reimer, FEMA 3748, brand FRESCOLAT® type ML), WS-30 , WS-14, Eucalyptus extract (p-Menta-3,8-Diol), Menthol (its natural or synthetic derivatives), Mentol PG carbonate, Menthol EG carbonate, Glyceryl ether Menthol, N-terbutyl-p- menthane-3-carboxamide, glycerol ester of P-menthane-3-carboxylic acid, Methyl-2-isopril-bicyclo (2.2.1), Heptane-2-carboxamide and Menthol methyl ether and menthyl pyrrolidone carboxylate among others . These and other appropriate cooling agents are further described in the following US patents, all of which are incorporated herein by reference in their entirety: US 4,230,688, 4,032,661, 4,459,425, 4,136,163, 5,266,592, 6,627,233.

In some embodiments, the warm components can be selected from a wide variety of compounds known to provide the sensory signal warm to the user. These compounds offer the perceived sensation of warmth, particularly in the oral cavity and often improve the perception of flavors, sweeteners and other organoleptic components. In some embodiments, useful warm compounds may include n-butyl ether of vanillin alcohol (TK-1000) supplied by Takasago Perfumary Company Limited, Tokyo, Japan n-propyl ether of vanillin alcohol, isopropyl ether of vanillin alcohol, isobutyl ether of alcohol of vanillin, vanillin alcohol n-aminoether, vanillin alcohol isoamyl ether, vanillin alcohol n-hexyl ether, vanillin alcohol methyl ether, vanillin alcohol ethyl ether, gingerol, shogaol, paradol, zingerone, capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, ethanol, isopropyl alcohol, iso-amylalcohol, benzyl alcohol, glycerin and combinations thereof.

In some modalities, a tingling sensation may be provided. Such a tingling sensation is provided by adding jambu, oleoresin or spilantol to some examples. In some embodiments, alkylamides extracted from materials such as jambu or sanshool may be included. Additionally, in some modalities, a sensation is created due to the effervescence. This effervescence is created by combining an alkaline material with a acid material. In some embodiments, an alkaline material may include alkali metal carbonates, alkali metal bicarbonates, alkaline terrestrial metal carbonates, alkaline terrestrial metal bicarbonates, and mixtures thereof. In some embodiments, an acidic material may include acetic acid, adipic acid, ascorbic acid, butyric acid, citric acid, formic acid, fumaric acid, glyconic acid, lactic acid, phosphoric acid, malic acid, oxalic acid, succinic acid, tartaric acid and combinations thereof. Examples of "tingling" type sensations can be found in U.S. Patent No. 6,780,443, the entire contents of which are incorporated herein by reference for all purposes.

The sensing components can also be called "trigeminal stimulants", such as those described in U.S. Patent Application No. 205/0202118, which is incorporated herein by reference. Trigeminal stimulants are defined as an orally consumed product or agent that stimulates the trigeminal nerve. Examples of cooling agents that are trigeminal stimulants include menthol, WS-3, N-substituted p-menthane carboxamide, acyclic carboxamides including WS-23, methyl succinate, glycerol menthone ketals, loading sweeteners such as xylitol, erythritol, dextrose and sorbitol and combinations thereof. Trigeminal stimulants may also include flavors, tingling agents, Jambu extract, vanillin alkyl ethers such as vanillin n-butyl ether, spilantol, Echinacea extract, northern angelica tree extract, capsaicin, chili pepper oleoresin, red pepper oleoresin, black pepper oleoresin, piperine, ginger oleoresin, gingerol, shogaol, cinnamon oleoresin, cassia oleoresin, cinnamic aldehyde, eugenol, vanillin cyclic acetal and glycerin menthol ether, unsaturated amides and combinations thereof .

Breath Refreshing Ingredients Breath fresheners can include essential oils as well as various aldehydes, alcohols and similar materials. In some modalities, essential oils may include oils of spearmint, black mint, wintergreen, sassafras, chlorophyll, citral, geraniol, cardamom, clove, sage, carvacrol, eucalyptus, cardamom, magnolia bark extract, oregano, 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, those that are most commonly used are the oils of black mint, mint and chlorophyll.

In addition to the essential oils and chemical derivatives thereof, in some embodiments, breath fresheners may include, but are not limited to, zinc citrate, zinc acetate, zinc fluoride, zinc ammonium sulfate, zinc bromide, iodide. zinc, zinc chloride, zinc nitrate, zinc fluorosilicate, zinc gluconate, zinc tartrate, zinc succinate, zinc form, zinc chromate, zinc phenol sulfonate, zinc dithionate, zinc sulfate, zinc nitrate silver, zinc salicylate, zinc glycerophosphate, copper nitrate, chlorophyll, copper chlorophyll, chlorophyllin, hydrogenated cottonseed oil, chlorine dioxide, beta cyclodextrin, zeolite, silica-based materials, carbon-based materials , enzymes such as laccase and combinations thereof. In some . embodiments, the probiotic release profiles can be administered to a gum including, but not limited to, lactic acid producing microorganisms such as Bacillus coagulans, Bacillus subtílis, Bacillus laterosporus, Bacillus laevolacticus, Sporolactobacillus inulinus, Lactobacillus acidophilus, Lactobacillus curvatus, Lactobacillus plantarum, Lactobacillus jenseni, Lactobacillus casei, Lactobacillus fermentum, Lactococcus lactis, Pedioccocus acidilacti, Pedioccocus pentosaceus, Pedioccocia urinae, Leuconostoc mesenteroides, Bacillus coagulans, Bacillus subtilis, Bacillus laterosporus, Bacillus laevolacticus, Sporolactobacillus inulinus and mixtures thereof. Breath fresheners are also known under the following brand names: Retsyn ™, Actizol ™ and Nutrazin ™. Examples of compositions for controlling odor are also included in U.S. Patent No. 5,300,305 to Stapler et al. and in the U.S. Patent Application Publication Nos. 2003/0215417 and 2004/0081713, which are incorporated herein in their entirety as a reference for all purposes.

Dental Care Ingredients Dental care ingredients (also known as oral care ingredients) may include, but are not limited to, teeth whitening, stain removers, oral cleansers, whitening agents, desensitizing agents, dental remineralization agents, anti-aging agents. -bacterials, anti-caries agents, acid buffering agents against plaque, surfactants and anticoagulants. Non-limiting examples of such ingredients may include hydrolytic agents including proteolytic enzymes, abrasives such as hydrous silica, calcium carbonate, sodium bicarbonate and alumina, other stain remover active components such as surface active agents including, but not limited to, agents anionic surfactants such as sodium stearate, sodium palmitate, sulphated butyl oleate, sodium oleate, fumaric acid salts, glycerol, hydroxylated lecithin, sodium lauryl sulfate and chelators such as polyphosphates, which are typically employed as control ingredients of tartar. In some embodiments, the dental care ingredients may also include tetrasodium pyrophosphate and sodium tri-pol phosphate, sodium bicarbonate, sodium acid pyrophosphate, sodium tripolyphosphate, xylitol, sodium hexametaphosphate.

In some embodiments, peroxides such as carbamide peroxide, calcium peroxide, magnesium peroxide, sodium peroxide, hydrogen peroxide and peroxydiphosphate are included. In some modalities, potassium nitrate and potassium citrate are included. Other examples may include casein glycomacropeptide, calcium casein peptone-calcium phosphate, casein phosphopeptides, casein amorphous phosphopeptide calcium phosphate (CPP-ACP) and amorphous calcium phosphate. Still other examples may include papain, crilaea, pepsin, trypsin, lysozyme, dextranase, mutanase, glycoamylase, glucose oxidase amylase, and combinations thereof.

Additional examples may include surfactants such as sodium stearate surfactants, sodium ricinoleate and sodium lauryl sulfate for use in some ways to achieve increased prophylactic action and to make dental care ingredients more cosmetically acceptable. The surfactants may preferably be detersive materials imparting detersive and foam properties to the composition. Suitable examples of surfactants are water-soluble salts of monoglyceride monosulfates of higher fatty acid, such as the sodium salt of monosulfated monoglyceride of hydrogenated coconut oil fatty acids, higher alkyl sulfates such as sodium lauryl sulfate, sulfonates alkyl aryl such as benzene sodium dodecyl sulfonate, higher alkyl sulphoacetates, sodium lauryl sulphoacetate, higher fatty acid esters of 1,2-dihydroxy propane sulfonate and the higher saturated aliphatic acyl amides of acid compounds lower aliphatic carboxylic amino, such as those having from 12 to 16 carbons in the fatty acid, alkyl or acyl radicals and the like. Examples of the aforementioned amides are N-lauryl sarcosine and the sodium, potassium and ethanolamine salts of N-lauryl sarcosine, N-myristyl or N-palmityl.

In addition to the surfactants, the dental care ingredients may include anti-bacterial agents such as, but not limited to, triclosan, chlorhexedine, zinc citrate, silver nitrate, copper, limonena and pyridinium cetyl chloride. In some embodiments, additional anti-caries agents may include fluoride ions or fluoride-providing components such as inorganic fluoride salts. In some embodiments, metal salts of soluble alkali, for example, sodium fluoride, potassium fluoride, sodium fluorosilicate, ammonium fluorosilicate, sodium monofluorophosphate, as well as tin fluorides, such as stannous fluoride and stannous chloride may be included . In some embodiments, a fluorine-containing compound having a beneficial effect on the care and hygiene of the oral cavity, for example, decreasing the solubility of the enamel in acid and protecting the teeth against decomposition, may also be included as a ingredient. Examples thereof include sodium fluoride, stannous fluoride, potassium fluoride, stannous potassium fluoride (SnF.sub.2-KF), sodium hexafluoro stanate, stannous chlorofluoride, sodium fluorozirconate and sodium monofluorophosphate. In some modalities, urea is included.

Additional examples are included in the following US Patents and Published US Patent Applications, the contents of which are incorporated herein in their entirety as a reference for all purposes: U.S. Patent Nos. 5,227,154 to Reynolds; 5,378,131 to Greenberg; 6,846,500 from 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 of Luo et al .; 6,479,071 to Holme et al .; 6,471,945 to Luo et al .; U.S. Patent Publications Nos. 20050025721 by Holme et al .; 2005008732 by Gebreselassie et al. and 20040136928 by Holme et al.

Active Ingredients Assets generally refer to those ingredients that are included in a chewing gum delivery and / or composition system for the desired final benefit they provide to the user. In some embodiments, the assets may include drugs, nutrients, nutraceuticals, herbal supplements, pharmaceuticals, drugs and the like, and combinations thereof.

Examples of useful drugs include ace inhibitors, anti-anginal drugs, anti-arrhythmias, anti-asthmatics, anti-cholesterol, analgesics, anesthetics, anti-convulsants, anti-depressants, anti-diabetic agents, anti-diarrhea preparations, antidotes, anti-histamines, anti-hypersensitivity drugs, anti-inflammatory agents, anti-lipid agents, anti-mania, anti-nausea, anti-infarct agents, anti-thyroid preparations, anti-tumor drugs, anti-viral agents, anti-acne drugs, alkaloids, amino acid preparations, anti-cough, anti-uricémicas drugs, anti-viral drugs, anabolic preparations, systemic and non-systemic anti-infection agents, anti-neoplastic, anti-parkinsonian agents, anti-rheumatic agents, appetite stimulants, modifiers of the biological response, blood modifiers, regulators of bone metabolism, cardiovascular agents, stimulators of the central nervous system, cholinesterase inhibitors, anti concepts, decongestants, dietary supplements, dopamine receptor agonists, endometriosis administration agents, enzymes, erectile dysfunction therapies such as sildenafil citrate, which is currently marketed as Viagra ™, fertility, gastrointestinal agents, homeopathic remedies, hormones, hypercalcemia and hypocalcemia administration agents, immunomodulators, immunosuppressants, anti-migraine preparations, dizziness treatments, muscle relaxants, obesity administration agents, preparations against osteoporosis, oxytocics, parasympathetics , parasympathomimetics, prostaglandins, psychotherapeutic agents, respiratory agents, sedatives, smoking cessation aids such as bromocriptine or nicotine, sympatholytics, anti-shaker preparations, urinary tract agents, vasodilators, laxatives, antacids, ion exchange resins, anti- pyrétic, appetite suppressants, expectorants, anti-anxiety agents, anti-ulcer agents, anti-inflammatory substances, coronary dilators, brain dilators, peripheral vasodilators, psychotropics, stimulants, antihypertensive drugs, vasoconstrictors, anti-migraine treatments ña, antibiotics, tranquilizers, anti-psychotics, anti-tumor drugs, anti-coagulants, anti-thrombotic drugs, hypnotics, anti-emetics, anti-nausea, anti-convulsions, neuro-muscular drugs, hyper- and hypoglycemic agents , preparations for thyroid and anti-thyroid, diuretics, anti-spasms, terine relaxants, anti-obesity drugs, erythropoietic drugs, anti-asthma, cough suppressants, mucolytics, DNA and genetic modifying drugs and combinations thereof.

Examples of active ingredients contemplated for use in the present invention may include antacids, H2-antagonists and analgesics. For example, doses of antacids can be prepared using the calcium carbonate ingredients alone or in combination with magnesium hydroxide and / or aluminum hydroxide. In addition, antacids can be used in combination with H2-antagonists.

Analgesics include opiates and opiate derivatives, such as Oxycontin ™, ibuprofen, aspirin, acetaminophen and combinations thereof which may optionally include caffeine.

Other active ingredients of drugs for use in modalities may include anti-diarrhea such as Immodium ™ AD, anti-histamines, anti-coughs, decongestants, vitamins and breath fresheners. Also contemplated for use in this document are anxiolytics such as Xanax ™, anti-psychotics such as Clorzaril ™ and Haldol ™, non-spheroidal anti-inflammatories (NSAID's) such as ibuprofen, naproxen sodium, Voltaren ™ and Lodine ™, anti-histamines such as Claritin ™, Hismanal ™, Relafen ™ and Tavist ™ , anti-emetics such as Kytril ™ and Cesamet ™, bronchodilators such as Bentolin ™, Proventil ™, anti-depressants such as Prozac ™, Zoloft ™ and Paxil ™, anti-migraines such as Imigra ™, ACE inhibitors such as Vasotec ™, Capoten ™ and Zestril ™, anti-Alzheimer agents such as Nicergoline ™ and CaH antagonists such as Procardia ™, Adalat ™ and Calan ™. ' Popular H2-antagonists that are contemplated for use in the present invention include cimetidine, ranitidine hydrochloride, famotidine, nizatidiene, ebrotidine, mifentidine, roxatidine, pisatidine and aceroxatidine.

Active antacid ingredients may include, but are not limited to, the following: aluminum hydroxide, dihydroxyaluminium amino acetate, aminoacetic acid, aluminum phosphate, dihydroxyaluminum sodium carbonate, bicarbonate, bismuth aluminate, bismuth carbonate, sub- bismuth carbonate, bismuth sub-gallate, bismuth subnitrate, bismuth sub-silisilate, calcium carbonate, calcium phosphate, citrate ion (acid or salt), aminoacetic acid, magnesium hydrate aluminate sulfate, magaldrate, aluminosilicate magnesium carbonate, magnesium carbonate, magnesium glycinate, magnesium hydroxide, magnesium oxide, magnesium trisilicate, milk solids, mono-ordibase aluminum calcium phosphate, tricalcium phosphate, potassium bicarbonate, sodium tartrate, baking soda sodium, magnesium aluminosilicates, tartaric acids and salts.

A variety of nutritional supplements can 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? 6, vitamin? 12, thiamin, riboflavin, biotin, folic acid, niacin, pantothenic acid, sodium, potassium, calcium, magnesium, phosphorus, sulfur, chlorine, iron, copper , iodide, zinc, selenium, manganese, choline, chromium, molybdenum, fluoride, cobalt and combinations thereof, can be used.

Examples of nutritional supplements that can be used as active ingredients are set forth in U.S. Patent Application Publication Nos. 2003/0157213 A1, 2003/0206993 and 2003/0099741 A1, all of which are incorporated herein in their entirety. as a reference for all purposes.

Various herbs can also be used as active ingredients such as those with various medicinal properties or food supplements. The herbs are generally aromatic plants or parts of plants and / or extracts thereof which can be used medicinally or as flavorings. Appropriate herbs can be used individually or in various mixtures. Commonly used herbs include Echinacea, Goldenseal, Calendula, Rosemary, Thyme, Kava Kava, Aloe, Sanguinaria, Grapefruit Seed Extract, Rattlesnake, Ginseng, Guarana, Bilberry, Ginko Biloba, St. John's Wort, Evening Primrose Oil Evening, Yohimbe Bark, Green Tea, Ma Huang, Maca, Mirtillo, Lutein and combinations thereof.

Effervescent System Ingredients An effervescent system may include one or more edible acids and one or more edible alkaline materials. Edible acids and edible alkaline materials can react together to generate effervescence.

In some embodiments, the alkaline materials may be selected from, but are not limited to, alkali metal carbonates, alkali metal bicarbonates, alkaline terrestrial metal carbonates, alkaline terrestrial metal bicarbonates, and combinations thereof.

The edible acids can be selected from, but are not limited to, citric acid, phosphoric acid, tartaric acid, malic acid, ascorbic acid and combinations thereof. In some embodiments, an effervescent system may include one or more additional ingredients such as, for example, carbon dioxide, oral care ingredients, flavorings, etc.

For examples of use of an effervescent system in a chewing gum, refer to U.S. Provisional Patent No. 60 / 618,222, filed on October 13, 2004 and entitled "Compositions of Effervescent Compressed Rubber Tablets," the contents of which are incorporated in this document as a reference for all purposes. Other examples may be found in U.S. Patent No. 6,235,318, the contents of which are incorporated herein by reference for all purposes.

Ingredients Appetite Suppressants Appetite suppressants can be ingredients such as fiber and protein that work to suppress the desire to consume food. Appetite suppressants may also include benzfetamine, diethylpropion, mazindol, phendimetrazine, phentermine, hoodia (P57), Olibra ™, ephedra, caffeine and combinations thereof. Appetite suppressants are also known under the following brand names: Adipex ™, Adipost ™, Bontril ™ PDM, Bontril ™ Slow Release, Didrex ™, Fastin ™, lonamin ™, Mazanor ™, Melfiat ™, Obenix ™, Phendiet ™, Phendiet-105 ™, Phentercot ™, Phentride ™, Plegine ™, Prelu-2 ™, Pro-Fast ™, PT 105 ™, Sanorex ™, Tenuate ™, Sanorex ™, Tenuate ™, Tenuate Dospan ™, Tepanil Ten-Tab ™, Teramine ™ and Zantryl ™. These and other appropriate appetite suppressants are further described in the following US Patents, all of which are incorporated herein by reference in their entirety: US 6,838,431 from Portman, US 6,716,815 from Portman, US 6,558,690 from Portman, US 6,468,962 Portman, USA 6,436,899 from Portman.

Enhancing Ingredients The enhancers can consist of materials that can intensify, complement, modify or improve the perception of the taste and / or aroma of an original material without introducing a characteristic of perception of taste and / or own aroma. In some embodiments, enhancers designed to enhance, complement, modify or improve the perception of taste, sweetness, acidity, umami, kokumi, salty and combinations thereof may be included.

In some embodiments, examples of appropriate enhancers, also known as taste enhancers, include, but are not limited to, neohesperidin dihydrochalcone, chlorogenic acid, alapiridaine, cynarin, miraculin, glupiridaine, pyridinium-betaine compounds, glutamates such as monosodium glutamate. and monopotassium glutamate, neotame, thaumatin, tagatose, trehalose, salts such as sodium chloride, monoammonium glycyrrhizinate, vanilla extract (in ethyl alcohol), sugar acids, potassium chloride, sodium acid sulfate, hydrolyzed vegetable proteins , hydrolysed animal proteins, yeast extracts, adenosine monophosphate (AMP), glutathione, nucleotides such as inosine monophosphate, disodium inosinate, xantosine monophosphate, guanylate monophosphate, alapiridaine internal salt (N- (1-carboxyethyl) - 6- (hydroxymethyl) pyridinium-3-ol, sugar beet extract (alcoholic extract), cane leaf essence sugar (alcoholic extract), curculin, estrogin, mabinlin, gymnemic acid, 3-hydroxybenzoic acid, 2,4-dihydrobenzoic acid, citrus aurantium, vanilla oleoresin, sugar cane leaf essence, maltol, ethyl maltol, vanillin, glycyrrhizinates of licorice, compounds that respond to receptors coupled to protein G (T2Rs and T1 Rs) and taste-enhancing compositions imparting kokumi, as disclosed in U.S. Patent No. 5,679,397 to Kuroda et al., which is incorporated in its entirety in this document as a reference. "Kokumi" refers to materials that impart a quality of "tasty bite" and "good body".

Sweetener enhancers, which are a type of taste enhancer, improve the taste of sweetness. In some embodiments, exemplary sweetener enhancers include, but are not limited to, monoammonium glycyrrhizinate, licorice glycyrrhizinates, citrus aurantium, alapyridaine, alapyridaine interior salt (N- (1-carboxyethyl) -6- (hydroxymethyl) pyridinium-3) -ol), miraculin, curculin, estrogin, mabinlin, gymnemic acid, cynarin, glupiridaine, pyridinium-betaine compounds, sugar beet extract, neotame, thaumatin, neohesperidin dihydrochalcone, tagatose, trehalose, maltol, ethyl maltol, vanilla extract , vanilla oleoresin, vanillin, sugar beet extract (alcoholic extract), sugar cane leaf essence (alcoholic extract), compounds that respond to receptors coupled to protein G (T2Rs and T1 Rs) and combinations thereof.

Additional examples of enhancers for salt taste enhancement include acidic peptides such as those disclosed in U.S. Patent No. 6,974,597, incorporated herein by reference. Acid peptides include peptides having larger numbers of acidic amino acids, such as aspartic acid and glutamic acid, than basic amino acids, such as lysine, arginine and histidine. Acid peptides are obtained by peptide synthesis or by subjecting proteins to hydrolysis using endopeptidase and, if necessary, to deamidation. Suitable proteins for use in the production of the acid peptides or the peptides obtained by subjecting a protein to hydrolysis and deamidation include plant proteins (eg, wheat gluten, corn protein (eg, zein food and gluten) isolated of soy protein), animal proteins (e.g., milk proteins such as milk casein and whey protein, muscle proteins such as meat protein and fish meat protein, clear protein and collagen) and microbial proteins (for example, microbial cell protein and polypeptides produced by microorganisms).

The feeling of warm or refreshing effect can also be prolonged with the use of a hydrophobic sweetener as described in US Patent Application Publication 2003/0072842 A1, which is incorporated herein in its entirety as reference. For example, said hydrophobic sweeteners include those of the formulas I-XI as set forth below: wherein X, Y and Z are selected from the group consisting of CH2, O and S, where X and Y are selected from the group consisting of S and O, where X is S or O, Y is O or CH2, Z is CH2, S02 or S, R is OCH3, OH or H, R1 is SH or OH is H or OH, wherein X is C or S, R is OH or H and R1 is OCH3 or OH, Perillartine can also be added as described in US Patent No. 6,159,509, also incorporated herein by reference in its entirety.

Food Acid Ingredients The acids may 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, acid mellic acid oxalic, succinic acid, tartaric acid and combinations thereof.

Ingredients of Micronutrients Micronutrients can include materials that have an impact on the nutritional well-being of the organism even when the amount required by the organism to have the desired effect is small in relation to the macronutrients such as proteins, carbohydrates and fats. Micronutrients may include, but are not limited to, vitamins, minerals, enzymes, phytochemicals, antioxidants and combinations thereof.

In some embodiments, vitamins may include fat-soluble vitamins such as vitamin A, vitamin D, vitamin E, and vitamin K and combinations thereof. In some embodiments, vitamins may include water-soluble vitamins such as vitamin C, (ascorbic acid), B vitamins (thiamine or riboflavin or B2, niacin or B3, pyridoxine or B6, folic acid or B9, cyanocobalimin or Bi2, acid pantothenic, biotin) and combinations thereof.

In some embodiments, the minerals may include, but are not limited to, sodium, magnesium, chromium, iodine, iron, manganese, calcium, copper, fluoride, potassium, phosphorus, molybdenum, selenium, zinc, and combinations thereof.

In some embodiments, micronutrients may 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. same.

Antioxidants may include materials that disperse free radicals. In some embodiments, antioxidants may include, but are not limited to, ascorbic acid, citric acid, rosemary oil, vitamin A, vitamin E, vitamin E phosphate, tocopherols, di-alpha-tocopherol phosphate, tocotrienols, alpha acid lipoic acid, dihydrolipic acid, xanthophylls, beta cryptoxanthin, lycopene, lutein, zeaxanthin, astaxanthin, beta-carotene, carotenes, mixed carotenoids, polyphenols, flavonoids and combinations thereof.

In some embodiments the phytochemicals may include, but are not limited to, carotenoids, chlorophyll, chlorophyllin, fiber, flavanoids, anthocyanins, cyanidation, delphinidin, malvidin, pelargonidin, peonidin, petunidin, flavanols, catechin, epicatechin, epigallocatechin, epigalatocatequingalate, theaflavins, tearubigins, proanthocyanins, flavonols, quercetin, canferol, myricetin, isorhamnetine, flavononeshesperetin, naringenin, eriodictyol, tangeretin, flavones, apigenin, luteolin, lignans, phytoestrogens, resveratrol, isoflavones, daidzein, genistein, glycitein, soy isoflavones and combinations thereof .

Mouth Humectant Ingredients Mouth moisturizers may include, but are not limited to, saliva stimulants such as acids and salts and combinations thereof. In some embodiments, the acids may include acetic acid, adipic acid, ascorbic acid, butyric acid, citric acid, formic acid, fumaric acid, glyconic acid, lactic acid, phosphoric acid, malic acid, oxalic acid, succinic acid, tartaric acid and combinations thereof.

Oral moisturizers can also include hydrocolloid materials that hydrate and can adhere to oral surfaces to provide a sense of oral wetness. The hydrocolloid materials can include naturally occurring materials such as plant exudates, seed gums and seaweed extracts or can be chemically modified materials such as cellulose, starch or natural gum derivatives. In some embodiments, the hydrocolloid materials may include pectin, gum arabic, acacia gum, alginates, agar, caragens, guar gum, xanthan gum, locust bean gum, gelatin, gelan gum, galactomannans, gum tragacanth, karaya gum, curdlan , konjac, cytosan, xyloglucan, beta glucan, furcellaran, ghatti gum, tamarin, bacterial gums and combinations thereof. Additionally, in some embodiments, modified natural gums such as propylene glycol alginate, carboxymethyl locust bean gum, low methoxyl pectin and combinations thereof may be included. In some embodiments, the modified celluloses may be included such as microcrystalline cellulose, carboxymethylcellulose (CMC), methylcellulose (MC), hydroxypropylmethylcellulose (HPCM) and hydroxypropylcellulose (MPC) and combinations thereof.

Similarly, humectants that can provide a perception of hydration of the mouth may be included. Such humectants may include, but are not limited to, glycerol, sorbitol, polyethylene glycol, erythritol and xylitol. Additionally, in some embodiments, fats can provide a perception of mouth wetting. These fats can include medium chain triglycerides, vegetable oils, fish oils, mineral oils and combinations thereof.

Throat Care Ingredients Throat relief ingredients may include analgesics, anesthetics, emollients, antiseptics and combinations thereof. In some embodiments, analgesics / anesthetics may include menthol, phenol, hexylresorcinol, benzocaine, dichlonin hydrochloride, benzyl alcohol, salicylic alcohol and combinations thereof. In some embodiments, the emollients may include, but are not limited to, red elm bark, pectin, gelatin and combinations thereof. In some embodiments, the antiseptic ingredients may include cetylpyridinium chloride, domiphene bromide, decquiminium chloride, and combinations thereof.

In some embodiments, anti-cough ingredients such as clofedianol hydrochloride, codeine, codeine phosphate, dextromethorphan, dextromethorphan hydrobromide, diphenhydramine citrate, and diphenhydramine hydrochloride and combinations thereof may be included.

In some modalities, throat-relief agents such as honey, propolis, aloe vera, glycerin, menthol and combinations thereof may be included. In still other modalities, cough suppressors may be included. These 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 cough reflex such as codeine (narcotic cough suppressants), antihistamines, dextromethorphan and isoproterenol (non-narcotic cough suppressants). In some modalities, the ingredients of either or both groups may be included.

In yet other embodiments, anti-cough compounds may include, but are not limited to, the group consisting of codeine, dextromethorphan, dextrorphan, diphenhydramine, hydrocodone, noscapine, oxycodone, pentoxiverin, and combinations thereof. In some embodiments, antihistamines may include, but are not limited to, acrivastine, azatadine, brompheniramine, chlorpheniramine, clemastine, cyproheptadine, dexbrompheniramine, dimenhydrinate, diphenhydramine, doxylamine, hydroxyzine, meclizine, phenindamine, phenyltoloxamine, promethazine, pyrilamine, tripelenamine, triprolidine. and combinations thereof. In some embodiments, non-sedative antihistamines may include, but are not limited to, astemizola, cetirizine, ebastine, fexofenadine, loratidine, terfenadine, and combinations thereof.

In some embodiments, expectorants may include, but are not limited to, ammonium chloride, guaifenesin, ipecac fluid extract, potassium iodide, and combinations thereof. In some embodiments the mucolytics may include, but are not limited to, acetylcysteine, ambroxol, bromhexine and combinations thereof. In some embodiments, the analgesic, antipyretic and anti-inflammatory agents may include, but are not limited to, acetaminophen, aspirin, diclofenac, diflunisal, etodolac, fenoprofen, fluriprofen, ibuprofen, ketoprofen, ketorolac, nabumetone, naproxen, piroxicam, caffeine and mixtures thereof. In some embodiments, local anesthetics may include, but are not limited to, lidocaine, benzocaine, phenol, dyclonine, benzonoate and mixtures thereof.

In some modalities, nasal decongestants and ingredients that provide clear nose perception may be included. In some embodiments, nasal decongestants may include, but are not limited to, phenylpropanolamine, pseudoephedrine, ephedrine, phenylephrine, oxymetazoline, and combinations thereof. In some embodiments, ingredients that provide a clear nose perception may include, but are not limited to, menthol, camphor, borneol, ephedrine, eucalyptus oil, black peppermint oil, methyl salicylate, bornyl acetate, lavender oil, Wasabi extracts, radish extracts and combinations thereof. In some modalities, a nose perception Cleaned can be provided by essential oils of odorants, extracts of woods, gums, flowers and other botanical materials, resins, animal secretions and synthetic aromatics.

In some modalities, one or more colors may be included. As they are classified by the Food, Drug and Cosmetic Act of the United States (21 CFR 73), colors may include exempt certification colors (sometimes mentioned as natural although they may be manufactured synthetically) and certified colors (sometimes referred to as artificial colors). ) or combinations thereof. In some embodiments, except certification or natural colors may include, but are not limited to, anato extract (E160b), bixin, norbixin, astaxanthin, dehydrated beets (beet powder), beet red / betanin (E162), ultramarine blue, canthaxanthin (E161g), cryptoxanthin (E161c), rubixanthin (E161d), violanxanthin (E161e), rodoxanthin (E161f), caramel (E150 (ad)), ß-ß ?? - d'-carotenal (E160e), β-carotene (E160a), alpha carotene, gamma carotene, beta-apo-8-carotenal ethyl ester (E160f), flavoxanthin (E161a), lutein (E161b), cochineal extract (E120), carmine (E132), carmoisin / azorubin (E122), sodium copper chlorophyllin (E141), chlorophyll (E140), cooked toasted partially defatted cottonseed meal, ferrous gluconate, ferrous lactate, grape extract, grape skin extract (enocianin), anthocyanins (E163), hematococcal algae foods, synthetic iron oxide, iron oxides and hydroxides (E172), juice of fruit, vegetable juice, dried seaweed food, food and extract of tagetes (Cempasúchil), carrot oil, corn endosperm oil, paprika, paprika oleoresin, phaffia yeast, riboflavin (E101), saffron, dioxide titanium, turmeric (E100), turmeric oleoresin, amaranth (E123), capsanthin / capsorbin (E160c), lycopene (E160d) and combinations thereof.

In some embodiments, certified colors may 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 (E110), ponceau (124), erythrosine (E127), patent blue V (E131), titanium dioxide (E171), aluminum (E173), silver (E174), gold (E175), pigment rubin / lithol BK (E180), calcium carbonate (E170), carbon black (E153), black PN / bright black BN (E151), green S / bright green acid BS (E142) and combinations thereof. In some embodiments, certified colors may include aluminum FD &C lacquers. These consist of the aluminum salts of FD &C dyes extended on an insoluble substrate of alumina hydrate. Additionally, in some embodiments, certified colors may be included as calcium salts.

Multiple Ingredients In some embodiments, a delivery system or chewing gum may include two or more ingredients for which an administered release of the chewing gum during the consumption of the chewing gum is desired. In some embodiments, the ingredients may be encapsulated or otherwise separately included 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 (eg, non-encapsulated) while one or more additional ingredients may be encapsulated.

A chewing gum may include a group of ingredients for which an administered release of the group during consumption of the chewing gum is desired. Groups of two or more ingredients for which a delivered release of a chewing gum during consumption of the chewing gum can be desired include, but are not limited to, color and taste, multiple flavors, multiple colors, refreshing agent and flavor, warm agent and flavor, cooling agent and warm agent, high intensity sweetening and sweetening agent, warm agent and high intensity sweetener, multiple cooling agents (for example, WS-3 and WS-23, WS-3 and succinate menthyl), menthol and one or more cooling agents, menthol and one or more hot agents, multiple hot agents, high intensity sweetener (s) and active tooth whitener (s), high sweetener (s) intensity and active (s) freshener (s) of breath, an ingredient with some bitterness and a bitterness suppressant for the ingredient, multiple high intensity sweeteners (eg, ace-k and aspartame), multiple bleaching assets dental (for example, an abrasive ingredient and an anti-microbial ingredient, a peroxide and a nitrate, a warm agent and a polyol, a cooling agent and a polyol, multiple polyols, a warm agent and a micronutrient, a cooling agent and a micronutrient, a warm agent and a mouth moisturizing agent, a cooling agent and a mouth moisturizing agent, a warm agent and a throat care agent, a cooling agent and a throat care agent, a warm agent and a food acid, a cooling agent and a food acid, a warm agent and an emulsifier / surfactant, a cooling agent and an emulsifier / surfactant, a warm agent and a color, a cooling agent and a color, an agent warm and a flavor enhancer, a refreshing agent and a flavor enhancer, a warm agent with a sweetness enhancer, a refreshing agent with a sweetness enhancer, a warm agent and a suppressant Appetite, a cooling agent and an appetite suppressant, a high intensity sweetener and flavor, a cooling agent and a tooth whitening agent, a warm agent and a tooth whitening agent, a warm agent and a breath freshener, a cooling agent and a breath freshener, a cooling agent and an effervescent system, a warm agent and an effervescent system, a warm agent and an anti-microbial agent, a cooling agent and an anti-microbial agent, multiple anti-microbial ingredients -calculations, multiple remineralization agents, multiple surfactants, remineralization ingredients with demineralization ingredients, acidic ingredients with acid buffering ingredients, anti-calculus ingredients with anti-bacterial ingredients, remineralization ingredients with anti-calculus ingredients, anti-calculus ingredients. calculations with remineralization ingredients with anti-bacterial ingredients, surfactant ingredients with anti-calculus ingredients, surfactant ingredients with anti-bacterial ingredients, surfactant ingredients with remineralization ingredients, surfactants with anti-calculus ingredients with antibacterial ingredients vitamins, multiple types of vitamins or minerals, multiple micronutrients, multiple acids, multiple anti-microbial ingredients, multiple breath freshening ingredients, breath freshening ingredients and anti-microbial ingredients, multiple appetite suppressants, acids and bases that react to effervescence , a bitter compound with a high intensity sweetener, a cooling agent and an appetite suppressant, a warm agent and a suppressant appetite, a high-intensity sweetener and an appetite suppressant, a high-intensity sweetener with an acid, a probiotic ingredient with a prebiotic ingredient, a vitamin and a mineral, a metabolic enhancer ingredient with a macronutrient, a metabolic enhancing ingredient with a micronutrient, an enzyme with a substrate, a high intensity sweetener with a sweetness enhancer, a refreshing compound with a freshness enhancer, a taste with a flavor enhancer, a warm compound with a warm enhancer, a taste with a salt , a high intensity sweetener with a salt, an acid with a salt, a refreshing compound with a salt, a warm compound with a salt, a flavor with a surfactant, an astringent compound with an ingredient to provide a sensation of hydration, etc. In some modalities, multiple ingredients may be part of the same delivery system or be part of different delivery systems. Different delivery systems can use the same or different encapsulation materials.

Illustrations of the encapsulation of multiple ingredients can be found in the examples provided in this document. Typically, encapsulation of multiple ingredients will result in a delay in the release of the predominant amount of multiple ingredients during the consumption of a chewing gum that includes multiple encapsulated ingredients (e.g., as part of an added delivery system as an ingredient). to the chewing gum). This can be particularly useful in situations where separate encapsulation of the ingredients may cause them to be released with different release profiles. For example, different high intensity sweeteners may have different release profiles because they have different solubilities in water or differences in other characteristics. Encapsulating them together can cause them to release more simultaneously.

In some embodiments, the release profile of multiple ingredients can be administered to a gum by administering various characteristics of the multiple ingredients, the delivery system containing the multiple ingredients and / or the chewing gum that contains the Delivery system and / or how the delivery system is done in a manner as discussed previously.

Additional components, as described above, may be used in one or more regions or layers of the gum composition, such as in the center fill, gum region or coating, as desired. The appropriate amounts for many of the additional components are set forth in Table 1, below. The quantities provided for the components are based on the specified region in which the component can be contained. In addition, the amounts in Table 1 generally apply to a component since it can be added to a gum composition in a free form, ie, not encapsulated. In some embodiments, where a component is provided in an encapsulated form, an amount greater than those amounts set forth in Table 1 may be used due to the modified release profile of the additional component. Also, since many additional components shown in Table 1 are optional, the amounts represent amounts used when the component is selected for inclusion in the composition in one or more of the layers or regions of the composition. In other words, the lower limit of 0% is not included even though the component may not be present.

The components listed in Table 1, below, can be added to one or more regions or layers of the center fill rubber in its encapsulated and / or unencapsulated form, as well as in combination with any of the other optional components. . For example, a single component can be added to the center fill gum in its encapsulated or unencapsulated form. The two different forms of the component can be added to the same or different region of the center fill gum in equal or different amounts.

In some embodiments, a single component may be added in two or more different encapsulated forms. In particular, two or more different encapsulation materials, such as different polymers, can be used to encapsulate two or more separate portions. of the component. The different encapsulated forms of the same component can be added to the same or different region of the center fill gum in the same or different amount. In addition, in some embodiments, a non-encapsulated form of the same component may be added in combination with two or more different encapsulated forms. The non-encapsulated form of the component can be added to any region of the center fill gum in the same or different amount of the encapsulated forms. In addition, some embodiments may add a non-encapsulated form of a similar component in combination with two or more different encapsulated forms. For example, two encapsulated forms of a single sweetener can be used in combination with a non-encapsulated form of a different sweetener.

In some embodiments, combinations of two or more different components of Table 1, below, or previously discussed above, may be employed. In some embodiments, at least one of the components may be encapsulated, while at least one of the components may not be encapsulated. The multiple components can be of the same type of component, for example, two different sweeteners, or components of clearly different categories, for example, a sweetener and a warm agent. The different components can be added to the same or different region of the center fill gum in the same or different amount.

In some embodiments, combinations of two or more different components of the Table 1, below, can be employed. In some embodiments, at least one of the different components may be encapsulated, while at least one of the other components of the combination may be unencapsulated. The multiple components can be of the same type, for example, two different sweeteners. Alternatively, the multiple components can be of clearly different categories, for example, a sweetener and a warm agent. The different components can be added to the same or different region of the center fill gum in the same or different amount. The quantities of the component in a particular region can be selected depending on how the components can be to be perceived by the consumer in the different regions, the sensory experience or functional benefit that it is desired to give to the consumer, the problems of regulation, bad taste resulting if it is used too much in any region, etc.

Some embodiments may include multiple components of Table 1, below, each of which is encapsulated. The multiple encapsulated components may be included in the same or different region of the gum in the same or different amount. The multiple encapsulated components may be of the same type of component or of clearly different categories.

In some embodiments in which multiple encapsulated components are added to the center fill gum composition, the multiple components may be encapsulated together or separately. In embodiments in which the multiple components are encapsulated together, the components can be mixed together and encapsulated in a single encapsulation material. In embodiments in which the multiple components are separately encapsulated, the material used to encapsulate the components may be the same or different. The quantities provided for the components are based on the specified region in which the component is contained.

As described above, Table 1 provides a list of components that may optionally be present in one or more regions of the gum product. The appropriate amounts that may be present in the coating, center fill or rubber region are provided in the table. The amounts in Table 1 are provided as ppm or% by weight in a region or layer of the gum product. Table 1 is representative only and in no way should be construed as limiting the ingredients that may be included in the gum regions.

TABLE 1 The features and advantages of the present invention are shown more fully in the following examples which are provided for purposes of illustration and are not to be construed as limiting the invention in any way.

EXAMPLES The following examples A-H as set forth in Tables 2-4 are directed to inventive rubber compositions of some embodiments.

Examples A - H Table 2 - Composition of Maltitol Rubber Region * Rubber Base may include, but is not limited to, elastomer, plasticizer and filler.

Table 3 - Composition of Liquid Filling Table 4 - Coating Composition The rubber pieces that include three regions: liquid filler, gum region and coating, are prepared according to the compositions of Tables 2-4, above, with each region in accordance with the corresponding components for the compositions A-H. However, the compositions can be exchanged as desired.

The compositions for the gum regions are prepared by first combining talc, when present, with the gum base under a heat of about 85 ° C. This combination is then mixed with the maltitol or the bulking agents, lecithin and other polyols for six minutes. Flavor mixes that include a pre-mix of the flavors and cooling agents are added and mixed for 1 minute. Finally, the acids and intense sweeteners are added and mixed for 5 minutes.

The liquid filling composition is then prepared by first preparing a pre-mix of licasine, crystalline sorbitol and glycerin. This pre-mix is then combined with colors, flavors, cooling agents and intense sweeteners and mixed.

The gum region and liquid filler compositions are then extruded together and formed into tablets by the process described above on pages 9-11. The rubber pieces each have a total weight of approximately 2.2 g. In the final rubber pieces, the rubber region is about 62% by weight, where about 50-75% by weight of the total rubber region is a layer of the maltitol gum composition, the liquid filler is about 8% by weight and the coating is about 30% by weight.

The rubber pieces that are prepared with the compositions A-H do not show a remarkable loss of liquid liquid liquidity after accelerated aging at 37 ° C for a period of three weeks.

The colors, flavors, cooling agents, acids and sweeteners used in the liquid filling, gum region and coating compositions set forth above can be specifically selected from any of those components provided in Table 1 of this document. In addition, any of these components can be used in their encapsulated and / or non-encapsulated form.

Although those currently considered as the preferred embodiments of the invention have been described, those skilled in the art will realize that changes and modifications can be made to them, without departing from the spirit of the invention, and that the intention to include all those changes and modifications as they fall within the true scope of the invention.

Claims (15)

1. CLAIMS 1. A composition comprising: (a) a liquid filler composition and (b) a gum region surrounding said liquid filler composition, said gum region comprising a gum base; wherein said gum region further comprises a polyol composition having a solubility in water of less than 72 wt% at 25 ° C, said polyol composition comprising at least one polyol and said liquid filler composition comprising hydrogenated starch hydrolyzate and crystalline sorbitol.
2. 2. The composition according to claim 1, wherein said hydrogenated starch hydrolyzate includes from about 2% to about 6% by weight of sorbitol, from about 50% to about 55% by weight of maltitol, from about 20% to about 25% by weight of hydrogenated glucose polymers of 3-5 monomer units and about 20% to about 25% by weight of hydrogenated glucose polymers of 5 or more monomer units.
3. 3. The composition according to claim 1, wherein the hydrogenated starch hydrolyzate is present in an amount from about 58% to about 83% or 65% up to about 75% by weight of said liquid filler composition.
4. 4. The composition according to claim 1, further comprising glycerin in an amount from about 0% to about 5% by weight of said liquid filler composition.
5. 5. The composition according to claim 1, wherein said crystalline sorbitol is present in an amount of from about 10% to about 35% by weight of said liquid filler composition.
6. 6. The composition according to claim 1, wherein said crystalline sorbitol comprises a polymorph gamma structure.
7. 7. The composition according to claim 1, further comprising: (c) a third region, said third region surrounding at least a portion of said rubber region.
8. 8. The composition according to claim 7, wherein said third region includes a separate layer of gelatin adjacent said gum region.
9. 9. The composition according to claim 1, further comprising a modified release component of the group consisting of flavors, sweeteners, sensations, breath fresheners, dental care components, active, herbal, effervescent systems, appetite suppressants, enhancers, food acids, micronutrients, mouth moisturizing components, throat care components, energy stimulating agents, concentration stimulating agents, colors and combinations thereof.
10. 10. The composition according to claim 1, wherein said composition comprises a piece of rubber in the form of a tablet or a tablet.
11. 11. A composition comprising: (a) a liquid filler composition and (b) a gum region surrounding said liquid filler composition, said gum region comprising a gum base; wherein said gum region comprises maltitol in an amount of from about 30% to about 80% by weight of said gum region and said liquid filler comprises crystalline sorbitol.
12. 12. The composition according to claim 11, wherein said liquid filler further comprises a hydrolyzed hydrogenated starch.
13. 13. A rubber composition comprising: (a) a center fill composition greater than zero to about 10% by weight of said chewing gum composition, (b) a gum region comprising from about 55% to about 65% by weight of said chewing gum composition and (c) a coating comprising from about 25% to about 355 by weight of said chewing gum composition; wherein said rubber composition further comprises a piece of gum of about three grams or less and said center filler comprises crystalline sorbitol and hydrogenated starch hydrolyzate.
14. 14. A rubber composition comprising a core filling composition comprising a crystalline sorbitol, a rubber layer and a coating surrounding said rubber layer, wherein said rubber layer includes a moisture barrier component that includes a composition of polyol that has a densely packed crystalline structure.
15. 15. A gum composition comprising a core filling composition comprising a crystalline sorbitol and a hydrogenated starch hydrolyzate, a rubber layer and a coating layer; wherein said center fill composition has a water activity less than or equal to said gum region.