RU2420088C2 - Composition for chewing gum with liquid filling - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Some implementation variants propose a chewing gum composition including a liquid filling composition and the chewing gum area enclosing the liquid filling. The chewing gum area has at least the first and the second layers. The first chewing gum area adjacent to the liquid filling contains gum base and maltitol in a quantity of approximately 30% - 80% of the first layer weight. The second layer of the chewing gum area contains gum base and at least partially encloses the first layer.

EFFECT: invention enables production of chewing gum with a liquid filling and two-layer chewing gum area which does not demonstrate noticeable loss of the liquid filling liquid state.

10 cl, 2 dwg, 4 tbl, 8 ex

Description

Cross references to related applications

This application claims the benefits of provisional application US No. 60/776642, filed February 24, 2006, and is a partial continuation of US patent application No. 11/210954, filed August 24, 2005, which is a partial continuation of US patent application No. 10/925822 filed August 25, 2004, the contents of which are incorporated herein by reference.

Technical field

The present invention includes compositions for liquid-filled multilayer chewing gum that maintains its liquid state for a significant period of time. Individual portions of the gum, which include the compositions of the present invention, comprise a liquid body surrounded by a chewing gum region having at least two layers, wherein the chewing gum layer adjacent to the liquid filler comprises maltitol. Portions of gum may optionally be further coated with a layer of outer coating.

Prior art

Chewing gums and other confectionery products with a liquid center or filling are currently in great demand. Typically, these products have a hard outer part and a soft or liquid core. The outer part may be a chewing gum or bubble gum of any type, and the liquid core may be a flavored material typically having a syrup-like consistency.

There are also products having a chewing gum or bubble gum core and a hard sugar or sugarless coating on the outside. These products include, for example, the well-known dragee chewing gum products sold under the trademarks Chiclets®, Clorets® and Dentyne-Ice®. Liquid filled and coated chewing gum products are in high demand.

Conventional liquid filled chewing gums having a liquid filled center, a second layer of chewing gum or bubble gum material surrounding the liquid, and a hard outer shell or coating suffer from undesired liquid migration into the gum base region. The result is a commercially unsuitable product. Loss of filler not only negatively affects the initial organoleptic properties of chewing gum, i.e. initial "discharge" of the liquid, but can also change the physical properties of the product and its general storage stability.

One of the possible reasons for the loss of the liquid state of the filler is the migration of moisture from the filler into the surrounding chewing gum layer. This problem is most often solved by changing the composition of the filler.

Patents providing a specially formulated filler composition to solve the fluid loss problem include: US Pat. No. 4,466,983, to Cifrese et al., In which the filler comprises a hydrogenated starch hydrolyzate; US patent No. 4250196, in the name of Friello, which provides a filler comprising a combination of water and a hydrogenated starch hydrolyzate; and US patent No. 4252829, in the name of Terrevazzi ("Terrevazzi"), which discloses a filler composition containing propylene glycol and sorbitol.

Other attempts to overcome the loss of liquid state include compositions designed to control the moisture content of the filler. In particular, US Patent No. 4,683,138, to Glass et al., Provides a low moisture liquid filled chewing gum composition.

One common feature of commercially available filled chewing gum compositions is the portion size of the chewing gum. On average, the weight of such servings of chewing gum is approximately five grams, for example, as disclosed in Terrevazzi. Prior to the creation of the present invention, smaller servings of filled chewing gum, i.e. less than three grams per serving were not produced, and thus the problems associated with liquid center chewing gums did not exist for such small servings. Portions of smaller gum, such as 2-3 grams in size and with a configuration such as dragee chewing gum, have a larger surface area with respect to the liquid filler, and thus maintaining the liquid state of the filler and preventing migration into and through the surrounding area of chewing gum is becoming more critical and elusive.

There is a need for new chewing gum compositions, and especially hard or crunchy chewing gums with coatings that provide the desired layer of hard coating coating in combination with filled chewing gum, while avoiding loss of liquid state. There is also a need for liquid-filled chewing gums that retain their liquid core during the manufacturing process and over the shelf life and which can be made with a reduced serving size without losing the liquid state of the filler.

SUMMARY OF THE INVENTION

In some embodiments of the invention, compositions and products are provided comprising compositions with a liquid filler that retains its liquid state over time and resist the migration of the liquid filler into the region surrounding the liquid filler and / or the curing of the filler over time.

In some embodiments, a filler composition is provided that resists fluid loss. In some embodiments, the composition may include a chewing gum region surrounding the excipient composition, the chewing gum region comprising a gum base. The chewing gum region further includes at least a first layer and a second layer. The first layer, which is adjacent to the liquid filler composition, comprises maltitol in an amount of from about 30% to about 80% by weight of the first layer. A second layer of chewing gum will at least partially surround the first layer.

In some embodiments, a composition is provided comprising a liquid filler composition and a chewing gum region containing a gum base surrounding the liquid filler composition. The chewing gum region has a first layer and a second layer. The first layer that adheres to the liquid filler composition comprises maltitol, and the first layer comprises from about 25% to about 95% of the total mass of the chewing gum region. The second layer at least partially surrounds the first layer of chewing gum.

In some embodiments, a composition is provided comprising a liquid filler composition and a chewing gum region surrounding the liquid filler composition. The chewing gum region includes a gum base and at least a first layer and a second layer. The first layer adheres to the liquid filler composition, includes maltitol, and has a thickness of from about 0.5 mm to about 5 mm. The second layer at least partially surrounds the first layer.

In some embodiments, a composition is provided comprising a liquid filler composition and a chewing gum region surrounding the liquid filler composition. The chewing gum region includes a gum base and at least a first layer and a second layer. The first layer is adjacent to the specified liquid filler composition and consists essentially of elastomer, plasticizer and maltitol. A second layer at least partially surrounds said first layer.

In some embodiments, a hard coating coating surrounding a chewing gum region may also be included in the composition.

In some embodiments, the chewing gum composition includes a filler composition, a chewing gum layer surrounding said filler composition, and a coating surrounding said chewing gum layer, where the chewing gum layer contains a water-resistant component comprising a polyol composition having a densely packed crystalline structure.

In some embodiments, a method for manufacturing a filler chewing gum comprises the steps of:

(a) coextruding a two-layer chewing gum tow having an inner layer and an outer layer, where the inner layer includes maltitol;

(b) injecting the liquid filler composition into said tow;

(c) calibrating said harness;

(d) feeding said tow to a tabletting mechanism;

(e) cooling said tow;

(f) forming individual portions of said liquid-filled tow;

(g) cooling said individual portions and,

(h) optionally, coating said individual portions of a hard coating.

In some embodiments, the chewing gum composition may include a filler layer containing a non-zero amount, up to about 10 wt.% Of the specified chewing gum composition, a chewing gum region comprising from about 55% to about 65 wt.% Of the specified chewing gum composition, and a coating comprising from about 25% to about 35% by weight of said chewing gum composition, wherein said chewing gum composition further comprises a portion of chewing gum weighing about three grams mma or less.

In some embodiments, the chewing gum composition may include a filler composition, a chewing gum layer surrounding said filler composition, a coating layer surrounding said chewing gum layer, wherein said filler composition has a water activity less than or equal to said chewing gum region. Alternatively, in some embodiments, the activity of the filler water may be higher than in the surrounding chewing gum layer.

In some embodiments, the chewing gum composition may include a filler composition, a chewing gum layer surrounding said filler composition, a coating layer surrounding said chewing gum layer, wherein said chewing gum layer comprises a polyol composition comprising maltitol; and said chewing gum region further comprises a gum base selected from styrene-butadiene copolymers (SBR), polyisobutylene, isobutylene-isoprene copolymers, polyethylene, polyvinyl acetate (PVA), and combinations thereof.

Brief Description of the Drawings

Figure 1 is a perspective view showing a typical chewing gum tile of the type used in the present invention. Figure 2 and 3 depict two configurations of the shape of the edges of the tiles of Figure 1. Figure 4 is a diagram of a cross section of the tile of Figure 1.

Detailed description

As used herein, the transition term “comprising” (also “comprises”, etc.), which is synonymous with “including,” “including,” or “characterized in that,” is inclusive and non-final and does not exclude additional, unnamed elements or stages of the method, regardless of its use in the preamble or in the main part of the claim.

As used herein, the terms “bubble gum” and “chewing gum” are used interchangeably and both include any chewing gum compositions.

As used herein, the terms “first region,” “liquid filler,” and “filling” are used interchangeably and refer to the inner region of the compositions. The term “filling” does not imply the symmetry of a portion of chewing gum, but only means that the “filling” is located within another region of the portion of chewing gum. In addition, the terms "liquid filler" and "filling" include a region surrounded or bounded on all sides, covered or enclosed in another region of a portion of a chewing gum. Further, the term "liquid filler" includes a region that may not be completely liquid. For example, the term “liquid filler” includes an area in which solutions, suspensions, emulsions, semi-solid materials, creams, gels, etc. may be present. The "liquid filler" region may include non-liquid components such as solids or gases. In some embodiments, more than one filling or liquid filler may be present.

As used herein, the terms “second region” and “chewing gum region” are used interchangeably and refer to a region of compositions that may adhere to or at least partially surround the filling or inner region.

As used herein, the terms “third region” and “coating” are used interchangeably and refer to the outer region of the compositions.

As used herein, the terms “surround,” “surrounding,” and the like are not limited to coverage. These terms may refer to inward or restriction on all sides, to cover or wrap, and are not limited to the symmetrical or uniform thickness of the region in the chewing gum product.

As used herein, the term “liquid” includes compositions that can transfer moisture from a filler to a chewing gum. The term includes, without limitation, compositions that are free flowing or retain flow properties at room temperature and pressure. The term "liquid" may include solutions, suspensions, emulsions, semi-solid materials, creams, gels, etc., which may not be completely liquid, but are still able to lose their liquid state due to moisture transfer from the filler to the chewing gum region. "Liquid" may be aqueous or non-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, seasoning, substance, material, agent, active substance, element or part that may be included in the chewing gum compositions of some embodiments.

The embodiments described herein provide a multicomponent composition that includes at least one region of a liquid filler and a region of chewing gum containing a gum base. The chewing gum region includes at least two layers, where the first layer is adjacent to the region of the liquid filler. The first layer contains maltitol. The liquid filler region and the chewing gum region can be formed into individual portions of the gum.

Individual portions of the gum may also include an outer coating or shell of chewing gum, which typically provides a crisp portion at the beginning of chewing. Individual servings of gum can take various forms, including the form of pills, tablets, beads, pads, sticks, sticks and tiles, etc.

For example, in some embodiments, the individual serving of chewing gum may be in the form of a tile 10, as shown in FIG. The tile 10 may have a length (I), a width (w) and a thickness (t) and be limited by the respective edges 12. The length of the tile may be from about 20 mm to about 80 mm, in particular from about 25 mm to about 55 mm, and especially from about 25 mm to about 45 mm. The width of the tile may be from about 5 mm to about 50 mm, in particular from about 10 mm to about 30 mm, and especially from about 10 mm to about 15 mm. The thickness of the tile may be from about 0.5 mm to about 30 mm, in particular from about 0.5 mm to about 20 mm, and especially from about 0.5 mm to about 10 mm. One or more edges 12 of tile 10 may have any configuration suitable for serving a chewing gum, such as including a rounded corner 12a or a right angle 12b, as shown in FIGS. 2 and 3, respectively. As can be seen in the cross-sectional view shown in FIG. 4, tile 10 includes a liquid filled composition 100 and a chewing gum region 200 surrounding the liquid center of the composition.

In some embodiments, the outer coating may at least partially surround the tile. In particular, one side of the tile may be coated, the two sides of the tile may be coated, or the coating may surround the entire chewing gum tile. The coating applied to the tile may have a thickness of from 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 have different configurations depending on the desired shape of the chewing gum composition as a whole. The region or regions of the liquid filler may be arranged in a concentric configuration with respect to the chewing gum region or in a layered configuration. A concentric configuration may be acceptable for the shape of a ball, pillow, or pill, and a layered configuration may be more suitable for the shape of a tile or stick.

The filled chewing gum composition and other compositions described herein may be formed by any methods known to those skilled in the art, which include the method described by US Pat. ("Degady"), which is hereby incorporated by reference in its entirety. Degady describes an apparatus and method for forming a three-phase confectionery product comprising an inner liquid material, a middle layer of solid or chewable material, and an outer layer.

The method includes first coextruding the outer and middle layers together and then injecting the inner liquid or liquid material to form a layered tow with a liquid filler. The liquid-filled tow is then passed through a calibration mechanism including a series of pairs of pulley-shaped roller elements. The roller elements “calibrate” the tourniquet or tape of the chewing gum material so that it leaves after a series of rollers, having the desired size and shape for feeding into the forming mechanism.

The tourniquet is then fed into the forming mechanism, which produces individual portions of the confectionery product, in our case it will be individual portions of the gum. Portions of gum can be of any shape as described above.

Chewing gum may optionally be passed through a tunnel cooler before being fed to the tabletting mechanism or after exiting the molding mechanism, or both. Cooling the tow before feeding it into the forming mechanism may be useful to prevent the elastic deformation of individual portions and, thus, to increase productivity.

Chilled portions of the chewing gum material are then fed into a storage container for conditioning and further processing. In this case, chilled portions of the chewing gum material can also be fed directly to the tunnel coating mechanism, such as a rotating tunnel mechanism.

Regardless of whether portions of molded chewing gum material are first stored, transported to a storage container, or fed directly to a tunnel or coating mechanism, individual portions of chewing gum material can subsequently be subjected to a conventional sugar or sugarless coating process to form a solid outer shell on a liquid-filled chewing gum material. Coating methods or mechanisms of this type are known. In general, a coating is applied with numerous thin layers of material to form an appropriate uniform coating and the final surface quality of the chewing gum product. A hard coating material, which may include sugar, maltitol, sorbitol, or any other polyol, including those described herein, and optionally a flavoring agent, is sprayed onto the chewing gum material pills that pass through the coating mechanism or coating tunnel and are rolled and flip over in it. In addition, conditioned air is circulated or forced into a tunnel or coating mechanism to dry each subsequent coating layer on the molded products.

The amount of coating composition can vary from about 2% to about 60%, especially from about 20% to about 40%, by weight of an individual serving of chewing gum, which includes a filling, a chewing gum area and a coating; more preferably 25% to 35% and most preferably about 30%. The coating may include sugar or a polyol, such as maltitol, as a primary component, but may also include flavoring agents, coloring agents, etc., as described below in the description of the chewing gum region.

In some embodiments, the filled chewing gum provides resistance to moisture migration from the filler to the chewing gum region by creating a multilayer composition of the chewing gum region in which the layer adjacent to the liquid filler contains maltitol. Maltitol may be present in the layer in an amount of from about 30% to about 80% by weight of the layer, especially from about 40% to about 60% by weight of the layer.

In some embodiments, a chewing gum layer adjacent to the liquid filler will also be referred to as the maltitol region of the chewing gum or chewing gum layer. The maltitol chewing gum layer may have any suitable thickness, such as from about 0.5 mm to about 5 mm, especially from about 1 mm to about 3 mm. With respect to the whole chewing gum region, which includes the maltitol layer and, optionally, the nonmaltitic layer, the maltitol layer can be present in an amount of from about 25% to about 100 wt.% Of the chewing gum region as a whole, in particular from about 40% up to about 95% by weight of the chewing gum region as a whole, and especially from about 50% to about 75% of the chewing gum region as a whole.

Some embodiments of the invention include portions of small sizes. For example, the smallest conventional servings of commercially available chewing gums are generally in pill form. The size of such servings is currently about 5-7 grams. In some embodiments, liquid-filled products were made with significantly smaller portion sizes, i.e. with a weight less than 50-60%, without loss of liquid state or migration of the liquid into the chewing gum region or further into the coating. Some embodiments of the invention provide a serving of liquid-filled chewing gum in a size range of more than about 0.5 grams, especially from more than 1.5 grams to about 3 grams, including an additional coating of the outer hard coating. In addition, in some embodiments, a portion of the chewing gum may include a filling, a gum base containing chewing gum, and an outer coating. The total weight of such portions of gum can be approximately 2.2 grams.

It was found that portions of such a small size and especially having the shape or configuration of chewing gum with a proportionally larger ratio of the surface area of the liquid filler to the weight of the liquid per se, have a stronger tendency to lose the liquid state of the filler due to the interaction of various factors. Not being limited by a unified theory, these factors include a small amount of liquid filler compared to the surface of the chewing gum region in which the liquid filler is in direct contact, an interaction such as an elastomer with a filling (i.e., SBR versus non-SBR), compatibility components of the chewing gum area with liquid filler components; and the potential capillary effect of the polyol used in the chewing gum area. For example, sorbitol, which is commonly used in chewing gum compositions in the USA, does not have a close-packed crystalline structure, giving an almost spongy structure. Therefore, to obtain batches of liquid-filled chewing gums of less than about 3 grams, the present invention modifies the chewing gum and gum base by incorporating a polyol composition having a compact, tightly packed crystalline structure that is not like a sponge structure in conventional sorbitol regions of the chewing gum composition to provide increased resistance to the loss of the liquid state of the chewing gum filler.

Other useful filled chewing gum compositions and / or components for use therein are described in the following patent applications for public use, the entire contents of which are incorporated herein by reference: US Application No. 60/776748, filed February 24, 2006, entitled "Liquid-filled chewing gum composition"; US Application No. 60/776641, filed February 24, 2006, entitled "Liquid Chewable Chewing Gum Composition"; US Application No. 60/776637, filed February 24, 2006, entitled "Filling Chewing Gum Composition"; US Application No. 60/776508, filed February 24, 2006, entitled "Chewing Gum with Barrier Layer Filling"; US Application No. 60/776382, filed February 24, 2006, entitled "Filling Chewing Gum Composition"; and US Application No. 60/776699, filed February 24, 2006, entitled "Combined Chewing Gum Compositions."

Chewing gum area

The chewing gum region, also called the second region in the claims, provides a liquid barrier surrounding the liquid filling and preventing it from flowing and premature release. One or more voids may be present in the chewing gum area to accommodate the liquid filler. The shape of the cavity will mainly be determined by the final configuration of the portion of chewing gum. By choosing the ratio of the desired surface area of the cavity to the weight of the liquid filler, optimization of reducing the potential for migration of the liquid filler into the chewing gum region can be achieved. This is especially useful when a substantially smaller serving size of chewing gum is desired compared to conventional commercially available servings. In particular, liquid-filled chewable gum tablets having a size of 2-3 grams per weight of the entire serving of chewing gum have been successfully manufactured. However, smaller portions of gum are also considered, weighing only about 0.5 grams.

In some embodiments, the chewing gum region may have an uneven thickness. In particular, the chewing gum region in the layered configurations may be thinner at the ends than on the sides of the chewing gum portion.

The chewing gum region described herein refers to both the maltitol layer and the nonmaltitic layer. All components that can be added to the chewing gum region can be present in either of the layers or in both layers. Additional layers of the chewing gum area (i.e., a chewing gum composition comprising three or more separate layers of chewing gum) may also be included.

The chewing gum area may include a gum base. The gum base may include any component known in chewing gum technology. For example, the chewing gum region may include elastomers, bulking agents, waxes, elastomeric solvents, emulsifiers, plasticizers, fillers, and mixtures thereof. In cases where chewing gum regions are part of a three-component composition comprising a filling, a chewing gum region and a coating layer, the chewing gum region can be from about 40% to about 97%, especially from about 55% to about 65% by weight servings of chewing gum, most preferably about 62%.

The chewing gum area may also include a specific polyol composition comprising at least one polyol comprising from about 30% to about 80% by weight of the specified chewing gum area and, in particular, from 50% to about 60%. The polyol composition may include any polyol known to those skilled in the art, including, without limitation, maltitol, sorbitol, erythritol, xylitol, mannitol, isomalt, lactitol, and combinations thereof. Likazin®, which is a hydrogenated starch hydrolyzate containing sorbitol and maltitol, can also be used.

Maltitol is a sweet, water-soluble sugar alcohol suitable for use as a bulking agent in the preparation of beverages and food products, and is described in more detail in US Pat. No. 3,308,396, incorporated herein by reference. Maltitol is obtained by hydrogenation of maltose, which is the most common reducing disaccharide and is part of starch and other natural products.

The polyol composition may include particles of various sizes. In particular, the average particle size of the polyol composition is from about 30 microns to about 600 microns, especially from about 30 microns to about 200 microns.

The amount of gum base present in the chewing gum area may also vary. The gum base may be included in the chewing gum area in an amount of about 25% to about 45% by weight of the chewing gum area. A more specific range of gum base amounts is from about 28% to about 42% by weight of the chewing gum region. More preferably, the range of values may be from about 28% to about 35%, or from about 28% to about 30%.

The elastomers (rubbers) used in the gum base will vary widely depending on various factors, such as the desired type of gum base, the desired consistency of the chewing gum composition, and other components used in the composition to prepare the finished chewing gum product. The elastomer may be any water-insoluble polymer known to those skilled in the art and includes polymer resins used for chewing gum and bubble gum. Illustrative examples of suitable polymers in gum bases include both natural and synthetic elastomers. For example, polymers suitable for use in gum base compositions include, without limitation, natural substances (of plant origin) such as chikl, natural rubber, crown gum, nispero, rosidinha, jelutong, perillo, niger gutta, tunu, balata, gutta percha, lechi capsi, sorva, gutta kay, etc., and combinations thereof. Examples of synthetic elastomers include, but are not limited to, styrene-butadiene copolymers (SBR), polyisobutylene, isobutylene-isoprene copolymers, polyethylene, polyvinyl acetate and the like. and their combinations.

Additional useful polymers include crosslinked polyvinylpyrrolidone, polymethylmethacrylate, lactic acid copolymers, polyhydroxyalkanoates, plasticized ethyl cellulose, polyvinyl acetate phthalate, and combinations thereof.

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

In some embodiments, the gum base may include wax. It softens the mixture of polymer elastomers and improves the elasticity of the gum base. If present, the wax used will have a melting point below about 60 ° C, preferably in the range from about 45 ° C to about 55 ° C. Low melting wax can be paraffin wax. Wax may be present in the gum base in an amount of from about 6% to about 10%, preferably from about 7% to about 9.5%, by weight of the gum base.

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

In addition to the components indicated above, the gum base may include various other ingredients, such as components selected from elastomeric solvents, emulsifiers, plasticizers, fillers, and mixtures thereof.

The gum base may contain elastomeric solvents to facilitate softening of the elastomeric component. Such elastomeric solvents may include elastomeric solvents known to those skilled in the art, for example terpinene resins such as alpha-pinene or beta-pinene polymers, methyl, glycerol and pentaerythritol esters of rosin and modified rosin and resins such as hydrogenated, dimerized and polymerized rosins and mixtures thereof. Examples of elastomeric solvents suitable for use in the present invention may include partially hydrogenated extraction and gum rosin pentaerythritol ester, extraction and gum rosin pentaerythritol ester, extraction rosin glycerol ester, partially dimerized extraction and gum rosin glycerol ester, polymerized extraction and gum rosin, tall oil rosin glycerin ester, glyce extraction and gum rosin and partially hydrogenated extraction and gum rosin esters and partially hydrogenated extraction and gum rosin methyl esters and the like. and mixtures thereof. The elastomeric solvent can be used in the gum base in an amount of from about 2% to about 15%, preferably from about 7% to about 11%, by weight of the gum base.

The gum base may also include emulsifiers that help disperse immiscible components to form a single stable system. Emulsifiers suitable for use in this invention include glyceryl monostearate, lecithin, fatty acid monoglycerides, diglycerides, propylene glycol monostearate, and the like. and mixtures thereof. The emulsifier can be used in an amount of from about 2% to about 15% and especially from about 7% to about 11% by weight of the gum base.

The gum base may also include plasticizers or softeners to provide various desired textures and consistencies. Due to the low molecular weight of these ingredients, plasticizers and softeners are able to penetrate the basic structure of the gum base, making it plastic and less viscous. Useful plasticizers and emollients include lanolin, palmitic acid, oleic acid, stearic acid, sodium stearate, potassium stearate, glyceryl triacetate, glyceryl lecithin, glyceryl monostearate, propylene glycol monostearate, acetylated monoglycerol and the like. and mixtures thereof. Waxes, for example natural and synthetic waxes, hydrogenated vegetable oils, petroleum paraffins, such as polyurethane waxes, polyethylene waxes, paraffin waxes, macrocrystalline waxes, greasy waxes, sorbitan monostearate, animal fat, propylene glycol, mixtures thereof and the like, can also be included in the gum base. Plasticizers and softeners are usually used in the gum base in an amount of up to about 20 wt.% Gum base and especially in an amount of from about 9% to about 17% by weight of the gum base.

Plasticizers also include hydrogenated vegetable oils and include soybean oil and cottonseed oil, which can be used alone or in combination. These plasticizers provide a gum base with a good texture and softness when chewing. Such plasticizers and emollients are typically used in an amount of from about 5% to about 14%, and especially in an amount of from about 5% to about 13.5% by weight of the gum base.

Anhydrous glycerin can also be used as an emollient, such as a commercially available product that meets the requirements of the United States Pharmacopeia (USP). Glycerin is a syrupy liquid with a sweet warm taste and has a sweetness of approximately 60% of cane sugar. Since glycerin is hygroscopic, anhydrous glycerin can be maintained under anhydrous conditions during the manufacture of the chewing gum composition.

In some embodiments, the gum base of the present invention may also include effective amounts of bulky fillers, such as mineral adjuvants, which can serve as fillers and builders. 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 excipients or excipients can be used in various amounts in the compositions of the gum base. The amount of filler may be from about zero to about 40% and especially 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%, especially from about 3% to about 11%.

Various traditional ingredients may optionally be included in the gum base in effective amounts, such as coloring agents, antioxidants, preservatives, flavors, and the like. For example, titanium dioxide and other colorants suitable for use in food products, pharmaceuticals and cosmetics, known as F.D. colorants, can be used. & C. Antioxidants may also be included, such as butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), propyl gallate, and mixtures thereof. Other common chewing gum additives known to those of ordinary skill in the art of chewing gum can also be used in the gum base. The various components that can be added to the chewing gum region or, alternatively, to the liquid filler or coating region are described in more detail below in the section entitled “Additional Components”.

Some embodiments cover methods for making a filled chewing gum composition. The method used to mix the components of the gum base is not critical and is carried out using standard techniques and apparatuses known to qualified specialists in this field. In a typical method, the elastomer is mixed with an elastomeric solvent and / or plasticizer and / or emulsifier and mixed for 1 to 30 minutes. Then the remaining ingredients, such as low melting wax, are mixed in, adding them in whole or in portions, and the gum base mixture is again mixed for 1 to 30 minutes.

The chewing gum composition may include certain amounts of conventional additives selected from the group consisting of sweetening agents (sweeteners), plasticizers, emollients, emulsifiers, waxes, fillers, bulking agents (carriers, inert fillers, bulking sweeteners), mineral adjuvants, flavoring agents (flavors, flavors), coloring agents (dyes, pigments), antioxidants, acidifiers, thickeners, drugs, etc. and mixtures thereof. Some of these supplements may have more than one function. For example, in a sugar-free chewing gum composition, a sweetener, such as maltitol or another sugar alcohol, can also function as a bulking agent.

Plasticizers, emollients, mineral adjuvants, waxes and antioxidants described above as being suitable for use in the gum base can also be used in chewing gum compositions. Examples of other conventional additives that can be used include emulsifiers, such as lecithin and glyceryl monostearate, thickeners, used alone or in combination with other emollients, such as methyl cellulose, alginates, carrageenan, xanthan gum, gelatin, carob resin, tragacanth, resin carob, pectin, alginates, galactomannans such as guar gum, carob gum, glucomannan, gelatin, starch, starch derivatives, dextrins and cellulose derivatives such as carboxy methyl cellulose, acidifiers, such as malic acid, adipic acid, citric acid, tartaric acid, fumaric acid and mixtures thereof, and fillers, such as those described above in the category of mineral excipients.

In some embodiments, the chewing gum region may also contain a bulking agent. Suitable bulking agents may be water soluble and include sweetening agents selected from, without limitation, monosaccharides, disaccharides, polysaccharides, sugar alcohols, and mixtures thereof; randomly cross-linked glucose polymers, such as those sold under the trademark Litesse ™, which is a trademark for polydextrose, manufactured by Danisco Sweeteners, Ltd. (41-51 Brighton Road, Redhill, Surrey, RH1 6YS, United Kingdom); isomalt (racemic mixture of alpha-D-glucopyranosyl-1,6-mannitol and alpha-D-glucopyranosyl-1,6-sorbitol manufactured under the Palatinit brand by Palatinit Sussungsmittel GmbH (Gotlieb-Daimler-Strause 12a, 68165 Mannheim, Germany) ; maltodextrins; hydrogenated starch hydrolysates; hydrogenated hexoses; hydrogenated disaccharides; minerals such as calcium carbonate, talc, titanium dioxide, dicalcium phosphate; celluloses; and mixtures thereof.

Suitable sugar bulking agents include monosaccharides, disaccharides and polysaccharides such as xylose, ribulose, glucose (dextrose), mannose, galactose, fructose (levulose), sucrose (sugar), maltose, invert sugar, partially hydrolyzed starch and dried corn mixtures.

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

Suitable hydrogenated starch hydrolysates include the products disclosed in US Pat. 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 predominantly obtained by controlled catalytic hydrogenation of corn syrup. The obtained hydrogenated starch hydrolysates are mixtures of monomeric, dimeric and polymeric saccharides. A change in the ratio of these different saccharides gives different hydrogenated starch hydrolysates different properties. Mixtures of hydrogenated starch hydrolysates, such as lycazine (LYCASIN®), a commercially available product manufactured by Roquette Freres (France) and HYSTAR®, a commercially available product manufactured by SPI Polyols, Inc. (New Castle, Delaware) are also suitable.

The sweetening agents that may be included in the compositions of some embodiments may be any of the various sweeteners known to those skilled in the art. They are described in more detail below in the "Additional Components" section and can be used in many different physical forms, well known to those skilled in the art, to provide an initial release of sweetness and / or a lasting sensation of sweetness. Without limitation, such physical forms include free forms, such as spray dried, powdered, granular forms, encapsulated forms, and mixtures thereof.

Desirably, the sweetener is an intense sweetener such as aspartame, neotam, sucralose and potassium acesulfame (Ace-K).

In general, an effective amount of a sweetener can be used to provide the desired level of sweetness, and this amount may vary depending on the selected sweetener. In some embodiments, the sweetener may be present in an amount of about 0.001% to about 3% by weight of the chewing gum composition, depending on the sweetener or combination of sweeteners used. The exact range of quantitative values for each type of sweetener can be selected by experts.

Coloring agents can be used in an amount effective to obtain the desired color. Coloring agents may include pigments, which may be included in an amount up to about 6% by weight of the chewing gum composition. For example, titanium dioxide may be included in an amount up to about 2%, preferably less than about 1%, by weight of the chewing gum composition. Colorants may also include natural food coloring and colorants suitable for use in foods, pharmaceuticals, and cosmetics. These dyes are known as F.D. & C. Materials suitable for the above applications are preferably water soluble. Illustrative non-limiting examples include an indigo dye known as F.D. & C. blue No. 2, which is a disodium salt of 5,5-indigotindisulfonic acid. Similarly, a colorant known as F.D. & C. green No. 1 is a triphenylmethane dye and is a monosodium salt of 4- [4- (N-ethyl-p-sulfoniumbenzylamino) diphenylmethylene] - [1- (N-ethyl-N-p-sulfoniumbenzyl) -delta-2,5- cyclohexadienimine]. A complete listing of all dyes F.D. & C. and their corresponding chemical structures can be found Kirk-Othmer Encyclopedia of Chemical Technology, 3rd Edition, v. 5, pp. 857-884, this text is incorporated herein by reference. Additional coloring components are described in the Additional Components section below.

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

Some embodiments may include methods for making improved chewing gum compositions, including chewing gum and bubble gum compositions. Chewing gum compositions can be prepared using standard techniques and equipment known to those skilled in the art. An apparatus suitable for some embodiments is a mixing and heating apparatus well known in chewing gum manufacturing technology, so the choice of specific equipment will be obvious to a person skilled in the art.

With respect to the filler layer, the chewing gum region may have a water activity greater than or equal to the water activity of the filler composition. However, in compositions for which a higher activity of water in the filling or liquid filler is desired, the water activity of the filler composition may be higher than in the chewing gum region. A higher moisture content will contribute to the hydration of thickeners such as xanthan gum and cellulose, if present in the filling.

The chewing gum region may have a total moisture content of from about 14 wt.% From the chewing gum region, in particular, may have a total moisture content of from about 9% to about 14 wt.% With a free moisture content of less than about 5%. The filler may further have a total moisture content, including free and bound moisture, from about zero to about 35% by weight of said filler, in particular about 22%.

Liquid Filler Composition

The filler or liquid filler composition may include any suitable components known to those skilled in the art. They may include glycerin in addition to one or more other polyols, in non-zero amounts, up to about 20%, especially up to about 10% by weight of the chewing gum composition as a whole, i.e. including a filler composition, a chewing gum area, and a coating. More preferably, the filler comprises about 8% by weight of the chewing gum composition as a whole. Another polyol component includes, preferably, maltitol, sorbitol, xylitol, or combinations thereof.

In some embodiments, the filler region may be substantially or entirely filled with the liquid filler composition. In some other embodiments, the filler region can only be partially filled with the liquid filler composition.

In some embodiments, the filler region may include two or more filler compositions. Two or more filler compositions may be in the same or different forms. For example, some embodiments may comprise a mixture of two or more different liquids, which may or may not be miscible. In some embodiments, using two or more liquids in the filler region, they may be included in the same or different amounts and may have similar or different characteristics. More specifically, in some embodiments, two or more filler compositions may differ in different characteristics, such as viscosity, color, aroma, taste, sensation, constituent ingredients, functional components, sweeteners, and the like.

In some embodiments, the filler composition may also include non-liquid components, such as, for example, granules of flavors, particles of fruits, particles of nuts, particles of flavors, pieces of gelatin, and the like.

Liquid excipients may contain traditional ingredients well known in chewing gum and confectionery technology, such as flavors, sweeteners, and the like. and mixtures thereof, as described above. In addition to confectionery additives, liquid excipients may also contain pharmaceutical additives such as drugs, 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 to those skilled in the art, to provide an initial release of sweetness and taste and / or therapeutic activity or an extended sensation of sweetness and taste and / or therapeutic activity. Without limitation, such physical forms include free forms, such as spray dried, powdered and granular forms, and encapsulated forms and mixtures thereof. Illustrative but non-limiting examples of liquid inserts suitable for use in some embodiments include a filler disclosed in US Pat. Nos. 3,894,154, 4,167,640, 4,157,402, 4,316,915 and 4,466,983, incorporated herein by reference. Specific examples of suitable additional components include taurine, guarana, vitamins, Actizol ™, chlorophyll, Recaldent ™ tooth whitening technology, and Retsyn ™.

The filler composition may also include natural or synthetic resins such as carboxymethyl cellulose, pectin, propylene glycol alginate, agar and tragacanth gum. These compositions are intended to increase viscosity by reducing the amount of free water in the composition. The viscosity of the filler can vary from about 300 cP to about 6,000 cP at 25 ° C. In liquid filler compositions having a higher water activity than the surrounding chewing gum region, the viscosity can vary from about 3000 cP to about 6000 cP at 25 ° C.

Xanthan gum can also be used to increase the viscosity of the filler composition. An increase in fluid viscosity also helps to prevent fluid leakage through a chewing gum serving. Xanthan gum is available under the trademark Keltrol® from Signet Chemical Corporation.

Some embodiments cover methods for making improved filled chewing gum compositions. Improved compositions can be prepared using standard techniques and equipment known to those skilled in the art. An apparatus suitable for use in accordance with the embodiments described herein includes a mixing and heating apparatus well known in chewing gum manufacturing technology, and therefore, the selection of a particular apparatus will be apparent to those skilled in the art. Such methods and apparatus are disclosed, for example, in US patent No. 3806290 and 3857963, the descriptions of which are incorporated herein by reference

Coating composition

The coating composition, when included in the filler composition, may be applied by any method known to those skilled in the art, including the method described above. The coating composition may be present in an amount of from about 2% to about 60%, especially from about 25% to about 35%, of the total weight of the liquid-filled chewing gum pieces, more preferably about 30%, of the gum mass.

The outer coating may be hard or crunchy. Typically, the outer coating may include sorbitol, maltitol, xylitol, erythritol, isomalt, and other crystallizing polyols; sucrose may also be used. Further, the coating may include several opaque layers so that the chewing gum composition will not be visible through the coating, which may optionally be further coated with one or more transparent layers for aesthetic, textural and protective purposes. The outer coating may also contain small amounts of water and gum arabic. The coating may be optionally coated with wax. The coating can be applied in the usual way by successively applying a coating solution, with drying after each coating layer. When the coating dries, it usually becomes opaque and usually white, although other coloring agents may be added. A polyol coating may additionally be coated with wax. The coating may further include colored flakes or sparkles. If the composition comprises a coating, then one or more oral care actives may be dispersed in the coating. This is particularly preferred if one or more active substances for caring for the oral cavity is incompatible in the same phase of the composition with other active substances. Flavoring agents may also be added to provide unique product characteristics.

The coating can also be formulated in such a way as to increase the thermal stability of a portion of chewing gum and prevent leakage of liquid filler. In some embodiments, the coating may include gelatin compositions. Gelatin compositions may be added as a 40 wt.% Solution and may be present in the coating composition in an amount of from about 5% to about 10 wt.% Of the coating composition and especially from about 7% to about 8%. The gel strength of gelatin can range from about 130 degrees bloom to about 250 degrees bloom.

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

The coating composition may also include a preliminary coating, which is applied to individual portions of the gum before an optional hard coating. Precoating may include applying polyvinyl acetate (PVA). It can be applied as a solution of PVA in a solvent such as ethyl alcohol. In cases where an external hard coating is desired, PVA may be applied in an amount of about 3-4 wt.% Of the total weight of the coating or about 1% of the total mass of a serving of chewing gum (including liquid filling, chewing gum and hard coating) .

Additional components

Additional additives, such as warming agents, cooling agents, tingling agents, flavoring agents, sweeteners, acidifying agents, bitternessing agents, salinity sensing agents, surfactants, breath freshening agents, antimicrobial agents, antibacterial agents, anticalculus agents, antiplaque agents, fluoride compounds, remineralizing agents, pharmaceutical substances, nutrients micronutrients, active ingredients for caring for the throat, agents for whitening teeth, high-energy agents, agents that increase the ability to concentrate, anti-appetite suppressants, dyes, and other active substances can also be part of any or all of the parts or areas of the chewing gum composition. Such components may be used in an amount sufficient to achieve their respective effects.

Types of individual ingredients for which controlled release from a chewing gum composition may optionally be desirable include, but are not limited to, sweeteners, flavors, active ingredients, effervescent ingredients, appetite suppressants, breath fresheners, dental care ingredients, emulsifiers , flavor enhancers, ingredients for masking or blocking bitterness, food acids, micronutrients, sensation enhancers, ingredients for moisturizing the oral cavity , throat care ingredients, colorants, acidifying agents, bitterness agents, salinity sensing agents, pharmaceuticals, high-energy agents, concentration enhancing agents, and combinations thereof. The ingredients may be available in various forms, such as, for example, a liquid form, a spray-dried form, or a crystalline form. In some embodiments, the delivery system or chewing gum composition may include the same type of ingredient in different forms. For example, a chewing gum composition may include a liquid flavor and a spray-dried variant of the same flavor. In some embodiments, the ingredient may be in its free or encapsulated form and may be present in any area of the chewing gum composition, such as a filling, chewing gum area or coating. Further, the same component may be present in its free form, as well as in its encapsulated form.

In some embodiments, the release of the ingredient is modified such that when the consumer chews chewing gum, he may experience an increase in the duration of the taste or sweetness and / or the ingredient is released or otherwise becomes available over a longer period of time. The modified release may be effected by any method known to those skilled in the art, such as by encapsulation. In cases where the modified release is caused by encapsulation, it can be carried out by various means, such as spray coating or extrusion.

Additionally, if an early and delayed release of the ingredient is desired, the chewing gum composition may include non-modified release ingredients (sometimes referred to as “free” ingredients) as well as modified release ingredients. In some embodiments, the free ingredient can be used to deliver the initial amount or “release” of the ingredient (eg, flavor, cooling agent) or the initial sensation or effect created by the ingredient (eg, taste, nasal action, cold sensation, sensation of warmth, tingling sensation) salivation, breath freshening, teeth whitening, soothing the throat, moisturizing the oral cavity, etc.). In some embodiments, the same ingredient may be provided with modified release characteristics to provide additional or delayed creation of the same sensation or effect. By using both the free ingredient and the ingredient with modified release characteristics, the sensation or effect created by the ingredient can be provided over a longer period of time and / or the perception of the sensation or effect by the consumer can be improved. Also, in some embodiments, the initial amount or “shock” of the ingredient may cause a predisposition or prepare the consumer’s oral cavity to perceive the chewing gum composition.

As another example, in some embodiments, it may be desirable to provide a sustained release of the ingredient in the chewing gum composition over time. To achieve sustained release, the ingredient can be modified to provide a lower concentration of the ingredient released over a longer period of time compared to the release of higher concentrations of the ingredient over a shorter period of time. Slow release can be achieved by using a delivery system, such as encapsulation, where the delivery system has a tensile strength of about 6500 psi. Other suitable delivery systems are more fully disclosed in US Patent Publication No. 2005/0112236 A1, which is incorporated herein by reference. Slow release of the ingredient may be preferred when the ingredient has a bitter or other unpleasant taste in high concentrations. Slow release of the ingredient may also be preferred in cases where the release of the ingredient in higher concentrations over a shorter period of time can result in less ingredient being delivered to the consumer under optimal conditions. For example, for a tooth whitening or breath freshening ingredient, releasing too much of the ingredient too quickly may cause the consumer to swallow a significant portion of the ingredient before the ingredient interacts with the consumer’s teeth, mucous membrane and / or dentures, thereby wasting the ingredient or at least reducing the effect of its presence in the chewing gum composition.

In some embodiments, encapsulation may be used to provide barrier protection against release or penetration to the component instead of modifying the release of the component. For example, it is often desirable to limit the effect of the acid on other components in the chewing gum composition. Such acids may be encapsulated to limit their effects on other components, or, alternatively, other components in the chewing gum composition may be encapsulated to limit their interaction with the acid.

Any additional components described herein may be added to any area of the filled chewing gum composition in the form of modified release and / or non-modified release forms (sometimes referred to as “free” components). In some embodiments, for example, one component may be added to the filled chewing gum in a modified release form and in a free form. The modified release component and the free component may together be part of the same region of filled chewing gum, or in some embodiments, two components may be part of different regions of the chewing gum.

In some other embodiments, for example, two different components that provide the same functionality, for example, two different flavors, a sweetener, a flavoring agent, a sensing agent, and the like. may be part of chewing gum with filling. In some embodiments, both components may have modified release characteristics. Alternatively, in some embodiments, one of the components may have a modified release, while the other component may be free. Two components can be part of one or different regions of filled chewing gum.

Flavoring substances

In some embodiments, flavorings may include natural and artificial flavors known to the skilled person. These flavors may be selected from synthetic flavors and fragrances and / or from oils, extraction essential oils and extracts derived from plants, leaves, flowers, fruits, etc. and their combinations. Non-limiting illustrative examples of flavoring oils include spearmint oil, cinnamon oil, wintergreen oil (methyl salicylate), peppermint oil, Japanese peppermint oil, clove oil, laurel oil, anise oil, eucalyptus oil, thyme oil, American juniper oil, nutmeg, cloves, sage oil, nutmeg, bitter almond oil and cassia oil. Also suitable flavors are artificial, natural and synthetic fruit flavors such as vanilla and citrus oils, including lemon, orange, lime, grapefruit, yazu, sudachi, and fruit essences, including apple, pear, peach, grape, blueberry, strawberry , raspberry, cherry, plum, pineapple, apricot, banana, melon, apricot, ume, cherry, raspberry, blackberry, tropical fruit, mango, mangosteen, pomegranate, papaya, watermelon, etc. Other potential flavors whose release profile can be controlled include milk flavors, butter flavors, cheese flavors, cream flavors, and yogurt flavors; vanilla flavor; flavors of tea or coffee, such as a green tea flavor, an oolong tea flavor, a tea flavor, a cocoa flavor, a chocolate flavor and a coffee flavor; peppermint flavors, such as peppermint flavorant, curly peppermint flavorant and Japanese peppermint flavorant; spicy flavors such as asafoetida flavor, iowana flavor, anise flavor, angelica flavor, fennel flavor, clove pepper flavor, cinnamon flavor, chamomile flavor, flavor mustard, cardamom flavor, caraway flavor, cumin cumin flavor, clove flavor, pepper flavor, coriander flavor, aroma sassafras flavor, savory flavor, Zanthoxyli Fructus flavor, perilla flavor, juniper berry flavor, ginger flavor, star anise flavor, horseradish flavor, flavor flavor tarragon flavoring, dill flavoring, capsicum flavoring, nutmeg flavoring, basil flavoring, marjoram flavoring, p flavoring zmarina, flavoring tasteful leafs and flavoring to taste wasabi (Japanese horseradish); alcohol flavors such as a wine flavor, a whiskey flavor, a brandy flavor, a rum flavor, a gin flavor, and a liquor flavor; flower flavors; and vegetable flavors such as onion flavors, garlic flavors, cabbage flavors, carrot flavors, celery flavors, mushroom flavors, and tomato flavors. These flavoring agents can be used in liquid or solid form and can be used individually or in a mixture. Commonly used flavoring agents include peppermint, such as peppermint, menthol, spearmint, artificial vanilla, cinnamon derivatives and various fruit flavors, used individually or in a mixture. Flavoring agents may also provide breath freshening properties, especially mint flavors, when used in combination with cooling agents described below.

Other flavoring agents may be used in some embodiments, including aldehydes and esters, such as cinnamate, cinnamaldehyde, citral diethyl acetal, dihydrocarbyl acetate, eugenyl formate, p-methylanisole, etc. In general, any flavoring agent or food supplement can be used, such as described in Chemicals Used in Food Processing, Publication 1274, Pages 63-258, National Academy of Sciences. This publication is incorporated herein by reference. These may include natural as well as synthetic flavors.

Additional examples of aldehyde flavors include, but are not limited to, acetaldehyde (apple), benzaldehyde (cherry, almond), anise aldehyde (licorice, anise), cinnamaldehyde (cinnamon), citral, i.e. alpha citral (lemon, lime), neral, i.e. beta-citral (lemon, lime), decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotrope, i.e. piperonal (vanilla, cream), vanillin (vanilla, cream), alpha-amylcinnamaldehyde (spicy fruit flavors), butyraldehyde (butter, cheese), valeraldehyde (butter, cheese), citronella (modified, many types), decanal ( citrus fruits), C-8 aldehyde (citrus fruits), C-9 aldehyde (citrus fruits), C-12 aldehyde (citrus fruits), 2-ethyl butyraldehyde (berries), hexenal, i.e. trans-2 (berries), tolaldehyde (cherry, almond), veratraldehyde (vanilla), 2,6-dimethyl-5-heptenal, i.e. melonal (melon), 2,6-dimethyloctanal (green fruits) and 2-dodecenal (citrus, mandarin), cherry, grape, blueberry, blackberry, strawberry dressings and mixtures thereof.

In some embodiments, the flavoring agent is used in liquid form and / or in dried form. In the latter case, suitable drying agents, such as spray drying the liquid, can be used. Alternatively, the flavoring agent may be absorbed onto water-soluble materials such as cellulose, starch, sugar, maltodextrin, gum arabic, etc., or may be encapsulated. In other embodiments, the flavoring agent may be adsorbed on silicon oxides, zeolites, and the like.

In some embodiments, flavoring agents are used in a wide variety of physical forms. Without limitation, these physical forms include unbound forms, such as spray dried, powdered, granular forms, encapsulated forms, and mixtures thereof.

Illustrations of the encapsulation of flavors, as well as other additional components, can be found in the examples. Typically, encapsulating a component will delay the release of most of the component when consuming a chewing gum composition containing the encapsulated component (for example, as part of a delivery system added as an ingredient to the chewing gum composition). In some embodiments, the release profile of an ingredient (e.g., flavor, sweetener, etc.) can be controlled by adjusting various characteristics of the ingredient, the delivery system containing the ingredient, and / or the chewing gum composition containing the delivery system, and / or the manufacturing method delivery systems. For example, characteristics may include one or more of the following: tensile strength of a delivery system, water solubility of an ingredient, water solubility of an encapsulating material, water solubility of a delivery system, ratio between ingredient and encapsulating material in a delivery system, average or maximum particle size ingredient, the average or maximum particle size of the crushed delivery system, the amount of ingredient or delivery system in the chewing gum composition, the ratio between p the known 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 on the delivery system, the type or amount of coating on the ingredient before encapsulating the ingredient, etc. .

Sweetening Ingredients

Suitable sweeteners can be selected from a wide variety of materials, including water soluble sweeteners, water soluble artificial sweeteners, water soluble sweeteners derived from natural water soluble sweeteners, dipeptide based sweeteners and protein based sweeteners, including mixtures thereof. Without limitation to specific sweeteners, typical categories and examples include:

(a) water-soluble sweetening agents, such as dihydrochalcones, monellin, steviosides, glycyrrhizin, dihydroflavenol, and sugar alcohols, such as sorbitol, mannitol, maltitol, xylitol, erythritol, and amides of L-aminodicarboxylic acid esters and an amine alkene acid patent, for example US No. 4619834, the description of which is incorporated herein by reference, and mixtures thereof;

(b) water-soluble artificial sweeteners such as soluble saccharin salts, i.e. saccharin sodium or calcium salts, cyclamate salts, sodium, ammonium or calcium salt of 3,4-dihydro-6-methyl-1,2,3-oxathiazin-4-one-2,2-dioxide, potassium salt of 3,4-dihydro -6-methyl-1,2,3-oxathiazin-4-one-2,2-dioxide (Acesulfame-K), saccharin free acid form and mixtures thereof;

(c) dipeptide-based sweeteners, such as sweeteners derived from L-aspartic acid, such as L-aspartyl-1-phenylalanine methyl ester (Aspartame), N- [N- (3,3- dimethylbutyl) -L-α-aspartyl] -1-phenylalanine (Neotam) and the materials described in US patent No. 3492131, L-alpha-aspartyl-N- (2,2,4,4-tetramethyl-3-thietanyl) -D- alaninamide hydrate (Alitam), methyl esters of L-aspartyl-1-phenyl glycerol and L-aspartyl-1-2,5-dihydrophenylglycine, L-aspartyl-2,5-dihydro-L-phenylalanine; L-aspartyl-1- (1-cyclohexene) -alanine and mixtures thereof;

(d) water-soluble sweeteners derived from natural water-soluble sweeteners, such as chlorinated derivatives of ordinary sugar (sucrose), for example, chlorodeoxysaccharose derivatives, such as chlorodeoxy saccharose or chlorodeoxy galactosaccharose derivatives, known, for example, under the trade name Sucralose; examples of chlorodeoxysaccharose and chlorodeoxygalactosaccharose derivatives include, but are not limited to: 1-chloro-1′-deoxysaccharose; 4-chloro-4-deoxy-alpha-D-galactopyranosyl-alpha-D-fructofuranoside or 4-chloro-4-deoxyhalactosaccharose; 4-chloro-4-deoxy-alpha-D-galactopyranosyl-1-chloro-1-deoxy-beta-D-fructofuranoside or 4,1′-dichloro-4,1′-dideoxyhalactosaccharose; 1 ′, 6′-dichloro-1 ′, 6′-dideoxysaccharose; 4-chloro-4-deoxy-alpha-D-galactopyranosyl-1,6-dichloro-1,6-dideoxy-beta-D-fructofuranoside or 4,1 ′, 6′-trichloro-4,1 ′, 6′- trideoxygalactosaccharose; 4,6-dichloro-4,6-dideoxy-alpha-D-galactopyranosyl-6-chloro-6-deoxy-beta-D-fructofuranoside or 4,6,6′-trichloro-4,6,6′-trideoxygalactosaccharose; 6,1 ′, 6′-trichloro-6,1 ′, 6′-trideoxysaccharose; 4,6-dichloro-4,6-dideoxy-alpha-D-galactopyranosyl-1,6-dichloro-1,6-dideoxy-beta-D-fructofuranoside or 4,6,1 ′, 6′-tetrachloro-4, 6.1 ′, 6′-tetradesoxygalactosaccharose; and 4,6,1 ′, 6′-tetradeoxysaccharose and mixtures thereof; and

(e) protein-based sweeteners such as thaumaoccous danielli (Thaumatin I and II) and talin;

(f) Monatin sweetener (2-hydroxy-2- (indol-3-ylmethyl) -4-aminoglutaric acid) and its derivatives; and

(e) Lo han guo sweetener (sometimes also called “Lo han kuo” or “Lo han quo”).

Intensive sweetening agents can be used in many different physical forms, well known to those skilled in the art, to provide an initial release of sweetness and / or a lasting sensation of sweetness. Without limitation, such physical forms include free forms, spray-dried forms, powder forms, granular forms, encapsulated forms, and mixtures thereof. In one embodiment, the sweetener is an intense sweetener such as aspartame, sucralose, and potassium acesulfame (e.g., Ace-K).

In some embodiments, the sweetener may be a polyol. Polyols may include, without limitation, glycerin, sorbitol, maltitol, maltitol syrup, mannitol, isomalt, erythritol, xylitol, hydrogenated starch hydrolysates, polyglycitol syrups, polyglycitol powders, lactitol, and combinations thereof.

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

Sensation Ingredients

Compounds used to create sensations may include cooling agents, warming agents, tingling agents, effervescent agents, and combinations thereof. Various well-known cooling agents can be used. For example, useful cooling agents include, but are not limited to, xylitol, erythritol, dextrose, sorbitol, menthan, menton, ketals, menton ketals, mentonglyceryl ketals, substituted p-menthans, acyclic carboxamides, mono-methyl glutarate, substituted cyclohexanamide amide, substituted methoxy cyclohexanamides, substituted substituted menthanols, hydroxymethyl-p-menthan and hydroxymethyl derivatives of p-mentane, 2-mercaptocyclodecanone, hydroxycarboxylic acids with 2-6 carbon atoms, cyclohexanamides, methyl acetate, menthyl salicylate, N, 2,3-trimethyl-2-isopropylbutanamide (WS-23), N-ethyl-p-menthan-3-carboxamide (WS-3), isopulegol, 3- (1-menthoxy) propane-1,2-diol 3- (1-menthoxy) -2-methylpropane-1,2-diol, p-menthan-2,3-diol, p-menthan-3,8-diol, 6-isopropyl-9-methyl-1,4 -dioxaspiro [4,5] decan-2-methanol, menthyl succinate and its alkaline earth metal salts, trimethylcyclohexanol, N-ethyl-2-isopropyl-5-methylcyclohexanecarboxamide, peppermint oil, peppermint oil, 3- (1-menthoxy) ethane -1-ol, 3- (1-menthoxy) propan-1-ol, 3- (1-menthoxy) butan-1-ol, 1-menthyl acetic acid N-ethylamide, 1-mentyl-4-hydroxypentanoate, 1-mentyl -3-hydro Ibutyrate, N, 2,3-trimethyl-2- (1-methylethyl) -butanamide, n-ethyl-t-2-c-6 nonadieneamide, N, N-dimethylmethylsuccinamide, substituted p-menthanes, substituted p-mentane-carboxamides , 2-isopropanyl-5-methylcyclohexanol (manufactured by Hisamitsu Pharmaceuticals, hereinafter "isopregol"); menthol glycerol ketals (FEMA 3807, trademark FRESCOLAT® type MGA); 3-1-menthoxypropane-1,2-diol (manufactured by Takasago, FEMA 3784) and menthyl lactate (manufactured by Haarman & Reimer, FEMA 3748, trademark FRESCOLAT® type ML), WS-30, WS-14, eucalyptus extract ( p-menta-3,8-diol), menthol (its natural or synthetic derivatives), menthol PG carbonate, menthol EG carbonate, menthol glyceryl ether, N-tert-butyl-p-menthane-3-carboxamide, p-mentane ester -3-carboxylic acid and glycerol, methyl-2-isoprilbicyclo (2.2.1), heptane-2-carboxamide and menthol methyl ether and menthylpyrrolidone carboxylate. These and other suitable cooling agents are described in more detail. described in the following US patents, which are all incorporated by reference in their entireties: US 4,230,688; 4,032,661; 4,459,425; 4,136,163; 5,266,592; 6627233.

In some embodiments, heat sensing components can be selected from a wide variety of compounds known as providing a sensory heat signal to a consumer. These compounds create a perceived sensation of warmth, especially in the oral cavity, and often enhance the perception of flavors, sweeteners, and other organoleptic components. In some embodiments, useful compounds that create a sensation of warmth may include n-butyl vanilla alcohol (TK-1000), available from Takasago Perfumary Company Limited, Tokyo, Japan, n-propyl vanilla alcohol, isopropyl vanilla alcohol, isobutyl vanilla alcohol ether, n-amino ether vanilla alcohol, isoamyl ether vanilla alcohol, n-hexyl ether vanilla alcohol, methyl ether vanilla alcohol, ethyl ether vanilla alcohol, ginjirol, shaogaol, paradol, cingerone, capsaicin hydrocapsaicin, nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, ethanol, isopropyl alcohol, isoamyl alcohol, benzyl alcohol, glycerin, and combinations thereof.

In some embodiments, a tingling sensation may be provided. One kind of tingling sensation is provided by the addition of eugenia, oleosmol or spilanthol in some examples. In some embodiments, alkylamides extracted from materials such as eugenia or sanshool may be included. Additionally, in some embodiments, the sensation is created due to the rapid evolution of gas. Such violent gas evolution is created by combining an alkaline material with an acidic material. In some embodiments, the alkaline material may include alkali metal carbonates, alkali metal bicarbonates, alkaline earth metal carbonates, alkaline earth metal bicarbonates, and mixtures thereof. In some embodiments, the 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 their combinations. Examples of tingling agents to enhance sensation can be found in US Pat. No. 6,780,443, the entire contents of which are incorporated herein by reference for any purpose.

Components designed to create the sensation may also be called "trigeminal stimulants", such as disclosed in US patent application No. 205/0202118, which is incorporated herein by reference. Trigeminal stimulants are defined as oral products or agents that stimulate 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, menthol glycerol ketals, bulk sweeteners such as xylitol, erythritol, dextrose and sorbitol, and combinations thereof . Trigeminal stimulants may also include flavors, tingling agents, eugenia extract, vanillylalkyl ethers, such as vanillyl n-butyl ether, spilanthol, echinacea extract, American zanthoxylum extract, capsaicin, red pepper oleosmole, red pepper pepper, red pepper pepper, pepper, piperine, ginger oleosmol, ginjirol, shoagol, cinnamon oleosmol, cassia oleosmol, cinnamaldehyde, eugenol, cyclic vanillin acetal and menthol glycerol ether, unsaturated amides and their comb nation.

Ingredients for breath freshening

Breath fresheners may include essential oils, as well as various aldehydes, alcohols, and the like. In some embodiments, the essential oils may include oil of spearmint, peppermint, gaulteria, sassafras, chlorophyll, citral, geraniol, cardamom, clove, sage, carvacrol, eucalyptus, cardamom, magnolia bark extract, marjoram, cinnamon, lemon, lime, grapefruit and orange. In some embodiments, aldehydes such as cinnamaldehyde and salicylaldehyde may be used. Additionally, chemicals such as menthol, carvone, isogarrigol and anethole can act as breath fresheners. Of these, peppermint, spearmint and chlorophyll are the most widely used.

In addition to the essential oils and chemicals derived from them, in some embodiments, breath fresheners may include, without limitation, zinc citrate, zinc acetate, zinc fluoride, zinc ammonium sulfate, zinc bromide, zinc iodide, zinc chloride, zinc nitrate, fluorosilicate zinc, zinc gluconate, zinc tartrate, zinc succinate, zinc formate, zinc chromate, zinc phenolsulfonate, zinc dithionate, zinc sulfate, silver nitrate, zinc salicylate, zinc glycerophosphate, copper nitrate, chlorophyll, copper complexes of chlorophyll, chlorophylline, hydrogen annoe cottonseed oil, chlorine dioxide, beta cyclodextrin, zeolite, silica-based materials, carbon-based materials, enzymes such as laccase, and combinations thereof. In some embodiments, probiotic release profiles can be controlled for chewing gum, including, but not limited to, lactic acid producing microorganisms such as Bacillus coagulans, Bacillus subtilis, Bacillus laterosporus, Bacillus laevolacticus, Sporolactobacillactobacillactobacillus bacillus bacteria, Lactobus bacteria , Lactobacillus jenseni, Lactobacillus casei, Lactobacillus fermentum, Lactococcus lactis, Pedioccocus acidilacti, Pedioccocus pentosaceus, Pedioccocus urinae, Leuconostoc mesenieroides, Bacillususususulus, Bacillacusususulus, bacillacusususulus, lacobusususulus, Breath fresheners are also known under the following trademarks: Retsyn ™, Actizol ™ and Nutrazin. ™ Examples of odor control compositions are also described in US Pat. No. 5,300,305 to Stapler et al. And in Patent Publication No. 2003/0215417 and 2004/0081713, which are hereby incorporated by reference in their entirety for any purpose.

Dental Care Ingredients

Dental care ingredients (also known as oral care ingredients) may include, but are not limited to, tooth whiteners, stain removers, oral cleansers, whitening agents, desensitizing agents, dental remineralization agents, antibacterial agents, anticariotic agents, plaque acid buffering agents, surfactants and anticalculus agents. Non-limiting examples of such ingredients may include hydrolytic agents, including proteolytic enzymes, abrasives such as hydrated silicon dioxide, calcium carbonate, sodium bicarbonate and alumina, other stain removing active ingredients such as surface active agents, including, but not limited to, anionic surfactants such as sodium stearate, sodium palmitate, sulfonated butyl oleate, sodium oleate, fumaric acid salts, glycerin, hydroxylated lecithin, laurylsulfa t sodium and chelators, such as polyphosphates, which are typically used as anti-calculus ingredients. In some embodiments, the dentifrice ingredients may also include tetrasodium pyrophosphate and sodium tripolyphosphate, sodium bicarbonate, acidic sodium pyrophosphate, sodium tripolyphosphate, xylitol, sodium hexametaphosphate.

Some embodiments include peroxides, such as urea peroxide, calcium peroxide, magnesium peroxide, sodium peroxide, hydrogen peroxide, and peroxide diphosphate. Some embodiments include potassium nitrate and potassium citrate. Other examples may include casein glycomacropeptide, casein calcium peptone-calcium phosphate, casein phosphopeptides, casein phosphopeptide-amorphous calcium phosphate (CPP-ACP) and amorphous calcium phosphate. Other examples may include papain, krillase, pepsin, trypsin, lysozyme, dextranase, mutanase, glycoamylase, amylase, glucose oxidase, and combinations thereof.

Additional examples may include surfactants such as sodium stearate, sodium ricinoleate and sodium lauryl sulfate as surfactants for use in some embodiments to achieve enhanced prophylactic action and to make dentifrice ingredients cosmetically more acceptable. Surfactants may preferably be detergents that impart detergent and foaming properties to the composition. Suitable examples of surfactants are water-soluble salts of monoglyceride monosulphates of higher fatty acids, such as the sodium salt of monosulphonated monoglyceride of fatty acids of hydrogenated palm oil, higher alkyl sulfates, such as sodium lauryl sulfate, alkyl aryl sulfonates, sodium aryl sulfosulfonyl sulfonatesulfonate fatty acids and 1,2-dihydroxypropanesulfonate and substantially saturated higher aliphatic Kie acyl amides of lower aliphatic amino acids, such as those having 12-16 carbon atoms in the fatty acid radicals, alkyl or acyl, etc. Examples of the latter amides mentioned are N-lauroylsarcosine and the sodium, potassium and ethanolamine salts of N-lauroyl, N-myristoyl or N-palmitoylsarcosine.

In addition to surfactants, dentifrice ingredients may include antibacterial agents such as, but not limited to, triclosan, chlorhexidine, zinc citrate, silver nitrate, copper, limonene, and cetylpyridinium chloride. In some embodiments, additional anticariotic agents may include fluoride ions or fluorine-containing components, such as inorganic fluoride salts. In some embodiments, soluble alkali metal salts may be included, for example sodium fluoride, potassium fluoride, sodium fluorosilicate, ammonium fluorosilicate, sodium monofluorophosphate, and also tin fluorides such as tin fluoride (2) and tin chloride (2). In some embodiments, the composition may also include fluorine-containing compounds having an advantageous effect for the care and maintenance of oral hygiene, for example, to reduce the solubility of enamel in acid and protect teeth from decay. Examples thereof include sodium fluoride, tin fluoride (2), potassium fluoride, potassium tin fluoride (2) (SnF ₂ -KF), sodium hexafluorostannate, tin chlorofluoride (2), sodium fluorozirconate and sodium monofluorophosphate. Some embodiments include urea.

Additional examples are included in the following US patents and published US patent applications, the entire contents of which are hereby incorporated by reference for any purpose: US Pat. No. 5,227,154, to Reynolds, 5378131, to Greenberg, 6846500, to Luo et al., 6733818 , in the name of Luo et al., 6696044, in the name of Luo et al., 6685916, in the name of Holme et al., 6485739, in the name of Luo et al., 6479071, in the name of Holme et al., 6471945, in the name of Luo et al., U.S. Patent Publication No. 200550025721, to Holme et al., 2005008732. to Gebreselassie et al., and 20040136928, to Holme et al.

Active ingredients

Active substances generally relate to ingredients that are included in the delivery system and / or chewing gum composition due to the desired end effect that they create for the consumer. In some embodiments, the active substances may include drugs, nutrients, nutraceuticals, herbal supplements, nutritional supplements, pharmaceuticals, drugs, and the like. and their combinations.

Examples of useful drugs include angiotensin-converting enzyme inhibitors, antianginal drugs, antiarrhythmic drugs, anti-asthma drugs, hypocholesterolemic drugs, analgesics, anesthetics, anticonvulsants, antidepressants, antidiabetic agents, anti-diarrhea drugs, antidotes, anti-inflammatory drugs , antilipidic agents, antimanic agents, remedies for nausea, against co-stroke agents, antithyroid drugs, anticancer drugs, antiviral agents, acne drugs, alkaloids, amino acid drugs, antitussive drugs, anti-uricemic drugs, antiviral drugs, anabolic drugs, systemic and non-systemic anti-infective agents, anticancer drugs, anticancer drugs, anti-tumor drugs agents, appetite stimulants, biological response modifiers, blood modifiers, regulate bone marrow metabolism, cardiovascular agents, central nervous system stimulants, cholinesterase inhibitors, contraceptives, decongestants, dietary supplements, dopamine receptor agonists, endometriosis control agents, erectile dysfunction treatment enzymes such as sildenafil citrate, which is sold under the name Viagra ™, fertility agents, gastrointestinal agents, homeopathic medicines, hormones, anti-hypercalcemia and hypocalcemia agents, immunomode liators, immunosuppressants, anti-migraine drugs, anti-motion sickness drugs, muscle relaxants, anti-obesity agents, anti-osteoporosis drugs, rhodostimulating drugs, parasympatholytics, parasympathomimetics, prostaglandins, psychotherapeutic agents, respiratory agents, sedatives, smoking cessation aids bromocriptine or nicotine, sympatholytics, anti-tremor drugs, agents for the treatment of urinary tract, vasodilators, laxatives, antacids, io exchange resins, antipyretics, appetite suppressants, expectorants, sedatives, antiulcer agents, anti-inflammatory agents, coronary dilators, cerebral dilators, peripheral vasodilators, psychotropic drugs, stimulants, antihypertensive drugs, anti-hypertensive drugs, anti-hypertensive drugs tranquilizers, antipsychotics, anticancer drugs, anticoagulants, antithrombotic drugs substances, sleeping pills, antiemetics, anti-nausea drugs, anticonvulsants, neuromuscular drugs, hyper- and hypoglycemic agents, thyroid and antithyroid drugs, diuretics, antispasmodics, uterine relaxants, anti-obesity drugs, erythropoietic drugs, drugs, cough suppressants, mucolytic agents, drugs that modify DNA and genetic material, 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 ingredients such as calcium carbonate, 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 medicinal active ingredients for use in embodiments may include antidiarrheals, such as Immodium ™ AD, antihistamines, antitussives, decongestants, vitamins, and breath fresheners. Also for use in the present invention are anxiolytic agents such as Xanax ™; antipsychotics such as Clozaril ™ and Haldol ™; non-steroidal anti-inflammatory drugs (NSAIDs) such as ibuprofen, naproxen sodium, Voltaren ™ and Lodine ™, antihistamines such as Claritin ™, Hismanal ™, Relafen ™ and Tavist ™; antiemetics such as Kytril ™ and Cesamet ™; bronchodilators such as Bentolin ™, Proventil ™; antidepressants such as Prozac ™, Zoloft ™ and Paxil ™; anti-migraine agents such as Imigra ™; Angiotensin-converting enzyme inhibitors such as Vasotec ™, Capoten ™ and Zestril ™; anti-Alzheimer's agents such as Nicergoline ™; and CaH antagonists such as Procardia ™, Adalat ™ and Calan ™.

Popular H2 antagonists contemplated for use in the present invention include cimetidine, ranitidine hydrochloride, famotidine, nizatidiene, ebrotidine, mifentidine, roxatidine, pisatidine and aceroxatidine.

Active antacid ingredients may include, without limitation, the following: aluminum hydroxide, dihydroxy aluminum aluminum amino acetate, amino acetic acid, aluminum phosphate, sodium dihydroxy aluminum carbonate, bicarbonate, bismuth aluminate, bismuth carbonate, basic bismuth carbonate, basic bismuth gallate, basic nitrate bismuth, calcium carbonate, calcium phosphate, citrate ion (acid or salt), aminoacetic acid, magnesium sulfate hydrate-aluminate, magaldrate, magnesium aluminum silicate, magnesium carbonate, glycine t of magnesium, magnesium hydroxide, magnesium oxide, magnesium trisilicate, milk solids, aluminum mono- or dicalcium orthophosphate, tricalcium phosphate, potassium bicarbonate, sodium tartrate, sodium bicarbonate, magnesium aluminum silicates, tartaric acids and salts.

Various 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 B ₆ , vitamin B ₁₂ , thiamine, riboflavin, biotin, folic acid, niacin, pantothenic acid, sodium, potassium, calcium, magnesium can be used, phosphorus, sulfur, chlorine, iron, copper, iodine, zinc, selenium, manganese, choline, chromium, molybdenum, fluorine, cobalt, and combinations thereof.

Examples of nutritional supplements that can be used as active ingredients are described in Patent Publications No. 2003/0157213 A1, 2003/0206993 and 2003/0099741 A1, which are incorporated herein by reference in their entirety for any purpose.

Various herbal supplements can also be used as active ingredients, such as those with different medicinal properties or the properties of food additives. Herbal additives, in General, are aromatic plants or parts of plants and / or their extracts, which can be used for medicinal purposes or as flavoring substances. Suitable herbal supplements may be used singly or in various mixtures. Commonly used herbs include echinacea, hydrastis, calendula, rosemary, thyme, kava pepper (Kava Kava), aloe, direct cinquefoil, grapefruit sunflower extract, black cohosh racemose, ginseng, guarana, cranberry, gingko biloba, St. John's wort, yotheroca butter green tea, ephedra (Ma Huang), poppy (Masa), blueberries, lutein, and combinations thereof.

Effervescent System Ingredients

The effervescent system may include one or more food acids and one or more food alkaline materials. Food acid (s) and food alkaline material (s) can interact with each other, causing violent gas evolution.

In some embodiments, the alkaline material (s) may be selected from, without limitation, alkali metal carbonates, alkali metal bicarbonates, alkaline earth metal carbonates, alkaline earth metal bicarbonates, and combinations thereof. Food grade acid (s) may be selected from, without limitation, citric acid, phosphoric acid, tartaric acid, malic acid, ascorbic acid, and combinations thereof. In some embodiments, an effervescent system may include one or more other ingredients, such as, for example, carbon dioxide, oral care ingredients, flavors, etc.

Examples of the use of effervescent systems in chewing gum are given in provisional US Pat. Other examples can be found in US patent No. 62,35318, the contents of which are incorporated herein by reference for any purpose.

Appetite Suppressing Ingredients

Means for suppressing appetite can be ingredients such as fiber and protein, the function of which is to inhibit the desire to consume food. Appetite suppressants may also include benzfetamine, diethylpropion, mazindol, fendimetrazin, phentermine, hoodia (P57), Olibra ™, ephedra, caffeine, and combinations thereof. Appetite suppressants are also known under the following trademarks: 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 suitable appetite suppressants are further described in the following US patents, all of which are incorporated by reference in their entirety: US 6838431, to Portman, US 6716815, to Portman, US 6558690, to Portman, US 6468962, to Portman, US 6436899, in the name of Portman.

Potentiating ingredients

Potentiators can consist of materials that can intensify, complement, modify or enhance the perception of the taste and / or aroma of the starting material without introducing their own characteristic taste and / or aroma. In some embodiments, potentiators may be included to intensify, complement, modify or enhance the perception of taste, sweetness, acidity, yumi, kokumi, salinity, and combinations thereof.

In some embodiments, examples of suitable potentiating agents, also known as taste enhancers, include, but are not limited to, neohesperidine dihydrochalcone, chlorogenic acid, alapyridaine, cinarin, miraculin, stilopyridine, pyridinium-betaine compounds, glutamates such as monosodium glutamate monosodium glutamate and , neotam, thaumatin, tagatose, trehalose, salts such as sodium chloride, monoammonium glycyrrhizinate, vanilla extract (in ethanol), sugar acids, potassium chloride, sodium sulfate, hydrolyzed plant proteins, hydrolyzed animal proteins, yeast extracts, adenosine monophosphate (AMP), glutathione, nucleotides such as inosine monophosphate, disodium inosinate, xanthosine monophosphate, guanylate monophosphate, alapyridine (N- (1-hydroxy-di-6-carboxy) -ol internal salt, sugar beet extract (alcohol extract), sugar cane leaf essence (alcohol extract), curculin, strict, mabinlin, gimnemic acid, 3-hydrobenzoic acid, 2,4-dihydrobenzoic acid, orange (citrus aurantium), oleos vanilla mole, sugar cane leaf essence, maltol, ethyl maltol, vanillin, licorice glycyrrhizinates, compounds that interact with conjugated G-protein receptors (T2Rs and TIRs) and flavor potentiators that give kokumi, as disclosed in US Pat. No. 5,679,397, the name Kuroda et al., which is incorporated herein by reference in its entirety. "Kokumi" refers to materials that create a "sense of full taste" and "good quality."

Sweetening potentiators, which are a type of taste potentiators, enhance the taste of sweetness. In some embodiments, examples of sweetening potentiators include, but are not limited to, monoammonium glycyrrhizinate, licorice glycyrrhizinates, orange (citrus aurantium), alapyridaine, alapyridine (N- (1-carboxyethyl) -6- (hydroxymethyl) pyridinium-3-ol) inner salt , miraculin, curculin, strict, mabinlin, gimnemic acid, cinarin, stupiridaine, pyridinium-betaine compounds, sugar beet extract, neotam, thaumatin, neohesperidin dihydrochalcon, tagatose, trehalose, maltol, ethyl maltoli olantol, ekt orin, sugar beet extract (alcohol extract), sugar cane leaf essence (alcohol extract), compounds interacting with conjugated G-protein receptors (T2Rs and TIRs) and their combinations.

Additional examples of potentiators for enhancing the salty taste include acid peptides, for example, disclosed in US Pat. No. 6,974,597, incorporated herein by reference. Acid peptides include peptides containing a greater number 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 hydrolysis of proteins using endopeptidase and, if necessary, deamidation. Suitable proteins for use in the manufacture of acidic peptides or peptides obtained by protein hydrolysis and deamidation include vegetable proteins (e.g., wheat gluten, corn protein (e.g. Zein and gluten meal), soy protein isolate), animal proteins (e.g. milk proteins such as milk casein and whey protein, muscle proteins such as meat protein and fish meat protein, egg white protein and collagen) and microbial proteins (e.g. microbial cell protein and microorg polypeptides isms).

The sensations of the effects of heat or cooling can also be continued by the use of a hydrophobic sweetener, as described in US Patent Application Publication 2003/0072842 A1, which is incorporated herein by reference in its entirety. For example, such hydrophobic sweeteners include compounds of formulas I-XI below:

where X, Y and Z are selected from the group consisting of CH ₂ , 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 CH ₂ ; Z is CH ₂ , SO ₂ or S; R is OCH ₃ , OH or H; R ¹ is SH or OH and R ² is H or OH;

where X is C or S; R is OH or H and R ¹ is OCH ₃ or OH;

where R, R ² and R ³ are OH or H and R ¹ is H or COOH;

VI

where X is O or CH ₂ and R is COOH or H;

where R is CH ₃ CH ₂ , OH, N (CH ₃ ) ₂ or Cl;

;

;

;

;

;

;

.

.

Perillartine may also be added, as described in US Pat. No. 6,159,509, also incorporated by reference in its entirety.

Food Acid Ingredients

Acids may include, without limitation, 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 and their tartaric acid combinations.

Micronutrient Ingredients

Micronutrients can include materials that affect the nutritional state of the body, even though the amount needed to create the desired effect in the body is small compared to macronutrients such as proteins, carbohydrates and fats. Micronutrients may include, without limitation, 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 B ₁ , riboflavin or B ₂ , niacin or Bz, pyridoxine or B ₆ , folic acid or B ₉ , cyanocobalamin or B ₁₂ , pantothenic acid, biotin) and combinations thereof.

In some embodiments, the minerals may include, without limitation, sodium, magnesium, chromium, iodine, iron, manganese, calcium, copper, fluoride, potassium, phosphorus, molybdenum, selenium, zinc, and combinations thereof.

In certain embodiments, micronutrients may include, but are not limited to, L-carnitine, choline, coenzyme Q10, alpha lipoic acid, omega-3 fatty acids, pepsin, phytase, trypsin, lipase, protease, cellulose, and combinations thereof.

Antioxidants may include materials that destroy free radicals. In some embodiments, antioxidants may include, without limitation, ascorbic acid, citric acid, rosemary oil, vitamin A, vitamin E, vitamin E phosphate, tocopherols, di-alpha-tocopheryl phosphate, tocotrienols, alpha-lipoic acid, dihydrolipoic acid, xanthophylls beta-cryptoxanthin, lycopene, lutein, zeaxanthin, astaxanthin, beta-carotene, carotenes, mixed carotenoids, polyphenols, flavonoids and combinations thereof.

In some embodiments, phytochemicals may include, but are not limited to, carotenoids, chlorophyll, chlorophyllin, fiber, flavanoids, anthocyanins, cyanidin, dolphinidin, malvidin, pelargonidine, peonidine, petunidin, flavanols, catechin, epicatechin, epigallocatechatin, epigallocatechatin, epigallocatechatin, epigallocatechatin, , flavonols, quercetin, kempferol, myricetin, isoramnetin, flavonones, hesperetin, naringenin, eriodikthiol, tangeretin, flavones, apigenin, luteolin, lignans, phytoestrogens, resveratrol, isoflavones, daidenze, Thein, glycitein, soy isoflavones, and combinations thereof.

Oral Moisturizing Ingredients

Oral moisturizers may include, without limitation, salivary 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, and tartaric acid thereof combinations.

Moisturizers for the oral cavity may also include hydrocolloid materials that are hydrated and can adhere to the surfaces of the oral cavity to create a sensation of moisturizing the oral cavity. Hydrocolloidal materials may include natural materials, such as plant exudates, resinous substances of the seeds and extracts of algae, or they can be chemically modified materials, such as derivatives of cellulose, starch or natural resins. In some embodiments, the hydrocolloid materials may include pectin, gum arabic, gum arabic, alginates, agar, carrageenan, guar gum, xanthan gum, locust bean gum, gelatin, gellan gum, galactomannan, gum gum, gum, gum, gum, gum, gum, , xyloglucan, beta-glucan, furcellaran, gatti gum, tamarin, bacterial resinous substances and their combinations. Additionally, some embodiments may include modified natural resins such as propylene glycol alginate, carboxymethylated locust bean gum, low methoxylated pectin, and combinations thereof. In some embodiments, modified celluloses may be included, such as microcrystalline cellulose, carboxymethyl cellulose (CMC), methyl cellulose (MS), hydroxypropyl methyl cellulose (HPMC) and hydroxypropyl cellulose (MPC), and combinations thereof.

Similarly, moisturizers may be included that can provide a sensation of hydration of the oral cavity. Such wetting agents may include, without limitation, glycerin, sorbitol, polyethylene glycol, erythritol, and xylitol. Additionally, in some embodiments, fats may provide a moisturizing sensation. Such fats may include medium chain triglycerides, vegetable oils, fish oils, mineral oils, and combinations thereof.

Throat Care Ingredients

Ingredients for soothing the throat may include analgesics, anesthetics, emollients, antiseptics, and combinations thereof. In some embodiments, the analgesics / anesthetics may include menthol, phenol, hexylresorcinol, benzocaine, diclonin hydrochloride, benzyl alcohol, salicylic alcohol, and combinations thereof. In some embodiments, emollients may include, without limitation, rust elm bark, pectin, gelatin, and combinations thereof. In some embodiments, antiseptic ingredients may include cetylpyridinium chloride, domifen bromide, dequalinium chloride, and combinations thereof.

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

In some embodiments, throat soothing agents, such as honey, propolis, aloe vera, glycerin, menthol, and combinations thereof may be included. In other embodiments, cough suppressants may be included. Such cough suppressants can be divided into two groups: those that change the consistency or production of sputum, such as mucolytic agents and expectorant drugs; and those that suppress the cough reflex, such as codeine (cough suppressants), antihistamines, dextromethorphan and isoproterenol (non-narcotic cough suppressants). In some embodiments, ingredients from any or both of these groups may be included.

In other embodiments, antitussive agents may include, without limitation, a group consisting of codeine, dextromethorphan, dextrorphan, diphenhydramine, hydrocodone, noscapine, oxycodone, pentoxiverin, and combinations thereof. In some embodiments, antihistaminic agents may include, without limitation, acrivastine, azatadine, brompheniramine, chlorpheniramine, clemastine, cyproheptadine, dexbrompheniramine, dimenhydrinate, diphenhydramine, doxylamine, hydroxyzine, meclizine, phenindamine, phenyltoloxamine, promethazine, pyrilamine, tripelennamine, triprolidine and combinations. In some embodiments, non-sedative antihistamines may include, but are not limited to, astemizole, cetirizine, ebastin, fexofenadine, loratidine, terfenadine, and combinations thereof.

In some embodiments, expectorants may include, but are not limited to, ammonium chloride, guaifenesin, Ipecac fluid liquid extract, potassium iodide, and combinations thereof. In some embodiments, mucolytic agents may include, without limitation, acetylcysteine, ambroxol, bromhexine, and combinations thereof. In some embodiments, the analgesic, antipyretic, and anti-inflammatory agents may include, without limitation, acetaminophen, aspirin, diclofenac, diflunisal, etodolac, phenoprofen, flurbiprofen, ibuprofen, ketoprofen, ketorolac, nabumetone, naproxin, coffee pyroxene, and pyroxene. In some embodiments, local anesthetics may include, without limitation, lidocaine, benzocaine, phenol, diclonin, benzonotate, and mixtures thereof.

In some embodiments, nasal decongestants and ingredients may be included to provide a feeling of a cleared nose. In some embodiments, nasal decongestants may include, but are not limited to, phenylpropanolamine, pseudoephedrine, ephedrine, phenylephrine, oxymethazoline, and combinations thereof. In some embodiments, ingredients that provide a feeling of a cleared nose may include, without limitation, menthol, camphor, borneol, ephedrine, eucalyptus oil, peppermint oil, methyl salicylate, bornyl acetate, lavender oil, wasabi extracts, horseradish extracts, and combinations thereof. In some embodiments, the feeling of a cleared nose can be created by aromatic essential oils, extracts of wood, gums, flowers and other plant materials, resins, animal secrets and synthetic aromatic materials.

Some implementations may include one or more dyes. According to the classification of the United States Food, Drug, and Cosmetic Act (21 CFR 73), dyes may include non-certified dyes (sometimes called natural dyes, even if they can be synthetically produced ) and certified colorants (sometimes referred to as artificial) or combinations thereof. In some embodiments, non-certified or natural colorants may include, without limitation, annatto extract (E160b), biksin, norbixin, astaxanthin, dehydrated beets (beet powder), beetroot red / betanin (E162), ultramarine blue, canthaxanthin (E161d), cryptoxanthin (E161s), rubixanthin (E161d), violanxanthin (E161e), rhodoxanthine (E161 (5016) ad)), p-apo-8′-carotenal (E160e), β-carotene (E160a), alpha-carotene, gamma-carotene, ethyl ester beta-apo-8 carotenal (E160f), flavoxanthin (E161a), lutein (E161b), cochineal extract (E120); carmine (E132), carmoisine / azorubine (E122), sodium salts of copper complexes of chlorophyllin (E141), chlorophyll (E140), fried partially fat-free steamed cotton flour, iron gluconate (2), iron lactate (2), colored grape extract, extract grape skins (sugarless grape extract), anthocyanins (E163), haematococcus algae flour, synthetic iron oxide, iron oxides and hydroxides (E172), fruit juice, vegetable juice, dried algae flour, flour and marigold extract (Aztec marigold), carrot oil , corn endosperm oil s, paprika, paprika oleosmol, phaffia yeast, riboflavin (E101), saffron, titanium dioxide, turmeric (EIOO), turmeric oleosmol, amaranth (E123), capsanthin / capsorbin (E160c), lycopene (EI60d), and combinations thereof.

In some embodiments, certified dyes may include, without limitation, FD&C blue No. 1, FD&C blue No. 2, FD&C green No. 3, FD&C red No. 3, FD&C red No. 40, FD&C yellow No. 5 and FD&C yellow No. 6, tartrazine (E102 ), quinoline yellow (E104), sunset yellow (E110), ponso (E124), erythrosine (E127), patented blue V (E131), titanium dioxide (E171), aluminum (E173), silver (E174), gold ( E175), pigmented ruby / lithol-ruby VK (E180), calcium carbonate (E170), carbon black (E153), black PN / diamond black BN (E151), green S / acidic diamond green BS (E142), and a combination thereof tion. In some embodiments, certified colorants may include FD&C aluminum varnishes. They consist of aluminum salts of FD&C dyes deposited on an insoluble alumina hydrate substrate. Additionally, in some embodiments, certified colorants may be included as calcium salts.

Compound ingredients

In some embodiments, a delivery system or chewing gum may include two or more ingredients for which controlled release from chewing gum is desired when the chewing gum is consumed. In some embodiments, the ingredients may be encapsulated or otherwise individually included in different delivery systems. Alternatively, in some embodiments, the ingredients may be encapsulated or otherwise included in a single delivery system. According to another possibility, one or more of the ingredients may be free (for example, unencapsulated), while one or more other ingredients may be encapsulated.

Chewing gum may include a group of ingredients for which controlled release of the group is desired when chewing gum is consumed. Groups of two or more ingredients for which controlled release from chewing gum may be desirable when consuming chewing gum include, but are not limited to: colorant and flavor, compound flavors, compound colorants, cooling agent and flavoring agent, sensation of warmth and a flavoring agent, a cooling agent and a sensation of warmth, a cooling agent and an intense sweetener, a sensation of warmth and a high-intensity sweetener, compound cold humidifying agents (e.g., WS-3 and WS-23, WS-3 and menthyl succinate), menthol and one or more cooling agents, menthol and one or more heat-generating agents, heat-sensing compounding agents, an intense sweetener (and ) and the active substance (a) for teeth whitening, an intensive sweetener (s) and the active substance (a) for breath freshening, an ingredient with a certain bitterness and a means for suppressing the bitterness of an ingredient, compound intensive sweeteners (e.g. ace-K and aspartame), compound active substances for tooth whitening s (e.g., an abrasive ingredient and an antimicrobial ingredient, peroxide and nitrate, a heat sensing agent, and a polyol, a cooling agent and a polyol, composite polyols, a heat sensing agent, and a micronutrient, a cooling agent and a micronutrient, an creating agent a sensation of heat and an oral moisturizing agent, a cooling agent and an oral moisturizing agent, a sensation of warmth and a throat care agent, a cooling agent and a throat care agent, a sensation of warmth and a food grade lots, a cooling agent and food acid, a sensation agent and a emulsifier / surfactant, a cooling agent and an emulsifier / surfactant, a sensation of heat and a colorant, a cooling agent and a colorant, a sensation agent heat, and a taste sensing enhancer, a cooling agent and a taste sensing intensifier, a sensation of warmth agent, with a sweetness sensation intensifier, a cooling agent with a sensation of sweetness sensitizer, a sensation of warmth and media an appetite suppressant, a cooling agent and an appetite suppressant, an intense sweetener and flavoring agent, a cooling agent and a tooth whitening agent, a sensation of warmth, and a teeth whitening agent, a sensation of warmth and a breath freshening agent , a cooling agent and a breath freshening agent, a cooling agent and an effervescent system, an agent that creates a sensation of heat, and an effervescent system, an agent that creates a sensation of heat, and an antimicrobial agent, a refrigerant and an antimicrobial agent, compound anticalculus ingredients, compound ingredients for remineralization, compound surfactants, ingredients for remineralization with ingredients for demineralization, acid ingredients with ingredients for buffering acid, anticalculus ingredients with antibacterial ingredients, ingredients for remineralization with anticalculus ingredients for anticalculus ingredients with antibacterial ingredients, surface active ingredients with an ticalculous ingredients, surfactant ingredients with antibacterial ingredients, surfactant ingredients with remineralization ingredients, surfactants with anticalculus ingredients with antibacterial ingredients, compound types of vitamins or minerals, compound micronutrients, compound acids, compound antimicrobial ingredients, for breath freshening, breath freshening ingredients and antimicrobial ingredients, compound funds and for the suppression of appetite, acids and bases, reacting with the rapid release of gas, a bitter compound with an intense sweetener, a cooling agent and an appetite suppressant, an agent that creates a sensation of heat, and an appetite suppressant, an intense sweetener and an appetite suppressant, intense sweetener with acid, probiotic ingredient and prebiotic ingredient, vitamin and mineral, ingredient to enhance metabolism with a non-nutrient, ingredient to enhance metabolism with a nutrient trace element, enzyme with substrate, intense sweetener with an intensifier of the sensation of sweetness, a cooling compound with an intensifier of the sensation of cooling, a flavoring substance with an intensifier of the sensation of taste, a compound that creates a sensation of heat, with an intensifier of the sensation of heat, a flavoring substance with salt, an intense sweetener with salt, acid with salt, a cooling compound with salt, a compound that creates a sensation of warmth, with salt, a flavoring substance with a surfactant, an astringent compound with an ingredient To create a sensation of hydration, etc. In some embodiments, the constituent ingredients may be part of the same delivery system or may be part of different delivery systems. Different delivery systems may use the same or different encapsulating materials.

Illustrations of the encapsulation of composite ingredients can be found in the examples. Typically, encapsulating the constituent ingredients will delay the release of most of the constituent ingredients when consuming chewing gum that contains the encapsulated constituent ingredients (for example, as part of a delivery system added as an ingredient in chewing gum). This can be especially useful in cases where the encapsulation of the ingredients separately can lead to their release with different release profiles. For example, different intense sweeteners may have different release profiles due to different solubilities in water or differences in other characteristics. Their joint encapsulation can provide greater consistency in their release.

In some embodiments, the release profile for the constituent chewing gum ingredients can be controlled by adjusting various characteristics of the constituent ingredients, the delivery system containing the constituent ingredients, and / or the chewing gum containing the delivery system, and / or how the delivery system is made, as was described above.

Additional components, as described above, can be used in one or more of the regions or layers of the chewing gum composition, such as a filling, chewing gum region or coating, as desired. The amounts of additional components are shown in Table 1 below. The quantities indicated for the components are calculated for the indicated area in which the component may be located. In addition, the amounts in Table 1 generally refer to a component that can be added to the free-form chewing gum composition, i.e. unencapsulated. In some embodiments, when the component is used in encapsulated form, amounts greater than those indicated in Table 1 may be used due to modification of the release profile of the additional component. Also, since many of the components shown in Table 1 are optional, the amounts indicate the amounts used when the component is selected for inclusion in the composition. In other words, a lower limit of 0% is not included, although the component may not be present.

The components listed in Table 1 below can be added to one or more of the regions or layers of filled chewing gum in their encapsulated and / or unencapsulated forms, as well as in combination with any other optional components. For example, one component may be added to the filled chewing gum in its encapsulated and unencapsulated forms. Two different forms of the component can be added in the same or different amounts of filled chewing gum in the same or different amounts.

In some embodiments, a single component may be added in two or more different encapsulated forms. In particular, two or more different encapsulating materials, such as different polymers, can be used to encapsulate two or more separate portions of the component. Different encapsulated forms of the same component can be added to the same or different regions of chewing gum filled in the same or different amounts. Further, in some embodiments, an unencapsulated form of the same component may be added in combination with two or more different encapsulated forms. The unencapsulated form of the component can be added to any area of the filled chewing gum in the same or different amounts with the encapsulated forms. In addition, in some embodiments, an unencapsulated form of a similar component may be added in combination with two or more different encapsulated forms. For example, two encapsulated forms of one sweetener may be used in combination with an unencapsulated form of another sweetener.

In some embodiments, combinations of two or more different components from Table 1 below may be used. 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 constituent components may be of the same type, for example, two different sweeteners. Alternatively, the constituents may belong to different categories, for example, a sweetener and a sensation of warmth. Different components may be added to the same or different regions of filled chewing gum in the same or different amounts. The amount of the component in a particular area can be selected depending on how the components can be perceived by the consumer in different areas of sensory sensation or functional effect, which it is desirable to create for the consumer, regulatory issues, the possibility of an unpleasant taste when using too much in any one areas etc.

Some implementations may include the constituent components of Table 1 below, each of which is encapsulated. Composite encapsulated components may be included in the same or different amounts of chewing gum in the same or different amounts. Composite encapsulated components can represent one type of component or belong to different categories.

In some embodiments, when the encapsulated constituent components are added to the filling chewing gum composition, the constituent components may be encapsulated together or separately. In embodiments in which the constituent components are encapsulated together, the components may be mixed together and encapsulated in a single encapsulating material. In embodiments where the composite components are encapsulated separately, the materials used to encapsulate the components may be the same or different.

As described above, Table 1 lists the components that may optionally be present in one or more of the areas of the chewing gum product. Suitable amounts that may be present in the coating, filling, or chewing gum area are shown in the Table. The amounts in Table 1 are given in ppm ^-1 or wt.% Of the area or layer of the gum product. Table 1 is representative only and should not be construed as limiting the ingredients that may be included in the chewing gum area by any means.

Table 1 Components Coating Filler Chewing gum area I. Means to enhance sensation A. Cooling agents Menthol 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 Xylitol 5-80% 5-95% 5-80% Erythritol 5-80% 5-95% 5-80% Mentan 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 Menton 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 Menthyl acetate 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 Menthyl salicylate 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 WS-23 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 WS-3 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 Mentyl Succinate 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 3,1-Mentoxypropane-1,2-diol 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 Glutarate esters 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 Dextrose 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 Sorbitol 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 Ketali 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 Mentonketali 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 Mentonglycericetals 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 Substituted p-Mentans 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 Acyclic carboxamides 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 Monomethylglutarate 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 Substituted Cyclohexanamides 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 Substituted Cyclohexanecarboxamides 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 Substituted Urea and Sulfonamides 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 Substituted Mentols 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 Hydroxymethyl 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 Hydroxymethyl Derivatives of p-Mentane 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 2-mercaptocyclodecanone 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 Hydroxycarboxylic acids with 2-6 carbon atoms 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 Cyclohexanamides 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 1-Isopulegol 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 3- (1-menthoxy) -2-methylpropane-1,2-diol 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 p-Mentane-2,3-diol 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 p-Mentane-3,8-diol 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 6-Isopropyl-9-methyl-1,4-dioxaspiro [4,5] decan-2-methanol 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 Trimethylcyclohexanol 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 N-Ethyl-2-isopropyl-5-methylcyclohexanecarboxamide 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 Peppermint oil 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 Peppermint Oil 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 3- (1-Mentoxy) ethan-1-ol 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 3- (1-Mentoxy) propan-1-ol 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 3- (1-Mentoxy) butan-1-ol 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 1-Mentylacetic acid N-Ethylamide 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 1-Mentyl-4-hydroxypentanoate 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 1-Mentyl-3-hydroxybutyrate 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 N, 2,3-Trimethyl-2- (1- 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 methylethyl) butanamide n-Ethyl-1-2-s-6-nonadienamide 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 N.N-Dimethylmethyl-succinamide 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 Substituted p-Mentane Carboxamides 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 2-Isopropanyl-5-methylcyclohexanol 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 Menthyl lactate 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 WS-30 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 WS-14 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 Eucalyptus extract 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 Menthol PG Carbonate 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 Menthol EG Carbonate 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 Mentholglyceryl ether 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 N-tert-butyl-p-menthan-3-carboxamide 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 Glycerol ester of p-Mentane-3-carboxylic acid 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 Methyl-2-Isoprilbicyclo 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 (2.2.1) Heptane-2-carboxamide 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 Menthol Methyl Ether 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 Methyl glutarate 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 Mentylpyrrolidone Carboxylate 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 WS-5 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 WS-15 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 B. Sensitive agents Vanilla alcohol n-butyl ether 1-1000 mn ^-1 1-1500 mn ^-1 10-8000 million ^-1 Vanilla alcohol n-propyl ester 1-1000 mn ^-1 1-1500 mn ^-1 10-8000 million ^-1 Vanilla Alcohol Isopropyl Ether 1-1000 mn ^-1 1-1500 mn ^-1 10-8000 million ^-1 Vanillin alcohol isobutyl ether 1-1000 mn ^-1 1-1500 mn ^-1 10-8000 million ^-1 Vanilla alcohol n-amino ester 1-1000 mn ^-1 1-1500 mn ^-1 10-8000 million ^-1 Vanilla Alcohol Isoamyl Ether 1-1000 mn ^-1 1-1500 mn ^-1 10-8000 million ^-1 Vanilla alcohol n-hexyl ester 1-1000 mn ^-1 1-1500 mn ^-1 10-8000 million ^-1 Vanilla alcohol methyl ester 1-1000 mn ^-1 1-1500 mn ^-1 10-8000 million ^-1 Vanilla Alcohol Ethyl 1-1000 mn ^-1 1-1500 mn ^-1 10-8000 million ^-1 Ginjirol 1-1000 mn ^-1 1-1500 mn ^-1 10-8000 million ^-1 Shaogaol 1-1000 mn ^-1 1-1500 mn ^-1 10-8000 million ^-1 Paradol 1-1000 mn ^-1 1-1500 mn ^-1 10-8000 million ^-1 Zingeron 1-1000 mn ^-1 1-1500 mn ^-1 10-8000 million ^-1 Capsaicin 1-1000 mn ^-1 1-1500 mn ^-1 10-8000 million ^-1 Dihydrocapsaicin 1-1000 mn ^-1 1-1500 mn ^-1 10-8000 million ^-1 Nordihydrocapsaicin 1-1000 mn ^-1 1-1500 mn ^-1 10-8000 million ^-1 Homocapsaicin 1-1000 mn ^-1 1-1500 mn ^-1 10-8000 million ^-1 Homodihydrocapsaicin 1-1000 mn ^-1 1-1500 mn ^-1 10-8000 million ^-1 Ethanol 1-1000 mn ^-1 1-1500 mn ^-1 10-8000 million ^-1 Isopropyl alcohol 1-1000 mn ^-1 1-1500 mn ^-1 10-8000 million ^-1 Isoamyl alcohol 1-1000 mn ^-1 1-1500 mn ^-1 10-8000 million ^-1 Benzyl alcohol 1-1000 mn ^-1 1-1500 mn ^-1 10-8000 million ^-1 Glycerol 1-1000 mn ^-1 1-1500 mn ^-1 10-8000 million ^-1 Chloroform 1-1000 mn ^-1 1-1500 mn ^-1 10-8000 million ^-1 Eugenol 1-1000 mn ^-1 1-1500 mn ^-1 10-8000 million ^-1 Cinnamon oil 1-1000 mn ^-1 1-1500 mn ^-1 10-8000 million ^-1 Cinnamaldehyde 1-1000 mn ^-1 1-1500 mn ^-1 10-8000 million ^-1 C. Tingling agents Oleosmol Eugenia or Shpilant 5-500 mn ^-1 5-500 mn ^-1 50-5000 million ^-1 Japanese pepper extract 5-500 mn ^-1 5-500 mn ^-1 50-5000 million ^-1 Black pepper extract 5-500 mn ^-1 5-500 mn ^-1 50-5000 million ^-1 Echinacea Extract 5-500 mn ^-1 5-500 mn ^-1 50-5000 million ^-1 American Zanthoxylum Extract 5-500 mn ^-1 5-500 mn ^-1 50-5000 million ^-1 Oleosmole red pepper 5-500 mn ^-1 5-500 mn ^-1 50-5000 million ^-1 Effervescent agents 5-500 mn ^-1 5-500 mn ^-1 50-5000 million ^-1 Spilanthol 5-500 mn ^-1 5-500 mn ^-1 50-5000 million ^-1 Sanshool 5-500 mn ^-1 5-500 mn ^-1 50-5000 million ^-1 II. Flavoring substances Spearmint oil 0.01-10.0% 0.01-10.0% 0.5-30.0% Cinnamon oil 0.01-10.0% 0.01-10.0% 0.5-30.0% Wintergreen oil 0.01-10.0% 0.01-10.0% 0.5-30.0% Peppermint Oil 0.01-10.0% 0.01-10.0% 0.5-30.0% Clove oil 0.01-10.0% ' 0.01-10.0% 0.5-30.0% Bay oil 0.01-10.0% 0.01-10.0% 0.5-30.0% Anise oil 0.01-10.0% 0.01-10.0% 0.5-30.0% Eucalyptus oil 0.01-10.0% 0.01-10.0% 0.5-30.0% Thyme oil 0.01-10.0% 0.01-10.0% 0.5-30.0% American juniper oil 0.01-10.0% 0.01-10.0% 0.5-30.0% Nutmeg oil 0.01-10.0% 0.01-10.0% 0.5-30.0% Cloves 0.01-10.0% 0.01-10.0% 0.5-30.0% Sage oil 0.01-10.0% 0.01-10.0% 0.5-30.0% Nutmeg 0.01-10.0% 0.01-10.0% 0.5-30.0% Bitter Almond Oil 0.01-10.0% 0.01-10.0% 0.5-30.0% Cassia oil 0.01-10.0% 0.01-10.0% 0.5-30.0% Vanilla 0.01-10.0% 0.01-10.0% 0.5-30.0% Lemon 0.01-10.0% 0.01-10.0% 0.5-30.0% Orange 0.01-10.0% 0.01-10.0% 0.5-30.0% Lime 0.01-10.0% 0.01-10.0% 0.5-30.0% Grapefruit 0.01-10.0% 0.01-10.0% 0.5-30.0% Apple 0.01-10.0% 0.01-10.0% 0.5-30.0% Pear 0.01-10.0% 0.01-10.0% 0.5-30.0% Peach 0.01-10.0% 0.01-10.0% 0.5-30.0% Grape 0.01-10.0% 0.01-10.0% 0.5-30.0% Strawberry 0.01-10.0% 0.01-10.0% 0.5-30.0% Raspberry 0.01-10.0% 0.01-10.0% 0.5-30.0% Cherry 0.01-10.0% 0.01-10.0% 0.5-30.0% Plum 0.01-10.0% 0.01-10.0% 0.5-30.0% A pineapple 0.01-10.0% 0.01-10.0% 0.5-30.0% Apricot 0.01-10.0% 0.01-10.0% 0.5-30.0% Chocolate 0.01-10.0% 0.01-10.0% 0.5-30.0% Cola 0.01-10.0% 0.01-10.0% 0.5-30.0% Maple 0.01-10.0% 0.01-10.0% 0.5-30.0% Boiled condensed milk 0.01-10.0% 0.01-10.0% 0.5-30.0% Raisins 0.01-10.0% 0.01-10.0% 0.5-30.0% Caramel 0.01-10.0% 0.01-10.0% 0.5-30.0% Cinnamyl acetate 0.01-10.0% 0.01-10.0% 0.5-30.0% Cinnamaldehyde 0.01-10.0% 0.01-10.0% 0.5-30.0% Citral diethyl acetal 0.01-10.0% 0.01-10.0% 0.5-30.0% Dihydrocarbyl acetate 0.01-10.0% 0.01-10.0% 0.5-30.0% Eugenyl formate 0.01-10.0% 0.01-10.0% 0.5-30.0% p-methylamisole 0.01-10.0% 0.01-10.0% 0.5-30.0% Acetaldehyde 0.01-10.0% 0.01-10.0% 0.5-30.0% Benzaldehyde 0.01-10.0% 0.01-10.0% 0.5-30.0% Aniseed aldehyde 0.01-10.0% 0.01-10.0% 0.5-30.0% Cinnamaldehyde 0.01-10.0% 0.01-10.0% 0.5-30.0% Citral 0.01-10.0% 0.01-10.0% 0.5-30.0% Neral 0.01-10.0% 0.01-10.0% 0.5-30.0% Decanal 0.01-10.0% 0.01-10.0% 0.5-30.0% Ethyl vanillin 0.01-10.0% 0.01-10.0% 0.5-30.0% Heliotrope 0.01-10.0% 0.01-10.0% 0.5-30.0% Vanillin 0.01-10.0% 0.01-10.0% 0.5-30.0% Alpha amylcinnamaldehyde 0.01-10.0% 0.01-10.0% 0.5-30.0% Butyraldehyde 0.01-10.0% 0.01-10.0% 0.5-30.0% Valeraldehyde 0.01-10.0% 0.01-10.0% 0.5-30.0% Citronellal 0.01-10.0% 0.01-10.0% 0.5-30.0% Decanal 0.01-10.0% 0.01-10.0% 0.5-30.0% Aldehyde S-8 0.01-10.0% 0.01-10.0% 0.5-30.0% Aldehyde S-9 0.01-10.0% 0.01-10.0% 0.5-30.0% Aldehyde S-12 0.01-10.0% 0.01-10.0% 0.5-30.0% 2-Ethyl Butyraldehyde 0.01-10.0% 0.01-10.0% 0.5-30.0% Hexenal 0.01-10.0% 0.01-10.0% 0.5-30.0% Tolaldehyde 0.01-10.0% 0.01-10.0% 0.5-30.0% Veratraldehyde 0.01-10.0% 0.01-10.0% 0.5-30.0% 2,6-Dimethyl-5-heptenal 0.01-10.0% 0.01-10.0% 0.5-30.0% 2,6-Dimethyloctanal 0.01-10.0% 0.01-10.0% 0.5-30.0% 2-dodecenal 0.01-10.0% 0.01-10.0% 0.5-30.0% Strawberry Dressing 0.01-10.0% 0.01-10.0% 0.5-30.0% Garnet 0.01-10.0% 0.01-10.0% 0.5-30.0% Beef 0.01-10.0% 0.01-10.0% 0.5-30.0% Chicken 0.01-10.0% 0.01-10.0% 0.5-30.0% Cheese 0.01-10.0% 0.01-10.0% 0.5-30.0% Onion 0.01-10.0% 0.01-10.0% 0.5-30.0% III. Taste A. Sweeteners Sucrose 5-100% 5-100% 5-80% Dextrose 5-100% 5-100% 5-80% Maltose 5-100% 5-100% 5-80% Dextrin 5-100% 5-100% 5-80% Xylose 5-100% 5-100% 5-80% Ribose 5-100% 5-100% 5-80% Glucose 5-100% 5-100% 5-80% Mannose 5-100% 5-100% 5-80% Galactose 5-100% 5-100% 5-80% Fructose 5-100% 5-100% 5-80% Invert sugar 5-100% 5-100% 5-80% Fructooligosaccharide Syrups 5-100% 5-100% 5-80% Partially Hydrolyzed Starch 5-100% 5-100% 5-80% Dry corn syrup 5-100% 5-100% 5-80% Sorbitol 5-100% 5-100% 5-80% Xylitol 5-100% 5-100% 5-80% Mannitol 5-100% 5-100% 5-80% Galactite 5-100% 5-100% 5-80% Maltitol 5-100% 5-100% 5-80% Isomalt 5-100% 5-100% 5-80% Lactitol 5-100% 5-100% 5-80% Erythritol 5-100% 5-100% 5-80% Hydrogenated 5-100% 5-100% 5-80% starch hydrolyzate Stevia 10-20000 million ^-1 10-20000 million ^-1 10-20000 million ^-1 Dihydrochalcones 10-20000 million ^-1 10-20000 million ^-1 10-20000 million ^-1 Monellin 10-20000 million ^-1 10-20000 million ^-1 10-20000 million ^-1 Steviosides 10-20000 million ^-1 10-20000 million ^-1 10-20000 million ^-1 Glycyrrhizin 10-20000 million ^-1 10-20000 million ^-1 10-20000 million ^-1 Dihydroflavenol 10-20000 million ^-1 10-20000 million ^-1 10-20000 million ^-1 Amides of esters of L-aminodicarboxylic acid and aminoalkenoic acid 10-20000 million ^-1 10-20000 million ^-1 10-20000 million ^-1 Sodium or calcium salts of saccharin 10-20000 million ^-1 10-20000 million ^-1 10-20000 million ^-1 Cyclamate salts 10-20000 million ^-1 10-20000 million ^-1 10-20000 million ^-1 3,4-Dihydro-6-methyl-1,2,3-oxathiazin-4-one-2,2-dioxide sodium, ammonium or calcium salt 10-20000 million ^-1 10-20000 million ^-1 10-20000 million ^-1 Acesulfame-K 10-20000 million ^-1 10-20000 million ^-1 10-20000 million ^-1 Saccharin free acid form 10-20000 million ^-1 10-20000 million ^-1 10-20000 million ^-1 Aspartame 10-20000 million ^-1 10-20000 million ^-1 10-20000 million ^-1 Alitam 10-20000 million ^-1 10-20000 million ^-1 10-20000 million ^-1 Neotam 10-20000 million ^-1 10-20000 million ^-1 10-20000 million ^-1 L-aspartyl-1-phenylglycerol and L-aspartyl-1-2,5-dihydrophenylglycerol methyl esters 10-20000 million ^-1 10-20000 million ^-1 10-20000 million ^-1 L-Aspartyl-2,5-dihydro-1-phenylalanine 10-20000 million ^-1 10-20000 million ^-1 10-20000 million ^-1 L-Aspartyl-1- (1-cyclohexene) -alanine 10-20000 million ^-1 10-20000 million ^-1 10-20000 million ^-1 Sucralose 10-20000 million ^-1 10-20000 million ^-1 10-20000 million ^-1 1-Chloro-1′-deoxysaccharose 10-20000 million ^-1 10-20000 million ^-1 10-20000 million ^-1 4-Chloro-4-deoxy-alpha-D-galactopyranosyl-alpha-D-fructofuranoside 10-20000 million ^-1 10-20000 million ^-1 10-20000 million ^-1 4-chloro-4-deoxygalactosaccharose 10-20000 million ^-1 10-20000 million ^-1 10-20000 million ^-1 4-Chloro-4-deoxy-alpha-D-galactopyranosyl-1-chloro-1-deoxy-beta-D-fructofuranoside 10-20000 million ^-1 10-20000 million ^-1 10-20000 million ^-1 4,1′-Dichloro-4,1′-dideoxy-galactosaccharose 10-20000 million ^-1 10-20000 million ^-1 10-20000 million ^-1 1 ′, 6′-Dichloro-1 ′, 1′-dideoxysaccharose 10-20000 million ^-1 10-20000 million ^-1 10-20000 million ^-1 4-Chloro-4-deoxy-alpha-D-galactopyranosyl-1,6-dichloro-1,6-dideoxy-beta-D-fructofuranoside 10-20000 million ^-1 10-20000 million ^-1 10-20000 million ^-1 4,1 ′, 6′-Trichloro-4,1 ′, 6′-trideoxygalactosaccharose 10-20000 million ^-1 10-20000 million ^-1 10-20000 million ^-1 4,6-Dichloro-4,6-dideoxy-alpha-D-galactopyranosyl-6-chloro-6-deoxy-beta-D-fructofuranoside 10-20000 million ^-1 10-20000 million ^-1 10-20000 million ^-1 4,6,6 ^, -Trichlor-4,6,6′-tridesoxygalactosaccharose 10-20000 million ^-1 10-20000 million ^-1 10-20000 million ^-1 6,1 ′, 6′-Trichloro-6,1 ′, 6′-trideoxysaccharose 10-20000 million ^-1 10-20000 million ^-1 10-20000 million ^-1 4,6-Dichloro-4,6-dideoxy-alpha-D-galactopyranosyl-1,6-dichloro-1,6-dideoxy-beta-D-fructofuranoside 10-20000 million ^-1 10-20000 million ^-1 10-20000 million ^-1 4,6,1 ′, 6′-tetrachloro-4,6,1 ′, 6′-tetradesoxygalactosaccharose 10-20000 million ^-1 10-20000 million ^-1 10-20000 million ^-1 4,6,1 ′, 6′-tetradeoxysaccharose 10-20000 million ^-1 10-20000 million ^-1 10-20000 million ^-1 Thaumatin I and II 10-20000 million ^-1 10-20000 million ^-1 10-20000 million ^-1 Monatin 10-20000 million ^-1 10-20000 million ^-1 10-20000 million ^-1 B. Sour taste Acetic acid 0.00005-10% 0.00005-10% 0.00005-10% Adipic acid 0.00005-10% 0.00005-10% 0.00005-10% Vitamin C 0.00005-10% 0.00005-10% 0.00005-10% Butyric acid 0.00005-10% 0.00005-10% 0.00005-10% Lemon acid 0.00005-10% 0.00005-10% 0.00005-10% Formic acid 0.00005-10% 0.00005-10% 0.00005-10% Fumaric acid 0.00005-10% 0.00005-10% 0.00005-10% Glyconic acid 0.00005-10% 0.00005-10% 0.00005-10% Lactic acid 0.00005-10% 0.00005-10% 0.00005-10% Phosphoric acid 0.00005-10% 0.00005-10% 0.00005-10% Apple acid 0.00005-10% 0.00005-10% 0.00005-10% Oxalic acid 0.00005-10% 0.00005-10% 0.00005-10% succinic acid 0.00005-10% 0.00005-10% 0.00005-10% Wine acid 0.00005-10% 0.00005-10% 0.00005-10% C. Bitter / astringent taste Quinine 0.01-100 million ^-1 0.01-100 million ^-1 0.01-100 million ^-1 Naringin 0.01-100 million ^-1 0.01-100 million ^-1 0.01-100 million ^-1 Cassia 0.01-100 million ^-1 0.01-100 million ^-1 0.01-100 million ^-1 Phenylthiocarbamide (RTS) 0.01-100 million ^-1 0.01-100 million ^-1 0.01-100 million ^-1 6-n-Propylthiouracil (Prop) 0.01-100 million ^-1 0.01-100 million ^-1 0.01-100 million ^-1 Alum 0.01-100 million ^-1 0.01-100 million ^-1 0.01-100 million ^-1 Salicin 0.01-100 million ^-1 0.01-100 million ^-1 0.01-100 million ^-1 Caffeine 0.01-100 million ^-1 0.01-100 million ^-1 0.01-100 million ^-1 D. Salty taste Sodium chloride 0.01-1% 0.01-1% 0.01-1% Calcium chloride 0.01-1% 0.01-1% 0.01-1% Potassium chloride 0.01-1% 0.01-1% 0.01-1% L-Lysine 0.01-1% 0.01-1% 0.01-1% IV. Functional Agents A. Surfactants Salts of fatty acids selected from the group consisting of C ₈ -C ₂₄ 0.001-2% 0.001-2% 0.001-2% Palmitoleic acid 0.001-2% 0.001-2% 0.001-2% Oleic acid 0.001-2% 0.001-2% 0.001-2% Eleostearic acid 0.001-2% 0.001-2% 0.001-2% Butyric acid 0.001-2% 0.001-2% 0.001-2% Caproic acid 0.001-2% 0.001-2% 0.001-2% Caprylic acid 0.001-2% 0.001-2% 0.001-2% Capric acid 0.001-2% 0.001-2% 0.001-2% Lauric acid 0.001-2% 0.001-2% 0.001-2% Myristic acid 0.001-2% 0.001-2% 0.001-2% Palmitic acid 0.001-2% 0.001-2% 0.001-2% Stearic acid 0.001-2% 0.001-2% 0.001-2% Ricinoleic acid 0.001-2% 0.001-2% 0.001-2% Arachic acid 0.001-2% 0.001-2% 0.001-2% Behenic Acid 0.001-2% 0.001-2% 0.001-2% Lignoceric acid 0.001-2% 0.001-2% 0.001-2% Zerot acid 0.001-2% 0.001-2% 0.001-2% Sulphonated Butyl Oleate 0.001-2% 0.001-2% 0.001-2% Medium and Long Chain Fatty Acid Esters 0.001-2% 0.001-2% 0.001-2% Sodium oleate 0.001-2% 0.001-2% 0.001-2% Fumaric acid salts 0.001-2% 0.001-2% 0.001-2% Potassium glomate 0.001-2% 0.001-2% 0.001-2% Esters of mono- and diglycerides of organic acids 0.001-2% 0.001-2% 0.001-2% Stearyl Monoglyceride Citrate 0.001-2% 0.001-2% 0.001-2% Succistearin 0.001-2% 0.001-2% 0.001-2% Sodium Dioctyl Sulfosuccinate 0.001-2% 0.001-2% 0.001-2% Glycerol tristearate 0.001-2% 0.001-2% 0.001-2% Lecithin 0.001-2% 0.001-2% 0.001-2% Hydroxylated lecithin 0.001-2% 0.001-2% 0.001-2% Sodium Lauryl Sulfate 0.001-2% 0.001-2% 0.001-2% Acetylated Monoglycerides 0.001-2% 0.001-2% 0.001-2% Succinylated Monoglycerides 0.001-2% 0.001-2% 0.001-2% Monoglyceride Citrate 0.001-2% 0.001-2% 0.001-2% Ethoxylated Mono- and Diglycerides 0.001-2% 0.001-2% 0.001-2% Sorbitan monostearate 0.001-2% 0.001-2% 0.001-2% Calcium Stearyl-2-Lactylate 0.001-2% 0.001-2% 0.001-2% Sodium stearyl lactylate 0.001-2% 0.001-2% 0.001-2% Lactilated esters of fatty acids with glycerin and propylene glycerin 0.001-2% 0.001-2% 0.001-2% Glyceryl lacto esters of C ₈ -C ₂₄ fatty acids 0.001-2% 0.001-2% 0.001-2% Polyglycerol esters of C ₈ -C ₂₄ fatty acids 0.001-2% 0.001-2% 0.001-2% Propylene glycol alginate 0.001-2% 0.001-2% 0.001-2% Sucrose and C ₈ -C ₂₄ fatty acid esters 0.001-2% 0.001-2% 0.001-2% Esters of mono- and diglycerides and diacetyl tartaric and citric acids 0.001-2% 0.001-2% 0.001-2% Triacetin 0.001-2% 0.001-2% 0.001-2% Sarcosinate Surfactants 0.001-2% 0.001-2% 0.001-2% Isethionate Surfactants 0.001-2% 0.001-2% 0.001-2% Taurate Surfactants 0.001-2% 0.001-2% 0.001-2% Pluronics 0.001-2% 0.001-2% 0.001-2% Condensates of polyethylene oxide with alkyl phenols 0.001-2% 0.001-2% 0.001-2% Condensation products of ethylene oxide with the reaction product of propylene oxide and ethylene diamine 0.001-2% 0.001-2% 0.001-2% Condensates of ethylene oxide and aliphatic alcohols 0.001-2% 0.001-2% 0.001-2% Long chain tertiary amine oxides 0.001-2% 0.001-2% 0.001-2% Long chain tertiary phosphine oxides 0.001-2% 0.001-2% 0.001-2% Long chain dialkyl sulfoxides 0.001-2% 0.001-2% 0.001-2% B. Freshening agents Spearmint oil 0.001-10% 0.001-10% 0.001-10% Peppermint Oil 0.001-10% 0.001-10% 0.001-10% Gaulterium oil 0.001-10% 0.001-10% 0.001-10% Sassafras oil 0.001-10% 0.001-10% 0.001-10% Chlorophyll oil 0.001-10% 0.001-10% 0.001-10% Citral oil 0.001-10% 0.001-10% 0.001-10% Geraniol oil 0.001-10% 0.001-10% 0.001-10% Cardamom oil 0.001-10% 0.001-10% 0.001-10% Clove oil 0.001-10% 0.001-10% 0.001-10% Sage oil 0.001-10% 0.001-10% 0.001-10% Carvacrol oil 0.001-10% 0.001-10% 0.001-10% Eucalyptus oil 0.001-10% 0.001-10% 0.001-10% Cardamom oil 0.001-10% 0.001-10% 0.001-10% Magnolia Bark Extract Oil 0.001-10% 0.001-10% 0.001-10% Marjoram oil 0.001-10% 0.001-10% 0.001-10% Cinnamon oil 0.001-10% 0.001-10% 0.001-10% Lemon oil 0.001-10% 0.001-10% 0.001-10% Lime oil 0.001-10% 0.001-10% 0.001-10% Grapefruit oil 0.001-10% 0.001-10% 0.001-10% Orange butter 0.001-10% 0.001-10% 0.001-10% Cinnamaldehyde 0.001-10% 0.001-10% 0.001-10% Salicylaldehyde 0.001-10% 0.001-10% 0.001-10% Menthol 0.001-10% 0.001-10% 0.001-10% Carvon 0.001-10% 0.001-10% 0.001-10% Isogarrigole 0.001-10% 0.001-10% 0.001-10% Anethol 0.001-10% 0.001-10% 0.001-10% Zinc citrate 0.01-25% 0.01-25% 0.1-15% Zinc Acetate 0.01-25% 0.01-25% 0.1-15% Zinc fluoride 0.01-25% 0.01-25% 0.1-15% Zinc Ammonium Sulphate 0.01-25% 0.01-25% 0.1-15% Zinc bromide 0.01-25% 0.01-25% 0.1-15% Zinc iodide 0.01-25% 0.01-25% 0.1-15% Zinc chloride 0.01-25% 0.01-25% 0.1-15% Zinc Nitrate 0.01-25% 0.01-25% 0.1-15% Zinc Fluorosilicate 0.01-25% 0.01-25% 0.1-15% Zinc Gluconate 0.01-25% 0.01-25% 0.1-15% Zinc Tartrate 0.01-25% - 0.01-25% 0.1-15% Zinc Succinate 0.01-25% 0.01-25% 0.1-15% Zinc formate 0.01-25% 0.01-25% 0.1-15% Zinc Chromate 0.01-25% 0.01-25% 0.1-15% Zinc Phenolsulfonate 0.01-25% 0.01-25% 0.1-15% Zinc Dionate 0.01-25% 0.01-25% 0.1-15% Zinc sulphate 0.01-25% 0.01-25% 0.1-15% Silver nitrate 0.01-25% 0.01-25% 0.1-15% Zinc Salicylate 0.01-25% 0.01-25% 0.1-15% Zinc glycerophosphate 0.01-25% 0.01-25% 0.1-15% Copper nitrate 0.01-25% 0.01-25% 0.1-15% Chlorophyll 0.01-25% 0.01-25% 0.1-15% Copper Chlorophyll Complexes 0.01-25% 0.01-25% 0.1-15% Chlorophyllin 0.01-25% 0.01-25% 0.1-15% Hydrogenated Cottonseed Oil 0.5-5% 0.5-70% 0.5-15% Chlorine dioxide 0.025-0.50% 0.025-0.50% 0.025-0.50% Beta cyclodextrin 0.1-5% 0.1-5% 0.1-5% Zeolite 0.1-5% 0.1-5% 0.1-5% Silica based materials 0.1-5% 0.1-5% 0.1-5% Carbon based materials 0.1-5% 0.1-5% 0.1-5% Enzymes such as laccase, papain, krillase, amylase, glucose oxidase 0.1-5% 0.1-5% 0.1-5% C. Antimicrobial agents Cetylpyridinium chloride 0.01-1% 0.01-1% 0.01-1% Zinc compounds 0.01-25% 0.01-25% 0.1-15% Copper compounds 0.01-25% 0.01-25% 0.1-15% D. Antibacterial agents Chlorhexidine 0.0025-2% 0.0025-2% 0.0025-2% Alexidine 0.0025-2% 0.0025-2% 0.0025-2% Quaternary ammonium salts 0.0025-2% 0.0025-2% 0.0025-2% Benzethonium chloride 0.0025-2% 0.0025-2% 0.0025-2% Cetylpyridinium chloride 0.0025-2% 0.0025-2% 0.0025-2% 2,4,4′-Trichloro-2′-hydroxy-diphenyl ether (triclosan) 0.0025-2% 0.0025-2% 0.0025-2% E. Anti-calculus agents Pyrophosphates 1-6% 1-6% 1-6% Triphosphates 0.1-10% 0.1-10% 0.1-10% Polyphosphates 0.1-10% 0.1-10% 0.1-10% Polyphosphonates 0.1-10% 0.1-10% 0.1-10% Disubstituted pyrophosphate salts of alkali metals 1-6% 1-6% 1-6% Tetra-substituted polyphosphate salts of alkali metals 0.1-10% 0.1-10% 0.1-10% Tetrasodium pyrophosphate 1-6% 1-6% 1-6% Tetracal pyrophosphate 1-6% 1-6% 1-6% Sodium Tripolyphosphate 0.1-10% 0.1-10% 0.1-10% F. Anti-Plaque Agents Chlorhexidine 0.0025-2% 0.0025-2% 0.0025-2% Triclosan 0.01-2% 0.01-2% 0.01-2% Hexetidine 0.01-2% 0.01-2% 0.01-2% Zinc citrate 0.01-25% 0.01-25% 0.1-15% Essential oils 0.001-10% 0.001-10% 0.001-10% Sodium Lauryl Sulfate 0.001-2% 0.001-2% 0.001-2% G. Fluoride Compounds Sodium fluoride 0.01-1% 0.01-1% 0.01-1% Sodium Monofluorophosphate 0.01-1% 0.01-1% 0.01-1% Tin Fluoride (2) 0.01-1% 0.01-1% 0.01-1% H. Quaternary ammonium compounds Benzalkonium chloride 0.01-1% 0.01-1% 0.01-1% Benzethonium chloride 0.01-1% 0.01-1% 0.01-1% Cetalkonium chloride 0.01-1% 0.01-1% 0.01-1% Cetrimide 0.01-1% 0.01-1% 0.01-1% Cetrimonium bromide 0.01-1% 0.01-1% 0.01-1% Cetylpyridinium chloride 0.01-1% 0.01-1% 0.01-1% Glycidyltrimethylammonium chloride 0.01-1% 0.01-1% 0.01-1% Stearalconium chloride 0.01-1% 0.01-1% 0.01-1% 1. Remineralizing agents Phosphopeptide Amorphous Calcium Phosphate 0.1-5% 0.1-5% 0.1-5% Casein phosphoprotein-calcium phosphate complex 0.1-5% 0.1-5% 0.1-5% Casein phosphopeptide-stabilized calcium phosphate 0.1-5% 0.1-5% 0.1-5% J. Pharmaceutically active substances Medicinal substances or medicines 0.0001-10% 0.0001-10% 0.0001-10% Vitamins and other dietary supplements 0.0001-10% 0.0001-10% 0.0001-10% Minerals 0.0001-10% 0.0001-10% 0.0001-10% Caffeine 0.0001-10% 0.0001-10% 0.0001-10% Nicotine 0.0001-10% 0.0001-10% 0.0001-10% Fruit juices 2-10% 2-60% 1-15% K. Micronutrients Vitamin A 0.0001-10% 0.0001-10% 0.0001-10% Vitamin D 0.0001-10% 0.0001-10% 0.0001-10% Vitamin E 0.0001-10% 0.0001-10% 0.0001-10% Vitamin K 0.0001-10% 0.0001-10% 0.0001-10% Vitamin C (Ascorbic Acid) 0.0001-10% 0.0001-10% 0.0001-10% Vitamins B (thiamine or B1, riboflavin or B2, niacin or B3, pyridoxine or B6, folic acid or B9, cyanocobalamin or B12, pantothenic acid, biotin) 0.0001-10% 0.0001-10% 0.0001-10% Sodium 0.0001-10% 0.0001-10% 0.0001-10% Magnesium 0.0001-10% 0.0001-10% 0.0001-10% Chromium 0.0001-10% 0.0001-10% 0.0001-10% Iodine 0.0001-10% 0.0001-10% 0.0001-10% Iron 0.0001-10% 0.0001-10% 0.0001-10% Manganese 0.0001-10% 0.0001-10% 0.0001-10% Calcium 0.0001-10% 0.0001-10% 0.0001-10% Copper 0.0001-10% 0.0001-10% 0.0001-10% Fluoride 0.0001-10% 0.0001-10% 0.0001-10% Potassium 0.0001-10% 0.0001-10% 0.0001-10% Phosphorus 0.0001-10% 0.0001-10% 0.0001-10% Molybdenum 0.0001-10% 0.0001-10% 0.0001-10% Selenium 0.0001-10% 0.0001-10% 0.0001-10% Zinc 0.0001-10% 0.0001-10% 0.0001-10% L-Carnitine 0.0001-10% 0.0001-10% 0.0001-10% Choline 0.0001-10% 0.0001-10% 0.0001-10% Coenzyme Q10 0.0001-10% 0.0001-10% 0.0001-10% Alpha lipoic acid 0.0001-10% 0.0001-10% 0.0001-10% Omega 3 Fatty Acids 0.0001-10% 0.0001-10% 0.0001-10% Pepsin 0.0001-10% 0.0001-10% 0.0001-10% Phytase 0.0001-10% 0.0001-10% 0.0001-10% Trypsin 0.0001-10% 0.0001-10% 0.0001-10% Lipase 0.0001-10% 0.0001-10% 0.0001-10% Proteases 0.0001-10% 0.0001-10% 0.0001-10% Cellulase 0.0001-10% 0.0001-10% 0.0001-10% Vitamin C 0.0001-10% 0.0001-10% 0.0001-10% Lemon acid 0.0001-10% 0.0001-10% 0.0001-10% Rosemary oil 0.0001-10% 0.0001-10% 0.0001-10% Vitamin A 0.0001-10% 0.0001-10% 0.0001-10% Vitamin E Phosphate 0.0001-10% 0.0001-10% 0.0001-10% Tocopherols 0.0001-10% 0.0001-10% 0.0001-10% Di-alpha tocopheryl phosphate 0.0001-10% 0.0001-10% 0.0001-10% Tocotrienols 0.0001-10% 0.0001-10% 0.0001-10% Alpha lipoic acid 0.0001-10% 0.0001-10% 0.0001-10% Dihydrolipoic acid 0.0001-10% 0.0001-10% 0.0001-10% Xanthophylls 0.0001-10% 0.0001-10% 0.0001-10% Beta cryptoxanthin 0.0001-10% 0.0001-10% 0.0001-10% Lycopene 0.0001-10% 0.0001-10% 0.0001-10% Lutein 0.0001-10% 0.0001-10% 0.0001-10% Zeaxanthin 0.0001-10% 0.0001-10% 0.0001-10% Beta carotene 0.0001-10% 0.0001-10% 0.0001-10% Carotenes 0.0001-10% 0.0001-10% 0.0001-10% Mixed carotenoids 0.0001-10% 0.0001-10% 0.0001-10% Polyphenols 0.0001-10% 0.0001-10% 0.0001-10% Flavonoids 0.0001-10% 0.0001-10% 0.0001-10% Carotenoids 0.0001-10% 0.0001-10% 0.0001-10% Chlorophyll 0.0001-10% 0.0001-10% 0.0001-10% Chlorophyllin 0.0001-10% 0.0001-10% 0.0001-10% Cellulose 0.0001-10% 0.0001-10% 0.0001-10% Anthocyanins 0.0001-10% 0.0001-10% 0.0001-10% Cyanidin 0.0001-10% 0.0001-10% 0.0001-10% Dolphinidin 0.0001-10% 0.0001-10% 0.0001-10% Malvidin 0.0001-10% 0.0001-10% 0.0001-10% Pelargonidine 0.0001-10% 0.0001-10% 0.0001-10% Peonidine 0.0001-10% 0.0001-10% 0.0001-10% Petunidine 0.0001-10% 0.0001-10% 0.0001-10% Flavanols 0.0001-10% 0.0001-10% 0.0001-10% Flavonols 0.0001-10% 0.0001-10% 0.0001-10% Catechin 0.0001-10% 0.0001-10% 0.0001-10% Epicatechin 0.0001-10% 0.0001-10% 0.0001-10% Epigallocatechin 0.0001-10% 0.0001-10% 0.0001-10% Epigallocatechin gallate 0.0001-10% 0.0001-10% 0.0001-10% Theaflavins 0.0001-10% 0.0001-10% 0.0001-10% Thearubigins 0.0001-10% 0.0001-10% 0.0001-10% Proanthocyanins 0.0001-10% 0.0001-10% 0.0001-10% Quercetin 0.0001-10% 0.0001-10% 0.0001-10% Kempferol 0.0001-10% 0.0001-10% 0.0001-10% Mircetin 0.0001-10% 0.0001-10% 0.0001-10% Isoramnetin 0.0001-10% 0.0001-10% 0.0001-10% Flavonones, Hesperetin 0.0001-10% 0.0001-10% 0.0001-10% Naringenin 0.0001-10% 0.0001-10% 0.0001-10% Eriodiktiol 0.0001-10% 0.0001-10% 0.0001-10% Tangeretin 0.0001-10% 0.0001-10% 0.0001-10% Flavones 0.0001-10% 0.0001-10% 0.0001-10% Apigenin 0.0001-10% 0.0001-10% 0.0001-10% Luteolin 0.0001-10% 0.0001-10% 0.0001-10% Lignans 0.0001-10% 0.0001-10% 0.0001-10% Phytoestrogens 0.0001-10% 0.0001-10% 0.0001-10% Resveratrol 0.0001-10% 0.0001-10% 0.0001-10% Isoflavones 0.0001-10% 0.0001-10% 0.0001-10% Daidzein 0.0001-10% 0.0001-10% 0.0001-10% Genistein 0.0001-10% 0.0001-10% 0.0001-10% Soy Isoflavones 0.0001-10% 0.0001-10% 0.0001-10% L. Active Throat Care (1) analgesics, anesthetics, antipyretic and anti-inflammatory agents Menthol 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 Phenol 0.1-10% 0.1-50% 0.1-20% Hexylresorcinol 0.1-10% 0.1-50% 0.1-20% Benzocaine 0.1-10% 0.1-50% 0.1-20% Diclonin hydrochloride 0.1-10% 0.1-50% 0.1-20% Benzyl alcohol 0.1-10% 0.1-50% 0.1-20% Salicylic alcohol 0.1-10% 0.1-50% 0.1-20% Acetaminophen 0.1-10% 0.1-50% 0.1-20% Aspirin 0.1-10% 0.1-50% 0.1-20% Diclofenac 0.1-10% 0.1-50% 0.1-20% Diflunisal 0.1-10% 0.1-50% 0.1-20% Etodolac 0.1-10% 0.1-50% 0.1-20% Fenoprofen 0.1-10% 0.1-50% 0.1-20% Flurbiprofen 0.1-10% 0.1-50% 0.1-20% Ibuprofen 0.1-10% 0.1-50% 0.1-20% Ketoprofen 0.1-10% 0.1-50% 0.1-20% Ketorolac 0.1-10% 0.1-50% 0.1-20% Nabumeton 0.1-10% 0.1-50% 0.1-20% Naproxen 0.1-10% 0.1-50% 0.1-20% Piroxicam 0.1-10% 0.1-50% 0.1-20% Caffeine 0.0001-10% 0.0001-10% 0.0001-10% Lidocaine 0.1-10% 0.1-50% 0.1-20% Benzocaine 0.1-10% 0.1-50% 0.1-20% Phenol 0.1-10% 0.1-50% 0.1-20% Diclonin 0.1-10% 0.1-50% 0.1-20% Benzonotate 0.1-10% 0.1-50% 0.1-20% (2) emollients Rusty Elm Bark 0.1-10% 0.1-10% 0.1-10% Pectin 0.1-10% 0.1-10% 0.1-10% Gelatin 0.1-10% 0.1-10% 0.1-10% (3) antiseptics Cetylpyridinium chloride 0.01-1% 0.01-1% 0.01-1% Domifen bromide 0.01-1% 0.01-1% 0.01-1% Dequalinium chloride 0.01-1% 0.01-1% 0.01-1% (4) antitussive drugs Clofedianol hydrochloride 0.0001-2% 0.0001-2% 0.0001-2% Codeine 0.0001-2% 0.0001-2% 0.0001-2% Codeine phosphate 0.0001-2% 0.0001-2% 0.0001-2% Codeine Sulfate 0.0001-2% 0.0001-2% 0.0001-2% Dextromethorphan 0.0001-2% 0.0001-2% 0.0001-2% Dextromethorphan Hydrobromide 0.0001-2% 0.0001-2% 0.0001-2% Diphenhydramine citrate 0.0001-2% 0.0001-2% 0.0001-2% Diphenhydramine hydrochloride 0.0001-2% 0.0001-2% 0.0001-2% Dextrorphan 0.0001-2% 0.0001-2% 0.0001-2% Diphenhydramine 0.0001-2% 0.0001-2% 0.0001-2% Hydrocodone 0.0001-2% 0.0001-2% 0.0001-2% Noskapin 0.0001-2% 0.0001-2% 0.0001-2% Oxycodone 0.0001-2% 0.0001-2% 0.0001-2% Pentoxiverine 0.0001-2% 0.0001-2% 0.0001-2% (5) throat soothing agents Honey 0.5-25% 0.5-90% 0.5-15% Propolis 0.1-10% 0.1-10% 0.1-10% Aloe vera 0.1-10% 0.1-10% 0.1-10% Glycerol 0.1-10% 0.1-10% 0.1-10% Menthol 10-500 mn ^-1 10-500 mn ^-1 500-20000 mn ^-1 (6) cough suppressants Codeine 0.0001-2% 0.0001-2% 0.0001-2% Antihistamines 0.0001-2% 0.0001-2% 0.0001-2% Dextromethorphan 0.0001-2% 0.0001-2% 0.0001-2% Isoproterenol 0.0001-2% 0.0001-2% 0.0001-2% (7) expectorant Ammonium chloride 0.0001-2% 0.0001-2% 0.0001-2% Guaifenesin 0.0001-2% 0.0001-2% 0.0001-2% Ipecac Fluid Extract 0.0001-2% 0.0001-2% 0.0001-2% Potassium iodide 0.0001-2% 0.0001-2% 0.0001-2% (8) mucolytic agents Acetylcysteine 0.0001-2% 0.0001-2% 0.0001-2% Ambroxol 0.0001-2% 0.0001-2% 0.0001-2% Bromhexine 0.0001-2% 0.0001-2% 0.0001-2% (9) antihistamines Acrivastin 0.05-10% 0.05-10% 0.05-10% Azatadine 0.05-10% 0.05-10% 0.05-10% Brompheniramine 0.05-10% 0.05-10% 0.05-10% Chlorpheniramine 0.05-10% 0.05-10% 0.05-10% Clemastine 0.05-10% 0.05-10% 0.05-10% Cyproheptadine 0.05-10% 0.05-10% 0.05-10% Dexbrompheniramine 0.05-10% 0.05-10% 0.05-10% Dimenhydrinate 0.05-10% 0.05-10% 0.05-10% Diphenhydramine 0.05-10% 0.05-10% 0.05-10% Doxylamine 0.05-10% 0.05-10% 0.05-10% Hydroxyzine 0.05-10% 0.05-10% 0.05-10% Meclizine 0.05-10% 0.05-10% 0.05-10% Fenindamine 0.05-10% 0.05-10% 0.05-10% Phenyltoloxamine 0.05-10% 0.05-10% 0.05-10% Promethazine 0.05-10% 0.05-10% 0.05-10% Pyrilamine 0.05-10% 0.05-10% 0.05-10% Triplenamine 0.05-10% 0.05-10% 0.05-10% Triprolidine 0.05-10% 0.05-10% 0.05-10% Astemizole 0.05-10% 0.05-10% 0.05-10% Cetirizine 0.05-10% 0.05-10% 0.05-10% Ebastin 0.05-10% 0.05-10% 0.05-10% Fexofenadine 0.05-10% 0.05-10% 0.05-10% Loratidine 0.05-10% 0.05-10% 0.05-10% Terfenadine 0.05-10% 0.05-10% 0.05-10% (10) nasal decongestants Phenylpropanolamine 0.1-10% 0.1-50% 0.1-20% Pseudoephedrine 0.1-10% 0.1-50% 0.1-20% Ephedrine 0.1-10% 0.1-50% 0.1-20% Phenylephrine 0.1-10% 0.1-50% 0.1-20% Oxymetazoline 0.1-10% 0.1-50% 0.1-20% Menthol 0.1-10% 0.1-50% 0.1-20% Camphor camphor 0.1-10% 0.1-50% 0.1-20% Borneol 0.1-10% 0.1-50% 0.1-20% Ephedrine 0.1-10% 0.1-50% 0.1-20% Eucalyptus oil 0.001-10% 0.001-10% 0.001-10% Peppermint Oil 0.001-10% 0.001-10% 0.001-10% Methyl salicylate 0.001-10% 0.001-10% 0.001-10% Bornyl acetate 0.001-10% 0.001-10% 0.001-10% Lavender oil 0.001-10% 0.001-10% 0.001-10% Wasabi Extracts 0.001-10% 0.001-10% 0.001-10% Horseradish extracts 0.001-10% 0.001-10% 0.001-10% M. Tooth Whitening / Stain Removing Agents Surfactants 0.001-2% 0.001-2% 0.001-2% Chelators 0.1-10% 0.1-10% 0.1-10% Abrasives 0.1-5% 0.1-5% 0.1-5% Oxidizing agents 0.1-5% 0.1-5% 0.1-5% Hydrolytic agents 0.1-5% 0.1-5% 0.1-5% N. High Energy Agents Caffeine 0.0001-10% 0.0001-10% 0.0001-10% Vitamins 0.0001-10% 0.0001-10% 0.0001-10% Minerals 0.0001-10% 0.0001-10% 0.0001-10% Amino acids 0.0001-10% 0.0001-10% 0.0001-10% Ginseng Extract 0.0001-10% 0.0001-10% 0.0001-10% Gingko extract 0.0001-10% 0.0001-10% 0.0001-10% Guarana extract 0.0001-10% 0.0001-10% 0.0001-10% Green tea extract 0.0001-10% 0.0001-10% 0.0001-10% Taurine 0.0001-10% 0.0001-10% 0.0001-10% Cola Nut Extract 0.0001-10% 0.0001-10% 0.0001-10% Mate leaves 0.0001-10% 0.0001-10% 0.0001-10% Niacin 0.0001-10% 0.0001-10% 0.0001-10% Rhodiola Root Extract 0.0001-10% 0.0001-10% 0.0001-10% A. Concentrating agents Caffeine 0.0001.-10% 0.0001-10% 0.0001-10% Gingko extract 0.0001-10% 0.0001-10% 0.0001-10% Gotu Kola (centella asiatica) 0.0001-10% 0.0001-10% 0.0001-10% Common chamomile 0.0001-10% 0.0001-10% 0.0001-10% Wild Oats (Avina sativa) 0.0001-10% 0.0001-10% 0.0001-10% Phosphatidylserine 0.0001-10% 0.0001-10% 0.0001-10% Rooibos (Aspalathus linearis) 0.0001-10% 0.0001-10% 0.0001-10% Pregnenolone 0.0001-10% 0.0001-10% 0.0001-10% Rhodiola Root Extract 0.0001-10% 0.0001-10% 0.0001-10% Theanine 0.0001-10% 0.0001-10% 0.0001-10% Vinprocetin 0.0001-10% 0.0001-10% 0.0001-10% R. Appetite suppressants Caffeine 0.0001-10% 0.0001-10% 0.0001-10% Guarana extract 0.0001-10% 0.0001-10% 0.0001-10% Cactus Hoodia Gordonii 0.0001-10% 0.0001-10% 0.0001-10% Glucomannan 0.0001-10% 0.0001-10% 0.0001-10% Calcium 0.0001-10% 0.0001-10% 0.0001-10% Garcinia Cambogia Extract 0.0001-10% 0.0001-10% 0.0001-10% n-acetyl tyrosine 0.0001-10% 0.0001-10% 0.0001-10% Soybean Phospholipids 0.0001-10% 0.0001-10% 0.0001-10% V. Dyes Annatto Extract 0.5-10% 0.5-20% 0.5-10% Beta carotene 0.5-10% 0.5-20% 0.5-10% Canthaxanthin 0.5-10% 0.5-20% 0.5-10% Colored grape extract 0.5-10% 0.5-20% 0.5-10% Oleosmola Turmeric 0.5-10% 0.5-20% 0.5-10% B-Apo-8′-carotenal 0.5-10% 0.5-20% 0.5-10% Beetroot powder 0.5-10% 0.5-20% 0.5-10% Caramel Cooler 0.5-10% 0.5-20% 0.5-10% Carmine 0.5-10% 0.5-20% 0.5-10% Cochineal extract 0.5-10% 0.5-20% 0.5-10% Grape Skin Extract 0.5-10% 0.5-20% 0.5-10% Saffron 0.5-10% 0.5-20% 0.5-10% Turmeric 0.5-10% 0.5-20% 0.5-10% Titanium dioxide 0.05-2% 0.05-2% 0.05-2% F.D. & C. blue number 1 0.05-2% 0.05-2% 0.05-2% F.D. & C. blue number 2 0.05-2% 0.05-2% 0.05-2% F.D. & C. green number 1 0.05-2% 0.05-2% 0.05-2% F.D. & C. red number 40 0.05-2% 0.05-2% 0.05-2% F.D. & C. red number 3 0.05-2% 0.05-2% 0.05-2% F.D. & C. yellow number 6 0.05-2% 0.05-2% 0.05-2% F.D. & C. yellow No. 5 0.05-2% 0.05-2% 0.05-2%

The distinguishing features and advantages of the present invention are more fully described in the following examples, which are illustrative and should not be construed as limiting the invention in any way.

EXAMPLES

The following examples AH shown in Tables 2-4 describe chewing gum compositions in accordance with some embodiments of the invention.

Examples AH

Table 2a Chewing gum maltitol composition Component  wt.% BUT AT FROM D E F G N Gum base * 28-42 28-42 28-42 28-42 28-42 28-42 28-42 28-42 Lecithin 0.1-0.25 0.1-0.25 0.05-0.1 0.05-0.1 0.05-0.1 0.05-0.1 0.05-0.1 0.05-0.1 Maltitol 52-55 45-50 46-50 50-54 52-57 45-55 47-52 50-55 Sorbitol 0 0-10 5-10 0-5 0-5 5-10 0-5 0-5 Likazin ™ 0 0 0.25-0.5 0.25-0.5 0.25-0.5 0.1-0.25 0.1-0.25 0.1-0.25 Flavoring substances 2,50-3 2,50-3 2-2.26 2-2.26 2-2.26 2-2,50 2-2,50 2-2,50 Cooling agent 0.08-0.1 0.08-0.1 0 0 0 0.08-0.1 0.08-0.1 0.08-0.1 Acidifiers 1.2-1.7 1.2-1.7 0 0 0 0.7-1.2 0.7-1.2 0.7-1.2 Intensive Sweetener 3.4-3.9 3.4-3.9 3.4-3.9 2.9-3.4 2.9-3.4 2.9-3.4 2.9-3.4 3.4-3.9 * gum base may include, without limitation, an elastomer, a plasticizer and a filler

Table 2b The composition of the non-maltic region of chewing gum Component wt.% BUT AT FROM D E F G N Gum base ¹ 25-29 23-28 25-29 32-37 33-38 23-28 20-25 32-37 Lecithin 0.5-1.0 0.5-1.0 0.5-1.0 0.5-1.0 0.5-1.0 0.5-1.0 1,5-2 1,5-2 Non-Malt Volumetric Filler ² 55-60 56-61 55-60 47-52 48-53 53-58 50-55 47-52 Corn Syrup or HSH ³ 15-19 15-19 15-19 15-19 15-19 15-19 15-19 15-19 Flavoring substances 0.5-0.9 0.5-0.9 0.5-0.9 0.5-0.9 0.5-0.9 0.5-0.9 0.5-0.9 0.5-0.9 Intensive Sweetener 0.1-0.3 0.1-0.3 0.1-0.3 0.1-0.3 0.1-0.3 0.1-0.3 0.1-0.3 0.1-0.3 ¹ gum base may include, without limitation, an elastomer, a plasticizer and a filler ² examples include sugar and sorbitol ³ HSH - hydrogenated starch hydrolyzate

Table 3 Liquid Filler Composition Component wt.% BUT AT FROM D E F G N Glycerol 63.00 63.00 63.00 30.00 63.00 63.00 1,50 63.00 Likazin ™ 29.26 29.26 29.49 56.00 29.49 29.17 65.22 29.17 Sorbitol solution 3.25 3.25 3.28 7.50 3.28 3.24 28.60 3.24 Sodium carboxymethyl cellulose 0.08 0.008 0.15 0.25 0.15 0.20 0.20 0.20 Dye 0.004 0.004 0,0004 0.004 0,0004 0.004 0.004 0.004 Flavoring substances 1.30 1.30 4.00 4.00 4.00 0.30 1.40 0.30 Cooling agent 0.06 0.06 0.06 0.06 0.06 0.06 0.06 0.06 Lemon acid 3.00 3.00 0 2.17 0 3.00 3.00 3.00 Intensive Sweetener 0.05 0.05 0.02 0.02 0.02 0.02 0.02 0.02

Table 4 Coating composition Component wt.% BUT AT FROM D E F G N Maltitol 95.02 95.02 95.36 95.36 95.36 95.02 95.02 95.02 Bleached gum arabic 3.32 3.32 3.32 3.32 3.32 3.32 3.32 3.32 Titanium dioxide 0.36 0.36 0.36 0.36 0.36 0.36 0.36 0.36 Flavoring substances 1,07 1,07 0.51 0.51 0.51 1,07 1,07 1,07 Cooling agent 0.08 0.08 0.15 0.15 0.15 0.08 0.08 0.08 Intensive Sweetener 0.08 0.08 0.23 0.23 0.23 0.08 0.08 0.08 Dye 0 0 0 0 0 0 0 0 Candelilla wax 0.08 0.08 0.08 0.08 0.08 0.08 0.08 0.08

Portions of gum, including three areas: a liquid filling, a chewing gum area and a coating, are prepared in accordance with the compositions shown in Tables 2-4 above, with each region containing the corresponding components for compositions AH. However, the compositions are interchangeable as desired.

Compositions for the maltitol and non-maltitol chewing gum regions are prepared separately by first combining the talcum powder, when present, with the gum base when heated to about 85 ° C. This combination is then mixed with maltitol or bulking agents, lecithin and other polyols for six minutes. Mixtures of flavors, which include a premix of flavors, and cooling agents are added and mixed for 1 minute. Finally, acids and intense sweeteners are added and mixed for 5 minutes.

A liquid filler composition is then prepared by first preparing a premix of sodium carboxymethyl cellulose, glycerol and polyols. This premix is then mixed with colorants, flavors, cooling agents, acids and intense sweeteners and mixed.

The chewing gum region and the liquid filler composition are then extruded together and formed into tablets in accordance with the method described above on pages 7-8. Each portion of the gum has a total weight of approximately 2.2 g. In the finished portions of the gum, the chewing gum region is about 62 wt.%, And approximately 50-75 wt.% Of the chewing gum region as a whole is a layer of the maltitol chewing gum composition, the liquid filler is about 8 wt.% and the coating is about 30 wt.%.

Portions of gum made from compositions AH according to Table 2a do not show a noticeable loss of liquid state of the liquid filler after accelerated aging at 37 ° C for three weeks.

Dyes, flavors, cooling agents, acids and sweeteners used in the liquid filler, chewing gum areas and coating compositions mentioned above can in particular be selected from any of the components shown in Table 1 of this description. Further, any of these components may be used in their encapsulated and / or unencapsulated forms.

Although embodiments of the invention that are currently considered to be preferred have been described, those skilled in the art will appreciate that changes and modifications can be made therein without violating the spirit of the invention, and it is intended that all such changes and modifications be included within the scope of the invention.

Claims (10)

1. A composition comprising:
(a) a liquid filler composition; and
(b) a chewing gum region surrounding said liquid filler composition, said chewing gum region comprising at least a first layer and a second layer; in which: the specified first layer contains a gum base and maltitol in an amount of from about 30 to about 80 wt.% the specified first layer and is adjacent to the specified composition of the liquid filler, and
said second layer comprises a gum base and at least partially surrounds said first layer. 2. The composition according to claim 1, in which the specified first layer includes maltitol in an amount of from about 40 to about 60 wt.% The specified first layer. 3. The composition of claim 1, wherein said first layer has a thickness of from about 0.5 mm to about 5 mm. 4. The composition according to claim 1, in which the specified first layer is from about 25 to about 95 wt.% From the specified area of chewing gum. 5. The composition according to claim 1, in which the specified first layer is from about 50 to about 75 wt.% From the specified area of chewing gum. 6. A composition comprising:
(a) a liquid filler composition; and
(b) a chewing gum region surrounding said liquid filler composition, said chewing gum region comprising at least a first layer and a second layer; wherein:
said first layer is adjacent to said liquid filler composition;
said first layer comprises maltitol in an amount of from about 30 to about 80 wt.%, from said first layer and a gum base;
said first layer comprises from about 25 to about 95% by weight of said region of chewing gum; but
said second layer comprises a gum base and at least partially surrounds said first layer. 7. A composition comprising:
(a) a liquid filler composition; and
(b) a chewing gum region surrounding said liquid filler composition, said chewing gum region comprising at least a first layer and a second layer; wherein:
said first layer is adjacent to said liquid filler composition;
said first layer comprises maltitol in an amount of from about 30 to about 80% by weight of said first layer and a gum base;
said first layer has a thickness of from about 0.5 mm to about 5 mm; but
said second layer comprises a gum base and at least partially surrounds said first layer. 8. A composition comprising:
(a) a liquid filler composition; and
(b) the chewing gum region surrounding said liquid filler composition,
said chewing gum region comprises at least a first layer and a second layer; wherein:
said first layer is adjacent to said liquid filler composition;
the specified first layer consists essentially of elastomer, plasticizer and maltitol, and the specified first layer contains maltitol in an amount of from about 30 to about 80 wt.% from the specified first layer
said second layer comprises a gum base and at least partially surrounds said first layer. 9. A composition comprising:
(a) a first region containing a liquid filler composition; and
(b) a second region adjacent to said first region, said second region comprising at least a first layer and a second layer; wherein:
said first layer contains maltitol in an amount of from about 30 to about 80% by weight of said first layer and is adjacent to said liquid filler composition and said second layer is a gum base and is adjacent to said first layer. 10. The composition according to any one of the preceding paragraphs, containing a portion of chewing gum in the form of tiles or in the form of a pill.

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