JP4840884B2 - Liquid filled chewing gum composition - Google Patents

Description

(Cross-reference for related applications)
This application claims the benefit of US Provisional Application No. 60/767748 filed on Feb. 24, 2006, and is a continuation-in-part of U.S. Patent Application No. 11/210754 filed Aug. 24, 2005, This is a continuation-in-part of US patent application Ser. No. 10 / 925,822, filed Aug. 25, 2004, the entire contents of which are incorporated herein by reference.

(Technical field)
The present invention includes a liquid center-filled multilayer chewing gum composition that maintains its flowability for a substantial period of time. Individual gum pieces comprising the composition of the invention comprise a liquid center comprising crystalline sorbitol and optionally hydrogenated starch hydrolysate. The gum pieces may optionally be further coated with an outer coating layer.

  Liquid or center-filled gums and other confectionery products are currently popular and in demand. Typically, these products comprise a solid outer portion and a soft or liquid center. The outer portion can be some kind of chewing gum or bubble gum, while the liquid central portion can be a flavoring material that typically has a syrup-like consistency.

  Some products have a chewing gum or bubble gum core with an outer hard sugar or sugar-free shell. These products include, for example, the well-known pellet gum products sold under the trade names of “Chillets®”, “Clorets®”, and “Dentyne-Ice®”. Gum products that are both liquid filled and coated are popular and in demand.

  In conventional center-filled gum products with a liquid-filled central portion, a second layer of chewing gum or bubble gum material surrounding the liquid, and a hard outer shell or coating, undesirable movement of the liquid into the gum base region occurs. End up. This results in a product that is not commercially acceptable. The loss of center filling not only affects the initial sensory irritation of the gum (ie, the initial liquid “rupture”), but may also change the physical appearance and overall shelf life stability of the product.

  One possible cause of the loss of fluidity in the center filling is due to the transfer of moisture from the center filling to the surrounding gum layer. This problem is most often addressed by changing the center-fill composition.

  Patents containing a center-fill composition specifically formulated to solve the problem of loss of fluidity include Cifres et al. US Pat. No. 4,466,983, where the center-fill includes a hydrogenated starch hydrolyzate; US Pat. No. 4,250,196 to Friello, which provides a center fill comprising a combination with a degradation product; and US Pat. No. 4,252,829 (“Terrevazzi”), which discloses a center fill formulation comprising propylene glycol and sorbitol. .

  In other attempts to address the loss of fluidity, formulations have been provided that are intended to control the water content of the center fill. Specifically, US Pat. No. 4,683,138 to Glass et al. Provides a low moisture liquid center-filled gum composition.

  One factor common to commercially available center-filled gum compositions is the size of the gum pieces. The weight of such chewing gum pieces averages about 5 grams, as disclosed in Terrevazzi. Until the present invention, smaller center-filled gum pieces, i.e. less than 3 grams per piece, have not been produced, so such pieces have no problems with the center-filled gum. Small gum pieces, such as those with a size of 2-3 grams, and structures such as pellet gums have a large surface area for liquid filling, thus maintaining the fluidity of the center filling and moving it into the surrounding gum area. Preventing movement through is a more important and challenging task.

  There is a need for new gum compositions, and particularly hard or crunchy coated gums, with the desired hard shell coating layer in combination with a center-filled gum while preventing loss of fluidity. ing. There is also a need for a center-filled gum that retains the center liquid during manufacture and during its shelf life and can be manufactured in small piece sizes without losing the center-fill nature of the liquid.

  In certain embodiments, liquids that retain at least some of their fluidity for a long period of time and prevent solidification of the center fill over time and / or movement of the liquid center fill into the area surrounding the liquid center fill. Compositions and products containing a center-fill composition are provided. In certain embodiments, the liquid-filled regions of the composition and product may be partially or completely composed of one or more liquids. In certain embodiments, the composition may include a gum region surrounding a center-fill composition comprising a hydrogenated starch hydrolyzate and crystalline sorbitol. The gum region includes a gum base. The gum region may include a polyol composition having a water solubility of less than 72% by weight at 25 ° C. A hard shell coating surrounding the gum region may be included in the composition.

  In certain embodiments, a center-fill composition comprising crystalline sorbitol that prevents loss of center-fill fluidity is provided. In certain embodiments, the composition may include a gum region surrounding the center-fill composition, the gum region including a gum base. The gum region includes maltitol in an amount of about 30 to about 80% by weight of the first layer.

  In certain embodiments, the gum composition comprises crystalline sorbitol and a midfill layer of greater than 0 up to about 10% by weight of the chewing gum composition and from about 55 to about 65% by weight of the chewing gum composition A layer and a coating comprised between about 25 and about 35% by weight of the chewing gum composition, the gum composition further comprising up to about 3 grams of gum pieces.

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

  In certain embodiments, the gum composition comprises a center-fill composition, a gum layer surrounding the center-fill composition comprising crystalline sorbitol and hydrogenated starch hydrolysate, and a coating surrounding the gum layer, The layer comprises a moisture barrier component comprising a polyol composition having a densely packed crystal structure.

  In one embodiment, the method of preparing a center-filled multilayer gum comprises the following steps: (a) a polyol comprising a liquid-filled composition and a chewing gum layer (maltitol in an amount of about 30 to about 80% by weight of the gum layer). (B) sizing the rope; (c) feeding the rope to a tablet-forming mechanism; (d) cooling the rope; (e) the liquid-filled rope And (g) coating the piece with a hard coating, wherein the liquid-filled composition comprises crystalline sorbitol and hydrogenated starch hydrolyzed. Includes degradation products.

  In certain embodiments, the gum composition may comprise a center-fill composition, a gum layer surrounding the center-fill composition comprising crystalline sorbitol and hydrogenated starch hydrolysate, and a coating layer surrounding the gum layer. Well, the center filling composition has a water activity below the gum region. Alternatively, in some embodiments, the water activity of the center fill may be higher than the surrounding gum layer.

  In certain embodiments, the gum composition may include a center-fill composition comprising crystalline sorbitol and hydrogenated starch hydrolysate, a gum layer, and a coating layer surrounding the gum layer, the gum layer comprising a multi-layer The gum region is further selected from styrene-butadiene copolymer (SBR), polyisobutylene, isobutylene-isoprene copolymer, polyethylene, polyvinyl acetate (PVA), and combinations thereof. Including gum base.

  In certain embodiments, a chewing gum or bubble gum composition comprising a liquid fill composition comprising crystalline sorbitol and optionally a hydrogenated starch hydrolysate and a gum region comprising a gum base is provided. The combination of crystalline sorbitol and hydrogenated starch hydrolyzate helps to prevent fluid transfer or liquid filling loss.

  In the present specification, the transitional phrase “comprising” (similarly “comprises”, etc.) means “including”, “containing”, or “characterized by”. Is synonymous with “characteristic” and is comprehensive or open-ended, and does not exclude additional, undescribed elements or steps in the method, regardless of whether used in the preamble of the claim or in the text. .

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

  As used herein, the terms “first region”, “liquid fill” and “center fill” are used interchangeably and refer to the innermost region of the composition. The term “center filling” does not imply symmetry of the gum pieces, but only implies that “center filling” is within another region of the gum pieces. Furthermore, the terms “liquid filling” and “center filling” include a region enclosed or encapsulated by another region of gum pieces that is enclosed or confined across the sides. Furthermore, the term “liquid filling” includes areas that may not be completely liquid. For example, the term “liquid filling” includes areas where solutions, suspensions, emulsions, semi-solids, creams, gels and the like may be present. A “liquid-filled” region may contain non-liquid components such as solid particles or gases. In some embodiments, there may be more than one center fill or liquid fill.

  As used herein, the terms “second region” and “gum region” are used interchangeably and refer to a region of the composition that may be adjacent to or at least partially surrounding the center-fill, or innermost region.

  The terms “third region” and “coating” herein are used interchangeably and refer to the outermost region of the composition.

  The terms “enclose”, “enclose”, and the like in this specification are not limited to enclosing. These terms may refer to enclosing or confining, enclosing or encapsulating across the sides, and are not limited to symmetry or the same thickness for a region within the gum product.

  As used herein, the term “liquid” includes a composition that can transfer moisture from the central filling region to the gum region. The term includes, but is not limited to compositions that will readily flow or maintain fluidity at room temperature and pressure. The term “liquid” does not have to be completely liquid, but is still a solution, suspension, milk that may lose fluidity due to the transfer of moisture from the central filling area to the gum area. Suspensions, semi-solids, creams, gels and the like may be included. “Liquid” may be aqueous or non-aqueous. “Liquid” may also include non-liquid components such as solid particles or gases.

  As used herein, the terms “formulation component” and “component” are used interchangeably and refer to additives, stickers, substances, materials, agents, actives, elements, or a gum composition of an embodiment. Say any of the parts you may include.

  Certain embodiments herein provide a multi-component composition that includes at least one liquid-filled region and a gum region that includes a gum base. The gum region includes at least two layers, where the first layer is adjacent to the liquid filled region. The first layer will contain maltitol. The liquid filled region and gum region may be formed into individual gum pieces.

  Individual gum pieces may include an outer rubber coating or shell, which generally provides a sense of crunch when the gum pieces are first chewed. Individual gum pieces may be formed into various shapes including, for example, pellets, tablets, balls, pillows, large chunks, sticks and planks.

  For example, in one embodiment, individual gum pieces may be formed into plank 10 as shown in FIG. The thick plate 10 may have a length (l), a width (w), and a thickness (t) with each end 12 as a boundary. The length of the plank may be about 20 mm to about 80 mm, specifically about 25 mm to about 55 mm, and more specifically about 25 mm to about 45 mm. The width of the plank may be about 5 mm to about 50 mm, specifically about 10 mm to about 30 mm, and more specifically about 10 mm to about 15 mm. The thickness of the plank may be about 0.5 mm to about 30 mm, specifically about 0.5 mm to about 20 mm, and more specifically about 0.5 mm to about 10 mm. One or more ends 12 of the plank 10 have any configuration suitable for chewing gum pieces, such as those including rounded corners 12a or angular corners 12b, as shown in FIGS. 2 and 3, respectively. May be. As shown in the cross-sectional view shown in FIG. 4, the plank 10 includes a liquid-filled composition center 100 and a gum region 200 surrounding the liquid-filled composition center.

  In certain embodiments, the outer coating may at least partially surround the slab. In particular, one side of the plank may be coated, two sides of the plank may be coated, or the coating may surround the entire gum plank. The coating applied to the slab may have a thickness of about 1 micron to about 7 mm. Suitable coating compositions are described in further detail below.

  In some embodiments, the components of the composition may be configured differently depending on the desired shape of the overall gum composition. The liquid filling site may be either a concentric configuration or a layered configuration with respect to the gum region. Concentric configurations are acceptable in the form of balls, pillows or pellets, and a layered configuration may be more suitable for planks or stick shapes.

  The center-filled gum composition and other compositions described herein include the methods described in US Pat. No. 6,280,780 to Degady et al. (“Degady”, incorporated herein by reference in its entirety). It may be formed by any technique known in the art. Degady describes an apparatus and method for forming center-filled gum pellets. The method includes first extruding a liquid-filled rope of the chewing gum layer and passing the rope through a sizing mechanism that includes a series of mating pulley-type roller members. The roller member “sizes” the rope or strand of gum material away from the series of rollers in the desired size and shape for entry into the tablet molding mechanism.

  The rope is then an endless chain mechanism that is led to a tablet molding mechanism that includes a pair of rotating chain die members that both rotate at the same speed by a motor and gear mechanism. Each of the chain features includes a plurality of open-curved die groove members that engage to form a die cavity that forms a piece of gum material (pellets or tablets) therein. Although Degady is limited to the formation of pellets or tablet-shaped pieces, the gum pieces may have other shapes as described above. The shape of the die groove member may be varied to provide any desired shape.

  The gum may optionally be passed through a cooling tunnel either before entering the tablet forming mechanism, after exiting the tablet forming mechanism, or both. Cooling the rope before entering the tablet forming mechanism can help to prevent the pieces from recoiling and thus increase their productivity.

  The cooled piece of gum material is then placed in a storage container for conditioning and further processing. At this time, the cooling piece of the gum material can be directly put into a coating tunnel mechanism such as a rotating tunnel mechanism.

  Whether the formed piece of gum material is first stored, transferred to a storage container, or placed directly into a coating tunnel or mechanism, the piece of gum material is then placed into a liquid-filled gum material with a rigid outer shell. To form a conventional sugar or sugar-free coating process. Various coating processes or mechanisms of this type are known. In one type of process known as panning, the coating is applied in multiple thin layers of material to form a properly uniform, finished, quality surface on the gum product. The hard coating material may include sugar, maltitol, sorbitol, or any other polyol (including those described herein), and optionally flavoring, and the coating mechanism or coating tunnel is formed by pellets of gum material. Sprayed as it passes, tumbles and rotates in it. Also, conditioned air is circulated or sent through the coating tunnel or mechanism to dry each of the continuous coating layers on the formed product. In certain embodiments, the coating, or outermost region, can be formed by lamination, biaxial or multiaxial extrusion, or any other process that creates the outermost region.

  In certain embodiments, the coating composition is more detailed in the range of about 2 to about 60%, more specifically about 20 to about 40% by weight of the individual gum pieces including the centerfill, gum region and coating. May be about 25% to 35% by mass, and more specifically about 30% by mass. The coating may contain a polyol such as sugar or maltitol as a main component, but may also contain a flavoring agent, a coloring agent, etc., as in the case of the gum region described below. The coating or outermost region may be crystalline or amorphous.

  In some embodiments, the center-filled chewing gum prevents moisture migration from the center fill of the gum region by providing a multilayer gum region composition in which the layer adjacent to the liquid fill comprises maltitol. Maltitol may be present in the layer in an amount of about 30 to about 80% by weight of the layer, more particularly in an amount of about 40 to about 60% by weight of the layer.

  In certain embodiments, the gum layer adjacent to the liquid fill will also be referred to as a maltitol gum region or gum layer. The maltitol gum layer may have a suitable thickness, such as from about 0.5 mm to about 5 mm, more particularly from about 1 mm to about 3 mm. For the entire gum region including the maltitol layer and any non-maltitol layer, the maltitol layer is about 25 to about 100% by weight of the total gum region, specifically about 40 to about 95% by weight of the total gum region, Specifically, it may be present in an amount of about 50% to about 75% of the entire gum area.

  In some embodiments of the invention, smaller sized pieces are included. For example, the smallest piece of commercially available gum is usually in the form of a pellet. The size of these pieces is currently in the range of about 5-7 grams. In certain embodiments, substantially smaller sized pieces, i.e., 50-60% by weight smaller, are used to lose fluidity or move liquid into or beyond the gum region into the coating. Liquid-filled products that are not accompanied by Certain embodiments of the present invention provide liquid-filled gum pieces of a size in the range of greater than about 0.5 grams including the addition of the outer hard coating shell, more specifically greater than 1.5 grams and up to about 3 grams. To do. Further, in certain embodiments, the gum pieces may include a center fill, a gum region that includes a gum base, and an outer coating. Such gum pieces may have a total weight of about 2.2 grams per piece.

  Such small sized pieces, and especially pieces of gum shape or composition with a liquid-filled surface area proportionally larger than the weight of the liquid itself, lose central fluidity due to the interaction of different factors. It has been discovered that the tendency to do is even greater. Without being limited to a single theory, these factors include the fact that there is less liquid filling compared to the surface of the gum area where the liquid filling is in direct contact, and the interaction between that type of elastomer and the center filling ( Ie, [SBR] vs. [non-SBR]), the compatibility of the gum region components with the liquid fill component, and the potential capillary action of the polyols used in the gum region. For example, the structure of sorbitol, customarily used in gum formulations in the United States, does not result in a tightly packed crystal structure and gives a generally spongy appearance. Thus, to provide a center-filled gum piece of less than about 3 grams, the present invention provides a sponge-like structure with conventional sorbitol gum region formulations to provide a center-filled gum piece that prevents loss of fluidity. The gum and gum base are modified to include polyol compositions having different, dense, closely packed crystal structures.

  For other useful center-filled gum compositions and / or ingredients for use in the compositions, the following commonly owned patent application (the entire contents of which are incorporated herein by reference): No. 60 / 77,642, filed Feb. 24, 2006, which is a “liquid-filled chewing gum composition”; U.S. application No. 60, filed on Feb. 24, 2006, which is named “liquid-filled chewing gum composition”. No. 776641, U.S. Application No. 60/776637, filed Feb. 24, 2006, entitled "Center Filled Chewing Gum Composition"; Named 2006, "Center Filled Chewing Gum with Barrier Layer" US Application No. 60/776508 filed Feb. 24; US filed Feb. 24, 2006 with the name “Center Filled Chewing Gum Composition” See and names U.S. Application No. 60/776699 of "multimodal chewing gum composition" is a February 24, 2006 filed; Application No. 60/776382 Pat.

(Gum area)
The gum region, also referred to as the second region in the claims, provides a liquid barrier to surround, reduce, and possibly homogenize the liquid fill, and prevent migration and premature release of the liquid fill. One or more cavities can be present in the gum region to accommodate the liquid center fill. The shape of the cavity will generally be determined by the final configuration of the chewing gum pieces. Selection of the desired cavity surface area to liquid fill weight ratio can optimally reduce the transfer of potential liquid fill into the gum region site. This is particularly useful when the gum piece size is required to be substantially smaller than conventional commercially available gum pieces. In particular, liquid filled pellet gums having a size of 2-3 grams by weight of the entire gum piece have been successfully made. However, smaller gum pieces as small as about 0.5 grams are contemplated.

  In certain embodiments, the gum region may be non-uniform in thickness. In particular, the gum region in the layered embodiment may be thinner at the end than the side of the gum piece.

  As noted above, in certain embodiments, the gum region may include more than one layer. The first layer may include maltitol and be adjacent to the liquid filled region.

  In such embodiments, the gum region herein refers to both maltitol and non-maltitol layers. All ingredients that may be added to the gum region may be present in one or both of those layers. Additional gum region layers may also be included (ie, gum compositions that include three or more separate gum layers).

  The gum region may include a gum base. The gum base may include any ingredients known in the chewing gum art. For example, the gum region may include elastomers, fillers, waxes, elastomer solvents, emulsifiers, plasticizers, fillers, and mixtures thereof. Here, the gum region is included in a three-component composition comprising a center fill, a gum region and a coating layer, the gum region comprising about 40 to about 97% by weight of the chewing gum piece, more particularly about 55 to about 65%. % By weight, and more particularly about 62% by weight.

  The gum region may also include certain polyol compositions that include at least one polyol that is from about 30 to about 80 weight percent of the gum region, in particular from 50 to about 60 weight percent. The polyol composition may comprise any polyol known in the art including, but not limited to, maltitol, sorbitol, erythritol, xylitol, mannitol, isomalt, lactitol, and combinations thereof. Lycasin®, a hydrogenated starch hydrolyzate containing sorbitol and maltitol, may also be used.

  Maltitol is a sweet, water-soluble sugar alcohol useful as a bulking agent in the preparation of beverages and foods and is more fully described in US Pat. No. 3,708,396, the disclosure of which is hereby incorporated by reference. Incorporate. Maltitol is the most popular reducing disaccharide and is produced by the maltose hydrogenation found in starch and other natural products.

  The polyol composition may include particles of various sizes. Specifically, the average particle size of the polyol composition ranges from about 30 microns to about 600 microns, and more specifically from about 30 microns to about 200 microns.

  The amount of gum base present in the gum region may also vary. The gum base may be incorporated into the gum region in an amount of about 25 to about 45% by weight of the gum region. A more detailed range of gum base is from about 28 to about 42% by weight of the gum region. Even more particularly, the range may be from about 28% to about 35%, or from about 28% to about 30%.

  The elastomer (rubber) used in the gum base depends on various factors such as the type of gum base desired, the consistency of the desired gum composition, and other ingredients used in the gum composition to produce the final chewing gum product. It is extremely diverse. The elastomer may be any water insoluble polymer known in the art, including gum polymers utilized in chewing gum and bubble gum. Examples of suitable polymers for gum base include natural and synthetic elastomers. For example, suitable polymers in a gum base composition include, but are not limited to, chicle, natural rubber, crown gum, nispero, rosinha, gelton, perillo, niger gutta, thun, balata, gutaperca, retino-capsi, solver, And natural substances (derived from plants) such as Gutta-chi and the like, and combinations thereof. Examples of synthetic elastomers include, but are not limited to, styrene-butadiene copolymer (SBR), polyisobutylene, isobutylene-isoprene copolymer, polyethylene, polyvinyl acetate, and the like, and combinations thereof.

  Additional useful polymers include cross-linked polyvinyl pyrrolidone, polymethyl methacrylate; copolymers of lactic acid, polyhydroxyalkanoates, plasticized ethyl cellulose, polyvinyl acetate phthalate, and combinations thereof.

  The amount of elastomer used in the gum base will vary depending on various factors such as the type of gum base used, the consistency of the desired gum composition, and other ingredients used in the composition to produce the final chewing gum product. May be. Generally, the elastomer will be present in the gum base in an amount of about 10-60% by weight of the gum region, desirably about 35-40% by weight.

  In certain embodiments, the gum base may include wax. The wax softens the polymer elastomer mixture and increases the elasticity of the gum base. If present, the wax used may have a melting point of less than about 60 ° C, preferably from 45 ° C to 55 ° C. The low melting wax may be a paraffin wax. The amount of wax may be about 6% to about 10% by weight, preferably about 7% to about 9.5% by weight, based on the gum base.

  In addition to the low melting wax, waxes with higher melting points may be used in the gum base in amounts up to about 5% by weight of the gum base. Such high melting waxes include beeswax, mole, candelilla wax, carnauba wax, most petroleum waxes, and the like, and mixtures thereof.

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

  The gum base may contain an elastomer solvent to help soften the elastomer component. Such elastomer solvents include elastomer solvents known in the art, such as terpinene resins such as α-pinene or β-pinene polymers, methyl, glycerol and pentaerythritol esters of rosin and modified rosin, and hydrogenated rosin, two Examples thereof include gums such as monomerized rosin and polymerized rosin, and mixtures thereof. Examples of elastomer solvents suitable for use herein include partially hydrogenated wood rosin and gum rosin pentaerythritol esters, wood rosin and gum rosin pentaerythritol esters, wood rosin glycerol esters, partially dimers Glycerol esters of polymerized wood rosin and gum rosin, glycerol esters of polymerized wood rosin and gum rosin, glycerol esters of tall oil rosin, glycerol esters of wood rosin and gum rosin, partially hydrogenated wood rosin and gum rosin, wood and rosin parts And hydrogenated methyl esters, as well as mixtures thereof. The elastomer solvent may be used in an amount of about 2 to about 15% by weight, more preferably about 7 to about 11% by weight, based on the gum base.

  The gum base may also include an emulsifier that helps to disperse the non-mixed ingredients in a single stable system. Emulsifiers useful in the present invention include glyceryl monostearate, lecithin, fatty acid monoglycerides, diglycerides, propylene glycol monostearic acid, and the like, and mixtures thereof. The emulsifier may be used in an amount of about 2 to about 15 weight percent, more specifically about 7 to about 11 weight percent, based on the gum base.

  The gum base may also include plasticizers or softeners to provide various desirable texture and consistency properties. Plasticizers and softeners have a low molecular weight and can penetrate the substantial structure of the gum base, thus reducing viscosity while imparting plasticity. Useful plasticizers and softeners include lanolin, palmitic acid, oleic acid, stearic acid, sodium stearate, potassium stearate, glyceryl triacetate, glyceryl lecithin, glyceryl monostearate, propylene glycol monostearic acid, acetylated monoglycerides, A glycerin etc. and those mixtures are mentioned. Waxes such as natural and synthetic waxes, hydrogenated vegetable oils, petroleum waxes such as polyurethane wax, polyethylene wax, paraffin wax, microcrystalline wax, fat wax, sorbitan monostearate, beef tallow, propylene glycol, mixtures thereof, etc. It may be mixed with the gum base. Plasticizers and softeners are generally used in the gum base in an amount up to about 20% by weight of the gum base, and more specifically in an amount from about 9% to about 17% of the weight of the gum base.

  Plasticizers also include hydrogenated vegetable oils, including soybean oil and cottonseed oil, which may be used alone or in combination. These plasticizers give the gum base a good texture and a soft chewing feel. These plasticizers and softeners are generally used in an amount of about 5 to about 14% by weight of the gum base, more specifically about 5 to about 13.5% by weight.

  Anhydrous glycerin may be used as a softening agent (eg, commercially available United States Pharmacopeia (USP) grade). Glycerin is a syrupy liquid with a sweet and warm taste and has a sweetness of about 60% of sucrose. Because glycerin is hygroscopic, anhydrous glycerin may be maintained under anhydrous conditions throughout the preparation of the chewing gum composition.

  In certain embodiments, the gum base of the present invention may also include an effective amount of a bulking agent (eg, a mineral adjuvant that can serve as a filler and texture agent). Useful mineral adjuvants include calcium carbonate, magnesium carbonate, alumina, aluminum hydroxide, aluminum silicate, talc, tricalcium phosphate, dicalcium phosphate, calcium sulfate, and the like, and mixtures thereof. These fillers or adjuvants may be used in the gum base composition in various amounts. The amount of filler may be from about 0% to about 40% by weight, more specifically from about 0% to about 30% by weight, based on the gum base. In certain embodiments, the amount of filler will be from about 0 to about 15%, more particularly from about 3% to about 11%.

  Various traditional ingredients such as colorants, antioxidants, preservatives, flavoring agents and the like may be included in the gum base in effective amounts. For example, titanium dioxide and F.I. D. & C. Other dyes known as dyes suitable for food, drug and cosmetic applications may be utilized. Antioxidants such as butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), propyl gallate, and mixtures thereof may also be included. Other conventional chewing gum additives known to those skilled in the chewing gum art may also be used in the gum base. The various ingredients that may be added to the gum area or to the liquid-filled area or coating are described in more detail in the section entitled “Additional ingredients” below.

  Certain embodiments extend to methods of making a center-filled gum composition. The manner in which the gum base components are mixed is not critical and is performed using standard techniques and equipment known to those skilled in the art. In a typical method, the elastomer is mixed with an elastomer solvent and / or a plasticizer and / or an emulsifier and stirred for 1 to 30 minutes. The remaining ingredients, such as a low melting wax, are then added either together or incrementally while the gum base mixture is mixed again for 1 to 30 minutes.

  Gum compositions are sweeteners (sweeteners), plasticizers, softeners, emulsifiers, waxes, fillers, bulking agents (carriers, bulking agents, bulk sweeteners), mineral supplements, flavoring agents (flavorants, Flavoring agents), coloring agents (coloring agents, coloring agents), antioxidants, acidulants, thickeners, drugs and the like, and including the required amount of conventional additives selected from the group consisting of mixtures thereof. Good. Some of these additives may serve more than one purpose. For example, in sugar-free gum compositions, sweeteners such as maltitol or other sugar alcohols can also function as bulking agents.

  The plasticizers, softeners, mineral adjuvants, waxes and antioxidants described above as suitable for use in the gum base may be used in the chewing gum composition. Examples of other conventional additives that may be used include emulsifiers such as lecithin and glyceryl monostearate, thickeners used alone or in combination with other softeners, such as methylcellulose, alginate, carrageenan, xanthan gum Galactmannans such as gelatin, locust bean, tragacanth, locust bean gum, pectin, alginate, guar gum, locust bean gum, glucomannan, gelatin, starch, starch derivatives, cellulose derivatives such as dextrin and carboxymethylcellulose, malic acid, adipic acid And sour agents such as citric acid, tartaric acid, fumaric acid, and mixtures thereof, and fillers such as those described above in the classification of mineral adjuvants.

  In certain embodiments, the gum region may also contain a bulking agent. Suitable bulking agents may be water-soluble and are sweeteners selected from, but not limited to, monosaccharides, disaccharides, polysaccharides, sugar alcohols, and mixtures thereof; Danisco Sweeteners, Ltd. (41-51 Brighton Road, Redhill, Surrey, RH1 6YS, United Kingdom), a randomly linked glucose polymer, such as the polymer sold under the trade name Litesse ™, which is the trade name for polydextrose manufactured by Alpha-D-glucopyranosyl-1,6-mannitol and alpha-D-glucopyranitol of isomalt (Palatinit Sussunsmittel GmbH (Gotlieb-Daimler-Strause 12a, 68165 Mannheim, Germany) under the trade name PALATINIT Racemic mixture); maltodextrin; hydrogenated starch hydrolyzate; hydrogenated hexose; hydrogenated disaccharide; calcium carbonate, talc It may include, and mixtures thereof; cellulose; titanium dioxide, inorganic materials such as dicalcium phosphate.

  Suitable sugar extenders include xylose, ribulose, glucose (dextrose), mannose, galactose, fructose (fructose), saccharose (sugar), maltose, invert sugar, partially hydrolyzed starch and corn syrup solids and their Examples include monosaccharides, disaccharides and polysaccharides such as mixtures.

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

  Suitable hydrogenated starch hydrolysates include those disclosed in US Pat. No. 4,279,931, and various hydrogenated glucose syrups and / or sorbitol, maltitol, hydrogenated disaccharide, trisaccharide or more hydrogenated Examples thereof include powders containing polysaccharides or mixtures thereof. Hydrogenated starch hydrolysates are prepared primarily by controlled catalytic hydrogenation of corn syrup. The resulting hydrogenated starch hydrolyzate is a mixture of monomers, dimers, and polymer polysaccharides. Different ratios of these sugars result in different hydrogenated starch hydrolysates with different properties. Commercially available LYCASIN® manufactured by Roquette Freres, France, and SPI Polyols, Inc. of New Castle, Delaware. Mixtures of hydrogenated starch hydrolysates such as the commercial product HYSTAR (R) manufactured are also useful.

  The sweetener that may be included in the composition of an embodiment may be any of a variety of sweeteners known in the art. These are described in more detail in the “Additional Ingredients” section later in this application and are used in many different physical forms well known in the art to provide an initial ejection of sweetness and / or sweetness. It may give sustained perception. Such physical forms include, but are not limited to, free forms such as spray dried, powdered, beaded forms, encapsulated forms, and mixtures thereof.

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

  In general, an effective amount of sweetener may be utilized to achieve the desired sweetness level, which may vary depending on the sweetener selected. In certain embodiments, the amount of sweetener may be present in an amount from about 0.001 to about 3% by weight of the gum composition, depending on the sweetener or combination of sweeteners used. The exact range of amounts of the various sweeteners may be selected by those skilled in the art.

  The colorant may be used in an amount effective to produce the desired color. Colorants include pigments and may be incorporated in amounts up to about 6% by weight of the gum composition. For example, titanium dioxide may be incorporated in an amount of about 2% or less, preferably less than about 1% by weight of the gum composition. Examples of the colorant include natural food coloring materials and dyes suitable for food, medicine, and cosmetic applications. These colorants are F.I. D. & C. Known as dye rake. Acceptable materials for the above uses are preferably water soluble. For example, non-limiting examples include F.I. D. & C. Blue No. 2, an indigoid dye known as 2, which is a disodium salt of 5,5-indigotin disulfonic acid. Similarly, F.M. D. & C. Green No. Dyes known as 1 include triphenylmethane dyes and include 4- [4- (N-ethyl-p-sulfoniumbenzylamino) diphenylmethylene]-[1- (N-ethyl-Np-sulfoniumbenzyl)- Delta-2,5-cyclohexadienimine] monosodium salt. All F.C. D. & C. Full details of the colorants and their corresponding chemical structures are given in “Kirk-Othmer Encyclopedia of Chemical Technology, 3rd edition, Volume 5, pages 857-884”, which is incorporated herein by reference. To use. The additional coloring component is described in the section “Additional component” described later.

  Suitable oils and fats that can be used in the gum composition include partially hardened vegetable or animal fats, especially coconut oil, palm kernel oil, beef tallow, and lard. When used, these ingredients are generally present in an amount up to about 7%, preferably up to about 3.5% by weight of the gum composition.

  Certain embodiments may include methods of preparing improved chewing gum compositions for the gum region, including both chewing gum and bubble gum compositions. Chewing gum compositions may be prepared using standard techniques and equipment known to those skilled in the art. Useful devices according to certain embodiments include mixing and heating devices well known in the chewing gum manufacturing art, and thus the selection of specific devices will be apparent to those skilled in the art.

  With respect to the center fill layer, the gum region may have a water activity that is greater than or equal to the water activity of the center fill composition. However, in compositions where higher water activity is desired for center or liquid filling, the water activity of the center filling composition may be higher than that of the gum region. High water content in the center fill will help hydrate thickeners such as xanthan gum and cellulose.

  The gum region may have a total water content of about 14% by weight of the gum region, and more specifically, a total water content of about 9 to about 14% by weight and a free water content of less than about 5%. May be. The center fill may further have a total water content comprising about 0 to about 35% by weight of the center fill, specifically about 22% free and bound moisture.

(Liquid filling composition)
The center-filled or liquid-filled composition may include any ingredient known in the art to be incorporated into the center-filled composition. The liquid fill is greater than 0% to about 20% by weight of the total gum composition, and more specifically, up to about 10% by weight of the total chewing gum composition (ie, including the center fill composition, gum region and coating). May be present in an amount of. The amount of liquid filling included in the gum composition may vary depending on the size and shape of the entire gum piece. In certain embodiments, for example, if the entire gum piece is less than 3 grams, the center fill may be approximately 8% by weight of the total chewing gum composition.

  In certain embodiments, the center-fill composition may comprise crystalline sorbitol and optionally hydrogenated starch hydrolysate. Glycerin may also be present in an amount from 0% to about 5% by weight of the liquid fill composition.

  In certain embodiments, the hydrogenated starch hydrolyzate (HSH) is present in an amount of about 58 to about 83% by weight of the liquid fill composition, specifically about 65 to about 75% by weight of the liquid fill composition. Also good. In certain embodiments, the HSH is 2% to about 6% by weight sorbitol, 50% to about 55% maltitol, about 20 to about 25% by weight 3-5 monomer unit hydrogenated glucose polymer, And about 20 to about 25% by weight of hydrogenated glucose polymer of 5 or more monomer units.

  As described above, in the gum region section, hydrogenated starch hydrolysates are commercially available under the trade names Lycasin® and Hystar®. An example of a suitable commercial HSH product is Lycasin® 80/55 HDS containing 85% solids. Lycasin® 80/55 HDS is approximately sorbitol (DPI) = 4%, maltitol (DP2) = 53%, DP3-DP5 = 22% as noted by the degree of polymerization (DP) of the component. And> DP5 = 21%.

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

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

  In certain embodiments, the center-fill region may include two or more center-fill compositions. The two or more centerfill compositions may be in the same form or in different forms. For example, in certain embodiments, it may include a mixture of two or more other liquids, which may be miscible or immiscible. Similarly, in certain embodiments, two or more other solids, semi-solids or gases may be included in the central fill region. Mixtures of different center fill forms may also be included in certain embodiments. For example, liquids and solids may be included in the central filling area. In some embodiments where two or more liquids are used in the central fill region, they may be blended in the same or different amounts, and the properties may be similar or different. More specifically, in some embodiments, the two or more center-fill compositions differ in various properties such as viscosity, color, flavor, taste, perception, compounding ingredients, functional ingredients, sweeteners, and the like. Also good.

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

  In certain embodiments, the center-fill composition may be aqueous or non-aqueous. Furthermore, the center-fill composition may be a solution, suspension, emulsion or semi-solid.

  The liquid center may contain traditional ingredients well known in the chewing gum and confectionery arts, such as flavors, sweeteners, and the like, as described above. In addition to confectionery additives, the liquid center may also contain pharmaceutical additives such as drugs, breath fresheners, vitamins, minerals, caffeine, fruit juices, and the like, and mixtures thereof. Confectionery and pharmaceutical formulations are used in many different physical forms well known in the art to provide an initial squirt of sweetness and flavor and / or therapeutic activity, or sustained perception of sweetness and flavor and / or therapeutic activity. May bring about. Such physical forms include, but are not limited to, free forms such as spray dried, powdered, beaded forms, encapsulated forms, and mixtures thereof. Examples of liquid centers suitable for use in certain embodiments include, but are not limited to, U.S. Pat. Nos. 3,894,154, 4,156,740, 4,157,402, 4,316,915, and 4,466,983. Centers such as those of the disclosure can be exemplified and these disclosures are incorporated herein by reference. Specific examples of suitable additional ingredients include taurine, guarana, vitamins, Actizol ™, chlorophyll, Recaldent ™, dental remineralization technology, and Retsyn ™.

  The center-fill composition may also include natural or synthetic gums such as carboxymethylcellulose, pectin, propylene glycol aginate, agar and gum tragacanth. These compositions help to increase viscosity by reducing the amount of free water in the composition. The center-fill viscosity may range from about 300 cp to about 6000 cp at 25 ° C. With liquid fill compositions having higher water activity than the surrounding gum region, the viscosity may range from about 3000 cp to about 6000 cp at 25 ° C.

  Xanthan gum may also be used to increase the viscosity of the center-fill composition. Increasing the viscosity of the liquid also helps prevent liquid from leaking through the gum pieces. Xanthan gum is available from CP Kelco, Atlanta, Georgia under the trade name Keltrol®.

  Certain embodiments extend to methods of making improved center-filled chewing gum compositions. Improved compositions may be prepared using standard techniques and equipment known to those skilled in the art. Useful devices according to the embodiments described herein include mixing and heating devices well known in the chewing gum manufacturing art, and therefore the selection of a particular device will be apparent to those skilled in the art. Such methods and apparatus are disclosed, for example, in US Pat. Nos. 3,806,290 and 3,857,963, the disclosures of which are incorporated herein by reference.

(Coating composition)
When included in the center-fill composition, the coating composition may be applied by a variety of methods, including any method known in the art, such as those described above. The coating composition may also be present in an amount from about 2 to about 80% by weight of the total center-filled gum piece, more specifically from about 25 to about 35% by weight, and even more specifically from about 30% by weight of the gum piece. Good.

  The outer coating may be hard, crunchy, or soft. Typically, the outer coating may include sorbitol, maltitol, xylitol, erythritol, isomalt, and other crystalline polyols, and saccharose may also be used. In addition, the coating may include several opaque layers so that the chewing gum composition cannot be seen through the coating itself, and this coating may optionally further include 1 for aesthetic, tissue, and protective purposes. It can be coated with one or more transparent layers. The outer coating may also contain a small amount of water and gum arabic. This coating can be further coated with wax. This coating may be applied in a conventional manner by continuously applying the coating solution while drying between each application. When the coating dries, it usually becomes opaque and is usually white, but other colorants may be added. The polyol coating can be further coated with wax. The coating can further include colored flakes or spots. Where the composition includes a coating, one or more oral care actives can be dispersed throughout the coating. This is particularly preferred when one or more oral care actives are incompatible in a single phase composition with another active substance. Additional flavors may be added to produce unique product characteristics.

  The coating may be formulated to help increase the thermal stability of the gum pieces and prevent liquid fill leaks. In certain embodiments, the coating may comprise a gelatin composition. The gelatin composition may be added as a 40% by weight solution and is present in the coating composition from about 5 to about 10% by weight of the coating composition, more particularly from about 7% to about 8%. Also good. The gel strength of the gelatin may be from about 130 bloom to about 250 bloom.

  Other materials may be added to the coating to obtain the desired properties. These materials include, but are not limited to, cellulose such as carboxymethylcellulose, gelatin, pullulan, alginate, starch, carrageenan, xanthan gum, gum arabic, and polyvinyl acetate (PVA).

  The coating composition may also include a pre-coating that is added to the individual gum pieces prior to any hard coating. Polyvinyl acetate (PVA) may be applied to the pre-coating. This may be applied as a solution of PVA in a solvent such as ethyl alcohol. If an outer hard coating is desired, the PVA application is about 3-4% by weight of the total coating, or about 1% of the total weight of the gum pieces (including liquid fill, gum area, and hard coating). Also good.

  Other various coating compositions and manufacturing methods that may be considered include, but are not limited to, soft panning, biaxial or multiaxial extrusion, lamination, and the like. Thus, in certain embodiments, the coating can be amorphous or crystalline, and the resulting texture can be hard, crunchy, crisp, soft, or chewy.

(Additional ingredients)
Warming agent, cooling agent, stimulant, flavoring agent, sweetener, sour agent, bitter agent, salting agent, surfactant, breath freshener, antimicrobial agent, antibacterial agent, anticalculus agent, anti-plaque agent, Additional additives such as fluorine compounds, remineral enhancers, pharmaceuticals, micronutrients, throat care actives, tooth bleaches, energy enhancers, concentration enhancers, appetite suppressants, colorants and other actives Alternatively, it may be incorporated into any or all parts or regions of the chewing gum composition. Such ingredients may be used in an amount sufficient to achieve their intended effect.

  The types of individual ingredients that a controlled voluntary release from a chewing gum composition may be desired include, but are not limited to, sweeteners, flavorings, actives, effervescent ingredients, appetite suppressants, breath fresheners, dental Care ingredients, emulsifiers, flavor enhancers, bitterness masking or blocking ingredients, food acids, micronutrients, sensory substances, oral moisturizer ingredients, throat care ingredients, colorants, sour agents, bitter agents, salty taste Agents, pharmaceuticals, energy enhancers, concentration enhancers, and combinations thereof. Formulation ingredients may be available in different forms such as, for example, liquid form, spray dried form, or crystalline form. In certain embodiments, the delivery system or chewing gum composition may include the same type of ingredients in different forms. For example, the chewing gum composition may include a liquid flavor and a spray-dried product of the same flavor. In certain embodiments, the compounding ingredients may be in their free or encapsulated form and may be present in any region of the gum composition, such as in the center fill, gum region, or coating. Furthermore, the same component may be present not only in its free form but also in its encapsulated form.

  In some embodiments, when a chewing gum is chewed by a consumer, it can be felt that the period of perception of flavoring or sweetness is prolonged and / or the ingredients are released or available over time. To modify the release of formulation ingredients. The modification of release may be accomplished by any method known in the art, such as by encapsulation. If the release modification is by encapsulation, this may be accomplished by various means such as by spray coating or extrusion.

  Also, if initial and long term release of the compounding ingredients is desired, the chewing gum composition may contain a compounding ingredient that has not modified the release (sometimes referred to as a “free” compounding ingredient) and even release. A modified compounding component may be included. In certain embodiments, the initial amount or “hit” of a formulation component (eg, flavor, cooling agent), or initial perception or benefit caused by the formulation component (eg, flavor, nasal effect, cooling, Free ingredients may be used to deliver warming, stimulation, saliva production, exhalation refreshment, tooth bleaching, sore throat, oral moisturizing, etc.). In certain embodiments, the same formulation ingredients can provide modified release characteristics, providing the same perception or benefit in addition or delayed. By using both a free formulation component and a formulation component with modified release characteristics, the perception or benefit of the formulation component can be brought on for a long time and / or the perception or benefit of the consumer Perception can be improved. Also, in certain embodiments, the initial amount or “hit” of the compounding ingredients may direct or precondition the consumer's mouth, ie, chewing gum composition perception.

  As another example, in certain embodiments, it may be desirable to provide sustained release of the ingredients in the chewing gum composition for an extended period of time. In order to achieve sustained release, the compounding ingredients are modified so that the low concentration compounding ingredients can be released over a long period of time, while the high concentration compounding ingredients can be released in a short period of time. May be. Sustained release may be accomplished through the use of a delivery system such as an encapsulation where the delivery system has a tensile strength of about 6500 psi. Other suitable delivery systems are more fully disclosed in US 2005/0112236 A1, which is incorporated herein by reference. Sustained release of the ingredients can be advantageous in situations where the ingredients are bitter at high concentrations or have many bad tastes. The sustained release of the formulation component can also be advantageous when a short period of release of the high concentration formulation can result in a small amount of formulation being optimally delivered to the consumer. For example, in the case of a tooth bleaching or exhalation refreshing compounding ingredient, providing the compounding ingredient in an excessively high rate provides an opportunity for the compounding ingredient to interact with the consumer's teeth, mucous membranes and / or dental fillings. May result in the consumer swallowing most of the ingredients before obtaining, which may reduce the waste of the ingredients or at least the benefits of the ingredients in the chewing gum composition .

  In certain embodiments, encapsulation may be used to provide barrier protection to or from the component rather than modifying the release of the component. For example, in many cases it is desirable to limit the exposure of acids to other ingredients in the chewing gum composition. Such acids may be encapsulated to limit exposure to other ingredients, or other ingredients in the chewing gum composition may be encapsulated to limit exposure to acids. .

  A center-filled chewing gum composition with any of the additional ingredients described herein in a modified release form and / or without modified release (sometimes referred to as a “free” ingredient) It may be added to any region. In certain embodiments, for example, a single component may be added to the center-filled chewing gum in a modified and free form of its release. The release-modified component and the free component may be included together in the same region of the center-filled chewing gum, or in one embodiment the two components may be included in different regions of the gum. .

  In certain other embodiments, for example, two different ingredients that provide the same functionality may be included in the center-filled chewing gum, such as two different flavors, sweeteners, flavorings, perceptives, and the like. In certain embodiments, both components may have a modified release. Alternatively, in some embodiments, one of the components may be modified in release and the other components may be free. The two components may be included in the same or different regions of the center-filled chewing gum.

(Flavoring)
In certain embodiments, flavoring agents may include those whose flavors are known to those skilled in the art, such as natural and artificial flavors. These flavors may be selected from synthetic flavor oils and flavored aromatic compounds and / or aromatic oils, oleoresin and extracts derived from plants, leaves, flowers, fruits, etc., and combinations thereof. Good. Non-limiting representative flavoring oils include spearmint oil, cinnamon oil, wintergreen oil (methyl salicylate), peppermint oil, Japanese mint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil , Scented oil, nutmeg oil, allspice, sage oil, mace, bitter tonsil oil and cassia oil. Useful flavors include vanilla, citrus oil (including lemon, orange, lime, grapefruit, yuzu, sudachi) and fruit essence (apple, pear, peach, grape, blueberry, strawberry, raspberry, cherry, Artificial, natural and synthetic fruit flavors such as plums, pineapples, apricots, bananas, melons, apricots, ume, cherries, raspberries, blackberries, tropical fruits, mango, mangosteen, pomegranate, papaya, watermelon) . Other potential flavors that can control the release profile include milk flavors, butter flavors, cheese flavors, cream flavors and yogurt flavors, vanilla flavors, tea leaves or coffee flavors (eg green tea flavors). , Oolong tea flavor, tea leaf flavor, cacao flavor, chocolate flavor and coffee flavor), mint flavor (eg peppermint flavor, spearmint flavor and Japanese mint flavor), spicy flavor (eg agi flavor) , Ajowan Flavor, Anise Flavor, Angelica Flavor, Fennel Flavor, Allspice Flavor, Cinnamon Flavor, Chamomile Flavor, Mustard Flavor, Cardamom Flavor, Caraway Flavor, Cumin Flavor, Clove Flavor , Pepper flavor, coriander flavor, sassafras flavor, flavor flavor, Shaw flavoring, perilla flavoring, juniper berry flavoring, ginger flavoring, star anise flavoring, horseradish flavoring, thyme flavoring, tarragon flavoring, inondo flavoring, capsicum flavoring, nutmeg flavoring, basil flavoring , Majorana Flavor, Rosemary Flavor, Laurier Flavor and Wasabi (Japanese Wasabi) Flavor), Alcohol Flavor (eg Wine Flavor, Whiskey Flavor, Brandy Flavor, Lamb Flavor, Gin Flavor, and Gin Flavor) Liqueur flavor), floral flavors and vegetable flavors (eg, onion flavor, garlic flavor, cabbage flavor, carrot flavor, celery flavor, mushroom flavor and tomato flavor). These flavoring agents may be used in liquid or solid form, or may be used alone or in combination. Commonly used flavors include mint such as peppermint, menthol and spearmint, artificial vanilla, cinnamon derivatives and various fruit flavors, and are used alone or in combination. When used in combination with the cooling sensation agent described later in the present specification, the mint flavor is considered to bring breath refreshing properties in particular.

  In certain embodiments, other flavoring agents include aldehydes and esters, and cinnamyl acetate, cinnamaldehyde, citral diethyl acetal, dihydrocarbyl acetate, eugenyl formate, p-methylamisol, and the like may be used. In general, any flavoring or food additive as described in “Chemicals Used in Food Processing, publication 1274” (pages 63-258, National Academy of Sciences) may be used. This publication is incorporated herein by reference. Natural fragrances and synthetic fragrances may also be included.

  Further examples of aldehyde flavorants include, but are not limited to, acetaldehyde (apple), benzaldehyde (cherry, almond), anisaldehyde (licorice, anise), cinnamic aldehyde (cinnamon), citral (ie alpha- Citral (lemon, lime)), neral (ie β-citral (lemon, lime)), decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotrope (ie piperonal (vanilla, cream)), vanillin (vanilla) , Cream), alpha-amylcinnamaldehyde (spicy fruit flavor), butyraldehyde (butter, cheese), valeraldehyde (butter, cheese), citronellal (modified to many types), decanal (citrus fruit), aldehyde C 8 (citrus fruit), aldehyde C-9 (citrus fruit), aldehyde C-12 (citrus fruit), 2-ethylbutyraldehyde (berries), hexenal (ie trans-2 (berries)), tolylaldehyde (Cherry, almond), veratrum aldehyde (vanilla), 2,6-dimethyl-5-heptenal (ie melonal (melon)), 2,6-dimethyloctanal (unripe green fruit) and 2-dodecenal ( Citrus, mandarin), cherries, grapes, blueberries, blackberries, strawberry shortcakes and mixtures thereof.

  In certain embodiments, flavoring agents can be used in either liquid and / or dry form. In the latter case, a suitable drying means such as spray drying of the liquid may be used. Alternatively, the flavoring agent may be absorbed into a water soluble material (eg cellulose, starch, sugar, maltodextrin, gum arabic, etc.) or encapsulated. In yet other embodiments, the flavoring agent may be adsorbed on silica, zeolite, and the like.

  In certain embodiments, the flavoring agent may be used in many different physical forms. Such physical forms include, but are not limited to, free forms such as spray dried, powdered, beaded forms, encapsulated forms, and mixtures thereof.

  An illustration of the inclusion of flavors and other additional ingredients can be found in the examples described herein. Typically, the encapsulation of the component results in a release of a majority of the component during consumption of the chewing gum composition including the encapsulated component (eg, as part of a delivery system that is added as a compounding component to the chewing gum composition). Will result in delays. In certain embodiments, the release profile of a compounding ingredient (eg, flavoring agent, sweetener, etc.) is determined by the various properties of the compounding ingredient, the delivery system containing the compounding ingredient, and / or the chewing gum composition containing the delivery system and / or Or it can be managed by managing how the delivery system is manufactured. For example, the properties may include one or more of the following: tensile strength of the delivery system, water solubility of the formulation components, water solubility of the encapsulating material, water solubility of the delivery system, formulation for the encapsulating material in the delivery system. Proportion of ingredients, average or maximum particle size of compounding ingredients, average or maximum particle size of milled delivery system, amount of compounding ingredients or delivery system in chewing gum composition, different polymers used to encapsulate one or more compounding ingredients The ratio of the hydrophobicity of the one or more polymers used to encapsulate the one or more ingredients, the hydrophobicity of the delivery system, the type or amount of coating of the delivery system, the coating of the ingredient before the ingredients are encapsulated Type or quantity etc.

  (Sweet blending component) Sweeteners to be blended include water-soluble sweeteners, water-soluble artificial sweeteners, water-soluble sweeteners derived from natural water-soluble sweeteners, dipeptide sweeteners, protein sweeteners, and these A wide range of materials such as a mixture of Without limiting to specific sweeteners, typical classifications and examples are listed below: (a) Dihydrochalcone, monelin, stevioside, glycyrrhizin, dihydroflavenol, and sorbitol, mannitol, maltitol, xylitol, erythritol, etc. Water-soluble sweetness such as sugar alcohols and L-aminodicarboxylic acid aminoalkenoic acid ester amides such as those disclosed in US Pat. No. 4,619,934, the disclosure of which is incorporated herein by reference, and mixtures thereof (B) Soluble saccharin salt (saccharin sodium salt or calcium salt), cyclamate, sodium salt of 3,4-dihydro-6-methyl-1,2,3-oxathiazin-4-one-2,2-dioxide , Ammonium salt or calcium salt, 3,4-dihydro- Water soluble artificial sweeteners such as methyl-1,2,3-oxathiazin-4-one-2,2-dioxide potassium salt (acesulfame-K), free acid form of saccharin, and mixtures thereof; (c) L-aspartyl-L-phenylalanine methyl ester (aspartame), N- [N- (3,3-dimethylbutyl) -L-α-aspartyl] -L-phenylalanine 1-methyl ester (neotame), and US Pat. No. 3,492,131 L-alpha aspartyl-N- (2,2,4,4-tetramethyl-3-thietanyl) -D-alanine amide hydrate (Aritame), L-aspartyl-L- Methyl ester of phenylglycerin and L-aspartyl-L-2,5-dihydrophenyl-glycine, L-aspartyl-2 Dipeptide sweeteners such as L-aspartic acid-derived sweeteners such as L-aspartyl-L- (1-cyclohexene) -alanine and mixtures thereof; (d) ordinary sugar ( Naturally derived water-soluble sweeteners that produce water-soluble sweeteners such as chlorinated derivatives of saccharose, for example, chlorodeoxysugar derivatives known under the trade name of sucralose, such as derivatives of chlorodeoxysaccharose or chlorodeoxygalactosaccharose Examples of chlorodeoxysaccharose and chlorodeoxygalactosaccharose derivatives include, but are not limited to: 1-chloro-1′-deoxysaccharose; 4-chloro-4-deoxy-alpha-D-galactopyrano Sil-alpha-D-fractula Or 4-chloro-4-deoxygalactosaccharose; 4-chloro-4-deoxy-alpha-D-galactopyranosyl-1-chloro-1-deoxy-beta-D-fructofuranoside, or 4,1 '-Dichloro-4,1'-dideoxygalactosaccharose; 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′-trick B-4,6,6′-trideoxygalactosaccharose; 6,1 ′, 6′-trichloro-6,1 ′, 6′-trideoxysaccharose; 4,6-dichloro-4,6-dideoxy-alpha- D-galacto-pyranosyl-1,6-dichloro-1,6-dideoxy-beta-D-fructofuranoside, or 4,6,1 ′, 6′-tetrachloro-4,6,1 ′, 6′- Tetradeoxygalacto-saccharose; and 4,6,1 ', 6'-tetradeoxy-saccharose, and mixtures thereof; and (e) protein-based sweeteners such as Taumaccos danieri (Taumatins I and II) and talin; And (f) sweetener monatin (2-hydroxy-2- (indol-3-ylmethyl) -4-aminoglutaric acid) and derivatives thereof; and (g) sweetener Lo ha guo (sometimes referred to as Luo Han Guo "Lo han kuo" or "Lo han quo").

  High intensity sweeteners can be used in many different physical forms well known in the art to provide an initial ejection of sweetness and / or a sustained perception of sweetness. Such physical forms include, but are not limited to, free forms, spray-dried forms, powder forms, bead forms, encapsulated forms, and mixed forms thereof. In one embodiment, the sweetener is a high intensity sweetener such as aspartame, sucralose, and acesulfame potassium (eg, Ace-K).

  In certain embodiments, the sweetener may be a polyol. Polyols include, but are not limited to, glycerol, sorbitol, malititol, maltitol syrup, mannitol, isomalt, erythritol, xylitol, hydrogenated starch hydrolysate, polyglycitol syrup, polyglycitol powder, lactitol, and these Can be included.

  The active ingredient (eg, sweetener) that forms part of the delivery system may be used in an amount necessary to provide the desired effect (eg, sweetness) associated with the use of the active ingredient. In general, an effective amount of a high intensity sweetener may be utilized to provide the desired level of sweetness, and this amount may vary depending on the selected sweetener. High intensity sweeteners may be present in an amount from about 0.001% to about 3% by weight of the composition, depending on the sweetener or combination of sweeteners used. The exact range of amounts of the various sweeteners can be selected by those skilled in the art.

(Sensitive substance compounding ingredients)
Sensory substance compounds can include cooling agents, warming agents, stimulants, foaming agents, and combinations thereof. Various well-known cooling agents may be used. For example, particularly useful cooling sensates include xylitol, erythritol, dextrose, sorbitol, menthane, menthone, ketal, menthone ketal, menthone glycerol ketal, substituted p-menthane, acyclic carboxamide, monomenthyl glutarate, substituted cyclohexyl. Samide, substituted cyclohexanecarboxamide, substituted urea and sulfonamide, substituted mentanol, hydroxymethyl and hydroxymethyl derivatives of p-menthane, 2-mercapto-cyclo-decanone, C2-C6 hydroxycarboxylic acid, cyclohexaneamide , Menthyl acetate, menthyl salicylate, N, 2,3-trimethyl-2-isopropylbutanamide (WS-23), N-ethyl-p-menthane-3-carboxamide (WS-3), Sopulegol, 3- (1-Mentoxy) propane-1,2-diol, 3- (1-Mentoxy) -2-methylpropane-1,2-diol, p-menthan-2,3-diol, p-menthane- 3,8-diol, 6-isopropyl-9-methyl-1,4-dioxaspiro [4,5] decane-2-methanol, methyl succinate and its alkali metal salts, trimethylcyclohexanol, N-ethyl-2-isopropyl -5-methylcyclohexanecarboxamide, Japanese mint oil, peppermint oil, 3- (1-menthoxy) ethane-1-ol, 3- (1-menthoxy) propan-1-ol, 3- (1-menthoxy) butane 1-ol, 1-menthyl acetic acid N-ethylamide, 1-menthyl-4-hydroxypentanoate, 1-menthyl 3-hydroxybutyrate, N, 2,3-trimethyl-2- (1-methylethyl) -butanamide, n-ethyl-t-2-c-6nonadienamide, N, N-dimethylmenthyl succinamide, substituted p-menthane, substituted p-menthane-carboxamide, 2-isopropanyl-5-methylcyclohexanol (manufactured by Hisamitsu Pharmaceutical Co., Ltd., hereinafter referred to as “isopulegol”) Menton glycerol ketals (FEMA3807, trade name FRESCOLAT (registered) (Trademark) MGA type), 3-1-menthoxypropane-1,2-diol (manufactured by Takasago Co., Ltd., FEMA3784), menthyl lactate (manufactured by Haarman & Reimer, FEMA3748, trade name FRESCOLAT (registered trademark) ML type), WS-30 , WS-14, Eucalyptus (P-menta-3,8diol), menthol (natural or synthetic derivatives thereof), menthol PG carbonate, menthol EG carbonate, menthol glyceryl ether, N-tertbutyl-p-menthane-3-carboxamide, P-menthane- Examples include 3-carboxylic acid glycerol ester, methyl-2-isopril-bicyclo (2.2.1), heptane-2-carboxamide, and menthol methyl ether and menthyl pyrrolidone carboxylate. These and other suitable cooling agents are disclosed in U.S. Pat. No. 4,230,688, U.S. Pat. No. 4,032,661, U.S. Pat. No. 4,459,425, U.S. Pat. No. 4,136,163, U.S. Pat. No. 5,266,592. U.S. Pat. No. 6,627,233, all of which are hereby incorporated by reference in their entirety.

  In certain embodiments, the warming component may be selected from a wide variety of compounds known to provide a warm sensory signal to the user. These compounds provide a sense of warmth, particularly in the oral cavity, and often enhance the perception of flavors, sweeteners, and other sensory stimulating ingredients. In some embodiments, useful warming compounds include Takasago Perfume Company Limited, Tokyo, Japan, vanillyl alcohol n-butyl ether (TK-1000), vanillyl alcohol n-propyl ether, vanillyl. Alcohol isopropyl ether, vanillyl alcohol isobutyl ether, vanillyl alcohol n-amino ether, vanillyl alcohol isoamyl ether, vanillyl alcohol n-hexyl ether, vanillyl alcohol methyl ether, vanillyl alcohol ethyl ether, gingerol, gingerol, paradol , Zingerone, capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, Ethanol, isopropyl alcohol, iso - amyl alcohol, benzyl alcohol, glycerine, and can be combinations thereof.

  In some embodiments, stimulus perception can be provided. One such stimulus perception is brought about by adding jambu, oleoresin, or spiranthol to certain examples. In certain embodiments, alkylamides extracted from materials such as jambu or sansholes can be included. Furthermore, in certain embodiments, perception is drawn by foaming. Such effervescence is created by combining a basic material with an acidic material. In certain embodiments, the basic material can include alkali metal carbonates, alkali metal bicarbonates, alkaline earth metal carbonates, alkaline earth metal bicarbonates, and mixtures thereof. In certain embodiments, the acidic substance comprises acetic acid, adipic acid, ascorbic acid, butyric acid, citric acid, formic acid, fumaric acid, glyconic acid, lactic acid, phosphoric acid, malic acid, oxalic acid, succinic acid, tartaric acid and combinations thereof. Can be included. Examples of “stimulus” type sensory substances can be found in US Pat. No. 6,780,443, the entire contents of which are incorporated herein by reference for all purposes.

  The sensory substance component may also be referred to as a “trigeminal nerve stimulant”, such as that disclosed in US patent application Ser. No. 205/0202118, incorporated herein by reference. A trigeminal stimulant is defined as an orally ingested product or an agent that stimulates the trigeminal nerve. Examples of cooling agents that are trigeminal stimulants include menthol, WS-3, N-substituted p-menthane carboxamide, acyclic carboxamide including WS-23, methyl succinate, menthone glycerol ketal, xylitol, erythritol, dextrose And bulk sweeteners such as sorbitol, and combinations thereof. As trigeminal nerve stimulant, flavoring agent, stimulant, jambu extract, vanillyl alkyl ether such as vanillyl n-butyl ether, spirantol, echinacea extract, northern salmon extract, capsaicin, red pepper oleoresin, red Pepper oleoresin, black pepper oleoresin, piperine, ginger oleoresin, gingerol, gingerol, cinnamon oleoresin, cassia oleoresin, cinnamic aldehyde, eugenol, vanillin cyclic acetal and menthol glycerin ether, unsaturated amide, and these Combinations can also be mentioned.

(Exhalation refreshing ingredients)
The breath freshener can include essential oils, various aldehydes, alcohols, and similar substances. In some embodiments, the essential oils include spearmint, peppermint, winter green, sassafras, chlorophyll, citral, geraniol, cardamom, clove, sage, carvacrol, eucalyptus, cardamom, koboku extract, marjoram, cinnamon, lemon, lime, grapefruit, And orange oil. In some embodiments, aldehydes such as cinnamic aldehyde and salicylaldehyde can be used. In addition, chemicals such as menthol, carvone, iso-galligol, and anethole can function as breath fresheners. Of these, the most commonly used are peppermint, spearmint and chlorophyll oils.

  In addition to the essential oils and chemicals derived from them, in some embodiments, the breath refresher includes, but is not limited to, zinc citrate, zinc acetate, zinc fluoride, zinc ammonium sulfate, zinc bromide, zinc iodide, zinc chloride , Zinc nitrate, Zinc fluorosilicate, Zinc gluconate, Zinc tartrate, Zinc succinate, Zinc formate, Zinc chromate, Zinc phenolsulfonate, Zinc dithionate, Zinc sulfate, Silver nitrate, Zinc salicylate, Zinc glycerophosphate, Copper nitrate , Chlorophyll, copper chlorophyll, chlorophyllin, hydrogenated cottonseed oil, chlorine dioxide, betacyclodextrin, zeolite, silica-based materials, carbon-based materials, enzymes such as laccase, and combinations thereof. In some embodiments, without limitation, Bacillus coagulans, Bacillus subtilis, Bacillus laterosporus, Bacillus laevolacticus, Sporolactobacillus inulinus, Lactobacillus acidophilus, Lactobacillus curvatus, Lactobacillus plantarum, Lactobacillus jenseni, Lactobacillus casei, Lactobacillus fermentum, Lactococcus lactis, Pedioccocus acidilacti, Pedioccocus pentosaceus , Pediocc Ous urinae, Leuconostoc mesenteroides, Bacillus coagulans, Bacillus subtilis, Bacillus laterosporus, bio-produced microbials such as Bacillus laevolusticus, Sprolactoinulus Breath refreshers are also known under the following trade names: Retsyn, (trademark) Actizol, (trademark) and Nutrazin (TM). Examples of malodor control compositions are described in Stapler et al., US Pat. No. 5,300,305, and US Patent Publication Nos. 2003/0215417 and 2004/0081713. Which is incorporated herein by reference for all purposes.

(Dental care ingredients)
Dental care ingredients (also known as oral care ingredients) include, but are not limited to, tooth bleach, stain remover, mouth rinse, bleach, desensitizer, tooth remineral enhancer, antibacterial agent, Mention may also be made of anti-caries agents, plaque acid buffers, surfactants and calculus inhibitors. Non-limiting examples of such components include hydrolysable substances such as proteolytic enzymes, abrasives such as hydrated silica, calcium carbonate, sodium bicarbonate, and alumina, sodium stearate, sodium palmitate, sulfated Surfactants including but not limited to anionic surfactants such as butyl oleate, sodium oleate, fumarate, glycerol, hydroxylated lecithin, and sodium lauryl sulfate, and chelating agents such as polyphosphate And other active soil removal ingredients such as these are typically used as tartar removal ingredients. In certain embodiments, the dental care ingredients can also include tetrasodium pyrophosphate and sodium tripolyphosphate, sodium bicarbonate, sodium acid pyrophosphate, sodium tripolyphosphate, xylitol, sodium hexametaphosphate.

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

  Sodium stearate, sodium ricinoleate, and sodium lauryl sulfate surfactants are further examples for use in certain embodiments to enhance preventive action and make dental care ingredients more cosmetically acceptable. Surfactants such as agents can be mentioned. The surfactant can be a detersive substance that imparts detergency and foaming properties to the composition. Suitable examples of surfactants include water-soluble salts of higher fatty acid monoglyceride monosulfate such as monosulfated monoglyceride sodium salt of hydrogenated coconut oil fatty acid, higher alkyl sulfates such as sodium lauryl sulfate, sodium dodecylbenzenesulfonate, etc. Alkyl aryl sulfonates, higher alkyl sulfoacetic acid, sodium lauryl sulfoacetate, higher fatty acid esters of 1,2-dihydroxypropane sulfonic acid, and substantially saturated higher aliphatic acylamides of lower aliphatic aminocarboxylic acid compounds Those having 12 to 16 carbon atoms), alkyl or acyl radicals, and the like. Examples of amides to be mentioned last are N-lauroyl sarcosine and the sodium, potassium and ethanolamine salts of N-lauroyl, N-myristoyl or N-palmitoyl sarcosine.

In addition to surfactants, the dental care ingredients include, but are not limited to, antibacterial agents such as triclosan, chlorhexidine, zinc citrate, silver nitrate, copper, limonene, and cetylpyridinium chloride. In certain embodiments, the additional anti-cariogenic agent can include fluorine ions or fluorine supply components, such as inorganic fluoride salts. In certain embodiments, soluble alkali metal salts such as sodium fluoride, potassium fluoride, sodium fluorosilicate, ammonium fluorosilicate, sodium monofluorophosphate, and also stannous chloride such as stannous fluoride, and stannous chloride Can be mentioned. In certain embodiments, fluorine-containing compounds that have beneficial effects on oral care and hygiene, such as, for example, reduced enamel solubility with acids and protection against tooth decay, may also be formulated as a formulation component. As an example, sodium fluoride, fluoride Sutanasu, potassium fluoride, sodium fluoride stannous potassium (SnF 2 _-KF), hexafluoro stannate, chloride fluoride Sutanasu, sodium fluorozirconate, and sodium monofluorophosphate, Is mentioned. In certain embodiments, urea is included.

  Further examples can be found in the following U.S. Patents and U.S. Patent Application Publications, the entire contents of which are hereby incorporated by reference in their entirety for all purposes: Reynolds U.S. Pat. No. 5,227,154, Greenberg No. 5,378,131, Luo et al. 6,846,500, Luo et al., 6,733,818, Luo et al., 6,669,044, Holme et al., 6,685,916, Luo et al., 6,485,739. Holme et al., 6,479,071, Luo et al., 6,471,945, Holme et al., US 20050025721, Gebreslasie et al., 2005008732, and Holme, et al., 20040136928. book.

(Active ingredient)
Actives generally refer to compounding ingredients that are incorporated into the delivery system and / or chewing gum composition for the desired ultimate benefit they provide to the user. In certain embodiments, actives can include drugs, nutrients, nutritional supplements, herbs, nutritional supplements, pharmaceuticals, drugs, and the like, and combinations thereof.

  Examples of useful drugs include angiotensin converting enzyme inhibitors, antianginal drugs, antiarrhythmic drugs, antiasthma drugs, antihypercholesterolemia drugs, analgesics, anesthetics, anticonvulsants, antidepressants, anti Diabetes, antidiarrheal preparation, antidote, antihistamine, antihypertensive, anti-inflammatory, antilipid, anti-epileptic, antiemetic, anti-stroke, anti-thyroid, anti-tumor, anti-viral, wound wound Drugs, alkaloids, amino acid preparations, antitussives, antiuricemia drugs, antiviral drugs, anabolic preparations, systemic and non-systemic antiinfectives, antigraft new tissue formation drugs, antiparkinsonian drugs, antirheumatic drugs, appetite stimuli Agents, biological response modifiers, blood modifiers, bone metabolism regulators, cardiovascular agents, central nervous system stimulants, cholinesterase inhibitors, contraceptives, decongestants, dietary supplements, dopamine receptor agonists, intrauterine Membrane control drug, enzyme, sill Drugs for erectile dysfunction such as nafil citrate (currently distributed as Viagra ™), fertility drugs, gastrointestinal drugs, homeopathic drugs, hormones, hypercalcemia and hypocalcemia management drugs, immunomodulators , Immunosuppressant, migraine medication, motion sickness treatment, muscle relaxant, obesity management agent, osteoporosis medication, uterine contractor, parasympathomimetic, parasympathomimetic, prostaglandin, psychotherapeutic, respiratory Vasoactive drugs, sedatives, smoking cessation aids such as bromocriptine or nicotine, sympatholytic drugs, tremor drug preparations, ureteric drugs, vasodilators, laxatives, antacids, ion exchange resins, antipyretic drugs , Appetite suppressant, expectorant, anxiolytic, anti-ulcer, anti-inflammatory, coronary dilator, brain dilator, peripheral vasodilator, psychotropic, stimulant, antihypertensive, vasoconstrictor, fragment Headache remedies, antibiotics , Tranquilizers, antipsychotics, antitumor agents, anticoagulants, antithrombotics, sleeping pills, antiemetics, antiemetics, anticonvulsants, neuromuscular agents, hyperglycemic and hypoglycemic agents, thyroid And antithyroid drugs, diuretics, antispasmodics, uterine relaxants, anti-obesity drugs, erythropoiesis drugs, anti-asthma drugs, antitussives, mucolytic agents, DNA and genetic modifiers, and combinations thereof.

  Examples of active ingredients contemplated for use in the present invention include antacids, H2 antagonists and analgesics. For example, an antacid can be prepared using calcium carbonate alone or in combination with magnesium hydroxide and / or aluminum hydroxide as a component. Furthermore, antacids can be used in combination with H2 antagonists.

  Analgesics include opiates and opiate derivatives such as OXYCONTIN®, ibuprofen, aspirin, acetaminophen, and combinations thereof that may optionally include caffeine.

  Examples of other active pharmaceutical ingredients used in the embodiment include antidiarrheal drugs (eg, Immodium ™ AD, antihistamines, antitussives, decongestants, vitamins and mouth refreshing agents). Also contemplated herein are anti-anxiety agents (eg, Xanax ™), antipsychotic agents (eg, Clozaril ™) and Haldol ™), non-steroidal anti-inflammatory agents (NSAIDs). ) (Eg ibuprofen, naproxen sodium, Voltaren ™ and Lodine ™), antihistamines (eg Claritin ™, Hismanal ™, Relafen ™ and Tabist ™), antiemetics (eg Kytril ( Trademark) and Cesame ™, bronchodilators (eg Bentolin ™ and Proventil ™), antidepressants (eg Prozac ™, Zoloft ™ and Paxil ™), anti-migraine drugs (Eg I igra (TM), ACE inhibitors (e.g. Vasotec (TM), Capoten (TM) and Zestril (TM)), Alzheimer's therapeutics (e.g. Nigergoline (TM)) and CaH antagonists (e.g. Procardia (TM), Adalat (TM) ) And Calan (TM)).

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

  Active antacid components include, but are not limited to, aluminum hydroxide, dihydroxyaluminum aminoacetate, aminoacetic acid, aluminum phosphate, sodium dihydroxyaluminum carbonate, bicarbonate, bismuth aluminate, bismuth carbonate, bismuth subcarbonate, subgallium Bismuth acid, bismuth hyponitrate, bismuth hyposilicate, calcium carbonate, calcium phosphate, citrate ion (acid or salt), aminoacetic acid, hydrated magnesium aluminate sulfate, magaldrate, magnesium aluminosilicate, magnesium carbonate, magnesium glycinate, hydroxylated Magnesium, magnesium oxide, magnesium trisilicate, milk solids, aluminum mono- or dibasic calcium phosphate, tricalcium phosphate, potassium bicarbonate, sodium tartrate, sodium bicarbonate, aluminum Magnesium Minokei acid, tartaric acid and salts.

Various nutritional supplements, including virtually any vitamin or mineral, may also be used as active ingredients. 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, phosphorus, sulfur, Chlorine, iron, copper, iodine, zinc, selenium, manganese, choline, chromium, molybdenum, fluorine, cobalt, and combinations thereof can be used.

  Examples of nutritional supplements that can be used as active ingredients are described in U.S. Patent Application Publication No. 2003/0157213, U.S. Patent Application Publication No. 2003/0206993 and U.S. Patent Application Publication No. 2003/0099741. The entire contents of which are incorporated herein by reference for all purposes.

  Various medicinal herbs with various medicinal or nutritional support properties may also be used as active ingredients. Herbs are usually aromatic plants or parts of aromatic plants and / or extracts thereof that can be used pharmaceutically or as a flavor. Suitable herbs can be used alone or in various mixtures. Commonly used herbs include Echinasia, Hydratis, Calendula, Rosemary, Thyme, Hippopotamus, Aloe, Anegusa, Grapefruit Seed Extract, Black Cohosh, Carrot, Guarana, Cranberry, Ginkgo biloba, Hypericum perforatum, Oenothera oil, Yohimbi Examples include bark, green tea, mao, maca, cowberry, lutein and combinations thereof.

(Foaming system compounding ingredients)
The foaming system may include one or more edible acids and one or more edible alkaline substances. The edible acid and the edible alkaline substance react together to produce foam.

  In certain embodiments, the alkaline material may be selected from, but not limited to, alkali metal carbonates, alkali metal bicarbonates, alkaline earth metal carbonates, alkaline earth metal bicarbonates, and combinations thereof. The edible acid may be selected from, but not limited to, citric acid, phosphoric acid, tartaric acid, malic acid, ascorbic acid, and combinations thereof. In certain embodiments, the effervescent system may include one or more other ingredients such as, for example, carbon dioxide, oral care ingredients, flavoring agents, and the like.

  For an example of the use of an effervescent system in chewing gum, see US Provisional Patent No. 60/618222, entitled “Efficient Pressed Gum Table Compositions” filed Oct. 13, 2004, the contents of which Incorporated herein by reference for purposes. Other examples can be found in US Pat. No. 6,235,318, the contents of which are incorporated herein by reference for all purposes.

(Appetite suppression ingredients)
An appetite suppressant can be a compounding ingredient such as fiber and protein that functions to suppress the desire to consume food. Appetite suppressants can also include benzphetamine, diethylpropion, mazindol, phendimetrazine, phentermine, hoodia (P57), Olibra, ™ ephedra, caffeine and combinations thereof. An appetite suppressant has the following trade names: Adipex ™, Adipost ™, Bontril ™ PDM, Bontril ™ Slow Release, Didrex ™, Fastin ™, Ionamin ™, Mazanor ( Trademark), Melfiat (TM), Obenix (TM), Phendiet (TM), Phendiet-105 (TM), Phencott (TM), Phentride (TM), Plegine (TM), Prelu-2 (TM), Pro-Fast (TM), PT 105 (TM), Sanorex (TM), Tenuate (TM), Sanorex (TM), Tenuate (TM), Tenuate Dospan (TM), Tepanil Ten-Tab (trade) Mark), Teramine (TM), and Zantryl (TM). These and other suitable appetite suppressants are further described in the following US patents, all of which are incorporated herein by reference in their entirety: Portman US Pat. No. 6,838,431, Portman. U.S. Pat. No. 6,716,815, Portman U.S. Pat. No. 6,558,690, Portman U.S. Pat. No. 6,468,962, and Portman U.S. Pat. No. 6,436,899.

(Enhanced substance combination component)
The enhancing substance may consist of a substance that can enhance, supplement, modify or enhance the taste and / or aroma perception of the original substance without introducing its own characteristic taste and / or aroma perception. it can. In certain embodiments, mention may be made of enhancers designed to enhance, supplement, modify, or enhance the perception of flavor, sweetness, sourness, umami, richness, saltiness and combinations thereof.

  In certain embodiments, examples of suitable enhancers, also known as taste enhancers include, but are not limited to, neohesperidin dihydrochalcone, chlorogenic acid, alapyridine, cinalin, miraculin, gulpyridine, pyridinium-betaine compounds, monosodium glutamate and Glutamates such as monopotassium glutamate, salts such as neotame, thaumatin, tagatose, trehalose, sodium chloride, monoammonium glycyrrhizinate, vanilla extract (ethyl alcohol extraction), sugar acids, potassium chloride, sodium hydrogen sulfate, hydrolyzed plants Protein, hydrolyzed animal protein, yeast extract, adenosine monophosphate (AMP), glutathione, inosine monophosphate and other nucleotides, disodium inosinate, xanthosine monophosphate, Anilyl monophosphate, alapyridine (N- (1-carboxyethyl) -6- (hydroxymethyl) pyridinium-3-ol inner salt, sugar beet extract (alcohol extract), sugar cane leaf essence (alcohol extract) , Curculin, strodine, mabinlin, gymnemaic acid, 3-hydrobenzoic acid, 2,4-dihydrobenzoic acid, Daidai, vanilla oleoresin, sugarcane leaf essence, maltol, ethylmaltol, vanillin, licorice glycyrrhizinate, G-protein binding A compound that responds to receptors (T2R and T1R), and a taste enhancer composition that imparts a rich taste (disclosed in Kuroda et al., US Pat. No. 5,679,397, incorporated herein by reference in its entirety). “Body taste” means “taste (moutful). ess) "and it refers to a substance that imparts a" rich (good body) ".

  A sweetener-enhancing substance that is one of the taste-enhancing substances enhances the taste of sweetness. In certain embodiments, examples of sweetener enhancers include, but are not limited to, monoammonium glycyrrhizinate, licorice glycyrrhizinate, Daidai, alapyridine, alapyridine (N- (1-carboxyethyl) -6- (hydroxymethyl) pyridinium- 3-ol) inner salt, miraculin, curculin, strodine, mabinline, gymnemaic acid, cinalin, gulpyridine, pyridinium-betaine compound, sugar beet extract, neotame, thaumatin, neohesperidin dihydrochalcone, tagatose, trehalose, maltol, ethylmaltol , Vanilla extract, vanilla oleoresin, vanillin, sugar beet extract (alcohol extract), sugar cane leaf essence (alcohol extract), G-protein coupled receptors (T2R and T1R) They include compounds, and combinations thereof in response to.

  Further examples of enhancers for enhancing salty taste include acidic peptides such as those disclosed in US Pat. No. 6,974,597 (incorporated herein by reference). Examples of acidic peptides include peptides having a larger number of acidic amino acids (such as aspartic acid and glutamic acid) than basic amino acids (such as lysine, arginine and histidine). The acidic peptide can be obtained by peptide synthesis or by subjecting the protein to hydrolysis using an endopeptidase and, if necessary, deamidation. As proteins suitable for use for the production of acidic peptides or peptides obtained by subjecting proteins to hydrolysis and deamidation, plant proteins (eg wheat gluten, corn proteins (eg zein and gluten meal)), Soy protein isolate), animal protein (eg milk protein such as milk casein and whey protein, muscle protein such as meat protein and fish protein, egg white protein and collagen), and microbial protein (eg produced by microorganisms) Microbial cell proteins and polypeptides).

式中、Ｘ、Ｙ及びＺは、ＣＨ_２、Ｏ及びＳからなる群より選択される；

式中、Ｘ及びＹは、Ｓ及びＯからなる群より選択される；

式中、ＸはＳ又はＯであり；ＹはＯ又はＣＨ_２であり；ＺはＣＨ_２、ＳＯ_２又はＳであり；ＲはＯＣＨ_３、ＯＨ又はＨであり；Ｒ^１はＳＨ又はＯＨであり、Ｒ^２はＨ又はＯＨである；

式中、ＸはＣ又はＳであり；ＲはＯＨ又はＨであり、Ｒ^１はＯＣＨ_３又はＯＨである；

式中、Ｒ、Ｒ^２及びＲ^３はＯＨ又はＨであり、Ｒ^１はＨ又はＣＯＯＨである；

式中、ＸはＯ又はＣＨ_２であり、ＲはＣＯＯＨ又はＨである；

式中、ＲはＣＨ_３ＣＨ_２、ＯＨ、Ｎ（ＣＨ３）_２又はＣｌである；

The effect of perception of warm or cold sensation can be prolonged by the use of hydrophobic sweeteners, as described in US 2003/0072842 A1 (incorporated herein in its entirety). Also good. For example, such hydrophobic sweeteners include those of formulas I-XI shown below.

Wherein X, Y and Z are selected from the group consisting of CH ₂ , O and S;

Wherein X and Y are selected from the group consisting of S and O;

Wherein 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;

In which X is C or S; R is OH or H; R ¹ is OCH ₃ or OH;

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

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

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

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

(Food acid ingredients)
Acids include, but are not limited to, acetic acid, adipic acid, ascorbic acid, butyric acid, citric acid, formic acid, fumaric acid, glyconic acid, lactic acid, phosphoric acid, malic acid, oxalic acid, succinic acid, tartaric acid and combinations thereof Can do.

(Contains micronutrients)
Micronutrients contain substances that affect the nutritional health of an organism, even if the amount necessary for the organism to achieve the desired effect is less than for macronutrients such as proteins, carbohydrates, and fats. be able to. Micronutrients can include, but are not limited to, vitamins, minerals, enzymes, vegetation chemicals, antioxidants, and combinations thereof.

In some embodiments, vitamins can include fat-soluble vitamins such as vitamin A, vitamin D, vitamin E, and vitamin K and combinations thereof. In one embodiment, the vitamins include vitamin C (ascorbic acid), B vitamins (thiamine or B ₁ , riboflavin or B ₂ , niacin or B ₃ , pyridoxine or B ₆ , folic acid or B ₉ , cyanocobalamin or B ₁₂ , pantothene And water-soluble vitamins such as acid, biotin), and combinations thereof.

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

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

  Antioxidants can include substances that eliminate free radicals. In certain embodiments, antioxidants include but are not limited to ascorbic acid, citric acid, rosemary oil, vitamin A, vitamin E, vitamin E phosphate, tocopherol, di-alpha-tocopheryl phosphate, tocotrienol, alpha lipoic acid, Mention may be made of dihydrolipoic acid, xanthophyll, beta cryptoxanthine, lycopene, lutein, zeaxanthin, astaxanthin, beta-carotene, carotene, mixed carotenoids, polyphenols, flavonoids, and combinations thereof.

  In certain embodiments, vegetation chemicals include, but are not limited to, carotenoids, chlorophylls, chlorophyllins, fibers, flavanoids, anthocyanins, cyaniding, delphinidin, malvidin, pelargonidin, peonidin, petunidin, flavanols, catechins, epicatechins, epigallo Catechin, epigallocatechin gallate, theaflavin, thealvidin, proanthocyanin, flavonol, quercetin, kaempferol, myricetin, isorhamnetin, flavonone shesperetin, naringenin, eriodictyol, tangeretin, flavone, apigenin, luteolin Estrogen, resveratrol, isoflavone, daidzein, geniste Emissions, may be mentioned glycitein, soy isoflavones, and combinations thereof.

(Oral moisturizing ingredients)
Oral moisturizers include, but are not limited to, saliva stimulants such as acids and salts and combinations thereof. In some embodiments, the acid includes acetic acid, adipic acid, ascorbic acid, butyric acid, citric acid, formic acid, fumaric acid, glyconic acid, lactic acid, phosphoric acid, malic acid, oxalic acid, succinic acid, tartaric acid, and combinations thereof. be able to.

  Oral moisturizers can also include hydrocolloid materials that can be hydrated to adhere to the oral surface and cause the perception of oral moisturization. Hydrocolloid materials can include natural substances such as plant exudates, seed gums, and seaweed extracts, or can be chemically modified substances such as cellulose, starch, or natural gum derivatives. In certain embodiments, the hydrocolloid material includes pectin, gum arabic, acacia gum, alginate, agar, carrageenan, guar gum, xanthan gum, locust bean gum, gelatin, gellan gum, galactomannan, tragacanth gum, caraya gum, curdlan, konjac, chitosan Xyloglucan, beta glucan, flucellaran, gati gum, tamarin, bacterial gum, and combinations thereof. In addition, certain embodiments may include modified natural gums such as propylene glycol alginate, carboxymethyl locust bean gum, low methoxyl pectin, and combinations thereof. In certain embodiments, modified cellulose, such as crystalline cellulose, carboxymethylcellulose (CMC), methylcellulose (MC), hydroxypropylmethylcellulose (HPCM), and hydroxypropylcellulose (MPC), and combinations thereof can be included.

  Similarly, wetting agents that can provide a perception of mouth hydration can be included. Such wetting agents can include, but are not limited to, glycerol, sorbitol, polyethylene glycol, erythritol, and xylitol. Furthermore, in certain embodiments, fat can provide a perception of oral moisturization. Such fats can include medium chain triglycerides, vegetable oils, fish oils, mineral oils, and combinations thereof.

(Ingredients for throat care)
Examples of the soothing throat component include analgesics, anesthetics, palliatives, preservatives, and combinations thereof. In certain embodiments, the analgesic / anesthetic can include menthol, phenol, hexyl resorcinol, benzocaine, dichronin hydrochloride, benzyl alcohol, salicyl alcohol, and combinations thereof. In certain embodiments, the alleviating agent can include, but is not limited to, slippery elm bark, pectin, gelatin, and combinations thereof. In some embodiments, the preservative ingredients can include cetylpyridinium chloride, domifene bromide, decalinium chloride, and combinations thereof.

  In one embodiment, the composition comprises an antitussive formulation, such as clofedianol hydrochloride, codeine, codeine phosphate, codeine sulfate, dextromethorphan, dextromethorphan hydrobromide, diphenhydramine citrate, and diphenhydramine hydrochloride, and combinations thereof. be able to.

  In certain embodiments, throat soothing agents such as honey, propolis, aloe vera, glycerin, menthol and combinations thereof may be included. In still other embodiments, an antitussive agent can be included. Such antitussives are those that alter the viscosity or production of sputum, such as mucolytics and expectorants; and codeine (narcotic antitussives), antihistamines, dextromethorphan and isoproterenol (non-narcotic antitussives) It can be classified into two groups that suppress the cough reflex. In certain embodiments, ingredients from one or both groups can be included.

  In still other embodiments, the antitussive agent can include, but is not limited to, the group consisting of codeine, dextromethorphan, dextrorphan, diphenhydramine, hydrocodone, noscapine, oxycodone, pentoxyberine, and combinations thereof. In certain embodiments, antihistamines include, but are not limited to, crivastatin, azatazine, bromophenylamine, chlorphenylamine, clemastine, cyproheptadine, dexbromphenylamine, dimenhydrinate, diphenhydramine, doxylamine, hydroxyzine, meclizine, Mention may be made of phenindamine, phenyltoloxamine, promethazine, pyrilamine, tripelenamine, triprolidine and combinations thereof. In certain embodiments, non-analgesic antihistamines can include, but are not limited to, astemizole, cetirizine, ebastine, fexofenadine, loratidine, terfenadine, and combinations thereof.

  In certain embodiments, expectorants can include, but are not limited to, ammonium chloride, guaifenesin, toconic fluid extract, potassium iodide, and combinations thereof. In certain embodiments, mucolytic agents can include, but are not limited to, acetylcysteine, ambroxol, bromohexine, and combinations thereof. In certain embodiments, analgesic, antipyretic and anti-inflammatory agents include, but are not limited to, acetaminophen, aspirin, diclofenac, diflunisal, etodolac, fenoprofen, flurbiprofen, ibuprofen, ketoprofen, ketorolac, nabumetone, naproxen, piroxicam , Caffeine and mixtures thereof. In certain embodiments, local anesthetics can include, but are not limited to, lidocaine, benzocaine, phenol, dichronin, benzonotate, and mixtures thereof.

  In certain embodiments, a nasal decongestant and a formulation component that provides a nasal cleansing sensation can be included. In certain embodiments, nasal decongestants can include, but are not limited to, phenylpropanolamine, pseudoephedrine, ephedrine, phenylephrine, oxymetazoline, and combinations thereof. In certain embodiments, ingredients that provide nasal cleansing perception include, but are not limited to, menthol, camphor, borneol, ephedrine, eucalyptus oil, peppermint oil, methyl salicylate, bornyl acetate, lavender oil, horseradish extract, horseradish. There may be mentioned extracts and combinations thereof. In some embodiments, the perception of nasal cleansing can be provided by aroma essential oils, wood, gums, flowers and other plant extracts, resins, animal secretions, and synthetic aromatic substances.

  In some embodiments, one or more colorants can be included. As classified by the United States Foods, Drugs and Cosmetics Act (United States Food, Drug, and Cosmetic Act) (21C.F.R.73), as a colorant, a certified exempt colorant (even if it may be manufactured by synthesis) May be referred to as “natural”), and certified colorants (sometimes referred to as “artificial”), or combinations thereof. In certain embodiments, authentication exempt colorants or natural colorants include, but are not limited to, Anato extract, (E160b), bixin, norbixin, astaxanthin, dehydrated beet (beat powder), beet root red / betanin (E162), Ultramarine, Canthaxanthin (E161g), Cryptoxanthine (E161c), Rubixanthin (E161d), Biolanxanthin (E161e), Rhodoxanthin (E161f), Caramel (E150 (ad)), β-Apo-8'- Carotenal (E160e), β-carotene (E160a), alpha-carotene, gamma-carotene, beta-apo-8-carotenal (E160f) ethyl ester, flavoxanthin (E161a), lutein (E161b), cochineal extract (E120); Carmine (E 132), calmoisine / azorubin (E122), copper chlorophyllin sodium (E141), chlorophyll (E140), baked and partially defatted and heated cottonseed powder, ferrous gluconate, ferrous lactate, grape color extract, Grape skin extract (Enocianina), anthocyanin (E163), edible hematococcus algae, synthetic iron oxide, iron oxide and hydroxide (E172), fruit juice, vegetable juice, dried edible algae, edible manjugiku (Aztec) Marigold) and extract, carrot oil, corn endosperm oil, paprika, paprika oleoresin, faffia yeast, riboflavin (E101), saffron, titanium dioxide, turmeric (E100), turmeric oleoresin, amaranth (E123), capsan On / capsorubin (E160c), lycopene (E160d), and can be combinations thereof.

  In some embodiments, authentication colorants include, but are not limited to, FD & C Blue # 1, FD & C Blue # 2, FD & C Green # 3, FD & C Red # 3, FD & C Red # 40, FD & C Yellow # 5 and FD & C Yellow # 6, Tetrazine (E102), quinoline yellow (E104), sunset yellow (E110), ponceau (E124), erythrosin (E127), patent blue V (E131), titanium dioxide (E171), aluminum (E173), silver (E174), Gold (E175), pigment rubin / risol rubin BK (E180), calcium carbonate (E170), carbon black (E153), black PN / brilliant black BN (E151), green S / acid brilliant green BS (E142), and these Mention may be made of the combined viewing. In some embodiments, the certified colorant can include FD & C aluminum lakes. These consist of aluminum salts of FD & C dyes that extend on an insoluble substrate of alumina hydrate. Further, in certain embodiments, the certified colorant can be formulated as a calcium salt.

(Multiple ingredients)
In certain embodiments, the delivery system or chewing gum may include two or more compounding ingredients for which release from the chewing gum is desired during consumption of the chewing gum. In certain embodiments, the formulation components may be encapsulated or otherwise included separately in different delivery systems. Alternatively, in certain embodiments, the formulation components may be encapsulated or otherwise included separately in the same delivery system. As another possibility, one or more of the blending components may be free (eg, unencapsulated) and one or more other blending components may be encapsulated.

  The chewing gum may include a group of compounding ingredients where it is desirable to control the release of that group during consumption of the chewing gum. A group of two or more ingredients that may be desirable to control the release from the chewing gum during consumption of the chewing gum includes, but is not limited to, the following: colorants and flavors, Multiple flavors, Multiple colorants, Coolant and flavor, Warmth and flavor, Coolant and warmer, Cooler and high-intensity sweetener, Warmth and sweetness Materials, multiple cooling sensates (eg WS-3 and WS-23, WS-3 and menthyl succinate), menthol and one or more cooling agents, menthol and one or more warming agents, multiple temperatures Sensitizers, high-intensity sweeteners (one or more) and tooth bleaching actives (one or more), high-intensity sweeteners (one or more) and breath refreshing actives (one or Multiple types), blended ingredients with a certain bitterness, bitterness inhibitors for the blended ingredients, multiple sweetness sweetness (For example, ace-k and aspartame), multiple tooth bleaching actives (for example, abrasive compounding component and antimicrobial compounding component, peroxide and nitrate, warming agent and polyol, cooling agent and polyol, plural polyol , Warming sensation and micronutrient, cooling sensation and micronutrient, warming sensation and oral moisturizing agent, cooling sensation and oral moisturizing agent, warming sensation and throat care agent, cooling sensation agent and throat care agent, temperature Sensitizer and food acid, cooling agent and food acid, warming agent and emulsifier / surfactant, cooling agent and emulsifier / surfactant, warming agent and colorant, cooling agent and colorant, warm Sensitizer and flavor enhancer, cooling sensation and flavor enhancer, warm sensation and sweetness enhancer, cooling sensation and sweetness enhancer, warm sensation and appetite suppressant, cool sensation and appetite suppressant, high sweetness Sweeteners and flavors, cooling agents and tooth bleach, warming agents and tooth bleaching agents, warming agents and breath fresheners, cooling agents and breath fresheners, cold Agent and foaming system, warming agent and foaming system, warming agent and antimicrobial agent, cooling agent and antimicrobial agent, multiple anticalculus compounding ingredients, multiple remineral strengthening compounding ingredients, multiple surfactants , Remineral strengthening compounding ingredients (plural kinds) and desalting compounding ingredients (plural kinds), acidic compounding ingredients (plural kinds), acid buffer compounding ingredients (plural kinds), anticalculus compounding ingredients (plural kinds) and antibacterial compounding ingredients ( Multiple types), remineral strengthening compounding components (multiple types) and anticalculus compounding components (multiple types), anticalculus compounding components (multiple types), remineralizing compounding components (multiple types) and antibacterial compounding components (multiple types), Surfactant compounding component (plurality) and anticalculus compounding component (plurality), surfactant compounding component (plurality) and antibacterial compounding component (plurality), surfactant compounding component (plurality) and remineral strengthening Compounding ingredients (plural kinds), surfactant (plural kinds) and tartar Preventive ingredients (multiple) and antimicrobial ingredients (multiple), multiple types of vitamins or minerals, multiple micronutrients, multiple acids, multiple antimicrobial blended ingredients, multiple breath refreshing blends, breath refreshing Compounding ingredients (multiple types) and antimicrobial ingredients, multiple appetite suppressants, acids (multiple types) and bases that react with this (multiple types), bitter compounds and high-intensity sweeteners, cooling agents And appetite suppressant, warming agent and appetite suppressant, high sweetness sweetener and appetite suppressant, high sweetness sweetener and acid, probiotic compound and prebiotic compound, vitamin and mineral, metabolism enhancing compound Ingredients and macronutrients, metabolism enhancing ingredients and micronutrients, enzymes and substrates, high-intensity sweeteners and sweetness-enhancing substances, cooling compounds and cooling-enhancing substances, flavorings and flavor-enhancing substances, warming compounds and warming feelings Enhancement substances, flavors and salts, high sweetness Seasonings and salt, acid and salt, the cooling compounds and salts, warming compound with salt, flavors and surfactants, and astringent compounds, ingredients results in a perception of hydration, and the like. In some embodiments, multiple compounding components 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.

  An illustration of the inclusion of multiple compounding ingredients can be found in the examples herein. Typically, the inclusion of a plurality of compounding ingredients during the consumption of the chewing gum including the plurality of encapsulated compounding ingredients (eg, as part of a delivery system that is added as a compounding ingredient to the chewing gum). A delay in the release of the majority will be caused. This can be particularly beneficial in situations where the formulation components may be encapsulated separately to cause release with different release profiles. For example, different high intensity sweeteners may have different release profiles due to different water solubility or other characteristics. They may be encapsulated together to release more at the same time.

  In certain embodiments, managing the release profile of the plurality of compounding ingredients, managing various properties of the plurality of compounding ingredients, the delivery system comprising the plurality of compounding ingredients, and / or the chewing gum comprising the delivery system, and / or Or it can be managed for one gum by managing how the delivery system is manufactured in the manner described above.

  Additional ingredients may be used in one or more regions or layers of the gum composition, such as center fill, gum region or coating, as described above, as described above. The amounts for many of the additional ingredients are shown in Table 1 below. The amount specified for that component is based on the specific area in which such component may be included. Furthermore, the amounts shown in Table 1 are generally applied as certain ingredients may be added to the gum composition in free form, ie, unencapsulated. In certain embodiments, if an ingredient is provided in encapsulated form, an amount greater than that shown in Table 1 may be used because the release profile of the additional ingredient has been modified. Also, since many of the components shown in Table 1 are optional components, their amounts are used when that component is selected for incorporation into a composition in one or more of the layers or regions of the composition. Represents the amount to be played. In other words, the lower limit of 0% is not included even though the component may not be present.

  The ingredients listed in Table 1 below may be added to one or more regions or layers of the center-fill gum in their encapsulated and / or unencapsulated form and in combination with any other optional ingredient. Also good. For example, a single component may be added to the center-filled gum in its encapsulated and unencapsulated form. The two different forms of components may be added to the same or different regions of the central filling gum in the same or different amounts.

  In certain embodiments, a single component may be added in two or more different encapsulated forms. In particular, two or more different encapsulating materials (such as different polymers) may be used to encapsulate two or more separate parts of the component. Different encapsulated forms of the same component may be added to the same or different regions of the central filling gum in the same or different amounts. Further, in certain embodiments, unencapsulated forms of the same component may be added in combination with two or more different encapsulated forms. The non-encapsulated form of the component may be added to any region of the center-filled gum in the same or different amount as the encapsulated form. Further, in certain embodiments, non-encapsulated forms of similar components may be added in combination with two or more different encapsulated forms. For example, two encapsulated forms of a single sweetener may be used in combination with non-encapsulated forms of different sweeteners.

  In some embodiments, a combination of two or more different components from Table 1 below, or as described above, may be used. In certain embodiments, at least one of the components may be encapsulated, while at least one of the components may be unencapsulated. The plurality of ingredients may be the same type of ingredient, eg, two different sweeteners, or ingredients from distinctly different categories, eg, sweetener and warming agent. Different ingredients may be added to the same or different regions of the central filling gum in the same or different amounts.

  In certain embodiments, combinations of two or more different components from Table 1 below may be used. In certain embodiments, at least one of the different components may be encapsulated, while at least one other component of the combination may be unencapsulated. The plurality of ingredients may be of the same type, for example two different sweeteners. Alternatively, the plurality of ingredients may be ingredients from distinctly different categories, such as sweeteners and warming agents. Different components may be added to the same or different regions of the central filling gum in the same or different amounts. The amount of a component in a particular area is determined by how the component may be perceived by the consumer in different areas, the sensory experience or functional benefits that it is desirable to bring to the consumer, any one area May be selected depending on the adjustment problem that would result in a bad taste if overdose is used.

  In certain embodiments, it may include a plurality of components from Table 1 below, each of which is encapsulated. Multiple encapsulated components may be blended in the same or different regions of the gum in the same or different amounts. The plurality of encapsulated components may be the same type of components or components from distinctly different categories.

  In certain embodiments where multiple encapsulated components are added to the center-filled gum composition, the multiple components may be encapsulated together or separately. In embodiments where multiple components are encapsulated together, the components may be mixed together and encapsulated by a single encapsulant. In embodiments where multiple components are encapsulated separately, the material used to encapsulate the components may be the same or different. The amount specified for a component is based on the particular region in which the component is included.

  As noted above, Table 1 provides a list of ingredients that may optionally be present in one or more regions of the gum product. Suitable amounts that may be present in the coating, centerfill, or gum regions are shown in the table. The amounts in Table 1 are given as ppm or mass% in the gum product region or layer. Table 1 is merely representative and should not be construed as limiting the ingredients that can be included in the gum region in any way.

本発明の特徴と効果は、例証の目的で提供され、本発明を制限するものと何ら解釈するべきでない以下の実施例によって、一層十分に示される。 Table 1

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

(Example)
The following Examples AH shown in Tables 2-4 relate to some embodiments of the gum composition of the present invention.

  Examples A to H:

ガムベースは、限定しないが、エラストマー、可塑剤及び充填剤を含んでもよい。 Table 2-Maltitol gum region composition

The gum base may include, without limitation, elastomers, plasticizers and fillers.

Table 3-Liquid Filling Composition

Table 4-Coating composition

Gum pieces comprising three areas of liquid filling, gum area and coating are prepared according to the compositions in Tables 2-4 above. Each region follows the corresponding component for compositions AH. However, the composition is commutative as desired.

The composition for the gum region is prepared by first blending talc (if present) with the gum base under heating at about 85 ° C. This formulation is then mixed for 6 minutes with maltitol or a bulking agent, lecithin, and other polyols. Add a blend of flavors including a premix of flavor and cooling agent and mix for 1 minute. Finally, add acid and high intensity sweetener and mix for 5 minutes.

A liquid fill composition is then prepared by first preparing a premix of lycasin, crystalline sorbitol, and glycerin. This premix is then blended with colorants, flavors, cooling agents, and high intensity sweeteners and mixed.

The gum region and the liquid fill composition are then extruded together and formed into tablets by the process described above on pages 7-8. Each piece of gum has a total weight of about 2.2 grams. In the final gum piece, the gum area is about 62% by weight, where about 50-75% by weight of the total gum area is a layer of maltitol gum composition, the liquid fill is about 8% by weight, and the coating is about 30% by mass.

The gum pieces prepared with compositions A to H do not show a significant loss of fluidity in liquid filling after accelerated aging at 37 ° C. for 3 weeks.

The colorant, flavoring agent, cooling agent, acid and sweetener used in the liquid filling, gum region and coating composition are specifically selected from any of the components shown in Table 1 of this specification. May be. Furthermore, any of these components may be used in their encapsulated and / or unencapsulated form.

Although what is presently considered to be a preferred embodiment of the present invention has been described, those skilled in the art understand that changes and modifications can be made without departing from the technical idea of the present invention, and All modifications are within the true scope of the present invention.

FIG. 2 shows a typical gum slab used in the present invention. It is a figure which shows the shape of the edge part (edge) of the thick board of FIG. It is a figure which shows the shape of the edge part (edge) of the thick board of FIG. It is sectional drawing of the thick board of FIG.

Explanation of symbols

10 Thick Plate 12 Edge 12a Rounded Corner 12b Angular Corner 100 Liquid Filling Composition Center 200 Gum Region

Claims (11)

A composition comprising (a) a liquid filling composition, and (b) a gum region surrounding the liquid filling composition,
The gum region includes a polyol composition , and the polyol composition includes 40 mass% to 60 mass% maltitol with respect to the mass of the gum region;
The liquid filling composition comprises 58% to 83% by weight of hydrogenated starch hydrolyzate with respect to the liquid filling composition and 10% to 35% by weight of crystalline sorbitol with respect to the liquid filling composition. A composition comprising: The hydrogenated starch hydrolyzate is 2 wt% to 6 wt% sorbitol, 50 wt% to 55 wt% maltitol, 20 to 25 wt% 3-5 monomer units hydrogenated glucose polymer, and 2 0 containing 2 5% by weight hydrogenated glucose polymers of 5 or more monomer units, the composition of claim 1. The composition according to claim 1 or 2 , wherein the hydrogenated starch hydrolyzate is present at 65-75 % by weight of the liquid filling composition. The composition according to any one of claims 1 to 3 , wherein glycerin is further present in an amount of 0 to 5 mass% of the liquid filling composition. The crystalline sorbitol is present 25 to 35% by weight of said liquid fill composition, composition according to any one of claims 1 to 4. 6. A composition according to any preceding claim, wherein the crystalline sorbitol comprises a gamma polymorphic structure. 7. A composition according to any preceding claim, further comprising (c) a third region at least partially surrounding the gum region.   8. The composition of claim 7, wherein the third region comprises a separate gelatin layer adjacent to the gum region. Flavor, sweetener, sensory substance, breath refresher, dental care ingredients, actives, herbs, effervescent system, appetite suppressant, potentiator, food acids, micronutrients, oral moisturizer, throat The composition according to any one of claims 1 to 8 , further comprising a modified ingredient selected from the group consisting of a care ingredient, an energy enhancer, a concentration enhancer, a colorant, and combinations thereof. . The composition according to any one of claims 1 to 9, wherein the composition comprises individual pieces of gum in the form of a slab or pellet. A gum composition comprising:
(A) center-fill composition to Many 1 0 wt% than 0 of the gum composition,
(B) a gum region comprised between 55 and 65 % by weight of the gum composition , and (c) a coating comprised between 25 and 35 % by weight of the gum composition ,
The gum composition is a gum piece of 3 grams or less,
The gum region includes a polyol composition, and the polyol composition includes 40 mass% to 60 mass% maltitol with respect to the mass of the gum region;
The center filling composition comprises 10% to 35% by weight of crystalline sorbitol with respect to the weight of the center filling composition and 58% to 83% by weight of hydrogenation with respect to the weight of the center filling composition. A gum composition comprising a starch hydrolyzate.

Images