JP5009902B2 - Liquid filled chewing gum composition - Google Patents

Description

(Related application)
This application claims priority to US Provisional Patent Application No. 60 / 77,508 filed on Feb. 24, 2006 and U.S. Provisional Application No. 60/683634, filed on May 23, 2005, A continuation-in-part of U.S. Patent Publication No. 10/925822, filed August 25, 2005, and a continuation-in-part of U.S. Patent Publication No. The contents are incorporated herein by reference.

(Technical field)
The present invention relates to a composition for use in a multi-layer liquid center-filled chewing gum whereby its fluidity is maintained for a considerable time. Individual gum pieces comprising the composition of the invention comprise a liquid center surrounded by a gum region, at least one barrier layer present between the liquid center and the gum region, optionally further coated with an external coating layer. May be.

  There is a widespread demand today for liquid or center-filled gums and other confectionery products. In general, these products have a solid outer portion and a soft or liquid central portion. The outer portion can be a suitable type of chewing gum or bubble gum, while the central portion can be a flavored material having a generally syrupy consistency.

  There are also products with a chewing gum or bubble gum core with hard sugar or sugarless shells on the outside. These products include, for example, the prominent granulated gum products sold under the product names of Chiplets (R), Clorets (R), and Dentine-Ice (R). There is a wide range of demand for both types of liquid-filled gum and coated gum products.

  In conventional center-filled gum products having a liquid-filled central portion, a second layer of chewing gum or bubble gum material surrounding the liquid, and a hard shell or coating, undesirable migration of the liquid into the gum base region becomes a problem. As a result, an unacceptable defective product is generated. Loss of the center filler not only affects the initial functionality of the gum (ie, the initial liquid squirt), but can also affect the physical appearance of the product and the overall storage stability of the product.

  One possible cause for the loss of liquidity of the center filler is the transfer of moisture from the center filler to the surrounding gum layer. This problem is most often addressed by changing the centerfill composition.

  Patents that have overcome the problems associated with loss of fluidity with a specially prepared center-fill composition include center fillers containing hydrogenated starch hydrolysates (Ciflese et al., US Pat. Center fillers comprising a combination of (Friello, US Pat. No. 6,057,049) and center-filled formulations containing propylene glycol and sorbitol (Terevazzi, US Pat.

  As another attempt to address the loss of fluidity, formulations have been provided that are intended to control the water content of the central filler. Specifically, US Pat. No. 4,683,138 to Glass et al. Discloses a low moisture, liquid center-filled gum composition.

One element common to commercially available center-filled gum compositions is the size of the gum piece. The weight of such chewing gum pieces, including those disclosed in Terravazzi, averages about 5 g. Prior to the present invention, smaller center-filled gum pieces, i.e., less than 3 grams per piece, were not provided, so there was no problem with center-filled gums in such small pieces. Structures such as 2-3 g small gum pieces and granulated gums have a larger surface area relative to the liquid filler, thus maintaining the fluidity of the central filler and reducing the surrounding gum area. Preventing movement and movement through it becomes more important and meaningful.
U.S. Pat. No. 4,466,983 U.S. Pat. No. 4,250,196 US Pat. No. 4,252,829

  There is a need for new gum compositions, particularly hard coated or crunch coated gum compositions that provide a desired hard shell coating layer in combination with a center-filled gum, while having a low loss of fluidity Exists. There is also a need for a center-filled gum that retains its liquid center during manufacture and storage and can be prepared in a small piece size without compromising the properties of the liquid center filler.

  In one embodiment, a composition and product comprising a liquid center-fill composition, the fluidity of which is at least partially retained after time and is due to the passage of time to the region surrounding the liquid center-fill material. The present invention relates to a liquid center filler that is prevented from moving and / or solidifying the center filler. The liquid filler region may be partially or completely composed of one or more liquids.

The present invention provides a center filler gum composition in which a decrease in fluidity of the center filler is reduced.
In one embodiment of the invention, the gum composition comprises a liquid filler region, a gum region surrounding the liquid filler region, and at least one barrier layer present between the liquid filler region and the gum region. Comprising. The barrier layer reduces leakage of liquid filler from the liquid filler region to the gum region. In one embodiment, the gum region contains an elastomer and a plasticizer, but other ingredients (eg, bulking agents, flavors and high intensity sweeteners) may further be included. A hard shell coating surrounding the gum region may be included in the composition.

  In one embodiment, the gum composition includes a liquid filler region, a gum region surrounding the liquid filler region, and at least one candy gum layer present between the liquid filler region and the gum region. Become. The candy gum layer may comprise a substantially continuous amorphous matrix of chewing gum base and hard candy. This type of candy gum layer may be formed from a mixture of a molten gum base and cooked candy syrup.

  In other embodiments, the gum composition comprises a liquid filler region, a gum region surrounding the liquid filler region, and at least one high gum base-low between the liquid filler region and the gum region. It comprises a filler layer. The high gum base-low filler layer is formed from a composition containing at least 50% by weight gum base and less than 40% by weight fillers (eg, bulking agents, flavors and high intensity sweeteners). In one embodiment, the high gum base-low filler layer composition contains less than 5 wt% bulk sweetener. In an alternative embodiment, the gum composition may contain a filler in a percentage that is higher than the percentage of the gum base.

  In a further embodiment, the gum composition comprises a liquid filler region, a gum region surrounding the liquid filler region, and at least one lipid layer (fat) present between the liquid filler region and the gum region. Or containing a wax).

  In yet another embodiment, the gum composition comprises a liquid filler region, a gum region surrounding the liquid filler region, and at least one gelling hydrocolloid layer. In one embodiment, this layer may contain a gelling hydrocolloid of one of agar, alginic acid, carrageenan, cellulose ether, gelatin, gellan gum, locust bean gum, pectin, starch, xanthan gum and combinations thereof. .

  In a further embodiment, the gum composition comprises a liquid filler region, a gum region surrounding the liquid filler region, and at least one layer (hydrophobic) present between the liquid filler region and the gum region. Containing a combination of a sex substance and a hydrophilic substance). For example, the layer between the liquid filler region and the gum region may contain a combination of lipids and biopolymers (eg, proteins and polysaccharides).

  The present invention relates to a center-filled chewing gum having at least one barrier layer between the center filler region and the gum region. The presence of the barrier layer reduces liquid leakage from the central filler region to the gum region, so that at least a portion of the fluidity can be maintained during the chewing gum manufacturing process and its shelf life.

  In the present specification, the transitional phrase “comprising” (synonymous with “including”, and “comprises” and the like), “containing” or “characterized by” Is characterized as “inclusive” or open-ended, and does not exclude additional, undescribed elements or method steps, whether used in the preamble or text of the claims.

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

  In the present invention, the terms “liquid filler” and “center filler” are used interchangeably and refer to the innermost region of the composition. The term “center filler” does not mean that the gum pieces are necessarily symmetrical, ie the “center filler” is merely present in other areas of the gum pieces. Furthermore, the terms “liquid filler” and “center filler” refer to areas that are enclosed or defined everywhere, or that are surrounded or surrounded by other areas of the gum piece. Furthermore, the term “liquid filler” includes areas where it is not completely liquid. For example, the term “liquid filler” includes regions containing suspensions, emulsions, semi-solids, creams, gels, and the like. The “liquid filler” region may contain non-liquid components (eg, solid particles or gas). In one embodiment, there may be multiple center fillers or liquid fillers.

  In the present invention, the terms “enclose”, “enclose” and the like are not limited to enclosing in a normal sense. These terms may mean sealing or defining everywhere, surrounding or enclosing, and limited to embodiments that are symmetrical or of the same thickness in the region of the gum product. Not.

  In the present invention, the term “gum region” refers to a region in the composition that is adjacent to or at least partially surrounding the central filler or innermost portion (region).

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

  As used herein, the term “liquid” includes a composition that can transfer moisture from the center-fill region to the gum region. The term includes, but is not limited to, compositions that readily flow or maintain fluid properties at room temperature and pressure. The term “liquid” loses fluidity due to the transfer of moisture from the central filling area to the gum area, even if not a complete liquid, such as a solution, suspension, emulsion, semi-solid, cream, gel, etc. Any remaining possibilities can be included. “Liquid” may be aqueous or non-aqueous. The “liquid” may include non-liquid components such as solid particles or gas.

  As used herein, the terms “component” and “component” refer to additives, fixatives, substances, materials, agents, active ingredients, elements, which can be included in the gum composition of one embodiment. Or used interchangeably for the purpose of referring to either part.

  Embodiments described herein include a multi-component that includes at least one liquid filler region, a gum region that includes a gum base, and at least one barrier layer that is present between the liquid filler region and the gum region. A composition is provided. Individual gum pieces may include an outer gum layer or shell, which provides a crunchy texture when the gum pieces are first chewed. Individual gum pieces may be formed in various shapes such as pellets, tablets, balls, pillows, chunks, sticks and slabs.

  In one embodiment, the components of the composition may be configured differently depending on the desired shape of the final gum composition. The one or more liquid filled regions may be concentric with the gum region or may be a layered structure. Concentric structures can be applied to ball, pillow or pellet shapes, and layered structures are considered suitable for slab or stick shapes. For example, when the entire gum composition has a ball shape, a hollow or circular shell may be formed in the innermost region of the gum piece. The shell may be filled with a liquid, and other regions of the gum piece layer may surround the liquid-filled region. However, when the entire gum composition has a slab shape, the hollow shell formed in the innermost region may be rectangular. The rectangular shell may be filled with a central filler, and other regions or layers of the gum piece may define a rectangular liquid-filled region on all sides of the rectangle.

  Center-filled gum compositions and other compositions described herein include those described in US Pat. No. 6,280,780 to Degady et al. (“Degady”, the entire disclosure of which is incorporated herein by reference). It may be formed by any technique known in the technical field. Degady describes an apparatus and method for forming a confectionery product in three layers (inner back liquid material, middle hard or chewy ingredients and outer layer). The method first extrudes both the outer and middle portions and then injects the inner fluid or liquid material to form a rope having a liquid filled layer. The liquid-filled rope is then passed through a sizing machine having a series of pairs of pulley-type roller devices. The roller device adjusts the “size” of the rollers or strands of gum material so that the series of rollers is the desired size and shape when introduced into the tableting mechanism.

  The rope is then fed to a molding machine that produces individual confectionery pieces to form our intended individual gum pieces. The gum piece may be any shape as described above.

  Optionally, the gum may be passed through a cooling tunnel either before it is introduced into the tableting mechanism, after it leaves the tableting device, or both. Cooling the rope before entering the tableting mechanism is advantageous in preventing the recoil of individual pieces and can thus lead to increased productivity.

  The cooled piece of gum material is then fed into a storage container for conditioning and further processing. At this point, the cooled piece of gum material can be fed directly to a coating tunnel mechanism, such as a rotating tunnel mechanism.

Whether the formed piece of gum material is first stored and transported in a storage container or sent directly to a coating tunnel or mechanism, the individual pieces of gum material are then subjected to a conventional sugar or sugarless coating process. And a hard shell may be formed on the liquid-filled gum material. Various coating processes or mechanisms of this type are known. In a process known as panning, a gum product is applied with a coating of a number of layers of material, resulting in a uniform coating and a finished textured surface. The hard coating material, which may include sugar, maltitol, sorbitol or any other polyol, including those described herein, and optionally a flavoring agent, is applied to the gum material as it passes through the coating mechanism or coating tunnel. Spray the pellets, tumbling and rotating in them. In addition, each of the continuous coating layers on the surface of the resulting product is dried by circulating or pumping conditioned air into the coating tunnel or mechanism. In one embodiment, the coating or outermost region can be formed by lamination, double or multiple extrusion, or any other process that prepares the outermost region.

  The content of the coating composition ranges from about 2% to about 60%, more specifically from about 20% to about 40% by weight of the individual gum pieces including the center filler, gum region and coating. More specifically, it may be 25% to 35% by weight and more specifically about 30% by weight. 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 described later with respect to the gum region. The coating or outermost region may be crystalline or amorphous.

  Center-filled chewing gum provides prevention of moisture transfer from the center filler to the gum region by providing at least one barrier layer between the center-fill region and the gum region. This is in contrast to the prior art, which has not fully addressed the problems associated with the manufacture and storage stability of liquid center-filled products.

  In one embodiment of the present invention, a smaller piece size aspect is included. For example, the smallest piece size gums that have been marketed so far are usually in the form of pellets. These piece sizes are currently about 5-7 g. In one embodiment, the liquid-filled product is substantially smaller pieces, i.e., 50-60% less by weight, without the liquid moving in the gum region or beyond the coating or loss of fluidity. It is made using pieces. In some embodiments according to the present invention, a liquid-filled gum piece size range of more than about 0.5 g, more specifically more than 1.5 g to about 3 g, including hard coating shells, is provided. Further, in one embodiment, the gum piece may consist of a center filler, a gum region including a gum base, and an outer coating. Such gum pieces may have a total weight of about 2.2 grams per piece.

  With respect to liquid filler embodiments, such small sized pieces, especially gum shapes or structures with a large liquid-filler surface area proportional to the weight of the liquid itself, are centered due to the interaction of different factors. Has been found to be more prone to loss of fluidity. While not being limited to one theory, these factors include the fact that the amount of liquid filler is small compared to the area of the gum region that is in direct contact with the liquid filler, the central filler and the type of elastomer Interaction (ie, SBR vs. non-SBR), compatibility of the gum region components with the liquid filler component, and the potential capillary action of the polyol used in the gum region. For example, sorbitol, commonly used in gum preparations in the United States, does not take a dense crystal structure and gives a sponge-like appearance. Thus, in order to provide a center-filled gum piece of less than about 3 g, one embodiment of the present invention employs a polyol composition having a dense and finely packed crystal structure with a modified gum and gum base, Thus, unlike a sponge-like structure in the case of a conventional sorbitol gum region, it is possible to provide a center-filled gum piece with an improved prevention of fluidity loss.

For other useful center-filled gum compositions and / or components in the present invention, see the following co-pending and co-pending patent applications, the contents of which are hereby incorporated by reference in their entirety.
US Patent Application No. 60 / 776,748 (Attorney Reference No. 1421-5 CIP UfP), filed February 24, 2006, “Liquid Filled Chewing Gum Composition”;
US Patent Application No. 60 / 776,642 (Attorney Reference No. 1421-5 CIP III / P), filed February 24, 2006, “Liquid Filled Chewing Gum Composition”;
US Patent Application No. 60 / 776,641 (Attorney Reference No. 1421-5 CIP IV / P), filed February 24, 2006, “Liquid Filled Chewing Gum Composition”;
US Patent Application No. 60 / 776,637 (Attorney Reference No. 1421-5 CIP V / P, filed February 24, 2006, "Center Filled Chewing Gum Composition";
US Patent Application No. 60 / 776,382 (Attorney Reference No. 138 1421-P), filed February 24, 2006, “Center Filled Chewing Gum Composition”;
And US Patent Application No. 60 / 776,699 (Attorney Reference No. 139 1421-P), filed February 24, 2006, “Multi-Modality Chewing Gum Composition”.

Barrier Layer As described above, the gum composition of the present invention has a barrier layer between the gum region and the liquid filler region. The barrier layer may include lipids, proteins, carbohydrates, synthetic elastomers and combinations thereof. Synthetic elastomers include, but are not limited to, styrene butadiene copolymer (SBR), polyisobutylene, isobutylene-isoprene copolymer, polyethylene, polyvinyl acetate, and combinations thereof.

  In one embodiment, the barrier layer has a thickness of about 0.1 mm to about 1 cm.

  The presence of one or more barrier layers can reduce or prevent leakage of the liquid filler from the liquid filler region to the gum region. As detailed below, the liquid filler region may be partially or fully filled with liquid. The liquid filler region may contain non-liquid components. A gas (for example, oxygen) may be contained in the liquid filler region. The liquid filler region may be water soluble or water insoluble. Further, where it is desirable to reduce undesirable movement of liquid from the liquid filler region by one or more barrier layers, the liquid filler region may be a solution, suspension, emulsion, semi-solid, cream or gel. Good. As described in detail below, the liquid filler region contains two or more separate liquids (which may be miscible or immiscible) having different or unique characteristics in the same or different amounts. Also good.

  In the present invention, the presence of the barrier layer can reduce liquid migration from the central filler region. Depending on the center filler composition, the barrier layer of the gum composition can be adjusted to delay the transfer of the center filler composition to the gum region. In one embodiment, multiple barrier layers may be included in the center filler composition.

  In one embodiment, migration of the center filler composition may be reduced by reducing the porosity of the barrier layer adjacent to the center filler composition. In other embodiments, migration of the center filler composition may be reduced by reducing the porosity of the barrier layer that is not adjacent to the center filler material. For example, if desired, a barrier layer composition having low porosity may be used as one or more interlayers.

  In one embodiment, migration of the center filler composition into the gum region is reduced by providing a barrier layer containing the candy gum composition. The barrier layer may comprise a substantially continuous amorphous chewing gum candy matrix. Such a barrier layer has a low porosity. The candy gum composition may be formed from a mixture of a molten gum base and cooked candy syrup. In particular, in some embodiments, the candy gum composition is formed from a mixture of a molten chewing gum base and cooked polyol. Hard boiled candy syrup can be prepared from a mixture of sugar and other carbohydrates. Such materials may typically contain up to 100% corn syrup, up to 70% sugar, and up to 0.1% to 5.0% water. Syrup components can be prepared from non-fermentable sugars such as sorbitol, mannitol, xylitol, erythritol, lactitol and maltitol and syrup, such as starch hydrolysates and hydrogenated sorbitol solutions. Amorphous sugar and / or amorphous polyol is useful for preparing an amorphous barrier layer with low porosity. A method for preparing a candy gum composition suitable for use as a barrier layer composition is described, for example, in US Pat. No. 4,741,905, the entire disclosure of which is incorporated herein.

  In some other embodiments, migration of the center filler composition to the gum region is reduced by providing a barrier layer formed from a high gum base-low filler composition. In particular, a suitable barrier layer with low porosity can be prepared from a composition containing at least 50% by weight gum base and less than 40% by weight filler. In one embodiment, the filler is included in the barrier layer composition in an amount of about 20 to about 40% by weight. The filler may contain, for example, bulking agents (eg, bulk sweeteners, inorganic adjuvants, carriers and extenders), flavors and high intensity sweeteners. In one embodiment, the barrier layer is formed from a composition containing less than 5% by weight of a bulk sweetener (eg, monosaccharides, disaccharides, polysaccharides, sugar alcohols, and combinations thereof). In other embodiments, the barrier layer composition does not contain a bulk sweetener. Examples of high gum base-low filler gum compositions suitable for forming the barrier layer of the present invention are described in WO 02/094033, the entire disclosure of which is incorporated herein.

  In an alternative embodiment, it is desirable to increase the hydrophobicity of the barrier layer relative to the center filler composition. For example, in some embodiments, the liquid filler region is hydrophilic (such as in an aqueous solution or suspension). In such an embodiment, it is desirable to provide a barrier layer formed from a hydrophobic material to serve as an effective barrier against water and water soluble compounds in the center filler. In one embodiment, the barrier layer is formed from at least one lipid (eg, fat or wax). Examples of fat include hydrogenated oil or saturated fatty acid. Examples of the wax include solid paraffin and beeswax.

  In other embodiments, it may be desirable to increase the hydrophilicity of the barrier layer relative to the central filler composition. For example, in some embodiments, the liquid filler may contain hydrophobic compounds (such as lipids, oxygen and certain flavors). In this case, it is desirable to provide a barrier layer formed from one or more hydrophilic biopolymers to serve as an effective barrier to these hydrophobic compounds. Examples of suitable hydrophilic barriers include but are not limited to gluten, milk protein, gelatin, starch, pectic acid and cellulose ether.

  In other embodiments, a barrier layer for hydrophobic as well as hydrophilic compounds may be desired in the center filler. In this case, an effective barrier layer can be formed from a combination of hydrophobic and hydrophilic materials. For example, it may be desirable to provide a barrier to water and oxygen. In this case, an effective barrier layer can be formed by a combination of lipid and biopolymer. Suitable biopolymers include but are not limited to proteins and polysaccharides. For example, these biopolymers include, but are not limited to, gluten, milk protein, gelatin, starch, pectic acid and cellulose ether. In one embodiment, the barrier layer formed from a combination of hydrophobic and hydrophilic materials may be an emulsion based barrier layer. In other embodiments, the barrier layer formed from a combination of a hydrophobic material and a hydrophilic material may be a bilayer. For example, in some embodiments (an embodiment in which the barrier layer has two layers), one may be a hydrophilic polymer layer and the other may be a hydrophobic lipid layer. The hydrophobic lipid layer can be applied to the center filler for the purpose of reducing the decrease in fluidity, and the hydrophilic layer can be applied to the gum region side.

  In a further embodiment, a barrier layer can be provided to accept, stop, or slow down liquid movement from the center filler. For example, in some embodiments, the barrier layer contains at least one gelling hydrocolloid. Hydrocolloids are generally plant-, animal-, microbial-derived or synthesized hydrophilic polymers having many hydroxyl groups, and may be polyelectrolytes. In the present invention, the movement of the liquid from the center filling region can be controlled using the gelled hydrocolloid. Examples of gelling hydrocolloids that can be used in the barrier layer include, but are not limited to, agar, alginic acid, carrageenan, cellulose ethers such as hydroxypropyl methylcellulose and methylcellulose, gelatin, gellan gum, locust bean gum, pectin, starch, xanthan gum and combinations thereof Is mentioned.

  In one embodiment, the barrier layer may be formed from the liquid filler region in situ. In one embodiment, the liquid filler region may contain one or more materials that isolate the liquid filler region, thereby forming the barrier layer in situ. For example, the liquid filler may contain a film-forming lipid that isolates the aqueous liquid filler portion to form a suitable lipid barrier layer in situ.

Gum area

  One or more cavities may be present in the gum region and filled with a liquid center filler. The shape of the cavity mainly depends on the final configuration of the chewing gum piece. By adjusting the ratio of the desired cavity surface area to the liquid filler weight, the reduction of potential migration of the liquid filler into the gum region is optimized. This is particularly useful when it is desired to make the gum piece size substantially smaller than commercially available gum pieces. In particular, a liquid-filled granular gum having a total gum piece weight of 2 to 3 g can be suitably produced. However, smaller gum pieces of about 0.5g size are also included.

  As described above, the barrier layer between the gum region and the liquid filler region reduces leakage of the liquid filler from the liquid filler region to the gum region. To further reduce leakage, a modified polyol composition containing at least one polyol may be added to the gum region as described herein. Furthermore, it has been found that selection in combination with a modified polyol composition of a non-SBR gum base for use in the gum region is useful for providing a particularly stable liquid-filled chewing gum composition.

  The gum region may contain a gum base. The gum base may contain any ingredients known in the chewing gum field. For example, the gum region may contain elastomers, extenders, waxes, elastomer solvents, emulsifiers, plasticizers, fillers and mixtures thereof. In the case of a gum region included in a three-component composition comprising a center filler, barrier layer, gum region and coating layer, the gum region is about 40% to about 97%, more specifically about 55% by weight of the chewing gum piece. % To about 65% by weight, more specifically about 62% by weight.

  In one embodiment, the gum region comprises a special polyol composition comprising about 30 to about 80% by weight, in particular 50 to about 60% by weight of said gum region and comprising at least one polyol. Also good. Examples of the polyol composition include, but are not limited to, maltitol, sorbitol, erythritol, xylitol, mannitol, isomalt, lactitol, and combinations thereof, and any known polyol may be used. Lycasin ™ (which may contain hydrogenated starch hydrolysates, sorbitol and maltitol) may be used.

  The amount of polyol composition or combination of polyols used in the gum region depends on many factors such as the type of elastomer used in the gum base and the particular polyol used. For example, if the total amount of the polyol composition is in the range of about 40% to about 65% by weight of the gum region, in addition to sorbitol in an amount from about 0 to about 10% by weight relative to the weight of the gum region, The amount of toll may be from about 40% to about 60% by weight, and more specifically, the amount of maltitol in combination with about 5% to about 10% by weight of sorbitol, based on the weight of the gum region. May be from about 45% to about 55% by weight.

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

  Polyol compositions that may include one or more different polyols may be derived from genetically modified organisms (“GMO”) or GMO-free materials. For example, the maltitol may be GMO-free maltitol or may be provided by a hydrogenated starch hydrolysate. In the present invention, the term “GMO-free” refers to a composition derived from a process that does not utilize a genetically modified organism.

  In one embodiment, a polyol composition comprising maltitol having a crystal density higher than that of sorbitol may be contained. Other polyols that exhibit crystal densities greater than sorbitol include xylitol and mannitol. The higher the crystal density of the polyol, the better the barrier properties. Specifically, a higher crystal density polyol results in a structure with fewer pores and a smaller surface area for potential moisture or fluid movement from the liquid filler to the gum region.

  Because sugar (sucrose) is generally recognized as a baseline for use in comparing sweeteners including polyols, it is similarly described as some embodiments of polyol compositions. For example, the polyol composition may have a sweetness that is greater than about 50% of the sweetness of sucrose. More specifically, the polyol composition of the present invention may have a sweetness that is greater than about 70% of the sweetness of sucrose.

  The polyol composition of one embodiment may be represented by the solubility of the composition. The solubility of the polyol composition depends on the solubility of one or more polyols contained in the composition. For example, if maltitol is the only polyol included in the polyol composition, the solubility of the polyol composition in water will be about 60% at 25 ° C.

  In one embodiment, a blend of different polyols may be used. Examples of useful polyols include erythritol, lactitol, xylitol, mannitol, maltitol, sorbitol, isomalt and combinations thereof. When a blend of one or more polyols is used, the solubility of the polyol composition depends on the weight ratio of the amount of polyol in the blend and the solubility of each individual polyol included. For example, in the case of a combination of two or more polyols (including maltitol having a water solubility at 25 ° C. of 60% and sorbitol having a water solubility at 25 ° C. of about 72%), about 60% to about 72% Has a water-soluble range. Other suitable solubility ranges depending on the two or more polyols included are in the range of about 40% to about 60% at 25 ° C and in the range of 55% to 65% at 25 ° C. The solubility range can vary depending on the particular polyol used. Alternative suitable soluble polyol combinations include those having solubility below sucrose (ie less than 67%).

  In one embodiment, the polyol composition may contain particles of various sizes. Specifically, the average particle size of the polyol composition ranges from about 30 microns to about 600 microns, more specifically from about 30 microns to about 200 microns.

  The amount of gum base contained in the gum region can also be varied. The gum base can be included in the gum region in an amount from about 25% to about 45% by weight relative to the gum region. A more specific range of gum base is from about 28% to about 42% by weight relative to the gum area. More specifically, it may be from about 28% to about 30%, or from about 28% to about 35%.

  The elastomers (rubbers) used in the gum base depend on various factors such as the desired gum base type, the desired gum composition consistency, and other ingredients used in the composition to make the final chewing gum product. It may be changed flexibly according to the situation. The elastomer may be any water insoluble polymer known in the art, including gum polymers such as those utilized in chewing gum and bubble gum. Suitable polymers for the gum base include both natural and synthetic elastomers. For example, suitable polymers for gum base compositions include, but are not limited to, chicle, natural rubber, crown gum, nispero, rosinha, gelton, perillo, niger gutta, tsunu, brata, gutta percha, retica capsi, solva, gutta chi Natural products (derived from plants), 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.

  Further 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 depends 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 make the final chewing gum product. May be changed. Typically, the elastomer is included in the gum base in an amount of about 10% to about 60%, desirably about 35% to about 40% by weight of the gum region.

  In one embodiment, the gum base may contain a wax. This softens the polymer elastomer mixture and improves the elasticity of the gum base. When wax is used, it has a melting point of less than about 60 ° C, preferably between about 45 ° C and about 55 ° C. The low melting wax may be a paraffin wax. The wax may be included in the gum base in an amount from about 6% to about 10%, preferably from about 7% to about 9.5% by weight of the gum base.

  In addition to the low melting wax, high melting wax may be used in the gum base in an amount up to about 5% by weight of the gum base. Such high melting point waxes include bead wax, vegetable wax, candelilla wax, carnauba wax, various petroleum waxes, and the like, and mixtures thereof.

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

  The gum base may contain an elastomer solvent that assists in softening 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 hydrogenated, dimerized and polymerized rosins. Rosins and gums, and mixtures thereof. Examples of elastomer solvents suitable for use in the present invention include partially hydrogenated wood and gum rosin pentaerythritol ester, wood and gum rosin pentaerythritol ester, wood rosin glycerol ester, partially dimerized wood And glycerol esters of gum rosin, polymerized wood and gum rosin, glycerol esters of tall oil rosin, wood and gum rosin and partially hydrogenated wood and gum rosin, and partially hydrogenated wood and rosin Examples thereof include methyl esters and the like, and mixtures thereof. The elastomer solvent may be used in the gum base in an amount from about 2% to about 15%, preferably from about 7% to about 11% by weight of the gum base.

  The gum base may also contain an emulsifier that assists in dispersing the immiscible ingredients in the monostable system. Emulsifiers useful in the present invention include glyceryl monostearate, lecithin, fatty acid monoglycerides, diglycerides, propylene glycol monostearate and the like, and mixtures thereof. The emulsifier may be used in an amount from about 2% to about 15%, more specifically from about 7% to about 11% by weight of the gum base.

  The gum base also has a low molecular weight of these ingredients that may contain plasticizers or softeners to provide a variety of desirable textures and consistency properties, so that the plasticizers and softeners are part of the base structure of the gum base. It can penetrate, making it plastic and low viscosity. Useful plasticizers and softeners such as lanolin, palmitic acid, oleic acid, stearic acid, sodium stearate, potassium stearate, glyceryl triacetate, glyceryl lecithin, glyceryl monostearate, propylene glycol monostearate, acetylated monoglyceride, glycerin, etc. , And mixtures thereof. Waxes, such as petroleum waxes such as natural and synthetic waxes, hydrogenated vegetable oils, polyurethane waxes, polyethylene waxes, paraffin waxes, microcrystalline waxes, fatty waxes, sorbitan monostearate, tallow, propylene glycol, mixtures thereof, etc. based on gum It may be added. Plasticizers and softeners are typically used in the gum base in amounts up to about 20% by weight of the gum base, more specifically from about 9% to about 17% by weight of the gum base.

  Examples of plasticizers include hydrogenated vegetable oils, including soybean oil and cottonseed oil, which may be used alone or in combination. These plasticizers provide the gum base with good texture and soft chewy characteristics. These plasticizers and softeners are typically used in an amount of about 5% to about 14%, more specifically about 5% to about 13.5% by weight of the gum base.

  Anhydrous glycerin, such as the commercial United States Pharmacopeia (USP) grade, can also be used as a softener. Glycerin is a preferred sweet syrupy liquid and has a sweetness of about 60% of that of sugar cane. Because glycerin is hygroscopic, anhydrous glycerin is preferably kept under anhydrous conditions during the preparation of the chewing gum composition.

  In one embodiment, the gum base of the present invention may contain an effective amount of a bulking agent such as an inorganic adjuvant that can function as a filler and a texture-improving 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 various amounts relative to the gum base composition. The amount of filler may be from about 0 to about 40% by weight of the gum base, more specifically from about 0 to about 30% by weight. In one embodiment, the amount of filler is from about 0 to about 15%, more specifically from about 3% to about 11%.

  Effective amounts of various conventional additives such as colorants, antioxidants, preservatives, flavoring agents, high intensity sweeteners and the like may optionally be added to the gum base. For example, titanium dioxide and F.I. D. & C. Other dyes suitable for food, medicine and cosmetic applications known as dyes may be used. Antioxidants such as butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), propyl gallate, and mixtures thereof may be added. Other conventional chewing gum additives known to those skilled in the chewing gum art can also be used in the gum base. Various ingredients that may be added to the gum area or to the liquid filler area or coating are described in more detail in the section entitled "Other ingredients" below.

  One embodiment relates to a method 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 plasticizer and / or emulsifier and stirred for 1 to 30 minutes. The remaining ingredients, such as a low melting wax, are then mixed together or in portions, while the gum base mixture is mixed again for 1 to 30 minutes.

  The gum composition includes sweeteners (sweeteners), plasticizers, softeners, emulsifiers, waxes, fillers, bulking agents (carriers, extenders, bulking sweeteners), inorganic adjuvants, flavoring agents (flavoring agents, flavoring agents), A certain amount of conventional additives selected from the group consisting of colorants (colorants, colorants), antioxidants, acidulants, thickeners, chemicals, etc., and mixtures thereof may be included. Some of these additives may serve one or more purposes. For example, in sugarless gum compositions, sweeteners such as maltitol or other sugar alcohols may function as bulking agents.

  Plasticizers, softeners, mineral adjuvants, waxes and antioxidants described above as suitable for use in gum bases can also be used in the chewing gum composition. Examples of other conventional additives that can be used include emulsifiers such as lecithin and glyceryl monostearate, methylcellulose, alginate, carrageenan, xanthan gum, gelatin, carob, tragacanth, locust, used alone or in combination with other softeners. Thickeners such as bean gum, pectin, alginate, galactomannan, such as guar gum, locust bean gum, glucomannan, gelatin, starch, starch derivatives, dextrins, and cellulose derivatives such as carboxymethylcellulose, malic acid, adipic acid, citrate Acids, tartaric acid, fumaric acid, and acidulants such as mixtures thereof, and fillers as described above in the section of mineral adjuvants.

  In one embodiment, a bulking agent may be included in the gum region. Suitable bulking agents are water soluble and are commercially available under the trade name “Litesse” (registered trademark), known as polydextrose, but not limited to monosaccharides, disaccharides, polysaccharides, sugar alcohols, and mixtures thereof. 41-51 Brighton Road, Redhill, Surryey, RHl 6YS, Danisco Sweeteners, Ltd., England. Disordered glucose polymers such as the polymer manufactured by Isomalt (Gotlieb-Daimler-Strause 12a, 68165 Mannheim, α-D-Glucopyranosyl, manufactured by Palatinit Sussunsmittel GmbH, Germany) Racemic mixture of 6-mannitol and α-D-glucopyranosyl-1,6-sorbitol), maltodextrins, hydrogenated starch hydrolysates, hydrogenated hexoses, hydrogenated disaccharides, calcium carbonate, talc, titanium dioxide, phosphorus Sweeteners selected from minerals such as dicalcium acid, celluloses and mixtures thereof.

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

  Suitable sugar alcohol bulking agents include sorbitol, xylitol, mannitol, galactitol, lactitol, maltitol, erythritol, isomalt and mixtures thereof. Suitable hydrogenated starch hydrolysates include those disclosed in US Pat. No. 4,279,931 and various hydrogenated glucose syrups and / or sorbitol, maltitol, hydrogenated disaccharides, hydrogenated polysaccharides of three or more sugars, Or the powder containing those mixtures is mentioned. Hydrogenated starch hydrolysates are mainly prepared by controlled hydrogenation of corn syrup with a catalyst. The resulting hydrogenated starch hydrolyzate is a mixture of monomers, dimers and polymers (polysaccharides). Different ratios of these sugars result in different hydrogenated starch hydrolysates of different properties. Mixtures of hydrogenated starch hydrolysates are also useful, such as the commercial product LYCASIN® manufactured by Roquette Freres, France, and the commercial product HYSTAR® manufactured by SPI Polyols, Inc. (New Castle, Delaware). .

  The sweetener that may be added to the composition of one embodiment may be any of a variety of sweeteners known in the art. These are described in more detail below in the “Additional Ingredients” section of this specification, but many other alternatives known in the art that result in an initial squirt of sweetness and / or a prolonged sweet taste. It may be used in physical form. Such physical forms include, but are not limited to, spray-dried, powder, free forms such as bead shapes, encapsulated forms, and combinations thereof.

  Desirably, 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 degree of sweetness, and this amount may vary depending on the choice of sweetener. In one embodiment, the amount of sweetener is adjusted 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 each type of sweetener can be selected by those skilled in the art.

  An effective amount of colorant may be used to color the desired color. Colorants include pigments, which may be added in amounts up to about 6% by weight relative to the weight of the gum composition. For example, it is suitable to add titanium dioxide in an amount up to about 2% by weight of the gum composition, preferably less than about 1% by weight. Colorants include natural food colorants and dyes suitable for food, drug and cosmetic applications. These colorants are F.I. D. & C. Known as dyes and lakes. The materials acceptable for the above use are preferably water soluble. As a non-limiting example that can be illustrated, the disodium salt of 5,5-indigotin disulfonic acid, F.I. D. & C. Blue No. Indigoid dyes known as 2. Similarly, F.M. D. & C. Green No. Dyes known as 1 include triphenylmethane dyes, ie 4- [4- (N-ethyl-p-sulfoniumbenzylamino) diphenylmethylene]-[1- (N-ethyl-Np-sulfoniumbenzyl)- Delta-2,5-cyclohexadienimine] monosodium salt. F. D. & C. Full complete 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, the disclosure of which is hereby incorporated by reference. Incorporated. Additional coloring components are described in the “Additional Components” section below.

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

  One embodiment relates to a method for preparing an improved chewing gum composition in the gum region, including both chewing gum and bubble gum compositions. The chewing gum composition may be prepared using standard techniques and equipment known to those skilled in the art. Useful devices according to one embodiment include mixing devices and warming devices known in the chewing gum manufacturing art, and therefore selection of a particular device will be apparent to those skilled in the art.

  With respect to the center filler layer, the gum region preferably has a water activity that is greater than or equal to the water activity of the center filler composition. However, for compositions where it is desirable for the water activity of the center or liquid filler to be higher, the water activity of the center fill composition may be higher than the water activity of the gum region. When the water content is high, hydration of thickeners such as xanthan gum and cellulose contained in the center filler is assisted.

  The total moisture content of the gum region may be about 14% by weight of the gum region weight, more specifically a total moisture content of about 9% to about 14% by weight, and about 5% by weight. The free water content may be less. The center filler may further contain about 0 to about 35% by weight, specifically about 22% by weight of total moisture (including free and fixed moisture) relative to the center filler.

The liquid filling composition center filler or liquid filler region may be partially or completely filled with liquid. The liquid filler region may contain non-liquid components such as flavor beads, fruit pieces, nut pieces, seasoning pieces, gelatin and the like. The liquid filler part may be water-soluble or water-insoluble. Furthermore, the liquid filler part may be a solution, suspension, emulsion, semi-solid, cream or gel. In addition, the liquid filler region may contain two or more different liquids (miscible or not miscible) with specific or different characteristics (eg viscosity, color, taste, ingredients, functional ingredients, texture, aroma, sweetness, etc.) May be contained in the same or different amounts. A gas (for example, oxygen) may be contained in the liquid filler region.

  The center filler or liquid fill composition may contain any of the components of known technology used for uptake by the center filler composition. Specifically, in addition to one or more other polyols, 0-20% by weight (more specifically, based on the weight of the total chewing gum composition (ie, the weight including the center filler composition, gum region and coating)). Specifically, glycerin may be contained in an amount of 10% by weight. More desirably, the center filler is about 8% by weight based on the weight of the total chewing gum composition. Other polyol components desirably include maltitol, sorbitol, xylitol or combinations thereof.

  The liquid center may include common ingredients as described above (eg, fragrances, sweeteners, etc.) and mixtures thereof well known in the chewing gum and confectionery arts. In addition to confectionery additives, the liquid center may include pharmaceutical additives such as drugs, breath refreshers, vitamins, minerals, caffeine, fruit juice, and the like, as well as mixtures thereof. Confectionery and pharmaceuticals can be used in many different physical forms of known technology to allow an initial burst of sweetness and taste and / or therapeutic effect, or a long-lasting sensation of flavor and / or therapeutic effect. The physical form of this type is not particularly limited, but includes free form (eg, spray dried, powder), bead form and encapsulated form, and mixed forms thereof. Non-limiting examples of liquid centers suitable for use in one embodiment include those disclosed in U.S. Pat. Nos. 3,894,154, 4,156,740, 4,157,402, 4,316,915 and 4,466,983, The disclosure is incorporated herein by reference. Specific examples of suitable additive ingredients include taurine, guarana, vitamins, Actizol (TM), chlorophyll, Recaldent (TM) tooth bleaching technology and Retsyn (TM).

  The center filler composition may include natural or synthetic gums such as carboxymethylcellulose, pectin, propylene glycol alginate, agar and tragacanth. These compositions have the function of increasing the viscosity by reducing the amount of free water in the composition. The viscosity of the center filler may be from about 300 cp to about 6,000 cp at 25 ° C. The viscosity in a liquid fill composition having greater water activity than the surrounding gum region may be from about 3,000 cp to about 6,000 cp at 25 ° C.

  Xanthan gum can also be used to increase the viscosity of the central filler composition. By increasing the viscosity of the liquid, there is also an effect of preventing leakage of the liquid into the gum piece. Xanthan gum is commercially available from Signet Chemical Corporation under the name Keltrol (TM).

  One embodiment relates to a method of making an improved center-filled chewing gum composition. The improved composition may be prepared using standard techniques and equipment known to those skilled in the art. Useful devices according to embodiments described herein include mixing and warming devices known in the chewing gum manufacturing art, and therefore specific device selections will be apparent to those skilled in the art. Such methods and apparatus are described, for example, in US Pat. Nos. 3,806,290 and 3,857,963, the disclosures of which are incorporated herein by reference.

  When the coating composition is included in the centerfill composition, it may be applied by any method known in the art, including the methods described above. The coating composition is about 2% to about 80% by weight of the total weight of the center-filled gum piece, more specifically about 25% to about 35%, and even more specifically about 30% by weight of the gum piece. You may make it contain in quantity.

  The outer coating may be hard, crunchy or soft. In general, the outer coating may include sorbitol, maltitol, xylitol, erythritol, isomalt and other crystallizable polyols, and sucrose may be used. In addition, several opaque layers may be included so that the chewing gum composition is not visible through the coating itself, and these are optionally coated with one or more additional transparent layers for aesthetic, texture and protective purposes. May be. The outer coating may also contain small amounts of water and gum arabic. The coating may be further coated with wax. The coating may be applied in a conventional manner with drying between each coating by continuous application of the coating solution. The coating usually becomes opaque and usually white as it dries, but other colorants may be added. The polyol coating may be further coated with wax. The coating may further contain colored flakes or speckles. If the composition includes a coating, one or more oral care active ingredients may be dispersed throughout the coating. This is particularly preferred when one or more oral care active ingredients are incompatible with the other active ingredients in the single phase composition. Flavoring agents may be added to create unique product characteristics.

  In one embodiment, the coating may be configured in a manner that assists in increasing the thermal stability of the gum piece and preventing leakage of the liquid filler. In one embodiment, the coating may include a gelatin composition. The gelatin composition may be added as a 40% by weight solution and may be added to the coating composition at about 5% to about 10%, more specifically about 7% to about 8% by weight of the coating composition. Is preferred. 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 provide the desired properties. These materials include, but are not limited to, cellulose derivatives such as carboxymethylcellulose, gelatin, pullulan, alginate, starch, carrageenan, xanthan gum, gum arabic and polyvinyl acetate (PVA).

  The coating composition may be pre-coated on individual gum pieces prior to any hard coating. Pre-coating involves the application of polyvinyl acetate (PVA). In this case, you may apply as a PVA solution in solvents, such as ethyl alcohol. Where an outer hard coating is desired, the application of PVA is about 3% to 4% by weight of the total coating, or about 1% by weight of the total weight of the gum pieces (including the center filler, gum region and hard coating). Good.

  Various other coating compositions and manufacturing methods include, but are not limited to, soft panning, double or multiple extrusion, lamination methods, and the like. Thus, in some embodiments, the coating may be amorphous or crystalline, and the resulting texture may be hard, crunchy, crispy, soft or chewy.

Additive components Additional additives such as physiological cooling agents, pharyngeal analgesics, spices, warming agents, tooth bleach, breath fresheners, vitamins, minerals, caffeine, drugs and other active ingredients, It may also be added to any or all parts or regions of the chewing gum composition. Such ingredients are used in amounts sufficient to achieve their intended effects.

  Any of the additional ingredients shown herein can be added to any region of the center-filler chewing gum composition in a controlled release and / or non-release controlled form (sometimes referred to as a “free” form ingredient). May be. In one embodiment, for example, a single component may be added to the centerfill chewing gum in a modified release and free form. The modified release component and the free component may be added together in the same region of the center filler chewing gum, or in one embodiment the two components may be added to different regions of the gum.

  In some other embodiments, for example, two different ingredients (eg, two different flavors, sweet tastes, tastes, sensations, etc.) that provide the same functionality may be added to the center filler chewing gum. In one embodiment, both components may have modified release characteristics. Alternatively, in one embodiment, one of the components may be modified release, while the other component may be free. The two components may be added to the same or different regions of the center filler chewing gum.

  The types of individual ingredients to be optionally controlled-released from the chewing gum composition include, but are not limited to, sweeteners, flavors, active ingredients, foaming ingredients, appetite suppressants, breath fresheners, dental care ingredients, emulsifiers, Flavor enhancers, brittle masking or blocking ingredients, edible acids, micronutrients, sensory agents, mouth moisturizing ingredients, throat care ingredients, colorants, and combinations thereof. The above components may be in various forms such as liquid form, spray dry form or crystalline form. In one embodiment, the transport system or chewing gum composition may contain the same type of ingredients in different forms. For example, the chewing gum composition may contain a liquid flavor and the same spray-dried flavor. In one embodiment, the component may be in its free or encapsulated form and may be present in any region of the gum composition such as a center filler, gum region or coating.

  In one embodiment, the release of the ingredient is in a manner that the consumer feels that the time to perceive flavor or sweetness has become longer when chewing the chewing gum and / or in a manner that the ingredient is released or otherwise available over time. Adjust. Controlled release may be performed by any method known in the art, such as encapsulation. When controlled release is performed by encapsulation, it may be performed by various means such as spray coating or extrusion.

  In addition, if an initial and extended release of the components is desired, the chewing gum composition includes a modified release component along with a non-release modified component (sometimes referred to as a “free” component). In one embodiment, the free component may be used to transport an initial amount or “hit” of the component (eg, flavor, cooling agent), or the initial sensation or effect (eg, flavor, nose) produced by the component , Cold feeling, warmth, tingling, saliva production, exhalation, tooth whitening, pharyngeal analgesia, mouth moistening, etc.). In one embodiment, the same ingredients can be provided with modified release characteristics to provide a similar sensation or effect in addition or on a delayed basis. By using both a free component and a modified release component, the sensation or effect resulting from that component may be provided over a long period of time and / or the perception of the sensation or effect by the consumer may be improved. Also, in one embodiment, the initial amount or “hit” of the ingredients may direct or accustom the consumer's mouth or perception of the chewing gum composition.

  As another example, in one embodiment, it may be desirable for the components of the chewing gum composition to be released slowly over time. In order to impart sustained release properties, it is preferable to adjust the components so that a high concentration component is not released for a short period of time but a low concentration component is released over a long period of time. Sustained release of the ingredients may be advantageous when the ingredients are bitter or have other bad flavors due to the high concentration of the ingredients. Sustained release of the component may also be advantageous if releasing the component at a high concentration in a short period of time results in a decrease in the amount of the component that is properly transported to the consumer. For example, in the case of a tooth whitening or exhalation refreshing ingredient, if the ingredient is provided too quickly, the ingredient will have an opportunity to interact with the consumer's teeth, mucous membranes, and / or dental fillers. May result in the consumer swallowing a large portion of this, thereby wasting the ingredients of the chewing gum composition or at least reducing the effect obtained by the ingredients.

  In one embodiment described herein, the gum region of the chewing gum composition may contain at least one modified release component. At least one modified release component may optionally be added to the center filler and / or coating. The additional modified release component that can be added to the center filler and / or coating may be the same as or different from the modified release component that the gum region contains.

Component Release Control In different embodiments, various techniques, components and / or transport systems may be used to control the release of one or more components of the chewing gum composition. In one embodiment, one or more of the above techniques, components and / or transport systems may be used.

  In one embodiment, the utilization or other release delay of the components of the chewing gum composition caused by the encapsulation of the components may be based in whole or in part on one or more of the following characteristics. That is, the type of encapsulating material, the molecular weight of the encapsulating material, the tensile strength of the transport system containing the ingredients, the hydrophobicity of the encapsulating material, the presence of other materials (eg, tensile strength modifiers, emulsifiers) in the chewing gum composition, the transport system The ratio of the amount of one or more ingredients in the amount of encapsulating material in the transport system, the number of layers of encapsulating material, the desired texture, flavor, expiration date or other characteristics of the chewing gum composition, to be encapsulated The component ratio of the material. That is, by changing or controlling one or more of these characteristics of the transport system or chewing gum composition, the release of one or more components in the chewing gum composition upon consumption of the chewing gum composition is more effective. It is believed that it can be controlled and / or that a desired release profile for one or more components in the transport system or gum composition is obtained. This requires a more positive sensation or consumer experience when eating the chewing gum composition, a more effective release of such one or more ingredients when eating the chewing gum composition. Reduced ingredients (eg, enabling more effective release of ingredients to reduce the amount of ingredients in the chewing gum composition), increased therapeutic or other functional effects provided to consumers, etc. . Furthermore, in one embodiment, the release rate or profile can be adjusted to suit a particular consumer group.

In one encapsulating embodiment, one or more components may be encapsulated with an encapsulating material to adjust the release profile of the components. Generally, partial or complete encapsulation of the ingredients used in the chewing gum composition with an encapsulating material can delay the release of the ingredients upon consumption of the chewing gum composition, thereby allowing the consumer's mouth, When the ingredient becomes available in the pharynx and / or stomach, when the ingredient becomes available and reacts or mixes with another ingredient, and / or when the ingredient becomes available, and some sensations and / or functions The time to bring about a therapeutic or therapeutic effect will be delayed. This is particularly likely when the component is water soluble or at least partially water soluble.

  In one embodiment, rather than adjusting the release of the component, an encapsulation means may be employed to provide barrier protection to or from the component. For example, it is often desirable to limit acid exposure to other ingredients in the chewing gum composition. It may be encapsulated to limit exposure of such acids to other ingredients, or alternatively, other ingredients in the chewing gum composition may be encapsulated to limit exposure to the acids. May be.

  Materials used for component encapsulation include water insoluble polymers, copolymers or other materials that can form a strong matrix, solid coating or film as a protective barrier with or against the component. In one embodiment, the encapsulating material may completely enclose, coat, cover or encapsulate the components. In other embodiments, the encapsulating material may only partially enclose, coat, cover or encapsulate the component. Different encapsulating materials are believed to provide different release rates or profiles of the encapsulated components. In one embodiment, the encapsulating material used in the transport system includes polyvinyl acetate, polyethylene, cross-linked polyvinyl pyrrolidone, polymethyl methacrylate, polylactic acid, polyhydroxyalkanoate, ethyl cellulose, polyvinyl acetate phthalate, polyethylene glycol ester, methacrylic acid-copolymer. -One or more of methyl methacrylate, ethylene-vinyl acetate (EVA) copolymer, etc., and combinations thereof.

  In one embodiment, the components may be pretreated before encapsulating with the encapsulating material. For example, the component may be coated with a “coating material” that is not miscible with the component or at least less miscible with the component as compared to the miscibility of the encapsulating material with the component.

  In one embodiment, encapsulating materials may be used to encapsulate various ingredients individually in the same chewing gum composition. For example, the transportation system includes aspartame encapsulated with polyvinyl acetate. Another transport system includes ace-k encapsulated with polyvinyl acetate. Both transport systems may be used as components of the same chewing gum or other chewing gum compositions. As a further example, reference is made to US Patent Application No. 36 / No. 36, filed on May 23, 2005, in the name of the invention of “Methods and Delivery Systems for Managing Release of One of More Ingredients in an Editable Composition” on May 23, 2005. (The entire disclosure of which is incorporated herein by reference).

  In one embodiment, various encapsulating materials may be used to individually encapsulate the various ingredients used in the same chewing gum composition. For example, the transportation system includes aspartame encapsulated with polyvinyl acetate. Another transport system includes ace-k encapsulated with polyvinyl acetate. Both transport systems may be used as components of the same chewing gum or other chewing gum compositions. As an example of encapsulating components using various types of encapsulating materials, “Process for Manufacturing a Delivery System for Active Components as Part of an Edited Composition” filed on Feb. 25, 2005. No. 60/655894 (the entire disclosure of which is hereby incorporated by reference).

Encapsulation Methods Many methods are known for encapsulating one or more components with an encapsulating material. For example, in one embodiment, a sigma blade or Banbury® type mixer may be used. In other embodiments, an extruder or other type of continuous mixer may be used. In one embodiment, the ingredients are encapsulated in the encapsulant using spray coating, spray cooling, absorption, adsorption, complex encapsulation (eg, making a flavor / cyclodextrin complex), coacervation, fluidized bed coating, or other processes. It may be enclosed.

  As an example of component encapsulation, US Patent No. 60/94, filed Feb. 25, 2005, in the name of the invention of “Process for Manufacturing a Delivery System for Active Components as Part of an Enable Composition”, No. 60/94 (The entire disclosure of which is incorporated herein by reference). Other examples of component encapsulation include US patent application Ser. No. 10 / 955,255, filed Sep. 30, 2004 under the title “Encapsulated Compositions and Methods of Preparation” (the entire disclosure). The contents are incorporated herein by reference). Further examples of component encapsulation include US Patent Application No. 10/955149, filed September 30, 2004, under the name of “Thermally Stable High Tensile Strength Encapsulation Compositions for Actives”. The entire disclosure of which is incorporated herein by reference). Yet another example of ingredient encapsulation is US patent application Ser. No. 11/052672, filed Feb. 7, 2005 under the name “Stable Tooth Whitting Gum with Reactive Components”. The entire disclosure is incorporated herein by reference). Additional encapsulation techniques and resulting transport systems include US Pat. No. 6,365,209, No. 6,174,514, No. 5,693,334, No. 4,711,784, No. 4,816,265 and No. 4,384,004, the entire disclosures of which are incorporated herein by reference.

  In one embodiment, the transport system may be pulverized into a specific size powder material for use as a component of the chewing gum composition. For example, in one embodiment, the ingredients may be milled until they are about the same particle size as the other chewing gum ingredients to make a uniform mixture. In one embodiment, the transport system may be pulverized into a powder material having an average particle size, such as from about 4 to about 100 mesh, from about 8 to about 25 mesh, or from about 12 to about 20 mesh.

Tensile Strength In one embodiment, the choice of encapsulant for use with one or more components may be based on the tensile strength required for the resulting transport system. For example, in one embodiment, the transport system employs a preselected or desired tensile strength to provide delayed or other control of component release.

  In one embodiment, increasing the tensile strength of the transport system may facilitate delaying or extending the release of components of the transport system. Tensile strength for a transport system refers to the type of one or more components encapsulated for the transport system, the encapsulant used, the transport system and / or other additives incorporated into the chewing gum composition (having that transport system as a component) It may be compatible with the desired release rate, selected according to the desired rate of component release, etc. In one embodiment, the tensile strength of the transport system is at least 6,500 psi (7,500, 10,000, 20,000, 30,000, 40,000, 50,000, 60,000, 70,000, 80 , 90,000, 100,000, 125,000, 135,000, 150,000, 165,000, 175,000, 180,000, 195,000, 200,000 psi and all ranges and parts in between Range), for example, a tensile strength range of 6,500 to 200,000 psi.

  In one embodiment, an optional encapsulating component may be used to prepare a transport system having a tensile strength of 6500 or greater, details of which are described in co-pending US patent application Ser. No. 10 / 719,298 (November 2003). Filed on May 21, 2005), U.S. Patent Application No. 11/083968 (filed on March 21, 2005) and U.S. Patent Application No. 11 / 135,153 (filed on May 23, 2005) (each The entire disclosure of which is incorporated herein by reference).

  In one embodiment, a transport system for one or more components may be provided based on the tensile strength of a transport system having a special tensile strength compared to the standard case. That is, the design of the transport system is not focused on the specific characteristics (eg, molecular weight) of the specific material (eg, encapsulating material) used to make the transport system. In this case, the transport system may have specific choices such as one or more components, encapsulating materials, additives, the amount of one or more components, the amount of encapsulating material, the relative amount of one or more components relative to the encapsulating material, etc. By adjusting or modifying the tensile strength, the desired release profile can be developed. When selecting the desired tensile strength for the transport system, any transport system having the desired tensile strength may be used and is not limited to a particular encapsulant and its molecular weight. The compounding process may use an encapsulant that has similar physical and chemical properties as the encapsulant that forms part of a standard transport system.

  In one embodiment, a system may be formulated to deliver the components in a manner that can ensure effective sustained release of the components based on the type and amount of the components and the desired release rate of the components. For example, it may be desirable to slow release high intensity sweeteners from chewing gum over 25 to 30 minutes to reliably prevent a rapid squirt of sweetness that can sometimes be uncomfortable for the consumer. For other types of ingredients such as pharmaceuticals or therapeutic agents, shorter sustained release times may be desirable and may be incorporated into the same chewing gum composition using separate delivery systems for each ingredient. A transport system with a specific tensile strength may be formulated while considering a range of release rates based on standards. Standards may include a series of known transport systems having tensile strengths ranging, for example, from low tensile strength values to high tensile strength values. Each transport system as its standard exhibits a specific release rate or range of release rates. Thus, for example, by producing a transport system having a relatively high tensile strength, it can be formulated as a transport system having a relatively slow release rate. Conversely, low tensile strength compositions tend to have a relatively fast release rate.

  In one embodiment, the encapsulating material of the transport system is in an amount of about 0.2% to 10% by weight (0.3, 0.5, 0.7, 0.9, 1.0, 1.25, 1.4, 1.7, 1.9, 2.2, 2.45, 2.75, 3.0, 3.5, 4.0, 4.25, 4. 8, 5.0, 5.5, 6.0, 6.5, 7.0, 7.25, 7.75, 8.0, 8.3, 8.7, 9.0, 9.25, 9.5, 9.8%, and any numerical value and range therebetween), for example, 1 to 5% by weight. The amount of encapsulating material can depend in part on the amount of one or more components encapsulated. The amount of encapsulating material relative to the weight of the transport system is about 30% to 99% (35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 95, 97%, and any number in between And range), for example, about 60% to 90% by weight.

  In one embodiment, if the delivery system component release rate is relatively slow, the transport system tensile strength may be selected at a relatively high tensile strength, and the delivery system component release rate is relatively fast. In some cases, a relatively low tensile strength may be selected. Thus, when a tensile strength of 50,000 psi is used in the transport system, the component release rate is usually the same as the component of the transport system with a tensile strength of 10,000 psi, regardless of the type of encapsulant selected (eg, polyvinyl acetate). Slower than the release rate.

  In one embodiment, the encapsulant used in the transport system is polyvinyl acetate. A typical example of a polyvinyl acetate-based material suitable for use as the encapsulating material of the present invention is Vinnapas® B100, commercially available from Wacker Polymer Systems (Adrian, Michigan). A transportation system utilizing polyvinyl acetate may be prepared by melting a sufficient amount of polyvinyl acetate at a temperature of about 65 ° C. to 120 ° C. for a short time, for example, 5 minutes. The melting temperature depends on the type of polyvinyl acetate encapsulation material and the tensile strength, in which case materials with high tensile strength usually have a high melting point. After the encapsulating material is melted, a suitable amount of ingredients (for example, a high intensity sweetener such as aspartame) is completely added and mixed into the melted material in a shorter time. The resulting mixture is semi-solid and then cooled (eg, 0 ° C.) to a solid and then ground to about 30-200 sieve sizes (600-75 microns) in US standards. The tensile strength of the resulting transport system can be easily tested according to ASTM-D638.

  For more information regarding the choice of tensile strength of the transport system in the controlled release of one or more components, see “A Delivery System for Active Components as an Effective Composition Having Presented Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tensile Tense U.S. Patent Application No. 11/083968 filed on March 21, and United States Patent Application No. 11/083968, filed on November 21, 2003 in the name of the invention of "A Delivery System for Active Components as Part of an Editable Composition" Reference was made to patent application No. 10/719298, the entire disclosures of which are incorporated herein by reference. Yes.

In one hydrophobic embodiment, the release of one or more components from the transport system may depend on one or more tensile strengths. For example, component release may be directly related to the tensile strength of the transport system and the hydrophobicity (ie, water resistance) of the encapsulating polymer or other material.

  As a more specific example, when the transport system is used with chewing gum, moisture may be absorbed into one or more of the encapsulated components during chewing and chewing of the chewing gum. This may soften the encapsulating material and release one or more components during chewing and chewing of the chewing gum. The softening of the encapsulating material depends on the hydrophobicity of the polymer used as the encapsulating material. In general, the higher the hydrophobicity of the polymer, the longer the chewing time required to soften the polymer.

  As an example, a highly hydrophobic polymer such as an ethylene-vinyl acetate (EVA) copolymer can be used to increase or control the release time of ingredients (eg, sweeteners) from the encapsulation. The degree of hydrophobicity can be controlled by adjusting the ratio of ethylene to vinyl acetate in the copolymer. In general, the higher the ratio of ethylene to vinyl acetate, the longer it takes to soften the encapsulated particles and the slower the component release rate. The lower the ratio of ethylene to vinyl acetate, the shorter the time to eat to soften the encapsulated particles and the faster the component release rate.

  As illustrated in the above description, in one embodiment, the release of components from the transport system can be controlled by configuring the transport system (eg, the ratio of polymer to component) based on the hydrophobicity of the encapsulating material. High hydrophobic polymers can be used to lengthen or delay component release times. Similarly, less hydrophobic encapsulation materials can be used to release components more quickly or earlier.

  The hydrophobicity of the polymer can be quantified by the relative water absorption determined according to ASTM D570-98. In this way, the release of the components contained in the transport system prepared by selecting one or more encapsulating materials for a transport system having a relatively low water absorption and adding it to the mixer, encapsulating with high water absorption properties It can be delayed compared to the case of the material.

  In one embodiment, polymers of up to about 50-100% water absorption (measured according to ASTM D570-98) can be used. In addition, the encapsulant can be selected to have a water absorption of about 15% to about 50% (measured according to ASTM D570-98) to reduce relative transport rates. Furthermore, in another embodiment, the entrapment material can be selected to have a water absorption characteristic of 0.0% to about 5%, or up to about 15% (measured in accordance with ASTM D570-98). In another embodiment, a combination of two or more transport systems composed of encapsulating materials with different water absorption properties may be used and sequentially added to the chewing gum composition.

  Suitable hydrophobic polymers that may be used in the transport system include, for example, vinyl acetate, vinyl alcohol, ethylene, acrylic acid, methacrylate, methacrylic acid and other homopolymers and copolymers. Suitable hydrophobic copolymers include, but are not limited to, vinyl acetate / vinyl alcohol copolymer, ethylene / vinyl alcohol copolymer, ethylene / acrylic acid copolymer, ethylene / methacrylate copolymer, ethylene / methacrylic acid copolymer.

  As some examples, the hydrophobic encapsulant of the transport system may be about 0.2% to 10% by weight (0.3, 0.5, 0.7%) based on the total weight of the chewing gum composition including the transport system. 0.9, 1.0, 1.25, 1.4, 1.7, 1.9, 2.2, 2.45, 2.75, 3.0, 3.5, 4.0, 4, .25, 4.8, 5.0, 5.5, 6.0, 6.5, 7.0, 7.25, 7.75, 8.0, 8.3, 8.7, 9.0 , 9.25, 9.5, 9.8, and any numerical value and range therebetween), for example, 1% to 5% by weight. Of course, the amount of encapsulating material will depend in part on the amount of components to be encapsulated. The amount of encapsulating material relative to the weight of the transport system is about 30% to 99% (35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 95, 97 and any numbers and ranges therebetween. ), For example, about 60% to 90% by weight.

  In constructing the transport system based on the selection criteria for the hydrophobicity of the encapsulating material, the encapsulated components may be completely encapsulated in the encapsulating material, or incompletely encapsulated in the encapsulating material, The resulting transport system must meet the above criteria. Incomplete encapsulation is achieved by modifying and / or adjusting the manufacturing process to partially cover the components.

  For example, if ethylene-vinyl acetate is an encapsulant for a component, the degree of hydrophobicity can be adjusted by adjusting the ratio of ethylene to vinyl acetate in the copolymer. The higher the ratio of ethylene to vinyl acetate, the slower the component release. Using vinyl acetate / ethylene copolymer as an example, the vinyl acetate / ethylene ratio in the copolymer is about 1 to about 60% (2.5, 5, 7.5, 9, 12, 18, 23, 25, 28 , 30, 35, 42, 47, 52, 55, 58.5%), and any numerical values and ranges therebetween.

  In one embodiment, the method of selecting a target delivery system that includes ingredients to be added to the chewing gum composition is based on the hydrophobicity of the encapsulant to the ingredients in the delivery system. The method typically comprises preparing a targeted delivery system containing the encapsulating components, the encapsulating material, and any additives along with the preselected or desired encapsulating material. The hydrophobicity of the encapsulating material used in the targeted delivery system can be selected to provide the desired release rate of the components. This choice of encapsulating material is based on the hydrophobicity of the sample transport system with the same or similar components and the known release rate of that component. In another more preferred embodiment of the present invention, the method comprises: (a) a plurality of sample transport systems comprising at least one component, at least one encapsulant, and optional additives, each of the transport systems Obtaining a system prepared with different encapsulating materials having different hydrophobicities; (b) testing the sample transport system to determine the release rate of each of the one or more components; and (c) obtaining Constructing a target transport system containing the same one or more components with a hydrophobic encapsulant that corresponds to the desired release rate of the one or more components based on the sample transport system provided.

  The method of selecting at least one delivery system suitable for addition to the chewing gum composition may preferably begin by determining the desired release rate of the ingredient (ie, the first active ingredient). Determination of the desired release rate may be according to known prior art literature or according to in vitro or in vivo tests. When the desired release rate is measured, the desired hydrophobicity of the encapsulant (ie, the first hydrophobic encapsulant) for the delivery system (ie, the first delivery system) that can release the first active ingredient at the desired release can be determined. . Once a transport system is obtained that can transport the required first active ingredient, it can be further selected for final addition into the chewing gum composition.

  Further, the method described above may be repeated for the second active ingredient and further active ingredients as described above, after determining and selecting a suitable transport system.

  For more information on the relationship between the hydrophobicity of the encapsulating material and the release of components from the transport system, see “Methods and Delivery Systems for Managing of One of More Ingredients in an Editable Composition”, 5th month of the invention. See US patent application Ser. No. 60 / 683,634, the entire disclosure of which is incorporated herein by reference, filed with the US Patent and Trademark Office on the 23rd.

When the ratio of components in the transport system to the encapsulant is used in a chewing gum composition, the “loading amount” of the component into the transport system can usually affect the release profile of the component. The loading amount refers to the amount of one or more components contained in the transport system relative to the amount of encapsulating material. More particularly, the ratio of the amount of one or more components in the transport system to the amount of encapsulating material in the transport system can affect the release rate of the one or more components. For example, the lower the ratio or loading amount of one or more components in the transportation system to the amount of encapsulating material in the transportation system, the longer or delayed the release of the one or more components from the transportation system. The higher the ratio or loading amount of one or more components in the transport system to the amount of encapsulant in the transport system, the faster or earlier the release of the one or more components from the transport system. Further exploiting this principle, the release profile of one or more components can be used in combination with a high loading amount of components designed for early release and a low loading amount of components designed for delayed release. Can be controlled. In one embodiment, one or more components may be the same or different.

  As a further example, three transport systems containing aspartame encapsulated with polyvinyl acetate and fat were made using a conventional mixing process (polyvinyl acetate first melted in a mixer). Aspartame and fat were then added and the three components were mixed to make a uniform mixture. The transport system had an aspartame: polyvinyl: fat ratio = (1) 5: 90: 5, (2) 15: 80: 5, (3) 30: 65: 5. The molten transport system was cooled and the ground powder was sized through a 420 micron screen. Three chewing gums were made, each using a different transport system. It was confirmed that the release of chewing gum aspartame using the first ratio of ingredients was slower than the release of chewing gum using the second or third ratio of ingredients. Similarly, the release of gum aspartame using the second ratio was slower than the release of chewing gum using the third ratio of ingredients.

  For further information regarding the relationship of the amount of one or more components in the transport system to the release of components from the transport system in relation to the ratio of the encapsulated material in the transport system, see “A Delivery System For Active Components as Part” of and Editable Composition Inclusion of a Ratio of Encapsulating Material and Active Component ", which was filed with the United States Patent and Trademark Office on May 23, 2005 (the entire content of which is disclosed in U.S. Patent Application No. 11/134371). Is incorporated herein by reference).

  There are many types of ingredients for which controlled release of ingredients from the chewing gum composition is desired. In addition, there are many groups of two or more components where controlled release of a group of components from the chewing gum composition is desired.

  In one embodiment, flavors that can be used include those that are known to those skilled in the art, such as natural and artificial flavors. These flavorings may be selected from synthetic perfume oils and flavoring and / or oils, oleoresins and extracts derived from plants, leaves, flowers, fruits, etc., and combinations thereof. Non-limiting typical perfume oils include spearmint oil, cinnamon oil, winter green oil (methyl salicylate), peppermint oil, Japanese peanut oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme And oil, scented oil, nutmeg oil, allspice, sage oil, mace, gentian oil, and cinnamon oil. Further useful flavors include vanilla and citrus oils including lemon, orange, lime, grapefruit, yuzu, sudachi, and apple, pear, peach, grape, blueberry, strawberry, raspberry, cherry, plum, pineapple, apricot. , Artificial, natural and synthetic fruity fragrances such as banana, melon, apricot, ume, cherry, raspberry, blackberry, tropical fruit, fruit essence including mango, mangosteen, pomegranate, papaya and the like. Other flavors that can control the release profile include milk flavor, butter flavor, cheese flavor, cream flavor, and yogurt flavor, vanilla flavor, green tea flavor, oolong tea flavor, tea flavor, cocoa flavor, chocolate flavor, and coffee flavor. Mint flavors such as tea or coffee flavors, peppermint flavors, spearmint flavors, and Japanese flavored flavors, asafetida flavors, ajowan flavors, anise flavors, angelica flavors, fennel flavors, allspice flavors, cinnamon flavors, chamomile flavors, Mustard flavor, cardamom flavor, caraway flavor, cumin flavor , Clove flavor, pepper flavor, coriander flavor, sassafras flavor, yellowfin mint flavor, yam flavor, egoma flavor, juniper berry flavor, ginger flavor, star anise flavor, horseradish flavor, time flavor, tarragon flavor, dill flavor flavor , Nutmeg flavors, basil flavors, marjoram flavors, rosemary flavors, bay leaf flavors, and wasabi (Japanese wasabi) flavors, wine flavors, whiskey flavors, brandy flavors, rum flavors, gin flavors, and liqueur flavors Alcohol flavor, floral flavor, and onion flavor Over, garlic flavor, cabbage flavor, carrot flavor, celery flavor, mushroom flavor, and vegetable flavors such as tomato flavor and the like. These flavoring agents may be used in liquid or solid form and may be used individually or as a mixture. Frequently used flavors include mint such as peppermint, menthol, spearmint, artificial vanilla, cinnamon derivatives, and various fruit flavors, used individually or as a mixture. In particular, a flavoring agent such as a mint flavoring agent may be used in combination with the cooling agent described below to bring about the effect of cooling the breath.

  In one embodiment, other flavoring agents that can be used include aldehydes and esters such as cinnamyl acetate, cinnamaldehyde, citral diethyl acetal, dihydrocarbyl acetate, eugenyl formate, p-methylamisol. In general, flavors or food additives as described in Chemical Used in Food Processing publication 1274, pages 63-258 by National Academy of Sciences may optionally be used. This publication is incorporated herein by reference. These may include natural and synthetic fragrances.

  Further examples of aldehyde flavorants include, but are not limited to, acetaldehyde (apple), benzaldehyde (cherry, almond), anisaldehyde (licorice, anise), cinnaaldehyde (cinnamon), citral, ie alpha-citral (lemon, lime). , Neral, ie beta-citral (lemon, lime), decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotrope, ie piperonal (vanilla, cream), vanillin (vanilla, cream), alpha-amyl Cinnamaldehyde (spicy fruit-like flavor), butyraldehyde (butter, cheese), valeraldehyde (butter, cheese), citronellal (modified, many types), decanal (citrus flu) ), Aldehyde C-8 (citrus fruit), aldehyde C-9 (citrus fruit), aldehyde C-12 (citrus fruit), 2-ethylbutyraldehyde (berry fruit), hexanal, ie trans-2 (berry fruit) , Tolylaldehyde (cherry, almond), veratraldehyde (vanilla), 2,6-dimethyl-5-heptanal, ie, melonal (melon), 2,6-dimethyloctanal (green fruit), and 2- Dodecenal (citrus, mandarin), cherry, grape, blueberry, blackberry, strawberry shortcake, and mixtures thereof.

  In one embodiment, the flavor may be in liquid and / or dry form. When the latter shape is used, a liquid obtained by treating the liquid with a suitable drying means such as spray drying may be used. Alternatively, the flavoring agent may be absorbed into a water-soluble material such as cellulose, starch, sugar, maltodextrin, gum arabic or encapsulated. In yet another embodiment, the flavoring agent may be absorbed by silica, zeolite, and the like.

  In one embodiment, the flavoring agent may be used in a variety of physical forms. Such physical forms include, but are not limited to, spray dried, powder, loose shapes such as bead shapes, encapsulated shapes, and combinations thereof.

  Other additional flavors and ingredients to be encapsulated are exemplified in the examples described herein. Typically, the encapsulation of the ingredients delays the release of the majority of the ingredients while ingesting a chewing gum composition that contains the encapsulated ingredients, for example, as part of a transport system added as an ingredient to the chewing gum composition. The In one embodiment, the ingredients (e.g., flavorants) are controlled by controlling the various properties of the ingredients, the transport system containing the ingredients, and / or the chewing gum composition containing the transport system, and / or the method of manufacture of the transport system. Release profile of sweeteners, etc.). For example, properties include tensile strength of the transport system, water solubility of the component, water solubility of the encapsulant, water solubility of the transport system, ratio of encapsulant to component in the transport system, average or maximum particle size of the component, milled The average or maximum particle size of the transport system, the amount of the component or the transport system in the chewing gum composition, the ratio of each polymer used to encapsulate one or more components, the one or more polymers used to encapsulate one or more components It is believed that one or more of hydrophobicity, transport system hydrophobicity, transport system coating type or amount, component coating type or amount prior to component encapsulation, and the like are included.

Sweeteners to which sweetening ingredients are added include water-soluble sweeteners, water-soluble artificial sweeteners, water-soluble sweeteners derived from natural water-soluble sweeteners, dipeptide sweeteners, protein sweeteners, and mixtures thereof. A wide range of materials may be selected. Although not limited to specific sweeteners, typical classifications and examples include:
(A) Water-soluble sweeteners such as dihydrochalcone, monelin, stevioside, glycyrrhizin, dihydroflavenol, and sugar alcohols such as sorbitol, mannitol, maltitol, xylitol, erythritol, and L-aminodicarboxylic acid aminoalkenoic acid ester amide Such as those disclosed in U.S. Pat. No. 4,613,934, the disclosure of which is incorporated herein by reference, as well as mixtures thereof,
(B) a water-soluble artificial sweetener such as a soluble saccharin salt, ie, sodium or calcium saccharin salt of 3,4-dihydro-6-methyl-1,2,3-oxathiazin-4-one-2,2-dioxide, Saccharin such as cyclamate salt, sodium, ammonium or calcium salt, potassium salt of 3,4-dihydro-6-methyl-1,2,3-oxathiazin-4-one-2,2-dioxide (acesulfame-K) The free acid form of 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 patents L-aspartic acid-derived sweeteners such as the substance described in No. 3492131, L-alpha aspartyl-N- (2,2,4,4-tetramethyl-3-thietanyl) -D-alaninamide hydrate ( Aritame), methyl ester of L-aspartyl-L-phenylglycerin and L-aspartyl-L-2,5-dihydrophenyl-glycine, L-aspartyl-2,5-dihydro-L-phenylalanine, L-aspartyl-L- Dipeptide sweeteners such as (1-cyclohexene) -alanine and mixtures thereof;
(D) Water-soluble sweeteners derived from naturally-derived water-soluble sweeteners, chlorinated derivatives of ordinary sugar (sucrose), for example, chlorodeoxysucrose or chlorodeoxygalactosucrose derivatives known under the product name of sucralose, etc. Examples of chlorodeoxysugar derivatives, chlorodeoxysucrose and chlorodeoxygalactosucrose derivatives include, but are not limited to: 1-chloro-1′-deoxysucrose, 4-chloro-4-deoxy-α-D -Galactopyranosyl-alpha-D-fructofuranoside, or 4-chloro-4-deoxygalactosucrose, 4-chloro-4-deoxy-α-D-galactopyranosyl-1-chloro-1-deoxy- Beta-D-fructofuranoside, or 4,1′-dichloro-4, '-Dideoxygalactosucrose, 1', 6'-dichloro-1 ', 6'-dideoxysucrose, 4-chloro-4-deoxy-alpha-D-galactopyranosyl-1,6-dichloro-1,6- Dideoxy-beta-D-fructofuranoside, or 4,1 ′, 6′-trichloro-4,1 ′, 6′-trideoxygalactosucrose, 4,6-dichloro-4,6-dideoxy-α-D- Galactopyranosyl-6-chloro-6-deoxy-beta-D-fructofuranoside, or 4,6,6′-trichloro-4,6,6′-trideoxygalactosucrose, 6,1 ′, 6 ′ -Trichloro-6,1 ', 6'-trideoxysucrose, 4,6-dichloro-4,6-dideoxy-alpha-D-galacto-pyranosyl-1,6-dichloro-1,6-dideoxy-beta -D-fructofuranoside or 4,6,1 ', 6'-tetrachloro-4,6,1', 6'-tetradeoxygalacto-sucrose and 4,6,1 ', 6'-tetradeoxy -Sucrose and mixtures thereof,
(E) protein-based sweeteners such as thamauoccous danielli (thaumatin I and II) and talin; and (f) sweetener monatin (2-hydroxy-2- (indol-3-ylmethyl) -4-aminoglutaric acid) and its Derivative.

  Intensive sweeteners may be used in various physical forms known in the art to provide an initial sweetness component ejection and / or prolonged sweetness sensation. Such physical forms include, but are not limited to, free forms, spray dry 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 one embodiment, the sweetener may be a polyol. Polyols include but are not limited to glycerol, sorbitol, maltitol, maltitol syrup, mannitol, isomalt, erythritol, xylitol, hydrogenated starch hydrolyzate, polyglycitol syrup, polyglycitol powder, lactitol, and combinations thereof Is mentioned.

  The active ingredient (eg, sweetener) that forms part of the transport 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 an enhanced sweetener may be utilized to provide the desired level of sweetness, and this amount may be adjusted depending on the sweetener selected. The enhanced sweetener may be added in an amount from about 0.001% to about 3% by weight of the composition, depending on the sweetener or combination of sweeteners used. Appropriate ranges for the amount of each type of sweetener can be appropriately adjusted by those skilled in the art.

Sensory component (Sensate)
Sensates include cooling agents, warming agents, stimulants, foaming agents, and combinations thereof. Various well-known cooling agents may be used. For example, particularly useful cooling agents include xylitol, erythritol, dextrose, sorbitol, menthane, menthone, ketal, menthone ketal, menthone glycerol ketal, substituted p-menthane, acyclic carboxamide, monomenthyl glutarate, substituted cyclohexamide, Substituted cyclohexanecarboxamides, substituted ureas and sulfonamides, substituted mentanols, hydroxymethyl and hydroxymethyl derivatives of p-menthane, 2-mercapto-cyclo-decanone, hydroxycarboxylic acids of 2 to 6 carbon atoms, cyclohexamide, menthyl acetate, Menthyl salicylate, N, 2,3-trimethyl-2-isopropylbutanamide (WS-23), N-ethyl-p-menthane-3-carboxamide (WS-3), isoprene 3- (1-menthoxy) propane-1,2-diol, 3- (1-menthoxy) -2-methylpropane-1,2-diol, p-menthane-2,3-diol, p-menthane 3,8-diol, 6-isopropyl-9-methyl-1,4-dioxaspiro [4,5] decane-2-methanol, menthyl succinate and its alkaline earth metal salts, trimethylcyclohexanol, N-ethyl 2-Isopropyl-5-methylcyclohexanecarboxamide, Japanese seed pea oil, peppermint oil, 3- (1-menthoxy) ethane-1-ol, 3- (1-menthoxy) propan-1-ol, 3- (1- Menthoxy) butan-1-ol, 1-menthylacetic 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 -Mentane, substituted p-menthane-carboxamide, 2-isopropanyl-5-methylcyclohexanol (Hisamitsu Pharmaceuticals, hereinafter "isopulegol"), menthone glycerol ketal (FEMA 3807, trade name FRESCOLAT (registered trademark) type MGA), 3-1 Menthoxypropane-1,2-diol (Takasago, FEMA 3784), and menthyl lactate (Haarman & Reimer, FEMA 3748, trade name FRESCOLAT® type ML), W S-30, WS-14, Eucalyptus extract (p-menta-3,8-diol), menthol (natural or synthetic derivative thereof), menthol PG carbonate, menthol EG carbonate, menthol glyceryl ether, N-tertbutyl-p- Menthane-3-carboxamide, P-menthane-3-carboxylic acid glycerol ester, methyl-2-isopril-bicyclo (2.2.1), heptane-2-carboxamide, menthol methyl ether, and menthyl pyrrolidone carboxylate It is done. These cooling agents and other suitable cooling agents are further described in U.S. Pat. Nos. 4,230,688, 4,032661, 4,445,425, 4,136,163, 5,266,592, and 6,627,233, The entire disclosure is incorporated herein by reference.

  In one embodiment, the warming component may be selected from a wide variety of compounds known to provide warmth to the user. These compounds often provide a warm sensation, especially in the oral cavity, and often enhance the perception of flavors, sweeteners, and other sensory receptive ingredients. In one embodiment, useful warming compounds include vanillyl alcohol n-butyl ether (TK-1000) commercially available from Takasago Perfume Company Limited (Tokyo, Japan), 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 , Gingeron, capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, etano Le, isopropyl alcohol, iso - amyl alcohol, benzyl alcohol, glycerine, and combinations thereof.

  In one embodiment, it may provide a tingling sensation. One such stimulation sensation can be brought about by adding jambu, oleoresin, or spiranthol as some examples. In one embodiment, alkyl amides extracted from materials such as jambu or sansholes are included. Furthermore, in one embodiment, it is good also as an aspect which provides the sensation resulting from foaming. Such foaming occurs by reacting a basic substance with an acidic substance. In one embodiment, alkali metal carbonate, alkali metal bicarbonate, alkaline earth metal carbonate, alkaline earth metal bicarbonate, a mixture thereof, or the like is used as the basic substance. In one embodiment, 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 as an acidic substance Use. Examples of “stimulating” type sensates are described in US Pat. No. 6,780,443, the entire disclosure of which is incorporated herein by reference.

  The sensate component may be referred to as a “trigeminal nerve stimulator”, such as disclosed in US Patent Publication No. 2005/0202118, which is incorporated herein by reference. A trigeminal nerve stimulator is defined as an oral feeding product or substance that stimulates the trigeminal nerve. Examples of cooling agents that are trigeminal nerve stimulants include menthol, WS-3, N-substituted p-menthane carboxamide, acyclic carboxamide containing WS-23, methyl succinate, menthone glycerol ketal, xylitol, erythritol, dextrose And bulk sweeteners such as sorbitol, and combinations thereof. Trigeminal nerve stimulants include flavors, stimulants, jambu extract, vanillyl alkyl ethers such as vanillyl n-butyl ether, spirantol, echinacea extract, northern sunflower (Northern Pinkly Ash) extract, capsaicin, red pepper oleoresin, red pepper oleoresin , Black pepper oleoresin, piperine, ginger oleoresin, gingerol, gingerol, cinnamon oleoresin, cinnamon oleoresin, cinnamaldehyde, eugenol, vanillin and menthol glycerol ether cyclic acetals, unsaturated amides, and combinations thereof .

Examples of the breath refresher include essential oils, various aldehydes, and alcohols. In one embodiment, the essential oils are spearmint, peppermint, winter green, sassafras, chlorophyll, citral, geraniol, cardamom, clove, sage, carvacrol, eucalyptus, cardamom, koboku extract, marjoram, cinnamon, lemon, lime, grapefruit, and orange Of oil. In one embodiment, aldehydes such as cinnamaldehyde and salicylaldehyde may be used. Furthermore, chemical substances such as menthol, carvone, iso-gallicol, and anethole may function as a breath freshener. Of these, the most commonly used are peppermint, spearmint and chlorophyll oils.

  In one embodiment, in addition to essential oils and chemicals derived therefrom, exhalation refreshing agents include, but are not limited to, zinc citrate, zinc acetate, zinc fluoride, ammonium zinc 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 material, carbon-based material, laccase, and other enzymes, and combinations thereof may be included. In one embodiment, but not limited to 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, Pedioco Add cus urinae, Leuconostoc mesenteroides, Bacillus coagulans, Bacillus subtilis, Bacillus laterosporus, Bacillus lavolactus, Strolacobacillus . Expiratory refreshing agents are known under the trade names Retsyn®, Actizol, ® and Nutrazin®. Examples of halitosis control compositions can also be found in Stapler et al. US Pat. No. 5,300,305 and US Patent Application Publication Nos. 2003/0215417 and 2004/0081713, the entire disclosures of which are hereby incorporated by reference. .

Dental care ingredients Dental care ingredients (also known as oral care ingredients) include, but are not limited to, tooth bleach, stain remover, mouth cleanser, bleach, desensitizer, dental remineralizer, antibacterial agent , Caries preventive agent, plaque acid buffer, surfactant and calculus preventive agent. Non-limiting examples of such ingredients include hydrolyzing agents including proteolytic enzymes, abrasives such as hydrated silica, calcium carbonate, sodium bicarbonate and alumina, but are not limited to sodium stearate, sodium palmitate, ricinoleic acid Surfactants including anionic surfactants such as sodium, sulfated butyl oleate, sodium oleate, fumaric acid salts, glycerol, hydroxylated lecithin, sodium lauryl sulfate, and polyphosphates commonly used as tartar control ingredients Other active soil removal components such as chelating agents can be mentioned. In one embodiment, dental care ingredients also include tetrasodium pyrophosphate and sodium tri-polyphosphate, sodium bicarbonate, disodium dihydrogen pyrophosphate, sodium tripolyphosphate, xylitol, sodium hexametaphosphate.

  In one embodiment, peroxides such as carbamide peroxide, calcium peroxide, magnesium peroxide, sodium peroxide, hydrogen peroxide and peroxydiphosphate are included. In one embodiment, potassium nitrate and potassium citrate are mentioned. 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.

  As a further example, interfaces such as sodium stearate, sodium ricinoleate, and sodium lauryl sulfate surfactants used in one embodiment to enhance the preventive effect and make the dental care ingredients more cosmetically available. An activator is mentioned. The surfactant may preferably be a detersive substance that imparts detergency and foaming properties to the composition. Specific examples of the surfactant include water-soluble salts of higher fatty acid monoglyceride monosulfate such as sodium salt of monosulfated monoglyceride of hardened coconut oil fatty acid, higher alkyl sulfate such as sodium lauryl sulfate, alkyl such as sodium dodecylbenzenesulfonate, etc. Lower aliphatics such as aryl sulfonates, higher alkyl sulfoacetates such as sodium lauryl sulfoacetate, higher fatty acid esters of 1,2-dihydroxypropane sulfonate, and fatty acids having 12 to 16 carbon atoms, alkyl or acyl groups Examples include substantially saturated higher aliphatic acylamides of aminocarboxylic acid compounds. Finally, examples of amides include N-lauroyl sarcosine and the sodium, potassium, and ethanolamine salts of N-lauroyl, N-myristoyl, or N-palmitoyl sarcosine.

In addition to surfactants, dental care ingredients may include antibacterial agents such as, but not limited to, triclosan, chlorhexidine, zinc nitrate, silver nitrate, copper, limonene, and cetylpyridinium chloride. In one embodiment, the further caries preventive agent may contain a fluoridating component such as a fluoride ion or an inorganic fluoride salt. In one embodiment, soluble alkali metal salts such as sodium fluoride, potassium fluoride, sodium fluorosilicate, ammonium fluorosilicate, sodium monofluorophosphate, and fluorides such as stannous fluoride and stannous chloride. Tin may be added. In one embodiment, fluorine-containing compounds that have beneficial effects on oral care and hygiene, such as, for example, reducing enamel solubility in acid and protecting teeth in caries, may be added as a component. . Examples thereof include sodium fluoride, stannous fluoride, potassium fluoride, stannous potassium fluoride (SnF 2 _-KF), hexafluoro stannic sodium, stannous chloride, sodium fluorozirconate, and, Examples include sodium monofluorophosphate. In one embodiment, urea is added.

  Further examples are described in the following U.S. patents and U.S. published patent applications, the entire disclosures of which are incorporated herein by reference: U.S. Patents (Reynolds No. 5227154, Greenberg No. 5378131, Luo et al. No. 6846500, Luo et al. 6733818, Luo et al. 6696044, Holme et al. 6658916, Luo et al. 648539, Holme et al. (Holme et al. 20050025721, Gebreslasie et al. 2005008732, and Holme et al. 20040136928).

Active Ingredient Active ingredients generally refer to ingredients that are added to the transportation system and / or chewing gum composition to provide the user with the desired beneficial results. In one embodiment, active ingredients 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, antiasthmatic drugs, antihypercholesterolemic drugs, analgesics, anesthetics, anticonvulsants, antidepressants, antidiabetics Drugs, antidiarrheal preparations, antidote drugs, antihistamines, antihypertensive drugs, anti-inflammatory drugs, antilipid drugs, antiepileptic drugs, antiemetics, anti-stroke drugs, antithyroid drugs, antitumor drugs, antiviral drugs, drug discovery , Alkaloids, amino acid preparations, antitussives, antiuricemia drugs, antiviral drugs, anabolic preparations, systemic and non-systemic antiinfectives, anti-transplantation new tissue formation drugs, antiparkinsonian drugs, antirheumatic drugs, appetite stimulants Biological response modifiers, blood modifiers, bone metabolism regulators, cardiovascular agents, central nervous system stimulants, cholinesterase inhibitors, contraceptives, decongestants, dietary supplements, dopamine receptor agonists, endometrium Disease 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 regulators, immune modulation Drugs, immunosuppressive drugs, migraine drug preparations, anti-motion drugs, muscle relaxants, obesity control drugs, osteoporosis drug preparations, uterine contractors, parasympathomimetic drugs, parasympathomimetic drugs, prostaglandins, psychotherapeutic drugs, Respiratory drugs, sedatives, smoking cessation aids such as bromocriptine or nicotine, sympatholytic drugs, tremor drugs, ureters, vasodilators, laxatives, antacids, ion exchange resins, antipyretic Drugs, appetite suppressants, expectorants, anti-anxiety drugs, anti-ulcer drugs, anti-inflammatory substances, coronary dilators, brain dilators, peripheral vasodilators, psychotropic drugs, stimulants, antihypertensive drugs, vasoconstrictors, Migraine medication Antibiotics, tranquilizers, antipsychotics, antitumor agents, anticoagulants, antithrombotics, sleeping pills, antiemetics, antiemetics, anticonvulsants, neuromuscular agents, hyperglycemic and hypoglycemic agents , Thyroid and antithyroid preparations, diuretics, antispasmodics, terine relaxants, anti-obesity drugs, erythropoiesis drugs, anti-asthma drugs, antitussives, mucolytic agents, DNA and genetic modifiers, and their Combinations are listed.

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

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

  Other drug ingredients used in embodiments include antidiarrheals such as Immodium® AD, antihistamines, antitussives, decongestants, vitamins and breath fresheners. Contemplated for use in the present invention are anxiolytics such as Xanax®, antipsychotics such as Clozaril® and Haldol®, ibuprofen, naproxen sodium, Voltaren® And non-steroidal anti-inflammatory drugs (NSAID), such as Lodine®, Claritin®, Hismanal®, Relafen®, and Tavist®, antihistamines such as Kytril ( Anti-emetics such as (registered trademark) and Cesamet (registered trademark), bronchodilators such as Bentolin (registered trademark), Proventil (registered trademark), Prozac (registered trademark), Zoloft (registered trademark), and Paxil (registered trademark) Anti-depression Anti-migraine drugs such as Imigra®, angiotensin converting enzyme inhibitors such as Vasotec®, Capoten® and Zestril®, anti-Alzheimer's disease drugs such as Nicolline®, And CaH-antagonists such as Procardia <(R)>, Adalat <(R)>, and Calan <(R)>.

  Common H2-antagonists contemplated for use in the present invention include cimetidine, lantidine hydrochloride, famotidine, nitatidin, ebrotidine, mifentidine, roxatidine, pistatidine and aceroxatidine.

  Effective antacid components include, but are not limited to, aluminum hydroxide, dihydroxyaluminum aminoacetate, aminoacetic acid, aluminum phosphate, sodium dihydroxyaluminum carbonate, hydrogen carbonate, bismuth aluminate, bismuth carbonate, bismuth oxycarbonate, subgallic Bismuth acid, bismuth hyponitrate, bismuth hyposilyl, calcium carbonate, calcium phosphate, citrate ion (acid or salt), aminoacetic acid, magnesium aluminate sulfate hydrate, magaldrate, magnesium aluminosilicate, magnesium hydroxide, magnesium oxide, Magnesium trisilicate, milk solid, mono- or dibasic calcium aluminum phosphate, tricalcium phosphate, potassium hydrogen carbonate, sodium tartrate, sodium hydrogen carbonate, magnesium aluminum silicate Arm, tartaric acid and salts.

Various nutritional supplements (including any vitamins or minerals) may be used as active ingredients. For example, vitamin A, vitamin C, vitamin D, vitamin E, vitamin K, vitamin B ₂ , 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 may be used.

  Examples of nutritional supplements that can be used as active ingredients are disclosed in U.S. Patent Application Publication Nos. 2003/0157213 A1, 2003/0206993 and 2003/0099741 A1, the entire disclosures of which are incorporated herein by reference. .

  Various herbs (such as those having medicinal properties or nutritional supplements) may be used as active ingredients. The herbs are usually aromatic plants or plant parts and / or extracts thereof that can be used for medicinal purposes or flavoring purposes. Suitable herbs may be used alone or in various mixtures. Commonly used herbs include Echinacea, Golden Seal, Calendula, Rosemary, Thyme, Hippopotamus, Aloe, Blood Root, Grapefruit Seed Extract, Black Cohosh, Ginseng, Galana, Cranberry, Ginkgo Biloba (Ginkgo Leaves), St. John's Wort, Evening Prim Rose oil, yohimbe bark, ryokcha, maphan, maca, bilberry, lutein, and combinations thereof.

Foaming system component foaming systems include those containing one or more edible acids and one or more edible basic materials. That is, one or more edible acids and one or more edible basic materials react to foam.

  In one embodiment, the one or more basic materials are selected from, but not limited to, alkali metal carbonates, alkali metal bicarbonates, alkaline earth metal carbonates, alkaline earth metal bicarbonates, and combinations thereof. May be. The one or more edible acids may be selected from, but not limited to, citric acid, phosphoric acid, tartaric acid, malic acid, ascorbic acid, and combinations thereof. In one embodiment, the foaming system may contain 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 a foaming system in chewing gum, see US Provisional Patent Application No. 60/618222, filed Oct. 13, 2004, the disclosure of which is incorporated herein by reference. See). Another example is described in US Pat. No. 6,235,318, the disclosure of which is incorporated herein.

Appetite suppressant component An appetite suppressant may be a component such as fiber and protein that functions to suppress the desire to consume food. Appetite suppressants also include benzphetamine, diethylpropion, mazindol, phendimetrazine, phentermine, hoodia (P57), olivera, ® ephedra, caffeine and combinations thereof. Appetite suppressants also include Adipex, (registered trademark), Adipost, (registered trademark), Bontril (registered trademark), PDM, Bontril (registered trademark), Slow Release, Didrex, (registered trademark), Fastin, (registered trademark). , Ionamine, (registered trademark), Mazanor, (registered trademark), Melfiat, (registered trademark), Obenix, (registered trademark), Phendiet, (registered trademark), Phendiet-105 (registered trademark), Phentercot (registered trademark), Phentride (registered trademark), Plegine (registered trademark), Prelu-2 (registered trademark), Pro-Fast (registered trademark), PT 105 (registered trademark), Sanorex (registered trademark), Tenuate (registered trademark), Sanorex (registered trademark) Trademark , Tenuate (registered trademark), Tenuate Dospan (registered trademark), Tepanil Ten-Tab (R), also known as trade names, such as Teramine (registered trademark) and Zantryl (registered trademark). These and other suitable appetite suppressants are further described in Portman US Pat. No. 6,838,431, Portman US Pat. No. 6,716,815, Portman US Pat. No. 6,558,690, Portman US Pat. No. 6,468,962, Portman US Pat. No. 6,436,899. The entire disclosure is incorporated herein by reference.

The enhancer may be composed of substances that can sensitize, supplement, modify or enhance the taste and / or aroma perception of other ingredients without giving them a characteristic taste and / or aroma perception. Good. In one embodiment, enhancers that are tailored to sensitize, supplement, modify, or enhance the perception of flavor, sweetness, sourness, umami, kokumi, saltiness, and combinations thereof may be included.

  In one embodiment, examples of suitable enhancers (also known as taste enhancers) include, but are not limited to, neohesperidin dihydrochalcone, chlorogenic acid, arapylidein, cinalin, miraculin, gulpyradine, pyridinium-betaine compounds, monosodium glutamate, glutamic acid Glutamate such as monopotassium, neotame, thaumatin, tagatose, trehalose, sodium chloride, monoammonium glycyrrhizinate, vanilla extract (in ethyl alcohol), sugar acid, potassium chloride, sodium bisulfate, hydrolyzed vegetable protein, Hydrolyzed animal protein, yeast extract, adenosine monophosphate (AMP), glutathione, inosine monophosphate, disodium inosinate, xanthosine monophosphate, guanylate monophosphate, alapyridein (N- Nucleotides such as 1-carboxyethyl) -6- (hydroxymethyl) pyridinium-3-ol inner salt, sugar beet extract (alcohol extract), sugarcane leaf essence (alcohol extract), curculin, stridine, mabinlin, gymnemic acid, 3-hydrobenzoic acid, 2,4-dihydrobenzoic acid, citrus aurantium, vanilla oleoresin, sugarcane leaf essence, maltol, ethyl maltol, vanillin, licorice glycyrrhizic acid, G-protein binding receptors (T2Rs and T1Rs) Responsive compounds, as well as the taste enhancer compositions disclosed in Kuroda et al., US Pat. No. 5,679,397, which is incorporated by reference in its entirety, to impart richness. Is a substance that gives “spread” and “koku” Cormorant.

  A sweetness enhancer, which is one type of taste enhancer, enhances sweetness. In one embodiment, typical sweetener enhancers include, but are not limited to, monoammonium glycyrrhizinate, licorice glycyrrhizic acid, citrus aurantium, alapyrideine, alapyrideine (N- (1-carboxyethyl) -6- (hydroxymethyl) pyridinium -3-ol) inner salt, miraculin, curculin, steastrodine, mabinline, gymnemaic acid, cinalin, gulpyridein, pyridinium-betaine compound, sugar beet extract, neotame, thaumatin, neohesperidin dihydrochalcone, tagatose, trehalose, maltol, ethylmaltol , Vanilla extract, vanilla oleoresin, vanillin, sugar beet extract (alcohol extract), sugarcane leaf essence (alcohol extract), G-protein binding receptor (T2Rs and Compounds that respond to T1Rs), and combinations thereof.

  Additional examples of enhancers to enhance salty taste include acidic peptides as disclosed in US Pat. No. 6,974,597, incorporated herein by reference. Examples of the acidic peptide include peptides containing basic amino acids such as lysine, arginine and histidine, and peptides containing acidic amino acids such as aspartic acid and glutamic acid. The acidic peptide can be obtained by peptide synthesis or hydrolyzing a protein using endopeptidase, and deamidating if necessary. Suitable proteins that can be used in preparing peptides by hydrolysis and deamidation of acidic peptides or proteins include plant proteins (eg wheat gluten, corn proteins (eg zein and gluten meal), soy protein isolation) Products), animal proteins (eg, milk proteins such as mimilk casein and milk whey protein, muscle proteins such as meat protein and fish protein, egg white protein and collagen), and microbial proteins (eg produced by microbial cell proteins and microorganisms) Polypeptide).

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 warmth or coolness can also be extended by the addition of hydrophobic sweeteners, as described in US 2003/0072842 A1, the entire disclosure of which is incorporated herein. For example, such hydrophobic sweeteners include any compound of Formula I to Formula XI as 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.

In the formula, 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, and R ¹ is SH or OH. Yes, R ² is H or OH.

In the formula, X is C or S, R is OH or H, and R ¹ is OCH ₃ or OH.

In the formula, R, R ² and R ³ are OH or H, and R ¹ is H or COOH.

In the formula, X is O or CH ₂ , and R is COOH or H.

In the formula, R is CH ₃ CH ₂ , OH, N (CH ₃ ) ₂ or Cl.

  Perilartin may be added as described in US Pat. No. 6,159,509, the entire disclosure of which is incorporated herein by reference.

Edible acid components The acids mentioned above 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 the like The combination of is mentioned.

Micronutrients Micronutrients are all substances that have less biological requirements than macronutrients such as proteins, carbohydrates, and fats, but still have an effect on the nutritional status of the organism to produce the desired effect. Can be mentioned. Micronutrients include but are not limited to vitamins, minerals, enzymes, plant-derived chemicals, antioxidants, and combinations thereof.

In one embodiment, fat soluble vitamins such as vitamin A, vitamin D, vitamin E, and vitamin K and combinations thereof are included. In one embodiment, vitamin C (ascorbic acid), type B vitamins (thiamine or vitamin B ₁ , riboflavin or vitamin B ₂ , niacin or vitamin B ₃ , pyridoxine or vitamin B ₆ , folic acid or vitamin B ₉ , cyanocobalamin or vitamin B ₁₂ , water-soluble vitamins such as pantothenic acid, biotin), and combinations thereof.

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

  In one embodiment, micronutrients include, but are not limited to, L-carnitine, choline, coenzyme Q10, α-lipoic acid, ω3-fatty acid, pepsin, phytase, trypsin, lipase, protease, cellulase and combinations thereof.

  As the antioxidant, a substance that supplements and removes free radicals may be contained. In one embodiment, the antioxidant includes, but is not limited to, ascorbic acid, citric acid, rosemary oil, vitamin A, vitamin E, vitamin E phosphate, tocopherol, di-α-tocopheryl phosphate, tocotrienol, α lipoic acid, dihydrolipo Examples include acids, xanthophyll, beta cryptoxanthine, lycopene, lutein, zeaxanthin, astaxanthin, β-carotene, carotene, mixed carotenoids, polyphenols, flavonoids and combinations thereof.

  In one embodiment, plant-derived biochemicals may be included, including but not limited to carotenoids, chlorophyll, chlorophyllin, fiber, flavonoids, anthocyanins, cyanidins, delphinidin, malvidin, pelargonidin, peonidin, petunidin, flavanols, catechins, epi Catechin, epigallocatechin, epigallocatechin gallate, theaflavin, thealvidin, proanthocyanin, flavonol, quercetin, kaempferol, myricetin, isorhamnetin, flavononeshesperetin, naringenin, eriodictyol, tangeretin, flavone, api Luteolin, lignan, phytoestrogens, resveratrol, isoflavones, daidzein, geniste Emissions, glycitein, soy isoflavones, and combinations thereof.

Mouth moistening ingredients Mouth wetting agents include, but are not limited to, saliva stimulants such as acids and salts and combinations thereof. In one embodiment, acids such as 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 It is done.

  The mouth wetting agent also includes a hydrocolloid material that hydrates and adheres to the oral cavity surface and can provide a sense of mouth moistening. Examples of the hydrocolloid material include naturally derived materials such as plant exudates, seed gums, and seaweed extracts, or may be chemically modified substances such as cellulose, starch, or natural gum derivatives. In one embodiment, pectin, gum arabic, gum acacia, alginate, agar, carrageenan, guar gum, xanthan gum, locust bean gum, gelatin, gellan gum, galactomannan, tragacanth gum, karaya gum, curdlan, konjac, chitosan, Xyloglucan, beta glucan, flucellaran, gati gum, tamarin, bacteria-derived gums and combinations thereof may be used. In a further embodiment, modified natural gums such as propylene glycol alginate, carboxymethyl locust bean gum, low methoxyl pectin, and combinations thereof may be used. In one embodiment, modified cellulose such as microcrystalline cellulose, carboxymethylcellulose (CMC), methylcellulose (MC), hydroxypropylmethylcellulose (HPCM), and hydroxypropylcellulose (MPC), and combinations thereof may be used.

  Other humectants that can cause the mouth to feel wet may be used. Such wetting agents include, but are not limited to, glycerol, sorbitol, polyethylene glycol, erythritol, and xylitol. In a further embodiment, fat content may be used to perceive mouth wetting. Such fats include medium chain triglycerides, vegetable oils, fish oils, mineral oils, and combinations thereof.

The pharyngeal care component The pharyngeal sedative component may contain analgesics, anesthetics, demulcents, preservatives, and combinations thereof. In one embodiment, the analgesic / anesthetic includes menthol, phenol, hexyl resorcinol, benzocaine, dichronin hydrochloride, benzyl alcohol, salicyl alcohol and combinations thereof. In one embodiment, demulcents include, but are not limited to slipperinile bark, pectin, gelatin, and combinations thereof. In one embodiment, the preservative component includes cetylpyridinium chloride, domifene bromide, decalinium chloride, and combinations thereof.

  In one embodiment, an antitussive component such as clofedianol hydrochloride, codeine, codeine phosphate, codeine sulfate, dextromethorphan, dextromethorphan hydrobromide, diphenhydramine citrate and diphenhydramine hydrochloride, and combinations thereof May be included.

  In one embodiment, pharyngeal sedatives such as honey, propolis, aloe vera, glycerin, menthol and combinations thereof may be included. In yet another embodiment, a cough medicine may be included. Such cough medicines include mucolytic agents and expectorants that change the consistency and production of sputum, as well as codeine (narcotic antitussives), antihistamines, dextromethorphan and isoproterenol ( It can be classified into two groups that suppress the cough reflex such as non-narcotic antitussives). In one embodiment, one or both groups of components described above may be included.

  In yet another embodiment, cough medicines include, but are not limited to, the group consisting of codeine, dextromethorphan, dextrophan, diphenylhydramine, hydrocodone, noscapine, oxycodone, pentoxyberine and combinations thereof. In one embodiment, the antihistamines include, but are not limited to, crivastatin accivastatin, azatazine, bromopheniramine, chloropheniramine, clemastine, cyproheptadine, dexbromopheniramine, dimenhydrinate, diphenhydramine, doxylamine, hydroxyzine , Meclizine, phenindamine, phenyltroxamine, promethazine, pyrilamine, tripelenamine, triprolidine and combinations thereof. In one embodiment, non-analgesic antihistamines include, but are not limited to, astemizole, cetirizine, ebastine, fexofenadine, loratidine, trefenadine and combinations thereof.

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

  In one embodiment, nasal decongestants and ingredients may be added that provide a perception that the nasal cavity has been cleared. In one embodiment, nasal decongestants include, but are not limited to phenylpropanolamine, pseudoephedrine, ephedrine, phenylephrine, oxymetazoline, and combinations thereof. In one embodiment, ingredients that provide nasal clearance perception include, but are not limited to, menthol, camphor, borneol, ephedrine, eucalyptus oil, peppermint oil, methyl salicylate, bornyl acetate, lavender oil, horseradish extract, horseradish extract and combinations thereof Is mentioned. In one embodiment, intranasal cleansing perception can be provided by extracts from trees, gums, flowers and other plants, resins, animal secretions, and synthetic aromatics, and aromatic essential oils.

  In one embodiment, one or more colorants may be included. As classified by the US Federal Food, Drug, and Cosmetic Act (21C.F.R.73), as a colorant, a license-exempt colorant (although it may be manufactured synthetically, it may be referred to as a "natural" colorant) And approved colorants (sometimes referred to as “artificial” colorants), or combinations thereof. In one embodiment, authorization exemptions or natural colorants include, but are not limited to, annatto extract, (E160b), bixin, norbixin, astaxanthin, dehydrated beets (beet powder), red beet root / betanin (E162), ultramarine blue, Canthaxanthin (E161g), cryptoxanthin (E161c), rubixanthine (E161d), violan xanthine (E161e), rhodoxanthine (E161f), caramel (E150 (ad)), β-apo-8′-carotenal ( E160e), β-carotene (E160a), α-carotene, γ-carotene, β-apo-8-caroteneal (E160f) ethyl ester, flavoxanthin (E161a), lutein (E161b), cochineal extract (E120), carmine (E13) 2), calmoisine / azorubin (E122), sodium copper chlorophyllin (E141), chlorophyll (E140), baked, partially defatted and heated cottonseed flour, ferrous gluconate, ferrous lactate, grape color extract, Grape peel extract (Enocianina), anthocyanin (E163), Haematococcus algae coarse powder, synthetic iron oxide, iron oxide and hydroxide (E172), fruit juice, plant juice, dry algal coarse powder, Aztec marigold coarse powder and extract, carrot oil, corn endosperm oil, paprika, paprika oleoresin, paffia yeast, riboflavin (E101), saffron, titanium dioxide, turmeric (E100), turmeric oleoresin , Amaranth (E123), capsanthin / capsorubin (E160c), lycopene (E160d) and combinations thereof.

  In one embodiment, certified 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, Tartrazine ( E102), quinoline yellow (E104), sunset yellow (E110), crimson (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 combinations thereof To be mentioned. In one embodiment, the certified colorant includes FD & C aluminum lake. These consist of an aluminum salt FD & C dye deposited on an insoluble substrate of alumina hydrate. Furthermore, in one embodiment, a calcium salt may be added as a certified colorant.

In a multi-component embodiment, the transport system or chewing gum may contain more than one component to be controlled for release from the chewing gum during consumption of the chewing gum. In one embodiment, each component may be separately included or encapsulated in a different transport system. Alternatively, in one embodiment, each component may be included or enclosed in the same transport system. Alternatively, one or more components may be free (eg, unencapsulated) and one or more other components may be encapsulated.

  The chewing gum may contain a group of ingredients to be controlled for release during chewing gum consumption. The group consisting of two or more components to be controlled for release from the chewing gum during the consumption of the chewing gum includes, but is not limited to, colorants and flavorants, multiple flavorants, multiple colorants, cooling agents and flavorants. , Warming agents and flavors, cooling agents and warming agents, cooling agents and high-intensity sweeteners, warming agents and high-intensity sweeteners, a plurality of cooling agents (e.g., WS-3 and WS-23, WS-3 and menthyl succinate), menthol and one or more cooling agents, menthol and one or more warming agents, multiple warming agents, high intensity sweetener (s) and dental One or more components of whitening activity, high intensity sweetener (s) and one or more components of breath refreshing activity, components with some bitterness, bitterness inhibitor for that component, multiple high intensity sweetness Fees (eg ace-k and aspartame), compound Tooth whitening active ingredients (eg abrasive and antimicrobial ingredients, peroxides and nitrates, warming sensates and polyols, cooling sensations and polyols, multiple polyols, warming sensations and micronutrients, cooling sensation agents and traces) Nutrient, warming sensation and mouth moisturizing agent, cooling sensation agent and mouth moisturizing agent, warming sensation agent and throat care agent, cooling sensation agent and throat care agent, warming sensation agent and edible acid, cooling sensation agent and edible acid, Warming agent and emulsifier / surfactant, cooling agent and emulsifier / surfactant, warming agent and colorant, cooling agent and colorant, warming agent and flavor enhancer, cooling agent and flavor enhancer, Sweetness enhancer and warming sensation, sweetness enhancer and cooling sensation, warming sensation and appetite suppressant, cooling sensation and appetite suppression agent, high-intensity sweetener and flavoring, cooling sensation and tooth bleach, warm Sensitizers and teeth bleaching agents, warming agents and breath fresheners, cooling agents and breath fresheners, cooling agents and Foaming system, warming agent and foaming system, warming agent and antimicrobial agent, cooling sensation agent and antimicrobial agent, multiple tartar prevention components, multiple remineralization components, multiple surfactants, mineral removal components and Remineralization component, acid buffer component and acidic component, antibacterial component and tartar prevention component, tartar prevention component and remineralization component, antibacterial component and remineralization component and tartar prevention component, tartar prevention component and surfactant component, antibacterial Ingredients and surfactant ingredients, remineralization ingredients and surfactant ingredients, antibacterial ingredients and calculus prevention ingredients and surfactants, multiple types of vitamins or minerals, multiple micronutrients, multiple acids, multiple antimicrobial ingredients , Multiple breath refreshing ingredients, breath refreshing ingredients and antimicrobial ingredients, multiple appetite suppressants, reacting and foaming acids and bases, high-intensity sweeteners and bitter compounds, cooling and appetite suppressants, warmth And appetite suppressant, high intensity sweetness And appetite suppressants, acid and high intensity sweeteners, probiotic and prebiotic ingredients, vitamins and minerals, macronutrients and metabolism enhancing ingredients, micronutrients and metabolism enhancing ingredients, substrates and enzymes, sweetness enhancing agents and high Intense sweetener, cooling compound and cooling enhancer, flavor and flavor enhancer, warm compound and warm enhancer, flavor and salt, high intensity sweetener and salt, acid and salt, cooling compound and salt, warm feeling Examples thereof include compounds and salts, flavors and surfactants, astringent compounds and components that provide a moist feeling. In one embodiment, the plurality of components may be part of the same transportation system or each part of a separate transportation system. When using different transport systems, the same encapsulating material may be used or different encapsulating materials may be used.

  Examples of encapsulating multiple components are described in the examples provided herein. Typically, as a result of the inclusion of multiple ingredients, for example during chewing gum intake that includes multiple ingredients encapsulated as part of a transport system that is added to the chewing gum as a single ingredient, many of the multiple ingredients Release is delayed. This is considered to be particularly beneficial if the components are released in different release profiles by encapsulating them separately. For example, since water solubility or other properties differ depending on the type of high-intensity sweetener, they may be used to have different release profiles. It is also possible to release them at the same time by encapsulating them together.

  In one embodiment, various properties of a plurality of components, a transportation system containing a plurality of components, and / or chewing gum containing a transportation system, and / or how to make the transportation system in a manner as described above. The release profile of a plurality of components as a gum can be controlled by appropriately adjusting.

  As noted above, additional components may optionally be used in one or more regions or layers (eg, liquid filler, gum region, barrier region or coating region) of the gum composition. Suitable amounts of additive components are shown in Table 1 below. The amounts shown in Table 1 generally refer to each added component when it may be added to the gum composition in free or unencapsulated form. In embodiments where the additive component is used in encapsulated form, the release profile of the additive component is altered, so amounts greater than those shown in Table 1 may be used. Further, since many of the additive components shown in Table 1 are optional components, their amounts represent amounts used when these components are selected to be added to the composition. In other words, even if the additive component is an optional component, the lower limit of 0% is not included.

  The ingredients listed in Table 1 below may be added to any region of the center-filled gum in combination with any of the other optional ingredients in their encapsulated and / or unencapsulated form. For example, a single component may be added to the center-filled gum in its encapsulated and unencapsulated form. Alternatively, two different types of ingredients may be added to the same or different regions of the center-fill gum in the same or different amounts.

  In one embodiment, the same ingredients 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 divide the same component into two or more types and encapsulate them as separate parts. Divided encapsulations of the same component may be added to the same or different regions of the center-fill gum in the same or different amounts. Further, in one embodiment, the same ingredients may be added in combination with one unencapsulated form in combination with two or more other encapsulated forms. The component in unencapsulated form may be added to any region of the center-filled gum in the same or different amount as the component in encapsulated form. In further embodiments, the same ingredients may be added as an encapsulated form in combination with two or more different encapsulated forms. For example, two different encapsulated forms of the same sweetener may be used in combination with an unencapsulated form of different sweeteners.

  In one embodiment, a combination of two or more different components from Table 1 below may be employed. In one embodiment, at least one of the components may be in encapsulated form and at least one of the components may be in unencapsulated form. The plurality of components may be, for example, the same type of component (eg, two different sweeteners). Or another kind of component (for example, a sweetener and a warming agent) may be sufficient. Each component may be added to the same or different areas of the center-fill gum in the same or different amounts. The amount of an ingredient in a particular area is how it is perceived by the consumer when the component is added to a different area, the sensory or functional advantage they are trying to provide to the consumer, regulatory issues, large quantities Can be selected according to the unpleasant taste that results when used in one region.

  One embodiment may include multiple types of ingredients (each encapsulated) selected from Table 1 below. Multiple types of ingredients to be encapsulated may be added to the same or different areas of the gum in the same or different amounts. The multiple types of components to be encapsulated may be the same type of components, or may be of different types.

  In embodiments where multiple types of encapsulated ingredients are added to the center-filled gum composition, multiple ingredients may be encapsulated together or encapsulated separately. In embodiments where multiple components are encapsulated together, the components may be mixed together and encapsulated with the same encapsulant. In embodiments where multiple components are encapsulated separately, the materials used to encapsulate the components may be the same or different.

As noted above, Table 1 provides a list of ingredients that may optionally be added to one or more regions of the gum product. Appropriate amounts that may be added to the coating, center filler, or gum region are shown in the table, and comparable amounts may be applied to the gum barrier layer. The amounts in Table 1 are noted as ppm or weight percent in the area or rubber product layer. Even if the component may be omitted, the lower limit of 0% is not included. The amounts in Table 1 may generally be applied with respect to the ingredients, as well as when adding the unencapsulated free form composition. However, one or more components may be encapsulated as described above in some embodiments. Here, an amount greater than that shown in Table 1 may be used to obtain a modified release profile. Examples of encapsulated compositions and methods for their preparation are disclosed in Examples 1-78 below. Table 1 is merely exemplary and should not be construed as limiting in any way the ingredients that can be added to the gum region.

  Further embodiments described herein relate to methods for developing chewing gum products that provide consumer-preferred characteristics, such as a dual flavor. According to this method, it may include first determining a consumer preference for a dual flavor combination. The dual flavor combination may include at least one first flavorant and at least one second flavorant that is different from, complementary to, or different in strength from the first flavorant. . When identifying consumer preferences regarding a specific dual flavor, various methods may be used, such as a consumer awareness survey, market analysis such as paneling for taste inspection, and the like. For example, if a consumer's preference is found to be a combination of double flavors such as kiwi and banana, a chewing gum product that is appropriately adjusted to satisfy the preference may be provided. In particular, any of the center filler chewing gum products described above may be prepared. Alternatively, the first flavor in the dual flavor preferred by the consumer may be added to one region of the gum and the second flavor preferred by the consumer may be added to another region of the gum. Chewing gum products may be marketed to consumers based on the dual flavor preferred by consumers.

  The consumer-preferred dual flavor provided by the gum product may be marketed to consumers in a variety of ways. Suitable marketing strategies include, for example, printed materials, radio broadcasts, satellite radio broadcasts, television broadcasts, cinema and online advertising campaigns, storefront advertisements, advertising bulletin board advertisements, public transportation and telephone box advertisements, display on product packages (For example, slogan, trademark, term and color), instant message, ringtone, and the like. The features and advantages of the present invention are illustrated in greater detail by the following examples, which are provided for purposes of illustration and should not be construed as limiting the invention in any way.

  In the following Example A (shown in Tables 2, 3A-3C, 4A-4C and 5), the gum compositions of the present invention according to some embodiments are described. As noted above, other examples 1-78 describe encapsulated ingredients that may optionally be added to one or more of the liquid filler region, one or more barrier layers, the gum region, and the coating. Good.

１：ガムベースにはエラストマー、可塑剤及び無機担体が含まれてもよい。
２：実施例では砂糖及びソルビトールを含有する。
３：ＨＳＨは、水素化された澱粉加水分解物を表す。 <Example A>
Table 2: Gum region composition AH

1: The gum base may contain an elastomer, a plasticizer and an inorganic carrier.
2: Contains sugar and sorbitol in the examples.
3: HSH represents a hydrogenated starch hydrolyzate.

Table 3: Liquid-filled composition A-H

Additional liquid filler compositions are shown in Tables 3B and 3C below.
Table 3B: Liquid filler composition I
Ingredient Weight%
Corn syrup 45.00
High fructose corn syrup 35.00
Sugar (refined granules) 4.0
Water 4.00
Glycerin 10.50
Flavoring 1.50

Table 3C: Liquid filler composition J
Ingredient Weight%
Sorbitol solution (80%) 99.37
Sodium carboxymethylcellulose 0.20
Sucralose 0.03
Flavoring 0.40

Table 4A: Barrier layer composition A (low porous candy gum with sugar)
Ingredient Weight%
(Process 1: Hard hard boiled sugar candy composition)
Corn syrup DE42 56.00
Sugar 37.00
Water 7.00
(Process 2: Candy Gum Composition)
Hard boiled candy syrup from treatment 1 70.00
Gum base 38.50
Flavoring 1.50

Table 4B: Barrier layer composition B (low porosity candy gum, sugarless)
Ingredient Weight%
(Process 1: Hard hard boiled sugarless candy composition)
Sorbitol 70.00
Water 30.00
(Process 2: Candy Gum Composition)
Hard boiled candy syrup from treatment 1 77.00
Gum base 20.00
Aspartame 1.00
Flavoring 1.50

Table 4C: Barrier layer composition C (low porosity-high gum base-low filler)
Ingredient Weight%
Gum base 64.40
Talc 30.00
Sucralose 0.60
Flavoring 5.00

Table 5: Coating composition A-H

  A gum piece having a liquid filler, barrier layer, gum region and coating is prepared according to the composition in the table above.

  Preparation of the gum region composition of Table 2 begins with mixing the gum base and talc, first under heating at about 85 ° C. This combination is then mixed with maltitol, lecithin and other polyols for 6 minutes. Add flavor blend containing flavorant and coolant premix and mix for 1 minute. Finally, add acid and high intensity sweetener and mix for 5 minutes.

  Preparation of the liquid fill composition of Table 3A then begins with preparing a premix of sodium carboxymethyl cellulose, glycerin and polyol. This premix is then mixed with colorants, flavors, cooling agents, acids and high intensity sweeteners. For the liquid filled compositions of Tables 3B and 3C, all ingredients are mixed and stirred vigorously in a stirred tank. The gum product of the present invention may have a plurality of liquid filler compositions in the central filler region, and may include, for example, one or more of the liquid filler compositions shown in Tables 3A-3C.

  The barrier layer composition of Table 4A represents a low porosity candy gum composition containing sugar. This barrier layer composition is prepared by mixing together the ingredients of Process 1, corn syrup, sugar and water, and treating the mixture at a temperature of about 132-149 ° C. for about 2-6 minutes. The cooked candy syrup is then cooled by any well known means (eg, by a cooling table). In treatment 2, the gum base is dissolved at about 80 to about 95 ° C. and mixed with the cooked candy. The gum base is mixed with the candy cooked under low shear mixing at a controlled temperature of about 60-68 ° C. Further, a flavoring agent (for example, peppermint) is added at about 60 ° C. with mixing. The barrier layer of the present invention may be formed using a sugar-containing candy gum composition.

  The barrier layer composition of Table 4B exhibits low porosity (sugar free candy gum composition). This barrier layer composition is prepared by mixing sorbitol and water, which are components of treatment 1, and cooking at a temperature of 180 ° C. The cooked candy syrup is then cooled. Gum base (from treatment 2) is dissolved at about 80 to about 95 ° C. and mixed with cooked candy. The ingredients are mixed with the cooked candy under low shear mixing at a controlled temperature of about 60-68 ° C. Add the flavor and aspartame at about 60 ° C. with mixing. The resulting sugar-free candy gum composition can be used to form the barrier layer of the present invention.

  The barrier layer composition of Table 4C exhibits a high gum base-low filler composition (low porosity). For example, the composition of Table 4C comprises more than 50% by weight gum base and less than 40% by weight filler (eg, inorganic adjuvants, flavors, bulk sweeteners (eg, bulk sugar, bulk polyols), and high intensity sweeteners. ). The high gum base-low filler composition provides a low porosity composition suitable for use as the barrier layer of the present invention. The barrier layer composition of Table 4C is prepared by first dissolving the gum base (including elastomer and plasticizer) with a high shear mixer (eg, Sigma mixer). Add talc, sucralose and flavor at about 70 ° C. and mix for about 6 minutes. The resulting composition is useful for forming the barrier layer of the present invention.

  Any of the barrier layer compositions of Tables 4A-4C may be used in combination with any of the liquid filler compositions of Tables 3A-3C, the gum region compositions of Table 2, and the coating compositions of Table 5. However, in some embodiments, it may also be desirable to combine a sugar free barrier layer composition with one or more other sugar free regions. For example, the sugar-free barrier composition of Table 4B may be combined with the sugar-free gum region composition of Table 3C and the sugar-free liquid filler composition of Table 2. In some embodiments, as described above, a plurality of liquid filler compositions may be used in the liquid filler region.

  A method of forming a gum product that includes a gum region, a barrier layer, and a liquid-filler region includes: extruding the gum region and barrier layer together, and then injecting the liquid-filled rope by injecting the liquid filler. This is done by sizing and molding by the method described above in [0029] to [0033] to form individual pieces. Each gum piece weighs about 2.2 g.

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

  The other ingredients shown in Table 1 may also be added to one or more layers or regions of the center filler gum composition in free and / or encapsulated form. For example, Table 1 shows flavorings, sweeteners, sensory agents, breath refreshers, dental care ingredients, active ingredients, herbs, foaming systems, appetite suppressants, enhancers, edible acids, micronutrients, mouth moisturizing ingredients, Disclose pharyngeal care ingredients, energy enhancers, concentration enhancers, colorants, one or more of them in one or more layers or areas of center-filled gum composition in free and / or encapsulated form It may be added.

  Examples 1 to 78 below describe various single component delivery system embodiments that can be used in any region of the gum composition. That is, these modified release components may be added to the center filler gum's center filler, barrier layer, gum region and / or coating. For example, the ingredients of Examples 1 to 78 can be added to any of the liquid fillers, barrier layers, gum regions or coating compositions of Examples A to X above to form a central filler chewing gum with controlled release properties. May be.

Example of ingredients
Ingredient example of single component of transport system <Example 1>: Encapsulation composition of glycyrrhizin-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 75.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Glycyrrhizin 20.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 90 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, glycyrrhizin is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The glycyrrhizin matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 2>: Encapsulation composition of xylitol-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Xylitol 40.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, xylitol is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The xylitol matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 3>: Encapsulation composition of erythritol:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Erythritol 40.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, erythritol is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The erythritol matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 4>: Encapsulation composition of adipic acid-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 60.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Adipic acid 35.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, adipic acid is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The encapsulated adipic acid matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 5>: Citric acid-polyvinyl acetate matrix encapsulation composition:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Citric acid 40.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, citric acid is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The encapsulated citrate matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 6>: Encapsulation composition of malic acid-polyvinyl acetate:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Malic acid 40.00%
Total 100.0%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, malic acid is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The malic acid-encapsulated matrix is stored in a sealed container at a low humidity of less than 35 ° C.

<Example 7>: Encapsulation composition of spray-dried peppermint flavor-polyvinyl acetate:
Ingredient Weight%
Polyvinyl acetate 75.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Spray dried peppermint flavor 20.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 90 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, spray dried peppermint flavor is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. Peppermint flavor encapsulated in a polyvinyl acetate matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 8>: Spray-dried strawberry flavor-polyvinyl acetate encapsulation composition:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Spray dried strawberry flavor 40.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 90 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, spray-dried strawberry flavor is added to the resulting mixture and mixed under high shear to fully disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The encapsulated spray-dried strawberry flavor is stored in a sealed container at a low humidity of less than 35 ° C.

<Example 9>: Inclusion composition of monosodium glutamate:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Monosodium glutamate 40.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, monosodium glutamate is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The encapsulated matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 10>: Encapsulation composition of salt-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 60.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Sodium chloride 35.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, sodium chloride is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The encapsulated matrix is stored in a sealed container at a low humidity below 35 ° C.

<Example 11>: Sodium bisulfate-polyvinyl acetate matrix encapsulation composition:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Sodium bisulfate 40.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, sodium bisulfate is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The encapsulated matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 12>: Encapsulation composition of WS-3 in polyvinyl acetate:
Ingredient Weight%
Polyvinyl acetate 65.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Cooling sensation WS-3 30.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 80 ° C. in a high shear mixer such as an extruder (uniaxial or biaxial) or Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, WS-3 is added to the resulting mixture and mixed under high shear to fully disperse the ingredients. The filled encapsulated melt thus obtained is cooled and pulverized to prepare a powder material having a particle size of less than 420 microns. The malic acid-encapsulated matrix is stored in a sealed container at a low humidity of less than 35 ° C.

<Example 13>: WS-23-polyvinyl acetate matrix encapsulation composition:
Ingredient Weight%
Polyvinyl acetate 65.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Cooling sensation WS-23 30.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 90 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, WS-23 is added to the resulting mixture and mixed under high shear to fully disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The encapsulated matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 14>: Encapsulation composition of menthol-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 75.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Menthol 20.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 90 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, menthol crystals are added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The menthol matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 15>: Encapsulation composition of caffeine-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 75.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Caffeine 20.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 90 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, caffeine is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The caffeine matrix is stored in a sealed container under a low humidity of less than 35 ° C.

<Example 16>: Encapsulation composition of ascorbic acid-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 75.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Ascorbic acid 20.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 90 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, ascorbic acid is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The ascorbic acid matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 17>: Encapsulation composition of calcium lactate-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 75.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Calcium lactate 20.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 90 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, calcium lactate is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The calcium lactate matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 18>: Encapsulation composition of zinc citrate-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 75.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Zinc citrate 20.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 90 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, zinc citrate is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The zinc citrate matrix is stored in a sealed container at low humidity below 35 ° C.

<Example 19>: Encapsulation composition of niacin-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 75.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Niacin 20.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 90 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, niacin is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The niacin matrix is stored in a sealed container at low humidity below 35 ° C.

<Example 20>: Encapsulation composition of pyridoxine-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 75.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Pyridoxine 20.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 90 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, pyridoxine is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The zinc pyridoxine matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 21>: Encapsulation composition of thiamine-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 75.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Thiamine 20.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 90 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. The thiamine is then added to the resulting mixture and mixed under high shear to fully disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The thiamine matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 22>: Encapsulation composition of riboflavin-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 75.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Riboflavin 20.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 90 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, riboflavin is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The riboflavin matrix is stored in a sealed container at low humidity below 35 ° C.

<Example 23>: Encapsulation of sucralose-polyvinyl acetate matrix (sucralose 20%)
composition:
Ingredient Weight%
Polyvinyl acetate 77.00%
Hardened oil 3.00%
Sucralose 20.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 85 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. The hydrogenated oil is then added to the melted polyvinyl acetate. Thereafter, sucralose is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 590 microns. The sucralose matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 24>: Multi-layer encapsulation of sucralose / polyvinyl acetate matrix (from Example 23)
composition:
Ingredient Weight (g)
Central core sucralose / polymer matrix (from Example 23) 700.0
Coating solution purified water 1168.0
Arabic gum 293.0
Total coating solution 1461.0

  Procedure: Encapsulate the sucralose / polymer matrix using the Wurster process. A coating solution using the above formulation is prepared by stirring water and gum for 2 hours at 35 ° C. 700 g of sucralose // polymer matrix is suspended in a fluidized air stream that normally provides a circulating stream in front of the spray nozzle. A spray nozzle sprays 1461 g of a mist of coating solution for 115 minutes. The coated particles are then dried in a fluidization chamber for 50 minutes and stored below 35 ° C. under dry conditions.

<Example 25A>: High tensile strength aspartame-polyvinyl acetate matrix encapsulated (aspartame 30%), particle size: less than 420 microns Composition:
Ingredient Weight%
Polyvinyl acetate 65.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Aspartame 30.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, aspartame is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The high tensile strength / low lipid content inclusions thus obtained are cooled and ground to prepare a powder material having a particle size of less than 420 microns.

<Example 25B>: Encapsulation of low tensile strength aspartame-polyvinyl acetate matrix (aspartame 30%)
composition:
Ingredient Weight%
Polyvinyl acetate 50.00%
Hardened oil 10.00%
Glycerol monostearate 10.00%
Aspartame 30.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, aspartame is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The low tensile strength inclusions thus obtained are cooled and pulverized to prepare a powder material having a particle size of less than 420 microns.

<Example 25C>: High tensile strength aspartame-polyvinyl acetate matrix encapsulation (30% aspartame), particle size: less than 177 microns composition:
Ingredient Weight%
Polyvinyl acetate 65.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Aspartame 30.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, aspartame is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The high tensile strength / low lipid content inclusions thus obtained are cooled and ground to prepare a powder material having a particle size of less than 177 microns.

<Example 26>: Encapsulation of Ace-K-polyvinyl acetate matrix (Ace-K: 30%)
composition:
Ingredient Weight%
Polyvinyl acetate 65.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Ace-K 30.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, Ace-K is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The Ace-K matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 27>: Neotame-polyvinyl acetate matrix encapsulation (Neotame 10%)
composition:
Ingredient Weight%
Polyvinyl acetate 75.00%
Hardened oil 10.00%
Glycerol monostearate 5.00%
Neotame 10.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 80 ° C. in a high shear mixer such as an extruder (uniaxial or biaxial) or Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, neotame is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The encapsulated neotame polymer encapsulated particles are stored in a sealed container under a low humidity of less than 35 ° C.

<Example 28>: Encapsulation of pectin in a polyvinyl acetate matrix (pectin 30%).
composition:
Ingredient Weight%
Polyvinyl acetate 65.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Pectin 30.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 90 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, pectin is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The encapsulated pectin polymer-encapsulated particles are stored in a sealed container under a low humidity of less than 35 ° C.

Example components of a multi-component transport system <Example 29>: Aspartame, Ace-K, and sucralose encapsulation composition:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Aspartame 20.00%
Ace-K 10.00%
Sucralose 10.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 90 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, aspartame, Ace-K and sucralose are added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The enclosed sweetener is stored in a sealed container at a low humidity of less than 35 ° C.

<Example 30>: Encapsulation composition of aspartame, Ace-K, and glycyrrhizin:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Aspartame 20.00%
Ace-K 10.00%
Glycyrrhizin 10.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, aspartame, Ace-K and glycyrrhizin are added to the resulting mixture and mixed under high shear to fully disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The enclosed sweetener is stored in a sealed container at a low humidity of less than 35 ° C.

<Example 31>: Encapsulation composition of aspartame, Ace-K, and menthol:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Aspartame 20.00%
Ace-K 10.00%
Menthol 10.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, aspartame, Ace-K and menthol are added to the resulting mixture and mixed under high shear to fully disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The enclosed sweetener is stored in a sealed container at a low humidity of less than 35 ° C.

<Example 32>: Encapsulation composition of aspartame, Ace-K, and adipic acid:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Aspartame 10.00%
Ace-K 5.00%
Adipic acid 25.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, aspartame, Ace-K and adipic acid are added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The enclosed sweetener is stored in a sealed container at a low humidity of less than 35 ° C.

<Example 33>: Encapsulation composition of adipic acid, citric acid and malic acid:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Adipic acid 10.00%
Citric acid 20.00%
Malic acid 10.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, adipic acid, citric acid and malic acid are added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The encapsulated acid is stored in a sealed container under a low humidity of less than 35 ° C.

<Example 34>: Encapsulation composition of sucralose and citric acid:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Sucralose 10.00%
Citric acid 30.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, sucralose and citric acid are added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The enclosure is stored in a sealed container under low humidity below 35 ° C.

<Example 35>: Encapsulation composition of sucralose and adipic acid:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Sucralose 10.00%
Adipic acid 30.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 90 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, sucralose and adipic acid are added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The enclosure is stored in a sealed container under low humidity below 35 ° C.

<Example 36>: Encapsulation composition of aspartame and salt:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Aspartame 20.00%
Salt 20.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 90 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, aspartame and salt are added to the resulting mixture and mixed under high shear to fully disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The enclosure is stored in a sealed container under low humidity below 35 ° C.

<Example 37>: Encapsulation composition of aspartame and WS-3:
Ingredient Weight%
Polyvinyl acetate 65.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Aspartame 20.00%
WS-3 10.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, aspartame and WS-3 are added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The enclosure is stored in a sealed container under low humidity below 35 ° C.

<Example 38>: Encapsulation composition of sucralose and WS-23:
Ingredient Weight%
Polyvinyl acetate 75.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Sucralose 10.00%
WS-23 10.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, sucralose and WS-23 are added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The enclosure is stored in a sealed container under low humidity below 35 ° C.

<Example 39>: Encapsulation composition of sucralose and menthol:
Ingredient Weight%
Polyvinyl acetate 70.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Sucralose 10.00%
Menthol 15.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, sucralose and menthol are added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The enclosure is stored in a sealed container under low humidity below 35 ° C.

<Example 40>: Aspartame and neotame encapsulation composition:
Ingredient Weight%
Polyvinyl acetate 60.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Aspartame 30.00%
Neotame 5.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 80 ° C. in a high shear mixer such as an extruder (uniaxial or biaxial) or Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, aspartame and neotame are added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The enclosure is stored in a sealed container under low humidity below 35 ° C.

<Example 41>: Encapsulation of aspartame and adenosine monophosphate (bitter taste inhibitor)
Ingredient Weight%
Polyvinyl acetate 65.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Aspartame 20.00%
Adenosine monophosphate (AMP) 10.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 90 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, aspartame and AMP are added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The enclosure is stored in a sealed container under low humidity below 35 ° C.

<Example 42>: Inclusion composition of aspartame and caffeine:
Ingredient Weight%
Polyvinyl acetate 60.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Aspartame 20.00%
Caffeine 15.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 90 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, aspartame and caffeine are added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The enclosure is stored in a sealed container under low humidity below 35 ° C.

<Example 43>: Encapsulation composition of sucralose and calcium lactate:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Sucralose 10.00%
Calcium lactate 30.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 90 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, sucralose and calcium lactate are added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The enclosure is stored in a sealed container under low humidity below 35 ° C.

<Example 44>: Encapsulation composition of sucralose and vitamin C:
Ingredient Weight%
Polyvinyl acetate 65.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Sucralose 10.00%
Ascorbic acid (vitamin C) 20.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 90 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, sucralose and ascorbic acid are added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The enclosure is stored in a sealed container under low humidity below 35 ° C.

<Example 45>: Encapsulation composition of aspartame and niacin:
Ingredient Weight%
Polyvinyl acetate 65.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Aspartame 15.00%
Niacin 15.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 90 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, aspartame and niacin are added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The enclosure is stored in a sealed container under low humidity below 35 ° C.

<Example 46>: Encapsulation composition of sucralose and folic acid:
Ingredient Weight%
Polyvinyl acetate 75.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Sucralose 10.00%
Folic acid 10.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 90 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, sucralose and folic acid are added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The enclosure is stored in a sealed container under low humidity below 35 ° C.

<Example 47>: Encapsulation of aspartame and Ace-K-polyvinyl acetate matrix (active = 30%)
composition:
Ingredient Weight%
Polyvinyl acetate 65.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Aspartame 21.00%
Ace-K 9.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, aspartame and Ace-K (60/40) are added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The enclosure is stored in a sealed container under low humidity below 35 ° C.

Example 48: WS-3 and WS-23 mixture-encapsulation of polyvinyl acetate matrix.
composition:
Ingredient Weight%
Polyvinyl acetate 65.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Cooling sensation WS-3 15.00%
Cooling sensation WS-23 15.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 80 ° C. in a high shear mixer such as an extruder (uniaxial or biaxial) or Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, WS-3 and WS-23 are added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The mixed WS-3 and WS-23 inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

Example 49: Aspartame and calcium carbonate mixture-polyvinyl acetate matrix encapsulation composition:
Ingredient Weight%
Polyvinyl acetate 60.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Aspartame 20.00%
Calcium carbonate 15.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 80 ° C. in a high shear mixer such as an extruder (uniaxial or biaxial) or Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, aspartame and calcium carbonate are added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The mixed aspartame and calcium carbonate inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 50>: Aspartame and talc mixture-polyvinyl acetate matrix encapsulation composition:
Ingredient Weight%
Polyvinyl acetate 60.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Aspartame 20.00%
Talc 15.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 80 ° C. in a high shear mixer such as an extruder (uniaxial or biaxial) or Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, aspartame and talc are added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The mixed aspartame and talc inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

Example components of a single oral care ingredient delivery system <Example 51>: Encapsulation composition of sodium tripolyphosphate-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Sodium tripolyphosphate 40.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, sodium tripolyphosphate is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 52>: Encapsulation composition of sodium fluoride (NaF) -polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 65.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Sodium fluoride 30.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, NaF is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 53>: Encapsulation composition of calcium peroxide-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Calcium peroxide 40.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 80 ° C. in a high shear mixer such as an extruder (uniaxial or biaxial) or Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, calcium peroxide is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 54>: Encapsulation composition of zinc chloride-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 65.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Zinc chloride 30.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, zinc chloride is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 55>: Encapsulation composition of carbamide peroxide-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Carbamide peroxide 40.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 80 ° C. in a high shear mixer such as an extruder (uniaxial or biaxial) or Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, carbamide peroxide is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 56>: Potassium nitrate (KNO ₃ ) -polyvinyl acetate matrix encapsulation composition:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Potassium nitrate (KNO ₃ ) 40.00%
Total 100.00%

Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, KNO ₃ is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 57>: Encapsulation composition of chlorhexidine-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Chlorhexidine 40.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 80 ° C. in a high shear mixer such as an extruder (uniaxial or biaxial) or Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, chlorohexidine is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 58>: Sodium stearate-polyvinyl acetate matrix encapsulation composition:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Sodium stearate 40.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, sodium stearate is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 59>: Sodium hydrogen carbonate-polyvinyl acetate matrix encapsulation composition:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Sodium bicarbonate 40.00%
Total 100.00%

Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, NaHCO ₃ is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 60>: Encapsulation composition of cetylpyridinium chloride (CPC) -polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Cetylpyridinium chloride 40.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 80 ° C. in a high shear mixer such as an extruder (uniaxial or biaxial) or Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, CPC is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 61>: Encapsulation composition of calcium casein peptone-calcium phosphate CCP-CP (lycardent) -polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Ricardot 40.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 80 ° C. in a high shear mixer such as an extruder (uniaxial or biaxial) or Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, Ricardot is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 62>: Encapsulation composition of sodium ricinoleate-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Sodium ricinolate 40.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, sodium ricinoleate is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 63>: Sodium hexametaphosphate (sodium hexametaphosphate) -polyvinyl acetate matrix encapsulation composition:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Sodium hexametaphosphate 40.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, sodium hexametaphosphate is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 64>: Encapsulation composition of urea-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Urea 40.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 80 ° C. in a high shear mixer such as an extruder (uniaxial or biaxial) or Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, urea is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

Component Examples of Multiple Oral Care Component Transport Systems <Example 65>: Encapsulation Composition of Sodium Tripolyphosphate (STP) and Sodium Stearate-Polyvinyl Acetate Matrix:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Sodium tripolyphosphate 20.00%
Sodium stearate 10.00%
Sucralose 10.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, the active is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 66>: Encapsulation composition of sodium fluoride and sodium tripolyphosphate-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 57.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Sodium tripolyphosphate 25.00%
Sodium fluoride 3.00%
Sucralose 10.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, the active is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 67>: Encapsulation composition of calcium peroxide and sodium hexametaphosphate-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Calcium peroxide 7.00%
Sodium hexametaphosphate 23.00%
Sucralose 10.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 80 ° C. in a high shear mixer such as an extruder (uniaxial or biaxial) or Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, the active is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 68>: Encapsulation composition of zinc chloride and sodium tripolyphosphate-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 57.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Zinc chloride 4.00%
Sodium tripolyphosphate 26.00%
Aspartame 10.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, the active is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 69>: Encapsulation composition of carbamide peroxide and sodium tripolyphosphate in a polyvinyl acetate encapsulation:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Sodium tripolyphosphate 20.00%
Carbamide peroxide 10.00%
Sucralose 10.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 80 ° C. in a high shear mixer such as an extruder (uniaxial or biaxial) or Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, the active is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 70>: Encapsulation composition of potassium nitrate (KNO ₃ ) and sodium tripolyphosphate-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Potassium nitrate 10.00%
Sodium tripolyphosphate 20.00%
Sucralose 10.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, the active is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 71>: Encapsulation composition of chlorhexidine, sodium tripolyphosphate and sodium fluoride-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Chlorhexidine 4.00%
Sodium tripolyphosphate 23.00%
Sodium fluoride 3.00%
Aspartame 10.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 80 ° C. in a high shear mixer such as an extruder (uniaxial or biaxial) or Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, the active is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 72>: Encapsulation composition of sodium stearate, sodium tripolyphosphate and menthol-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Sodium stearate 4.00%
Sodium tripolyphosphate 19.00%
Menthol 7.00%
Sucralose 10.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, the active is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 73>: Encapsulation composition of sodium bicarbonate, sodium tripolyphosphate and sodium stearate-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Sodium stearate 4.00%
Sodium tripolyphosphate 19.00%
Sodium bicarbonate 7.00%
Sucralose 10.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, the active is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

Example 74: Encapsulation composition of cetylpyridinium chloride (CPC), sodium fluoride and sodium tripolyphosphate and menthol-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Cetylpyridinium chloride 4.00%
Sodium tripolyphosphate 23.00%
Sodium fluoride 3.00%
Sucralose 10.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 80 ° C. in a high shear mixer such as an extruder (uniaxial or biaxial) or Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, the active is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 75>: Encapsulation composition of calcium casein peptone-calcium phosphate CCP-CP (lycardent) and sodium tripolyphosphate-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Ricardot 10.00%
Sodium tripolyphosphate 20.00%
Sucralose 10.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 80 ° C. in a high shear mixer such as an extruder (uniaxial or biaxial) or Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, the active is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 76>: Encapsulation composition of sodium ricinoleate and sodium tripolyphosphate-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Sodium ricinolate 4.00%
Sodium tripolyphosphate 26.00%
Aspartame 10.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, the active is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 77>: Encapsulation composition of sodium hexametaphosphate (SHMP) and sodium stearate-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Sodium hexametaphosphate 26.00%
Sodium stearate 4.00%
Sucralose 10.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 110 ° C. in an extruder (uniaxial or biaxial) or a high shear mixer such as a Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, sodium hexametaphosphate is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

<Example 78>: Encapsulation composition of urea and sodium tripolyphosphate-polyvinyl acetate matrix:
Ingredient Weight%
Polyvinyl acetate 55.00%
Hardened oil 3.75%
Glycerol monostearate 1.25%
Urea 10.00%
Sodium tripolyphosphate 20.00%
Sucralose 10.00%
Total 100.00%

  Procedure: Polyvinyl acetate is melted at a temperature of about 80 ° C. in a high shear mixer such as an extruder (uniaxial or biaxial) or Sigma or Banbury mixer. Hardened oil and glycerol monostearate are then added to the melted polyvinyl acetate. Thereafter, the active is added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The filled polymer melt thus obtained is cooled and ground to prepare a powder material having a particle size of less than 420 microns. The inclusion matrix is stored in a sealed container under low humidity below 35 ° C.

  Although the presently preferred embodiments of the present invention have been described, those skilled in the art may make changes and modifications thereto without departing from the spirit of the invention, and such changes and It will be understood that all modifications are within the scope of the present invention.

Claims (15)

A liquid fill region, one or more of the barrier layer surrounding the liquid fill region, a gum composition comprising a gum region surrounding the barrier layer, said barrier layer includes a cooked hard candy syrup It formed from candy gum composition comprising a gum base, before Symbol gum composition leakage decreases the liquid fill of the barrier layer from the liquid fill region to the gum region.   The gum composition of claim 1, wherein the barrier layer has a thickness of 0.1 mm to 1 cm. A gum composition according to claim 1 or 2 , wherein the composition comprising the barrier layer comprises less than 5% by weight of a bulk sweetener. 4. A gum composition according to any preceding claim, wherein the barrier layer is formed in situ from a liquid filler region. The barrier layer is a flavorant, sweetener, sensory agent, breath refresher, dental care ingredient, active ingredient, herb, foaming system, appetite suppressant, enhancer, edible acid, micronutrient, mouth moisturizing ingredient, pharyngeal care 5. A gum composition according to any one of claims 1 to 4 , comprising ingredients, energy enhancers, concentration enhancing agents, colorants and combinations thereof. 6. A gum composition according to any preceding claim, wherein the liquid filler region includes a material isolated outward from the liquid filler region, thereby forming a barrier layer in situ. The gum composition according to any of claims 1 to 6, wherein the liquid filler region comprises at least two liquids. 8. The gum composition of claim 7 , wherein the at least two liquids have different characteristics. The gum composition according to any one of claims 1 to 8, wherein the liquid filler region is partially or completely filled with a liquid. The gum composition according to any one of claims 1 to 9 , wherein the liquid filler comprises a flavor, and the flavor is contained in an amount of 0.1% to 5% by weight with respect to the liquid filler. The gum composition according to any of claims 1 to 10, wherein the liquid filler comprises at least one polyol. 12. A gum composition according to any preceding claim, further comprising a coating region surrounding the gum region. The coating area is a flavoring agent, sweetener, sensory agent, breath refresher, dental care ingredient, active ingredient, herb, foaming system, appetite suppressant, enhancer, edible acid, micronutrient, mouth moisturizing ingredient, pharynx 13. A gum composition according to claim 12 , comprising a care ingredient, an energy enhancer, a concentration enhancing agent, a colorant and combinations thereof. The gum composition according to any of claims 1 to 13, wherein the gum composition is generally in a shape selected from the group consisting of balls, pillows, pellets, slabs and sticks. 15. A method for preparing a gum composition according to any one of claims 1 to 14 for extruding a liquid filled rope comprising an outer gum region and an inner barrier layer between the liquid filler and the gum region. A step, a step of sizing the rope, a step of supplying the rope to a tablet forming machine, a step of cooling the rope, a step of forming a liquid-filled rope into individual pieces, and a step of cooling the individual pieces And coating the individual pieces.