Chewing gum containing medicament active agents

A method for producing a chewing gum with a controlled release active agent, as well as the chewing gum so produced, is obtained by physically modifying the release properties of the active agent by coating and drying. The active agent is coated by encapsulation, partially coated by agglomeration, entrapped by absorption, or treated by multiple steps of encapsulation, agglomeration, and absorption. The coated active agent is preferably then co-dried and particle sized to produce a release-modified active agent for use in chewing gum. The active agent may also be used in a coating on a chewing gum product, as part of a rolling compound applied to the chewing gum product, or as a part of the liquid in a liquid-center chewing gum product.

Chewing gum containing physiological cooling agents

A method for producing a chewing gum, as well as the chewing gum so produced, incorporates a physiological cooling agent, such as acyclic carboxamide, or combinations of physiological cooling agents. In another embodiment a combination of physiological cooling agents is made in a modified release structure. The modified release/cooling agents combination is preferably obtained by physically modifying the properties of the combination of cooling agents by coating and drying. When incorporated into gum, these particles are adapted to enhance the shelf stability of the flavor and/or produce a modified release when the gum is chewed. In another embodiment, the physiological cooling agent is present with menthol and menthone. In another embodiment, coated chewing gum has a coating that comprises a physiological cooling agent. The preferred inventive chewing gum provides a high flavor impact in which the harsh notes normally associated with such a high flavor impact have been reduced or eliminated. In addition, the preferred inventive gum provides a clean, high-quality, cooling chewing gum coating with xylitol or other polyols where xylitol has been reduced in concentration or eliminated.

Chewing gum compositions and methods of preparation

ABSTRACT OF THE DISCLOSURE Chewing gum compositions and methods of preparation using carbohydrate syrup-plasticizer compositions to improve flexibility and shelf life characteristics are disclosed. The syrup comprises carbohydrate solids and water, with less than 30% of the solids having a degree of polymerization (DP) of 1 and more than 20% solids with a DP of 4 or greater. The ratio of carbohydrate solids to plasticizing agent in the composition is between 0.5:1 and 100:1 and the total water content of composition is less than 20%. The syrup-plasticizer composition is prepared by providing a carbohydrate syrup or combined syrups with the proper carbohydrate solids distribution, combining a plasticizer such as glycerine or propylene glycol and evaporating water from the combined syrup plasticizer composition. Chewing gun, made using the evaporated syrup composition includes about 5% to about 75% gum base, about 5% to about 75% of a sweet bulking agent, about 5% to about 75% of the evaporated syrup composition and optional ingredients used in conven-tional chewing gums.

Chewing Gum Having Improved Properties and Containing Medium Chain Triglycerides

Improved chewing gum formulations, as well as methods of producing chewing gum are provided. The chewing gum includes medium chain triglycerides. The medium chain triglycerides can be used in the gum to improve the properties of the chewing gum, such as stickiness of the gum during manufacturing and flavor shelf life.

Mannitol/sorbitol rolling compound blend

A rolling compound containing about 80-95 weight percent mannitol and about 5-20 weight percent sorbitol has improved flow and results in improved chewing gum quality. Initially, the sorbitol has been prepared into a fine powder that has a particle size distribution similar to that of mannitol. Chewing gum compositions which have been dusted with the rolling compound process well and possess excellent flavor and appearance.

Sweet emulsion for chewing gum

TUGGUMMIKOMPOSITION INNEHAOLLANDE ETT INKAPSLANDE SCHELLACK SOM OMGER PARTIKLARNA AV SOETNINGSMEDLET.

Use of encapsulated salts in chewing gum

The use of encapsulated salts to enhance flavor and sweetness characteristics of gum is disclosed. The gum of the present invention comprises gum base, a sweetening and bulking agent, a flavoring agent, and a salt encapsulated in a manner to delay its release from the gum composition during chewing. The encapsulated salt is made by standard coating and encapsulation techniques. The gum is made by standard mixing techniques, though it is preferred to mix the encapsulated salt into the molten gum base.

Nutraceuticals or nutritional supplements and method of making

A method for producing a chewing gum with a controlled release active agent, as well as the chewing gum so produced, is obtained by physically modifying the release properties of the active agent, such as a nutraceutical or nutritional supplement, by coating and drying. The active agent is coated by encapsulation, partially coated by agglomeration, entrapped by absorption, or treated by multiple steps of encapsulation, agglomeration, and absorption. The coated active agent is preferably then co-dried and particle sized to produce a release-modified active agent for use in chewing gum. The active agent may also be used in a coating on a chewing gum product, as part of a rolling compound applied to the chewing gum product, or as a part of the liquid in a liquid-center chewing gum product.

Chewing gum having reduced squeakiness during chewing

A chewing gum composition which exhibits reduced squeakiness during chewing is disclosed. The chewing gum comprises a gum base which is prone to squeakiness during chewing and a minor amount of gluten which acts to reduce or eliminate the squeakiness.

Improved rolling compound and methods of manufacturing chewing gum using same

An improved rolling compound and methods of manufacturing chewing gum. To this end, spray dried mannitol is utilized as a rolling compound.

Wax-Free Chewing Gum with Improved Processing Properties

A wax-free chewing gum is provided which has improved processing and chewing properties, similar to a wax-containing chewing gum, and which does not exhibit short texture. The improvement is effected by adding an incremental amount of an extender to the chewing gum. A method is also provided for making a wax-free chewing gum which has processing and chewing properties similar to a wax-containing chewing gum.

Method of manufacturing a chewing gum base

ABSTRACT OF THE DISCLOSURE A method of manufacturing a chewing gum blend is disclosed wherein a high fat and oil gum base is cold blended with either a non-tack gum base or a conventional low fat gum base at temperatures between about 60°F and 180°F.

Wax-free chewing gum with improved processing properties

A wax-free chewing gum is provided which has improved processing and chewing properties, similar to a wax-containing chewing gum, and which does not exhibit short texture. The improvement is effected by adding an incremental amount of an extender to the chewing gum. A method is also provided for making a wax-free chewing gum which has processing and chewing properties similar to a wax-containing chewing gum.

Mannitol/sorbitol rolling compound blend.

A rolling compound containing about 80-95 weight percent mannitol and about 5-20 weight percent sorbitol has improved flow and results in improved chewing gum quality. Initially, the sorbitol has been prepared into a fine powder that has a particle size distribution similar to that of mannitol. Chewing gum compositions which have been dusted with the rolling compound process well and possess excellent flavor and appearance.

Chewing gum containing physiological cooling agents

Durable chewing gum containing Alitam

Wax-free chewing gum with improved processing properties

A wax-free chewing gum is provided which has improved processing and chewing properties, similar to a wax-containing chewing gum, and which does not exhibit short texture. The improvement is effected by adding an incremental amount of an extender to the chewing gum. A method is also provided for making a wax-free chewing gum which has processing and chewing properties similar to a wax-containing chewing gum.

Carbohydrate syrups and methods of preparation

Carbohydrate syrup-plasticizer compositions for use in chewing gums to improve flexibility and methods of preparing the compositions are disclosed. The syrup comprises carbohydrate solids and water, with less than 30% of the solids having a degree of polymerization (DP) of 1 and more than 20% solids with a DP of 4 or greater. The ratio of carbohydrate solids to plasticizing agent in the composition is between 0.5:1 and 100:1 and the total water content of composition is less than 20%. The syrup-plasticizer composition is prepared by providing a carbohydrate syrup or combined syrups with the proper carbohydrate solids distribution, combining a plasticizer such as glycerine or propylene glycol and evaporating water from the combined syrup composition.

Chewing gum containing physiological cooling agents

Chewing gum with liquid flavor added to the rolling compound and method

A chewing gum product having a core portion including chewable gum base, sweetener and flavoring. The core portion has deposited on its surface a rolling compound including a powdered ingredient selected from the group consisting of sucrose, mannitol, starch, calcium carbonate, talc, lactitol, palatinit, lactose, and combinstions thereof. The rolling compound further includes between about 0.1 and about 2.5 weight percent of a liquid flavor. The rolling compound is substantially free of anti-caking agents and flow agents.

Carbohydrate syrups and methods of preparation

ABSTRACT OF THE DISCLOSURE Carbohydrate syrup-plasticizer compositions for use in chewing gums to improve flexibility and methods of preparing the compositions are disclosed. The syrup comprises carbohydrate solids and water, with less than 30% of the solids having a degree of poly-merization (DP) of 1 and more than 20% solids with a DP of 4 or greater. The ratio of carbohydrate solids to plasticizing agent in the composition is between 0.5:1 and 100:1 and the total water content of composition is less than 20%. The syrup-plasticizer composition is prepared by providing a carbohydrate syrup or combined syrups with the proper carbohydrate solids distribution, combining a plasticizer such as glycerine or propylene glycol and evaporating water from the combined syrup composition.

Chewing gum with liquid flavor added to the rolling compound and method

Spearmint enhanced peppermint flavored chewing gum with improved stability

ABSTRACT The present invention includes a method of enhancing the flavor of a peppermint flavored chewing gum by the addition of a minor amount of a flavor enhancer consisting of spearmint flavor and methyl salicylate combined with a peppermint flavoring agent to form the peppermint flavor mixture for the chewing gum. The amount of spearmint flavor and methyl salicylate comprises about 0.1 to about 2 of the total mixture of peppermint flavor mixture added to the chewing gum. In addition, the ratio of spearmint flavor to methyl salicylate is between about 10 : 1 to about 2 : 1.

Chewing gum compositions

Low moisture chewing gum compositions and methods of preparation using carbohydrate syrup-plasticizer compositions to improve flexibility and shelf life characteristics are disclosed. The syrup comprises carbohydrate solids and water, with less than 30% of the solids having a degree of polymerization (DP) of 1 and more than 20% solids with a DP of 4 or greater. The ratio of carbohydrate solids to plasticizing agent in the composition is between 0.5:1 and 100:1 and the total water content of composition is less than 20%. The syrup-plasticizer composition is prepared by providing a carbohydrate syrup or combined syrups with the proper carbohydrate solids distribution, combining a plasticizer such as glycerine or propylene glycol and evaporating water from the combined syrup plasticizer composition. Chewing gum made using the evaporated syrup composition includes about 5% to about 75% gum base, about 5% to about 75% of a sweet bulking agent, about 5% to about 75% of the evaporated syrup composition and optional ingredients used in conventional chewing gums but less than 2% moisture.

Non-tack chewing gum base

A non-tack chewing gum composition having improved flavor and texture quality is provided wherein the chewing gum has a gum base comprising from about 0.1% to about 20% by weight terpene resin; from about 0.1% to about 10% by weight high melting wax; from about 0.1% to about 4% by weight low melting wax; from about 10% to about 30% by weight elastomer; from about 15% to about 30% by weight polyvinyl acetate; from about 1% to about 10% by weight emulsifier; from about 5% to about 20% by weight filler; and from about 15% to about 40% by weight gum base solvent.

Process for adding lecithin to chewing gum.

Improved hard-coated sugar-free chewing gum and method of making the same

ANVAENDING AV INKAPSLADE SALTER I TUGGUMMI.

Chewing gum with improved sweetness profile incorporating finely ground bulk sweetener without starch

ABSTRACT OF THE DISCLOSURE Chewing gum compositions utilizing finely ground bulk sweeteners and methods of producing the compositions are disclosed. The gum compositions com-prise about 5% to about 50% gum base, about 0.5% to about 3% flavor and about 40% to about 90% of a powdered bulk sweetener (preferably sucrose) wherein the powdered bulk sweetener has a particle size distribution such that at least about 60% of the powdered bulk sweetener passes through a U.S. Standard #325 sieve. Preferably 70%, or even 90%, of the finely ground bulk sweetener passes through a U.S. Standard #325 sieve. In the preferred method of producing the gum, the finely ground bulk sweetener is sifted just prior to being mixed with the gum base, or incorporates a non-starch flow agent preblended with the bulk sweetener.

Method of manufacturing a chewing gum base

A method of manufacturing a chewing gum blend is disclosed wherein a high fat and oil gum base is cold blended with either a non-tack gum base or a conventional low fat gum base at temperatures between about 60 DEG F and 180 DEG F.

Improved environmentally friendly gum bases and chewing gums including same

Gum bases, chewing gums, and methods of manufacturing same are provided. The gum bases do not include filler. It has been found that by using a gum base that does not include filler, a chewing gum is produced that results in gum cuds that have reduced adhesion.

Method of making a fast release stabilized aspartame ingredient for chewing gum

A process is disclosed for making a chewing gum with a fast release, stabilized chewing gum. Ac-cording to the method, a quantity of aspartame (APM) is mixed with all agglomerating agent, such as a modified cellulose, and a limited quantity of a solvent for the agglomerating agent, such as water. The quantity of solvent is limited so as to produce a mixture which is only moist or damp. This damp mixture is characterized as being dust-free, non-flowing and crumbly. The damp mixture is then dried and the dried mixture is comminuted, e.g. by grinding, to produce particles of APM ingredient with essentially a maximum particle size of about 0.017 inches. These particles of APM ingredi-ent are then added to a chewing gum formulation.

Chewing gum compositions and methods of preparation.

Low moisture chewing gum compositions and methods of preparation using carbohydrate syrup-plasticizer compositions to improve flexibility and shelf life characteristics are disclosed. The syrup comprises carbohydrate solids and water, with less than 30% of the solids having a degree of polymerization (DP) of 1 and more than 20% solids with a DP of 4 or greater. The ratio of carbohydrate solids to plasticizing agent in the composition is between 0.5:1 and 100:1 and the total water content of composition is less than 20%. The syrup-plasticizer composition is prepared by providing a carbohydrate syrup or combined syrups with the proper carbohydrate solids distribution, combining a plasticizer such as glycerine or propylene glycol and evaporating water from the combined syrup plasticizer composition. Chewing gum made using the evaporated syrup composition includes about 5% to about 75% gum base, about 5% to about 75% of a sweet bulking agent, about 5% to about 75% of the evaporated syrup composition and optional ingredients used in conventional chewing gums but less than 2% moisture.

Improved chewing gum containing medium chain triglycerides

Chewing gum containing erythritol

Chewing gums containing erythritol and methods of making such gums are disclosed. In one embodiment, the gum comprises about 5% to about 95% gum base, about 0.1% to about 10% flavoring agent and erythritol, the erythritol being the only bulk sweetener. The erythritol provides the gum with unique properties, and the gum may be non-cariogenic. In other embodiments, the erythritol is co-dried with other sweeteners or coevaporated with a plasticizing syrup to produce unique sweetening ingredients and syrups for gum.

Use of encapsulated salts in chewing gum

Chewing gum containing low levels of maltitol and a high-intensity sweetener

Chewing gum compositions with an-improved taste perception comprise about 5 % to about 95 % gum base, about 0.1 % to about 10 % flavoring agent and about 5 % to about 95 % of buildng and sweetening agents, of which about 5 % to about 15 %, by weight of the gum composition, is powdered maltitol and about 0.001 % to about 2 %, by weight of the gum composition, is a high-intensity sweetener. The maltitol provides the gum with as improved sweetener profile as well as improved flavor perception.

Chewing gum products containing nisin and methods of preparation

The use of low levels of nisin polypeptide in both sugar and surgarless chewing gums improves sensory characteristics. In sugar gum, nisin improves flavor and suppresses bitterness. In sugarless gum, nisin enhances flavor and improves mouth feel, making sugarless gum taste more like sugar gum. Nisin also reduces bitterness in chewing gums containing high-intensity sweeteners.

SUGAR-FREE CHEAP GUM WITH HARD COVER

CHEWING GUM CONTAINING HYDRATED EMULSIFIERS, AND METHOD OF MANUFACTURE.

Methods of producing gum and the resulting compositions, containing a hydrated emulsifier, are disclosed. In the preferred embodiment, 2 parts water and 1 part lecithin are blended together to form a gel. The gel is added to the gum composition, preferably after the gum base and the majority of the bulking and sweetening agents are mixed together. The use of a hydrated emulsifier improves initial softness and results in an extended shelf life.

Chewing gum with improved sweetness profile incorporating finely ground bulk sweetener without starch

Sweet emulsion for chewing gum

A method of adding a high intensity sweetener such as thaumatin, monellin and the like to chewing gum ingredients. The method comprises forming an emulsion comprising the high intensity sweetener, water, an emulsifier, and a hydrophobic ingredient which is preferably a flavor. Once formed, the emulsion is ad-mixed with the chewing gum ingredients in any suitable manner.

Chewing gum compositions and methods of preparation.

Low moisture chewing gum compositions and methods of preparation using carbohydrate syrup-plasticizer compositions to improve flexibility and shelf life characteristics are disclosed. The syrup comprises carbohydrate solids and water, with less than 30% of the solids having a degree of polymerization (DP) of 1 and more than 20% solids with a DP of 4 or greater. The ratio of carbohydrate solids to plasticizing agent in the composition is between 0.5:1 and 100:1 and the total water content of composition is less than 20%. The syrup-plasticizer composition is prepared by providing a carbohydrate syrup or combined syrups with the proper carbohydrate solids distribution, combining a plasticizer such as glycerine or propylene glycol and evaporating water from the combined syrup plasticizer composition. Chewing gum made using the evaporated syrup composition includes about 5% to about 75% gum base, about 5% to about 75% of a sweet bulking agent, about 5% to about 75% of the evaporated syrup composition and optional ingredients used in conventional chewing gums but less than 2% moisture.

Chewing Gum Containing Low Levels of Maltodextrin

A chewing gum composition is disclosed that contains about 0.1 % to about 0.6 % maltodextrin. The maltodextrin provides an initial stiffness so that the gum can be easily wrapped. However, at the low levels used, the maltodextrin does not have a significant impact on the chew properties of the gum.

Improved hard-coated sugar-free chewing gum, and method for producing it

Method of adding lecithin to chewing gum

ABSTRACT OF THE DISCLOSURE A method of adding lecithin to chewing gum is provided by the present invention. The method comprises mixing from about 20 parts to about 70 parts by weight lecithin with from about 30 parts to about 80 parts by weight water. The resulting aqueous lecithin mixture is allowed to stand until a gelatinous lecithin forms. Thereafter, the gelatinous lecithin is mixed with an amount of a bulking agent such that the bulking agent comprises from about 25 parts to about 85 parts by weight of the resulting lecithin mixture. Whereupon, the lecithin mixture is mixed with chewing gum.

Tyggegummiblanding og fremangsmaate for fremstilling derav.

Composizione di gomma da masticare contenente un incapsulante di gomma lacca per ingredienti attivi nella gomma da masticare

Verwendung von eingekapselten salzen in kaugummi

Miljoemessig stabilt tyggegummimateriale som inneholder xylitol.

Environmentally stable chewing gum composition containing xylitol

Tyggegummi som inneholder soett protein og salt.

Glyserolimonolauraattia sisältävä purukumikoostumus

Kaugummi mit einem niedrigen gehalt an maltodextrin

Chewing gum containing low levels of maltodextrin

Shellac encapsulant for active ingredients in chewing gum

Skjellakk-innkapslingsmiddel for aktive bestanddeler i tyggegummi

Tyggegummiblanding og fremangsmaate for fremstilling derav.

Tyggegummi som inneholder glycerolmonolaurat.

I avseende pao sin omgivning stabil tuggummikomposition innehaollande xylitol.

Chewing gum composition - contains xylitol, less than 0.25% water and no glycerine

Kaugummi enthaltend eine mitverdampfte lösung von erythritol und einem plastifizierungsmittel

Zuckerfreier kaugummi mit harter beschichtung.

Chewing gum composition containing glycerol mono laurate to reduce dental plaque

A gum composition useful in dental plaque removal and suppression and method of use is disclosed. The composition comprises 15 to 90% gum base, 5 to 80% sweetening and bulking agents, 1 to 10% glycerine, optional color and flavor, and contains 0.25 to 0.75% glycerol mono laurate. Preferably, the composition also includes a high filler content. The method involves chewing the gum composition the invention for at least 20 minutes, preferably at least five times a day for four successive days.

Kaugummi mit glycerolmonolaurat.

Glyserolimonolauraattia sisältävä purukumikoostumus

Anhydrous chewing gum

Tyggegummi som inneholder glycerolmonolaurat.

Indkapslet ammoniumchlorid i tyggegummi med lakridsaroma

Shellac zum einkapseln der aktivstoffe in kaugummi.

Composizione di gomma da masticare anidra

Inkapslad ammoniumklorid i tuggummi med lakritssmak

Inkapslad ammoniumklorid i tuggummi med lakritssmak

Indkapslet ammoniumchlorid i tyggegummi med lakridsaroma

Chewing gum products containing nisin and methods of preparation

Tyggegummi som inneholder hydratisert emulgator, samt fremstillingsmetoder.

Chewing gums containing hydrated emulsifier and methods of preparation

Methods of producing gum and the resulting compositions, containing a hydrated emulsifier, are disclosed. In the preferred embodiment, 2 parts water and 1 part lecithin are blended together to form a gel. The gel is added to the gum composition, preferably after the gum base and the majority of the bulking and sweetening agents are mixed together. The use of a hydrated emulsifier improves initial softness and results in an extended shelf life.

Chewing gums containing hydrated emulsifier and methods of preparation

Methods of producing gum and the resulting compositions, containing a hydrated emulsifier, are disclosed. In the preferred embodiment, 2 parts water and 1 part lecithin are blended together to form a gel. The gel is added to the gum composition, preferably after the gum base and the majority of the bulking and sweetening agents are mixed together. The use of a hydrated emulsifier improves initial softness and results in an extended shelf life.

Tyggegummi som inneholder hydratisert emulgator, samt fremstillingsmetoder.

Det beskrives fremgangsmåter for fremstilling av tyggegummi og de resulterende blandinger, inneholdende en hydratisert emulgator. I den foretrukne utforelsesformen blandes to deler vann og én del lecitin for å fremstille en gel. Gelen tilsettes til gummiblandingen, fortrinnsvis etter at gummibasisen og hoveddelen av de fyldegivende- og sotnings-midlene er blandet sammen. Anvendelsen av en hydratisert emulgator forbedrer startmykhet og resulterer i en forbedret holdbarhet.

Tuggummin innehaollande hydratiserade emulgeringsmedel och foerfarande foer deras framstaellning.

Soett protein och salt innehaollande tuggummi.

Gradvis befriande strukturer foer tuggummi.

Pfefferminz aromatisierter kaugummi von verbesserter stabilitaet mit erhoehtem spearmintgeschmack.

Soett protein och salt innehaollande tuggummi.

Kaugummi mit verbesserter suesse unter verwendung von xylitol als rollbestandteil.

Tyggegummi med forbedret soethet ved anvendelse av xylitolsom valseforbindelse.

Tyggegummi med forbedret soethet ved anvendelse av xylitolsom valseforbindelse.