Method for packaging single units of chewing gum and chewing gum so packaged

A method for providing single units of sugarless chewing gum and compositions so packaged. Individual pieces of chewing gum are provided which units will have a sufficiently long shelf life in order to allow the units to be sold and carried by a consumer even in environments that are detrimental to the stability of chewing gum, e.g., high temperature and humidity. To this end, a piece of chewing gum is provided that is substantially sugar free and that is surrounded by a wrapper, with at least a first portion of the wrapper being sealed to a second portion of the wrapper to create a sealed environment that houses the piece of chewing gum. The wrapper has a moisture vapor permeation rate of less than 0.10 g/100 in.sup.2 /24 hr at 100.degree. F., 90% RH as measured by ASTM method F1249-90. In an embodiment, the wrapper has an oxygen permeability that is less than 0.10 cc/100 in.sup.2 /24 hr at 1 ATM as measured by ASTM method D3985-81.

BACKGROUND OF THE INVENTION 
The present invention generally relates to chewing gum. More specifically, 
the present invention relates to methods of packaging chewing gum in 
individual units. 
Chewing gum, during storage or exposure to ambient conditions, has a 
tendency to lose or gain moisture from the surrounding atmosphere 
depending on the ambient temperature, relative humidity, and the packaging 
used to house the chewing gum. Additionally, the formulation of the 
chewing gum can have a major effect on the tendency of the chewing gum to 
lose or gain moisture. 
For example, sugarless chewing gum tends to be hygroscopic. In sugarless 
gums which are sweetened with aspartame or other moisture-susceptible 
artificial sweeteners, it is important to maintain a lower moisture 
content in order to prevent loss of sweetness and flavor qualities, as 
well as desired physical properties. However, due to their low initial 
moisture content and higher level of hygroscopic ingredients, these 
sugarless gums tend to gain moisture when the relative humidity is about 
20% or greater, causing a wetness of the chewing gum and degregation of 
the aspartame or other moisture-susceptible ingredients. 
Various techniques have been developed for the purpose of protecting 
chewing gum from moisture loss, moisture gain, and other adverse changes 
which result from storage. For example, packaging techniques have been 
developed for sealing and providing a protective packaging for chewing 
gum. One such technique is disclosed in U.S. Pat. No. 5,048,260 to Raymond 
et al. For example, it is known to generally package pieces of chewing gum 
in a wrapper that comprises a composite material having a tissue or paper 
substrate that defines an inner surface that contacts the chewing gum and 
a metal foil outer surface. The composite wrapper does not, in and of 
itself, provide sufficient barrier properties for long term storage of 
chewing gum because it is not typically sealed and is not otherwise a high 
barrier material. It is therefore necessary to house a group of 
individually wrapped gum pieces in, for example, a package more commonly 
referred to in the industry as a counterband. The counterband is usually 
also a composite material, such as, an inner layer of aluminum foil with a 
paper and/or polypropylene outer surface. The counterband seals the 
individually wrapped pieces of chewing gum until opened by the customer. 
Although the composite wrapper and counterband provide sufficient barrier 
properties allowing long term storage of chewing gum, a number of issues 
are raised especially in certain regions and environments. In some 
markets, especially emerging markets, e.g., some third world nations, the 
price of multiple piece packages of gum, particularly sugarless chewing 
gum, are prohibitively expensive for many potential customers. 
Additionally, in certain environments, after a multiple piece package, e.g. 
counterband, is opened, the unused pieces can rapidly deteriorate. This is 
especially a problem with sugarless chewing gums which tend to be 
hygroscopic. Moreover, multiple piece packages create excessive package 
waste because the individual pieces are also separately wrapped in a paper 
substrate or tissue as noted above. 
There is therefore a need for improved packaging that allows single units 
to be packaged but still provides sufficient shelf life to chewing gum 
products, especially sugarless chewing gum pieces and particularly in 
environments having a high humidity and temperature. 
SUMMARY OF THE INVENTION 
The present invention provides a method for providing single units, e.g., 
pieces, of sugarless chewing gum and compositions so packaged. Pursuant to 
the present invention, individual pieces of chewing gum can be provided 
which units will have a sufficiently long shelf life in order to allow the 
units to be sold and carried by a consumer even in environments that are 
detrimental to the stability of chewing gum, e.g., high temperature and/or 
humidity. 
To this end, the present invention provides a piece of chewing gum that is 
substantially sugar free and that is surrounded by a wrapper. At least a 
first portion of the wrapper is sealed to a second portion of the wrapper 
to create a sealed environment that houses the piece of chewing gum. The 
wrapper has a moisture vapor permeation rate of less than 0.10 g/100 in 
.sup.2 /24 hr at 100.degree. F., 90% RH as measured by ASTM method 
F1249-90. 
In an embodiment, the wrapper has an oxygen permeability that is less than 
0.10 cc/100 in.sup.2 /24 hr at 1 ATM as measured by ASTM method D3985-81. 
In an embodiment, the wrapper includes a substrate chosen from the group 
consisting of: paper; foil; polypropylene; polyethylene; nylon; 
cellophane; ethylenevinyl alcohol; and polyethylene terephthalate. 
In an embodiment, the wrapper includes a substrate having a barrier layer 
that includes a material chosen from the group consisting of: aluminum; 
aluminum oxides; silicon dioxide; and polyvinyldichloride. 
In an embodiment, the first portion of the wrapper is sealed to the second 
portion of the wrapper through a cold sealing process. 
In an embodiment, the first portion of the wrapper is sealed to the second 
portion of the wrapper through a heat sealing process. 
In an embodiment, the first portion of the wrapper is sealed to the second 
portion of the wrapper through use of an adhesive. 
In an embodiment, the first portion of the wrapper is sealed to the second 
portion of the wrapper through an induction sealing process. 
In another embodiment, an enclosed single piece of substantially sugar free 
chewing gum is provided. The enclosed single piece includes a piece of 
chewing gum that is substantially sugar free and a high barrier wrapper 
surrounding the piece of chewing gum. At least a first portion of the high 
barrier wrapper is sealed to a second portion of the high barrier wrapper. 
The high barrier wrapper is defined by a substrate including at least one 
barrier material selected from the group consisting of: paper; foil; 
polypropylene; polyethylene; nylon; cellophane; ethylenevinyl alcohol; and 
polyethylene; and a barrier layer of at least one material selected from 
the group consisting of aluminum; aluminum oxides; silicon dioxide; and 
polyvinyldichloride. 
Additionally, the present invention provides a method for packaging a 
substantially sugar free piece of chewing gum. The method comprises the 
steps of: providing a wrapper having a vapor permeation rate of less than 
0.10 g/100 in.sup.2 /24 hr at 100.degree. F., 90% RH as measured by ASTM 
method F1249-90 and an oxygen permeability that is less than 0.01 cc/100 
in.sup.2 /24 hr at 1 ATM as measured by ASTM method D3985-81; and sealing 
a substantially sugar free piece of chewing gum within the wrapper. 
In an embodiment, portions of the wrapper are sealed to each other through 
a cold sealing process. 
It is an advantage of the present invention to provide single units of 
sugarless chewing gum that have a sufficiently viable shelf life. 
Another advantage of the present invention is to provide single units of 
chewing gum to allow consumers who cannot afford multiple piece packages 
of chewing gum to purchase sugarless chewing gum. 
Still, an advantage of the present invention is to provide a method of 
packaging single units of chewing gum so that even in harsh environments, 
e.g., high temperature and humidity, the chewing gum still maintains a 
sufficiently long shelf life. 
Furthermore, an advantage of the present invention is that it reduces 
package waste as compared to multiple piece packaged chewing gum products. 
Moreover, an advantage of the present invention is that it provides an 
improved packaging for chewing gum. 
Further, an advantage of the present invention is to provide a method for 
packaging a single piece of chewing gum using a cold sealing process.

DETAILED DESCRIPTION OF THE PRESENTLY PREFERRED EMBODIMENTS 
The present invention provides an improved method for packaging chewing gum 
products and products so packaged. Pursuant to the present invention, 
individual units of sugarless chewing gum can be provided to consumers 
with the units having a sufficiently viable shelf life. This is true even 
if the units are to be sold and used in environments that are very 
detrimental to chewing gum, especially sugarless chewing gum, such as in 
areas having a high humidity and/or high temperature. 
Pursuant to the present invention, preferably, sugarless chewing gum pieces 
are enclosed in a high barrier wrapper which is then sealed. The sealed 
unit thereby provides a sealed environment in which the chewing gum can be 
stored. Due to the barrier properties of the wrapper, the housed chewing 
gum will have an extended shelf life even in harsh environments. 
As noted above, preferably, the present invention is used with sugarless 
chewing gum. However, it is envisioned that the chewing gum does not have 
to be entirely sugarless. For example, the chewing gum may have a 
formulation that has a reduced sugar content as compared to other chewing 
gum formulations. 
By way of example and not limitation, an example of a formula that can be 
used to prepare sugarless chewing gum is as follows: 
______________________________________ 
% 
______________________________________ 
Gum Base 24.50 
Sorbitol 47.83 
Glycerin 17.71 
Mannitol 8.00 
Peppermint Flavor 1.43 
Lecithin 0.18 
Encapsulated Aspartame 
0.30 
Color Dispersion 0.05 
100.00 
______________________________________ 
As previously noted, sugarless chewing gums are very susceptible to 
deterioration in high humidity and/or high heat environments. If placed in 
standard unsealed single piece wrappers, the product will deteriorate and 
absorb moisture quickly in a hot and/or humid environment. However, 
pursuant to the present invention, by individually wrapping the pieces and 
sealing same in a high barrier material, the chewing gum will retain 
freshness until consumed. 
A number of high barrier wrapping materials can be used pursuant to the 
present invention. In an embodiment, a substrate material is provided to 
which a barrier material is applied. A wide variety of substrates can be 
used. Suitable substrates include: paper; foil; polypropylene (extruded, 
biaxially oriented, or cast); polyethylene (high or low density); nylon; 
cellophane; ethylenevinyl alcohol; and polyethylene terephthalate. 
As noted above, in an embodiment, a barrier material is applied to the 
substrate. Again, a variety of barrier materials can be utilized. Suitable 
barrier materials include: aluminum; aluminum oxide; silicon dioxide; 
polyvinyldichloride; and other materials that provide vapor and oxygen 
barrier characteristics to the substrate. Such barrier materials can be 
affixed to the substrates by a variety of methods. Such methods include: 
coating; lamination; extrusion; or vacuum deposition. 
Another method of creating a high barrier material is to laminate two or 
more layers of substrate materials together. The layers may be the same or 
different materials. By creating such a lamination, even substrates that 
alone do not provide sufficient oxygen and vapor barrier properties may 
become effective high barrier wrappers due to the synergistic effect of 
the two materials together. 
In a preferred embodiment, these high barrier wrappers are used to create 
blanks in which the chewing gum pieces can be placed. The chewing gum 
pieces can then be sealed within the blanks through a variety of methods. 
What is important is that the chewing gum is sealed within the wrapping 
material. 
In this regard, a number of high quality seal techniques can be used. 
Referring now to FIGS. 1-4, an embodiment of the method of the present 
invention is illustrated. Pursuant to the method, a wrapper 10 is 
provided. Adhesive 16 is applied, in the illustrated embodiment, along 
edges 18, 20, 22, and 23 of the wrapper 10. The adhesive can be a cold 
seal cohesive which can be applied to the edges at the time the wrapping 
material is manufactured. A piece of chewing gum 12 is placed within the 
wrapper 10. The wrapper 10 is folded along a fold line to create a side 
14. 
As illustrated in FIG. 2, the wrapper 10 is folded so as to cause the 
cohesive 16 on edge 20 to contact the cohesive on edge 23 of the wrapper 
10 to create a top edge 24. Additionally, the cohesive 16 on edge portions 
18a and 22a, respectively, contacts the cohesive on edge portions 18b and 
22b, respectively. These surfaces are mated together through a cold 
sealing process under pressure to produce a sealed package. Cold sealing 
refers to a process wherein sealing is preformed under pressure at a 
temperature of less than or equal to 110.degree. F. In the embodiment 
illustrated in FIG. 2, the chewing gum 12 is now sealed in the wrapper 10. 
The wrapper 10 is thereby sealed through a single three-sided seal. 
As illustrated in FIGS. 3 and 4, if desired, the top edge 24 can be folded 
over to create an edge 25 and edges 18 and 22 can then be folded over so 
as to create edges 26 and 28, respectively. Preferably, these folds are 
not sealed. FIG. 4 illustrates the resultant sealed single piece of 
chewing gum 30. 
By using a cold sealing process to seal the wrapper a number of advantages 
can be achieved. These advantages include faster production and a more 
cost effective method as compared to other possible sealing techniques. 
It should be appreciated that any desired package configuration compatible 
with a high quality seal can be used. In this regard, three sided, four 
sided, fin seal, and lap sealed packages can be utilized. 
As illustrated in FIGS. 5 and 6, a four sided sealed package can be 
provided. FIG. 5 illustrates a step in the process of creating a four 
sided sealed single piece of chewing gum. In this regard, a piece of 
chewing gum 32 is sealed between two pieces of wrapping material 34 and 
36. To create the seal, each piece of wrapping material 34 and 36 includes 
cohesive 33 along each of four edges 38a, 40a, 42a, and 44a and 38b, 40b, 
42b, and 44b, respectively. These edges are mated together and a seal is 
created between the edges using a cold seal process. Alternatively, a heat 
sealing process with appropriate adhesive or fusible substrate can be 
used. A resultant single piece package 45 of chewing gum is provided. 
FIGS. 7-9 illustrate a single piece of chewing gum 47 sealed within a 
package having a fin seal. Again, a unit of chewing gum 47 is sealed 
within a wrapper 50. However, rather than a three or four sided seal, a 
fin seal 48 is used. Again, initially, a wrapper 50 that includes cohesive 
55 along four edges 56, 57, 58, and 59 is provided. However, the resultant 
sealed package 60 includes a fin seal 48. 
Other sealing techniques, besides cold sealing, can be used. For example, a 
heat sealing process can also be utilized in which either a hot melt, heat 
activated adhesive, or fusible substrate is heat sealed. 
Likewise, room temperature adhesives can be utilized that can also be 
located at the appropriate edges of the wrapper in order to allow the 
product to be sealed therein. It is also possible to use an induction 
sealing process utilizing conductive foil systems. 
FIGS. 10-12 illustrate another embodiment of the present invention. In the 
illustrated embodiment, a unit of chewing gum 62 is sealed within a 
wrapper 64 through the use of a lap seal 66. As illustrated in FIG. 10, 
the wrapper 64 includes adhesive 68 along three sides 69, 70, and 71. The 
resultant packaged product 72 includes a lap seal 66 created by edge 70 
being heat sealed to another portion of the wrapper. 
By way of example, and not limitation, examples of the present invention 
will now be given. 
One method that can be utilized is a metalized oriented polypropylene film 
which is cold sealed using 30061A, a cohesive from Technical Coatings (360 
Route 206, Flanders, N.J. 07836). The wrapper is sealed into a fin seal 
package. 
Another method that can be utilized is using metalized polyethylene/paper 
laminate. This material can be sealed in a cold sealed system using the 
above-identified coadhesive to form a three sided package configuration. 
Another method that can be utilized is a paper/polyethylene 
terephthalate/foil/polyethylene wrapper. The inner polyethylene layer is 
heat fused to itself in a fin seal or three sided configuration. 
In selecting the material for the wrapper, moisture permeability is an 
important consideration. It is believed that the materials useful for the 
present invention should have a moisture vapor permeation rate of less 
than 0.10 g/100 in.sup.2 /24 hr at 100.degree. F., 90% RH (relative 
humidity) as measured by ASTM method F1249-90. Preferably, the permeation 
rate will be less than 0.05 g/100 in.sup.2 /24 hr at 100.degree. F., 90% 
RH as measured by ASTM method F1249-90. In a most preferred embodiment, 
the permeation rate will be less than 0.02 g/100 in.sup.2 /24 hr at the 
above conditions. 
Another important consideration with respect to the materials for the 
wrapper is that they should be capable of forming a high quality reliable 
seal. Still further, the materials should be able to create such a seal in 
the preferred packaged configurations. The package material may vary 
depending upon aesthetic considerations as well as machinability, 
processability, and cost. 
Another important factor in selecting the material is oxygen permeability. 
Preferably, the material will have an oxygen permeability of less than 
0.10 cc/100 in .sup.2 /24 hr at one atmosphere according to ASTM method 
D3985-81. 
In an embodiment, although the units are individually packaged, two or more 
units can be coupled together. This provides a method of selling two, 
three, or more pieces of chewing gum together. 
One method for coupling the units is to place an adhesive on the wrappers. 
The adhesive that is chosen will couple the two pieces together, but will 
allow the pieces to be separated by the consumer. Another method is to 
provide a coupling band, elastic or non-elastic, around multiple pieces of 
chewing gum. Such a unit will result in reduced package weight and 
superior product protection as compared to conventional multi-piece 
packages. 
A variety of chewing gum compositions can be packaged in the packaging of 
the present invention. A chewing gum composition generally includes a 
water soluble bulk portion, a water insoluble chewing gum base portion, 
and one or more flavoring agents. The water soluble portion dissipates 
over a period of time during chewing. The gum base portion is retained in 
the mouth throughout the chewing process. 
The insoluble gum base generally includes elastomers, resins, fats, oils, 
waxes, softeners and inorganic fillers. The elastomers may include 
polyisobutylene, isobutylene-isoprene copolymer, styrene butadiene rubber 
and natural latexes such as chicle. The resins may include polyvinyl 
acetate and terpene resins. Low molecular weight polyvinyl acetate is a 
preferred resin. Fats and oils may include animal fats such as lard and 
tallow, vegetable oils such as soybean and cottonseed oils, hydrogenated 
and partially hydrogenated vegetable oils, and cocoa butter. Commonly used 
waxes include petroleum waxes such as paraffin and microcrystalline wax, 
natural waxes such as beeswax, candelilla, carnauba and polyethylene wax. 
If desired, a wax free base composition can also be utilized. The present 
invention contemplates the use of any commercially acceptable chewing gum 
base. 
The gum base typically also includes a filler component such as calcium 
carbonate, magnesium carbonate, talc, dicalcium phosphate and the like; 
softeners, including glycerol monostearate and glycerol triacetate; and 
optional ingredients such as antioxidants, colors and emulsifiers. The gum 
base constitutes between 5-95% by weight of the chewing gum composition, 
more typically 10-50% by weight of the chewing gum, and most commonly 
20-30% by weight of the chewing gum. 
The water soluble portion of the chewing gum may include softeners, bulk 
sweeteners, high intensity sweeteners, flavoring agents and combinations 
thereof. Softeners are added to the chewing gum in order to optimize the 
chewability and mouth feel of the gum. The softeners, which are also known 
as plasticizers or plasticizing agents, generally constitute between about 
0.5-15% by weight of the chewing gum. The softeners may include glycerin, 
lecithin, and combinations thereof. Aqueous sweetener solutions such as 
those containing sorbitol, hydrogenated starch hydrolysates, corn syrup 
and combinations thereof, may also be used as softeners and binding agents 
in chewing gum. 
Bulk sweeteners constitute between 5-95% by weight of the chewing gum, more 
typically 20-80% by weight of the chewing gum and most commonly 30-60% by 
weight of the chewing gum. Bulk sweeteners may include both sugar and 
sugarless sweeteners and components. Sugar sweeteners may include 
saccharide containing components including, but not limited to, sucrose, 
dextrose, maltose, dextrin, dried invert sugar, fructose, levulose, 
galactose, corn syrup solids, and the like, alone or in combination. 
Sugarless sweeteners include components with sweetening characteristics 
but are devoid of the commonly known sugars. Sugarless sweeteners include, 
but are not limited to, sugar alcohols such as sorbitol, mannitol, 
xylitol, hydrogenated starch hydrolysates, maltitol, and the like, alone 
or in combination. Chewing gums of the present invention will use 
sugarless sweeteners exclusively or at least include same as a major 
portion of the bulk sweetener. 
High intensity sweeteners may also be present and are commonly used with 
sugarless sweeteners. When used, high intensity sweeteners typically 
constitute between 0.001-5% by weight of the chewing gum, preferably 
between 0.01-1% by weight of the chewing gum. Typically, high intensity 
sweeteners are at least 20 times sweeter than sucrose. These may include, 
but are not limited to, sucralose, aspartame, salts of acesulfame, 
alitame, saccharin and its salts, cyclamic acid and its salts, 
glycyrrhizin, dihydrochalcones, thaumatin, monellin, and the like, alone 
or in combination. 
Combinations of sugar and/or sugarless sweeteners may be used in chewing 
gum. The sweetener may also function in the chewing gum in whole or in 
part as a water soluble bulking agent. Additionally, the softener may 
provide additional sweetness such as with aqueous sugar or alditol 
solutions. 
Flavor should generally be present in the chewing gum in an amount within 
the range of about 0.1-15% by weight of the chewing gum, preferably 
between about 0.25% by weight of the chewing gum, most preferably between 
about 0.5-3% by weight of the chewing gum. Flavoring agents may include 
essential oils, synthetic flavors or mixtures thereof including, but not 
limited to, oils derived from plants and fruits such as citrus oils, fruit 
essences, peppermint oil, spearmint oil, other mint oils, clove oil, oil 
of wintergreen, anise and the like. Artificial flavoring agents and 
components may also be used in the flavor ingredient of the invention. 
Natural and artificial flavoring agents may be combined in any sensorially 
acceptable fashion. 
Optional ingredients such as colors, emulsifiers, pharmaceutical agents and 
additional flavoring agents may also be included in chewing gum. 
Chewing gum is generally manufactured by sequentially adding the various 
chewing gum ingredients to any commercially available mixer known in the 
art. After the ingredients have been thoroughly mixed, the gum mass is 
discharged from the mixer and shaped into the desired form such as by 
rolling into sheets, scoring and cutting into pieces. Generally, the 
ingredients are mixed by first melting the gum base and adding it to the 
running mixer. The gum base may alternatively be melted in the mixer. 
Color and emulsifiers can be added at this time. 
A softener such as glycerin can be added next along with syrup and part of 
the bulk portion. Further, parts of the bulk portion may then be added to 
the mixer. Flavoring agents are typically added with the final part of the 
bulk portion. The entire mixing process typically takes from five to 
fifteen minutes, although longer mixing times are sometimes required. 
Those skilled in the art will recognize that variations of this mixing 
procedure, or other mixing procedures, may be followed. 
It should be understood that various changes and modifications to the 
presently preferred embodiments described herein will be apparent to those 
skilled in the art. Such changes and modifications can be made without 
departing from the spirit and scope of the present invention and without 
diminishing its attendant advantages. It is therefore intended that such 
changes and modifications be covered by the appended claims.