Encapsulated flavor with bioadhesive character in pressed mints and confections

A confectionery compressed tablet designed to dissolve in the oral cavity and containing a flavor ingredient intimately bound with a bioadhesive is disclosed. The flavor and bioadhesive composition provide a unique mouthfeel so that as the confection dissolves in the oral cavity, a coating of flavor adheres to the moist areas of the oral cavity. There is also provided a confectionery compressed tablet characterized by a single product body with discrete phases contained therein which act to provide timed release of at least one flavor ingredient sequentially. A flavor and bioadhesive mixture can be prepared with a hydrophilic delivery system providing rapid initial delivery of the flavor and unique mouthfeel or as a part of a hydrophobic delivery system providing extended periods of flavor delivery and unique mouthfeel. There is also provided a process for preparing confectionery compressed tablets containing the unique flavor delivery system and mouthfeel.

BACKGROUND OF THE INVENTION 
The present invention relates to confections which are intended to reside 
in the oral cavity for a period of time while being consumed. In 
particular, the present invention provides among other things, 
confectionery tablets with both instant and timed delivery to the oral 
cavity of taste-affecting ingredients such as flavors, sweeteners, and 
mixtures thereof in compressed tablets. 
Flavor delivery systems are well known in the art and may be divided into 
various classes based upon their physical characteristics, namely, liquid, 
emulsion, paste, or solid. Not only are these characteristics different, 
but also the potential uses for each type of flavor and method of 
manufacture differ as well. 
In the past, considerable effort has been directed toward the preparation 
of flavoring materials. Specifically, flavor materials have been sought to 
provide greater intensity coupled with sustained flavor release for long 
periods of time. 
To overcome difficulty with flavor oils in particular, various attempts 
have been made to encapsulate flavor oils or use dried ingredients to 
prolong the delivery of the flavors. Further, considerable effort has been 
directed to the development of delayed-release agents which will delay 
release of the flavor and permit uniform-release of the flavor over an 
extended period of time. 
Spray drying is one of the most widely used techniques for encapsulating or 
fixing a flavor and such are well in the art. Flavor fixation has also 
been obtained by the extrusion method wherein the flavor oil is 
co-extruded with a water-soluble sugar or sugar mixture, dried and ground 
for use. These products find application in dry mixes for the instant 
release of the flavor upon contact with water. Such products generally 
contain 10% to 15% by weight of flavor oil. An extensive discussion of the 
prior art with respect to the extension of flavor is found in 
commonly/-assigned co-pending U.S. patent application having Ser. No. 
07/463050, and U.S. patent application having Ser. No. 07/450756, both of 
which are incorporated by reference herein. These commonly assigned 
applications disclose methods and compositions for providing confectionery 
compressed tablets having both rapid initial delivery of a flavor 
ingredient and timed delivery of the same or of a second flavor ingredient 
over a period of time. The use of these flavor delivery systems provide 
improved confections capable of delivering both an initial rapid delivery 
as well as prolonged delivery of a flavor ingredient. While the 
aforementioned flavor delivery systems represent a dramatic improvement in 
flavor delivery, the present invention provides an alternative solution to 
the problem of flavor delivery. 
In recent years, the adhesive properties of water soluble polymers have 
been explored as delivery systems for bio-effecting agents. Polymers, such 
as polyacrylic acid and hydroxypropylmethyl cellulose, for example, have 
been explored to provide delivery systems adhering to buccal, cervical, 
gastrointestinal, nasal and ocular mucosa as an administration route. The 
polymers are engineered to provide predetermined amounts of bio-effecting 
agents while at the same time anchor the dosage form on a selected mucous 
membrane. 
The buccal route, which relies upon the mucous membranes of the oral 
cavity, has often been relied upon for administration of bio-effecting 
agents which are susceptible to inactivation by gastrointestinal enzymes 
and/or the hepatic "first pass" effect, i.e., inactivation of drugs during 
the first passage through the liver. Buccal administration is also useful 
for delivery of bio-effecting agents such as nitroglycerin which has a 
short duration of bioactivity. 
It is, therefore, an object of the present invention to provide a multiple 
phase compressed tablet providing both a rapid initial delivery as well as 
timed delivery of flavor ingredients to the oral cavity. 
It is another object of the present invention to provide a compressed 
tablet which has a bioadhesive contained therein to assist in delivery of 
flavor ingredients to the oral cavity. 
It is a further object of the present invention to provide a compressed 
tablet which can be used to provide heightened as well as varied 
organoleptic responses which are pleasing to the consumer. 
It is a still further object of the present invention to provide a 
compressed tablet containing flavor ingredients therein and which adheres 
to the oral mucosa while in the oral cavity. 
SUMMARY OF THE INVENTION 
In accordance with the present invention, there is provided a compressed 
tablet having a unique bioadhesive mouthfeel provided by tablets which 
adhere to the moist areas of the oral cavity and provide timed delivery of 
flavor ingredients thereto. The present invention may include a first 
phase which provides a physical structure for the tablet, and a second 
phase providing timed delivery of a flavor ingredient over a period of 
time. The first, the second or both phases may contain a bioadhesive which 
allows the confection to adhere to the oral mucosa and tongue in the oral 
cavity. 
Alternatively, there is provided a compressed tablet having a flavor 
intimately bound with a bioadhesive to provide a confection having a 
unique mouthfeel of flavor adhering to the moist areas of the oral cavity. 
In this embodiment, the flavor and bioadhesive can be included as part of 
a hydrophilic system providing rapid initial delivery of the flavor and 
the organoleptic mouthfeel. Alternatively, the flavor and bioadhesive can 
be included as part of a hydrophobic system providing timed delivery of 
the flavor and extended periods of adherence of the flavor to the moist 
areas of the oral cavity. 
The compressed tablets of the present invention include a first flavor 
ingredient intimately bound in a hydrophilic composition for instantaneous 
delivery of the first ingredient to the oral cavity. The first flavor 
ingredient is included in either the first phase, the second phase, or 
both first and second phases. Suitable hydrophilic compositions may be 
selected from the group consisting of polymer systems, gums, gelatin, 
starches, modified starches and other film formers. The flavors bound 
thereto can be present in an amount of from about 1% to about 30% by 
weight of the total hydrophilic composition. 
The present invention also includes second flavor ingredient encapsulated 
in a hydrophobic composition along with a bioadhesive to provide timed 
delivery of the second ingredient to the oral cavity as well as adhesion 
of the confectionery tablet to the moist areas of the oral cavity. This 
encapsulated flavor ingredient can be included in either the first phase, 
the second phase, or both the first and second phases so that selected 
flavor-delivery sequences can be provided. 
The hydrophobic component may be selected from fats, waxes, resins and 
mixtures thereof which are suitable for spray congealing the flavor 
ingredient together with a bioadhesive agent and is typically present in 
an amount of from about 0.5% to about 30% by weight. 
The bioadhesive agent may be selected from, for example, methylcelluloses, 
acrylates and gums and can be included in the component in an amount of 
from about 0.5% to about 30% by weight of the total hydrophobic 
composition. A flavor is also present in an amount of from about 3% to 
about 30% by weight of the hydrophobic composition. 
The invention also relates to a process for preparing confectionery 
compressed tablets having two phases and capable of adhering to the moist 
areas of the oral cavity to provide timed flavor release. The method 
includes preparing a first flavor ingredient and a second flavor 
ingredient and then preparing the first structural phase, including one or 
both of the flavor ingredients therein, followed by preparing the second 
phase containing a bioadhesive and including therein either one or both of 
the flavor ingredients. The phases are combined together to form a 
compressed tablet. In one preferred embodiment, the confectionery tablet 
is in a core-shell configuration in which the shell portion is a hard 
candy texture and structure and includes at least the hydrophilic flavor 
components so that it provides an initial burst of high intensity flavor 
in the oral cavity. In this preferred embodiment, the shell portion may or 
may not also include a small portion of the hydrophilic/bioadhesive 
spray-congealed flavor composition. In this way, the shell portion will 
sustain a continual high level of flavor in the oral cavity regardless of 
what is contained in the core portion. Similarly, the inclusion of 
bioadhesive containing compositions within the shell portion will initiate 
adherence of the confection to the moist areas of the oral cavity. The 
shell portion may also optionally include a breath deodorant such as 
copper gluconate. 
In the same preferred embodiment, the core portion preferably includes at 
least the hydrophobically encapsulated bioadhesive flavor composition and 
is preferably of a softer texture. The outer shell portion can be 
preferably formed by compressing half of the tablet with the cavity formed 
therein followed by depositing a preformed second phase containing the 
bioadhesive in the cavity and forming thereover the other half of the 
shell portion and thereafter compressing the tablet to form the product of 
the present invention. 
The hydrophilic composition containing the first flavor ingredient may be 
prepared by spray drying techniques or extrusion techniques which are 
known in the art. 
The encapsulated second flavor ingredient contained within the 
bioadhesive/hydrophobic composition may be prepared by first heating the 
fat, wax or mixture thereof to its melting point and thereafter 
maintaining a temperature of about 65.degree.-75.degree. C. under 
agitation. An emulsifier may be added to the resulting melt, and in the 
instance where the delivery system is prepared to include a sweetener, the 
sweetener is likewise added thereto. 
To the above mixture, the bioadhesive material such as a polymer or gum is 
added into the melted hydrophobic composition under agitation to provide a 
dispersion of the bioadhesive within the hydrophobic composition. 
Before the flavor and hydrophobic/bioadhesive component are combined, an 
anticaking agent such as silicon dioxide is added to the flavor and mixed 
to form a slurry. The slurry is then added to the hydrophobic/bioadhesive 
component and the resulting composite is agitated until a first homogenous 
mixture is formed. 
Emulsified flavor oil can then be added to the melted 
hydrophobic/bioadhesive component and is agitated to form a homogenous 
mixture which is thereafter sprayed congealed to form solid particles. 
As a result of the present invention, confectionery compressed tablets may 
be provided which have not only an initial burst of flavor but also coat 
the moist areas of the oral cavity with a sustained high intensity release 
of flavor over a period of time by adhesion of the flavor component to the 
mucosal surfaces of the oral cavity and remaining thereon for extended 
periods of time. 
Another advantage of the present invention is the ability to provide 
confections having a unique mouthfeel. Initially, the shell portion may 
impart a typical mouthfeel, however, as the confection dissolves in the 
oral cavity, the bioadhesive tendencies become more apparent providing 
prolonged sensation of the flavors within the oral cavity. 
The aspect of the invention having separate phases allows a compressed 
tablet to be composed of ingredients which might otherwise interact with 
each other and thus not be suitable for delivery in the same confectionery 
unit. It is thus possible to prepare a compressed tablet which 
incorporated normally interactive flavor substances and keeps them 
substantially separated until the compressed tablet is placed in the oral 
cavity where it will be dissolved and the flavor ingredients released as 
intended for the users benefit. 
The present invention includes both sugar-containing and sugarless 
confectionery compressed tablets, the size and weight of the piece 
depending upon the intended product. Usually, such tablets tend to weigh 
in the range of from about 1.5 to about 1.8 grams. 
For a better understanding of the present invention, together with other 
and further objects, reference is made to the following description, taken 
in conjunction with the accompanying drawings, and its scope will be 
pointed out in the appended claims.

DETAILED DESCRIPTION OF THE INVENTION 
In accordance with the present invention, a confectionery compressed tablet 
having flavor ingredients combined therein, providing controlled release 
thereof and unique mouthfeel using bioadhesives is disclosed. The 
controlled release of the flavor ingredients contained within the tablets 
is achieved by providing a compressed tablet with at least two physical 
phases. A sequential flavor delivery system achieved by the differing 
physical phases offers improved release capabilities for the flavor 
ingredients. In this embodiment the bioadhesive properties of at least the 
second phase provide long lasting flavor release with a unique coating 
film of flavor on the moist areas of the oral cavity and teeth. 
The present invention is concerned with a new and highly useful form of 
confections which provide the user with a unique bioadhesive mouthfeel and 
organoleptic satisfaction. 
The compressed tablet may accordingly include: 
(a) a first flavor ingredient present in an amount from about 0.1% to 0.5% 
by weight of a hydrophilic composition with which it is intimately bound 
to provide instantaneous delivery of the active ingredient; and 
(b) a second flavor ingredient present in an amount of from about 3% to 30% 
by weight of a hydrophobic encapsulating composition containing a 
bioadhesive so as to provide delivery of the second flavor ingredient over 
a period of time while both the tablet and encapsulated flavors adhere to 
the moist areas of the oral cavity. 
Overall, the confectionery compressed tablet includes flavor components in 
an amount of from about 0.1% to about 0.5% by weight of the total weight 
of the tablet. 
Alternatively, a single flavor can be included with a bioadhesive in a 
confectionery compressed tablet to provide a product having either the 
properties of hydrophilic delivery systems providing rapid initial 
delivery of the flavor and mouthfeel or alternatively combined with a 
hydrophobic delivery system providing extended periods of flavor release 
and the unique mouthfeel. 
Useful flavoring agents may be chosen from synthetic flavoring liquids such 
as synthetic flavor oils and flavoring aromatics and/or oils; and/or 
liquids, oleoresin or extracts derived from plants, leaves, flowers, 
fruits, etc., and combinations thereof. Preferably, the flavor component 
is selected from spearmint oil, cinnamon oil, oil of wintergreen 
(methylsalicylate) and peppermint oil, clove oil, bay oil, anise oil, 
eucalyptus oil, thyme oil, cedar leaf oil, oil of nutmeg, allspice, oil of 
sage, mace, oil of bitter almonds, and cassia oil. Also useful are 
artificial, natural or synthetic flavors including fruit flavors such as 
vanilla, and citrus oils including lemon, orange, grape, lime and 
grapefruit and fruit essences including apple, pear, peach, grape, 
strawberry, raspberry, cherry, plum, pineapple, apricot and so forth. 
Suitable auxiliary flavorings including both natural and artificial 
flavors, and mints such as peppermint, menthol, artificial vanilla, 
cinnamon, various fruit flavors, both individual and mixed, and the like 
are contemplated. Such flavorings are generally utilized in amounts that 
will vary depending upon the amount of the flavor encapsulation delivery 
system employed and may, for example, range in amounts of up to about 10% 
by weight of the final compressed tablet composition weight. Thus the 
auxiliary flavorings may be present in the encapsulated flavor delivery 
system, and, optionally, in the compressed tablet composition itself. 
The hydrophilic composition to which the first flavor ingredient is bound 
may be selected from compounds suitable for inclusion in spray drying 
procedures and techniques which are well known in the art. 
For example, the hydrophilic composition may be prepared by spray drying 
techniques which are well known in the art. In this procedure, a flavor 
oil is usually blended with a film forming agent dispersed in water and 
then emulsified to form a stable emulsion. Emulsification is necessary 
because flavor oils are insoluble in the water needed to dissolve the film 
forming agent. Maintaining low inlet temperatures (i.e, around 155.degree. 
C.) as well as minimizing the residence time in the dryer are beneficial 
if the flavor is chemically unstable. Air drying conditions depend on the 
emulsion and product characteristics such as particle size of the product 
required. Modifications to the use of heat to remove the water from the 
emulsion have also been attempted. Some of these include the use of a 
dehydrating solvent as the drying medium rather than hot air. Freeze 
drying has also been contemplated. 
A non-limiting list of suitable hydrophilic compounds includes polymer 
systems, gums, gelatin, starches, modified starches and other film 
formers. Gums can be selected from the group consisting of gum arabic, 
xanthan gum, agar, alginate (sodium), carrageenan, guar, karaya, locust 
bean, tragacanth, ghatto, cellulose ethers including, among others, 
Methocel.TM. and Ethocel.TM. (products provided by Dow Chemical Company), 
also acrylates such as Carbopol.RTM.. 
The flavor ingredient is intimately bound thereto and can be present in an 
amount of from about 0.1% to about 0.5% by weight of the total hydrophilic 
composition. The hydrophilic composition, in turn, makes up from about 82% 
to about 99+% of the compressed tablet by weight. Preferably, the 
hydrophilic composition accounts for between about 86% to about 96% and 
most preferably from about 90% to about 94% of the compressed tablet. 
The hydrophobic composition to which the second flavor ingredient and 
bioadhesive are encapsulated is preferably prepared by spray congealing 
the flavor and bioadhesive with a hydrophobic material. Examples of 
suitable hydrophobic materials include fats, waxes, resins and mixtures 
thereof. In a preferred embodiment, the hydrophobic composition provides a 
texturally different mouthfeel than the hydrophilic composition. For 
example, the hydrophobic composition may be softer and more pliable than 
the hydrophilic composition. 
The hydrophobic composition may make up from about 0.1% to about 18% of the 
compressed tablet by weight. Preferably, the hydrophobic composition 
accounts for between about 4% to about 14% and most preferably from about 
6% to about 10% by weight. 
Bioadhesives are those compounds which adhere to moist areas of biological 
membranes and range from slight adherence to practically permanent 
affixing. For purposes of the present invention, bioadhesives mean those 
compounds suitable for placement in the oral cavity. Although bioadhesives 
have been used for delivery of bio-effecting agents, it has now been found 
that they significantly enhance flavor delivery for confections designed 
to reside in the oral cavity for a period of time while being consumed. 
When combined with flavors and spray congealed with a hydrophobic material 
such as a fat, wax or resin, it has been discovered that the timed 
delivery of flavor provided by hydrophobic encapsulation is enhanced by 
allowing the flavor to adhere to the moist areas of the oral cavity. The 
flavors continue to be released while at the same time provide a unique 
organoleptic experience. The tongue, teeth and mucous membranes are 
pleasantly coated with a long lasting flavor release composition. 
Relatively, high adhesion is obtainable with, for example, compounds such 
as amylopectin, carboxymethylcellulose, sodium, hydroxyethylcellulose. 
Moderate levels of adhesion may be obtainable with, for example, 
acrylates, gelatins, guar gum, karaya gum and tragacanth. Lower levels of 
adhesion are provided by agar, alginic acid, carboxymethylcellulose, 
calcium, dextran, methylcellulose, pectin, polyethylene-glycol and 
polyvinylpyrrolidone. 
The bioadhesive may be present in an amount of from about 0.5% to 30% by 
weight of the hydrophobic component. Preferably, the bioadhesive is 
present in an amount of from about 7% to about 25%, and most preferably 
from about 18% to about 22%. 
As stated hereinabove, the second flavor ingredient and bioadhesive are 
typically encapsulated by spray congealing with hydrophobic materials such 
as fats, waxes, resins and mixtures thereof. 
In addition to flavor ingredients, the bioadhesive may be encapsulated with 
a bio-effecting agent such as breath fresheners, breath deodorants, 
antigingivitis agents and combinations thereof. Suitable breath fresheners 
include, for example, alpha ionone, methyl ionone, menthol, licorice, rose 
oil, violet leaves, salicylates, cyclamen, jasmine oil, elemi oil, clove 
oil, cardamon oil, anise oil, myrrh resin and mixtures thereof. Suitable 
breath deodorants include, for example, copper gluconate. Antigingivitis 
agents include, for example, chlorhexidine, thymol, menthol, methyl 
salicylate, eucalyptol and mixtures thereof. 
The process of spray congealing as used herein refers to feeding of the 
second homogenous mixture through a heat controlled spray nozzle, and the 
formation of atomized liquid droplet within a closed, temperature 
regulated chamber, so that the droplets cool and solidify upon contacting 
the cooler temperature of the surrounding atmosphere, which may, for 
example, be on the order of 25.degree. C. The nozzle pressure is regulated 
to control particle droplet size, and droplets cool and congeal once they 
are emitted from the nozzle and contact the cooler environment. The result 
of this process is a dry particle or agglomerate which may have an 
approximate elliptical or spherical shape. 
Suitable fats include fatty acids such as hydrogenated or partially 
hydrogenated oils, with representative materials comprising palm oil, palm 
kernel oil, soybean oil, cottonseed oil, peanut oil, rapeseed oil, rice 
bran oil, sunflower oil, safflower oil, and mixtures thereof. Other 
materials also useful as fats herein may be selected from monoglycerides, 
diglycerides, triglycerides, polyglycerol esters, sorbitol esters, and 
mixtures thereof. When the hydrophobic material is a fat alone, the fat is 
present in an amount of from about 50% to about 85% by weight of the 
hydrophobic composition. The remainder of the hydrophobic composition 
would include a flavor in an amount of from about 5% to about 30% by 
weight, a bioadhesive in an amount of from about 0.5% to about 30% as well 
as emulsifiers, diluents, and anticaking agents. 
Suitable waxes include natural waxes, synthetic waxes, and mixtures 
thereof, and in particular, comprise materials selected from the group 
consisting of paraffin wax, beeswax, carnauba wax, candelilla wax, lanolin 
wax, bayberry wax, sugar cane wax, petrolatum, carbowax, spermaceti wax, 
rice bran wax, microcrystalline wax, and mixtures thereof. When the 
hydrophobic material is a wax alone, the wax is present in an amount of 
from about 45% to about 85%. In this embodiment, the remainder of the 
hydrophobic composition includes a flavor in an amount of from about 5% to 
about 30% and a bioadhesive in an amount of from about 0.5% to about 30%. 
Suitable resins may be selected from pentaerythritol ester of partially 
hydrogenated wood rosin, pentaerythritol ester of wood rosin, glycerol 
ester of wood rosin, glycerol ester of partially dimerized rosin, glycerol 
ester of polymerized rosin, glycerol ester of tall oil rosin, glycerol 
ester of wood rosin and partially hydrogenated wood/gum rosin and 
partially hydrogenated methyl ester of rosin, such as polymers of 
alpha-pinene or beta-pinene; terpene rosins including polyterpene and 
mixtures thereof. When the hydrophobic material is a resin alone, the 
resin is present in an amount of from about 20% to about 80% by weight of 
the hydrophobic composition. The remainder of the hydrophobic composition 
contains flavor in an amount of from about 5% to about 30%, the 
bioadhesive is present in an amount of from about 0.5% to about 30%. 
Naturally, the foregoing is illustrative and not restrictive of suitable 
hydrophobic materials. The above-mentioned hydrophobic material may be 
combined with each other and be present in substantially similar 
proportions. 
The hydrophobic composition may optionally include an emulsifier in an 
amount of up to 10% by weight. In the instance where the emulsifiers are 
employed, suitable emulsifiers include mono-, di- and triglyceride esters 
of fatty acids, polyglycerol esters and the like. More particularly, the 
emulsifier may be selected from the group consisting of lecithin, 
stearates, ester derivatives of stearates, almitate, ester derivatives of 
palmitate, oleates, ester derivatives of oleates, glycerides, sucrose 
polyesters, polyglycerolesters, and mixtures thereof. In a preferred 
embodiment, the emulsifier component may be present in an amount from 
about 2% to about 7% by weight of the hydrophobic encapsulation 
composition. In another preferred embodiment, the emulsifier may be 
present in an amount from about 4% to about 6% by weight. 
In accordance with a further embodiment, the hydrophobic composition of the 
present invention may be combined with a diluent, lubricant, and/or 
bonding agent. Such agents are well known in the art. For example, 
diluents may include lactose, avicel microcrystalline cellulose NF, or 
starch, talc, sorbitol, mannitol, polydextrose, calcium carbonate, 
Palatinit.RTM., maltitol, xylitol, other sugar alcohols and sugar. 
Lubricants, for example, include stearic acid or magnesium stearate. 
Polyethylene glycol is an example of a suitable bonding agent. 
The present invention includes both sugar-containing and sugarless 
confectionery compressed tablets. A sweetener can also be added to one or 
both of the flavor compositions in an amount that may range up to about 
30% by weight and preferably from about 12% to about 13% by weight of the 
encapsulation, to offer a combined sensation of flavor and sweetness. The 
present invention contemplates the inclusion of those sweeteners well 
known in the art, including both natural and artificial sweeteners. 
Suitable sweeteners may be selected from the following non-limiting list: 
sugars such as sucrose, glucose (corn syrup), dextrose, invert sugar, 
fructose, and mixtures thereof, saccharine and its various salts such as 
the sodium or calcium salt; cyclamic acid and its various salts such as 
the sodium salt; the dipeptide sweeteners such as aspartame; 
dihydrochalcone compounds, glycyrrhizin; Stevia Rebaudiana (Stevioside); 
glycyrrhizin, dipotassium glycyrrhizin, phenylalanine 1-methyl ester 
(Aspartame); chloro derivatives of sucrose; dihydroflavinol; 
hydroxyguaiacol esters; L-amino dicarboxylic acid gem-diamines; 
L-aminodicarboxylic acid aminoalkenoic acid ester amides; and sugar 
alcohols such as sorbitol, sorbitol syrup, mannitol, xylitol, and the 
like. Also contemplated as an additional sweetener is the nonfermentable 
sugar substitute (hydrogenated starch hydrolysate) which is described in 
U.S. Pat. No. Re. 26,959. Also contemplated is the synthetic sweetener 
3,6-dihydro-6-methyl1-1-1,2,3-oxathiazin-4-one-2,2-dioxide, particularly 
the potassium (acesulfame-K), sodium and calcium salts thereof as 
described in German Patent No. 2,001,017.7, 
4,1,',6,-Trichloro-4,1',6'-trideoxygalactosucrose (Sucralose, a 
commercially available product of McNeil Specialty Products Company, 
Skillman, N.J.); 
L-alpha-Aspartyl-N-(2,2,4,4-tatramethyl-3-thietanyl)-D-alaninamide hydrate 
(Alitame, a commercially available product of Pfizer, New York, N.Y.); and 
thaumatin (Talin). 
The above sweeteners and similar intense sweeteners not listed above often 
present special problems when they are included in ingestible products. 
For example, certain sweeteners present stability problems, such as 
Aspartame which breaks down into undesirable byproducts in the presence of 
aldehydes, ketones, moisture and the like. Similarly, other sweeteners 
exhibit a bitter aftertaste or off-note, such as Saccharin (a commercially 
available product of PMC Specialty Group Inc., Cincinnati, Ohio), 
Stevioside, Acesulfame-K, glycyrrhizin and its salts, and Talin. The 
incorporation of the aforenoted sweeteners into the present delivery 
system overcomes the prior drawbacks to their use, as the stability and 
taste-making capability of the present delivery system provides the 
necessary protection for these intense sweeteners and improves and 
enhances their sweetness sensation in ingestible products. 
The confectionery compressed tablets of the present invention may also 
optionally include a colorant, present in an amount of from about 1% by 
weight to about 6% by weight. The colorants may include other dyes 
suitable for food, drug and cosmetic applications, and known as FD&C dyes 
and the like. The materials acceptable for the foregoing spectrum of use 
are preferably water-soluble. Illustrative examples include indigoid dye, 
known as FD&C Blue No. 2, which is the disodium salt of 
5,5'-indigotindisulfonic acid. Similarly, the dye known as FD&C Green No. 
1 comprises a triphenylmethane dye and is the monosodium salts of 
4-[4-N-ethyl-p-sulfobenzylamino)diphenylmethylene]-[1-(N-ethyl-N-p-sulfoni 
umbenzyl)-2-5-cyclohexadieneimine]. A full recitation of all FD&C and D&C 
dyes and their corresponding chemical structures may be found in the 
Kirk-Othmer Encyclopedia of Chemical Technology, in Volume 5, pages 
857-884, which is incorporated herein by reference. 
With respect to confectionery compressed tablet formulations, such will 
contain a tablet granulation base and various additives, such as 
sweeteners and flavors. The tablet granulation base employed will vary 
depending on various factors such as the type of base used, friability 
desired and other components used to make this final product. The 
confectionery compressed tablet may additionally include the conventional 
additives of flavoring agents, coloring agents, emulsifiers and additional 
fillers. The variations that one may practice with regard to these 
confections are wide ranging and within the ability of those skilled in 
the art particularly with regard to the use of additional composition 
fillers, flavoring components, use of coloring agents, etc. 
Ingredients which are sensitive to moisture and subject to deterioration in 
the presence of moisture, will particularly benefit from the present 
invention since they can be protected for extended periods of time. 
Furthermore, in the case of having a need to affect controlled release of 
a flavor and/or sweetener with an off-taste, the present invention is very 
effective since release can be directly related to necessary composition 
proportions. Thus, a flavor ingredient having, for example, a very bitter 
taste can be administered to an individual by simply providing a 
controlled release which is at such a low level that it does not adversely 
affect the perception by the consumer. A further use is to provide 
sustained release of a high-intensity sweetener at a very low 
concentration such that even without increasing the overall amount of the 
sweetener, for example, a confectionery compressed tablet composition can 
be sustained over a prolonged period of time. 
A representative process for preparing a confectionery compressed tablet 
which includes the inventive long lasting flavor release with bioadhesive 
properties is as follows: 
Initially, a first phase which is structurally supportive of the compressed 
tablet is prepared- A sweetener/bulking agent such as sugar or sorbitol is 
blended for a sufficient time, for example, five minutes, before adding a 
breath deodorant such as copper gluconate. Thereafter, mixing is continued 
for a time sufficient to effect dispersion of the ingredients, for 
example, about three minutes. A spray dried flavor such as peppermint, for 
example, is then added to the ingredients set forth above and blending is 
continued. It has been found that about three minutes of additional mixing 
time is sufficient to incorporate spray dried flavor. Thereafter, a 
coloring agent, if necessary, and lubricant are added and blended with the 
above-mentioned ingredients. For example, it has been found that coloring 
agents and lubricants are sufficiently dispersed in the mixture after 
blending for approximately two minutes. 
Separately, at least a second phase which contains hydrophobically 
encapsulated flavor and bioadhesive is prepared. For example, using a fat 
as a source of hydrophobic encapsulation material, fats and an emulsifier 
are melted and maintained at a temperature of about 65.degree. to 
75.degree. C. under agitation. Thereafter, a bioadhesive such as 
polymer/gum mixture is added to the melted fat under continuous agitation 
to effect sufficient dispersion. Separately, an anitcaking agent such as 
calcium phosphate, calcium stearate, magnesium silicate (talc) or silicon 
dioxide (Syloid.RTM.) is added to a flavor oil and mixed to form a slurry. 
The slurry is thereafter added to the hydrophobic/bioadhesive mixture 
under agitation until a homogenous mixture is formed. The hot melt mix 
containing the fats, emulsifier, bioadhesive, anticaking agent, and flavor 
oil is thereafter spray congealed to form hydrophobically encapsulated 
flavor and bioadhesive. The encapsulated bioadhesive flavor is thereafter 
incorporated into the second phase as follows: 
Optionally, a diluent may be blended with a lubricant for approximately ten 
minutes. Next, a bonding agent is added and mixed with the above 
ingredients for a time sufficient to effect dispersion, approximately two 
minutes. The hydrophobically encapsulated flavor and bioadhesive is then 
added and mixing is continued for approximately two minutes more to 
complete the preparation of the phase. 
The separate phases are thereafter compressed separately in a tablet 
compression machine to provide the confectionery compressed tablets of the 
present invention. 
In the case of a core-shell tablet, the core is compressed for placement in 
the shell portion. A first half of the shell portion is deposited and 
compressed in a tablet die. The previously-compressed core is placed 
thereon followed by a subsequent deposition of the remaining shell 
material thereover. The entire tablet composite is then compressed into a 
two phase product in accordance with the present invention. 
Referring now to FIGS. 3-5 an example of a possible embodiment of 
confectionery compressed tablets which can be made in accordance with the 
invention is shown. The common characteristic of such products is that 
they each comprise at least two discrete phases and the first phase is 
structurally supportive of a compressed tablet shape and substantially 
envelopes the second phase which is present as a core. The depicted forms 
all have a generally circular planar profile body shape, being, e.g., 
cylindrical, but it will be understood that other shapes are contemplated. 
FIG. 6 shows another embodiment of the present invention wherein the first 
phase is generally the middle and circumferential portion and the second 
phase has been fixed on either sides. The resulting tablet has a 
cross-section as shown in FIG. 6. 
In addition to providing long lasting flavor release and unique flavor 
adhering properties, it will be seen that the present invention readily 
lends itself to employment in variations of colors and/or flavors in the 
separate phases of the compressed tablet. In a preferred embodiment, the 
compressed tablet releases two or more flavors by having a different 
flavor in the first phase being released initially, and a mint breath 
freshening flavor in the second phase adhering to the moist areas of the 
oral cavity, and released over a period of time. 
The foregoing description is offered by way of illustration and in 
fulfillment of applicants' duty to disclose the best mode for the practice 
of the invention. Accordingly, the above procedures may be modified within 
the skill of the art, and all such modifications are contemplated herein 
and made a part hereof. 
Tests were conducted using the confection of the present invention to 
compare it with confection products not containing the hydrophobically 
encapsulated flavor and bioadhesive, and it was found that not only were 
the flavor enhancing properties of the bioadhesive evident on the moist 
areas of the oral cavity, but also that such inventive confections were 
capable of delivering heightened levels of flavor for extended periods of 
time. 
EXAMPLES 
The following Examples serve to provide further appreciation of the 
invention but are not meant in any way to restrict the effective scope of 
the invention. 
EXAMPLE I 
A control confectionery compressed tablet was prepared using the following 
formulation. 
______________________________________ 
CONTROL SAMPLE 
INGREDIENT PERCENT BY WEIGHT 
______________________________________ 
Shell Component 
Sugar 97.676 
Breath Deodorant 
0.748 
Lubricant 0.234 
Flavor Beads 1.280 
Liquid Flavor 0.062 
100.00 
Core 
Fat Encapsulation 
-- 
Diluent -- 
0.0 
______________________________________ 
Additionally, inventive confections with the novel hydrophobically 
encapsulated bioadhesive flavor were prepared in accordance with the 
following formula. 
TABLE I 
______________________________________ 
A representative fat encapsulation formula prepared in 
accordance with the present invention is as follows. 
FAT ENCAPSULATION 
INGREDIENT PERCENT BY WEIGHT 
______________________________________ 
Partially hydrogenated soybean oil 
48.00 
(fat) 
Glycerol Monostearate (Emulsifier) 
5.00 
Vegetable Oil Blend (Fat) 
10.00 
Anticaking Agent (Syloid) 
2.00 
Flavor Oil (Peppermint) 
15.00 
Hydroxyethylcellulose Viscosity 2000 
20.00 
(Bioadhesive) 
100.00 
______________________________________ 
TABLE II 
______________________________________ 
INVENTIVE SAMPLES 
PERCENT BY WEIGHT 
Example I 
Example II 
Example III 
______________________________________ 
INGREDIENT 
Shell Component 
Sugar 97.676 97.676 97.676 
Breath Deodorant 
0.748 0.748 0.748 
Lubricant 0.234 0.234 0.234 
Flavor Beads 1.280 1.280 1.280 
(8% Flavor) 
Liquid Flavor 0.062 0.062 0.062 
100.00 100.00 100.00 
Core 
Fat Encapsulation 
100.00 59.88 40.32 
(15% flavor) 
Diluent -- 40.12 59.68 
100.00 100.00 100.00 
TABLET WEIGHT 
RATIO 
Shell/Core 94/6 90/10 85/15 
______________________________________ 
The above compositions were prepared in accordance with the method 
described hereinabove in the individual proportions as set forth in Table 
II. Confectionery compressed tablets with multiple encapsulation systems. 
The Control Sample and Inventive Example I were then subjected to testing 
for sensory evaluation. The results of the sensory evaluation are set 
forth in FIG. 1. 
Referring to FIG. 1, the results of the evaluation demonstrate a 
significantly improved compressed tablet product. The inventive product 
demonstrated an initial flavor burst, and sustained flavor intensity. The 
high intensity of the initial burst exceeded that of the Control. 
Moreover, the longevity of flavor delivery at a high intensity as a result 
of the present invention was evident throughout the testing period of 
thirty minutes. Unlike the Control formulation which had no flavor 
intensity perception after thirty minutes, the inventive products were 
able to still provide significant flavor delivery for periods in excess of 
60 minutes. 
In addition to extended time periods of flavor delivery, the product of the 
present invention provided the user with a unique mouthfeel. As the 
confection containing the hydrophobically encapsulated flavor and 
bioadhesive released in the oral cavity, the user obtains a unique long 
lasting coating of hydrophobically encapsulated flavors. The 
hydrophobically encapsulated flavors dissolve slowly on all moist areas of 
the oral cavity and continue to deliver flavor at a high intensity for 
thirty minutes or more. 
The compressed tablets made in accordance with the present invention which 
exhibit extenuated initial flavor burst, and heightened flavor intensity 
throughout the consumption period while the flavor oil adhere to the moist 
areas of the oral cavity can be refined and engineered to provide 
virtually any desired release pattern in the oral cavity. Such properties 
have been heretofore unobtainable in prior art compressed tablets. The 
unique bioadhesive properties of confections containing hydrophobically 
encapsulated flavors provide a unique mouthfeel. Also, heretofore 
unobtainable in prior art compressed tablets. 
While there have been described what are presently believed to be the 
preferred embodiments of the present invention, those skilled in the art 
will realize that changes and modifications may be made thereto without 
departing from the spirit of the invention, and it is intended to claim 
all such changes and modifications as fall within the true scope of the 
invention.