Gum base in chewing gum having improved compatibility and flavor

Improved gum base and chewing gum made therefrom. The gum base includes non-soy lecithin. The non-soy lecithin may be either in a liquid state or powder form.

BACKGROUND OF THE INVENTION 
The present invention relates generally to chewing gums and methods of 
making same. More specifically, the present invention relates to chewing 
gum bases and chewing gums made therefrom. 
Chewing gum compositions typically comprise a water soluble bulk portion, a 
water insoluble chewable gum base portion, and flavoring agents. The water 
soluble portion dissipates with the flavoring agent over a period of time 
during chewing. The gum base portion is retained in the mouth throughout 
the chew. 
The chewing gum base can include a number of ingredients. One ingredient 
that is typically used in chewing gum base is lecithin. In gum base, the 
lecithin acts as an emulsifier, softener, mouth texturizer, moisture 
retainer, stabilizer, and flavor sensory enhancer. 
When used as an emulsifier, lecithin allows fats and oils to be added to 
the base more easily and allows same to be blended into other gum 
ingredients that may be present therein, such as polyvinyl acetate. This 
allows the resultant gum base to be more homogeneous. 
As a mouth texturizer, lecithin imparts a smooth mouth feel in chewing gums 
made with lecithin containing bases. Flavor sensory perception is also 
enhanced in chewing gums made with lecithin containing bases by a pleasant 
feeling to the mouth and tongue. 
The term lecithin, from a true chemical sense, refers to phosphatidyl 
choline. However, as used by suppliers of "lecithin" it refers to a brown 
liquid oil product or a de-oiled, powder product, derived from vegetables, 
e.g., corn, or beans, e.g., soy, that includes in addition to phosphatidyl 
choline: phosphatidyl ethanolamine; phosphatidyl inositol; phosphatidic 
acid; phosphatidyl serine; glycolipids; and other components. The amount 
of phosphatides in typically supplied lecithin oil is approximately 35% to 
about 65% by weight. 
The use of lecithin in gum base, and in a chewing gum made from a 
lecithin-containing base, can create discoloration problems. In this 
regard, in a lecithin gum base, browning is a function of temperature and 
time and can occur when the manufacturing and holding temperature of the 
gum base exceeds 180.degree. F. for over an 8 hour period. Although, 
typically gum bases are manufactured within a 2 to 3 hour period at 
200.degree. to 220.degree. F., at the chewing gum factory, gum base can be 
held for up to 18 hours at 200.degree. to 230.degree. F. 
Another issue with typically supplied lecithin is that it typically causes 
the chewing gum to have poor taste. Specifically, lecithin, when used in 
chewing gum including mint flavor, causes poor mint sensations, e.g., 
reduced mint flavor and cooling sensation. 
As noted above, lecithin provides many beneficial characteristics to 
chewing gum when used in a gum base. Attempts at replacing lecithin with 
other ingredients is possible, however, effects to flavor perception and 
mouth feel may be noticed. For example, attempting to replace lecithin 
with fats and oils will result in a chewing gum having reduced flavor and 
mouth feel. 
It is therefore desirable to provide a base that includes the 
characteristics provided by lecithin, but, that does not discolor. 
SUMMARY OF THE INVENTION 
The present invention provides an improved chewing gum base, and chewing 
gum that contains the chewing gum base, that includes a non-soy based 
lecithin. 
In an embodiment, a non-soy liquid lecithin is used in a gum base. In a 
further embodiment, the non-soy lecithin, which may be either liquid or 
powdered, is utilized in a gum base that includes wax having alkanes that 
predominantly have a carbon length greater than 30. 
To this end, in an embodiment, the present invention provides a gum base 
comprising a non-soy liquid lecithin composition. 
In an embodiment, non-soy liquid lecithin comprises approximately 1 to 
about 13 by weight of the composition. 
In an embodiment, non-soy powdered lecithin comprises approximately 0.1% to 
that 6% by weight of the composition. 
In an embodiment, the base includes non-soy powdered lecithin. 
In an embodiment, the non-soy lecithin includes corn or palm oil. 
In an embodiment, the non-soy lecithin does not include phosphatidyl 
ethanolamine. 
In an embodiment, the non-soy lecithin includes a modified phosphatide. 
The non-soy lecithin includes a modified phosphatide having the structure: 
##STR1## 
wherein R=a fatty acid 
R1=a fatty acid or an optional side-chain identical to the structures of 
any R2 
R2=a primary side-chain the same as or different from R1 and having a 
structure: 
##STR2## 
and --H; and 
wherein a1 and a2 are secondary, tertiary or quaternary amines of the 
optional and primary side chains R1 and R2, respectively, a1 and a2 each 
having identical or different structures from one another, the structures 
being one or more of 
##STR3## 
wherein each Z is one or more substituted side chains that is the same as 
or different from each other, the side chains being other than --CH.sub.3 
and 
##STR4## 
and being side chains that inhibit a carbonyl reaction of a saccharide to 
an amine. 
In an embodiment, the gum base includes at least one softener chosen from 
the group consisting of monohydrogenated, partially hydrogenated, and 
fully hydrogenated glycerides chosen from the group consisting of 
cottonseed, palm, palm kernel, coconut, safflower, and tallow. 
In an embodiment, the gum base includes at least one wax having a number 
average molecular weight of at least 600 and a viscosity of at 10 mm.sup.2 
/s. 
In another embodiment, a gum base is provided comprising: a wax compound 
that comprises less than 50% alkanes having a carbon length of less than 
C-30; and non-soy lecithin. 
In an embodiment, the non-soy lecithin is powdered. 
In a still further embodiment, a method for improving flavor in a chewing 
gum is provided comprising the steps of manufacturing chewing gum from a 
gum base that includes lecithin but does not include soybean oil. 
It is an advantage of the present invention to provide an improved gum 
base. 
Still further, an advantage of the present invention is to provide an 
improved chewing gum composition. 
Furthermore, an advantage of the present invention is to provide a gum base 
that has improved flavor characteristics. 
Moreover, an advantage of the present invention is to provide the use of 
non-soy lecithin that can be used alone or blended with other ingredients 
suitable for use in base in order to accommodate variable processing 
requirements. 
Further, an advantage of the present invention is to provide a gum base 
including non-soy lecithin and softeners that are not derived from soy 
bean. 
Additionally, an advantage of the present invention is to provide a gum 
base having improved compatibility and containing an effective combination 
of wax as for use with non-soy lecithin. 
Additional features and advantages of the present invention are described 
in, and will be apparent from, the detailed description of the presently 
preferred embodiments and from the drawings.

DETAILED DESCRIPTION OF THE PRESENTLY PREFERRED EMBODIMENTS 
The present invention provides an improved chewing gum base and resultant 
chewing gum. To this end, the present invention provides a chewing gum 
base comprising a non-soy lecithin. 
As used herein, "lecithin" is used in its common, commercial sense and 
includes phosphatides, emulsifying or suspending oils, and may have other 
components present such as carbohydrates, saccharides, and/or fats. 
As used herein, "non-soy lecithin" refers to lecithin, as that term is used 
above, that does not include soybean oil and if it includes oil comprises 
as the suspension oil, vegetable oils not derived from soybean. Since 
typical lecithin oil has soy oil, this lecithin may be a powder when it is 
in the non-soy state. However, the non-soy lecithin may also be in an 
oily, viscous state wherein the lecithin comprises vegetable oils other 
than soybean, e.g., corn or palm. 
"Non-soy liquid lecithin" refers to non-soy lecithin, as that term is 
defined above, that does not contain soy oil, but does include a 
suspension oil, such as vegetable oil not derived from soybean. Non-soy 
liquid lecithin does not refer to powder lecithin that is mixed with a 
triglyceride, such as medium chain triglycerides, prior to, or during, 
incorporation into a gum base. 
Due to the use of the non-soy lecithin of the present invention, improved 
flavor is achieved because the lecithin does not include soy oil. It has 
been discovered that soy oils can adversely effect the flavor profiles of 
some gums made from respective gum bases. Therefore, the removal of soy 
oil improves the flavor. 
Additionally, due to the use of non-soy lecithin in a wax containing gum 
base, improved compatibility is achieved. Specifically, with respect to 
the use of non-soy powdered lecithin, improved compatibility is achieved 
via the phosphatide emulsifying effect of non-soy powdered lecithin and a 
reduction of oil added in the base (from a removal of the oil present in 
the lecithin). This compatibility may be even greater if, as discussed in 
detail below, preferred waxes are used. It should be noted, however, that 
compatibility may be maximum in a wax-free base utilizing the non-soy 
lecithin of the present invention. 
Pursuant to the present invention, the non-soy lecithin may either be 
"powdered" or "liquid." As noted above, "liquid" refers to non-soy 
lecithin that includes a suspension oil. "Powdered" refers to non-soy 
lecithin wherein effectively all of the oils have been removed. 
As a powder, the non-soy lecithin can be added in its powdered form 
directly to gum base. However, at times it may be beneficial or desirable 
to pre-mix non-soy powdered lecithin, with non-soy based oils, and then 
add the pre-mix to the base. 
In an embodiment, the non-soy lecithin is added to the gum base so it 
comprises approximately 0.1 to about 13% by weight of the base. If the 
non-soy lecithin is a powdered lecithin, less lecithin should be used. In 
this regard, preferably, for a non-soy powdered lecithin, approximately 
0.1 to about 6% by weight of the base is used. For a non-soy liquid 
lecithin approximately 1 to about 13% by weight of the base should be the 
lecithin. 
The non-soy lecithin may be, if desired, a modified lecithin. In this 
regard, the non-soy lecithin may include a modified phosphatide as is 
discussed in detail below. 
With respect to the wax component of the gum base, as noted above, non-soy 
lecithin may have especially advantageous properties. However, as noted 
above, the non-soy lecithin can be used in wax-free gum bases. 
Wax is composed of mainly straight-chained normal alkanes and branched 
iso-alkanes. The ratio of normal alkanes to iso-alkanes varies. 
The branched chains and ring structures are located randomly along the 
carbon chain in those waxes that are predominantly iso-alkanic. The 
branched chains and ring structures are located near the end of the chain 
for those waxes that are predominantly normal-alkanic. 
The normal alkanic waxes typically have carbon chain lengths &gt;C-18 but the 
lengths are not predominantly greater than C-30. The viscosity of normal 
alkanic waxes is &lt;10 mm.sup.2 /s and the combined number average molecular 
weight is &lt;600 MW. 
On the other hand, iso-alkanic waxes typically have carbon lengths that are 
predominantly greater than C-30. Additionally, the viscosity of 
iso-alkanic waxes is greater than 10 mm.sup.2 /s and the molecular weight 
is greater than 600 MW. 
The typical physical specifications of the two types of waxes are as shown 
below: 
______________________________________ 
Normal- Iso- 
Alkanic Alkanic 
______________________________________ 
Melting Range 15-70 62-99 
(ASTM D127 (.degree.C.)) 
Penetration (@ 25.degree. C.) 
9-50 3-60 
(ASTMD1321 mm/10) 
Visc. (98.9.degree. C., mm2/s) 
3-6 10-30 
Avg. Molecular Weight 
350-420 600-800 
HC unit types present 
% normal-alkanes 60-100 20-70 
(paraffinic compounds) 
% iso-alkanes 0-40 30-80 
(iso-paraffinic compounds) 
normal-alkane C-chain 
Carbon chain lengths 
&lt;30 50-99% 1-40% 
30-40 1-50% 30-50% 
&gt;40 &lt;1% 30-70% 
Crystal size of solid wax 
large small 
______________________________________ 
It was determined that compatibility of gum bases made using normal-alkanic 
wax is less when compared to gum bases made with iso-alkanic waxes. It was 
therefore discovered that carbon chain length and carbon chain structure 
may have an effect on the degree of incompatibility. 
Bases containing waxes having normal alkanic carbon chains of less than 
C-30 would be less compatible than those using waxes having normal-alkanic 
carbon chains of greater than C-30. More so, these latter bases would be 
even less compatible than gum bases containing iso-alkanic carbon chains 
greater than C-30. 
Also, in the latter bases (using &gt;"C-30 wax"), the wax forms smaller 
crystals when hard versus the wax of former bases, thus flavor oil 
retention is enhanced. 
As was previously noted, lecithin includes phosphatides. The phosphatides 
present in lecithin are used in gum base for various reasons, two of which 
are to aid in the compatibility of the other ingredients and to aid in 
flavor perception of the final gum made using such a base. The oil of a 
typical lecithin composition usually introduces more unsaturated oils into 
the gum base that only increases the incompatibility of the base. 
Furthermore, if the oil is soy, this adversely effects the flavor 
perception of the gum. 
Thus, with the inventive use of non-soy powdered lecithin, at approximately 
0.1 to about 6.0% by weight of the base and preferably, from about 
approximately 1 to about 5%, and non-soy liquid lecithin at 1 to 10 
percent, preferably approximately 1.2 to about 6 percent, alternative 
forms of lecithin that can be used in gum have been discovered which will 
afford the gum base the phosphatides necessary so as to be compatible with 
a wax-containing base. Additionally, these non-soy lecithins improve the 
gum flavor profile made from a wax or wax-free base. 
Thus, pursuant to the present invention, improved gum bases and chewing 
gums made therefrom are provided. 
Additionally, pursuant to the present invention, a color stable chewing gum 
base is provided. The color stable gum base reduces or eliminates 
darkening of the gum base over time at elevated temperatures. 
In this regard, in an embodiment, the gum base includes a modified 
phosphatide. The modified phosphatide is provided as a substitute for 
phosphatidyl-ethanolamine that is present in lecithin, such as lecithin 
oil. It is, however, believed that a color stable base can be achieved by 
eliminating phosphatidyl ethanolamine from any gum base containing 
lecithin. Accordingly, in an embodiment of the present invention, a method 
of making gum base is provided comprising eliminating from a typical 
lecithin containing gum base formula phosphatidyl ethanolamine. 
As noted previously, technically, lecithin refers to phosphatidyl choline. 
However, "lecithin" as that term is typically used in the industry refers 
to a "lecithin oil" mixture that is derived from glycerides or vegetable 
oils. A typical composition of commercial (supplier) lecithin derived from 
soybean oil is: 
______________________________________ 
Phosphatidyl choline 21% 
Phosphatidyl ethanolamine 
22% 
Phosphatidyl inositol 19% 
Phosphatidic Acid 10% 
Phosphatidyl serine 1% 
Glycolipids 12% 
Other 15% 
______________________________________ 
The structures of phosphatides typically found in commercially available 
lecithin oils are: 
##STR5## 
R=a fatty acid R1=a fatty acid or an optional side-chain identical to R2 
R2=a primary side-chain have the structure 
##STR6## 
It has been determined that the darkening of gum base that contains 
lecithin is due to a carbonyl-amine (Maillard) reaction. In this reaction, 
the gum base is darkened because saccharides that are present (such as 
reducing sugars, glucose, fructose, glycolipids, maltose, etc.) react over 
time at elevated temperatures with amines of the phosphatides that are 
also present. This results in a browning of the product. 
The amines that can be present in the lecithin oil include the following 
structure: 
##STR7## 
wherein: P=the remaining structure of the phosphatide, 
##STR8## 
(1) is a primary amine; (2) is a secondary amine; (3) is a tertiary amine; 
(4)-(7) are quaternary amines. Y can be any atomic entity or side chain, 
alike or different from each other. 
The type of Y-entities or side chains further describe the amine. If all 
the Y-entities are identical for the secondary or tertiary amines, then 
the amine will be a simple amine. If the Y-entities are different, then 
one has mixed amines. With respect to the phosphatide, the type of Y-side 
chain or entity also determines the type of phosphatide. For example, if 
the Y-entity in (4) above was --CH.sub.3 and all the Y-side chains were 
identical, then the phosphatide would be phosphatidyl choline. If the 
Y-entity was --H in (4) above, then the phosphatide would be phosphatidyl 
ethanolamine. 
Phosphatidyl ethanolamine, because of its quaternary protonated amine, is 
more prone to undergo a carbonylamine reaction. It has been determined 
that if phosphatidyl ethanolamine is eliminated from typical lecithin oil, 
the Maillard reaction will not occur. Additionally, if a modified 
phosphatide is used in the place of phosphatidyl ethanolamine, all of the 
desirable properties of lecithin oil can be provided without 
discoloration. 
Pursuant to the present invention, modified phosphatides are provided 
wherein a side-chain or entity, most often a hydrogen atom, of the 
quaternary amine is replaced with one or more side groups other than 
--CH.sub.3 or 
##STR9## 
These groups, that are identified as the Z side chains hereinafter, hinder 
the reducing sugar's (saccharide's) carbonyl group from reacting with the 
phosphatide amine group thus preventing the carbonylamine reaction. 
The side groups may be linear or branched hydrocarbons such as, but not 
limited to, alkanes, iso-alkanes, alkenes, iso-alkenes, fatty acids, 
acetylated hydrocarbons such as acetate, or sulfatic and sulfitic groups 
such as sulfur dioxide and bisulfitic ions. These later groups are well 
suited for the low moisture environment of the gum base since their 
disassociation is high in a water environment. 
The preferred side groups are sulfur dioxide, sodium or potassium 
bisulfate, and acetate. The most preferred side group is acetate. A 
preferred modified phosphatide for use in the gum base to reduce or 
eliminate browning via inhibition of the reducing sugar reaction with 
amine is acetylated phosphatidyl ethanolamine. 
Although phosphatidyl ethanolamine is a phosphatide that readily reacts 
with sugar present in the lecithin producing darker brown discoloration, 
it has been discovered that when acetylated, it will prevent the reaction. 
The acetylated phosphatidyl ethanolamine can have the following structure: 
##STR10## 
R1=fatty acid side chain R2=--CH.sub.2 --CH.sub.2 --(a3) side chain 
(acetyl group) a3 is a tertiary amine and is modified version of the 
quaternary amine a2, the a3 structure being 
##STR11## 
In the acetylation react ion, the quaternary a2 amine loses a hydrogen 
atom forming one H.sub.2 O, becoming tertiary. 
By using the modified phosphatide, a heat stable replacement for heat 
unstable lecithin is provided. This allows the advantageous properties 
provided by the heat unstable lecithin to be provided to the gum base. At 
the same time, however, it will produce a chewing gum without the 
disadvantages property of discoloration. 
The modified phosphatide, e.g., acetylated phosphatidyl ethanolamine, can 
be used alone as a substitute for a "lecithin" mixture (e.g., lecithin oil 
or powdered lecithin) or with other ingredients of a typical lecithin 
mixture, for example: phosphatidyl choline; phosphatidyl inositol; 
phosphatidic acid; phosphatidyl serine; glycolipids; and other 
ingredients. Preferably, the modified phosphatide comprises at least 
approximately 0.1 percent and most preferably, at least 0.3 percent of the 
gum base. In a preferred embodiment, the modified phosphatide comprises 
approximately 0.3 to about 10 weight percent of the gum base. 
The non-soy lecithin compositions of the present invention can be used in a 
variety of chewing gum bases to make a variety of chewing gums. 
In general, a chewing gum composition typically comprises a water-soluble 
bulk portion, a water-insoluble chewable gum base portion, and flavoring 
agents. The water-soluble portion dissipates with a portion of the 
flavoring agent over a period of time during chewing. The gum base portion 
is retained in the mouth throughout the chew. The term chewing gum refers 
to both a chewing and bubble type gum in its general sense. 
The insoluble portion of the gum typically may contain any combination of 
elastomers, vinyl polymers, elastomer plasticizers, fillers, softeners, 
waxes and other optional ingredients such as colorants and antioxidants. 
The variety of gum base ingredients typically used provide the ability to 
modify the chewing characteristics of gums made from the gum base. 
Elastomers provide the rubbery, cohesive nature to the gum which varies 
depending on this ingredient's chemical structure and how it may be 
compounded with other ingredients. Elastomers suitable for use in the gum 
base and gum of the present invention may include natural or synthetic 
types. 
Natural elastomers may include natural rubber such as smoked or liquid 
latex and guayule, natural gums such as jelutong, lechi caspi perillo, 
massaranduba balata, massaranduba chocolate, nispero rosidinha, chicle, 
gutta percha, gutta kataiu, niger gutta, tunu, chilte, chiquibul, gutta 
hang kang. Synthetic elastomers may include high molecular weight 
elastomers such as butadiene-styrene copolymers and isobutylene-isoprene 
copolymers, low to high molecular weight elastomers such as polybutadiene 
and polyisobutylene, vinyl polymeric elastomers such as polyvinyl acetate, 
polyethylene, vinyl copolymeric elastomers such as vinyl acetate/vinyl 
laurate, vinyl acetate/vinyl stearate, ethylene/vinyl acetate, polyvinyl 
alcohol or mixtures thereof. 
Butadiene-styrene type elastomers, or SBR as they may be called, typically 
are copolymers of from about 20:80 to 60:40 styrene:butadiene monomers. 
The ratio of these monomers effects the elasticity of the SBR as evaluated 
by mooney viscosity. As the styrene:butadiene ratio decreases, the mooney 
viscosity decreases. 
Isobutylene-isoprene type elastomers, or butyl as they may be called, have 
molar percent levels of isoprene ranging from 0.2 to 4.0. Similar to SBR, 
as the isoprene:isobutylene ratio decreases, so does the elasticity, 
measured by mooney viscosity. 
The structure of SBR typically consists of straight chain 1,3-butadiene 
copolymerized with phenylethylene (styrene) and provides the non-linear 
molecular nature of these elastomers. The structure of butyl rubber 
typically consists of branched 2-methyl-1,3-butadiene (isoprene) 
copolymerized with branched 2-methylpropene (isobutylene), and, as with 
SBR, this type of structure is non-linear in nature. 
Polyisobutylene, or PIB as they may be called, type elastomers are polymers 
of 2-methylpropene and, as with SBR and butyl, are non-linear in nature. 
These elastomers provide soft chew characteristics to the gum base and 
still provide the elastic qualities as do the other elastomers. Average 
molecular weights may range from about 30,000 to 120,000 and the 
penetration may range from about 4 millimeters to 20 millimeters. The 
higher the penetration, the softer the PIB. 
Vinyl polymeric and copolymeric type elastomers provide tack resistance, 
vary the chew characteristics of gums made from these bases having vinyl 
polymers and offer hydrophilic properties beneficial to sensory perception 
of the final gums. 
For copolymeric types, the amount of vinyl laurate, vinyl stearate, or 
ethylene present in the vinyl laurate/vinyl acetate (VL/VA), vinyl 
stearate/vinyl acetate (VS/VA), or ethylene/vinyl acetate (EVA) copolymers 
respectively typically ranges from about 10 to about 60 percent by weight 
of the copolymer. Average molecular weights of these polymers may range 
from about 2000 to about 80000. 
Polyvinyl acetate having an average molecular weight from about 8000 to 
about 65000 are preferred for use in the gum base and chewing gum of the 
present invention. More preferred for gum bases are those of from about 
10000 to about 35000 molecular weight and for bubble gum bases, those 
having from about 30000 to about 60000 molecular weight. 
Polymers of vinyl acetate (PVAc), are branched in nature. The degree of 
branching is increased when vinyl acetate monomers are copolymerized with 
vinyl laurate, vinyl stearate, ethylene and the like. The higher the 
degree of branching, the higher the compatibility when blended or 
compounded with normal-alkanic and iso-alkanic type waxes. 
The preferred elastomers for use in a gum base or gum of the present 
invention are the synthetic elastomers which include butadiene-styrene 
copolymers and isobutylene-isoprene copolymers, low to high molecular 
weight elastomers such as polybutadiene and polyisobutylene, vinyl 
polymeric elastomers such as polyvinyl acetate, polyethylene, vinyl 
copolymeric elastomers such as vinyl acetate/vinyl laurate, vinyl 
acetate/vinyl stearate, ethylene/vinyl acetate, polyvinyl alcohol or 
mixtures thereof. 
More preferably, the synthetic elastomers used are butadiene-styrene 
copolymers and isobutylene-isoprene copolymers, low to high molecular 
weight elastomers such as polyisobutylene, polyvinyl acetate, 
polyethylene, or mixtures thereof. These preferred elastomers may be used 
in large block form or may be reduced in size by shredding or grinding 
prior to use in the gum base. 
Other optional ingredients such as antioxidants may also be used in the gum 
base. 
Antioxidants prolong shelf-life and storage of gum base, finished gum or 
their respective components including fats and flavor oils. Antioxidants 
suitable for use in gum base or gum of the present invention include 
butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), 
betacarotenes, tocopherols, acidulants such as Vitamin C, propyl gallate, 
other synthetic and natural types or mixtures thereof. 
Preferably, the antioxidants used in the gum base are butylated 
hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tocopherols, or 
mixtures thereof. 
Petroleum waxes aid in the curing of the FG made from the gum base as well 
as improve shelf-life and texture. Wax crystal size when hard also 
improves the release of flavor. Those waxes high in iso-alkanes have a 
small crystal size than those waxes high in normal-alkanes, especially 
those with normal-alkanes of carbon numbers less than 30. The smaller 
crystal size allows slower release of flavor since their is more hindrance 
of the flavor's escape from this wax versus a wax having larger crystal 
sizes. 
Preferably, the gum base and gum of the present invention employs petroleum 
waxes containing little if any normal-alkanes, or straight-chained alkanes 
as they may be called, and contain predominantly iso-alkanes, or branched 
chain alkanes, having carbon chain lengths greater than about 30. 
Formulation of some gum bases of this type may result in these gum bases 
being more homogenous and that have ingredients exhibiting more 
compatibility with each other. Again, this compatibility is the result of 
the branched nature of the other gum base ingredients. 
As set forth above, the preferred waxes are those petroleum waxes having at 
least a viscosity of 10 mm.sup.2 /s, greater than 600 average molecular 
weight and containing predominantly iso-alkanes, or randomly branched 
alkanes as they may be called, of carbon lengths greater than 30. Those 
waxes that are not preferred are those having less than 10 mm.sup.2 /s 
viscosity, less than 600 average molecular weight, containing 
predominantly normal-alkanes of carbon lengths less than 30 and some 
terminally branched iso-alkanes. Synthetic waxes are produced by means 
atypical of petroleum wax production and thus are not considered petroleum 
wax. These synthetic waxes may be used in accordance with the present 
invention and may be included optionally in the gum base and gum. 
The synthetic waxes may include waxes containing branched alkanes and 
copolymerized with monomers such as but not limited to propylene and 
polyethylene and Fischer Tropsch type waxes. Polyethylene wax is a 
synthetic wax containing alkane units of varying lengths having attached 
thereto ethylene monomers. 
The base may also be wax free. Wax free chewing gums are disclosed in, for 
example, U.S. Pat. No. 5,286,500, the disclosure of which is incorporated 
herein by reference. 
Elastomer plasticizers vary the firmness of the gum base. Their specificity 
on elastomer inter-molecular chain breaking (plasticizing) along with 
their varying softening points cause varying degrees of finished gum 
firmness and compatibility when used in base. This may be important when 
one wants to provide more elastomeric chain exposure to the alkanic chains 
of the waxes. 
Elastomer plasticizers suitable for use in the present invention include 
natural rosin esters such as glycerol ester of partially hydrogenated 
rosin, glycerol ester of polymerized rosin, glycerol ester of partially 
dimerized rosin, glycerol ester of rosin, glycerol ester of tall oil 
rosin, pentaerythritol esters of partially hydrogenated rosin, partially 
hydrogenated methyl esters of rosin, pentaerythritol ester of rosin, 
hydrogenated methyl esters of rosin, pentaerythritol ester of rosin, 
synthetic elastomer plasticizers such as terpene resins derived from 
alpha-pinene, beta-pinene and/or d-limonene and mixtures thereof. 
The elastomer plasticizers used may be of one type or of combinations of 
more than one type. Typically, the ratios of one to the other are 
dependent on each respective softening point, the effect on flavor 
release, and the respective degree of tack they case to the gum. Ball and 
ring softening points of the rosin ester types described above may range 
from about 45.degree. C. to about 120.degree. C. Softening points of the 
terpene resins may range from about 60.degree. C. to about 130.degree. C. 
Occasionally, both terpene and rosin ester resins may be used in the 
present invention. The terpene:rosin ester ratios may range from about 
1:15 to about 15:1. 
Softeners modify the texture, cause the hydrophobic and hydrophilic 
components of the base to be miscible, and may further plasticize the 
synthetic elastomers of the gum base. Softeners suitable for use in the 
gum base and gum of the present invention include triglycerides of 
non-hydrogenated, partially hydrogenated and fully hydrogenated 
cottonseed, palm, palm kernel, coconut, safflower, tallow, cocoa butter, 
medium chained triglycerides and the like. 
The preferred softeners include unsaturated, partially unsaturated, or 
fully saturated oils that contain, as one or more of their constituent 
groups, fatty acids of carbon chain length of from 6 to 18, determined 
from the fatty acid methyl ester distribution of gas chromatography. 
The selection of softeners has an influence on the softness of the base. 
The caproic, caprylic, capric, myristic, lauric and palmitic fatty acids 
of the triglycerides tend to plasticize the synthetic elastomers more than 
triglycerides containing predominantly stearic fatty acid. As examples, 
triglycerides high in saturated lauric fatty acid more effectively 
plasticize the vinyl laurate/vinyl acetate copolymer, and those high in 
saturated palmitic fatty acid more effectively plasticize the polyvinyl 
acetate polymer, increasing the branching. 
Monoglycerides, diglycerides, acetylated monoglycerides, distilled mono- 
and diglycerides and lecithin may, from their manufacturing processing, 
contain triglyceride levels less than 2 percent by weight. Though these 
ingredients are softeners, they would not be considered as being the same 
family as the above mentioned softeners oils and would be in a family of 
their own. 
Fillers used in gum base modify the texture of the gum base and aid in 
processing. Fillers suitable for use in the gum base and gum of the 
present invention include carbonate, ground limestone and silicate types 
such as magnesium and aluminum silicate, clay, alumina, talc, as well as 
titanium oxide, mono-, di- and tricalcium phosphate, cellulose polymers 
such as ethyl, methyl and wood or mixtures thereof. 
Particle size has an effect on cohesiveness, density and processing 
characteristics of the gum base and its compounding. The smaller the 
particle size, the more dense and cohesive the final gum base. Also, by 
selecting fillers based on their particle size distribution, initial mass 
compounding may be varied, thus allowing alteration of the compounding 
characteristics of the initial mass during gum base processing and 
ultimately the final chew characteristics of gums made from these gum 
bases. 
Talc filler may be used in the gum base and gum of the present invention 
that may come in contact with or employ acid flavors or provide an acidic 
environment needed to prevent degradation of an artificial sweetener by 
reacting with calcium carbonate type fillers. Mean particle size for 
calcium carbonate and talc fillers typically range from about 0.1 micron 
to about 15 microns. 
Preferably, the fillers used in the gum base and gum of the present 
invention are calcium carbonate, ground limestone, talc, mono-, di- and 
tricalcium phosphate, zirconium silicate, or mixtures thereof. 
More preferably, the fillers used have a mean particle size range from 
about 0.4 to about 14 microns and are calcium carbonate and talc. 
The starting mass preferably may comprise one or more of filler, elastomer, 
elastomer plasticizer, vinyl polymer or copolymer. Preferably, the 
starting mass is comprised of some or all of the natural or synthetic 
elastomer, some or all of the filler and some or all of the elastomer 
plasticizer. 
The levels of gum base ingredients present in the starting mass may range 
from about 0 percent to about 40 percent elastomer plasticizer, 0-15 
percent vinyl polymer, 0 to 40 percent and from about 10 percent to about 
40 percent elastomer, all by weight of the gum base ingredient. 
Flavorants and colorants impart characteristics or remove or mask undesired 
characteristics. Colorants may typically include FD&C type lakes, plant 
extracts, fruit and vegetable extracts and titanium dioxide flavorants may 
typically include cocoa powder, heat-modified amino acids and other 
vegetable extracts. 
Preferably, the colorant and flavorant are FD&C type lakes and cocoa powder 
respectively and are present at levels from about 0 percent to about 15 
percent by weight. 
Gum bases are typically prepared by adding an amount of the elastomer, 
elastomer plasticizer and filler, and on occasion a vinyl polymer, to a 
heated (50.degree.-240.degree. F.) sigma blade mixer with a front to rear 
speed ratio of from about 1.2:1 to about 2:1, the higher ratio typically 
being used for chewing gum base which requires more rigorous compounding 
of its elastomers. 
The initial amounts of ingredients comprising the initial mass may be 
determined by the working capacity of the mixing kettle in order to attain 
a proper consistency and by the degree of compounding desired to break 
down the elastomer and increase chain branching. The higher the level of 
filler at the start or selection of a filler having a certain particle 
size distribution, the higher the degree of compounding and thus more of 
the elastomeric chain crosslinking are broken, causing more branching of 
the elastomer thus lower viscosity bases and thus softer final gum base 
and gum made from such a base. The longer the time of compounding, the use 
of lower molecular weight or softening point gum base ingredients, the 
lower the viscosity and firmness of the final gum base. 
Compounding typically begins to be effective once the ingredients have 
massed together. Anywhere from 15 minutes to 90 minutes may be the length 
of compounding time. 
Preferably, the time of compounding is from 20 minutes to about 60 minutes. 
The amount of added elastomer plasticizer depends on the level of 
elastomer and filler present. If too much elastomer plasticizer is added, 
the initial mass becomes over plasticized and not homogeneous. 
After the initial ingredients have massed homogeneously and compounded for 
the time desired, the balance of the base ingredients are added in a 
sequential manner until a completely homogeneous molten mass is attained. 
Typically, any remainder of elastomer, elastomer plasticizer, vinyl 
polymer and filler, are added within 60 minutes after the initial 
compounding time. The filler and the elastomer plasticizer would typically 
be individually weighed and added in portions during this time. The 
optional waxes and the oils are typically added after the elastomer and 
elastomer plasticizers and during the next 60 minutes. Then the mass is 
allowed to become homogeneous before dumping. 
Typical base processing times may vary from about one to about three hours, 
preferably from about 11/2 to 21/2 hours, depending on the formulation. 
The final mass temperature when dumped may be between 70.degree. C. and 
130.degree. C. and preferably between 100.degree. C. and 120.degree. C. 
The completed molten mass is emptied from the mixing kettle into coated or 
lined pans, extruded or cast into any desirable shape and allowed to cool 
and solidify. Those skilled in the art will recognize that many variations 
of the above described procedure may be followed. 
Examples of gum bases having modified phosphatides made in accordance with 
the present invention are shown in Tables 1 and 2 below. These are 
presented to exemplify embodiments of the present invention and in no way 
are presented to limit the scope of the present invention. 
Gum formulas may comprise from about 10 to about 95 weight percent of a gum 
base made in accordance with the present invention in a gum formula 
typically known to those in the art and may have added thereto non-soy 
lecithin. This lecithin may be added as a powder or may be pre-blended 
with oils other than medium chain triglycerides. 
The water-soluble portion of the chewing gum may comprise softeners, 
sweeteners, flavoring agents and combinations thereof. The sweeteners 
often fill the role of bulking agents in the gum. The bulking agents 
generally comprise from about 5 percent to about 90 percent, preferably 
from about 20 percent to about 80 percent of the chewing gum. 
Softeners are added to the chewing gum in order to optimize the chewability 
and mouth feel of the gum. Softeners typically constitute from about 0.5 
percent to about 25.0 percent by weight of the chewing gum. Softeners 
contemplated for use in the gum include glycerin, modified lecithin and 
combinations thereof. Further aqueous sweetener solutions such as those 
containing sorbitol, hydrogenated starch hydrolysates, corn syrup and 
combinations thereof may be used as softeners and bulking agents in gum. 
Sugar-free formulations are also typical. 
Sugar sweeteners generally include saccharide-containing components 
commonly known in the chewing gum art which comprise, but are not limited 
to, sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, 
levulose, galactose, corn syrup solids and the like, alone or in any 
combination. 
The sweetener for use in the present invention can also be used in 
combination with sugarless sweeteners. Generally, sugarless sweeteners 
include components with sweetening characteristics but which are devoid of 
the commonly known sugars and comprise, but are not limited to, sugar 
alcohols such as sorbitol, mannitol, xylitol, hydrogenated starch 
hydrolyzates, maltitol an the like, alone or in any combination. 
Depending on the particular sweetness release profile and shelf-life 
stability needed, bulk sweeteners of the present invention can also be 
used in combination with coated or uncoated high-intensity sweeteners or 
with high-intensity sweeteners coated with other materials and by other 
techniques. 
High-intensity sweeteners, or artificial sweeteners and peptide sweeteners 
as they may be referred to, typically may include, but are not limited to, 
alitame, thaumatin, aspartame, sucralose, acesulfame, saccharin and 
dihydrochalcones. The range of these sweetener types in gum typically may 
range from about 0.02 to 0.10 weight percent for sweeteners such as 
alitame, thaumatin and dihydrochalcones, and from about 0.1 to about 0.3 
weight percent for sweeteners like aspartame, sucralose, acesulfame and 
saccharin. 
A flavoring agent may be present in the chewing gum in an amount within the 
range of from about 0.5 to about 3.0 weight percent of the gum. The 
flavoring agents may comprise 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, clove oil, oil of wintergreen, anise and the like. Artificial 
flavoring components are also contemplated for use in gums of the present 
invention. Those skilled in the art will recognize that natural and 
artificial flavoring agents may be combined in any sensory acceptable 
blend. All such flavors and flavor blends are contemplated for use in gums 
of the present invention. 
Optional ingredients such as colors, emulsifiers and pharmaceutical agents 
may be added to the chewing gum. 
In general, chewing gum is manufactured by sequentially adding the various 
chewing gum ingredients to a commercially available mixer known in the 
art. After the initial 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 and cutting into sticks, extruded into chunks or 
casting into pellets. 
Generally, the ingredients are mixed by first melting the gum base and 
adding it to the running mixer. The base may also be melted in the mixer 
itself. Color or emulsifiers may also be added at this time. A softener 
such as glycerin may also be added at this time, along with syrup and a 
portion of the bulking agent/sweetener. Further portions of the bulking 
agent/sweetener may then be added to the mixer. A flavoring agent is 
typically added with the final portion of the bulking agent/sweetener. A 
high-intensity sweetener is preferably added after the final portion of 
bulking agent and flavor have been added. 
The entire mixing procedure typically takes from five to fifteen minutes, 
but longer mixing times may sometimes be required. Those skilled in the 
art will recognize that many variations of the above described procedure 
may be followed. 
Gum bases were made not in accordance with the present invention and 
compared to those made in accordance with the present invention. Gums were 
made from these bases and their flavor profiles evaluated. 
Those bases containing wax were seen to be less compatible with the liquid 
lecithin. The compatibility was seen to improve when powdered lecithin of 
the invention was added. Though the wax containing bases with liquid 
non-soy based lecithins were acceptable, they were slightly less 
compatible than those having powdered non-soy lecithin added. 
Gums using a typical wax-free gum base was made and the mint flavor 
characteristics of this gum was compared to that of each of a gum having 
(1) first the soy based fats replaced with non-soy fats, (2) then, the soy 
lecithin liquid replaced with a non-soy lecithin liquid. 
Gum made from base (2) had stronger mint flavor and a longer coolness 
sensation. The gum made from (1), though not as improved as that of the 
gum using base (2), had stronger mint flavor and cooling sensation than 
that of a gum made from base (1), the standard and typical base. Some poor 
flavor notes were noticed. The gum made from (1) also had poor flavor 
notes, attributed to the soy fats. 
Thus, replacing the soy lecithin of the gum base with a non-soy lecithin 
improves the flavor characteristics of the gum. Further gum flavor 
improvements are associated with replacing the remaining soy fats with 
non-soy fats in addition to the lecithin replacement. 
Examples of gum formulas including modified phosphatides made in accordance 
with the present invention are shown in Table 1. These are presented to 
exemplify embodiments of the present invention and in no way are presented 
to limit the scope of the present invention. 
By way of example, and not limitation, examples of the present invention 
will now be given: 
TABLE NO. 1 
______________________________________ 
EXAMPLES OF MODIFIED PHOSPHATIDE 
USE IN GUM BASE 
Base Type BB BB BB BB BB 
______________________________________ 
Ingredient 
Wax 
Micro MP &gt;70.degree. C. 
-- -- 12 20 -- 
Elastomer Present 
SBR 9 8 8 7 
Butyl 2 
Natural 
PIB 9 
Elastomer Plast 
Rosin Esters 36 49 42 24 
Terpene Resin 13 
Filler 46 37 34 40 15 
Vinyl Polymers 
Mol Wgt &lt;15000 
15000 &lt; .times. &lt;50000 10 
Mol Wgt &gt;50000 16 
Glycerol M.S. 
1 3 4 1 8 
Hyd. Veg. Oil 
MP &gt;55.degree. C. 
MP &lt;55.degree. C. 
1 1 
Modified Phosphatide 
7 3 1 4 2 
Acetylated Glyc. 5 
Triacetin 3 
______________________________________ 
TABLE NO. 2 
______________________________________ 
Base Type CB CB CB CB CB CB CB 
______________________________________ 
Ingredient 
Wax 
Micro MP &gt;70.degree. C. 
-- -- -- -- 16 19 30 
Elastomer Present 
SBR 
Butyl 8 5 9 6 7 9 7 
Natural 25 28 25 3 
PIB 4 3 1 6 
Elastomer Plast 
Rosin Esters 
14 16 30 21 22 19 11 
Terpene Resin 3 
Filler 14 9 42 6 24 22 20 
Vinyl Polymers 
Mol Wgt &lt;15000 
19 27 38 1 13 8 
15000 &lt; .times. &lt;50000 
Mol Wgt &gt;50000 
Polyethylene 2 
Glycerol M.S. 
2 8 3 4 6 
Hyd. Veg. Oil 
MP &gt;55.degree. C. 
8 6 4 5 6 
MP &lt;55.degree. C. 
Modified 6 5 7 3 2 1 4 
Phosphatide 
______________________________________ 
TABLE NO. 3 
______________________________________ 
Sugar Gum 
Sugarless Gum 
______________________________________ 
Water Insoluble Ingredients 
Gum Base 10-50 23-55 
Flavor oil 0.2-2.5 0.2-3.5 
Water Soluble Ingredients 
Natural Sweetener 
35-65 -- 
Polyol Sweeteners 
-- 30-65 
Corn Syrup 5-35 -- 
Glycerine 0.1-3.5 3-25 
Optional Ingredients 
Softeners 0-2 0-2 
Water 0-0.3 -- 
Artificial Sweeteners 
0-0.6 0-0.6 
Fruit Acids 0-0.6 0-0.6 
______________________________________ 
Examples of natural and synthetic gum bases containing wax, non-soy 
lecithin, and made in accordance with the present invention are shown in 
Table 4, Examples 1-15. Examples of wax-free chewing gum bases including 
non-soy lecithin made in accordance with the present invention are shown 
in Table 5, Examples 1-39. These examples are presented to exemplify 
embodiments of the present invention and in no way are presented to limit 
the scope of the present invention. 
TABLE 4 
______________________________________ 
Ex. 1 Ex. 2 Ex. 3 
______________________________________ 
Butyl Rubber -- -- 2.5 
Styrene Butadiene Rubber 
10.3 1.6 -- 
Polyisobutylene -- 9.1 9.0 
Jelutong -- -- -- 
Ester Gum 24.7 22.5 15.0 
Terpene Resin -- -- -- 
Low MW Polyvinyl acetate 
-- -- -- 
High MW Polyvinyl Acetate 
-- 30.0 24.1 
Talc -- -- 25.4 
Calcium Carbonate 
56.8 21.7 -- 
Acetylated Monoglyceride 
-- -- 4.0 
Hydrogenated Cottonseed Oil 
1.5 -- -- 
Hydrogenated Soybean Oil 
-- -- -- 
Partially Hydrogenated 
-- 2.0 -- 
Soybean and Palm Oil 
Partially Hydrogenated 
-- -- -- 
Cottonseed Oil 
Non-Soy Lecithin Oil 
-- 1.5 -- 
Non-Soy Lecithin Powder 
1.5 -- 3.5 
Glycerol Monostearate 
1.1 -- 7.1 
Triacetin -- 4.5 3.2 
Wax (C &gt;30, Mw &gt;600) 
-- 2.2 6.2 
Wax (C &lt; & &gt;30, Mw &lt;600) 
4.1 4.3 -- 
100.0 100.0 100.0 
______________________________________ 
Ex. 4 Ex. 5 Ex. 6 
______________________________________ 
Butyl Rubber 11.7 10.0 9.0 
Styrene Butadiene Rubber 
-- -- -- 
Polyisobutylene -- 10.4 5.3 
Jelutong -- -- -- 
Ester Gum 14.8 -- -- 
Terpene Resin 9.9 6.8 16.7 
Low MW Polyvinyl acetate 
21.2 23.2 24.6 
High MW Polyvinyl Acetate 
-- -- -- 
Talc -- -- -- 
Calcium Carbonate 
11.32 14.7 20.1 
Acetylated Monoglyceride 
-- -- -- 
Hydrogenated Cottonseed Oil 
-- 21.1 3.3 
Hydrogenated Soybean Oil 
9.0 -- -- 
Partially Hydrogenated 
-- -- -- 
Soybean and Palm Oil 
Partially Hydrogenated 
-- 2.3 3.3 
Cottonseed Oil 
Non-Soy Lecithin Oil 
8.4 -- 5.0 
Non-Soy Lecithin Powder 
-- 4.3 -- 
Glycerol Monostearate 
4.8 4.1 4.2 
Triacetin -- -- -- 
Wax (C &gt;30, Mw &gt;600) 
6.0 3.1 8.5 
Wax (C &lt; & &gt;30, Mw &lt;600) 
3.0 -- -- 
100.0 100.0 100.0 
______________________________________ 
Ex. 7 Ex. 8 Ex. 9 
______________________________________ 
Butyl Rubber 6.8 6.8 8.8 
Styrene Butadiene Rubber 
-- -- -- 
Polyisobutylene 3.0 3.2 4.1 
Jelutong 21.1 18.2 4.0 
Ester Gum 16.7 16.6 -- 
Terpene Resin -- -- -- 
Low MW Polyvinyl acetate 
16.6 16.1 25.0 
High MW Polyvinyl Acetate 
-- -- -- 
Talc -- -- 18.1 
Calcium Carbonate 
13.2 19.7 -- 
Acetylated Monoglyceride 
-- -- -- 
Hydrogenated Cottonseed Oil 
2.3 3.2 4.5 
Hydrogenated Soybean Oil 
-- -- 2.7 
Partially Hydrogenated 
-- -- -- 
Soybean and Palm Oil 
Partially Hydrogenated 
-- 2.0 -- 
Cottonseed Oil 
Non-Soy Lecithin Oil 
3.0 -- -- 
Non-Soy Lecithin Powder 
-- 1.8 3.3 
Glycerol Monostearate 
2.1 4.5 4.1 
Triacetin -- -- -- 
Wax (C &gt;30, Mw &gt;600) 
15.2 6.8 6.1 
Wax (C &lt; & &gt;30, Mw &lt;600) 
-- 1.1 2.0 
100.0 100.0 100.0 
______________________________________ 
Ex. 10 Ex. 11 Ex. 12 
______________________________________ 
Butyl Rubber -- 9.1 9.3 
Styrene Butadiene Rubber 
-- -- -- 
Polyisobutylene 8.0 3.5 10.5 
Jelutong -- 3.1 -- 
Ester Gum 14.7 1.5 -- 
Terpene Resin -- 15.0 13.0 
Low MW Polyvinyl acetate 
-- 22.8 23.0 
High MW Polyvinyl Acetate 
34.5 -- -- 
Talc 28.6 -- -- 
Calcium Carbonate 
-- 23.0 14.9 
Acetylated Monoglyceride 
2.5 -- -- 
Hydrogenated Cottonseed Oil 
-- 4.6 8.0 
Hydrogenated Soybean Oil 
-- 2.9 5.2 
Partially Hydrogenated 
-- -- 3.1 
Soybean and Palm Oil 
Partially Hydrogenated 
-- -- 1.5 
Cottonseed Oil 
Non-Soy Lecithin Oil 
0.9 0.3 -- 
Non-Soy Lecithin Powder 
-- 2.9 2.1 
Glycerol Monostearate 
4.4 2.8 4.5 
Triacetin 4.6 -- -- 
Wax (C &gt;30, Mw &gt;600) 
-- 7.0 4.4 
Wax (C &lt; & &gt;30, Mw &lt;600) 
1.8 1.5 0.5 
100.0 100.0 100.0 
______________________________________ 
Ex. 13 Ex. 14 Ex. 15 
______________________________________ 
Butyl Rubber 6.1 8.1 -- 
Styrene Butadiene Rubber 
-- -- 6.0 
Polyisobutylene 7.1 5.5 7.5 
Jelutong -- -- -- 
Ester Gum -- 7.1 12.2 
Terpene Resin 14.1 7.1 -- 
Low MW Polyvinyl acetate 
28.1 22.2 -- 
High MW Polyvinyl Acetate 
-- -- 29.0 
Talc -- -- 28.9 
Calcium Carbonate 
18.9 25.6 -- 
Acetylated Monoglyceride 
-- -- 3.7 
Hydrogenated Cottonseed Oil 
10.1 13.2 2.7 
Hydrogenated Soybean Oil 
5.1 5.1 -- 
Partially Hydrogenated 
-- -- -- 
Soybean and Palm Oil 
Partially Hydrogenated 
-- -- -- 
Cottonseed Oil 
Non-Soy Lecithin Oil 
-- 4.6 -- 
Non-Soy Lecithin Powder 
4.8 -- 1.3 
Glycerol Monostearate 
1.5 1.5 3.1 
Triacetin -- -- 1.2 
Wax (C &gt;30, Mw &gt;600) 
3.1 -- 4.4 
Wax (C &lt; & &gt;30, Mw &lt;600) 
1.1 -- -- 
100.0 100.0 100.0 
______________________________________ 
TABLE 5 
______________________________________ 
IDENTIFICATION -- 
GENERIC INGREDIENTS 
EXAMPLES #: 
______________________________________ 
1 2 3 4 5 
______________________________________ 
** SYNTHETIC 
ELASTOMER ** 
POLYISOBUTYLENE 7.9 13.0 7.9 11.6 11.8 
ELASTOMER 
POLYVINYL ACETATE 34.2 37.1 34.2 37.8 35.6 
** ELASTOMER 
PLASTICIZERS ** 
GLYCEROL ESTERS 14.8 -- -- -- -- 
OF ROSIN 
GLYCEROL ESTERS -- 19.8 14.8 19.8 19.8 
OF T HYD ROSIN 
** FILLER ** 
CALCIUM CARBONATE 29.8 16.5 29.8 -- -- 
TALC -- -- -- 17.0 19.7 
** SOFTENER ** 
NON-SOY LECITHIN 0.5 1.5 1.0 2.6 0.8 
GLYCEROL TRIACETATE 
5.3 5.6 4.3 3.0 4.0 
GLYCEROL 4.5 6.5 5.0 3.2 2.3 
MONOSTEARATE 
ACETYLATED 3.0 -- 3.0 5.0 6.0 
MONOGLYCERIDE 
TOTAL PERCENT 100.0 100.0 100.0 
100.0 
100.0 
______________________________________ 
6 7 8 9 
______________________________________ 
** SYNTHETIC 
ELASTOMER ** 
POLYISOBUTYLENE 17.1 11.7 11.6 5.4 
ELASTOMER 
POLYVINYL ACETATE 24.9 29.4 31.5 34.8 
** ELASTOMER 
PLASTICIZERS ** 
GLYCEROL ESTERS 6.8 10.7 19.8 16.3 
OF ROSIN 
GLYCEROL ESTERS -- -- -- -- 
OF T HYD ROSIN 
** FILLER ** 
CALCIUM CARBONATE -- -- -- 30.2 
TALC 34.7 34.1 21.9 -- 
** SOFTENER ** 
NON-SOY LECITHIN 1.1 3.4 3.0 2.0 
GLYCEROL TRIACETATE 
4.6 4.4 5.0 5.3 
GLYCEROL 5.8 4.3 4.9 3.9 
MONOSTEARATE 
ACETYLATED 5.0 2.0 2.3 2.1 
MONOGLYCERIDE 
TOTAL PERCENT 100.0 100.0 100.0 100.0 
______________________________________ 
10 11 12 13 14 
______________________________________ 
** NATURAL 
ELASTOMER ** 
NATURAL GUM 23.8 18.7 14.4 18.2 25.2 
** SYNTHETIC 
ELASTOMER ** 
STYRENE-BUTADIENE 
-- -- -- -- -- 
ELASTOMER 
BUTYL 3.1 6.0 9.1 6.8 2.4 
(ISOPRENE- 
ISOBUTYLENE) 
ELASTOMER 
POLYISOBUTYLENE 7.7 5.5 3.6 5.4 4.9 
ELASTOMER 
POLYVINYL ACETATE 
20.5 14.8 18.1 15.5 19.9 
** ELASTOMER 
PLASTICIZERS ** 
GLYCEROL ESTERS -- -- 11.9 -- 15.6 
OF ROSIN 
GLYCEROL ESTERS 10.4 15.5 13.0 12.7 -- 
OF T HYD ROSIN 
METHYL ESTERS OF 2.0 -- -- 2.6 -- 
ROSIN 
TERPENE RESINS 5.1 -- -- -- 2.1 
** FILLER ** 
CALCIUM CARBONATE 
-- 18.8 14.1 15.7 -- 
TALC 5.3 -- -- -- 7.1 
** SOFTENER ** 
HYDROGENATED -- 6.5 7.0 -- -- 
COTTONSEED OIL 
HYDROGENATED 7.9 -- -- 5.0 10.0 
SOYBEAN OIL 
TIALLY -- -- 2.0 -- -- 
HYDROGENATED 
SOYBEAN AND M OIL 
TIALLY -- -- -- 6.0 -- 
HYDROGENATED 
COTTONSEED OIL 
NON-SOY LECITHIN 7.9 6.5 6.8 5.0 8.4 
GLYCEROL 6.3 7.7 -- 7.1 4.4 
MONOSTEARATE 
TOTAL PERCENT 100.0 100.0 100.0 
100.0 
100.00 
______________________________________ 
15 16 17 18 
______________________________________ 
** NATURAL 
ELASTOMER ** 
NATURAL GUM 15.7 22.6 22.2 21.1 
** SYNTHETIC 
ELASTOMER ** 
STYRENE-BUTADIENE 1.9 -- -- -- 
ELASTOMER 
BUTYL 3.7 5.8 5.7 6.1 
(ISOPRENE-ISOBUTYLENE) 
ELASTOMER 
POLYISOBUTYLENE 4.1 3.1 3.1 2.8 
ELASTOMER 
POLYVINYL ACETATE 26.2 20.4 22.0 18.0 
** ELASTOMER 
PLASTICIZERS ** 
GLYCEROL ESTERS -- -- -- 15.7 
OF ROSIN 
GLYCEROL ESTERS 15.3 11.7 15.2 -- 
OF T HYD ROSIN 
METHYL ESTERS OF ROSIN 
-- 4.0 -- -- 
TERPENE RESINS -- -- -- -- 
** FILLER ** 
CALCIUM CARBONATE 12.2 11.6 11.4 -- 
TALC -- -- -- 15.4 
** SOFTENER ** 
HYDROGENATED 3.0 2.0 -- 9.1 
COTTONSEED OIL 
HYDROGENATED -- -- 6.2 -- 
SOYBEAN OIL 
TIALLY -- 15.0 -- -- 
HYDROGENATED 
SOYBEAN AND M OIL 
TIALLY 12.0 -- 6.0 -- 
HYDROGENATED 
COTTONSEED OIL 
NON-SOY LECITHIN 0.1 0.5 4.9 6.0 
GLYCEROL 5.8 3.3 3.3 5.8 
MONOSTEARATE 
TOTAL PERCENT 100.0 100.0 100.0 100.0 
______________________________________ 
19 20 21 22 
______________________________________ 
** NATURAL 
ELASTOMER ** 
NATURAL GUM 22.0 25.1 22.8 17.6 
** SYNTHETIC 
ELASTOMER ** 
STYRENE-BUTADIENE -- 1.9 2.6 -- 
ELASTOMER 
BUTYL 4.8 2.1 4.1 10.2 
(ISOPRENE-ISOBUTYLENE) 
ELASTOMER 
POLYISOBUTYLENE 5.7 4.7 3.2 2.1 
ELASTOMER 
POLYVINYL ACETATE 16.4 24.8 16.3 26.9 
** ELASTOMER 
PLASTICIZERS ** 
GLYCEROL ESTERS 3.8 3.2 6.9 11.3 
OF ROSIN 
GLYCEROL ESTERS 12.3 12.6 11.8 4.8 
OF T HYD ROSIN 
METHYL ESTERS OF ROSIN 
-- 2.1 1.7 -- 
TERPENE RESINS -- -- -- -- 
** FILLER ** 
CALCIUM CARBONATE -- 4.4 9.3 -- 
TALC 7.1 -- -- 4.6 
** SOFTENER ** 
HYDROGENATED -- -- 10.0 5.6 
COTTONSEED OIL 
HYDROGENATED 5.0 -- -- -- 
SOYBEAN OIL 
TIALLY 11.0 12.0 -- 5.0 
HYDROGENATED 
SOYBEAN AND M OIL 
TIALLY 5.0 -- 3.7 -- 
HYDROGENATED 
COTTONSEED OIL 
NON-SOY LECITHIN 0.8 3.3 7.6 5.6 
GLYCEROL 6.1 3.8 -- 6.3 
MONOSTEARATE 
TOTAL PERCENT 100.0 100.0 100.0 100.0 
______________________________________ 
23 24 25 26 27 
______________________________________ 
** SYNTHETIC 
ELASTOMER ** 
STYRENE-BUTADIENE 5.3 -- 2.1 1.8 -- 
ELASTOMER 
BUTYL 8.6 7.9 7.2 -- 8.1 
(ISOPRENE-ISOBUTYLENE) 
ELASTOMER 
POLYISOBUTYLENE 7.1 -- 7.4 24.8 3.6 
ELASTOMER 
POLYVINYL ACETATE 10.5 27.2 15.3 10.1 27.3 
** ELASTOMER 
PLASTICIZERS ** 
GLYCEROL ESTERS 2.1 -- 19.0 3.7 -- 
OF ROSIN 
GLYCEROL ESTERS 4.3 18.2 -- 7.9 -- 
OF T HYD ROSIN 
TERPENE RESINS 10.8 -- -- 7.1 26.8 
** FILLER ** 
CALCIUM CARBONATE -- 15.9 20.7 17.7 11.4 
TALC 25.5 -- -- -- -- 
** SOFTENER ** 
HYDROGENATED -- 6.0 -- 7.0 -- 
COTTONSEED OIL 
HYDROGENATED 4.3 -- 6.1 -- -- 
SOYBEAN OIL 
TIALLY 3.3 -- 6.0 -- 9.1 
HYDROGENATED 
SOYBEAN AND M OIL 
TIALLY -- 5.3 -- 7.0 -- 
HYDROGENATED 
COTTONSEED OIL 
NON-SOY LECITHIN 10.0 12.1 -- 9.4 8.9 
GLYCEROL 8.2 7.4 4.0 3.5 4.8 
MONOSTEARATE 
TOTAL PERCENT 100.0 100.0 100.0 
100.0 
100.0 
______________________________________ 
28 29 30 
______________________________________ 
** SYNTHETIC 
ELASTOMER ** 
STYRENE-BUTADIENE 5.2 2.1 5.9 
ELASTOMER 
BUTYL 4.1 7.2 6.9 
(ISOPRENE-ISOBUTYLENE) 
ELASTOMER 
POLYISOBUTYLENE 5.9 7.3 2.0 
ELASTOMER 
POLYVINYL ACETATE 25.7 15.3 24.8 
** ELASTOMER 
PLASTICIZERS ** 
GLYCEROL ESTERS 23.5 19.1 8.6 
OF ROSIN 
GLYCEROL ESTERS -- -- 8.0 
OF T HYD ROSIN 
TERPENE RESINS 3.2 -- 1.9 
** FILLER ** 
CALCIUM CARBONATE 15.1 20.7 9.9 
TALC -- -- 7.2 
** SOFTENER ** 
HYDROGENATED -- -- 7.0 
COTTONSEED OIL 
HYDROGENATED -- -- -- 
SOYBEAN OIL 
TIALLY 5.5 8.3 10.1 
HYDROGENATED 
SOYBEAN AND M OIL 
TIALLY 3.0 9.6 -- 
HYDROGENATED 
COTTONSEED OIL 
NON-SOY LECITHIN 3.7 6.4 4.0 
GLYCEROL 5.1 4.0 3.7 
MONOSTEARATE 
TOTAL PERCENT 100.0 100.0 100.0 
______________________________________ 
31 32 33 34 
______________________________________ 
** SYNTHETIC 
ELASTOMER ** 
STYRENE-BUTADIENE 3.9 2.1 -- -- 
ELASTOMER 
BUTYL 5.3 6.0 8.9 3.6 
(ISOPRENE-ISOBUTYLENE) 
ELASTOMER 
POLYISOBUTYLENE 12.7 8.5 10.0 11.1 
ELASTOMER 
POLYVINYL ACETATE 14.9 15.3 21.3 21.9 
** ELASTOMER 
PLASTICIZERS ** 
GLYCEROL ESTERS -- 10.1 -- 19.6 
OF ROSIN 
GLYCEROL ESTERS -- 8.9 -- 11.2 
OF T HYD ROSIN 
TERPENE RESINS 21.4 -- 9.7 3.7 
** FILLER ** 
CALCIUM CARBONATE 13.7 20.9 21.5 6.4 
TALC 1.4 -- -- -- 
** SOFTENER ** 
HYDROGENATED -- 8.2 5.0 5.0 
COTTONSEED OIL 
HYDROGENATED 3.7 -- -- -- 
SOYBEAN OIL 
TIALLY 4.3 5.0 -- 10 
HYDROGENATED 
SOYBEAN AND M OIL 
TIALLY -- -- 15.0 -- 
HYDROGENATED 
COTTONSEED OIL 
NON-SOY LECITHIN 13.0 11.0 3.2 4.2 
GLYCEROL 5.7 4.0 5.4 3.3 
MONOSTEARATE 
TOTAL PERCENT 100.0 100.0 100.0 100.0 
______________________________________ 
35 36 37 38 39 
______________________________________ 
** SYNTHETIC 
ELASTOMER ** 
STYRENE-BUTADIENE -- 3.2 4.1 -- -- 
ELASTOMER 
BUTYL 7.4 7.3 11.3 10.0 8.3 
(ISOPRENE-ISOBUTYLENE) 
ELASTOMER 
POLYISOBUTYLENE 1.9 7.5 7.9 1.9 3.6 
ELASTOMER 
POLYVINYL ACETATE 24.8 21.1 18.2 27.6 27.5 
** ELASTOMER 
PLASTICIZERS ** 
GLYCEROL ESTERS -- 15.3 -- -- -- 
OF ROSIN 
GLYCEROL ESTERS -- 2.4 26.2 -- -- 
OF T HYD ROSIN 
TERPENE RESINS 25.8 5.8 1.4 25.3 25.3 
** FILLER ** 
CALCIUM CARBONATE 18.6 -- 13.6 11.3 11.3 
TALC -- 14.8 -- -- -- 
** SOFTENER ** 
HYDROGENATED 7.1 4.4 1.2 -- -- 
COTTONSEED OIL 
HYDROGENATED -- -- -- 9.6 4.0 
SOYBEAN OIL 
TIALLY -- 4.0 -- -- 4.2 
HYDROGENATED 
SOYBEAN AND M OIL 
TIALLY -- -- -- -- -- 
HYDROGENATED 
COTTONSEED OIL 
LECITHIN 10.0 11.4 10.9 9.5 11.0 
GLYCEROL 4.4 2.8 5.2 4.8 4.8 
MONOSTEARATE 
TOTAL PERCENT 100.0 100.0 100.0 
100.0 
100.0 
______________________________________ 
The formulas listed in Table 6 comprise various contemplative sugar 
formulas in which non-soy lecithin can be added at various levels to gum. 
TABLE 6 
______________________________________ 
(WEIGHT PERCENT) 
Ex. 1 
Ex. 2 Ex. 3 Ex. 4 Ex. 5 Ex. 6 
______________________________________ 
Sugar 61.55 61.5 61.35 
62.5 62.0 61.0 
Base 19.2 19.2 19.2 19.2 19.2 19.2 
Corn Syrup 16.9 16.9 16.9 16.9 16.9 16.9 
Peppermint 0.9 0.9 0.9 0.9 0.9 0.9 
Flavor 
Glycerin 1.4 1.4 1.4 0.0 0.0 0.0 
Non-Soy Lecithin 
0.05 0.10 0.25 0.50 1.0 2.0 
______________________________________ 
In Table 7, dextrose monohydrate is added to a sugar formula with various 
levels of non-soy lecithin 
TABLE 7 
______________________________________ 
Ex. 7 
Ex. 8 Ex. 9 Ex. 10 
Ex. 11 
Ex. 12 
______________________________________ 
Sugar 55.65 55.6 55.45 
56.2 55.7 54.7 
Base 19.2 19.2 19.2 19.2 19.2 19.2 
Corn Syrup 12.9 12.9 12.9 12.9 12.9 12.9 
Glycerin 1.4 1.4 1.4 0.4 0.4 0.4 
Dextrose 9.9 9.9 9.9 9.9 9.9 9.9 
Monohydrate 
Peppermint 0.9 0.9 0.09 0.9 0.9 0.9 
Flavor 
Non-Soy Lecithin 
0.05 0.10 0.25 0.50 1.0 2.0 
______________________________________ 
Examples 13-17 in Table 8 demonstrate the use of non-soy lecithin in 
medium-moisture sugar formulations having about 2% to about 5% moisture. 
TABLE 8 
______________________________________ 
Ex. 13 
Ex. 14 Ex. 15 Ex. 16 
Ex. 17 
______________________________________ 
Sugar 53.35 53.2 52.9 52.3 52.0 
Gum Base 19.2 19.2 19.2 19.2 19.2 
Corn Syrup.sup.a 
15.0 15.0 15.0 15.0 15.0 
Dextrose 10.0 10.0 10.0 10.0 10.0 
Monohydrate 
Glycerin.sup.b 
1.4 1.4 1.4 1.4 1.4 
Flavor 0.9 0.9 0.9 0.9 0.9 
Non-Soy Lecithin 
0.15 0.3 0.6 1.2 1.5 
______________________________________ 
.sup.a Corn syrup is evaporated to 85% solids, 15% moisture. 
.sup.b Glycerin and syrup can be blended and coevaporated. 
Examples 18-22 in Table 9 demonstrate the use of medium chain triglycerides 
in high moisture sugar formulations having more than about 5% moisture. 
TABLE 9 
______________________________________ 
Ex. 18 
Ex. 19 Ex. 20 Ex. 21 
Ex. 22 
______________________________________ 
Sugar 50.95 50.7 50.4 48.9 48.0 
Gum Base 24.0 24.0 24.0 24.0 24.0 
Corn Syrup 24.0 24.0 24.0 24.6 24.6 
Glycerin 0.0 0.0 0.0 0.4 0.4 
Flavor 1.0 1.0 1.0 1.0 1.0 
Non-Soy Lecithin 
0.05 0.3 0.6 1.2 1.5 
______________________________________ 
Examples 23-27 in Table 10 and Examples 39-48 in Tables 11 and 12 
demonstrate the use of non-soy lecithin in low- and high-moisture gums 
that are sugar-free. Low-moisture gums have less than about 2% moisture, 
and high-moisture gums have greater than 2% moisture. 
TABLE 10 
______________________________________ 
Ex. 23 
Ex. 24 Ex. 25 Ex. 26 
Ex. 27 
______________________________________ 
Base 25.5 25.5 25.5 25.5 26.0 
Sorbitol 50.85 50.7 50.5 50.0 48.0 
Mannitol 12.0 12.0 12.0 12.0 13.0 
Glycerin 10.0 10.0 10.0 10.0 10.0 
Flavor 1.5 1.5 1.5 1.5 1.5 
Non-Soy Lecithin 
0.15 0.3 0.5 1.0 1.5 
______________________________________ 
TABLE 11 
______________________________________ 
Ex. 28 
Ex. 29 Ex. 30 Ex. 31 
Ex. 32 
______________________________________ 
Base 25.5 25.5 25.5 25.5 26.2 
Sorbitol 50.95 50.8 50.5 51.9 49.8 
Sorbitol Liquid* 
10.0 10.0 10.0 10.0 11.0 
Mannitol 10.0 10.0 10.0 10.0 10.0 
Glycerin 2.0 2.0 2.0 0.0 0.0 
Flavor 1.5 1.5 1.5 1.5 1.5 
Non-Soy Lecithin 
0.05 0.2 0.5 1.1 1.5 
______________________________________ 
*Sorbitol liquid contains 70% sorbitol, 30% water. 
TABLE 12 
______________________________________ 
Ex. 33 
Ex. 34 Ex. 35 Ex. 36 
Ex. 37 
______________________________________ 
Base 25.5 25.5 25.5 25.5 26.0 
Sorbitol 50.95 50.7 50.4 52.0 51.0 
HSH Syrup* 10.0 10.0 10.0 10.0 10.0 
Mannitol 8.0 8.0 8.0 8.0 9.0 
Glycerin** 4.0 4.0 4.0 2.0 1.0 
Flavor 1.5 1.5 1.5 1.5 1.5 
Non-Soy Lecithin 
0.05 0.32 0.65 1.0 1.5 
______________________________________ 
*Lycasin brand hydrogenated starch hydrolyzate syrup. 
**Glycerin and HSH syrup may be blended or coevaporated. 
Table 13 shows sugar chewing gum formulations that can be made with NSL and 
various types of sugars. 
TABLE 13 
______________________________________ 
Ex. Ex. Ex. Ex. Ex. Ex. Ex. 
38 39 40 41 42 43 44 
______________________________________ 
Gum Base 19.2 19.2 19.2 19.2 19.2 19.2 19.2 
Sucrose 49.4 48.5 44.4 43.5 34.4 43.5 34.4 
Glycerin 1.4 1.4 1.4 1.4 1.4 1.4 1.4 
Corn Syrup 14.0 14.0 14.0 14.0 14.0 14.0 14.0 
Dextrose 5.0 5.0 -- -- 10.0 5.0 10.0 
Lactose 5.0 5.0 10.0 10.0 -- -- -- 
Fructose 5.0 5.0 10.0 10.0 10.0 5.0 10.0 
Invert Sugar 
-- -- -- -- 10.0 10.0 10.0 
Maltose -- -- -- -- -- -- -- 
Corn Syrup -- -- -- -- -- -- -- 
Solids 
Peppermint 0.9 0.9 0.9 0.9 0.9 0.9 0.9 
Flavor 
Non-Soy Lecithin 
0.1 1.0 0.1 1.0 0.1 1.0 0.1 
______________________________________ 
Ex. Ex. Ex. Ex. Ex. Ex. Ex. 
45 46 47 48 49 50 51 
______________________________________ 
Gum Base 19.2 19.2 19.2 19.2 19.2 19.2 19.2 
Sucrose 43.5 34.4 43.5 42.4 46.5 42.4 36.5 
Glycerin 1.4 1.4 1.4 1.4 1.4 6.4 6.4 
Corn Syrup 14.0 14.0 14.0 11.0 11.0 11.0 11.0 
Dextrose 5.0 10.0 5.0 10.0 5.0 5.0 5.0 
Lactose -- -- -- -- -- 
Fructose 5.0 10.0 5.0 5.0 5.0 5.0 5.0 
Invert Sugar 
10.0 -- -- 5.0 5.0 5.0 5.0 
Maltose -- 10.0 10.0 -- -- -- -- 
Corn Syrup -- -- -- 5.0 5.0 5.0* 10.0* 
Solids 
Peppermint 0.9 0.9 0.9 0.9 0.9 0.9 0.9 
Flavor 
Non-Soy Lecithin 
1.0 0.1 1.0 0.1 1.0 0.1 1.0 
______________________________________ 
*5-25DE maltodextrin can be used. 
Table 14 shows chewing gum formulations that are free of sugar. These 
formulations can use a wide variety of other non-sugar alditols. 
TABLE 14 
______________________________________ 
(WEIGHT PERCENT) 
Ex. 52 
Ex. 53 Ex. 54 Ex. 55 
Ex. 56 
Ex. 57 
______________________________________ 
Gum Base 25.5 25.5 25.5 25.5 25.5 25.5 
Glycerin 2.0 2.0 2.0 2.0 2.0 2.0 
Sorbitol 43.9 43.0 43.9 38.0 37.9 39.0 
Mannitol -- 10.0 10.0 10.0 10.0 6.0 
Sorbitol 17.0 17.0 -- -- -- -- 
Liquid 
Lycasin -- -- 17.0 12.0 8.0 10.0 
Maltitol 10.0 -- -- 10.0 -- -- 
Xylitol -- -- -- -- 15.0 15.0 
Lactitol -- -- -- -- -- -- 
Palatinit 
-- -- -- -- -- -- 
Flavor 1.5 1.5 1.5 1.5 1.5 1.5 
Non-Soy 0.1 1.0 0.1 1.0 0.1 1.0 
Lecithin 
______________________________________ 
Ex. 58 Ex. 59 Ex. 60 
Ex. 61 
Ex. 62 
Ex. 63 
______________________________________ 
Gum Base 25.5 25.5 25.5 25.5 25.5 25.5 
Glycerin 8.0 8.0 8.0 2.0 1.0 0.0 
Sorbitol 41.9 36.0 31.9 40.0 26.9 21.0 
Mannitol 8.0 8.0 8.0 -- -- -- 
Sorbitol 
Liquid 5.0 -- -- -- -- -- 
Lycasin -- 5.0 5.0 5.0 10.0 10.0 
Maltitol -- 5.0 -- -- -- -- 
Xylitol -- -- -- 15.0 10.0 20.0 
Lactitol 10.0 10.0 10.0 -- -- -- 
Palatinit 
-- -- 10.0 10.0 25.0 21.0 
Flavor 1.5 1.5 1.5 1.5 1.5 1.5 
Non-Soy 0.1 1.0 0.1 1.0 0.1 1.0 
Lecithin 
______________________________________ 
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.