Appetite suppressant chewing gum containing chromic picolinate

A chewing gum containing an appetite suppressant quantity of chromic picolinate.

BACKGROUND OF THE INVENTION 
The present invention relates to an appetite suppressant, and more 
specifically to a chewing gum containing an appetite suppressant quantity 
of chromic picolinate. 
Chewing gums containing various flavors and additives are known. However, a 
chewing gum containing an appetite suppressant quantity of chromic 
picolinate is not presently available. 
SUMMARY OF THE INVENTION 
In accordance with the invention, an appetite suppressant quantity of 
chromic picolinate is contained in a chewing gum base. When the chewing 
gum is chewed, the chromic picolinate is sublingually assimilated and 
functions as an effective appetite suppressant. 
Other features and advantages of the present invention will become apparent 
from the following description of the invention which refers to the 
accompanying drawings. 
DETAILED DESCRIPTION OF THE INVENTION 
The chewing gum of the present invention includes a sufficient quantity of 
chromic picolinate to suppress appetite. The chromic picolinate containing 
chewing gum is convenient and effective in providing an appetite 
suppressant quantity of chromic picolinate. It is easy for a person to 
carry and use. Since the chromic picolinate is sublingually assimilated it 
is effective and provides fast relief. Furthermore, the chromic picolinate 
is contained in the chewing gum base and, therefore, release during 
chewing is gradual for an extended period of time. Larger quantities of 
the chromic picolinate can be provided with gradual assimilation during 
the chewing period. 
In general, therefore chromic picolinate may be added in an amount from 
about 4 to 10 wt % of the chewing gum base. Preferably, chromic picolinate 
is added in an amount from 7 to 9 wt % of the chewing gum base. 
In general, a chewing gum composition comprises a water-soluble bulk 
portion containing the chromic picolinate and other additives, a 
water-insoluble chewable gum base portion, and typically water-insoluble 
flavor. The water-soluble bulk portion dissipates with a portion of the 
flavor over a period of time during chewing. The water-insoluble gum base 
is retained in the mouth throughout the chewing period. 
The water-insoluble gum base generally comprises elastomers, resins, fats 
and oils, waxes, softeners and inorganic fillers. Generally, elastomers 
are present in an amount from about 10-30 wt % of the chewing gum base, 
and may include polyisobutylene, isobutylene-isoprene copolymer, 
styrene-butadiene rubber, as well as natural latexes such as chicle. 
Generally, resins are present in an amount from about 15-30 wt % of the 
chewing gum base, and may include polyvinyl acetate and terpene resins. 
Generally, fats and oils may also be included in an amount from about 
15-40 wt % of the gum base, and include tallow, hydrogenated and partially 
hydrogenated vegetable oils and cocoa butter. Often, waxes are present in 
an amount from about 0.1-15 wt % of the gum base, and may include paraffin 
wax, microcrystalline wax, and natural waxes such as beeswax and carnauba. 
The gum base typically also includes a filler component. The filler 
component may be calcium carbonate, magnesium carbonate, talc, dicalcium 
phosphate and the like, as well as mixtures thereof. The filler may 
constitute about 5-60 wt % of the gum base. Preferably, the filler 
comprises about 5-50 wt % of the chewing gum base. 
The gum base typically also contains softeners and emulsifiers. Softeners 
may comprise about 0-15 wt % of the gum base and include but are not 
necessarily limited to glycerol monostearate and glycerol triacetate. 
Emulsifiers may comprise from about 1-10 wt % of the gum base, and include 
but are not necessarily limited to lecithin, fatty acid monoglycerides, 
triglycerides and the like, as well as mixtures thereof. Further, the gum 
base may also contain optional ingredients such as antioxidants, colors 
and pharmaceutical agents. 
Generally, the insoluble gum base constitutes between about 5-95 wt % of 
the gum. Preferably, the insoluble gum base comprises about 10-50 wt % of 
the gum, and more preferably, about 20-30 wt %. 
The water-soluble portion of chewing gum may comprise softeners, 
sweeteners, flavors and combinations thereof. The softeners are added to 
the chewing gum in order to optimize the chewability and mouthfeel of the 
gum. Softeners, also known in the art as plasticizers or plasticizing 
agents, generally constitute between about 0.1-15 wt % of the chewing gum. 
Softeners contemplated for use in the water-soluble portion of the chewing 
gum include glycerin, lecithin, and combinations thereof. Further, aqueous 
sweetener solutions such as those containing sorbitol, hydrogenated starch 
hydrosylates, corn syrups and combinations thereof may be used as 
softeners and binding agents in the gum. 
Sweeteners contemplated for use in chewing gum include both sugar and 
sugarless components. Sugar sweeteners generally include saccharide 
containing components, commonly known in the chewing gum art and which 
include but are not necessarily limited to sucrose, dextrose, maltose, 
dextrin, dried invert sugar, fructose, levulose, galactose, corn syrup 
solids and the like, alone or in any combination. Sugarless sweeteners 
generally include components with sweetening characteristics that are 
devoid of the commonly known sugars, and include but are not necessarily 
limited to sugar alcohols such as sorbitol, xylitol, hydrogenated starch 
hydrosylates, maltitol and the like, alone or in any combination. Also 
contemplated for direct addition to the gum are relatively faster 
releasing, high-intensity sweeteners such as aspartame, sucralose, 
acesulfame-K, alitame and saccharin. High intensity sweeteners may 
comprise up to about 0.6 wt % of the chewing gum. 
Those skilled in the art will recognize that any combination of sugar 
and/or sugarless sweeteners may be employed in the chewing gum. Further, 
those skilled in the art will recognize a sweetener may be present in a 
chewing gum in whole or in part as a water-soluble bulking agent. In 
addition, a softener can be combined with a sweetener such as an aqueous 
sweetening solution. 
Chewing gum also contains flavor. Generally, flavor is present in chewing 
gum from about 0.1-10 wt %, and preferably from about 0.5-3 wt % of the 
gum. Flavors contemplated by the present invention include any liquid 
flavoring which is of food acceptable quality. Such flavors may consist of 
essential oils, synthetic flavors, and mixtures thereof, including but not 
necessarily limited to oils derived from plants and fruits such as citrus 
fruits, fruit essences, peppermint oil, spearmint oil, clove oil, oil of 
wintergreen, anise, and the like. Artificial flavoring components are also 
contemplated by the present invention. Those skilled in the art will 
recognize that the natural and artificial flavors can be combined in any 
manner. 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 any mixer known in the art. After the 
ingredients have been thoroughly mixed, the gum mass is discharged from 
the mixer and shaped into the desired form such as by rolling it into 
sheets and cutting it into sticks, extruding it 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 may also be added at this time. A softener such 
as glycerin may then be added next along with the syrup and a portion of 
the bulking agent. Further portions of the bulking agent may then be added 
to the mixture. It should be understood that the chromic picolinate may be 
added at any time during the gum manufacturing process. 
The entire mixing process typically takes from about 5 to about 15 minutes, 
but longer mixing times may sometimes be required.