SWEETENER DELIVERY SYSTEMS CONTAINING POLYVINYL ACETATE

Abstract: A chewing gum composition having prolonged sweetness duration through the incorporation of a delivery system comprising a high intensity sweetener encap­ sulated in a low molecular weight polyvinyl acetate material. The use of the sweetener delivery system in other ingestible products.

Description: This invention relates to a delivery system, e.g. an artificial sweetener delivery system, ingestible products, e.g. chewing gum and confectionery compositions containing it and a method for its preparation. More particularly this invention relates to a method of providing prolonged sweetness and of protecting materials from being adversely affected from such factors as moisture, pH, temperature and reactive chemicals. The delivery system is particularly useful for delivering sweeteners, but may have applications for flavours and drugs and the like. Numerous patents have disclosed coatings for sweeteners in an attempt to delay or prolong sweetness, as well as to stabilize those sweeteners, such as aspartame, which are sensitive to moisture, temperature and pH. U.S. Patent No. 4,384,004 discloses solid particles of aspartame encapsulated by a coating material selected from the group consisting of cellulose, cellulose derivatives, arabinogalactin, gum arabic, polyolefins, waxes, vinyl polymers, gelatin, zein and mixtures thereof, wherein the amount of said coating material to said methyl ester is from 1:1 to 1:10. More particularly, the coating materials include cellulose, methyl cellulose, ethyl cellulose, cellulose nitrate, cellulose acetate phthalate, carboxymethyl cellulose, hydroxyethyl cellulose, hydroxypropyl cellulose, arabinogalactan; polyethylene, polymethacrylates, polyamides, ethylenevinyl acetate copolymers, polyvinylpyrrolidone; gum arabic; paraffin wax, carnauba wax, spermaceti, beeswax; stearic acid, steryl alcohol, glyceryl stearate; gelatin, zein and mixtures thereof. The method of coating employed in this patent includes suspending the aspartame particles in a stream of air that passes through a zone of atomized liquid droplets of the coating material, so that the coating material is deposited on the surface of the aspartame. More than one coating may be used whereby the inner coating is water-soluble and the outer coating is water-soluble. U.S. Patents Nos. 4,122,195 and 4,139,939 fix aspartame by preparing it with a material such as gum arabic or the reaction product of a compound containing a polyvalent metallic ion, with an ungelatinized start acid-ester of a substituted dicarboxylic acid, by a spray drying technique, where the aspartame and a film former are prepared in an emulsion. U.S. Patent No. 4,374,858 discloses an aspartame sweetened chewing gum having improved sweetness stability wherein the chewing gum piece has aspartame coated on its surface, as opposed to incorporating it in the chewing gum mix. EP-A-0053844 discloses a stabilized dipeptide-based sweetening composition comprising (a) from 20 to 60% by weight of solid fat, (b) from 10 to 30% by weight emulsifier, (c) from 10 to 30% by weight polysaccharide and (d) not more than 30% by weight of dipeptide sweetener. The compositions are prepared by heating the mixture of the ingredients, cooling, and pulverizing to obtain powder or granules of the composition to obtain granules of less than 1680 micrometres (i.e. of a ASTM mesh size of smaller than 12). Spray drying the mixture is also disclosed. U.S. Patent No. 4,105,801 discloses a confectionery comprising a core portion and a shell adheringly enveloping the core portion, whereby the shell is formed by an intimate mixture of microcrystals of xylitol with a solid fatty substance in a proportion of 0.5 to 15 parts by weight of fatty substance to each 100 parts by weight of xylitol. The fatty substance is preferably a mono-, di- or triglyceride having a melting range of between 20° and 60°C. U.S. Patent No. 3,389,000 discloses protective coatings for granular nucleoside-5-phosphates, the coatings being edible fats melting between 40-100°C and derived from plants and animals. Hydrogenated oils such as soybean oil, cottonseed oil, almond oil, castor oil, linseed oil, mustard oil, olive oil, grapefruit seed oil, palm oil, palm kernel oil, rapeseed oil, rice bran oil and the like and mixtures thereof. This patent discloses a process of preparing the granular product from a liquid mixture of fats and nucleoside-5-phosphates which are sprayed from a pressure nozzle and the resultant granules cooked and recovered. U.S. Patent No. 4,382,924 discloses liquid oral dosage forms for vitamins or pharmaceutical materials comprising an edible oil, a high potency lipid soluble sweetener such as saccharin and a lipid soluble flavourant. The edible oil may be a polyol fatty acid ester having at least four fatty acid ester groups and each fatty acid having from about 8 to about 22 carbon atoms. The oil, sweetener and flavour oil are mixed and heated and then cooled to provide a palatable liquid dosage form. For a general discussion of spraying fatty materials onto sweeteners and the like see U.S. Patents Nos. 3,949,094 and 3,976,794 and U.S. Patent No. 3,867,556. U.S. Patent No. 4,293,572 discloses the application of a dispersion of an emulsified fat with a solution of dextrin, saccharin or a polysaccharide to a food product as a barrier against moisture. U.S. patent No. 3,527,647 discloses a process of agglomerating particles by randomly scattering and spraying moistened particles to cause them to collide and form agglomerates. The problem relating to stabilization of sweeteners such as aspartame, which has not been previously successfully addressed, relates to the wettability of the aspartame crystal as well as to its morphological configuration. Aspartame is known to be rod-like, needle-like or dendritic in shape. As a result it is very difficult to coat aspartame using ordinary mixing or spray coating techniques. To be effective as protective barriers, coatings must be able to wet and adhere to the crystalline surface, including the needle-like tips and other shape variations of the aspartame. Additionally, the coating must be capable of being applied in a film with a uniform thickness sufficient to provide a barrier against degradative factors such as moisture, pH changes, temperature changes and reactive chemicals. The coatings, in addition to being protective barriers, must be flexible enough to conform to the surface irregularities and geometrical configuration without cracking due to mechanical stresses which it is subjected to during incorporation of the sweetener into specific product applications. Attempts to coat aspartame using spray techniques to apply simple mixtures of fat and lecithin have resulted in poor wetting, spotty coating and inadequate protection against moisture and other potentially degradative factors. It has been discovered that simple mixing of known coating materials such as fats, with certain other core materials such as aspartame does not provide adequate protection to keep the core material in a stabilized state. Fats do not provide adequate coating materials, nor do such coating materials as starch, and certain other materials such as waxes. Many of these materials require solvents and moisture for application, which have adverse effects on the stability of hyrophilic instable materials such as aspartame. For example, simple mixing of aspartame in liquid mixtures of traditional coating materials, e.g., fat and lecithin, has resulted in poor wetting, spotty coating and inadequate protection against moisture and chemicals. The result was degradation of the aspartame upon exposure to these conditions. Changes in pH and temperature catalyze these degradative conditions. The process of EP-A-0053844 discussed above, is an example of simple admixing of coating materials with aspartame. This document discloses the simple melting and admixing of from 20 to 60% of solid fat,10 to 30% of emulsifier, 10 to 30% of polysaccharide and not more than 30% dipeptide sweetener. The mixture is then cooled and pulverized or spray dried. The pulverizing into fine powder, however, results in rupturing of the coating, leaving the aspartame exposed. Spray drying is normally associated with the driving off of moisture or solvents. U.S. Patent No. 4,597,970 discloses a delivery system wherein a sweetener is coated with a mixture of fatty acid or wax, lecithin and monoglyceride. The delivery system of this patent discloses a method of protecting the sweetener as well as providing controlled release. The present invention seeks to provide coating compositions which eliminate the need for fatty acid or wax components, yet still provide adequate protection and delayed release of the sweetener or other active ingredient contained therein. According to the present invention there is provided a delivery system capable of effecting controlled release of a core material, which delivery system comprises at least one core material present in amounts of 0.01% to 50% by weight of the delivery system, and a coating comprising: (a) an emulsifier present in amounts of 0.5% to 20% by weight of the delivery system and selected from lecithin, stearates, ester derivatives of stearates, palmitates, ester derivatives of palmitates, oleates, ester derivatives of oleates, glycerides, ester derivatives of glycerides, sucrose polyesters, polyglycerol esters, animal waxes, vegetable waxes, synthetic waxes, petroleum wax and mixtures thereof; and (b) polyvinyl acetate present in amounts of 40% to 93% by weight of the delivery system and having a molecular weight of 2,000 to 14,000, and wherein the core material is entrapped by the coating. The core material may be any particulate material which requires a coating for protection, controlled release or taste-masking. It may be for example a sweetener, a medicament, or flavouring agent, particularly a spray-dried flavour. Preferably the core material is a solid natural or artificial high intensity sweetener selected from amino acid-based sweeteners, dipeptide sweeteners, glycyrrhizin, saccharin and its salts, acesulfame salts, cyclamates, steviosides, talin, dihydrochalcone compounds and mixtures thereof. The delivery systems may be incorporated into an ingestible product. The ingestible product may be for example a food product, e.g. a confectionery or chewing gum composition; a pharmaceutical preparation; or a denture product or mouthwash. The delivery systems are particularly advantageous for use in chewing gum compositions. The delivery systems are preferably prepared by a process comprising the steps of: (A) entrapping the core material in the coating by melting and blending a low molecular weight polyvinyl acetate with an emulsifier and dispersing the core material uniformly therein; cooling the mixture to ambient temperature while continuing to mix; (B) grinding the resultant mixture to the desired particle size; and (C) optionally coating the particles formed in (B) with a hydrophobic mixture comprising a fat or wax blended with an emulsifier to form an additional protective layer on the delivery system particles. The prior art techniques for coating difficult-to-coat materials such as aspartame, has focused on two methods. The first method involves the formation of a molten mixture of the coating material with the sweetener. The mixture is then solidified by cooling and pulverized. The resultant particles represent a random attempt at completely coating or enrobing the sweetener. In the case of aspartame, this coating does not provide adequate protection against moisture or aldehyde-containing flavour oils and instability of the aspartame results. The second conventional prior art technique for coating materials involves fluidized bed spray coating. This technique involves suspending a mass of the material to be coated into a stream of atomized droplets of coating material. In the case of materials such as aspartame, this method is very difficult. Aspartame is a low density material, has a large surface to weight ratio and poor wetting characteristics. For these reasons, spray coating of aspartame in a fluidized bed system is difficult. The process described above for the present invention is an improvement over spray congealing techniques. The resultant product exhibits a marked improvement in the effectiveness of the boating as a protective barrier. The result is a significant improvement in the stability of the core (e.g. sweetener) material. Thus, the delivery systems of the invention and preferred process of preparation provided an improved protective coating for core materials, thereby increasing the stability of the final product. The delivery systems have a variety of other advantages including the controlled release of materials such as sweeteners and flavouring agents. Other advantages will become apparent herein. As mentioned above, it has been discovered that a delivery system can be made using a coating formed from the combination of an emulsifier with low molecular weight polyvinyl acetate. This coating provides an effective barrier against moisture and other conditions such as reactive agents, pH changes and the like. When applied to sweeteners such as aspartame, these coatings effectuate sustained release of the sweetener, thereby extending the period of sweetener perception and enjoyment of a chewing gum or confectionery composition containing such a delivery system. The polyvinyl acetate of the coating has a molecular weight of 2,000 to 14,000 and preferably 2000 to about 12,000. The polyvinyl acetate may be blended with resins, rosins, terpenes, elastomers, waxes or mixtures thereof. The combination of polyvinyl acetate and aforementioned emulsifiers produces coatings which form excellent films on the core material, e.g. sweeteners. These coatings are substantially water insoluble and thus protect the sweetener or other encapsulated material from hydrolytic degradation. Yet, they possess sufficient hydrophilic character to swell in the presence of water, thereby slowly releasing the core material. Glyceryl monostearate is the most preferred emulsifier because it has been found to have the unexpected property of inhibiting the hydrolysis of polyvinyl acetate to acetic acid and polyvinyl alcohol. The glyceryl monostearate may be present in an amount of 2% to 15% by weight of the delivery system.. Other advantages of the present invention can be enumerated: for example, the coatings are non-cariogenic; no cold flow of polyvinyl acetate is encountered on prolonged storage; the delivery system may be made by a method which does not employ the use of solvents; the delivery system can be used in any food, chewing gum, confectioners, personal product or pharmaceutical application where it is desirable to protect a core material, such as an artificial sweetener from moisture. Other advantages of the present invention will become apparent. The delivery system may be prepared by melting the desired ratio of polyvinyl acetate and emulsifier and mixing them at a temperature of about 85°C for a short period of time, e.g., 5 minutes or more. Once these materials are sufficiently melted and a homogenous mixture is obtained, the proper amount of solid core material, e.g. sweetener is added and blended into the molten mass thoroughly for an additional short period of mixing. The resultant mixture is a semi-solid mass which is then cooled to obtain a solid, e.g., at 0°C, and ground to a size of 75 to 600 micrometres (a U.S. standard mesh size of about 30 to about 200). The resultant product may be in powder or granulated form. The particle size is not critical to the delivery system and can be adjusted to accommodate a particular desired release rate and mouthfeel, depending on the vehicle, e.g., chewing gum, confection or pharmaceutical in which it is incorporated. The delivery system can be used as it is for various applications, e.g., as a topping on baked goods or as an additive in a denture adhesive or mouthwash. The core material as discussed above can be selected from a wide variety of materials such as sweeteners, medicaments, drugs, flavouring agents and the like. These materials can be used either singly or in combination in either a single or multiple delivery system. That is, one or more of these materials may be present within one coating or separately coated by the coating and employed alone or in combination in a final product. When the core material is a sweetener it may be selected from solid natural or synthetic sweeteners capable of imparting high intensity sweetness. These sweeteners are preferably selected from amino acid-based sweeteners, dipeptide sweeteners, glycyrrhizin, saccharin and its salts, acesulfame salts, cyclamates, steviosides, talin, dihydrochalcone compounds and mixtures thereof. The sweeteners which are part of the delivery system may be used in amounts necessary to impart sweetness and preferably in amounts of about 0.01 to 50%, preferably 0.01 to 30% by weight of the delivery system. Aspartame, saccharin and its salts are the preferred sweeteners.. The preferred amounts of these sweeteners are 2 to 10%, most preferably 4 to 6% by weight of the delivery system. Auxilary sweeteners may be used in the final product, .e.g, chewing gum composition, in conventional amounts standard in the industry. A particularly effective combination of sweeteners is aspartame, sodium saccharin and acesulfame K (potassium acesulfame). Saccharin and its salts and acesulfame salts may be employed in amounts of 5 to 50% by weight of the delivery system. Aspartame is used in amounts up to approximately 15% by weight when used in this combination. One or more of the sweeteners may be in encapsulated form prior to incorporation in the delivery system, thus delaying the release of the sweetener and lengthening the perceptible sweetness and/or staggering their release. Thus, the sweeteners may be incorporated such that they release sequentially. It has also been discovered that the incorporation of a combination of two or more sweeteners used alone or as part of the delivery system improves the sweetness intensity as a result of synergism. Exemplary examples of synergistic combinations are: saccharin/aspartame; saccharin/potassium acesulfame; saccharin/aspartame/potassium acesulfame. These sweeteners can also be added to the final food confectionery, drug or personal product independently of the delivery system. Thus, a good product may have sweetness imparted thereto attributable to the delivery system sweetness as well as those auxilary sweeteners independent of the delivery system. These combinations of sweeteners have also been discovered to impart a long lasting flavour effect to the food product such as chewing gum. A preferred combination is up to approximately 35% of aspartame and 1.0% to 50% of saccharin or a salt thereof by weight of the delivery system. Such a combination may additionally include 0.01 to 50% of potassium acesulfame by weight of the delivery system. Useful flavouring agents for use as a core material may be chosen from synthetic flavouring liquids and/or liquids derived from plants, leaves, flowers, fruits and so forth, and combinations thereof. Representative flavouring liquids include: spearmint oil, cinnamon oil, oil of wintergreen (methylsalicylate) and peppermint oils. Also useful are artificial, natural or synthetic fruit flavours such as citrus oil including lemon, orange, grape, lime and grapefruit and fruit essences including apple, strawberry, cherry, pineapple and so forth. The amount of flavouring agent employed is normally a matter of preference subject to such factors as flavour type, base type and strength desired. When the delivery system is incorporated into an ingestible product, amounts of 0.05% to 3.0% by weight of the final ingestible product .eg. chewing gum composition, are usable with amounts of 0.3% to 1.5% being preferred and 0.7% to 1.2% being most preferred. With regard to chewing gum formulations in which a delivery system according to the present invention is employed, the amount of gum base employed will vary greatly depending on various factors such as the type of base used, consistency desired and other components used to make the final product. In general, amounts of 5% to 45% by weight of the final chewing gum composition are acceptable for use in chewing gum composition with preferred amounts being 15% to 25% by weight. The gum base may be any water-insoluble gum base well known in the art. Illustrative examples of suitable polymers in gum bases include both natural and synthetic elastomers and rubbers. For example, those polymers which are suitable in gum bases, include, without limitation, substances of vegetable origin such as chicle, jetutong, gutta percha and crown gum. Synthetic elastomers such as butadiene-styrene copolymers, isobutylene-isoprene copolymers, polyethylene, polyisobutylene and polyvinylacetate and mixtures thereof, are particularly useful. The gum base composition may contain elastomer solvents to aid in softening the rubber component. Such elastomer solvents may comprise methyl, glycerol or pentaerythritol esters of rosins or modified rosins, such as hydrogenated, dimerized or polymerized rosins or mixtures thereof. Examples of elastomer solvents suitable for use herein include the 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 rosin and partially hydrogenated methyl ester of rosin, such as polymers of alpha-pinene or beta-pinene; terpene resins including polyterpene and mixtures thereof. The solvent may be employed in an amount ranging from 10% to 75% and preferably 45% to 70% by weight to the gum base. A variety of traditional ingredients such as plasticizers of softeners such as lanolin, stearic acid, sodium stearate, potassium stearate, glyceryl triacetate, glycerine and the like for example, natural waxes, petroleum waxes, such as polyurethane waxes, paraffin waxes and microcrystalline waxes may also be incorporated into the gum base to obtain a variety of desirable textures and consistency properties. These individual additional materials are generally employed in amounts of up to about 30% by weight and preferably in amounts of from 3% to 20% by weight of the final gum base composition. The chewing gum composition may additionally include the conventional additives of flavouring agents; colouring agents such as titanium dioxide; emulsifiers such as lecithin and glyceryl monostearate; and additional fillers such as aluminium hydroxide, alumina, aluminium silicates, calcium carbonate, and talc and combinations thereof. These fillers may also be used in the gum base in various amounts. Preferably the amount of fillers when used will vary from 4% to 30% by weight of the final chewing gum composition. In the instance where auxiliary sweeteners are utilized 'free' in a chewing gum composition in addition to those in the delivery system, the inclusion of those sweeteners well known in the art, including both natural and artificial sweeteners is contemplated. Thus, additional sweeteners may be chosen 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); 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. Reissue patent No. 26,959. Also contemplated is the synthetic sweetener 3,6-dihydro-6-methyl-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. Suitable flavourings for use in the chewing gum composition include both natural and artificial flavours: including mints such as peppermint; menthol; artificial vanilla; cinnamon; various fruit flavours, both individual and mixed; and the like. The flavourings are generally utilized in amounts that will vary depending upon the individual flavour, and may, for example, range in amounts of 0.5% to 3% by weight of the final chewing gum composition weight. The flavourings may be present in the delivery system, free in the chewing gum composition itself, or both. The colourants useful in the chewing gum compositions according to the present invention, include the pigments such as titanium dioxide, that may be incorporated in amounts of up to about 1% by weight, and preferably up to about 6% by weight. Also, the colourants may include other dyes suitable for food, drug and cosmetic applications, and known as F.D. & 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 F.D. & C. Blue No. 2, which is the disodium salt of 5,5′-indigotindisulfonic acid. Similarly, the dye known as F.D. & C. Green No. 1, comprises a triphenylmethane dye and is the monosodium salts of 4-[4-Nethyl-p-sulfobenzylamino)diphenylmethylene]-[1-(N-ethyl-N-p-sulfoniumbenzyl)- 2,5-cyclohexadienimine]. A full recitation of all F.D. & C. and D. & C. and their corresponding chemical structures may be found in the Kirk-Othmer Encyclopedia of Chemical Technology, in Volume 5, at Pages 857-884, which text is accordingly incorporated herein by reference. The chewing gums compositions according to the invention may be in any form known in the art, such as stick gum, slab gum, chunk gum, shredded gum, hard coated gum, tabletted gum, as well as centre-filled gum. chewing gum compositions according to the present invention may be made by adding the desired delivery system to a homogeneous mixture of a gum base and the remaining chewing gum ingredients, and forming the resistant mixture into suitable chewing gum shapes. More specifically the process of preparing the inventive chewing gum compositions may be as follows. The gum base is melted (about 85° to about 90°), cooled to 78°C and placed in a pre-warmed (60°C) standard mixing kettle equipped with sigma blades. The emulsifier is then added and mixed in. Next, a portion of the sorbitol and the glycerin is added and mixed in for an additional 3 to 6 minutes. The mixing kettle is cooled and mannitol and the remainder of the sorbitol and glycerin are then added and mixing is continued. At the time, the unflavoured chewing gum temperature is about 39-42°C. Flavour oil is then added and incorporated into the base and the mixing is continued. Finally, the delivery system containing the core material, e.g. sweetener material, is added and mixed for an additional 1 to 10 minutes. The delivery system is added as the last ingredient. The final gum temperature is about 39°C-43°C. The chewing gum composition is then discharged from the kettle, rolled, scored and formed into chewing gum pieces. Optionally, the delivery system, e.g. in the form of particles, can be coated with an additional hydrophobic coating comprising a fat or wax blended with an emulsifier. Conventional, fluidized bed techniques can be used for obtaining these additional coatings. The following examples serve to provide further appreciation of the invention. All percentages throughout the specification are by weight % of the final delivery system unless otherwise indicated. Examples The following compositions A-L are representative of delivery systems according to the present invention. These compositions were prepared in accordance with the description above. Delivery Systems % by weight A B C D E F G H I J K L Aspartame 5 16.67 15 25 -- -- -- -- -- -- -- -- Saccharin -- -- -- -- 5 10 16.7 25 -- -- -- -- Acesulfame-K -- -- -- -- -- -- -- -- 5 10 15 24.67 Glyceryl Monostearate 2 10 2 15 2 7 10 15 2 7 10 9.04 PVA 93 63.33 75 60 93 83 73.33 60 84 83 75 57.25 Hydrogenated fat or wax 10 8 -- -- -- -- -- 9 -- -- 9.04 Once the delivery systems were prepared, they were further ground to obtain the desired size, ie. 75-600 micrometres (about 30 to about 200 U.S. standard mesh). A second coating of fat or wax and glycerol monostearate blend was applied on some of the above compositions using conventional fluidized bed granulation techniques. This second coating, although not required, is useful in applications where prolonged exposure to acid pH, water or high temperature is likely. The second coating also assures that rod-like shaped sweeteners such as aspartame are adequately coated. Each of the delivery systems in Table I were incorporated into the following chewing gum compositions and chewing gum final products were produced therefrom using conventional processing techniques common to the art. Chewing Gum Compositions (% by weight of total composition) Gum Base 11-45% Polyol (sorbitol, mannitol) 30-60% Humectant (glycerin) 8-13% Softener (lecithin) 0.1-0.5% Delivery System 0.5-20% The resultant chewing gum compositions were then tested using expert chew panels to determine the sweetener release rate as a function of time and preference (liking). Figures 1 and 2 graphically depict the chew panel results indicating a significantly higher degree of "sweetness liking" during the 16 minute chew test. The chew panels were conducted as a blind study. Panelists were asked to rate "sweetener liking" at intervals of 2, 6, 10 and 15 minutes. The inventive compositions I-IV (shown below) were compared with a leading brand containing aspartame, as well as other aspartame-containing prior art chewing gums (a, b & c which are taken from compositions taught in U.S. Patent No. 4,597,970). Inventive Chewing Gum Compositions - % wt. of Total Composition Ingredient I II III IV Gum Base 26 26 26 26 Sorbitol 44.7 44.7 44 44 Mannitol 12 12 12 12 Flavour 1.5 1.5 1.5 1.5 Glycerin 13 13 13 13 Lecithin 0.5 0.5 0.5 0.5 Delilvery System C 2.3 -- -- -- Delivery System D -- 2.3 -- -- Delivery System J -- -- -- 2.3 Delivery System L -- -- 2.3 -- Figure 1 (on page 2/2 of the drawings) graphically shows the results of chew panels using the inventive aspartame-containing delivery systems C & D in the above formulations I and II. These compositions were compared with a leading aspartamecontaining commercial chewing gum. It is apparent from the graph that throughout the 15 minute chew period, the inventive chewing gum compositions were superior in sweetener release perceived as compared to the leading commercial brand. Figure 2 (on page 1/2 of the drawings) shows inventive chewing gum compositions III and IV which have acesulfame-K as the encapsulated sweetener. Comparative chewing gums having substantially the same formula but containing - free acesulfame-K were also tested, as were three prior art compositions (a,b,c) using the delivery system of U.S. Patent No. 4,597-,970. It is clear from the results that the inventive compositions were perceived by panels.as significantly better in delaying the sweetener release throughout the test period when compared to the release characteristics of the prior art compositions.

Claims: Claims for the following Contracting States : BE, FR, GR, IT, NL, SE, CH, GB A delivery system capable of effecting controlled release of a core material, which delivery system comprises at least one core material present in amounts of 0.01% to 50% by weight of the delivery system, and a coating comprising: (a) an emulsifier present in amounts of 0.5% to 20% by weight of the delivery system and selected from lecithin, stearates, ester derivatives of stearates, palmitates, ester derivatives of palmitates, oleates, ester derivatives of oleates, glycerides, ester derivatives of glycerides, sucrose polyesters, polyglycerol esters, animal waxes, vegetable waxes, synthetic waxes, petroleum wax and mixtures thereof; and (b) polyvinyl acetate present in amounts of 40% to 93% by weight of the delivery system and having a molecular weight of 2,000 to 14,000, and wherein the core material is entrapped by the coating. A delivery system according to claim 1, wherein the core material is at least one solid natural or artificial high intensity sweetener selected from amino acid-based sweeteners, dipeptide sweeteners, glycyrrhizin, saccharin and its salts, acesulfame salts, cyclamates, steviosides, talin, dihydrochalcone compounds and mixtures thereof. A delivery system according to claim 2, wherein the sweetener is aspartame. A delivery system according to claim 2, wherein the sweetener is saccharin or a salt thereof. A delivery system according to claim 2, wherein the sweetener is a combination of up to approximately 25% of aspartame and 1.0% to 50% of saccharin or a salt thereof by weight of the delivery system. A delivery system according to claim 5, wherein the sweetener additionally contains 0.01% to 50% of potassium acesulfame by weight of the delivery system. A delivery system according to any preceding claim, wherein the emulsifier of the coating, i.e. component (a), is glyceryl monostearate present in an amount of 2% to 15% by weight of the delivery system. A delivery system according to any one of the preceding claims, wherein the polyvinyl acetate of the coating, i.e. component (b), has a molecular weight in the range of 2,000 to 12,000. A delivery system according to claim 8, wherein the polyvinyl acetate is blended with a material selected from resins, rosins, terpenes, elastomers, waxes and mixtures thereof. An ingestible product selected from food products, confections, pharmaceutical preparations, denture products or mouthwash containing a delivery system according to any one of claims 1 to 9. An ingestible product according to claim 10, which is a chewing gum composition. A chewing gum composition according to claim 11, wherein the gum base comprises an elastomer selected from natural rubber, synthetic rubber and mixtures thereof. A chewing gum composition according to claim 12, wherein the gum base elastomer is selected from chicle, jelutong, balata, gutta-percha, lechi-capsi, sorva, butadien-styrene copolymers, polyisobutylene, isobutylene-isoprene copolymers, polyethylene, polyvinylacetate, and mixtures thereof. A chewing gum composition according to claim 11, 12 or 13, wherein the gum base is present in an amount of 5% to 45% by weight of the final chewing gum composition. A chewing gum composition according to any one of claims 11 to 14, wherein in addition to the delivery system there is included one or more fillers, colouring agents, flavouring agents, softeners, plasticizers, elastomers, elastomer solvents, sweetening agents and mixtures thereof. A chewing gum composition according to any one of claims 11 to 15, which further contains a wax material selected from animal waxes, vegetable waxes, synthetic waxes, petroleum wax and mixtures thereof. A method of preparing a delivery system according to any one of claims 1 to 9 which process comprises the steps of: (A) entrapping the core material in the coating by melting and blending a low molecular weight polyvinyl acetate with an emulsifier and dispersing the core material uniformly therein; cooling the mixture to ambient temperature while continuing to mix; (B) grinding the resultant mixture to the desired particle size; and (C) optionally coating the particles formed in (B) with a hydrophobic mixture comprising a fat or wax blended with an emulsifier to form an additional protective layer on the delivery system particles. A method of preparing a chewing gum composition according to any one of claims 11 to 16, which process comprises: (1) adding a delivery system prepared according to claim 17, to a homogeneous mixture of a gum base and any remaining chewing gum ingredients; and (2) forming the resultant mixture into suitable chewing gum shapes. Claims for the following Contracting State : ES A process for the preparation of a delivery system capable of effecting controlled release of a core material, which delivery system comprises at least one core material present in amounts of 0.01% to 50% by weight of the delivery system, and a coating comprising: (a) an emulsifier present in amounts of 0.5% to 20% by weight of the delivery system and selected from lecithin, stearates, ester derivatives of stearates, palmitates, ester derivatives of palmitates, oleates, ester derivatives of oleates, glycerides, ester derivatives of glycerides, sucrose polyesters, polyglycerol esters, animal waxes, vegetable waxes, synthetic waxes, petroleum wax and mixtures thereof; and (b) polyvinyl acetate present in amounts of 40% to 93% by weight of the delivery system and having a molecular weight of 2,000 to 14,000, and wherein the core material is entrapped by the coating, which process comprises the steps of: (A) entrapping the core material in the coating by melting and blending a low molecular weight polyvinyl acetate with an emulsifier and dispersing the core material uniformly therein; cooling the mixture to ambient temperature while continuing to mix; (B) grinding the resultant mixture to the desired particle size; and (C) optionally coating the particles formed in (B) with a hydrophobic mixture comprising a fat or wax blended with an emulsifier to form an additional protective layer on the delivery system particles. A process according to claim 1, wherein the core material is at least one solid natural or artificial high intensity sweetener selected from amino acid-based sweeteners, dipeptide sweeteners, glycyrrhizin, saccharin and its salts, acesulfame salts, cyclamates, steviosides, talin, dihydrochalcone compounds and mixtures thereof. A process according to claim 2, wherein the sweetener is aspartame. A process according to claim 2, wherein the sweetener is saccharin or a salt thereof. A process according to claim 2, wherein the sweetener is a combination of up to approximately 25% of aspartame and 1.0% to 50% to saccharin or a salt thereof by weight of the delivery system. A process according to claim 5, wherein the sweetener additionally contains 0.01% to 50% of potassium acesulfame by weight of the delivery system. A process according to any preceding claim, wherein the emulsifier of the coating, i.e. component (a), is glyceryl monostearate present in an amount of 2% to 15% by weight of the delivery system. A process according to any one of the preceding claims, wherein the polyvinyl acetate of the coating, i.e. component (b), has a molecular weight in the range of 2,000 to 12,000. A process according to claim 8, wherein the polyvinyl acetate is blended with a material selected from resins, rosins, terpenes, elastomers, waxes and mixtures thereof. A process for the preparation of an ingestible product selected from food products, confections, pharmaceutical preparations, denture products or mouthwash which process comprises adding to the ingestible product a delivery system prepared according to any one of claims 1 to 9. A process for the preparation of an ingestible product according to claim 10, wherein the ingestible product is a chewing gum composition. A process according to claim 11, wherein the gum base comprises an elastomer selected from natural rubber, synthetic rubber and mixtures thereof. A process according to claim 12, wherein the gum base elastomer is selected from chicle, jelutong, balata, gutta-percha, lechi-capsi, sorva, butadienstyrene copolymers, polyisobutylene, isobutyleneisoprene copolymers, polyethylene, polyvinylacetate, and mixtures thereof. A process composition according to claim 11, 12 or 13, wherein the gum base is present in an amount of 5% to 45% by weight of the final chewing gum composition. A process according to any one of claims 11 to 14, wherein in addition to the delivery system the chewing gum composition includes one or more fillers, colouring agents, flavouring agents, softeners, plasticizers, elastomers, elastomer solvents, sweetening agents and mixtures thereof. A process according to any one of claims 11 to 15, which further contains a wax material selected from animal waxes, vegetable waxes, synthetic waxes, petroleum wax and mixtures thereof. A process for the preparation of a chewing gum composition according to any one of claims 11 to 16, which process specifically comprises: (1) adding a delivery system prepared according to any one of claims 1 to 9, to a homogeneous mixture of a gum base and any remaining chewing gum ingredients; and (2) forming the resultant mixture into suitable chewing gum shapes.

Inventors: GUL, MANSUKHANI, SUBRAMAN, CHERUKURI R.
Applicants: WARNER-LAMBERT COMPANY
Application year: 1987
Main classification: A23G3
IPC codes: A23G4