CHEWING GUM CONTAINING TREHALOSE

Abstract: Chewing gums containing trehalose and methods of making such gums are disclosed. In one embodiment, the gum comprises about 5 % to about 95 % gum base, about 0.1 % to about 10 % flavoring agent and trehalose, the trehalose being part or all of the bulk sweetener in the gum. The trehalose provides the gum with unique properties, and the gum is non-cariogenic. In other embodiments, the trehalose is codried with other sweeteners or coevaporated with a plasticizing syrup to produce unique sweetening ingredients and syrups for gum. The trehalose may also be provided in the form of a rolling compound on the gum, or used to form a hard coating for a coated pellet gum.

Description: CHEWING GUM CONTAINING TREHALOSE BACKGROUND OF THE INVENTION The present invention relates to improved compositions of chewing gum. More particularly, the invention relates to improving chewing gum by the use of specific bulking agents in sucrose and non-sucrose chewing gum products to give improved texture, moisture absorption properties, and improved shelf life properties. The improved chewing gum compositions may also be used in a variety of chewing gum products such as confectionery coated chewing gum products. In recent years, efforts have been devoted to replace sugar, particularly sucrose, and sugar syrups normally found in chewing gum with other carbohydrates and non-carbohydrates. Non-sugar or sugar-free chewing gum, which is growing in popularity, uses sugar alcohols or polyols to replace sugar and sugar syrups. The most popular polyols are sorbitol, annitol and xylitol. New polyols are being developed using new technology to replace these polyols. New polyols have various unique properties which can improve the taste, texture and shelf life properties of chewing gum for consumers . The polyols have the advantage of not contributing to dental caries of consumers, as well as being able to be consumed by diabetics. However, polyols have the disadvantage of causing gastrointestinal disturbances if consumed in too great of a quantity. Therefore it would be a great advantage to be able to use a carbohydrate or carbohydrate-like food ingredient for chewing gum that would act as a bulking agent, but not contribute to dental caries nor cause gastro-intestinal disturbances. One such bulking agent is called trehalose. This bulking agent, or bulk sweetener, is not approved for use in food products or in chewing gum in the U.S. or in any country. Although a sugar, trehalose does not contribute to dental caries, nor does it cause significant gastro-intestinal disturbances. Thus, this ingredient's use in chewing gum could be a definite improvement. The manufacture of trehalose is disclosed in several patent documents: EPO Patent Publication Nos. 0 677 587 and 0 693 558; and U.S. Patent No. 5,565,341. The enzymes used to produce trehalose have been patented extensively by Hayashibara of Japan. Relevant patent documents include Patent Publication Nos. EPO 0 709 461; 0 697 461; 0 695 804; 0 688 866; 0 691 407; 0 688 867; 0 674 005; 0 671 470; 0 628 630; 0 619 951; and 0 606 573. Trehalose derivatives also have been described by Hayashibara in EPO Patent Publication Nos. 0 714 905 and 0 480 640. A compound similar to trehalose is neotrehalose, which is an iso er, and is disclosed in U.S. Patent No. 5,604,211 and European Patent Publication Nos. 0 486 315 and 0 558 213. Another compound similar to trehalose, called trehalulose, is disclosed in U.S. Patent No. 5,229,276 and EPO Patent Publication No. 0 794 259. A high trehalose content syrup and its use in various food products, including chewing gum, is disclosed in EPO Patent Publication No. 0 739 986. The use of trehalose with aspartame in foods has been disclosed in Japanese Published Application No. 94-276997 and in U.S. Patent Nos. 5,510,137 and 5,026,566. The use of trehalose in chewing gum has been disclosed in Japanese Published Application No. 95-203859. Trehalose has been known to be an effective stabilizer in foods as well as medicines. U.S. Patent No. 4,891,319 discloses trehalose and its use to stabilize proteins and biological macro-molecules. U.S. Patent No. 5,149,653 discloses a method of preserving viruses. European Patent Publication No. 0 415 567 discloses the use of trehalose to help stabilize organic compounds. SUMMARY OF THE INVENTION The present invention is a method of producing chewing gum with a new bulk sweetener, specifically trehalose, as well as the chewing gum so produced. The bulk sweetener may be added to sucrose- type gum formulations, replacing a small or large quantity of sucrose. The formulation may be a low- or high- moisture formulation containing low or high amounts of moisture-containing syrup. The bulk sweetener, trehalose, may also be used in low- or non- sucrose gum formulations replacing sorbitol, mannitol, other polyols, or carbohydrates. Non-sucrose formulations may include low- or high-moisture, non- sucrose chewing gums. The bulk sweetener, trehalose, may be combined with other bulk sweeteners for use in chewing gum, including but not limited to sucrose, dextrose, fructose, maltose, maltodextrin, xylose, as well as sugar alcohols including but not limited to sorbitol, mannitol, xylitol, maltitol, lactitol, hydrogenated isomaltulose and hydrogenated starch hydrolysates such as Lycasin. The bulk sweetener, trehalose, may be combined in the gum formulation or co-dried or blended with the other bulk sweeteners prior to use in the gum formulation. Co-drying may be done by various methods of spray drying, fluid bed coating, coacervation, and other granulating or agglomerating techniques. The bulk sweetener, trehalose, may also be combined with high potency sweeteners including, but not limited to, thaumatin, aspartame, acesulfame K, sodium saccharin, glycyrrhizin, alitame, cyclamate, stevioside and dihydrochalcones . This sweetener, trehalose, when used as a bulking agent, gives chewing gum an improved texture, an improved shelf life and unique flavor/ sweetness quality. Even though trehalose is very similar to sucrose, it has unique physical properties different than sucrose including non-cariogenicity, giving a highly consumer-acceptable chewing gum product. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Trehalose is a carbohydrate bulking agent that is similar to sucrose. Trehalose is an iso er of sucrose obtained by isomerization of maltose, and its sweetness intensity is about 50% of that of sucrose. Like sucrose, trehalose is a non-reducing disaccharide, but has two glucose molecules bound in an α, α-1, 1 linkage . Trehalose is being produced by Hayashibara Co., Ltd. of Japan and is available under the trade name of TREHAOSE from Hayashibara USA, Inc. of Amarillo, Texas. Crystalline trehalose is a dihydrate, but may be available in an anhydrous form or as a liquid syrup. Trehalose is well established for food and pharmaceutical applications in Japan, but is not yet approved for food use by the USFDA. Approval is being sought in the US and EU as a novel food ingredient . Although a sugar, trehalose has some unique features that gives it an advantage over other sugars. In various cariogenicity tests, trehalose does not support the growth of S-Mutans and is considered non- cariogenic. It is believed that trehalose may be used at a low level with sugar to be effectively non- cariogenic. Other features of trehalose show it is very non-hygroscopic, is very heat and acid stable, prevents starch retrogradation, and prevents protein denaturation. This last property is unique to trehalose, and allows it to be used in the pharmaceutical and medical field to stabilize pharmaceuticals, vaccines, diagnostics, and organs for transplant . In food applications, trehalose may be used to improve retention of moisture, flavor, and texture, and stabilize color. Trehalose has a melting point of 97 °C and is very moisture stable at a relative humidity of less than 95%. Any of the crystalline powder forms or syrup forms of trehalose may be used in chewing gum and the term trehalose and trehalose solid/ syrup herein refers to all forms. The special properties of trehalose to retain moisture or flavor offers some unique advantages in chewing gum. Trehalose may act as an absorbent or encapsulating agent to entrap flavors and sweeteners in a chewing gum formula. An aqueous solution of trehalose mixed with a flavor or sweetener and dried, can entrap the flavor or sweetener to reduce the loss of volitle flavor components or reduce sweetener loss due to degradation. Trehalose is known to form a stable glassy state and when used in gum may retain flavor and moisture during storage of the gum product. Since trehalose also has properties to stabilize proteins, some high intensity sweeteners such as thaumatin or aspartame may be stabilized when used with trehalose in a chewing gum formulation. Trehalose may be added to chewing gum in its crystalline/solid form or may be dissolved in water. Its solubility in water is about 40% at room tempera- ture, but increases with increased temperature to over 70% at 70°C. Trehalose may be used in chewing gum as a texture and flavor modifier, bulking agent, and may improve texture, flavor, and shelf life properties. Trehalose may replace solids like sucrose, dextrose or lactose when used in its powder form, or may replace syrups when used in its liquid or syrup form. At levels of about 0.5% to about 25%, trehalose may replace part of the solids in sugar gum or, as a liquid, all or part of the syrup in sugar gum. At higher levels of about 25% to about 90% of the gum formulation, trehalose may replace all of the solids in a chewing gum formulation. A preferred range of trehalose is about 5% to about 50%, and more preferably about 10% to about 40%, of the gum composition. Unique chewing gum formulations can be obtained when all bulk sweeteners are replaced with trehalose powder and syrup. The slightly lower sweetness intensity allows for use of unique flavor combinations. High intensity sweeteners may be added to increase sweetness to obtain a sweetness more typical of chewing gum formulations. Chewing gum formulations with trehalose may contain a very low amount of moisture in the gum formulation, i.e., below about 2%, or may contain a medium amount of moisture, about 2-5%, and may even be a soft gum formulation containing 5% moisture or more. The very low hygroscopicity of trehalose yields a very non- hygroscopic all trehalose chewing gum product that is very shelf stable. Although trehalose is similar to sucrose, its unique non-cariogenic properties suggest it may be used in chewing gum formulations containing non-sucrose ingredients. Non-sucrose ingredients are alditols such as sorbitol, mannitol, xylitol, lactitol, hydrogenated isomaltulose, maltitol and hydrogenated starch hydrolysates. These alditols are used in a variety of combinations to develop unique chewing gum formulations. Trehalose may be used to replace the individual alditols or combinations of alditols. With partial replacement of one or more alditols, trehalose can be used at levels of about 0.5-25%. If trehalose replaces a large amount or most of the alditols, this level may be about 25% to about 90% of the gum formulation. Some sucrose-free chewing gum formulations contain high levels of glycerin and are very low in moisture, i.e., less than about 2%. Trehalose solids or syrup may replace part or all of the glycerin used in these types of formulations. At higher moisture levels (more than 2%) in sucrose-free gum, a liquid sorbitol (70% sorbitol, 30% water) is used. Trehalose solids or trehalose syrup may replace part or all of the sorbitol liquid. New sucrose-free syrups like aqueous hydrogenated starch hydrolysates, such as Lycasin, may also be replaced in part or totally by trehalose solids or syrup. The same product advantages found with hydrogenated starch hydrolysates syrups, such as improved product shelf life, improved texture and improved aspartame stability, may also be found with the use of trehalose solids or syrup. Recent advances use hydrogenated starch hydrolysates (HSH) and glycerin preblended and co- evaporated to reduce moisture in some sugar-free gum formulations. Trehalose solids and/or syrup may be used to replace part or all of the HSH/glycerin blends in chewing gum formulations. Aqueous trehalose solids and/or trehalose syrup may also replace HSH in the preblend with glycerin and be co-evaporated with glycerin to obtain a low moisture, non-crystallizable blend. Combinations of trehalose solids/syrup with alditols like sorbitol, maltitol, xylitol, lactitol and mannitol in aqueous form may also be blended with glycerin and co-evaporated for use in low-moisture, sucrose-free gum. In a similar manner, trehalose solids/syrup preblended in glycerin and co-evaporated may be used in conventional sugar chewing gum formulations. Trehalose may be combined with other sugars like dextrose, sucrose, lactose, maltose, invert sugar, fructose and corn syrup solids to form a liquid mix to be blended with glycerin and co-evaporated. Trehalose solids/ syrup may also be mixed with syrup and blended with glycerin and co-evaporated for use in a sugar chewing gum formulation. Trehalose bulk sweetener may also be co-dried with a variety of sugars such as sucrose, dextrose, lactose, fructose and corn syrup solids and used in a sugar-containing gum formulation. Trehalose may be co- dried with a variety of alditols such as sorbitol, mannitol, xylitol, maltitol, hydrogenated isomaltulose and hydrogenated starch hydrolysates and used in a sucrose-free gum formulation. Co-drying refers to methods of co-crystallization and co-precipitation of trehalose with other sugars and alditols, as well as co-drying by encapsulation, agglomeration and absorption with other sugars and alditols. Co-drying by encapsulation, agglomeration and absorption can also include the use of encapsulating and agglomerating agents. Trehalose may be mixed with other sugars or alditols prior to being codried by encapsulation or agglomeration, or may be used alone with the encapsulating and agglomerating agents. These agents modify the physical properties of the bulk sweetener and control its release from chewing gum. Since trehalose is highly soluble in water as noted earlier, controlling the release of trehalose modifies the texture and flavor of the chewing gum. Physical modifications of the bulk sweetener by encapsulation with another substrate will slow its release in chewing gum by reducing the solubility or dissolution rate. Any standard technique which gives partial or full encapsulation of the bulk sweetener can be used. These techniques include, but are not limited to, spray drying, spray chilling, fluid-bed coating and coacervation. These encapsulation techniques that give partial encapsulation or full encapsulation can be used individually or in any combination in a single step process or multiple step process. Generally, delayed release of bulk sweetener is obtained in multistep processes like spray drying the bulk sweetener and then fluid-bed coating the resultant powder. The encapsulation techniques here described are standard coating techniques and generally give varying degrees of coating from partial to full coating, depending on the coating composition used in the process. Also, the coating compositions may be susceptible to water permeation to various degrees. Generally, compositions that have high organic solubil- ity, good film-forming properties and low water solubility give better delayed release of the bulk sweetener. Such compositions include acrylic polymers and copolymers, carboxyvinyl polymer, polyamides, polystyrene, polyvinyl acetate, polyvinyl acetate phthalate, polyvinyl-pyrrolidone, and waxes. Although all of these materials are possible for encapsulation of the bulk sweetener, only food-grade material should be considered. Two standard food-grade coating materials that are good film formers but not water soluble are shellac and Zein. Others which are more water soluble, but good film formers, are materials like agar, alginates, a wide range of cellulose derivatives like ethyl cellulose, methyl cellulose, sodium hydroxymethyl cellulose, and hydroxypropylmethyl cellulose, dextrin, gelatin, and modified starches. These ingredients, which are generally approved for food use, also give a delayed release when used as an encapsulant. Other encapsulants like acacia or maltodextrin can also encapsulate trehalose but may increase the release rate of the bulk sweetener. The amount of coating or encapsulating material on the bulk sweetener also controls the length of time for its release from chewing gum. Generally, the higher the level of coating the slower the release of the bulk sweetener during mastication. The release rate is generally not instantaneous, but gradual over an extended period of time. Another method of giving a delayed release of the bulk sweetener is agglomeration of the bulk sweetener with an agglomerating agent which partially coats the bulk sweetener. This method includes the step of mixing the bulk sweetener and agglomerating agent with a small amount of water or solvent. The mixture is prepared in such a way as to have individual wet particles in contact with each other so that a partial coating can be applied. After the water or solvent is removed, the mixture is ground and used as a powdered, coated bulk sweetener. Materials that can be used as the agglomer- ating agent are the same as those used in encapsulation mentioned previously. However, since the coating is only a partial encapsulation and the bulk sweetener is very water soluble, some agglomerating agents are more effective in delaying the sweetener release than others. Some of the better agglomerating agents are the organic polymers like acrylic polymers and copolymers, polyvinyl acetate, polyvinylpyrrolidone, waxes, shellac, and Zein. Other agglomerating agents are not as effective in giving the bulk sweetener a delayed release as are the polymers, waxes, shellac and Zein, but can be used to give some delayed release. These other agglomerating agents include, but are not limited to, agar, alginates, a wide range of cellulose derivatives like ethyl cellulose, methyl cellulose, sodium hydroxymethyl cellulose, hydroxypropylmethyl cellulose, dextrin, gelatin, modified starches, vegetable gums like guar gum, locust bean gum, and carrageenin. Even though the agglomerated bulk sweetener is only partially coated, when the quantity of coating is increased compared to the quantity of the bulk sweetener, the release of the bulk sweetener can be delayed for a longer time during mastication. The bulk sweetener may be coated in a two- step process or multiple step process. The bulk sweetener may be encapsulated with any of the materials as described previously and then the encapsulated bulk sweetener can be agglomerated as described previously to obtain an encapsulated/agglomerated/bulk sweetener product that could be used in chewing gum to give a delayed release of bulk sweetener. In another embodiment of this invention, trehalose bulk sweetener may be absorbed onto another component which is porous and become entrapped in the matrix of the porous component. Common materials used for absorbing the bulk sweetener include, but are not limited to, silicas, silicates, pharmasorb clay, spongelike beads or microbeads, amorphous sugars like spray-dried dextrose, sucrose, alditols, amorphous carbonates and hydroxides, including aluminum and calcium lakes, vegetable gums and other spray dried materials . Depending on the type of absorbent material and how it is prepared, the amount of bulk sweetener that can be loaded onto the absorbent will vary. Generally materials like polymers, spongelike beads or microbeads, amorphous sugars and alditols and amorphous carbonates and hydroxides absorb about 10% to about 40% of the weight of the absorbent. Other materials like silica and pharmasorb clays may be able to absorb about 20% to about 80% of the weight of the absorbent. The general procedure for absorbing the bulk sweetener onto the absorbent is as follows. An absorbent like fumed silica powder can be mixed in a powder blender and an aqueous solution of the bulk sweetener can be sprayed onto the powder as mixing continues. The aqueous solution can be about 5% to 30% solids, and higher solid levels may be used if temperatures up to 90°C are used. Generally water is the solvent, but other solvents like alcohol could also be used if approved for use in food. As the powder mixes, the liquid is sprayed onto the powder. Spraying is stopped before the mix becomes damp. The still free- flowing powder is removed from the mixer and dried to remove the water or other solvent, and ground to a specific particle size. After the bulk sweetener is absorbed onto an absorbent or fixed onto an absorbent, the fixative/ sweetener can be coated by encapsulation. Either full or partial encapsulation may be used, depending on the coating composition used in the process. Full encapsulation may be obtained by coating with a polymer as in spray drying, spray chilling, fluid-bed coating, coacervation, or any other standard technique. A partial encapsulation or coating can be obtained by agglomeration of the fixative/sweetener mixture using any of the materials discussed above. Another form of encapsulation is by entrapment of an ingredient by fiber extrusion or fiber spinning into a polymer. Polymers that can be used for extrusion are PVAC, hydroxypropyl cellulose, polyethylene and other types of plastic polymers. A process of encapsulation by fiber extrusion is disclosed in U.S. Patent No. 4,978,537, which is hereby incorporated by reference. The water insoluble polymer may be preblended with the bulk sweetener prior to fiber extrusion, or may be added after the polymer is melted. As the extrudate is extruded, it results in small fibers that are cooled and ground. This type of encapsulation/entrapment generally gives a very long, delayed release of an active ingredient. The four primary methods to obtain a modified release of the bulk sweetener are: (1) encapsulation by spray drying, fluid-bed coating, spray chilling and coacervation to give full or partial encapsulation, (2) agglomeration to give partial encapsulation, (3) fixation or absorption which also gives partial encapsulation, and (4) entrapment into an extruded compound. These four methods, combined in any usable manner which physically modifies the release or dissolvability of the bulk sweetener are included in this invention. The trehalose bulk sweetener may be combined with other ingredients within the encapsulated, agglomerated, absorbed, or entrapped matrix. Other ingredients such as high intensity sweeteners, flavors, medicants, pharmaceuticals, other bulking agents, or other types of active ingredients may be combined with the trehalose bulk sweetener to release with the bulk sweetener. In some instances, the trehalose bulk sweetener may also have a stabilizing effect on any of the ingredients noted above. For example, if a high intensity protein sweetener such as aspartame was combined with trehalose before encapsulation, trehalose may improve the stability of aspartame in the treatment process or when the encapsulated matrix is added to a chewing gum formulation. Other methods of treating the trehalose bulk sweetener to physically isolate the sweetener from other chewing gum ingredients may also have some effect on its release rate and its effect on chewing gum flavor and texture. The bulk sweetener may be added to the liquid inside a liquid center gum product. The center fill of a gum product may comprise one or more carbohydrate syrups, glycerin, thickeners, flavors, acidulants, colors, sugars and sugar alcohols in conventional amounts. The ingredients are combined in a conventional manner. The bulk sweetener is dissolved in the center-fill liquid and the amount of bulk sweetener added to the center-fill liquid may be about 0.1% to about 20% by weight of the entire chewing gum formula. This method of using the bulk sweetener in chewing gum can allow for a lower usage level of the bulk sweetener, can give the bulk sweetener a smooth release rate, and can reduce or eliminate any possible reaction of the bulk sweetener with gum base, flavor components or other components, yielding improved shelf stability. Another method of isolating the trehalose bulk sweetener from other chewing gum ingredients is to add trehalose to the dusting compound of a chewing gum. A rolling or dusting compound is applied to the surface of chewing gum as it is formed. This rolling or dusting compound serves to reduce sticking to machinery as it is formed, reduces sticking of the product to machinery as it is wrapped, and sticking to its wrapper after it is wrapped and being stored. The rolling compound comprises trehalose bulk sweetener alone or in combination with mannitol, sorbitol, sucrose, starch, calcium carbonate, talc, other orally acceptable substances or a combination thereof. The rolling compound constitutes from about 0.25% to about 10.0%, but preferably about 1% to about 3% of weight of the chewing gum composition. The amount of trehalose sweetener added to the rolling compound is about 0.5% to 100% of the rolling compound or about 0.005% to about 5% of the chewing gum composition. This method of using trehalose bulk sweetener in the chewing gum can allow a lower usage level of the bulk sweetener, can give the bulk sweetener a more controlled release rate, and can reduce or eliminate any possible reaction of the bulk sweetener with gum base, flavor components, or other components, yielding improved shelf stability. The low hygroscopicity of trehalose also improves shelf-life stability of a gum product by allowing trehalose to act as a flavor and moisture retainer. Another method of isolating trehalose sweetener is to use it in the coating/panning of a pellet chewing gum. Pellet or ball gum is prepared as conventional chewing gum, but formed into pellets that are pillow shaped or into balls. The pellets/balls can be then trehalose coated or panned by conventional panning techniques to make a unique trehalose-coated pellet gum. The bulk sweetener is very stable and highly water soluble, and can be easily added to a sugar solution prepared for sugar panning. Because of its excellent crystallization properties, trehalose can be used alone for panning of pellet gum. Trehalose may also be combined with sucrose m solution as the coating on pellet gum. Trehalose can also be added as a powder blended with other powders often used m some types of conventional panning procedures. Using trehalose sweetener isolates the sweetener from other gum ingredients and modifies its release rate m chewing gum. Levels of use of trehalose may be about 1% to about 100% m the coating and about 0.5% to about 50% of the weight of the chewing gum product. The weight of the coating may be about 20% to about 50% of the weight of the finished gum product. Conventional panning procedures generally coat with sucrose, but recent advances m panning have allowed the use of other carbohydrate materials to be used m the place of sucrose such as trehalose. Other components added to trehalose include, but are not limited to, dextrose, maltose, xylitol, lactitol, hydrogenated isomaltulose and other new alditols or a combination thereof. These materials may be blended with panning modifiers including, but not limited to, gum arabic, maltodextrms, corn syrup, gelatin, cellulose type materials like carboxymethyl cellulose, or hydroxymethyl cellulose, starch and modified starches, vegetable gums like alginates, locust bean gum, guar gum, and gum tragacanth, insoluble carbonates like calcium carbonate or magnesium carbonate and talc. 7Antitack agents may also be added as panning modifiers which allow the use of a variety of carbohydrates and sugar alcohols to be used in the development of new panned or coated gum products. Flavors may also be added with the trehalose coating and with the trehalose bulk sweetener to yield unique product characteristics. The previously described encapsulated, agglomerated, absorbed, or extruded trehalose bulk sweetener may readily be incorporated into a chewing gum composition. The remainder of the chewing gum ingredients are noncritical to the present invention. That is, the coated particles of bulk sweetener can be incorporated into conventional chewing gum formulations in a conventional manner. The trehalose bulk sweeteners may be used in a sucrose-free or sucrose containing chewing gum to modify the sweetness thereof. The coated bulk sweetener may be used in either regular chewing gum or bubble gum. In general, a chewing gum composition typically comprises a water-soluble bulk portion, a water- insoluble chewable gum base portion and typically water-insoluble 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 insoluble gum base generally comprises elastomers, resins, fats and oils, waxes, softeners and inorganic fillers. Elastomers may include poly- isobutylene, isobutylene-isoprene copolymer and styrene butadiene rubber, as well as natural latexes such as chicle. Resins include polyvinylacetate and terpene resins. Fats and oils may also be included in the gum base, including tallow, hydrogenated and partially hydrogenated vegetable oils, and cocoa butter. Com- monly employed waxes include paraffin, microcrystalline and natural waxes such as beeswax and carnauba. According to the preferred embodiment of the present invention, the insoluble gum base constitutes between about 5 to about 95% by weight of the gum. More preferably the insoluble gum base comprises between 10 and 50% by weight of the gum and most preferably about 20 to about 35% by weight of the gum. The gum base typically also includes a filler component. The filler component may be calcium carbonate, magnesium carbonate, talc, dicalcium phosphate or the like. The filler may constitute between about 5 and about 60% by weight of the gum base. Preferably, the filler comprises about 5 to about 50% by weight of the gum base. Gum bases typically also contain softeners, including glycerol monostearate and glycerol triacetate. Further, gum bases may also contain optional ingredients such as antioxidants, colors and emulsifiers. The present invention contemplates employing any commercially acceptable gum base. The water-soluble portion of the chewing gum may further comprise softeners, sweeteners, flavoring agents and combinations thereof. As used herein, the term "bulking and sweetening agents" generically includes sugars, sugar alcohols and syrups thereof. Softeners are added to the chewing gum in order to optimize the chewability and mouth feel of the gum. Softeners, also known in the art as plasticizers or plasticizing agents, generally constitute between about 0.5 to about 15.0% by weight of the chewing gum. Softeners contemplated by the present invention include glycerin, 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 binding agents in gum. As mentioned above, the trehalose solids/ syrup bulk sweetener of the present invention will most likely be used in gum formulations containing sucrose or other sugars. However, sucrose-free formulations are also within the scope of the invention. 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 trehalose solids/syrup bulk sweetener of the present invention can also be used in combination with sugarless sweeteners. Generally sugarless sweeteners include components with sweetening charac ¬ teristics but which are devoid of the commonly known sugars and comprise, but are not limited to, sugar alcohols such as sorbitol, mannitol, xylitol, hydro- genated starch hydrolysates, maltitol and the like, alone or in any combination. Depending on the particular sweetness release profile and shelf-stability needed, the trehalose solid/syrup bulk sweeteners of the present invention can also be used in combination with coated or uncoated high-potency sweeteners or with high-potency sweeteners coated with other materials and by other techniques. A flavoring agent may be present in the chewing gum in an amount within the range of from about 0.1 to about 10.0 weight percent and preferably from about 0.5 to about 3.0 weight percent of the gum. The flavoring agents may comprise essential oils, synthetic flavors, or mixture 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 wmtergreen, anise, and the like. Artificial flavoring components are also contemplated for use m gums of the present invention. Those skilled m the art will recognize that natural and artificial flavoring agents may be combined m any sensorally acceptable blend. All such flavors and flavor blends are contemplated by 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 m the art. After the ingredients have been thoroughly mixed, the gum mass is discharged from the mixer and shaped into the desired form such as by rolling into sheets and cutting into sticks, extruding 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 m 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. 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 m the art will recognize that many variations of the above described procedure may be followed. Examples The following examples of the invention and comparative examples are provided by way of explanation and illustration. The formulas listed in Table 1 comprise various sugar-type formulas in which trehalose can be added to gum after it is dissolved in water and mixed with various aqueous solvents . TABLE 1 (WEIGHT PERCENT) EX. 1 EX. 2 EX. 3 EX. 4 EX. 5 EX. 6 EX. 7 EX. 8 SUGAR 55.6 56.6 55.6 47.0 53.0 53.0 55.6 47.0 BASE 19.2 19.2 19.2 19.2 19.2 19.2 19.2 19.2 CORN 12.9 1.9 8.9 2.9 6.9 6.9 0.0 2.9 SYRUP PEPPER0.9 0.9 0.9 0.9 0.9 0.9 0.9 0.9 MINT FLAVOR GLY1.4 1.4 1.4 0.0 0.0 0.0 1.4 0.0 CERIN LIQUID/ 10.0 20.0 14.0 30.0 20.0 20.0 22.9 30.0 TREHALOSE BLEND EXAMPLE 1 Trehalose powder can be added directly to the gum. EXAMPLE 2 An 80 gram portion of trehalose can be dissolved in 120 grams of water at 40°C making a 40% solution and added to gum. EXAMPLE 3 Trehalose syrup at 60% solids at 60°C can be added directly to the gum. EXAMPLE 4 A blend of 80 grams of trehalose and 120 grams of water is mixed at 40°C. To this is added 100 grams of glycerin to give a mixture of 27% trehalose, 40% water, and 33% glycerin, and added to gum. EXAMPLE 5 To 140 grams of trehalose syrup at 70% solids is added 60 grams of glycerin to give a 70% trehalose syrup with 30% glycerin, and added to gum. EXAMPLE 6 To 140 grams of trehalose syrup of 70% solids is added 60 grams of propylene glycol giving a 70% trehalose syrup with 30% glycerin and added to gum. EXAMPLE 7 To 140 grams of trehalose syrup at 70% solids is added 89 grams of corn syrup and blended giving a mixture of 61% trehalose syrup and 39% corn syrup. EXAMPLE 8 To a 200 gram quantity of corn syrup is added 100 grams of glycerin. To this mixture is added 75 grams of trehalose and blended at 50°C. This mixture is added to gum. In the next examples of sugar gum formulations, trehalose can be dissolved m water and emulsifiers can be added to the aqueous solution. Example solutions can be prepared by dissolving 15 grams of trehalose m 70 grams water and m examples 10-14, adding 15 grams of emulsifiers of various hydrophilic-lipophilic balance (HLB) values to the solution. The mixtures can then be used m the following formulas. TABLE 2 (WEIGHT PERCENT) EX. 9 EX. 10 EX. 11 EX. 12 EX. 13 EX. 14 SUGAR 50.7 50.7 50.7 50.7 50.7 50.7 BASE 19.2 19.2 19.2 19.2 19.2 19.2 CORN 12.9 12.9 12.9 12.9 12.9 12.9 SYRUP GLY1.4 1.4 1.4 1.4 1.4 1.4 CERIN DEXTROSE MONOHY- DRATE 9.9 9.9 9.9 9.9 9.9 9.9 PEPP. 0.9 0.9 0.9 0.9 0.9 0.9 FLAVOR BULK SWEETENER/ EMULSIFIER/ WATER MIXTURE 5.0 5.0 5.0 5.0 5.0 5.0 None HLB=2 HLB=4 HLB=6 HLB=9 HLB=12 EXAMPLES 15-20 The same as the formulations made in Examples 9- 14, respectively, except that the flavor can be mixed together with the aqueous bulk sweetener solution and emulsified before adding the mixture to the gum batch. Trehalose bulk sweetener can also be blended into various base ingredients. A typical base formula is as follows : WEIGHT PERCENT Polyvinyl acetate 27 Synthetic rubber 13 Paraffin Wax 13 Fat 3 Glycerol Monostearate 5 Terpene Resin 27 Calcium Carbonate Filler \ 2_ 100% The individual base components can be softened prior to their addition m the base manufacturing process. To the presoftened base component, trehalose can be added and mixed, and then the presoftened base/bulk sweetener blend can be added to make the finished base. In the following examples, trehalose can be mixed first with one of the base ingredients, and the mixed ingredient can then be used m making a base. The ingredients blended with trehalose can then be used at the levels indicated m the typical base formula above. EXAMPLE 21 The terpene resin used to make the base is 80% polyterpene resin and 20% trehalose. EXAMPLE 22 The polyvinyl acetate used to make the base is 10% low M.W. polyvinyl acetate and 20% trehalose. Trehalose may also be added to an otherwise complete gum base. EXAMPLE 23 5% trehalose can be mixed with 95% of a gum base having the above listed typical formula. The trehalose can be added near the end of the process, after all the other ingredients are added. The samples of finished base made with trehalose added to different base components can then be evaluated in a sugar-type chewing gum formulated as follows : TABLE 3 (WEIGHT PERCENT) [For Examples 21, 22, and 23j Sucrose 55.2 Base 19.2 Corn Syrup 13.4 Glycerine 1.4 Dextrose Monohydrate 9.9 Peppermint Flavor 0.9 100% The theoretical level of trehalose bulk sweetener is 1% in the finished gum. The following Tables 4 through 11 are examples of gum formulations that demonstrate formula variations in which trehalose or trehalose syrup may be used. Examples 24-28 in Table 4 demonstrates the use of trehalose in low-moisture sucrose formulations showing less than 2% theoretical moisture: TABLE 4 (WEIGHT PERCENT) EX. 24 EX. 25 EX. 26 EX. 27 EX. 28 SUCROSE 57.9 53.9 48.9 25.0 0.0 GUM BASE 19.2 19.2 19.2 19.2 19.2 CORN a SYRUP 6.0 6.0 6.0 6.0 6.0 DEXTROSE MONOHY- DRATE 10.0 10.0 10.0 10.0 10.0 LACTOSE 0.0 0.0 0.0 5.0 5.0 GLYCERIN 0 5.0 5.0 5.0 8.9 8.9 FLAVOR 0.9 0.9 0.9 0.9 0.9 TREHALOSE 1.0 5.0 10.0 25.0 50.0 a Corn Syrup is evaporated to 85% solids, 15% moisture Glycerin and syrup may be blended and co-evaporated Examples 29-33 m Table 5 demonstrate the use of trehalose m medium-moisture sucrose formulations having about 2% to about 5% moisture. Examples 34-38 m Table 6 demonstrate the use of trehalose m high-moisture sucrose formulations having more than about 5% moisture. TABLE 5 (WEIGHT PERCENT) EX. 29 EX. 30 EX. 31 EX. 32 EX. 33 SUCROSE 52. .5 48.5 43.5 25. ,0 0. .0 GUM BASE 19. .2 19.2 19.2 19. .2 19. .2 CORN SYRUP a 15. .0 15.0 15.0 18. .5 18. .5 DEXTROSE MONOHY- DRATE 10. .0 10.0 10.0 10. .0 10. .0 GLYCERIN" 1. .4 1.4 1.4 1, .4 1. .4 FLAVOR 0. .9 0.9 0.9 0. .9 0. .9 TREHALOSE 1. .0 5.0 10.0 25, .0 50, .0 Corn Syrup is evaporated to 85 % solids , 15 s moisture Glycerin and syrup may be blended and co-evaporated TABLE 6 (WEIGHT PERCENT) EX. 34 EX. 35 EX. 36 EX. 37 EX. 38 SUCROSE 50. ,0 46.0 41.0 25. ,0 0. ,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 TREHALOSE 1. .0 5.0 10.0 25, .0 50, .0 Examples 39-43 in Table 7 and Examples 44-53 in Tables 8 and 9 demonstrate the use of trehalose in low- and high-moisture gums that are sucrose-free. Low- moisture gums have less than about 2% moisture, and high-moisture gums have greater than 2% moisture. TABLE 7 (WEIGHT PERCENT) EX. 39 EX. 40 EX. 41 EX. 42 EX. 43 BASE 25. .5 25.5 25.5 25. .5 25, .5 SORBITOL 50. .0 46.0 41.0 26. .0 0. .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 TREHALOSE 1. ,0 5.0 10.0 25. ,0 50. .0 TABLE 8 (WEIGHT PERCENT) EX. 44 EX. 45 EX. 46 EX. 47 EX. 48 BASE 25.5 25.5 25.5 25.5 25.5 SORBITOL 50.0 46.0 41.0 26.0 0.0 LIQUID SORBITOL* 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 2.0 2.0 FLAVOR 1.5 1.5 1.5 1.5 1.5 TREHALOSE 1.0 5.0 10.0 25.0 50.0 *Sorbιtol Liquid contains 70% sorbitol, 30% water TABLE 9 (WEIGHT PERCENT) EX. 49 EX. 50 EX. 51 EX. 52 EX. 53 BASE 25.5 25.5 25.5 25.5 25.5 SORBITOL 50.0 46.0 41.0 26.0 0.0 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 4.0 4.0 FLAVOR 1.5 1.5 1.5 1.5 1.5 TREHALOSE 1.0 5.0 10.0 25.0 50.0 * Hydrogenated starch hydrolyzate syrup ** Glycerin and HSH syrup may be blended or co-evaporated Table 10 shows chewing formulations that can be made with various other types of sugars. TABLE 10 (WEIGHT PERCENT) EX. 54 EX. 55 EX. 56 EX. 57 EX. 58 EX. , 59 GUM BASE 19. .2 19. .2 19.2 19.2 19.2 19. ,2 SUCROSE 44. ,5 24. .5 39.5 19.5 29.5 19. 5 GLYCERIN 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 DEXTROSE 5. .0 5. ,0 - - 10.0 5. ,0 LACTOSE 5. .0 5, .0 10.0 10.0 - FRUCTOSE 5, .0 5, .0 10.0 10.0 10.0 5. .0 INVERT SUGAR - - 10.0 10. .0 MALTOSE - - - - CORN SYRUP SOLIDS - - - - PEPPERMINT FLAVOR 0 .9 0 .9 0.9 0.9 0.9 0, .9 TREHALOSE 5 .0 25 .0 5.0 25.0 5.0 25, .0 EX . 60 EX . 61 EX . 62 EX . 63 EX . 64 EX . 65 GUM BASE 19. ,2 19.2 19.2 19.2 19.2 19.2 SUCROSE 29. ,5 19.5 29.5 19.5 37.5 22.5 GLYCERIN 1. ,4 1.4 1.4 1.4 1.4 1.4 CORN SYRUP 14. .0 14.0 14.0 14.0 11.0 11.0 DEXTROSE 10. .0 5.0 10.0 5.0 10.0 5.0 LACTOSE FRUCTOSE 10, .0 5.0 10.0 5.0 5.0 5.0 INVERT SUGAR 10, .0 10.0 5.0 5.0 MALTOSE 10.0 10.0 CORN SYRUP SOLIDS 5.0 5.0 PEPPERMINT FLAVOR 0.9 0.9 0.9 0.9 0.9 0.9 TREHALOSE 5.0 25.0 5.0 25.0 5.0 25.0 Any of the sugars may be combined with trehalose and co-dried to form unique combinations such as: EXAMPLE 66 Dextrose and trehalose can be dissolved m water m a 2:1 ratio dextrose : trehalose and co-dried or co-precipitated and used m the formulas m Table 10. EXAMPLE 67 Trehalose and sucrose can be dissolved m water m a 1:1 ratio and co-dried or co-precipitated and used m the formulas m Table 10. EXAMPLE 68 Trehalose, sucrose and dextrose can be dissolved m water m a 1:1:1 ratio and co-dried or co- precipitated and used m the formulas m Table 10. EXAMPLE 69 Trehalose, sucrose, dextrose and fructose can be dissolved m water at 25% of each ingredient and co-dried, and used m the formulas m Table 10. EXAMPLE 70 Trehalose, dextrose, fructose and lactose can be dissolved m water at 25% of each ingredient and co-dried, and used m the formulas m Table 10. EXAMPLE 71 Trehalose, dextrose, maltose and corn syrup solids can be dissolved in water at 25c of each ingredient and co-dried, and used m the formulas m Table 10. EXAMPLE 72 Trehalose, sucrose, dextrose, maltose and fructose can be dissolved m water at 20% of each ingredient and co-dried, and used m the formulas m Table 10. Multiple combinations of trehalose with other sugars can be made m solution to form liquid concentrates that do not need to be co-dried, such as: EXAMPLE 73 Trehalose, corn syrup and glycerin can be dissolved m water at a ratio of 1:1:1, evaporated to a thick syrup and used m the formulas m Table 10. EXAMPLE 74 Trehalose, dextrose, fructose and invert syrup may be dissolved m water at 25% of each ingredient and evaporated to a thick syrup and used m the formulas m Table 10. EXAMPLE 75 Trehalose, dextrose, maltose and corn syrup solids may be dissolved m water at 25 % of each component and evaporated to a thick syrup and used m the formulas m Table 10. EXAMPLE 76 Glycerin is added to Example 74 at a ratio of 4:1 syrup to glycerin and evaporated to a thick syrup, and used m the formulas m Table 10. EXAMPLE 77 Glycerin is added to Example 75 at a ratio of 2:1 syrup to glycerin and evaporated to a thick syrup, and used m the formulas m Table 10. Multiple combinations and combinations of two or three sugars can also be made by melting the sugars together at about 110°C, cooling, and grinding to form powder blends such as: EXAMPLE 78 Trehalose and dextrose are blended at a ratio of 1:1 and melted at 110°C. The blend is cooled, ground, and used in formulas in Table 10. EXAMPLE 79 Trehalose, dextrose, and fructose at a ratio of 1:1:1 are blended and melted at 110°C. The melted blend is cooled, ground, and used in formulas in Table 10. Table 11 shows chewing gum formulations that are free of sucrose. These formulations can use a wide variety of non-sugar alditols. TABLE 11 ( (WWEE:IGHT PERCENT) EX. 80 EX. 81 EX. 82 EX. 83 EX. 84 EX. 85 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 44, .0 34, .0 34.0 29. ,0 28, .0 MANNITOL 10, .0 10.0 10, .0 10 .0 6, .0 SORBITOL LIQUID* 17 .0 17 .0 - LYCASIN - - 17.0 12.0 8.0 10.0 MALTITOL - - - 10.0 XYLITOL - - - - 15.0 15.0 LACTITOL _ _ _ _ _ _ HYDROGENATED ISOMALTULOSE - FLAVOR 1.5 1.5 1.5 1.5 1.5 1.5 TREHALOSE 10.0 10.0 10.0 10.0 10.0 40.0 * Sorbitol Liquid contains 70% sorbitol, 30% water TABLE 11 (Cont ■ d) (WEIGHT PERCENT) EX. 86 EX. 87 EX. 88 EX. 89 EX. 90 EX. 91 GUM BASE 25. ,5 25.5 25.5 25. ,5 25.5 25.5 GLYCERIN 8. .0 8.0 8.0 2. ,0 3.0 2.0 SORBITOL 32. .0 27.0 22.0 31. .0 10.0 - 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 - - LACTITOL 10, .0 10.0 10.0 _ - HYDROGENATED I SOMALTULOSE 10 . 0 10 . 0 25 . 0 21 . 0 FLAVOR 1.5 1.5 1.5 1.5 1.5 1.5 TREHALOSE 10.0 10.0 10.0 10.0 25.0 40.0 * Sorbitol Liquid contains 70% sorbitol , 30% water Any of the alditols can be combined with trehalose and co-dried to form unique combinations , such as : EXAMPLE 92 Trehalose and sorbitol can be dissolved in water in a ratio of 2 : 1 sorbitol : trehalose and co-dried and used in formulas in Table 11 . EXAMPLE 93 Trehalose, sorbitol and mannitol can be dissolved in water at a ratio of 1:1:1, co-dried, and used in appropriate formulas in Table 11. EXAMPLE 94 Trehalose, mannitol and xylitol can be dissolved in water at a ratio of 1:1:1, co-dried, and used in appropriate formulas in Table 11. EXAMPLE 95 Trehalose, sorbitol and lactitol can be dissolved in water at a ratio of 1:1:1, co-dried, and used in appropriate formulas in Table 11. EXAMPLE 96 Trehalose, hydrogenated isomaltulose and sorbitol can be dissolved in water at a ratio of 1:1:1, co- dried, and used in appropriate formulas in Table 11. EXAMPLE 97 Trehalose and hydrogenated isomaltulose can be dissolved in water at a ratio of 1:1, co-dried, and used in appropriate formulas in Table 11. EXAMPLE 98 Trehalose, sorbitol, maltitol and xylitol may be blended at 25% of each ingredient and dissolved in water, co-dried, and used in appropriate formulas in Table 11. Multiple combinations of trehalose with the various alditols can be made in solution to form liquid concentrates that do not need to be co-dried, such as: EXAMPLE 99 Trehalose, sorbitol, maltitol and Lycasin brand hydrogenated starch hydrolysates may be dissolved in water at 25% of each ingredient, evaporated to a thick syrup and used in the appropriate formulas in Table 11. EXAMPLE 100 Trehalose, xylitol, sorbitol, and Lycasin can be dissolved in water at 25% of each ingredient, evaporated to a thick syrup, and used in the formulas in Table 11. EXAMPLE 101 Trehalose, sorbitol, lactitol and Lycasin can be dissolved in water at 25% of each ingredient, evaporated to a thick syrup, and used in the formulas in Table 11. EXAMPLE 102 Trehalose, Lycasin and glycerin can be dissolved in water at a ratio of 1:1:1, evaporated to a thick syrup and used in the formulas in Table 11. EXAMPLE 103 Glycerin is added to Example 99 at a ratio of 4:1 syrup to glycerin, evaporated to a thick syrup, and used in formulas in Table 11. EXAMPLE 104 Glycerin is added to Example 100 at a ratio of 4:1 syrup to glycerin, evaporated to a thick syrup, and used in the formulas in Table 11. EXAMPLE 105 Glycerin is added to Example 101 at a ratio of 4:1 syrup to glycerin, evaporated to a thick syrup, and used in formulas in Table 11. Multiple combinations of one or two alditols with trehalose can be made by melting the trehalose and alditols together at about 110°C, cooling, and grinding to form powder blends, such as: EXAMPLE 106 Trehalose and sorbitol are blended at a 1:1 ratio and melted at 110°C. The blend is cooled, ground and used in formulas in Table 11. EXAMPLE 107 Trehalose, sorbitol and xylitol are blended at a 1:1:1 ratio and melted at 110°C. The blend is cooled, ground and used in formulas in Table 11. High-intensity sweeteners such as aspartame, acesulfame K, or the salts of acesulfame, cyclamate and its salts, saccharin and its salts, alitame, sucralose, thaumatin, monellin, dihydrochalcone, stevioside, glycyrrhizin, and combinations thereof may be used in any of the Examples listed in Tables 4, 5, 6, 7, 8 9, 10 and 11. Since trehalose has less sweetness than some of the other sugars used in conventional sugar gum, and some of the alditols in sugar-free gum, a high-intensity sweetener may be need to obtain the proper level of sweetness. High-intensity sweeteners may also be modified to control their release in chewing gum formulations containing trehalose. This can be controlled by various methods of encapsulation, agglomeration, absorption, or a combination of methods to obtain either a fast or slow release of the sweetener. Sweetener combinations, some of which may be synergistic, may also be included in the gum formulations containing trehalose. The following examples show the use of high- intensity sweeteners in chewing gum formulations with trehalose . EXAMPLE 108 Aspartame at a level of 0.2% may be added to any of the formulas in Tables 4 through 11 by replacing 0.2% of the trehalose. EXAMPLE 109 Alitame at a level of 0.03% may be added to any of the formulas in Tables 4 through 11 by replacing 0.03% of the trehalose. EXAMPLE 110 Sucralose at a level of 0.07% may be added to any of the formulas in Tables 4 through 11 by replacing 0.07% of the trehalose. EXAMPLE 111 Thaumatin at a level of 0.02% may be added to any of the formulas in Tables 4 through 11 by replacing 0.02% of the trehalose. EXAMPLE 112 Glycyrrhizin at a level of 0.4% may be added to any of the formulas in Tables 4 through 11 by replacing 0.4% of the trehalose. High-intensity sweeteners may also be combined with other high-intensity sweeteners, with or without encapsulation, agglomeration or absorption, and used in chewing gum. Examples are: EXAMPLE 113 Aspartame and acesulfame K at a 1:1 ratio may be added to any of the formulas in Tables 4 through 11 at a level of 0.15% by replacing 0.15% of the trehalose . EXAMPLE 114 Aspartame and alitame at a ratio of 9:1 aspartame: alitame may be added to any of the formulas in Tables 4 through 11 at a level of 0.1% by replac ¬ ing 0.1% of the trehalose. EXAMPLE 115 Aspartame and thaumatin at a ratio of 9:1 aspartame: thaumatin can be added to any of the formulas in Tables 4 through 11 at a level of 0.1% by replacing 0.1% of the trehalose. EXAMPLE 116 Sucralose and alitame in a ratio of 3:1 sucralose: alitame can be added to any of the formulas in Tables 4 through 11 at a level of 0.5% by replacing 0.5% of the trehalose. EXAMPLE 117 Alitame and glycyrrhizin in a ratio of 1:12 alitame : glycyrrhizin can be added to any of the formulas in Tables 4 through 11 at a level of 0.1% by replacing 0.1% of the trehalose. EXAMPLE 118 Aspartame and glycyrrhizin in a ratio of 1:14 aspartame : glycyrrhizin can be added to any of the formulas in Tables 4 through 11 at a level of 0.3% by replacing 0.3% of the trehalose. As discussed above, trehalose ingredients that are available are crystalline trehalose and trehalose syrup. These materials may be used exclusively in a variety of chewing gum formulations, as in Tables 12 and 13. TABLE 12 (WEIGHT PERCENT) EX. 119 EX. 120 EX. 121 EX. 122 EX. 123 GUM BASE 19. .2 30.5 35.5 30. ,5 30. ,0 GLYCERIN 2. .0 2.0 7.0 7. .0 2. .0 TREHALOSE CRYSTALLINE 67, .8 56.0 51.0 46, .0 45, .5 TREHALOSE SYRUP 10, .0 10.0 5.0 15, .0 20, .0 FLAVOR 1 .0 1.5 1.5 1 .5 2, .5 * Trehalose Crystalline and Trehalose Syrup may also be preblended and coevaporated to reduce moisture. TABLE 13 (WEIGHT PERCENT) EX. 124 EX. 125 EX. 126 EX. 127 EX. 128 EX. 129 GUM BASE 25. .5 25. .5 25. .5 25. ,5 50, .0 70. .0 GLYCERIN 2. ,0 2. ,0 7. .0 15. ,0 2, .0 1. ,0 TREHALOSE CRYSTALLINE * 51. .0 61, .0 51, .0 43, .0 45 .5 24, .0 TREHALOSE SYRUP * 20, .0 10, .0 15, .0 15. .0 -- -- 2, .0 FLAVOR 1. .5 1, .5 1. .5 1. .5 2, .5 3. .0 " Trehalose Crystalline and Trehalose Syrup may also be preblended and coevaporated to reduce moisture. The formulation in Table 12 and 13 do not contain other sugars or alditols. These formulations will give unique texture and flavor attributes. These formulations may also contain high- intensity, artificial sweeteners, from about 0.02% to about 0.1% for sweeteners like alitame, thaumatin, and dihydrochalcone, and from about 0.1% to about 0.3% for sweeteners like aspartame, sucralose, acesulfame, and saccharin. The formulations in Tables 12 and 13 without the other types of sugars and alditols will also have good non-cariogenic properties. It should be appreciated that the compositions and methods of the present invention are capable of being incorporated in the form of a variety of embodiments, only a few of which have been illustrated and described above. The invention may be embodied in other forms without departing from its spirit or essential characteristics. The described embodiments are to be considered in all respects only as illustrative and not restrictive, and the scope of the invention, therefore, indicated by the appended claims rather than by the foregoing description. All changes which come within the meaning and range of equivalency of the claims are to be embraced within their scope.

Claims: WE CLAIM : 1. A chewing gum composition comprising: a) about 5% to about 95% gum base; b) about 0.1% to about 10% of a flavoring agent, and c) about 5% to about 95% trehalose, the trehalose comprising the only bulking and sweetening agent in the gum. 2. The chewing gum composition of claim 1 wherein the trehalose is in the form selected from the group consisting of crystalline trehalose, trehalose syrup and mixtures thereof. 3. A chewing gum product including trehalose wherein the trehalose is used as a dusting agent on the surface of the gum. 4. A coated chewing gum product comprising a gum pellet coated with a hard coating, the hard coating comprising trehalose. 5. A method of making chewing gum comprising the steps of: a) coevaporating an aqueous solution comprising trehalose and a plasticizing agent to form a syrup, and b) mixing the syrup with gum base, bulking agents and flavoring agents to produce a gum composition. 6. A chewing gum composition sweetened at least in part by aspartame, the gum composition containing an effective amount of trehalose to stabilize the aspartame against degradation into non- sweetening derivatives. 7. A method of making chewing gum comprising the steps of: a) codrying a solution containing trehalose and another sweetener selected from the group consisting of sugar sweeteners, alditol sweeteners and high-potency sweeteners, and b) mixing the codried trehalose/ sweetener with gum base and flavoring agents to produce a gum composition. 8. A liquid-filled chewing gum product wherein the liquid fill comprises trehalose. 9. A chewing gum composition comprising: a) about 5% to about 95% gum base; b) about 0.1% to about 10% of a flavoring agent; and c) about 5% to about 95% bulking and sweetening agents, the bulking and sweetening agents comprising trehalose and the gum having less than 2% moisture . 10. The chewing gum composition of claim 9 wherein the trehalose comprises about 5% to about 50% of the gum composition.

Inventors: BARKALOW DAVID G, MEYERS MARC A, WHISTLER ROY L, YATKA ROBERT J, BARKALOW, DAVID, G., MEYERS, MARC, A., WHISTLER, ROY, L., YATKA, ROBERT, J.
Applicants: BARKALOW DAVID G, MEYERS MARC A, WHISTLER ROY L, WRIGLEY W M JUN CO, YATKA ROBERT J, BARKALOW, DAVID, G., MEYERS, MARC, A., WHISTLER, ROY, L., WM. WRIGLEY JR. COMPANY, YATKA, ROBERT, J.
Application year: 1997
Main classification: A23G3
IPC codes: A23G4