Patent Publication Number: US-2009220642-A1

Title: Compressible gum based delivery systems for the release of ingredients

Description:
FIELD 
     The present invention is generally directed to compressible chewing gum and to delivery systems for such chewing gums. 
     BACKGROUND 
     Chewing gum can be formed by conventional processes involving dough mixing with rolling and scoring or by alternative processes such as depositing a liquid mixture or directly compressing a compressible mixture. Such compressible chewing gums can be formed into many different shapes and thus can offer manufacturing flexibility and finished product variety. However, compressible chewing gums offer limited duration sensory characteristics such as sweetness and flavor intensity. Therefore, it would be desirable to have a compressible chewing gum with prolonged sensory characteristics. 
     SUMMARY 
     Compressible chewing gum compositions containing delivery systems are disclosed herein. In some embodiments, a delivery system for use in a compressible chewing gum composition may include one or more ingredients (e.g., flavors, flavor potentiators, acids, mouth moisteners, colors, cooling agents, warming agents, sensates, actives, vitamins or other micronutrients, high intensity sweeteners, emulsifiers or surfactants, taste masking agents, dental care actives, breath freshening actives, minerals, cooling potentiators, warming potentiators, sweetness potentiators, throat soothing agents, mouth moistening agents, remineralization agents, demineralization agents, antibacterial agents, antimicrobial agents, anticalculus agents, bitterness masking agents) that are partially or completely encapsulated with an encapsulating material (e.g., water insoluble polymer or co-polymer). 
     In some embodiments, a delivery system or a compressible chewing gum that includes the delivery system as a component may include one or more ingredients, amounts of one or more ingredients, or ratios of two or more ingredients, etc., such that the release rate or release profile of one or more of these ingredients, or another ingredient in the delivery system or compressible chewing gum, is managed during consumption or other use of the delivery system or compressible chewing gum. 
     As used herein, the term “delivery system” includes an encapsulating material and at least one ingredient encapsulated with the encapsulating material. In some embodiments, a delivery system may include multiple ingredients, multiples layers or levels of encapsulation, and/or one or more other additives. A delivery system may be an ingredient or component in a compressible chewing gum composition. In some embodiments, the one or more ingredients and an encapsulating material in the delivery system may form a matrix. In some embodiments, the encapsulating material may completely coat or cover the one or more ingredients or form a partial or complete shell, cover, or coating around the one or more ingredients. 
     In some embodiments, a chewing gum composition may include a compressible gum base composition and a delivery system in particulate form that includes an encapsulating material and an ingredient encapsulated with the encapsulating material. 
     In some embodiments, a chewing gum composition may include one or more delivery systems. Each delivery system may include the same or different ingredients, the same or different encapsulating materials, and/or the same or different characteristics (e.g., tensile strength, water solubility, ratio of ingredient to encapsulating material, ratio of different polymers used to encapsulate one or more ingredients, hydrophobicity of one or more polymers used to encapsulate one or more ingredients, hydrophobicity of the delivery system, coating on the delivery system, coating on an ingredient prior to the ingredient being encapsulated, average particle size). One or more of these characteristics may be used to define or characterize the release profile for one or more ingredients when the one or more ingredients are included in a compressible chewing gum composition. In addition, in some embodiments, a compressible chewing gum composition may include multiple delivery systems, each of which includes the same or similar ingredients encapsulated in a different way and/or with a different encapsulating material. In some embodiments, the compressible chewing gum composition also might include free (i.e., unencapsulated) amounts of one or more ingredients. The free ingredient(s) may be one or more of the same ingredients present in a delivery system that also is used in the compressible chewing gum composition. 
     As used herein, the term “tensile strength” includes the maximum stress a material subjected to a stretching load can withstand without tearing. A standard method for measuring tensile strength of a given substance is defined by the American Society of Testing Materials in method number ASTM-D638. 
     As used herein, the term “encapsulating material” includes any one or more water insoluble polymers, co-polymers, or other materials capable of forming a coating, shell, or film as a protective barrier or layer around one or more ingredients and/or capable of forming a matrix with the one or more ingredients. In some embodiments, the encapsulating material may completely surround, coat, cover, or enclose an ingredient. In other embodiments, the encapsulating material may only partially surround, coat, cover, or enclose an ingredient. 
     As used herein the transitional term “comprising,” (also “comprises,” etc.) which is synonymous with “including,” “containing,” or “characterized by,” is inclusive or open-ended and does not exclude additional, unrecited elements or method steps, regardless of its use in the preamble or the body of a claim. 
     As used herein, the terms “bubble gum” and “chewing gum” are used interchangeably and are both meant to include any gum compositions. 
     In some embodiments, a delivery system for use in a compressible chewing gum composition may include an encapsulating material; and a first ingredient encapsulated with the encapsulating material. The delivery system optionally also may include a tensile strength modifying agent and/or a second ingredient encapsulated with the same encapsulating material. In some embodiments, the first ingredient or second ingredient may be an active, flavor, flavor potentiator, acids, mouth moisteners, effervescing system, color, cooling agent, warming agent, sensate, appetite suppressors, vitamin or other micronutrient, high intensity sweetener, emulsifier, taste masking agent, bitterness suppressing agent, dental care agent, throat care agent, breath freshening agent, etc. The delivery system may be part of or an ingredient in a compressible chewing gum composition. 
     In some embodiments, a compressible chewing gum composition may include a first delivery system and a second delivery system including a first ingredient encapsulated with a first encapsulating material and the second delivery system including a second ingredient encapsulated with a second encapsulating material. The delivery systems may include the same or different ingredients and/or encapsulating materials. In some embodiments, one or both of the delivery systems may include one or more tensile strength modifying agents and/or have a tensile strength of at least 6500 psi or some other minimal tensile strength (e.g. 10,000; 20,000; 30,000; etc.). In some embodiments, one or both of the delivery systems may have a particular average particle size (e.g., less than about 710 microns, or less than about 420 microns). In some embodiments, one or both of the delivery systems may include an encapsulating material having a particular hydrophobicity as measured by water absorption (e.g., 0-15%, 15-50%, or 50-100% by weight). 
     In some embodiments, a compressible chewing gum composition may include a particulate gum base and a tableting powder. In some embodiments, a compressible chewing gum composition may include a granulated dough mixed chewing gum composition. 
     In some embodiments, a compressible chewing gum composition may be in particulate form or may be pressed into tablet form. In some embodiments, the pressed tablet form may include an outer coating layer. 
     In some embodiments, a chewing gum tablet may include a particulate chewing gum base component and a delivery system component comprising an encapsulating material and a first ingredient encapsulated with said encapsulating material wherein the components are pressed into a tablet form. 
     In some embodiments, a particulate chewing gum may include a particulate chewing gum base component, a free high intensity sweetener, and a delivery system component comprising an encapsulating material and an ingredient encapsulated with the encapsulating material. 
     In some embodiments, a particulate chewing gum may include a particulate chewing gum base component and a delivery system component comprising an encapsulating material and an ingredient encapsulated with the encapsulating material. 
     In some embodiments, a particulate chewing gum may include a particulate chewing gum base component and a delivery system component comprising sucralose and polyvinyl acetate wherein the sucralose is encapsulated with the polyvinyl acetate. 
     In other embodiments, a particulate chewing gum may include a particulate chewing gum base component, free sucralose, and a delivery system component comprising sucralose and polyvinyl acetate wherein the sucralose is encapsulated with the polyvinyl acetate. 
     In some embodiments, a particulate chewing gum may include a particulate chewing gum base component, a free high intensity sweetener, and a delivery system component comprising an encapsulating material and a high intensity sweetener encapsulated with the encapsulating material. 
     In some embodiments, a particulate chewing gum may include a particulate chewing gum base component, a free first high intensity sweetener, and a delivery system component comprising an encapsulating material and a second high intensity sweetener encapsulated with the encapsulating material. In some embodiments, the free first intensity sweetener and the second high intensity sweetener can be the same while in other embodiments, the free first high intensity sweetener and the second high intensity sweetener are not the same. 
     In some embodiments, a chewing gum tablet may include a particulate chewing gum base component, a high intensity sweetener, and a delivery system including a high intensity sweetener. 
     In some embodiments, a chewing gum tablet may include a particulate chewing gum base component and a delivery system including a high intensity sweetener. 
     In some embodiments, a method of making a chewing gum may include mixing a compressible gum base composition with a delivery system comprising an encapsulating material and a first ingredient encapsulated with the encapsulating material and compressing the mixture. In some embodiments, the method of making the compressible gum base composition may include combining a particulate chewing gum base and a tableting powder. In some embodiments, the method of making the compressible gum base composition may include granulating a dough mixed chewing gum composition. 
     In some embodiments, a method for modifying a release profile of an ingredient in a delivery system, the delivery system being included in a compressible chewing gum composition, may include determining a first release profile for the ingredient; determining a desired change in release profile for the ingredient based on the first release profile; and modifying tensile strength of the delivery system based on the desired change in release profile for the ingredient. In some embodiments, the delivery system may include an encapsulating material with the ingredient being encapsulated with the encapsulating material. In some embodiments, the method may include one or more of the following: modifying hydrophobicity of the encapsulating material based on the desired change in release profile; modifying components of the encapsulating material to obtain a desired hydrophobicity of the encapsulating material; modifying a ratio of the ingredient to the encapsulating material based on the desired change in release profile; modifying an amount of the delivery system in the compressible chewing gum composition based on the desired change in release profile; modifying an unencapsulated amount of the ingredient in the compressible chewing gum composition based on the desired change in release profile; modifying average particle size of the delivery system in the compressible chewing gum composition based on the desired change in release profile; modifying maximum particle size of the delivery system in the compressible chewing gum composition based on the desired change in release profile; modifying average particle size of the ingredient based on the desired change in release profile; modifying maximum particle size of the ingredient based on the desired change in release profile. 
     In some embodiments, a method encapsulating an ingredient with an encapsulating material (or otherwise selecting the encapsulating material for the ingredient) may include determining a desired release profile for an ingredient in a compressible chewing gum composition; selecting an encapsulating material such that hydrophobicity of the encapsulating material and a tensile strength of a delivery system that will provide the desired release profile for the ingredient in the compressible chewing gum composition, wherein the delivery system includes the ingredient encapsulated with the encapsulating material; and encapsulating the ingredient with the encapsulating material. 
     In some embodiments, a method for modifying a release profile of an ingredient in a delivery system (the delivery system being included in a compressible chewing gum composition) or in a compressible chewing gum composition, may include determining a first release profile for the ingredient in the compressible chewing gum composition; determining a desired change in release profile for the ingredient based on the first release profile; and modifying at least one characteristic of the delivery system based on the desired change in release profile for the ingredient. In some embodiments, the characteristic of the delivery system may include one or more of the following: hydrophobicity of an encapsulating material used to encapsulate the ingredient; molecular weight of an encapsulating material used to encapsulate the ingredient; amount or other availability of a tensile strength modifying agent in the delivery system; amount of other availability of an emulsifier/surfactant in the delivery system (which may impact the release profile of an ingredient in the compressible chewing gum composition but not in the delivery system); ratio of an amount of the ingredient to an amount of an encapsulating material used to encapsulate the ingredient, average particle size of the delivery system; minimum or maximum particle size of the delivery system; average particle size of the ingredient; or minimum or maximum particle size of the ingredient. 
     In some embodiments, a method for modifying a release profile of an ingredient in a delivery system, the delivery system being included in a compressible chewing gum composition, may include determining an actual release profile for the ingredient in the compressible chewing gum composition; determining a desired change in release profile for the ingredient based on the actual release profile; and modifying at least one characteristic of the delivery system based on the desired change in release profile for the ingredient. In some embodiments, the delivery system may include the ingredient being encapsulated with an encapsulating material and modifying at least one characteristic of the delivery system may include one or more of the following: modifying tensile strength of the delivery system; modifying distribution of particle size of the delivery system; adding a fixative to the delivery system; modifying the encapsulating material to alter its hydrophobicity; modifying hydrophobicity of the encapsulating material; modifying a coating applied to the delivery system; modifying a coating applied to the ingredient before being encapsulated with the encapsulating material; modifying availability of a tensile strength modifying agent in the delivery system; modifying availability of an emulsifier in the delivery system; modifying availability of another ingredient in the delivery system; modifying ratio of the ingredient to the encapsulating material in the delivery system; modifying average particle size of the ingredient; modifying maximum particle size of the ingredient; modifying distribution of particle size of the delivery system; adding another layer of encapsulation to the delivery system; adding a hydrophilic coating to the delivery system; modifying minimum particle size of the delivery system; modifying average particle size of the delivery system; and modifying maximum particle size of the delivery system. 
     In some embodiments, a method for method for modifying a release profile of an ingredient in a delivery system, the delivery system being included in a compressible chewing gum composition, may include determining an actual release profile for the ingredient in the compressible chewing gum composition; determining a desired change in release profile for the ingredient based on the actual release profile; and modifying at least one characteristic of the compressible chewing gum composition based on the desired change in release profile for the ingredient. 
     In some embodiments, the delivery system may include the ingredient being encapsulated with an encapsulating material and modifying at least one characteristic of the compressible chewing gum composition may include one or more of the following: modifying tensile strength of the delivery system; modifying distribution of particle size of the delivery system; adding a fixative to the delivery system; modifying the encapsulating material to alter its hydrophobicity; modifying hydrophobicity of the encapsulating material; modifying availability of an emulsifier in the compressible chewing gum composition; modifying a coating applied to the delivery system; modifying a coating applied to the ingredient before being encapsulated with the encapsulating material; modifying availability of an unencapsulated amount of the ingredient in the compressible chewing gum composition; modifying availability of another ingredient in the compressible chewing gum composition; modifying availability of a tensile strength modifying agent in the delivery system; modifying availability of an emulsifier in the delivery system; modifying availability of another ingredient in the delivery system; modifying ratio of the ingredient to the encapsulating material in the delivery system; modifying average particle size of the ingredient; modifying maximum particle size of the ingredient; modifying distribution of particle size of the delivery system; adding another layer of encapsulation to the delivery system; adding a hydrophilic coating to the delivery system; modifying minimum particle size of the delivery system; modifying average particle size of the delivery system; and modifying maximum particle size of the delivery system. 
     In some embodiments, a method for modifying a release profile of an ingredient encapsulated with an encapsulating material in a delivery system, the delivery system being included in a compressible chewing gum composition, may include determining a first release profile for the ingredient; determining a desired change in release profile for the ingredient based on the first release profile; and modifying hydrophobicity the encapsulating material based on the desired change in release profile for the ingredient. 
     In some embodiments, a method for modifying a release profile of an ingredient encapsulated with an encapsulating material in a delivery system, the delivery system being included in a compressible chewing gum composition, may include determining a first release profile for the ingredient; determining a desired change in release profile for the ingredient based on the first release profile; and modifying ratio of the ingredient to the encapsulating material in the delivery system based on the desired change in release profile for the ingredient. 
     In some embodiments, a method for modifying a release profile of an ingredient encapsulated with an encapsulating material in a delivery system, the delivery system being included in a compressible chewing gum composition, may include determining a first release profile for the ingredient; determining a desired change in release profile for the ingredient based on the first release profile; and modifying average particle size of the delivery system in the compressible chewing gum composition based on the desired change in release profile. 
     In some embodiments, a method for managing a release profile of an ingredient in a delivery system, the delivery system being included in a compressible chewing gum composition, may include selecting a desired release profile of the ingredient; and selecting a tensile strength of the delivery system based on the desired release profile. 
     In some embodiments, a method for managing a release profile of an ingredient in a delivery system, the delivery system including the ingredient encapsulated with an encapsulating material and being included in a compressible chewing gum composition, may include selecting a desired release profile of the ingredient; and selecting a hydrophobicity of the encapsulating material based on the desired release profile. 
     In some embodiments, a method for managing a release profile of an ingredient in a delivery system, the delivery system including the ingredient encapsulated with an encapsulating material and being included in a compressible chewing gum composition, may include selecting a desired release profile of the ingredient; and selecting a ratio of the ingredient to the encapsulating material in the delivery system based on the desired release profile for the ingredient. 
     In some embodiments, a method for managing a release profile of an ingredient in a delivery system, the delivery system including the ingredient encapsulated with an encapsulating material and being included in a compressible chewing gum composition, may include selecting a desired release profile of the ingredient; and selecting a minimum, maximum, and/or average particle size of the delivery system in the compressible chewing gum composition based on the desired release profile. 
     In some embodiments, a method for managing a release profile of an ingredient in a delivery system, the delivery system including the ingredient encapsulated with an encapsulating material and being included in a compressible chewing gum composition, may include selecting a desired release profile of the ingredient; and selecting a distribution in the particle size of the delivery system in the compressible chewing gum composition based on the desired release profile. 
     In some embodiments, a method for managing a release profile of an ingredient in a delivery system, the delivery system including the ingredient encapsulated with an encapsulating material and being included in a compressible chewing gum composition, may include two or more of the following: selecting a desired release profile of the ingredient; selecting a ratio of the ingredient to the encapsulating material based on the desired release profile; selecting an tensile strength for the delivery system in the compressible chewing gum composition based on the desired release profile; selecting a hydrophobicity for the encapsulating material based on the desired release profile; and selecting an average particle size of the delivery system in the compressible chewing gum composition based on the desired release profile. 
     In some embodiments, a method for managing a release profile of an ingredient in a delivery system, the delivery system including the ingredient encapsulated with an encapsulating material and being included in a compressible chewing gum composition, may include selecting a desired release profile of the ingredient; and selecting a coating for the delivery system based on the desired release profile. 
     In some embodiments, a method for managing a release profile of an ingredient in a delivery system, the delivery system including the ingredient encapsulated with an encapsulating material and being included in a compressible chewing gum composition, may include selecting a desired release profile of the ingredient; and selecting a coating for the ingredient based on the desired release profile. 
     In some embodiments, a method for managing a release profile of an ingredient in a delivery system, the delivery system including the ingredient encapsulated with an encapsulating material and being included in a compressible chewing gum composition, may include selecting at least one of the following: tensile strength of the delivery system; distribution of particle size of the delivery system; a fixative for the delivery system; hydrophobicity of the encapsulating material; availability of a tensile strength modifying agent in the delivery system; availability of an emulsifier in the delivery system; ratio of the ingredient to the encapsulating material in the delivery system; average particle size of the ingredient; maximum particle size of the ingredient; a coating for the ingredient; a coating for the delivery system; another layer of encapsulation to be added to the delivery system; a hydrophilic coating to be added to the delivery system; minimum particle size of the delivery system; average particle size of the delivery system; and maximum particle size of the delivery system; and then making the delivery system. In some embodiments, the method also may include making a compressible chewing gum composition that includes the delivery system. 
    
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
         FIG. 1  is a bar graph depicting sweetness intensity over time for four different gum compositions. 
     
    
    
     DETAILED DESCRIPTION 
     In some embodiments, compressible chewing gum products with prolonged sensory characteristics result from the addition of ingredients such as high intensity sweeteners that have been modified such that their release from the chewing gum is delayed providing the perception of longer lasting sweetness. In some embodiments, the ingredients are modified by encapsulation techniques. When these ingredients are modified to alter their release from the chewing gum, they are known as modified release ingredients. It has been found that when modified release ingredients are added to delivery systems and/or compressible chewing gum mixtures, the resultant chewing gums can exhibit longer duration sensory characteristics than compressible chewing gums without modified release ingredients. A further and more unexpected finding is that compressible chewing gums in particulate form combined with modified release ingredients in particulate form can exhibit longer duration sensory characteristics than chewing gums with modified release ingredients made by conventional dough mixing gum processing. Without wishing to bound to any one theory as to why these results have been observed, the lower processing temperatures encountered in forming chewing gum tablets could account for less degradation of the modified release ingredients and thus possibly explain the longer duration sensory characteristics. 
     In some embodiments, the chewing gum composition provides an increased intensity of the perception of the first ingredient in a consumer of the chewing gum compared to a dough mixed chewing gum containing the delivery system throughout at least 50% of a chew period, preferably at least 70% of a chew period, most preferably at least 80% of a chew period. Furthermore, in some embodiments, the chewing gum composition provides a substantially equivalent intensity of the perception of the first ingredient in a consumer of the chewing gum compared to a dough mixed chewing gum containing the delivery system throughout at most an initial 5% of the chew period, preferably at most an initial 10% of the chew period, most preferably at most an initial 20% of a chew period. 
     In some embodiments, an ingredient&#39;s release is modified such that when a consumer chews the chewing gum, they may experience an increase in the duration of flavor or sweetness perception and/or the ingredient is released or otherwise made available over a longer period of time. This increase in flavor and/or sweetness perception is particularly relevant for compressible chewing gums due to their tendency to crumble upon chewing initiation. Because the compressed product can be a particulate system held together due to the pressure exerted on the particles during tablet pressing, the chew texture profile of compressible chewing gums can typically involve an initial crumbly stage when the consumer bites into the compressed product and the particles separate from each other. As saliva solubilizes one or more of the ingredients, the profile can then change to mimic dough mixed chewing gums as mastication continues. During the initial crumbly stage, many hydrophilic and water soluble ingredients such as spray dried flavors and sweeteners can be rapidly released, dissolved, perceived, and consumed. This chew texture profile can help explain why compressible chewing gums can have initial high intensities for flavor and sweetness but can lack flavor and sweetness perception duration. 
     Additionally, if early and extended release of the ingredient is desired, the compressible chewing gum composition may include ingredients without modified release (sometimes referred to as “free” ingredients), as well as ingredients with modified release. In some embodiments, a free ingredient may be used to deliver an initial amount or “hit” of an ingredient (e.g., flavor, cooling agent) or an initial sensation or benefit caused by the ingredient (e.g., flavor, nasal action, cooling, warming, tingling, saliva generation, breath freshening, teeth whitening, throat soothing, mouth moistening, etc.). In some embodiments, the same ingredient can be provided with modified release characteristics to provide an additional or delayed amount of the same sensation or benefit. By using both the free ingredient and the ingredient with modified release characteristics, the sensation or benefit due to the ingredient may be provided over a longer period of time and/or perception of the sensation or benefit by a consumer may be improved. Also, in some embodiments the initial amount or “hit” of the ingredient may predispose or precondition the consumers&#39; mouth or perception of the compressible chewing gum composition. 
     As another example, in some embodiments it may be desirable to provide a sustained release of an ingredient in a compressible chewing gum composition over time. To accomplish sustained release, the ingredient may be modified to allow for a lower concentration of the ingredient to be released over a longer period of time versus the release of a higher concentration of the ingredient over a shorter period of time. A sustained release of an ingredient may be advantageous in situations when the ingredient has a bitter or other bad taste at the higher concentrations. A sustained release of an ingredient also may be advantageous when release of the ingredient in higher concentrations over a shorter period of time may result in a lesser amount of the ingredient being optimally delivered to the consumer. For example, for a tooth whitening or breath freshening ingredient, providing too much of the ingredient too fast may result in a consumer swallowing a significant portion of the ingredient before the ingredient has had a chance to interact with the consumer&#39;s teeth, mucous membranes, and/or dental work, thereby wasting the ingredient or at least reducing the benefit of having the ingredient in the compressible chewing gum composition. 
     There are many types of ingredients for which managed release of the ingredients from a compressible chewing gum composition may be desired. In addition, there are many groups of two or more ingredients for which managed release of the group of ingredients from a compressible chewing gum composition may be desired. 
     Types of ingredients for which managed release from a compressible chewing gum composition may be desired, include, but are not limited to sweeteners, sensates, functional agents, flavors, or food acids. Functional agents include ingredients that perform a function in the compressible chewing gum composition. Examples of functional agents include, but are not limited to, an active ingredient, an appetite suppressor, a breath freshener, a dental care ingredient, a micronutrient, a mouth moistening ingredient, a throat care ingredient, a color ingredient, and an emulsifier. Examples of sensates include, but are not limited to, a warming agent, a cooling agent, a tingling agent, and ingredients that provide a sensation due to effervescence. Flavors include not only flavorants, but also, flavor potentiators and bitterness masking or blocking ingredients. Ingredients may be available in different forms such as, for example, liquid form, spray-dried form, or crystalline form. In some embodiments, a delivery system or compressible chewing gum composition may include the same type of ingredient in different forms. For example, a compressible chewing gum may include a liquid flavor and a spray-dried version of the same flavor. 
     Modified Release Flavor Ingredients 
     In some embodiments, the release profiles of one or more flavorants can be managed for a compressible chewing gum. In some embodiments, flavorants may include those flavors known to the skilled artisan, such as natural and artificial flavors. These flavorings may be chosen from synthetic flavor oils and flavoring aromatics and/or oils, oleoresins and extracts derived from plants, leaves, flowers, fruits, and so forth, and combinations thereof. Nonlimiting representative flavor oils include spearmint oil, cinnamon oil, oil of wintergreen (methyl salicylate), peppermint oil, Japanese mint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, oil of nutmeg, allspice, oil of sage, mace, oil of bitter almonds, and  cassia  oil. Also useful flavorings are artificial, natural and synthetic fruit flavors such as vanilla, and citrus oils including lemon, orange, lime, grapefruit, yazu, sudachi, and fruit essences including apple, pear, peach, grape, blueberry, strawberry, raspberry, cherry, plum, pineapple, apricot, banana, melon, apricot, ume, cherry, raspberry, blackberry, tropical fruit, mango, mangosteen, pomegranate, papaya and so forth. Other potential flavors whose release profiles can be managed include a milk flavor, a butter flavor, a cheese flavor, a cream flavor, and a yoghurt flavor; a vanilla flavor; tea or coffee flavors, such as a green tea flavor, a oolong tea flavor, a tea flavor, a cocoa flavor, a chocolate flavor, and a coffee flavor; mint flavors, such as a peppermint flavor, a spearmint flavor, and a Japanese mint flavor; spicy flavors, such as an asafetida flavor, an ajowan flavor, an anise flavor, an angelica flavor, a fennel flavor, an allspice flavor, a cinnamon flavor, a camomile flavor, a mustard flavor, a cardamom flavor, a caraway flavor, a cumin flavor, a clove flavor, a pepper flavor, a coriander flavor, a sassafras flavor, a savory flavor, a Zanthoxyli Fructus flavor, a  perilla  flavor, a juniper berry flavor, a ginger flavor, a star anise flavor, a horseradish flavor, a thyme flavor, a tarragon flavor, a dill flavor, a  capsicum  flavor, a nutmeg flavor, a basil flavor, a marjoram flavor, a rosemary flavor, a bayleaf flavor, and a wasabi (Japanese horseradish) flavor; alcoholic flavors, such as a wine flavor, a whisky flavor, a brandy flavor, a rum flavor, a gin flavor, and a liqueur flavor; floral flavors; and vegetable flavors, such as an onion flavor, a garlic flavor, a cabbage flavor, a carrot flavor, a celery flavor, mushroom flavor, and a tomato flavor. These flavoring agents may be used in liquid or solid form and may be used individually or in admixture. Commonly used flavors include mints such as peppermint, menthol, spearmint, artificial vanilla, cinnamon derivatives, and various fruit flavors, whether employed individually or in admixture. Flavors may also provide breath freshening properties, particularly the mint flavors when used in combination with the cooling agents, described herein below. 
     In some embodiments, other flavorings include aldehydes and esters such as cinnamyl acetate, cinnamaldehyde, citral diethylacetal, dihydrocarvyl acetate, eugenyl formate, p-methylamisol, and so forth may be used. Generally any flavoring or food additive such as those described in Chemicals Used in Food Processing, publication 1274, pages 63-258, by the National Academy of Sciences, may be used. This publication is incorporated herein by reference. These may include natural as well as synthetic flavors. 
     Further examples of aldehyde flavorings include but are not limited to acetaldehyde (apple), benzaldehyde (cherry, almond), anisic aldehyde (licorice, anise), cinnamic aldehyde (cinnamon), citral, i.e., alpha-citral (lemon, lime), neral, i.e., beta-citral (lemon, lime), decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotrope, i.e., piperonal (vanilla, cream), vanillin (vanilla, cream), alpha-amyl cinnamaldehyde (spicy fruity flavors), butyraldehyde (butter, cheese), valeraldehyde (butter, cheese), citronellal (modifies, many types), decanal (citrus fruits), aldehyde C-8 (citrus fruits), aldehyde C-9 (citrus fruits), aldehyde C-12 (citrus fruits), 2-ethyl butyraldehyde (berry fruits), hexenal, i.e., trans-2 (berry fruits), tolyl aldehyde (cherry, almond), veratraldehyde (vanilla), 2,6-dimethyl-5-heptenal, .e., melonal (melon), 2,6-dimethyloctanal (green fruit), and 2-dodecenal (citrus, mandarin), cherry, grape, blueberry, blackberry, strawberry shortcake, and mixtures thereof. 
     In some embodiments, a flavoring agent may be employed in either liquid form and/or dried form. When employed in the latter form, suitable drying means such as spray drying the liquid may be used. Alternatively, the flavoring agent may be absorbed onto water soluble materials, such as cellulose, starch, sugar, maltodextrin, gum arabic and so forth or may be encapsulated. In still other embodiments, the flavoring agent may be adsorbed onto silicas, zeolites, and the like. 
     In some embodiments, the flavoring agents may be used in many distinct physical forms. Without being limited thereto, such physical forms include free forms, such as spray dried, powdered, beaded forms, encapsulated forms, and mixtures thereof. 
     Illustrations of the encapsulation of flavors can be found in examples 8, 57, 7, and 56 provided herein. Typically, encapsulation of a flavor will result in a delay in the release of the predominant amount of the flavor during consumption of a compressible chewing gum composition that includes the encapsulated flavor (e.g., as part of a delivery system added as an ingredient to the compressible chewing gum composition). In some embodiments, the release profile of the ingredient (e.g., the flavor) can be managed by managing various characteristics of the ingredient, delivery system containing the ingredient, and/or the compressible chewing gum composition containing the delivery system and/or how the delivery system is made. For example, characteristics might include one or more of the following: tensile strength of the delivery system, water solubility of the ingredient, water solubility of the encapsulating material, water solubility of the delivery system, ratio of ingredient to encapsulating material in the delivery system, average or maximum particle size of ingredient, average or maximum particle size of ground delivery system, the amount of the ingredient or the delivery system in the compressible chewing gum composition, ratio of different polymers used to encapsulate one or more ingredients, hydrophobicity of one or more polymers used to encapsulate one or more ingredients, hydrophobicity of the delivery system, the type or amount of coating on the delivery system, the type or amount of coating on an ingredient prior to the ingredient being encapsulated, etc. 
     Modified Release Sweetener Ingredients 
     The sweeteners involved may be selected from a wide range of materials including water-soluble sweeteners, water-soluble artificial sweeteners, water-soluble sweeteners derived from naturally occurring water-soluble sweeteners, dipeptide based sweeteners, and protein based sweeteners, including mixtures thereof. Without being limited to particular sweeteners, representative categories and examples include: 
     (a) water-soluble sweetening agents such as dihydrochalcones, monellin, steviosides, lo han quo, glycyrrhizin, dihydroflavenol, and sugar alcohols such as sorbitol, mannitol, maltitol, xylitol, erythritol, and L-aminodicarboxylic acid aminoalkenoic acid ester amides, such as those disclosed in U.S. Pat. No. 4,619,834, which disclosure is incorporated herein by reference, and mixtures thereof; 
     (b) water-soluble artificial sweeteners such as soluble saccharin salts, i.e., sodium or calcium saccharin salts, cyclamate salts, the sodium, ammonium or calcium salt of 3,4-dihydro-6-methyl-1,2,3-oxathiazine-4-one-2,2-dioxide, the potassium salt of 3,4-dihydro-6-methyl-1,2,3-oxathiazine-4-one-2,2-dioxide (Acesulfame-K), the free acid form of saccharin, and mixtures thereof; 
     (c) dipeptide based sweeteners, such as L-aspartic acid derived sweeteners, such as L-aspartyl-L-phenylalanine methyl ester (Aspartame), N—[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester (Neotame), and materials described in U.S. Pat. No. 3,492,131, L-alphaaspartyl-N-(2,2,4,4-tetramethyl-3-thietanyl)-D-alaninamide hydrate (Alitame), methyl esters of L-aspartyl-L-phenylglycerine and L-aspartyl-L-2,5-dihydrophenyl-glycine, L-aspartyl-2,5-dihydro-L-phenylalanine; L-aspartyl-L-(1-cyclohexen)-alanine, and mixtures thereof, 
     (d) water-soluble sweeteners derived from naturally occurring water-soluble sweeteners, such as chlorinated derivatives of ordinary sugar (sucrose), e.g., chlorodeoxysugar derivatives such as derivatives of chlorodeoxysucrose or chlorodeoxygalactosucrose, known, for example, under the product designation of Sucralose or Splenda™; examples of chlorodeoxysucrose and chlorodeoxygalactosucrose derivatives include but are not limited to: 1-chloro-1′-deoxysucrose; 4-chloro-4-deoxy-alpha-D-galactopyranosyl-alpha-D-fructofuranoside, or 4-chloro-4-deoxygalactosucrose; 4-chloro-4-deoxy-alpha-D-galactopyranosyl-1-chloro-1-deoxy-beta-D-fructo-furanoside, or 4,1′-dichloro-4,1′-dideoxygalactosucrose; 1′,6′-dichloro1′,6′-dideoxysucrose; 4-chloro-4-deoxy-alpha-D-galactopyranosyl-1,6-dichloro-1,6-dideoxy-beta-D-fructofuranoside, or 4,1′,6′-trichloro-4,1′,6′-trideoxygalactosucrose; 4,6-dichloro-4,6-dideoxy-alpha-D-galactopyranosyl-6-chloro-6-deoxy-beta-D-fructofuranoside, or 4,6,6′-trichloro-4,6,6′-trideoxygalactosucrose; 6,1′,6′-trichloro-6,1′,6′-trideoxysucrose; 4,6-dichloro-4,6-dideoxy-alpha-D-galacto-pyranosyl-1,6-dichloro-1,6-dideoxy-beta-D-fructofuranoside, or 4,6,1′,6′-tetrachloro-4,6,1′,6′-tetradeoxygalacto-sucrose; and 4,6,1′,6′-tetradeoxy-sucrose, and mixtures thereof; 
     (e) protein based sweeteners such as thaumaoccous danielli (Thaumatin I and II) and talin; 
     (f) amino acid based sweeteners; and 
     (g) the sweetener monatin (2-hydroxy-2-(indol-3-ylmethyl)-4-aminoglutaric acid) and its derivatives. 
     The intense sweetening agents may be used in many distinct physical forms well-known in the art to provide an initial burst of sweetness and/or a prolonged sensation of sweetness. Without being limited thereto, such physical forms include free forms, spray dried forms, powdered forms, beaded forms, encapsulated forms, and mixtures thereof. In one embodiment, the sweetener is a high intensity sweetener such as aspartame, sucralose, and acesulfame potassium (e.g., Ace-K). 
     In some embodiments, the sweetener may be a polyol. Polyols can include, but are not limited to glycerol, sorbitol, malititol, maltitol syrup, mannitol, isomalt, erythritol, xylitol, hydrogenated starch hydrolysates, polyglycitol syrups, polyglycitol powders, lactitol, and combinations thereof. 
     The active component (e.g., sweetener), which is part of the delivery system, may be used in amounts necessary to impart the desired effect associated with use of the active component (e.g., sweetness). In general, an effective amount of intense sweetener may be utilized to provide the level of sweetness desired, and this amount may vary with the sweetener selected. The intense sweetener may be present in amounts from about 0.001% to about 3%, by weight of the composition, depending upon the sweetener or combination of sweeteners used. The exact range of amounts for each type of sweetener may be selected by those skilled in the art. 
     Illustrations of the encapsulation of sweeteners can be found in examples 2, 3, 23, 73, 24, 74, 25A, 25B, 25C, 26, 27, 51, 52, 72, 75A, 75B, 75C, 76, 77, 101, 102, 103, 104, 106 through 119 inclusive, 121, 122, 151, 152, 153, 154, 156 through 169 inclusive provided herein. Typically, encapsulation of a sweetener will result in a delay in the release of the predominant amount of the active during consumption of a compressible chewing gum composition that includes the encapsulated sweetener (e.g., as part of a delivery system added as an ingredient to the compressible chewing gum composition). In some embodiments, the release profile of the ingredient (e.g., the sweetener) can be managed by managing various characteristics of the ingredient, delivery system containing the ingredient, and/or the compressible chewing gum composition containing the delivery system and/or how the delivery system is made. For example, characteristics might include one or more of the following: tensile strength of the delivery system, water solubility of the ingredient, water solubility of the encapsulating material, water solubility of the delivery system, ratio of ingredient to encapsulating material in the delivery system, average or maximum particle size of ingredient, average or maximum particle size of ground delivery system, the amount of the ingredient or the delivery system in the compressible chewing gum composition, ratio of different polymers used to encapsulate one or more ingredients, hydrophobicity of one or more polymers used to encapsulate one or more ingredients, hydrophobicity of the delivery system, the type or amount of coating on the delivery system, the type or amount of coating on an ingredient prior to the ingredient being encapsulated, etc. 
     Modified Release Sensate Ingredients 
     In some embodiments, the release profiles of one or more sensate compounds can be managed for a compressible gum. Such sensate compounds can include cooling agents, warming agents, tingling agents, effervescent agents, and combinations thereof. A variety of well known cooling agents may be employed. For example, among the useful cooling agents are included xylitol, erythritol, menthane, menthone, ketals, menthone ketals, substituted p-menthanes, acyclic carboxamides, mono menthyl glutarate, substituted cyclohexanamides, substituted cyclohexane carboxamides, substituted ureas and sulfonamides, substituted menthanols, hydroxymethyl and hydroxymethyl derivatives of p-menthane, 2-mercapto-cyclo-decanone, hydroxycarboxylic acids with 2-6 carbon atoms, cyclohexanamides, menthyl acetate, menthyl salicylate, N,2,3-trimethyl-2-isopropyl butanamide (WS-23), N-ethyl-p-menthane-3-carboxamide (WS-3), isopulegol, 3-(1-menthoxy)propane-1,2-diol, 3-(1-menthoxy)-2-methylpropane-1,2-diol, p-menthane-2,3-diol, p-menthane-3,8-diol, 6-isopropyl-9-methyl-1,4-dioxaspiro[4,5]decane-2-methanol, menthyl succinate and its alkaline earth metal salts, trimethylcyclohexanol, N-ethyl-2-isopropyl-5-methylcyclohexanecarboxamide, Japanese mint oil, peppermint oil, 3-(1-menthoxy)ethan-1-ol, 3-(1-menthoxy)propan-1-ol, 3-(1-menthoxy)butan-1-ol, 1-menthylacetic acid N-ethylamide, 1-menthyl-4-hydroxypentanoate, 1-menthyl-3-hydroxybutyrate, N,2,3-trimethyl-2-(1-methylethyl)-butanamide, n-ethyl-t-2-c-6 nonadienamide, N,N-dimethyl menthyl succinamide, substituted p-menthanes, substituted p-menthane-carboxamides, 2-isopropanyl-5-methylcyclohexanol (from Hisamitsu Pharmaceuticals, hereinafter “isopregol”); menthone glycerol ketals (FEMA 3807, tradename FRESCOLAT® type MGA); 3-1-menthoxypropane-1,2-diol (from Takasago, FEMA 3784); and menthyl lactate; (from Haarman &amp; Reimer, FEMA 3748, tradename FRESCOLAT® type ML), WS-30, WS-14, Eucalyptus extract (p-Mehtha-3,8-Diol), Menthol (its natural or synthetic derivatives), Menthol PG carbonate, Menthol EG carbonate, Menthol glyceryl ether, N-tertbutyl-p-menthane-3-carboxamide, P-menthane-3-carboxylic acid glycerol ester, Methyl-2-isopryl-bicyclo (2.2.1), Heptane-2-carboxamide; and Menthol methyl ether, and menthyl pyrrolidone carboxylate among others. These and other suitable cooling agents are further described in the following U.S. patents, all of which are incorporated in their entirety by reference hereto: U.S. Pat. Nos. 4,230,688; 4,032,661; 4,459,425; 4,136,163; 5,266,592; 6,627,233. 
     In some embodiments, warming components may be selected from a wide variety of compounds known to provide the sensory signal of warming to the user. These compounds offer the perceived sensation of warmth, particularly in the oral cavity, and often enhance the perception of flavors, sweeteners and other organoleptic components. In some embodiments, useful warming compounds can include vanillyl alcohol n-butylether (TK-1000) supplied by Takasago Perfumary Company Limited, Tokyo, Japan, vanillyl alcohol n-propylether, vanillyl alcohol isopropylether, vanillyl alcohol isobutylether, vanillyl alcohol n-aminoether, vanillyl alcohol isoamyleather, vanillyl alcohol n-hexyleather, vanillyl alcohol methylether, vanillyl alcohol ethyleather, gingerol, shogaol, paradol, zingerone, capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, ethanol, isopropyl alcohol, iso-amylalcohol, benzyl alcohol, glycerine, and combinations thereof. 
     The sensation of warming or cooling effects may be prolonged with the use of a hydrophobic sweetener as described in U.S. Patent Application Publication 2003/0072842 A1 which is incorporated in its entirety herein by reference. For example, such hydrophobic sweeteners include those of the formulae I-XI referenced therein. Perillartine may also be added as described in U.S. Pat. No. 6,159,509 also incorporated in its entirety herein by reference. 
     In some embodiments, a tingling sensation can be provided. One such tingling sensation is provided by adding jambu, oleoresin, or spilanthol to some examples. In some embodiments, alkylamides extracted from materials such as jambu or sanshool can be included. Additionally, in some embodiments, a sensation is created due to effervescence. Such effervescence is created by combining an alkaline material with an acidic material. In some embodiments, an alkaline material can include alkali metal carbonates, alkali metal bicarbonates, alkaline earth metal carbonates, alkaline earth metal bicarbonates and mixtures thereof. In some embodiments, an acidic material can include acetic acid, adipic acid, ascorbic acid, butyric acid, citric acid, formic acid, fumaric acid, glyconic acid, lactic acid, phosphoric acid, malic acid, oxalic acid, succinic acid, tartaric acid and combinations thereof. Examples of “tingling” type sensates can be found in U.S. Pat. No. 6,780,443, the entire contents of which are incorporated herein by reference for all purposes. 
     Illustrations of the encapsulation of a sensate are found in examples 12, 61, 62, 14, 63, 13, 103, 109, 110, 111, 120, 153, 159, 160, 161, and 170 provided herein. Typically, encapsulation of the sensate will result in a delay in the release of the predominant amount of the active during consumption of a compressible chewing gum composition that includes the encapsulated sensate (e.g., as part of a delivery system added as an ingredient to the compressible chewing gum composition). In some embodiments, the release profile of the ingredient (e.g., the sensate) can be managed for a compressible gum by managing various characteristics of the ingredient, delivery system containing the ingredient, and/or the compressible chewing gum composition containing the delivery system and/or how the delivery system is made. For example, characteristics might include one or more of the following: tensile strength of the delivery system, water solubility of the ingredient, water solubility of the encapsulating material, water solubility of the delivery system, ratio of ingredient to encapsulating material in the delivery system, average or maximum particle size of ingredient, average or maximum particle size of ground delivery system, the amount of the ingredient or the delivery system in the compressible chewing gum composition, ratio of different polymers used to encapsulate one or more ingredients, hydrophobicity of one or more polymers used to encapsulate one or more ingredients, hydrophobicity of the delivery system, the type or amount of coating on the delivery system, the type or amount of coating on an ingredient prior to the ingredient being encapsulated, etc. 
     Modified Release Active Ingredients 
     In some embodiments, the release profile of one or more actives can be managed for a compressible gum. Actives generally refer to those ingredients that are included in a delivery system and/or compressible chewing gum composition for the desired end benefit they provide to the user. In some embodiments, actives can include medicaments, nutrients, nutraceuticals, herbals, nutritional supplements, pharmaceuticals, drugs, and the like and combinations thereof. 
     Examples of useful drugs include ace-inhibitors, antianginal drugs, anti-arrhythmias, anti-asthmatics, anti-cholesterolemics, analgesics, anesthetics, anti-convulsants, anti-depressants, anti-diabetic agents, anti-diarrhea preparations, antidotes, anti-histamines, anti-hypertensive drugs, anti-inflammatory agents, anti-lipid agents, anti-manics, anti-nauseants, anti-stroke agents, anti-thyroid preparations, anti-tumor drugs, anti-viral agents, acne drugs, alkaloids, amino acid preparations, anti-tussives, anti-uricemic drugs, anti-viral drugs, anabolic preparations, systemic and non-systemic anti-infective agents, anti-neoplastics, anti-parkinsonian agents, anti-rheumatic agents, appetite stimulants, biological response modifiers, blood modifiers, bone metabolism regulators, cardiovascular agents, central nervous system stimulates, cholinesterase inhibitors, contraceptives, decongestants, dietary supplements, dopamine receptor agonists, endometriosis management agents, enzymes, erectile dysfunction therapies such as sildenafil citrate, which is currently marketed as Viagra™, fertility agents, gastrointestinal agents, homeopathic remedies, hormones, hypercalcemia and hypocalcemia management agents, immunomodulators, immunosuppressives, migraine preparations, motion sickness treatments, muscle relaxants, obesity management agents, osteoporosis preparations, oxytocics, parasympatholytics, parasympathomimetics, prostaglandins, psychotherapeutic agents, respiratory agents, sedatives, smoking cessation aids such as bromocryptine or nicotine, sympatholytics, tremor preparations, urinary tract agents, vasodilators, laxatives, antacids, ion exchange resins, anti-pyretics, appetite suppressants, expectorants, anti-anxiety agents, anti-ulcer agents, anti-inflammatory substances, coronary dilators, cerebral dilators, peripheral vasodilators, psycho-tropics, stimulants, anti-hypertensive drugs, vasoconstrictors, migraine treatments, antibiotics, tranquilizers, anti-psychotics, anti-tumor drugs, anti-coagulants, anti-thrombotic drugs, hypnotics, anti-emetics, anti-nauseants, anti-convulsants, neuromuscular drugs, hyper- and hypo-glycemic agents, thyroid and anti-thyroid preparations, diuretics, anti-spasmodics, terine relaxants, anti-obesity drugs, erythropoietic drugs, anti-asthmatics, cough suppressants, mucolytics, DNA and genetic modifying drugs, and combinations thereof. 
     Examples of active ingredients contemplated for use in the present invention can include antacids, H2-antagonists, and analgesics. For example, antacid dosages can be prepared using the ingredients calcium carbonate alone or in combination with magnesium hydroxide, and/or aluminum hydroxide. Moreover, antacids can be used in combination with H2-antagonists. 
     Analgesics include opiates and opiate derivatives, such as Oxycontin™, ibuprofen, aspirin, acetaminophen, and combinations thereof that may optionally include caffeine. 
     Other drug active ingredients for use in embodiments can include anti-diarrheals such as Immodium™ AD, anti-histamines, anti-tussives, decongestants, vitamins, and breath fresheners. Also contemplated for use herein are anxiolytics such as Xanax™; anti-psychotics such as Clozaril™ and Haldol™; non-steroidal anti-inflammatories (NSAID&#39;s) such as ibuprofen, naproxen sodium, Voltaren™ and Lodine™, anti-histamines such as Claritin™, Hismanal™, Relafen™, and Tavist™; anti-emetics such as Kytril™ and Cesamet™; bronchodilators such as Bentolin™, Proventil™; anti-depressants such as Prozac™, Zoloft™, and Paxil™; anti-migraines such as Imigra™, ACE-inhibitors such as Vasotec™, Capoten™ and Zestril™; anti-Alzheimer&#39;s agents, such as Nicergoline™; and CaH-antagonists such as Procardia™, Adalat™, and Calan™. 
     The popular H2-antagonists which are contemplated for use in the present invention include cimetidine, ranitidine hydrochloride, famotidine, nizatidien, ebrotidine, mifentidine, roxatidine, pisatidine and aceroxatidine. 
     Active antacid ingredients can include, but are not limited to, the following: aluminum hydroxide, dihydroxyaluminum aminoacetate, aminoacetic acid, aluminum phosphate, dihydroxyaluminum sodium carbonate, bicarbonate, bismuth aluminate, bismuth carbonate, bismuth subcarbonate, bismuth subgallate, bismuth subnitrate, bismuth subsilysilate, calcium carbonate, calcium phosphate, citrate ion (acid or salt), amino acetic acid, hydrate magnesium aluminate sulfate, magaldrate, magnesium aluminosilicate, magnesium carbonate, magnesium glycinate, magnesium hydroxide, magnesium oxide, magnesium trisilicate, milk solids, aluminum mono-ordibasic calcium phosphate, tricalcium phosphate, potassium bicarbonate, sodium tartrate, sodium bicarbonate, magnesium aluminosilicates, tartaric acids and salts. 
     A variety of nutritional supplements may also be used as active ingredients including virtually any vitamin or mineral. For example, vitamin A, vitamin C, vitamin D, vitamin E, vitamin K, vitamin B 6 , vitamin B 12 , thiamine, riboflavin, biotin, folic acid, niacin, pantothenic acid, sodium, potassium, calcium, magnesium, phosphorus, sulfur, chlorine, iron, copper, iodine, zinc, selenium, manganese, choline, chromium, molybdenum, fluorine, cobalt and combinations thereof, may be used. 
     Examples of nutritional supplements that can be used as active ingredients are set forth in U.S. Patent Application Publication Nos. 2003/0157213 A1, 2003/0206993 and 2003/0099741 A 1  which are incorporated in their entirety herein by reference for all purposes. 
     Various herbals may also be used as active ingredients such as those with various medicinal or dietary supplement properties. Herbals are generally aromatic plants or plant parts and or extracts thereof that can be used medicinally or for flavoring. Suitable herbals can be used singly or in various mixtures. Commonly used herbs include Echinacea, Goldenseal,  Calendula , Rosemary, Thyme, Kava Kava, Aloe, Blood Root, Grapefruit Seed Extract, Black Cohosh, Ginseng, Guarana, Cranberry, Ginko Biloba, St. John&#39;s Wort, Evening Primrose Oil, Yohimbe Bark, Green Tea, Ma Huang, Maca, Bilberry, Lutein, and combinations thereof. 
     Illustrations of the encapsulation of actives can be found in examples 15, 64, 114, and 164 provided herein. Typically, encapsulation of the active will result in a delay in the release of the predominant amount of the active during consumption of a compressible chewing gum that includes the encapsulated active (e.g., as part of a delivery system added as an ingredient to the compressible chewing gum). In some embodiments, the release profile of the ingredient (e.g., the active) can be managed for a compressible gum by managing various characteristics of the ingredient, delivery system containing the ingredient, and/or the compressible chewing gum containing the delivery system and/or how the delivery system is made. For example, characteristics might include one or more of the following: tensile strength of the delivery system, water solubility of the ingredient, water solubility of the encapsulating material, water solubility of the delivery system, ratio of ingredient to encapsulating material in the delivery system, average or maximum particle size of ingredient, average or maximum particle size of ground delivery system, the amount of the ingredient or the delivery system in the compressible chewing gum, ratio of different polymers used to encapsulate one or more ingredients, hydrophobicity of one or more polymers used to encapsulate one or more ingredients, hydrophobicity of the delivery system, the type or amount of coating on the delivery system, the type or amount of coating on an ingredient prior to the ingredient being encapsulated, etc. 
     Modified Release Effervescing System Ingredients 
     In some embodiments, the release profiles of one or more components of an effervescing system are managed for a compressible gum. The effervescent system may include one or more edible acids and one or more edible alkaline materials. The edible acid(s) and the edible alkaline material(s) may react together to generate effervescence. 
     In some embodiments, the alkaline material(s) may be selected from, but is not limited to, alkali metal carbonates, alkali metal bicarbonates, alkaline earth metal carbonates, alkaline earth metal bicarbonates, and combinations thereof. The edible acid(s) may be selected from, but is not limited to, citric acid, phosphoric acid, tartaric acid, malic acid, ascorbic acid, and combinations thereof. In some embodiments, an effervescing system may include one or more other ingredients such as, for example, carbon dioxide, oral care ingredients, flavorants, etc. 
     For examples of use of an effervescing system in a chewing gum, refer to U.S. Provisional Patent No. 60/618,222 filed Oct. 13, 2004, and entitled “Effervescent Pressed Gum Tablet Compositions,” the contents of which are incorporated herein by reference for all purposes. Other examples can be found in U.S. Pat. No. 6,235,318, the contents of which are incorporated herein by reference for all purposes. 
     Typically, encapsulation of the one or more ingredients in an effervescing system will result in a delay in the release of the predominant amount of the one or more ingredients during consumption of a compressible chewing gum that includes the encapsulated one or more ingredients (e.g., as part of a delivery system added as an ingredient to the compressible chewing gum composition). The release profile of the one or more ingredients can be managed for a compressible gum by managing various characteristics of the ingredient, delivery system containing the ingredient, and/or the compressible chewing gum containing the delivery system and/or how the delivery system is made. For example, characteristics might include one or more of the following: tensile strength of the delivery system, water solubility of the ingredient, water solubility of the encapsulating material, water solubility of the delivery system, ratio of ingredient to encapsulating material in the delivery system, average or maximum particle size of ingredient, average or maximum particle size of ground delivery system, the amount of the ingredient or the delivery system in the compressible chewing gum, ratio of different polymers used to encapsulate one or more ingredients, hydrophobicity of one or more polymers used to encapsulate one or more ingredients, hydrophobicity of the delivery system, the type or amount of coating on the delivery system, the type or amount of coating on an ingredient prior to the ingredient being encapsulated, etc. 
     Modified Release Appetite Suppressor Ingredients 
     In some embodiments, the release profiles of one or more appetite suppressors are managed for a compressible gum. Appetite suppressors can be ingredients such as fiber and protein that function to depress the desire to consume food. Appetite suppressors can also include benzphetamine, diethylpropion, mazindol, phendimetrazine, phentermine,  hoodia  (P57), Olibra,™ ephedra, caffeine and combinations thereof. Appetite suppressors are also known by the following trade names: Adipex,™ Adipost,™ Bontril™ PDM, Bontril™ Slow Release, Didrex,™ Fastin,™ Ionamin,™ Mazanor,™ Melfiat,™ Obenix,™ Phendiet,™ Phendiet-105,™ Phentercot,™ Phentride,™ Plegine,™ Prelu-2,™ Pro-Fast,™ PT 105,™ Sanorex,™ Tenuate,™ Sanorex,™ Tenuate,™ Tenuate Dospan,™ Tepanil Ten-Tab,™ Teramine,™ and Zantryl.™ These and other suitable appetite suppressors are further described in the following U.S. patents, all of which are incorporated in their entirety by reference hereto: U.S. Pat. No. 6,838,431 to Portman, U.S. Pat. No. 6,716,815 to Portman, U.S. Pat. No. 6,558,690 to Portman, U.S. Pat. No. 6,468,962 to Portman, U.S. Pat. No. 6,436,899 to Portman. 
     Illustrations of the encapsulation of appetite suppressors can be found in examples 15, 64, 114, and 164 provided herein. Typically, encapsulation of the appetite suppressor will result in a delay in the release of the predominant amount of the appetite suppressor during consumption of a compressible chewing gum that includes the encapsulated appetite suppressor (e.g., as part of a delivery system added as an ingredient to the compressible chewing gum). In some embodiments, the release profile of the ingredient (e.g., the appetite suppressor) can be managed for a compressible gum by managing various characteristics of the ingredient, delivery system containing the ingredient, and/or the compressible chewing gum containing the delivery system and/or how the delivery system is made. For example, characteristics might include one or more of the following: tensile strength of the delivery system, water solubility of the ingredient, water solubility of the encapsulating material, water solubility of the delivery system, ratio of ingredient to encapsulating material in the delivery system, average or maximum particle size of ingredient, average or maximum particle size of ground delivery system, the amount of the ingredient or the delivery system in the compressible chewing gum, ratio of different polymers used to encapsulate one or more ingredients, hydrophobicity of one or more polymers used to encapsulate one or more ingredients, hydrophobicity of the delivery system, the type or amount of coating on the delivery system, the type or amount of coating on an ingredient prior to the ingredient being encapsulated, etc. 
     Modified Release Breath Freshening Ingredients 
     In some embodiments, the release profiles of one or more breath fresheners are managed for a compressible gum. Breath fresheners can include essential oils as well as various aldehydes, alcohols, and similar materials. In some embodiments, essential oils can include oils of spearmint, peppermint, wintergreen, sassafras, chlorophyll, citral, geraniol, cardamom, clove, sage, carvacrol, eucalyptus, cardamom, magnolia bark extract, marjoram, cinnamon, lemon, lime, grapefruit, and orange. In some embodiments, aldehydes such as cinnamic aldehyde and salicylaldehyde can be used. Additionally, chemicals such as menthol, carvone, iso-garrigol, and anethole can function as breath fresheners. Of these, the most commonly employed are oils of peppermint, spearmint and chlorophyll. 
     In addition to essential oils and chemicals derived from them, in some embodiments breath fresheners can include but are not limited to zinc citrate, zinc acetate, zinc fluoride, zinc ammonium sulfate, zinc bromide, zinc iodide, zinc chloride, zinc nitrate, zinc fluorosilicate, zinc gluconate, zinc tartarate, zinc succinate, zinc formate, zinc chromate, zinc phenol sulfonate, zinc dithionate, zinc sulfate, siliver nitrate, zinc salicylate, zinc glycerophosphate, copper nitrate, chlorophyll, copper chlorophyll, chlorophyllin, hydrogenated cottonseed oil, chlorine dioxide, beta cyclodextrin, zeolite, silica-based materials, carbon-based materials, enzymes such as laccase, and combinations thereof. In some embodiments, the release profiles of probiotics can be managed for a compressible gum including, but not limited to lactic acid producing microorganisms such as  Bacillus coagulans, Bacillus subtilis, Bacillus laterosporus, Bacillus laevolacticus, Sporolactobacillus inulinus, Lactobacillus acidophilus, Lactobacillus curvatus, Lactobacillus plantarum, Lactobacillus jenseni, Lactobacillus casei, Lactobacillus fermentum, Lactococcus lactis, Pedioccocus acidilacti, Pedioccocus pentosaceus, Pedioccocus urinae, Leuconostoc mesenteroides, Bacillus coagulans, Bacillus subtilis, Bacillus laterosporus, Bacillus laevolacticus, Sporolactobacillus inulinus  and mixtures thereof. Breath fresheners are also known by the following trade names: Retsyn,™ Actizol,™ and Nutrazin.™ Examples of malodor-controlling compositions are also included in U.S. Pat. No. 5,300,305 to Stapler et al. and in U.S. Patent Application Publication Nos. 2003/0215417 and 2004/0081713 which are incorporated in their entirety herein by reference for all purposes. 
     Illustrations of the encapsulation of breath freshening ingredients can be found in examples 18, 67, 7, 56, 14, 63, 103, 111, 153, and 161 provided herein. Typically, encapsulation of the breath freshening ingredient will result in a delay in the release of the predominant amount of the active during consumption of a compressible chewing gum that includes the encapsulated breath freshening ingredient (e.g., as part of a delivery system added as an ingredient to the compressible chewing gum composition). In some embodiments, the release profile of the ingredient (e.g., the breath freshening ingredient) can be managed for a compressible gum by managing various characteristics of the ingredient, delivery system containing the ingredient, and/or the compressible chewing gum containing the delivery system and/or how the delivery system is made. For example, characteristics might include one or more of the following: tensile strength of the delivery system, water solubility of the ingredient, water solubility of the encapsulating material, water solubility of the delivery system, ratio of ingredient to encapsulating material in the delivery system, average or maximum particle size of ingredient, average or maximum particle size of ground delivery system, the amount of the ingredient or the delivery system in the compressible chewing gum, ratio of different polymers used to encapsulate one or more ingredients, hydrophobicity of one or more polymers used to encapsulate one or more ingredients, hydrophobicity of the delivery system, the type or amount of coating on the delivery system, the type or amount of coating on an ingredient prior to the ingredient being encapsulated, etc. 
     Modified Release Dental Care Ingredients 
     In some embodiments, the release profiles of one or more dental care ingredients may be managed for a compressible gum. Such dental care ingredients (also known as oral care ingredients) may include but are not limited to tooth whiteners, stain removers, oral cleaning, bleaching agents, desensitizing agents, dental remineralization agents, antibacterial agents, anticaries agents, plaque acid buffering agents, surfactants and anticalculus agents. Non-limiting examples of such ingredients can include, hydrolytic agents including proteolytic enzymes, abrasives such as hydrated silica, calcium carbonate, sodium bicarbonate and alumina, other active stain-removing components such as surface-active agents, including, but not limited to anionic surfactants such as sodium stearate, sodium palminate, sulfated butyl oleate, sodium oleate, salts of fumaric acid, glycerol, hydroxylated lecithin, sodium lauryl sulfate and chelators such as polyphosphates, which are typically employed as tartar control ingredients. In some embodiments, dental care ingredients can also include tetrasodium pyrophosphate and sodium tri-polyphosphate, sodium bicarbonate, sodium acid pyrophosphate, sodium tripolyphosphate, xylitol, sodium hexametaphosphate. 
     In some embodiments, peroxides such as carbamide peroxide, calcium peroxide, magnesium peroxide, sodium peroxide, hydrogen peroxide, and peroxydiphospate are included. In some embodiments, potassium nitrate and potassium citrate are included. Other examples can include casein glycomacropeptide, calcium casein peptone-calcium phosphate, casein phosphopeptides, casein phosphopeptide-amorphous calcium phosphate (CPP-ACP), and amorphous calcium phosphate. Still other examples can include papaine, krillase, pepsin, trypsin, lysozyme, dextranase, mutanase, glycoamylase, amylase, glucose oxidase, and combinations thereof. 
     Further examples can include surfactants such as sodium stearate, sodium ricinoleate, and sodium lauryl sulfate surfactants for use in some embodiments to achieve increased prophylactic action and to render the dental care ingredients more cosmetically acceptable. Surfactants can preferably be detersive materials which impart to the composition detersive and foaming properties. Suitable examples of surfactants are water-soluble salts of higher fatty acid monoglyceride monosulfates, such as the sodium salt of the monosulfated monoglyceride of hydgrogenated coconut oil fatty acids, higher alkyl sulfates such as sodium lauryl sulfate, alkyl aryl sulfonates such as sodium dodecyl benzene sulfonate, higher alkyl sulfoacetates, sodium lauryl sulfoacetate, higher fatty acid esters of 1,2-dihydroxy propane sulfonate, and the substantially saturated higher aliphatic acyl amides of lower aliphatic amino carboxylic acid compounds, such as those having 12 to 16 carbons in the fatty acid, alkyl or acyl radicals, and the like. Examples of the last mentioned amides are N-lauroyl sarcosine, and the sodium, potassium, and ethanolamine salts of N-lauroyl, N-myristoyl, or N-palmitoyl sarcosine. 
     In addition to surfactants, dental care ingredients can include antibacterial agents such as, but not limited to, triclosan, chlorhexidine, zinc citrate, silver nitrate, copper, limonene, and cetyl pyridinium chloride. In some embodiments, additional anticaries agents can include fluoride ions or fluorine-providing components such as inorganic fluoride salts. In some embodiments, soluble alkali metal salts, for example, sodium fluoride, potassium fluoride, sodium fluorosilicate, ammonium fluorosilicate, sodium monofluorophosphate, as well as tin fluorides, such as stannous fluoride and stannous chloride can be included. In some embodiments, a fluorine-containing compound having a beneficial effect on the care and hygiene of the oral cavity, e.g., diminution of enamel solubility in acid and protection of the teeth against decay may also be included as an ingredient. Examples thereof include sodium fluoride, stannous fluoride, potassium fluoride, potassium stannous fluoride (SnF.sub.2-KF), sodium hexafluorostannate, stannous chlorofluoride, sodium fluorozirconate, and sodium monofluorophosphate. In some embodiments, urea is included. 
     Further examples are included in the following U.S. patents and U.S. published patent applications, the contents of all of which are incorporated in their entirety herein by reference for all purposes: U.S. Pat. Nos. 5,227,154 to Reynolds, 5,378,131 to Greenberg, 6,846,500 to Luo et al., 6,733,818 to Luo et al., 6,696,044 to Luo et al., 6,685,916 to Holme et al., 6,485,739 to Luo et al., 6,479,071 to Holme et al., 6,471,945 to Luo et al., U.S. Patent Publication Nos. 20050025721 to Holme et al., 2005008732 to Gebreselassie et al., and 20040136928 to Holme et al. 
     Illustrations of the encapsulation of dental care actives can be found in examples 300 through 326 inclusive, and 350 through 377 inclusive provided herein. Typically, encapsulation of the active will result in a delay in the release of the predominant amount of the active during consumption of a compressible chewing gum that includes the encapsulated active (e.g., as part of a delivery system added as an ingredient to the compressible chewing gum composition). In some embodiments, the release profile of the ingredient (e.g., the dental care active) can be managed for a compressible gum by managing various characteristics of the ingredient, delivery system containing the ingredient, and/or the compressible chewing gum containing the delivery system and/or how the delivery system is made. For example, characteristics might include one or more of the following: tensile strength of the delivery system, water solubility of the ingredient, water solubility of the encapsulating material, water solubility of the delivery system, ratio of ingredient to encapsulating material in the delivery system, average or maximum particle size of ingredient, average or maximum particle size of ground delivery system, the amount of the ingredient or the delivery system in the compressible chewing gum, ratio of different polymers used to encapsulate one or more ingredients, hydrophobicity of one or more polymers used to encapsulate one or more ingredients, hydrophobicity of the delivery system, the type or amount of coating on the delivery system, the type or amount of coating on an ingredient prior to the ingredient being encapsulated, etc. 
     Modified Release Flavor Potentiator Ingredients 
     In some embodiments, the release profiles of one or more flavor potentiators can be managed for a compressible gum. Flavor potentiators can consist of materials that may intensify, supplement, modify or enhance the taste and/or aroma perception of an original material without introducing a characteristic taste and/or aroma perception of their own. In some embodiments, potentiators designed to intensify, supplement, modify, or enhance the perception of flavor, sweetness, tartness, umami, kokumi, saltiness and combinations thereof can be included. In some embodiments, sweetness may be potentiated by the inclusion of monoammonium glycyrrhizinate, licorice glycyrrhizinates, citrus aurantium, maltol, ethyl maltol, vanilla, vanillin, and combinations thereof. In some embodiments, sugar acids, sodium chloride, potassium chloride, sodium acid sulfate, and combinations thereof may be included for flavor potentiation. In other examples, glutamates such as monosodium glutamate (MSG), monopotassium glutamate, hydrolyzed vegetable protein, hydrolyzed animal protein, yeast extract, and combinations thereof are included. Further examples can include glutathione, and nucleotides such as inosine monophosphate (IMP), disodium inosinate, xanthosine monophosphate, guanylate monophosphate (GMP), and combinations thereof. For bitterness blocking or taste masking, ingredients that interact with bitterness receptors to suppress bitterness or off tastes may be included. In some embodiments, adenosine monophosphate (AMP) can be included for bitterness suppression. Bitterness modification can also be accomplished by using sweetness or flavors with complementary bitter notes such as chocolate. Further examples of flavor potentiator compositions that impart kokumi are also included in U.S. Pat. No. 5,679,397 to Kuroda et al., the entire contents of which are incorporated in its entirety herein by reference. 
     Illustrations of the encapsulation of flavor potentiators can be found in examples 1, 50, 11, 60, 10, 59, 9, 58, 102, 108, 113, 152, 158, and 163 provided herein. Typically, encapsulation of a flavor potentiator will result in a delay in the release of the predominant amount of the flavor potentiator during consumption of a compressible chewing gum that includes the encapsulated flavor potentiator (e.g., as part of a delivery system added as an ingredient to the compressible chewing gum composition). In some embodiments, the release profile of the ingredient (e.g., the flavor potentiator) can be managed for a compressible gum by managing various characteristics of the ingredient, delivery system containing the ingredient, and/or the compressible chewing gum containing the delivery system and/or how the delivery system is made. For example, characteristics might include one or more of the following: tensile strength of the delivery system, water solubility of the ingredient, water solubility of the encapsulating material, water solubility of the delivery system, ratio of ingredient to encapsulating material in the delivery system, average or maximum particle size of ingredient, average or maximum particle size of ground delivery system, the amount of the ingredient or the delivery system in the compressible chewing gum, ratio of different polymers used to encapsulate one or more ingredients, hydrophobicity of one or more polymers used to encapsulate one or more ingredients, hydrophobicity of the delivery system, the type or amount of coating on the delivery system, the type or amount of coating on an ingredient prior to the ingredient being encapsulated, etc. 
     Modified Release Food Acid Ingredients 
     In some embodiments, the release profiles of one or more acids may be managed for a compressible gum. Acids can include, but are not limited to acetic acid, adipic acid, ascorbic acid, butyric acid, citric acid, formic acid, fumaric acid, glyconic acid, lactic acid, phosphoric acid, malic acid, oxalic acid, succinic acid, tartaric acid and combinations thereof. 
     Illustrations of the encapsulation of a food acid can be found in examples 4, 53, 5, 54, 6, 55, 104, 105, 106, 107, 154, 155, 156, and 157 provided herein. Typically, encapsulation of a food acid will result in a delay in the release of the predominant amount of the active during consumption of a compressible chewing gum that includes the encapsulated food acid (e.g., as part of a delivery system added as an ingredient to the compressible chewing gum). In some embodiments, the release profile of the ingredient (e.g., the food acid) can be managed for a compressible gum by managing various characteristics of the ingredient, delivery system containing the ingredient, and/or the compressible chewing gum containing the delivery system and/or how the delivery system is made. For example, characteristics might include one or more of the following: tensile strength of the delivery system, water solubility of the ingredient, water solubility of the encapsulating material, water solubility of the delivery system, ratio of ingredient to encapsulating material in the delivery system, average or maximum particle size of ingredient, average or maximum particle size of ground delivery system, the amount of the ingredient or the delivery system in the compressible chewing gum, ratio of different polymers used to encapsulate one or more ingredients, hydrophobicity of one or more polymers used to encapsulate one or more ingredients, hydrophobicity of the delivery system, the type or amount of coating on the delivery system, the type or amount of coating on an ingredient prior to the ingredient being encapsulated, etc. 
     Modified Release Micronutrient Ingredients 
     In some embodiments, the release profiles of one or more micronutrients can be managed for a compressible gum. Micronutrients can include materials that have an impact on the nutritional well being of an organism even though the quantity required by the organism to have the desired effect is small relative to macronutrients such as protein, carbohydrate, and fat. Micronutrients can include, but are not limited to vitamins, minerals, enzymes, phytochemicals, antioxidants, and combinations thereof. 
     In some embodiments, vitamins can include fat soluble vitamins such as vitamin A, vitamin D, vitamin E, and vitamin K and combinations thereof. In some embodiments, vitamins can include water soluble vitamins such as vitamin C (ascorbic acid), the B vitamins (thiamine or B 1 , riboflavoin or B 2 , niacin or B 3 , pyridoxine or B 6 , folic acid or B 9 , cyanocobalimin or B 12 , pantothenic acid, biotin), and combinations thereof. 
     In some embodiments minerals can include but are not limited to sodium, magnesium, chromium, iodine, iron, manganese, calcium, copper, fluoride, potassium, phosphorous, molybdenum, selenium, zinc, and combinations thereof. 
     In some embodiments micronutrients can include but are not limited to L-carnitine, choline, coenzyme Q10, alpha-lipoic acid, omega-3-fatty acids, pepsin, phytase, trypsin, lipases, proteases, cellulases, and combinations thereof. 
     Antioxidants can include materials that scavenge free radicals. In some embodiments, antioxidants can include but are not limited to ascorbic acid, citric acid, rosemary oil, vitamin A, vitamin E, vitamin E phosphate, tocopherols, di-alpha-tocopheryl phosphate, tocotrienols, alpha lipoic acid, dihydrolipoic acid, xanthophylls, beta cryptoxanthin, lycopene, lutein, zeaxanthin, astaxanthin, beta-carotene, carotenes, mixed carotenoids, polyphenols, flavonoids, and combinations thereof. 
     In some embodiments phytochemicals can include but are not limited to cartotenoids, chlorophyll, chlorophyllin, fiber, flavanoids, anthocyanins, cyaniding, delphinidin, malvidin, pelargonidin, peonidin, petunidin, flavanols, catechin, epicatechin, epigallocatechin, epigallocatechingallate, theaflavins, thearubigins, proanthocyanins, flavonols, quercetin, kaempferol, myricetin, isorhamnetin, flavononeshesperetin, naringenin, eriodictyol, tangeretin, flavones, apigenin, luteolin, lignans, phytoestrogens, resveratrol, isoflavones, daidzein, genistein, glycitein, soy isoflavones, and combinations thereof. 
     Illustrations of the encapsulation of a micronutrient can be found in examples 16, 65, 17, 66, 19, 68, 20, 69, 21, 70, 22, 71, 115, 116, 117, 118, 165, 166, 167, 168 provided herein. Typically, encapsulation of the micronutrient will result in a delay in the release of the predominant amount of the active during consumption of a compressible chewing gum that includes the encapsulated micronutrient (e.g., as part of a delivery system added as an ingredient to the compressible chewing gum). In some embodiments, the release profile of the ingredient (e.g., the micronutrient) can be managed for a compressible gum by managing various characteristics of the ingredient, delivery system containing the ingredient, and/or the compressible chewing gum containing the delivery system and/or how the delivery system is made. For example, characteristics might include one or more of the following: tensile strength of the delivery system, water solubility of the ingredient, water solubility of the encapsulating material, water solubility of the delivery system, ratio of ingredient to encapsulating material in the delivery system, average or maximum particle size of ingredient, average or maximum particle size of ground delivery system, the amount of the ingredient or the delivery system in the compressible chewing gum, ratio of different polymers used to encapsulate one or more ingredients, hydrophobicity of one or more polymers used to encapsulate one or more ingredients, hydrophobicity of the delivery system, the type or amount of coating on the delivery system, the type or amount of coating on an ingredient prior to the ingredient being encapsulated, etc. 
     Modified Release Mouth Moistening Ingredients 
     In some embodiments, the release profiles of one or more mouth moisteners can be managed for a compressible gum. Mouth moisteners can include, but are not limited to, saliva stimulators such as acids and salts and combinations thereof. In some embodiments, acids can include acetic acid, adipic acid, ascorbic acid, butyric acid, citric acid, formic acid, fumaric acid, glyconic acid, lactic acid, phosphoric acid, malic acid, oxalic acid, succinic acid, tartaric acid and combinations thereof. 
     Mouth moisteners can also include hydrocolloid materials that hydrate and may adhere to oral surface to provide a sensation of mouth moistening. Hydrocolloid materials can include naturally occurring materials such as plant exudates, seed gums, and seaweed extracts or they can be chemically modified materials such as cellulose, starch, or natural gum derivatives. In some embodiments, hydrocolloid materials can include pectin, gum arabic, acacia gum, alginates, agar, carageenans, guar gum, xanthan gum, locust bean gum, gelatin, gellan gum, galactomannans, tragacanth gum, karaya gum, curdlan, konjac, chitosan, xyloglucan, beta glucan, furcellaran, gum ghatti, tamarin, bacterial gums, and combinations thereof. Additionally, in some embodiments, modified natural gums such as propylene glycol alginate, carboxymethyl locust bean gum, low methoxyl pectin, and their combinations can be included. In some embodiments, modified celluloses can be included such as microcrystalline cellulose, carboxymethicellulose (CMC), methylcellulose (MC), hydroxypropylmethylcellulose (HPCM), and hydroxypropylcellulose (MPC), and combinations thereof. 
     Similarly, humectants which can provide a perception of mouth hydration can be included. Such humectants can include, but are not limited to glycerol, sorbitol, polyethylene glycol, erythritol, and xylitol. Additionally, in some embodiments, fats can provide a perception of mouth moistening. Such fats can include medium chain triglycerides, vegetable oils, fish oils, mineral oils, and combinations thereof. 
     Illustrations of the encapsulation of a mouth moistening agents can be found in examples 2, 51, 3, 52, 4, 53, 5, 54, 6, 55, 104, 105, 106, 107, 154, 155, 156, and 157 provided herein. Typically, encapsulation of a mouth moistening agent will result in a delay in the release of the predominant amount of the active during consumption of a compressible chewing gum that includes the encapsulated mouth moistening agent (e.g., as part of a delivery system added as an ingredient to the compressible chewing gum). In some embodiments, the release profile of the ingredient (e.g., the mouth moistening agent) can be managed for a compressible gum by managing various characteristics of the ingredient, delivery system containing the ingredient, and/or the compressible chewing gum containing the delivery system and/or how the delivery system is made. For example, characteristics might include one or more of the following: tensile strength of the delivery system, water solubility of the ingredient, water solubility of the encapsulating material, water solubility of the delivery system, ratio of ingredient to encapsulating material in the delivery system, average or maximum particle size of ingredient, average or maximum particle size of ground delivery system, the amount of the ingredient or the delivery system in the compressible chewing gum, ratio of different polymers used to encapsulate one or more ingredients, hydrophobicity of one or more polymers used to encapsulate one or more ingredients, hydrophobicity of the delivery system, the type or amount of coating on the delivery system, the type or amount of coating on an ingredient prior to the ingredient being encapsulated, etc. 
     Modified Release Throat Care Ingredients 
     In some embodiments, the release profiles of one or more ingredients that soothe the throat can be managed for a compressible gum. Throat soothing ingredients can include analgesics, anesthetics, demulcents, antiseptic, and combinations thereof. In some embodiments, analgesics/anesthetics can include menthol, phenol, hexylresorcinol, benzocaine, dyclonine hydrochloride, benzyl alcohol, salicyl alcohol, and combinations thereof. In some embodiments, demulcents can include but are not limited to slippery elm bark, pectin, gelatin, and combinations thereof. In some embodiments, antiseptic ingredients can include cetylpyridinium chloride, domiphen bromide, dequalinium chloride, and combinations thereof. 
     In some embodiments, antitussive ingredients such as chlophedianol hydrochloride, codeine, codeine phosphate, codeine sulfate, dextromethorphan, dextromethorphan hydrobromide, diphenhydramine citrate, and diphenhydramine hydrochloride, and combinations thereof can be included. 
     In some embodiments, throat soothing agents such as honey, propolis, aloe vera, glycerine, menthol and combinations thereof can be included. In still other embodiments, cough suppressants can be included. Such cough suppressants can fall into two groups: those that alter the consistency or production of phlegm such as mucolytics and expectorants; and those that suppress the coughing reflex such as codeine (narcotic cough suppressants), antihistamines, dextromethorphan and isoproterenol (non-narcotic cough suppressants). In some embodiments, ingredients from either or both groups can be included. 
     In still other embodiments, antitussives can include, but are not limited to, the group consisting of codeine, dextromethorphan, dextrorphan, diphenhydramine, hydrocodone, noscapine, oxycodone, pentoxyverine and combinations thereof. In some embodiments, antihistamines can include, but are not limited to, acrivastine, azatadine, brompheniramine, chlorpheniramine, clemastine, cyproheptadine, dexbrompheniramine, dimenhydrinate, diphenhydramine, doxylamine, hydroxyzine, meclizine, phenindamine, phenyltoloxamine, promethazine, pyrilamine, tripelennamine, triprolidine and combinations thereof. In some embodiments, non-sedating antihistamines can include, but are not limited to, astemizole, cetirizine, ebastine, fexofenadine, loratidine, terfenadine, and combinations thereof. 
     In some embodiments, expectorants can include, but are not limited to, ammonium chloride, guaifenesin, ipecac fluid extract, potassium iodide and combinations thereof. In some embodiments, mucolytics can include, but are not limited to, acetylcycsteine, ambroxol, bromhexine and combinations thereof. In some embodiments, analgesic, antipyretic and anti-inflammatory agents can include, but are not limited to, acetaminophen, aspirin, diclofenac, diflunisal, etodolac, fenoprofen, flurbiprofen, ibuprofen, ketoprofen, ketorolac, nabumetone, naproxen, piroxicam, caffeine and mixtures thereof. In some embodiments, local anesthetics can include, but are not limited to, lidocaine, benzocaine, phenol, dyclonine, benzonotate and mixtures thereof. 
     In some embodiments nasal decongestants and ingredients that provide the perception of nasal clearing can be included. In some embodiments, nasal decongestants can include but are not limited to phenylpropanolamine, pseudoephedrine, ephedrine, phenylephrine, oxymetazoline, and combinations thereof. In some embodiments ingredients that provide a perception of nasal clearing can include but are not limited to menthol, camphor, borneol, ephedrine, eucalyptus oil, peppermint oil, methyl salicylate, bornyl acetate, lavender oil, wasabi extracts, horseradish extracts, and combinations thereof. In some embodiments, a perception of nasal clearing can be provided by odoriferous essential oils, extracts from woods, gums, flowers and other botanicals, resins, animal secretions, and synthetic aromatic materials. 
     Illustrations of the encapsulation of a throat care agent can be found in examples 14, 28, 63, 78, 103, 111, 153, and 161 provided herein. Typically, encapsulation of a throat care agent will result in a delay in the release of the predominant amount of the active during consumption of a compressible chewing gum that includes the encapsulated throat care agent (e.g., as part of a delivery system added as an ingredient to the compressible chewing gum). In some embodiments, the release profile of the ingredient (e.g., the dental care active) can be managed for a compressible gum by managing various characteristics of the ingredient, delivery system containing the ingredient, and/or the compressible chewing gum containing the delivery system and/or how the delivery system is made. For example, characteristics might include one or more of the following: tensile strength of the delivery system, water solubility of the ingredient, water solubility of the encapsulating material, water solubility of the delivery system, ratio of ingredient to encapsulating material in the delivery system, average or maximum particle size of ingredient, average or maximum particle size of ground delivery system, the amount of the ingredient or the delivery system in the compressible chewing gum, ratio of different polymers used to encapsulate one or more ingredients, hydrophobicity of one or more polymers used to encapsulate one or more ingredients, hydrophobicity of the delivery system, the type or amount of coating on the delivery system, the type or amount of coating on an ingredient prior to the ingredient being encapsulated, etc. 
     Modified Release Color Ingredients 
     In some embodiments, one or more colors can be included. As classified by the United States Food, Drug, and Cosmetic Act (21 C.F.R. 73), colors can include exempt from certification colors (sometimes referred to as natural even though they can be synthetically manufactured) and certified colors (sometimes referred to as artificial), or combinations thereof. In some embodiments, exempt from certification or natural colors can include, but are not limited to annatto extract, (E160b), bixin, norbixin, astaxanthin, dehydrated beets (beet powder), beetroot red/betanin (E162), ultramarine blue, canthaxanthin (E161g), cryptoxanthin (E161c), rubixanthin (E161d), violanxanthin (E161e), rhodoxanthin (E161f), caramel (E150(a-d)), β-apo-8′-carotenal (E160e), β-carotene (E160a), alpha carotene, gamma carotene, ethyl ester of beta-apo-8 carotenal (E160f), flavoxanthin (E161a), lutein (E161b), cochineal extract (E120); carmine (E132), carmoisine/azorubine (E122), sodium copper chlorophyllin (E141), chlorophyll (E140), toasted partially defatted cooked cottonseed flour, ferrous gluconate, ferrous lactate, grape color extract, grape skin extract (enocianina), anthocyanins (E163), haematococcus algae meal, synthetic iron oxide, iron oxides and hydroxides (E172), fruit juice, vegetable juice, dried algae meal, tagetes (Aztec marigold) meal and extract, carrot oil, corn endosperm oil, paprika, paprika oleoresin, phaffia yeast, riboflavin (E101), saffron, titanium dioxide, turmeric (E100), turmeric oleoresin, amaranth (E123), capsanthin/capsorbin (E160c, lycopene (E160d), and combinations thereof. 
     In some embodiments, certified colors can include, but are not limited to, FD&amp;C blue #1, FD&amp;C blue #2, FD&amp;C green #3, FD&amp;C red #3, FD&amp;C red #40, FD&amp;C yellow #5 and FD&amp;C yellow #6, tartrazine (E102), quinoline yellow (E104), sunset yellow (E110), ponceau (E124), erythrosine (E127), patent blue V (E131), titanium dioxide (E171), aluminium (E173), silver (E174), gold (E175), pigment rubine/lithol rubine BK (E180), calcium carbonate (E170), carbon black (E153), black PN/brilliant black BN (E151), green S/acid brilliant green BS (E142), and combinations thereof. In some embodiments, certified colors can include FD&amp;C aluminium lakes. These consist of the aluminum salts of FD&amp;C dyes extended on an insoluble substrate of alumina hydrate. Additionally, in some embodiments, certified colors can be included as calcium salts. 
     Typically, encapsulation of a color will result in a delay in the release of the predominant amount of the active during consumption of a compressible chewing gum that includes the encapsulated color (e.g., as part of a delivery system added as an ingredient to the compressible chewing gum). In some embodiments, the release profile of the ingredient (e.g., the color) can be managed by managing various characteristics of the ingredient, delivery system containing the ingredient, and/or the compressible chewing gum containing the delivery system and/or how the delivery system is made. For example, characteristics might include one or more of the following: tensile strength of the delivery system, water solubility of the ingredient, water solubility of the encapsulating material, water solubility of the delivery system, ratio of ingredient to encapsulating material in the delivery system, average or maximum particle size of ingredient, average or maximum particle size of ground delivery system, the amount of the ingredient or the delivery system in the compressible chewing gum, ratio of different polymers used to encapsulate one or more ingredients, hydrophobicity of one or more polymers used to encapsulate one or more ingredients, hydrophobicity of the delivery system, the type or amount of coating on the delivery system, the type or amount of coating on an ingredient prior to the ingredient being encapsulated, etc. 
     Multiple Ingredients 
     In some embodiments, a delivery system or compressible chewing gum may include two or more ingredients for which managed release from the compressible chewing gum during consumption of the compressible chewing gum is desired. In some embodiments, the ingredients may be encapsulated or otherwise included separately in different delivery systems. Alternatively, in some embodiments the ingredients may be encapsulated or otherwise included in the same delivery system. As another possibility, one or more of the ingredients may be free (e.g., unencapsulated) while one or more other ingredients may be encapsulated. 
     A compressible chewing gum may include a group of ingredients for which managed release of the group during consumption of the compressible chewing gum is desired. Groups of two or more ingredients for which managed release from a compressible chewing gum during consumption of the compressible chewing gum may be desired include, but are not limited to: color and flavor, multiple flavors, multiple colors, cooling agent and flavor, warming agent and flavor, cooling agent and warming agent, cooling agent and high intensity sweetener, warming agent and high intensity sweetener, multiple cooling agents (e.g., WS-3 and WS-23, WS-3 and menthyl succinate), menthol and one or more cooling agents, menthol and one or more warming agents, multiple warming agents, high intensity sweetener(s) and tooth whitening active(s), high intensity sweetener(s) and breath freshening active(s), an ingredient with some bitterness and a bitterness suppressor for the ingredient, multiple high intensity sweeteners (e.g., ace-k and aspartame), multiple tooth whitening actives (e.g., an abrasive ingredient and an antimicrobial ingredient, a peroxide and a nitrate, a warming agent and a polyol, a cooling agent and a polyol, multiple polyols, a warming agent and micronutrient, a cooling agent and a micronutrient, a warming agent and a mouth moistening agent, a cooling agent and a mouth moistening agent, a warming agent and a throat care agent, a cooling agent and a throat care agent, a warming agent and a food acid, a cooling agent and food acid, a warming agent and an emulsifier/surfactant, a cooling agent and an emulsifier/surfactant, a warming agent and a color, a cooling agent and a color, a warming agent and a flavor potentiator, a cooling agent and a flavor potentiator, a warming agent with sweetness potentiator, a cooling agent with a sweetness potentiator, a warming agent and an appetite suppressant, a cooling agent and an appetite suppressant, a high intensity sweetener and a flavor, a cooling agent and a teeth whitening agent, a warming agent and a teeth whitening agent, a warming agent and breath freshening agent, a cooling agent and a breath freshening agent, a cooling agent and an effervescing system, a warming agent and an effervescing system, a warming agent and an antimicrobial agent, a cooling agent and an antimicrobial agent, multiple anticalculus ingredients, multiple remineralization ingredients, multiple surfactants, remineralization ingredients with demineralization ingredients, acidic ingredients with acid buffering ingredients, anticalculus ingredients with antibacterial ingredients, remineralization ingredients with anticalculus ingredients, anticalculus ingredients with remineralization ingredients with antibacterial ingredients, surfactant ingredients with anticalculus ingredients, surfactant ingredients with antibacterial ingredients, surfactant ingredients with remineralization ingredients, surfactants with anticalculus ingredients with antibacterial ingredients, multiple types of vitamins or minerals, multiple micronutrients, multiple acids, multiple antimicrobial ingredients, multiple breath freshening ingredients, breath freshening ingredients and antimicrobial ingredients, multiple appetite suppressors, acids and bases that react to effervesce, a bitter compound with a high intensity sweetener, a cooling agent and an appetite suppressant, a warming agent and an appetite suppressant, a high intensity sweetener and an appetite suppressant, a high intensity sweetener with an acid, a probiotic ingredient and a prebiotic ingredient, a vitamin and a mineral, a metabolic enhancement ingredient with a macronutrient, a metabolic enhancement ingredient with a micronutrient, an enzyme with a substrate, a high intensity sweetener with a sweetness potentiator, a cooling compound with a cooling potentiator, a flavor with a flavor potentiator, a warming compound with a warming potentiator, a flavor with salt, a high intensity sweetener with salt, an acid with salt, a cooling compound with salt, a warming compound with salt, a flavor with a surfactant, an astringent compound with an ingredient to provide a sensation of hydration, etc. In some embodiments, the multiple ingredients may be part of the same delivery system or may be part of different delivery systems. Different delivery systems may use the same or different encapsulating materials. 
     Illustrations of the encapsulation of multiple ingredients can be found in examples 101 through 119 inclusive, 151 through 164 inclusive, 166, 167, 168, 169, 75B, 75C, 76, and 77 provided herein. Typically, encapsulation of the multiple ingredients will result in a delay in the release of the predominant amount of the multiple ingredients during consumption of a compressible chewing gum that includes the encapsulated multiple ingredients (e.g., as part of a delivery system added as an ingredient to the compressible chewing gum). This may be particularly helpful in situations wherein separate encapsulation of the ingredients may cause them to release with different release profiles. For example, different high intensity sweeteners may have different release profiles because they have different water solubilities or differences in other characteristics. Encapsulating them together may cause them to release more simultaneously. 
     In some embodiments, the release profile of the multiple ingredients can be managed for a compressible gum by managing various characteristics of the multiple ingredients, the delivery system containing the multiple ingredients, and/or the compressible chewing gum containing the delivery system and/or how the delivery system is made in a manner as previously discussed above. 
     Ingredient Release Management 
     In different embodiments, different techniques, ingredients, and/or delivery systems, may be used to manage release of one or more ingredients in a compressible chewing gum composition. In some embodiments, more than one of the techniques, ingredients, and/or delivery systems may be used. 
     In some embodiments, the delay in availability or other release of an ingredient in a compressible chewing gum composition caused by encapsulation of the ingredient may be based, in whole or in part, by one or more of the following: the type of encapsulating material, the molecular weight of the encapsulating material, the tensile strength of the delivery system containing the ingredient, the hydrophobicity of the encapsulating material, the presence of other materials in the compressible chewing gum composition (e.g., tensile strength modifying agents, emulsifiers), the ratio of the amounts of one or more ingredients in the delivery system to the amount of the encapsulating material in the delivery system, the number of layers of encapsulating material, the desired texture, flavor, shelf life, or other characteristic of compressible chewing gum composition, the ratio of the encapsulating material to the ingredient being encapsulated, etc. Thus, by changing or managing one or more of these characteristics of a delivery system or the compressible chewing gum composition, release of one or more ingredients in a compressible chewing gum composition during consumption of the compressible chewing gum composition can be managed more effectively and/or a more desirable release profile for one or more ingredients in the delivery system or the compressible gum composition may be obtained. This may lead to a more positive sensory or consumer experience during consumption of the compressible chewing gum composition, more effective release of such one or more ingredients during consumption of the compressible chewing gum composition, less need for the ingredient (e.g., more effective release of the ingredient may allow the amount of the ingredient in the compressible chewing gum composition to be reduced), increased delivery of a therapeutic or other functional benefit to the consumer, etc. Additionally, in some embodiments, managing the release rate or profile can be tailored to specific consumer segments. 
     In some embodiments, a method for managing release profile of one or more ingredients in a delivery system or in a compressible chewing gum composition containing the delivery system, may include measuring, estimating, or otherwise determining a partial or complete release profile for the one or more ingredients during consumption of delivery system or compressible chewing gum composition. Such a release profile may show one or more points of interest (e.g., flavor intensity, active availability, taste) over a period of time and/or at distinct points in time during consumption of a delivery system or a compressible chewing gum composition that includes the delivery system. Such a release profile may be obtained from a descriptive panel analysis, deduced or otherwise determined from an analytical chemistry analysis, and/or from other techniques known in the art. One example of a descriptive analysis technique is the Quantitative Descriptive Analysis (QDA™) method developed by Tragon Corp. (as described in S ENSORY  E VALUATION  T ECHNIQUES,  3 RD  E D ., M ORTON  M EILGAARD , G AIL  C IVILLE , B. T HOMAS  C ARR, EDS ., CRC Press (1999), pp. 167-68). Another descriptive analysis technique is the Spectrum™ Descriptive Analysis Method developed by Civille (see S ENSORY  E VALUATION  T ECHNIQUES,  3 RD  E D ., pp. 168, 173-76. 
     If it is desired to delay or sustain the release of at least a portion of one or more ingredients encapsulated in a delivery system as part of a compressible chewing gum composition, in some embodiments, one or more of the following actions may be taken:
         1. the tensile strength of the delivery system may be increased (e.g., by using a different encapsulating material that provides a higher tensile strength to the delivery system);   2. an encapsulating material having a higher molecular weight than the encapsulating material in the delivery system can be substituted for some or all of the encapsulated material in the delivery system;   3. an encapsulating material having a higher hydrophobicity than the encapsulating material in the delivery system can be substituted for some or all of the encapsulated material in the delivery system;   4. the ratio of components in the encapsulating material may be modified to increase the hydrophobicity of the encapsulating material;   5. the ratio of the amount encapsulating material in the delivery system to the amount of the one or more ingredients in the delivery system may be increased;   6. the amount of delivery system in the compressible chewing gum composition may be increased;   7. a different delivery system that includes the same one or more ingredients as the original delivery system in the compressible chewing gum composition and has a higher hydrophobicity and/or tensile strength than the original delivery system may be substituted for some or all of the original delivery system;   8. a different delivery system that includes the same one or more ingredients as the original delivery system in the compressible chewing gum composition and has a higher hydrophobicity and/or tensile strength than the original delivery system may be added to the compressible chewing gum composition;   9. the particle size of the ingredients in the delivery system may be increased;   10. the particle size of the delivery system in the compressible chewing gum composition may be increased (e.g., from 250 microns to 420 or 710 microns);   11. the particle size distribution of the delivery system can be increased and sharpened;   12. the particle size distribution of the delivery system can be increased and made smooth;   13. the amount tensile strength modifying agents in the delivery system or in the compressible chewing gum composition that reduce the tensile strength of the delivery system may be decreased;   14. the amount of an ingredient in the compressible chewing gum composition, but not the delivery system, may be decreased if the ingredient reacts or mixes with the delivery system or one of its components in an adverse manner or otherwise causes one of the components to release too early or too early;   15. another ingredient may be added to the compressible chewing gum composition that may cause additional release or availability of the one or more ingredients (this may be particularly beneficial when free amounts of the one or more ingredients are present in the compressible chewing gum composition, but do not release from the compressible chewing gum composition);   16. another ingredient may be added to the compressible chewing gum composition that may reduce or otherwise impact capture of the one or more ingredients in some other component (e.g., a chewing gum base) of the compressible chewing gum composition, thereby increasing the amount of the one or more ingredients delivered or available to the consumer (this may be particularly beneficial when free amounts of the one or more ingredients are present in the compressible chewing gum composition, but do not release from the compressible chewing gum composition (e.g., they get trapped in the gum base of a chewing gum composition));   17. the compressible chewing gum composition can be manipulated to increase the mechanical pressure needed to chew the composition;   18. the delivery system can be more intimately mixed with the remaining ingredients in the compressible chewing gum composition;   19. the delivery system can be situated in the compressible chewing gum composition such that more time and/or effort are required to reach the delivery system (e.g., the delivery system can be located in an inner layer of a multilayer compressible chewing gum composition);   20. the delivery system may be encapsulated again in the same or a different encapsulating material;   21. a fixative can be added to the delivery system or to a compressible chewing gum composition that contains the delivery system, the fixative acting to change the vapor pressure or other characteristic of the ingredient so as to delay its release or otherwise extend its availability during consumption;   22. the delivery system can be partially or completed coated or treated with another material;   23. the one or more ingredients in the delivery system may be coated or otherwise pre-treated prior to encapsulation to increase the tensile strength and/or hydrophobicity of the delivery system, decrease the miscibility of the one or more ingredients with the encapsulating material, or otherwise stabilize the one or more ingredients prior to, during, and/or after the encapsulation process.       

     If it is desired to hasten the release of at least a portion of the one or more ingredients in the delivery system that is itself an ingredient in a compressible chewing gum composition, in some embodiments, one or more of the following actions may be taken:
         1. the tensile strength of the delivery system may be decreased (e.g., by using a different encapsulating material that provides a lower tensile strength to the delivery system, by adding tensile strength modifying agents to the delivery system);   2. an encapsulating material having a lower molecular weight than the encapsulating material in the delivery system can be substituted for some or all of the encapsulated material in the delivery system;   3. an encapsulating material having a lower hydrophobicity than the encapsulating material in the delivery system can be substituted for some or all of the encapsulated material in the delivery system;   4. the ratio of components in the encapsulating material may be modified to decrease the hydrophobicity of the encapsulating material;   5. the ratio of the amount encapsulating material in the delivery system to the amount of the one or more ingredients in the delivery system may be decreased;   6. the amount of delivery system in the compressible chewing gum composition may be decreased;   7. a different delivery system that includes the same one or more ingredients as the original delivery system in the compressible chewing gum composition and has a lower hydrophobicity and/or tensile strength than the original delivery system may be substituted for some or all of the original delivery system;   8. a different delivery system that includes the same one or more ingredients as the original delivery system in the compressible chewing gum composition and has a lower hydrophobicity and/or tensile strength than the original delivery system may be added to the compressible chewing gum composition;   9. the particle size of the ingredients in the delivery system may be decreased;   10. the particle size of the delivery system in the compressible chewing gum composition may be decreased;   11. the particle size distribution of the delivery system can be decreased and sharpened;   12. the particle size distribution of the delivery system can be decreased and made smooth;   13. the amount tensile strength modifying agents in the delivery system or in the compressible chewing gum composition that reduce the tensile strength of the delivery system may be increased;   14. the amount of an ingredient in the compressible chewing gum composition, but not the delivery system, may be increased if the ingredient reacts or mixes with the delivery system or one of its components in a way that causes one or more components to release faster or earlier;   15. another ingredient may be partially or completely removed from the compressible chewing gum composition if such removal will cause additional release or availability of the one or more ingredients;   16. the compressible chewing gum composition can be manipulated to decrease the mechanical pressure needed to chew the composition;   17. the delivery system can be less intimately mixed with the compressible chewing gum composition;   18. the delivery system can be situated in the compressible chewing gum composition such that less time and/or effort are required to reach the delivery system (e.g., the delivery system can be located in an outer layer of a multilayer compressible chewing gum composition);   19. another ingredient may be added to the compressible chewing gum composition that may increase or otherwise impact capture of the one or more ingredients in some other component (e.g., a chewing gum base) of the compressible chewing gum composition (e.g., a chewing gum), thereby decreasing the amount of the one or more ingredients delivered or available to the consumer; or   20. the one or more ingredients in the delivery system may be coated or otherwise pre-treated prior to encapsulation to decrease the tensile strength and/or hydrophobicity of the delivery system, increase the miscibility of the one or more ingredients with the encapsulating material, or otherwise destabilize the one or more ingredients prior to, during, and/or after the encapsulation process.       

     In some embodiments, in addition to or as an alternative to implementing one or more of the above changes, if it is desired to modify the release profile of at least a portion of one or more ingredients encapsulated in a delivery system as part of a compressible chewing gum composition, one or more of the following actions may be taken:
         1. the amount of delivery system in the compressible chewing gum composition may be increased (which may serve to increase the intensity and/or duration of availability of the one or more ingredients during consumption of the compressible chewing gum composition);   2. the amount of delivery system in the compressible chewing gum composition may be decreased (which may serve to decrease the intensity and/or duration of availability of the one or more ingredients during consumption of the compressible chewing gum composition);   3. the process for mixing or otherwise making the delivery system can be modified;   4. the process for mixing or otherwise making the compressible chewing gum composition can be modified;   5. the average or maximum particle size of the ingredients in the delivery system can be increased;   6. the average or maximum particle size of the ingredients in the delivery system can be decreased;       

     By using one or more of these techniques, the release of the one or more ingredients may be hastened or delayed as desired and/or the release profile of the one or more ingredients may be directed or otherwise managed towards a desired release profile, or at least a more desirable release profile. By trying various combinations of these techniques, as desired, or at least more desirable, release profile can be obtained for the one or more ingredients in the compressible chewing gum composition. In some embodiments, obtaining such a desired release profile may include decreasing or increasing unencapsulated (i.e., free) amounts of the one or more ingredients in the compressible chewing gum composition and/or decreasing or increasing amounts of one or more additional delivery systems to the compressible chewing gum composition, wherein each of the delivery systems includes the one or more ingredients and is designed to release a predominant amount of the one or more ingredients at a desired time or during a desired time period following the start of consumption or other use of the compressible chewing gum composition. 
     In some embodiments changes to amounts of two or more ingredients may be made in accordance with preferred or required ratios or equations. For example, dental care compositions may need to balance acceptable germ kill properties and desirable taste characteristics. Adding too much of one or more germ killing ingredients in the dental care composition may create a bad taste for the oral composition that will be unacceptable to the consumer. However, if not enough of the germ killing ingredient(s) are present in the dental care composition, the dental care composition may not function adequately as a germ killer or antimicrobial product. Thus, a balance may be created between the amount of the germ killing ingredient(s) in the dental care composition and the flavor ingredients in the dental care composition. Further examples of this can be found in U.S. patent application Ser. No. 11/010,082, the entire contents of which are incorporated herein by reference for all purposes. 
     In some embodiments, mixing limitations, ingredient limitations, technical requirements or limitations, ingredient availability, preferences or requirements regarding taste, texture, shelf life, consumption duration, or other characteristic of the compressible chewing gum composition, consumer preference or acceptance criteria, implementation cost, government regulations, health concerns, etc., may limit the applicability of one or more of the techniques described herein. For example, in some embodiments, merely adding more of an ingredient (e.g., menthol, germ killing agents) may produce a bitter or bad taste that may be unacceptable to a consumer or not allowed under government regulations. 
     In some embodiments, a method for modifying a release profile of an ingredient in a delivery system, the delivery system being included in a compressible chewing gum composition, may include determining a first release profile for the ingredient; determining a desired change in release profile for the ingredient based on the first release profile; and modifying tensile strength of the delivery system based on the desired change in release profile for the ingredient. In some embodiments, the delivery system may include an encapsulating material with the ingredient being encapsulated with the encapsulating material. In some embodiments, the method may include one or more of the following: modifying hydrophobicity of the encapsulating material based on the desired change in release profile; modifying components of the encapsulating material to obtain a desired hydrophobicity of the encapsulating material; modifying a ratio of the ingredient to the encapsulating material based on the desired change in release profile; modifying an amount of the delivery system in the compressible chewing gum composition based on the desired change in release profile; modifying an unencapsulated amount of the ingredient in the compressible chewing gum composition based on the desired change in release profile; modifying average particle size of the ingredient based on the desired change in release profile; modifying maximum particle size of the ingredient based on the desired change in release profile. 
     In some embodiments, a method encapsulating an ingredient with an encapsulating material (or otherwise selecting the encapsulating material for the ingredient) may include determining a desired release profile for an ingredient in a compressible chewing gum composition; selecting an encapsulating material such that hydrophobicity of the encapsulating material and a tensile strength of a delivery system that will provide the desired release profile for the ingredient in the compressible chewing gum composition, wherein the delivery system includes the ingredient encapsulated with the encapsulating material; and encapsulating the ingredient with the encapsulating material. 
     In some embodiments, a method for modifying a release profile of an ingredient in a delivery system, the delivery system being included in a compressible chewing gum composition, may include determining a first release profile for the ingredient in the compressible chewing gum composition; determining a desired change in release profile for the ingredient based on the first release profile; and modifying at least one characteristic of the delivery system based on the desired change in release profile for the ingredient. In some embodiments, the characteristic of the delivery system may include one or more of the following: hydrophobicity of an encapsulating material used to encapsulate the ingredient; molecular weight of an encapsulating material used to encapsulate the ingredient; amount or other availability of a tensile strength modifying agent in the delivery system; amount of other availability of an emulsifier in the delivery system; ratio of an amount of the ingredient to an amount of an encapsulating material used to encapsulate the ingredient; average particle size of the ingredient; or minimum or maximum particle size of the ingredient. 
     In some embodiments, a method for modifying a release profile of an ingredient in a delivery system, the delivery system being included in a compressible chewing gum composition, may include determining an actual release profile for the ingredient in the compressible chewing gum composition; determining a desired change in release profile for the ingredient based on the actual release profile; and modifying at least one characteristic of the delivery system based on the desired change in release profile for the ingredient. In some embodiments, the delivery system may include the ingredient being encapsulated with an encapsulating material and modifying at least one characteristic of the delivery system may include one or more of the following: modifying tensile strength of the delivery system; adding a fixative to the delivery system; modifying the encapsulating material to alter its hydrophobicity; modifying hydrophobicity of the encapsulating material; modifying a coating applied to the delivery system; modifying a coating applied to the ingredient before being encapsulated with the encapsulating material; modifying availability of a tensile strength modifying agent in the delivery system; modifying availability of an emulsifier in the delivery system; modifying availability of another ingredient in the delivery system; modifying ratio of the ingredient to the encapsulating material in the delivery system; modifying average particle size of the ingredient; modifying maximum particle size of the ingredient; adding another layer of encapsulation to the delivery system; adding a hydrophilic coating to the delivery system. 
     In some embodiments, a method for method for modifying a release profile of an ingredient in a delivery system, the delivery system being included in a compressible chewing gum composition, may include determining an actual release profile for the ingredient in the compressible chewing gum composition; determining a desired change in release profile for the ingredient based on the actual release profile; and modifying at least one characteristic of the compressible chewing gum composition based on the desired change in release profile for the ingredient. 
     In some embodiments, the delivery system may include the ingredient being encapsulated with an encapsulating material and modifying at least one characteristic of the compressible chewing gum composition may include one or more of the following: modifying tensile strength of the delivery system; adding a fixative to the delivery system; modifying the encapsulating material to alter its hydrophobicity; modifying hydrophobicity of the encapsulating material; modifying availability of an emulsifier in the compressible chewing gum composition; modifying a coating applied to the delivery system; modifying a coating applied to the ingredient before being encapsulated with the encapsulating material; modifying availability of an unencapsulated amount of the ingredient in the compressible chewing gum composition; modifying availability of another ingredient in the compressible chewing gum composition; modifying availability of a tensile strength modifying agent in the delivery system; modifying availability of an emulsifier in the delivery system; modifying availability of another ingredient in the delivery system; modifying ratio of the ingredient to the encapsulating material in the delivery system; modifying average particle size of the ingredient; modifying maximum particle size of the ingredient; adding another layer of encapsulation to the delivery system; adding a hydrophilic coating to the delivery system. 
     In some embodiments, a method for modifying a release profile of an ingredient encapsulated with an encapsulating material in a delivery system, the delivery system being included in a compressible chewing gum composition, may include determining a first release profile for the ingredient; determining a desired change in release profile for the ingredient based on the first release profile; and modifying hydrophobicity the encapsulating material based on the desired change in release profile for the ingredient. 
     In some embodiments, a method for modifying a release profile of an ingredient encapsulated with an encapsulating material in a delivery system, the delivery system being included in a compressible chewing gum composition, may include determining a first release profile for the ingredient; determining a desired change in release profile for the ingredient based on the first release profile; and modifying ratio of the ingredient to the encapsulating material in the delivery system based on the desired change in release profile for the ingredient. 
     In some embodiments, a method for modifying a release profile of an ingredient encapsulated with an encapsulating material in a delivery system, the delivery system being included in a compressible chewing gum composition, may include determining a first release profile for the ingredient; determining a desired change in release profile for the ingredient based on the first release profile; and modifying average particle size of the delivery system in the compressible chewing gum composition based on the desired change in release profile. 
     In some embodiments, a method for managing a release profile of an ingredient in a delivery system, the delivery system being included in a compressible chewing gum composition, may include selecting a desired release profile of the ingredient; and selecting a tensile strength of the delivery system based on the desired release profile. 
     In some embodiments, a method for managing a release profile of an ingredient in a delivery system, the delivery system including the ingredient encapsulated with an encapsulating material and being included in a compressible chewing gum composition, may include selecting a desired release profile of the ingredient; and selecting a hydrophobicity of the encapsulating material based on the desired release profile. 
     In some embodiments, a method for managing a release profile of an ingredient in a delivery system, the delivery system including the ingredient encapsulated with an encapsulating material and being included in a compressible chewing gum composition, may include selecting a desired release profile of the ingredient; and selecting a ratio of the ingredient to the encapsulating material in the delivery system based on the desired release profile for the ingredient. 
     In some embodiments, a method for managing a release profile of an ingredient in a delivery system, the delivery system including the ingredient encapsulated with an encapsulating material and being included in a compressible chewing gum composition, may include selecting a desired release profile of the ingredient. 
     In some embodiments, a method for managing a release profile of an ingredient in a delivery system, the delivery system including the ingredient encapsulated with an encapsulating material and being included in a compressible chewing gum composition, may include selecting a desired release profile of the ingredient. In some embodiments, a method for managing a release profile of an ingredient in a delivery system, the delivery system including the ingredient encapsulated with an encapsulating material and being included in a compressible chewing gum composition, may include two or more of the following: selecting a desired release profile of the ingredient; selecting a ratio of the ingredient to the encapsulating material based on the desired release profile; selecting an tensile strength for the delivery system in the compressible chewing gum composition based on the desired release profile; and selecting a hydrophobicity for the encapsulating material based on the desired release profile. 
     In some embodiments, a method for managing a release profile of an ingredient in a delivery system, the delivery system including the ingredient encapsulated with an encapsulating material and being included in a compressible chewing gum composition, may include selecting a desired release profile of the ingredient; and selecting a coating for the delivery system based on the desired release profile. 
     In some embodiments, a method for managing a release profile of an ingredient in a delivery system, the delivery system including the ingredient encapsulated with an encapsulating material and being included in a compressible chewing gum composition, may include selecting a desired release profile of the ingredient; and selecting a coating for the ingredient based on the desired release profile. 
     In some embodiments, a method for managing a release profile of an ingredient in a delivery system, the delivery system including the ingredient encapsulated with an encapsulating material and being included in a compressible chewing gum composition, may include selecting at least one of the following: tensile strength of the delivery system; a fixative for the delivery system; hydrophobicity of the encapsulating material; availability of a tensile strength modifying agent in the delivery system; availability of an emulsifier in the delivery system; ratio of the ingredient to the encapsulating material in the delivery system; average particle size of the ingredient; maximum particle size of the ingredient; a coating for the ingredient; a coating for the delivery system; another layer of encapsulation to be added to the delivery system; and a hydrophilic coating to be added to the delivery system; and then making the delivery system. In some embodiments, the method also may include making a compressible chewing gum composition that includes the delivery system. 
     Encapsulation 
     In some embodiments, one or more ingredients may be encapsulated with an encapsulating material to modify the release profile of the ingredient. In general, partially or completely encapsulating an ingredient used in a compressible chewing gum composition with an encapsulating material may delay release of the ingredient during consumption of the compressible chewing gum composition, thereby delaying when the ingredient becomes available inside the consumer&#39;s mouth, throat, and/or stomach, available to react or mix with another ingredient, and/or available to provide some sensory experience and/or functional or therapeutic benefit. This can be particularly true when the ingredient is water soluble or at least partially water soluble. 
     In some embodiments, a material used to encapsulate an ingredient may include water insoluble polymers, co-polymers, or other materials capable of forming a strong matrix, solid coating, or film as a protective barrier with or for the ingredient. In some embodiments, the encapsulating material may completely surround, coat, cover, or enclose an ingredient. In other embodiments, the encapsulating material may only partially surround, coat, cover, or enclose an ingredient. Different encapsulating materials may provide different release rates or release profiles for the encapsulated ingredient. In some embodiments, encapsulating material used in a delivery system may include one or more of the following: polyvinyl acetate, polyethylene, crosslinked polyvinyl pyrrolidone, polymethylmethacrylate, polylactidacid, polyhydroxyalkanoates, ethylcellulose, polyvinyl acetatephthalate, polyethylene glycol esters, methacrylicacid-co-methylmethacrylate, ethylene-vinylacetate (EVA) copolymer, and the like, and combinations thereof. 
     In some embodiments, an ingredient may be pre-treated prior to encapsulation with an encapsulating material. For example, an ingredient may be coated with a “coating material” that is not miscible with the ingredient or is at least less miscible with the ingredient relative to the ingredient&#39;s miscibility with the encapsulating material. 
     In some embodiments, an encapsulation material may be used to individually encapsulate different ingredients in the same compressible chewing gum composition. For example, a delivery system may include aspartame encapsulated by polyvinyl acetate. Another delivery system may include ace-k encapsulated by polyvinyl acetate. Both delivery systems may be used as ingredients in the same chewing gum or in other compressible chewing gum compositions. For additional examples, see U.S. Patent Application Ser. No. 60/683,634 entitled “Methods and Delivery Systems for Managing Release of One or More Ingredients in an Edible Composition” and filed May 23, 2005, the entire contents of which are incorporated herein by reference for all purposes. 
     In some embodiments, different encapsulation materials may be used to individually encapsulate different ingredients used in the same compressible chewing gum composition. For example, a delivery system may include aspartame encapsulated by polyvinyl acetate. Another delivery system may include ace-k encapsulated by EVA. Both delivery systems may be used as ingredients in the same chewing gum or other compressible chewing gum compositions. Examples of encapsulated ingredients using different encapsulating materials can be found in U.S. Patent Application Ser. No. 60/655,894 filed Feb. 25, 2005, and entitled “Process for Manufacturing a Delivery System for Active Components as Part of an Edible Composition,” the entire contents of which are incorporated herein by reference for all purposes. 
     Methods of Encapsulation 
     There are many ways to encapsulate one or more ingredients with an encapsulating material. For example, in some embodiments, a sigma blade or Banbury™ type mixer may be used. In other embodiments, an extruder or other type of continuous mixer may be used. In some embodiments, spray coating, spray chilling, absorption, adsorption, inclusion complexing (e.g., creating a flavor/cyclodextrin complex), coacervation, fluidized bed coating, or other process may be used to encapsulate an ingredient with an encapsulating material. 
     Examples of encapsulation of ingredients can be found in U.S. Patent Application Ser. No. 60/655,894, filed Feb. 25, 2005, and entitled “Process for Manufacturing a Delivery System for Active Components as Part of an Edible Composition,” the entire contents of which are incorporated herein by reference for all purposes. Other examples of encapsulation of ingredients can be found in U.S. patent application Ser. No. 10/955,255 filed Sep. 30, 2004, and entitled “Encapsulated Compositions and Methods of Preparation,” the entire contents of which are incorporated herein by reference for all purposes. Further examples of encapsulation of ingredients can be found in U.S. patent application Ser. No. 10/955,149 filed Sep. 30, 2004, and entitled “Thermally Stable High Tensile Strength Encapsulation Compositions for Actives,” the entire contents of which are incorporated herein by reference for all purposes. Still further examples of encapsulation of ingredients can be found in U.S. patent application Ser. No. 11/052,672 filed Feb. 7, 2005, and entitled “Stable Tooth Whitening Gum with Reactive Components,” the entire contents of which are incorporated herein by reference for all purposes. Further encapsulation techniques and resulting delivery systems may be found in U.S. Pat. Nos. 6,770,308, 6,759,066, 6,692,778, 6,592,912, 6,586,023, 6,555,145, 6,479,071, 6,472,000, 6,444,241, 6,365,209, 6,174,514, 5,693,334, 4,711,784, 4,816,265, and 4,384,004, the contents of all of which are incorporated herein by reference for all purposes. 
     In some embodiments, a delivery system may be ground to a powdered material with a particular size for use as an ingredient in a compressible chewing gum composition. For example, in some embodiments, an ingredient may be ground to approximately the same particle size of the other compressible chewing gum ingredients so as to create a homogeneous compressible mixture. In some embodiments, the delivery system may be ground to a powdered material with an average particle size such as, for example, about 4 to about 100 mesh or about 8 to about 25 mesh or about 12 to about 20 mesh. 
     Tensile Strength 
     In some embodiments, selection of an encapsulating material for one or more ingredients may be based on tensile strength desired for the resulting delivery system. For example, in some embodiments, a delivery system produces delayed or otherwise controlled release of an ingredient through the use of a pre-selected or otherwise desired tensile strength. 
     In some embodiments, increasing the tensile strength of a delivery system may increase the delayed or extended release of an ingredient in the delivery system. The tensile strength for a delivery system may be matched with a desirable release rate selected according to the type of the ingredient(s) to be encapsulated for the delivery system, the encapsulating material used, any other additives incorporated in the delivery system and/or a compressible chewing gum composition using the delivery system as an ingredient, the desired rate of release of the ingredient, and the like. In some embodiments, the tensile strength of a delivery system which can be at least 6,500 psi, including 7500, 10,000, 20,000, 30,000, 40,000, 50,000, 60,000, 70,000, 80,000, 90,000, 100,000, 125,000, 135,000, 150,000, 165,000, 175,000, 180,000, 195,000, 200,000 and all ranges and subranges there between, for example, a tensile strength range of 6,500 to 200,000 psi. 
     In some embodiments, a delivery system for one or more ingredients can be provided based on the tensile strength of the delivery system having a specific tensile strength when compared to a standard. Thus, the design of the delivery system is not focused on one characteristic (e.g., molecular weight) of one of the materials (e.g., encapsulating material) used to produce the delivery system. In this manner, a delivery system can be formulated to express a desired release profile by adjusting and modifying the tensile strength through the specific selection of the ingredient(s), encapsulating material, additives, amount of the ingredient(s), amount of encapsulating material, relative amounts of ingredient(s) to encapsulating material, etc. If a desired tensile strength is chosen for a delivery system, any delivery system that has the desired tensile strength may be used without being limited to a particular encapsulating material and its molecular weight. The formulation process can be extended to encapsulating materials that exhibit similar physical and chemical properties as the encapsulating material forming part of the standard delivery system. 
     In some embodiments, a delivery system for delivering an ingredient may be formulated to ensure an effective sustained release of the ingredient based on the type and amount of the ingredient and the desired release rate for the ingredient. For example, it may be desirable to affect the controlled release of a high intensity sweetener from a chewing gum over a period of twenty-five to thirty minutes to ensure against a rapid burst of sweetness that may be offensive to some consumers. A shorter controlled release time may be desirable for other type of ingredients such as pharmaceuticals or therapeutic agents, which may be incorporated into the same compressible chewing gum composition by using separate delivery systems for each of these ingredients. Delivery systems may be formulated with a particular tensile strength associated with a range of release rates based on a standard. The standard may comprise a series of known delivery systems having tensile strengths over a range extending, for example, from low to high tensile strength values. Each of the delivery systems of the standard will be associated with a particular release rate or ranges of release rates. Thus, for example, a delivery system can be formulated with a relatively slow release rate by a fabricating a delivering system having a relatively high tensile strength. Conversely, lower tensile strength compositions tend to exhibit relatively faster release rates. 
     In some embodiments, encapsulating material in a delivery system may be present in amounts of from about 0.2% to 10% by weight based on the total weight of the compressible chewing gum composition, including 0.3, 0.5, 0.7, 0.9, 1.0, 1.25, 1.4, 1.7, 1.9, 2.2, 2.45, 2.75, 3.0, 3.5, 4.0, 4.25, 4.8, 5.0, 5.5, 6.0, 6.5, 7.0, 7.25, 7.75, 8.0, 8.3, 8.7, 9.0, 9.25, 9.5, 9.8 and all values and ranges there between, for example, from 1% to 5% by weight. The amount of the encapsulating material can depend in part on the amount of the ingredient(s) component that is encapsulated. The amount of the encapsulating material with respect to the weight of the delivery system, is from about 20% to 99%, including 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 95, 97 and all values and ranges there between, for example, from about 60% to 90% by weight. 
     In some embodiments, the tensile strength of a delivery system may be selected from relatively high tensile strengths when a relatively slow rate of release for an ingredient in the delivery system is desired and relatively lower tensile strengths when a faster rate of release for an ingredient in the delivery system is desired. Thus, when employing a tensile strength of 50,000 psi for a delivery system, the release rate of the ingredient, will generally be lower than the release rate of the ingredient in a delivery system having a tensile strength of 10,000 psi regardless of the type of encapsulating material (e.g., polyvinyl acetate) chosen. 
     In some embodiments, the encapsulating material for a delivery system is polyvinyl acetate. A representative example of a polyvinyl acetate product suitable for use as an encapsulating material in the present invention is Vinnapas® B100 sold by Wacker Polymer Systems of Adrian, Mich. A delivery system utilizing polyvinyl acetate may be prepared by melting a sufficient amount of polyvinyl acetate at a temperature of about 65° C. to 120° C. for a short period of time, e.g., five minutes. The melt temperature will depend on the type and tensile strength of the polyvinyl acetate encapsulating material where higher tensile strength materials will generally melt at higher temperatures. Once the encapsulating material is melted, a suitable amount of an ingredient (e.g., high intensity sweetener such as aspartame) is added and blended into the molten mass thoroughly for an additional short period of mixing. The resulting mixture is a semi-solid mass, which is then cooled (e.g., at 0° C.) to obtain a solid, and then ground to a U.S. Standard sieve size of from about 30 to 200 (600 to 75 microns). The tensile strength of the resulting delivery system can readily be tested according to ASTM-D638. 
     For additional information regarding how tensile strength of a delivery system may be used to create managed release of one or more ingredients, see U.S. patent application Ser. No. 11/083,968 entitled “A Delivery System for Active Components as Part of an Edible Composition Having Preselected Tensile Strength” and filed on Mar. 21, 2005, and U.S. patent application Ser. No. 10/719,298 entitled “A Delivery System for Active Components as Part of an Edible Composition” and filed Nov. 21, 2003, the complete contents of both of which are incorporated herein by reference for all purposes. 
     Hydrophobicity 
     In some embodiments, the release of one or more ingredients from a delivery system may depend on more than tensile strength. For example, the release of the ingredients may be directly related to the tensile strength of the delivery system and the hydrophobicity (i.e., water resistance) of the encapsulating polymer or other material. 
     As a more specific example, when a delivery system is used in a chewing gum, moisture may be absorbed in the encapsulated ingredient(s) during mastication and chewing of the chewing gum. This may result in softening of the encapsulating material and releasing of the ingredient(s) during the mastication and chewing of the chewing gum. The softening of the encapsulation material depends on the hydrophobicity of the polymer used as the encapsulation material. In general, the higher the hydrophobicity of the polymer, the longer mastication time is needed for softening the polymer. 
     As one example, higher hydrophobic polymers such as ethylene-vinylacetate (EVA) copolymer can be used to increase or otherwise manage ingredient (e.g., sweetener) release times from encapsulations. The degree of hydrophobicity can be controlled by adjusting the ratio of ethylene and vinylacetate in the copolymer. In general, the higher the ethylene to vinylacetate ratio, the longer time it will take during consumption to soften the encapsulation particles, and the slower or more delayed will be the release rate of the ingredient. The lower the ethylene to vinylacetate ratio, the shorter time it will take during consumption to soften the encapsulation particles, and the faster or earlier will be the release rate of the ingredient. 
     As illustrated by the discussion above, in some embodiments, release of an ingredient from a delivery system can be managed or otherwise controlled by formulating the delivery system based on the hydrophobicity of the encapsulating material, e.g., the polymer, for the ingredient. Using highly hydrophobic polymers, the release times of the ingredient can be increased or delayed. In a similar manner, using encapsulating material that is less hydrophobic, the ingredient can be released more rapidly or earlier. 
     The hydrophobicity of a polymer can be quantitated by the relative water-absorption measured according to ASTM D570-98. Thus, by selecting encapsulating material(s) for a delivery system with relatively lower water-absorption properties and adding that to a mixer, the release of the ingredient contained in the produced delivery system can be delayed compared to those encapsulating materials having higher water-absorption properties. 
     In some embodiments, polymers with water absorption of from about 50 to 100% (as measured according to ASTM D570-98) can be used. Moreover, to decrease the relative delivery rate, the encapsulating material can be selected such that the water absorption would be from about 15% to about 50% (as measured according to ASTM D570-98). Still further, in other embodiments, the water absorption properties of the encapsulating material can be selected to be from 0.0% to about 5% or up to about 15% (as measured according to ASTM D570-98). In other embodiments, mixtures of two or more delivery systems formulated with encapsulating material having different water-absorption properties can also be used in subsequent incorporation into a compressible chewing gum composition. 
     Polymers with suitable hydrophobicity which may be used for delivery systems include homo- and co-polymers of, for example, vinyl acetate, vinyl alcohol, ethylene, acrylic acid, methacrylate, methacrylic acid and others. Suitable hydrophobic copolymers include the following non-limiting examples, vinyl acetate/vinyl alcohol copolymer, ethylene/vinyl alcohol copolymer, ethylene/acrylic acid copolymer, ethylene/methacrylate copolymer, ethylene/methacrylic acid copolymer. 
     In some examples, the hydrophobic encapsulating material in a delivery system may be present in amounts of from about 0.2% to 10% by weight based on the total weight of a compressible chewing gum composition containing the delivery system, including 0.3, 0.5, 0.7, 0.9, 1.0, 1.25, 1.4, 1.7, 1.9, 2.2, 2.45, 2.75, 3.0, 3.5, 4.0, 4.25, 4.8, 5.0, 5.5, 6.0, 6.5, 7.0, 7.25, 7.75, 8.0, 8.3, 8.7, 9.0, 9.25, 9.5, 9.8 and all values and ranges there between, for example, from 1% to 5% by weight. The amount of the encapsulating material will, of course, depend in part on the amount of the ingredient that is encapsulated. The amount of the encapsulating material with respect to the weight of the delivery system, is from about 30% to 99%, including 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 95, 97 and all values and ranges there between, for example, from about 60% to 90% by weight. 
     In formulating the delivery system based on the selection criteria of hydrophobicity of the encapsulating material, the encapsulated ingredient can be entirely encapsulated within the encapsulating material or incompletely encapsulated within the encapsulating material provided the resulting delivery system meets the criteria set forth hereinabove. The incomplete encapsulation can be accomplished by modifying and/or adjusting the manufacturing process to create partial coverage of the ingredient. 
     For example, if ethylene-vinyl acetate is the encapsulating material for an ingredient, the degree of hydrophobicity can be controlled by adjusting the ratio of ethylene and vinyl acetate in the copolymer. The higher the ethylene to vinylacetate ratio, the slower the release of the ingredient. Using vinylacetate/ethylene copolymer as an example, the ratio of the vinylacetate/ethylene in the copolymer can be from about 1 to about 60%, including ratios of 2.5, 5, 7.5, 9, 12, 18, 23, 25, 28, 30, 35, 42, 47, 52, 55, 58.5% and all values and ranges there between. 
     In some embodiments, a method of selecting a target delivery system containing an ingredient for a compressible chewing gum composition is based on the hydrophobicity of the encapsulating material for the ingredient in the delivery system. The method generally includes preparing a targeted delivery system containing an ingredient to be encapsulated, an encapsulating material and optional additives, with the encapsulating material having a pre-selected or otherwise desired hydrophobicity. The hydrophobicity of the encapsulating material employed in the targeted delivery system can be selected to provide a desirable release rate of the ingredient. This selection of the encapsulating material is based on the hydrophobicity of sample delivery systems having the same or similar ingredient and known release rates of the ingredient. In a more preferred another embodiment of the invention, the method comprises (a) obtaining a plurality of sample delivery systems comprising at least one ingredient, at least one encapsulating material, and optional additives, wherein each of the delivery systems is prepared with different encapsulating materials having different hydrophobicities; (b) testing the sample delivery systems to determine the respective release rates of the ingredient(s); and (c) formulating a target delivery system containing the same ingredient(s) with a hydrophobic encapsulating material corresponding to a desired release rate of the ingredient(s) based on the obtained sample delivery systems. 
     The method of selecting at least one delivery system suitable for incorporation into a compressible chewing gum composition preferably can begin by determining a desired release rate for an ingredient (i.e., a first active component). The determination of the desired release rate may be from known literature or technical references or by in vitro or in vivo testing. Once the desired release rate is determined, the desired hydrophobicity of the encapsulating material can be determined (i.e., a first hydrophobic encapsulating material) for a delivery system (i.e., first delivery system) that can release the first active component at the desired release. Once the delivery system is obtained which can deliver the first active component as required it is then selected for eventual inclusion in a compressible chewing gum composition. 
     The method described above may then be repeated for a second active component and for additional active components as described via the determination and selection of a suitable delivery system. 
     For additional information regarding the relationship of hydrophobicity of an encapsulating material to the release of an ingredient from a delivery system, see U.S. Patent Application Ser. No. 60/683,634 entitled “Methods and Delivery Systems for Managing Release of One or More Ingredients in an Edible Composition” and filed on May 23, 2005, with the U.S. Patent and Trademark Office, the complete contents of which are incorporated herein by reference for all purposes. 
     Ratio of Ingredient to Encapsulating Material for Ingredient in Delivery System 
     In general, the “loading” of an ingredient in a delivery system can impact the release profile of the ingredient when the ingredient is used in a compressible chewing gum composition. Loading refers to the amount of one or more ingredients contained in the delivery relative to the amount of encapsulating material. More specifically, the ratio of the amount of one or more ingredients in a delivery system to the amount of encapsulating material in the delivery system can impact the release rate of the one or more ingredients. For example, the lower the ratio or loading of the amount of one or more ingredients in a delivery system to the amount of encapsulating material in the delivery system, the longer or more delayed will be the release of the one or more ingredients from the delivery system. The higher the ratio or loading of the amount of one or more ingredients in a delivery system to the amount of encapsulating material in the delivery system, the faster or earlier will be the release of the one or more ingredients from the delivery system. This principle can be further employed to manage the release profiles of the one or more ingredients by using higher loading of ingredients designed to be released early in combination with lower loading of ingredients designed to be released later. In some embodiments, the one or more ingredients can be the same or different. 
     In some embodiments, a compressible chewing gum including a higher loading of one or more ingredients in a delivery system can provide a more delayed release of the one or more ingredients as compared to the same higher loaded delivery system included in a dough mixed chewing gum. Without wishing to be bound to any theory as to why the compressible gum system might behave this way, the lower amount of work put into the compressible gum system as compared to the work put into a dough mixed chewing gum through mixing could account for the difference. 
     Similarly, in some embodiments, a compressible chewing gum including a higher loading of one or more ingredients in a delivery system can provide the same release of the one or more ingredients as compared to a lower loading of one or more ingredients in a delivery system added to a dough mixed chewing gum. 
     In some embodiments, a compressible chewing gum including a delivery system including a higher loading of one or more ingredients releases the one or more ingredients at the same rate as in a dough mixed chewing gum by using a lower amount of the delivery system including a higher loading of one or more ingredients than the dough mixed chewing gum delivery system including a delivery system with a lower loading of the same one or more ingredients. 
     As a more specific example, three delivery systems including aspartame encapsulated with a polyvinylacetate and a fat were created using a conventional mixing process wherein the polyvinyl acetate first was melted in a mixer. The aspartame and fat then were added and the three ingredients were mixed to create a homogenous mixture. The delivery systems had the following aspartame to polyvinyl to fat ratios: (1) 5:90:5; (2) 15:80:5, (3) 30:65:5. The molten delivery systems were cooled and sized by passing ground powder through a 420 micron screen. Three chewing gums where created, each using a different delivery system. It was determined that the chewing gum using the first ratio of the ingredients had a lower or slower release of aspartame that the chewing gums using the second or third ratios of the ingredients. Similarly, the gum using the second ratio of the ingredients had a lower or slower release of aspartame than the chewing gum using the third ratio of the ingredients. 
     For additional information regarding the relationship of the ratio of the amount ingredient in a delivery system to the amount of encapsulating material in the delivery system to the release of an ingredient from a delivery system, see U.S. patent application Ser. No. 11/134,371 entitled “A Delivery System For Active Components as Part of and Edible Composition Including a Ratio of Encapsulating Material and Active Component” and filed on May 23, 2005, with the U.S. Patent and Trademark Office, the complete contents of which are incorporated herein by reference for all purposes. 
     Compressible Chewing Gum Composition 
     The gum base used in the compressible chewing gum compositions of the present invention may be any conventional chewing gum base used in making chewing gum. As opposed to molten, or thermoplastic, gum base, however, the gum base in the compressible chewing gum compositions may be in a particulate form, such as, but not limited to, a powdered or granular gum base. The particulate gum base may be essentially free of water and can readily be formed into any desired shape, such as by compression. 
     The gum base may include any component known in the chewing gum art. For example, the gum base may include elastomers, bulking agents, waxes, elastomer solvents, emulsifiers, plasticizers, fillers, and mixtures thereof. 
     The elastomers (rubbers) employed in the gum base may vary depending upon various factors such as the type of gum base desired, the consistency of gum composition desired and the other components used in the composition to make the final chewing gum product. The elastomer may be any water-insoluble polymer known in the art, and includes those gum polymers utilized for chewing gums and bubble gums. Illustrative examples of suitable polymers in gum bases include both natural and synthetic elastomers. For example, those polymers which are suitable in gum base compositions include, without limitation, natural substances (of vegetable origin) such as chicle, natural rubber, crown gum, nispero, rosidinha, jelutong, perillo, niger gutta, tunu, balata, guttapercha, lechi capsi, sorva, gutta kay, and the like, and mixtures thereof. Examples of synthetic elastomers include, without limitation, styrene-butadiene copolymers (SBR), polyisobutylene, isobutylene-isoprene copolymers, polyethylene, polyvinyl acetate and the like, and mixtures thereof. 
     The amount of elastomer employed in the gum base may vary depending upon various factors such as the type of gum base used, the consistency of the gum composition desired and the other components used in the composition to make the final chewing gum product. In general, the elastomer will be present in the gum base in an amount from about 10% to about 80% by weight, desirably from about 35% to about 40% by weight. 
     In some embodiments, the gum base may include wax which can soften the polymeric elastomer mixture and can improve the elasticity of the gum base. When present, the waxes employed will have a melting point below about 60° C., and preferably between about 45° C. and about 55° C. The low melting wax may be a paraffin wax. The wax may be present in the gum base in an amount from about 6% to about 10%, and preferably from about 7% to about 9.5%, by weight of the gum base. 
     In addition to the low melting point waxes, waxes having a higher melting point may be used in the gum base in amounts up to about 5%, by weight of the gum base. Such high melting waxes include beeswax, vegetable wax, candelilla wax, carnuba wax, most petroleum waxes, and the like, and mixtures thereof. 
     In addition to the components set out above, the gum base may include a variety of other ingredients, such as components selected from elastomer solvents, emulsifiers, plasticizers, fillers, and mixtures thereof. 
     The gum base may contain elastomer solvents to aid in softening the elastomer component. Such elastomer solvents may include those elastomer solvents known in the art, for example, terpinene resins such as polymers of alpha-pinene or beta-pinene, methyl, glycerol and pentaerythritol esters of rosins and modified rosins and gums such as hydrogenated, dimerized and polymerized rosins, and mixtures thereof. Examples of elastomer solvents suitable for use herein may include the pentaerythritol ester of partially hydrogenated wood and gum rosin, the pentaerythritol ester of wood and gum rosin, the glycerol ester of wood rosin, the glycerol ester of partially dimerized wood and gum rosin, the glycerol ester of polymerized wood and gum rosin, the glycerol ester of tall oil rosin, the glycerol ester of wood and gum rosin and the partially hydrogenated wood and gum rosin and the partially hydrogenated methyl ester of wood and rosin, and the like, and mixtures thereof. The elastomer solvent may be employed in the gum base in amounts from about 2% to about 15%, and preferably from about 7% to about 11%, by weight of the gum base. 
     The gum base may also include emulsifiers which aid in dispersing the immiscible components into a single stable system. Useful emulsifiers can include, but are not limited to, glyceryl monostearate, lecithin, fatty acid monoglycerides, diglycerides, propylene glycol monostearate, and the like; and mixtures thereof. The emulsifier may be employed in amounts from about 2% to about 15%, and more specifically, from about 7% to about 11%, by weight of the gum base. 
     The gum base may also include plasticizers or softeners to provide a variety of desirable textures and consistency properties. Because of the low molecular weight of these ingredients, the plasticizers and softeners are able to penetrate the fundamental structure of the gum base making it plastic and less viscous. Useful plasticizers and softeners can include lanolin, palmitic acid, oleic acid, stearic acid, sodium stearate, potassium stearate, glyceryl triacetate, glyceryl lecithin, glyceryl monostearate, propylene glycol monostearate, acetylated monoglyceride, glycerine, and the like, and mixtures thereof. Waxes, for example, natural and synthetic waxes, hydrogenated vegetable oils, petroleum waxes such as polyurethane waxes, polyethylene waxes, paraffin waxes, microcrystalline waxes, fatty waxes, sorbitan monostearate, tallow, propylene glycol, mixtures thereof, and the like, may also be incorporated into the gum base. The plasticizers and softeners are generally employed in the gum base in amounts up to about 20% by weight of the gum base, and more specifically in amounts from about 9% to about 17%, by weight of the gum base. 
     Plasticizers also include hydrogenated vegetable oils, such as soybean oil and cottonseed oils, which may be employed alone or in combination. These plasticizers provide the gum base with good texture and soft chew characteristics. These plasticizers and softeners are generally employed in amounts from about 5% to about 14%, and more specifically in amounts from about 5% to about 13.5%, by weight of the gum base. 
     Anhydrous glycerin may also be employed as a softening agent, such as the commercially available United States Pharmacopeia (USP) grade. Glycerin is a syrupy liquid with a sweet warm taste and has a sweetness of about 60% of that of cane sugar. Because glycerin is hygroscopic, the anhydrous glycerin may be maintained under anhydrous conditions throughout the preparation of the compressible chewing gum composition. 
     In some embodiments, the gum base of the compressible chewing gum composition may also include effective amounts of bulking agents such as mineral adjuvants which may serve as fillers and textural agents. Useful mineral adjuvants can include calcium carbonate, magnesium carbonate, alumina, aluminum hydroxide, aluminum silicate, talc, tricalcium phosphate, dicalcium phosphate, calcium sulfate and the like, and mixtures thereof. These fillers or adjuvants may be used in the gum base compositions in various amounts. Preferably the amount of filler, when used, will be present in an amount from about 15% to about 40%, and desirably from about 20% to about 30%, by weight of the gum base. 
     A variety of traditional ingredients may be optionally included in the gum base in effective amounts such as flavor agents and coloring agents, antioxidants, preservatives, and the like. For example, titanium dioxide and other dyes suitable for food, drug and cosmetic applications, known as F. D. &amp; C. dyes, may be utilized. An anti-oxidant such as butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), propyl gallate, vitamin E and mixtures thereof, may also be included. Other conventional chewing gum additives known to one having ordinary skill in the chewing gum art may also be used in the gum base. 
     The compressible chewing gum compositions may include amounts of conventional additives selected from the group consisting of sweetening agents, plasticizers, softeners, emulsifiers, waxes, fillers, bulking agents (carriers, extenders, bulk sweeteners), mineral adjuvants, flavor agents and coloring agents, antioxidants, acidulants, thickeners, medicaments, and the like, and mixtures thereof. Some of these additives may serve more than one purpose. For example, in sugarless gum compositions, a sweetener, such as maltitol or other sugar alcohol, may also function as a bulking agent or sensate. 
     Bulk sweeteners, such as sugars, sugarless bulk sweeteners, or the like, or mixtures thereof, generally can be present in amounts of about 5% to about 95% by weight of the chewing gum composition. 
     Suitable sugar sweeteners can generally include mono-saccharides, di-saccharides and poly-saccharides such as but not limited to, sucrose (sugar), dextrose, maltose, dextrin, xylose, ribose, glucose, mannose, galactose, fructose (levulose), invert sugar, fructo oligo saccharide syrups, partially hydrolyzed starch, corn syrup solids and mixtures thereof. 
     Suitable sugarless bulk sweeteners can include sugar alcohols (or polyols) such as, but not limited to, sorbitol, xylitol, mannitol, galactitol, maltitol, hydrogenated isomaltulose (ISOMALT™), lactitol, erythritol, hydrogenated starch hydrolysates, stevia and mixtures thereof. 
     Suitable hydrogenated starch hydrolysates can include those disclosed in U.S. Pat. Nos. 25,959, 3,356,811, 4,279,931 and various hydrogenated glucose syrups and/or powders which contain sorbitol, hydrogenated disaccharides, hydrogenated higher polysaccharides, or mixtures thereof. Hydrogenated starch hydrolysates are primarily prepared by the controlled catalytic hydrogenation of corn syrups. The resulting hydrogenated starch hydrolysates are mixtures of monomeric, dimeric, and polymeric saccharides. The ratios of these different saccharides give different hydrogenated starch hydrolysates different properties. Mixtures of hydrogenated starch hydrolysates, such as LYCASIN™, a commercially available product manufactured by Roquette Freres of France, and HYSTAR™, a commercially available product manufactured by Lonza, Inc., of Fairlawn, N.J., can also be useful. 
     The plasticizers, softening agents, mineral adjuvants, waxes and antioxidants discussed above, as being suitable for use in the gum base, may also be used in the compressible chewing gum composition. Examples of other conventional additives which may be used include emulsifiers, such as lecithin and glyceryl monostearate, thickeners, used alone or in combination with other softeners, such as methyl cellulose, alginates, carrageenan, xanthan gum, gelatin, carob, tragacanth, locust bean, and carboxy methyl cellulose, acidulants such as malic acid, adipic acid, citric acid, tartaric acid, fumaric acid, and mixtures thereof, and fillers, such as those discussed above under the category of mineral adjuvants. 
     Other conventional gum additives known to one having ordinary skill in the chewing gum art also may be used in the compressible chewing gum compositions. 
     The particulate gum base may be formed using standard grinding techniques known in the art. The starting material may be any conventional gum base, such as those used to produce molten gum bases. The particulate gum base may be formed, for example, by shredding, grinding or crushing the gum base or other processes, as described in U.S. Pat. Nos. 3,262,784, 4,405,647, 4,753,805 and 6,290,985 and U.S. Publication No. 2003/00276871, all of which are incorporated herein by reference in their entirety. 
     Desirably, the particulate gum base is ground or the like into a particulate form that is similar in particle size to the tableting powder. By using components of like particle size, a homogenous mix of gum base and tableting powder may be achieved, which may provide a gum tablet of similar homogenous make-up. The gum base and tableting powder may have a particle size of about 4 to about 100 mesh, desirably about 8 to about 25 mesh, and more desirably about 12 to about 20 mesh. 
     The particulate gum base may be present in amounts of about 10% to about 80% by weight of the chewing gum composition, or tablet, desirably about 20% to about 50% by weight, and more desirably about 30% to about 40% by weight. 
     The particulate gum base may be combined with a tableting powder to form the pressed gum tablet. The tableting powder can be in a dry, finely-divided form. Desirable particle size is provided above. The tableting powder may be a sucrose-based, dextrose-based or polyol-based powder, or combinations thereof. For example, the polyol-based powder may be a sorbitol or mannitol powder. The tableting powder may include other optional ingredients, such as flavor agents, color agents, sugar and/or sugarless sweeteners, and the like and combinations thereof. 
     In some embodiments, it may be desirable to combine a food-grade lubricant with the particulate gum base and tableting powder. Food-grade lubricants may assist in processing the gum composition into pressed tablets. More specifically, lubricants are used to prevent excess wear on dies and punches in tableting manufacture. Lubricants may be useful immediately after compression of the tablet within the die to reduce friction between the tablet and inner die wall. 
     The food-grade lubricant may be added separately or it may be included with the tableting powder, as in some commercially available tableting powders. Examples of suitable food-grade lubricants include: metallic stearates; fatty acids; hydrogenated vegetable oil; partially hydrogenated vegetable oils; animal fats; polyethylene glycols; polyoxyethylene monostearate; talc; silicon dioxide; and combinations thereof. Food-grade lubricants may be present in amounts of about 0-6% by weight of the gum composition. 
     As described above, the compressible chewing gum composition can be in the form of a pressed gum tablet. In some embodiments, the particulate gum base and modified release ingredients are pressed into a tablet form. Upon chewing, the pressed gum tablet consolidates into a soft chewy substance. 
     In some embodiments, the compressible chewing gum composition is a single-layer pressed tablet. In some embodiments, the compressible chewing gum composition is a multi-layer pressed tablet. Multi-layer tablet embodiments may have any desirable number of layers. Different layers may have the same or different thicknesses. In addition, different layers may include the same or different ingredients. 
     The pressed gum tablet also may have a coating layer surrounding the tablet. The coating layer may contain any ingredients conventionally used in the chewing gum art. For instance, the coating may contain sugar, polyols or high intensity sweeteners or the like, coloring agents, flavor agents and warming and/or cooling agents, among others. In some embodiments, the coating layer also may include a modified release ingredient as described above. 
     The compressible chewing gum compositions, or pressed tablets, desirably have a very low moisture content. In some embodiments, the tablets are essentially free of water. Accordingly, some embodiments have a total water content of greater than about 0% to about 5% by weight of the composition. The density of the composition, or tablet, may be about 0.2 to about 0.8 g/cc. Further, the compressible chewing gum compositions, or tablets, may have a dissolution rate of about 1 to about 20 minutes. When in a pressed tablet form, the chewing gum may have a Shore hardness of about 30 to about 200. 
     In contrast to dough mixed chewing gums where the gum mixture can achieve temperatures of 35 C to 60 C, compressed chewing gum temperatures can remain around ambient temperature (23 C to 25 C). In some embodiments, subjecting the compressible chewing gum compositions to lower temperatures can protect temperature sensitive ingredients from thermal degradation. Similarly, the absence of intimate mixing at temperatures above ambient can protect delivery systems that include temperature sensitive ingredients or ingredients subject to degradation from gum ingredients such as flavors, plasticizers, etc. Thus, ingredients susceptible to thermal or chemical degradation due to conventional dough mixing can be less likely to experience degradation in compressed chewing gum systems. 
     In some embodiments, methods of preparing pressed chewing gum tablets are employed. In accordance therewith, a particulate chewing gum base is provided. The particulate chewing gum base may be prepared by grinding or other similar means to obtain the desired particulate form, such as, for example, a finely divided powder. The particulate chewing gum base is mixed with a tableting powder, as described above. The particulate gum base and tableting powder may be mixed in any conventional way. 
     It may be desirable to mix the particulate gum base and tableting powder until a homogenous mix is achieved. Further, it may be desirable to use a particulate gum base and tableting powder that have similarly sized particles to obtain such a homogenous mixture. A homogenous mixture may provide a pressed gum tablet of similar homogenous make-up. Conventional mixing apparatus known to those skilled in the art may be used. 
     A modified release ingredient may be added to the mixture of particulate gum base and tableting powder during mixing. Once the modified release ingredients and any other components are blended in, the mixture may be passed through a screen of desired mesh size. Other components, such as lubricants, may be added and the batch may be further mixed. It may be desirable to mix until the batch is a homogenous powder. The batch then may be punched or pressed into gum tablets on a conventional tableting machine, such as a Piccola Model D-8 mini rotary tablet press or a Stokes machine. 
     Alternatively, the compressible chewing gum composition can be prepared by forming a dough mixed chewing gum composition and granulating the mixture using any suitable granulation process. The granulated mixture may be passed through a screen of desired mesh size. The modified release ingredient(s) may be added to the granulated mixture and mixed. Other components, such as lubricants, may be added and the batch may be further mixed. It may be desirable to mix until the batch is a homogenous powder. The batch then may be punched or pressed into gum tablets on a conventional tableting machine, such as a Piccola Model D-8 mini rotary tablet press or a Stokes machine. 
     In single-layer embodiments, the powder batch may be pressed into gum tablets as described above. 
     In multi-layer embodiments, a separate layer batches may be filled into the tableting machine in sequence and pressed together to form a multi-layer gum tablet. 
     Any number of powder batches may be filled into the tableting machine in any sequence and compressed together to form tablets having any desired number of layers. 
     It will be understood by one of ordinary skill in the art that modified release as well as free or unencapsulated ingredients as described above can be included in a compressible gum in any combination. Thus, compressed chewing gum tablets can have single or multiple ingredients in free or modified release forms, and those one or more free or modified release ingredients may be included singly or in combination. 
     The following co-pending applications all relate to oral delivery systems and are incorporated herein by reference in their entirety: U.S. patent application Ser. No. 11/083,968 entitled “A Delivery System for Active Component as Part of an Edible Composition Having Preselected Tensile Strength” and filed on Mar. 21, 2005; U.S. patent application Ser. No. 10/719,298 entitled “A Delivery System for Active Components as Part of an Edible Composition” and filed on Nov. 21, 2003; International Application No. PCT/US04/37185 and filed on Nov. 22, 2004; U.S. patent application Ser. No. 11/135,149 entitled “Enhanced Flavor Release Comestible Compositions and Methods for Same” and filed on May 23, 2005; U.S. patent application Ser. No. 11/135,153 entitled “Controlled Release Oral Delivery System” and filed on May 23, 2005; U.S. patent application Ser. No. 11/134,367 entitled “A Delivery System for Active Components as Part of an Edible Composition” and filed on May 23, 2005; U.S. patent application Ser. No. 11/134,370 entitled “A Coated Delivery System for Active Components as Part of an Edible Composition” and filed on May 23, 2005; U.S. patent application Ser. No. 11/134,356 entitled “An Edible Composition Including a Delivery System for Active Components” and filed on May 23, 2005; U.S. patent application Ser. No. 11/134,371 entitled “A Delivery System for Active Components as Part of an Edible Composition Including a Ratio of Encapsulating Material and Active Component” and filed on May 23, 2005; U.S. patent application Ser. No. 11/134,480 entitled “A Delivery System for Active Components as Part of an Edible Composition Having Selected Particle Size” and filed on May 23, 2005; U.S. patent application Ser. No. 11/134,369 entitled “A Compressed Delivery System for Active Components as Part of an Edible Composition” and filed on May 23, 2005; U.S. patent application Ser. No. 11/134,365 entitled “A Delivery System for Active Components and a Material Having Preselected Hydrophobicity as Part of an Edible Composition” and filed on May 23, 2005; and U.S. patent application Ser. No. 11/134,364 entitled “A Delivery System for Coated Active Components as Part of an Edible Composition” and filed on May 23, 2005. 
     The features and advantages of the present invention are more fully shown by the following examples which are provided for purposes of illustration, and are not to be construed as limiting the invention in any way. It will be understood by one skilled in the art that the modified release ingredients shown in the ingredient examples can be used interchangeably, in combinations, and in their correspondingly effective amounts in the tableting examples. 
     Tableting Examples 
     Example 900 
       
     
       
         
           
               
             
               
                 TABLE 9 
               
             
            
               
                   
               
               
                 Single-Layer Pressed Gum Tablet 
               
            
           
           
               
               
               
            
               
                   
                 Component 
                 % by weight 
               
               
                   
                   
               
               
                   
                 Particulate gum base/sorbitol 
                 70-90 
               
               
                   
                 Sorbitol 
                 10-20 
               
               
                   
                 Flavor 
                 0.5-3.0 
               
               
                   
                 Modified Release Ingredient 
                 0.005-10.00 
               
               
                   
                 Silicon dioxide 
                 0.1-0.5 
               
               
                   
                 Magnesium stearate 
                 2-5 
               
               
                   
                   
               
            
           
         
       
     
     A single-layer chewing gum tablet is prepared according to the formulation in Table 9 above. 
     The particulate gum base and sorbitol are combined with the modified release ingredient, and flavor. The combination is blended for about twelve minutes. The batch is then passed through a size 14 mesh screen. Silicon dioxide is added to the screened batch and the batch is blended for about five minutes. The magnesium stearate is divided in half and added to the batch in two portions. After each portion of magnesium stearate is added, the batch is blended for about five minutes until the desirable particulate consistency is achieved. The batch is then filled into the compression apparatus (Piccola Model D-8 mini rotary tablet press) and compressed into a gum tablet. 
     Example 1000 
       
     
       
         
           
               
             
               
                 TABLE 10 
               
             
            
               
                   
               
               
                 Single-Layer Pressed Gum Tablet with 
               
               
                 Free and Modified Release Sucralose 
               
            
           
           
               
               
               
            
               
                   
                 Component 
                 % by weight 
               
               
                   
                   
               
            
           
           
               
               
               
            
               
                   
                 Particulate gum base/sorbitol 
                 79.1 
               
               
                   
                 Sorbitol 
                 14 
               
               
                   
                 Flavor 
                 2 
               
               
                   
                 Free Sucralose 
                 0.15 
               
               
                   
                 Modified Release Sucralose 
                 0.45 
               
               
                   
                 Silicon dioxide 
                 0.3 
               
               
                   
                 Magnesium stearate 
                 4 
               
               
                   
                   
               
            
           
         
       
     
     A single-layer chewing gum tablet is prepared according to the formulation in Table 10 above. 
     The particulate gum base and sorbitol are combined with the free sucralose, modified release sucralose, and flavor. The combination is blended for about twelve minutes. The batch is then passed through a size 14 mesh screen. Silicon dioxide is added to the screened batch and the batch is blended for about five minutes. The magnesium stearate is added to the batch in two portions (2% each). After each portion of magnesium stearate is added, the batch is blended for about five minutes until the desirable powdered consistency is achieved. The batch is then filled into the compression apparatus (Piccola Model D-8 mini rotary tablet press) and compressed into a gum tablet. 
     Example 1500 
       
     
       
         
           
               
             
               
                 TABLE 15 
               
             
            
               
                   
               
               
                 Single-Layer Pressed Gum Tablet 
               
               
                 with Modified Release Sucralose 
               
            
           
           
               
               
               
            
               
                   
                 Component 
                 % by weight 
               
               
                   
                   
               
            
           
           
               
               
               
            
               
                   
                 Particulate gum base/sorbitol 
                 79.25 
               
               
                   
                 Sorbitol 
                 14 
               
               
                   
                 Flavor 
                 2 
               
               
                   
                 Modified Release Sucralose 
                 0.45 
               
               
                   
                 Silicon dioxide 
                 0.3 
               
               
                   
                 Magnesium stearate 
                 4 
               
               
                   
                   
               
            
           
         
       
     
     A single-layer chewing gum tablet is prepared according to the formulation in Table 15 above. 
     The particulate gum base and sorbitol are combined with the free sucralose, modified release sucralose, and flavor. The combination is blended for about twelve minutes. The batch is then passed through a size 14 mesh screen. Silicon dioxide is added to the screened batch and the batch is blended for about five minutes. The magnesium stearate is added to the batch in two portions (2% each). After each portion of magnesium stearate is added, the batch is blended for about five minutes until the desirable powdered consistency is achieved. The batch is then filled into the compression apparatus (Piccola Model D-8 mini rotary tablet press) and compressed into a gum tablet. 
     Example 2000 
       
     
       
         
           
               
             
               
                 TABLE 20 
               
             
            
               
                   
               
               
                 Multi-Layer Pressed Gum Tablet with Modified Release Sucralose 
               
            
           
           
               
               
               
            
               
                   
                 Component 
                 % by weight 
               
               
                   
                   
               
            
           
           
               
               
               
            
               
                   
                 First Layer 
                   
               
               
                   
                 Particulate gum base/sorbitol 
                 48.89 
               
               
                   
                 Sorbitol 
                 9.80 
               
               
                   
                 Flavour 
                 1.40 
               
               
                   
                 Modified Release Sucralose 
                 0.50 
               
               
                   
                 Citric acid (granular) 
                 4.90 
               
               
                   
                 Silicon dioxide 
                 0.21 
               
               
                   
                 Magnesium stearate 
                 2.80 
               
               
                   
                 Second Layer 
               
               
                   
                 Citric acid (granular) 
                 11.70 
               
               
                   
                 Sorbitol 
                 16.50 
               
               
                   
                 Modified Release Flavor 
                 3.00 
               
               
                   
                 Magnesium stearate 
                 0.30 
               
               
                   
                   
               
            
           
         
       
     
     An multi-layer chewing gum tablet is prepared according to the formulation in Table 20 above. 
     The first layer components are combined and blended as described in Example 1000. The second tablet layer components are similarly combined and blended. The powdered batches are filled in the compression apparatus (Piccola Model D-8 mini rotary tablet press) in sequence and compressed together to form a bi-layer tablet. 
     Example 3000 
     Compressed Tablet Gum with Granulated Dough Mixed Gum and Modified Release Sucralose 
       
     
       
         
           
               
             
               
                 TABLE 30 
               
             
            
               
                   
               
               
                 Step 1: Preparing chewing gum composition for grinding 
               
            
           
           
               
               
               
            
               
                   
                 Component 
                 % by weight 
               
               
                   
                   
               
            
           
           
               
               
               
            
               
                   
                 Gum Base 
                 29 
               
               
                   
                 Sorbitol 
                 67 
               
               
                   
                 Lecithin 
                 0.2 
               
               
                   
                 Coloring 
                 0.1 
               
               
                   
                 Flavoring 
                 2 
               
               
                   
                 Maltodextrin 
                 1.7 
               
               
                   
                   
               
            
           
         
       
     
     The gum base is melted at 82-94 C in a dough mixer such as a sigma blade kettle. 40% of sorbitol and lecithin are mixed for four minutes to get a homogeneous mixture. The remaining ingredients are blended for five minutes. The resulting gum components are discharged from the kettle and formed into ½ inch diameter ropes and conditioned for 24 hours at 20 C. The conditioned gum is combined with the remaining sorbitol (27%) and then ground in a FitzMill with maximum 2% talc as grinding aid and liquid nitrogen as cooling media to form granulated dough mixed gum. The particle size of the granulated dough mixed gum is kept at about 4 to 20 US screen size. 
     
       
         
           
               
             
               
                 TABLE 35 
               
             
            
               
                   
               
               
                 Step 2: Preparing modified release sucralose 
               
            
           
           
               
               
               
            
               
                   
                 Component 
                 % by weight 
               
               
                   
                   
               
            
           
           
               
               
               
            
               
                   
                 Polyvinyl acetate 
                 77 
               
               
                   
                 Hydrogenated oil 
                 3 
               
               
                   
                 Sucralose 
                 20 
               
               
                   
                   
               
            
           
         
       
     
     Polyvinyl acetate is melted at a temperature of about 85 C in a high shear mixer such as an extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil is added to the molten polyvinyl acetate. Sucralose is then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to a particle size of less than 590 microns. The encapsulated sucralose matrix is stored in air tight containers with low humidity at a temperature below 35 C. 
     
       
         
           
               
             
               
                 TABLE 36 
               
             
            
               
                   
               
               
                 Step 3: Preparing pressed tablet chewing gum composition from 
               
               
                 granulated dough mixed gum from Table 30 with modified 
               
               
                 sucralose from Table 35 
               
            
           
           
               
               
               
            
               
                   
                 Component 
                 % by weight 
               
               
                   
                   
               
            
           
           
               
               
               
            
               
                   
                 Granulated dough mixed gum from Table 30 
                 86 
               
               
                   
                 Sorbitol 
                 10 
               
               
                   
                 Free Sucralose 
                 0.15 
               
               
                   
                 Modified Release Sucralose from Table 35 
                 1.5 
               
               
                   
                 Silicon dioxide 
                 0.5 
               
               
                   
                 Magnesium stearate 
                 1.85 
               
               
                   
                   
               
            
           
         
       
     
     The granulated dough mixed gum with all the other ingredients except magnesium stearate are blended in a Hobart mixer for 5 minutes at room temperature. The magnesium stearate is added to the batch and further blended for about two minutes until the desirable powdered consistency is achieved. The batch then is filled into the compression apparatus (Piccola Model D-8 mini rotary tablet press) and compressed into gum tablets. 
     Example 4000 
     Compressed Tablet Gum with Granulated Dough Mixed Gum and Free Sucralose 
       
     
       
         
           
               
             
               
                 TABLE 40 
               
             
            
               
                   
               
               
                 Step 1: Preparing chewing gum composition for grinding 
               
            
           
           
               
               
               
            
               
                   
                 Component 
                 % by weight 
               
               
                   
                   
               
            
           
           
               
               
               
            
               
                   
                 Gum Base 
                 29 
               
               
                   
                 Sorbitol 
                 67 
               
               
                   
                 Lecithin 
                 0.2 
               
               
                   
                 Coloring 
                 0.1 
               
               
                   
                 Flavoring 
                 2 
               
               
                   
                 Maltodextrin 
                 1.7 
               
               
                   
                   
               
            
           
         
       
     
     The gum base is melted at 82-94 C in a dough mixer such as a sigma blade kettle. 40% of sorbitol and lecithin are mixed for four minutes to get a homogeneous mixture. The remaining ingredients are blended for five minutes. The resulting gum components are discharged from the kettle and formed into ½ inch diameter ropes and conditioned for 24 hours at 20 C. The conditioned gum is combined with the remaining sorbitol (27%) and then ground in a FitzMill with maximum 2% talc as grinding aid and liquid nitrogen as cooling media to form granulated dough mixed gum. The particle size of the granulated dough mixed gum is kept at about 4 to 20 US screen size. 
     
       
         
           
               
             
               
                 TABLE 45 
               
             
            
               
                   
               
               
                 Step 2: Preparing pressed tablet chewing gum composition from 
               
               
                 granulated dough mixed gum from Table 40 
               
            
           
           
               
               
               
            
               
                   
                 Component 
                 % by weight 
               
               
                   
                   
               
            
           
           
               
               
               
            
               
                   
                 Granulated dough mixed gum from Table 40 
                 87.1 
               
               
                   
                 Sorbitol 
                 10 
               
               
                   
                 Free Sucralose 
                 0.55 
               
               
                   
                 Silicon dioxide 
                 0.5 
               
               
                   
                 Magnesium stearate 
                 1.85 
               
               
                   
                   
               
            
           
         
       
     
     The granulated dough mixed gum with all the other ingredients except magnesium stearate are blended in a Hobart mixer for 5 minutes at room temperature. The magnesium stearate is added to the batch and further blended for about two minutes until the desirable powdered consistency is achieved. The batch then is filled into the compression apparatus (Piccola Model D-8 mini rotary tablet press) and compressed into gum tablets. 
     Example 5000 
       
     
       
         
           
               
             
               
                 TABLE 50 
               
             
            
               
                   
               
               
                 Dough mixed gum with free sucralose 
               
            
           
           
               
               
               
            
               
                   
                 Component 
                 % by weight 
               
               
                   
                   
               
            
           
           
               
               
               
            
               
                   
                 Gum base 
                 36.00 
               
               
                   
                 Sorbitol 
                 60.55 
               
               
                   
                 Glycerin 
                 1.00 
               
               
                   
                 Cinnamon flavor blend 
                 1.90 
               
               
                   
                 Free sucralose 
                 0.55 
               
               
                   
                   
               
            
           
         
       
     
     The gum base was melted in a mixer. The remaining ingredients were added to the molten gum base in the order shown. The melted gum base with ingredients was mixed to completely disperse the ingredients. The resulting chewing gum was allowed to cool. The cooled chewing gum was sized and conditioned for about a week prior to packaging. 
     Example 6000 
     Dough Mixed Gum with Modified Release Sucralose 
       
     
       
         
           
               
             
               
                 TABLE 60 
               
             
            
               
                   
               
               
                 Step 1: Preparing modified release sucralose 
               
            
           
           
               
               
               
            
               
                   
                 Component 
                 % by weight 
               
               
                   
                   
               
            
           
           
               
               
               
            
               
                   
                 Polyvinyl acetate 
                 77 
               
               
                   
                 Hydrogenated oil 
                 3 
               
               
                   
                 Sucralose 
                 20 
               
               
                   
                   
               
            
           
         
       
     
     Polyvinyl acetate was melted at a temperature of about 85 C in an extruder. The hydrogenated oil was added to the molten polyvinyl acetate. Sucralose was then added to the resulting mixture and mixed to completely disperse the ingredients. The resulting filled polymer melt was cooled and ground to a particle size of less than 590 microns. The encapsulated sucralose matrix was stored in air tight containers with low humidity at a temperature below 35 C. 
     
       
         
           
               
             
               
                 TABLE 65 
               
             
            
               
                   
               
               
                 Step 2: Preparing dough mixed gum with modified release sucralose 
               
            
           
           
               
               
               
            
               
                   
                 Component 
                 % by weight 
               
               
                   
                   
               
            
           
           
               
               
               
            
               
                   
                 Gum base 
                 36.00 
               
               
                   
                 Sorbitol 
                 58.95 
               
               
                   
                 Glycerin 
                 1.00 
               
               
                   
                 Cinnamon flavor blend 
                 1.90 
               
               
                   
                 Free sucralose 
                 0.15 
               
               
                   
                 Modified release sucralose from Table 60 
                 2.00 
               
               
                   
                   
               
            
           
         
       
     
     The gum base was melted in a mixer. The remaining ingredients were added to the molten gum base in the order shown. The melted gum base with ingredients was mixed to completely disperse the ingredients. The resulting chewing gum was allowed to cool. The cooled chewing gum was sized and conditioned for about a week prior to packaging. 
     Example 7000 
     Compressed Gum with Free Sucralose 
       
     
       
         
           
               
             
               
                 TABLE 70 
               
             
            
               
                   
               
               
                 Step 1: Preparing chewing gum composition for grinding 
               
            
           
           
               
               
               
            
               
                   
                 Component 
                 % by weight 
               
               
                   
                   
               
            
           
           
               
               
               
            
               
                   
                 Gum Base 
                 29 
               
               
                   
                 Sorbitol 
                 67 
               
               
                   
                 Lecithin 
                 0.2 
               
               
                   
                 Coloring 
                 0.1 
               
               
                   
                 Cinnamon flavor blend 
                 2 
               
               
                   
                 Maltodextrin 
                 1.7 
               
               
                   
                   
               
            
           
         
       
     
     The gum base was melted in a sigma blade kettle. 40% of sorbitol and lecithin were mixed for four minutes to get a homogeneous mixture. The remaining ingredients were blended for five minutes. The resulting gum components were discharged from the kettle and formed into ½ inch diameter ropes and conditioned for 24 hours at 20 C. The conditioned gum was combined with the remaining sorbitol (27%) and then ground in a FitzMill with maximum 2% talc as a grinding aid and liquid nitrogen as cooling media to form granulated dough mixed gum. The particle size of the granulated dough mixed gum was kept at about 4 to 20 US screen size. 
     
       
         
           
               
             
               
                 TABLE 75 
               
             
            
               
                   
               
               
                 Step 2: Preparing pressed tablet chewing gum composition from 
               
               
                 granulated dough mixed gum from Table 70 
               
            
           
           
               
               
               
            
               
                   
                 Component 
                 % by weight 
               
               
                   
                   
               
            
           
           
               
               
               
            
               
                   
                 Granulated dough mixed gum from Table 70 
                 87.1 
               
               
                   
                 Sorbitol 
                 10 
               
               
                   
                 Free Sucralose 
                 0.55 
               
               
                   
                 Silicon dioxide 
                 0.5 
               
               
                   
                 Magnesium stearate 
                 1.85 
               
               
                   
                   
               
            
           
         
       
     
     The granulated dough mixed gum with all the other ingredients except magnesium stearate were blended in a Hobart mixer for 5 minutes at room temperature. The magnesium stearate was added to the batch and further blended for about two minutes until the desirable powdered consistency was achieved. The batch then was filled into the compression apparatus (Piccola Model D-8 mini rotary tablet press) and compressed into gum tablets. 
     Example 8000 
     Compressed Gum with Modified Release Sucralose 
       
     
       
         
           
               
             
               
                 TABLE 80 
               
             
            
               
                   
               
               
                 Step 1: Preparing chewing gum composition for grinding 
               
            
           
           
               
               
               
            
               
                   
                 Component 
                 % by weight 
               
               
                   
                   
               
            
           
           
               
               
               
            
               
                   
                 Gum Base 
                 29 
               
               
                   
                 Sorbitol 
                 67 
               
               
                   
                 Lecithin 
                 0.2 
               
               
                   
                 Coloring 
                 0.1 
               
               
                   
                 Cinnamon flavor blend 
                 2 
               
               
                   
                 Maltodextrin 
                 1.7 
               
               
                   
                   
               
            
           
         
       
     
     As in Example 7000 and Table 70, the gum base was melted in a sigma blade kettle. 40% of sorbitol and lecithin were mixed for four minutes to get a homogeneous mixture. The remaining ingredients were blended for five minutes. The resulting gum components were discharged from the kettle and formed into ½ inch diameter ropes and conditioned for 24 hours at 20 C. The conditioned gum was combined with the remaining sorbitol (27%) and then ground in a FitzMill with maximum 2% talc as a grinding aid and liquid nitrogen as cooling media to form granulated dough mixed gum. The particle size of the granulated dough mixed gum was kept at about 4 to 20 US screen size. 
     
       
         
           
               
             
               
                 TABLE 85 
               
             
            
               
                   
               
               
                 Step 2: Preparing modified release sucralose 
               
            
           
           
               
               
               
            
               
                   
                 Component 
                 % by weight 
               
               
                   
                   
               
            
           
           
               
               
               
            
               
                   
                 Polyvinyl acetate 
                 77 
               
               
                   
                 Hydrogenated oil 
                 3 
               
               
                   
                 Sucralose 
                 20 
               
               
                   
                   
               
            
           
         
       
     
     Polyvinyl acetate was melted at a temperature of about 85 C in an extruder. The hydrogenated oil was added to the molten polyvinyl acetate. Sucralose was then added to the resulting mixture and mixed completely disperse the ingredients. The resulting filled polymer melt was cooled and ground to a particle size of less than 590 microns. The encapsulated sucralose matrix was stored in air tight containers with low humidity at a temperature below 35 C. 
     
       
         
           
               
             
               
                 TABLE 86 
               
             
            
               
                   
               
               
                 Step 3: Preparing pressed tablet chewing gum composition from 
               
               
                 granulated dough mixed gum from Table 80 with modified 
               
               
                 sucralose from Table 85 
               
            
           
           
               
               
               
            
               
                   
                 Component 
                 % by weight 
               
               
                   
                   
               
            
           
           
               
               
               
            
               
                   
                 Granulated dough mixed gum from Table 80 
                 86 
               
               
                   
                 Sorbitol 
                 10 
               
               
                   
                 Free Sucralose 
                 0.15 
               
               
                   
                 Modified Release Sucralose from Table 85 
                 1.5 
               
               
                   
                 Silicon dioxide 
                 0.5 
               
               
                   
                 Magnesium stearate 
                 1.85 
               
               
                   
                   
               
            
           
         
       
     
     The granulated dough mixed gum with all the other ingredients except magnesium stearate were blended in a Hobart mixer for 5 minutes at room temperature. The magnesium stearate was added to the batch and further blended for about two minutes until the desirable powdered consistency was achieved. The batch then was filled into the compression apparatus (Piccola Model D-8 mini rotary tablet press) and compressed into gum tablets. 
     Example 9000 
     Sensory Results for Sweetness Enhancement in Cinnamon Gums Using Modified Release Sucralose 
     The chewing gums described in examples 5000, 6000, 7000, and 8000 were evaluated by four expert panelists. Each panelist chewed each sample for a total of 30 minutes. During the 30 minute chew period, each panelist rated each sample for sweetness intensity every five minutes on a scale from 0 (no perceptible sweetness) to 12 (very sweet). The results from each panelist for each sample were averaged for each time point. The average sweetness intensity for each sample at each 5 minute time point throughout the 30 minute chew period is shown in  FIG. 1 . 
     As can be seen in  FIG. 1 , Examples 6000 and 8000 (samples with modified release sucralose) provided sweetness intensity ratings higher than Examples 5000 and 7000 (samples with free sucralose) at the 10 minute, 15 minute, 20 minute, and 30 minute time points. 
     Additionally, Example 8000 (the compressed gum with modified release sucralose) provided the highest level of sweetness intensity starting at the 10 minute, 15 minute, 20 minute, and 30 minute time points. The sweetness intensity for Example 8000 (compressed gum with modified release sucralose) was higher at the 10 minute, 15 minute, 20 minute, and 30 minute time points than the sweetness intensity for Example 6000 (dough mixed gum with modified release sucralose). 
     Ingredient Examples 
     Ingredient Examples of Single Ingredients in a Delivery System 
     Example 1 
     Encapsulation of Glycyrrhizin—Polyvinyl Acetate Matrix 
     Composition:  
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   75.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Glycyrrhizin   20.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 90 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Glycyrrhizin is then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulated Glycyrrhizin matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 2 
     Encapsulation of Xylitol—Polyvinyl Acetate Matrix 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   55.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Xylitol   40.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Xylitol is then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulated xylitol matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 3 
     Encapsulation of Erythritol 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   55.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Erythritol   40.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Erythritol are then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The erythritol encapsulation matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 4 
     Encapsulation of Adipic Acid—Polyvinyl Acetate Matrix 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   60.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Adipic acid   35.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Adipic acid is then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulated adipic acid matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 5 
     Encapsulation of Citric Acid—Polyvinyl Acetate Matrix 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   55.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Citric Acid   40.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Citric acid is then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulated citric acid matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 6 
     Encapsulation of Malic Acid—Polyvinyl Acetate 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   55.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Malic acid   40.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Malic acid are then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The malic acid encapsulation matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 7 
     Encapsulation of Spray Dried Peppermint Flavor—Polyvinyl Acetate 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   75.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Spray dried peppermint flavor   20.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 90 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Spray dried peppermint flavor is then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulated peppermint flavor in Polyvinyl acetate matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 8 
     Encapsulation of Spray Dried Strawberry Flavor—Polyvinyl Acetate 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   55.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Spray dried strawberry flavor   40.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 90 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Spray dried strawberry flavor is then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulated strawberry flavor is stored in air tight containers with low humidity below 35 C.
 
     Example 9 
     Encapsulation of Monosodium Glutamate 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   55.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Monosodium glutamate   40.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Monosodium glutamate is then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulation matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 10 
     Encapsulation of Salt—Polyvinyl Acetate Matrix 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   60.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Sodium chloride   35.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Sodium chloride is then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulated matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 11 
     Encapsulation of Sodium Acid Sulfate—Polyvinvl Acetate Matrix 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   55.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Sodium acid sulfate   40.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Sodium acid sulfate is then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulated matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 12 
     Encapsulation of WS-3 in Polyvinyl Acetate 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   65.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Cooling sensate WS-3   30.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 80 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. WS-3 is then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting encapsulation is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The malic acid encapsulation matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 13 
     Encapsulation of WS-23—Polyvinyl Acetate Matrix 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   65.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Cooling sensate WS-23   30.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 90 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. WS-23 is then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulated matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 14 
     Encapsulation of Menthol—Polyvinyl Acetate Matrix 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   75.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Menthol   20.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 90 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Menthol crystals is then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulated menthol matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 15 
     Encapsulation of Caffeine—Polyvinyl Acetate Matrix 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   75.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Caffeine   20.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 90 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Caffeine is then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulated caffeine matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 16 
     Encapsulation of Ascorbic Acid—Polyvinyl Acetate Matrix 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   75.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Ascorbic Acid   20.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 90 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Ascorbic Acid is then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulated Ascorbic Acid matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 17 
     Encapsulation of Calcium Lactate—Polyvinyl Acetate Matrix 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   75.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Calcium Lactate   20.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 90 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Calcium Lactate is then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulated Calcium Lactate matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 18 
     Encapsulation of Zinc Citrate—Polyvinyl Acetate Matrix 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   75.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Zinc Citrate   20.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 90 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Zinc Citrate is then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulated Zinc Citrate matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 19 
     Encapsulation of Niacin—Polyvinyl Acetate Matrix 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   75.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Niacin   20.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 90 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Niacin is then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulated Niacin matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 20 
     Encapsulation of Pyridoxine—Polyvinyl Acetate Matrix 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   75.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Pyridoxine   20.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 90 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Pyridoxine is then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulated Pyridoxine matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 21 
     Encapsulation of Thiamine—Polyvinyl Acetate Matrix 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   75.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Thiamine   20.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 90 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Thiamine is then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulated Thiamine matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 22 
     Encapsulation of Riboflavin—Polyvinyl Acetate Matrix 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   75.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Riboflavin   20.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 90 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Riboflavin is then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulated Riboflavin matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 23 
     Encapsulation of Sucralose—Polyvinyl Acetate Matrix (Sucralose 20%) 
     Composition:  
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   77.00%           Hydrogenated Oil   3.00%           Sucralose   20.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 85 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil is added to the molten polyvinyl acetate. Sucralose is then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 590 microns. The encapsulated sucralose matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 24 
     Multiple Encapsulation of Sucralose/polvinyl Acetate Matrix (from Example 23)  
     Composition: 
       
                                             Ingredient   Grams                                                    Center Cores               Sucralose/Polymer Matrix (from Example 23)   700.0           Coating Solution           Purified Water   1168.0           Gum Arabic   293.0           Total Coating solution   1461.0                        
Procedure: Wurster process is used to encapsulate Sucralose/Polymer Matrix. Coating solution using the above mentioned recipe is prepared by stirring water and gum at 35 C for 2 hrs. 700 gms of Sucralose/Polymer Matrix are suspended in a fluidizing air stream which provide generally cyclic flow in front of a spray nozzle. The spray nozzle sprays an atomized flow of 1461 gms of the coating solution for 115 minutes. The coated particles are then dried in the fluidized chamber for 50 minutes and stored below 35 C under dry conditions.
 
     Example 25 A 
     High Tensile Strength Encapsulation of Aspartame—Polyvinyl Acetate Matrix (Aspartame 30%). Particle size less than 420 microns 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   65.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Aspartame   30.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Aspartame is then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting high tensile strength /low fat content encapsulation is cooled and ground to produce a powdered material with a particle size of less than 420 microns.
 
     Example 25 B 
     Low Tensile Strength Encapsulation of Aspartame—Polyvinyl Acetate Matrix (Aspartame 30%) 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   50.00%           Hydrogenated Oil   10.00%           Glycerol Monostearate   10.00%           Aspartame   30.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Aspartame is then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting low Tensile Strength encapsulation is cooled and ground to produce a powdered material with a particle size of less than 420 microns.
 
     Example 25 C 
     High Tensile Strength Encapsulation of Aspartame—Polyvinyl Acetate Matrix (Aspartame 30%). Particle size less than 177 microns 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   65.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Aspartame   30.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Aspartame is then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting high tensile strength/low fat content encapsulation is cooled and ground to produce a powdered material with a particle size of less than 177 microns.
 
     Example 26 
     Encapsulation of AceK—Polyvinyl Acetate Matrix (Acek 30%) 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   65.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           AceK   30.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. AceK is then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulated AceK matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 27 
     Encapsulation of Neotame—Polyvinyl Acetate Matrix (Neotame 10%) 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   75.00%           Hydrogenated Oil   10.00%           Glycerol Monostearate   5.00%           Neotame   10.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 80 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Neotame is then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulated Neotame polymer encapsulation particles are stored in air tight containers with low humidity below 35 C.
 
     Example 28 
     Encapsulation of Pectin in Polyvinyl Acetate Matrix (Pectin 30%) 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   65.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Pectin   30.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 90 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Pectin is then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulated pectin polymer encapsulation particles are stored in air tight containers with low humidity below 35 C.
 
     Example 50 
     Chewing Gum Composition Containing Encapsulated Glycyrrhizin 
       
                                                 Weight           Ingredient   percent                                                    Gum Base   39.00           Sorbitol   45.08           Mannitol   9.00           Flavor   3.67           Glycerin   1.50           Lecithin   0.20           Aspartame   0.30           AceK   0.15           Encapsulated Glycyrrhizin (from Example 1)   1.10           Total   100.00                        
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 51 
     Chewing Gum Composition Containing Encapsulated Xylitol 
       
                                                 Weight           Ingredient   percent                                                    Gum Base   39.00           Sorbitol   QS           Mannitol   9.00           Flavor   3.67           Glycerin   1.50           Lecithin   0.20           Aspartame   0.30           AceK   0.15           Encapsulated Xylitol (from Example 2)   6.00           Total   100.00                        
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 52 
     Chewing Gum Composition Containing Encapsulated Erythritol 
       
                                                 Weight           Ingredient   percent                                                    Gum Base   39.00           Sorbitol   40.18           Mannitol   9.00           Flavor   3.67           Glycerin   1.50           Lecithin   0.20           Aspartame   0.30           AceK   0.15           Encapsulated Erythritol (from Example 3)   6.00           Total   100.00                        
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 53 
     Chewing Gum Composition Containing Encapsulated Adipic Acid—Polyvinyl Acetate Matrix 
       
                                                 Weight           Ingredient   percent                                                    Gum Base   39.00           Sorbitol   42.18           Mannitol   9.00           Flavor   3.67           Glycerin   1.50           Lecithin   0.20           Aspartame   0.30           AceK   0.15           Encapsulated Adipic Acid (from Example 4)   4.00           Total   100.00                        
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 54 
     Chewing Gum Composition Containing Encapsulated Citric Acid—Polyvinyl Acetate Matrix 
       
                                                 Weight           Ingredient   percent                                                    Gum Base   39.00           Sorbitol   42.18           Mannitol   9.00           Flavor   3.67           Glycerin   1.50           Lecithin   0.20           Aspartame   0.30           AceK   0.15           Encapsulated Citric Acid (from Example 5)   4.00           Total   100.00                        
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 55 
     Chewing Gum Composition Containing Encapsulated Malic Acid—Polyvinyl Acetate 
       
                                                 Weight           Ingredient   percent                                                    Gum Base   39.00           Sorbitol   42.18           Mannitol   9.00           Flavor   3.67           Glycerin   1.50           Lecithin   0.20           Aspartame   0.30           AceK   0.15           Encapsulated Malic Acid (from Example 6)   4.00           Total   100.00                        
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 56 
     Chewing Gum Composition Containing Encapsulated Spray Dried Peppermint Flavor 
       
                                     Weight       Ingredient   percent                                        Gum Base   39.00       Sorbitol   40.18       Mannitol   9.00       Flavor   3.67       Glycerin   1.50       Lecithin   0.20       Aspartame   0.30       AceK   0.15       Encapsulated Spray Dried Peppermint Flavor (from Example 7)   6.00       Total   100.00                    
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 57 
     Chewing Gum Composition Containing Encapsulated Spray Dried Strawberry Flavor 
       
                                     Weight       Ingredient   percent                                        Gum Base   39.00       Sorbitol   40.18       Mannitol   9.00       Flavor   3.67       Glycerin   1.50       Lecithin   0.20       Aspartame   0.30       AceK   0.15       Encapsulated Spray dried strawberry flavor (from Example 8)   6.00       Total   100.00                    
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 58 
     Chewing Gum Composition Containing Encapsulated Monosodium Glutamate 
       
                                     Weight       Ingredient   percent                                        Gum Base   39.00       Sorbitol   42.18       Mannitol   9.00       Flavor   3.67       Glycerin   1.50       Lecithin   0.20       Aspartame   0.30       AceK   0.15       Encapsulated Monosodium Glutamate (from Example 9)   4.00       Total   100.00                    
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 59 
     Chewing Gum Composition Containing Encapsulated Salt 
       
                                                 Weight           Ingredient   percent                                                    Gum Base   39.00           Sorbitol   42.18           Mannitol   9.00           Flavor   3.67           Glycerin   1.50           Lecithin   0.20           Aspartame   0.30           AceK   0.15           Encapsulated Salt (from Example 10)   4.00           Total   100.00                        
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 60 
     Chewing Gum Composition Containing Encapsulated Sodium Acid Sulfate 
       
                                                 Weight           Ingredient   percent                                                    Gum Base   39.00           Sorbitol   41.18           Mannitol   9.00           Flavor   3.67           Glycerin   1.50           Lecithin   0.20           Aspartame   0.30           AceK   0.15           Encapsulated Sodium acid sulfate (from Example 11)   5.00           Total   100.00                        
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 61 
     Chewing Gum Composition Containing Encapsulated WS-3 
       
                                                 Weight           Ingredient   percent                                                    Gum Base   39.00           Sorbitol   44.18           Mannitol   9.00           Flavor   3.67           Glycerin   1.50           Lecithin   0.20           Aspartame   0.30           AceK   0.15           Encapsulated WS-3 (from Example 12)   2.00           Total   100.00                        
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 62 
     Chewing Gum Composition Containing Encapsulated WS-23 
       
                                                 Weight           Ingredient   percent                                                    Gum Base   39.00           •Sorbitol   44.18           Mannitol   9.00           Flavor   3.67           Glycerin   1.50           Lecithin   0.20           Aspartame   0.30           AceK   0.15           Encapsulated WS-23 (from Example 13)   2.00           Total   100.00                        
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 63 
     Chewing Gum Composition Containing Encapsulated Menthol 
       
                                                 Weight           Ingredient   percent                                                    Gum Base   39.00           Sorbitol   43.18           Mannitol   9.00           Flavor   3.67           Glycerin   1.50           Lecithin   0.20           Aspartame   0.30           AceK   0.15           Encapsulated Menthol (from Example 14)   3.00           Total   100.00                        
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 64 
     Chewing Gum Composition Containing Encapsulated Caffeine 
       
                                                 Weight           Ingredient   percent                                                    Gum Base   39.00           Sorbitol   43.78           Mannitol   9.00           Flavor   3.67           Glycerin   1.50           Lecithin   0.20           Aspartame   0.30           AceK   0.15           Encapsulated Caffeine (from Example 15)   1.50           Encapsulated sucralose (from example 23)   0.90           Total   100.00                        
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged. Using encapsulated sucralose with encapsulated caffeine will result in controlled release of sucralose and caffeine. This will result in masking of bitterness from caffeine release.
 
     Example 65 
     Chewing Gum Composition Containing Encapsulated Ascorbic Acid 
       
                                                 Weight           Ingredient   percent                                                    Gum Base   39.00           Sorbitol   43.18           Mannitol   9.00           Flavor   3.67           Glycerin   1.50           Lecithin   0.20           Aspartame   0.30           AceK   0.15           Encapsulated Ascorbic Acid (from Example 16)   3.00           Total   100.00                        
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 66 
     Chewing Gum Composition Containing Encapsulated Calcium Lactate 
       
                                                 Weight           Ingredient   percent                                                    Gum Base   39.00           Sorbitol   41.18           Mannitol   9.00           Flavor   3.67           Glycerin   1.50           Lecithin   0.20           Aspartame   0.30           AceK   0.15           Encapsulated Calcium Lactate (from Example 17)   5.00           Total   100.00                        
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 67 
     Chewing Gum Composition Containing Encapsulated Zinc Citrate 
       
                                                 Weight           Ingredient   percent                                                    Gum Base   39.00           Sorbitol   42.18           Mannitol   9.00           Flavor   3.67           Glycerin   1.50           Lecithin   0.20           Aspartame   0.30           AceK   0.15           Encapsulated Zinc Citrate (from Example 18)   4.00           Total   100.00                        
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 68 
     Chewing Gum Composition Containing Encapsulated Niacin 
       
                                                 Weight           Ingredient   percent                                                    Gum Base   39.00           Sorbitol   43.18           Mannitol   9.00           Flavor   3.67           Glycerin   1.50           Lecithin   0.20           Aspartame   0.30           AceK   0.15           Encapsulated Niacin (from Example 19)   3.00           Total   100.00                        
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 69 
     Chewing Gum Composition Containing Encapsulated Pyridoxine 
       
                                                 Weight           Ingredient   percent                                                    Gum Base   39.00           Sorbitol   45.08           Mannitol   9.00           Flavor   3.67           Glycerin   1.50           Lecithin   0.20           Aspartame   0.30           AceK   0.15           Encapsulated Pyridoxine (from Example 20)   1.10           Total   100.00                        
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 70  
     Chewing Gum Composition Containing Encapsulated Thiamine 
       
                                                 Weight           Ingredient   percent                                                    Gum Base   39.00           Sorbitol   45.08           Mannitol   9.00           Flavor   3.67           Glycerin   1.50           Lecithin   0.20           Aspartame   0.30           AceK   0.15           Encapsulated Thiamine (from Example 21)   1.10           Total   100.00                        
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 71 
     Chewing Gum Composition Containing Encapsulated Riboflavin 
       
                                                 Weight           Ingredient   percent                                                    Gum Base   39.00           Sorbitol   45.08           Mannitol   9.00           Flavor   3.67           Glycerin   1.50           Lecithin   0.20           Aspartame   0.30           AceK   0.15           Encapsulated Riboflavin (from Example 22)   1.10           Total   100.00                        
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 72 
     Cinnamon Chewing Gum Composition Containing Sucralose (Fast Sucralose Release Gum) 
       
                                                 Weight           Ingredient   percent                                                    Gum Base   36.00           Sorbitol   60.55           Glycerin   1.00           Cinnamon Flavor blend   1.90           Sucralose   0.55           Total   100.00                        
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged. Chew out-release studies of this gum shows faster release as compared to gum in example 73.
 
     Example 73 
     Cinnamon Chewing Gum Composition Containing Sucralose/Polyvinyl Acetate Matrix (from Example 23) (Controlled Sucralose Release Gum) 
     Composition:  
       
                                                 Weight           Ingredient   percent                                                    Gum Base   36.00           Sorbitol   58.95           Glycerin   1.00           Cinnamon Flavor blend   1.90           Sucralose   0.15           Sucralose/polyvinyl acetate matrix (from example 23)   2.00           Total   100.00                        
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged. Chew out-release studies of this gum shows controlled/slowest release as compared to gums in example 72 and 73.
 
     Example 74 
     Cinnamon Chewing Gum Composition Containing Multiple Encapsulated Sucralose/Polyvinyl Acetate Matrix (from Example 24). (Slowest Release Sucralose Gum) 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Gum Base   36.00           Sorbitol   58.10           Glycerin   1.00           Cinnamon Flavor   1.90           Sucralose   0.15           Sucralose/polyvinyl acetate matrix (from example 24)   2.85           Total   100.00                        
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged. Chew out-release studies of this gum shows controlled/slower release as compared to gum in example 72.
 
     Example 75 A 
     Chewing Gum Composition Containing High Tensile Strength Encapsulated Aspartame (Particle Size Less than 420 Microns) and AceK Encapsulated Individually 
       
                                     Weight       Ingredient   percent                                        Gum Base   39.00       Sorbitol   44.30       Mannitol   9.00       Flavor   3.67       Glycerin   1.50       Lecithin   0.20       Encapsulated aspartame from example 25 A (30% active)   1.63       Encapsulated AceK from example 26 (30% active)   0.70       Total   100.00                    
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged. Chew out studies on this gums shows slower aspartame release compared to example 75 B (with low strength encapsulated aspartame) and 76 (with aspartame).
 
     Example 75 B 
     Chewing Gum Composition Containing Low Tensile Strength Encapsulated Aspartame and AceK, Encapsulated Individually 
       
                                     Weight       Ingredient   percent                                        Gum Base   39.00       Sorbitol   44.30       Mannitol   9.00       Flavor   3.67       Glycerin   1.50       Lecithin   0.20       Encapsulated aspartame from example 25 B (30% active)   1.63       Encapsulated AceK from example 26 (30% active)   0.70       Total   100.00                    
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged. Chew out studies on this gums shows faster aspartame release compared to gum in example 75 A (with high strength encapsulated aspartame) but slower than gum made in example 76 (with aspartame).
 
     Example 75 C 
     Chewing Gum Composition Containing High Tensile Strength Encapsulated Aspartame (Particle Size Less than 177 Microns) and AceK Encapsulated Individually 
       
                                     Weight       Ingredient   percent                                        Gum Base   39.00       Sorbitol   44.30       Mannitol   9.00       Flavor   3.67       Glycerin   1.50       Lecithin   0.20       Encapsulated aspartame from example 25 C (30% active)   1.63       Encapsulated AceK from example 26 (30% active)   0.70       Total   100.00                    
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged. Chew out studies on this gums shows faster aspartame release compared to example 75 A with larger encapsulation particle size.
 
     Example 76 
     Chewing Gum Composition Containing Aspartame and AceK 
       
                                                 Weight           Ingredient   percent                                                    Gum Base   39.00           Sorbitol   45.93           Mannitol   9.00           Flavor   3.67           Glycerin   1.50           Lecithin   0.20           Aspartame   0.49           AceK   0.21           Total   100.00                        
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 77 
     Chewing Gum Composition Containing Aspartame, AceK and Encapsulated Neotame 
       
                                                 Weight           Ingredient   percent                                                    Gum Base   39.00           Sorbitol   45.35           Mannitol   9.00           Flavor   3.67           Glycerin   1.50           Lecithin   0.20           Aspartame   0.60           Acek   0.38           Encapsulated Neotame from example 27   0.30           Total   100.00                        
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 78 
     Chewing Gum Composition Containing Encapsulated Pectin 
       
                                                 Weight           Ingredient   percent                                                    Gum Base   39.00           Sorbitol   42.55           Mannitol   9.00           Flavor   3.67           Glycerin   1.50           Lecithin   0.20           Aspartame   0.60           Acek   0.38           Encapsulated Pectin from example 28.   3.10           Total   100.00                        
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Ingredient Examples of Multiple Ingredients in a Delivery System 
     Example 101 
     Encapsulation of Aspartame, Ace-K, and Sucralose 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   55.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Aspartame   20.00%           AceK   10.00%           Sucralose   10.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 90 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Aspartame, Ace-K, and Sucralose are then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulated sweeteners are stored in air tight containers with low humidity below 35 C.
 
     Example 102 
     Encapsulation of Aspartame, Ace-K, and Glycyrrhizin 
     Composition:  
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   55.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Aspartame   20.00%           Ace-K   10.00%           Glycyrrhizin   10.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Aspartame, Ace-K, and Glycyrrhizin are then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulated sweeteners are stored in air tight containers with low humidity below 35 C.
 
     Example 103 
     Encapsulation of Aspartame, Ace-K, and Menthol 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   55.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Aspartame   20.00%           Ace-K   10.00%           Menthol   10.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Aspartame, Ace-K, and Menthol are then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulated sweeteners are stored in air tight containers with low humidity below 35 C.
 
     Example 104 
     Encapsulation of Aspartame, Ace-K, and Adipic Acid 
     Composition:  
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   55.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Aspartame   10.00%           Ace-K   5.00%           Adipic acid   25.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Aspartame, Ace-K, and Adipic Acid are then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulated sweeteners are stored in air tiht containers with low humidity below 35 C.
 
     Example 105 
     Encapsulation of Adipic, Citric, and Malic Acid 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   55.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Adipic Acid   10.00%           Citric Acid   20.00%           Malic Acid   10.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Adipic, Citric, and Malic Acid are then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulated acids are stored in air tight containers with low humidity below 35 C.
 
     Example 106 
     Encapsulation of Sucralose, and Citric Acid 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   55.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Sucralose   10.00%           Citric Acid   30.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Sucralose and Citric Acid are then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulation is stored in air tight containers with low humidity below 35 C.
 
     Example 107 
     Encapsulation of Sucralose and Adipic Acid 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   55.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Sucralose   10.00%           Adipic Acid   30.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 90 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Sucralose and Adipic Acid are then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulation is stored in air tight containers with low humidity below 35 C.
 
     Example 108 
     Encapsulation of Aspartame and Salt 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   55.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Aspartame   20.00%           Salt   20.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 90 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Aspartame and Salt are then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulation is stored in air tight containers with low humidity below 35 C.
 
     Example 109 
     Encapsulation of Aspartame with WS-3   
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   65.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Aspartame   20.00%           WS-3   10.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Aspartame and WS-3 are then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulation is stored in air tight containers with low humidity below 35 C.
 
     Example 110 
     Encapsulation of Sucralose with WS-23   
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   75.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Sucralose   10.00%           WS-23   10.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Sucralose and WS-23 are then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulation is stored in air tight containers with low humidity below 35 C.
 
     Example 111 
     Encapsulation of Sucralose and Menthol 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   70.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Sucralose   10.00%           Menthol   15.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Sucralose and Menthol are then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulation is stored in air tight containers with low humidity below 35 C.
 
     Example 112  
     Encapsulation of Aspartame and Neotame 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   60.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Aspartame   30.00%           Neotame   5.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 80 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Aspartame and Neotame are then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting encapsulation is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulation matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 113 
     Encapsulation of Aspartame and Adenosine Monophosphate (Bitterness Inhibitor) 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   65.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Aspartame   20.00%           Adenosine monophosphate (AMP)   10.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 90 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Aspartame and AMP are then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulation is stored in air tight containers with low humidity below 35 C.
 
     Example 114 
     Encapsulation of Aspartame and Caffeine 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   60.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Aspartame   20.00%           Caffeine   15.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 90 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Aspartame and Caffeine are then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulation is stored in air tight containers with low humidity below 35 C.
 
     Example 115 
     Encapsulation of Sucralose and Calcium Lactate 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   55.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           sucralose   10.00%           Calcium Lactate   30.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 90 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Aspartame and Calcium Lactate are then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulation is stored in air tight containers with low humidity below 35 C.
 
     Example 116 
     Encapsulation of Sucralose and Vitamin C 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   65.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Sucralose   10.00%           Ascorbic Acid (Vitamin C)   20.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 90 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Sucralose and Ascorbic Acid is then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulation is stored in air tight containers with low humidity below 35 C.
 
     Example 117 
     Encapsulation of Aspartame and Niacin 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   65.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Aspartame   15.00%           Niacin   15.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 90 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Aspartame and Niacin are then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulation is stored in air tight containers with low humidity below 35 C.
 
     Example 118 
     Encapsulation of Sucralose and Folic Acid 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   75.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Sucralose   10.00%           Folic Acid   10.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 90 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Sucralose and Folic Acid are then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulation is stored in air tight containers with low humidity below 35 C.
 
     Example 119 
     Encapsulation of Mixed Aspartame and AceK—Polyvinyl Acetate Matrix (Actives=30%) 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   65.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Aspartame   21.00%           AceK   9.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Aspartame and AceK (60/40) are then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The mixed Aspartame and AceK encapsulation matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 120  
     Encapsulation of Mixed WS-3 and WS-23—Polyvinyl Acetate Matrix 
     Composition:  
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   65.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Cooling sensate WS-3   15.00%           Cooling sensate WS-23   15.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 80 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. WS-3 and WS-23 are then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The mixed WS-3 and WS-23 encapsulation matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 121 
     Encapsulation of Mixed Aspartame and Calciumcarbonate—Polyvinyl Acetate Matrix 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   60.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Aspartame   20.00%           Calciumcarbonate   15.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 80 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Aspartame and calcium carbonate are then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The mixed aspartame and calcium carbonate encapsulation matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 122 
     Encapsulation of Mixed Aspartame and Talc—Polyvinyl Acetate Matrix 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   60.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Aspartame   20.00%           Talc   15.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 80 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Aspartame and talc are then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The mixed aspartame and talc encapsulation matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 151 
     Chewing Gum Composition Containing Encapsulated Aspartame, Ace-K, and Sucralose 
       
                                     Weight       Ingredient   percent                                        Gum Base   39.00       Sorbitol   44.18       Mannitol   9.00       Flavor   3.67       Glycerin   1.50       Lecithin   0.20       Aspartame   0.30       AceK   0.15       Encapsulated Aspartame, Ace-K, and Sucralose (from Example   2.00       101)           Total   100.00                    
Procedure: Gum is prepared in the following manner. The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 152 
     Chewing Gum Composition Containing Encapsulated Aspartame, Ace-K, and Glycyrrhizin 
       
                                     Weight       Ingredient   percent                                        Gum Base   39.00       Sorbitol   45.08       Mannitol   9.00       Flavor   3.67       Glycerin   1.50       Lecithin   0.20       Aspartame   0.30       AceK   0.15       Encapsulated Aspartame, Ace-K, and Glycyrrhizin (from   1.10       Example 102)           Total   100.00                    
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 153 
     Chewing Gum Composition Containing Encapsulated Aspartame, Ace-K, and Menthol 
       
                                                 Weight           Ingredient   percent                                                    Gum Base   39.00           Sorbitol   43.68           Mannitol   9.00           Flavor   3.67           Glycerin   1.50           Lecithin   0.20           Aspartame   0.30           AceK   0.15           Encapsulated Aspartame, Ace-K, and Menthol   2.50           (from Example 103)               Total   100.00                        
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 154 
     Chewing Gum Composition Containing Encapsulated Aspartame, Ace-K, and Adipic Acid 
       
                                                 Weight           Ingredient   percent                                                    Gum Base   39.00           Sorbitol   42.98           Mannitol   9.00           Flavor   3.67           Glycerin   1.50           Lecithin   0.20           Aspartame   0.30           AceK   0.15           Encapsulated Aspartame, Ace-K, and Adipic Acid   3.20           (from Example 104)               Total   100.00                        
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 155 
     Chewing Gum Composition Containing Encapsulated Adipic, Citric, and Malic Acid 
       
                                                 Weight           Ingredient   percent                                                    Gum Base   39.00           Sorbitol   41.98           Mannitol   9.00           Flavor   3.67           Glycerin   1.50           Lecithin   0.20           Aspartame   0.30           AceK   0.15           Encapsulated Adipic, Citric, and Malic Acid   4.20           (from Example 105)               Total   100.00                        
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 156 
     Chewing Gum Composition Containing Encapsulated Sucralose and Citric Acid 
       
                                     Weight       Ingredient   percent                                        Gum Base   39.00       Sorbitol   44.08       Mannitol   9.00       Flavor   3.67       Glycerin   1.50       Lecithin   0.20       Aspartame   0.30       AceK   0.15       Encapsulated Sucralose and Citric Acid (from Example 106)   2.10       Total   100.00                    
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 157 
     Chewing Gum Composition Containing Encapsulated Sucralose and Adipic Acid 
       
                                     Weight       Ingredient   percent                                        Gum Base   39.00       Sorbitol   44.08       Mannitol   9.00       Flavor   3.67       Glycerin   1.50       Lecithin   0.20       Aspartame   0.30       AceK   0.15       Encapsulated Sucralose and Adipic Acid (from Example 107)   2.10       Total   100.00                    
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 158 
     Chewing Gum Composition Containing Encapsulated Aspartame and Salt 
       
                                                 Weight           Ingredient   percent                                                    Gum Base   39.00           Sorbitol   42.98           Mannitol   9.00           Flavor   3.67           Glycerin   1.50           Lecithin   0.20           Aspartame   0.30           AceK   0.15           Encapsulated Aspartame and Salt (from Example 108)   3.20           Total   100.00                        
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 159 
     Chewing Gum Composition Containing Encapsulated Aspartame and WS-3 
       
                                     Weight       Ingredient   percent                                        Gum Base   39.00       Sorbitol   43.08       Mannitol   9.00       Flavor   3.67       Glycerin   1.50       Lecithin   0.20       Aspartame   0.30       AceK   0.15       Encapsulated Aspartame with WS-3 (from Example 109)   3.10       Total   100.00                    
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 160 
     Chewing Gum Composition Containing Encapsulated Sucralose with WS-23 
       
                                     Weight       Ingredient   percent                                        Gum Base   39.00       Sorbitol   44.38       Mannitol   9.00       Flavor   3.67       Glycerin   1.50       Lecithin   0.20       Aspartame   0.30       AceK   0.15       Encapsulated Sucralose with WS-23 (from Example 110)   1.80       Total   100.00                    
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 161 
     Chewing Gum Composition Containing Encapsulated Sucralose with Menthol 
       
                                     Weight       Ingredient   percent                                        Gum Base   39.00       Sorbitol   44.08       Mannitol   9.00       Flavor   3.67       Glycerin   1.50       Lecithin   0.20       Aspartame   0.30       AceK   0.15       Encapsulated Sucralose with Menthol (from Example 111)   2.10       Total   100.00                    
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 162 
     Chewing Gum Composition Containing Encapsulated Aspartame with Neotame 
       
                                     Weight       Ingredient   percent                                        Gum Base   39.00       Sorbitol   42.28       Mannitol   9.00       Flavor   3.67       Glycerin   1.50       Lecithin   0.20       Aspartame   0.30       AceK   0.15       Encapsulated Aspartame with Neotame (from Example 112)   3.90       Total   100.00                    
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 163 
     Chewing Gum Composition Containing Encapsulated Aspartame with AMP 
       
                                     Weight       Ingredient   percent                                        Gum Base   39.00       Sorbitol   41.58       Mannitol   9.00       Flavor   3.67       Glycerin   1.50       Lecithin   0.20       Aspartame   0.30       AceK   0.15       Encapsulated Aspartame with AMP (from Example 113)   4.60       Total   100.00                    
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 164 
     Chewing Gum Composition Containing Encapsulated Aspartame with Caffeine 
       
                                     Weight       Ingredient   percent                                        Gum Base   39.00       Sorbitol   43.58       Mannitol   9.00       Flavor   3.67       Glycerin   1.50       Lecithin   0.20       Aspartame   0.30       AceK   0.15       Encapsulated Aspartame with Caffeine (from Example 114)   2.60       Total   100.00                    
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 165 
     Chewing Gum Composition Containing Encapsulated Aspartame with Calcium Lactate 
       
                                     Weight       Ingredient   percent                                        Gum Base   39.00       Sorbitol   40.98       Mannitol   9.00       Flavor   3.67       Glycerin   1.50       Lecithin   0.20       Aspartame   0.30       AceK   0.15       Encapsulated Aspartame with Calcium Lactate (from Example   5.20       115)           Total   100.00                    
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 166 
     Chewing Gum Composition Containing Encapsulated Sucralose with Vitamin C 
       
                                     Weight       Ingredient   percent                                        Gum Base   39.00       Sorbitol   42.28       Mannitol   9.00       Flavor   3.67       Glycerin   1.50       Lecithin   0.20       Aspartame   0.30       AceK   0.15       Encapsulated Sucralose with Vitamin C (from Example 116)   3.90       Total   100.00                    
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 167 
     Chewing Gum Composition Containing Encapsulated Aspartame with Niacin 
       
                                     Weight       Ingredient   percent                                        Gum Base   39.00       Sorbitol   43.28       Mannitol   9.00       Flavor   3.67       Glycerin   1.50       Lecithin   0.20       Aspartame   0.30       AceK   0.15       Encapsulated Aspartame with Niacin (from Example 117)   2.90       Total   100.00                    
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 168 
     Chewing Gum Composition Containing Encapsulated Sucralose with Folic Acid 
       
                                     Weight       Ingredient   percent                                        Gum Base   39.00       Sorbitol   43.98       Mannitol   9.00       Flavor   3.67       Glycerin   1.50       Lecithin   0.20       Aspartame   0.30       AceK   0.15       Encapsulated sucralose with Folic Acid (from Example 118)   2.20       Total   100.00                    
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 169 
     Chewing Gum Composition Containing Encapsulated Aspartame and AceK (Mixed) Encapsulated  
       
                                                 Weight           Ingredient   percent                                                    Gum Base   39.00           Sorbitol   44.30           Mannitol   9.00           Flavor   3.67           Glycerin   1.50           Lecithin   0.20           Encapsulated Aspartame + AceK from example 119   2.33           (30% active)               Total   100.00                        
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 170 
     Chewing Gum Composition Containing WS-3 and WS-23 Encapsulated in Single Polymer Matrix (from Example 120) 
       
                                     Weight       Ingredient   percent                                        Gum Base   39.00       Sorbitol   44.30       Mannitol   9.00       Flavor   3.67       Glycerin   1.50       Lecithin   0.20       Encapsulated WS-3 and WS-23 from example 120 (30% active)   2.33       Total   100.00                    
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Ingredient Examples of Single Oral Care Ingredients in a Delivery System 
     Example 300 
     Encapsulation of Sodium tripolyphosphate (Sodiumtripolyphosphate)—Polyvinyl Acetate Matrix 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   55.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Sodiumtripolyphosphate   40.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Sodiumtripolyphosphate is then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulated matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 301 
     Encapsulation of Sodium Fluoride (NaF)—Polyvinyl Acetate Matrix 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   65.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Sodium Fluoride   30.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. NaF is then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulated matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 302 
     Encapsulation of Calcium Peroxide—Polyvinyl Acetate Matrix 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   55.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Calcium Peroxide   40.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 80 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Calcium peroxide is then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulated matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 303 
     Encapsulation of Zinc Chloride—Polyvinyl Acetate Matrix 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   65.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Zinc Chloride   30.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. zinc chloride is then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulated matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 304 
     Encapsulation of Carbamide Peroxide—Polyvinyl Acetate Matrix 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   55.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Carbamide Peroxide   40.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 80 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Carbamide peroxide is then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulated matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 306 
     Encapsulation of Potassium Nitrate (KNO3)—Polvvinvl Acetate Matrix 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   55.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Potassium Nitrate   40.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. KNO3 is then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulated matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 306 
     Encapsulation of Chlorhexidine—Polyvinyl Acetate Matrix 
     Composition:  
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   55.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Chlorhexidine   40.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 80 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Chlorhexidine is then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulated matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 307 
     Encapsulation of Sodium Stearate—Polyvinyl Acetate Matrix 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   55.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Sodium stearate   40.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Sodium stearate is then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulated matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 308 
     Encapsulation of Sodium Bicarbonate—Polyvinyl Acetate Matrix 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   55.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Sodium Bicarbonate   40.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. NaHCO3 is then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered-material with a particle size of less than 420 microns. The encapsulated matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 309 
     Encapsulation of Cetylpridinium Chloride (CPC)—Polyvinyl Acetate Matrix 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   55.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Cetylpridinium chloride   40.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 80 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. CPC is then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulated matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 310 
     Encapsulation of Calcium Casein Peptone-Calcium Phosphate CCP-CP (Recaldent)—Polyvinyl Acetate Matrix 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   55.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Recaldent   40.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 80 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Recaldent is then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulated matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 311 
     Encapsulation of Sodium Ricinoleate—Polyvinyl Acetate Matrix 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   55.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Sodium Ricinoleate   40.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Sodium ricinoleate is then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulated matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 312 
     Encapsulation of Sodium Hexametaphosphate (Sodiumhexamataphosphate)—Polyvinyl Acetate Matrix 
     Composition:  
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   55.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Sodium Hexametaphosphate   40.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Sodiumhexamataphosphate is then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulated matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 313 
     Encapsulation of Urea—Polyvinyl Acetate Matrix 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   55.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Urea   40.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 80 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Urea is then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulated matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 314 
     Chewing Gum Composition Containing Encapsulated Sodium Tripolyphosphate (Sodiumtripolyphosphate) 
       
                                     Weight       Ingredient   percent                                        Gum Base   39.00       Sorbitol   QS       Mannitol   9.00       Flavor   3.67       Glycerin   1.50       Lecithin   0.20       Aspartame   0.30       AceK   0.15       Encapsulated Sodiumtripolyphosphate(from Example 300)   7.00       Total   100.00                    
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 315 
     Chewing Gum Composition Containing Encapsulated Sodium Fluoride (NaF) 
       
                                                 Weight           Ingredient   percent                                                    Gum Base   39.00           Sorbitol   QS           Mannitol   9.00           Flavor   3.67           Glycerin   1.50           Lecithin   0.20           Aspartame   0.30           AceK   0.15           Encapsulated NaF(from Example 301)   0.40           Total   100.00                        
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 316 
     Chewing Gum Composition Containing Encapsulated Calcium Peroxide 
       
                                                 Weight           Ingredient   percent                                                    Gum Base   39.00           Sorbitol   QS           Mannitol   9.00           Flavor   3.67           Glycerin   1.50           Lecithin   0.20           Aspartame   0.30           AceK   0.15           Encapsulated Calcium peroxide(from Example 302)   3.40           Total   100.00                        
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 317 
     Chewing Gum Composition Containing Encapsulated Zinc Chloride 
       
                                                 Weight           Ingredient   percent                                                    Gum Base   39.00           Sorbitol   QS           Mannitol   9.00           Flavor   3.67           Glycerin   1.50           Lecithin   0.20           Aspartame   0.30           AceK   0.15           Encapsulated Zinc chloride(from Example 303)   1.10           Total   100.00                        
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 318 
     Chewing Gum Composition Containing Encapsulated Carbamide Peroxide 
       
                                                 Weight           Ingredient   percent                                                    Gum Base   39.00           Sorbitol   QS           Mannitol   9.00           Flavor   3.67           Glycerin   1.50           Lecithin   0.20           Aspartame   0.30           AceK   0.15           Encapsulated carbamide peroxide(from Example 304)   3.00           Total   100.00                        
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 319 
     Chewing Gum Composition Containing Encapsulated Potassium Nitrate 
       
                                                 Weight           Ingredient   percent                                                    Gum Base   39.00           Sorbitol   QS           Mannitol   9.00           Flavor   3.67           Glycerin   1.50           Lecithin   0.20           Aspartame   0.30           AceK   0.15           Encapsulated Potassium Nitrate(from Example 305)   6.00           Total   100.00                        
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 319 
     Chewing Gum Composition Containing Encapsulated Chlorhexidine 
       
                                                 Weight           Ingredient   percent                                                    Gum Base   39.00           Sorbitol   QS           Mannitol   9.00           Flavor   3.67           Glycerin   1.50           Lecithin   0.20           •Aspartame   0.30           AceK   0.15           Encapsulated chlorehexidine(from Example 306)   6.00           Total   100.00                        
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 320 
     Chewing Gum Composition Containing Encapsulated Sodium Stearate 
       
                                                 Weight           Ingredient   percent                                                    Gum Base   39.00           Sorbitol   QS           Mannitol   9.00           Flavor   3.67           Glycerin   1.50           Lecithin   0.20           Aspartame   0.30           AceK   0.15           Encapsulated sodium stearate(from Example 307)   3.00           Total   100.00                        
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 321 
     Chewing Gum Composition Containing Encapsulated Sodium Bicarbonate 
       
                                                 Weight           Ingredient   percent                                                    Gum Base   39.00           Sorbitol   QS           Mannitol   9.00           Flavor   3.67           Glycerin   1.50           Lecithin   0.20           Aspartame   0.30           AceK   0.15           Encapsulated sodium bicarbonate(from Example 308)   4.00           Total   100.00                        
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 321 
     Chewing Gum Composition Containing Encapsulated Cetylprydinium Chloride (CPC) 
       
                                                 Weight           Ingredient   percent                                                    Gum Base   39.00           Sorbitol   QS           Mannitol   9.00           Flavor   3.67           Glycerin   1.50           Lecithin   0.20           Aspartame   0.30           AceK   0.15           Encapsulated CPC (from Example 309)   0.90           Total   100.00                        
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 322 
     Chewing Gum Composition Containing Encapsulated Recaldent 
       
                                                 Weight           Ingredient   percent                                                    Gum Base   39.00           Sorbitol   QS           Mannitol   9.00           Flavor   3.67           Glycerin   1.50           Lecithin   0.20           Aspartame   0.30           AceK   0.15           Encapsulated Recaldent(from Example 310)   4.00           Total   100.00                        
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 323 
     Chewing Gum Composition Containing Encapsulated Sodium Ricinoleate 
       
                                                 Weight           Ingredient   percent                                                    Gum Base   39.00           Sorbitol   QS           Mannitol   9.00           Flavor   3.67           Glycerin   1.50           Lecithin   0.20           Aspartame   0.30           AceK   0.15           Encapsulated sodium ricinoleate(from Example 311)   2.00           Total   100.00                        
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 324 
     Chewing Gum Composition Containing Encapsulated Sodium Hexametaphosphate (Sodiumhexamataphosphate) 
       
                                     Weight       Ingredient   percent                                        Gum Base   39.00       Sorbitol   QS       Mannitol   9.00       Flavor   3.67       Glycerin   1.50       Lecithin   0.20       Aspartame   0.30       AceK   0.15       Encapsulated Sodiumhexamataphosphate (from Example 312)   5.00       Encapsulated sucralose (from example 23)   0.90       Total   100.00                    
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to coo/. The cooled chewing gum is sized and conditioned for about a week and packaged. Using encapsulated sucralose with encapsulated Sodiumhexamataphosphate will result in controlled release of sucralose and Sodiumhexamataphosphate. This will result in masking of saltiness taste from Sodiumhexamataphosphate release.
 
     Example 325 
     Chewing Gum Composition Containing Encapsulated Urea 
       
                                                 Weight           Ingredient   percent                                                    Gum Base   39.00           Sorbitol   QS           Mannitol   9.00           Flavor   3.67           Glycerin   1.50           Lecithin   0.20           Aspartame   0.30           AceK   0.15           Encapsulated Urea (from Example 313)   5.00           Total   100.00                        
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 326 
     Chewing Gum Composition Containing Sodium Tripolyphosphate (Sodiumtripolyphosphate) 
       
                                                 Weight           Ingredient   percent                                                    Gum Base   39.00           Sorbitol   QS           Mannitol   9.00           Flavor   3.67           Glycerin   1.50           Lecithin   0.20           Aspartame   0.30           AceK   0.15           Sodiumtripolyphosphate   2.80           Total   100.00                        
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Ingredient Examples of Multiple Oral Care Ingredients in a Delivery System 
     Example 360 
     Encapsulation of Sodiumtripolyphosphate (STP) and Sodium Stearate—Polyvinyl Acetate Matrix 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   55.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Sodiumtripolyphosphate   20.00%           Sodium stearate   10.00%           Sucralose   10.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Actives are then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulated matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 351 
     Encapsulation of Sodium Fluoride and Sodiumtripolyphosphate—Polyvinyl Acetate Matrix 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   57.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Sodiumtripolyphosphate   25.00%           Sodium Fluoride   3.00%           Sucralose   10.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Actives are then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulated matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 352 
     Encapsulation of Calcium Peroxide and Sodiumhexamataphosphate—Polyvinyl Acetate Matrix 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   55.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Calcium Peroxide   7.00%           Sodiumhexamataphosphate   23.00%           Sucralose   10.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 80 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Actives are then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulated matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 353 
     Encapsulation of Zinc Chloride and Sodiumtripolyphosphate—Polyvinyl Acetate Matrix 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   55.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Zinc Chloride   4.00%           Sodiumtripolyphosphate   26.00%           Aspartame   10.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Actives are then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulated matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 354 
     Encapsulation of Carbamide Peroxide and Sodiumtripolyphosphate in Polyvinylacetate Encapsulation 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   55.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Sodiumtripolyphosphate   20.00%           Carbamide Peroxide   10.00%           Sucralose   10.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 80 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Actives are then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulated matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 355 
     Encapsulation of Potassium Nitrate (KNO3) and Sodiumtripolyphosphate—Polyvinyl Acetate Matrix 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   55.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Potassium Nitrate   10.00%           Sodiumtripolyphosphate   20.00%           Sucralose   10.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Actives are then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulated matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 356 
     Encapsulation of Chlorhexidine, Sodiumtripolyphosphate and Sodium Fluoride—Polyvinyl Acetate Matrix 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   55.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Chlorhexidine   4.00%           Sodiumtripolyphosphate   23.00%           Sodium Fluoride   3.00%           Aspartame   10.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 80 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Actives are then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulated matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 357 
     Encapsulation of Sodium Stearate, Sodiumtripolyphosphate and Menthol—Polyvinyl Acetate Matrix 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   55.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Sodium stearate   4.00%           Sodiumtripolyphosphate   19.00%           Menthol   7.00%           Sucralose   10.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Actives are then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulated matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 358 
     Encapsulation of Sodium Bicarbonate, Sodiumtripolyphosphate and Sodium Stearate—Polyvinyl Acetate Matrix 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   55.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Sodium stearate   4.00%           Sodiumtripolyphosphate   19.00%           Sodium bicarbonate   7.00%           Sucralose   10.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Actives are then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulated matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 359 
     Encapsulation of Cetylpridinium Chloride (CPC), Sodium Fluoride and Sodiumtripolyphosphate—Polyvinyl Acetate Matrix 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   55.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Cetylpridinium chloride   4.00%           Sodiumtripolyphosphate   23.00%           Sodium Fluoride   3.00%           Sucralose   10.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 80 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Actives are then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulated matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 360 
     Encapsulation of Calcium Casein Peptone-Calcium Phosphate CCP-CP  (Recaldent) and Sodiumtripolyphosphate—Polyvinyl Acetate Matrix 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   55.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Recaldent   10.00%           Sodiumtripolyphosphate   20.00%           Sucralose   10.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 80 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Actives are then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulated matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 361 
     Encapsulation of Sodium Ricinoleate and Sodiumtripolyphosphate—Polyvinyl Acetate Matrix 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   55.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Sodium Ricinoleate   4.00%           Sodiumtripolyphosphate   26.00%           Aspartame   10.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Actives are then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulated matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 362 
     Encapsulation of Sodium Hexametaphosphate (SHMP) and Sodium Stearate—Polyvinyl Acetate Matrix 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   55.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Sodium Hexametaphosphate   26.00%           Sodium stearate   4.00%           Sucralose   10.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 110 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Sodiumhexamataphosphate is then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulated matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 363 
     Encapsulation of Urea and Sodiumtripolyphosphate—Polyvinyl Acetate Matrix 
     Composition: 
       
                                                 Weight           Ingredient   percent                                                    Polyvinyl Acetate   55.00%           Hydrogenated Oil   3.75%           Glycerol Monostearate   1.25%           Urea   10.00%           Sodiumtripolyphosphate   20.00%           Sucralose   10.00%           Total   100.00%                        
Procedure: Polyvinyl acetate is melted at a temperature of about 80 C in a high shear mixer such as extruder (single or twin screw) or sigma or Banbury mixer. The hydrogenated oil and Glycerol monostearate are then added to the molten polyvinyl acetate. Actives are then added to the resulting mixture and mixed under high shear to completely disperse the ingredients. The resulting filled polymer melt is cooled and ground to produce a powdered material with a particle size of less than 420 microns. The encapsulated matrix is stored in air tight containers with low humidity below 35 C.
 
     Example 364 
     Chewing Gum Composition Containing Encapsulated Sodiumtripolyphosphate and Sodium Stearate 
       
                                     Weight       Ingredient   percent                                        Gum Base   39.00       Sorbitol   QS       Mannitol   9.00       Flavor   3.67       Glycerin   1.50       Lecithin   0.20       Aspartame   0.30       AceK   0.15       Encapsulated Sodiumtripolyphosphate and Sodium stearate   7.00       (from Example 350)           Total   100.00                    
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 365 
     Chewing Gum Composition Containing Encapsulated Sodium Fluoride and Sodiumtripolyphosphate 
       
                                     Weight       Ingredient   percent                                        Gum Base   39.00       Sorbitol   QS       Mannitol   9.00       Flavor   3.67       Glycerin   1.50       Lecithin   0.20       Aspartame   0.30       AceK   0.15       Encapsulated Sodium Fluoride and Sodiumtripolyphosphate   5.00       (from Example 351)           Total   100.00                    
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 366 
     Chewing Gum Composition Containing Encapsulated Calcium Peroxide and Sodiumhexamataphosphate 
       
                                     Weight       Ingredient   percent                                        Gum Base   39.00       Sorbitol   QS       Mannitol   9.00       Flavor   3.67       Glycerin   1.50       Lecithin   0.20       Aspartame   0.30       AceK   0.15       Encapsulated Calcium peroxide and Sodiumhexamataphosphate   5.00       (from Example 352)           Total   100.00                    
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 367 
     Chewing Gum Composition Containing Encapsulated Zinc Chloride and Sodiumtripolyphosphate 
       
                                     Weight       Ingredient   percent                                        Gum Base   39.00       Sorbitol   QS       Mannitol   9.00       Flavor   3.67       Glycerin   1.50       Lecithin   0.20       Aspartame   0.30       AceK   0.15       Encapsulated Zinc chloride and Sodiumtripolyphosphate   5.00       (from Example 353)           Total   100.00                    
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 368 
     Chewing Gum Composition Containing Encapsulated Carbamide Peroxide and Sodiumtripolyphosphate 
       
                                     Weight       Ingredient   percent                                        Gum Base   39.00       Sorbitol   QS       Mannitol   9.00       Flavor   3.67       Glycerin   1.50       Lecithin   0.20       Aspartame   0.30       AceK   0.15       Encapsulated carbamide peroxide and Sodiumtripolyphosphate   3.00       (from Example 354)           Total   100.00                    
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 369 
     Chewing Gum Composition Containing Encapsulated Potassium Nitrate and Sodiumtripolyphosphate 
       
                                     Weight       Ingredient   percent                                        Gum Base   39.00       Sorbitol   QS       Mannitol   9.00       Flavor   3.67       Glycerin   1.50       Lecithin   0.20       Aspartame   0.30       AceK   0.15       Encapsulated Potassium Nitrate and Sodiumtripolyphosphate   6.00       (from Example 355)           Total   100.00                    
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 370 
     Chewing Gum Composition Containing Encapsulated Chlorhexidine, Sodiumtripolvphosphate and Sodium Fluoride 
       
                                     Weight       Ingredient   percent                                        Gum Base   39.00       Sorbitol   QS       Mannitol   9.00       Flavor   3.67       Glycerin   1.50       Lecithin   0.20       Aspartame   0.30       AceK   0.15       Encapsulated chlorehexidine, Sodiumtripolyphosphate and   6.00       Sodium Fluoride (from Example 356)           Total   100.00                    
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 371 
     Chewing Gum Composition Containing Encapsulated Sodium Stearate, Menthol and Sodiumtripolyphosphate 
       
                                                 Weight           Ingredient   percent                                                    Gum Base   39.00           Sorbitol   QS           Mannitol   9.00           Flavor   3.67           Glycerin   1.50           Lecithin   0.20           Aspartame   0.30           AceK   0.15           Encapsulated sodium stearate, menthol and   6.00           Sodiumtripolyphosphate (from Example 357)               Total   100.00                        
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 372 
     Chewing Gum Composition Containing Encapsulated Sodium Bicarbonate, Sodiumtripolyphosphate and Sodium Stearate 
       
                                     Weight       Ingredient   percent                                        Gum Base   39.00       Sorbitol   QS       Mannitol   9.00       Flavor   3.67       Glycerin   1.50       Lecithin   0.20       Aspartame   0.30       AceK   0.15       Encapsulated Sodium bicarbonate, Sodiumtripolyphosphate and   6.00       Sodium stearate (from Example 358)           Total   100.00                    
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 373 
     Chewing Gum Composition Containing Encapsulated Cetylprydinium Chloride (CPC), Sodium Fluoride and Sodiumtripolyphosphate 
       
                                                 Weight           Ingredient   percent                                                    Gum Base   39.00           Sorbitol   QS           Mannitol   9.00           Flavor   3.67           Glycerin   1.50           Lecithin   0.20           Aspartame   0.30           AceK   0.15           Encapsulated CPC, Sodium Fluoride and   4.00           Sodiumtripolyphosphate (from Example 359)               Total   100.00                        
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 374 
     Chewing Gum Composition Containing Encapsulated Recaldent and Sodiumtripolyphosphate 
       
                                                 Weight           Ingredient   percent                                                    Gum Base   39.00           Sorbitol   QS           Mannitol   9.00           Flavor   3.67           Glycerin   1.50           Lecithin   0.20           Aspartame   0.30           AceK   0.15           Encapsulated Recaldent and Sodiumtripolyphosphate   4.00           (from Example 360)               Total   100.00                        
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 375 
     Chewing Gum Composition Containing Encapsulated Sodium Ricinoleate and Sodiumtripolyphosphate 
       
                                     Weight       Ingredient   percent                                        Gum Base   39.00       Sorbitol   QS       Mannitol   9.00       Flavor   3.67       Glycerin   1.50       Lecithin   0.20       Aspartame   0.30       AceK   0.15       Encapsulated Sodium ricinoleate and Sodiumtripolyphosphate   4.00       (from Example 361)           Total   100.00                    
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 376 
     Chewing Gum Composition Containing Encapsulated Sodium Hexametaphosphate and Sodium Stearate 
       
                                     Weight       Ingredient   percent                                        Gum Base   39.00       Sorbitol   QS       Mannitol   9.00       Flavor   3.67       Glycerin   1.50       Lecithin   0.20       Aspartame   0.30       AceK   0.15       Encapsulated Sodiumhexamataphosphate and sodium stearate   5.00       (from Example 362)           Total   100.00                    
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.
 
     Example 377 
     Chewing Gum Composition Containing Encapsulated Urea and Sodiumtripolyphosphate 
       
                                                 Weight           Ingredient   percent                                                    Gum Base   39.00           Sorbitol   QS           Mannitol   9.00           Flavor   3.67           Glycerin   1.50           Lecithin   0.20           Aspartame   0.30           AceK   0.15           Encapsulated Urea and Sodiumtripolyphosphate   5.00           (from Example 363)               Total   100.00                        
Procedure: Gum is prepared in the following manner: The gum base is melted in a mixer. The remaining ingredients are added to the molten gum base. The melted gum base with ingredients are mixed to completely disperse the ingredients. The resulting chewing gum is allowed to cool. The cooled chewing gum is sized and conditioned for about a week and packaged.