Source: http://www.freshpatents.com/Liquid-filled-chewing-gum-composition-dt20070628ptan20070148286.php
Timestamp: 2013-05-25 12:55:00
Document Index: 687523020

Matched Legal Cases: ['Application No. 60', 'Application No. 60', 'Application No. 60', 'Application No. 60', 'Application No. 60', 'Application No.\n60', 'Application No.\n205']

Liquid-filled Chewing Gum Composition 21 views for this patent on FreshPatents.comupdated 05/24/13
Patents sorted by company.	06/28/07 | Class 426 Monitor | RSS | Browse: Prev - Next Liquid-filled chewing gum composition Abstract: Some embodiments provide a chewing or bubble gum composition which includes a liquid fill composition and a gum region which surrounds the liquid fill. The gum region has at least two layers in which the gum layer adjacent to the liquid fill includes maltitol. More specifically, in some embodiments, the gum region includes at least a first layer and a second layer. The first layer of the gum region is adjacent to the liquid fill and includes maltitol. In some embodiments, for instance, maltitol may be present in amounts of about 30% to about 80% by weight of the first layer. The second layer of the gum region at least partially surrounds the first layer. The composition may also include a coating region which surrounds the gum region. ...
Agent: Hoffmann & Baron, LLP - Syosset, NY, USInventors: Bharat Jani, Kishor Kabse, Petros Gebreselassie, Aditi ShettyUSPTO Applicaton #: #20070148286 - Class: 426005000 (USPTO) - 06/28/07 - Class 426 Related Terms: MALT Related Patent Categories: Food Or Edible Material: Processes, Compositions, And Products, Normally Noningestible Chewable Material Or Process Of Preparation, Packaged, Structurally Defined, Or CoatedThe Patent Description & Claims data below is from USPTO Patent Application 20070148286, Liquid-filled chewing gum composition.MALT CROSS-REFERENCE TO RELATED APPLICATIONS
No. 60/776,642, filed Feb. 24, 2006, and is a continuation-in-part of
U.S. patent application Ser. No. 11/210,954, filed on Aug. 24, 2005 which
is a continuation-in-part of U.S. patent application Ser. No. 10/925,822,
filed Aug. 25, 2004, the contents all of which are incorporated herein by
[0002] The present invention includes compositions for a multi-layer
liquid center-filled chewing gum, which maintains its liquidity for a
substantial period of time. The individual gum pieces which include the
compositions of the present invention include a liquid center which is
surrounded by a gum region having at least two layers where the gum layer
adjacent to the liquid fill includes maltitol. The gum pieces may
optionally may be further coated with an external coating layer.
[0003] Liquid or center-filled gum and other confectionery products are in
popular demand today. Typically, these products have a solid exterior
portion and a soft or liquid-type center. The outer portion can be
chewing gum or bubble gum of some type, while the liquid center portion
can be a flavored material typically having a syrup-like consistency.
[0004] There are also products having a chewing gum or bubble gum core
with a hard sugar or sugarless shell on the exterior. These products
include, for example well-known pellet gum products sold under the brand
names Chiclets.RTM., Clorets.RTM., and Dentyne-Ice.RTM.. Both liquid
filled and coated gum products are in popular demand.
[0005] Conventional center-filled gum products having a liquid-filled
center portion, a second layer of chewing gum or bubble gum material
surrounding the liquid, and a hard outer shell or coating suffer from
undesirable migration of the liquid into the gum base region. This
results in a product which is not commercially acceptable. Loss of the
center-fill not only impacts the initial organoleptic qualities of the
gum, i.e., initial liquid "burst", but also may alter the physical
appearance and overall shelf-life stability of the product.
[0006] One possible cause of the loss in liquidity of the center-fill is
from moisture migration from the center-fill to the surrounding gum
layer. This problem has most frequently been addressed by alteration of
the center-fill composition.
[0007] Patents which included a specifically formulated center-fill
composition to overcome the loss of liquidity problem include: U.S. Pat.
No. 4,466,983 to Cifrese et al., wherein the center-fill included a
hydrogenated starch hydrolysate; U.S. Pat. No. 4,250,196 to Friello which
provides a center-fill which includes a combination of water and
hydrogenated starch hydrolysate; and U.S. Pat. No. 4,252,829 to
Terrevazzi ("Terrevazzi") which discloses a center-fill formulation
including propylene glycol and sorbitol.
[0008] Other attempts to address the loss of liquidity have provided
formulations which are intended to control the water content of the
center-fill. Specifically, U.S. Pat. No. 4,683,138 to Glass et al
provides a low-moisture liquid center-filled gum composition.
[0009] One common factor of the commercially available center-fill gum
compositions is the size of the gum piece. On average, the weight of such
chewing gum pieces is approximately five grams, such as those disclosed
in Terrevazzi. Until the present invention, smaller center-filled gum
pieces, i.e., less than three grams per piece, have not been made and
thus the problems associated with center-filled gum have not existed with
such smaller pieces. Smaller gum pieces, such as 2-3 gram sizes and
configurations such as pellet gums, have more surface area relative to
the liquid-fill and thus, maintaining liquidity of the center-fill and
preventing migration into and through the surrounding gum region becomes
more critical and challenging.
[0010] There is a need for new gum compositions, and particularly hard or
crunchy coated gums, which provide the desired hard shell coating layer
in combination with a center-fill gum, while resisting loss of liquidity.
This is also a need for a center-filled gum, which retains its liquid
center during manufacturing and during its shelf-life, and which can be
made in a reduced piece-size without loss of the liquid-center fill
[0011] In some embodiments, there are compositions and products containing
liquid center-filled compositions which retain their liquidity over time
and resist the migration of the liquid center-fill into the region
surrounding the liquid center-fill and/or the solidification of the
center-fill over time.
[0012] In some embodiments there is a center-fill composition which
resists loss of liquidity of the center-fill. In some embodiments, the
composition may include a gum region surrounding a center-fill
composition, the gum region including a gum base. The gum region further
includes at lest a first layer and a second layer. The first layer, which
is adjacent to the liquid-fill composition includes maltitol in an amount
from about 30% to about 80% by weight of the first layer. The second gum
layer will at least partially surround the first layer.
[0013] In some embodiments there is a composition including a liquid-fill
composition and a gum region including a gum base which surrounds the
liquid-fill composition. The gum region has a first layer and a second
layer. The first layer, which is adjacent to the liquid-fill composition
includes maltitol and the first layer is approximately 25% to
approximately 95% by weight of the gum total gum region. The second layer
at least partially surrounds the first gum layer.
[0014] In some embodiments there is a composition comprising a liquid-fill
composition a gum region surrounding the liquid-fill composition. The gum
region includes a gum base and at least a first layer and a second layer.
The first layer is adjacent to the liquid-fill composition, includes
maltitol and has a thickness of about 0.5 mm to about 5 mm. The second
layer at least partially surrounds the first layer.
[0015] In some embodiments there is a composition comprising a liquid-fill
composition and a gum region surrounding the liquid-fill composition. The
gum region includes a gum base and at least a first layer and a second
layer. The first layer is adjacent to said liquid-fill composition and
the first layer consists essentially of an elastomer, a plasticizer, and
maltitol. The second layer at least partially surrounds said first layer.
[0016] In some embodiments, a hard shell coating which surrounds the gum
region may also be included in the composition.
[0017] In some embodiments, a gum composition includes a center-fill
composition, a gum layer surrounding said center-fill composition, and a
coating surrounding said gum layer, wherein the gum layer includes a
moisture barrier component including a polyol composition having a
densely packed crystalline structure.
[0018] In some embodiments, a method of preparing a multi-layer
center-fill gum includes the steps of:
[0019] (a) co-extruding a two-layer chewing gum rope having an inner layer
and an outer layer wherein the inner layer includes maltitol
[0020] (b) injecting a liquid-fill composition into said rope;
[0021] (c) sizing said rope;
[0022] (d) feeding said rope into a tablet-forming mechanism;
[0023] (e) cooling said rope;
[0024] (f) forming individual pieces of said liquid-filled rope;
[0025] (g) cooling said individual pieces; and
[0026] (h) optionally coating said individual pieces with a hard coating.
[0027] In some embodiments a gum composition may include a center-fill
layer including greater than zero up to about 10% by weight of said
chewing gum composition, a gum region including from about 55% to about
65% by weight of said chewing gum composition, and a coating including
from about 25% to about 35% by weight of said chewing gum composition;
wherein said gum composition further includes a gum piece of about three
grams or less.
[0028] In some embodiments a gum composition may include a center-fill
composition, a gum layer surrounding said center-fill composition, a
coating layer surrounding said gum layer; wherein said center-fill
composition has a water activity less than or equal to said gum region.
Alternatively, in some embodiments, the water activity of the center-fill
may be greater than that of the surrounding gum layer.
[0029] In some embodiments a gum composition may include a center-fill
coating layer surrounding said gum layer; wherein said gum layer includes
a polyol composition including maltitol; and said gum region further
includes a gum base selected from styrene-butadiene copolymers (SBR),
polyisobutylene, isobutylene-isoprene copolymers, polyethylene, polyvinyl
acetate (PVA) and combinations thereof.
[0030] FIG. 1 is a perspective showing of a typical gum slab of the type
[0031] FIGS. 2 and 3 show two arrangements for edge shapes of the slab of
[0032] FIG. 4 is a schematic cross-sectional showing of the slab of FIG.
[0033] 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.
[0034] As used herein, the terms "bubble gum" and "chewing gum" are used
interchangeably and are both meant to include any gum compositions.
[0035] As used herein, the terms "first region," "liquid-fill," and
"center-fill" are used interchangeably and refer to the innermost region
of the compositions. The term "center-fill" does not imply symmetry of a
gum piece, only that the "center-fill" is within another region of the
gum piece. Moreover, the terms "liquid-fill" and "center-fill" include a
region that is enclosed or confined on all sides, encircled or enveloped
by another region of the gum piece. Furthermore, the term "liquid-fill"
includes a region that may not be completely liquid. For example, the
term "liquid-fill" includes a region where the following may be present:
solutions, suspensions, emulsions, semi-solids, cremes, gels, etc. A
"liquid-fill" region may include non-liquid components, such as solid
particles or gasses. In some embodiments, more than one center-fill or
liquid fill may be present.
[0036] As used herein, the terms "second region" and "gum region" are used
interchangeably to refer to a region of the compositions that may be
adjacent to or at least partially surrounding the center-fill, or
innermost, region.
[0037] As used herein, the terms "third region" and "coating" are used
interchangeably to refer to the outermost region of the compositions.
[0038] As used herein, the terms "surround", "surrounding", and the like
are not limited to encircling. These terms may refer to enclosing or
confining on all sides, encircling or enveloping, and are not limited to
symmetrical or identical thicknesses for a region in the gum product.
[0039] As used herein, the term "liquid" includes compositions that can
transfer moisture from the center-fill region to the gum region. The term
includes, but is not limited to, compositions which will readily flow or
maintain fluid properties at room temperature and pressure. The term
"liquid" may include solutions, suspensions, emulsions, semi-solids,
cremes, gels, etc. that may not be completely liquid, but that can still
lose liquidity because of a transfer of moisture from the center-fill
region to the gum region. The "liquid" may be aqueous or non-aqueous.
Also, the "liquid" may include non-liquid components, such as solid
particles or gasses.
[0040] As used herein, the term "ingredient" and the term "component" are
used interchangeably to describe any additive, fixing, substance,
material, agent, active, element, or part that may be included in the gum
compositions of some embodiments.
[0041] Embodiments described herein provide a multi-component composition
which includes at least one liquid fill region and a gum region which
includes a gum base. The gum region includes at least two layers, where a
first layer is adjacent to the liquid-fill region. The first layer will
include maltitol. The liquid-fill region and the gum region may be formed
into individual gum pieces.
[0042] The individual gum pieces may also include an outer gum coating or
shell, which typically provides a crunchiness to the piece when initially
chewed. The individual gum pieces may form a variety of shapes including
pellet, tablet, ball, pillow, chunk, stick and slab, among others.
[0043] For instance, in some embodiments, the individual gum piece may be
in the form of a slab 10, as shown in FIG. 1. The slab 10 may have a
length (1), a width (w) and a thickness (t) being bounded by respective
edges 12 thereof. The length of the slab may be about 20 mm to about 80
mm, specifically about 25 mm to about 55 mm, and more specifically about
25 mm to about 45 mm. The width of the slab may be about 5 mm to about 50
mm, specifically about 10 mm to about 30 mm, and more specifically about
10 mm to about 15 mm. The thickness of the slab may be about 0.5 mm to
about 30 mm, specifically about 0.5 mm to about 20 mm, and more
specifically about 0.5 mm to about 10 mm. One or more of the edges 12 of
the slab 10 may have any configuration suitable for a chewing gum piece,
such as including a rounded corner 12a or a squared corner 12b, as shown
in FIGS. 2 and 3, respectively. As seen in the cross-sectional view shown
in FIG. 4, the slab 10 includes a liquid-fill composition center 100 and
a gum region 200 surrounding the liquid-fill composition center.
[0044] In some embodiments, an outer coating may at least partially
surround the slab. In particular, one side of the slab may be coated, two
sides of the slab may be coated, or a coating may surround the entire gum
slab. The coating applied to the slab may have a thickness of about 1
micron to about 7 mm. Suitable coating compositions are described in more
[0045] In some embodiments, the components of the composition may be in
different configurations depending on the desired shape of the total gum
composition. The liquid-fill area or areas may be in either a concentric
configuration with respect to the gum region or in a layered
configuration. A concentric configuration may be acceptable for a ball,
pillow or pellet shape, while a layered configuration may be more
suitable for a slab or a stick shape.
[0046] The center-fill gum composition and other compositions described
herein may be formed by any technique known in the art which includes the
method described by U.S. Pat. No. 6,558,727 to Degady et al. ("Degady")
which is herein incorporated by reference in its entirety. Degady
describes an apparatus and method for forming a three-phase confectionery
product including an innermost fluid material, a middle layer of a either
a hard or chewy material and an outer layer.
[0047] The method includes first co-extruding the outer and middle layers
together and then injecting the innermost fluid or liquid material
forming a liquid-filled layered rope. The liquid-filled rope is then
passed through a sizing mechanism including a series of pairs of
pulley-shaped roller members. The roller members "size" the rope or
strand of gum material such that it leaves the series of rollers with the
desired size and shape for entering a forming mechanism.
[0048] The rope is then led into a forming mechanism which produces
individual confectionery pieces, for our purposed, these would be
individual gum pieces. The gum pieces may be of any shape as described
[0049] The gum may optionally be passed through a cooling tunnel either
before entering the tablet-forming mechanism, after exiting the forming
mechanism or both. Cooling of the rope prior to entering the forming
mechanism may be beneficial to prevent rebound of the individual pieces
and thus an increase in productivity.
[0050] The cooled pieces of gum material are then fed into a storage
container for conditioning and further processing. At this point, the
cooled pieces of gum material could also be fed directly into a coating
tunnel mechanism, such as a rotating tunnel mechanism.
[0051] Whether the pieces of formed gum material are first stored,
transported in a storage container, or fed directly into a coating tunnel
or mechanism, the individual pieces of gum material may subsequently be
subjected to a conventional sugar or sugarless coating process in order
to form a hard exterior shell on the liquid-filled gum material. Coating
processes or mechanisms of this type are known. In general, the coating
is applied in numerous thin layers of material in order to form an
appropriate uniform coated and finished quality surface on the gum
products. The hard coating material, which may include sugar, maltitol,
sorbitol or any other polyol, including those described herein, and
optionally flavoring, is sprayed onto the pellets of gum material as they
pass through a coating mechanism or a coating tunnel and are tumbled and
rotated therein. In addition, conditioned air is circulated or forced
into the coating tunnel or mechanism in order to dry each of the
successive coating layers on the formed products.
[0052] The coating composition may range from about 2% to about 60%, more
specifically, about 20% to about 40% by weight of an individual gum piece
which includes a center-fill, a gum region and a coating; even more
specifically, from 25% to 35% and still more specifically around 30%. The
coating may include sugar or polyol such as maltitol as the primary
component, but may also include flavors, colors, etc. as described below
in the discussion of the gum region.
[0053] In some embodiments, the center-filled chewing gum provides
resistance from moisture migration from the center-fill to the gum region
by providing the multi-layered gum region composition where the layer
adjacent too the liquid-fill includes maltitol. Maltitol may be present
in the layer in an amount from about 30% to about 80% by weight of the
layer, more specifically from about 40% to about 60% by weight of the
[0054] In some embodiments, the gum layer adjacent to the liquid-fill will
also be referred to as the maltitol gum region or gum layer. The maltitol
gum layer may have any suitable thickness such as from about 0.5 mm to
about 5 mm, more specifically from about 1 mm to about 3 mm. With respect
to the total gum region, which includes the maltitol layer and an
optional non-maltitol layer, the maltitol layer may be present in an
amount of about 25% to about 100% by weight of the total gum region,
specifically from about 40% to about 95% by weight of the total gum
region, and more specifically from about 50% to about 75% of the total
gum region.
[0055] In some embodiments of the invention, there are included smaller
piece-sizes. For example, the smallest conventional piece sizes of
commercially available gum are generally in pellet forms. These
piece-sizes currently range from about 5-7 grams. In some embodiments
liquid filled products have been made using substantially smaller piece
sizes, i.e., 50-60% smaller by weight, without loss of liquidity or
migration of liquid into the gum region or beyond into the coating. Some
inventive embodiments provide a liquid-filled gum piece size range which
is greater than about 0.5 grams, more specifically greater than 1.5 grams
up to about 3 grams, including the addition of an outer hard coating
shell. In addition, in some embodiments a gum piece may include a
center-fill, a gum region including a gum base and an outer coating. Such
gum pieces may be about 2.2 grams total weight per piece.
[0056] It has been discovered that pieces of such small size and
particularly with gum shapes or configurations having proportionally more
liquid-fill surface area as compared to the weight to the liquid per se,
have a greater tendency to lose the liquidity of the center due to the
interaction of different factors. While not limited to a single theory,
these factors include the small amount of liquid-fill in comparison to
the surface of the gum region in which the liquid-fill is in direct
contact, the interaction of the type of elastomer with the center-fill
(i.e. SBR versus non-SBR), the compatibility of the gum region components
with the liquid-fill components, and the potential capillary action of
the polyol used in the gum region. For example, the structure of
sorbitol, which is customarily used in gum formulations in the United
States, does not provide a tightly packed crystalline structure, giving
almost a sponge-like appearance. Therefore, in order to provide a
center-filled gum piece of less than about 3 grams, the present invention
alters the gum and gum base to include a polyol composition having a
dense, tightly packed crystalline structure which is unlike the
sponge-like structure in conventional sorbitol gum region formulations,
in order to provide a center-filled gum piece which resists loss of
[0057] For other useful center-fill gum compositions and/or components for
use therein, see the following commonly owned patent applications, the
U.S. Application No. 60/776,748, filed on Feb. 24, 2006, entitled
"Liquid-Filled Chewing Gum Composition"; U.S. Application No. 60/776,641,
filed on Feb. 24, 2006, entitled "Liquid-Filled Chewing Gum Composition";
U.S. Application No. 60/776,637, filed on Feb. 24, 2006, entitled
"Center-Filled Chewing Gum Composition"; U.S. Application No. 60/776,508,
filed on Feb. 24, 2006, entitled "Center-Filled Chewing Gum with Barrier
Layer"; U.S. Application No. 60/776,382, filed on Feb. 24, 2006, entitled
"Center-Filled Chewing Gum Composition"; and U.S. Application No.
60/776,699, filed on Feb. 24, 2006, entitled "Multi-Modality Chewing Gum
Compositions".
[0058] The gum region, also referred to as the second region in the
claims, provides a liquid barrier to surround and prevent the liquid-fill
from migration and premature release. One or more cavities can be present
in the gum region to house the liquid center-fill. The shape of the
cavity will be largely dictated by the final configuration of the chewing
gum piece. By selection of the ratio of the desired cavity surface area
to the liquid-fill weight, optimization of the reduction in potential
liquid-fill migration in to the gum region area can be achieved. This is
particularly useful when the gum piece size is desired to be
substantially smaller than conventional commercialized gum pieces. In
particular, liquid-filled pellet gums having sizes of 2 to 3 grams by
weight of the entire gum piece have been successfully made. However,
smaller gum pieces, as small as about 0.5 grams are contemplated.
[0059] In some embodiments, the gum region may have a non-uniform
thickness. In particular, the gum region in layered configuration
embodiments may be thinner on the ends than on the sides of the gum
[0060] The gum region as discussed herein refers to both the maltitol
layer and the non-maltitol layer. All components which may be added to
the gum region may be present in either or both of the layers. Additional
gum region layers may also be included (i.e., a gum composition which
includes three or more separate gum layers).
[0061] The gum region may include a gum base. The gum base may include any
component known in the chewing gum art. For example, the gum region may
include elastomers, bulking agents, waxes, elastomer solvents,
emulsifiers, plasticizers, fillers and mixtures thereof. Wherein the gum
region is included in a three component composition including a
center-fill, a gum region and a coating layer, the gum region may
comprise from about 40% to about 97%, more specifically from about 55% to
about 65% by weight of the chewing gum piece, even more specifically
about 62%.
[0062] The gum region may also include a specific polyol composition
including at least one polyol which is from about 30% to about 80% by
weight of said gum region, and specifically from 50% to about 60%. The
polyol composition may include any polyol known in the art including, but
not limited to maltitol, sorbitol, erythritol, xylitol, mannitol,
isomalt, lactitol and combinations thereof. Lycasin which is a
hydrogenated starch hydrolysate including sorbitol and maltitol, may also
[0063] Maltitol is a sweet, water-soluble sugar alcohol useful as a
bulking agent in the preparation of beverages and foodstuffs and is more
fully described in U.S. Pat. No. 3,708,396, which disclosure is
incorporated herein by reference. Maltitol is made by hydrogenation of
maltose which is the most common reducing disaccharide and is found in
starch and other natural products.
[0064] The polyol composition may include particles of a variety of sizes.
Specifically, the average particle size of the polyol composition ranges
from about 30 microns to about 600 microns, more specifically from about
30 microns to about 200 microns.
[0065] The amount of the gum base which is present in the gum region may
also vary. The gum base may be included in the gum region in an amount
from about 25% to about 45% by weight of the gum region. A more specific
range of gum base is from about 28% to about 42% by weight of the gum
region. Even more specifically, the range may be from about 28% to about
35% or from about 28% to about 30%.
[0066] The elastomers (rubbers) employed in the gum base will vary greatly
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 combinations thereof.
Examples of synthetic elastomers include, without limitation,
styrene-butadiene copolymers (SBR), polyisobutylene, isobutylene-isoprene
copolymers, polyethylene, polyvinyl acetate and the like, and
[0067] Additional useful polymers include: crosslinked polyvinyl
pyrrolidone, polymethylmethacrylate; copolymers of lactic acid,
polyhydroxyalkanoates, plasticized ethylcellulose, polyvinyl
acetatephthalate and combinations thereof.
[0068] 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 60% by weight of the gum region, desirably from about 35% to about
40% by weight.
[0069] In some embodiments, the gum base may include wax. It softens the
polymeric elastomer mixture and improves the elasticity of the gum base.
When present, the waxes employed will have a melting point below about
60.degree. C., and preferably between about 45.degree. C. and about
55.degree. 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.
[0070] 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
[0071] 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
[0072] 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.
[0073] The gum base may also include emulsifiers which aid in dispersing
the immiscible components into a single stable system. The emulsifiers
useful in this invention include 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.
[0074] 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
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.
[0075] Plasticizers also include are the hydrogenated vegetable oils and
include soybean oil and cottonseed oil 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
[0076] 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 chewing gum composition.
[0077] In some embodiments, the gum base of this invention may also
include effective amounts of bulking agents such as mineral adjuvants
which may serve as fillers and textural agents. Useful mineral adjuvants
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. The amount of filler, may be present in an amount from about
zero to about 40%, and more specifically from about zero to about 30%, by
weight of the gum base. In some embodiments, the amount of filler will be
from about zero to about 15%, more specifically from about 3% to about
[0078] A variety of traditional ingredients may be optionally included in
the gum base in effective amounts such as coloring agents, antioxidants,
preservatives, flavoring agents, and the like. For example, titanium
dioxide and other dyes suitable for food, drug and cosmetic applications,
known as F. D. & C. dyes, may be utilized. An anti-oxidant such as
butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), propyl
gallate, 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. A variety of components which
may be added to the gum region, or alternatively to the liquid-fill
region or coating are described in greater detail in the section entitled
"Additional Components" hereinbelow.
[0079] Some embodiments extend to methods of making the center-fill gum
compositions. The manner in which the gum base components are mixed is
not critical and is performed using standard techniques and apparatus
known to those skilled in the art. In a typical method, an elastomer is
admixed with an elastomer solvent and/or a plasticizer and/or an
emulsifier and agitated for a period of from 1 to 30 minutes. The
remaining ingredients, such as the low melting point wax, are then
admixed, either in bulk or incrementally, while the gum base mixture is
blended again for 1 to 30 minutes.
[0080] The gum composition may include amounts of conventional additives
selected from the group consisting of sweetening agents (sweeteners),
plasticizers, softeners, emulsifiers, waxes, fillers, bulking agents
(carriers, extenders, bulk sweeteners), mineral adjuvants, flavoring
agents (flavors, flavorings), coloring agents (colorants, colorings),
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.
[0081] 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 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 gum,
pectin, alginates, galactomannans such as guar gum, carob bean gum,
glucomannan, gelatin, starch, starch derivatives, dextrins and cellulose
derivatives such as 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.
[0082] In some embodiments, the gum region may also contain a bulking
agent. Suitable bulking agents may be water-soluble and include
sweetening agents selected from, but not limited to, monosaccharides,
disaccharides, polysaccharides, sugar alcohols, and mixtures thereof,
randomly bonded glucose polymers such as those polymers distributed under
the tradename Litesse.TM. which is the brand name for polydextrose and is
manufactured by Danisco Sweeteners, Ltd. of 41-51 Brighton Road, Redhill,
Surrey, RH1 6YS, United Kingdom; isomalt (a racemic mixture of
alpha-D-glucopyranosyl-1,6-mannitol and
alpha-D-glucopyranosyl-1,6-sorbitol manufactured under the tradename
PALATINIT by Palatinit Sussungsmittel GmbH of Gotlieb-Daimler-Strause 12
a, 68165 Mannheim, Germany); maltodextrins; hydrogenated starch
hydrolysates; hydrogenated hexoses; hydrogenated disaccharides; minerals,
such as calcium carbonate, talc, titanium dioxide, dicalcium phosphate;
celluloses; and mixtures thereof.
[0083] Suitable sugar bulking agents include monosaccharides,
disaccharides and polysaccharides such as xylose, ribulose, glucose
(dextrose), mannose, galactose, fructose (levulose), sucrose (sugar),
maltose, invert sugar, partially hydrolyzed starch and corn syrup solids,
[0084] Suitable sugar alcohol bulking agents include sorbitol, xylitol,
mannitol, galactitol, maltitol, erythritol, isomalt and mixtures thereof.
[0085] Suitable hydrogenated starch hydrolysates include those disclosed
in U.S. Pat. No. 4,279,931 and various hydrogenated glucose syrups and/or
powders which contain sorbitol, maltitol, 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.RTM., a commercially
available product manufactured by Roquette Freres of France, and
HYSTAR.RTM., a commercially available product manufactured by SPI
Polyols, Inc. of New Castle, Del., are also useful.
[0086] The sweetening agents which may be included in the compositions of
some embodiments may be any of a variety of sweeteners known in the art.
These are described in more detail in the "Additional Components" section
herein below and 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, such as spray dried, powdered, beaded forms,
encapsulated forms, and mixtures thereof.
[0087] Desirably, the sweetener is a high intensity sweetener such as
aspartame, neotame, sucralose, and acesulfame potassium (Ace-K).
[0088] In general, an effective amount of sweetener may be utilized to
provide the level of sweetness desired, and this amount may vary with the
sweetener selected. In some embodiments the amount of sweetener may be
present in amounts from about 0.001% to about 3%, by weight of the gum
composition, depending upon the sweetener or combination of sweeteners
used. The exact range of amounts for each type of sweetener may be
[0089] Coloring agents may be used in amounts effective to produce the
desired color. The coloring agents may include pigments which may be
incorporated in amounts up to about 6%, by weight of the gum composition.
For example, titanium dioxide may be incorporated in amounts up to about
2%, and preferably less than about 1%, by weight of the gum composition.
The colorants may also include natural food colors and dyes suitable for
food, drug and cosmetic applications. These colorants are known as F.D.&
C. dyes and lakes. The materials acceptable for the foregoing uses are
preferably water-soluble. Illustrative nonlimiting examples include the
indigoid dye known as F.D.& C. Blue No. 2, which is the disodium salt of
5,5-indigotindisulfonic acid. Similarly, the dye known as F.D.& C. Green
No. 1 comprises a triphenylmethane dye and is the monosodium salt of
4-[4-(N-ethyl-p-sulfoniumbenzylamino) diphenylmethylene]-[1-(N-ethyl
--N-p-sulfoniumbenzyl)-delta-2,5-cyclohexadieneimine]. A full recitation
of all F.D.& C. colorants and their corresponding chemical structures may
be found in the Kirk-Othmer Encyclopedia of Chemical Technology, 3rd
Edition, in volume 5 at pages 857-884, which text is incorporated herein
by reference. Additional coloring components are described in the
"Additional Components" section hereinbelow.
[0090] Suitable oils and fats usable in gum compositions include partially
hydrogenated vegetable or animal fats, such as coconut oil, palm kernel
oil, beef tallow, and lard, among others. These ingredients when used are
generally present in amounts up to about 7%, and preferably up to about
3.5%, by weight of the gum composition.
[0091] Some embodiments may include a method for preparing the improved
chewing gum compositions for the gum region, including both chewing gum
and bubble gum compositions. The chewing gum compositions may be prepared
using standard techniques and equipment known to those skilled in the
art. The apparatus useful in accordance with some embodiments comprises
mixing and heating apparatus well known in the chewing gum manufacturing
arts, and therefore the selection of the specific apparatus will be
apparent to the artisan.
[0092] With respect to the center-fill layer, the gum region may have a
water activity greater than or equal to the water activity of the
center-fill composition. However, in compositions wherein a greater water
activity is desired in the center or liquid-fill, the water activity of
the center-fill composition may be greater than that of the gum region. A
higher moisture content will aid in hydration of thickeners like xanthan
gum and cellulose when present in the center-fill.
[0093] The gum region may have a total moisture content of about 14% by
weight of the gum region and more specifically may have a total moisture
content from about 9% to about 14% by weight, with a free moisture
content of less than about 5%. The center-fill further may have total
moisture content including free and bound moisture from about zero up to
about 35% by weight of said center-fill, specifically about 22%.
[0094] The center-fill or liquid-fill composition may include any
components known in the art for incorporation with a center-fill
composition. This may include glycerin in addition to one or more other
polyols in amounts greater than zero up to about 20%, more specifically,
up to about 10% by weight of the total chewing gum composition, i.e.,
including a center-fill composition, a gum region and a coating. More
desirably, the center-fill is approximately 8% by weight of the total
chewing gum composition. The other polyol component includes desirably
maltitol, sorbitol, xylitol, or a combination thereof.
[0095] In some embodiments, the center-fill region may be substantially or
completely filled with the liquid center-fill composition. In some other
embodiments, the center-fill region may be only partially filled with the
liquid center-fill composition.
[0096] In some embodiments, the center-fill region may include two or more
center-fill compositions. The two or more center-fill compositions may be
the same or different forms. For example, some embodiments may contain a
mixture of two or more distinct liquids, which may or may not be
miscible. In some embodiments where two or more liquids are employed in
the center-fill region these may be included in the same or different
amounts and may have similar or distinct characteristics. More
specifically, in some embodiments, the two or more center-fill
compositions may differ in a variety of characteristics, such as,
viscosity, color, flavor, taste, sensation, ingredient components,
functional components, sweeteners, or the like.
[0097] In some embodiments, the center-fill composition also may include
non-liquid components, such as, for example, flavor beads, fruit
particles, nut particles, flavor particles, gelatin portions, and the
[0098] The liquid centers may contain those traditional ingredients well
known in the chewing gum and confectionery arts, such as flavoring
agents, sweetening agents, and the like, and mixtures thereof, as
described above. In addition to confectionery additives, the liquid
centers may also contain pharmaceutical additives such as medicaments,
breath fresheners, vitamins, minerals, caffeine, fruit juices, and the
like, and mixtures thereof. The confectionery and pharmaceutical agents
may be used in many distinct physical forms well known in the art to
provide an initial burst of sweetness and flavor and/or therapeutic
activity or a prolonged sensation of sweetness and flavor and/or
therapeutic activity. Without being limited thereto, such physical forms
include free forms, such as spray dried, powdered, and beaded forms, and
encapsulated forms, and mixtures thereof. Illustrative, but not limiting,
examples of liquid centers suitable for use in some embodiments include
those centers disclosed in U.S. Pat. Nos. 3,894,154, 4,156,740,
4,157,402, 4,316,915, and 4,466,983, which disclosures are incorporated
herein by reference. Specific examples of suitable additional components
include taurine, guarana, vitamins, Actizol.TM., chlorophyll,
Recaldent.TM. tooth whitening technology, and Retsyn.TM..
[0099] The center-fill composition also may include a natural or synthetic
gum such as carboxymethylcellulose, pectin, propylene glycol aginate,
agar and gum tragacanth. These compositions serve to increase viscosity
by reducing the amount of free water in the composition. The viscosity of
the center-fill may range from about 300 cp to about 6,000 cp at
25.degree. C. In liquid-fill compositions which have a greater water
activity than the surrounding gum region, the viscosity may range from
about 3,000 cp to about 6,000 cp at 25.degree. C.
[0100] Xanthan gum may also be used to increase the viscosity of the
center-fill composition. Increasing viscosity of the liquid also helps
prevent the liquid from leaking through the gum piece. Xanthan gum is
available under the tradename Keltrol.RTM. from Signet Chemical
[0101] Some embodiments extend to methods of making the improved
center-filled chewing gum compositions. The improved compositions may be
prepared using standard techniques and equipment known to those skilled
in the art. The apparatus useful in accordance with the embodiments
described herein comprises mixing and heating apparatus well known in the
chewing gum manufacturing arts, and therefore the selection of the
specific apparatus will be apparent to the artisan Such methods and
apparatus are disclosed, for example, in U.S. Pat. Nos. 3,806,290 and
3,857,963, which disclosures are incorporated herein by reference
[0102] The coating composition, when included in the center-fill
compositions, may be applied by any method known in the art including the
method described above. The coating composition may be present in an
amount from about 2% to about 60%, more specifically from about 25% to
about 35% by weight of the total center-filled gum piece, even more
specifically about 30% by weight of the gum piece.
[0103] The outer coating may be hard or crunchy. Typically, the outer
coating may include sorbitol, maltitol, xylitol, erythritol, isomalt, and
other crystallizable polyols; sucrose may also be used. Furthermore the
coating may include several opaque layers, such that the chewing gum
composition is not visible through the coating itself, which can
optionally be covered with a further one or more transparent layers for
aesthetic, textural and protective purposes. The outer coating may also
contain small amounts of water and gum arabic. The coating can be further
coated with wax. The coating may be applied in a conventional manner by
successive applications of a coating solution, with drying in between
each coat. As the coating dries it usually becomes opaque and is usually
white, though other colorants may be added. A polyol coating can be
further coated with wax. The coating can further include colored flakes
or speckles. If the composition comprises a coating, it is possible that
one or more oral care actives can be dispersed throughout the coating.
This is especially preferred if one or more oral care actives is
incompatible in a single phase composition with another of the actives.
[0104] The coating may also be formulated to assist with increasing the
thermal stability of the gum piece and preventing leaking of the liquid
fill. In some embodiments, the coating may include a gelatin composition.
The gelatin composition may be added as a 40% by weight solution and may
be present in the coating composition from about 5% to about 10% by
weight of the coating composition, and more specifically about 7% to
about 8%. The gel strength of the gelatin may be from about 130 bloom to
about 250 bloom.
[0105] Other materials may be added to the coating to achieve desired
properties. These materials may include without limitations, cellulosics
such as carboxymethyl cellulose, gelatin, pullulan, alginate, starch,
carrageenan, xanthan gum, gum arabic and polyvinyl acetate (PVA).
[0106] The coating composition may also include a pre-coating which is
added to the individual gum pieces prior to an optional hard coating. The
pre-coating may include an application of polyvinyl acetate (PVA). This
may be applied as a solution of PVA in a solvent, such as ethyl alcohol.
When an outer hard coating is desired, the PVA application may be
approximately 3% to 4% by weight of the total coating or about 1% of the
total weight of the gum piece (including a liquid-fill, gum region and
hard coating).
[0107] Additional additives, such as warming agents, cooling agents,
tingling agents, flavors, sweeteners, sour agents, bitter agents, salty
agents, surfactants, breath freshening agents, anti-microbial agents,
anti-bacterial agents, anti-calculus agents, antiplaque agents, fluoride
compounds, remineralization agents, pharmaceuticals, micronutrients,
throat care actives, tooth whitening agents, energy boosting agents,
concentration boosting agents, appetite suppressants, colors and other
actives may also be included in any or all portions or regions of the
chewing gum composition. Such components may be used in amounts
sufficient to achieve their intended effects.
[0108] Types of individual ingredients for which optional managed release
from a chewing gum composition may be desired, include, but are not
limited to sweeteners, flavors, actives, effervescing ingredients,
appetite suppressors, breath fresheners, dental care ingredients,
emulsifiers, flavor potentiators, bitterness masking or blocking
ingredients, food acids, micronutrients, sensates, mouth moistening
ingredients, throat care ingredients, colors, sour agents, bitter agents,
salty agents, pharmaceuticals, energy boosting agents, concentration
boosting agents and combinations thereof. 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 chewing gum
composition may include the same type of ingredient in different forms.
For example, a chewing gum composition may include a liquid flavor and a
spray-dried version of the same flavor. In some embodiments, the
ingredient may be in its free or encapsulated form and may be present in
any region of the gum composition such as in the center-fill, the gum
region, or the coating. Further, the same component may be present in its
free form as well as in its encapsulated form.
[0109] In some embodiments, an ingredient'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.
Modified release may be accomplished by any method known in the art, such
as by encapsulation. Where modified release is due to encapsulation, this
may be accomplished by a variety of means such as by spray coating or
[0110] Additionally, if early and extended release of the ingredient is
desired, the 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' mouth or perception of the chewing gum
[0111] As another example, in some embodiments it may be desirable to
provide a sustained release of an ingredient in a 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. Sustained
release may be accomplished by the use of a delivery system, such as
encapsulation where the delivery system has a tensile strength of about
6500 psi. Other suitable delivery systems are more fully disclosed in
U.S. Patent Publication No. 2005/0112236A1 which is herein incorporated
by reference. 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's teeth, mucous membranes, and/or dental work,
thereby wasting the ingredient or at least reducing the benefit of having
the ingredient in the chewing gum composition.
[0112] In some embodiments, encapsulation may be employed to provide
barrier protection to or from a component rather than to modify the
release of the component. For instance, it often is desirable to limit
the exposure of acids to other components in a chewing gum composition.
Such acids may be encapsulated to limit their exposure to other
components, or alternatively, the other components in the chewing gum
composition may be encapsulated to limit their exposure to the acid.
[0113] Any of the additional components discussed herein may be added to
any region of the center-fill chewing gum composition in their modified
release form and/or without modified release (sometimes referred to as
"free" components). In some embodiments, for instance, a single component
may be added to the center-fill chewing gum in its modified release form
and free form. The modified release component and free component may be
included together in the same region of the center-fill chewing gum or,
in some embodiments, the two components may be included in different
regions of the gum.
[0114] In some other embodiments, for instance, two different components
that provide the same functionality, e.g., two different flavors,
sweeteners, tastes, sensations, or the like, may be included in a
center-fill chewing gum. In some embodiments, both components may have
modified release properties. Alternatively, in some embodiments, one of
the components may be modified release, whereas the other component may
be free. The two components may be included in the same or different
regions of the center-fill chewing gum.
[0115] 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, watermelon, 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 yogurt 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.
[0116] 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
[0117] 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.
[0118] 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.
[0119] In some embodiments, the flavoring agents may be used in many
distinct physical forms. Without being limited thereto, such physical
[0120] Illustrations of the encapsulation of flavors as well as other
additional components can be found in the examples provided herein.
Typically, encapsulation of a component will result in a delay in the
release of the predominant amount of the component during consumption of
a chewing gum composition that includes the encapsulated component (e.g.,
as part of a delivery system added as an ingredient to the chewing gum
composition). In some embodiments, the release profile of the ingredient
(e.g., the flavor, sweetener, etc.) can be managed by managing various
characteristics of the ingredient, delivery system containing the
ingredient, and/or the 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 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.
[0121] 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:
[0122] (a) water-soluble sweetening agents such as dihydrochalcones,
monellin, steviosides, 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;
[0123] (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;
[0124] (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-.alpha.-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;
[0125] (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; 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'-dichloro
1',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-dideo-
x y-beta-D-fructofuranoside, or
4,6,1',6'-tetrachloro4,6,1',6'-tetradeoxygalacto-sucrose; and
4,6,1',6'-tetradeoxy-sucrose, and mixtures thereof; and
[0126] (e) protein based sweeteners such as thaumaoccous danielli
(Thaumatin I and II) and talin;
[0127] (f) the sweetener monatin
(2-hydroxy-2-(indol-3-ylmethyl)-4-aminoglutaric acid) and its
[0128] (g) the sweetener Lo han guo (sometimes also referred to as "Lo han
kuo" or "Lo han quo").
[0129] 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).
[0130] In some embodiments, the sweetener may be a polyol. Polyols can
include, but are not limited to glycerol, sorbitol, maltitol, maltitol
syrup, mannitol, isomalt, erythritol, xylitol, hydrogenated starch
hydrolysates, polyglycitol syrups, polyglycitol powders, lactitol, and
[0131] 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
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
[0132] 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, dextrose,
sorbitol, menthane, menthone, ketals, menthone ketals, menthone glycerol
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.RTM. type MGA);
3-1-menthoxypropane-1,2-diol (from Takasago, FEMA 3784); and menthyl
lactate; (from Haarman & Reimer, FEMA 3748, tradename FRESCOLAT.RTM. 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.
[0133] 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 ethylether,
gingerol, shogaol, paradol, zingerone, capsaicin, dihydrocapsaicin,
nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, ethanol,
isopropyl alcohol, iso-amylalcohol, benzyl alcohol, glycerine, and
[0134] 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
[0135] Sensate components may also be referred to as "trigeminal
stimulants" such as those disclosed in U.S. Patent Application No.
205/0202118, which is incorporated herein by reference. Trigeminal
stimulants are defined as an orally consumed product or agent that
stimulates the trigeminal nerve. Examples of cooling agents which are
trigeminal stimulants include menthol, WS-3, N-substituted p-menthane
carboxamide, acyclic carboxamides including WS-23, methyl succinate,
menthone glycerol ketals, bulk sweeteners such as xylitol, erithyritol,
dextrose, and sorbitol, and combinations thereof. Trigeminal stimulants
can also include flavors, tingling agents, Jambu extract, vanillyl alkyl
ethers, such as vanillyl n-butyl ether, spilanthol, Echinacea extract,
Northern Prickly Ash extract, capsaicin, capsicum oleoresin, red pepper
oleoresin, black pepper oleoresin, piperine, ginger oleoresin, gingerol,
shoagol, cinnamon oleoresin, cassia oleoresin, cinnamic aldehyde,
eugenol, cyclic acetal of vanillin and menthol glycerin ether,
unsaturated amides, and combinations thereof.
[0136] 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.
[0137] 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 flurosilicate,
zinc gluconate, zinc tartarate, zinc succinate, zinc formate, zinc
chromate, zinc phenol sulfonate, zinc dithionate, zinc sulfate, silver
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 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 fermentur, 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,.TM. Actizol,.TM. and Nutrazin..TM. 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.
[0138] 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.
[0139] 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
[0140] 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 hydrogenated
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.
[0141] 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.
[0142] 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. No. 5,227,154 to Reynolds, U.S. Pat. No. 5,378,131 to Greenberg,
U.S. Pat. No. 6,846,500 to Luo et al., U.S. Pat. No. 6,733,818 to Luo et
al., U.S. Pat. No. 6,696,044 to Luo et al., U.S. Pat. No. 6,685,916 to
Holme et al., U.S. Pat. No. 6,485,739 to Luo et al., U.S. Pat. No.
6,479,071 to Holme et al., U.S. Pat. No. 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.
[0143] Actives generally refer to those ingredients that are included in a
delivery system and/or 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
[0144] 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 Viagrarm, 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.
[0145] 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.
[0146] Analgesics include opiates and opiate derivatives, such as
Oxycontin.TM., ibuprofen, aspirin, acetaminophen, and combinations
thereof that may optionally include caffeine.
[0147] Other drug active ingredients for use in embodiments can include
anti-diarrheals such as Immodium.TM. AD, anti-histamines, anti-tussives,
decongestants, vitamins, and breath fresheners. Also contemplated for use
herein are anxiolytics such as Xanax.TM.; anti-psychotics such as
Clozaril.TM. and Haldol.TM.; non-steroidal anti-inflammatories (NSAID's)
such as ibuprofen, naproxen sodium, Voltaren.TM. and Lodine.TM.,
anti-histamines such as Claritin.TM., Hismanal.TM., Relafen.TM., and
Tavist.TM.; anti-emetics such as Kytril.TM. and Cesamet.TM.;
bronchodilators such as Bentolin.TM., Proventil.TM.; anti-depressants
such as Prozac.TM., Zoloft.TM., and Paxil.TM.; anti-migraines such as
Imigra.TM., ACE-inhibitors such as Vasotec.TM., Capoten.TM. and
Zestril.TM.; anti-Alzheimer's agents, such as Nicergoline.TM.; and
CaH-antagonists such as Procardia.TM., Adalat.TM., and Calan.TM..
[0148] 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.
[0149] 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.
[0150] 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.sub.6,
vitamin B.sub.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,
[0151] 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 A1 which are incorporated
[0152] 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,
Gingko Biloba, St. John's Wort, Evening Primrose Oil, Yohimbe Bark, Green
Tea, Ma Huang, Maca, Bilberry, Lutein, and combinations thereof.
[0153] An 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.
[0154] 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.
[0155] 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
[0156] 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,.TM. ephedra, caffeine
and combinations thereof. Appetite suppressors are also known by the
following trade names: Adipex,.TM. Adipost,.TM. Bontril.TM. PDM,
Bontril.TM. Slow Release, Didrex,.TM. Fastin,.TM. Ionamin,.TM.
Mazanor,.TM. Melfiat,.TM. Obenix,.TM. Phendiet,.TM. Phendiet-105,.TM.
Phentercot,.TM. Phentride,.TM. Plegine,.TM. Prelu-2,.TM. Pro-Fast,.TM. PT
105,.TM. Sanorex,.TM. Tenuate,.TM. Sanorex,.TM. Tenuate,.TM. Tenuate
Dospan,.TM. Tepanil Ten-Tab,.TM. Teramine,.TM. and Zantryl..TM. 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.
[0157] 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
[0158] In some embodiments, examples of suitable potentiators, also known
as taste potentiators include, but are not limited to, neohesperidin
dihydrochalcone, chlorogenic acid, alapyridaine, cynarin, miraculin,
glupyridaine, pyridinium-betain compounds, glutamates, such as monosodium
glutamate and monopotassium glutamate, neotame, thaumatin, tagatose,
trehalose, salts, such as sodium chloride, monoammonium glycyrrhizinate,
vanilla extract (in ethyl alcohol), sugar acids, potassium chloride,
sodium acid sulfate, hydrolyzed vegetable proteins, hydrolyzed animal
proteins, yeast extracts, adenosine monophosphate (AMP), glutathione,
nucleotides, such as inosine monophosphate, disodium inosinate,
xanthosine monophosphate, guanylate monophosphate, alapyridaine
(N-(1-carboxyethyl)-6-(hydroxymethyl)pyridinium-3-ol inner salt, sugar
beet extract (alcoholic extract), sugarcane leaf essence (alcoholic
extract), curculin, strogin, mabinlin, gymnemic acid, 3-hydrobenzoic
acid, 2,4-dihydrobenzoic acid, citrus aurantium, vanilla oleoresin,
sugarcane leaf essence, maltol, ethyl maltol, vanillin, licorice
glycyrrhizinates, compounds that respond to G-protein coupled receptors
(T2Rs and TIRs) and taste potentiator compositions that impart kokumi, as
disclosed in U.S. Pat. No. 5,679,397 to Kuroda et al., which is
incorporated in its entirety herein by reference. "Kokumi" refers to
materials that impart "mouthfulness" and "good body".
[0159] Sweetener potentiators, which are a type of taste potentiator,
enhance the taste of sweetness. In some embodiments, exemplary sweetener
potentiators include, but are not limited to, monoammonium
glycyrrhizinate, licorice glycyrrhizinates, citrus aurantium,
alapyridaine, alapyridaine
(N-(1-carboxyethyl)-6-(hydroxymethyl)pyridinium-3-ol) inner salt,
miraculin, curculin, strogin, mabinlin, gymnemic acid, cynarin,
glupyridaine, pyridinium-betain compounds, sugar beet extract, neotame,
thaumatin, neohesperidin dihydrochalcone, tagatose, trehalose, maltol,
ethyl maltol, vanilla extract, vanilla oleoresin, vanillin, sugar beet
extract (alcoholic extract), sugarcane leaf essence (alcoholic extract),
compounds that respond to G-protein coupled receptors (T2Rs and T1Rs) and
[0160] Additional examples of potentiators for the enhancement of salt
taste include acidic peptides, such as those disclosed in U.S. Pat. No.
6,974,597, herein incorporated by reference. Acidic peptides include
peptides having a larger number of acidic amino acids, such as aspartic
acid and glutamic acid, than basic amino acids, such as lysine, arginine
and histidine. The acidic peptides are obtained by peptide synthesis or
by subjecting proteins to hydrolysis using endopeptidase, and if
necessary, to deamidation. Suitable proteins for use in the production of
the acidic peptides or the peptides obtained by subjecting a protein to
hydrolysis and deamidation include plant proteins, (e.g. wheat gluten,
corn protein (e.g., zein and gluten meal), soybean protein isolate),
animal proteins (e.g., milk proteins such as milk casein and milk whey
protein, muscle proteins such as meat protein and fish meat protein, egg
white protein and collagen), and microbial proteins (e.g., microbial cell
protein and polypeptides produced by microorganisms.)
[0161] The sensation of warming or cooling effects may also 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 as set forth below: wherein X, Y and
Z are selected from the group consisting of CH.sub.2, O and S; wherein
X and Y are selected from the group consisting of S and O; wherein X is
S or O; Y is O or CH.sub.2; Z is CH.sub.2, SO.sub.2 or S; R is OCH.sub.3,
OH or H; R.sup.1 is SH or OH and R.sup.2 is H or OH; wherein X is C or
S; R is OH or H and R.sup.1 is OCH.sub.3 or OH; wherein R, R.sup.2 and
R.sup.3 are OH or H and R.sup.1 is H or COOH; wherein X is O or
CH.sub.2 and R is COOH or H; wherein R is CH.sub.3CH.sub.2, OH,
N(CH3).sub.2 or Cl;
[0162] Perillartine may also be added as described in U.S. Pat. No.
6,159,509 also incorporated in its entirety herein by reference.
[0163] 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.
[0164] 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,
[0165] 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.sub.1,
riboflavoin or B.sub.2, niacin or B.sub.3, pyridoxine or B.sub.6, folic
acid or B.sub.9, cyanocobalimin or B.sub.12, pantothenic acid, biotin),
[0166] 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
[0167] 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
[0168] 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.
[0169] 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
[0170] 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.
[0171] 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, carboxymethlcellulose (CMC),
methylcellulose (MC), hydroxypropylmethylcellulose (HPCM), and
hydroxypropylcellulose (MPC), and combinations thereof.
[0172] 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.
[0173] 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
[0174] 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
[0175] 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.
[0176] 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.
[0177] 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.
[0178] 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.
[0179] 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)), .beta.-apo-8'-carotenal
(E160e), .beta.-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
[0180] In some embodiments, certified colors can include, but are not
limited to, FD&C blue #1, FD&C blue #2, FD&C green #3, FD&C red #3, FD&C
red #40, FD&C yellow #5 and FD&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&C aluminum lakes.
These consist of the aluminum salts of FD&C dyes extended on an insoluble
substrate of alumina hydrate. Additionally, in some embodiments,
certified colors can be included as calcium salts.
[0181] In some embodiments, a delivery system or chewing gum may include
two or more ingredients for which managed release from the chewing gum
during consumption of the 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.
[0182] A chewing gum may include a group of ingredients for which managed
release of the group during consumption of the chewing gum is desired.
Groups of two or more ingredients for which managed release from a
chewing gum during consumption of the 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.
[0183] Illustrations of the encapsulation of multiple ingredients can be
found in examples 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
chewing gum that includes the encapsulated multiple ingredients (e.g., as
part of a delivery system added as an ingredient to the 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.
[0184] In some embodiments, the release profile of the multiple
ingredients can be managed for a gum by managing various characteristics
of the multiple ingredients, the delivery system containing the multiple
ingredients, and/or the chewing gum containing the delivery system and/or
how the delivery system is made in a manner as previously discussed
[0185] The additional components, as described above, may be used in one
or more regions or layers of the gum composition, such as in the
center-fill, the gum region or the coating as desired. The amounts for
the additional components are set forth in Table 1, below. The amounts
provided for the components are based on the specified region in which
the component may be contained. In addition, the amounts in Table 1
generally apply to a component as it may be added to a gum composition in
a free form, i.e., unencapsulated. In some embodiments, where a component
is provided in an encapsulated form, an amount greater than those amounts
as set forth in Table 1 may be used due to the modified release profile
of the additional component. Also, because many of the components shown
in Table 1 are optional, the amounts represent amounts used when the
component is selected for inclusion in the composition. In other words,
the lower limit of 0% is not included even though the component may not
[0186] The components listed in Table 1, below, may be added to one or
more regions or layers of the center-fill gum in their encapsulated
and/or unencapsulated forms, as well as in combination with any of the
other optional components. For instance, a single component may be added
to a center-fill gum in its encapsulated and unencapsulated forms. The
two different forms of the component may be added to the same or
different region of the center-fill gum in the same or different amounts.
[0187] In some embodiments, a single component may be added in two or more
different encapsulated forms. In particular, two or more different
encapsulating materials, such as different polymers, may be used to
encapsulate two or more separate portions of the component. The different
encapsulated forms of the same component may be added to the same or
Further, in some embodiments, an unencapsulated form of the same
component may be added in combination with the two or more different
encapsulated forms. The unencapsulated form of the component may be added
to any region of the center-fill gum in the same or different amount from
the encapsulated forms. Moreover, some embodiments may add an
unencapsulated form of a similar component in combination with the two or
more different encapsulated forms. For instance, two encapsulated forms
of a single sweetener may be used in combination with an unencapsulated
form of a different sweetener.
[0188] In some embodiments, combinations of two or more different
components from Table 1, below, may be employed. In some embodiments, at
least one of the different components may be encapsulated, while at least
one of the other components of the combination may be unencapsulated. The
multiple components may be of the same type, e.g., two different
sweeteners. Alternatively, the multiple components may be from distinctly
different categories, e.g., a sweetener and a warming agent. The
different components may be added to the same or different regions of the
center-fill gum in the same or different amounts. The amounts of the
component in a particular region may be selected depending on how the
components may be perceived by the consumer in the different regions, the
sensory experience or functional benefit desired to give to the consumer,
regulatory issues, resulting bad taste if too much is used in any one
[0189] Some embodiments may include multiple components from Table 1,
below, each of which is encapsulated. The multiple encapsulated
components may be included in the same or different regions of the gum in
the same or different amounts. The multiple encapsulated components may
be the same type of component or from distinctly different categories.
[0190] In some embodiments in which multiple encapsulated components are
added to the center-fill gum composition, the multiple components may be
encapsulated together or separately. In embodiments in which the multiple
components are encapsulated together, the components may be mixed
together and encapsulated by a single encapsulating material. In
embodiments in which the multiple components are encapsulated separately,
the material used to encapsulate the components may be the same or
[0191] As described above, Table 1 provides a list of components that
optionally may be present in one or more regions of the gum product.
Suitable amounts that may be present in the coating, center-fill or gum
region are provided in the table. The amounts in Table 1 are provided as
ppm or weight % in a region or layer of the gum product. Table 1 is only
representative and is not to be construed to limit the ingredients that
can be included in the gum regions in any way.
Components Coating Centerfill Gum Region
I. Sensates
Menthol 10-500 ppm 10-500 ppm 500-20,000 ppm
Xylitol 5-80% 5-95% 5-80%
Erythritol 5-80% 5-95% 5-80%
Menthane 10-500 ppm 10-500 ppm 500-20,000 ppm
Menthone 10-500 ppm 10-500 ppm 500-20,000 ppm
Menthyl acetate 10-500 ppm 10-500 ppm 500-20,000 ppm
Menthyl salicylate 10-500 ppm 10-500 ppm 500-20,000 ppm
WS-23 10-500 ppm 10-500 ppm 500-20,000 ppm
WS-3 10-500 ppm 10-500 ppm 500-20,000 ppm
Menthyl succinate 10-500 ppm 10-500 ppm 500-20,000 ppm
3,1-menthoxypropane 1,2-diol 10-500 ppm 10-500 ppm 500-20,000 ppm
Glutarate esters 10-500 ppm 10-500 ppm 500-20,000 ppm
Dextrose 10-500 ppm 10-500 ppm 500-20,000 ppm
Sorbitol 10-500 ppm 10-500 ppm 500-20,000 ppm
ketals 10-500 ppm 10-500 ppm 500-20,000 ppm
menthone ketals 10-500 ppm 10-500 ppm 500-20,000 ppm
menthone glycerol ketals 10-500 ppm 10-500 ppm 500-20,000 ppm
substituted p-menthanes 10-500 ppm 10-500 ppm 500-20,000 ppm
acyclic carboxamides 10-500 ppm 10-500 ppm 500-20,000 ppm
mono menthyl glutarate 10-500 ppm 10-500 ppm 500-20,000 ppm
substituted cyclohexanamides 10-500 ppm 10-500 ppm 500-20,000 ppm
substituted cyclohexane 10-500 ppm 10-500 ppm 500-20,000 ppm
substituted ureas and 10-500 ppm 10-500 ppm 500-20,000 ppm
substituted menthanols 10-500 ppm 10-500 ppm 500-20,000 ppm
hydroxymethyl 10-500 ppm 10-500 ppm 500-20,000 ppm
hydroxymethyl derivatives of 10-500 ppm 10-500 ppm 500-20,000 ppm
2-mercapto-cyclo-decanone 10-500 ppm 10-500 ppm 500-20,000 ppm
hydroxycarboxylic acids with 10-500 ppm 10-500 ppm 500-20,000 ppm
2-6 carbon atoms
cyclohexanamides 10-500 ppm 10-500 ppm 500-20,000 ppm
1-isopulegol 10-500 ppm 10-500 ppm 500-20,000 ppm
3-(1-menthoxy)-2- 10-500 ppm 10-500 ppm 500-20,000 ppm
methylpropane-1,2-diol
p-menthane-2,3-diol 10-500 ppm 10-500 ppm 500-20,000 ppm
p-menthane-3,8-diol 10-500 ppm 10-500 ppm 500-20,000 ppm
6-isopropyl-9-methyl-1,4- 10-500 ppm 10-500 ppm 500-20,000 ppm
dioxaspiro[4,5]decane-2-
trimethylcyclohexanol 10-500 ppm 10-500 ppm 500-20,000 ppm
N-ethyl-2-isopropyl-5- 10-500 ppm 10-500 ppm 500-20,000 ppm
methylcyclohexanecarboxamide
Japanese mint oil 10-500 ppm 10-500 ppm 500-20,000 ppm
peppermint oil 10-500 ppm 10-500 ppm 500-20,000 ppm
3-(1-menthoxy)ethan-1-ol 10-500 ppm 10-500 ppm 500-20,000 ppm
3-(1-menthoxy)propan-1-ol 10-500 ppm 10-500 ppm 500-20,000 ppm
3-(1-menthoxy)butan-1-ol 10-500 ppm 10-500 ppm 500-20,000 ppm
1-menthylacetic acid N- 10-500 ppm 10-500 ppm 500-20,000 ppm
1-menthyl-4-hydroxypentanoate 10-500 ppm 10-500 ppm 500-20,000 ppm
1-menthyl-3-hydroxybutyrate 10-500 ppm 10-500 ppm 500-20,000 ppm
N,2,3-trimethyl-2-(1- 10-500 ppm 10-500 ppm 500-20,000 ppm
methylethyl)-butanamide
n-ethyl-t-2-c-6 nonadienamide 10-500 ppm 10-500 ppm 500-20,000 ppm
N,N-dimethyl menthyl 10-500 ppm 10-500 ppm 500-20,000 ppm
substituted p-menthane- 10-500 ppm 10-500 ppm 500-20,000 ppm
2-isopropanyl-5- 10-500 ppm 10-500 ppm 500-20,000 ppm
menthyl lactate 10-500 ppm 10-500 ppm 500-20,000 ppm
WS-30 10-500 ppm 10-500 ppm 500-20,000 ppm
WS-14 10-500 ppm 10-500 ppm 500-20,000 ppm
Eucalyptus extract 10-500 ppm 10-500 ppm 500-20,000 ppm
Menthol PG carbonate 10-500 ppm 10-500 ppm 500-20,000 ppm
Menthol EG carbonate 10-500 ppm 10-500 ppm 500-20,000 ppm
Menthol glyceryl ether 10-500 ppm 10-500 ppm 500-20,000 ppm
N-tertbutyl-p-menthane-3- 10-500 ppm 10-500 ppm 500-20,000 ppm
P-menthane-3-carboxylic acid 10-500 ppm 10-500 ppm 500-20,000 ppm
Methyl-2-isopryl-bicyclo 10-500 ppm 10-500 ppm 500-20,000 ppm
Heptane-2-carboxamide 10-500 ppm 10-500 ppm 500-20,000 ppm
Menthol methyl ether 10-500 ppm 10-500 ppm 500-20,000 ppm
Methyl glutarate 10-500 ppm 10-500 ppm 500-20,000 ppm
menthyl pyrrolidone 10-500 ppm 10-500 ppm 500-20,000 ppm
WS-5 10-500 ppm 10-500 ppm 500-20,000 ppm
WS-15 10-500 ppm 10-500 ppm 500-20,000 ppm
B. Warming agents
vanillyl alcohol n-butylether 1-1000 ppm 1-1500 ppm 10-8000 ppm
vanillyl alcohol n-propylether 1-1000 ppm 1-1500 ppm 10-8000 ppm
vanillyl alcohol isopropylether 1-1000 ppm 1-1500 ppm 10-8000 ppm
vanillyl alcohol isobutylether 1-1000 ppm 1-1500 ppm 10-8000 ppm
vanillyl alcohol n-aminoether 1-1000 ppm 1-1500 ppm 10-8000 ppm
vanillyl alcohol isoamylether 1-1000 ppm 1-1500 ppm 10-8000 ppm
vanillyl alcohol n-hexylether 1-1000 ppm 1-1500 ppm 10-8000 ppm
vanillyl alcohol methylether 1-1000 ppm 1-1500 ppm 10-8000 ppm
vanillyl alcohol ethylether 1-1000 ppm 1-1500 ppm 10-8000 ppm
Gingerol 1-1000 ppm 1-1500 ppm 10-8000 ppm
Shogaol 1-1000 ppm 1-1500 ppm 10-8000 ppm
Paradol 1-1000 ppm 1-1500 ppm 10-8000 ppm
Zingerone 1-1000 ppm 1-1500 ppm 10-8000 ppm
Capsaicin 1-1000 ppm 1-1500 ppm 10-8000 ppm
dihydrocapsaicin 1-1000 ppm 1-1500 ppm 10-8000 ppm
nordihydrocapsaicin 1-1000 ppm 1-1500 ppm 10-8000 ppm
Homocapsaicin 1-1000 ppm 1-1500 ppm 10-8000 ppm
homodihydrocapsaicin 1-1000 ppm 1-1500 ppm 10-8000 ppm
Ethanol 1-1000 ppm 1-1500 ppm 10-8000 ppm
isopropyl alcohol 1-1000 ppm 1-1500 ppm 10-8000 ppm
iso-amylalcohol 1-1000 ppm 1-1500 ppm 10-8000 ppm
benzyl alcohol 1-1000 ppm 1-1500 ppm 10-8000 ppm
Glycerine 1-1000 ppm 1-1500 ppm 10-8000 ppm
Chloroform 1-1000 ppm 1-1500 ppm 10-8000 ppm
Eugenol 1-1000 ppm 1-1500 ppm 10-8000 ppm
cinnamon oil 1-1000 ppm 1-1500 ppm 10-8000 ppm
cinnamic aldehyde 1-1000 ppm 1-1500 ppm 10-8000 ppm
C. Tingling agents
Jambu Oleoresin or para cress 5-500 ppm 5-500 ppm 50-5000 ppm
Japanese pepper extract 5-500 ppm 5-500 ppm 50-5000 ppm
black pepper extract 5-500 ppm 5-500 ppm 50-5000 ppm
Echinacea extract 5-500 ppm 5-500 ppm 50-5000 ppm
Northern Prickly Ash extract 5-500 ppm 5-500 ppm 50-5000 ppm
red pepper oleoresin 5-500 ppm 5-500 ppm 50-5000 ppm
effervescing agents 5-500 ppm 5-500 ppm 50-5000 ppm
Spilanthol 5-500 ppm 5-500 ppm 50-5000 ppm
Sanshool 5-500 ppm 5-500 ppm 50-5000 ppm
II. Flavors
spearmint oil 0.01-10.0% 0.01-10.0% 0.5-30.0%
cinnamon oil 0.01-10.0% 0.01-10.0% 0.5-30.0%
oil of wintergreen 0.01-10.0% 0.01-10.0% 0.5-30.0%
peppermint oil 0.01-10.0% 0.01-10.0% 0.5-30.0%
clove oil 0.01-10.0% 0.01-10.0% 0.5-30.0%
bay oil 0.01-10.0% 0.01-10.0% 0.5-30.0%
anise oil 0.01-10.0% 0.01-10.0% 0.5-30.0%
eucalyptus oil 0.01-10.0% 0.01-10.0% 0.5-30.0%
thyme oil 0.01-10.0% 0.01-10.0% 0.5-30.0%
cedar leaf oil 0.01-10.0% 0.01-10.0% 0.5-30.0%
oil of nutmeg 0.01-10.0% 0.01-10.0% 0.5-30.0%
Allspice 0.01-10.0% 0.01-10.0% 0.5-30.0%
oil of sage 0.01-10.0% 0.01-10.0% 0.5-30.0%
Mace 0.01-10.0% 0.01-10.0% 0.5-30.0%
oil of bitter almonds 0.01-10.0% 0.01-10.0% 0.5-30.0%
cassia oil 0.01-10.0% 0.01-10.0% 0.5-30.0%
Vanilla 0.01-10.0% 0.01-10.0% 0.5-30.0%
Lemon 0.01-10.0% 0.01-10.0% 0.5-30.0%
Orange 0.01-10.0% 0.01-10.0% 0.5-30.0%
Lime 0.01-10.0% 0.01-10.0% 0.5-30.0%
Grapefruit 0.01-10.0% 0.01-10.0% 0.5-30.0%
Apple 0.01-10.0% 0.01-10.0% 0.5-30.0%
Pear 0.01-10.0% 0.01-10.0% 0.5-30.0%
Peach 0.01-10.0% 0.01-10.0% 0.5-30.0%
Grape 0.01-10.0% 0.01-10.0% 0.5-30.0%
Strawberry 0.01-10.0% 0.01-10.0% 0.5-30.0%
Raspberry 0.01-10.0% 0.01-10.0% 0.5-30.0%
Cherry 0.01-10.0% 0.01-10.0% 0.5-30.0%
Plum 0.01-10.0% 0.01-10.0% 0.5-30.0%
Pineapple 0.01-10.0% 0.01-10.0% 0.5-30.0%
apricot 0.01-10.0% 0.01-10.0% 0.5-30.0%
Chocolate 0.01-10.0% 0.01-10.0% 0.5-30.0%
Cola 0.01-10.0% 0.01-10.0% 0.5-30.0%
Maple 0.01-10.0% 0.01-10.0% 0.5-30.0%
dulce de leche 0.01-10.0% 0.01-10.0% 0.5-30.0%
Raisin 0.01-10.0% 0.01-10.0% 0.5-30.0%
Caramel 0.01-10.0% 0.01-10.0% 0.5-30.0%
cinnamyl acetate 0.01-10.0% 0.01-10.0% 0.5-30.0%
cinnamaldehyde 0.01-10.0% 0.01-10.0% 0.5-30.0%
citral diethylacetal 0.01-10.0% 0.01-10.0% 0.5-30.0%
dihydrocarvyl acetate 0.01-10.0% 0.01-10.0% 0.5-30.0%
eugenyl formate 0.01-10.0% 0.01-10.0% 0.5-30.0%
p-methylamisol 0.01-10.0% 0.01-10.0% 0.5-30.0%
acetaldehyde 0.01-10.0% 0.01-10.0% 0.5-30.0%
Benzaldehyde 0.01-10.0% 0.01-10.0% 0.5-30.0%
anisic aldehyde 0.01-10.0% 0.01-10.0% 0.5-30.0%
cinnamic aldehyde 0.01-10.0% 0.01-10.0% 0.5-30.0%
Citral 0.01-10.0% 0.01-10.0% 0.5-30.0%
Neral 0.01-10.0% 0.01-10.0% 0.5-30.0%
decanal 0.01-10.0% 0.01-10.0% 0.5-30.0%
ethyl vanillin 0.01-10.0% 0.01-10.0% 0.5-30.0%
Heliotrope 0.01-10.0% 0.01-10.0% 0.5-30.0%
vanillin 0.01-10.0% 0.01-10.0% 0.5-30.0%
alpha-amyl cinnamaldehyde 0.01-10.0% 0.01-10.0% 0.5-30.0%
butyraldehyde 0.01-10.0% 0.01-10.0% 0.5-30.0%
valeraldehyde 0.01-10.0% 0.01-10.0% 0.5-30.0%
citronellal 0.01-10.0% 0.01-10.0% 0.5-30.0%
aldehyde C-8 0.01-10.0% 0.01-10.0% 0.5-30.0%
aldehyde C-9 0.01-10.0% 0.01-10.0% 0.5-30.0%
aldehyde C-12 0.01-10.0% 0.01-10.0% 0.5-30.0%
2-ethyl butyraldehyde 0.01-10.0% 0.01-10.0% 0.5-30.0%
Hexenal 0.01-10.0% 0.01-10.0% 0.5-30.0%
tolyl aldehyde 0.01-10.0% 0.01-10.0% 0.5-30.0%
veratraldehyde 0.01-10.0% 0.01-10.0% 0.5-30.0%
2,6-dimethyl-5-heptenal 0.01-10.0% 0.01-10.0% 0.5-30.0%
2,6-dimethyloctanal 0.01-10.0% 0.01-10.0% 0.5-30.0%
2-dodecenal 0.01-10.0% 0.01-10.0% 0.5-30.0%
strawberry shortcake 0.01-10.0% 0.01-10.0% 0.5-30.0%
Pomegranate 0.01-10.0% 0.01-10.0% 0.5-30.0%
Beef 0.01-10.0% 0.01-10.0% 0.5-30.0%
Chicken 0.01-10.0% 0.01-10.0% 0.5-30.0%
Cheese 0.01-10.0% 0.01-10.0% 0.5-30.0%
Onion 0.01-10.0% 0.01-10.0% 0.5-30.0%
III. Tastes
sucrose 5-100% 5-100% 5-80%
Dextrose 5-100% 5-100% 5-80%
Maltose 5-100% 5-100% 5-80%
Dextrin 5-100% 5-100% 5-80%
Xylose 5-100% 5-100% 5-80%
Ribose 5-100% 5-100% 5-80%
Glucose 5-100% 5-100% 5-80%
Mannose 5-100% 5-100% 5-80%
Galactose 5-100% 5-100% 5-80%
fructose 5-100% 5-100% 5-80%
invert sugar 5-100% 5-100% 5-80%
fructo oligo saccharide syrups 5-100% 5-100% 5-80%
partially hydrolyzed starch 5-100% 5-100% 5-80%
corn syrup solids 5-100% 5-100% 5-80%
Sorbitol 5-100% 5-100% 5-80%
Xylitol 5-100% 5-100% 5-80%
Mannitol 5-100% 5-100% 5-80%
Galactitol 5-100% 5-100% 5-80%
Maltitol 5-100% 5-100% 5-80%
Isomalt 5-100% 5-100% 5-80%
Lactitol 5-100% 5-100% 5-80%
Erythritol 5-100% 5-100% 5-80%
hydrogenated starch 5-100% 5-100% 5-80%
stevia 10-20,000 ppm 10-20,000 ppm 10-20,000 ppm
dihydrochalcones 10-20,000 ppm 10-20,000 ppm 10-20,000 ppm
Monellin 10-20,000 ppm 10-20,000 ppm 10-20,000 ppm
Steviosides 10-20,000 ppm 10-20,000 ppm 10-20,000 ppm
Glycyrrhizin 10-20,000 ppm 10-20,000 ppm 10-20,000 ppm
Dihydroflavenol 10-20,000 ppm 10-20,000 ppm 10-20,000 ppm
L-aminodicarboxylic acid 10-20,000 ppm 10-20,000 ppm 10-20,000 ppm
aminoalkenoic acid ester
sodium or calcium saccharin 10-20,000 ppm 10-20,000 ppm 10-20,000 ppm
cyclamate salts 10-20,000 ppm 10-20,000 ppm 10-20,000 ppm
sodium, ammonium or calcium 10-20,000 ppm 10-20,000 ppm 10-20,000 ppm
salt of 3,4-dihydro-6-methyl-
1,2,3-oxathiazine-4-one-2,2-
Acesulfame-K 10-20,000 ppm 10-20,000 ppm 10-20,000 ppm
free acid form of saccharin 10-20,000 ppm 10-20,000 ppm 10-20,000 ppm
Aspartame 10-20,000 ppm 10-20,000 ppm 10-20,000 ppm
Alitame 10-20,000 ppm 10-20,000 ppm 10-20,000 ppm
Neotame 10-20,000 ppm 10-20,000 ppm 10-20,000 ppm
methyl esters of L-aspartyl-L- 10-20,000 ppm 10-20,000 ppm 10-20,000 ppm
phenylglycerine and L-aspartyl-
L-2,5-dihydrophenyl-glycine
L-aspartyl-2,5-dihydro-L- 10-20,000 ppm 10-20,000 ppm 10-20,000 ppm
L-aspartyl-L-(1-cyclohexen)- 10-20,000 ppm 10-20,000 ppm 10-20,000 ppm
Sucralose 10-20,000 ppm 10-20,000 ppm 10-20,000 ppm
1-chloro-1'-deoxysucrose 10-20,000 ppm 10-20,000 ppm 10-20,000 ppm
4-chloro-4-deoxy-alpha-D- 10-20,000 ppm 10-20,000 ppm 10-20,000 ppm
galactopyranosyl-alpha-D-
4-chloro-4-deoxygalactosucrose 10-20,000 ppm 10-20,000 ppm 10-20,000 ppm
galactopyranosyl-1-chloro-1-
deoxy-beta-D-fructo-furanoside
4,1'-dichloro-4,1'- 10-20,000 ppm 10-20,000 ppm 10-20,000 ppm
dideoxygalactosucrose
1',6'-dichlorol',6'- 10-20,000 ppm 10-20,000 ppm 10-20,000 ppm
dideoxysucrose
galactopyranosyl-1,6-dichloro-
1,6-dideoxy-beta-D-
4,1',6'-trichloro-4,1',6'- 10-20,000 ppm 10-20,000 ppm 10-20,000 ppm
trideoxygalactosucrose
4,6-dichloro-4,6-dideoxy-alpha- 10-20,000 ppm 10-20,000 ppm 10-20,000 ppm
D-galactopyranosyl-6-chloro-6-
deoxy-beta-D-fructofuranoside
4,6,6'-trichloro-4,6,6'- 10-20,000 ppm 10-20,000 ppm 10-20,000 ppm
6,1',6'-trichloro-6,1',6'- 10-20,000 ppm 10-20,000 ppm 10-20,000 ppm
trideoxysucrose
D-galacto-pyranosyl-1,6-
dichloro-1,6-dideoxy-beta-D-
4,6,1',6'-tetrachloro4,6,1',6'- 10-20,000 ppm 10-20,000 ppm 10-20,000 ppm
tetradeoxygalacto-sucrose
4,6,1',6'-tetradeoxy-sucrose 10-20,000 ppm 10-20,000 ppm 10-20,000 ppm
Thaumatin I and II 10-20,000 ppm 10-20,000 ppm 10-20,000 ppm
Monatin 10-20,000 ppm 10-20,000 ppm 10-20,000 ppm
acetic acid 0.00005-10% 0.00005-10% 0.00005-10%
adipic acid 0.00005-10% 0.00005-10% 0.00005-10%
ascorbic acid 0.00005-10% 0.00005-10% 0.00005-10%
butyric acid 0.00005-10% 0.00005-10% 0.00005-10%
citric acid 0.00005-10% 0.00005-10% 0.00005-10%
formic acid 0.00005-10% 0.00005-10% 0.00005-10%
fumaric acid 0.00005-10% 0.00005-10% 0.00005-10%
glyconic acid 0.00005-10% 0.00005-10% 0.00005-10%
lactic acid 0.00005-10% 0.00005-10% 0.00005-10%
phosphoric acid 0.00005-10% 0.00005-10% 0.00005-10%
malic acid 0.00005-10% 0.00005-10% 0.00005-10%
oxalic acid 0.00005-10% 0.00005-10% 0.00005-10%
succinic acid 0.00005-10% 0.00005-10% 0.00005-10%
tartaric acid 0.00005-10% 0.00005-10% 0.00005-10%
C. Bitter/Astringent
Quinine 0.01-100 ppm 0.01-100 ppm 0.01-100 ppm
Naringin 0.01-100 ppm 0.01-100 ppm 0.01-100 ppm
Quassia 0.01-100 ppm 0.01-100 ppm 0.01-100 ppm
phenyl thiocarbamide (PTC) 0.01-100 ppm 0.01-100 ppm 0.01-100 ppm
6-n-propylthiouracil (Prop) 0.01-100 ppm 0.01-100 ppm 0.01-100 ppm
Alum 0.01-100 ppm 0.01-100 ppm 0.01-100 ppm
Salicin 0.01-100 ppm 0.01-100 ppm 0.01-100 ppm
Caffeine 0.01-100 ppm 0.01-100 ppm 0.01-100 ppm
sodium chloride 0.01-1% 0.01-1% 0.01-1%
calcium chloride 0.01-1% 0.01-1% 0.01-1%
potassium chloride 0.01-1% 0.01-1% 0.01-1%
1-lysine 0.01-1% 0.01-1% 0.01-1%
IV. Functional agents
salts of fatty acids selected from 0.001-2% 0.001-2% 0.001-2%
the group consisting of C.sub.8-C.sub.24
palmitoleic acid 0.001-2% 0.001-2% 0.001-2%
oleic acid 0.001-2% 0.001-2% 0.001-2%
eleosteric acid 0.001-2% 0.001-2% 0.001-2%
butyric acid 0.001-2% 0.001-2% 0.001-2%
caproic acid 0.001-2% 0.001-2% 0.001-2%
caprylic acid 0.001-2% 0.001-2% 0.001-2%
capric acid 0.001-2% 0.001-2% 0.001-2%
lauric acid 0.001-2% 0.001-2% 0.001-2%
myristic acid 0.001-2% 0.001-2% 0.001-2%
palmitic acid 0.001-2% 0.001-2% 0.001-2%
stearic acid 0.001-2% 0.001-2% 0.001-2%
ricinoleic acid 0.001-2% 0.001-2% 0.001-2%
arachidic acid 0.001-2% 0.001-2% 0.001-2%
behenic acid 0.001-2% 0.001-2% 0.001-2%
lignoceric acid 0.001-2% 0.001-2% 0.001-2%
cerotic acid 0.001-2% 0.001-2% 0.001-2%
sulfated butyl oleate 0.001-2% 0.001-2% 0.001-2%
medium and long chain fatty 0.001-2% 0.001-2% 0.001-2%
sodium oleate 0.001-2% 0.001-2% 0.001-2%
salts of fumaric acid 0.001-2% 0.001-2% 0.001-2%
potassium glomate 0.001-2% 0.001-2% 0.001-2%
organic acid esters of mono- 0.001-2% 0.001-2% 0.001-2%
stearyl monoglyceridyl citrate 0.001-2% 0.001-2% 0.001-2%
Succistearin 0.001-2% 0.001-2% 0.001-2%
dioctyl sodium sulfosuccinate 0.001-2% 0.001-2% 0.001-2%
glycerol tristearate 0.001-2% 0.001-2% 0.001-2%
Lecithin 0.001-2% 0.001-2% 0.001-2%
hydroxylated lecithin 0.001-2% 0.001-2% 0.001-2%
sodium lauryl sulfate 0.001-2% 0.001-2% 0.001-2%
acetylated monoglycerides 0.001-2% 0.001-2% 0.001-2%
succinylated monoglycerides 0.001-2% 0.001-2% 0.001-2%
monoglyceride citrate 0.001-2% 0.001-2% 0.001-2%
ethoxylated mono- and 0.001-2% 0.001-2% 0.001-2%
sorbitan monostearate 0.001-2% 0.001-2% 0.001-2%
calcium stearyl-2-lactylate 0.001-2% 0.001-2% 0.001-2%
sodium stearyl lactylate 0.001-2% 0.001-2% 0.001-2%
lactylated fatty acid esters of 0.001-2% 0.001-2% 0.001-2%
glycerol-lactoesters of C8-C24 0.001-2% 0.001-2% 0.001-2%
polyglycerol esters of C8-C24 0.001-2% 0.001-2% 0.001-2%
propylene glycol alginate 0.001-2% 0.001-2% 0.001-2%
sucrose C8-C24 fatty acid esters 0.001-2% 0.001-2% 0.001-2%
diacetyl tartaric and citric acid 0.001-2% 0.001-2% 0.001-2%
esters of mono- and
Triacetin 0.001-2% 0.001-2% 0.001-2%
sarcosinate surfactants 0.001-2% 0.001-2% 0.001-2%
isethionate surfactants 0.001-2% 0.001-2% 0.001-2%
tautate surfactants 0.001-2% 0.001-2% 0.001-2%
Pluronics 0.001-2% 0.001-2% 0.001-2%
polyethylene oxide condensates 0.001-2% 0.001-2% 0.001-2%
of alkyl phenols
products derived from the 0.001-2% 0.001-2% 0.001-2%
condensation of ethylene oxide
with the reaction product of
propylene oxide and ethylene
ethylene oxide condensates of 0.001-2% 0.001-2% 0.001-2%
long chain tertiary amine oxides 0.001-2% 0.001-2% 0.001-2%
long chain tertiary phosphine 0.001-2% 0.001-2% 0.001-2%
long chain dialkyl sulfoxides 0.001-2% 0.001-2% 0.001-2%
B. Breath freshening agents
spearmint oil 0.001-10% 0.001-10% 0.001-10%
peppermint oil 0.001-10% 0.001-10% 0.001-10%
wintergreen oil 0.001-10% 0.001-10% 0.001-10%
sassafras oil 0.001-10% 0.001-10% 0.001-10%
chlorophyll oil 0.001-10% 0.001-10% 0.001-10%
citral oil 0.001-10% 0.001-10% 0.001-10%
geraniol oil 0.001-10% 0.001-10% 0.001-10%
cardamom oil 0.001-10% 0.001-10% 0.001-10%
clove oil 0.001-10% 0.001-10% 0.001-10%
sage oil 0.001-10% 0.001-10% 0.001-10%
carvacrol oil 0.001-10% 0.001-10% 0.001-10%
eucalyptus oil 0.001-10% 0.001-10% 0.001-10%
magnolia bark extract oil 0.001-10% 0.001-10% 0.001-10%
marjoram oil 0.001-10% 0.001-10% 0.001-10%
cinnamon oil 0.001-10% 0.001-10% 0.001-10%
lemon oil 0.001-10% 0.001-10% 0.001-10%
lime oil 0.001-10% 0.001-10% 0.001-10%
grapefruit oil 0.001-10% 0.001-10% 0.001-10%
orange oil 0.001-10% 0.001-10% 0.001-10%
cinnamic aldehyde 0.001-10% 0.001-10% 0.001-10%
Salicylaldehyde 0.001-10% 0.001-10% 0.001-10%
Menthol 0.001-10% 0.001-10% 0.001-10%
Carvone 0.001-10% 0.001-10% 0.001-10%
iso-garrigol 0.001-10% 0.001-10% 0.001-10%
anethole 0.001-10% 0.001-10% 0.001-10%
zinc citrate 0.01-25% 0.01-25% 0.1-15%
zinc acetate 0.01-25% 0.01-25% 0.1-15%
zinc fluoride 0.01-25% 0.01-25% 0.1-15%
zinc ammonium sulfate 0.01-25% 0.01-25% 0.1-15%
zinc bromide 0.01-25% 0.01-25% 0.1-15%
zinc iodide 0.01-25% 0.01-25% 0.1-15%
zinc chloride 0.01-25% 0.01-25% 0.1-15%
zinc nitrate 0.01-25% 0.01-25% 0.1-15%
zinc flurosilicate 0.01-25% 0.01-25% 0.1-15%
zinc gluconate 0.01-25% 0.01-25% 0.1-15%
zinc tartarate 0.01-25% 0.01-25% 0.1-15%
zinc succinate 0.01-25% 0.01-25% 0.1-15%
zinc formate 0.01-25% 0.01-25% 0.1-15%
zinc chromate 0.01-25% 0.01-25% 0.1-15%
zinc phenol sulfonate 0.01-25% 0.01-25% 0.1-15%
zinc dithionate 0.01-25% 0.01-25% 0.1-15%
zinc sulfate 0.01-25% 0.01-25% 0.1-15%
silver nitrate 0.01-25% 0.01-25% 0.1-15%
zinc salicylate 0.01-25% 0.01-25% 0.1-15%
zinc glycerophosphate 0.01-25% 0.01-25% 0.1-15%
copper nitrate 0.01-25% 0.01-25% 0.1-15%
Chlorophyll 0.01-25% 0.01-25% 0.1-15%
copper chlorophyll 0.01-25% 0.01-25% 0.1-15%
Chlorophyllin 0.01-25% 0.01-25% 0.1-15%
hydrogenated cottonseed oil 0.5-5% 0.5-70% 0.5-15%
chlorine dioxide 0.025-0.50% 0.025-0.50% 0.025-0.50%
beta cyclodextrin 0.1-5% 0.1-5% 0.1-5%
Zeolite 0.1-5% 0.1-5% 0.1-5%
silica-based materials 0.1-5% 0.1-5% 0.1-5%
carbon-based materials 0.1-5% 0.1-5% 0.1-5%
enzymes such as laccase, 0.1-5% 0.1-5% 0.1-5%
papain, krillase, amylase,
C. Anti-microbial agents
Cetylpyridinium chloride 0.01-1% 0.01-1% 0.01-1%
zinc compounds 0.01-25% 0.01-25% 0.1-15%
copper compounds 0.01-25% 0.01-25% 0.1-15%
Chlorhexidine 0.0025-2% 0.0025-2% 0.0025-2%
Alexidine 0.0025-2% 0.0025-2% 0.0025-2%
quaternary ammonium salts 0.0025-2% 0.0025-2% 0.0025-2%
benzethonium chloride 0.0025-2% 0.0025-2% 0.0025-2%
cetyl pyridinium chloride 0.0025-2% 0.0025-2% 0.0025-2%
2,4,4'-trichloro-2'-hydroxy- 0.0025-2% 0.0025-2% 0.0025-2%
diphenyl ether (triclosan)
E. Anti-calculus agents
Pyrophosphates 1-6% 1-6% 1-6%
Triphosphates 0.1-10% 0.1-10% 0.1-10%
Polyphosphates 0.1-10% 0.1-10% 0.1-10%
polyphosphonates 0.1-10% 0.1-10% 0.1-10%
dialkali metal pyrophosphate 1-6% 1-6% 1-6%
tetra alkali polyphosphate salt 0.1-10% 0.1-10% 0.1-10%
tetrasodium pyrophosphate 1-6% 1-6% 1-6%
tetrapotassium pyrophosphate 1-6% 1-6% 1-6%
sodium tripolyphosphate 0.1-10% 0.1-10% 0.1-10%
F. Anti-plaque agents
Triclosan 0.01-2% 0.01-2% 0.01-2%
Hexetidine 0.01-2% 0.01-2% 0.01-2%
essential oils 0.001-10% 0.001-10% 0.001-10%
G. Fluoride compounds
sodium fluoride 0.01-1% 0.01-1% 0.01-1%
sodium monofluorophosphate 0.01-1% 0.01-1% 0.01-1%
stannous fluoride 0.01-1% 0.01-1% 0.01-1%
H. Quaternary ammonium
Benzalkonium Chloride 0.01-1% 0.01-1% 0.01-1%
Benzethonium Chloride 0.01-1% 0.01-1% 0.01-1%
Cetalkonium Chloride 0.01-1% 0.01-1% 0.01-1%
Cetrimide 0.01-1% 0.01-1% 0.01-1%
Cetrimonium Bromide 0.01-1% 0.01-1% 0.01-1%
Glycidyl Trimethyl Ammonium 0.01-1% 0.01-1% 0.01-1%
Stearalkonium Chloride 0.01-1% 0.01-1% 0.01-1%
I. Remineralization agents
phosphopeptide-amorphous 0.1-5% 0.1-5% 0.1-5%
casein phosphoprotein-calcium 0.1-5% 0.1-5% 0.1-5%
casein phosphopeptide- 0.1-5% 0.1-5% 0.1-5%
stabilized calcium phosphate
J. Pharmaceutical actives
drugs or medicaments 0.0001-10% 0.0001-10% 0.0001-10%
vitamins and other dietary 0.0001-10% 0.0001-10% 0.0001-10%
Minerals 0.0001-10% 0.0001-10% 0.0001-10%
Caffeine 0.0001-10% 0.0001-10% 0.0001-10%
Nicotine 0.0001-10% 0.0001-10% 0.0001-10%
fruit juices 2-10% 2-60% 1-15%
K. Micronutrients
vitamin A 0.0001-10% 0.0001-10% 0.0001-10%
vitamin D 0.0001-10% 0.0001-10% 0.0001-10%
vitamin E 0.0001-10% 0.0001-10% 0.0001-10%
vitamin K 0.0001-10% 0.0001-10% 0.0001-10%
vitamin C (ascorbic acid) 0.0001-10% 0.0001-10% 0.0001-10%
B vitamins (thiamine or B1, 0.0001-10% 0.0001-10% 0.0001-10%
riboflavoin or B2, niacin or B3,
pyridoxine or B6, folic acid or
B9, cyanocobalimin or B12,
pantothenic acid, biotin)
Sodium 0.0001-10% 0.0001-10% 0.0001-10%
Magnesium 0.0001-10% 0.0001-10% 0.0001-10%
Chromium 0.0001-10% 0.0001-10% 0.0001-10%
Iodine 0.0001-10% 0.0001-10% 0.0001-10%
Iron 0.0001-10% 0.0001-10% 0.0001-10%
Manganese 0.0001-10% 0.0001-10% 0.0001-10%
Calcium 0.0001-10% 0.0001-10% 0.0001-10%
Copper 0.0001-10% 0.0001-10% 0.0001-10%
Fluoride 0.0001-10% 0.0001-10% 0.0001-10%
Potassium 0.0001-10% 0.0001-10% 0.0001-10%
Phosphorous 0.0001-10% 0.0001-10% 0.0001-10%
Molybdenum 0.0001-10% 0.0001-10% 0.0001-10%
Selenium 0.0001-10% 0.0001-10% 0.0001-10%
Zinc 0.0001-10% 0.0001-10% 0.0001-10%
L-carnitine 0.0001-10% 0.0001-10% 0.0001-10%
Choline 0.0001-10% 0.0001-10% 0.0001-10%
coenzyme Q10 0.0001-10% 0.0001-10% 0.0001-10%
alpha-lipoic acid 0.0001-10% 0.0001-10% 0.0001-10%
omega-3-fatty acids 0.0001-10% 0.0001-10% 0.0001-10%
Pepsin 0.0001-10% 0.0001-10% 0.0001-10%
Phytase 0.0001-10% 0.0001-10% 0.0001-10%
Trypsin 0.0001-10% 0.0001-10% 0.0001-10%
Lipases 0.0001-10% 0.0001-10% 0.0001-10%
Proteases 0.0001-10% 0.0001-10% 0.0001-10%
Cellulases 0.0001-10% 0.0001-10% 0.0001-10%
ascorbic acid 0.0001-10% 0.0001-10% 0.0001-10%
citric acid 0.0001-10% 0.0001-10% 0.0001-10%
rosemary oil 0.0001-10% 0.0001-10% 0.0001-10%
vitamin E phosphate 0.0001-10% 0.0001-10% 0.0001-10%
Tocopherols 0.0001-10% 0.0001-10% 0.0001-10%
di-alpha-tocopheryl phosphate 0.0001-10% 0.0001-10% 0.0001-10%
Tocotrienols 0.0001-10% 0.0001-10% 0.0001-10%
alpha lipoic acid 0.0001-10% 0.0001-10% 0.0001-10%
dihydrolipoic acid 0.0001-10% 0.0001-10% 0.0001-10%
Xanthophylls 0.0001-10% 0.0001-10% 0.0001-10%
beta cryptoxanthin 0.0001-10% 0.0001-10% 0.0001-10%
Lycopene 0.0001-10% 0.0001-10% 0.0001-10%
Lutein 0.0001-10% 0.0001-10% 0.0001-10%
Zeaxanthin 0.0001-10% 0.0001-10% 0.0001-10%
beta-carotene 0.0001-10% 0.0001-10% 0.0001-10%
Carotenes 0.0001-10% 0.0001-10% 0.0001-10%
mixed carotenoids 0.0001-10% 0.0001-10% 0.0001-10%
Polyphenols 0.0001-10% 0.0001-10% 0.0001-10%
Flavonoids 0.0001-10% 0.0001-10% 0.0001-10%
Cartotenoids 0.0001-10% 0.0001-10% 0.0001-10%
Chlorophyll 0.0001-10% 0.0001-10% 0.0001-10%
Chlorophyllin 0.0001-10% 0.0001-10% 0.0001-10%
Fiber 0.0001-10% 0.0001-10% 0.0001-10%
Anthocyanins 0.0001-10% 0.0001-10% 0.0001-10%
Cyaniding 0.0001-10% 0.0001-10% 0.0001-10%
Delphinidin 0.0001-10% 0.0001-10% 0.0001-10%
Malvidin 0.0001-10% 0.0001-10% 0.0001-10%
Pelargonidin 0.0001-10% 0.0001-10% 0.0001-10%
Peonidin 0.0001-10% 0.0001-10% 0.0001-10%
Petunidin 0.0001-10% 0.0001-10% 0.0001-10%
Flavanols 0.0001-10% 0.0001-10% 0.0001-10%
Flavonols 0.0001-10% 0.0001-10% 0.0001-10%
Catechin 0.0001-10% 0.0001-10% 0.0001-10%
Epicatechin 0.0001-10% 0.0001-10% 0.0001-10%
Epigallocatechin 0.0001-10% 0.0001-10% 0.0001-10%
epigallocatechingallate 0.0001-10% 0.0001-10% 0.0001-10%
Theaflavins 0.0001-10% 0.0001-10% 0.0001-10%
Thearubigins 0.0001-10% 0.0001-10% 0.0001-10%
proanthocyanins 0.0001-10% 0.0001-10% 0.0001-10%
Quercetin 0.0001-10% 0.0001-10% 0.0001-10%
Kaempferol 0.0001-10% 0.0001-10% 0.0001-10%
Myricetin 0.0001-10% 0.0001-10% 0.0001-10%
Isorhamnetin 0.0001-10% 0.0001-10% 0.0001-10%
flavononeshesperetin 0.0001-10% 0.0001-10% 0.0001-10%
Naringenin 0.0001-10% 0.0001-10% 0.0001-10%
Eriodictyol 0.0001-10% 0.0001-10% 0.0001-10%
Tangeretin 0.0001-10% 0.0001-10% 0.0001-10%
Flavones 0.0001-10% 0.0001-10% 0.0001-10%
Apigenin 0.0001-10% 0.0001-10% 0.0001-10%
Luteolin 0.0001-10% 0.0001-10% 0.0001-10%
Lignans 0.0001-10% 0.0001-10% 0.0001-10%
Phytoestrogens 0.0001-10% 0.0001-10% 0.0001-10%
Resveratrol 0.0001-10% 0.0001-10% 0.0001-10%
Isoflavones 0.0001-10% 0.0001-10% 0.0001-10%
Daidzein 0.0001-10% 0.0001-10% 0.0001-10%
Genistein 0.0001-10% 0.0001-10% 0.0001-10%
soy isoflavones 0.0001-10% 0.0001-10% 0.0001-10%
L. Throat care actives
(1) analgesics, anesthetics,
antipyretic and anti-
Phenol 0.1-10% 0.1-50% 0.1-20%
Hexylresorcinol 0.1-10% 0.1-50% 0.1-20%
Benzocaine 0.1-10% 0.1-50% 0.1-20%
dyclonine hydrochloride 0.1-10% 0.1-50% 0.1-20%
benzyl alcohol 0.1-10% 0.1-50% 0.1-20%
salicyl alcohol 0.1-10% 0.1-50% 0.1-20%
Acetaminophen 0.1-10% 0.1-50% 0.1-20%
Aspirin 0.1-10% 0.1-50% 0.1-20%
Diclofenac 0.1-10% 0.1-50% 0.1-20%
Diflunisal 0.1-10% 0.1-50% 0.1-20%
Etodolac 0.1-10% 0.1-50% 0.1-20%
Fenoprofen 0.1-10% 0.1-50% 0.1-20%
Flurbiprofen 0.1-10% 0.1-50% 0.1-20%
Ibuprofen 0.1-10% 0.1-50% 0.1-20%
Ketoprofen 0.1-10% 0.1-50% 0.1-20%
Ketorolac 0.1-10% 0.1-50% 0.1-20%
Nabumetone 0.1-10% 0.1-50% 0.1-20%
Naproxen 0.1-10% 0.1-50% 0.1-20%
Piroxicam 0.1-10% 0.1-50% 0.1-20%
Lidocaine 0.1-10% 0.1-50% 0.1-20%
Dyclonine 0.1-10% 0.1-50% 0.1-20%
benzonotate 0.1-10% 0.1-50% 0.1-20%
(2) demulcents
slippery elm bark 0.1-10% 0.1-10% 0.1-10%
Pectin 0.1-10% 0.1-10% 0.1-10%
Gelatin 0.1-10% 0.1-10% 0.1-10%
(3) antiseptics
domiphen bromide 0.01-1% 0.01-1% 0.01-1%
dequalinium chloride 0.01-1% 0.01-1% 0.01-1%
(4) antitussives
chlophedianol hydrochloride 0.0001-2% 0.0001-2% 0.0001-2%
Codeine 0.0001-2% 0.0001-2% 0.0001-2%
codeine phosphate 0.0001-2% 0.0001-2% 0.0001-2%
codeine sulfate 0.0001-2% 0.0001-2% 0.0001-2%
dextromethorphan 0.0001-2% 0.0001-2% 0.0001-2%
diphenhydramine citrate 0.0001-2% 0.0001-2% 0.0001-2%
diphenhydramine hydrochloride 0.0001-2% 0.0001-2% 0.0001-2%
Dextrorphan 0.0001-2% 0.0001-2% 0.0001-2%
diphenhydramine 0.0001-2% 0.0001-2% 0.0001-2%
Hydrocodone 0.0001-2% 0.0001-2% 0.0001-2%
Noscapine 0.0001-2% 0.0001-2% 0.0001-2%
Oxycodone 0.0001-2% 0.0001-2% 0.0001-2%
pentoxyverine 0.0001-2% 0.0001-2% 0.0001-2%
(5) throat soothing agents
Honey 0.5-25% 0.5-90% 0.5-15%
Propolis 0.1-10% 0.1-10% 0.1-10%
aloe vera 0.1-10% 0.1-10% 0.1-10%
Glycerine 0.1-10% 0.1-10% 0.1-10%
(6) cough suppressants
Antihistamines 0.0001-2% 0.0001-2% 0.0001-2%
isoproterenol 0.0001-2% 0.0001-2% 0.0001-2%
(7) expectorants
ammonium chloride 0.0001-2% 0.0001-2% 0.0001-2%
Guaifenesin 0.0001-2% 0.0001-2% 0.0001-2%
ipecac fluid extract 0.0001-2% 0.0001-2% 0.0001-2%
potassium iodide 0.0001-2% 0.0001-2% 0.0001-2%
(8) mucolytics
Acetylcycsteine 0.0001-2% 0.0001-2% 0.0001-2%
Ambroxol 0.0001-2% 0.0001-2% 0.0001-2%
bromhexine 0.0001-2% 0.0001-2% 0.0001-2%
(9) antihistamines
Acrivastine 0.05-10% 0.05-10% 0.05-10%
Azatadine 0.05-10% 0.05-10% 0.05-10%
brompheniramine 0.05-10% 0.05-10% 0.05-10%
chlorpheniramine 0.05-10% 0.05-10% 0.05-10%
Clemastine 0.05-10% 0.05-10% 0.05-10%
Cyproheptadine 0.05-10% 0.05-10% 0.05-10%
dexbrompheniramine 0.05-10% 0.05-10% 0.05-10%
Dimenhydrinate 0.05-10% 0.05-10% 0.05-10%
diphenhydramine 0.05-10% 0.05-10% 0.05-10%
Doxylamine 0.05-10% 0.05-10% 0.05-10%
Hydroxyzine 0.05-10% 0.05-10% 0.05-10%
Meclizine 0.05-10% 0.05-10% 0.05-10%
Phenindamine 0.05-10% 0.05-10% 0.05-10%
phenyltoloxamine 0.05-10% 0.05-10% 0.05-10%
Promethazine 0.05-10% 0.05-10% 0.05-10%
Pyrilamine 0.05-10% 0.05-10% 0.05-10%
Tripelennamine 0.05-10% 0.05-10% 0.05-10%
triprolidine 0.05-10% 0.05-10% 0.05-10%
Astemizole 0.05-10% 0.05-10% 0.05-10%
Cetirizine 0.05-10% 0.05-10% 0.05-10%
Ebastine 0.05-10% 0.05-10% 0.05-10%
Fexofenadine 0.05-10% 0.05-10% 0.05-10%
Loratidine 0.05-10% 0.05-10% 0.05-10%
Terfenadine 0.05-10% 0.05-10% 0.05-10%
(10) nasal decongestants
phenylpropanolamine 0.1-10% 0.1-50% 0.1-20%
pseudoephedrine 0.1-10% 0.1-50% 0.1-20%
Ephedrine 0.1-10% 0.1-50% 0.1-20%
Phenylephrine 0.1-10% 0.1-50% 0.1-20%
Oxymetazoline 0.1-10% 0.1-50% 0.1-20%
Menthol 0.1-10% 0.1-50% 0.1-20%
Camphor 0.1-10% 0.1-50% 0.1-20%
Borneol 0.1-10% 0.1-50% 0.1-20%
methyl salicylate 0.001-10% 0.001-10% 0.001-10%
bornyl acetate 0.001-10% 0.001-10% 0.001-10%
lavender oil 0.001-10% 0.001-10% 0.001-10%
wasabi extracts 0.001-10% 0.001-10% 0.001-10%
horseradish extracts 0.001-10% 0.001-10% 0.001-10%
M. Tooth whitening/Stain
Surfactants 0.001-2% 0.001-2% 0.001-2%
Chelators 0.1-10% 0.1-10% 0.1-10%
Abrasives 0.1-5% 0.1-5% 0.1-5%
oxidizing agents 0.1-5% 0.1-5% 0.1-5%
hydrolytic agents 0.1-5% 0.1-5% 0.1-5%
N. Energy boosting agents
Vitamins 0.0001-10% 0.0001-10% 0.0001-10%
amino acids 0.0001-10% 0.0001-10% 0.0001-10%
ginseng extract 0.0001-10% 0.0001-10% 0.0001-10%
ginko extract 0.0001-10% 0.0001-10% 0.0001-10%
guarana extract 0.0001-10% 0.0001-10% 0.0001-10%
green tea extract 0.0001-10% 0.0001-10% 0.0001-10%
Taurine 0.0001-10% 0.0001-10% 0.0001-10%
kola nut extract 0.0001-10% 0.0001-10% 0.0001-10%
yerba mate leaf 0.0001-10% 0.0001-10% 0.0001-10%
Niacin 0.0001-10% 0.0001-10% 0.0001-10%
rhodiola root extract 0.0001-10% 0.0001-10% 0.0001-10%
O. Concentration boosting
gotu cola (centella asiatica) 0.0001-10% 0.0001-10% 0.0001-10%
German chamomile 0.0001-10% 0.0001-10% 0.0001-10%
avina sativa 0.0001-10% 0.0001-10% 0.0001-10%
phosphatidyl serine 0.0001-10% 0.0001-10% 0.0001-10%
aspalathus linearis 0.0001-10% 0.0001-10% 0.0001-10%
Pregnenolone 0.0001-10% 0.0001-10% 0.0001-10%
Theanine 0.0001-10% 0.0001-10% 0.0001-10%
Vinpocetine 0.0001-10% 0.0001-10% 0.0001-10%
P. Appetite suppressants
hoodia gordonii 0.0001-10% 0.0001-10% 0.0001-10%
Glucomannan 0.0001-10% 0.0001-10% 0.0001-10%
garcinia cambogia extract 0.0001-10% 0.0001-10% 0.0001-10%
n-acetyl-tyrosine 0.0001-10% 0.0001-10% 0.0001-10%
soy phospholipids 0.0001-10% 0.0001-10% 0.0001-10%
Annatto extract 0.5-10% 0.5-20% 0.5-10%
Beta-carotene 0.5-10% 0.5-20% 0.5-10%
Canthaxanthin 0.5-10% 0.5-20% 0.5-10%
Grape color extract 0.5-10% 0.5-20% 0.5-10%
Turmeric oleoresin 0.5-10% 0.5-20% 0.5-10%
B-Apo-8'-carotenal 0.5-10% 0.5-20% 0.5-10%
Beet powder 0.5-10% 0.5-20% 0.5-10%
Caramel color 0.5-10% 0.5-20% 0.5-10%
Carmine 0.5-10% 0.5-20% 0.5-10%
Cochineal extract 0.5-10% 0.5-20% 0.5-10%
Grape skin extract 0.5-10% 0.5-20% 0.5-10%
Saffron 0.5-10% 0.5-20% 0.5-10%
Tumeric 0.5-10% 0.5-20% 0.5-10%
Titanium dioxide 0.05-2% 0.05-2% 0.05-2%
F.D. & C. Blue No. 1 0.05-2% 0.05-2% 0.05-2%
F.D.& C. Blue No. 2 0.05-2% 0.05-2% 0.05-2%
F.D.& C. Green No. 1 0.05-2% 0.05-2% 0.05-2%
F.D. & C. Red No. 40 0.05-2% 0.05-2% 0.05-2%
F.D. & C. Red No. 3 0.05-2% 0.05-2% 0.05-2%
F.D. & C. Yellow No. 6 0.05-2% 0.05-2% 0.05-2%
F.D. & C. Yellow No. 5 0.05-2% 0.05-2% 0.05-2%
[0192] 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
[0193] The following examples A-H as set forth in Tables 2-4 are directed
to inventive gum compositions of some embodiments.
a - Maltitol Gum Region Composition
Lecithin 0.1-0.25 0.1-0.25 0.05-0.1 0.05-0.1 0.05-0.1 0.05-0.1
0.05-0.1 0.05-0.1
Maltitol 52-55 45-50 46-50 50-54 52-57 45-55 47-52 50-55
Sorbitol 0 0-10 5-10 0-5 0-5 5-10 0-5 0-5
0 0 0.25-0.5 0.25-0.5 0.25-0.5 0.1-0.25 0.1-0.25 0.1-0.25
Flavors 2.50-3 2.50-3 2-2.26 2-2.26 2-2.26 2-2.50 2-2.50
Cooling 0.08-0.1 0.08-0.1 0 0 0 0.08-0.1 0.08-0.1 0.08-0.1
Acidulants 1.2-1.7 1.2-1.7 0 0 0 0.7-1.2 0.7-1.2 0.7-1.2
Intense 3.4-3.9 3.4-3.9 3.4-3.9 2.9-3.4 2.9-3.4 2.9-3.4 2.9-3.4 3.4-3.9
b - Non-Maltitol Gum Region Composition
Gum base.sup.1 25-29 23-28 25-29 32-37 33-38 23-28 20-25 32-37
Lecithin 0.5-0.1 0.5-0.1 0.5-0.1 0.5-0.1 0.5-0.1 0.5-0.1 1.5-2 1.5-2
Non-Maltitol 55-60 56-61 55-60 47-52 48-53 53-58 50-55 47-52
bulking agent.sup.2
Corn Syrup or 15-19 15-19 15-19 15-19 15-19 15-19 15-19 15-19
HSH.sup.3
Flavors 0.5-0.9 0.5-0.9 0.5-0.9 0.5-0.9 0.5-0.9 0.5-0.9 0.5-0.9 0.5-0.9
Intense 0.1-0.3 0.1-0.3 0.1-0.3 0.1-0.3 0.1-0.3 0.1-0.3 0.1-0.3 0.1-0.3
*gum base may include, but is not limited to elastomer, plasticizer and
.sup.1gum base may include, but is not limited to elastomer, plasticizer
.sup.2examples include sugar and sorbitol
.sup.3HSH is hydrogenated starch hydrolysate
Glycerin 63.00 63.00 63.00 30.00 63.00 63.00 1.50 63.00
Lycasin .TM. 29.26 29.26 29.49 56.00 29.49 29.17 65.22 29.17
Sorbitol solution 3.25 3.25 3.28 7.50 3.28 3.24 28.60 3.24
Sodium carboxymethyl 0.08 0.008 0.15 0.25 0.15 0.20 0.20 0.20
Color 0.004 0.004 0.0004 0.004 0.0004 0.004 0.004 0.004
Flavors 1.30 1.30 4.00 4.00 4.00 0.30 1.40 0.30
Cooling agent 0.06 0.06 0.06 0.06 0.06 0.06 0.06 0.06
Citric acid 3.00 3.00 0 2.17 0 3.00 3.00 3.00
Intense sweetener 0.05 0.05 0.02 0.02 0.02 0.02 0.02 0.02
Maltitol 95.02 95.02 95.36 95.36 95.36 95.02 95.02 95.02
Bleached gum 3.32 3.32 3.32 3.32 3.32 3.32 3.32 3.32
Titanium 0.36 0.36 0.36 0.36 0.36 0.36 0.36 0.36
Flavors 1.07 1.07 0.51 0.51 0.51 1.07 1.07 1.07
Cooling agent 0.08 0.08 0.15 0.15 0.15 0.08 0.08 0.08
Intense 0.08 0.08 0.23 0.23 0.23 0.08 0.08 0.08
Color 0 0 0 0 0 0 0 0
Candelilla wax 0.08 0.08 0.08 0.08 0.08 0.08 0.08 0.08
[0197] Gum pieces including three regions: liquid fill, gum region and
coating are prepared according to the compositions in Tables 2-4 above
with each region according to the corresponding components for
compositions A-H. However, the compositions are interchangeable as
[0198] The compositions for the maltitol and non-maltitol gum regions are
prepared separately by first combining talc, where present, with the gum
base under heat at about 85.degree. C. This combination is then mixed
with the maltitol or bulking agents, lecithin and other polyols for six
minutes. The flavor blends which include a pre-mix of the flavors and
cooling agents are added and mixed for 1 minute. Finally, the acids and
intense sweeteners are added and mixed for 5 minutes.
[0199] The liquid fill composition is then prepared by first preparing a
pre-mix of the sodium carboxymethyl cellulose, glycerine, and polyols.
This pre-mix is then combined with the colors, flavors, cooling agents,
acids and intense sweeteners and mixed.
[0200] The gum region and liquid-fill compositions are then extruded
together and formed into tablets by the process described above at
paragraphs [0038] to [0043] above. The gum pieces each have a total
weight of approximately 2.2 g. In the final gum pieces, the gum region is
about 62% by weight, where approximately 50-75% by weight of the total
gum region is a layer of the maltitol gum composition, the liquid-fill is
about 8% by weight, and the coating is about 30% by weight.
[0201] Gum pieces that are prepared by compositions A-H demonstrate no
noticeable loss of liquidity of the liquid-fill after accelerated aging
at 37.degree. C. for a three week period.
[0202] The colors, flavors, cooling agents, acids and sweeteners used in
the liquid-fill, gum region and coating compositions set forth above may
be specifically selected from any of those components provided in Table 1
herein. Further, any of these components may be used in their
encapsulated and/or unencapsulated forms.
[0203] While there have been described what are presently believed to be
the preferred embodiments of the invention, those skilled in the art will
realize that changes and modifications may be made thereto without
departing from the spirit of the invention, and it is intended to include
all such changes and modifications as fall within the true scope of the
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