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A technology for a cooling agent and a chewing gum is applied in one aspect, the coated chewing gum, the body said, the chewing gum field containing a physiological cooling agent, can solve the problems such as inability to apply
Inactive Publication Date: 2000-12-06
WM WRIGLEY JR CO
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[0080] The confectionery of this embodiment of the present invention contains a natural or non-menthol spicy spice, such as cinnamon, cloves, ginger, black pepper, chili, and mixtures thereof. Cinnamon flavor is preferred. The flavor composition is essentially free of menthol and peppermint oil. "Substantially free" means that the flavor composition contains less than about 15% by weight, preferably less than 10% by weight, of mint components. Preferably, the flavor composition contains about 0% to 3% by weight of the mint component. The flavor composition also contains a physiological cooling agent, the content of which is sufficient to bring a sensible cooling sensation to the product.
[0081] Although there are references that disclose the use of physiological cooling agents in chewing gum and other confectionery, the concern is unique combination and controlled release. Moreover, there are no references that disclose the use of physiological cooling agents in the coating of c...
Embodiment 1 and 2
[0203] The blend A is mixed with cherry flavor and used to make two sugar-free chewing gum recipes with cherry flavor. Both products have a slight cherry mint flavor. When the peppermint flavoring agent was used instead of the cool blend of the comparative formula, the mint flavor was too strong. The Cool Blend provides a high-quality cool cherry mint flavored product formulated as follows:
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Abstract
A method for producing a chewing gum, as well as the chewing gum so produced, incorporates a physiological cooling agent, such as acyclic carboxamide, or combinations of physiological cooling agents.In another embodiment a combination of physiological cooling agents is made in a modified release structure. The modified release/cooling agents combination is preferably obtained by physically modifying the properties of the combination of cooling agents by coating and drying. When incorporated into gum, these particles are adapted to enhance the shelf stability of embodiment, the physiological cooling agent is present with menthol and menthone. In another embodiment, coated chewing gum has a coating that comprises a physiological cooling agent. The prefereed inventive chewing gum provides ahigh flavor impact in which the harsh notes normally associated with such a high flavor impact have been reduced or eliminated. In addition, the preferred inventive gum provides a clean, high-quality, cooling chewing gum coating with xylitol or other polyols where xylitol has been reduced in concentration or eliminated.
Description
Background of the invention [0001] The present invention relates to a chewing gum composition and a method for producing chewing gum. More specifically, the present invention relates to chewing gums containing physiological cooling agents. Preferably, a physiological cooling agent is used in combination, or treated to control its release and enhance shelf-life stability. Moreover, the physiological cooling agent can be added alone, or as a part of the cooling flavor composition, or used in the coating of chewing gum. [0002] In recent years, a lot of work has been done to control the release characteristics of various ingredients in chewing gum. These works are aimed at improving the use of high-intensity sweeteners in chewing gum formulations, thereby increasing the shelf life stability of ingredients, that is, preventing sweeteners from degrading over time. [0003] PCT patent application 89-03170 discloses a method of controlling the release of acesulfame potassium. In this me...
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