Chewing gum containing physiological cooling agents

a cooling agent and chewing gum technology, applied in chewing gum, cocoa, confectionery, etc., can solve the problems of difficult initial burst of flavor without, strong minty odor, harsh notes of chewing gum, etc., and achieve high flavor impact, without unwanted harshness or flavor characteristics, and high flavor impact.

Inactive Publication Date: 2005-01-27
WM WRIGLEY JR CO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0031] This invention incorporates a physiological cooling agent or combination of physiologicalcooling agents into a chewing gum. One preferred embodiment of the invention provides a chewing gum having a clean, cool sensation imparted by a cooling flavor composition that includes a physiological cooling agent. Another preferred embodiment also contains a flavor, and a combination of physiological cooling agents which have been treated so as to modify their

Problems solved by technology

The disadvantages of using menthol, however, are its strong minty odor and the harsh notes it imparts to compositions in which it is found.
However, at concentrations effective to provide a burst of flavor, menthol or mint flavors also manifest a bitter, harsh, burning taste (hereinafter “harsh notes”).
However, recent efforts to produce sugarless coated gums have highlighted the difficulties of providing an initial burst of flav

Method used

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  • Chewing gum containing physiological cooling agents
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Examples

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examples

[0196] The following four ingredients can be mixed with flavors and used in chewing gum formulations. The percentage listed are percentages of the total of these four ingredients. However, the ingredients were not mixed together first, but were added individually to the flavor used in the gum. The four ingredients in combination are referred to herein as cooling blends A, B and C.

ABCMenthol52.560.262.5Menthone25.830.631.2Menthyl succinate14.56.14.2Menthyl lactate7.23.12.1

examples 1 and 2

[0197] Cooling blend A may be mixed with a cherry flavor and used to make two cherry flavored sugarless gum formulas. Both products would have a slightly minty flavor with cherry. When a peppermint flavor is used in place of the cooling blend in comparable formulas, the minty character is too strong. The cooling blend gives a high quality cool cherry mint flavored product as formulated below:

TABLE 1Example 1Example 2Sorbitol49.5151.44Base28.5025.00Glycerin12.0012.00Cherry Flavor3.08482.8848Cooling Blend A0.11520.1152Spray Dried Cherry Flavor0.30—Xylitol1.504.50Fumeric, Citric, and Adipic Acids2.102.10Encapsulated Sweeteners1.361.36Salt Solution0.75—Color0.280.30Lecithin0.500.30TOTAL100.00100.00

examples 3 , 4 and 5

Examples 3, 4 and 5

[0198] Cooling blend B may be used in a sugarless wintergreen flavored chewing gum to give improved cooling without mint flavor according to the following formulas:

TABLE 2Example 3Example 4Example 5Sorbitol49.6050.0148.76Base25.1025.1025.10Glycerin14.006.0014.00Maltitol5.007.0010.00Coevaporated Glycerin / Lycasin*3.509.50—Wintergreen Flavor1.12961.12961.1296Cooling Blend B0.47040.47040.4704Encapsulated Wintergreen Flavor0.16250.1625—Encapsulated Menthol0.08750.0875—Encapsulated Sweeteners0.540.540.54Salt Solution**0.28——Color0.13——TOTAL100.00100.00100.00

*Contains 25% glycerin, 67.5% Lycasin brand hydrogenated starch hydrolsate solids and 7.5% water.

**Contains 10% NaCl and 90% water.

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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 the flavor and/or produce a modified release when the gum is chewed. In another 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 preferred inventive chewing gum provides a high 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

CROSS REFERENCE TO RELATED APPLICATION [0001] The present application is a continuation of PCT application Ser. No. PCT / US97 / 16731, filed Sep. 18, 1997, designating the United States, which is hereby incorporated by reference.BACKGROUND OF THE INVENTION [0002] The present invention relates to chewing gum compositions and methods of producing chewing gum. More particularly, the invention relates to producing chewing gum containing physiological cooling agents. Preferably the physiological cooling agents are used in combination or have been treated to control their release and enhance shelf life stability. Also, the physiological cooling agents may be added individually or as part of a cooling flavor composition, or used in chewing gum coatings. [0003] In recent years, efforts have been devoted to controlling release characteristics of various ingredients in chewing gum. Efforts have been directed at perfecting the use of high-intensity sweeteners within the chewing gum formulation, t...

Claims

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Application Information

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IPC IPC(8): A23G4/00A23G4/06A23G4/20
CPCA23G4/06A23G4/062A23G4/068A23G4/20A23G2200/00
Inventor WOLF, FRED R.MCGREW, GORDON N.HOOK, JEFFREY S.RICHEY, LINDELL C.WITKEWITZ, DAVID L.TYRPIN, HENRY T.
Owner WM WRIGLEY JR CO
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