Chewing gum containing controlled release acyclic carboxamides

Abstract

A method for producing a chewing gum, as well as the chewing gum so produced, includes incorporating a modified release acyclic carboxamide into the gum composition. In one embodiment an acyclic carboxamide is made in a modified release structure and formed into particles. The modified release acyclic carboxamide is preferably obtained by physically modifying the properties of the acyclic carboxamide 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.

Description

CROSS REFERENCE TO RELATED APPLICATIONS [0001] The present application is a continuation of application Ser. No. 10 / 253,066, filed Sep. 23, 2002 (pending), which is a continuation of application Ser. No. 09 / 527,169, filed on Mar. 16, 2000, now U.S. Pat. No. 6,455,080, which is 1) a continuation of Application Serial No. PCT / US97 / 24166, filed Dec. 29, 1997, designating the United States, and 2) a continuation-in-part of application Serial No. PCT / US97 / 16731, filed Sep. 18, 1997, also designating the United States, all of which are 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 a physiological cooling agent, specifically acyclic carboxamide. Preferably the physiological cooling agent has been treated to control its release and enhance shelf life stability. [0003] In recent years, efforts have b...

AI Technical Summary

Benefits of technology

[0019] This invention incorporates a physiological cooling agent, specifically acyclic carboxamide, or combination of physiological cooling agents with acyclic carboxamide, into a chewing gum. One preferred embodiment contains a flavor, and a combination of physiological cooling agents which have been treated so as to modify their release from the chewing gum. The result is a synergy between the physiological cooling agents and the flavor, which provides a high flavor impact at a lower concentration of flavor. Thus, with the aspects of the present invention, chewing gum can be made with a long lasting cooling sensation without unwanted harshness or flavor characteristics. The gum may have a high flavor impact, as well as a clean, high quality flavor with extended cooling effect.

[0021] The combination of cooling agents, when modified according to the present invention, give a chewing gum a controlled-release cooling agent. A higher quantity of cooling agents can be used without resulting in a high initial cooling agent impact, but instead having a delayed cooling release in chewing gum, giving a highly consumer-acceptable chewing gum product. Some cooling agents have a very slow release, but may be modified to give a fast release for more initial impact.

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.