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

[0016] Menthol is also known for its physiological cooling effect on the skin and mucous membranes of the mouth. Being a major constituent of peppermint oil, menthol has been used extensively in foods, beverages, dentrifices, mouthwashes, toiletries, lotions and the like. The disadvantages of using menthol, however, are its strong minty odor and the harsh notes it imparts to compositions in which it is found.

[0017] A need, therefore, exists for a cooling flavor composition that will contribute a long-lasting cooling sensation to products in which it is found without the unwanted harshness or flavor characteristics that come from adding menthol.

[0018] It would be desirable to provide a high flavor impact chewing gum that does not manifest the harsh notes normally associated with some chewing gum. It would also be desirable to provide a clean,

Problems solved by technology

The disadvantages of using menthol, however, are its strong minty odo