Gum base and chewing gum using a thermosensitive polymer

Abstract

The present application discloses a composition of a chewing gum base that may include at least one thermosensitive polymer. The thermosensitive polymer may include poly(N-isopropylacrylamide) or a triblock copolymer poly(ethylene oxide)-poly(propylene oxide)-poly(ethylene oxide). The present application provides methods for manufacturing the gum base and chewing gum formulations.

Description

[0001] Cross - Reference to Related Applications

[0002] This application claims the benefit of U.S. Provisional Application Serial No. 62 / 235,327, filed on September 30, 2015, which is incorporated herein by reference in its entirety.

[0003] Sequence Listing

[0004] This application contains a sequence listing that has been submitted electronically in ASCII format and is incorporated herein by reference in its entirety. The ASCII copy, created on September 30, 2016, is named "069269_0195_SEQ_Lising_ST25.txt" and is 966 bytes in size. Technical Field

[0005] The subject matter disclosed herein relates to a chewing gum base composition comprising one or more thermosensitive polymers. Such compositions have improved removability from surfaces. Background Art

[0006] The insoluble portion of chewing gum can act as an adhesive on various substrates (e.g., sidewalks) at ambient temperature. Thus, chewing gum littering and adhesion have been persistent problems in the chewing gum industry.

[0007] At average oral temperature, chewing gum base is insoluble in water, which prevents it from spreading during chewing. The solubility of conventional gum bases does not change with temperature. However, if chewing gum contains polymers with Low Critical Solution Temperatures (LCSTs) (i.e., near or below oral temperature), and the ambient temperature is lower than oral temperature, the cohesion of the LCST chewing gum mass / base will change drastically after disposal. For example, when a chewing gum mass is in the mouth, saliva has little solvating effect on the LCST polymer. However, when the chewing gum mass is discarded on a sidewalk and the ambient temperature is lower than the LCST, the chewing gum mass has a higher tendency to dissolve or disintegrate when exposed to water (which may come from saliva, rain, or cleaning solution). Such exposure causes changes in the viscoelasticity and water resistance of the chewing gum mass. Then, such changes in chewing gum viscoelasticity alter the ability of the chewing gum mass to adhere to various surfaces when exposed to moisture and different temperatures after being discarded.

[0008] Accordingly, there is a need in the art to formulate chewing gums that have desirable viscoelastic properties and water insolubility at body temperature (during chewing) and at ambient temperature (after disposal) to increase the removability of chewing gum and / or chewing gum masses from various surfaces. Summary of the Invention

[0009] The subject matter disclosed herein relates to a chewing gum base comprising at least one thermosensitive polymer.

[0010] In certain embodiments, the thermosensitive polymer has a Lower Critical Solution Temperature (LCST) of from about 0 °C to about 40 °C. In certain embodiments, the thermosensitive polymer has an LCST of from about 20 °C to about 37 °C. In other embodiments, the thermosensitive polymer has an LCST of from about 25 °C to about 35 °C.

[0011] In certain embodiments, the at least one thermosensitive polymer is selected from poly(N-isopropylacrylamide), crosslinked poly(N-isopropylacrylamide), polyoxypropylene-polyoxyethylene block copolymer, triblock copolymer polyoxyethylene-polyoxypropylene-polyoxyethylene, N-substituted acrylamide derivatives, poly(amino acids), cellulose ethers, starch ethers, poly(ether-ester) block copolymers, chitosan-β-glycerophosphate, and combinations thereof. In certain embodiments, the at least one thermosensitive polymer is an N-substituted acrylamide derivative, wherein the N-substituted acrylamide derivative is selected from N-n-propylacrylamide, N,N-diethylacrylamide, N-cyclopropylmethylacrylamide, and combinations thereof.

[0012] In certain embodiments, the at least one thermosensitive polymer is a poly(amino acid), wherein the poly(amino acid) is selected from methylacryloylglycine methyl ester, methylacryloylproline, methylacryloylphenylalanine methyl ester, methylacryloylalanine methyl ester; a polymer containing an Arg-Gly-Asp-Ser sequence or an arginine-glycine-aspartic acid-serine block (RGDS, SEQ ID NO:1); a poly(amino acid) containing two different pentameric blocks: one block having a Val-Pro-Gly-Val-Gly (VPGVG, SEQ ID NO:2) sequence and a second block having a Val-Pro-Gly-X-Gly (VPGXG, SEQ ID NO:3) sequence, wherein X can be an amino acid residue selected from Leu, Ile, Met, Val, Glu(COOCH3), Glu(COOH), Cys, His, LysNH3, Lys, and Asp(COOH); and combinations thereof.

[0013] In certain embodiments, the at least one thermosensitive polymer is a cellulose ether. In certain embodiments, the cellulose ether is hydroxypropyl cellulose. In certain embodiments, the at least one thermosensitive polymer is a starch ether. In certain embodiments, the starch ether is 3-[2-butoxy(ethoxy)m]-2-hydroxypropyl starch ether (BEmS) (where m = 0, 1, or 2).

[0014] In certain embodiments, the at least one thermosensitive polymer is a triblock copolymer poly(ethylene oxide)-poly(propylene oxide)-poly(ethylene oxide), and the gum base further comprises from about 1 wt% to about 40 wt% ethylene oxide.

[0015] In certain embodiments, the one or more thermosensitive polymers are present in an amount from about 1 wt% to about 35 wt%. In certain embodiments, the one or more thermosensitive polymers are present in an amount from about 10 wt% to about 25 wt%. In certain embodiments, the one or more thermosensitive polymers are present in an amount from about 1 wt% to about 10 wt%.

[0016] The subject matter disclosed herein relates to a chewing gum formulation comprising the chewing gum base described herein.

[0017] The features and technical advantages of the present application have been generally outlined above so that the following detailed description may be better understood. Additional features and advantages of the present application will be described hereinafter, which form the subject matter of the claims of the present application. Those skilled in the art should understand that the disclosed concepts and specific embodiments can be readily used as a basis for modifying or designing other structures for achieving the same purposes of the present application. Those skilled in the art should also recognize that such equivalent constructs do not depart from the spirit and scope of the present application as set forth in the claims. The novel features of the organization and method of operation that are considered to be characteristic of the present application can be better understood from the following description, as well as other objects and advantages. Detailed Description

[0018] As described above, heretofore, there has still been a need in the art for chewing gums and chewing gum bases that can be easily removed from solid surfaces. The subject matter disclosed herein addresses this need by using thermosensitive polymers in the gum base and chewing gum compositions.

[0019] 1. Definitions

[0020] The terms used in this specification generally have their ordinary meaning in the context of the subject matter disclosed herein and in the particular context in which each term is used. Certain terms are discussed below or elsewhere in this specification to provide additional guidance to practitioners in describing the compositions and methods of the disclosed subject matter and how to make and use them.

[0021] Although some terms are referred to in the singular, it should be understood that such references can also cover the plural form. Finally, all references cited herein are incorporated by reference.

[0022] As used herein, when used in the claims and / or the specification in conjunction with the term "comprising", the use of a reference to an item without a specific quantity can mean "one", but it is also consistent with the meanings of "one or more", "at least one", and "one or more than one". Further, the terms "having", "including", "containing", and "comprising" are interchangeable, and those skilled in the art recognize that these terms are open-ended terms.

[0023] The term "about" or "approximately" means within an acceptable error range of a particular value as determined by a person of ordinary skill in the art, which will depend in part on how the value is measured or determined, i.e., the limitations of the measuring system. For example, in accordance with the practice in the art, "about" can mean within 3 times or more than 3 times the standard deviation. Optionally, "about" can mean a range of up to 20%, preferably up to 10%, more preferably up to 5%, and still more preferably up to 1% of a given value.

[0024] Unless otherwise indicated, all percentages used herein are weight percentages. Unless otherwise indicated, all percentages and ratios used herein are based on the weight of the total composition, and all measurements are made at 25 °C.

[0025] As used herein, a "thermosensitive polymer" refers to a polymer that exhibits a sharp change in its physical properties with temperature. As used herein, the term "thermosensitive polymer" may be used interchangeably with "temperature-sensitive polymer", "heat-responsive polymer", or "temperature-responsive polymer".

[0026] As used herein, the term "lower critical solution temperature" or LCST refers to the transition temperature below which a thermosensitive polymer is soluble in a solvent and above which the thermosensitive polymer becomes insoluble.

[0027] As used herein, the term "volume phase transition temperature" or VPTT refers to the transition temperature below which a thermosensitive polymer hydrogel swells and above which the hydrogel collapses. The volume phase transition temperature may be simply referred to as the transition temperature herein.

[0028] As used herein, the term "gum mass" refers to the remainder of a chewing gum formulation after chewing.

[0029] As used herein, the term "chewing gum" refers to a flavored substance intended for chewing. The term as used herein also includes bubble gum and confectionery products containing chewing gum. In certain embodiments, the chewing gum form includes, but is not limited to, tablets, strips, solid balls, hollow balls, cut and wrap, and pellets or pillows. As used herein, chewing gum contains a water-insoluble gum base portion and a water-soluble bulking portion.

[0030] As used herein, the term "cold flow" refers to the viscous flow of a gum base composition or a chewing gum formulation at ordinary (e.g., ambient) temperature.

[0031] 2. Gum Base Composition

[0032] The subject matter disclosed herein relates to compositions of chewing gum, and more particularly to chewing gum base, which may include a thermosensitive polymer. Incorporating at least one thermosensitive polymer can improve the viscoelasticity and removability from various surfaces of the chewing gum and / or chewing gum mass.

[0033] Typically, a chewing gum composition comprises (i) a water-soluble bulking portion, (ii) a water-insoluble flavoring agent, and (iii) a water-insoluble chewable gum base portion. During chewing, the water-soluble bulking portion dissipates together with a portion of the water-insoluble flavoring agent over a period of time. However, throughout the chewing process, the water-insoluble gum base portion remains in the mouth, forming a so-called chewing gum mass. The resulting chewing gum mass is a sticky substance that is difficult to remove once adhered to a dry surface (such as a sidewalk, etc.).

[0034] 2.1 Insoluble Gum Base

[0035] The water-insoluble gum base can contain any combination of elastomers, vinyl polymers, elastomer plasticizers, fillers, softeners, waxes, and other optional ingredients such as colorants and antioxidants. The gum base is a complex amorphous polymer blend. In one aspect, the unique viscoelastic properties of chewing gum result in a good chewing texture. However, these same properties cause chewing gum to behave like a cold flow substance. As a result, the chewing gum diffuses into the pores of the substrate after deposition, but behaves like a "tough solid" during an attempt to remove it, leaving a chewing gum residue. At ambient temperature and body temperature, there is no significant change in viscoelasticity for a conventional chewing gum mass.

[0036] The subject matter disclosed herein provides a gum base with less removal residue than conventional chewing gum. Using a thermosensitive polymer to formulate the insoluble gum base can change the viscoelasticity and thus the removability of the chewing gum mass.

[0037] 2.1.1 Thermosensitive Polymer

[0038] The subject matter disclosed herein addresses the need for chewing gum to be removable from surfaces and substrates by incorporating a thermosensitive polymer into the gum base composition.

[0039] Compared to ordinary polymers, thermosensitive polymers undergo a phase transition in aqueous solution at the lower critical solution temperature (LCST). Below the LCST, the polymer favorably interacts with water to form a hydrated conformation. In one non-limiting example, the crosslinked thermosensitive polymer can swell and form a hydrogel. This change in viscoelasticity causes the composition to become more fluid-like or solid-like. In contrast, at temperatures above the LCST, the thermosensitive polymer dehydrates or shrinks and behaves like an ordinary polymer. Thereby, the removability of the gum base is improved.

[0040] In certain embodiments, the thermosensitive polymer can have an LCST or volume phase transition temperature (VPTT) in the range of about 0 °C to about 40 °C. In certain embodiments, the temperature range is about 20 °C to about 37 °C. In certain embodiments, the thermosensitive polymer has an LCST of about 25 °C to about 35 °C.

[0041] In certain embodiments, the thermosensitive polymer includes poly(N-isopropylacrylamide) (PNIPAA). In a particular embodiment, the thermosensitive polymer is linear poly(N-isopropylacrylamide). In certain embodiments, the thermosensitive polymer includes branched or crosslinked poly(N-isopropylacrylamide). In certain embodiments, the degree of crosslinking in the polymer alters the ability of the polymer to dissolve in solution. For example, in certain embodiments, the crosslinked gel of PNIPAA undergoes a reversible volume transition. In certain embodiments, the thermosensitive polymer is crosslinked poly(N-isopropylacrylamide) with a transition temperature of about 20 °C. In certain embodiments, the thermosensitive polymer is crosslinked poly(N-isopropylacrylamide) with a transition temperature of about 30 °C.

[0042] In certain embodiments, the subject matter disclosed herein can include block copolymers. In certain embodiments, the block polymer is polyoxypropylene-polyoxyethylene. In certain embodiments, the block polymer can include a combination of a hydrophilic polyoxyethylene block and a hydrophobic polyoxypropylene block. In certain embodiments, the subject matter disclosed herein can include triblock copolymers. In certain embodiments, the triblock copolymer includes a single propylene oxide (PO) block sandwiched between two ethylene oxide (EO) blocks. In certain embodiments, the LCST of the triblock copolymer can be adjusted by changing the EO / PO ratio and molecular weight. In certain non-limiting embodiments, one or more thermosensitive polymers of the subject matter disclosed herein comprise the triblock copolymer polyoxyethylene-polyoxypropylene-polyoxyethylene and ethylene oxide, with a molecular weight in the range of about 1000 grams per mole to about 4000 grams per mole. In certain non-limiting embodiments, the triblock copolymer polyoxyethylene-polyoxypropylene-polyoxyethylene includes about 1 wt% to about 40 wt% ethylene oxide.

[0043] In certain embodiments, the triblock copolymer may have a LCST or VPTT in the range of about 0 °C to about 40 °C. In certain embodiments, the temperature range is about 20 °C to about 37 °C. In certain embodiments, the block polymer is polyoxypropylene - polyoxyethylene and the transition temperature is about 37 °C. In certain embodiments, the block polymer is polyoxypropylene - polyoxyethylene and the transition temperature is about 15 °C. In certain embodiments, the block polymer is polyoxypropylene - polyoxyethylene and the transition temperature is about 14 °C. In certain embodiments, the block polymer is polyoxypropylene - polyoxyethylene and the transition temperature is about 20 °C.

[0044] In certain embodiments, the content of poly(N - isopropylacrylamide) and / or the triblock copolymer polyoxypropylene - polyoxyethylene in the gum base can be in the range of about 1 wt% to about 35 wt% of the total gum base composition. In certain embodiments, the content is about 10 wt% to about 25 wt% of the total gum base composition. In certain embodiments, the content is about 18.75 wt% of the total gum base composition. In certain embodiments, the content is about 20.0 wt% of the total gum base composition. In certain embodiments, the content is about 9.97 wt% of the total gum base composition.

[0045] In certain non - limiting embodiments, the one or more thermosensitive polymers are N - substituted acrylamide derivatives. In certain embodiments, the N - substituted acrylamide derivatives are selected from N - n - propylacrylamide, N,N - diethylacrylamide, N - cyclopropylmethylacrylamide, and combinations thereof.

[0046] In certain non - limiting embodiments, the one or more thermosensitive polymers are poly(amino acids). In certain embodiments, the poly(amino acids) are selected from methylacryloylglycine methyl ester, methylacryloylproline, methylacryloylphenylalanine methyl ester, methylacryloylalanine methyl ester; polymers containing the Arg - Gly - Asp - Ser sequence or the arginine - glycine - aspartic acid - serine block (RGDS, SEQ ID NO:1); poly(amino acids) containing two different pentameric blocks: one block having the Val - Pro - Gly - Val - Gly (VPGVG, SEQ ID NO:2) sequence and the second block having the Val - Pro - Gly - X - Gly (VPGXG, SEQ ID NO:3) sequence, where X can be an amino acid residue selected from Leu, Ile, Met, Val, Glu(COOCH3), Glu(COOH), Cys, His, LysNH3, Lys, and Asp(COOH); and combinations thereof.

[0047] In certain non - limiting embodiments, the thermosensitive polymer is a cellulose ether. In certain embodiments, the cellulose ether is selected from hydroxypropyl cellulose, starch ethers, poly(ether - ester) block copolymers, chitosan - β - glycerophosphate, and combinations thereof.

[0048] In certain embodiments, the at least one thermosensitive polymer is a starch ether. In certain embodiments, the starch ether is 3 - [2 - butoxy(ethoxy)m]-2 - hydroxypropyl starch ether (BEmS) (where m = 0, 1, or 2).

[0049] The gum base of the present disclosure may also include one or more colorants, brighteners, and / or antioxidants. In certain embodiments, the colorants and brighteners may include, but are not limited to, FD&C type dyes and lakes, fruit and vegetable extracts, titanium dioxide, or mixtures thereof. In certain embodiments, the antioxidants may include, but are not limited to, β - carotene, acidifying agents (such as vitamin C), α - tocopherol (vitamin E), β, γ, and δ tocopherols, propyl gallate, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and tert - butylhydroquinone (TBHQ). In certain embodiments, the gum base contains an optional small amount (about 1% or less) of miscellaneous components such as colorants, antioxidants, etc.

[0050] 3. Chewing Gum

[0051] The subject matter disclosed herein includes chewing gum formulations comprising the gum base compositions disclosed above. Methods of making the chewing gum formulations are also contemplated.

[0052] 3.1 Formulations

[0053] In certain embodiments, the gum base compositions disclosed above can be incorporated into chewing gum formulations. In certain embodiments, the chewing gum formulations can include one of the disclosed water - insoluble gum base compositions and a water - soluble bulking agent portion.

[0054] The water - soluble portion of chewing gum typically includes bulking agents (also known as bulking sweeteners) and a small amount of minor components such as flavoring agents (including sensates, such as physiological coolants, warmants, and tinglers), high - intensity sweeteners, colorants, humectants, gum emulsifiers, acidifying agents, fillers, and binders. Generally, the water - soluble portion, sensates, and flavoring agents dissipate during chewing, and the gum base remains in the mouth throughout chewing.

[0055] In certain embodiments, the bulking sweeteners can include both sugars and sugar alcohols. The bulking sweeteners can be from about 5% to about 95% by weight of the chewing gum, more typically from about 20% to about 80% by weight of the chewing gum, and more commonly from about 30% to about 60% by weight of the chewing gum. Sugar sweeteners generally include sugar-containing components commonly known in the chewing gum art, including but not limited to sucrose, dextrose, maltose, dextrin, dry invert sugar, fructose, galactose, corn syrup solids, etc., either alone or in combination. Sugarless sweeteners include but are not limited to sugar alcohols, such as sorbitol, mannitol, xylitol, hydrogenated starch hydrolysates, maltitol, erythritol, isomaltulose, etc., either alone or in combination.

[0056] In certain embodiments, if desired, various flavoring agents can also be used. The flavoring agents can include essential oils, synthetic flavoring agents or mixtures thereof, including but not limited to oils derived from plants and fruits, such as citrus oils, fruit essences, peppermint oil, spearmint oil, other mint oils, clove oil, wintergreen oil, anise, etc. Artificial flavoring agents and components can also be used. Natural and artificial flavoring agents can be combined in any sensually acceptable manner. Included in the general category of flavoring agents are intensifiers, i.e., chemicals that impart a physiological sensation in the mouth, such as cooling agents, warming agents, and tingling agents. Examples of cooling agents include menthol, WS-23, WS-3, WS-5, isopulegol, menthol esters such as menthyl succinate, menthyl lactate, and menthyl glutarate, etc. Warming and tingling agents include capsaicin, piperine, jambu, and centaureidin. In certain embodiments, the tackifiers include but are not limited to natural rosin esters, such as glycerol esters of partially hydrogenated rosin, glycerol esters of polymerized rosin, glycerol esters of partially dimerized rosin, glycerol esters of rosin, pentaerythritol esters of partially hydrogenated rosin, methyl esters of rosin and partially hydrogenated methyl esters, pentaerythritol esters of rosin, or mixtures thereof; synthetic resins, such as terpene resins derived from α-pinene, β-pinene, and / or d-limonene, polyvinyl acetate resins, polyethylene, poly-dl-lactide resins, and combinations thereof.

[0057] In certain embodiments, the flavoring agents can be used in an amount of from about 0.1 to about 15% by weight of the chewing gum and preferably from about 0.2 to about 5% by weight of the chewing gum. In certain embodiments, the flavoring agents are present in an amount in the range of from about 0.1 to about 10.0% by weight or from about 0.5 to about 3.0% by weight of the chewing gum formulation. In certain embodiments, the flavoring agents are present in an amount of about 0.9% by weight of the chewing gum formulation. In the case of fruit-flavored chewing gum, up to about 3% of an acid such as citric acid, malic acid, or adipic acid can be added to provide a sour taste.

[0058] In some embodiments, the chewing gum composition can include one or more high-intensity sweeteners. As used herein, the term "high-intensity sweetener" refers to any substance that is at least twenty times sweeter than sucrose. These sweeteners include, but are not limited to, saccharin, cyclamate, aspartame, alitame, neotame, other peptide-based sweeteners, sucralose, acesulfame potassium, stevia (including purified extracts such as stevioside A), glycyrrhizin, neohesperidin dihydrochalcone, and mixtures thereof. In some embodiments, at least a portion of the high-intensity sweeteners will be encapsulated. This encapsulation can be produced by granulation, agglomeration, extrusion and milling, spray drying, fluidized bed encapsulation, or any other known method. In certain embodiments, suitable sugar alcohols include sorbitol, mannitol, xylitol, hydrogenated starch hydrolysates, maltitol, etc., and combinations thereof. In certain embodiments, the sugar-free chewing gum contains a combination of a high-potency sweetener and a sugar alcohol (such as aspartame and sorbitol). The level of use will depend on the potency of the sweetener, the degree and effectiveness of encapsulation (if present), and the sensory characteristics desired for the product. Generally, the sweetener can be used in the range of about 0.005% to about 5% w / w. The sweetener can be used at levels as low as about 0.005% w / w or as low as about 0.05% w / w or as low as about 0.2% w / w. The sweetener can be used at levels as high as about 5% w / w or about 3% w / w or about 2% w / w in the chewing gum composition. In certain embodiments, the high-intensity sweetener can be present at a level of about 0.1% to about 1.0% of the chewing gum composition.

[0059] In certain embodiments, the gum base further includes a combination of a synthetic elastomer, a natural elastomer, a filler, a tackifier, a lipid, a plasticizer, a humectant, and optionally a small amount (about 1% or less) of miscellaneous ingredients such as a colorant, an antioxidant, etc.

[0060] The synthetic elastomer can include polyisoprene, polyisobutylene, isobutylene-isoprene copolymer, polyvinyl acetate, styrene butadiene rubber, vinyl acetate-vinyl laurate copolymer, poly-dl-lactide, glycolide-lactide copolymer, or mixtures thereof.

[0061] The natural elastomer can include natural rubber, such as smoked or liquid latex and guayule rubber, and natural gums, such as jelutong, lechi caspi, perillo, massaranduba balata, massaranduba chocolate, nispero, rosindinha, chicle, gutta hang kang, or mixtures thereof.

[0062] In certain embodiments, the fillers include, but are not limited to, magnesium carbonate and calcium carbonate, ground limestone and silicate types such as magnesium silicate and aluminum silicate, clays, alumina, talc, and titanium oxide, monocalcium phosphate, dicalcium phosphate, and tricalcium phosphate, cellulose polymers such as ethyl, methyl cellulose, and wood or mixtures thereof, and combinations thereof.

[0063] The tackifiers may include natural rosin esters such as glycerol esters of partially hydrogenated rosin, glycerol esters of polymerized rosin, glycerol esters of partially dimerized rosin, glycerol esters of rosin, pentaerythritol esters of partially hydrogenated rosin, methyl esters of rosin and partially hydrogenated methyl esters, pentaerythritol esters of rosin, or mixtures thereof; synthetic resins such as terpene resins derived from α-pinene, β-pinene, and / or d-limonene, polyvinyl acetate resins, polyethylene, and poly-dl-lactide resins.

[0064] The lipids may include monoglycerides and / or diglycerides and / or triglycerides of alkanoic acids or monoenoic acids or polyunsaturated fatty acids having a carbon chain length of C4-C 24 and mixtures thereof, monoglycerides and / or diglycerides and / or triglycerides of hydrogenated and partially hydrogenated monoenoic and polyunsaturated fatty acids, acetylated glycerides of fatty acids, lecithin, paraffin wax, microcrystalline wax, and natural waxes such as beeswax and carnauba wax.

[0065] In certain embodiments, the plasticizers include, but are not limited to, triacetin, triethyl citrate, triethyl acetylcitrate, methyl ester of wood rosin, and combinations thereof.

[0066] In certain embodiments, the gum base comprises from about 5 to about 75 weight percent synthetic elastomer, from about 0 to about 30 weight percent natural elastomer, from about 0 to about 15 weight percent filler, from about 5 to about 55 weight percent tackifier, from about 5 to about 45 weight percent lipid, from about 0 to about 15 weight percent plasticizer, and optionally a small amount (about 1% or less) of miscellaneous components such as colorants, antioxidants, etc. In other embodiments, the gum base comprises from about 25 weight percent to about 60 weight percent synthetic elastomer, from about 0 weight percent to about 5 weight percent natural elastomer, from about 0 weight percent to about 40 weight percent filler, and from about 15 weight percent to about 45 weight percent softeners, including tackifiers, lipids, and plasticizers. In other embodiments, the gum base is substantially free of natural elastomer and filler.

[0067] In some embodiments, to optimize the chewability and mouthfeel of the chewing gum, a humectant is added to the chewing gum. In some embodiments, the humectant, also known as a plasticizer or plastifier in the art, can constitute from about 0.5 wt% to about 15.0 wt% of the chewing gum formulation. Plasticizers include, but are not limited to, glycerol, lecithin, and combinations thereof. Additionally, aqueous sweetener solutions such as those containing sorbitol, hydrogenated starch hydrolysates, corn syrup, and combinations thereof can be used as plasticizers and binders in the chewing gum formulation. In some embodiments, the chewing gum formulation contains about 1 wt% of glycerol. In some embodiments, the chewing gum formulation contains about 1.4 wt% of glycerol. In some embodiments, a gum base composition as disclosed herein can be incorporated into a sugar-free chewing gum formulation. In some embodiments, sugar-free sweeteners can include components that have sweetening properties but do not contain sugars that are commonly known. In some embodiments, examples include, but are not limited to, high-intensity sweeteners and / or sugar alcohols.

[0068] Combinations of sugars and / or sugar-free sweeteners can be used in the chewing gum. Additionally, plasticizers can also provide additional sweetness, such as with aqueous solutions of sugars or sugar alcohols. In some embodiments, the water-soluble sweetener portion is a mixture of about 50 wt% sugar, about 10 wt% dextrose monohydrate, and / or about 17 wt% corn syrup of the final chewing gum. In some embodiments, the formulation contains about 60 wt% sucrose and / or 17 wt% corn syrup. In some embodiments, the formulation contains about 58.7 wt% sucrose and / or 17 wt% corn syrup.

[0069] If a low-calorie chewing gum is desired, low-calorie bulking agents can be used. Examples of low-calorie bulking agents include: polydextrose; fructooligosaccharides (Raftilose); inulin (Raftilin); oligofructose (NutraFlora); palatinose oligosaccharide; guar gum hydrolysate (BeneFiber); or indigestible dextrin (Fibersol). However, other low-calorie bulking agents can be used.

[0070] In certain embodiments, the insoluble gum base composition comprises from about 5 wt% to about 95 wt% of the chewing gum formulation. In certain embodiments, the insoluble gum base composition comprises from about 10 wt% to about 50 wt%, or from about 20 wt% to about 35 wt% of the chewing gum formulation. In certain embodiments, the thermosensitive polymer comprises at least about 1 wt%, or at least about 2 wt%, or at least about 3 wt%, or at least about 4 wt%, or at least about 5 wt% of the chewing gum formulation. In certain embodiments, the thermosensitive polymer comprises no more than about 10 wt% or no more than about 8 wt% or no more than about 6 wt% of the chewing gum formulation. In certain embodiments, the content ranges from about 2 wt% to about 6 wt% of the chewing gum formulation.

[0071] 3.2 Manufacturing Method

[0072] In certain embodiments, chewing gum is manufactured by sequentially adding the various chewing gum ingredients to a commercially available mixer known in the art. In certain embodiments, after the ingredients are thoroughly mixed, the gum mass can be discharged from the mixer and formed into the desired shape, such as by rolling into sheets and cutting into strips, extruding into chunks, or casting into pellets.

[0073] In certain embodiments, the ingredients are mixed by first melting the gum base and adding it to a running mixer. In certain embodiments, the gum base can be melted in the mixer itself. In certain embodiments, a colorant or emulsifier can be added at this time. In certain embodiments, a softening agent such as glycerol, as well as syrup and a portion of the bulking agent, can be added at this time. In certain embodiments, the other portion of the bulking agent can then be added to the mixer. In certain embodiments, the flavoring agent is added together with the last portion of the bulking agent. In certain embodiments, the twice-coated sweetener can be added after adding the last portion of the bulking agent and the flavoring agent.

[0074] In some embodiments, a coating can be applied to the extruded chewing gum. In certain embodiments, this is accomplished by pan-coating the expanded chewing gum mass. During pan-coating, the core (such as the expanded chewing gum mass) is tumbled in a pan while a coating syrup (usually a solution of sugar or sugar alcohol) is applied, for example, by spraying or pouring. Between applications of the coating syrup, the pellets are preferably dried by passing a heated and / or drying air stream over or through the pellet bed. A number of coating layers are formed, typically alternating with the application of a powdered coating material or an inert filler to accelerate the formation of the coating. A final layer of a polishing compound, such as carnauba wax, can be applied. In addition to sugar (sucrose), preferred coating materials include maltitol, isomaltitol, xylitol, sorbitol, and erythritol, but other substances can also be used. In addition to the coating material, the coating syrup can also include a film-forming agent such as gum arabic, a high-intensity sweetener, a flavoring agent, and a colorant.

[0075] Example

[0076] The subject matter disclosed herein will be better understood by reference to the following examples, which are provided as examples of the disclosed subject matter and not as a limitation.

[0077] Example 1: Preparation of a gum base with a thermosensitive polymer

[0078] This example provides the preparation of a gum base having a thermosensitive polymer.

[0079] A. Preparation

[0080] The gum base is a formulation of crosslinked poly(N-isopropylacrylamide) having a transition temperature threshold of 20°C. The gum base is prepared according to Formulation #1 in Table 1.

[0081] Table 1. Chewing Gum Base Containing Thermosensitive Polymer

[0082]

[0083] In a gum base mixer (Plastograph, from Brabender Corp., Rochelle Park, N.J.) set at 120°C, butyl rubber was heated and stirred with a sigma blade agitator until the material reached a fine particle consistency. At this time, approximately 1 / 2 of the terpene resin and all of the cocoa powder were added and stirred for 10 minutes. The second portion of resin was added and stirred. This procedure was repeated until all of the resin was added. When the elastomeric material obtained a substantially single, uniform plastic mass, approximately 1 / 2 of the low molecular weight polyvinyl acetate was added and stirred for about five minutes. The remaining portion was added and stirred for another five minutes. Then, the solid fat was added and stirred for about 10 minutes, followed by the stepwise addition of monoglycerides and shortening in 1 / 3 portions. Then, each portion was stirred for about five minutes. Then, the antioxidant BHT was added and stirred for five minutes, followed by the addition of lecithin. The mixture was stirred at a reduced temperature (to about 65°C) for 5 minutes. Finally, crosslinked poly(N-isopropylacrylamide) (Carbomer, Inc., San Diego, CA) and hydroxylated lecithin (American Lecithin Company, Oxford, CT) were added and stirred for another 15 minutes.

[0084] Repeat the process to prepare Formulations #2 - #6. Formulation #2 uses cross-linked poly(N-isopropylacrylamide) (PNIPAA-30°C) with a transition temperature of 30°C (Carbopol, San Diego, CA). Formulation #3 uses a poly(ethylene oxide)-poly(propylene oxide) triblock copolymer with an LCST of 37°C (PLURONIC L31, BASF Corporation, Mount Olive, NJ). Formulation #4 uses a poly(ethylene oxide)-poly(propylene oxide) triblock copolymer with an LCST of 15°C (PLURONIC L101, BASF Corporation, Mount Olive, NJ). Formulation #5 contains a poly(ethylene oxide)-poly(propylene oxide) triblock copolymer with an LCST of 14°C (PLURONIC L121, BASF Corporation, Mount Olive, NJ). Formulation #6 contains a poly(ethylene oxide)-poly(propylene oxide) triblock copolymer with an LCST of 20°C (PLURONIC L81, BASF Corporation, Mount Olive, NJ).

[0085] B. Results

[0086] The resulting gum base has a consistency comparable to that of a conventional gum base.

[0087] Example 2: Preparation of a chewing gum formulation

[0088] Chewing gum is prepared by mixing one of the gum bases prepared in the examples with the other components according to Formulations #7 and #8 in Table 2. Chewing gum is prepared by following standard procedures known in the art.

[0089] Table 2. Chewing Gum Formulations

[0090]

[0091] Example 3: Preparation of chewing gum from a poly(ethylene oxide)-poly(propylene oxide) triblock copolymer with a LCST of 14 °C

[0092] Chewing gum is prepared by mixing a control gum base with the other components according to Formulation #9 in Table 2.

[0093] In a gum base mixer (Plastograph, Brabender, Rochelle Park, NJ) set at 65°C, the control gum base is heated and stirred with a Sigma blade agitator until the material reaches a fine particle consistency. Then, approximately 1 / 2 of the poly(ethylene oxide)-poly(propylene oxide) triblock copolymer is added and stirred for 10 minutes. The second portion of the thermosensitive polymer is added and stirred. When the material has obtained a substantially single, homogeneous plastic mass, sucrose and corn syrup are added, followed by stirring for about 15 minutes. Finally, the flavoring agent is added and the mixture is stirred for an additional 5 minutes.

[0094] The resulting chewing gum has a texture similar to that of a conventional chewing gum.

[0095] Example 4: Chewing gum removability test

[0096] This example analyzed the removability of chewing gum formulations #7, #8, and #9.

[0097] A. Preparation

[0098] The chewing gum formulations #7, #8, and #9 according to Examples 2 and 3 and the control were washed with water. Each sample was removed from the water and placed on a concrete surface, and the top of the chewing gum was covered with release paper. Then the chewing gum sample was sandwiched between two concrete blocks and pressed with a weight of more than 120 pounds. The chewing gum sample between the concrete blocks was heated to 90°F for 24 hours. After removing the concrete blocks and the release paper, the chewing gum sample was aged at ambient temperature for 3 days. Then the chewing gum sample was removed from the concrete block using a mechanical sweeper (Tennant 5700XP).

[0099] B. Analysis

[0100] The percentage of each chewing gum sample removed from the concrete block was recorded in Table 3.

[0101] Table 3. Chewing Gum Removability Test Results

[0102]

[0103] C. Results

[0104] The results in Table 3 show that the control sample was not removable. In contrast, most of the chewing gum formulations #7 - #9 were removable.

[0105] ***

[0106] Although the subject matter disclosed herein and its advantages have been described in detail, it should be understood that various changes, substitutions, and alterations can be made herein without departing from the spirit and scope of the disclosed subject matter as defined by the claims. In addition, the scope of this application is not intended to be limited to the specific embodiments of the processes, machines, manufactures, compositions of matter, means, methods, and steps described in this specification. As will be readily apparent to those of ordinary skill in the art from the disclosure of the subject matter herein, processes, machines, manufactures, compositions of matter, means, methods, or steps that perform substantially the same function or achieve substantially the same result as the corresponding embodiments described herein can be utilized based on the subject matter disclosed herein. Accordingly, the claims are intended to cover such processes, machines, manufactures, compositions of matter, means, methods, or steps within their scope.

[0107] This application incorporates by reference in its entirety for all purposes the patents, patent application publications, product descriptions, and protocols cited throughout this application. Sequence Listing <110> WM. Wrigley JR. Company <120> Gum Base and Chewing Gum Using a Thermosensitive Polymer <130> 069269.0195 <150> 62 / 235,327 <151> 2015-09-30 <160> 3 <170> PatentIn version 3.5 <210> 1 <211> 4 <212> PRT <213> Artificial Sequence <220> <223> Poly(amino acid) block <400> 1 Arg Gly Asp Ser 1 <210> 2 <211> 5 <212> PRT <213> Artificial Sequence <220> <223> Poly(amino acid) block <400> 2 Val Pro Gly Val Gly 1 5 <210> 3 <211> 5 <212> PRT <213> Artificial Sequence <220> <223> Poly(amino acid) block <220> <221> misc_feature <222> (4)..(4) <223> X / Xaa can be an amino acid residue selected from Leu, Ile, Met, Val, Glu(COOCH3), Glu(COOH), Cys, His, LysNH3, Lys, and Asp(COOH). <400> 3 Val Pro Gly Xaa Gly 1 5

Claims

1. A chewing gum base comprising at least one thermosensitive polymer selected from: poly(N-isopropylacrylamide), crosslinked poly(N-isopropylacrylamide), polyoxypropylene-polyoxyethylene block copolymer, triblock copolymer polyoxyethylene-polyoxypropylene-polyoxyethylene, N-substituted acrylamide derivatives, and combinations thereof, wherein the thermosensitive polymer has a lower critical solution temperature of 25°C to 40°C.

2. The chewing gum base according to claim 1, wherein the thermosensitive polymer has a lower critical solution temperature of 25°C to 37°C.

3. The chewing gum base according to claim 2, wherein the thermosensitive polymer has a lower critical solution temperature of 25°C to 35°C.

4. The chewing gum base according to claim 1, wherein the at least one thermosensitive polymer is N,N-diethylacrylamide.

5. The chewing gum base according to claim 1, wherein the triblock copolymer polyoxyethylene-polyoxypropylene-polyoxyethylene comprises 1 wt% to 40 wt% of ethylene oxide blocks.

6. The chewing gum base according to any one of claims 1 to 5, wherein the at least one thermosensitive polymer is present in an amount of 1 wt% to 35 wt%.

7. The chewing gum base according to any one of claims 1 to 5, wherein the at least one thermosensitive polymer is present in an amount of 10 wt% to 25 wt%.

8. The chewing gum base according to any one of claims 1 to 5, wherein the at least one thermosensitive polymer is present in an amount of 1 wt% to 10 wt%.

9. A chewing gum formulation comprising the chewing gum base according to any one of claims 1 to 8.

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