Chewing gum including fibers, methods of making and using the same

Abstract

This invention discloses a method for increasing the shelf life of chewable gum containing liquid flavorings by incorporating dietary fiber into a chewable gum composition. It also discloses a method for altering the release of liquid flavorings from chewable gum.

Description

Background Technology

[0001] Chewable gum bases are typically prepared using gum bases, sweeteners, softeners, flavorings, colorants, and other ingredients. The gum base typically contains elastomers, resins, and other water-insoluble components, providing the chewable properties of the gum base. Many flavor compounds are hydrophobic (lipophilic) and are trapped in the elastomers present in the gum base, making them unavailable to the consumer during chewing. During chewing, water-soluble components dissolve in saliva and are released, while the gum base portion and insoluble components remain in the mouth. However, due to strong interactions (hydrophobic interactions) with the gum base components, a portion of the flavor compounds can remain in the gum mass during chewing and not be fully released. One way to compensate for inefficient flavor release is to prepare chewable gum bases with a higher flavor loading. However, flavorings are expensive ingredients, making a higher loading undesirable from a cost perspective.

[0002] There is still a need in the field for novel chewable gum base sugars with improved flavor release profiles. Summary of the Invention

[0003] In one embodiment, a method for improving the retention of liquid flavoring in a chewing gum composition during storage includes incorporating a fiber component into the chewing gum composition in an amount of about 0.1% to about 15% by weight, based on the total weight of the chewing gum composition, the chewing gum composition further comprising a gum base agent, a sweetener increment, and a liquid flavoring; wherein the fiber component has a water-holding capacity greater than 5, or a combination of water-holding capacity and oil-binding capacity greater than 5.

[0004] In another embodiment, a method for altering the release of liquid flavoring from a chewing gum composition during chewing includes: combining a premix comprising a fiber component and a liquid flavoring with a gum base agent and an incrementing sweetener to form a chewing gum composition, wherein the chewing gum composition comprises a fiber component in an amount of about 0.1% to about 15% by weight based on the total weight of the chewing gum composition; and wherein the fiber has a water retention capacity of less than 5.

[0005] In another embodiment, a method for reducing the level of liquid flavoring in a chewing gum without reducing the level of flavoring release during the first 5 minutes of chewing includes incorporating a fiber component into the chewing gum composition in an amount of about 0.1% to about 15% by weight, based on the total weight of the chewing gum composition, the chewing gum composition further comprising a gum base agent, a sweetener increment, and liquid flavoring.

[0006] The following detailed description provides illustrative examples of the features described above and other features. Attached Figure Description

[0007] Figure 1 This graph shows the flavor content in a control chewable gum base (fiber-free) and a test chewable gum base (containing 2% citrus fiber and 20% less flavoring than the control) after 6 weeks of storage.

[0008] Figure 2 This is a graph showing the flavor content in a control chewable gum base (fiber-free) and two tested chewable gum bases (one containing 4% oat fiber and the second containing 4% oat fiber and 20% less flavoring than the control) after 6 weeks of storage.

[0009] Figure 3 This is a graph showing the flavor release in milligrams (mg) after mechanical chewing of a control chewable gum base and two test chewable gum bases (one containing Orafti HPX fiber (chicory fiber) and the second containing REMY B7 fiber (rice flour)).

[0010] Figure 4 The graph shows the flavor release (in mg) of the control chewable gum after 5 minutes of mechanical chewing, compared to the test chewable gum containing 2% oat fiber and 20% less flavoring than the control; and the graph shows the flavor release (in mg) of the control chewable gum after 5 minutes of mechanical chewing, compared to the test chewable gum containing 2% Citri FI fiber and 20% less flavoring than the control.

[0011] Figure 5 This is a graph showing the effect of citrus fiber and oat fiber on the water absorption of chewable gum after 10 minutes of chewing (in humans).

[0012] Figure 6 This is a graph showing the flavor release of a green mint chewable gum sample containing 2% Orafti HPX fiber after 15 minutes of mechanical chewing; the "fiber-only" sample was prepared by adding fiber and flavor to the chewable gum composition separately, and the "premixed flavor + fiber" sample was prepared by adding a premix of fiber and flavor to the chewable gum composition.

[0013] Figure 7This is a graph showing the flavor dose released from a green mint chewable gum sample containing 2% REMY B7 fiber after 15 minutes of mechanical chewing; the "fiber-only" sample was prepared by adding fiber and flavoring agent separately to the chewable gum composition, and the "premixed flavoring agent + fiber" sample was prepared by adding a premix of fiber and flavoring agent to the chewable gum composition. Detailed Implementation

[0014] This document discloses a chewable gum composition comprising a fiber component and a liquid flavoring agent. It also discloses a method for altering the flavor release of the chewable gum by adding a fiber component. Other methods for altering the flavor release of the chewable gum include incorporating a premix having a gum base agent and an incrementing sweetener, wherein the premix includes a fiber component and a liquid flavoring agent. A method for enhancing the shelf life of a chewable gum composition comprising a liquid flavoring agent by incorporating a fiber component into the chewable gum composition is also described.

[0015] It has been found that incorporating a certain type of fiber into a chewing gum composition results in increased retention of flavoring agents in the chewing gum during storage. Fiber components with high water-holding capacity (i.e., greater than 5) or a combination of water-holding capacity and oil-binding capacity greater than 5 minimize flavoring agent loss in the chewing gum composition during storage compared to corresponding chewing gums without fiber components. In an example of a fiber component having a "combination of water-holding capacity and oil-binding capacity greater than 5," a fiber with a water-holding capacity of 2 and an oil-binding capacity of 4 has a combined water-holding capacity and oil-binding capacity of 6, the sum of 2+4. In one embodiment, a method for increasing flavoring agent retention in a chewing gum composition during storage (e.g., storage for 6 weeks or longer) and thus improving the shelf life of the chewing gum includes incorporating a fiber component into a chewing gum composition comprising a liquid flavoring, wherein the fiber component has a water-holding capacity greater than 5, or a combination of water-holding capacity and oil-binding capacity greater than 5. In one embodiment, a method for reducing flavor loss in a chewable gum composition during storage (e.g., storage for 6 weeks or longer) includes incorporating a fiber component into the chewable gum composition comprising a liquid flavoring, wherein the fiber component has a water-holding capacity greater than 5, or a combination of water-holding capacity and oil-binding capacity greater than 5.

[0016] This article also discloses chewing gum compositions that exhibit increased flavor release due to the presence of fibrous components, specifically water-insoluble or substantially water-insoluble fibrous components. A method for preparing such chewing gums is also disclosed. Without being bound by theory, the increased water absorption of the chewing gum clumps throughout the chewing process facilitates the distribution of flavor agents with saliva in the mouth and enhances the release of flavor agents from the chewing gum composition. Adding a component with high water-retention capacity (such as fiber) to the chewing gum composition (to the chewing gum) further increases water absorption (more saliva enters the clump), thereby allowing for increased extraction (distribution) of flavor agents during chewing.

[0017] This article also discloses a method for increasing the chewing mass size of a chewing gum composition, the method comprising incorporating a fiber component into the chewing gum composition, wherein the chewing gum composition exhibits a larger chewing mass size exceeding the volume increased by the fiber, compared to a chewing gum composition without the fiber component.

[0018] A method for altering the release of liquid flavoring from a chewable gum composition during chewing includes combining a premix comprising a cellulose component and a liquid flavoring with a gum base agent and a sweetener increment to form a chewable gum composition, wherein the cellulose component has a water-holding capacity of less than 5. In one embodiment, the chewable gum composition of this method provides substantially linear flavoring release during chewing.

[0019] This article also discloses a method for reducing the content of liquid flavoring in a chewable gum composition without reducing the level of flavoring release during the first 5 minutes of chewing, comprising: incorporating a fiber component into the chewable gum composition in an amount of about 0.1% to about 15% by weight, based on the total weight of the chewable gum composition, the chewable gum composition further comprising a gum base agent, a sweetener increment and liquid flavoring.

[0020] Compared to a control chewable gum composition without fiber, adding fiber to the chewable gum composition allows for a reduction of liquid flavorings by up to about 30%, specifically a reduction of about 15% to about 30%. Despite the reduction in the amount of flavorings, the overall perceived flavor of the chewable gum composition remains the same or even increases compared to the control due to the increased dose of flavor released from the chewed gum composition during chewing. The reduction in liquid flavorings results in significant cost savings.

[0021] A chewable gum base composition containing fiber includes a gum base agent, a modifier sweetener, a flavoring agent, a fiber component, and optionally one or more additional chewable gum base components. The flavoring agent may be a liquid flavoring agent.

[0022] It has been found that adding edible fiber components to chewable gum bases can enhance the consumer's flavor experience in several ways, depending on the properties of the fiber and the addition process in the gum base preparation process. Most flavorings are oils. Fibers will retain both water and oil, and the retention capacity is typically 1 to >20 times the fiber weight. When fibers trap liquids (such as liquid flavorings), the liquid is trapped between the molecular chains of the fiber, so the liquid does not undergo molecular changes. Therefore, the unaltered liquid flavoring can be released from the fiber through compression, for example, through the chewing process. Removing and / or modifying naturally occurring components in the fiber can be a means of achieving different functions, such as altering the water-retention capacity and oil-binding capacity of the fiber component. As will be described herein, fiber components with high water-retention capacity will result in chewable gum base compositions including such fiber components having a larger chewing mass size compared to chewable gum base compositions without fiber components. Chewable gum base compositions including fiber components with high water-retention capacity will allow water absorption in the mass during the chewing process and increase flavoring release during the chewing process.

[0023] Fiber components can be water-insoluble fiber, water-soluble fiber, or a combination thereof, and specifically water-insoluble fiber, or a combination of water-insoluble and water-soluble fiber. Suitable fiber components are dietary fiber, which includes oligosaccharides (having 3 to 9 sugar units) and polysaccharides (having 10 or more sugar units), which are neither digested nor absorbed in the human small intestine.

[0024] Exemplary dietary fibers include arabinogalactan, fructan, fructose, fructooligosaccharides (FOS) (e.g., fructooligosaccharides), galactooligosaccharides (GOS), β-glucan, glucomannan, inulin, maltose, raffinose, resistant dextrin, resistant maltodextrin, modified starch, resistant starch, non-starch polysaccharides, xylooligosaccharides (XOS), or combinations thereof.

[0025] Suitable fiber components for chewable gum compositions include water-insoluble or substantially water-insoluble cereal, fruit, and vegetable fibers. Exemplary cereal fibers include whole-grain cereal fibers (amaranth, barley, buckwheat, bulgur, corn / corn, wheat kernels, farro, millet, oats, quinoa, rice, rye, sorghum, spelt, teff, black wheat, wheat bran, wild rice), combinations thereof, etc. Exemplary fruit fibers include citrus pulp fibers, such as orange, lemon, or grapefruit pulp fibers, combinations thereof, etc. These insoluble fibers can be combined with water-soluble fibers, including aqueous colloids, pectins, plant gums such as legume seed plant gums (guar gum, sophora bean gum), seaweed extracts (carrageenan gum, alginate), and microbial gums (xanthan gum, gellan gum), mucilages including plant extracts (gum arabic, ebony gum, tragacanth gum), or combinations thereof. "Essentially water-insoluble fiber component" means that the component may include small amounts of components generally considered water-soluble, such as the aqueous colloids, pectins, and plant gums described herein.

[0026] In one implementation, the fiber component is fruit fiber, such as orange pulp fiber.

[0027] In another embodiment, the fiber component is cereal grain fiber, such as oat fiber.

[0028] Many commercially available fibers consist of varying amounts of water-soluble and insoluble components. The ratio of these soluble to insoluble components can be determined using the standardized water retention capacity (WHC) method to ascertain the composition ratio of these components.

[0029] In one embodiment, the fiber component has a water retention capacity of less than 5, specifically less than 4, more specifically less than 3, and even more specifically less than 2.

[0030] In one embodiment, the fiber component has a water retention capacity of 5 or greater. In another embodiment, the fiber component has a combination of water retention capacity and oil-binding capacity of 5 or greater.

[0031] The fiber component may be present in the chewable gum composition in an amount of about 0.1% by weight (wt%) to about 15% by weight, specifically about 0.5% by weight to about 10% by weight, more specifically about 1% by weight to about 8% by weight, even more specifically about 1.5% by weight to about 5% by weight, and even more specifically about 2% by weight to about 4% by weight.

[0032] In another embodiment, a method for preparing a chewable gum composition includes combining a fiber component with a gum base agent, a extender, a liquid flavoring agent, and optionally one or more additional chewable gum components.

[0033] In another embodiment, a method for increasing the release of flavorings from chewable gum during chewing includes providing fiber in the chewable gum composition.

[0034] In another embodiment, a method for reducing the amount of flavoring in a chewable gum composition without reducing the release of flavoring during chewing includes providing fiber in the chewable gum composition.

[0035] In addition to fiber, chewable gum-based sugar compositions also include a sweetener, which may be a sugar, sugar alcohol, or a combination thereof. As used herein, the sweetener does not include dietary fiber.

[0036] Sugars that can be used as augmenting sweeteners include monosaccharides, disaccharides, and polysaccharides, such as sucrose (sugar), dextrose / glucose, maltose, dextrin, xylose, ribose, mannose, galactose, fructose (levose), lactose, invert sugar, partially hydrolyzed starch, corn syrup solids such as high fructose corn syrup, glucose syrup, or combinations thereof.

[0037] Sugar-free increment sweeteners may include sugar alcohols or sugar alcohol syrups, such as erythritol, galactitol, isomaltitol (hydrogenated isomaltulose), hydrogenated starch hydrolysate, lactitol, maltitol, maltitol syrup, mannitol, polydextrose, sorbitol, sorbitol syrup, xylitol, or combinations thereof. As used herein, the term "sugar alcohol" may be used interchangeably with "sugar polyol." Sugar-free increment sweeteners may be a single sugar-free increment sweetener or a mixture of two or more sugar-free increment sweeteners.

[0038] In one embodiment, the incremental sweetener is sorbitol, mannitol, xylitol, or a combination thereof, particularly sorbitol.

[0039] In one embodiment, the incremental sweetener is isomaltitol. Isomaltitol is a disaccharide alcohol. Isomaltitol can be prepared by hydrogenating isomaltose. The hydrogenation products may include 6-O-α-D-glucopyranosyl-D-sorbitol (1,6-GPS); 1-O-α-D-glucopyranosyl-D-sorbitol (1,1-GPS); 1-O-α-D-glucopyranosyl-D-mannitol (1,1-GPM); 6-O-α-D-glucopyranosyl-D-mannitol (1,6-GPM); and mixtures thereof. Some commercially available isomaltitol substances include mixtures of 1,6-GPS and 1,1-GPM in almost equimolar amounts. Other isomaltitol materials may include pure 1,6-GPS, 1,1-GPS, 1,6-GP, and 1,1-GPM. Other isomaltitol materials may include mixtures of 1,6-GPS, 1,1-GPS, 1,6-GPM, and 1,1-GPM in any proportion. Exemplary commercially available isomaltitols include isomaltitol ST, isomaltitol GS, isomaltitol M, isomaltitol DC, and isomaltitol LM, all available from BENEO-Palatinit, Südzucker Group.

[0040] Based on the total weight of the chewing gum composition, the amount of incremental sweetener present in the chewing gum composition may be from about 30% to about 90% by weight, specifically from about 40% to about 80% by weight, more specifically from about 50% to about 70% by weight, and more specifically from about 55% to about 65% by weight.

[0041] Chewable gum base compositions include a gum base agent, which typically comprises chewable components that are poorly or insoluble in water. Fiber components are not part of the gum base agent.

[0042] Based on the total weight of the chewable gum base composition, the amount of gum base agent present in the chewable gum base composition may be from about 5% to about 60% by weight, specifically from about 10% to about 50% by weight, more specifically from about 15% to about 40% by weight, and more specifically from about 20% to about 30% by weight.

[0043] Chewing sugar bases may include elastomers and one or more additional chewable chewing sugar base ingredients, such as vinyl polymers or other chewing sugar base polymers, fats, emulsifiers, waxes, fillers, plasticizers or softeners, elastomer solvents, antioxidants, and combinations thereof.

[0044] Exemplary elastomers include natural elastomers and rubbers, as well as synthetic elastomers and rubbers, such as plant-derived substances like gum arabic, crown gum, red sandalwood gum, salicylic acid gum, juniper gum, coumarin gum, Niger eucommia gum, castrato gum, balata gum, eucommia gum, gum from Apocynaceae trees, coumarin pectin, and gutta-galli. Synthetic elastomers, such as butadiene-styrene copolymers, polyisobutylene, isobutylene-isoprene copolymers, polyethylene, and combinations thereof, may also be used.

[0045] Exemplary non-toxic vinyl polymers that can be used in gum base agents include polyvinyl acetate and its partially hydrolyzed products, polyvinyl alcohol, or combinations thereof. Other usable polymers include cross-linked polyvinylpyrrolidone, polymethyl methacrylate; copolymers of lactic acid, polyhydroxyalkanoates, plasticized ethyl cellulose, polyvinyl acetate phthalate, or combinations thereof.

[0046] Exemplary plasticizers and softeners that can be used in gum base agents include, for example, lanolin, palmitic acid, oleic acid, stearic acid, sodium stearate, potassium stearate, triglyceride acetate, glyceryl lecithin, glyceryl monostearate, propylene glycol monostearate, acetylated glyceryl monostearate, glycerol, or combinations thereof.

[0047] Exemplary waxes that can be used in chewable gum bases include, for example, natural and synthetic waxes, hydrogenated vegetable oils, petroleum waxes such as polyurethane waxes, polyethylene waxes, paraffin wax, microcrystalline waxes, fatty waxes, sorbitan monostearate, tallow, propylene glycol, or combinations thereof. Specific waxes include beeswax, plant waxes, candelilla wax, carnauba wax, petroleum wax, etc., or combinations thereof.

[0048] Exemplary elastomer solvents include, for example, polymers of open-cell resins such as α-pinene or β-pinene; methyl esters, glycerides, or pentaerythritol esters of rosin or modified rosin and gums such as hydrogenated, dimerized, or polymerized rosin, or combinations thereof; partially hydrogenated pentaerythritol esters of wood or gum rosin; pentaerythritol esters of wood or gum rosin; glycerides of wood rosin; partially dimerized glycerides of wood or gum rosin; glycerides of polymerized wood or gum rosin; glycerides of tall oil rosin; glycerides of wood or gum rosin; partially hydrogenated wood or gum rosin; partially hydrogenated methyl esters of wood or rosin, etc., or combinations thereof.

[0049] Gum bases may include fillers as compatibilizers, such as mineral additives. Suitable mineral additives include calcium carbonate, magnesium carbonate, alumina, aluminum hydroxide, aluminum silicate, talc, calcium phosphate such as dicalcium phosphate, tricalcium phosphate, etc., or combinations thereof.

[0050] Exemplary emulsifiers include distilled monoglycerides, acetates of monoglycerides and diglycerides, citrates of monoglycerides and diglycerides, lactates of monoglycerides and diglycerides, monoglycerides and diglycerides, polyglycerol fatty acid esters, cetearyl polyoxyethylene ether-20, polyglycerol polyricinoleate, propylene glycol fatty acid esters, polyglycerol laurate, glyceryl cocoate, gum arabic, acacia gum, sorbitan monostearate, sorbitan tristearate, sorbitan monolaurate, sorbitan monooleate, sodium stearoyl lactylate, calcium stearoyl lactylate, diacetyl tartrate of monoglycerides and diglycerides, caprylic / capric triglycerides / medium-chain triglycerides, dioleyl glyceride, monooleyl glyceride, lactic acid fatty acid glycerides, glyceryl lactate palmitate, glyceryl stearate, etc. Fatty acid esters, glyceryl laurate, glyceryl dilaurate, glyceryl monoricinoleate, triglyceryl monostearate, hexaglyceryl distearate, decaglyceryl monostearate, decaglyceryl dipalmitate, decaglyceryl monooleate, polyglyceryl 10 hexaoleate, medium-chain triglycerides, caprylic / capric triglycerides, propylene glycol monostearate, polysorbate 20, polysorbate 40, polysorbate 60, polysorbate 80, polysorbate 65, hexyl glyceryl distearate, triglyceryl monostearate, Tweens, spans, stearyl fatty acid lactate, calcium stearoyl-2-lactic acid, sodium stearoyl-2-lactic acid, lecithin, ammonium phosphatidyl acid, sucrose fatty acid esters, sucrose glycerides, propylene-1,2-diol fatty acid esters, or combinations thereof.

[0051] The chewable gum base composition also includes flavorings (also referred to herein as flavoring agents or flavorings), specifically liquid flavorings. The overall flavor profile of the product can be sweet, fruity, savory, chocolate or cocoa, dairy (milk, butter, cheese, cream, yogurt), vanilla, tea or coffee (green tea, oolong tea), mint (peppermint, spearmint), spice (fennel, angelica, anise, allspice, cinnamon, chamomile, mustard, cardamom, coriander, fennel, clove, pepper, cilantro, sassafras, juniper, ginger, star anise, horseradish, chili, nutmeg, mustard), vanilla (thyme, tarragon leaf, dill, nutmeg, basil, marjoram, rosemary, bay leaf), floral or vegetable (onion, garlic, cabbage, carrot, celery, mushroom, tomato), or combinations thereof.

[0052] The flavorings that may be used include those artificial or natural flavorings known in the art, such as synthetic flavor oils, natural flavorings and / or oils, oleoresins, extracts derived from plants, leaves, flowers, fruits, etc., or combinations thereof. Representative, non-limiting flavorings include oils such as spearmint oil, cinnamon oil, wintergreen oil (methyl salicylate), peppermint oil, clove oil, laurel oil, fennel oil, eucalyptus oil, thyme oil, cedarwood leaf oil, nutmeg oil, allspice, sage oil, nutmeg skin, bitter almond oil, cinnamon oil, and citrus oils—including lemon, orange, lime, grapefruit, vanilla; and fruit flavorings—including apple, pear, peach, grape, strawberry, raspberry, blackberry, cherry, plum, pineapple, apricot, banana, melon, tropical fruits, mango, mangosteen, pomegranate, papaya, honey lemon, etc., or combinations thereof. The specific flavorings are mint-based, such as peppermint, spearmint, artificial vanilla, cinnamon derivatives, and various fruit flavorings.

[0053] Other types of flavorings include various aldehydes and esters, such as cinnamaldehyde, citral diethyl acetal, caraway acetate, eugenol formate, p-methyl anisole, acetaldehyde (apple), benzaldehyde (cherry, apricot), anisaldehyde (licorice, anise), cinnamaldehyde (cinnamon), citral (α-citral, lemon, lime), neraldehyde (β-citral, lemon, lime), decanal (orange, lemon), ethyl vanillin (vanilla, butter), heliotrope (piperaldehyde, vanillin), vanillin (vanilla, butter), and α-pentyl cinnamaldehyde. Cinnamaldehyde (spicy fruit flavor), butyraldehyde (butter, cheese), pentanaldehyde (butter, cheese), citronellol (modified, many types), decanal (citrus fruits), aldehyde C-8 (citrus fruits), aldehyde C-9 (citrus fruits), aldehyde C-12 (citrus fruits), 2-ethylbutanal (berries), hexenal, i.e. trans-2 (berries), tolualdehyde (cherries, apricots), veratral (vanilla), 2,6-dimethyl-5-heptenal, i.e. melon aldehyde (melon), 2,6-dimethyloctanal (unripe fruits), and 2-dodecenal (citrus, Chinese citrus).

[0054] Chewable gum-based sugar compositions may optionally include flavorings in solid form. When used in solid (dry) form, suitable drying methods, such as spray drying of flavor oils, can be used. Alternatively, the flavorings can be encapsulated and absorbed onto water-soluble substances, such as cellulose, starch, sugar, maltodextrin, gum arabic, etc., by means known in the art. In some embodiments, each individual or combination of solid flavorings may be encapsulated or unencapsulated (or “free”).

[0055] The flavoring agent can be used in an amount sufficient to provide the desired flavor properties to the chewable gum composition. Exemplary amounts of liquid flavoring agents that can be used include about 0.1% to about 5.0% by weight, specifically about 0.5% to about 4.0% by weight, more specifically about 1.0% to about 3.0% by weight, and even more specifically about 1.5% to about 2.0% by weight, based on the total weight of the chewable gum composition.

[0056] In addition to fiber components, sweeteners, gum bases, and liquid flavorings, chewable gum compositions may also include one or more additional chewable gum components, such as colorants, including spots, dried fruits or vegetables, flavor modifiers or enhancers, food acidifiers or their salts, functional ingredients, high-intensity sweeteners, salts, sensitizers (e.g., cooling agents, warming agents, numbing agents), combinations thereof, etc.

[0057] Chewable gum-based sugar compositions may optionally include colorants. Colorants (pigments, colorants, colorants) can be used in amounts that effectively produce the desired color of the product. Suitable colorants include pigments, which may be incorporated in an amount of up to about 6% by weight based on the total weight of the composition. For example, titanium dioxide may be incorporated in an amount of up to about 2% by weight, and specifically less than about 1% by weight. Suitable colorants also include natural food colorants and dyes suitable for food, pharmaceutical, and cosmetic applications. Suitable colorants include annatto extract (E160b), annatto orange, deannatto orange, astaxanthin, dehydrated beetroot (beet powder), beetroot red / betaine (E162), ultramarine, canthaxanthin (E161g), cryptoxanthin (E161c), rutin (E161d), violet-xanthin (E161e), rose-xanthin (E161f), caramel (E150(ad)), P-apo-8'-carotene (E160e), P- Carotene (E160a), α-carotene, γ-carotene, ethyl ester of β-apo-8-carotene (E160f), lutein (E161a), lutein (E161b), cochineal extract (E120); carmine (E132), acid red / azorubin (E122), sodium copper chlorophyllin (E141), chlorophyll (E140), roasted partially defatted cottonseed flour, ferrous gluconate, ferrous lactate, Grape color extract, grape skin extract (grape anthocyanins), anthocyanins (E163), Haematococcus pluvialis powder, synthetic iron oxides, iron oxides and hydroxides (E172), fruit juice, vegetable juice, dried algae powder, marigold (Aztec marigold) powder and extract, carrot oil, corn endosperm oil, red pepper, red pepper oleoresin, Fibersburgard yeast, riboflavin (E101), crocin, titanium dioxide, turmeric (E100), turmeric oil Resin, amaranth red (E123), paprika oleoresin / capsicum rubigin (E160c), lycopene (E160d), FD&C Blue 1, FD&C Blue 2, FD&C Green 3, FD&C Red 3, FD&C Red 40, FD&C Yellow 5 and FD&C Yellow 6, tartrazine yellow (E102), quinoline yellow (E104), sunset yellow (E110), carmine (E124), edible cherry red (E127), patent blue V (E131), titanium dioxide (E171), aluminum (E173), silver (E174), gold (E175), pigment ruby ​​red / Lisol ruby ​​red BK (E180), calcium carbonate (E170), carbon black (E153), black PN / bright black BN (E151), green S / acid bright green BS (E142) or combinations thereof. In some implementations, certified colorants may include FD&C aluminum lakes or combinations thereof.A complete description of all FD&C colorants and their corresponding chemical structures can be found in the Kirk-Othmer Encyclopedia of Chemical Technology, 4th edition, Volume 1, pages 492-494, which is incorporated herein by reference.

[0058] Colorants may optionally be in the form of granules, spots, or flakes, such as edible glitter.

[0059] Food acidifiers or their salts that can be used in chewable gum compositions include acetic acid, adipic acid, ascorbic acid, butyric acid, citric acid, formic acid, fumaric acid, gluconic acid, lactic acid, phosphoric acid, malic acid, oxalic acid, succinic acid, tartaric acid, or combinations thereof, and their alkali metal salts (e.g., sodium citrate). Food acidifiers or their salts can be encapsulated or unencapsulated (or “free”). If more than one food acidifier or its salt is used, any combination of encapsulated or unencapsulated components may be used.

[0060] Based on the total weight of the chewable gum composition, the food acidifier or its salt may be present in the chewable gum composition in an amount of about 0.01% by weight to about 2.0% by weight, specifically about 0.1% by weight to about 1.5% by weight, and more specifically about 0.3% by weight to about 1.0% by weight.

[0061] Chewable gum-based sugar compositions may also include high-intensity sweeteners. As used herein, "high-intensity sweetener" means an agent with a sweetness greater than that of sucrose. In some embodiments, the high-intensity sweetener has a sweetness of at least 100 times, particularly at least 500 times, based on a unit weight of sugar (sucrose). In one embodiment, the high-intensity sweetener has a sweetness of at least 1,000 times, particularly at least 5,000 times, based on a unit weight of sugar. High-intensity sweeteners can be selected from a wide range of substances, including water-soluble sweeteners, water-soluble artificial sweeteners, water-soluble sweeteners derived from naturally occurring water-soluble sweeteners, dipeptide-based sweeteners, protein-based sweeteners, or combinations thereof. Not limited to specific sweeteners, representative categories and examples include:

[0062] Water-soluble sweeteners, such as dihydrochalcone, indigofera tincture, steviol glycosides, rebaudiosides, glycyrrhizin, dihydroriboflavin, monosaccharide, and L-aminodicarboxylic acid amino ester amides, such as those sweeteners disclosed in U.S. Patent No. 4,619,834, or combinations thereof;

[0063] Water-soluble artificial sweeteners, such as soluble saccharin salts, i.e., sodium or calcium saccharin salts, cyclosulfonates, acesulfame potassium salts, such as sodium, ammonium, or calcium salts of 3,4-dihydro-6-methyl-1,2,3-oxathiazin-4-one-2,2-dioxide, potassium salts of 3,4-dihydro-6-methyl-1,2,3-oxathiazin-4-one-2,2-dioxide (acesulfame potassium), free acid forms of saccharin, or combinations thereof; dipeptide-based sweeteners, such as sweeteners derived from L-aspartic acid, such as L-aspartyl-L-phenylalanine methyl... Esters (aspartame) and substances described in U.S. Patent No. 3,492,131, L-α-aspartic-N-(2,2,4,4-tetramethyl-3-thiotrimethylene)-D-alanine amide hydrate (Alitame), methyl esters of L-aspartic-L-phenylglycerol and L-aspartic-L-2,5-dihydrophenylglycine, L-aspartic-2,5-dihydro-L-phenylalanine; L-aspartic-L-(1-cyclohexene)-alanine, neotame, or combinations thereof;

[0064] Water-soluble sweeteners derived from naturally occurring water-soluble sweeteners, such as steviol glycosides and compounds derived from stevia (such as, but not limited to, steviol glycosides, such as rebaudioside, including rebaudioside A, etc.), monk fruit and compounds derived from monk fruit (such as isomogroside V, etc.), and chlorinated derivatives of common sugars (sucrose), such as chlorinated deoxysugar derivatives (such as chlorinated deoxysucrose or chlorinated deoxygalactosucrose derivatives, such as sucralose). (The product name of sucrose is known to the public). Examples of chlorinated deoxysucrose and chlorinated deoxygalactosucrose derivatives include, but are not limited to: 1-chloro-1'-deoxysucrose; 4-chloro-4-deoxy-α-D-galactopyranosyl-α-D-fructofuranoside, or 4-chloro-4-deoxygalactosucrose; 4-chloro-4-deoxy-α-D-galactopyranosyl-1-chloro-1-deoxy-β-D-fructofuranoside, or 4,1'-dichloro-4,1'- -Dideoxygalactosucrose; 1',6'-Dichloro1',6'-Dideoxygalactosucrose; 4-chloro-4-deoxy-α-D-galactopyranosyl-1,6-dichloro-1,6-dideoxy-β-D-fructofuranoside, or 4,1',6'-trichloro-4,1',6'-trideoxygalactosucrose; 4,6-dichloro-4,6-dideoxy-α-D-galactopyranosyl-6-chloro-6-deoxy-β-D-fructofuranoside, or 4,6, 6'-Trichloro-4,6,6'-Trideoxygalactosucrose; 6,1',6'-Trichloro-6,1',6'-Trideoxygalactosucrose; 4,6-Dichloro-4,6-Dideoxy-α-D-galactopyranosyl-1,6-Dichloro-1,6-Dideoxy-β-D-fructofuranoside, or 4,6,1',6'-Tetrachloro-4,6,1',6'-Tetradeoxygalactosucrose; 4,6,1',6'-Tetradeoxygalactosucrose, or combinations thereof;

[0065] Protein-based sweeteners such as thaumaoccous danielli, talin, or combinations thereof; and amino acid-based sweeteners.

[0066] High-intensity sweeteners can be used in a variety of different physical forms, such as those known in the art to provide an initial burst of sweetness and / or a prolonged sensation of sweetness. These physical forms include, but are not limited to, free forms (e.g., spray-dried or powdered forms), beaded forms, encapsulated forms, or combinations thereof.

[0067] Specific high-intensity sweeteners used in chewable gum compositions include aspartame, neotame, sucralose, monotame, acesulfame potassium, the encapsulation form of the aforementioned high-intensity sweeteners, or combinations thereof.

[0068] Based on the total weight of the chewable gum base composition, the amount of high-intensity sweetener used may be from about 0.01% by weight to about 6% by weight, specifically from about 1% by weight to about 3% by weight.

[0069] Chewable gum-based sugar compositions may optionally include a sensitizer. The sensitizer may include a cooling agent, a warming agent, a numbing agent, or a combination thereof.

[0070] Cooling agents are additives that provide a cooling or refreshing effect in the mouth, nasal cavity, or on the skin. Examples of available cooling agents include menthol, menthone, ketals, menthone ketals, menthone glycerol ketals, substituted p-menthol derivatives, acyclic carboxamides, menthyl glutarate monomenthol, substituted cyclohexylamides, substituted cyclohexaneformamides, substituted ureas and sulfonamides, substituted menthols, hydroxymethyl and hydroxymethyl derivatives of p-menthol, 2-mercapto-cyclodecanone, hydroxycarboxylic acids having 2-6 carbon atoms, cyclohexylamides, menthyl acetate, menthyl salicylate, N,2,3-trimethyl-2-isopropylbutyryl... Amine (WS-23), N-ethyl-2,2-diisopropylbutyramide, N-ethyl-p-menthane-3-carboxamide (WS-3), ethyl ester of N-[[5-methyl-2-(1-methylethyl)cyclohexyl]carbonyl]glycine (WS-5), and substantially pure ethyl ester of N-[[5-methyl-2-(1-methylethyl)cyclohexyl]carbonyl]glycine (as disclosed in U.S. Patent 7,189,760 to Erman et al., which is incorporated herein by reference in its entirety), isoprene alcohol, menthyloxypropyl Diol, 3-(1-menthoxy)prop-1,2-diol, 3-(1-menthoxy)-2-methylprop-1,2-diol, p-menthane-2,3-diol, p-menthane-3,8-diol, 6-isopropyl-9-methyl-1,4-dioxaspiro[4,5]decane-2-methanol, menthyl succinate and its alkaline earth metal salts, trimethylcyclohexanol, N-ethyl-2-isopropyl-5-methylcyclohexaneformamide, Japanese peppermint oil, peppermint oil, 3-(1-menthoxy)ethanol-1-ol, 3-(1-menthoxy)ethanol-1-diol, (Oxy)prop-1-ol, 3-(1-menthoxy)but-1-ol, 1-menthylacetic acid N-acetamide, 1-menthyl-4-hydroxyvalerate, 1-menthyl-3-hydroxybutyrate, N,2,3-trimethyl-2-(1-methylethyl)-butamide, n-ethyl-t-2-c-6-nonadienamide, N,N-dimethylmenthylsuccinamide, substituted p-menthane derivatives, substituted p-menthane-formamide derivatives, 2-isopropyl-5-methylcyclohexanol (obtained from Hisamitsu Pharmaceutical Co., Ltd., hereinafter referred to as "isopregol"); menthone glycerol ketal (FEMA 3807, trade name FRESCOLAT) ®MGA type); 3,1-menthoxyprop-1,2-diol (from Takasago, FEMA 3784); and menthyl lactate; (from Haarman & Reimer, FEMA 3748, trade name FRESCOLAT) ® ML type), WS-30, WS-14, eucalyptus extract (p-menthyl-3,8-diol), menthol (its natural or synthetic derivatives), menthol PG carbonate, menthol EG carbonate, menthol glyceryl ether, N-tert-butyl-p-menthane-3-carboxamide, p-menthane-3-carboxylic acid glyceride, methyl-2-isopropyl-bicyclo(2.2.1), heptane-2-carboxamide; menthol methyl ether, menthylpyrrolidone carboxylate; 2,5-dimethyl-4-(1-pyrrolidinyl)-3(2H)-furanone; cyclo-α-ketoenamines, methylcyclopentenolone derivatives such as cyclopentenes (including 3-methyl-2-(1-pyrrolidinyl)-2-cyclopenten-1-one and 5-methyl-2-(1-pyrrolidinyl)-2-cyclopenten-1-one), compounds represented by the following formula:

[0071]

[0072] Where B is selected from H, CH3, C2H5, OCH3, OC2H5, and OH; and where A is a part of the formula -CO-D, where D is selected from the following parts: (i)-NR 1 R 2 , where R 1 and R 2 Independently selected from H and C1-C8 straight-chain or branched aliphatic groups, alkoxyalkyl groups, hydroxyalkyl groups, aryliphatic groups, and cycloalkyl groups, or R 1 and R 2 Together with the nitrogen atoms to which they are attached, they form a portion of an optionally substituted five- or six-membered heterocycle; (ii) -NHCH2COOCH2CH3, -NHCH2CONH2, -NHCH2CH2OCH3, -NHCH2CH2OH, -NHCH2CH(OH)CH2OH and (iii) selected from the following:

[0073]

[0074] Such as those disclosed in PCT patent application WO2006 / 125334 granted to Bell et al. (the entire contents of which are incorporated herein by reference), etc. Other compounds include α-ketoenamines disclosed in U.S. Patent No. 6,592,884 granted to Hofmann et al. (the entire contents of which are incorporated herein by reference). These and other suitable cooling agents are further described in the following U.S. patents (all of which are incorporated herein by reference in their entirety): US 4,230,688, 4,032,661, 4,459,425, 4,178,459, 4,296,255, 4,136,163, 5,009,893, 5,266,592, 5,698,181, 6,277,385, 6,627,233, 7,030,273. Other suitable cooling agents are further described in the following U.S. patent applications (all of which are incorporated herein by reference in their entirety): US 2005 / 0222256 and 2005 / 0265930.

[0075] Warming agents can be selected from a wide variety of compounds known to provide a warming sensation to the user. These compounds provide a perceived warmth, particularly in the mouth, and often enhance the perception of flavoring agents, sweeteners, and other sensory components. Available warming compounds include vanillyl butyl ether (TK-1000) (supplied by Takasago Perfumary Company Limited, Tokyo, Japan), vanillyl propyl ether, vanillyl isopropyl ether, vanillyl isobutyl ether, vanillyl amino ether, vanillyl isopentyl ether, vanillyl hexyl ether, vanillyl methyl ether, vanillyl ethyl ether, gingerol, shogaol, myristicol, gingerone, capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, or combinations thereof.

[0076] Anesthetic agents can be used to provide users with a tingling, prickling, or numb sensation. Anesthetic agents include, but are not limited to: Jambu oleoresin or para cress (Spilanthes sp.), wherein the active ingredient is sansho diamide; Zanthoxylum peperitum extract, including components known as sanshool-I, sanshool-II, and sansho diamide; perillartine; 4-(1-menthoxymethyl)-2-phenyl-1,3-dioxane; pipe nigrum extract, including the active ingredients capsanthin and piperine; Echinacea extract; Norhtern Prickly Ash extract; trans-pellitorin; and capsicum oleoresin. In some embodiments, alkylamides extracted from materials such as para cress or capsicum may be included. Examples of sensitizers of the "tingling" type include those disclosed in U.S. Patent Nos. 6,780,443, 6,159,509, 5,545,424, and 5,407,665, each of which is incorporated herein by reference in its entirety.

[0077] Based on the total weight of the chewable gum composition, the amount of sensitizer present in the chewable gum composition may be from about 0.001% by weight to about 5.0% by weight, specifically from about 0.01% by weight to about 3.0% by weight, and more specifically from about 0.1% by weight to about 1% by weight.

[0078] Chewable gum-based sugar compositions may optionally include flavor modifiers or flavor enhancers. Sweetness may be imparted by flavor modifiers or flavor enhancers, and / or from flavorings and sweeteners. Flavor enhancers may consist of substances that strengthen, complement, modify, or enhance the taste or aroma perception of the initial substance without introducing their own characteristic taste or aroma perception. Flavor modifiers may impart a property that complements or counteracts the property of another component. In some embodiments, flavor modifiers or flavor enhancers may be included that are designed to strengthen, complement, modify, or enhance the perception of flavor, sweetness, tartness, umami, kokumi, saltiness, or combinations thereof. Therefore, the addition of flavor modifiers or flavor enhancers can affect the overall taste of the composition. For example, flavorings may be formulated to have an additional sweet aroma by including flavor modifiers or flavor enhancers such as vanilla, vanillin, ethyl maltol, furfural, ethyl propionate, lactone, or combinations thereof.

[0079] Exemplary flavor modifiers or flavor enhancers include monoammonium glycyrrhizate, glycyrrhizic acid salt of licorice, bitter orange (citrus aurantium), alapyridaine, alapyridaine (N-(1-carboxyethyl)-6-(hydroxymethyl)pyridinium-3-ol) inner salt, kiwifruitin, curculin, strogin, mabinlin, gymnemic acid, cyperic acid, glupyridaine, pyridinium-betaine compounds, neotame, africanose, neohesperidin dihydrochalcone, tagatose, trehalose, maltol, ethyl maltol, vanilla extract, vanilla oleoresin, vanillin, sugar beet extract (alcoholic extract), sugarcane leaf flavor (alcoholic extract), compounds responsive to G protein-coupled receptors (T2R and TIR classes), or combinations thereof. In some embodiments, glycolic acid, sodium chloride, potassium chloride, sodium bisulfate, or combinations thereof are used. Other embodiments include glutamate salts such as monosodium glutamate and monopotassium glutamate, hydrolyzed plant proteins, hydrolyzed animal proteins, yeast extracts, or combinations thereof. Further examples include adenosine monophosphate (AMP), glutathione, and nucleotides such as inosine monophosphate, disodium inosinate, xanthoside monophosphate, guanosine monophosphate, or combinations thereof. Further examples of flavor-enhancing compositions imparting a mellow flavor are also included in U.S. Patent No. 5,679,397 to Kuroda et al.

[0080] When used, the amount of flavor modifier or flavor enhancer can be determined by preference, depending on factors such as the type of the final product composition, the individual flavor components, the desired flavor intensity, and the location of the component (core; and, if used, coating). Therefore, the amount of flavor modifier or flavor enhancer can be varied to achieve the desired results in the final product, and such variations are within the capabilities of those skilled in the art without requiring extensive experimentation.

[0081] Chewable gum-based sugar compositions may optionally include functional ingredients such as breath fresheners, dental care components, pharmaceutical actives, vitamins, micronutrients, oral moisturizing components, throat care components, energy enhancers, concentration enhancers, or combinations thereof.

[0082] The chewable gum base composition may optionally include dried fruit or vegetables. Dried fruit used as vegetables may be in the form of powder, small granules, or larger blocks. Fruit or vegetable juice powders may be used, including freeze-dried or spray-dried fruit or vegetable juice powders.

[0083] Chewable gum-based sugar compositions may optionally include glycerin, propylene glycol, or combinations thereof.

[0084] Chewable gum compositions including fiber can be prepared using methods and techniques in the art, including batch and continuous processes. For methods of increasing flavor retention in chewable gum compositions during storage, improving shelf life of chewable gums, increasing the release of flavor from chewable gums during chewing, reducing the amount of flavor used in chewable gums without reducing the release of flavor during chewing, or increasing the size of chewable clumps in chewable gum compositions during chewing, the fiber component can be introduced at any step in the chewable gum manufacturing process. For example, the fiber component can be introduced together with a sweetener, or at an earlier or later stage in the chewable gum manufacturing process.

[0085] For methods of altering flavor agent release during the chewing process to provide substantially linear flavor agent release, a fiber component and a flavoring agent (specifically a liquid flavoring agent) are combined to form a premix, and this premix is ​​introduced into the chewing gum production process. For example, the fiber component may be introduced together with a sweetener increment, or at an earlier or later stage in the chewing gum production process. Methods for preparing the premix may include mixing the fiber component and the flavoring agent under conditions that form a homogeneous blend of the two components, specifically under shear mixing. In one embodiment, the premix is ​​prepared in an extruder or a high-shear mixer.

[0086] In another embodiment, a method for preparing a premix (alternatively referred to as a flavor delivery system) includes mixing liquid flavorings and fiber components to uniformly distribute the flavorings within the fiber components. In one embodiment, mixing can be carried out under shear conditions, such as in an extruder or high-shear mixer. When using an extruder to prepare the flavor delivery system, the extruder can be configured as a closed system to minimize the possibility of flavoring flash during incorporation into the fiber. The flavor delivery system may also optionally include emulsifiers, surfactants, antioxidants, solvents, or combinations thereof. The selection of the fiber components can be based on the fiber's water-holding and oil-binding capabilities to trap and retain both hydrophilic and hydrophobic flavoring components. Flavor compounds trapped in the fiber matrix are unlikely to be lost during storage and / or during the preparation of chewable gum compositions.

[0087] In one embodiment, the chewable gum product may be a coated product. Chewable gum coating materials known in the art can be used. Suitable coatings include hard tumble coating, soft tumble coating, sanding coating, etc.

[0088] In one embodiment, the chewable gum product may include a center filler. The center filler may be liquid, solid, or semi-solid; the solid center filler may be a powder.

[0089] Chewable gum products can have any shape or size, such as bars, blocks, flakes, balls, pills, etc. The general shape of chewable gum products can be geometric, such as round, oval, square, rectangular, triangular, trapezoidal, hexagonal, octagonal, star-shaped, crescent-shaped, etc.; alternatively, it can be the outline shape of cartoon characters, people, etc.

[0090] The features and advantages will be more fully demonstrated by the following examples, which are provided for illustrative purposes only and should not be construed as limiting the invention in any way.

[0091] Example

[0092] Example 1: Fiber-containing chewable gum base

[0093] Chewable gum base formulations with mint and watermelon flavors were prepared in thick sheet form. Each formulation contained water-insoluble fiber or was substantially water-insoluble fiber (fiber-containing sample) or contained no fiber (control sample). As shown in Table 1, four different fibers were used at a fiber loading of 2% or 4% by weight. Liquid flavorings used: mint and watermelon. Remaining ingredients included gum base, sugar polyols, and high-intensity sweeteners; the watermelon formulation also contained a food acidifier.

[0094] All samples were tested, including sensory evaluation; and flavor loading and release were measured at 5 and 15 minutes after mechanical chewing.

[0095] Test: Fiber water retention capacity ("WHC") / solubility program

[0096] Moisture content was tested using a moisture analyzer and the flour method. The moisture percentage was recorded. 2.0 ± 0.05 g of sample material was weighed into a 50 ml centrifuge tube. The weight of the sample was recorded as "Sample Weight: Material Mass". The dry solids sample weight was calculated as "Dry Solids Sample Weight: Mass of Dry Solids" (considering moisture content). "Dry Solids Sample Weight" = (1 - Moisture %) × Sample Weight. 40 ± 0.05 g of deionized water was weighed into a separate 50 ml tube.

[0097] Make three copies of each sample.

[0098] • Combine water with the sample, cap the tube and shake vigorously (20 strokes) to suspend the material evenly.

[0099] • Verify that all solids are hydrated. Allow to stand undisturbed for 5 minutes. The fibers will settle out.

[0100] • Shake vigorously again (10 strokes) to reorganize the fibers.

[0101] • Allow to stand undisturbed for 5 minutes. The fibers will settle out.

[0102] • Program the centrifuge to 2000 xg at 20-25°C for 10 minutes, load the tubes, ensure the rotor is balanced, and begin centrifugation.

[0103] • Once centrifugation has stopped, remove the tube and decan the supernatant into a pre-weighed tube.

[0104] • Solids are not allowed to flow out of the tube; the supernatant can be used to calculate the solubility of the material.

[0105] To calculate WHC, expressed as g H2O / g dry solids (DS):

[0106] WHC = (Particle mass - Material mass) / Dry solids mass

[0107] Test: Fiber Oil Binding Capacity ("OBC")

[0108] Moisture content was tested using a moisture analyzer and the flour method. The percentage moisture content was recorded. 4.0 ± 0.05 g of sample material was weighed into a 50 ml centrifuge tube; "sample weight = material mass". The "dry solids sample weight" (considering moisture) was calculated as follows: "Dry solids sample weight: dry solids mass" = (1 - moisture %) × sample weight. 20 ± 0.1 ml of vegetable oil / low erucic acid rapeseed oil was measured in a separate 50 ml tube.

[0109] Make three copies of each sample.

[0110] • Combine the oil with the sample, cap the tube and shake vigorously (30 seconds - vortex) to suspend the material evenly.

[0111] • Repeat shaking (vortexing) until the solid is no longer visible. Allow to stand undisturbed for 5 minutes. The fibers will settle out.

[0112] • Shake vigorously again (30-second vortex) to reorganize the fibers.

[0113] • Allow to stand undisturbed for 30 minutes. The fibers will settle out.

[0114] • Program the centrifuge to 1600 xg at 20-25°C for 25 minutes, load the tubes, ensure the rotor is balanced, and begin centrifugation.

[0115] • Once centrifugation has stopped, remove the tube and decant the supernatant.

[0116] • Solids are not allowed to flow out of the pipe.

[0117] • Weigh the material (fiber + oil) remaining in the centrifuge tube. This is the mass of the pellet.

[0118] To calculate OBC, expressed as g oil / g dry solids (DS):

[0119] OBC = (Particle mass - Material mass) / Dry solids mass

[0120] Fibers used in the experiment :

[0121] Table 1 .

[0122] fiber Particle size WHC* OBC^ Solubility in water Orafti HPX Beneo - Chicory Long-Chain Inulin (HMW) 63.7 pm (d90) 1.8 2.0 Slow dissolution rate (β-glucan) REMYB7Beneo - Regular Rice Noodles with High Oil Content Larger surface area of ​​approximately 15μm to 20μm 1.8 2.1 Insoluble (modified starch - propylated and methylated) HF200 Vitacel - Oat Fiber 30µm 5.6 4.1 Less than 1% Citri-Fi FiberStar Orange Syrup >75µm ~95% 6.2 2.1 50% soluble

[0123] *Water retention capacity

[0124] Oil binding capacity

[0125] Test: Mechanical chewing

[0126] A mechanical chewing device was used to subject chewable gum samples to mechanical chewing for 5 and 15 minutes to simulate the chewing process of gum. Flavor agent release from the clumps was analyzed and used to determine flavor agent concentrations. Flavor compounds were extracted from the chewed clumps using organic solvents. The extracted flavor compounds were measured by gas chromatography-flame ionization detection (GC-FID). Flavor agent release (flavor agent in unchewed flakes - flavor agent remaining in the clumps) was calculated based on the flavor agent remaining in the clumps.

[0127] Example 2: Flavor Retention Study

[0128] Flavor retention studies were conducted on chewable gum samples to determine the amount of flavoring in thick-flake chewable gum samples after 6 weeks of storage. Samples containing fiber were compared with a control chewable gum sample without fiber. For samples containing fiber, the fiber was added separately from the addition of liquid flavorings during gum preparation.

[0129] Flavor compounds extracted from chewable gum bases and / or chewable clumps were measured by gas chromatography-flame ionization detection (GC-FID). Data showed that the addition of fiber affected flavor retention in the chewable gum base composition during storage (6 weeks) (see [link to relevant documentation]). Figure 1 and Figure 2 (y-axis "amount / mg"). Flavor retention: Amount of flavoring agent in unchewed gum base tablets after storage. Figure 1 The results showed that, compared with the control, a greater amount of flavoring agent was found in the watermelon formulation containing 2% Citri-FI after 6 weeks of storage; it should be noted that the prepared 2% Citri-FI formulation contained 20% less flavoring agent than the control.

[0130] Figure 2The results showed that, compared with the control, a greater amount of flavoring agent was found in the watermelon preparation containing 4% oat fiber after 6 weeks of storage. Figure 2 Results were reported for oat fiber formulations prepared with the same amount of flavoring agent as the control and oat fiber formulations prepared with 20% less flavoring agent than the control (“4% oat fiber / 20% flavoring agent red”).

[0131] The results showed that adding 2% Citri-FI and 4% oat fiber to chewable gum increased flavor retention in chewable gum (flakes) and reduced flavor loss during storage. While not wishing to be bound by theory, it is believed that a portion of the liquid flavor is trapped in the fiber, and this portion is immobile. Therefore, the flavor is retained in the chewable gum, and the gum product exhibits an improved shelf life. When chewable gum is chewed, the portion of the flavor trapped in the fiber is released and experienced by the consumer. It was also surprisingly found that flavor retention during storage was optimal when the fiber had a high WHC (>5) or a high combination retention capacity (WHC+OBC) of >5. No improved liquid flavor retention during storage was observed in chewable gum formulations made from Orafti HPX and REMY B7 (fibers with low WHC (<5) and <5 combination retention capacity (WHC+OBC)).

[0132] It has been found that incorporating such fiber components into chewable gum compositions minimizes the loss of liquid flavorings during storage compared to compositions without fiber. Therefore, minimizing flavoring loss improves the shelf life of chewable gum.

[0133] Example 3: Study on flavor agent release in the early stage of chewing process

[0134] The study on the release of liquid flavoring agents from chewing gum in the early stages of chewing was conducted between control chewing gum and fiber-containing chewing gum after 5 minutes of mechanical chewing.

[0135] The amount of flavor agent released was determined by measuring the flavor agent retained in the chewing clump after 5 minutes of mechanical chewing. Results showed that a greater amount of flavor agent was released from the test chewing gum containing fiber compared to a control chewing gum containing no fiber.

[0136] Figure 3Results in milligrams (mg) of release from the spearmint flavored samples are shown: a fiber-free control, a fiber-containing chewable gum base with 2% Orafti HPXS, and a fiber-containing chewable gum base with 2% REMY B7. Compared to the fiber-free control, the two fiber-containing spearmint samples exhibited greater flavor release after 5 minutes of mechanical chewing.

[0137] Results of watermelon flavor samples are shown in Figure 4 The control sample was compared with a chewable gum containing 2% oat fiber, which had a 20% reduction in flavorings. The control sample was also compared with a chewable gum containing 2% CitriFI fiber, which also had a 20% reduction in flavorings. The results show that after 5 minutes of mechanical chewing, representing the early time range of the chewing process, a greater amount of flavorings was released from the fiber-containing chewable gum formulation compared to the control, even though the fiber-containing sample contained 20% less flavorings than the control.

[0138] Generally, chewable gum contains approximately 30% gum base, >50% incrementing sweetener, emulsifier, and small amounts of other ingredients such as flavorings, colorants, and high-intensity sweeteners. Many of the components besides the gum base are typically water-soluble. When fiber is incorporated into chewable gum, it is distributed proportionally to the gum base and the remainder of the gum matrix. When flavorings are added and incorporated into chewable gum, the flavorings are distributed into portions entering the gum base (elastomer) and portions entering the remainder of the gum matrix. The portion of flavorings that enters the fiber located in the remainder of the gum matrix—that is, the portion of flavorings not trapped in the gum base—is available for early flavoring release during the chewing process. This effect was observed in all fiber types tested: fibers with high WHC, fibers with high combined WHC+OBC, fibers with low WHC, and fibers with low combined WHC+OBC.

[0139] Example 4: Study on water absorption and clumping size

[0140] Samples of chewable gum containing fiber (Test A - 4% oat fiber OF-112 Vitacel; Test B - 2% orange syrup Citri-FI FiberStar) and their corresponding control chewable gum samples were each chewed for ten minutes, and the increase in moisture was measured by Karl Fischer analysis. When fiber was added to the chewable gum composition, the size of the chewed clumps increased with chewing. Water retention capacity and the amount of water-soluble components affected water absorption by the clumps during chewing, and thus affected clump size.

[0141] Adding fiber to chewable gum affects the amount of water absorbed by the chewable mass. Increased water absorption (saliva) from chewable gum containing fiber was found to be associated with increased weight after chewing. Figure 5 The effect of fiber on the moisture content of the clumps after 10 minutes of chewing was demonstrated. Based on Karl Fischer titration, chewed clumps from chewable gum base sugars containing fiber (2% and 4% Citri-Fi and oat fiber, respectively) showed higher moisture content than the control sample. This evidence supports the hypothesis regarding the effect of fiber on water absorption during chewing. Both fiber types tested exhibited high water retention capacity (oat fiber - 5.8 g water / g fiber; orange pulp - 6.0 g water / g fiber).

[0142] When chewing gum samples, participants noticed an increase in clump size. This can be partly explained by the presence of insoluble fibers in the chewed gum clumps. However, this increase exceeded the 2% to 4% increase caused by fibers. Fibers are hydrophilic and will naturally trap water. Since fibers will trap many times their weight in water (e.g., 5 to 6 times in the samples used), the increase in clump size will be far greater than the amount of fiber added. In the examples, the increase in clump weight was 20% to 50%. This effect was most pronounced in fibers with high water retention capacity, such as oat fiber and citrus fiber.

[0143] Example 5: Release of flavoring agents from chewable gum base curve Change

[0144] It was found that adding fiber and flavoring agents may alter the flavor release profiles of chewable gum base sugar samples. The results are shown in... Figure 6 and Figure 7 This study involved 15 minutes of mechanical chewing of chewable gum samples containing liquid spearmint flavoring, where carvone and menthol flavor compounds were measured by gas chromatography-flame ionization detection (GC-FID). Each chewable gum sample contained 2% fiber, Orafti HPX, or REMY B7. In the non-premixed samples, chewable gum containing fiber was prepared by adding fiber (2%) and flavoring as separate components during the gum preparation process (similar to the process used to prepare the gum samples in Examples 1-4). However, when fiber and flavoring were premixed before being added during the gum preparation process, unexpectedly different release profiles were obtained ( Figure 6 and Figure 7(The “premixed flavoring agent + fiber” trace is shown in the image). When fiber and flavoring agent are added as separate components, there is an earlier rate of flavoring agent release, which slows down as chewing progresses. This type of release profile is advantageous when an early release of flavoring agent (“rapid release”) is desired. When fiber and flavoring agent are premixed before the mixture is added to the gum base, the resulting composition exhibits a slower rate of flavoring agent release at the start of the chewing process (5 minutes), but without compromising the overall flavoring agent release up to 15 minutes. This release profile is advantageous when a modulated or sustained flavoring release experience is desired. The sustained release profile is most pronounced when using a premix with fiber having a low WHC (<5). While not wishing to be bound by theory, it is believed that fiber traps a significant amount of liquid flavoring agent during premixing, which could mean that migration of flavoring agent into the gum base (elastomer) is reduced, resulting in a beneficial delayed release during chewing.

[0145] like Figures 6 to 7 As shown, the samples prepared with a premix of fiber and flavoring appear to have linear release curves (“premixed flavoring + fiber” traces), which will provide a consistent and sustained flavoring experience. A more consistent flavoring release rate will allow consumers to experience a more uniform flavor profile during chewing.

[0146] As used herein, the terms “comprising,” “having,” and “including” are inclusive (open-ended) and do not exclude additional, unstated elements or method steps. Unless clearly indicated otherwise in the context, the singular forms “an,” “a,” and “the” include plural references. Endpoints of all ranges relating to the same component or property are included, are independently combinable, and include all intermediate points and ranges (e.g., the range “up to 25 wt%, or more specifically 5 wt% to 20 wt%” includes the endpoints as well as all intermediate values ​​of the range “5 wt% to 25 wt%,” such as “10 wt% to 23 wt%,” “20 wt% to 24 wt%,” “1 wt% to 5 wt%,” etc.). The disclosure of a narrower range or a more specific set, in addition to a broader range, is not a waiver of a broader range or a larger set. The term “combination” includes homogeneous or heterogeneous blends or mixtures of named components that form a complete whole. The term “homogeneous” refers to a homogeneous blend of the components. The word “or” means “and / or.” Unless otherwise stated, the terms “front,” “back,” “bottom,” and / or “top” as used herein are for ease of description only and are not limited to any particular location or spatial orientation. “Optional” or “optionally” means that an event or situation subsequently described may or may not occur, and thus the description includes both the occurrence and non-occurrence of said event. Throughout this specification, the terms “one embodiment,” “another embodiment,” “implementation,” and similar expressions mean that a particular element (e.g., feature, structure, and / or characteristic) described in connection with said embodiment is included in at least one embodiment described herein and may or may not be present in other embodiments. Furthermore, it should be understood that the various elements described may be combined in any suitable manner in the various embodiments. Generally, these compositions or methods may alternatively include, consist of, or be substantially composed of any suitable components or steps disclosed herein. Additionally or alternatively, the invention may be formulated such that it contains none or substantially none of any components, materials, ingredients, additives, substances, or steps used in prior art compositions or unnecessary for achieving the function and / or purpose of the claims of the invention.

[0147] Although the invention has been described with reference to exemplary embodiments, those skilled in the art will understand that various changes can be made and equivalents can be substituted for its elements without departing from the scope of the invention. Furthermore, many modifications can be made to adapt particular situations or substances to the teachings of the invention without departing from the essential scope of the invention. Therefore, the invention is not intended to be limited to the specific embodiments disclosed as the contemplated best mode for carrying out the invention, but rather to include all embodiments falling within the scope of the appended claims.

Claims

1. A method for improving the retention of liquid flavorings in a chewable gum composition during storage, the method comprising: Based on the total weight of the chewable gum composition, a fiber component is incorporated into the chewable gum composition in an amount of about 0.1% to about 15% by weight, and the chewable gum composition further includes a gum base agent, a sweetener increment, and a liquid flavoring agent; The fiber component has a water retention capacity greater than 5, or a combination of water retention capacity and oil binding capacity greater than 5.

2. The method of claim 1, wherein the fiber component is present in the chewing gum composition in an amount of about 0.5% to about 10% by weight, more specifically about 1% to about 8% by weight, even more specifically about 1.5% to about 5% by weight, and even more specifically about 2% to about 4% by weight, based on the total weight of the chewing gum composition.

3. The method according to claim 1 or 2, wherein the fiber component is arabinogalactan, fructan, fructose, fructooligosaccharide, galactooligosaccharide, β-glucan, glucomannan, inulin, maltose, raffinose, resistant dextrin, resistant maltodextrin, modified starch, resistant starch, non-starch polysaccharide, xylooligosaccharide, or a combination thereof.

4. The method according to claim 1 or 2, wherein the fiber component is a water-insoluble or substantially water-insoluble fiber derived from cereal grains, vegetables, fruits, or combinations thereof.

5. The method according to any one of the preceding claims, wherein the fiber component is citrus pulp fiber (orange, lemon, grapefruit), cereal grain fiber (amaranth, barley, buckwheat, crushed dry wheat, corn / corn, single wheat, farrowing wheat, millet, oats, quinoa, rice, rye, sorghum, spelt wheat, teff, black wheat, wheat bran, wild rice) or a combination thereof; specifically, orange pulp fiber or oat fiber.

6. The method according to any one of the preceding claims, wherein the fiber component is a water-insoluble or substantially water-insoluble fiber derived from cereal grains, vegetables, fruits, or combinations thereof, and further comprises aqueous colloids, pectin, plant gums, seaweed extracts, microbial gums, mucilage, or combinations thereof.

7. The method according to any one of the preceding claims, wherein the gum base agent is present in an amount of about 5% to about 60% by weight, specifically about 10% to about 50% by weight, more specifically about 15% to about 40% by weight, and even more specifically about 20% to about 30% by weight, based on the total weight of the chewable gum composition.

8. The method according to any one of the preceding claims, wherein the incremental sweetener is a sugar, a sugar alcohol, or a combination thereof; specifically, a sugar alcohol or a combination of sugar alcohols.

9. The method according to any one of the preceding claims, wherein the incremental sweetener is present in an amount of about 30% to about 90% by weight, specifically about 40% to about 80% by weight, more specifically about 50% to about 70% by weight, and more specifically about 55% to about 65% by weight, based on the total weight of the chewable gum composition.

10. A method for altering the release of liquid flavoring from a chewable gum composition during chewing, the method comprising: A premixture comprising fiber components and liquid flavorings is combined with a gum base agent and a sweetener increment to form a chewable gum composition, wherein the chewable gum composition comprises, based on the total weight of the chewable gum composition, an amount of the fiber components from about 0.1% to about 15% by weight; and The fiber has a water retention capacity of less than 5.

11. The method of claim 10, wherein the fiber component has a water retention capacity of less than 4, specifically less than 3, and more specifically less than 2.

12. The method according to claim 10 or 11, wherein the premixed component is present in an amount of about 0.11% by weight to about 20% by weight based on the total weight of the chewable gum composition.

13. The method according to any one of claims 10-12, wherein the fiber component is arabinogalactan, fructan, fructose, fructooligosaccharide, galactooligosaccharide, β-glucan, glucomannan, inulin, maltose, raffinose, resistant dextrin, resistant maltodextrin, modified starch, resistant starch, non-starch polysaccharide, xylooligosaccharide, or combinations thereof.

14. The method according to any one of claims 10-12, wherein the fiber component is inulin, β-glucan, fructan, modified starch, or a combination thereof.

15. The method according to any one of claims 10-14, wherein the chewable gum composition exhibits a linear flavor release profile when chewed.

16. A method for reducing the level of liquid flavoring in chewable gum without reducing the level of flavoring release during the first 5 minutes of chewing, the method comprising: Based on the total weight of the chewable gum composition, a fiber component is incorporated into the chewable gum composition in an amount of about 0.1% to about 15% by weight, the chewable gum composition further comprising a gum base agent, a sweetener increment, and a liquid flavoring agent.

17. The method of claim 16, wherein the fiber component is present in the chewing gum composition in an amount of about 0.5% to about 10% by weight, more specifically about 1% to about 8% by weight, even more specifically about 1.5% to about 5% by weight, and even more specifically about 2% to about 4% by weight, based on the total weight of the chewing gum composition.

18. The method according to claim 16 or 17, wherein the fiber component is arabinogalactan, fructan, fructose, fructooligosaccharides, galactooligosaccharides, β-glucan, glucomannan, inulin, maltose, raffinose, resistant dextrin, resistant maltodextrin, modified starch, resistant starch, non-starch polysaccharides, xylooligosaccharides, or combinations thereof.

19. The method according to claim 16 or 17, wherein the fiber component is a water-insoluble or substantially water-insoluble fiber derived from cereal grains, vegetables, fruits, or combinations thereof.

20. The method according to any one of claims 16-19, wherein the fiber component is citrus pulp fiber (orange, lemon, grapefruit), cereal grain fiber (amaranth, barley, buckwheat, crushed dry wheat, corn / maize, single wheat, farro wheat, millet, oats, quinoa, rice, rye, sorghum, spelt wheat, teff, black wheat, wheat bran, wild rice) or a combination thereof; specifically, orange pulp fiber or oat fiber.

21. The method according to any one of claims 16-20, wherein the fiber component is a water-insoluble or substantially water-insoluble fiber derived from cereal grains, vegetables, fruits, or combinations thereof, and further comprises aqueous colloids, pectin, plant gums, seaweed extracts, microbial gums, mucilage, or combinations thereof.

22. The method according to any one of claims 16-21, wherein the gum base agent is present in an amount of about 5% to about 60% by weight, specifically about 10% to about 50% by weight, more specifically about 15% to about 40% by weight, and even more specifically about 20% to about 30% by weight, based on the total weight of the chewable gum composition.

23. The method according to any one of claims 16-22, wherein the incremental sweetener is a sugar, a sugar alcohol, or a combination thereof; specifically, a sugar alcohol or a combination of sugar alcohols.

24. The method according to any one of claims 16-23, wherein the incremental sweetener is present in an amount of about 30% to about 90% by weight, specifically about 40% to about 80% by weight, more specifically about 50% to about 70% by weight, and more specifically about 55% to about 65% by weight, based on the total weight of the chewable gum-based sugar composition.

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