Method for preparing a delivery system for one or more active ingredients in chewing gum

Abstract

A method for preparing a first component of chewing gum, wherein the first component is an encapsulated composition, the method comprising: form an extruded product (12) from the first component; cool said extruded product (12) to a first temperature above a glass transition temperature of the first component; cutting said extruded product (12) cooled to the first temperature into a plurality of substantially identical pieces (14); and further cool said plurality of substantially identical pieces to a second temperature, the first temperature being higher than the second temperature.

Description

Method for preparing a delivery system for one or more active ingredients in chewing gum. The description generally refers to a system and method for manufacturing edible compositions and, more particularly, to a system and method for manufacturing a first component used as an ingredient of an edible composition, wherein the edible composition is chewing gum. Background Conventional methods for preparing one or more active ingredients for use in an edible product involve forming an extruded product that encapsulates the active ingredients. The extruded product is then cooled by convection to a temperature at which it can be broken into multiple pieces before being ground into a powder. When the extruded product is broken, the resulting pieces are not uniform in shape or size. As a result, varying amounts of energy are required to grind each piece into particles of a desired size, making the grinding operation inefficient. WO00 / 25606 describes a solid delivery system for releasing aromatic ingredients, comprising an extrusion-formed matrix containing an effective amount of a substantially hydrophilic aromatic material. US-5045325 refers to a method for the continuous production of a sheet of chewing gum without separate cooling. The method includes introducing chewing gum ingredients and a gum base into an extruder and extruding the ingredients with the gum base over a distance to provide a substantially homogeneous chewing gum mass. The mass is also cooled over a distance so that a sheet of chewing gum suitable for stretching and slitting is extruded to form a rope-like item without any further cooling stage. WO2011026003 refers to a process for preparing an edible product comprising xylitol, said method comprising: (a) subjecting a composition comprising xylitol in an amount ranging from approximately 60% to approximately 100% by weight to extrusion treatment within an extrusion apparatus under conditions sufficient to form and maintain the xylitol in a suspension and (b) then shaping the extruded suspension and cooling the product to form a solid. WO 02006 / 122206 describes a chewing gum comprising a solid shaped chewing gum composition dusted with a sugar alcohol having a negative heat of solution, and a method for mixing the same. The method involves coating solid pieces of the chewing gum composition with a wetting syrup and dusting the wetted pieces with sugar alcohol crystals. Claudia Hieckmann et al. describe "Chewing Gum Manufacture" in "Formulation And Production Of Chewing And Bubble Gum" (January 1, 2018, Kennedy's Books Ltd, XP055275780, pp. 253-275). Therefore, a method capable of continuously and efficiently preparing an active ingredient for use in an edible product is desirable. Summary The present invention provides a method as set forth in claim 1. Brief description of the figures The accompanying drawings, which are incorporated into and form part of the descriptive report, illustrate various aspects of the present description and, together with the description, serve to explain the principles of the invention. Description of the drawings: Fig. 1 is a schematic view of a system for preparing a first component of an edible composition according to an example as described herein; Fig. 2 is a cross-sectional view of an extruder configured for use in the system of Fig. 1 according to an example as described herein; Fig. 3 is a front view of a pelletizer configured for use in the system of Fig. 1 according to an example as described herein; and Fig. 4 is an example of a cut piece of extruded product according to the present description. The detailed description explains examples according to the present description, along with advantages and features, by way of example, with reference to the drawings. Detailed description The following description will detail particular examples, providing methods and systems for manufacturing encapsulated compositions for use in chewing gum. The present invention provides a method for preparing a first component of chewing gum, wherein the first component is an encapsulated composition. The edible product included in the edible extruded product, mass, and sheet described herein according to the present invention is chewing gum (at any stage, including elastomer, partially finished base, finished chewing gum base, and finished chewing gum). For ease of description, the edible product will be referred to as chewing gum throughout the rest of this description. Certain chewing gum compositions may have a non-uniform texture and / or a multi-layered composition. As used herein, "chewing gum" or "gum" includes, but is not limited to, compositions ranging from, and including, compound elastomer to finished gum, which may include compound elastomer plus some blending aids, masterbatch gum base, compound elastomer plus some downstream gum ingredients, compound elastomer plus some gum base ingredients and some downstream gum ingredients, gum base, gum base plus some downstream gum ingredients, masterbatch finished gum and finished gum. Before explaining the various systems and methods according to the present description, it is useful to discuss the general composition of several typical stages of chewing gum manufacturing in which encapsulation, especially finished gum, can be used. A "finished chewing gum" or "finished gum," as used herein, refers to chewing gum that is generally ready for preparation for distribution to the consumer. As such, a finished gum may still require temperature conditioning, shaping, forming, packaging, and coating. However, from a compositional standpoint, the chewing gum itself is generally finished. Not all finished gums have the same ingredients or the same quantities of individual ingredients. By varying the ingredients and quantities of ingredients, textures, flavor, and sensations, among other things, modifications can be made to provide different characteristics to meet user needs. As is generally known, a finished gum typically includes a water-soluble bulk component, a water-insoluble gum base component, and one or more flavoring agents. The water-soluble component dissolves over time during chewing. The gum base component remains in the mouth throughout the chewing process. A finished gum is defined as chewing gum that is ready for consumption by the user. A "finished chewing gum base" or "finished gum base," as used herein, refers to chewing gum that includes a sufficient combination of gum base ingredients that need only be combined with subsequent gum ingredients to form a finished gum. A finished gum base is a viscoelastic material that includes at least one viscous component, one elastic component, and one softening component. For example, a typical gum base might include elastomer, at least some filler, resin and / or plasticizer, polyvinyl acetate, and a softener (such as an oil, grease, or wax). A compound elastomer without the addition of a softener, for example, would not be a finished gum base because it would not be considered usable in a finished gum structure due to its difficulty, if not impossibility, of chewing.In one example, the viscosity of the finished rubber base or the output of the extruded product from the extruder described below is between approximately 75 pascal-seconds and approximately 140,000 pascal-seconds. A "partial gum base" or "partial gum base," as used herein, shall refer to chewing gum that includes a gum base ingredient or a combination of gum base ingredients that must be combined with other gum base ingredients and subsequent non-base gum ingredients to form a finished gum. A partial gum base includes at least one elastic component and will require the addition of at least one viscous and / or softening component to form a finished gum base. Chewing gum can contain a wide variety of ingredients across several categories. The systems and methods described below can be used to blend any of the known ingredients, including, but not limited to, ingredients in the following categories: elastomers, bulking agents, elastomeric plasticizers (including resins), elastomeric solvents, plasticizers, fats, waxes, fillers, antioxidants, sweeteners (e.g., bulk sweeteners and high-intensity sweeteners), arabics / fluids, flavorings, organoleptic agents, enhancers, acids, emulsifiers, colorants, and functional ingredients. Insoluble rubber base, in its finished rubber base form, generally includes ingredients falling into the following categories: elastomers, elastomeric plasticizers (resins or solvents), plasticizers, fats, oils, waxes, softeners, and fillers. A further discussion of representative ingredients within each category will be provided later. The rubber base may constitute 5–95% by weight of a finished rubber, more typically 10–50% by weight of the finished rubber, and most commonly 20–30% by weight of the finished rubber. The water-soluble portion of the finished gum will be referred to as downstream ingredients in this description (since they are added after the manufacture of a finished gum base) and may include downstream gum ingredients falling into the following categories: softeners, bulk sweeteners, high-intensity sweeteners, flavoring agents, acids, additional fillers, functional ingredients, and combinations thereof. Softeners are added to chewing gum to optimize the chewiness and mouthfeel of the gum. Softeners, also known as plasticizers, plasticizing agents, or emulsifiers, generally constitute approximately 0.5–15% by weight of the finished gum. Bulk sweeteners constitute 5–95% by weight of the finished gum, more typically 20–80% by weight, and most commonly 30–60% by weight.High-intensity sweeteners may also be present and are commonly used with sugar-free sweeteners. When used, high-intensity sweeteners typically constitute between 0.001 and 5% by weight of the finished gum, preferably between 0.01 and 3% by weight of the finished gum. Typically, high-intensity sweeteners are at least 20 times sweeter than sucrose. The flavor should generally be present in the gum in an amount within the range of approximately 0.1–15% by weight of the finished gum, preferably between approximately 0.2–5% by weight of the finished gum, with a maximum preference between approximately 0.5–3% by weight of the finished gum. Natural and artificial flavorings may be used and combined in any sensorially acceptable manner. If included, acids typically constitute approximately 0.001–5% by weight of the finished gum. Optional ingredients such as colors, functional ingredients, and additional flavoring agents may also be included in the gum. With reference to Fig. 1, a system 10 for preparing a first component of chewing gum includes an extruder 20 configured to produce the first component as an extruded product 12. An example of an extruder 20 for use in the systems and methods described below is illustrated in more detail in Fig. 2. In the non-limiting example illustrated, the extruder 20 is a twin-screw extruder including a substantially hollow barrel 22 within which a substantially identical first screw 24a and second screw 24b are mounted. However, other types of extruders, such as planetary roller extruders and single-screw extruders, for example, are within the scope of the invention. In the twin-screw extruder 20 shown in Fig. 2, each of the first and second screws 24a, 24b generally extends from an inlet or feed end 26 to an outlet or extrusion end 28 of the barrel 22 and includes a central longitudinal shaft A, B, respectively. With reference now to screws 24a and 24b in more detail, in one example, the diameter of each screw 24a and 24b may remain constant along its length. However, since different parts of the extruder 20 may have different functions, each screw 24a and 24b may have different diameters or configurations at different positions along the length of the extruder 20. For example, a first part 30 of screws 24a and 24b, located near the feed end 26 of the extruder 20, may have a first diameter, and a middle part 32 downstream of screws 24a and 24b may have a second, smaller diameter. The first part 30 may be a feed part, and the middle part 32 may be configured to mix and melt the ingredients within the extrusion drum 22. Screws 24a and 24b include corresponding slots or gears 34.These paddles 34 help to efficiently move and mix the first ingredient flowing through the extruder 20, with the remaining space 35 for the first ingredient to flow between the paddles 34 of the screws 24a, 24b. The paddles 34 can have any desirable configuration, including, but not limited to, a variation in the distance or spacing between adjacent paddles, paddle shape, and paddle length, for example. The extruder 20 includes at least one inlet 36 for ingredients entering the extruder 20, such as an inlet adjacent to the feed end 26 or an inlet located downstream of the feed end 26 of the barrel 22. The position of each of these inlet 36 can be selected depending on the chosen application, the ingredient being added, and the shape of the ingredient being added. Various types of feed inlets 38 can be used at the inlet 36 to supply an ingredient to the internal volume of the extruder 20. In one example, the feed inlet 38 is a gravity-fed hopper / feeder. Alternatively, the feed inlet 38 can be a side feed inlet configured to supply an ingredient laterally to one side of the extruder 20. An extrusion point 40 arranged at the outlet of the extrusion end 28 of the barrel 22 includes the opening through which the first ingredient flowing through the extruder 20 will finally be extruded. It is noteworthy that a downstream end 25 of the screws 24a, 24b is generally located close to the extrusion point 40 of the extruder 20. In fact, the downstream end 25 of the screws 24a, 24b may be terminated in such a way that the ends 25 of these screws are level with the extrusion point 40. As is known in the field, the extrusion point 40 is continuously coupled to an extruder die 42 mounted on the extrusion end 28 of the barrel 22. The extruder die 42 is configured to extrude the first component into one or more desirable shapes, such as a rope-like element or a continuous rectangular sheet, for example. Furthermore, the extruder 20 may include effective temperature control for the first ingredient mixed within it and extruded from it. In one example, the extruder 20 includes a temperature control system 44, such as, but not limited to, a cooling jacket and / or a heating jacket 46 circumferentially positioned around a portion of the barrel 22. The extruder 20 illustrated and described herein is provided by way of example, and other known extruders 20, such as planetary roller extruders, for example, are within the scope of the invention. At least one motor 50 is operatively coupled to the screws 24 of the extruder 20 and is configured to rotate the screws 24 about their respective longitudinal axes A and B. The screws 24 may be configured to rotate simultaneously or, alternatively, they may be configured to rotate in opposite directions. When the ingredients enter the extruder 20, the rotation of the screws 24a and 24b creates a directional flow of the ingredients toward the extrusion end 28 of the extruder 20. As the ingredients move away from the feed end 26 of the extruder 20, the rotating screws 24a and 24b mix the ingredients in the flow by moving the flow through the spaces 35 defined between the teeth 34 of the rotating screws 24a and 24b. As the ingredients are conveyed and mixed, they form a first component.Next, the first mixed component is fed to extrusion point 40 adjacent to the downstream end 25 of screws 24a, 24b. If an extruder die 42 is positioned adjacent to the extrusion end 28 of barrel 22, an extruded product 12 of the first component is ejected from the extruder 20 in a desired shape complementary to the extruder die 42. In one example, the extruded product 12 exits the extruder 20 as a rope or string having a substantially constant cross-sectional area. In one example, the extruded product 12 from the first component provided at extrusion point 40 of extruder 20 is an encapsulated composition. An encapsulated composition typically includes an "active" ingredient and an encapsulating ingredient. In some examples, the active ingredient may be relatively sensitive to high-energy mixing environments (such as heat and shear forces that may be associated with some types of mixing). Any active ingredients typically used in an edible product, such as, but not limited to, high-intensity sweeteners (including natural and synthetic sweeteners), food acids, and miscellaneous ingredients (including texture modifiers, coloring agents, salts, oral care ingredients, and other ingredients), are intended for use with extruder 20.Any encapsulating ingredients that can typically be used in edibles, such as, but not limited to, polymers or resins, are also contemplated for use with the extruder 20. For example, the active ingredients may include, but are not limited to, sweeteners and food acids. The sweeteners used may be selected from a wide range of materials, including water-soluble sweeteners, water-soluble artificial sweeteners, water-soluble sweeteners derived from natural water-soluble sweeteners, dipeptide-based sweeteners, and protein sweeteners, including mixtures thereof. Without limitation as regards sweeteners in particular, representative categories and examples include: (a) water-soluble sweetening agents such as dihydrochalcones, monellin, steviosides, glycyrrhizin, saccharin salts, i.e., sodium or calcium saccharin salts, cyclamate salts, acesulfame salts, such as the sodium, ammonium or calcium salt of 3,4-dihydro-6-methyl-1,2,3-oxathiazine-4-one-2,2-dioxide, the potassium salt of 3,4-dihydro-6-methyl-1,2,3-oxathiazine-4-one-2,(a) 2-dioxide (Acesulfame-K), the free acid form of saccharin and monatin; (b) sweeteners based on dipeptides, such as sweeteners derived from L-aspartic acid, such as L-aspartyl-L-phenylalanine methyl ester (Aspartame) and L-alpha-aspartyl-N-(2,2,4,4-tetramethyl-3-thiethanyl)-D-alanine hydrate (Alitame), L-aspartyl-L-phenylglycerin and L-aspartyl-L-2,5-dihydrophenylglycine methyl esters, L-aspartyl-2,5-dihydro-L-phenylalanine; L-aspartyl-L-(1-cyclohexene)-alanine, neotame and advantame; (c) water-soluble sweeteners derived from naturally occurring water-soluble sweeteners, such as Reb-A, chlorinated derivatives of ordinary sugars (sucrose), e.g., chlorodeoxy sugar derivatives, such as chlorodeoxysucrose or chlorodeoxygalactosucrose derivatives, known, for example, by the product designation Sucralose; examples of chlorodeoxysucrose and chlorodeoxygalactosucrose derivatives include,but not limited to: 1-chloro-1'-deoxysucrose; 4-chloro-4-deoxy-alpha-D-galactopyranosyl-alpha-D-fructofuranoside, or 4-chloro-4-deoxygalactosacarose; 4-chloro-4-deoxy-alpha-D-galactopyranosyl-1 -chloro-1 -deoxy-beta-D-fructo-furanoside, or 4, 1'-dichloro-4, 1'-dideoxygalactosacarose; 1 ', 6'-dichloro 1 ', 6'-dideoxysucrose; 4-chloro-4-deoxy-alpha-Dgalactopyranosyl-1, 6-dichloro-1, 6-dideoxy-beta-D-fructofuranoside or 4, 1', 6'-trichloro-4, 1', 6'-trideoxygalactosacarose; 4,6- dichloro-4,6-dideoxy-alpha-D-galactopyranosyl-6-chloro-6-deoxy-beta-D-fructofuranoside or 4,6,6'-trichloro-4,6,6'-trideoxygalactosacarose; 6,1',6'-trichloro-6,1',6'-trideoxysucrose; 4,6-dichloro-4,6-dideoxy-alpha-D-galacto-pyranosyl-1.6- dichloro-1,6-dideoxy-beta-D-fructofuranoside, or 4,6,1,6-tetrachloro-4,6,1,6-tetradeoxygalactosacarose; and 4,6,1',6'-tetradeoxysucrose,and mixtures thereof; or (d) Other protein-based sweeteners such as Thaumaococcus danielli (Thaumatin I and II) and talin. Food acids may include citric acid, malic acid, fumaric acid, tartaric acid, lactic acid, and adipic acid. Encapsulating an active ingredient protects it from dissolution due to contact with water or saliva, thus extending its shelf life within a finished rubber product. Furthermore, encapsulation can also protect the active ingredient throughout the rest of the production process. Since the components of the edible product to be encapsulated may be sensitive to temperature, mixing, extrusion, or other factors, encapsulation allows for efficient handling and protection of these sensitive components during production. The protection of the aforementioned active ingredient is achieved by mixing one or more active ingredients with one or more encapsulating ingredients. Clearly, an encapsulation composition, as defined herein, is one or more active ingredients, such as those described above, mixed for production or extrusion with one or more encapsulating ingredients, such as those described below. Examples of encapsulating materials / ingredients include polymers or resins, where the characteristics of the polymer or resin type of ingredient control the release profile and protection of the active ingredient being encapsulated. In some examples, the encapsulating material may be polyvinyl acetate, polyethylene, crosslinked polyvinylpyrrolidone, polymethyl methacrylate, polylactic acid, polyhydroxyalkanoates, ethylcellulose, polyvinyl acetate phthalate, polyethylene glycol esters, methacrylic acid-co-methyl methacrylate, polyvinyl acetate-vinyl alcohol copolymer, or any other ingredient suitable for polymer matrix encapsulation. As described above, it may be desirable to encapsulate certain ingredients or components used in chewing gum. The encapsulated compositions, as used herein, include at least one active ingredient or component to be protected and released with a specific release profile, and at least one additional encapsulating ingredient, such as, but not limited to, a polymer or resin. After encapsulation, the encapsulated composition can be mixed with other gum ingredients, such as in a gum manufacturing system, to form a finished gum product. During the encapsulation process, one or more active ingredients are supplied to the extruder 20 from an active ingredient source, and one or more encapsulating ingredients are added to the extruder 20 from an encapsulating ingredient source. Alternatively, the active and encapsulating ingredients can enter the extruder 20 from a common source at an active ingredient feed inlet 38 and an encapsulating ingredient feed inlet 38, respectively. In one example, the active and encapsulating ingredients can be mixed before being supplied to the extruder 20 through a single inlet 38. The active and encapsulating ingredients can be arranged at the same inlet point 36 or at different inlet points 36 of the extruder 20, thus allowing for variation in the mixing time of the active and encapsulating ingredients.The active ingredients and encapsulants can be added in molten form or as granular ingredients or raw materials, such as, but not limited to, powder, liquid, or flake materials. Referring again to Fig. 1, a conveying device 60 positioned adjacent to the outlet end 28 of the extruder 20 is configured to receive the extruded product 12 and supply it to a pelletizer 70 located downstream of and in line with the extruder 20. Furthermore, the conveying device 60 is configured to partially cool the extruded product 12 before supplying it to the pelletizer 70. In one example, the conveying device 60 is configured to cool the extruded product to a temperature above its glass transition temperature, such as to a temperature between approximately 30°C and approximately 90°C. The conveying device 60 may have a cooling system 62 coupled to it, so that the extruded product 12 is cooled by conduction.However, other methods for cooling the extruded product 12, such as blowing cold air onto the extruded product 12 disposed in the transport device 60, for example, are within the scope of the invention. With reference now to Fig. 3, an example of the pelletizer 70 is illustrated in greater detail. The pelletizer 70 includes a rotating wheel 72 having a plurality of substantially identical teeth or blades 74 extending radially outward. A rotation axis R of the wheel 72 is generally oriented perpendicular to a direction of travel of the extruded product 12, indicated by arrow A. As the extruded product 12 moves toward the rotating wheel 72 of the pelletizer 70, the teeth 74 continuously cut an adjacent end portion of the extruded product 12 to form a plurality of cut pieces of the extruded product 14. In one example, the teeth 74 are spaced equidistantly around a circumference of the wheel 72 such that if the extruded product 12 moves toward the pelletizer 70 at a constant speed, each of the plurality of cut pieces 14 is substantially identical in size, particularly thickness, illustrated as T. An example of a cut piece 14 from the extruded product 12 is shown in more detail in Fig. 4. In one example, the pelletizer 70 is configured such that the thickness of the formed pieces 14, measured parallel to the direction of travel A of the extruded product 12, is less than the diameter of a cutting surface 16 of each cut piece 14. In one example, the ratio of the diameter of the cutting surface 16 to the thickness of the piece 14 is greater than 1. In conventional systems, the extruded product is cooled to a temperature below its glass transition temperature, such as approximately 35°C, before being broken down into smaller pieces. At such temperatures, the extruded product is brittle and produces a plurality of pieces with a wide variety of shapes and sizes. By only partially cooling the extruded product, such as to a temperature above its glass transition temperature, as described in the present invention, the extruded product becomes malleable, so that when cut, a plurality of homogeneous and substantially uniform pieces can be easily obtained. In the non-limiting example illustrated, the pelletizer 70 further includes a funnel 80 arranged vertically below the interface between the extruded product 12 and the rotating wheel 72. The funnel 80 is configured to direct the cut pieces 14 of the extruded product to an adjacent gravity-cooling mechanism 82. Depending on the size of the cut pieces, the outer surface, or alternatively one of the cut surfaces 16 of each piece 14, will come into direct contact with the cooling mechanism 82. In examples where the thickness-to-diameter ratio of each piece 14 is limited, the cut pieces 14 are oriented so that one of the cut surfaces 16 of each piece 14 is in direct contact with a part of the cooling mechanism 82, such as a conveying surface thereof. The cooling mechanism 82 of system 10 is configured to further cool the cut pieces 14 of extruded product before supplying the pieces 14 to a downstream processing machine 94. The example of a cooling mechanism 82 shown in Fig. 1 includes a spiral mechanical conveyor configured to receive the plurality of cut pieces 14 of the extruded product supplied from the funnel 80. The spiral mechanical conveyor 82 includes a continuous conveying surface 84, which is optionally wound around a central axis X to create a vertical spiral path. The central axis X may include a tubular structure 86 configured to support the entire structure of the spiral mechanical conveyor 82. The conveying surface 84 may comprise any of a variety of shapes, including, but not limited to, a helical design.Several side walls (not shown) may join or extend from the edges of the conveying surface 84 to contain the plurality of cut pieces 14 of the extruded product thereon. The spiral design is advantageous for conserving operating space while increasing the overall path length of the mechanical conveyor, since one element of the design includes a degree of vertical movement of the cut pieces 14. In one example, the spiral mechanical conveyor 82 produces a gentle, vibratory pushing motion of the plurality of cut pieces 14 forward, such as along the path defined by the conveying surface 84, without deforming the shape of the cut pieces 14. Vibratory forces, for example, produced by a drive motor 88 coupled to the spiral mechanical conveyor 82, can be transmitted to the conveying surface 84 to produce vibrations along its surface. As the cut pieces 14 of the extruded product are fed to the mechanical conveyor 82, vibratory forces are applied to the conveying surface 84 to transfer the motion of the cut pieces 14 along their path.In one example, the cut pieces 14 are fed into an inlet 90 arranged at the bottom of the mechanical conveyor 82 such that vibratory forces cause the cut pieces 14 to move upwards along the spiral path defined by the conveying surface 84. In another example, the cut pieces 14 are generally fed to an upper portion of the spiral mechanical conveyor 82 such that vibratory forces cause the cut pieces 14 of extruded product to move along the spiral path of the conveying surface 84. As the cut pieces 14 of extruded product move along the conveying surface 84, the pieces 14 are further cooled, for example, to a temperature lower than the glass transition temperature of the extruded product, for example, between approximately 20°C and approximately 35°C. In one example, a heat transfer medium, including, but not limited to, air, water, oil, coolant, and other gases and fluids, for example, is supplied to at least a portion of the spiral mechanical conveyor 82. As a result of the direct contact between each cut piece 14, for example, surface 16, and the conveying surface 84, heat is conducted away from the cut pieces 14 on the spiral mechanical conveyor compared to conventional cooling mechanisms. With reference again to Fig. 1, the processing machine 94 arranged downstream from and in line with an outlet 92 of the cooling mechanism 82 may include a grinding machine. The grinding machine 94 is configured to grind the plurality of cut pieces 14 of the extruded product into a powder comprising particles of a desired size. The residence time of the pieces 14 within the grinding machine 94 may be any suitable period of time required to achieve the desired particle size. From the grinding machine 94, the first ground component 18 may then be supplied to a mixing machine of an edible product manufacturing system, wherein the first component is used as an ingredient of an edible composition as known in the field. The system 10 for preparing a first component of an edible composition as described herein has greater consistency and efficiency when a plurality of substantially uniformly cut pieces 14 of extruded product are supplied to the grinding machine 94. Additionally, by conduction cooling a surface 16 of each of the cut pieces 14 of the extruded product, the energy required to cool the pieces 14 of the extruded product to a desired temperature before further processing is reduced. The use of the terms "a" and "an" and similar referents in the context of describing the specification (especially in the context of the following claims) should be construed as including both the singular and the plural, unless otherwise stated herein or clearly contradicted by the context. The terms "comprising," "having," "including," and "containing" should be regarded as open terms (i.e., meaning "including, but not limited to") unless otherwise stated. The inclusion of ranges of values ​​in this specification is intended simply as a shorthand method for referring to each individual value within the range, unless otherwise stated herein, and each individual value is incorporated into the specification as if it were included individually herein.All methods described herein may be performed in any suitable order, unless otherwise stated herein or clearly contradicted by the context. The use of each example, or illustrative language (e.g., "such as") provided herein, is intended merely to further illustrate the invention and does not impose any limitation on the scope of the invention, unless otherwise claimed. Nothing in the specification shall be construed as indicating an unclaimed element that is essential to the practice of the invention. The present invention provides a method according to the appended claims. Examples of the above description are described herein, including the best means of carrying out the invention known to the inventors. Variations of these examples may be apparent to those skilled in the art after reading the foregoing description. The inventors expect that qualified personnel will employ appropriate variations and do not intend for the invention to be put into practice in any manner other than that specifically described herein. Furthermore, this description covers any combination of the elements described above in all their possible variations, unless otherwise stated herein or clearly contradicted by the context.

Claims

1. A method for preparing a first component of chewing gum, wherein the first component is an encapsulated composition, the method comprising: forming an extruded product (12) of the first component; cooling said extruded product (12) to a first temperature above a glass transition temperature of the first component; cutting said extruded product (12) cooled to the first temperature into a plurality of substantially identical pieces (14); and further cooling said plurality of substantially identical pieces to a second temperature, the first temperature being higher than the second temperature. 2.The method of claim 1, wherein cooling the extruded product to the first temperature above the glass transition temperature includes supplying the extruded product from an extruder to a pelletizer arranged downstream of and in line with the extruder by means of a conveying device arranged adjacent to an outlet end of the extruder; wherein the conveying device is configured to partially cool the extruded product before supplying the extruded product to the pelletizer.

3. The method of claim 2, wherein the first temperature is between approximately 30°C and approximately 90°C.

4. The method of claim 2, wherein the second temperature is lower than the glass transition temperature of the first component.

5. The method of claim 4, wherein the second temperature is between approximately 20°C and approximately 35°C. 6.The method according to claim 2, wherein each piece (14) includes a thickness measured parallel to a direction of displacement of the extruded product (12) and includes a cutting surface (16) having a diameter, wherein a ratio of said diameter of said cutting surface (16) to said thickness of each piece (14) is greater than 1.

7. The method according to claim 1, further comprising: crushing said plurality of pieces (14) to obtain a powder having particles of a desired size.

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