AU714444B2 - Improved chewing gum containing structured lipids - Google Patents
Improved chewing gum containing structured lipids Download PDFInfo
- Publication number
- AU714444B2 AU714444B2 AU41368/96A AU4136896A AU714444B2 AU 714444 B2 AU714444 B2 AU 714444B2 AU 41368/96 A AU41368/96 A AU 41368/96A AU 4136896 A AU4136896 A AU 4136896A AU 714444 B2 AU714444 B2 AU 714444B2
- Authority
- AU
- Australia
- Prior art keywords
- gum
- base
- caprenin
- gum base
- chewing gum
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Ceased
Links
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- 229940112822 chewing gum Drugs 0.000 title claims description 66
- 150000002632 lipids Chemical class 0.000 title claims description 24
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- 239000000203 mixture Substances 0.000 claims description 50
- 239000000806 elastomer Substances 0.000 claims description 49
- 238000009472 formulation Methods 0.000 claims description 43
- 239000004014 plasticizer Substances 0.000 claims description 33
- -1 caprylic fatty acids Chemical class 0.000 claims description 29
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 25
- 239000000194 fatty acid Substances 0.000 claims description 25
- 229930195729 fatty acid Natural products 0.000 claims description 25
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- 230000008569 process Effects 0.000 claims description 3
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- 235000019204 saccharin Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical class C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
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- 239000008117 stearic acid Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
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- 239000000892 thaumatin Substances 0.000 description 1
- 235000010436 thaumatin Nutrition 0.000 description 1
- 239000004408 titanium dioxide Substances 0.000 description 1
- OGIDPMRJRNCKJF-UHFFFAOYSA-N titanium oxide Inorganic materials [Ti]=O OGIDPMRJRNCKJF-UHFFFAOYSA-N 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- 229910000391 tricalcium phosphate Inorganic materials 0.000 description 1
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- 235000019731 tricalcium phosphate Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
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- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/066—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the fat used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/08—Chewing gum characterised by the composition containing organic or inorganic compounds of the chewing gum base
Landscapes
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
- Cosmetics (AREA)
Description
1 Improved Chewing Gum Containing Structured Lipids Background of the Invention Related Application The present invention relates generally to chewing gum. More specifically, the present invention relates to improved formulations for chewing gum and bases.
Chewing gum generally consists of a water insoluble gum base and a water soluble portion along with flavors. The water soluble portion and flavors dissipate during chewing and the gum base is retained in the mouth throughout the chew.
The insoluble gum base generally comprises elastomers, resins, fats and oils, 0t softeners, and inorganic fillers. Elastomers can include synthetic elastomers including polyisobutylene, isobutyleneisoprene copolymers, styrene-butadiene copolymers, polyvinyl acetate, polyisoprene, polyethylene, vinyl acetate vinyl laurate copolymers, and combinations thereof. Natural elastomers that can be used include natural rubber.
aa The gum base can include elastomer plasticizers. Such elastomer plasticizers can Is include natural rosin esters, as well as other elastomer plasticizers. Additionally, the gum base can include fillers/texturizers and softeners/emulsifiers. Softeners are added to chewing gum in order to optimize the chewability and mouth feel of the gum.
Softeners/emulsifiers that are typically used include tallow, hydrogenated tallow, hydrogenated and partially hydrogenated vegetable oils, cocoa butter, glycerol 20 monostearate, glycerol triacetate, lecithin, and combinations thereof.
In addition to a water insoluble gum base portion, a typical chewing gum composition includes a water soluble portion and one or more flavoring agents. The water soluble portion can include bulk sweeteners, high intensity sweeteners, flavoring agents, softeners, emulsifiers, colors, acidulants, fillers, antioxidants, and other components that provide desirable attributes.
Summary of the Invention According to one embodiment of this invention there is provided a gum base comprising: an elastomer; and at least 0.02% by weight of a structure lipid is selected from the group consisting of caprylic acid and capric acid.
According to another embodiment of this invention there is provided a method for producing chewing gum comprising the step of substituting for a typical plasticizer, in a chewing gum formulation a structured lipid that is selected from a fatty acid chosen from R ie group consisting of caprylic and capric.
[R\I.IBXX]O2181 docKWW According to a further embodiment of this invention there is provided a method for producing gum base comprising the step of using caprocaprylobehenin in a gum base formulation as a substitute for at least a portion of conventional saturated triglycerides that are typically used in gum base.
The present invention provides improved chewing gum formulations and bases, as well as methods of producing chewing gum and bases. Pursuant to the present invention, a gum base is provided that includes a structured lipid that is selected from caprylic or capric fatty acids, for example caprenin (caprocaprylobehenin), as a plasticizer. In an embodiment, the structured lipid comprises only capric and caprylic fatty acids. However, in in an embodiment, the structured lipid includes other fatty acids in addition to caprylic and/or capric fatty acids.
In an embodiment, caprenin is added to gum base formulations replacing a small or large quantity of fats, oils, or waxes.
In an embodiment, caprenin replaces, n a gum base formula, at least some of the i conventional saturated fats. The caprenin can also be used to improve flavor quality by relacing a portion or all of the other saturated fats in the base formula. Caprenin may also control flavor release and reduce harshness/bitterness of the flavor.
**ooo [R\LIBXX]02181 doc.KWW WO 96/13173 PCT/US95/13951 3 A variety of base and chewing gum formulations including structured lipids, such as caprenin, can be produced and/or utilized pursuant to the present invention. The base formulations of the present invention may be conventional bases that include wax or are wax-free, tacky or non-tacky and/or bubble gum-type bases. The gum formulations can be low or high moisture formulations containing low or high amounts of moisturecontaining syrup. Caprenin can also be used in low sugar and non-sugar containing gum formulations made with sorbitol, mannitol, other polyols, and non-sugar carbohydrates. Non-sugar formulations can include low or high moisture sugar-free chewing gums.
In an embodiment, caprenin is used in the chewing gum formulation to replace typical plasticizers that are used in chewing gum formulations. For example, caprenin can be used to replace glycerin, lecithin, glycerol triacetate, acetylated monoglycerides, and mono- and diglycerides.
In an embodiment, the caprenin is used in a chewing gum formulation combined with other softeners, emulsifiers, and plasticizing agents. If desired, caprenin can be used alone or combined with an inert material which may be added in a dry form. The caprenin softener can also be added to the flavor as a carrier for its use in chewing gum.
The caprenin when used according to the present invention, affords the chewing gum an improved texture, improved shelf life, and improved flavor quality. Even though caprenin is similar to other fats and oils in some respects, caprenin has a lower caloric value and creates a resultant chewing gum product that has a high consumeracceptability.
It is an advantage of the present invention to provide an improved chewing gum formulation.
A further advantage of the present invention is to provide an improved base that can be used to create chewing gum.
Still further, an advantage of the present invention is that it provides an improved chewing gum plasticizer.
Moreover, an advantage of the present invention is that is provides an improved method for creating chewing gum.
Furthermore, an advantage of the present invention is that it provides a chewing gum in having improved texture.
An advantage of the present invention is that it provides a chewing gum having an improved shelf life.
Still further, an advantage of the present invention is that is provides a chewing gum having improved flavor quality.
i-5 Additional features and advantages of the present invention are described in, and will be apparent from, the detailed description of the presently preferred embodiments.
Detailed Description of the Presently Preferred Embodiments The present invention provides improved chewing gum formulations and base formulations. Pursuant to the present invention, structured lipids that are selected from 20 caprylic or capric fatty acids are added to chewing gum and base formulations. In a preferred embodiment caprocaprylobehenin (hereinafter referred to as "caprenin") is used.
Caprenin can be used in chewing gum [R \LIBXX]02181.doc.KWW WO 96/13173 PCT/US95/13951 5 formulations and/or bases. Preferably the caprenin can be used as a plasticizer in the gum base.
Caprenin being a saturated fatty acid triglyceride can be used to replace other fats in gum base that are also saturated fatty acid triglycerides. Most triglycerides used as fat in gum bases are from fatty acids such as stearic acid (C18), palmitic acid (C16), oleic acid (C18:l unsaturated) and linoleic acid (C18:2 unsaturated). These common fatty acids are derived from saturated soybean oil, olive oil, canola oil, cottonseed oil, coconut oil, palm oil, corn oil, palm kernel oil, safflower oil, lard, tallow, and a wide variety of short and long chain fatty acids.
Generally, these fats or lipids are hydrogenated to make them saturated for use in gum base. Saturation of the lipids significantly improves their oxidation stability, which is very important for shelf life of gum base and gum. When oil is hydrogenated it becomes a solid at room temperature, thus a fat.
The above identified fats contain a natural fatty acid distribution dependent on its source. When the triglyceride is interesterified the triglyceride is broken down to glycerol and free fatty acids, and is then recombined to provide different triglyceride molecules.
If the fatty acids are separated to specific fatty acids and recombined with glycerol, this is called a structured lipid. One such structured lipid is Caprenin. Caprenin is made with (C8) caprylic, (C10) capric and behenic (C22) saturated fatty acids. This material is created by deriving from rapeseed oil a high quantity of tribehenin, from coconut or palm kernel oils medium chain triglycerides (MCT) are obtained. The tribehenin is interesterified with the medium chain triglycerides to WO 96/13173 PCT/US95/13951 6 form the caprenin material. Caprenin is available from Procter Gamble Co. of Cincinnati, Ohio.
Although caprenin is a fat, its unique chemical structure gives it unique properties. It has a low caloric value as compared to other fats. This is due to the fact that long chain behenic acid is only partially absorbed by the body and the two MCTs are metabolized like carbohydrates, affording caprenin a lower caloric value. The combination of these three fatty acids gives caprenin a caloric value of 5 calories per gram compared to 9 calories per gram of other dietary fats.
Additionally, caprenin has no tropical oils.
Caprenin is also not believed to increase blood cholesterol levels. In fact, the FDA has excluded these fatty acids from their definition of saturated fats for nutrition labeling.
Structured lipids such as Caprenin may have properties that are different than conventional saturated triglycerides. It has been surprisingly found that Caprenin is a better plasticizer of elastomers used in gum base as compared to conventional saturated triglycerides. It has also been found that fatty acid triglycerides C8 and C10 (Medium Chain Triglycerides or MCTs) are very good plasticizers for gum base elastomers.
The triglycerides from these two fatty acids appear to not only soften the gum base, but also plasticize the rubber elastomer more effectively than conventional triglycerides.
Conventional triglyercides soften gum base by lubricating the rubber elastomers to make the elastomers workable. Plasticizers are more compatible with the elastomer and actually become part of the elastomer matrix to modify its physical properties. It is WO 96/13173 PCT/US95/13951 7 speculated that the lower molecular weight medium chain (C8 and C10) triglycerides are able to enter the elastomer structure and modify it, whereas the larger fatty acid molecules (such as stearic and palmitic) are not.
It is believed since Caprenin comprises two parts medium chain triglycerides and one part larger fatty acid, that this allows Caprenin to be a more effective plasticizer than other conventional fats.
1 0 An FDA GRAS petition has been filed by Procter Gamble Co. for use of caprenin in soft candy, and in confectionery coatings for nuts, fruits, cookies, and the like, including traditional chocolate candy bars. It is believed that caprenin is currently being used in a chocolate bar on the market.
Although the GRAS petition for caprenin does not include its use in chewing gum, the inventors believe that caprenin can be used in base formulations, and/or chewing gum formulations. In this regard, caprenin can be used as a plasticizer. Preferably, caprenin will comprise about 0.01% to approximately 5% by weight of the chewing gum formulation. Caprenin can be used in a variety of different chewing gum and base formulations.
Caprenin has a melting point of about 80-90F, and would therefore typically be added to the gum base or a gum formulation in its liquid form.
Chewing gum generally consists of a water insoluble gum base, a water soluble portion, and flavors.
The insoluble gum base generally comprises elastomers, resins, fats and oils, softeners, and inorganic fillers. The gum base may or may not include wax. The insoluble gum base can constitute approximately to about 95 percent, by weight, of the chewing gum,
I
WO 96/13173 PCT/US95/13951 8 more commonly, the gum base comprises 10 to about percent of the gum, and in some preferred embodiments, to about 35 percent, by weight, of the chewing gum.
In an embodiment, the chewing gum base of the present invention contains about 20 to about 60 weight percent synthetic elastomer, 0 to about 30 weight percent natural elastomer, about 5 to about 55 weight percent elastomer plasticizer, about 4 to about 35 weight percent filler, about 5 to about 35 weight percent softener, and optional minor amounts (about one percent or less) of miscellaneous ingredients such as colorants, antioxidants, etc. Preferably, the caprenin does not comprise more than 40% by weight of the gum base.
Synthetic elastomers may include, but are not limited to, polyisobutylene with a GPC weight average molecular weight of about 10,000 to about 95,000, isobutylene-isoprene copolymer (butyl elastomer), styrene-butadiene copolymers having styrene-butadiene ratios of about 1:3 to about 3:1, polyvinyl acetate having a GPC weight average molecular weight of about 2,000 to about 90,000, polyisoprene, polyethylene, vinyl acetate-vinyl laurate copolymer having vinyl laurate content of about 5 to about 50 percent by weight of the copolymer, and combinations thereof.
Preferred ranges are, for polyisobutylene, 50,000 to 80,000 GPC weight average molecular weight, for styrene-butadiene, 1:1 to 1:3 bound styrene-butadiene, for polyvinyl acetate, 10,000 to 65,000 GPC weight average molecular weight with the higher molecular weight polyvinyl acetates typically used in bubble gum base, and for vinyl acetate-vinyl laurate, vinyl laurate content of 10-45 percent.
WO 96/13173 PCTUS95/13951 9 Natural elastomers may include natural rubber such as smoked or liquid latex and guayule as well as natural gums such as jelutong, lechi caspi, perillo, sorva, massaranduba balata, massaranduba chocolate, nispero, rosindinha, chicle, gutta hang kang, and combinations thereof. The preferred synthetic elastomer and natural elastomer concentrations vary depending on whether the chewing gum in which the base is used is adhesive or conventional, bubble gum or regular gum, as discussed below. Preferred natural elastomers include jelutong, chicle, sorva and massaranduba balata.
Elastomer plasticizers may include, but are not limited to, natural rosin esters, often called estergums, such as glycerol esters of partially hydrogenated rosin, glycerol esters polymerized rosin, glycerol esters of partially dimerized rosin, glycerol esters of rosin, pentaerythritol esters of partially hydrogenated rosin, methyl and partially hydrogenated methyl esters of rosin, pentaerythritol esters of rosin; synthetics such as terpene resins derived from alpha-pinene, beta-pinene, and/or d-limonene; and any suitable combinations of the foregoing. the preferred elastomer plasticizers will also vary depending on the specific application, and on the type of elastomer which is used.
Fillers/texturizers may include magnesium and calcium carbonate, ground limestone, silicate types such as magnesium and aluminum silicate, clay, alumina, talc, titanium oxide, mono-, di- and tri-calcium phosphate, cellulose polymers, such as wood, and combinations thereof.
In an embodiment, in addition to caprenin, pursuant to the present invention, softeners/emulsifiers may include tallow, hydrogenated tallow, hydrogenated and WO 96/13173 PCT/US95/13951 10 partially hydrogenated vegetable oils, cocoa butter, glycerol monostearate, glycerol triacetate, lecithin, mono-, di- and triglycerides, acetylated monoglycerides, fatty acids stearic, palmitic, oleic and linoleic acids), and combinations thereof.
Colorants and whiteners may include FD&C-type dyes and lakes, fruit and vegetable extracts, titanium dioxide, and combinations thereof.
The base may or may not include wax. An example of a wax-free gum base is disclosed in U.S. Patent No.
5,286,500, the disclosure of which is incorporated herein by reference.
In addition to a water insoluble gum base portion, a typical chewing gum composition includes a water soluble bulk portion and one or more flavoring agents.
The water soluble portion can include bulk sweeteners, high intensity sweeteners, flavoring agents, softeners, emulsifiers, colors, acidulants, fillers, antioxidants, and other components that provide desired attributes.
The softeners, which are also known as plasticizers and plasticizing agents, generally constitute between approximately 0.5 to about 15% by weight of the chewing gum. The softeners may, in addition to including caprenin, include glycerin, lecithin, and combinations thereof. Aqueous sweetener solutions such as those containing sorbitol, hydrogenated starch hydrolysates, corn syrup and combinations thereof, may also be used as softeners and binding agents in chewing gum.
Bulk sweeteners include both sugar and sugarless components. Bulk sweeteners typically constitute 5 to about 95% by weight of the chewing gum, more typically, to 80% by weight, and more commonly, 30 to 60% by weight of the gum.
I WO 96/13173 PCTIUS95/13951 11 Sugar sweeteners generally include saccharidecontaining components commonly known in the chewing gum art, including, but not limited to, sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, levulose, galactose, corn syrup solids, and the like, alone or in combination.
Sorbitol can be used as a sugarless sweetener.
Additionally, sugarless sweeteners can include, but are not limited to, other sugar alcohols such as mannitol, xylitol, hydrogenated starch hydrolysates, maltitol, lactitol, and the like, alone or in combination.
High intensity artificial sweeteners can also be used in combination with the above. Preferred sweeteners include, but are not limited to sucralose, aspartame, salts of acesulfame, alitame, saccharin and its salts, cyclamic acid and its salts, glycyrrhizin, dihydrochalcones, thaumatin, monellin, and the like, alone or in combination. In order to provide longer lasting sweetness and flavor perception, it may be desirable to encapsulate or otherwise control the release of at least a portion of the artificial sweetener. Such techniques as wet granulation, wax granulation, spray drying, spray chilling, fluid bed coating, coacervation, and fiber extension may be used to achieve the desired release characteristics.
Usage level of the artificial sweetener will vary greatly and will depend on such factors as potency of the sweetener, rate of release, desired sweetness of the product, level and type of flavor used and cost considerations. Thus, the active level of artificial sweetener may vary from 0.02 to about When carriers used for encapsulation are included, the usage level of WO 96/13173 PCT/US95/13951 12 the encapsulated sweetener will be proportionately higher.
Combinations of sugar and/or sugarless sweeteners may be used in chewing gum. Additionally, the softener may also provide additional sweetness such as with aqueous sugar or alditol solutions.
If a low calorie gum is desired, a low caloric bulking agent can be used. Example of low caloric bulking agents include: polydextrose; Raftilose, Raftilin; Fructooligosaccharides (NutraFlora) Palatinose oligosaccharide; Guar Gum Hydrolysate (Sun Fiber); or indigestible dextrin (Fibersol). However, other low calorie bulking agents can be used.
A variety of flavoring agents can be used. The flavor can be used in amounts of approximately 0.1 to about 15 weight percent of the gum, and preferably, about 0.2 to about Flavoring agents may include essential oils, synthetic flavors or mixtures thereof including, but not limited to, oils derived from plants and fruits such as citrus oils, fruit essences, peppermint oil, spearmint oil, other mint oils, clove oil, oil of wintergreen, anise and the like. Artificial flavoring agents and components may also be used. Natural and artificial flavoring agents may be combined in any sensorially acceptable fashion.
The present invention, it is believed, can be used with a variety of processes for manufacturing chewing gum.
Chewing gum is generally manufactured by sequentially adding the various chewing gum ingredients to commercially available mixers known in the art. After the ingredients have been thoroughly mixed, the chewing gum mass is discharged from the mixer and shaped into the WO 96/13173 PCTUS95/13951 13 desired form, such as by rolling into sheets and cutting into sticks, extruding into chunks, or casting into pellets.
Generally, the ingredients are mixed by first melting the gum base and adding it to the running mixer.
The gum base may alternatively be melted in the mixer.
Color and emulsifiers can be added at this time.
Molten caprenin in its liquid form may be added to chewing gum during manufacture of the base. Molten caprenin may be added at any time during processing of the base, but preferably, near the end of the batch to act as a softener.
Caprenin may be added to conventional bases that contain wax or are wax-free bases, that may or may not contain polyvinyl acetate or terpene resins, or bases that containnatural gums or synthetic bases, bases that are non-tacky, or are bubble gum bases.
At levels of approximately 0.02% to about 40% by weight of the gum base, caprenin may replace some or most of the partially hydrogenated or hydrogenated vegetable oils, mono- and di-glycerides, acetylated monoglycerides, or other softeners used in the gum base. Caprenin may also be blended with the other softeners in the gum base and added during the base manufacturing process.
A
chewing gum base made with caprenin will have greater oxidative stability due to the presence of caprenin, and will give chewing gum a cleaner taste due to a reduction of off-tasting fats and oils.
A chewing gum softener such as glycerin can be added next along with part of the bulk portion. Further parts of the bulk portion may then be added to the mixer.
Flavoring agents are typically added with the final part of the bulk portion. The entire mixing process typically
I
WO 96/13173 PCT/US95/13951 14 takes from five to fifteen minutes, although longer mixing times are sometimes required.
Molten caprenin may also be added to a chewing gum formulation in its liquid form or may be mixed with other gum or base softeners and added to a gum formulation during processing. Molten caprenin may be added during the gum manufacturing at any time during processing, but preferably, early in the batch to allow thorough mixing with the gum base.
Caprenin can be added to the chewing gum formulation so that it comprises approximately 0.01% to about 5% by weight of the chewing gum formulation. In a preferred embodiment, caprenin comprises approximately 0.02% to about 2% and most preferably, about 0.05% to about by weight of the chewing gum formulation. Caprenin may be blended with other softeners such as lecithin, glycerol triacetate, acetylated monoglycerides, mono- and di-glycerides, or other vegetable oils and fats that may be added to a gum formulation. When a solid softener is used, such as lecithin, molten caprenin may act as a carrier or solvent for the particulate lecithin.
Lecithin when mixed with molten caprenin may allow for an easier dispersion of lecithin in a gum formulation.
This should be contrasted with soy bean oil that is typically used as a carrier for lecithin.
Molten caprenin may also be blended with a wide range of natural and artificial flavor oils and act as a carrier for flavor oils. Molten caprenin can be an excellent carrier for flavors such as spearmint, peppermint, cinnamon, wintergreen, and fruit flavors.
The level of caprenin mixed with flavors can vary over a wide range from approximately 1% to about 99% by weight since most gum flavors are oil soluble.
WO 96/13173 PCT/US95/13951 15 Caprenin can also act as a carrier for artificial and natural colors such as in FD&C lake dispersions and natural colors like betacarotene. Caprenin can reduce the off-taste associated with some fat/oil carriers and allows higher usage of color.
Caprenin may also be used as a release agent for encapsulated flavors. Caprenin can be added to an encapsulating media to allow for faster and easier dissolution of the encapsulating media.
By way of example, and not limitation, examples of the present invention will now be given:
EXAMPLES
Example No. 1 A method for measuring plasticization effect is the Glass Transition Temperature (Tg) of a material or a blend of materials. If a material acts as a plasticizer to another material, the Tg will be modified accordingly.
In the case of the elastomer butyl rubber, which is an isobutyl-isoprene copolymer, the Tg of a mixture of grams of butyl rubber and 24 grams of calcium carbonate, which is inert, was -61.3'C. The mixture was blended on a Haake Internal Mixer at 130°C, 60rpm for minutes, and analyzed to obtain the Tg by DSC from -160°C to +100 0 C at The results shown below are for various materials used as plasticizers added to the above mixture at a level of 11 grams of plasticizer.
WO 96/13173 PCT/US95/13951 16 Tg Comparison-butyl rubber only -61.3°C Medium Chain Triglycerides (MCTs) -68.3"C Caprenin -64.1 C Coconut Oil -63.3 0
C
Hydrogenated Cottonseed Oil -62.1oC Structured Lipid (C8/C10/C18:2) -66°C The results indicate that a typical plasticizer/softener for gum base, hydrogenated cottonseed oil, reduces the Tg of butyl rubber by only 0.8 0 C. A better plasticizer/softener is coconut oil which contains a significant amount of MCTs and reduces the Tg by 2.0°C. The Caprenin material which takes its portion of MCT from coconut oil is still an even better plasticizer than coconut oil and hydrogenated cottonseed oil.
The results also show that other structured lipids such as Caprenin and C8/C10/C18:2 which contain caprylic and capric fatty acids are also effective as a rubber plasticizer. When the C22 fatty acid is replaced by a lower chain fatty acid such as C18:2,, butyl rubber is plasticized further.
In addition, other elastomers would also be effected in a similar manner as butyl rubber, such as the synthetic elastomer, styrene butadine rubber (SBR).
Natural rubbers such as chicle, jelutong, sorva, and Massaranduba Balata would probably also be more plasticized with Caprenin.
WO 96/13173 PCT/US95/13951 17 Example No. 2 To demonstrate the plasticizing/softening effect of Caprenin, the following gum formulas were made and tested for Instron Hardness: Ex. 1 Ex. 2 Ex. 3 Ex. 4 Base 19.2 19.2 19.2 19.2 Sugar 56.1 55.85 55.35 54.6 Syrup 12.9 12.9 12.9 12.9 Glycerin 1.0 1.0 1.0 Dextrose Monohydrate 9.9 9.9 9.9 9.9 Flavor 0.9 0.9 0.9 0.9 Caprenin 0.25 0.75 Total 100.0 100.0 100.0 100.0 Instron Hardness 635.5 569.0 529.0 458.5 The results indicate that as more Caprenin is added, gum base and consequently the gum becomes significantly softer. Sensory tests indicate also that gums with higher levels of Caprenin have a much softer texture throughout the entire chewing period.
CONTEMPLATIVE EXAMPLES The following contemplative examples of the invention and comparative examples are provided by way of explanation and illustration.
The formulas listed in Table I comprise various contemplative sugar formulas in which caprenin can be added at various levels to gum.
WO 96/13173 PCT/US95/13951 18 Sugar Base Corn Syrup Peppermint Flavor Glycerin Caprenin In formula Sugar Base Corn Syrup Glycerin Dextrose Monohydrate Peppermint Flavor Caprenin Ex. 1 61.55 19.2 16.9 TABLE 1 (WEIGHT PERCENT) Ex. 2 Ex. 3 Ex. 4 61.5 61.35 62.5 19.2 19.2 19.2 16.9 16.9 16.9 Ex. 5 62.0 19.2 16.9 Ex. 6 61.0 19.2 16.9 0.9 0.9 0.9 0.9 1.4 1.4 1.4 0.0 0.05 0.10 0.25 0.50 Table 2, dextrose monohydrate is with various levels of caprenin.
0.9 0.9 0.0 0.0 1.0 added to a sugar Ex. 7 55.65 19.2 12.9 1.4 9.9 0.9 0.05 Ex. 8 55.6 19.2 12.9 1.4 9.9 0.9 0.10 TABLE 2 Ex. 9 55.45 19.2 12.9 1.4 9.9 0.09 0.25 Ex. 10 56.2 19.2 12.9 0.4 9.9 0.9 0.50 Ex. 11 55.7 19.2 12.9 0.4 9.9 0.9 1.0 Ex. 12 54.7 19.2 12.9 0.4 9.9 0.9 Examples 13-18 are the same as Examples 7-12 except that caprenin is pre-blended with the peppermint flavor and added to the gum formulation.
The following Tables 4 through 11 give examples of gum formulations demonstrating formula variations in which molten caprenin, in the form of liquid oil, can be used.
WO 96/13173 PCT/US95/13951 19 Examples 19-23 in Table 4 demonstrate the use of caprenin in low-moisture sugar formulations having less than 2% theoretical moisture: TABLE 4 Ex. 19 Ex.20 Ex. 21 Ex.22 Ex.23 Sugar 58.75 58.6 58.3 52.7 51.9 Gum Base 19.2 19.2 19.2 19.2 19.2 Corn Syrup" 6.0 6.0 6.0 6.0 Dextrose Monohydrate 10.0 10.0 10.0 10.0 10.0 Lactose 0.0 0.0 0.0 5.0 Glycerinb 5.0 5.0 5.0 5.0 Flavor 0.9 0.9 0.9 d 0.9d 0.9 d Lecithin" 0.1 0.1 0.1 0.2 Caprenin' 0.05 0.2 0.5d 1.0 d 2.0 d "Corn syrup is evaporated to 85% solids, 15% moisture.
bGlycerin and syrup can be blended and co-evaporated.
cLecithin and Caprenin can be pre-blended.
dFlavor and Caprenin can be pre-blended.
Examples 24-28 in Table 5 demonstrate the use of caprenin in medium-moisture sugar formulations having about 2% to about 5% moisture.
TABLE Ex. 24 Ex. 25 Ex.26 Ex. 27 Ex. 28 Sugar 53.35 53.2 52.9 52.3 51.5 Gum Base 19.2 19.2 19.2 19.2 19.2 Corn Syrup' 15.0 15.0 15.0 15.0 15.0 Dextrose Monohydrate Glycerinb Flavor Lecithine 10.0 1.4 0.9d 0.1 10.0 1.4 0.9d 0.1 10.0 1.4 0.9" 0.1 10.0 1.4 0.9 d 0.2 10.0 1.4 0.9d WO 96/13173 PCTIUS95/13951 20 Caprenin' 0.05d 0.2d 0 .5d 1.0d "Corn syrup is evaporated to 85% solids, 15% moisture.
bGlycerin and syrup can be blended and co-evaporated.
'Caprenin and Lecithin can be pre-blended.
dFlavor and Caprenin can be pre-blended.
Examples 29-33 in Table 6 demonstrate the use of caprenin in high moisture sugar formulations having more than about 5% moisture.
TABLE 6 Ex. 29 Ex. 30 Ex. 31 Ex. 32 Ex. 33 Sugar 50.95 50.7 50.4 48.9 48.0 Gum Base 24.0 24.0 24.0 24.0 24.0 Corn Syrup 24.0 24.0 24.0 24.6 24.6 Glycerin 0.0 0.0 0.0 0.4 0.4 Flavor 1.0 1.0 1.0 1.0 Lecithin* 0.1 0.1 0.1 Caprenin 0.05 0.2 0.5 1.0 *Lecithin and Caprenin can be pre-blended.
Examples 34-38 in Table 7 and Examples 39-48 in Tables 8 and 9 demonstrate the use of caprenin in lowand high-moisture gums that are sugar-free. Low-moisture gums have less than about 2% moisture, and high-moisture gums have greater than 2% moisture.
TABLE 7 Ex. 34 Ex. 35 Ex. 36 Ex. 37 Ex. 38 Base 25.5 25.5 25.5 25.5 25.5 Sorbitol 50.85 50.7 50.5 50.0 48.0 Mannitol 12.0 12.0 12.0 12.0 13.0 Glycerin 10.0 10.0 10.0 10.0 10.0 Flavor 1.5 1.5 1.5 1.5 Lecithin* 0.1 0.1 Caprenin 0.05 0.2 0.5 1.0 WO 96/13173 PCTIUS95/13951 -21 *Lecihin and Caprenin can be pre-blended.
"*Flavor and Caprenin can be pre-blended.
TABLE 8 Ex. 9 Ex 40Ex. 41 Ex4 E.4 Base 25.5 25.5 25.5 25.5 25.5 Sorbltol 50.95 50.8 50.5 51.9 49.8 Sorbltol Liquidl* 10.0 10.0 10.0 10.0 11.0 Mannitol 10.0 10.0 10.0 10.0 10.0 Glycerin 2.0 2.0 2.0 0.0 0.0 Flavor 1.5 1.5 1.5 1.5 Lecithin"*--- 0.1 0.2 Caprenin 0.05 0.2 0.5 1.0 *Sorbftol liquid contains 70% sorbitol, 30% water.
"*Lecithin and Caprenin can be pre-blended.
***Flavor and Caprenin can be pre-blended.
TABLE 9 Ex. 44 Ex4 Ex.Ex 4~7 E.4 Base 25.5 25.5 25.5 25.5 25.5 Sorbltol 50.95 50.7 50.4 52.0 51.0 HSH Syrup* 10.0 10.0 10.0 10.0 10.0 Mannitol 8.0 8.0 8.0 8.0 Glycerin"* 4.0 4.0 4.0 2.0 Flavor 1.5 1.5 1.5 1.5 Lecithin*** 0.1 0.1 Caprenin**** 0.05 0.2 0.5 1.0 *Lycasin brand hydrogenated starch hydrolyzate syrup.
"*Glycerin and HSH syrup may be blended or co-evaporated.
***Lecithin and Caprenin can be pre-blended.
****Flavor and Caprenin can be pre-blended.
Table 10 shows sugar chewing gum formulations that can be made with caprenin and various types of sugars.
WO 96/13173 WO 9613173PCTIUS95/13951 22 TABLE Ex. 49 Ex. 5o Ex. 51 19.2 19.2 19.2 49.4 48.5 44.4 1.4 1.4 1.4 14.0 14.0 14.0 Gum Base Sucrose Glycerin Corn Syrup Dextrose Lactose Fructose Invert Sugar Maltose Corn Syrup Solids Peppermint Flavor Caprenin Gum Base Sucrose Glycerin Corn Syrup Dextrose Lactose Fructose Invert Sugar Maltose Corn Syrup Solids Peppermint Flavor Caprenin E.52 19.2 43.5 1.4 14.0 Ex. 53 19.2 34.4 1.4 14.0 10.0 10.0 10.0 19.2 43.5 1.4 14.0 10.0 5.0 5.0 5.0 5.0 5.0 5.0 10.0 10.0 10.0 10.0 0.9 0.1 Ex. 55 19.2 34.4 1.4 14.0 10.0 0.9 1.0 Ex. 56 19.2 43.5 1.4 14.0 5.0 0.9 0.1 Ex. 57 19.2 34.4 1.4 14.0 10.0 10.0 0.9 1.0 Ex. 58 19.2 43.5 1.4 14.0 5.0 0.9 0.1 .Ex. 59 19.2 42.4 1.4 11.0 10.0 5.0 5.0 0.9 Ex. 19.2 46.5 1.4 11.0 10.0 10.0 10.0 WO 96/13173 PCT/US95/13951 23 Ex.61 Ex. 62 Gum Base 19.2 19.2 Sucrose 42.4 36.5 Glycerin 6.4 6.4 Corn Syrup 11.0 11.0 Dextrose 5.0 Lactose Fructose 5.0 Invert Sugar 5.0 Maltose Corn Syrup Solids 5.0* 10.0* Peppermint RFlavor 0.9 0.9 Caprenin 0.1 *5-25DE maltodextrin can be used.
Table 11 shows chewing gum formulations that are free of sugar. These formulations can use a wide variety of other non-sugar alditols.
TABLE 11 (WEIGHT PERCENT) Ex.63 Ex.64 Ex.65 Ex.66 Ex.67 Ex.68 Gum Base 25.5 25.5 25.5 25.5 25.5 25.5 Glycerin 2.0 2.0 2.0 2.0 2.0 Sorbitol 43.9 43.0 43.9 38.0 37.9 39.0 Mannitol 10.0 10.0 10.0 10.0 Sorbitol ULiquid 17.0 17.0 Lycasin 17.0 12.0 8.0 10.0 Maltitol 10.0 10.0 Xylitol 15.0 15.0 Lactitol WO 96/13173 PCT/US95/13951 24 Palatinit Flavor 1.5 1.5 1.5 1.5 1.5 Caprenin 0.1 1.0 0.1 1.0 0.1 TABLE 11 (Cont'd) (WEIGHT PERCENT) Ex. 69 Ex. 70 Ex. 71 Ex. 72 Ex. 73 Ex. 74 Gum Base 25.5 25.5 25.5 25.5 25.5 25.5 Glycerin 8.0 8.0 8.0 2.0 1.0 0.0 Sorbitol 41.9 36.0 31.9 40.0 26.9 21.0 Mannitol 8.0 8.0 8.0 Sorbitol Liquid 5.0 Lycasin 5.0 5.0 5.0 10.0 10.0 Maltitol 5.0 Xylitol 15.0 10.0 20.0 Lactitol 10.0 10.0 10.0 Palatinit 10.0 10.0 25.0 21.0 Flavor 1.5 1.5 1.5 1.5 1.5 Caprenin 0.1 1.0 0.1 1.0 0.1 The following examples of the invention are also shown in Table 12 for natural and synthetic gum bases with wax, Table 13 for chewing gum bases that are waxfree and have some reduced tack properties, Table 14 for wax free bubble gum bases, and Table 15 for wax-free gum bases having non-tack characteristics. These examples illustrate how caprenin can be added to a wide variety of chewing gum bases to partially replace some of the oils, fats, and base softeners.
WO 96/13173 WO 96/3 173PCT/US95/13951 25 TABLE 12 -NATURAL ANDSYNTHETIC BASES WITH
WAX
(LNEI
Butyl Rubber Styrene Butadiene Rubber Polyisobutylene Jelutong Ester Gum Terpene Resin Low MW Polyvinylacetate High MW Polyvinylacetate Talc Calcium Carbonate Acetylated Monoglycercie Hydrogenated Cotton Seed Oil Hydrogenated Soybean Oil Partially Hydrogenated Soybean and Palm Oil Partially Hydrogenated Cottonseed Oil Caprenin Lecithin Glycerol Monostearate Triacetin Microcrystalline Wax (MP 180TF) Paraffin Wax (MP 135 0
F)
Butyl Rubber Styrene Butadiene Rubber Polyisobutylene GHT PERCENT) Ex. 75 11.7 14.8 9.9 21.2 11.2 Ex. 7 10.0 10.4 6.8 23.2 14.7 10.0 11.1 2.3 4.3 4.1 3.1 100.0 Ex. 1.6 9.1 Ex. 77 5.3 16.7 24.6 20.1 3.3 3.3 WITH
WAX
6.0 100.0 3BLE BASES Ex. 78 10.3 4.2 0.8 4.2 100.0 WO096/13173 PCTJUS95/13951 26 Jelutong Ester Gum 24.7 22.5 15.0 Terpene Resin Low MW Polyvinylacetate High MW Polyvinylacetate 30.0 24.1 Talc 25.4 Calcium Carbonate 56.8 21.7 Acetylated Monoglyceride Hydrogenated Cotton Seed Oil 1.5 Hydrogenated Soybean Oil Partially Hydrogenated Soybean and Palm Oil Partially Hydrogenated Cottonseed Oil Caprenin 1.5 1.5 Lecithin Glycerol Monostearate, 1.1 7.1 Triacetin 4.5 3.2 Microcrystalline Wax (MPD 180 0 F) -1.2 Paraffin Wax (MPD 135 0 F) 4.1 7.150 100.0 100.0 100.0 Ex. 81 Ex. 82 Ex. 83 Butyl Rubber 6.8 6.8 8.8 Styrene Butadiene Rubber Polyisobutylene 3.0 3.2 4.1 Jelutong 21.1 18.2 Ester Gum 16.7 16.6 Terpene Resin 17.3 Low MW Polyvinylacetate 16.6 16.1 25.0 High MW Polyvinylacetate Talc 18.1 Calcium Carbonate 13.2 19.7 Acetylated Monoglyceride WO 96/13173 PCTIUS95/13951 27 Hydrogenated Cotton Seed Oil 2.3 Hydrogenated Soybean Oil 3.2 2.7 Partially Hydrogenated Soybean and Palm Oil Partially Hydrogenated Cottonseed Oil Caprenin 3.0 1.8 3.3 Lecithin Glycerol Monostearate 2.1 4.5 4.1 Triacetin Microcrystalline Wax (MP 180°F) 15.2 6.8 6.1 Paraffin Wax (MP 135F) 1.1 100.0 100.0 100.0 Ex. 84 Bubble Base Ex. 85 Ex. 86 Butyl Rubber 9.1 9.3 Styrene Butadiene Rubber Polyisobutylene 8.0 3.5 10.5 Jelutong 3.1 Ester Gum 14.7 1.5 Terpene Resin 15.0 13.0 Low MW Polyvinylacetate 22.8 23.0 High MW Polyvinylacetate 34.5 Talc 28.6 Calcium Carbonate 23.0 14.9 Acetylated Monoglyceride 2.5 Hydrogenated Cotton Seed Oil 4.6 Hydrogenated Soybean Oil 2.9 5.2 Partially Hydrogenated Soybean and Palm Oil 3.1 Partially Hydrogenated Cottonseed Oil Caprenin 0.9 2.4 2.1 WO 96/13173 PCT/US95/13951 28 Lecithin -0.8 Glycerol Monostearate 4.4 2.8 Triacetin 4.6 Microcrystalline Wax (MP 180*F) 7.0 4.4 Paraffin Wax (MP 135"F) 1.8 1.5 100.0 100.0 100.0 Ex. 89 Bubble Ex. 87 Ex. 88 Base Butyl Rubber 6.1 8.1 Styrene Butadiene Rubber Polyisobutylene 7.1 5.5 Jelutong Ester Gum 7.1 12.2 Terpene Resin 14.1 7.1 Low MW Polyvinylacetate 28.1 22.2 High MW Polyvinylacetate 29.0 Talc 28.9 Calcium Carbonate 18.9 25.6 Acetylated Monoglyceride 3.7 Hydrogenated Cotton Seed Oil 10.1 13.2 2.7 Hydrogenated Soybean Oil 5.1 5.1 Partially Hydrogenated Soybean and Palm Oil Partially Hydrogenated Cottonseed Oil Caprenin 4.1 4.1 1.3 Lecithin 0.7 0.5 Glycerol Monostearate 1.5 1.5 3.1 Triacetin 1.2 Microcrystalline Wax (MP 180*F) 3.1 4.4 Paraffin Wax (MP 135°F) 1.1 100.0 100.0 100.0 WO 96/13173 PCT/US95/13951 29 TABLE 13: WAX-FREE GUM BASES FOR USE IN CHEWING GUM HAVING SOME REDUCED TACK CHARACTERISTICS (EXAMPLES 90-119) EXAMPLES 90-94 IDENTIFICATION EXAMPLES 90 91 92 93 94 GENERIC INGREDIENTS SYNTHETIC ELASTOMER STYRENE-BUTADIENE ELASTOMER 5.3 2.1 1.8 BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 8.6 7.9 7.2 8.1 POLYISOBUTYLENE ELASTOMER 7.1 7.4 24.8 3.6 POLYVINYL ACETATE 10.5 27.2 15.3 10.1 27.3 ELASTOMER PLASTICIZERS GLYCEROL ESTERS OF ROSIN 2.1 19.0 3.7 GLYCEROL ESTERS OF PART HYD ROSIN 4.3 18.2 7.9 TERPENE RESINS 10.8 7.1 26.8 FILLER CALCIUM CARBONATE 15.9 20.7 17.7 11.4 TALC 25.5 SOFTENER HYDROGENATED COTTONSEED OIL 6.0 7.0 HYDROGENATED SOYBEAN OIL 4.3 6.1 PARTIALLY HYDROGENATED SOYBEAN AND PALM OIL 3.3 6.0 9.1 rAM I IALLY HYUDRMULNAITD COTTONSEED OIL
K
WO 96/13173 PCTJUS95/1395 1 30 CAPRENIN 7.7 11.3 12.2 7.0 5.2 GLYCEROL MONOSTEARATE 8.2 7.4 4.0 3.5 4.8 LECITHIN 2.3 0.8 2.4 3.7 TOTAL PRET100.0 100.0 100.0 100.0 100.0 0 WO 96/13173 PCTfUS95/13951 31 EXAMPLES 95-97 IDENTIFICATION EXAMPLES 95 96 97 GENERIC INGREDIENTS SYNTHETIC ELASTOMER STYRENE-BUTADIENE ELASTOMER 5.2 2.1 5.9 BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 4.1 7.2 6.9 POLYISOBUTYLENE ELASTOMER 5.9 7.3 POLYVINYL ACETATE 25.7 15.3 24.8 ELASTOMER PLASTICIZERS GLYCEROL ESTERS OF ROSIN 23.5 19.1 8.6 GLYCEROL ESTERS OF PART HYD ROSIN TERPENE RESINS 3.2 1.9 FILLER CALCIUM CARBONATE 15.1 20.7 9.9 TALC 7.2 SOFTENER HYDROGENATED COTTONSEED OIL HYDROGENATED SOYBEAN OIL PARTIALLY HYDROGENATED
SOYBEAN
AND PALM OIL 5.5 8.3 PARTIALLY HYDROGENATED COTTONSEED OIL 3.0 9.6 CAPRENIN 3.7 6.4 10.1 GLYCEROL MONOSTEARATE 5.1 4.0 3.7 LECITHIN TOTAL PERCENT 100.0 100.0 100.0 11i_ WO 96/13173 PCT/US95/13951 32 EXAMPLES 98-101 IDENTIFICATION EXAMPLES 98 99 100 101 GENERIC INGREDIENTS SYNTHETIC ELASTOMER STYRENE-BUTADIENE ELASTOMER 3.9 2.1 BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 5.3 6.0 8.9 3.6 POLYISOBUTYLENE ELASTOMER 12.7 8.5 10.0 11.1 POLYVINYL ACETATE 14.9 15.3 21.3 21.9 ELASTOMER PLASTICIZERS GLYCEROL ESTERS OF ROSIN 10.1 19.6 GLYCEROL ESTERS OF PART HYD ROSIN 8.9 11.2 TERPENE RESINS 21.4 9.7 3.7 FILLER CALCIUM CARBONATE 13.7 20.9 21.5 6.4 TALC 1.4 SOFTENER HYDROGENATED COTTONSEED OIL 4.2 HYDROGENATED SOYBEAN OIL 1.7 5.0 PARTIALLY HYDROGENATED SOYBEAN AND PALM OIL PARTIALLY HYDROGENATED COTTONSEED OIL 15.0 CAPRENIN 17.0 20.0 3.2 4.2 GLYCEROL MONOSTEARATE 5.7 4.0 5.4 3.3 LECITHIN 2.3 TOTAL PERCENT 100.0 100.0 100.0 100.0 WO 96/13173 PCT/US95/13951 33 EXAMPLES 102-106 IDENTIFICATION EXAMPLES 102 103 104 105 106 GENERIC INGREDIENTS SYNTHETIC ELASTOMER STYRENE-BUTADIENE ELASTOMER 3.2 4.1 BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 7.4 7.3 11.3 10.0 8.3 POLYISOBUTYLENE ELASTOMER 1.9 7.5 7.9 1.9 3.6 POLYVINYL ACETATE 24.8 21.1 18.2 27.6 27.5 ELASTOMER PLASTICIZERS GLYCEROL ESTERS OF ROSIN 15.3 GLYCEROL ESTERS OF PART HYD ROSIN 2.4 26.2 TERPENE RESINS 25.8 5.8 1.4 25.3 25.3 FILLER CALCIUM CARBONATE 18.6 13.6 11.3 11.3 TALC 14.8 SOFTENER HYDROGENATED COTTONSEED OIL 2.0 4.4 1.2 HYDROGENATED SOYBEAN OIL 2.4 PARTIALLY HYDROGENATED SOYBEAN AND PALM OIL 4.0 4.2 PARTIALLY HYDROGENATED COTTONSEED OIL CAPRENIN 10.3 11.4 7.0 13.0 8.3 WO 96/13173 PCTUJS95/13951 34 GLYCEROL MONOSTEARATE 4.4 2.8 5.2 4.8 4.8 LECITHIN 4.8 3.9 3.7 2.7 TOTAL PERCENT 100.0 100.0 100.0 100.0 100.0 WO 96/13173 PCTIUS95/13951 35 EXAMPLES 107-110 IDENTIFICATION EXAMPLES 107 108 109 110 GENERIC INGREDIENTS NATURAL ELASTOMER NATURAL GUM 22.0 25.1 22.8 17.6 SYNTHETIC ELASTOMER STYRENE-BUTADIENE ELASTOMER 1.9 2.6 BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 4.8 2.1 4.1 10.2 POLYISOBUTYLENE ELASTOMER 5.7 4.7 3.2 2.1 POLYVINYL ACETATE 16.4 24.8 16.3 26.9 ELASTOMER PLASTICIZERS GLYCEROL ESTERS OF ROSIN 3.8 3.2 6.9 11.3 GLYCEROL ESTERS OF PART HYD ROSIN 12.3 12.6 11.8 4.8 METHYL ESTERS OF ROSIN 2.1 1.7 TERPENE RESINS FILLER CALCIUM CARBONATE 4.4 9.3 TALC 7.1 4.6 SOFTENER HYDROGENATED COTTONSEED OIL 10.0 HYDROGENATED SOYBEAN OIL 5.0 5.6 PARTIALLY HYDROGENATED SOYBEAN AND PALM OIL 6.0 9.0 3.7 PARTIALLY HYDROGENATED COTTONSEED OIL 5.0 WO 96/13173 PCTIUS95/13951 36 CAPRENIN 5.8 3.6 4.5 5.6 GLYCEROL MONOSTEARATE 6.1 3.8 6.3 LECITHIN 2.7 3.1 TOTAL PERCENT 100.0 100.0 100.0 100.0 WO 96/13173 PTU9,35 PCTIUS95/13951 37 EXAMPLES 111-114 IDENTIFICATION -EAMPLES 11 112 113 114 GENERIC INGREDIENTS *NATURAL ELASTOMER NATURAL GUM 15.7 22.6 22.2 21.1 SYNTHETIC ELASTOMER STYRENE-BUTADIENE ELASTOMER 1.9 BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 3.7 5.8 5.7 6.1 POLYISOBUTYLENE ELASTOMER 4.1 3.1 3.1 2.8 POLYVINYL ACETATE 26.2 20.4 22.0 18.0 ELASTOMER PLASTICIZERS GLYCEROL ESTERS OF ROSIN 15.7 GLYCEROL ESTERS OF PART HYD ROSIN 15.3 11.7 15.2 METHYL ESTERS OF ROSIN 4.0 TERPENE RESINS FILLER CALCIUM CARBONATE 12.2 11.6 11.4 TALC 15.4 SOFTENER HYDROGENATED COTTONSEED OIL 2.0 9.1 HYDROGENATED SOYBEAN OIL 3.0 6.2 PARTIALLY HYDROGENATED
SOYBEAN
AND PALM OIL 15.0 mAnlI A Sr FflI IILLT flTUflI.J.2C'NF'dML COTTONSEED OIL 9.0 WO 96/13173 PCTJUS95/13951 38 CAPRENIN 3.1 1.5 4.9 GLYCEROL MONOSTEARATE 5.8 3.3 3.3 5.8 LECITHIN TOTAL PERCENT 100.0 100.0 100.0 100.0 WO 96/13173 PCT/US95/13951 39 EXAMPLES 115-119 IDENTIFICATION EXAMPLES 115 116 117 118 119 GENERIC INGREDIENTS NATURAL ELASTOMER NATURAL GUM 23.8 18.7 14.4 18.2 25.2 SYNTHETIC ELASTOMER STYRENE-BUTADIENE ELASTOMER BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 3.1 6.0 9.1 6.8 2.4 POLYISOBUTYLENE ELASTOMER 7.7 5.5 3.6 5.4 4.9 POLYVINYL ACETATE 20.5 14.8 18.1 15.5 19.9 ELASTOMER PLASTICIZERS GLYCEROL ESTERS OF ROSIN 11.9 15.6 GLYCEROL ESTERS OF PART HYD ROSIN 10.4 15.5 13.0 12.7 METHYL ESTERS OF ROSIN 2.0 2.6 TERPENE RESINS 5.1 2.1 FILLER CALCIUM CARBONATE 18.8 14.1 15.7 TALC 5.3 7.1 SOFTENER HYDROGENATED COTTONSEED OIL 6.5 7.0 HYDROGENATED SOYBEAN OIL 7.9 5.0 10.0 PARTIALLY HYDROGENATED SOYBEAN AND PALM OIL 2.0 PARTIALLY HYDROGENATED COTTONSEED OIL 6.0 WO 96/13173 PCTIUS95/13951 40 CAPRENIN 7.9 6.5 6.8 5.0 8.4 GLYCEROL MONOSTEARATE 6.3 7.7 7.1 4.4 LECITHIN TOTAL PERCENT 100.0 100.0 100.0 100.0 100.0 WO 96/13173 PCTIUS95/13951 41 TABLE 14: WAX-FREE GUM BASES FOR USE IN BUBBLE GUM (EXAMPLES 120-128) EXAMPLES 120-123 IDENTIFICATION EXAMPLES 120 121 122 123 GENERIC INGREDIENTS SYNTHETIC ELASTOMER POLYISOBUTYLENE ELASTOMER 17.1 11.7 11.6 5.4 POLYVINYL ACETATE 24.9 29.4 31.5 34.8 ELASTOMER PLASTICIZERS GLYCEROL ESTERS OF ROSIN 6.8 10.7 19.8 16.3 GLYCEROL ESTERS OF PART HYD ROSIN FILLER CALCIUM CARBONATE 30.2 TALC 34.7 34.1 21.9 SOFTENER CAPRENIN 1.1 3.4 3.0 GLYCEROL TRIACETATE 4.6 4.4 5.0 5.3 GLYCEROL MONOSTEARATE 5.8 4.3 4.9 3.9 ACETYLATED MONOGLYCERIDE 5.0 2.0 2.3 2.1 TOTAL PERCENT 100.0 100.0 100.0 100.0 WO 96/13173 PCT/US95/13951 42 EXAMPLES 124-128 IDENTIFICATION EXAMPLES 124 125 126 127 128 GENERIC INGREDIENTS SYNTHETIC ELASTOMER POLYISOBUTYLENE ELASTOMER 7.9 13.0 7.9 11.6 11.8 POLYVINYL ACETATE 34.2 37.1 34.2 37.8 35.6 ELASTOMER PLASTICIZERS GLYCEROL ESTERS OF ROSIN 14.8 GLYCEROL ESTERS OF PART HYD ROSIN 19.8 14.8 19.8 19.8 FILLER CALCIUM CARBONATE 29.8 16.5 29.8 TALC 17.0 19.7 SOFTENER CAPRENIN 1.0 3.5 3.0 2.6 0.8 GLYCEROL TRIACETATE 5.3 5.6 4.3 3.0 GLYCEROL MONOSTEARATE 4.0 4.5 3.0 3.2 2.3 ACETYLATED MONOGLYCERIDE 3.0 3.0 5.0 TOTAL PERCENT 100.0 100.0 100.0 100.0 100.0 WO 96/13173 PCT/US95/13951 43 TABLE 15: WAX-FREE GUM BASES FOR USE IN CHEWING GUM HAVING NON-TACK CHARACTERISTICS (EXAMPLES 129- 140) EXAMPLES 129-134 IDENTIFICATION EXAMPLES GENERIC INGREDIENTS 129 130 131 132 133 134 SYNTHETIC ELASTOMER BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 25.0 9.0 14.1 POLYISOBUTYLENE 35.0 17.0 20.0 16.9 12.1 POLYVINYL ACETATE 17.0 30.0 5.0 22.8 20.8 FILLER CALCIUM CARBONATE 25.0 40.0 5.0 25.0 13.9 TALC 12.0 SOFTENERS HYDROGENATED SOYBEAN OIL 5.0 15.0 14.8 7.7 HYDROGENATED COTTONSEED OIL 8.0 15.0 14.0 10.0 PARTIALLY HYDROGENATED SOYBEAN AND PALM OIL 20.0 2.0 15.0 PARTIALLY HYDROGENATED COTTON- SEED OIL 10.0 6.7 CAPRENIN 5.0 8.0 5.0 10.0 8.8 GLYCEROL MONOSTEARATE 10.0 5.0 5.0 1.7 3.7 LECITHIN 8.0 I_ WO 96/13173 PCTIUS95/13951 44 EXAMPLES 135-140 IDENTIFICATION EXAMPLES GENERIC INGREDIENTS 135 136 137 138 139 140 SYNTHETIC ELASTOMER BUTYL (ISOPRENE-ISOBUTYLENE) ELASTOMER 16.0 9.9 9.9 10.0 10.0 13.3 POLYISOBUTYLENE 10.0 15.5 15.5 15.9 15.9 21.2 POLYVINYL ACETATE 14.0 22.0 22.0 21.7 21.6 29.1 FILLER CALCIUM CARBONATE 5.0 12.9 12.9 13.3 17.7 TALC 10.0 13.1 SOFTENERS HYDROGENATED SOYBEAN OIL 14.0 9.0 3.3 13.5 6.1 HYDROGENATED COTTONSEED OIL 13.0 13.0 3.3 13.5 6.1 PARTIALLY HYDROGENATED SOYBEAN AND PALM OIL 3.0 10.0 PARTIALLY HYDROGENATED COTTON- SEED OIL 9.8 CAPRENIN 35.0 10.0 5.0 20.0 9.8 3.2 GLYCEROL MONOSTEARATE 2.0 2.7 1.7 2.7 2.6 1.3 LECITHIN 1.0 It should be understood that various changes and modifications to the presently preferred embodiments described herein will be apparent to those skilled in the art. Such changes and modifications can be made without departing from the spirit and scope of the present invention and without diminishing its attendant WO 96/13173 PCTIUS95/13951 45 advantages. It is therefore intended that such changes and modifications be covered by the appended claims.
Claims (13)
- 2. The gum base of claim 1 wherein the base is wax-free.
- 3. The gum base of claim 1 wherein the base is non-tacky.
- 4. The gum base of claim 1 wherein the base is a bubble gum-type base. The gum base of claim 1 wherein the structured lipid is caprocaprylobehenin.
- 6. The gum base of claim 5 wherein the caprocaprylobehenin is blended with at least one other base component chosen from the group consisting of fats, oils and emulsifiers before it is added to the elastomer.
- 7. The gum base of claim 1 wherein the gum base does not include any non structured .lipid saturated fats. i 8. The gum base of claim 5 wherein the caprocaprylobehenin comprises not more than 40% by weight of the base.
- 9. The gum base of claim 1 wherein the structured lipid includes only caprylic and capric fatty acids. 0* 10. The gum base of claim 1 wherein the structured lipid includes fatty acids in 20 addition to capric and caprylic fatty acids.
- 11. A method for producing chewing gum comprising the step of substituting for a typical plasticizer, in a chewing gum formulation a structured lipid that is selected from a fatty acid chosen from the group consisting of caprylic and capric.
- 12. The method of claim 11 wherein the structured lipid is caprocaprylobehenin.
- 13. The method of claim 11 wherein the caprocaprylobehenin comprises approximately 0.01% to about 5% by weight of the chewing gum formulation.
- 14. A method for producing gum base comprising the step of using caprocaprylobehenin in a gum base formulation as a substitute for at least a portion of conventional saturated triglycerides that are typically used in gum base. 1 0 15. A chewing gum formulation, substantially as hereinbefore described with reference to any one of the examples but excluding the comparative examples.
- 16. A chewing gum whenever produced by the process of claim 11 or claim 12.
- 17. The gum base of claim 1 wherein the structured lipid is caprylic acid. [R:\LIBXX]02181 doc KWW 47
- 18. The gum base of claim 1 wherein the structured lipid is capric acid. Dated 4 November, 1999 Wm. Wrigley Jr. Company Patent Attorneys for the Applicant/Nominated Person SPRUSON FERGUSON go *o •oo* IR.\LIBXX]02181 docKWW
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| WOUS9412548 | 1994-11-01 | ||
| PCT/US1994/012548 WO1996013172A1 (en) | 1994-11-01 | 1994-11-01 | Improved chewing gum containing caprenin |
| PCT/US1995/013951 WO1996013173A1 (en) | 1994-11-01 | 1995-10-31 | Improved chewing gum containing structured lipids |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| AU4136896A AU4136896A (en) | 1996-05-23 |
| AU714444B2 true AU714444B2 (en) | 2000-01-06 |
Family
ID=22243218
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU10864/95A Abandoned AU1086495A (en) | 1994-11-01 | 1994-11-01 | Improved chewing gum containing caprenin |
| AU41368/96A Ceased AU714444B2 (en) | 1994-11-01 | 1995-10-31 | Improved chewing gum containing structured lipids |
Family Applications Before (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU10864/95A Abandoned AU1086495A (en) | 1994-11-01 | 1994-11-01 | Improved chewing gum containing caprenin |
Country Status (4)
| Country | Link |
|---|---|
| EP (1) | EP0789514A4 (en) |
| AU (2) | AU1086495A (en) |
| CA (1) | CA2204141A1 (en) |
| WO (2) | WO1996013172A1 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10322141A (en) * | 1997-05-20 | 1998-12-04 | Matsushita Electric Ind Co Ltd | High-frequency power amplifier and ratio communication equipment using the same |
| US7041840B2 (en) | 2002-12-18 | 2006-05-09 | Alberta Research Council Inc. | Antioxidant triacylglycerols and lipid compositions |
| US8623332B2 (en) | 2011-07-06 | 2014-01-07 | Fertin Pharma A/S | Chewing gum having sustained release of nicotine |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3984574A (en) * | 1975-04-11 | 1976-10-05 | Wm. Wrigley Jr. Company | Non-tack chewing gum composition |
| JPS58146241A (en) * | 1982-02-26 | 1983-08-31 | Nippon Oil & Fats Co Ltd | Chewing gum |
| FI96569C (en) * | 1990-10-05 | 1996-07-25 | Wrigley W M Jun Co | Synthetic chewing gum masterbatch and its method of manufacture |
| ES2040633B1 (en) * | 1991-12-31 | 1994-05-16 | Fitzig Nie Simon | A PROCEDURE FOR THE PREPARATION OF AN ANTIHALITOSIC ORAL COMPOSITION. |
| US5348758A (en) * | 1992-10-20 | 1994-09-20 | Fuisz Technologies Ltd. | Controlled melting point matrix formed with admixtures of a shearform matrix material and an oleaginous material |
| US5376398A (en) * | 1993-10-22 | 1994-12-27 | Arco Chemical Technology, L.P. | Reduced calorie food compositions containing fatty acid-esterified polytetramethylene ether glycol fat substitutes |
| WO1995032635A1 (en) * | 1994-05-27 | 1995-12-07 | Wm. Wrigley Jr. Company | Chewing gum having improved properties and containing medium chain triglycerides |
-
1994
- 1994-11-01 WO PCT/US1994/012548 patent/WO1996013172A1/en active Application Filing
- 1994-11-01 AU AU10864/95A patent/AU1086495A/en not_active Abandoned
-
1995
- 1995-10-31 EP EP95939628A patent/EP0789514A4/en not_active Withdrawn
- 1995-10-31 AU AU41368/96A patent/AU714444B2/en not_active Ceased
- 1995-10-31 WO PCT/US1995/013951 patent/WO1996013173A1/en not_active Application Discontinuation
- 1995-10-31 CA CA002204141A patent/CA2204141A1/en not_active Abandoned
Also Published As
| Publication number | Publication date |
|---|---|
| CA2204141A1 (en) | 1996-05-09 |
| WO1996013172A1 (en) | 1996-05-09 |
| AU1086495A (en) | 1996-05-23 |
| WO1996013173A1 (en) | 1996-05-09 |
| EP0789514A4 (en) | 1998-09-09 |
| EP0789514A1 (en) | 1997-08-20 |
| AU4136896A (en) | 1996-05-23 |
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| Date | Code | Title | Description |
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| FGA | Letters patent sealed or granted (standard patent) |