WO1995017828A1

WO1995017828A1 - Chewing gum containing beta glucan-stabilized aspartame

Info

Publication number: WO1995017828A1
Application number: PCT/US1993/012671
Authority: WO
Inventors: Robert J. Yatka
Original assignee: Wm. Wrigley Jr. Company
Priority date: 1993-12-30
Filing date: 1993-12-30
Publication date: 1995-07-06
Also published as: AU5987694A

Abstract

Improved aspartame stability in chewing gum is achieved by adding one or more beta glucans to the chewing gum in addition to aspartame. The beta glucans are added in an effective amount such that, after eight weeks of storage of the chewing gum at 85 °F, less aspartame decomposes than would have decomposed if the beta glucans were absent from the chewing gum. Significant improvement in aspartame stability is achieved at all levels of chewing gum moisture content (i.e., for low, intermediate, and high moisture-containing chewing gum).

Description

CHEWING GUM CONTAINING BETA GLUCAN-STABILIZED ASPARTAME

FIELD OF THE INVENTION

The present invention relates to a method of stabilizing aspartame (APM) , when aspartame is used in chewing gum. The invention also relates to a stabilized chewing gum which contains aspartame.

BACKGROUND OF THE INVENTION

It is well known that aspartame (APM) sweetened chewing gum products are susceptible to decomposition and/or reaction of the APM under certain conditions, causing loss of sweetness and undesirable off-flavors. The conditions that contribute to the decomposition and/or reaction of APM include, but are not limited to, exposure to heat or moisture, a neutral or alkaline pH, and the presence of aldehyde- containing flavoring agents. Under these conditions, APM can hydrolyze to the dipeptide aspartylphenylanaline (AP) , or decompose to diketopiperazine (DKP) , or react with aldehydes. AP and DKP can decompose further over time to their individual amino acid components.

AP and DKP, and their decomposition products, are not sweet and impart undesirable flavors to chewing gum. Therefore, it is necessary to control the decomposition of APM. Since APM cannot tolerate high temperature for extended periods of time, the production of chewing gum containing APM must be accomplished relatively quickly and using as low a temperature as possible, with the APM added late in the mixing process during the driest part of the mixing cycle. Generally, APM has relatively good stability at a pH between about 3 and 5, with optimal stability occurring at about pH 4.0-4.3. However, some chewing components, especially gum bases containing calcium carbonate filler, typically cause chewing gum to have pH's above that range.

Methods have been employed to attempt to stabilize APM, thus reducing its decomposition and reactivity in a chewing gum environment. For instance, U.S. Patent 5,175,009, issued to Synosky et al. , discloses stabilizing APM by acidifying the humectant which is then added to the chewing gum. Enough food acid is added to the humectant to cause the pH of the humectant to remain between about 3.0- 5.0, in order to create the most stable environment for the APM.

Glass et al. U.S. Patent 4,822,621 discloses a technique in which the APM and the flavoring agent are initially blended into two separate gum portions, which are then coextruded together. Prior to chewing of the gum, the contact between the APM and the flavoring agent is generally limited to the interface between the coextruded portions.

Shoaf et al. U.S. Patents 3,298,633 and 3,956,507, disclose a technique in which the APM is dispersed in a hot melt and the hot melt is cooled, thereby encapsulating the APM. Examples of hot melt ingredients include anhydrous and hydrous citric acid. Other fusing agents include monosaccharides, polysac¬ charides and other materials. These references deal only with food and beverage applications. Demaso et al. European Application 0 134 322 discloses that a low pH, preferably in the range of 2-3, is the most desirable for APM stability. The reference deals only with a process for incorporating APM into extruded food products including cereals and baked goods.

Klose et al. U.S. Patent 4,246,286 discloses the stabilization of APM in a chewing gum composition, by adjusting the chewing gum pH to between 5.0 and 7.0. This is accomplished by eliminating calcium carbonate filler from the gum. Also, citric acid or another non-toxic organic acid is employed as an acidifying agent.

Japanese Publication Sho 61-212255 discloses a sweetener composition containing APM, fructose and small amounts of organic acid and organic acid salts. The organic acid is selected from citric acid, tartaric acid, malic acid, fumaric acid and adipic acid.

U.S. Patent 4,087,557, issued to Bakal et al., discloses the entrapping of artificial sweeteners other than APM in an ester gum, in order to reduce or delay the initial sweetness impact of the artificial sweetener.

U.S. Patent 4,556,565, issued to Arima et al., discloses that APM in a chewing gum containing calcium carbonate does not have good long term stabil¬ ity because the APM is rapidly decomposed by the calcium carbonate. The reference discloses a chewing gum in which the calcium carbonate in the base is replaced with microcrystalline cellulose powder.

U.S. Patent 4,064,274, issued to Mackay, discloses the use of a non-basic filler such as magnesium silicate. A fruit acid is added to the gum to bring the pH to below 4.0. U.S. Patent 4,122,195, issued to Bahoshy et al. , and U.S. Patent 4,139,639, issued to Bahoshy, disclose the encapsulation of APM to improve its stability.

U.S. Patent 4,085,277, issued to Mackay et al. , discloses a chewing gum in which a finely divided sweetening agent and a finely divided food acid are dispersed in the gum base portion thereof.

U.S. Patents 3,928,633, 3,956,507 and 4,004,039, issued to Shoaf et al. , disclose the en¬ capsulation of APM by melting a fuseable mass and sub¬ dividing it to encapsulate the APM therein. Citric acid monohydrate, citric acid, and other food acids are employed as diffusing media.

U.S. Patent 3,868,472, issued to Berg et al. , discloses the co-grinding of APM with an acid, in the presence of an organic solvent in which the APM is insoluble.

U.S. Patent 4,792,453, issued to Reed et al., discloses a sugarless hard coated chewing gum having a chewing gum center prepared by mixing calcium carbonate, glycerine, and an aqueous sorbitol solution, and later adding an encapsulated high intensity sweetener.

U.S. Patents 4,774,094 and 4,753,806, issued to Carroll et al. , discloses the stabilization of APM by cooking the APM in aqueous hydrogenated starch hydrolysate or, optionally, glycerine.

European Patent Application 0 272 220 and U.S. Patent 4,824,681 disclose the encapsulation of APM in a coating material comprising a hydrophobic polymer and a hydrophobic plasticizer. An acidifying agent can be included in the coating material to extend the shelf life of the APM.

Japan Patent Disclosure Nos. Sho 83-198250, Sho 83-193655 and Sho 87-25014 all disclose the dispersion and encapsulation of APM in hydrogenated starch hydrolysates and/or hydrogenated maltose syrup. In the '250 reference, microcrystalline cellulose powder is used instead of calcium carbonate or talc. In the '655 reference, a combination of sodium citrate and citric, malic or tartaric acid is also used in the encapsulating agent in order to maintain a pH of 4.3 ± 1.0. In the '014 reference, vegetable gum is also included in the sweetener ingredient. In all of these three references, the ingredients are first dissolved and mixed in water, and then dried and powdered.

U.S. Patent 4,673,577, issued to Patel, discloses the use in chewing gum of APM which has been encapsulated with a food grade shellac.

U.S. Patent 3,922,369, issued to Glicksman et al. , discloses the co-drying of solutions of an edible organic acid and APM.

European Patent Application 0 302 024 discloses chewing gum having APM in a first portion, an aldehyde flavoring agent in a second portion and a barrier film in between the first and second portions. European Patent Application 0 302 023 discloses a similar chewing gum except that the first portion may also contain an organic acid to help stabilize the APM.

The use of beta glucans in chewing gum is also suggested in the prior art, but for purposes other than the stabilization of APM. U.S. Patent 4,871,571, issued to Jensen et al., suggests using hydrolyzed beta glucans in nineteen different food and confectionery items, one of which is chewing gum, as a bulking agent serving as a nutrient or stimulant. The reference further discloses the bulking agent used with aspartame in soft drinks and ice cream, but not in chewing gum. Japanese Patent Disclosure 1992- 148661 by Gantaro et al. discloses using enzyme reaction products of beta-gluco-oligosaccharides in a wide variety of foods and confectionery items including chewing gum.

SUMMARY OF THE INVENTION

The present invention includes a method of stabilizing aspartame in chewing gum, and a stabilized chewing gum product made according to the method. Beta glucan is a low calorie, non-sugar bulking agent that is also low in sweetness. By adding beta glucan to aspartame-containing chewing gum formulations, the inventors have discovered that the aspartame stability can be significantly improved.

Aspartame is used to sweeten the chewing gum composition and beta glucan is used in an effective amount to stabilize the aspartame. The aspartame should be present at about 0.001-4.00% by weight of the chewing gum. To effectively stabilize the aspartame, the beta glucan should be present at about 2.5-50% by weight of the chewing gum. The beta glucan may replace some or all of the bulk sweetener (for example, sucrose and syrup) that might otherwise be present in a conventional chewing gum.

Because the aspartame is significantly stabilized by the beta glucan, the amount of aspartame required can be significantly reduced from the level needed to provide similar sweetness if the beta glucan were not used. This can result in a notable cost savings because the aspartame, though used at low levels, is quite expensive. This can also result in a much longer shelf life for the aspartame-containing chewing gum.

With the foregoing in mind, it is a feature and advantage of the invention to provide an aspartame-containing chewing gum which exhibits improved stability and longer shelf life compared to a conventional aspartame-containing chewing gum having similar or inferior taste.

It is also a feature and advantage of the invention to provide an aspartame-containing chewing gum which is less expensive to make than a conventional aspartame-containing chewing gum having similar or inferior taste.

It is also a feature and advantage of the invention to provide a relatively inexpensive, improved method of stabilizing aspartame-containing chewing gum.

The foregoing and other features and advantages of the invention will become further apparent from the following detailed description of the presently preferred embodiments, read in conjunction with the accompanying examples and drawings. The detailed description, examples and drawings are merely illustrative rather than limiting, the scope of the invention being defined by the appended claims and equivalents thereof.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 shows the lower decomposition of APM over time in high moisture gums containing lycasin, resulting when beta glucans are added to stabilize the APM.

FIG. 2 shows the lower decomposition of APM over time in high moisture gums containing liquid sorbitol, resulting when beta glucans are added to stabilize the APM.

FIGS. 3 and 4 show the lower decomposition of APM over time in intermediate and low moisture gums containing liquid sorbitol, resulting when beta glucans are added to stabilize the APM. DETAILED DESCRIPTION OF THE PRESENTLY PREFERRED EMBODIMENTS

Beta glucans are unbranched polysaccharides composed of (1-4) and (1-3) linked B-D-glucopyranosyl units. Beta glucans are found naturally in oats, barley, ryegrass, bambou, mung bean, numerous lichens and a variety of different grasses. Typical beta- glucans are mixtures of the (1-4) and (1-3) linkages described above, in various proportions. One commercially available beta glucan can be obtained from the R.I.T.A. Corporation, P.O. Box 585, Woodstock, IL 60098, under the name Ritavena 5.

By themselves, beta glucans are low in calories, low in sweetness and sugarless. Chewing gum products containing beta glucans and aspartame, and methods of making such chewing gum products, have been invented. Aspartame is used to sweeten the gum composition and beta glucan(s) are provided in an effective amount to stabilize the aspartame such that, after eight weeks of storage at 85°F, at least 5% less aspartame decomposes than would have decomposed if the beta glucan(s) were not included. Preferably, the beta glucan(s) are used in sufficient quantity that, after eight weeks of storage at 85°F, at least 15% less aspartame decomposes than would have decomposed if the beta glucans were not included. Most preferably, the aspartame decomposition is reduced by at least 25% under these conditions. In a highly preferred embodiment, the aspartame decomposition is reduced by anywhere from about 33 to about 60 percent, after eight weeks of storage at 85°F.

The beta glucan(s) can be added to the chewing gum in the form of a powder or a liquid. To effectively stabilize the aspartame, beta glucan should be present at about 2.5-50% by weight of the chewing gum. Preferably, beta glucan is present at about 5-35% by weight of the chewing gum, most preferably at about 10-20% by weight of the chewing gum.

Because of the improved aspartame stability resulting from the inclusion of beta glucan(s), the amount of aspartame required to maintain a desired level of sweetness may be about 10-50% lower than the amount needed if beta glucan were absent. Specifically, the amount of aspartame should be about 0.001-4.00% by weight of the chewing gum, preferably about 0.005-2.50% by weight of the chewing gum, most preferably about 0.01-0.90% by weight of the chewing gum.

The invention is useful in stabilizing aspartame in high, intermediate or low moisture- containing gums, and is particularly useful for high moisture-containing gums wherein aspartame tends to be less stable. For purposes of the invention, a high moisture-containing gum is defined as a chewing gum which contains more than 3.0% by weight moisture. An intermediate moisture-containing gum contains 2.0-3.0% by weight moisture. A low moisture-containing gum contains less than 2.0% by weight moisture. The invention is useful regardless of whether liquid sorbitol, hydrogenated starch hydrolysates (for example, lycasin) or some other humectant is used to provide the moisture. However, hydrogenated starch hydrolysates is the presently preferred humectant because aspartame appears to have exceptional stability in the presence of lycasin and an effective amount of beta glucan. Lycasin alone helps stabilize aspartame, as described in U.S. Patent No. 4,738,854.

The technique of the invention can be used by itself or in combination with various known techniques for enhancing aspartame stability. For example, the aspartame may be unencapsulated or encapsulated. When used in combination with a known aspartame stabilization technique, the beta glucans are expected to provide further enhanced stability.

A chewing gum composition generally includes a water soluble bulk portion, a water insoluble chewing gum base portion, and one or more flavoring agents. The water soluble portion dissipates over a period of time during chewing. The gum base portion is retained in the mouth throughout the chewing process.

The insoluble gum base generally includes elastomers, resins, fats, oils, waxes, softeners and inorganic fillers. The elastomers may include polyisobutylene, isobutylene-isoprene copolymer, styrene butadiene rubber and natural latexes such as chicle. The resins may include polyvinyl acetate and terpene resins. Low molecular weight polyvinyl acetate is a preferred resin. Fats and oils may include animal fats such as lard and tallow, vegetable oils such as soybean and cottonseed oils, hydrogenated and partially hydrogenated vegetable oils, and cocoa butter. Commonly used waxes include petroleum waxes such as paraffin and microcrystalline wax, natural waxes such as beeswax, candellia, carnauba and polyethylene wax. The present invention contemplates the use of any commercially acceptable chewing gum base.

The gum base typically also includes a filler component such as calcium carbonate, magnesium carbonate, talc, dicalcium phosphate and the like; softeners, including glycerol monostearate and glycerol triacetate; and optional ingredients such as antioxidants, colors and emulsifiers. The gum base constitutes between 5-95% by weight of the chewing gum composition, more typically 10-50% by weight of the chewing gum, and most commonly 20-30% by weight of the chewing gum.

The water soluble portion of the chewing gum may include softeners, bulk sweeteners, high intensity sweeteners, flavoring agents and combinations thereof. Softeners are added to the chewing gum in order to optimize the chewability and mouth feel of the gum. The softeners, which are also known as plasticizers or plasticizing agents, generally constitute between about 0.5-15% by weight of the chewing gum. The softeners may 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 constitute between 5-95% by weight of the chewing gum, more typically 20-80% by weight of the chewing gum and most commonly 30-60% by weight of the chewing gum. In addition to the beta glucans used as described above, bulk sweeteners may include both sugar and sugarless sweeteners and components. Sugar sweeteners may include saccharide containing components 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. Sugarless sweeteners include components with sweetening characteristics but are devoid of the commonly known sugars. Sugarless sweeteners include but are not limited to sugar alcohols such as sorbitol, mannitol, xylitol, hydrogenated starch hydrolysates, maltitol, and the like, alone or in combination.

High intensity sweeteners may also be present in addition to the aspartame used as described above. When additional, high intensity sweeteners are used, the total amount of high intensity sweeteners should constitute between 0.003-5% by weight of the chewing gum, preferably between 0.01-1% by weight of the chewing gum. Typically, high intensity sweeteners are at least 20 times sweeter than sucrose. In addition to aspartame, these may include but are not limited to sucralose, salts of acesulfame, alitame, saccharin and its salts, cyclamic acid and its salts, glycyrrhizin, dihydrochalcones, thaumatin, monellin, and the like, alone or in combination.

Combinations of sugar and/or sugarless sweeteners may be used in chewing gum. The sweetener may also function in the chewing gum in whole or in part as a water soluble bulking agent. Additionally, the softener may provide additional sweetness such as with aqueous sugar or alditol solutions.

Flavor should generally be present in the chewing gum in an amount within the range of about 0.1-15% by weight of the chewing gum, preferably between about 0.2-5% by weight of the chewing gum, most preferably between about 0.5-3% by weight of the chewing gum. 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 in the flavor ingredient of the invention. Natural and artificial flavoring agents may be combined in any sensorially acceptable fashion.

Optional ingredients such as colors, emulsifiers, pharmaceutical agents and additional flavoring agents may also be included in chewing gum. Chewing gum is generally manufactured by sequentially adding the various chewing gum ingredients to any commercially available mixer known in the art. After the ingredients have been thoroughly mixed, the gum mass is discharged from the mixer and shaped into the desired form such as by rolling into sheets, scoring and cutting into sticks. 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.

A softener such as glycerin can be added next along with syrup and 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 takes from five to fifteen minutes, although longer mixing times are sometimes required. Those skilled in the art will recognize that variations of this mixing procedure, or other mixing procedures, may be followed.

A wide range of changes and modifications to the embodiments of the invention described above will be apparent to persons skilled in the art. The following examples are not to be construed as imposing limitations on the invention, but are included merely to illustrate presently preferred embodiments.

EXAMPLES 1-3

The purpose of these examples was to determine the effect on aspartame stability when two levels of beta glucans are added to high moisture chewing gum containing lycasin brand hydrogenated starch hydrolysates as the primary humectant. Initially, chewing gum samples were prepared having the following formulae: COMPONENT % BY WEIGHT

EXAMPLE 1 EXAMPLE 2 EXAMPLE 3

Sorbitol 50.0 35.0 45.0

Gum base 24.7 24.7 24.7

Lecithin 0.2 0.2 0.2

Glycerin 2.0 2.0 2.0

Lycasin (75% solids) 14.4 14.4 14.4

Mannitol 7.0 7.0 7.0

Peppermint Flavor 1.4 1.4 1.4

Aspartame 0.3 0.3 0.3 (unencapsulated)

Ritavena 5 0.0 15.0 5.0

TOTAL 100.0 100.0 100.0

The above formulae were prepared in a conventional mixer in a conventional manner and formed into chewing gum as one-gram pellets. Samples of each formula were placed in pouches, and the pouches were sealed and stored in an 85°F oven. Samples of each formula were removed from the oven and analyzed for aspartame content after 0, 1, 2, 4, 6, and 8 weeks.

The results of these analyses are plotted in FIG. 1. Example 1, the control, showed the lowest aspartame stability, losing 18% of its original aspartame after eight weeks of storage. Example 3, containing 5% beta glucans, exhibited the greatest aspartame stability, losing 11% of its original aspartame after eight weeks (a 39% improvement over the control) . Example 2, containing 15% beta glucans, lost 12% of its aspartame after eight weeks (a 33% improvement over the control) .

EXAMPLES 4-6

The purpose of these examples was to determine the effect on aspartame stability when two levels of beta glucans are added to high moisture chewing gum containing liquid sorbitol (70% solids) as the primary humectant. Initially, chewing gum samples were prepared having the following formulae:

COMPONENT % BY WEIGHT

EXAMPLE 4 EXAMPLE 5 EXAMPLE 6

Sorbitol 50.0 35.0 45.0

Gum base 24.7 24.7 24.7

Lecithin 0.2 0.2 0.2

Glycerin 2.0 2.0 2.0

Liquid Sorbitol (70% 12.0 12.0 12.0 solids)

Mannitol 9.4 9.4 9.4

Peppermint Flavor 1.4 1.4 1.4

Aspartame 0.3 0.3 0.3 (unencapsulated)

Ritavena 5 0.0 15.0 5.0

TOTAL 100.0 100.0 100.0

Again, the formulae were prepared in a conventional mixer in a conventional manner and formed into chewing gum as one-gram pellets. Samples of each formula were stored in sealed pouches in an 85°F oven, and were analyzed for aspartame content after 0,1,2,4,6 and 8 weeks.

The results of these analyses are plotted in FIG. 2. Example 4, the control, lost 51% of its original aspartame after eight weeks. This time, Example 6, containing 5% beta glucans, showed no improvement over the control. Example 5, containing 15% beta glucans, showed the only improvement in aspartame stability, losing 38% of its original aspartame after eight weeks (a 25% improvement over the control) .

EXAMPLES 7-14

The purpose of these examples was to determine the effects on aspartame stability when a single level of beta glucans is added to high, intermediate and low moisture chewing gum containing four different levels of liquid sorbitol as the primary humectant. Initially, chewing gum samples were prepared having the following formulae:

COMPONENT % Bv Weicrht

EXAMPLE 7 EXAMPLE 8 EXAMPLE 9 EXAMPLE 10

Sorbitol 50.0 35.0 50.0 35.0

Gum base 24.7 24.7 24.7 24.7

Lecithin 0.18 0.18 0.18 0.18

Glycerin 2.0 2.0 5.0 5.0

Liquid Sorbitol 12.0 12.0 9.0 9.0

Mannitol 9.38 9.38 9.38 9.38

Aspartame 0.3 0.3 0.3 0.3

Peppermint Flavor 1.44 1.44 1.44 1.44

Ritavena 5 0.0 15.0 0.0 15.0

TOTAL 100.0 100.0 100.0 100.0

COMPONENT % By Weicrht

EXAMPLE 11 EXAMPLE 12 EXAMPLE 13 EXAMPLE 14

Sorbitol 50.0 35.0 50.0 35.0

Gum base 24.7 24.7 24.7 24.7

Lecithin 0.18 0.18 0.18 0.18

Glycerin 8.0 8.0 11.0 11.0

Liquid Sorbitol 6.0 6.0 3.0 3.0

Mannitol 9.38 9.38 9.38 9.38

Aspartame 0.3 0.3 0.3 0.3

Peppermint Flavor 1.44 1.44 1.44 1.44

Ritavena 5 0.0 15.0 0.0 15.0

TOTAL 100.0 100.0 100.0 100.0

Again, the above formulae were prepared in a conventional mixer in a conventional manner and formed into chewing gum as one-gram pellets. Samples of each formula were stored in sealed pouches in an 85°F oven, and were analyzed for aspartame content after 0, 1, 2, 4, 6 and 8 weeks. The results of these analyses are plotted in FIGS. 3 and 4.

At the highest level of 12% liquid sorbitol, Example 7, the control, lost 60% of its original aspartame after eight weeks. Example 8, containing 15% beta glucans, showed significant improvement over the control, losing only 40% of its original aspartame after eight weeks (a 33% improvement over the control) .

At the second highest level of 9% liquid sorbitol, Example 9, the control, lost 54% of its original aspartame after eight weeks. Example 10, containing 15% beta glucans, lost only 25% of its original aspartame in the same time period (a 54% improvement over the control) .

At the third highest level of 6% liquid sorbitol, Example 11, the control, lost 29% of its original aspartame after eight weeks. Example 12, containing 15% beta glucans, lost only 16% of its aspartame in the same time period (a 45% improvement over the control) .

Finally, at the lowest level of 3% liquid sorbitol, Example 13, the control, lost 13% of its original aspartame after eight weeks. Example 14, containing 15% beta glucans, lost only 6.0% of its aspartame in the same period (a 54% improvement over the control) .

Based on the foregoing Examples 1-14, it was concluded that the improvement in aspartame stability resulting from adding 15% by weight beta glucans to the chewing gum is substantial regardless of which humectant is used, and regardless of how much humectant is used, in the chewing gum.

It should be appreciated that the compositions and methods of the present invention are capable of being incorporated in the form of a variety of embodiments, only a few of which have been illustrated and described above. The invention may be embodied in other forms without departing from its spirit or essential characteristics. The described embodiments are to be considered in all respects only as illustrative and not restrictive, and the scope of the invention, therefore, indicated by the appended claims rather than by the foregoing description. All changes which come within the meaning and range of equivalency of the claims are to be embraced within their scope.

Claims

I CLAIM :

1. A chewing gum comprising: about 5-95% by weight of a water soluble bulk portion; about 5-95% by weight of a chewing gum base portion; about 0.1-15% by weight of one or more flavoring agents; about 0.001-4.00% by weight aspartame; and one or more beta glucans in effective amount to stabilize the aspartame such that at least 5% less aspartame decomposes during storage of the chewing gum at 85°F for eight weeks than would have decomposed if the one or more beta glucans were not present.

2. The chewing gum of claim 1, wherein the one or more beta glucans constitute part of the bulk portion.

3. The chewing gum of claim 1, wherein the one or more beta glucans are present in an effective amount such that at least 15% less aspartame decomposes during storage of the chewing gum at 85°F for eight weeks than would have decomposed if the one or more beta glucans were not present.

4. The chewing gum of claim 1, wherein the one or more beta glucans are present in an effective amount such that at least 25% less aspartame decomposes during storage of the chewing gum at 85°F for eight weeks than would have decomposed if the one or more beta glucans were not present.

5. The chewing gum of claim 1, wherein the beta glucans are present in an effective amount such that about 33 - 60% less aspartame decomposes during storage of the chewing gum at 85°F for eight weeks than would have decomposed if the one or more beta glucans were not present.

6. A chewing gum comprising: about 5-95% by weight of a water soluble bulk portion; about 5-95% by weight of a chewing gum base portion; one or more flavoring agents; about 0.001-4.00% by weight aspartame; and about 2.5-50% by weight of one or more beta glucans.

7. The chewing gum of claim 6, wherein the one or more beta glucans constitute part of the bulk portion.

8. The chewing gum of claim 6, wherein the one or more beta glucans are present at about 5-35% by weight of the chewing gum.

9. The chewing gum of claim 6, wherein the one or more beta glucans are present at about 10-20% by weight of the chewing gum.

10. The chewing gum of claim 6, wherein the aspartame is present at about 0.005-2.50% by weight of the chewing gum.

11. The chewing gum of claim 6, wherein the aspartame is present at about 0.01-0.90% by weight of the chewing gum.

12. A high moisture-containing chewing gum having in excess of about 3.0% by weight moisture, comprising: about 5-95% by weight of a water soluble bulk portion; about 5-95% by weight of a chewing gum base portion; about 0.1-15% by weight of one or more flavoring agents; about 0.001-4.00% by weight aspartame; and one or more beta glucans in an effective amount to stabilize the aspartame such that no more than about 38% of the aspartame originally present in the chewing gum decomposes during eight weeks of storage at 85°F.

13. The high moisture-containing chewing gum of claim 12, wherein the one or more beta glucans constitute part of the bulk portion.

14. The high moisture-containing chewing gum of claim 12, wherein the moisture in the chewing gum is provided by adding a humectant comprising liquid sorbitol.

15. The high moisture-containing chewing gum of claim 12, wherein the moisture in the chewing gum is provided by adding a humectant comprising hydrogenated starch hydrolysates.

16. The high moisture-containing chewing gum of claim 15, wherein the one or more beta glucans are present in an effective amount to stabilize the aspartame such that no more than about 12% of the aspartame originally present in the chewing gum decomposes during eight weeks of storage at 85°F.

17. An intermediate moisture-containing chewing gum having between about 2.0-3.0% by weight moisture, comprising: about 5-95% by weight of a water soluble bulk portion; about 5-95% by weight of a chewing gum base portion; about 0.1-15% of one or more flavoring agents; about 0.001-4.00% by weight aspartame; and one or more beta glucans in an effective amount to stabilize the aspartame such that no more than about 25% of the aspartame originally present in the chewing gum decomposes during eight weeks of storage at 85°F.

18. The intermediate moisture-containing chewing gum of claim 17, wherein the one or more beta glucans constitute part of the bulk portion.

19. The intermediate moisture-containing chewing gum of claim 17, -wherein the moisture in the chewing gum is provided by adding a humectant comprising liquid sorbitol.

20. The intermediate moisture-containing chewing gum of claim 12, wherein the moisture in the chewing gum is provided by adding a humectant comprising hydrogenated starch hydrolysates.

21. A low moisture-containing chewing gum having less than about 2.0% by weight moisture, comprising: about 5-95% by weight of a water-soluble bulk portion; about 5-95% by weight of a chewing gum base portion; about 0.1-15% by weight of one or more flavoring agents; about 0.001-4.00% by weight aspartame; and one or more beta glucans in an effective amount to stabilize the aspartame such that no more than about 6.0% of the aspartame originally present in the chewing gum decomposes during eight weeks of storage at 85°F.

22. The low moisture-containing chewing gum of claim 21, wherein the one or more beta glucans constitute part of the bulk portion.

23. The low moisture-containing chewing gum of claim 21, wherein the moisture in the chewing gum is provided by adding a humectant comprising liquid sorbitol.

24. The low moisture-containing chewing gum of claim 21, wherein the moisture in the chewing gum is provided by adding a humectant comprising hydrogenated starch hydrolysates.