Chewing gum containing physiological cooling agents

• US 20050019445A1
• Filed: 09/28/2004
• Published: 01/27/2005
• Est. Priority Date: 09/18/1997
• Status: Abandoned Application

• Current Assignee: WM Wrigley Jr Company (Mars Incorporated)
• Original Assignee: WM Wrigley Jr Company (Mars Incorporated)
• Inventors: Wolf, Fred R., Hook, Jeffrey S., Richey, Lindell C., Tyrpin, Henry T., Witkewitz, David L., McGrew, Gordon N.
• Application Number:
  US10/952,322
• Publication Number:
  US 20050019445A1
• Time in Patent Office: Days
• US Class Current: 426/3
• CPC Class Codes: A23G 2200/00 containing organic compounds, e.g. synthetic flavouring agents
• CPC Class Codes: A23G 4/06 characterised by the composition containing organic or inorganic compounds
• CPC Class Codes: A23G 4/062 Products for covering, coating, finishing, decorating
• CPC Class Codes: A23G 4/068 containing plants or parts thereof, e.g. fruits, seeds, extracts containing gums A23G4/10
• CPC Class Codes: A23G 4/20 Composite products, e.g. centre-filled , multi-layer, laminated

Abstract

A method for producing a chewing gum, as well as the chewing gum so produced, incorporates a physiological cooling agent, such as acyclic carboxamide, or combinations of physiological cooling agents. In another embodiment a combination of physiological cooling agents is made in a modified release structure. The modified release/cooling agents combination is preferably obtained by physically modifying the properties of the combination of cooling agents by coating and drying. When incorporated into gum, these particles are adapted to enhance the shelf stability of the flavor and/or produce a modified release when the gum is chewed. In another embodiment, the physiological cooling agent is present with menthol and menthone. In another embodiment, coated chewing gum has a coating that comprises a physiological cooling agent. The preferred inventive chewing gum provides a high flavor impact in which the harsh notes normally associated with such a high flavor impact have been reduced or eliminated. In addition, the preferred inventive gum provides a clean, high-quality, cooling chewing gum coating with xylitol or other polyols where xylitol has been reduced in concentration or eliminated.

Claims

1-11. -11. (Cancelled)

12. A coated chewing gum, the coating comprising:

a) a coating material and

b) a physiological cooling agent comprising N-2,3-trimethyl-2-isopropyl butanamide and N-ethyl-p-menthane-3-carboxamide.

15. The coated chewing gum of claim 12 wherein the coating comprises about 0.001% to about 1.0% physiological cooling agent.

16. The coated chewing gum of claim 12 wherein the coating comprises about 0.01% to about 0.5% physiological cooling agent.

17. The coated chewing gum of claim 12 wherein the coating comprises about 0.02% to about 0.2% physiological cooling agent.

18. The coated chewing gum of claim 12 wherein the coating further comprises a flavor.

19. The coated chewing gum of claim 18 wherein the flavor is selected from the group consisting of spearmint, peppermint, cinnamon, eucalyptus, fruity-mint, menthol, wintergreen and combinations thereof.

20. The coated chewing gum of claim 12 wherein the coating is a soft coating.

13-14. -14. (Cancelled)

21. A coated chewing gum, the coating comprising:

a) a coating material;

b) a physiological cooling agent comprising N-2,3-trimethyl-2-isopropyl butanamide and N-ethyl-p-menthane-3-carboxamide; and

c) a cooling flavor.

22. The coated chewing gum of claim 21 wherein the coating comprises about 0.001% to about 1.0% physiological cooling agent and about 0.1% to about 1.0% cooling flavor.

23. The coated chewing gum of claim 21 wherein the coating comprises about 0.02% to about 0.2% physiological cooling agent.

24. The coated chewing gum of claim 21 wherein the cooling flavor is selected from the group consisting of peppermint, eucalyptus, fruity-mint, menthol, wintergreen and combinations thereof.

25. A coated chewing gum, the coating comprising

a) a coating material comprising a polyol;

and

b) a physiological cooling agent comprising N-2,3-trimethyl-2-isopropyl butanamide and N-ethyl-p-menthane-3-carboxamide.

26. The coated chewing gum of claim 25 wherein the polyol is selected from the group consisting of xylitol, maltitol, lactitol, erythritol, sorbitol, hydrogenated isomaltulose and combinations thereof.

27. The coated chewing gum of claim 25 wherein the polyol is selected from the group consisting of maltitol, lactitol, erythritol, sorbitol, hydrogenated isomaltulose and combinations thereof.

28. A method of improving the flavor impact of a coated chewing gum comprising the step of adding a physiological cooling agent comprising N-2,3-trimethyl-2-isopropyl butanamide and N-ethyl-p-menthane-3-carboxamide to the coating.

29. The method of claim 28 further comprising the step of adding a cooling flavor to the coating.

31. The method of claim 28 further comprising the step of adding to the coating a material selected from the group consisting of maltitol, lactitol, erythritol, sorbitol, hydrogenated isomaltulose and combinations thereof.

32. The method of claim 29 wherein the cooling flavor is selected from the group consisting of peppermint, eucalyptus, fruity-mint, menthol, wintergreen and combinations thereof.

30. (Cancelled)

33. (Cancelled)

34. A method of coating a chewing gum comprising the steps of:

a) providing a chewing gum center; and

b) coating the center with a coating comprising;

i) a coating material; and

ii) a physiological cooling agent comprising N-2,3-trimethyl-2-isopropyl butanamide and N-ethyl-p-menthane-3-carboxamide.

35. The method of claim 34 wherein the coating material is a polyol other than xylitol.

36. A coated chewing gum having a clean cooling sensory perception comprising:

a) a chewing gum center; and

b) a coating comprising;

i) a coating material; and

ii) a physiological cooling agent comprising N-2,3-trimethyl-2-isopropyl butanamide and N-ethyl-p-menthane-3-carboxamide.

37. The coated chewing gum of claim 36 wherein the coating material is a polyol other than xylitol.

38. A method of replacing xylitol in a sugarless coated chewing gum comprising the steps of:

a) replacing at least some of the xylitol in the coating with a polyol that is less expensive than xylitol; and

b) adding a physiological cooling agent comprising N-2,3-trimethyl-2-isopropyl butanamide and N-ethyl-p-menthane-3-carboxamide to the coating.

39. A high flavor-impact coated chewing gum comprising:

a) a chewing gum center; and

b) a coating comprising;

i) a coating material;

ii) a physiological cooling agent comprising N-2,3-trimethyl-2-isopropyl butanamide and N-ethyl-p-menthane-3-carboxamide; and

iii) a cooling flavor.

40. The coated chewing gum of claim 39 wherein the concentration of cooling flavor is reduced from conventional concentrations such that harsh notes are substantially reduced or eliminated.

41. A chewing gum composition comprising:

a) about 5% to about 95% gum base;

b) about 5% to about 95% bulking and sweetening agent; and

c) about 0.1 to about 10% flavoring agent wherein the flavoring agent comprises N-2,3-trimethyl-2-isopropyl butanamide and N-ethyl-p-menthane-3-carboxamide.

42-52. -52. (Canceled)

53. A confectionery comprising N-2,3-trimethyl-2-isopropyl butanamide, N-ethyl-p-menthane-3-carboxamide and menthol.

54. The confectionery of claim 53 wherein the menthol is provided in part by peppermint oil.

55. A confectionery comprising N-2,3-trimethyl-2-isopropyl butanamide, N-ethyl-p-menthane-3-carboxamide and menthone.

56. A chewing gum comprising N-2,3-trimethyl-2-isopropyl butanamide, N-ethyl-p-menthane-3-carboxamide and menthol.

57. A chewing gum composition comprising N-2,3-trimethyl-2-isopropyl butanamide, N-ethyl-p-menthane-3-carboxamide and menthone.