Stabilized chewing gum product and method of making same

• US 4,822,622 A
• Filed: 07/30/1987
• Issued: 04/18/1989
• Est. Priority Date: 07/30/1987
• Status: Expired due to Fees

• Current Assignee: Warner-Lambert Company (Pfizer Inc.)
• Original Assignee: Warner-Lambert Company (Pfizer Inc.)
• Inventors: Bodor, Zoltan, Dokuzovic, Zdravko
• Primary Examiner(s): Hunter, Jeanette
• Application Number:
  US07/079,861
• Time in Patent Office: 628 Days
• Field of Search: 426/3-6, 426/249, 426/548, 426/804
• US Class Current: 426/5
• CPC Class Codes: A23G 4/043 for composite chewing gum coating A23G4/025
• CPC Class Codes: A23G 4/06 characterised by the composition containing organic or inorganic compounds
• CPC Class Codes: A23G 4/08 of the chewing gum base
• CPC Class Codes: A23G 4/10 characterised by the carbohydrates used, e.g. polysaccharides containing dairy products A23G4/16
• CPC Class Codes: A23G 4/20 Composite products, e.g. centre-filled , multi-layer, laminated
• CPC Class Codes: A23V 2002/00 Food compositions, function of food ingredients or processes for food or foodstuffs
• CPC Class Codes: A23V 2200/16 Taste affecting agent
• CPC Class Codes: A23V 2250/18 Lipids
• CPC Class Codes: A23V 2250/2482 Aspartam
• CPC Class Codes: A23V 2250/5432 Gelatine
• CPC Class Codes: A23V 2250/64 Sugar alcohols
• CPC Class Codes: A23V 2250/6406 Glycerol
• CPC Class Codes: A23V 2250/6418 Mannitol
• CPC Class Codes: A23V 2250/642 Sorbitol
• CPC Class Codes: A23V 2250/6422 Xylitol
• CPC Class Codes: Y10S 426/804 Low calorie, low sodium or hypoallergic

Abstract

A stabilized chewing gum product containing an L-aspartic acid derived sweetener and method for manufacture thereof are disclosed. The chewing gum product includes at least two portions, one of which includes Aspartame (APM) as an artificial, low calorie sweetener. A second portion can include a gum base and flavoring agents, preferably aldehyde flavorings. The portions are provided to opposite sides of a protective barrier film that is disposed between the two portions, whereby contact between the APM and the flavorings of the second portion is substantially reduced. The stability of APM and, consequently, of the chewing gum product is substantially increased.

Claims

1. A stabilized chewing gum product containing an L-aspartic acid derived sweetener which comprises:

a first portion substantially anhydrous chewing gum composition comprising from about 5% to about 50% by weight of the final chewing gum product of a gum base and from about 0.01% to about 2.0% by weight of the final chewing gum product of an L-aspartic acid derived sweetener, wherein there is an absence of aldehyde-based flavoring agents in said first portion;

at least a second portion chewing gum composition comprising from about 5% to about 50% by weight of the final chewing gum product of a gum base and an amount of about 0.005% to about 5% by weight of the final chewing gum composition of at least one flavoring agent, said second portion having less than about 5% by weight, based on the weight of said second portion, of water; and

a protective barrier film in amounts effective to provide a barrier between said first portion and said second portion, said protective barrier film being fabricated from a material selected from the group consisting of;

Gelatin, Acacia Gum;

Agar;

algin and Derivatives;

Carrageenan and salts thereof;

Arabinogalactan;

Baker Yeast Glycan;

Carboxymethylcellulose;

Carob Bean Gum;

Cellulose Gum;

Furcellaran and salts thereof;

Guar Gum;

Gum Arabic;

Hydroxypropyl Cellulose;

Hydroxypropyl Methyl Cellulose;

Irish Moss Gelose;

Karaya Gum;

Locust Bean Gum;

Methylcellulose;

Methylethyl Cellulose;

Peptin;

Propylene Glycol Alginate;

Propylene Glycol Ether of Methyl Cellulose;

Sodium Carboxy Methyl Cellulose;

Tragacanth Gum;

Xanthan Gum;

shellac; and

mixtures thereof, whereby said L-aspartic acid derived sweetener of said first portion is substantially out of contact with the flavoring agent, thereby increasing the stability of said L-aspartic acid derived sweetener in said chewing gum product.

2. The chewing gum product of claim 1 wherein said L-aspartic acid derived sweetener is in free form.

3. The chewing gum product of claim 1 wherein said L-aspartic acid derived sweetener is APm.

4. The chewing gum product of claim 1 wherein said protective barrier film is present in amounts up to about 10% by weight of the final chewing gum composition.

5. The chewing gum product of claim 1 wherein said chewing gum composition of said first portion is an anhydrous chewing gum composition.

6. The chewing gum product of claim 1 wherein said gum base includes an elastomer selected from the group consisting of chicle, jelutong, gutta percha, crown gum, butadiene-styrene copolymers, isobutylene-isoprene copolymers, polyethylene, polyisobutylene, polyvinyl acetate and mixtures thereof.

7. The chewing gum product of claim 1 wherein said gum base includes one or more elastomer solvents.

8. The chewing gum product of claim 7 wherein said one or more elastomer solvents are employed in an amount from about 10% to about 75% by weight of said gum base.

9. The chewing gum product of claim 7 wherein said one or more elastomer solvents are employed in an amount from about 45% to about 70% by weight of said gum base.

10. The chewing gum product of claim 1 wherein said flavoring agent is an aldehyde based flavoring agent, and said L-aspartic acid derived sweetener is APM.

11. The chewing gum product of claim 1 wherein said gum base is employed in said first portion and in said at least one second portion in an amount from about 15% to about 40% by weight of the final chewing gum product.

12. The chewing gum product of claim 10 wherein the protective barrier film is present in amounts up to about 10% by weight of the final chewing gum composition.

13. The chewing gum product of claim 1 wherein said L-aspartic acid derived sweetener is employed in said first portion in an amount from about 0.01% to about 1.0% by weight of said chewing gum product.

14. The chewing gum product of claim 1 wherein said L-aspartic acid derived sweetener is employed in said first portion in an amount from about 0.01% to about 0.4% by weight of said chewing gum product.

15. The chewing gum product of claim 1 wherein said first portion includes auxiliary sweeteners used to complement the L-aspartic acid derived sweetener.

16. The chewing gum product of claim 3 wherein said APM is encapsulated.

17. The chewing gum product of claim 15 wherein said auxiliary sweeteners are encapsulated.

18. The chewing gum product of claim 15 wherein said auxiliary sweeteners are selected from the group consisting of mannitol, sorbitol, xylitol, saccharin, cyclamate, dihydrochalcone, glycyrrhizin, stevioside, hydrogenated starch hydrolysate, acesulfame-K, monellin, L-α

-aspartyl-N-(2,2,4,4-tetramethyl-3-thiethanyl)-D-alaninamide hydrate, a chlorinated derivative of sucrose and mixtures thereof.

19. The chewing gum product of claim 1 wherein said L-aspartic acid derived sweetener is prepared under substantially anhydrous conditions.

20. The chewing gum product of claim 1 wherein said flavorings are selected from the group consisting of peppermint, menthol, artificial vanilla, cinnamon derivatives, fruit flavors and admixtures thereof.

21. The chewing gum product of claim 1 wherein said flavorings in said second portion are aldehyde-based flavorings.

22. The chewing gum product of claim 21 wherein said aldehyde-based flavorings are selected from the group consisting of acetaldehyde, benzaldehyde, anisic aldehyde, cinnamic aldehyde, citral, neral, decanal, ethyl vanillin, heliotropine, vanillin, alpha-amyl cinnamaldehyde, butyraldehyde, valeraldehyde, citronellal, decanal, aldehyde C-8, aldehyde C-9, aldehyde C-12, 2-ethyl butyraldehyde, hexenal, tolyl aldehyde, veratraldehyde, 2,6-dimethyl-5-heptenal, 2,6-dimethyloctanal, 2-dodecenal and mixtures thereof.

23. The chewing gum product of claim 4 wherein said protective barrier film is present in amounts of from about 5% to about 10% by weight of the final chewing gum composition.

24. The chewing gum product of claim 1 wherein said flavorings are included in said at least one second portion in an amount from about 0.4% to about 2.5% by weight of said chewing gum product.

25. The chewing gum product of claim 1 further comprising additional incorporated materials selected from the group consisting of fillers, emulsifiers, coloring agents, plasticizers, softeners, waxes, bulking agents and mixtures thereof.

26. The chewing gum product of claim 25 wherein said additional incorporated materials are employed in amounts up to about 30% by weight of said gum product.

27. The chewing gum product of claim 1 which further comprises more than two layers.

28. The chewing gum product of claim 12 wherein said protective barrier film is present in amounts of from about 5% to about 10% by weight of the final chewing gum composition.

29. The chewing gum product of claim 10 wherein said APM is in the free form.

30. The chewing gum product of claim 10 wherein said APM is encapsulated.

31. A method of forming a stabilized chewing gum product having an L-aspartic acid derived sweetener which comprises:

providing a first portion substantially anhydrous chewing gum composition comprising from about 5% to about 50% by weight of the final chewing gum product of a gum base and from about 0.01% to about 2.0% by weight of the final chewing gum product of an L-aspartic acid derived sweetener, wherein there is an absence of aldehyde-based flavoring agents in said first portion;

providing at least one second portion chewing gum composition comprising from about 5% to about 50% by weight of the final chewing gum product of a gum base and an amount of about 0.005% to about 5% by weight of the final chewing gum composition of flavorings, said second portion chewing gum composition having less than about 5% by weight, based on the weight of said second portion, of water; and

providing an effective amount of a barrier between said first portion and second portions, said barrier being fabricated from a material selected from the group consisting of;

Gelatin, Acacia Gum;

Agar;

Algin and Derivatives;

Carrageenan and salts thereof;

Arabinogalactan;

Baker Yeast Glycan;

Carboxymethylcellulose;

Carob Bean Gum;

Cellulose Gum;

Furcellaran and salts thereof;

Guar Gum;

Gum Arabic;

Hydroxypropyl Cellulose;

Hydroxypropyl Methyl Cellulose;

Irish Moss Gelose;

Karaya Gum;

Locust Bean Gum;

Methylcellulose;

Methylethyl Cellulose;

Pectin;

Propylene Glcyol Alginate;

Propylene Glycol Ether of Methyl Cellulose;

Sodium Carboxy Methyl Cellulose;

Tragacanth Gum;

Xanthan Gum;

shellac; and

mixtures thereof, whereby the stability of said L-aspartic acid derived sweetener is substantially improved by preventing mutual contact between said L-aspartic acid derived sweetener of said first portion and said flavorings of said second portion.

32. The method of claim 31 wherein said barrier is provided by coextruding said portions onto opposite sides of said barrier to form said gum product.

33. The method of claim 31 wherein said L-aspartic acid derived sweetener is in free form.