Use of encapsulated salts in chewing gum

• US 5,139,794 A
• Filed: 02/06/1990
• Issued: 08/18/1992
• Est. Priority Date: 04/19/1989
• Status: Expired due to Term

• Current Assignee: WM Wrigley Jr Company (Mars Incorporated)
• Original Assignee: WM Wrigley Jr Company (Mars Incorporated)
• Inventors: Dubina, Edward S., Zibell, Steven E., Song, Joo H., Broderick, Kevin B., Patel, Mansukh M.
• Primary Examiner(s): Hunter, Jeanette
• Application Number:
  US07/475,686
• Time in Patent Office: 924 Days
• Field of Search: 426/5, 426/72, 426/96, 426/649, 426/806
• US Class Current: 426/3
• CPC Class Codes: A23G 4/02 Apparatus specially adapted for manufacture or treatment of chewing gum
• CPC Class Codes: A23G 4/064 containing inorganic compounds
• 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

Abstract

The use of encapsulated salts to enhance flavor and sweetness characteristics of gum is disclosed. The gum of the present invention comprises gum base, a sweetening and bulking agent, a flavoring agent, and a salt encapsulated in a manner to delay its release from the gum composition during chewing. The encapsulated salt is made by standard coating and encapsulation techniques. The gum is made by standard mixing techniques, though it is preferred to mix the encapsulated salt into the molten gum base.

Claims

1. In a chewing gum containing about 5 to about 95% gum base, about 30 to about 90% sweetening and bulking agents and about 0.1 to about 10% flavoring agent selected from the group consisting of mint and fruit flavors, the improvement comprising:

a) including a sufficient amount of salt within the chewing gum that would normally provide a salty taste to the gum, the salt being encapsulated in a manner so as to delay its release from the gum composition during chewing such that the salt does not impart a salty taste to the gum, the encapsulated salt being effective to enhance the mint or fruit flavor of the gum.

2. The improved chewing gum of claim 1 wherein the salt is selected from the group consisting of sodium chloride, potassium chloride, ammonium chloride, other chloride salts and salt substitutes and mixtures thereof.

3. The improved chewing gum of claim 1 wherein the salt is encapsulated with a coating composition selected from the group consisting of acrylic polymers and copolymers, carboxyvinyl polymer, polyamides, polystyrene, polyvinyl acetate, polyvinyl acetate phthalate, polyvinylpyrrolidone, polyethylene, polypropylene, waxes and mixtures thereof.

4. The improved chewing gum in claim 1 wherein salt is encapsulated with a coating material selected from the group consisting of agar, alginates, guar gum, gum tragacanth, carrageenan, xanthan gum and mixtures thereof.

5. The improved chewing gum of claim 1 wherein the salt is encapsulated with a coating material selected from the group consisting of ethyl cellulose, methyl cellulose, sodium hydroxymethyl cellulose, hydroxypropylmethyl cellulose, dextrin, modified starches and mixtures thereof.

6. The improved chewing gum of claim 1 wherein the salt is encapsulated by a coating material selected from the group consisting of shellac, gelatin, zein and mixtures thereof.

7. The improved chewing gum of claim 1 wherein the salt comprises between about 0.01 and about 0.5 percent of the gum composition.

8. The improved chewing gum of claim 1 wherein the encapsulated salt has a particle size such that it will pass through a U.S. Standard #100 mesh sieve.

9. The improved chewing gum of claim 8 wherein the encapsulated salt has a particle size such that it will be retained on a U.S. Standard #325 mesh sieve.

10. In a process for making chewing gum comprising the steps of mixing about 5 to about 95% gum base, about 30 to about 90% bulking and sweetening agents and about 0.1about 10% flavoring agent selected from the group consisting of mint and fruit flavors into a chewing gum composition, the improvement comprising:

a) providing a sufficient amount of salt that would normally provide a salty taste the gum, the salt being encapsulated in a form so as to delay its release from the gum composition to avoid imparting a salty taste to the gum, but the encapsulated salt being effective to enhance the mint or fruit flavor of the gum; and

b) mixing the encapsulated salt into the gum composition.

11. The improved process of claim 10 wherein the encapsulated salt is mixed with the gum base while the gum base is in a molten form.

12. The improved process of claim 10 wherein the salt is encapsulated by a process selected from the group consisting of agglomeration, spray drying, spray congealing, fluid bed-coating, coacervation, fiber spinning and combinations thereof.

13. The improved process of claim 10 wherein the salt is selected from the group consisting of sodium chloride, potassium chloride, ammonium chloride, other chloride salts, salt substitutes and mixtures thereof.

14. The improved process of claim 10 wherein the salt is encapsulated with a coating agent selected from the group consisting of acrylic polymers and copolymers, carboxyvinyl polymer, polyamides, polystyrene, polyvinyl acetate, polyvinyl acetate phthalate, polyvinylpyrrolidone, polyethylene, polypropylene, waxes and mixtures thereof.

15. The improved chewing gum in claim 10 wherein salt is encapsulated with a coating material selected from the group consisting of agar, alginates, guar gum, gum tragacanth, carrageenan, xanthan gum and mixtures thereof.

16. The improved process of claim 10 wherein the salt is encapsulated with a coating agent selected from the group consisting of ethyl cellulose, methyl cellulose, sodium hydroxymethyl cellulose, hydroxypropylmethyl cellulose, dextrin, modified starches and mixtures thereof.

17. The improved process of claim 10 wherein the salt is encapsulated with a coating agent selected from the group consisting of shellac, gelatin, zein and mixtures thereof.

18. The improved process of claim 10 wherein the salt is preblended with a flow agent before the salt is encapsulated.

19. The improved process of claim 18 wherein the flow agent is selected from the group consisting of magnesium stearate, stearic acid, paraffin wax, microcystalline wax, polyethylene wax, mineral and other lubricating oils, talc and mixtures thereof.

20. A chewing gum comprising:

a) about 5 to about 95% gum base;

b) about 30 to about 90% bulking and sweetening agent;

c) about 0.1 to about 10% flavor selected from the group consisting of mint and fruit flavors; and

d) about 0.01 to about 0.5% salt, said salt being sufficient to normally provide a salty taste to the gum, but being encapsulated in a form effective to provide a lengthened flavor and sweetness duration to the gum without imparting a salty taste to the gum, thereby enhancing the mint or fruit flavor of the gum.

21. The chewing gum of claim 20 wherein the salt incorporated into the gum comprises between about 0.03% and about 0.1% of the gum composition.

22. The chewing gum of claim 20 wherein the salt comprises a blend of sodium chloride and potassium chloride at a ratio of about 4:

1 to about 1;

1, and wherein the salt is encapsulated with a coating agent in a ratio of about 40;

60 salt to coating material.

23. The chewing gum of claim 20 wherein the salt is sodium chloride, and wherein the salt is encapsulated with a coating agent at a ratio of about 40:

60 salt to coating agent.

24. The chewing gum of claim 22 wherein the salt incorporated into the gum comprises between about 0.02% and about 0.2% of the gum composition.