Abstract: A method is provided for preparing a gum base which enhances the long-term flavor intensity of a free fruit-flavored chewing gum. A water-insoluble restrainer is added to the gum base in an amount sufficient to constitute at least 7% by weight of the chewing gum or four times the weight percentage of the free fruit flavor ingredient in the chewing gum to which the gum base will be added. The properly selected restrainer will have a solubility parameter within .+-.2.0[J/M.sup.3 ].sup.1/2 .times.10.sup.-3 of the Solubility Parameter of the free fruit flavoring agent whose flavor is being enhanced, preferably within .+-.1.0[J/M.sup.3 ].sup.1/2 .times.10.sup.-3 of the Solubility Parameter of the free fruit flavoring agent.

Abstract: A method of continuously making chewing gum base employs low pressure, adequate residence time, and the flexibility of selectively feeding different ingredients at different locations on the mixer. The method involves the use of a paddle mixer, characterized by a plurality of paddles mounted on a longitudinal rotating shaft, preferably mounted on two parallel co-rotating shafts. The paddles cover at least about 40 percent of the active length of the shafts. This configuration provides for significant residence time in the mixer and low pressure gum base manufacture.

Abstract: A free fruit-flavored chewing gum is provided with enhanced long-term flavor intensity without compromising the initial flavor burst and without necessarily relying on encapsulation as a means of flavor enhancement. The free fruit flavor is enhanced by including, in the chewing gum, a sufficient quantity of a restrainer having a Solubility Parameter within .+-.2.0 [J/m.sup.3 ].sup.1/2 .times.10.sup.-3 of the Solubility Parameter of the free fruit flavoring agent whose flavor is being enhanced. The free fruit flavoring agent is attracted to, and/or attaches to, the water insoluble restrainer to provide a controlled, yet highly efficient, release of flavor during chewing.

Abstract: A method is provided for making a free fruit-flavoring chewing gum having enhanced long-term flavor intensity. A restrainer is selected which has a solubility parameter within .+-.2.0 [J/m.sup.3 ].sup.1/2 .times.10.sup.-3 of the solubility parameter of a free fruit flavoring agent in the chewing gum. The restrainer is added to the chewing gum in an amount sufficient to prolong the pleasant chewing life of the gum by at least one minute, and often by two or more minutes. Further flavor enhancement can be achieved by increasing the amount of the restrainer, increasing the molecular weight of the restrainer, or increasing the amount of free fruit flavoring agent once the restrainer has been properly selected.

Abstract: A continuous method of making chewing gum base is provided wherein two continuous mixers are arranged in series. A higher viscosity portion including elastomer, filler, and elastomer plasticizer is continuously added and mixed in the first continuous mixer to form a blend. The blend is ventilated after leaving the first continuous mixer. The blend from the first continuous mixer is continuously added to the second continuous mixer. A lower viscosity portion including softener/emulsifier and, optionally, wax and additional elastomer plasticizer, is also continuously fed to the second continuous mixer and mixed therein with the blend from the first continuous mixer to form chewing gum base.

Abstract: A delivery system and a process for making the system is provided for the gradual release of an active agent. The system comprises an active agent and a wall material. The delivery system is formed by melt spinning a mixture of particles of active agent and wall material into a fiber. The fiber has a longitudinal dimension and a cross sectional dimension, the cross sectional dimension being no greater than about 1 mm. The fiber has an exterior surface. The particles of active agent are dispersed throughout the wall material such that the particles of active agent are gradually released from the fiber when the fiber is contacted with a solvent specific to the active agent.

Abstract: A petroleum wax-free chewing gum with enhanced flavor release, particularly chewing gums with increased perception of breath freshening, are disclosed. Enhanced flavor release is obtained with wax-free chewing gums where the Solubility Parameter, defined as ##EQU1## of at least 5% of the flavoring agent is at least 0.5 units greater than, or less than, the average weighted Solubility Parameter of the gum base used to formulate the wax-free chewing gums of our invention.The greater the difference in Solubility Parameter of flavoring ingredients to the average weighted Solubility Parameter of the wax-free gum bases, the greater the tendency for enhanced flavor release.

Abstract: The present invention is a method for producing a chewing gum with a delayed release sucralose sweetener, as well as the chewing gum so produced. The delayed release sucralose sweetener is obtained by physically modifying sucralose's properties by coating and drying. Sucralose sweetener is dissolved in a solvent and coated onto a cellulose derivative such as hydroxypropyl cellulose by agglomerating the cellulose derivative with the sucralose solution. The agglomerated material preferably includes an absorption material such as silica. The agglomerated sweetener is then dried and preferably particle sized to produce a release-modified sucralose high-intensity sweetener. When incorporated into the chewing gum, these particles are adapted to enhance the shelf stability of the sweetener and/or produce a delayed release when the gum is chewed.

Abstract: Gradual release structures for the release of active agents in chewing gum and a process for making such structures are provided. The gradual release structures are formed by extrusion techniques and comprise an active agent and a wall material.

Abstract: A method of making a zein-cellulose derivative gum ingredient is disclosed. Preferably, a solution of zein and water at a pH of between about 11.5 and about 12.1 is prepared, containing between about 10% and about 20% by weight zein, and the aqueous zein solution is combined with a cellulose derivative such as HPMC to form a zein-coated ingredient. The zein-cellulose derivative ingredient is then used to make chewing gum. The zein-cellulose derivative ingredient has been found to reduce late chew bitterness and harshness in high mint-flavor content gums.

Abstract: A sucrose-containing chewing gum ingredient is prepared by homogeneously mixing about 50 to about 97 parts by weight heat-softened polyvinyl acetate with about 3 to about--50 parts by weight crystalline sucralose. The mixture is then cooled. A chewing gum is prepared by mixing the sucralose-containing ingredient, gum base, a bulking agent and flavor to make a chewing gum composition.

Abstract: A sucrose-containing chewing gum ingredient is prepared by mixing about 50 to about 95 parts by weight polyvinyl acetate with about 5 to about 50 parts by weight of a solution comprising sucralose dissolved in a solvent. The mixture is then dried to drive off the solvent. A chewing gum is prepared by mixing sucralose-containing ingredient, gum base, a bulking agent and flavor to make a chewing gum composition.

Abstract: Gradual release structures for the release of active agents in chewing gum and a process for making such structures are provided. The gradual release structures are formed by extrusion techniques through slot dies and comprise an active agent and a wall material.

Abstract: An improved method of encapsulating an active ingredient for use in chewing gum involves extruding a blend of polyvinyl acetate, an active ingredient and salt. The invention also includes an encapsulated active ingredient prepared according to the improved method, and a chewing gum which contains the encapsulated active ingredient of the invention.

Abstract: A chewing gum that contains porous polymeric beads impregnated with active gum ingredients together with a method of making such a chewing gum.

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.

Abstract: A sucrose-containing chewing gum ingredient is prepared by codrying sucralose with a codrying agent and homogeneously mixing about 50 to about 97 parts by weight heat-softened polyvinyl acetate with about 3 to about 50 parts by weight of the codried sucralose. The mixture is then cooled. A chewing gum is prepared by mixing the sucralose-containing ingredient, gum base, a bulking agent and flavor to make a chewing gum composition.

Abstract: Flavor releasing structures for chewing gum are provided. The structures consist of a core having a flavor reservoir material and a binding material. The cores may be coated with a flavor barrier coating.

Abstract: Gradual release structures for the release of glycyrrhizin in chewing gum and a process for making such structures are provided. The gradual release structures are formed by meltspinning glycyrrhizin and a wall material.

Abstract: Gradual release structures for the release of active agents in chewing gum and a process for making such structures are provided. The gradual release structures are formed by meltspinning techniques and comprise an active agent and a wall material.