Abstract: The present invention relates generally to a chewing gum composition, as well as methods for the preparation thereof. More specifically, the present invention relates to a gum base, as well as a chewing gum composition prepared therefrom, which contain a styrene-diene block copolymer, such as a styrene-butadiene block copolymer.

Abstract: Low density chewing gums having a density of less than 0.60 g/cc comprise at least 50% polymer and less than 40% bulking agent and filler combined. The low density chewing gum may be produced by mixing the ingredients with supercritical fluid carbon dioxide and cooling the mixture. The mixture may optionally be cut into pieces and coated.

Abstract: A chewing gum contains a water-insoluble gum base portion containing a polyolefin thermoplastic elastomer; a water-soluble bulk portion; and at least one flavor component, which is cud-forming and chewable at mouth temperature.

Abstract: Flavor releasing structures for chewing gum have about 30% to about 60% thermoplastic cellulose material, about 5% to about 50% non-cellulosic thermoplastic polymer, and about 10% to about 40% porous flavor reservoir material. Optionally the flavor releasing structure may comprise about 5% to about 25% plasticizer. The cores may be coated with a flavor barrier coating.

Abstract: A chewing gum contains a water-insoluble gum base portion containing a solution-polymerized styrene-butadiene random copolymer elastomer which is cud-forming and chewable at mouth temperature; a water-soluble bulk portion; and at least one flavor component.

Abstract: Flavor releasing structures for chewing gum have about 30% to about 60% thermoplastic cellulose material, about 5% to about 50% non-cellulosic thermoplastic polymer, and about 10% to about 40% porous flavor reservoir material. Optionally the flavor releasing structure may comprise about 5% to about 25% plasticizer. The cores may be coated with a flavor barrier coating.

Abstract: A chewing gum contains a water-insoluble gum base portion containing a polyolefin thermoplastic elastomer; a water-soluble bulk portion; and at least one flavor component, which is cud-forming and chewable at mouth temperature.

Abstract: Described herein are improved chewing gum base and chewing gum formulations including polyolefin thermoplastic elastomers. Also described herein are methods for preparing the chewing gum bases and chewing gums of the present invention. For example, in accordance with the present invention polyolefin thermoplastic elastomers may be included in sucrose-containing gum formulations or sugar-free chewing gums.

Abstract: A method is provided for the manufacture of chewing gum on a continuous basis. The method uses a continuous high efficiency mixer which is configured for the total manufacture of a wide variety of chewing gum products and includes at least one ingredient feed opening that is enlarged.

Abstract: A method for producing a chewing gum with a controlled release active agent, as well as the chewing gum so produced, is obtained by physically modifying the release properties of the active agent, such as a nutraceutical or nutritional supplement, by coating and drying. The active agent is coated by encapsulation, partially coated by agglomeration, entrapped by absorption, or treated by multiple steps of encapsulation, agglomeration, and absorption. The coated active agent is preferably then co-dried and particle sized to produce a release-modified active agent for use in chewing gum. The active agent may also be used in a coating on a chewing gum product, as part of a rolling compound applied to the chewing gum product, or as a part of the liquid in a liquid-center chewing gum product.

Abstract: A method is provided for the total manufacture of chewing gum on a continuous basis. The method uses a continuous high efficiency mixer which includes at least one conveyor element that is not located under a feed port.

Abstract: A method is provided for the total manufacture of chewing gum on a continuous basis. The method uses a blade and pin extruder that includes one or more hollow pins located at a distance from the shaft of the extruder that is at least 2.7% of the diameter of the barrel.

Abstract: Improved chewing gum formulations and bases, as well as methods of producing chewing gum and bases are provided. The chewing gum includes salatrim. Salatrim can be used in the base and/or gum as a plasticizer, softener, compatibilizer, and emulsifier. In an embodiment, salatrim is added to sucrose-type gum formulations replacing a small or large quantity of other fats, oils, and emulsifiers. A variety of base and chewing gum formulations including salatrim can be created and/or utilized pursuant to the present invention.

Abstract: A process for continuously producing a chewing gum base comprising the steps of compounding the ingredients in a single extruder. In an embodiment, the method includes the steps of continuously adding an elastomer, a filler, and a plasticizer into a continuous mixer, subjecting the elastomer, filler, and plasticizer to a highly distributive mixing operation and continuously discharging the resulting chewing gum base from the mixer while the adding and mixing steps are in progress.

Abstract: Improved chewing gum formulations and bases, as well as methods of producing chewing gum and bases are provided. The chewing gum includes salatrim. Salatrim can be used in the base and/or gum as a plasticizer, softener, compatibilizer, and emulsifier. In an embodiment, salatrim is added to sucrose-type gum formulations replacing a small or large quantity of other fats, oils, and emulsifiers. A variety of base and chewing gum formulations including salatrim can be created and/or utilized pursuant to the present invention.

Abstract: A method for producing a chewing gum with an improved release of active agent, as well as the chewing gum so produced, is obtained by adding an active agent to a chewing gum coating. The active agent is added to the coating in a coating solution or premixed with a flavor or solvent. The coating solution may contain sweetener or other transdermal enhancing agents to obtain increased transmucosal absorption. An active agent may also be used in the gum core.

Abstract: A method for producing a coated chewing gum with a controlled release of an active agent, as well as the chewing gum so produced, is obtained by physically modifying an active agent's properties by coating and drying. An active agent is coated by encapsulation, partially coated by agglomeration, entrapped by absorption, or treated by multiple steps of encapsulation, agglomeration, and absorption. The coated active agent is then co-dried and particle sized to produce a release-modified active agent. When incorporated into a chewing gum coating, these particles release into the mouth but mask bitter and other off-tastes in the mouth, and are readily ingested.

Abstract: A method is provided for the total manufacture of chewing gum on a continuous basis without requiring the separate manufacture of chewing gum base. The method uses a continuous high efficiency mixer which is configured for the total manufacture of a wide variety of chewing gum products and includes at least one large feed port that is not adjacent a conveyor element. By integrating the manufacture of chewing gum into a single operation, the method of the invention can save time and labor, and improve product consistency.

Abstract: The present invention provides methods and compositions for improving the flavor duration in chewing gum. In a preferred form, the present invention provides matrix compositions comprising a hydroxypropylcellulose cross-linked with a multi-functional carboxylate to yield a matrix having a lower water solubility than the original cellulosic material. This matrix may be ground up, have a flavor incorporated therein and used in gum compositions in which it facilitates a prolonged release of the flavoring.

Abstract: The present invention provides methods and compositions for improving the flavor duration in chewing gum. In a preferred form, the present invention provides matrix compositions comprising a hydroxypropylcellulose cross-linked with a multi-functional carboxylate to yield a matrix having a lower water solubility than the original cellulosic material. This matrix may be ground up, have a flavor incorporated therein and used in gum compositions in which it facilitates a prolonged release of the flavoring.