Abstract: A sugar-sweetened chewing gum is provided having enhanced long-term sweetness intensity during chewing, which is provided by the sugar. The sugar included in the chewing gum is at least 60% as sweet as sucrose. Water is provided in a sufficient quantity to dissolve and/or mix with at least some of the sugar. A mildly hydrophilic polymer attractor is provided which attracts the water mixed with sugar and temporarily delays the release of the water mixed with sugar during chewing. Surprisingly, the gum of the invention has enhanced long term flavor release provided by the sugar, without compromising the pleasing initial burst of sweetness, which is also provided by the sugar.

Abstract: A chewing gum product is provided with a rolling compound containing erythritol and an anticaking agent, such as talc. The angle of repose of the rolling compound is less than 30.degree.. Preferably the rolling compound comprises about 40% to about 95% erythritol, about 0.5% to about 10% anticaking agent and about 4.5% to about 50% of another polyol selected from the group consisting of maltitol, lactitol, mannitol and xylitol.

Abstract: Chewing gum products and other comestibles containing indigestible dextrin and methods of making such products are disclosed. In one embodiment, the indigestible dextrin is used in a rolling compound applied to the chewing gum product. In a second embodiment, the indigestible dextrin is used in a coating, such as a hard-shell coating, for a pellet gum. In a third embodiment, indigestible dextrin is used in the center fill of a chewing gum. In a fourth embodiment, aspartame is used to sweeten the gum composition, and indigestible dextrin is provided in an effective amount to stabilize the aspartame such that after eight weeks of storage at 85.degree. F., at least 10% more aspartame remains undecomposed than would have remained if the indigestible dextrin were not included. Indigestible dextrin is also codried with other sweeteners, coevaporated to make syrups and used as an encapsulating agent for high-intensity sweeteners used in gum compositions.

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 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 petroleum wax-free chewing gum containing special noncariogenic oligosaccharides, sweeteners, and flavors is described. The noncariogenic oligosaccharides are preferably low calorie and act as binders when formulated into the wax-free chewing gums. The binder systems used contain at least 35 weight percent of the binder system as noncariogenic oligosaccharides, preferably including at least one from the group including polydextrose, fructooligosaccharides, indigestible dextrins, oligofructose, isomaltulose oligosaccharides, guar gum hydrolysates, hydrolyzed alginates, and hydrolyzed alkaloses, each noncariogenic oligosaccharide having an average Degree of Polymerization (DP) of at least 3, and preferably from 3 to about 50.

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: 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: A gum having extended softness during the chew that contains water-insoluble porous polymeric beads having microporous passages impregnated with plasticizer.

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 water-insoluble porous polymeric beads impregnated with a sweetener, and a method of making such a chewing gum.

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: 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 method is disclosed for granulating active ingredients using a granulation which includes polyvinyl acetate, alcohol and modified cellulosic. Methods for adding granulated active ingredients to oral compositions, including chewing gum, are provided. A chewing gum composition containing granulated active ingredients is also provided.

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: A chewing gum product in stick or sheet form is provided with a rolling compound of xylitol, preferably from about 0.5 to about 7 percent, and more preferably from about 2 to about 3 percent, by weight of the chewing gum product.