Abstract: A method for producing a chewing gum, as well as the chewing gum so produced, incorporates a physiological cooling agent, such as acyclic carboxamide, or combinations of physiological cooling agents. In another embodiment a combination of physiological cooling agents is made in a modified release structure. The modified release/cooling agents combination is preferably obtained by physically modifying the properties of the combination of cooling agents by coating and drying. When incorporated into gum, these particles are adapted to enhance the shelf stability of the flavor and/or produce a modified release when the gum is chewed. In another embodiment, the physiological cooling agent is present with menthol and menthone. In another embodiment, coated chewing gum has a coating that comprises a physiological cooling agent. The preferred inventive chewing gum provides a high flavor impact in which the harsh notes normally associated with such a high flavor impact have been reduced or eliminated.

Abstract: A method for producing a chewing gum, as well as the chewing gum so produced, incorporates a physiological cooling agent, such as acyclic carboxamide, or combinations of physiological cooling agents. In another embodiment a combination of physiological cooling agents is made in a modified release structure. The modified release/cooling agents combination is preferably obtained by physically modifying the properties of the combination of cooling agents by coating and drying. When incorporated into gum, these particles are adapted to enhance the shelf stability of the flavor and/or produce a modified release when the gum is chewed. In another embodiment, the physiological cooling agent is present with menthol and menthone. In another embodiment, coated chewing gum has a coating that comprises a physiological cooling agent.

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 for producing a chewing gum, as well as the chewing gum so produced, incorporates a physiological cooling agent, such as acyclic carboxamide, or combinations of physiological cooling agents. In another embodiment a combination of physiological cooling agents is made in a modified release structure. The modified release/cooling agents combination is preferably obtained by physically modifying the properties of the combination of cooling agents by coating and drying. When incorporated into gum, these particles are adapted to enhance the shelf stability of the flavor and/or produce a modified release when the gum is chewed. In another embodiment, the physiological cooling agent is present with menthol and menthone.

Abstract: Chewing gums containing erythritol and methods of making such gums are disclosed. In one embodiment, the gum comprises about 5% to about 95% gum base, about 0.1% to about 10% flavoring agent and erythritol, the erythritol being the only bulk sweetener. The erythritol provides the gum with unique properties, and the gum may be non-cariogenic. In other embodiments, the erythritol is co-dried with other sweeteners or coevaporated with a plasticizing syrup to produce unique sweetening ingredients and syrups for gum.

Abstract: A chewing gum composition which exhibits reduced squeakiness during chewing is disclosed. The chewing gum comprises a gum base which is prone to squeakiness during chewing and a minor amount of gluten which acts to reduce or eliminate the squeakiness.

Abstract: A chewing gum composition is disclosed that contains about 0.1% to about 0.6% maltodextrin. The maltodextrin provides an initial stiffness so that the gum can be easily wrapped. However, at the low levels used, the maltodextrin does not have a significant impact on the chew properties of the gum.

Abstract: The present invention provides improved chewing gum formulations and bases including fine powder lecithin, as well as methods of producing chewing gum and bases that include fine powder lecithin. In an embodiment, the present invention provides a chewing gum formulation comprising an insoluble gum base, water soluble portion, a flavor, and at least 0.1% by weight of a blend of fine powder lecithin and glycerol triacetate.

Abstract: A wax-free chewing gum is provided which has improved processing and chewing properties, similar to a wax-containing chewing gum, and which does not exhibit short texture. The improvement is effected by adding an incremental amount of an extender to the chewing gum. A method is also provided for making a wax-free chewing gum which has processing and chewing properties similar to a wax-containing chewing gum.

Abstract: Improved chewing gum formulations and bases including lecithin, as well as methods of producing chewing gum and bases are provided. The chewing gum includes a blend of lecithin and medium chain triglycerides (MCTs). The blend can be used in the base and/or gum as a plasticizer, softener, and/or emulsifier. A variety of base and chewing gum formulations including the blend can be created and/or utilized pursuant to the present invention.

Abstract: A method of making a hygroscopic chewing gum is provided which results in improved gum texture, better dimensional stability and reduced moisture pick-up by the hygroscopic ingredients. The hygroscopic ingredients are added and blended with the gum base in a mixer, for at least about one minute before the bulk sweeteners are added. Fats and/or emulsifiers, and colors, may be added along with the hygroscopic ingredients and blended with the gum base. After the hygroscopic ingredients have been mixed with the gum base, bulk sweeteners and other chewing gum ingredients are added to the mixer and blended.

Abstract: Molten sorbitol is disclosed as a humectant for chewing gum. The chewing gum is prepared by providing a chewing gum base at a level of about 5% to about 80% of the chewing gum composition; providing a bulking agent at a level of about 5% to about 80% of the chewing gum composition; providing a flavoring agent at a level of about 0.1% to about 10% of the chewing gum composition; providing molten sorbitol at a level of about 0.25% to about 2.7% of the chewing gum composition; and mixing the gum base, bulking agent, flavoring agent and molten sorbitol into the chewing gum composition. Chewing gum made with about 0.25% to about 2.7% molten sorbitol is also disclosed.

Abstract: A process is disclosed for making a chewing gum with a fast release, stabilized chewing gum. According to the method, a quantity of aspartame (APM) is mixed with an agglomerating agent, such as a modified cellulose, and a limited quantity of a solvent for the agglomerating agent, such as water. The quantity of solvent is limited so as to produce a mixture which is only moist or damp. This damp mixture is characterized as being dust-free, non-flowing and crumbly. The damp mixture is then dried and the dried mixture is comminuted, e.g. by grinding, to produce particles of APM ingredient with essentially a maximum particle size of about 0.017 inches. These particles of APM ingredient are then added to a chewing gum formulation.

Abstract: A rolling compound containing about 80-95 weight per cent mannitol and about 5-20 weight per cent sorbitol has improved flow and results in improved chewing gum quality. Initially, the sorbitol has been prepared into a fine powder that has a particle size distribution similar to that of mannitol. Chewing gum compositions which have been dusted with the rolling compound process well and possess excellent flavor and appearance.

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 method of manufacturing a chewing gum is disclosed wherein a first mixing step mixing an amount of either a low fat gum base or a non-tack gum base having a premix temperature of about 200.degree.-240.degree. F., an amount of HFO gum base having a temperature of about 60.degree.-80.degree. F. and a portion of the bulking agents are mixed until homogenous. In a final mixing step, the resulting gum base blend is mixed with an amount of flavor and the remaining portion of the bulking agent.

Abstract: A flavor ingredient has been found to provide long lasting, high intensity and high quality flavor when used in chewing gum compositions. The flavor ingredient contains between 7-30% by weight of a flavoring agent such as mint oil, between 2-15% by weight styrene butadiene rubber, between 45-90% by weight starch or modified starch, between 0-8% by weight water and, preferably, between 0.5-4% by weight of a thickener such as silicon dioxide. The flavor ingredient is prepared by mixing the flavoring agent with particles of the elastomer to form a suspension. The suspension is then mixed with an aqueous starch solution and the thickener is added. The resulting stable emulsion is dried to form the flavor ingredient of the invention.

Abstract: A chewing gum having a rolling compound comprising gum base, flavoring, and sweetener. The chewing gum preferably comprises between about 0.5 to 10 percent by weight rolling compound. The rolling compound preferably comprises between about 20 to 90 percent by weight gum base, 1 to 15 percent by weight flavoring and 5 to 75 percent by weight sweetener. The rolling compound preferably has a particle size between about 75 and 850 microns. A method for manufacturing the gum is also disclosed.

Abstract: A method of adding lecithin to chewing gum is provided by the present invention. The method comprises mixing from about 20 parts to about 70 parts by weight lecithin with from about 30 parts to about 80 parts by weight water. The resulting aqueous lecithin mixture is allowed to stand until a gelatinous lecithin forms. Thereafter, the gelatinous lecithin is mixed with an amount of a bulking agent such that the bulking agent comprises from about 25 parts to about 85 parts by weight of the resulting lecithin mixture. Whereupon, the lecithin mixture is mixed with 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.