Abstract: Natural cooling formulations which include one or more natural cooling compounds and are suitable for use in consumer products are provided. Natural cooling compounds include natural isopulegol, natural menthyl lactate, natural menthyl succinate, natural menthol and combinations thereof. The disclosed formulations provide enhanced cooling attributes.

Abstract: Flavor compositions containing mint leaves are provided. The flavor compositions further include a mint flavor, such as oils and extracts containing menthol. The flavor compositions can be used in confectionery products, such as chewing gums. Specifically, flavor compositions are provided that include mint flavor and mint leaves, and which can be stable against microbial growth and have enhanced color and flavor.

Abstract: The present application discloses long-lasting cooling formulations which comprise at least one cooling agent and are suitable for use in confectionery products. In certain, non-limiting embodiments of the disclosed formulations, the cooling agent is WS-30 (glycerol ester of p-menthane-3-carboxylic acid) In certain embodiments, the disclosed formulations provide enhanced cooling attributes for mints and chewing gum.

Abstract: Natural cooling formulations which include one or more natural cooling compounds and are suitable for use in consumer products are provided. Natural cooling compounds include natural isopulegol, natural menthyl lactate, natural menthyl succinate, natural menthol and combinations thereof. The disclosed formulations provide enhanced cooling attributes.

Abstract: The present application discloses long-lasting cooling formulations which comprise at least one cooling agent and are suitable for use in confectionery products. In certain, non-limiting embodiments of the disclosed formulations, the cooling agent is N,2,3-Trimethyl-2-isopropylbutamide (WS-23), (1R,2S,5R)-N-(4-Methoxyphenyl)-5-methyl-2-(1-methylethyl)cyclohexanecarboxamide (WS-12), N-(Ethoxycarbonylmethyl)-3-p-menthanecarboxamide (WS-5), or mixtures thereof. In certain embodiments, the disclosed formulations provide enhanced cooling attributes for mints and chewing gum.

Abstract: A method for producing a confection such as chewing gum, as well as the confection so produced, incorporates a blend of physiological cooling agents, including menthyl glutarate and one or more of L-isopulegol and p-menthane-3,8-diol. In another embodiment the blend 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 blend of physiological cooling agent is included in a confection coating.

Abstract: The present invention includes a method for producing a chewing gum with a modified release sweetener selected from the group of N-substituted derivatives of aspartame, particularly neotame, as well as the chewing gum so produced. The modified release neotame or other N-substituted derivative of aspartame sweetener is obtained by physically modifying the sweetener properties by coating and drying. Neotame or another N-substituted derivative of aspartame sweetener is coated by encapsulation, partially coated by agglomeration, entrapped by absorption or extrusion, or treated by multiple steps of encapsulation, agglomeration, absorption, or extrusion. The coated sweetener is then co-dried and particle sized to produce a release-modified 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 modified release when the gum is chewed.

Abstract: Chewing gums and methods of making same that have improved flavor duration by stimulating a trigeminal nerve of a consumer of the chewing gum are provided. The chewing gums of the present invention includes a trigeminal stimulant. The trigeminal stimulant stimulates the trigeminal nerve of the consumer to provide longer lasting flavor duration.

Abstract: A mint flavored chewing gum having reduced bitterness comprising a water insoluble base portion, a water soluble portion, and a mint flavor agent from which at least a portion of 1-menthol has been removed. In an embodiment, the mint flavored chewing gum includes a cooling agent. Additionally, a method of adding mint flavor to a chewing gum and reducing bitterness associated with such flavor is provided. The method comprises the step of removing at least a portion of 1-menthol present in the mint flavor before adding the mint flavor to other components of the chewing gum.

Abstract: A new chewing gum flavor ingredient, cinnamic aldehyde propylene glycol acetal (CAPGA), has been synthesized and has the structure displayed below. CAPGA is used in chewing gum compositions, particularly cinnamon and fruit-flavored gum. CAPGA also is used in a new method of making chewing gum, particular cinnamon and fruit-flavored gum. CAPGA is added to other food, drug or other oral compositions, including tooth paste. CAPGA also is used in a new method of making other food, drug or other oral compositions.

Abstract: A method of treating methyl salicylate flavor is provided washing the flavor with an aqueous alkaline solution having a pH in the range from about 8 to about 14.