CA2173989A1 - Chewing gum exhibiting reduced adherence to dental work - Google Patents
Chewing gum exhibiting reduced adherence to dental workInfo
- Publication number
- CA2173989A1 CA2173989A1 CA002173989A CA2173989A CA2173989A1 CA 2173989 A1 CA2173989 A1 CA 2173989A1 CA 002173989 A CA002173989 A CA 002173989A CA 2173989 A CA2173989 A CA 2173989A CA 2173989 A1 CA2173989 A1 CA 2173989A1
- Authority
- CA
- Canada
- Prior art keywords
- chewing gum
- molecular weight
- oil
- gum
- group
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/08—Chewing gum characterised by the composition containing organic or inorganic compounds of the chewing gum base
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
Abstract
Disclosed are chewing gum compositions exhibiting a reduced tendency to adhere undesirably to solid dental surfaces in the mouth, the compositions comprising a gum base which comprises about 8 to about 18 wt. % of low molecular polyisobutylene; about 1 to about 4 wt. % of high molecular weight polyisobutylene; about 16 to about 30 wt. % of polyvinyl acetate; about 16 to about 30 wt. % of inorganic filler; about 1 to about 6 wt. % of polyethylene; about 18 to about 30 wt. % of a fat component selected from the group consisting of hydrogenated and partially hydrogenated vegetable oils and mixtures thereof; about 1 to about 6 wt. % of emulsifier; and about 2 to about 10 wt. % of microcrystalline wax.
Description
. ~ WOg5/12986~ 1 7 ~ 9 ~ ~ PCT~S9~J127~3 CHEWING GUM K~ G K~v~U
1AI~KN~R TO DBNTAL WOR~
BAC~GROUND OF THE INVENTION
A The present invention relates to chewing gums and more particularly to chewing gums exhibiting Lmproved 5 mouth feel and flavor retention while exhibiting simultaneously little or no tendency to adhere to the hard surfaces within the mouth, includinq teeth, ~illings, dentures, and the like.
It is widely recognized that conventional 10 chewing gum has a well-~nown te~Pncy to stick not only to itself but also to any surface with which it comes into contact. Thus, Lt has generally been accepted that chewing gum is necessarily tacky, once it is masticated and moistened, such that it will adhere to floors, 15 pavement, wastPh~kets, and the like, a ph~n~nQn which is a familiar part of the everyd~y world.
~ owever, this te~ cy to adhere to surfaces also gives the gum a tende~cy to adhere to solid surfaces within the mouth, including the sur~aces of the natural 20 teeth, to fillings and particularly to other dental work such as crowns, ~ridges, and most particu~arly dentures.
This te~nry of chewing gum to adhere to such surfaces has ~enerally been assumed to be a necessary draw-back to be tolerated if one wishes to enjoy the more desirable 25 aspects of chewing gum.
Attempts to modify the t~n~cy of chewing gum to sti~k where it is not desired, such as to dental work in the mouth, have not surprisingly led to mc~t~e~ gum formulations which have proven unattractive for any of a 3o variety of reasons. The problem can be summarized by recognizing that a chewing gum formulation requ~res a 1 careful balancing of the identities, propert~es, and amounts of the cn~p~n~nts which make up the chewing gum base, as well as of those cnmron~nts which are added to WO 95/12986 PCTIUS94/12753 ~ ~
1AI~KN~R TO DBNTAL WOR~
BAC~GROUND OF THE INVENTION
A The present invention relates to chewing gums and more particularly to chewing gums exhibiting Lmproved 5 mouth feel and flavor retention while exhibiting simultaneously little or no tendency to adhere to the hard surfaces within the mouth, includinq teeth, ~illings, dentures, and the like.
It is widely recognized that conventional 10 chewing gum has a well-~nown te~Pncy to stick not only to itself but also to any surface with which it comes into contact. Thus, Lt has generally been accepted that chewing gum is necessarily tacky, once it is masticated and moistened, such that it will adhere to floors, 15 pavement, wastPh~kets, and the like, a ph~n~nQn which is a familiar part of the everyd~y world.
~ owever, this te~ cy to adhere to surfaces also gives the gum a tende~cy to adhere to solid surfaces within the mouth, including the sur~aces of the natural 20 teeth, to fillings and particularly to other dental work such as crowns, ~ridges, and most particu~arly dentures.
This te~nry of chewing gum to adhere to such surfaces has ~enerally been assumed to be a necessary draw-back to be tolerated if one wishes to enjoy the more desirable 25 aspects of chewing gum.
Attempts to modify the t~n~cy of chewing gum to sti~k where it is not desired, such as to dental work in the mouth, have not surprisingly led to mc~t~e~ gum formulations which have proven unattractive for any of a 3o variety of reasons. The problem can be summarized by recognizing that a chewing gum formulation requ~res a 1 careful balancing of the identities, propert~es, and amounts of the cn~p~n~nts which make up the chewing gum base, as well as of those cnmron~nts which are added to WO 95/12986 PCTIUS94/12753 ~ ~
2 i 73i~3 -2-the gu~ ba~e sueh as extenders, flavorants, sweeteners~
and th like. Thus, it ean be appreeiated that alteration of one or more aspects of a ehewing gum formulation~
whether it be changing ingredients, amounts, ratios of ingredients, or any other aspeet, may have an 5 unpred$etable effect on the properties of the chewing gum produet. Thus, any adjustment to a ehewing gum formulation in the attempt to reduee the tPn~en~y of the gum to stick to dental surfaces in the mouth runs a signifieant risk of sacrifieing one or more of a gum's more desirable properties enumerated herein. In that case, a gum exhibiting a lessened t~nA~ney to stiek tO
dental wor~ will nonetheless not be a satisfaetorY
produet.
Thus, there r~m~i n-~ a need for a ehewing gum 15 formulatisn having a re~-~re~ t~n~en~y, or eomplete freedom, ~rom adhering to dental work in the mouth, whieh retains or even improves the other propertie~ whieh are all desired of a r~ rcially satisfactory ehewing gum formulation.
DISCUSSION OF TEIE PRIOR ART
One attempt to formulate a ehewing gum having a r~ re~ tenA~ney to stiek to other solid surfaees is deseribed in U.S. Patent No. 3,984,574. This patent diseloses a ehowing gum said to eontain 5-~5% of an 25 elastomer whieh e~n be polyisobutylene, polyis~ and isobutylene-isoprene eopolymer or a butadiene-styrene eopolymer; 5-50~ of hydrogenated or partially hydrog~nated vegetable oils or ~n;m~l fats; 5-40% of miner~l adjuvants;
polyvinyl aeetate in an amount up to 55%; ~atty aeids 3 present in an amount up to 20%; and mono and diglye~rides of fatty aeids present in amounts up to 10~.
This patent speeifieally teaehe~ that using wax as an ingredient in conjunetion with rubber will not produee a non-stie~ formulation. By eontrast, the gums of ~ WO95/12986 217 3 ~ 8 9 PCT~S9~/12753 the pr-sent invention utilize a combination of wax and subber which create a product that both is non-stick and ha~ superior flavor duration and texture over products believed to be based on the te~hi~gs of U.S. Patent No .
3,984,574.
U.S. Patent No. 4,518,615 purportS to describe a chewing gum that is said not to adhere to dentures and other dental surfaces. The gum includes an ela~tomer, an elastomer solvent, polyvinyl acetate, emulsifier, low molecular weigh~ polyethylene, waxes, plasticizer and filler. The elastomer solvents disclosed are methyl, glycerol and pentaerythritol esters of rosins and modified ro-~ins, and resins such as terpene~. The present inventors have discovered that these ela~tomer solvent c~."yonents can detract from the de~ired properties of the 5 gum; accordingly, the gums of the present invention do not have such a Comron~n~.
BR~EF SUMMARY OF TH~ INVENTION
The present invention satisfies thi~ need, while ~h;hiting the advantageous p.~ ies enumcrated herein.
20 For instance, the chewing gum according to the prcsent invention is satisfactorily soft so that the initial chews of a new piece of gum qu~ckly begin to convert it to the desired fully masticated state. The gum remains soft throughout the chew. The gum according to the present 25 invention also ~Yh ~ h~ ts an initial release of flavor and/or sweetne~s upon the initial bite, ~Yht ht ts long flavor retention throughout the cour~e of ma~tication in the mouth, and r~m~nt integral rather than ~t~ atinq or dissolving during the course of mast~cation.
O 3 The chewing gum of the present invention comprises a gum base, and also optionally ccmpri~ one or } both of a sweetener ~-v.~,ent and a flavor component, wherein the gum base comprises about 8 to about 18 wt.~ of low molecular weight polyisobutylene: about 1 to about 4 WO 95/12986 PCT/US9~1127S3 ~ ~
2~ 7 3 ~ 8 9 wt.% of hi~h mo~ r weight polyisobutylene; about 16 to 1 about 30 wt.~ of polyvinYl acetate having a weight average moleCUlar weight of about 7,000 to about 13,000; abcut 16 to about 35 wt.% of an inorganic filler; about 1 to about 6 wt.% of polyethylene having a weight average ~olecular weight of about 2,000; about 18 to about 30 wt.% of a fat ~ o.-nt selected from the group consisting of hydrogenated and partially hydrogenated vegetable oils and mixtures the=-~f; about 1 to about 6 wt.% of emulsifier;
and about 2 ~o about 10 wt.% of mi~LG~Lys~alline wax.
D~TAIr~n DESCRIPTION OF 1~ INVENTIoN
Chewing gums in accordance with the present invention, comprise a gum base which repre~ents a carefully optimized c~hinAtion of ingredients and amounts thereof. In the following description, each of the 15 in~redients will be discussed in turn. It ~h~ e recognized, however, that in the pre~ent invention, the result is indeed greater than the sum of the contribution~
of each of the c~mr~ent ingredients, and nothing in the following discussion should be taken as L~.a3enting that 20 any particular ingredient contributes only the propertie~
which it would be expected to contribute to any other gum base formulation in any other context.
The present invention thus reQ t ~8 in considerable part in the effective co~n~tion of 25 properties ~Yh~tted by the gum base itself and by chewing gums incor~orating that gum base, so it should be borne in mind th~t ~h~ properties exhibited by the product are very much the result of the c~-h; n~ preC~nr~ of cach of the ingredients described herein, present in the relative 3 amounts described herein.
The gum base cont~ins about 8 wt.% to about 18 wt.% of low molecular weight polyisobutylene, preferably having a Flory molecular weight of about 49,000 to 60,000.
The gum also contains about 1 wt.% to about 4 wt.~ of high WO 95/12986 ~ ~ 7 3 9 8 9 PCT/US94/12753 mole~ a~ weight pOlyisobutylene whieh preferably has a FlorY moleeular weight of about 750,000 to about 1,000,000. Polyisobutylene is an elastomer, and thus eontributes chewability and good mouth feel to the gum base and to gums contAi~i ng the gum base.
The gum base in aeeordanee with the present invention also ineludes about 16 wt.% to a~out 30 wt.% of polyvinyl aeetate havin~ a weight average moleeular weight in the range of about 7,000 to 13,000. The gum base 1 aeeording to the present invention also eontains about 1 wt.% to about 6 wt.% of polyethylene. PolyethYlene found to be partieularly useful in the gum bases of the present invention has a moleeular weight of about 2,000.
The gum base in aeeordanee with the pre~ent invention further eontains about 16 wt.% to 30 wt.~ of an 5 inorganie filler. The filler is preferably seloet-d fro~
the group eon-ci-sting of all~min~m hydroxide, m~qn^-~um hydroxide, alumina, al-lm;nllm silieates, ealeium earbonate, and tale, and combinations thereof. The preferred flller is food grade ealcium earbonate.
The gum base in aeeordanee with the present invention also eontains about 18 wt.% to akout 35 wt.% of a fat eomron~nt seleeted from the group con~i~ti~g of hydrogenated and partially hydrogenated vcgetable oils and mixtures thereof, said group ineluding but not limited to 5 soybean, eot~o~qe~, eorn, peanut and palm oil~, and ~im~l fats sueh as lard and tallow.
The gum base of the present invention also eontains about 1 wt.% to about 6 wt.% of an emul~ifier whieh is preferably a mono- or di- glyeeride ester of a 3 fatty aeid. An example is glyeerol ".o.,o~earate.
The gum base of the present invention also contains about 2 wt.% to about 10 wt.~ of mi~G~Ly~ ne wax. This component is believed to be e-peeially surprising in view of the prior art tea~hin~ a~ t the PCT/US94112753 ~j.
2~ 7~g presence of a wax comron~t in a non-stick gum. The preferred mi~.u~ysL~ n~ wax has a melt point in the range of 165F to 195F.
As indicated above, the chewing gums of the 5 present invention preferably do not contain a resin or rosin cu..~yUL~e~t or derivative such as the methyl, glycerol or pentaerythritol ester of rosins or modified rosins, such as hydrogenated, dimerized, or polymerized rosins.
Examples of such components absent from this invention include the pentaerythritol ester of wood rosin, glycerol ester of wood rosin, of partially dimerized wood rosin, of polymerized rosin of tall oil rosin, of wood rosin, or of partially hydrogenated wood rosin, the partially hydrogenated methyl ester of rosin; and te~_~e resins including polyterpene and polymers of a-p~nene or B-pinene.
The gum base of the present invention having the foregoing characteristics, can be formulated using straightforward technigues conventional in this field.
TSr~ ;~ally, the polyisobutylene and polyvinyl acetate are placed in a mixer, and the other ingredients are gradually fed in while the contents of the mixer are sub~ected to heat and high shear or ~nF~; ng. Heating to t~ atures on the order of about lOO-C to about 120C, while m;Y~ng for about 2 to 4 hours, are typical formulating 5 conditions. Chewing gum incorporating this invention can be made in the conventional ~anner~ which is familiar to those of ordinary s~ill in this art.
The present invention cont~rlAtes the optional inclusion of a sweetener c~o~ent which compri~e8 ~ny one 3 or more sweeteners known in the art, including both intense and bulk sweete~ers. Thus, sweeteners may be chosen from the following non-limiting list, which includes sugars such as sucrose, glucose, corn syrup, dextrose, invert sugar, fructose and mixture8 thereof;
, .
WO95/12986 2 1~ 3 ~ 8 9 PCT~Sg4/12753 sAcchArine and its various salts such as the SOdiUm or calcium salt; cyclamic acid and its various salts Such as the ~odium salt; free aspartame; dihydrochalcone sweeten~ ng compounds; glycyrrhizin; Stevia rebaudiana 5 (Stevioside); monellin, thaumatin, polydextrose, and maltitol; and sugar alcohols such as sorbitol, sorbitol syrup, mannitol, xylitol, and the like. Also contemplated as a sweetener is the nonfermentable sugar substitute hydrogenated starch hydrolysate (also known as ~ycasin) which is described in u.s. Patent No. Re. 26,959. Also contemplated is the synthetic sweetener 3,6-dihydro-6-me~hyl-1-1,2,3-oxathiazin-4-one-2,2-dioxide, particularly the potassium (Acesulfame-K), sodium and calcium salts thereof as described in ~rm~ Patent No. 2,001,017.7.
Products within the scope of the present invention may include no sweetener at all. If ~weetener is included, the amount of sweetener is effective to provide the desired degree of sweetness, generally 0.001 to 70 wt.% of the final product.
Suitable flavorants include both natural and artificial flavors and mints, such as oil of pepr-r~int, menthol, oil of speA~m~nt, vanilla, oil of o~nn~~o~, oil of wintergreen (methyl salicylate), and variou~ fruit flavors, including but not limited to lemon oil, orange oil, grape flavor, lime oil, grapefruit oil, apple, 5 apricot essence, and com~inations thereof. The flavorings are generally utilized in amounts that will vary dc~ ~ing upon the individual flavor, and may, for example, range in amounts of about 0.5% to about 3% by weight of the final comrosition weight.
3 Colorants can be present in the chewing gums of the present invention. Examples include the pigment~ such as titanium dioxide, natural colorants such a~ turmeric and carmine, and other dyes suitable for food, drug and cosmetic applications known as F.D. & C. dyes, and the WO 95/12986 PCTIUS94/12753 l like. The m~terials may be incorPorated in amounts of up to about 1~ by weight, preferablY up to about 6% by weight.
The non-stick characteristics of gum according to the present invention have been demon~trated using test r~n~l~ of persons we~ing removable dental work (partial, bridge~, upper or lower or full dentures). In te~ting of about 600 such people, who were asked to rank stickine to their dental work from 1 (always stuck to dental work) to 7 (did not stick to dental work), gum according to the present invention scored 6.58, with 85% of the resro~Aents giving the gum a score of 7. The gum also e~hibits superior flavor retention.
Examples of a gum base in accordance with the present invention, useful in formulating chewing gums 5 e~h ~ h~ ting little or no tack, are set forth in the following table:
Component Amount, Wt.%
Filler ~Calcium Carbonate) 20.8 23.5 25.0 27.0 Polyiso~utylene (low mol. wt.)11.6 12.0 12.0 9.8 Polyisobutylene thi~h mol. wt.)2.9 2.0 2.5 2.5 Polyvinyl Acetate 28.3 25.0 25.0 25.0 25 Micro~.~all~e Wax 2.8 10.0 5.0 5.l0 Polyethylene ~Mol. wt. = 2,000)5.3 5.0 3.0 5.0 Hydrogenated and Partially 23.0 21.0 24.5 24.5 Hydrogenated Vegetable Oils Glycerol Monostearate 5.3 1.5 3.0 3.25 3o
and th like. Thus, it ean be appreeiated that alteration of one or more aspects of a ehewing gum formulation~
whether it be changing ingredients, amounts, ratios of ingredients, or any other aspeet, may have an 5 unpred$etable effect on the properties of the chewing gum produet. Thus, any adjustment to a ehewing gum formulation in the attempt to reduee the tPn~en~y of the gum to stick to dental surfaces in the mouth runs a signifieant risk of sacrifieing one or more of a gum's more desirable properties enumerated herein. In that case, a gum exhibiting a lessened t~nA~ney to stiek tO
dental wor~ will nonetheless not be a satisfaetorY
produet.
Thus, there r~m~i n-~ a need for a ehewing gum 15 formulatisn having a re~-~re~ t~n~en~y, or eomplete freedom, ~rom adhering to dental work in the mouth, whieh retains or even improves the other propertie~ whieh are all desired of a r~ rcially satisfactory ehewing gum formulation.
DISCUSSION OF TEIE PRIOR ART
One attempt to formulate a ehewing gum having a r~ re~ tenA~ney to stiek to other solid surfaees is deseribed in U.S. Patent No. 3,984,574. This patent diseloses a ehowing gum said to eontain 5-~5% of an 25 elastomer whieh e~n be polyisobutylene, polyis~ and isobutylene-isoprene eopolymer or a butadiene-styrene eopolymer; 5-50~ of hydrogenated or partially hydrog~nated vegetable oils or ~n;m~l fats; 5-40% of miner~l adjuvants;
polyvinyl aeetate in an amount up to 55%; ~atty aeids 3 present in an amount up to 20%; and mono and diglye~rides of fatty aeids present in amounts up to 10~.
This patent speeifieally teaehe~ that using wax as an ingredient in conjunetion with rubber will not produee a non-stie~ formulation. By eontrast, the gums of ~ WO95/12986 217 3 ~ 8 9 PCT~S9~/12753 the pr-sent invention utilize a combination of wax and subber which create a product that both is non-stick and ha~ superior flavor duration and texture over products believed to be based on the te~hi~gs of U.S. Patent No .
3,984,574.
U.S. Patent No. 4,518,615 purportS to describe a chewing gum that is said not to adhere to dentures and other dental surfaces. The gum includes an ela~tomer, an elastomer solvent, polyvinyl acetate, emulsifier, low molecular weigh~ polyethylene, waxes, plasticizer and filler. The elastomer solvents disclosed are methyl, glycerol and pentaerythritol esters of rosins and modified ro-~ins, and resins such as terpene~. The present inventors have discovered that these ela~tomer solvent c~."yonents can detract from the de~ired properties of the 5 gum; accordingly, the gums of the present invention do not have such a Comron~n~.
BR~EF SUMMARY OF TH~ INVENTION
The present invention satisfies thi~ need, while ~h;hiting the advantageous p.~ ies enumcrated herein.
20 For instance, the chewing gum according to the prcsent invention is satisfactorily soft so that the initial chews of a new piece of gum qu~ckly begin to convert it to the desired fully masticated state. The gum remains soft throughout the chew. The gum according to the present 25 invention also ~Yh ~ h~ ts an initial release of flavor and/or sweetne~s upon the initial bite, ~Yht ht ts long flavor retention throughout the cour~e of ma~tication in the mouth, and r~m~nt integral rather than ~t~ atinq or dissolving during the course of mast~cation.
O 3 The chewing gum of the present invention comprises a gum base, and also optionally ccmpri~ one or } both of a sweetener ~-v.~,ent and a flavor component, wherein the gum base comprises about 8 to about 18 wt.~ of low molecular weight polyisobutylene: about 1 to about 4 WO 95/12986 PCT/US9~1127S3 ~ ~
2~ 7 3 ~ 8 9 wt.% of hi~h mo~ r weight polyisobutylene; about 16 to 1 about 30 wt.~ of polyvinYl acetate having a weight average moleCUlar weight of about 7,000 to about 13,000; abcut 16 to about 35 wt.% of an inorganic filler; about 1 to about 6 wt.% of polyethylene having a weight average ~olecular weight of about 2,000; about 18 to about 30 wt.% of a fat ~ o.-nt selected from the group consisting of hydrogenated and partially hydrogenated vegetable oils and mixtures the=-~f; about 1 to about 6 wt.% of emulsifier;
and about 2 ~o about 10 wt.% of mi~LG~Lys~alline wax.
D~TAIr~n DESCRIPTION OF 1~ INVENTIoN
Chewing gums in accordance with the present invention, comprise a gum base which repre~ents a carefully optimized c~hinAtion of ingredients and amounts thereof. In the following description, each of the 15 in~redients will be discussed in turn. It ~h~ e recognized, however, that in the pre~ent invention, the result is indeed greater than the sum of the contribution~
of each of the c~mr~ent ingredients, and nothing in the following discussion should be taken as L~.a3enting that 20 any particular ingredient contributes only the propertie~
which it would be expected to contribute to any other gum base formulation in any other context.
The present invention thus reQ t ~8 in considerable part in the effective co~n~tion of 25 properties ~Yh~tted by the gum base itself and by chewing gums incor~orating that gum base, so it should be borne in mind th~t ~h~ properties exhibited by the product are very much the result of the c~-h; n~ preC~nr~ of cach of the ingredients described herein, present in the relative 3 amounts described herein.
The gum base cont~ins about 8 wt.% to about 18 wt.% of low molecular weight polyisobutylene, preferably having a Flory molecular weight of about 49,000 to 60,000.
The gum also contains about 1 wt.% to about 4 wt.~ of high WO 95/12986 ~ ~ 7 3 9 8 9 PCT/US94/12753 mole~ a~ weight pOlyisobutylene whieh preferably has a FlorY moleeular weight of about 750,000 to about 1,000,000. Polyisobutylene is an elastomer, and thus eontributes chewability and good mouth feel to the gum base and to gums contAi~i ng the gum base.
The gum base in aeeordanee with the present invention also ineludes about 16 wt.% to a~out 30 wt.% of polyvinyl aeetate havin~ a weight average moleeular weight in the range of about 7,000 to 13,000. The gum base 1 aeeording to the present invention also eontains about 1 wt.% to about 6 wt.% of polyethylene. PolyethYlene found to be partieularly useful in the gum bases of the present invention has a moleeular weight of about 2,000.
The gum base in aeeordanee with the pre~ent invention further eontains about 16 wt.% to 30 wt.~ of an 5 inorganie filler. The filler is preferably seloet-d fro~
the group eon-ci-sting of all~min~m hydroxide, m~qn^-~um hydroxide, alumina, al-lm;nllm silieates, ealeium earbonate, and tale, and combinations thereof. The preferred flller is food grade ealcium earbonate.
The gum base in aeeordanee with the present invention also eontains about 18 wt.% to akout 35 wt.% of a fat eomron~nt seleeted from the group con~i~ti~g of hydrogenated and partially hydrogenated vcgetable oils and mixtures thereof, said group ineluding but not limited to 5 soybean, eot~o~qe~, eorn, peanut and palm oil~, and ~im~l fats sueh as lard and tallow.
The gum base of the present invention also eontains about 1 wt.% to about 6 wt.% of an emul~ifier whieh is preferably a mono- or di- glyeeride ester of a 3 fatty aeid. An example is glyeerol ".o.,o~earate.
The gum base of the present invention also contains about 2 wt.% to about 10 wt.~ of mi~G~Ly~ ne wax. This component is believed to be e-peeially surprising in view of the prior art tea~hin~ a~ t the PCT/US94112753 ~j.
2~ 7~g presence of a wax comron~t in a non-stick gum. The preferred mi~.u~ysL~ n~ wax has a melt point in the range of 165F to 195F.
As indicated above, the chewing gums of the 5 present invention preferably do not contain a resin or rosin cu..~yUL~e~t or derivative such as the methyl, glycerol or pentaerythritol ester of rosins or modified rosins, such as hydrogenated, dimerized, or polymerized rosins.
Examples of such components absent from this invention include the pentaerythritol ester of wood rosin, glycerol ester of wood rosin, of partially dimerized wood rosin, of polymerized rosin of tall oil rosin, of wood rosin, or of partially hydrogenated wood rosin, the partially hydrogenated methyl ester of rosin; and te~_~e resins including polyterpene and polymers of a-p~nene or B-pinene.
The gum base of the present invention having the foregoing characteristics, can be formulated using straightforward technigues conventional in this field.
TSr~ ;~ally, the polyisobutylene and polyvinyl acetate are placed in a mixer, and the other ingredients are gradually fed in while the contents of the mixer are sub~ected to heat and high shear or ~nF~; ng. Heating to t~ atures on the order of about lOO-C to about 120C, while m;Y~ng for about 2 to 4 hours, are typical formulating 5 conditions. Chewing gum incorporating this invention can be made in the conventional ~anner~ which is familiar to those of ordinary s~ill in this art.
The present invention cont~rlAtes the optional inclusion of a sweetener c~o~ent which compri~e8 ~ny one 3 or more sweeteners known in the art, including both intense and bulk sweete~ers. Thus, sweeteners may be chosen from the following non-limiting list, which includes sugars such as sucrose, glucose, corn syrup, dextrose, invert sugar, fructose and mixture8 thereof;
, .
WO95/12986 2 1~ 3 ~ 8 9 PCT~Sg4/12753 sAcchArine and its various salts such as the SOdiUm or calcium salt; cyclamic acid and its various salts Such as the ~odium salt; free aspartame; dihydrochalcone sweeten~ ng compounds; glycyrrhizin; Stevia rebaudiana 5 (Stevioside); monellin, thaumatin, polydextrose, and maltitol; and sugar alcohols such as sorbitol, sorbitol syrup, mannitol, xylitol, and the like. Also contemplated as a sweetener is the nonfermentable sugar substitute hydrogenated starch hydrolysate (also known as ~ycasin) which is described in u.s. Patent No. Re. 26,959. Also contemplated is the synthetic sweetener 3,6-dihydro-6-me~hyl-1-1,2,3-oxathiazin-4-one-2,2-dioxide, particularly the potassium (Acesulfame-K), sodium and calcium salts thereof as described in ~rm~ Patent No. 2,001,017.7.
Products within the scope of the present invention may include no sweetener at all. If ~weetener is included, the amount of sweetener is effective to provide the desired degree of sweetness, generally 0.001 to 70 wt.% of the final product.
Suitable flavorants include both natural and artificial flavors and mints, such as oil of pepr-r~int, menthol, oil of speA~m~nt, vanilla, oil of o~nn~~o~, oil of wintergreen (methyl salicylate), and variou~ fruit flavors, including but not limited to lemon oil, orange oil, grape flavor, lime oil, grapefruit oil, apple, 5 apricot essence, and com~inations thereof. The flavorings are generally utilized in amounts that will vary dc~ ~ing upon the individual flavor, and may, for example, range in amounts of about 0.5% to about 3% by weight of the final comrosition weight.
3 Colorants can be present in the chewing gums of the present invention. Examples include the pigment~ such as titanium dioxide, natural colorants such a~ turmeric and carmine, and other dyes suitable for food, drug and cosmetic applications known as F.D. & C. dyes, and the WO 95/12986 PCTIUS94/12753 l like. The m~terials may be incorPorated in amounts of up to about 1~ by weight, preferablY up to about 6% by weight.
The non-stick characteristics of gum according to the present invention have been demon~trated using test r~n~l~ of persons we~ing removable dental work (partial, bridge~, upper or lower or full dentures). In te~ting of about 600 such people, who were asked to rank stickine to their dental work from 1 (always stuck to dental work) to 7 (did not stick to dental work), gum according to the present invention scored 6.58, with 85% of the resro~Aents giving the gum a score of 7. The gum also e~hibits superior flavor retention.
Examples of a gum base in accordance with the present invention, useful in formulating chewing gums 5 e~h ~ h~ ting little or no tack, are set forth in the following table:
Component Amount, Wt.%
Filler ~Calcium Carbonate) 20.8 23.5 25.0 27.0 Polyiso~utylene (low mol. wt.)11.6 12.0 12.0 9.8 Polyisobutylene thi~h mol. wt.)2.9 2.0 2.5 2.5 Polyvinyl Acetate 28.3 25.0 25.0 25.0 25 Micro~.~all~e Wax 2.8 10.0 5.0 5.l0 Polyethylene ~Mol. wt. = 2,000)5.3 5.0 3.0 5.0 Hydrogenated and Partially 23.0 21.0 24.5 24.5 Hydrogenated Vegetable Oils Glycerol Monostearate 5.3 1.5 3.0 3.25 3o
Claims (8)
1. A chewing gum exhibiting reduced tack to dental surfaces, comprising a gum base, an optional sweetener component and an optional flavor component, wherein the gum base consists of:
(a) about 8 to about 18 wt. % of low molecular weight polyisobutylene and about 1 to about 4 wt. % of high molecular weight polyisobutylene;
(b) about 16 to about 30 wt. % of polyvinyl acetate;
(c) about 16 to about 30 wt. % of inorganic filler;
(d) about 1 to about 6 wt. % of polyèthylene having a molecular weight of about 2,000;
(e) about 18 to about 30 wt. % of a fat component selected from the group consisting of hydrogenated and partially hydrogenated vegetable oils and mixtures thereof;
(f) about 1 to about 6 wt. % of emulsifier;
and (g) about 2 to about 10 wt. % of microcrystalline wax wherein said chewing gum does not contain a resin or rosin component or derivative.
(a) about 8 to about 18 wt. % of low molecular weight polyisobutylene and about 1 to about 4 wt. % of high molecular weight polyisobutylene;
(b) about 16 to about 30 wt. % of polyvinyl acetate;
(c) about 16 to about 30 wt. % of inorganic filler;
(d) about 1 to about 6 wt. % of polyèthylene having a molecular weight of about 2,000;
(e) about 18 to about 30 wt. % of a fat component selected from the group consisting of hydrogenated and partially hydrogenated vegetable oils and mixtures thereof;
(f) about 1 to about 6 wt. % of emulsifier;
and (g) about 2 to about 10 wt. % of microcrystalline wax wherein said chewing gum does not contain a resin or rosin component or derivative.
2. A chewing gum in accordance with Claim 1 wherein said inorganic filler is selected from the group consisting of aluminum hydroxide, magnesium hydroxide, alumina, aluminum silicates, calcium carbonate, talc and combinations thereof.
3. A chewing gum in accordance with Claim 2 wherein the filler comprises calcium carbonate.
4. A chewing gum in accordance with Claim 1 wherein said low molecular weight polyisobutylene has a Flory-molecular weight of about 49,000 to about 60,000;
said high molecular weight polyisobutylene has a Flory molecular weight of 750,000 to 1,000,000; and said polyvinyl acetate has a weight average molecular weight of about 7,000 to about 13,000.
said high molecular weight polyisobutylene has a Flory molecular weight of 750,000 to 1,000,000; and said polyvinyl acetate has a weight average molecular weight of about 7,000 to about 13,000.
5. A chewing gum in accordance with Claim 1 comprising a flavorant.
6. A chewing gum according to Claim 5 wherein said flavorant is selected from the group consisting of peppermint oil, menthol, cinnamon oil, spearmint oil, vanilla, wintergreen oil, lemon oil, orange oil, grape, lime oil, grapefruit oil, apple, apricot essence and mixtures thereof.
7. A chewing gum according to Claim 1, further comprising a sweetener.
8. A chewing gum according to Claim 7 wherein said sweetener is selected from the group consisting of sucrose, glucose, corn syrup, dextrose, invert sugar, fructose, saccharine, salts of saccharine, cyclamic acid, salts of cyclamic acid, aspartame, dihydrochalcones, glycyrrhizin, Stevia rebaudiana, monellin, thaumatin, Sucralose, isomaltitol, neosugar, lactitol, polydextrose, maltitol, sorbitol, sorbitol syrup, mannitol, xylitol, hydrogenated starch hydrolysate, Acesulfame, salts of Acesulfame and mixtures thereof.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US08/150,657 US5437878A (en) | 1993-11-10 | 1993-11-10 | Chewing gum exhibiting reduced adherence to dental work |
| US08/150,657 | 1993-11-10 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2173989A1 true CA2173989A1 (en) | 1995-05-18 |
Family
ID=22535465
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002173989A Abandoned CA2173989A1 (en) | 1993-11-10 | 1994-11-04 | Chewing gum exhibiting reduced adherence to dental work |
Country Status (3)
| Country | Link |
|---|---|
| US (1) | US5437878A (en) |
| CA (1) | CA2173989A1 (en) |
| WO (1) | WO1995012986A1 (en) |
Families Citing this family (30)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6001410A (en) * | 1996-07-25 | 1999-12-14 | International Flavors & Fragrances Inc. | Fruit liqueur beverage containing recombinant monellin to enhance the alcoholic impact |
| US5792494A (en) * | 1996-08-01 | 1998-08-11 | L. A. Dreyfus Co. | Gum base manufacturing method using elastomer emulsions |
| SE0004777D0 (en) * | 2000-12-22 | 2000-12-22 | Amersham Pharm Biotech Ab | Separation of X and Y sperm cells |
| US20040101494A1 (en) * | 2002-11-26 | 2004-05-27 | Scott Douglas Craig | Chewable solid unit dosage forms and methods for delivery of active agents into occlusal surfaces of teeth |
| US8591972B2 (en) | 2005-05-23 | 2013-11-26 | Kraft Foods Global Brands Llc | Delivery system for coated active components as part of an edible composition |
| US8591973B2 (en) | 2005-05-23 | 2013-11-26 | Kraft Foods Global Brands Llc | Delivery system for active components and a material having preselected hydrophobicity as part of an edible composition |
| US8591968B2 (en) | 2005-05-23 | 2013-11-26 | Kraft Foods Global Brands Llc | Edible composition including a delivery system for active components |
| US20050112236A1 (en) | 2003-11-21 | 2005-05-26 | Navroz Boghani | Delivery system for active components as part of an edible composition having preselected tensile strength |
| US8389031B2 (en) | 2005-05-23 | 2013-03-05 | Kraft Foods Global Brands Llc | Coated delivery system for active components as part of an edible composition |
| US9271904B2 (en) | 2003-11-21 | 2016-03-01 | Intercontinental Great Brands Llc | Controlled release oral delivery systems |
| US8389032B2 (en) | 2005-05-23 | 2013-03-05 | Kraft Foods Global Brands Llc | Delivery system for active components as part of an edible composition having selected particle size |
| US8597703B2 (en) | 2005-05-23 | 2013-12-03 | Kraft Foods Global Brands Llc | Delivery system for active components as part of an edible composition including a ratio of encapsulating material and active component |
| US8591974B2 (en) | 2003-11-21 | 2013-11-26 | Kraft Foods Global Brands Llc | Delivery system for two or more active components as part of an edible composition |
| US7727565B2 (en) | 2004-08-25 | 2010-06-01 | Cadbury Adams Usa Llc | Liquid-filled chewing gum composition |
| US7955630B2 (en) | 2004-09-30 | 2011-06-07 | Kraft Foods Global Brands Llc | Thermally stable, high tensile strength encapsulated actives |
| US9198448B2 (en) * | 2005-02-07 | 2015-12-01 | Intercontinental Great Brands Llc | Stable tooth whitening gum with reactive ingredients |
| EP2305046A3 (en) | 2005-05-23 | 2014-04-09 | Intercontinental Great Brands LLC | Taste potentiator compositions and beverages containing the same |
| US7851005B2 (en) | 2005-05-23 | 2010-12-14 | Cadbury Adams Usa Llc | Taste potentiator compositions and beverages containing same |
| US7851006B2 (en) | 2005-05-23 | 2010-12-14 | Cadbury Adams Usa Llc | Taste potentiator compositions and beverages containing same |
| US20060280852A1 (en) * | 2005-05-27 | 2006-12-14 | Cadbury Adams Usa Llc. | Vanilla-flavored compositions and delivery systems therefor |
| US8263143B2 (en) * | 2005-08-22 | 2012-09-11 | Kraft Foods Global Brands Llc | Degradable chewing gum |
| US20070042079A1 (en) * | 2005-08-22 | 2007-02-22 | Cadbury Adams Usa Llc | Environmentally-friendly chewing gum having reduced stickiness |
| US20070042078A1 (en) * | 2005-08-22 | 2007-02-22 | Cadbury Adams Usa Llc | Biodegradable chewing gum |
| US8282971B2 (en) * | 2005-08-22 | 2012-10-09 | Kraft Foods Global Brands Llc | Degradable chewing gum |
| US8287928B2 (en) * | 2005-08-22 | 2012-10-16 | Kraft Foods Global Brands Llc | Degradable chewing gum |
| US8268371B2 (en) | 2005-08-22 | 2012-09-18 | Kraft Foods Global Brands Llc | Degradable chewing gum |
| US8999410B2 (en) * | 2005-12-29 | 2015-04-07 | Wm. Wrigley Jr. Company | Chewing gum containing styrene-diene block copolymers |
| EP2056680B1 (en) * | 2006-08-29 | 2012-11-21 | Kraft Foods Global Brands LLC | Indulgent gum base and chewing gum compositions containing same |
| US20080299513A1 (en) * | 2007-05-31 | 2008-12-04 | Weitao Jia | Dental Material and Methods of Use |
| EP2538797A4 (en) * | 2010-02-26 | 2013-10-16 | Wrigley W M Jun Co | Gum bases having reduced adhesion to environmental surfaces |
Family Cites Families (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3984574A (en) * | 1975-04-11 | 1976-10-05 | Wm. Wrigley Jr. Company | Non-tack chewing gum composition |
| US3974293A (en) * | 1975-11-26 | 1976-08-10 | Life Savers, Inc. | Non-adhesive chewing gum composition |
| US4241091A (en) * | 1978-12-21 | 1980-12-23 | Life Savers, Inc. | Calorie-free non-adhesive chewing gums and method |
| US4352822A (en) * | 1980-12-15 | 1982-10-05 | Nabisco Brands Inc. | Gum base, chewing gum containing same and method |
| US4357355A (en) * | 1981-06-03 | 1982-11-02 | Warner-Lambert Company | Non-stick bubble gum base composition |
| US4387108A (en) * | 1981-06-12 | 1983-06-07 | Warner-Lambert Company | Non-stick chewing gum composition and method of preparation |
| US4415593A (en) * | 1982-04-28 | 1983-11-15 | Warner Lambert Company | Chewing gum base |
| US4518615A (en) * | 1983-08-23 | 1985-05-21 | Warner-Lambert Company | Non-adhesive chewing gum base composition |
| US5087459A (en) * | 1989-10-04 | 1992-02-11 | Wm. Wrigley Jr. Company | Non-tack chewing gum base |
| US5266336A (en) * | 1991-11-12 | 1993-11-30 | Wm. Wrigley Jr. Company | High flavor impact non-tack chewing gum with reduced plasticization |
-
1993
- 1993-11-10 US US08/150,657 patent/US5437878A/en not_active Expired - Fee Related
-
1994
- 1994-11-04 CA CA002173989A patent/CA2173989A1/en not_active Abandoned
- 1994-11-04 WO PCT/US1994/012753 patent/WO1995012986A1/en active Application Filing
Also Published As
| Publication number | Publication date |
|---|---|
| US5437878A (en) | 1995-08-01 |
| WO1995012986A1 (en) | 1995-05-18 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EEER | Examination request | ||
| FZDE | Discontinued |