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Long-duration encapsulated flavors and chewing gum using same

A technology of duration and flavoring agent, applied in the direction of chewing gum, food ingredients as encapsulants, food ingredients as odor improvers, etc., can solve complex and expensive problems, and achieve effective encapsulation, long-lasting fragrance, and low-cost effects

Inactive Publication Date: 2009-04-22
WM WRIGLEY JR CO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

While other approaches have been successful, they are also quite complex and / or expensive

Method used

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  • Long-duration encapsulated flavors and chewing gum using same
  • Long-duration encapsulated flavors and chewing gum using same
  • Long-duration encapsulated flavors and chewing gum using same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0078] Example - Flavor Retention

[0079] The first step of the present invention is to create an encapsulated flavor that prevents the flavor from volatilizing and retains the flavor over time. One of the most common fruits is ethyl butyrate (pineapple flavoring). This material is used in various fruit flavor blends for chewing gum. Because it is very volatile, it will disappear from chewing gum formulations, which often changes the overall fruit flavor of the final product. By spray drying the ethyl butyrate, the flavor will remain in the chewing gum base for an extended period of time. However, it is very important to spray dry the encapsulant, since the flavor must be kept in the encapsulation matrix for as long as possible. Many standard encapsulants are not sufficiently effective at retaining volatile flavorants such as ethyl butyrate. Therefore, experiments were performed to determine the extent of ethyl butyrate loss in various encapsulants. A chewing gum composi...

Embodiment 5

[0154] Comparative Examples 5, 6, N, P and Q

[0155] Element (%) (%)

[0156] Sugar 57.42 48.23

[0157] Gum base 19.30 19.30

[0158] Corn syrup (39 DE, 45.5 Be) 13.91 13.91

[0159] Dextrose 7.28 7.28

[0160] Glycerin 1.15 1.15

[0161] Liquid flavoring 0.81 -

[0162] Encapsulated Flavor - 10.00

[0163] Lecithin 0.13 0.13

[0164] Sensory evaluation

[0165] Flavor loading was determined by gas chromatography. The control sample flavored with liquid fruit flavor had a flavor loading of about 0.63% by weight of the chewing gum. The flavor loading of the chewing gum using the long duration flavor material of the present invention described above was about 0.69%.

[0166] Control, Example 5 (100 μ average particle size), Example 6 (1000 μ average particle size) and two other samples (Comparative Examples N and P) were evaluated using the 20 minute time-intensity metho...

Embodiment 6

[0169] Control Example 5 Example 6 Comparative Example N Comparative Example P

[0170] 100μ 1000μ 1000μ 1000μ

[0171] 1 minute 7.12 7.72 7.96 7.35 7.61

[0172] 2 minutes 5.91 6.63 6.88 6.33 6.20

[0173] 3 minutes 4.14 5.38 5.34 4.97 4.33

[0174] 5 minutes 1.93 3.16 3.90 3.21 2.46

[0175] 7 minutes 1.41 2.54 3.18 2.59 1.74

[0176] 9 minutes 0.94 2.45 3.19 2.04 1.54

[0177] 11 minutes 0.90 2.15 2.77 1.92 1.41

[0178] 13 minutes 0.60 1.97 2.42 1.65 1.19

[0179] 15 minutes 0.55 2.09 2.22 1.70 1.18

[0180] 18 minutes 0.48 1.62 1.98 1.45 0.99

[0181] 20 minutes 0.43 1.35 1.65 1.11 0.84

[0182] Table 6

[0183] sweetness duration

[0184] Control Example 5 Example 6 Comparative Example N Comparative Example P

[0185] 100μ 1000μ 1000μ 1000μ

[0186] 1 minute 8.32 8.79 9.53 8.55 8.75

[0187] 2 minutes 6.54 7.84 8.38 7.33 7.26

[0188] 3 minutes 4.71 6.25 6.67 5.77 5.01

[0189] 4 minutes 3.22 4...

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Abstract

A chewing gum composition comprises about 5% to about 95% gum base, about 5% to about 96% bulking and sweetening agents, and about 0.1 % to about 15% flavor, wherein at least part of the flavor is a long-duration flavor material comprising a vinyl polymer encapsulated matrix. The matrix itself includes about 30% to about 60% acacia gum, about 30% to about 60% corn syrup solids having a DE of between about 24 and about 44 or equivalent hydrogenated starch hydrolysates, and about 2% to about 20% hydrocolloid material, with the acacia gum and corn syrup solids or hydrogenated starch hydrolysates together comprising at least 80% of the matrix. The vinyl polymer comprises between about 30% and about 80% of the long-duration flavor material.

Description

[0001] related application [0002] This application claims priority under 35 U.S.C. §119(e) to U.S. Provisional Patent Application 60 / 787,963, filed March 21, 2006, which is incorporated herein by reference in its entirety. Background of the invention [0003] The present invention relates to flavored chewing gum having a persistent flavor and improved flavor retention due to flavor encapsulation, a method of encapsulating flavor, the resulting encapsulated flavor and a method of manufacturing the same. [0004] Conventional peppermint flavored gum is manufactured using spearmint and peppermint flavoring oils, which are also known as essential oils and have extremely high boiling points. These mint flavors generally remain in the chewing gum throughout the shelf life of the chewing gum product. Other essential oils are fruit flavored oils such as orange or lemon oil, or sesame oils such as clove oil and oil of wintergreen (methyl salicylate). Inside also remains in the gum....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G4/06A23L1/235A23L1/22A23L27/00A23L27/29
CPCA23G4/20A23L1/095A23L1/0029A23V2002/00A23L1/22016A23L1/053A23L1/235A23L1/22025A23L1/05625A23G4/06A23P10/30A23L29/25A23L29/284A23L29/35A23L27/72A23L27/74A23L27/29A23V2200/224A23V2200/15A23V2200/16A23V2250/5022A23V2250/5028A23V2250/5432A23V2250/5114A23V2250/61
Inventor 阿曼多·J·卡斯特罗索尼娅·S·约翰逊
Owner WM WRIGLEY JR CO
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