WO2014128566A2 - Chewing gum and methods of making thereof field - Google Patents

Abstract

A chewing gum product having a plurality of inclusions randomly distributed throughout a candy matrix provides improved and varied flavor release, a unique texture, and enhanced visual attributes. The inclusions comprise a chewing gum composition, a gum base, an elastomeric polymer, a vinyl polymer, or a combination thereof. The chewing gum product can be manufactured using candy equipment and requires less energy than conventional chewing gum processes.

Description

CHEWING GUM AND METHODS OF MAKING THEREOF

FIELD

[0001] This disclosure generally relates to chewing gum, more particularly to chewing gum containing a candy matrix.

BACKGROUND

[0002] Conventional chewing gum is prepared by melting a gum base containing a natural or synthetic elastomer and homogeneously mixing the melted gum base under high shear with sugar or sugar-free bulk sweeteners, flavors, and other chewing gum ingredients. The result is an intimate blend of gum base and the other chewing gum ingredients. As a conventional chewing gum is chewed, a portion of the flavors and other ingredients are released from the elastomer while a portion remains with the elastomer. This results in an inefficient release of chewing gum ingredients.

[0003] Disadvantages with using the conventional chewing gum processes of melting and high shear mixing is that labile and temperature sensitive ingredients can be adversely affected by the process. Additionally, special processing equipment has been developed specifically for the conventional chewing gum production as candy processing equipment is insufficient. Furthermore, conventional chewing gum processes require higher amounts of energy that candy processes.

[0004] There remains a need in the art for chewing gum having improved and varied flavor release, new textures, and new visual attributes. There also remains a need for improved chewing gum production that is simpler, more convenient, and economical.

SUMMARY

[0005] In an embodiment, a chewing gum product comprises a plurality of inclusions randomly distributed throughout a candy matrix; the candy matrix is a fondant, a chewy candy, a wine gum, or a hard boiled candy; and the plurality of inclusions comprises a chewing gum composition, a gum base, an elastomeric polymer, a vinyl polymer, or a combination thereof.

[0006] In an embodiment, a chewing gum product comprises a plurality of inclusions randomly distributed throughout a candy matrix, the candy matrix is present in an amount of about 50 to about 95 wt% and the plurality of inclusions is present in an amount of about 5.0 to about 50 wt% based on the combined weight of the candy matrix and plurality of inclusions; wherein the candy matrix is a fondant, a chewy candy, a wine gum, or a hard boiled candy; the plurality of inclusions comprises a chewing gum composition, a gum base, an elastomeric polymer, a vinyl polymer, or a combination thereof; and the inclusions present in the chewing gum product have a longest dimension of about 0.5 to about 3.0 millimeters.

[0007] In an embodiment, a method of making a chewing gum product comprising a plurality of inclusions randomly distributed throughout a candy matrix comprises blending a plurality of inclusions with a candy matrix composition to form a dough; and forming the dough by a laminating, calendaring, molding, stamping, compacting, or briquetting process to form a chewing gum product.

[0008] In an embodiment, a method of making a chewing gum product comprising a plurality of inclusions randomly distributed throughout a candy matrix comprises blending a plurality of inclusions with a candy matrix composition to form a dough; and forming the dough by a laminating, calendaring, molding, stamping, compacting, or briquetting process to form a chewing gum product; wherein the candy matrix is present in an amount of about 50 to about 95 wt% and the plurality of inclusions is present in an amount of about 5.0 to about 50 wt% based on the combined weight of the candy matrix and plurality of inclusions;

wherein the candy matrix is a fondant, a chewy candy, a wine gum, or a hard boiled candy; the plurality of inclusions comprises a chewing gum composition, a gum base, an elastomeric polymer, a vinyl polymer, or a combination thereof; and the inclusions present the chewing gum product have a longest dimension of about 0.5 to about 3.0 millimeters.

[0009] The above described and other features are exemplified by the following detailed description.

DETAILED DESCRIPTION

[010] Disclosed herein are chewing gum products comprising a plurality of inclusions randomly distributed throughout a candy matrix. The candy matrix can be characterized as a continuous phase while the inclusions are a discrete phase.

[011] The candy matrix can be a fondant, a chewy candy, a wine gum, or a hard boiled candy, specifically a fondant. The candy matrix provides the majority of the flavor and sweetness delivered by the chewing gum product. The plurality of inclusions comprises a chewing gum composition, a gum base, an elastomeric polymer, a vinyl polymer, or a combination thereof. The inclusions provide greater cud volume to the chewing gum product. Flavorants and sweeteners can be encapsulated in the inclusion to provide a longer lasting sweetness and flavor duration to the product.

[012] The chewing gum product comprising a plurality of inclusions distributed throughout a candy matrix possesses advantages not provided by conventional chewing gum products and processes. These advantages include better and varied flavor release, better texture, improved visual aspects, and simplified processing.

[013] Use of the candy matrix allows for the rapid dissolution of sweeteners and other water soluble ingredients from the product. Such rapid dissolution is not available for certain conventional chewing gum ingredients whose release can be reduced or delayed due to their being intimately mixed with hydrophobic gum base ingredients. When the candy matrix is prepared from sugar polyols having high negative heats of solution (e.g. erythritol, xylitol, and the like), the rapid dissolution of these sugar polyols provides a quick, refreshing cooling effect in the consumer's mouth. As the dissolution is rapid, a juicy sensation is experienced by the consumer. Additionally, the candy matrix can be formulated to have the same or different flavor than the inclusions, the same or different flavor intensity, or the same or different rates of release of flavor for varied flavor release patterns.

[014] The texture of the chewing gum product, particularly when the candy matrix is fondant, has a soft feel in the mouth when consumed.

[015] The inclusions can be formulated to provide a unique visual effect to the chewing gum product either by the use of colorants or by the use of ingredients. For example, inclusions prepared from polyisobutylene appear as transparent 'pearls' embedded within the candy matrix.

[016] Processing advantages include a faster and cleaner production of chewing gum products with reduced energy requirements (thermal and mechanical) as elastomers or gum base do not need to be melted in the factory. Furthermore, it is easier to clean the lines without the melted gum base. Since gum base does not need to be melted, the product can be produced in a candy manufacturing line allowing for flexibility in the manufacturing process. The process can be conducted at low temperatures and low shear thereby allowing for labile ingredients to be included in the chewing gum product.

[017] In an embodiment, the candy matrix used to prepare the chewing gum product is free of the following ingredients: a chewing gum composition, a gum base, an elastomeric polymer, a vinyl polymer, and water insoluble polymeric materials. In this embodiment, these ingredients are part of the plurality of inclusions. [018] The chewing gum product can have a mass ratio of candy matrix to the plurality of inclusions of about 90 : 10 to about 10 : 90, specifically about 80 : 20 to about 20 : 80, more specifically about 70 : 30 to about 30 : 70, yet more specifically about 60 : 40 to about 40 : 60, and still yet more specifically about 50 : 50.

[019] In an embodiment, the chewing gum product comprises a candy matrix in an amount of about 50 to about 95 wt%, and a plurality of inclusions in an amount of about 5.0 to about 50 wt% based on the combined weight of the candy matrix and plurality of inclusions

[020] In an embodiment, the chewing gum product comprises a candy matrix in an amount of about 65 to about 80 wt%, and a plurality of inclusions in an amount of about 20 to about 35 wt% based on the combined weight of the candy matrix and plurality of inclusions.

[021] In an embodiment, the chewing gum product comprises a candy matrix in an amount of about 50 to about 55 wt%, and a plurality of inclusions in an amount of about 45 to about 50wt% based on the combined weight of the candy matrix and plurality of inclusions.

[022] In the process of preparing the chewing gum product, the blending of the candy matrix and the inclusions is conducted with low energy and low shear such that the size of the inclusions in the chewing gum product is substantially the same as the size of the inclusions prior to mixing with the candy matrix (e.g. a difference of 10% or less). The mechanical forces and temperature of the blending process is conducted such that the inclusions are not substantially softened and the candy matrix is not substantially pushed into the inclusions to the extent that a homogeneous mass is formed.

[023] The chewing gum product is not a compressed chewing gum tablet prepared by compressing a blend of gum base granules and chewing gum ingredients.

Candy Matrix

[024] The candy matrix can be a fondant, a chewy candy, a wine gum, or a hard boiled candy, specifically a fondant. The candy matrix can comprise a sugar polyol (also referred to as a sugar alcohol), a saccharide, or a combination thereof. The sugar polyol, saccharide, or a combination thereof can be in the form of a powder or particulate, a syrup, or combinations thereof.

[025] Exemplary sugar polyols include erythritol, galactitol, isomalt, a hydrogenated starch hydrolysate, lactitol, maltitol, mannitol, polyglycitol, sorbitol, xylitol, a hydrogenated starch hydrolysate syrup, an isomaltulose syrup, a maltitol syrup, a sorbitol syrup, a polyglucitol syrup, 6-O-a-D-glucopyranosyl-D-sorbitol (1,6-GPS), 1-O-a-D-glucopyranosyl- D-sorbitol (1, 1 -GPS), 1-O-a-D-glucopyranosyl-D-mannitol (1, 1 -GPM), 6-O-a-D- glucopyranosyl-D-mannitol (1,6-GPM), or a combination thereof.

[026] Exemplary saccharides include mono-saccharide, di-saccharide and polysaccharides, such as but not limited to, sucrose (sugar), dextrose, maltose, dextrin, xylose, ribose, glucose, mannose, galactose, fructose (levulose), lactose, corn syrup, corn syrup solids, high fructose corn syrup, partially hydro lyzed starch, fructo oligo saccharide, invert sugar, polydextroses, or a combination thereof.

[027] Depending upon the type of candy matrix, the sugar polyol, saccharide, or a combination thereof can be present in amounts of about 60 to about 99 wt% based on the total weight of the candy matrix, specifically about 70 to about 95wt%, more specifically about 75 to about 90 wt%, and yet more specifically about 80 to about 85 wt%.

[028] The candy matrix can optionally further comprise one or more of the following ingredients: a coloring agent, a flavorant, a flavor modulator or potentiator, a food acid or salt thereof, a functional ingredient, a high intensity sweetener, a sensate, or a combination thereof.

[029] Exemplary f avorants (flavor, flavoring agent) that can be used in the candy matrix include those artificial or natural flavors known in the art, for example synthetic flavor oils, natural flavoring aromatics and/or oils, oleoresins, extracts derived from plants, leaves, flowers, fruits, and the like, or a combination thereof. Nonlimiting representative flavors include oils such as spearmint oil, cinnamon oil, oil of wintergreen (methyl salicylate), peppermint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, oil of nutmeg, allspice, oil of sage, mace, oil of bitter almonds, cassia oil, and citrus oils including lemon, orange, lime, grapefruit, vanilla, fruit essences, including apple, pear, peach, grape, strawberry, raspberry, blackberry, cherry, plum, pineapple, apricot, banana, melon, tropical fruit, mango, mangosteen, pomegranate, papaya, honey lemon, and the like, or a combination thereof. Specific flavorants are mints such as peppermint, spearmint, artificial vanilla, cinnamon derivatives, and various fruit flavors.

[030] Other types of flavorants include various aldehydes and esters such as cinnamyl acetate, cinnamaldehyde, citral diethylacetal, dihydrocarvyl acetate, eugenyl formate, p- methylamisol, acetaldehyde (apple), benzaldehyde (cherry, almond), anisic aldehyde

(licorice, anise), cinnamic aldehyde (cinnamon), citral, i.e., alpha-citral (lemon, lime), neral, i.e., beta-citral (lemon, lime), decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotrope, i.e., piperonal (vanilla, cream), vanillin (vanilla, cream), alpha-amyl cinnamaldehyde (spicy fruity flavors), butyraldehyde (butter, cheese), valeraldehyde (butter, cheese), citronellal (modifies, many types), decanal (citrus fruits), aldehyde C-8 (citrus fruits), aldehyde C-9 (citrus fruits), aldehyde C-12 (citrus fruits), 2-ethyl butyraldehyde (berry fruits), hexenal, i.e., trans-2 (berry fruits), tolyl aldehyde (cherry, almond),

veratraldehyde (vanilla), 2,6-dimethyl-5-heptenal, i.e., melonal (melon), 2,6-dimethyloctanal (green fruit), and 2-dodecenal (citrus, mandarin).

[031] The flavorant can be used in liquid or solid form.

[032] More than one flavorant can be used in the candy matrix. The amount and type of flavorant used in the candy matrix can be chosen based on the targeted release profile and flavor intensity desired. The candy matrix generally comprises a flavorant in an amount of about 0.01 to about 5.0 wt% based on the total weight of the candy matrix, specifically about 0.1 to about 4.0 wt%, and yet more specifically about 0.5 to about 2.0 wt%.

[033] The candy matrix may comprise a food acid or salt thereof. Exemplary food acids and food acid salts for use in the candy matrix include acetic acid, adipic acid, ascorbic acid, butyric acid, citric acid, formic acid, fumaric acid, glyconic acid, lactic acid, phosphoric acid, malic acid, oxalic acid, succinic acid, tartaric acid, and alkali metal salts thereof (e.g., sodium citrate dihydrate), or a combination thereof.

[034] The candy matrix may comprise a sensate. Exemplary sensates include cooling agents, warming agents, tingling agents, effervescent agents, or a combination thereof.

Coolants are additives that provide a cooling or refreshing effect in the mouth, in the nasal cavity, or on skin. For example, among the useful cooling agents are included menthane, menthone, ketals, menthone ketals, menthone glycerol ketals, substituted p-menthanes, acyclic carboxamides, mono menthyl glutarate, substituted cyclohexanamides, substituted cyclohexane carboxamides, substituted ureas and sulfonamides, substituted menthanols, hydroxymethyl and hydroxymethyl derivatives of p-menthane, 2-mercapto-cyclo-decanone, hydroxycarboxylic acids with 2-6 carbon atoms, cyclohexanamides, menthyl acetate, menthyl salicylate, N,2,3-trimethyl-2-isopropyl butanamide (WS-23), N-ethyl-2,2- diisopropylbutanamide, N-ethyl-p-menthane-3-carboxamide (WS-3), ethyl ester of N-[[5- methyl-2-(l-methylethyl)cyclohexyl]carbonyl]glycine (WS-5), as well as the substantially pure ethyl ester of N-[[5-methyl-2-(l-methylethyl)cyclohexyl]carbonyl]glycine as disclosed in U.S. Patent No. 7,189,760 to Erman, et al which is incorporated in its entirety herein by reference, isopulegol, menthyloxy propane diol, 3-(l-menthoxy)propane-l,2-diol, 3-(l- menthoxy)-2-methylpropane-l,2-diol, p-menthane-2,3-diol, p-menthane-3,8-diol, 6- isopropyl-9-methyl-l,4-dioxaspiro[4,5]decane-2 -methanol, menthyl succinate and its alkaline earth metal salts, trimethylcyclohexanol, N-ethyl-2-isopropyl-5- methylcyclohexanecarboxamide, N-(4-cyanomethylphenyl) p-menthanecarboxamide (G- 180), Japanese mint oil, peppermint oil, 3-(l-menthoxy)ethan-l-ol, 3-(l-menthoxy)propan-l- ol, 3-(l-menthoxy)butan-l-ol, 1-menthylacetic acid N-ethylamide, l-menthyl-4- hydroxypentanoate, l-menthyl-3-hydroxybutyrate, N,2,3-trimethyl-2-(l-methylethyl)- butanamide, n-ethyl-t-2-c-6 nonadienamide, Ν,Ν-dimethyl menthyl succinamide, substituted p-menthanes, substituted p-menthane-carboxamides, 2-isopropanyl-5-methylcyclohexanol (from Hisamitsu Pharmaceuticals, hereinafter "isopregol"); menthone glycerol ketals (FEMA 3807, tradename FRESCOLAT® type MGA); 3-l-menthoxypropane-l,2-diol (from

Takasago, FEMA 3784); and menthyl lactate; (from Haarman & Reimer, FEMA 3748, tradename FRESCOLAT® type ML), WS-30, WS-14, Eucalyptus extract (p-Mehtha-3,8- Diol), Menthol (its natural or synthetic derivatives), Menthol PG carbonate, Menthol EG carbonate, Menthol glyceryl ether, N-tertbutyl-p-menthane-3-carboxamide, P-menthane-3- carboxylic acid glycerol ester, Methyl-2-isopryl-bicyclo (2.2.1), Heptane -2-carboxamide; Menthol methyl ether, menthyl pyrrolidone carboxylate; 2,5-dimethyl-4-(l-pyrrolidinyl)- 3(2H)-furanone; cyclic a-keto enamines, cyclotene derivatives such as cyclopentenes including 3-methyl-2-(l-pyrrolidinyl)-2-cyclopenten-l-one and 5-methyl-2-(l-pyrrolidinyl)- 2-c clopenten-l-one, compounds of the formula:

wherein B is selected from H, CH₃, C₂H₅, OCH₃, OC₂H₅; and OH; and wherein A is a moiety of the formula-CO-D, wherein D is selected from the following moieties: (fj-NR'R², wherein R¹ and R² are independently selected from H and Ci-Cs straight or branched-chain aliphatic, alkoxyalkyl, hydroxyalkyl, araliphatic and cycloalkyl groups, or R¹ and R² together with the nitrogen atom to which they are attached form part of an optionally-substituted, five-or six- membered heterocyclic ring; (ii)-NHCH₂COOCH₂CH₃,-NHCH₂CONH₂,-NHCH₂CH₂OCH₃,- NHCH₂CH₂OH,-NHCH₂CH(OH)CH₂OH and (iii) a moiety selected from the group consisting of:

as disclosed in PCT Patent Application WO2006/125334 to Bell et al. which is incorporated in its entirety herein by reference, among others; or a combination thereof. Other compounds include the alpha-keto enamines disclosed in U.S. Patent No. 6,592,884 to Hofmann et al. which is incorporated in its entirety herein by reference. These and other suitable cooling agents are further described in the following U.S. patents, all of which are incorporated in their entirety by reference hereto: U.S. 4,230,688; 4,032,661; 4,459,425; 4,178,459;

4,296,255; 4,136,163; 5,009,893; 5,266,592; 5,698,181; 6,277,385; 6,627,233; 7,030,273. Still other suitable cooling agents are further described in the following U.S. Published Patent Applications, all of which are incorporated in their entirety by reference hereto: U.S.

2005/0222256; 2005/0265930.

[035] Warming agents can be selected from a wide variety of compounds known to provide the sensory signal of warming to the user. These compounds offer the perceived sensation of warmth, particularly in the oral cavity, and often enhance the perception of flavors, sweeteners and other organoleptic components. Among the useful warming agents included are vanillyl alcohol n-butylether (TK-1000) supplied by Takasago Perfumary Company Limited, Tokyo, Japan, vanillyl alcohol n-propylether, vanillyl alcohol

isopropylether, vanillyl alcohol isobutylether, vanillyl alcohol n-amino ether, vanillyl alcohol isoamylether, vanillyl alcohol n-hexylether, vanillyl alcohol methylether, vanillyl alcohol ethylether, gingerol, shogaol, paradol, zingerone, capsaicin, dihydrocapsaicin,

nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, ethanol, isopropol alcohol, iso- amylalcohol, benzyl alcohol, glycerine, or a combination thereof. [036] In an embodiment, tingling agents may be employed to provide a tingling, stinging or numbing sensation to the user. Tingling agents include, but are not limited to: Jambu Oleoresin or para cress (Spilanthes sp.), in which the active ingredient is Spilanthol; Japanese pepper extract (Zanthoxylum peperitum), including the ingredients known as Saanshool-I, Saanshool-II and Sanshoamide; perillartine; 4-(l-menthoxymethyl)-2-phenyl- 1,3-dioxolane; black pepper extract (piper nigrum), including the active ingredients chavicine and piperine; Echinacea extract; Northern Prickly Ash extract; trans-pellitorin, and red pepper oleoresin; or a combination thereof. In an embodiment, alkylamides extracted from materials such as jambu or sanshool may be included. Additionally, in an embodiment, a sensation is created due to effervescence. Such effervescence is created by combining an alkaline material with an acidic material, either or both of which may be encapsulated. In an embodiment, an alkaline material may include alkali metal carbonates, alkali metal bicarbonates, alkaline earth metal carbonates, alkaline earth metal bicarbonates or a combination thereof. In an embodiment, an acidic material may include acetic acid, adipic acid, ascorbic acid, butyric acid, citric acid, formic acid, fumaric acid, glyconic acid, lactic acid, phosphoric acid, malic acid, oxalic acid, succinic acid, tartaric acid or a combination thereof. Examples of "tingling" type sensates include those disclosed in U.S. Patent Nos. 6,780,443, 6,159,509, 5,545,424, and 5,407,665, each of which is incorporated by reference herein in its entirety.

[037] A sweet taste can come from flavor modulators or potentiators and/or from flavorants as well as from sweeteners. Flavor potentiators can consist of materials that intensify, supplement, modify or enhance the taste or aroma perception of an original material without introducing a characteristic taste or aroma perception of their own. Flavor modulators can impart a characteristic of their own that complements or negates a

characteristic of another component. In an embodiment, flavor modulators or potentiators are designed to intensify, supplement, modify, or enhance the perception of flavor, sweetness, tartness, umami, kokumi, saltiness or a combination thereof can be included.

[038] Exemplary flavor modulators or potentiators include monoammonium glycyrrhizinate, licorice glycyrrhizinates, citrus aurantium, alapyridaine, alapyridaine (N-(l- carboxyethyl)-6-(hydroxymethyl)pyridinium-3-ol) inner salt, miraculin, curculin, strogin, mabinlin, gymnemic acid, cynarin, glupyridaine, pyridinium-betain compounds, neotame, thaumatin, neohesperidin dihydrochalcone, tagatose, trehalose, maltol, ethyl maltol, vanilla extract, vanilla oleoresin, vanillin, sugar beet extract (alcoholic extract), sugarcane leaf essence (alcoholic extract), compounds that respond to G-protein coupled receptors (T2Rs and TIRs), or a combination thereof. In an embodiment, sugar acids, sodium chloride, potassium chloride, sodium acid sulfate, or a combination thereof are used. In an

embodiment, glutamates such as monosodium glutamate, monopotassium glutamate, hydro lyzed vegetable protein, hydro lyzed animal protein, yeast extract, or a combination thereof are included. Further examples include adenosine monophosphate (AMP), glutathione, and nucleotides such as inosine monophosphate, disodium inosinate, xanthosine monophosphate, guanylate monophosphate, or a combination thereof. Further examples of flavor potentiator compositions that impart kokumi are also included in U.S. Patent No. 5,679,397 to Kuroda et al.

[039] The amount of flavor modulators, flavor potentiators, and flavorants used herein can be a matter of preference subject to such factors as the type of final product composition, the individual flavor, and the strength of flavor desired. Thus, the amount of flavoring can be varied in order to obtain the result desired in the final product and such variations are within the capabilities of those skilled in the art without the need for undue experimentation.

[040] Exemplary functional ingredients for use in the candy matrix include a breath freshener, a dental care component, an active, an herbal, an effervescing system, an appetite suppressor, a vitamin, a micronutrient, a mouth moistening component, a throat care component, an energy boosting agent, a concentration boosting agent, or a combination thereof.

[041] The candy matrix may comprise a high intensity sweetener. A "high intensity sweetener" as used herein means agents having a sweetness greater than the sweetness of sucrose. In an embodiment, a high intensity sweetener has a sweetness that is at least 100 times that of sugar (sucrose) on a per weight basis, specifically at least 500 times that of sugar on a per weight basis. In an embodiment the high intensity sweetener is at least 1 ,000 times that of sugar on a per weight basis, more specifically at least 5,000 times that of sugar on a per weight basis. The high intensity sweetener can be selected from a wide range of materials, including water-soluble sweeteners, water-soluble artificial sweeteners, water- soluble sweeteners derived from naturally occurring water-soluble sweeteners, dipeptide based sweeteners, and protein based sweeteners. Combinations comprising one or more sweeteners or one or more of the foregoing types of sweeteners can be used. Without being limited to particular sweeteners, representative categories and examples include: water-soluble sweetening agents such as dihydrochalcones, monellin, steviosides, rebaudio sides, glycyrrhizin, dihydroflavenol, monatin, and L-aminodicarboxylic acid aminoalkenoic acid ester amides, such as those disclosed in U.S. Pat. No. 4,619,834, or a combination thereof;

water-soluble artificial sweeteners such as soluble saccharin salts, i.e., sodium or calcium saccharin salts, cyclamate salts, acesulfame salts, such as the sodium, ammonium or calcium salt of 3,4-dihydro-6-methyl-l,2,3-oxathiazine-4-one-2,2-dioxide, the potassium salt of 3,4-dihydro-6-methyl-l,2,3-oxathiazine-4-one-2,2-dioxide (Acesulfame-K), the free acid form of saccharin, or a combination thereof; dipeptide based sweeteners, for example the L- aspartic acid derived sweeteners such as L-aspartyl-L-phenylalanine methyl ester

(Aspartame) and materials described in U.S. Pat. No. 3,492,131, L-alpha-aspartyl-N-(2,2,4,4- tetramethyl-3-thietanyl)-D-alaninamide hydrate (Alitame), methyl esters of L-aspartyl-L- phenylglycerine and L-aspartyl-L-2,5-dihydrophenyl-glycine, L-aspartyl-2,5-dihydro-L- phenylalanine; L-aspartyl-L-(l-cyclohexen)-alanine, neotame, or a combination thereof; water-soluble sweeteners derived from naturally occurring water-soluble sweeteners, such as steviosides and stevia derived compounds such as but not limited to steviol glycosides such as rebaudiocides including rebaudiocide A, and the like, lo han quo and lo han quo derived compounds such as iso-mogroside V and the like, chlorinated derivatives of ordinary sugar (sucrose), e.g., chlorodeoxysugar derivatives such as derivatives of chlorodeoxysucrose or chlorodeoxygalactosucrose, known, for example, under the product designation of Sucralose; examples of chlorodeoxysucrose and chlorodeoxygalactosucrose derivatives include but are not limited to: l-chloro-l'-deoxysucrose; 4-chloro-4-deoxy-alpha- D-galactopyranosyl-alpha-D-fructofuranoside, or 4-chloro-4-deoxygalactosucrose; 4-chloro- 4-deoxy-alpha-D-galactopyranosyl-l-chloro-l-deoxy-beta-D-i¾cto-furanoside, or 4,1'- dichloro-4, 1 '-dideoxygalacto sucrose; 1 ',6'-dichloro 1 ',6'-dideoxysucrose; 4-chloro-4-deoxy- alpha-D-galactopyranosyl-l,6-dichloro-l,6-dideoxy-beta-D- fructoiuranoside, or 4,Γ,6'- trichloro-4, 1 ',6'-trideoxygalactosucrose; 4,6-dichloro-4,6-dideoxy-alpha-D-galactopyranosyl- 6-chloro-6-deoxy-beta-D- fructoiuranoside, or 4,6,6'-trichloro-4,6,6'-trideoxygalactosucrose; 6, 1 ',6'-trichloro-6, 1 ',6'-trideoxysucrose; 4,6-dichloro-4,6-dideoxy-alpha-D-galacto-pyranosyl- l,6-dichloro-l,6-dideox y-beta-D-fructofuranoside, or 4,6,l',6'-tetrachloro4,6, ,6'- tetradeoxygalacto-sucrose; 4,6, l',6'-tetradeoxy-sucrose, or a combination thereof;

protein based sweeteners such as thaumaoccous danielli, talin, or a combination thereof; and amino acid based sweeteners.

[042] The candy matrix may further comprise a color. Coloring agents (colors, colorants, colorings) can be used in amounts effective to produce a desired color for the candy matrix. Suitable coloring agents include pigments, which can be incorporated in amounts up to about 6 wt% based on the total weight of the candy matrix. For example, titanium dioxide can be incorporated in amounts up to about 2 wt%, and specifically less than about 1 wt% based on the total weight of the candy matrix. Suitable coloring agents also include natural food colors and dyes suitable for food, drug, and cosmetic applications.

Suitable colors include annatto extract (El 60b), bixin, norbixin, astaxanthin, dehydrated beets (beet powder), beetroot red/betanin (El 62), ultramarine blue, canthaxanthin (E161g), crypto xanthin (E161c), rubixanthin (E161d), violanxanthin (E161e), rhodoxanthin (E161f), caramel (E150(a-d)), P-apo-8'-carotenal (E160e), β-carotene (E160a), alpha carotene, gamma carotene, ethyl ester of beta-apo-8 carotenal (E160f), flavo xanthin (E161a), lutein (El 6 lb), cochineal extract (E120), carmine (E132), carmoisine/azorubine (E122), sodium copper chlorophyllin (E141), chlorophyll (El 40), toasted partially defatted cooked cottonseed flour, ferrous gluconate, ferrous lactate, grape color extract, grape skin extract (enocianina), anthocyanins (El 63), haematococcus algae meal, synthetic iron oxide, iron oxides and hydroxides (El 72), fruit juice, vegetable juice, dried algae meal, tagetes (Aztec marigold) meal and extract, carrot oil, corn endosperm oil, paprika, paprika oleoresin, phaffia yeast, riboflavin (E101), saffron, titanium dioxide, turmeric (E100), turmeric oleoresin, amaranth (El 23), capsanthin/capsorbin (El 60c), lycopene (E160d), FD&C blue #1, FD&C blue #2, FD&C green #3, FD&C red #3, FD&C red #40, FD&C yellow #5 and FD&C yellow #6, tartrazine (E102), quinoline yellow (E104), sunset yellow (El 10), ponceau (E124), erythrosine (E127), patent blue V (E131), titanium dioxide (E171), aluminium (E173), silver (E174), gold (E175), pigment rubine/lithol rubine BK (E180), calcium carbonate (E170), carbon black (E153), black PN/brilliant black BN (E151), green S/acid brilliant green BS (El 42), or a combination thereof. In an embodiment, certified colors can include FD&C aluminum lakes, or a combination thereof. A full recitation of all FD& C colorants and their corresponding chemical structures may be found in the Kirk-Othmer Encyclopedia of Chemical Technology, 4th Edition, in volume 1 at pages 492-494, which text is incorporated herein by reference.

[043] Coloring agents can also include food grade glitter which can be incorporated into the candy matrix. The edible glitter can include a food grade colorant and a carrier such as a monosaccharide, a sugar polyol, a disaccharide, a polysaccharide, a hydrocoUoid material, or a combination thereof. The coloring agent can include food grade pearlescent pigments prepared from mica optionally coated with titanium dioxide, iron oxide, and the like.

Candy Matrix: Fondant

[044] The candy matrix can be a fondant comprising a sugar polyol, a saccharide, or a combination thereof; and a hydrocoUoid. The fondant can optionally further comprise one or more of the following ingredients as described above: a coloring agent, a flavorant, a flavor modulator or potentiator, a food acid or salt thereof, a functional ingredient, a high intensity sweetener, a sensate, or a combination thereof.

[045] The fondant sugar polyol, a saccharide, or a combination thereof includes any of those described above. In an embodiment, the fondant comprises sugar polyol, a saccharide, or a combination thereof having an average particle size of about 40 to about 200 micrometers, specifically about 50 to about 150 micrometers, and more specifically about 70 to about 130 micrometers.

[046] The fondant matrix can comprise a particulate polyol, a saccharide, or a combination thereof in an amount of about 60 to about 99 wt% based on the total weight of the fondant matrix, specifically about 70 to 90 wt%, and yet more specifically about 75 to about 85 wt%. The fondant matrix can further comprise a sugar polyol syrup, a saccharide syrup, or a combination thereof in an amount of about 10 to about 20 wt% based on the total weight of the fondant matrix, specifically about 15 to about 18 wt%.

[047] The fondant matrix further comprises a hydrocoUoid. HydrocoUoid materials can include naturally occurring materials such as plant exudates, seed gums, and seaweed extracts or they can be chemically modified materials such as cellulose, starch, or natural gum derivatives. Furthermore, hydrocoUoid materials can include pectin, gum arabic, acacia gum, alginates, agar, carageenans, guar gum, xanthan gum, locust bean gum, gelatin, gellan gum, galactomannans, tragacanth gum, karaya gum, curdlan, konjac, chitosan, xyloglucan, beta glucan, furcellaran, gum ghatti, tamarin, and bacterial gums. Modified natural gums include propylene glycol alginate, carboxymethyl locust bean gum, low methoxyl pectin, or a combination thereof. Modified celluloses can be included such as microcrystalline cellulose, carboxymethlcellulose (CMC), methylcellulose (MC), hydroxypropylmethylcellulose (HPCM), hydroxypropylcellulose (MPC), or a combination thereof. In an embodiment, the hydrocolloid is gelatin.

[048] The hydrocolloid is present in the fondant in amounts sufficient to provide adequate cohesion of the fondant matrix to result in a dough-like material that can be processed. Exemplary amounts of hydrocolloid present in the fondant matrix can be about 0.3 to about 5.0 wt% based on the total weight of the fondant matrix, specifically about 0.5 to about 4.0wt%, more specifically about 1.0 to about 3.0wt%, and yet more specifically about 1.5 to about 2.5wt%.

[049] The fondant matrix can optionally comprise added water in an amount of 0 to about 5 wt% based on the total weight of the fondant matrix, specifically about 1.0 to about 2.0wt%.

[050] The moisture content of the fondant matrix can be about 2 to about 7 wt% based on the total weight of the fondant matrix, specifically about 3 to about 6 wt% , and more specifically about 3.5 to about 5 wt%. The water activity of the fondant can be about 0.45 to about 0.65, specifically about 0.50 to about 0.60, and yet more specifically about 0.55.

[051] The fondant can be prepared using equipment and techniques generally known in the art. For example, the fondant can be prepared by making a hydrated hydrocolloid, e.g. solution, using water with optional heating. A syrup of sugar polyol or saccharide can be added to the hydrated hydrocolloid. In a mixer is added particulate sugar polyol, saccharide, or a combination thereof. With mixing, the hydrated hydrocolloid blend is added to the mixer with blending until a homogeneous mixture is formed. Additional ingredients such as colorant, flavorant, etc. can be added to the mixer and incorporated into the blend.

Candy Matrix: Chewy candy

[052] The candy matrix can be a chewy candy comprising a sugar polyol, a saccharide, or a combination thereof, a hydrocolloid, a fat, and optionally an emulsifier. The chewy candy can optionally further comprise one or more of the following ingredients as described above: a coloring agent, a flavorant, a flavor modulator or potentiator, a food acid or salt thereof, a functional ingredient, a high intensity sweetener, a sensate, or a combination thereof.

[053] Exemplary fats for use in the chewy candy include fats and oils of vegetable origin, animal origin, or a combination thereof. Suitable vegetable fats can include soybean, cottonseed, corn, almond, peanut, sunflower, rapeseed, olive, palm, palm kernel, illipe, shea, coconut, cocoa, cocoa butter, or a combination thereof. The forgoing vegetable fats can be hydro genated to varying degrees as desired or separated by fractional crystallization.

Suitable animal fats include dairy fats such as milk fat and butter. As used herein, the term "fat" refers to any lipid material and can be solid or liquid (e.g. oil). Exemplary lipid materials include triglycerides, fatty alcohols, fatty acids, or a combination thereof. The triglyceride is not limited although medium chain triglycerides, long chain triglycerides, and the like can be used. The melting point of the fat is not limited although fats having a melting point of about 36 to about 68°C can be used. Specific fats include hydrogenated palm oil, hydrogenated palm kernel oil, hydrogenated soybean oil, hydrogenated peanut oil, hydrogenated cottonseed oil, hydrogenated coconut oil, or a combination thereof.

[054] A fat can be present in the chewy candy matrix in an amount of about 2.5 to about 10 wt% based on the total weight of the chewy candy matrix, specifically about 4.0 to about 9.0, more specifically about 5.0 to about 8.0 wt%, and yet more specifically about 6.0 to about 7.0 wt%.

[055] The chewy candy can optionally further comprise an emulsifier. Exemplary emulsifiers include distilled monoglycerides, lecithin, acetic acid esters of mono and diglycerides, citric acid esters of mono and diglycerides, lactic acid esters of mono and diglycerides, mono and diglycerides, polyglycerol esters of fatty acids, ceteareth-20, polyglycerol polyricinoleate, propylene glycol esters of fatty acids, polyglyceryl laurate, glyceryl cocoate, gum arabic, acacia gum, sorbitan monostearates, sorbitan tristearates, sorbitan mono laurate, sorbitan monooleate, sodium stearoyl lactylates, calcium stearoyl lactylates, diacetyl tartaric acid esters of mono- and diglycerides, glyceryl tricaprylate-caprate / medium chain triglycerides, glyceryl dioleate, glyceryl oleate, glyceryl lacto esters of fatty acids, glyceryl lacto palmitate, glyceryl stearate (glyceryl monostearate), glyceryl laurate, glycerly dilaurate, glyceryl monoricinoleate, triglyceryl monostearate, hexaglyceryl distearate, decaglyceryl monostearate, decaglyceryl dipalmitate, decaglyceryl monooleate, polyglyceryl 10 hexaoleate, medium chain triglycerides, caprylic/capric triglyceride, propylene glycol monostearate, polysorbate 20, polysorbate 40, polysorbate 60, polysorbate 80, polysorbate 65, hexylglyceryl distearate, triglyceryl monostearate, tweens, spans, stearoyl lactylates, calcium stearoyl-2-lactylate, sodium stearoyl-2-lactylate lecithin, ammonium phosphatide, sucrose esters of fatty acids, sucroglycerides, propane- 1,2-diol esters of fatty acids, or a combination thereof. [056] The chewy candy can further comprise a hydrocolloid as described herein. Exemplary amounts of hydrocolloid present in the chewy candy can be about 0.1 to about 3.0 wt% based on the total weight of the chewy candy, specifically about 0.2 to about 2.0 wt%, and more specifically about 0.3 to about 1.0 wt%.

[057] In an embodiment, chewy candy has a moisture content of about 5 to about 10 wt% of the total weight of the chewy candy, specifically about 6 to about 9, more specifically about 7 to about 8.5, and yet more specifically about 7.5 to about 8.

[058] The chewy candy can be prepared by cooking a sugar polyol, a saccharide, or a combination thereof, optionally mixed with added water, and optionally under vacuum to form a cooked composition. Ingredients, such as a flavorant, a fat, an emulsifier, a hydrocolloid, a colorant, etc. can be added to the cooked composition with mixing to form the chewy candy. The fat is typically molten and can be combined with an emulsifier when used. The hydrocolloid can be pre-hydrated with water prior to use as an ingredient.

[059] The chewy candy can be prepared using conventional equipment, such as fire cookers, vacuum cookers, or scraped-surface cookers (also referred to as high speed atmospheric cookers). The chewy candy can be prepared by a general process of preparing a cooked composition by applying heat to a mixture of a sugar polyol, a saccharide, or a combination thereof, and water to increase the solids content of the mixture by the removal of moisture.

[060] In an embodiment, the final cook temperature used to prepare a chewy sugar- free candy is about 124 to about 140°C, specifically about 126 to about 136°C, more specifically about 128 to about 134°C, and yet more specifically about 130 to about 132°C. Temperatures for a chewy non-sugar- free candy can be about 115 to about 130 °C.

[061] Once the cooked material is prepared ingredients such as fats/oils, emulsifiers, hydrocolloids, colors, acids, flavors, and other ingredients can be mixed with the cooked material to form a chewy candy. In the foregoing method, the added ingredients can be mixed for a time effective to provide a uniform distribution of the materials.

[062] In some embodiments, the cooked material can be tempered on a cooling table and cooled to about 40 to about 55, specifically about 45 to about 55°C prior to the addition of an ingredient such as a flavorant, and the like. The resulting material can be further worked by aerating, pulling, kneading, etc. to achieve a desired consistency. In another embodiment, aeration can be done immediately after the cooking process using mechanical aeration techniques. Candy matrix: Wine gum

[063] The candy matrix can be a wine gum comprising a sugar polyol, a saccharide, or a combination thereof, and a hydrocolloid. The wine gum can optionally further comprise one or more of the following ingredients as described above: a coloring agent, a flavorant, a flavor modulator or potentiator, a food acid or salt thereof, a functional ingredient, a high intensity sweetener, a sensate, or a combination thereof.

[064] The wine gum contains a hydrocolloid, specifically gelatin, in an amount of about 0.5 to about 5.0 wt% based on the total weight of the wine gum, specifically about 1.0 to about 4.0 wt%, and more specifically about 2.0 to about 3.0 wt%.

[065] The wine gum can be prepared by using conventional processes and equipment generally known in the art. In an exemplary process, a sugar polyol, a saccharide, or a combination thereof is combined with water and cooked to a temperature of 145 to 150 °C and then cooled. A hydrocolloid such as gelatin is hydrated with water and added to the cooked material with mixing. Any optional ingredients can be added at the time the hydrocolloid is added.

Candy matrix: Hard boiled candy

[066] The candy matrix can be a hard boiled candy comprising a sugar polyol, a saccharide, or a combination thereof. The hard boiled candy can optionally further comprise one or more of the following ingredients as described above: a coloring agent, a flavorant, a flavor modulator or potentiator, a food acid or salt thereof, a functional ingredient, a high intensity sweetener, a sensate, or a combination thereof.

[067] The hard boiled candy can have a final moisture content of about 0.3 to about 4 wt%.

[068] In general, preparation of the hard candy involves: mixing and heating, forming a melt of a sugar polyol, a saccharide, or a combination thereof and optionally, a diluent such as water; cooking the melt; removing excess moisture from the melt; cooling the melt with mixing until the melt is a plastic-like, workable mass; while the melt is a plastic-like mass, incorporating optional ingredients.

[069] Methods known in the art of making hard confectionaries include those utilizing fire cookers, vacuum cookers, and scraped-surface cookers (aka high speed atmospheric cookers). [070] In a suitable example of a method utilizing fire cookers and sugar polyol, the desired quantity of the sugar polyol is dissolved in water by heating in a kettle until dissolved. Additional optional sugar polyols can be added and cooking continued until a final temperature of about 145-165° C is achieved. The mix is then cooled, worked as a plastic-like mass, and admixed with optional ingredients such as flavors, colorants, high-intensity sweeteners, and the like.

[071] In a suitable example of a method utilizing vacuum cookers, the sugar polyol components are boiled at a temperature of about 125-132° C, vacuum is applied and additional water is boiled off without extra heating. When cooking is complete, the mass is a semi-solid having a plastic-like consistency. Optional conventional additives are admixed into the mass at this point by conventional methods.

[072] In a suitable example of a method using scraped-surface cookers, a film of a mixture of the sugar polyol components is spread on a heat exchange surface and heated to about 165-170° C within a few minutes. The composition is then rapidly cooled to about 100- 120° C and worked as a plastic-like mass, mixing in any optional ingredients.

[073] In the foregoing methods, the cooking temperature should be sufficiently high to drive water from the mix. Where vacuum is employed, lower temperatures can typically be used. In the foregoing methods, the additive(s) are specifically mixed for a time effective to provide a uniform distribution of the materials, for example about 4 to about 10 minutes.

[074] In an embodiment, the final cook temperature used to prepare a hard boiled candy is greater than 150 °C for sugar- free based hard candies and 135 to 150 °C sugar-based hard candies.

Inclusions

[075] The plurality of inclusions can comprise a chewing gum composition, a gum base, an elastomeric polymer, a vinyl polymer, or a combination thereof. The plurality of inclusions can consist essential of or consist of a chewing gum composition, a gum base, an elastomeric polymer, a vinyl polymer, or a combination thereof.

[076] As used herein a "plurality of inclusions" means the chewing gum product contains more than three inclusions per product.

[077] The size of the inclusions can depend upon the desired texture of the chewing gum product, the inclusion composition, or desired cud size. In an embodiment, the inclusions present in the chewing gum product have a longest dimension of about 0.5 to about 3.0 millimeters (mm), specifically about 1.0 to about 2.5 mm, and more specifically about 1.5 to about 2.0 mm. The size can be selected based on the inclusion formulation and ingredients. For example, a pelletized chewing gum composition used as the inclusion can have a longest dimension of about 2 to about 3 mm, whereas ground gum base which has a harder texture, can have a longest dimension of about 0.5 to about 2 mm.

[078] The shape of the inclusion can be any shape and is not particularly limited. Exemplary shapes include irregular shaped, substantially spherical, oblong, pellet shaped, cylindrical shaped, and the like. In an embodiment, the inclusion is substantially spherical in shape.

[079] In an embodiment, the texture of the inclusion can have a hardness of about 300 (gram per meter) to about 800 gram per meter at 35 °C.

Inclusions: Vinyl polymer

[080] Exemplary vinyl polymers that can be used for the inclusion include a non-toxic vinyl polymer, such as polyvinyl acetate, a polyvinyl acetate partial hydrolysate, a polyvinyl acetate copolymer, a polyvinyl alcohol, or a combination thereof. When utilized, the molecular weight of the vinyl polymer can range from about 3,000 up to and including about 94,000 or higher.

[081] The inclusion comprising the vinyl polymer can comprise the vinyl polymer in an amount of about 75 to about 100wt% based on the total weight of the inclusion, specifically about 80 to about 95wt%, and more specifically about 85 to about 90 wt%. The remaining weight of the inclusion comprising the vinyl polymer can be a coloring agent, a flavorant, a flavor modulator or potentiator, a food acid or salt thereof, a functional ingredient, a high intensity sweetener, a sensate, or a combination thereof.

Inclusions: Elastomeric polymer

[082] Exemplary elastomeric polymers that can be used for the inclusion include natural and synthetic elastomers and rubbers, for example, substances of vegetable origin such as chicle, crown gum, nispero, rosadinha, jelutong, perillo, niger gutta, tunu, balata, gutta-percha, lechi-capsi, sorva, gutta kay, and the like, or a combination thereof; synthetic elastomers such as butadiene-styrene copolymers, butyl rubber, polyisobutylene,

isobutyleneisoprene copolymers, polyethylene, a combination thereof, and the like. In an embodiment, the inclusion is polyisobutylene. [083] The inclusion comprising the elastomeric polymer can comprise the elastomeric polymer in an amount of about 75 to about 100wt% based on the total weight of the inclusion, specifically about 80 to about 95wt%, and more specifically about 85 to about 90wt%. The remaining weight of the inclusion comprising the elastomeric polymer can be a non-toxic vinyl polymer, a crosslinked polyvinyl pyrrolidone, a polymethylmethacrylate, a copolymer of lactic acid, a polyhydroxyalkanoate, a plasticized ethylcellulose, a polyvinyl acetatephthalate, a coloring agent, a flavorant, a flavor modulator or potentiator, a food acid or salt thereof, a functional ingredient, a high intensity sweetener, a sensate, or a combination thereof.

Inclusions: Gum base

[084] Exemplary gum base that can be used for the inclusion include those comprising an elastomeric polymer and a conventional gum base additive.

[085] The elastomeric polymer for use in the gum base can include those materials previously described herein. Exemplary elastomers for use in the gum base include butyl rubber (about 3 to about 8wt% based on the total weight of the gum base), polyisobutylene (about 3 to about 8wt% based on the total weight of the gum base).

[086] The gum base can optionally further comprise a conventional gum base additive such as a vinyl polymer, a softener, an elastomer solvent, a filler, a wax, an emulsifier, or a combination thereof.

[087] Exemplary vinyl polymer for use in the gum base include those previously described herein. In an embodiment, the vinyl polymer is a polyvinyl acetate having a molecular weight from about 15000 to 30000 in an amount of about 10 to about 30wt% based on the total weight of the gum base.

[088] The gum base can include effective amounts of filler/bulking agents such as mineral adjuvants. Suitable mineral adjuvants include calcium carbonate, magnesium carbonate, alumina, aluminum hydroxide, aluminum silicate, talc, tricalcium phosphate, tricalcium phosphate, dicalcium phosphate, and the like, or a combination thereof. These fillers can be used in the gum base in various amounts. Specifically the amount of filler, when used, can be present in an amount of about 0 to about 60 wt % based on the total weight of the gum base, and more specifically about 20 to about 30 wt %.

[089] Waxes, for example, natural and synthetic waxes, hydrogenated vegetable oils, petroleum waxes such as polyurethane waxes, polyethylene waxes, paraffin waxes, microcrystalline waxes, fatty waxes, sorbitan monostearate, tallow, propylene glycol, and the like, or a combination thereof, can also be incorporated into the gum base to obtain a variety of desirable textures and consistency properties.

[090] When a wax is present in the gum base, it softens the polymeric elastomer mixture and improves the elasticity of the gum base. The waxes employed may have a melting point below about 60° C, and specifically between about 45° C and about 55° C. The low melting wax can be a paraffin wax. The wax can be present in the gum base in an amount of about 5 to about 20 wt%, and specifically about 7 to about 15wt% based on the total weight of the gum base.

[091] In addition to the low melting point waxes, waxes having a higher melting point can be used in the gum base in amounts up to about 5wt% based on the total weight of the gum base. Such high melting waxes include beeswax, vegetable wax, candelilla wax, carnuba wax, most petroleum waxes, and the like, or a combination thereof.

[092] The gum base can optionally contain conventional elastomer solvents to aid in softening the elastomer base component, for example resins such as polymers of alpha-pinene or beta-pinene; methyl, glycerol or pentaerythritol esters of rosins or modified rosins and gums, such as hydrogenated, dimerized or polymerized rosins, or a combination thereof; the pentaerythritol ester of partially hydrogenated wood or gum rosin; the pentaerythritol ester of wood or gum rosin; the glycerol ester of wood rosin; the glycerol ester of partially dimerized wood or gum rosin; the glycerol ester of polymerized wood or gum rosin; the glycerol ester of tall oil rosin; the glycerol ester of wood or gum rosin; the partially hydrogenated wood or gum rosin; the partially hydrogenated methyl ester of wood or rosin; and the like; or a combination thereof. The elastomer solvent can be used in amounts of about 5 to about 75 wt % based on the total weight of the gum base, specifically about 10 to about 60 wt %, and more specifically about 20 to about 40wt%.

[093] Exemplary softeners that can be included in the gum base in effective amounts to provide a variety of desirable textures and consistency properties include conventional gum base softeners, plasticizers, and fats. Suitable plasticizers and softeners include lanolin, palmitic acid, oleic acid, stearic acid, sodium stearate, potassium stearate, glyceryl triacetate, glyceryl lecithin, glyceryl monostearate, propylene glycol monostearate, acetylated monoglyceride, glycerin, or a combination thereof. Some of these ingredients may be added at the time of gum base formation or added later during the production of the chewing gum composition. [094] Suitable emulsifiers for use in the gum base include distilled monoglycerides, acetic acid esters of mono and diglycerides, citric acid esters of mono and diglycerides, lactic acid esters of mono and diglycerides, mono and diglycerides, polyglycerol esters of fatty acids, ceteareth-20, polyglycerol polyricinoleate, propylene glycol esters of fatty acids, polyglyceryl laurate, glyceryl cocoate, gum arabic, acacia gum, sorbitan monostearates, sorbitan tristearates, sorbitan monolaurate, sorbitan monooleate, sodium stearoyl lactylates, calcium stearoyl lactylates, diacetyl tartaric acid esters of mono- and diglycerides, glyceryl tricaprylate-caprate / medium chain triglycerides, glyceryl dioleate, glyceryl oleate, glyceryl lacto esters of fatty acids, glyceryl lacto palmitate, glyceryl stearate, glyceryl laurate, glycerly dilaurate, glyceryl monoricinoleate, triglyceryl monostearate, hexaglyceryl distearate, decaglyceryl monostearate, decaglyceryl dipalmitate, decaglyceryl monooleate, polyglyceryl 10 hexaoleate, medium chain triglycerides, caprylic/capric triglyceride, propylene glycol monostearate, polysorbate 20, polysorbate 40, polysorbate 60, polysorbate 80, polysorbate 65, hexylglyceryl distearate, triglyceryl monostearate, tweens, spans, stearoyl lactylates, calcium stearoyl-2-lactylate, sodium stearoyl-2-lactylate lecithin, ammonium phosphatide, sucrose esters of fatty acids, sucroglycerides, propane- 1,2-diol esters of fatty acids, or a combination thereof.

[095] The inclusion comprising the gum base can comprise the gum base in an amount of about 75 to about 100wt% based on the total weight of the inclusion, specifically about 80 to about 95wt%, and more specifically about 85 to about 90wt%. The remaining weight of the inclusion comprising the gum base can be a coloring agent, a flavorant, a flavor modulator or potentiator, a food acid or salt thereof, a functional ingredient, a high intensity sweetener, a sensate, or a combination thereof.

[096] The gum base can be formed into inclusions using a variety of processes including an extrusion process, a coextrusion process, a triple extrusion process, a laminate process, a molding process, a compression process, a rolling and scoring process, a chain die process, a rotary die process, a grinding process, a pelletizing process, a spheronization process, a combination thereof, and the like.

Inclusions: Chewing gum compositions

[097] Exemplary chewing gum compositions that can be used for the inclusion generally comprises a gum base, such as those previously described, and a conventional chewing gum additive. [098] The gum base can be present in the chewing gum composition in an amount of about 10 to about 85wt% based on the total weight of the chewing gum composition, specifically about 15 to about 70wt%, and more specifically about 20 to about 50wt%.

[099] Exemplary chewing gum additives include a bulk sweetener, a coloring agent, a flavorant, a flavor modulator or potentiator, a food acid or salt thereof, a functional ingredient, a high intensity sweetener, a humectant, a sensate, a mineral adjuvant (filler), or a combination thereof.

[0100] The bulk sweetener can be a sugar polyol, a saccharide, or a combination thereof. Exemplary bulk sweeteners have been previously described herein. The bulk sweetener can be present in the chewing gum composition in an amount of about 5 to about 90wt% based on the total weight of the chewing gum composition, specifically about 20 to about 70wt%, and more specifically about 40 to about 55wt%.

[0101] Exemplary coloring agent, flavorant, flavor modulator or potentiator, food acid or salt thereof, functional ingredient, high intensity sweetener, sensate, and mineral adjuvant (filler) have been previously described herein. Humectants that can be added to the chewy gum composition include for example, glycerin, corn syrup, maltitol syrup, a combination thereof and the like. The amount and type of the chewing gum additives can be varied in order to obtain the result desired in the chewing gum composition and such variations are within the capabilities of those skilled in the art without the need for undue experimentation. Exemplary amounts can be about 0.01 to about 7wt% per additive based on the total weight of the chewing gum, specifically about 0.5 to about 5.0wt%.

[0102] The chewing gum composition can be prepared using standard techniques and equipment. In one exemplary process, a gum base is heated to a temperature sufficiently high to soften the base without adversely affecting the physical and chemical make up of the base, which will vary depending upon the composition of the gum base used, and is readily determined by those skilled in the art without undue experimentation. For example, the gum base can be conventionally melted to about 60°C to about 160°C, or melted to about 150°C to about 175°C, for a period of time sufficient to render the base molten, e.g., about thirty minutes, just prior to being admixed incrementally with the remaining ingredients of the base such as the plasticizer, fillers, and softener to plasticize the blend as well as to modulate the hardness, viscoelasticity and formability of the base, the chewing gum ingredients are next blended with the gum base. Mixing is continued until a uniform or homogeneous mixture of the chewing gum composition is obtained. [0103] In another exemplary process, chewing gum ingredients are mixed with gum base without prior melting of the gum base until a uniform or homogeneous mixture of the chewing gum composition is obtained. Within this embodiment, the starting gum base can be in the form of a pelletized gum base that can be softened at 40 to 50°C rather than melting at higher temperatures and homogeneously blended such that a uniform distribution of gum base and other chewing gum composition ingredients results.

[0104] The chewing gum composition can be prepared using a batch method or a continuous method or a combination thereof.

[0105] The chewing gum composition can be formed into inclusions using a variety of processes including an extrusion process, a coextrusion process, a triple extrusion process, a laminate process, a molding process, a compression process, a rolling and scoring process, a chain die process, a rotary die process, a grinding process, a pelletizing process, a

spheronization process, a combination thereof, and the like.

Methods of making the chewing gum product

[0106] The chewing gum product comprising a plurality of inclusions randomly distributed throughout a candy matrix can be prepared by blending a plurality of inclusions with a candy matrix composition to form a dough and forming the dough into a chewing gum product using techniques known in the art. The blending is achieved at temperatures and shear low enough to prevent the inclusions from substantially reducing in size or melting into the candy matrix.

[0107] The chewing gum dough can be shaped into a chewing gum product using devices and techniques that are known in the confectionery art. For example, the chewing gum dough can be shaped by molding using molds and/or dies, laminating, calendaring, stamping, compacting, briquetting, and the like. The formation into discrete units can be achieved using a chain die, or rolling and scoring process. Non-limiting examples of molds that can be used include, flexible (e.g., made of silicone), metal, plastic, glass, and the packaging itself (e.g., by placing the unshaped mass into the pack), such as a blister pack. Combinations of these may also be employed.

[0108] The chewing gum products can be in the form of slabs, sticks, pellets, balls, cubes, and the like.

[0109] There is no limitation to the size of the discrete unit of the chewing gum product. In an embodiment, each discrete unit is about 1.5 to about 3.0 grams, specifically about 1.8 to about 2.7 grams, and more specifically about 2.3 to about 2.5 grams as a pellet, slab, or stick format.

[0110] The chewing gum product can be packaged using techniques and equipment known in the art. For example gum stick packaging, packaging tins, blister trays, and the like can be used. In an embodiment is a packaged product that includes a chewing gum product wherein the package has indicia on an outer surface that is indicative of the product contained in the package.

[0111] In an embodiment, the chewing gum product can be surface treated using materials and techniques known in the art. Exemplary surface treatments include panned coating (hard or soft), particulate coating (e.g., sanding, dusting, etc.), and treatment with oil or powder optionally including flavors.

[0112] In an embodiment, the chewing gum product can comprise a center- fill.

[0113] In an embodiment, the chewing gum product may be in the form of a layered product.

[0114] The features and advantages are more fully shown by the following examples which are provided for purposes of illustration, and are not to be construed as limiting the invention in any way.

EXAMPLES

Example 1.

[0115] Fondant Matrices: Fondant matrices are prepared with the ingredients listed in Table 1 :

Table 1

[0116] The Gelatin Solution is prepared by blending gelatin, maltitol syrup and water with heating to 50 °C.

[0117] The Gum Arabic is prepared by blending gum Arabic and water with heating to 50 °C.

[0118] The Fondant Matrix is prepared by adding the sugar polyols into a mixer and adding the hydrocolloid, optional water, and flavorant with gentle mixing to form a homogeneous mass.

[0119] Gum base spheres (30wt%) having a longest dimension of 2 mm are gently blended with Fondant matrix A (70wt%) using a mixer having low shear to form chewing gum dough having a continuous phase of Fondant matrix A and discrete phases of gum base spheres substantially retaining their longest dimension of 2 mm. The dough is formed into chewing gum pieces using a roller compactor or stamping process. Chewing gum products prepared from each Fondant matrix B through E are also prepared according to the same process as for Fondant matrix A. Example 2.

[0120] Chewy Candy Matrix: A chewy candy matrix is prepared with the ingredients listed in Table 2:

Table 2

[0121] A slurry is made by blending sugar, glucose, fat and water to form a mixture. The mixture is sent to a precooker or dissolver (from 90 to 100 °C) to form a syrup. Then the syrup is cooked at 140 °C to form an intermediate candy mass. The intermediate candy mass is cooled to about 70 to 80 °C and then the gelatin solution is added with mixing followed by flavorant, food acid, and colorant. The obtained mass of candy is pulled using a pulling machine until the desired texture is achieved and then the candy is discharged on a cooling table until it reaches 35 to 45 °C to result in a chewy candy matrix.

[0122] Gum base spheres (30wt%) having a longest dimension of 2 mm are gently blended with the chewy candy matrix using a mixer having low shear to form chewing gum dough having a continuous phase of chewy candy and discrete phases of gum base spheres substantially retaining their longest dimension of 2 mm. The dough is formed into chewing gum pieces.

[0123] Sugar free chewy candy can be used in place of the sugar-based chewy candy matrix described in the above example. Example 3.

[0124] Wine Gum Matrix: A wine gum matrix is prepared with the ingredients listed in Table 3 :

Table 3

[0125] The sugar and glucose are dissolved into water and then the mixture is cooked to 145 to 150 °C. The cooked mixture is allowed to cool to 120 °C and then the gelatin previously dissolved into a small amount of water is added with mixing along with the colorant, flavorant, and food acid. Mixing is continued until a homogeneous mass is formed. Gum base spheres (30wt%) having a longest dimension of 2 mm are blended with the wine gum matrix to uniformly disperse the spheres within the matrix. The mixture is then molded (e.g. in starch trays), and the chewing gum product having a wine gum matrix is allowed to cool and dry.

[0126] Sugar free wine gum can be used in place of the sugar-based wine gum matrix described in the above example.

Example 4.

[0127] Hard Boiled Candy Matrix: A hard boiled candy matrix is prepared with the ingredients listed in Table 4:

Table 4

[0128] The glucose and sugar are dissolved into the water and cooked to 136 to 140 °C. A vacuum is applied for 3 to 4 minutes to remove excess moisture and bubbles. The cooked mass is discharged and the colorant, flavorant, and food acid are worked into the cooked candy mass. The cooked candy mass is cooled down to a temperature where it is still pliable and moldable and gum base spheres (30wt%) having a longest dimension of 2 mm are blended with the cooked candy matrix to uniformly disperse the spheres within the matrix. The mixture is then molded and cooled to form a chewing gum product having a hard boiled candy matrix as a continuous phase and gum base spheres having a longest dimension of 2 mm as a discrete phase.

[0129] A sugar free candy matrix can be used in place of the sugar-based candy matrix described in the above example.

[0130] As used herein the terms "comprising" (also "comprises," etc.), "having," and "including" is inclusive (open-ended) and does not exclude additional, unrecited elements or method steps. The singular forms "a," "an," and "the" include plural referents unless the context clearly dictates otherwise. The endpoints of all ranges directed to the same characteristic or component are independently

combinable, and inclusive of the recited endpoint. The term "a combination thereof is inclusive two or more components of the list. The term "homogeneous" refers to a uniform blend of the components.

[0131] While the invention has been described with reference to an exemplary embodiment, it will be understood by those skilled in the art that various changes can be made and equivalents can be substituted for elements thereof without departing from the scope of the invention. In addition, many modifications can be made to adapt a particular situation or material to the teachings of the invention without departing from the essential scope thereof. Therefore, it is intended that the invention not be limited to the particular embodiment disclosed as the best mode contemplated for carrying out this invention, but that the invention will include all embodiments falling within the scope of the appended claims.

Claims

CLAIMS:

1. A chewing gum product, comprising:

a plurality of inclusions randomly distributed throughout a candy matrix,

the candy matrix is present in an amount of about 50 to about 95 wt% and the plurality of inclusions is present in an amount of about 5.0 to about 50 wt% based on the combined weight of the candy matrix and plurality of inclusions;

wherein the candy matrix is a fondant, a chewy candy, a wine gum, or a hard boiled candy;

the plurality of inclusions comprises a chewing gum composition, a gum base, an elastomeric polymer, a vinyl polymer, or a combination thereof; and

the inclusions present in the chewing gum product have a longest dimension of about 0.5 to about 3.0 millimeters.

2. The chewing gum product of claim 1, wherein, the candy matrix is free of a chewing gum, a gum base, an elastomeric polymer, a vinyl polymer, and water insoluble polymeric materials as a candy matrix ingredient.

3. The chewing gum product of claim 1, wherein the candy matrix comprises a sugar polyol, a saccharide, or a combination thereof.

4. The chewing gum product of any one of claims 1-3, wherein the candy matrix comprises erythritol, isomalt, lactitol, sorbitol, maltitol, mannitol, xylitol, or a combination thereof.

5. The chewing gum product of any one of claims 1-3, wherein the candy matrix comprises sucrose, dextrose, fructose, or a combination thereof.

6. The chewing gum product of any one of claims 1-5, wherein the sugar polyol, saccharide, or combination thereof is about 60 to about 95 wt% based on the total weight of the candy matrix.

7. The chewing gum product of any one of claims 1-6, wherein the candy matrix further comprises a coloring agent, a flavorant, a flavor modulator or potentiator, a food acid or salt thereof, a functional ingredient, a high intensity sweetener, a sensate, or a combination thereof.

8. The chewing gum product of any one of claims 1-7, wherein the candy matrix is a fondant comprising a sugar polyol, a saccharide, or a combination thereof; and a

hydrocolloid.

9. The chewing gum product of claim 8, wherein the fondant matrix further comprises a sugar polyol syrup, a saccharide syrup, or a combination thereof in an amount of about 10 to about 20 wt% based on the total weight of the fondant matrix.

10. The chewing gum product of any one of claims 8-9, wherein the hydrocolloid is pectin, gum arabic, acacia gum, an alginates, agar, a carrageenan, guar gum, xanthan gum, locust bean gum, gelatin, gellan gum, a galactomannan, tragacanth gum, karaya gum, curdlan, konjac, chitosan, xyloglucan, beta glucan, furcellaran, gum ghatti, tamarin, a bacterial gum, a propylene glycol alginate, carboxymethyl locust bean gum, low methoxyl pectin, a modified cellulose, or a combination thereof, in an amount of about 0.3 to about 5.0 wt% based on the total weight of the fondant matrix.

11. The chewing gum product of any one of claims 8-10, wherein the fondant matrix comprises added water in an amount of 0 to about 5wt% based on the total weight of the fondant matrix.

12. The chewing gum product of any one of claims 1-11, wherein the vinyl polymer is a polyvinyl acetate.

13. The chewing gum product of any one of claims 1-11, wherein the gum base comprises an elastomeric polymer, a vinyl polymer, a softener, an elastomer solvent, a filler, a wax, a fat, or a combination thereof.

14. The chewing gum product of any one of claims 1-11, wherein the elastomeric polymer is polyisobutylene.

15. The chewing gum product of any one of claims 1-11, wherein the chewing gum composition of the plurality of inclusions comprises gum base, an elastomeric polymer, a vinyl polymer, or a combination thereof.

16. The chewing gum product of claim 15, wherein the chewing gum composition of the plurality of inclusions further comprises a bulk sweetener, a coloring agent, a flavorant, a flavor modulator or potentiator, a food acid or salt thereof, a functional ingredient, a high intensity sweetener, a sensate, or a combination thereof.

17. The chewing gum product of any one of claims 1-16, wherein the candy matrix is present in an amount of about 65 to about 80 wt%, and the plurality of inclusions is present in an amount of about 20 to about 35 wt% based on the combined weight of the candy matrix and plurality of inclusions.

18. The chewing gum product of any one of claims 1-17, wherein the candy matrix is present in an amount of about 50 to about 55 wt%, and the plurality of inclusions is present in an amount of about 45 to about 50 wt% based on the combined weight of the candy matrix and plurality of inclusions.

19. A method of making a chewing gum product comprising a plurality of inclusions randomly distributed throughout a candy matrix, the method comprising

blending a plurality of inclusions with a candy matrix composition to form a dough; and

forming the dough by a laminating, calendaring, molding, stamping, compacting, or briquetting process to form a chewing gum product;

wherein the candy matrix is present in an amount of about 50 to about 95 wt% and the plurality of inclusions is present in an amount of about 5.0 to about 50 wt% based on the combined weight of the candy matrix and plurality of inclusions;

wherein the candy matrix is a fondant, a chewy candy, a wine gum, or a hard boiled candy;

the plurality of inclusions comprises a chewing gum composition, a gum base, an elastomeric polymer, a vinyl polymer, or a combination thereof; and

the inclusions present the chewing gum product have a longest dimension of about 0.5 to about 3.0 millimeters.