Chewing gum containing cuphea oil

BACKGROUND OF THE INVENTION
The present invention relates generally to chewing gum. More specifically, the present invention relates to improved formulations for chewing gum and bases.
Chewing gum generally consists of a water insoluble gum base and a water soluble portion along with flavors. The water soluble portion and flavors dissipate during chewing and the gum base is retained in the mouth throughout the chew.
The insoluble gum base generally comprises elastomers, resins, fats and oils, softeners, and inorganic fillers. Elastomers can include synthetic elastomers including polyisobutylene, isobutylene-isoprene copolymers, styrene-butadiene copolymers, polyvinyl acetate, polyisoprene, polyethylene, vinyl acetate--vinyl laurate copolymers, and combinations thereof. Natural elastomers that can be used include natural rubber.
The gum base can include elastomer plasticizers. Such elastomer plasticizers can include natural rosin esters, as well as other elastomer plasticizers. Additionally, the gum base can include fillers/texturizers and softeners/emulsifiers. Softeners are added to chewing gum in order to optimize the chewability and mouth feel of the gum. Softeners/emulsifiers that are typically used include tallow, hydrogenated tallow, hydrogenated and partially hydrogenated vegetable oils, cocoa butter, glycerol monostearate, glycerol triacetate, lecithin, and combinations thereof.
In addition to a water insoluble gum base portion, a typical chewing gum composition includes a water soluble portion and one or more flavoring agents. The water soluble portion can include bulk sweeteners, high intensity sweeteners, flavoring agents, softeners, emulsifiers, colors, acidulants, fillers, antioxidants, and other components that provide desirable attributes.
SUMMARY OF THE INVENTION
The present invention provides improved chewing gum formulations and bases, as well as methods of producing chewing gum and bases. Pursuant to the present invention, chewing gum is provided that includes Cuphea oil as a plasticizer. In an embodiment, Cuphea oil is added to gum base formulations replacing a small or large quantity of fats, oils, or waxes.
In an embodiment, Cuphea oil replaces, in a gum base formula, at least some of the conventional saturated fats. The Cuphea oil can also be used to improve flavor quality by replacing a portion or all of the other saturated fats in the base formulas. Cuphea oil may also control flavor release and reduce harshness/bitterness of the flavor.
A variety of base and chewing gum formulations including Cuphea oil can be produced and/or utilized pursuant to the present invention. The base formulations of the present invention may be conventional bases that include wax or are wax-free, tacky or non-tacky and/or bubble gum-type bases. The gum formulations can be low or high moisture formulations containing low or high amounts of moisture-containing syrup. Cuphea oil can also be used in low sugar and non-sugar containing gum formulations made with sorbitol, mannitol, other polyols, and non-sugar carbohydrates. Non-sugar formulations can include low or high moisture sugar-free chewing gums.
In an embodiment, Cuphea oil is used in the chewing gum formulation to replace typical plasticizers that are used in chewing gum formulations. For example, Cuphea oil can be used to replace glycerin, lecithin, glycerol triacetate, acetylated monoglycerides, and mono- and di-glycerides.
In an embodiment, the Cuphea oil is used as in a chewing gum formulation combined with other softeners, emulsifiers, and plasticizing agents. If desired, Cuphea oil can be used alone or combined with an inert material which may be added in a dry form. The Cuphea oil softener can also be added to the flavor as a carrier for its use in chewing gum.
The Cuphea oil when used according to the present invention, affords the chewing gum an improved texture, improved shelf life, and improved flavor quality. Even though Cuphea oil is similar to other fats and oils in some respects, Cuphea oil has a lower caloric value and creates a resultant chewing gum product that has a high consumer-acceptability.
It is an advantage of the present invention to provide an improved chewing gum formulation.
A further advantage of the present invention is to provide an improved base that can be used to create chewing gum.
Still further, an advantage of the present invention is that it provides an improved chewing gum plasticizer.
Moreover, an advantage of the present invention is that it provides an improved method for creating chewing gum.
Furthermore, an advantage of the present invention is that it provides a chewing gum having improved texture.
An advantage of the present invention is that it provides a chewing gum having an improved shelf life.
Still further, an advantage of the present invention is that it provides a chewing gum having improved flavor quality.
Additional features and advantages of the present invention are described in, and will be apparent from, the detailed description of the presently preferred embodiments.
DETAILED DESCRIPTION OF THE PRESENTLY PREFERRED EMBODIMENTS
The present invention provides improved chewing gum formulations and base formulations. Pursuant to the present invention, Cuphea oil is added to chewing gum and base formulations. Cuphea oil can be used in chewing gum formulations and/or bases. Preferably the Cuphea oil can be used as a plasticizer in the gum base.
Most triglycerides used in gum bases are saturated or unsaturated fatty acid triglycerides. These fatty acids include: stearic acid (C18); lauric acid(C12); myristic acid (C14) ; palmitic acid (C16); oleic acid (C18:1 unsaturated); and linoleic acid (C18:2 unsaturated). These common fatty acids are derived from saturated soybean oil, olive oil, canola oil, cottonseed oil, coconut oil, palm oil, corn oil, palm kernel oil, safflower oil, lard, tallow, and a wide variety of short and long chain fatty acids.
Generally, these fats or lipids are hydrogenated to make them saturated for use in gum base. Saturation of the lipids significantly improves their oxidation stability, which is very important for shelf life of gum base and gum. When oil is hydrogenated it becomes a solid at room temperature, thus a fat.
The natural fatty acid distribution of the above identified fats is dependent on its source.
The inventors have discovered that unique fatty acid compositions, for use in chewing gum, are various members of the plant genus Cuphea (Lythraceae). Cuphea produces the lipid triglycerides: caprylic (C8); capric (C10); lauric (C12); and myristic (C14).
The following tables provide the seed oil compositions of some of the various Cuphea species:
TABLE 1______________________________________Fatty acid composition of some Cuphea seed oils. Distribution (% of total fatty acids) 8:0 10:0 12:0 14:0Species caprylic capric lauric myristic Others______________________________________C. painteri 73.0 20.4 0.2 0.3 6.1C. hookeriana 65.1 23.7 0.1 0.2 10.9C. koehneana 0.2 95.3 1.0 0.3 3.2C. lanceolata 87.5 2.1 1.4 9.0C. viscosissima 9.1 75.5 3.0 1.3 11.1C. carthagenensis 5.3 81.4 4.7 8.6C. laminuligera 17.1 62.6 9.5 10.8C. wrightii 29.4 53.9 5.1 11.6C. lutea 0.4 29.4 37.7 11.1 21.4C. epilobiifolia 0.3 19.6 67.9 12.2C. stigulosa 0.9 18.3 13.8 45.2 21.8Coconut 8 7 48 18 19______________________________________
TABLE 2______________________________________Seed Oil Composition of Cuphea Species Fatty acid composition. %Species C.sub.8 C.sub.10 C.sub.12 C.sub.14______________________________________C. painteri 65.0 24.0 0.2 0.4C. hookeriana 50.2 25.4 3.6 1.0C. cyanea 67.8 24.4 -- --C. pinetorum 48.1 40.3 0.4 0.4C. ignea 0.9 87.1 1.2 0.6C. caeciliae -- 70.9 11.1 2.6C. llavea 1.5 87.5 1.6 0.7C. paucipetala 1.2 87.4 2.0 0.8C. ferrisiae 1.2 82.2 1.9 1.0C. graciliflora -- 4.8 73.0 9.6C. tolucana -- 23.0 63.3 4.5C. lobophora -- 10.9 66.2 13.1C. hyssopifolia 0.2 7.3 78.5 4.8C. parsonia -- 7.9 73.9 4.4C. calophylla 0.1 5.0 85.0 6.8C. palustris 19.7 1.4 2.0 63.7C. aequipetala 24.6 1.3 1.8 56.0C. epilobiifolia -- 0.3 31.8 55.3______________________________________
As indicated above in table 2, some species of Cuphea provide very high levels of C8, C10 , C12, and C14 fatty acid triglycerides. These fatty acid triglycerides are commonly referred to as medium chain fatty acids, medium chain triglycerides or MCTs. Although medium chain triglycerides (MCTs) have been used throughout the food and pharmaceutical industry for many years, they have been manufactured by fractionation of coconut oil.
Many species from the genus Cuphea(Lythraceae) have the potential as sources of medium chain triglycerides (Wilson et al. 1960, Miller et al. 1964, Wolf et al. 1983, Graham and Kleiman 1986, Graham et al. 1981). These plants are native to the New World, from Southern U.S. to Northern South America. Most are herbaceous annuals that will grow in many locations.
Table 1 illustrates the diversity in fatty acid compositions available in Cuphea germplasm. While there is some variation from accession to accession, the table indicates species that are rich in specific single fatty acids. Cuphea painteri, for instance, is very rich in caprylic (8:0) acid (73%) while C.carthagenensis has lauric acid (12:0), as its major fatty acid (81%). Cuphea koehneana is probably the best example of a monoacid seed oil, with more than 95% of its acyl groups as capric acid. As a source for lauric acid, Cuphea species have more to offer than coconut oil (Table 1), because the concentration of lauric acid in the oil is potentially much greater. Isolation of single fatty acids should be easily accomplished and tailor-made fatty acid compositions should be possible.
It has previously been shown that medium chain triglycerides have unique properties for chewing gum (PCT Publications No. 95/32634, WO 95/32635, and WO 95/32634 published Dec. 7, 1995). MCTs are clear, tasteless, odorless products that have a low viscosity and good spreadability. Also MCTs are more readily digestible and are used as a vegetable oil component for medical foods.
Due to MCTs tasteless and odorless properties MCTs provide a good flow carrier and solvent and can be used in candy as a release agent. MCTs have been shown to be an excellent softener and plasticizer in a gum base and chewing gum. Medium chain triglycerides of Cuphea oil are saturated and therefore have a low potential for oxidation.
For MCTs, a GRAS affirmation petition has been accepted by the U.S. FDA under the name captrin and can be used in a variety of foods. However, Cuphea oils have not been food approved, but does contain the same fatty acid triglycerides of MCTs or captrin.
Pursuant to the present invention, seed oils from Cuphea oils can be used in a variety of different chewing gum formulations. Cuphea oils can also be used in a variety of gum base formulations. In this regard Cuphea oil can be used as a base plasticizer or softener.
Preferably Cuphea oil will comprise about 0.01% to approximately 5% by weight of the chewing gum formulation. In a gum base formulation, Cuphea oil may be used at about 0.02% to approximately 40% of the gum base formulation. It has been shown that MCTs make a gum base softer than other long chain or short chain triglycerides, and the natural seeds oils of Cuphea which contains MCTs can have a similar effect.
Cuphea seed oils that contain high levels of capric and caprylic fatty acids are preferred. Most preferably, Cuphea oils that contain high amounts of both capric and caprylic fatty acids should be used. The oils from the species C.painteri, C.hookeriana, C.cyanea, and C.pinetorum are most preferred.
Chewing gum generally consists of a water insoluble gum base, a water soluble portion, and flavors.
The insoluble gum base generally comprises elastomers, resins, fats and oils, softeners, and inorganic fillers. The gum base may or may not include wax. The insoluble gum base can constitute approximately 5 to about 95 percent, by weight, of the chewing gum, more commonly, the gum base comprises 10 to about 50 percent of the gum, and in some preferred embodiments, 20 to about 35 percent, by weight, of the chewing gum.
In an embodiment, the chewing gum base of the present invention contains about 20 to about 60 weight percent synthetic elastomer, 0 to about 30 weight percent natural elastomer, about 5 to about 55 weight percent elastomer plasticizer, about 4 to about 35 weight percent filler, about 5 to about 40 weight percent softener, and optional minor amounts (about one percent or less) of miscellaneous ingredients such as colorants, antioxidants, etc. Preferably, the Cuphea oil does not comprise more than 40% by weight of the gum base.
Synthetic elastomers may include, but are not limited to, polyisobutylene with a GPC weight average molecular weight of about 10,000 to about 95,000, isobutylene-isoprene copolymer (butyl elastomer), styrene-butadiene copolymers having styrene-butadiene ratios of about 1:3 to about 3:1, polyvinyl acetate having a GPC weight average molecular weight of about 2,000 to about 90,000, polyisoprene, polyethylene, vinyl acetate-vinyl laurate copolymer having vinyl laurate content of about 5 to about 50 percent by weight of the copolymer, and combinations thereof.
Preferred ranges are, for polyisobutylene, 50,000 to 80,000 GPC weight average molecular weight, for styrene-butadiene, 1:1 to 1:3 bound styrene-butadiene, for polyvinyl acetate, 10,000 to 65,000 GPC weight average molecular weight with the higher molecular weight polyvinyl acetates typically used in bubble gum base, and for vinyl acetate-vinyl laurate, vinyl laurate content of 10-45 percent.
Natural elastomers may include natural rubber such as smoked or liquid latex and guayule as well as natural gums such as jelutong, lechi caspi, perillo, sorva, massaranduba balata, massaranduba chocolate, nispero, rosindinha, chicle, gutta hang kang, and combinations thereof. The preferred synthetic elastomer and natural elastomer concentrations vary depending on whether the chewing gum in which the base is used is adhesive or conventional, bubble gum or regular gum, as discussed below. Preferred natural elastomers include jelutong, chicle, sorva and massaranduba balata.
Elastomer plasticizers may include, but are not limited to, natural rosin esters, often called estergums, such as glycerol esters of partially hydrogenated rosin, glycerol esters polymerized rosin, glycerol esters of partially dimerized rosin, glycerol esters of rosin, pentaerythritol esters of partially hydrogenated rosin, methyl and partially hydrogenated methyl esters of rosin, pentaerythritol esters of rosin; synthetics such as terpene resins derived from alpha-pinene, beta-pinene, and/or d-limonene; and any suitable combinations of the foregoing. The preferred elastomer plasticizers will also vary depending on the specific application, and on the type of elastomer which is used.
Fillers/texturizers may include magnesium and calcium carbonate, ground limestone, silicate types such as magnesium and aluminum silicate, clay, alumina, talc, titanium oxide, mono-, di- and tri-calcium phosphate, cellulose polymers, such as wood, and combinations thereof.
In an embodiment, in addition to Cuphea oil, pursuant to the present invention, softeners/emulsifiers may include tallow, hydrogenated tallow, hydrogenated and partially hydrogenated vegetable oils, cocoa butter, glycerol monostearate, glycerol triacetate, lecithin, mono-, di- and triglycerides, acetylated monoglycerides, fatty acids (e.g. stearic, palmitic, oleic and linoleic acids), and combinations thereof.
Colorants and whiteners may include FD&C-type dyes and lakes, fruit and vegetable extracts, titanium dioxide, and combinations thereof.
The base may or may not include wax. An example of a wax-free gum base is disclosed in U.S. Pat. No. 5,286,500, the disclosure of which is incorporated herein by reference.
In addition to a water insoluble gum base portion, a typical chewing gum composition includes a water soluble bulk portion and one or more flavoring agents. The water soluble portion can include bulk sweeteners, high intensity sweeteners, flavoring agents, softeners, emulsifiers, colors, acidulants, fillers, antioxidants, and other components that provide desired attributes.
The softeners, which are also known as plasticizers and plasticizing agents, generally constitute between approximately 0.5 to about 15% by weight of the chewing gum. The softeners may, in addition to including Cuphea oil, include glycerin, lecithin, and combinations thereof. Aqueous sweetener solutions such as those containing sorbitol, hydrogenated starch hydrolysates, corn syrup and combinations thereof, may also be used as softeners and binding agents in chewing gum.
Bulk sweeteners include both sugar and sugarless components. Bulk sweeteners typically constitute 5 to about 95% by weight of the chewing gum, more typically, 20 to 80% by weight, and more commonly, 30 to 60% by weight of the gum.
Sugar sweeteners generally include saccharide-containing components commonly known in the chewing gum art, including, but not limited to, sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, levulose, galactose, corn syrup solids, and the like, alone or in combination.
Sorbitol can be used as a sugarless sweetener. Additionally, sugarless sweeteners can include, but are not limited to, other sugar alcohols such as mannitol, xylitol, hydrogenated starch hydrolysates, maltitol, lactitol, and the like, alone or in combination.
High intensity artificial sweeteners can also be used in combination with the above. Preferred sweeteners include, but are not limited to sucralose, aspartame, salts of acesulfame, alitame, saccharin and its salts, cyclamic acid and its salts, glycyrrhizin, dihydrochalcones, thaumatin, monellin, and the like, alone or in combination. In order to provide longer lasting sweetness and flavor perception, it may be desirable to encapsulate or otherwise control the release of at least a portion of the artificial sweetener. Such techniques as wet granulation, wax granulation, spray drying, spray chilling, fluid bed coating, coacervation, and fiber extension may be used to achieve the desired release characteristics.
Usage level of the artificial sweetener will vary greatly and will depend on such factors as potency of the sweetener, rate of release, desired sweetness of the product, level and type of flavor used and cost considerations. Thus, the active level of artificial sweetener may vary from 0.02 to about 8%. When carriers used for encapsulation are included, the usage level of the encapsulated sweetener will be proportionately higher.
Combinations of sugar and/or sugarless sweeteners may be used in chewing gum. Additionally, the softener may also provide additional sweetness such as with aqueous sugar or alditol solutions.
If a low calorie gum is desired, a low caloric bulking agent can be used. Example of low caloric bulking agents include: polydextrose; Raftilose, Raftilin; Fructooligosaccharides (NutraFlora); Palatinose oligosaccharide; Guar Gum Hydrolysate (Sun Fiber); or indigestible dextrin (Fibersol). However, other low calorie bulking agents can be used.
A variety of flavoring agents can be used. The flavor can be used in amounts of approximately 0.1 to about 15 weight percent of the gum, and preferably, about 0.2 to about 5%. Flavoring agents may include essential oils, synthetic flavors or mixtures thereof including, but not limited to, oils derived from plants and fruits such as citrus oils, fruit essences, peppermint oil, spearmint oil, other mint oils, clove oil, oil of wintergreen, anise and the like. Artificial flavoring agents and components may also be used. Natural and artificial flavoring agents may be combined in any sensorially acceptable fashion.
The present invention, it is believed, can be used with a variety of processes for manufacturing chewing gum.
Chewing gum is generally manufactured by sequentially adding the various chewing gum ingredients to commercially available mixers known in the art. After the ingredients have been thoroughly mixed, the chewing gum mass is discharged from the mixer and shaped into the desired form, such as by rolling into sheets and cutting into sticks, extruding into chunks, or casting into pellets.
Generally, the ingredients are mixed by first melting the gum base and adding it to the running mixer. The gum base may alternatively be melted in the mixer. Color and emulsifiers can be added at this time.
A chewing gum softener such as glycerin can be added next along with part of the bulk portion. Further parts of the bulk portion may then be added to the mixer. Flavoring agents are typically added with the final part of the bulk portion. The entire mixing process typically takes 5 to 15 minutes, although longer mixing times are sometimes required.
Cuphea oil may be added to chewing gum during manufacture of the base. Cuphea oil may be added at any time during processing of the base, but preferably, near the end of the batch to act as a softener.
Cuphea oil may be added to conventional bases that contain wax or are wax-free bases, that may or may not contain polyvinyl acetate or terpene resins, or bases that contain natural gums or synthetic bases, bases that are non-tacky, or are bubble gum bases.
At levels of approximately 0.02% to about 40% by weight of the gum base, Cuphea oil may replace some or most of the partially hydrogenated or hydrogenated vegetable oils, mono- and di-glycerides, acetylated monoglycerides, or other softeners used in the gum base. Cuphea oil may also be blended with the other softeners in the gum base and added during the base manufacturing process. A chewing gum base made with Cuphea oil will have greater oxidative stability due to the presence of Cuphea oil, and will give chewing gum a cleaner taste due to a reduction of off-tasting fats and oils.
Cuphea oil may also be added to a chewing gum formulation in its liquid form or may be mixed with other gum or base softeners and added to a gum formulation during processing. Cuphea oil may be added during the gum manufacturing at any time during processing, but preferably, early in the batch to allow thorough mixing with the gum base.
Cuphea oil can be added to the chewing gum formulation so that it comprises approximately 0.01% to about 5% by weight of the chewing gum formulation. In a preferred embodiment, Cuphea oil comprises approximately 0.02% to about 2% and most preferably, about 0.05% to about 0.5% by weight of the chewing gum formulation. Cuphea oil may be blended with other softeners such as lecithin, glycerol triacetate, acetylated monoglycerides, mono- and di-glycerides, or other vegetable oils and fats that may be added to a gum formulation. When a solid softener is used, such as lecithin, Cuphea oil may act as a carrier or solvent for the particulate lecithin. Lecithin when mixed with Cuphea oil may allow for an easier dispersion of lecithin in a gum formulation. This should be contrasted with soy bean oil that is typically used as a carrier for lecithin.
Cuphea oil may also be blended with a wide range of natural and artificial flavor oils and act as a carrier for flavor oils. Cuphea oil can be an excellent carrier for flavors such as spearmint, peppermint, cinnamon, wintergreen, and fruit flavors. The level of Cuphea oil mixed with flavors can vary over a wide range from approximately 1% to about 99% by weight since most gum flavors are oil soluble.
Cuphea oil can also act as a carrier for artificial and natural colors such as in FD&C lake dispersions and natural colors like betacarotene. Cuphea oil can reduce the off-taste associated with some fat/oil carriers and allows higher usage of color.
Cuphea oil may also be used as a release agent for encapsulated flavors. Cuphea oil can be added to an encapsulating media to allow for faster and easier dissolution of the encapsulating media.
By way of example, and not limitation, examples of the present invention will now be given:

EXAMPLES
Example No. 1
A method for measuring plasticization effect is the Glass Transition Temperature (Tg) of a material or a blend of materials. If a material acts as a plasticizer to another material, the Tg will be modified accordingly.
In the case of the elastomer butyl rubber, which is an isobutyl-isoprene copolymer, the Tg of a mixture of 25 grams of butyl rubber and 24 grams of calcium carbonate, which is inert, was -61.3.degree. C. The mixture was blended on a Haake Internal Mixer at 130.degree. C., 60 rpm for 20 minutes, and analyzed to obtain the Tg by DSC from -160.degree. C. to +100.degree. C. at 20.degree. C./minute.
The results shown below are for various materials used as plasticizers added to the above mixture at a level of 11 grams of plasticizer.
______________________________________ Tg Major Fatty Acid______________________________________Comparison-butyl rubber only -61.3.degree. C. --Medium chain triglycerides (MCTs) -68.3.degree. C. C8/C10Cuphea Lanceolata seed oil -66.6.degree. C. C10Cuphea wrightii seed oil -64.8.degree. C. C10/C12Coconut oil -63.3.degree. C. C12/C14/C16Hydrogenated cottonseed oil -62.1.degree. C. C16/C18______________________________________
The results indicate that a typical plasticizer/softener for gum base, hydrogenated cottonseed oil, reduces the Tg of butyl rubber by only 0.8.degree. C. A better plasticizer/softener is coconut oil which contains a significant amount of MCTs and reduces the Tg by 2.0.degree. C. The two species of Cuphea seed oil which contains MCTs are better plasticizers than coconut oil and hydrogenated cottonseed oil.
In addition, other elastomers would also be effected in a similar manner as butyl rubber, such as the synthetic elastomer, styrene butadine rubber (SBR). Natural rubbers such as chiole, jelutong, sorva, and Massaranduba Balata would probably also be more plasticized with Cuphea oil.
Contemplative Examples
The following contemplative examples of the invention and comparative examples are provided by way of explanation and illustration.
The formulas listed in Table I comprise various contemplative sugar formulas in which Cuphea oil can be added at various levels to gum.
TABLE 1______________________________________(WEIGHT PERCENT) Ex. 1 Ex. 2 Ex. 3 Ex. 4 Ex. 5 Ex. 6______________________________________Sugar 61.55 61.5 61.35 62.5 62.0 61.0Base 19.2 19.2 19.2 19.2 19.2 19.2Corn Syrup 16.9 16.9 16.9 16.9 16.9 16.9Peppermint 0.9 0.9 0.9 0.9 0.9 0.9FlavorGlycerin 1.4 1.4 1.4 0.0 0.0 0.0Cuphea oil 0.05 0.10 0.25 0.50 1.0 2.0______________________________________
In Table 2, dextrose monohydrate is added to a sugar formula with various levels of Cuphea oil.
TABLE 2______________________________________ Ex. 7 Ex. 8 Ex. 9 Ex. 10 Ex. 11 Ex. 12______________________________________Sugar 55.65 55.6 55.45 56.2 55.7 54.7Base 19.2 19.2 19.2 19.2 19.2 19.2Corn Syrup 12.9 12.9 12.9 12.9 12.9 12.9Glycerin 1.4 1.4 1.4 0.4 0.4 0.4Dextrose 9.9 9.9 9.9 9.9 9.9 9.9MonohydratePeppermint 0.9 0.9 0.09 0.9 0.9 0.9FlavorCuphea oil 0.05 0.10 0.25 0.50 1.0 2.0______________________________________
Examples 13-18 are the same as Examples 7-12 except that Cuphea oil is pre-blended with the peppermint flavor and added to the gum formulation.
The following Tables 4 through 11 give examples of gum formulations demonstrating formula variations in which Cuphea oil, in the form of liquid oil, can be used.
Examples 19-23 in Table 4 demonstrate the use of Cuphea oil in low-moisture sugar formulations having less than 2% theoretical moisture:
TABLE 4______________________________________ Ex. 19 Ex. 20 Ex. 21 Ex. 22 Ex. 23______________________________________Sugar 58.75 58.6 58.3 52.7 51.9Gum Base 19.2 19.2 19.2 19.2 19.2Corn Syrup.sup.a 6.0 6.0 6.0 6.0 6.0Dextrose 10.0 10.0 10.0 10.0 10.0MonohydrateLactose 0.0 0.0 0.0 5.0 5.0Glycerin.sup.b 5.0 5.0 5.0 5.0 5.0Flavor 0.9 0.9 0.9.sup.d 0.9.sup.d 0.9.sup.dLecithin.sup.c 0.1 0.1 0.1 0.2 --Cuphea Oil.sup.c 0.05 0.2 0.5.sup.d 1.0.sup.d 2.0.sup.d______________________________________ .sup.a Corn syrup is evaporated to 85% solids, 15% moisture. .sup.b Glycerin and syrup can be blended and coevaporated. .sup.c Lecithin and Cuphea oil can be preblended. .sup.d Flavor and Cuphea oil can be preblended.
Examples 24-28 in Table 5 demonstrate the use of Cuphea oil in medium-moisture sugar formulations having about 2% to about 5% moisture.
TABLE 5______________________________________ Ex. 24 Ex. 25 Ex. 26 Ex. 27 Ex. 28______________________________________Sugar 53.35 53.2 52.9 52.3 51.5Gum Base 19.2 19.2 19.2 19.2 19.2Corn Syrup.sup.a 15.0 15.0 15.0 15.0 15.0Dextrose 10.0 10.0 10.0 10.0 10.0MonohydrateGlycerin.sup.b 1.4 1.4 1.4 1.4 1.4Flavor 0.9.sup.d 0.9.sup.d 0.9.sup.d 0.9.sup.d 0.9.sup.dLecithin.sup.c 0.1 0.1 0.1 0.2 --Cuphea Oil.sup.c 0.05.sup.d 0.2.sup.d 0.5.sup.d 1.0.sup.d 2.0.sup.d______________________________________ .sup.a Corn syrup is evaporated to 85% solids, 15% moisture. .sup.b Glycerin and syrup can be blended and coevaporated. .sup.c Cuphea oil and Lecithin can be preblended. .sup.d Flavor and Cuphea oil can be preblended.
Examples 29-33 in Table 6 demonstrate the use of Cuphea oil in high moisture sugar formulations having more than about 5% moisture.
TABLE 6______________________________________ Ex. 29 Ex. 30 Ex. 31 Ex. 32 Ex. 33______________________________________Sugar 50.95 50.7 50.4 48.9 48.0Gum Base 24.0 24.0 24.0 24.0 24.0Corn Syrup 24.0 24.0 24.0 24.6 24.6Glycerin 0.0 0.0 0.0 0.4 0.4Flavor 1.0 1.0 1.0 1.0 1.0Lecithin* -- 0.1 0.1 0.1 --Cuphea oil 0.05 0.2 0.5 1.0 2.0______________________________________ *Lecithin and Cuphea oil can be preblended.
Examples 34-38 in Table 7 and Examples 39-48 in Tables 8 and 9 demonstrate the use of Cuphea oil in low- and high-moisture gums that are sugar-free. Low-moisture gums have less than about 2% moisture, and high-moisture gums have greater than 2% moisture.
TABLE 7______________________________________ Ex. 34 Ex. 35 Ex. 36 Ex. 37 Ex. 38______________________________________Base 25.5 25.5 25.5 25.5 25.5Sorbitol 50.85 50.7 50.5 50.0 48.0Mannitol 12.0 12.0 12.0 12.0 13.0Glycerin 10.0 10.0 10.0 10.0 10.0Flavor 1.5 1.5 1.5 1.5 1.5Lecithin* 0.1 0.1 -- -- --Cuphea oil 0.05 0.2 0.5 1.0 2.0______________________________________ *Lecithin and Cuphea oil can be preblended. **Flavor and Cuphea oil can be preblended.
TABLE 8______________________________________ Ex. 39 Ex. 40 Ex. 41 Ex 42 Ex. 43______________________________________Base 25.5 25.5 25.5 25.5 25.5Sorbitol 50.95 50.8 50.5 51.9 49.8Sorbitol 10.0 10.0 10.0 10.0 11.0Liquid*Mannitol 10.0 10.0 10.0 10.0 10.0Glycerin 2.0 2.0 2.0 0.0 0.0Flavor 1.5 1.5 1.5 1.5 1.5Lecithin** -- -- -- 0.1 0.2Cuphea oil 0.05 0.2 0.5 1.0 2.0______________________________________ *Sorbitol liquid contains 70% sorbitol, 30% water. **Lecithin and Cuphea oil can be preblended. ***Flavor and Cuphea oil can be preblended.
TABLE 9______________________________________ Ex. 44 Ex. 45 Ex. 46 Ex. 47 Ex. 48______________________________________Base 25.5 25.5 25.5 25.5 25.5Sorbitol 50.95 50.7 50.4 52.0 51.0HSH Syrup* 10.0 10.0 10.0 10.0 10.0Mannitol 8.0 8.0 5.0 8.0 9.0Glycerin** 4.0 4.0 4.0 2.0 1.0Flavor 1.5 1.5 1.5 1.5 1.5Lecithin*** -- 0.1 0.1 -- --Cuphea oil**** 0.05 0.2 0.5 1.0 2.0______________________________________ *Lycasin brand hydrogenated starch hydrolyzate syrup. **Glycerin and HSH syrup may be blended or coevaporated. ***Lecithin and Cuphea oil can be preblended. ****Flavor and Cuphea oil can be preblended.
Table 10 shows sugar chewing gum formulations that can be made with Cuphea oil and various types of sugars.
TABLE 10______________________________________ Ex. 49 Ex. 50 Ex. 51 Ex. 52 Ex. 53 Ex. 54______________________________________Gum Base 19.2 19.2 19.2 19.2 19.2 19.2Sucrose 49.4 48.5 44.4 43.5 34.4 43.5Glycerin 1.4 1.4 1.4 1.4 1.4 1.4Corn Syrup 14.0 14.0 14.0 14.0 14.0 14.0Dextrose 5.0 5.0 -- -- 10.0 5.0Lactose 5.0 5.0 10.0 10.0 -- --Fructose 5.0 5.0 10.0 10.0 10.0 5.0Invert Sugar -- -- -- -- 10.0 10.0Maltose -- -- -- -- -- --Corn Syrup -- -- -- -- --SolidsPeppermint 0.9 0.9 0.9 0.9 0.9 0.9FlavorCuphea oil 0.1 1.0 0.1 1.0 0.1 1.0______________________________________ Ex. 55 Ex. 56 Ex. 57 Ex. 58 Ex. 59 Ex. 60______________________________________Gum Base 19.2 19.2 19.2 19.2 19.2 19.2Sucrose 34.4 43.5 34.4 43.5 42.4 46.5Glycerin 1.4 1.4 1.4 1.4 1.4 1.4Corn Syrup 14.0 14.0 14.0 14.0 11.0 11.0Dextrose 10.0 5.0 10.0 5.0 10.0 5.0Lactose -- -- -- -- -- --Fructose 10.0 5.0 10.0 5.0 5.0 5.0Invert Sugar 10.0 10.0 -- -- 5.0 5.0Maltose -- -- 10.0 10.0 -- --Corn Syrup -- -- -- -- 5.0 5.0SolidsPeppermint 0.9 0.9 0.9 0.9 0.9 0.9FlavorCuphea oil 0.1 1.0 0.1 1.0 0.1 1.0______________________________________ Ex.61 Ex. 62______________________________________ Gum Base 19.2 19.2 Sucrose 42.4 36.5 Glycerin 6.4 6.4 Corn Syrup 11.0 11.0 Dextrose 5.0 5.0 Lactose Fructose 5.0 5.0 Invert Sugar 5.0 5.0 Maltose -- -- Corn Syrup 5.0* 10.0* Solids Peppermint 0.9 0.9 Flavor Cuphea oil 0.1 1.0______________________________________ *5-25DE maltodextrin can be used.
Table 11 shows chewing gum formulations that are free of sugar. These formulations can use a wide variety of other non-sugar alditols.
TABLE 11______________________________________(WEIGHT PERCENT)______________________________________ Ex. 63 Ex. 64 Ex. 65 Ex. 66 Ex. 67 Ex. 68______________________________________Gum Base 25.5 25.5 25.5 25.5 25.5 25.5Glycerin 2.0 2.0 2.0 2.0 2.0 2.0Sorbitol 43.9 43.0 43.9 38.0 37.9 39.0Mannitol -- 10.0 10.0 10.0 10.0 6.0Sorbitol 17.0 17.0 -- -- -- --LiquidLycasin -- -- 17.0 12.0 8.0 10.0Maltitol 10.0 -- -- 10.0 -- --Xylitol -- -- -- -- 15.0 15.0Lactitol -- -- -- -- -- --Palatinit -- -- -- -- -- --Flavor 1.5 1.5 1.5 1.5 1.5 1.5Cuphea oil 0.1 1.0 0.1 1.0 0.1 1.0______________________________________ Ex. 69 Ex. 70 Ex. 71 Ex. 72 Ex. 73 Ex. 74______________________________________Gum Base 25.5 25.5 25.5 25.5 25.5 25.5Glycerin 8.0 8.0 8.0 2.0 1.0 0.0Sorbitol 41.9 36.0 31.9 40.0 26.9 21.0Mannitol 8.0 8.0 8.0 -- -- --Sorbitol 5.0 -- -- -- -- --LiquidLycasin -- 5.0 5.0 5.0 10.0 10.0Maltitol -- 5.0 -- -- -- --Xylitol -- -- -- 15.0 10.0 20.0Lactitol 10.0 10.0 10.0 -- -- --Palatinit -- -- 10.0 10.0 25.0 21.0Flavor 1.5 1.5 1.5 1.5 1.5 1.5Cuphea oil 0.1 1.0 0.1 1.0 0.1 1.0______________________________________
The following examples of the invention are also shown in Table 12 for natural and synthetic gum bases with wax, Table 13 for chewing gun bases that are wax-free and have some reduced tack properties, Table 14 for wax free bubble gum bases, and Table 15 for wax-free gum bases having non-tack characteristics. These examples illustrate how Cuphea oil can be added to a wide variety of chewing gum bases to partially replace some of the oils, fats, and base softeners.
TABLE 12______________________________________NATURAL AND SYNTHETIC BASES WITH WAX(WEIGHT PERCENT)______________________________________ Ex. 75 Ex. 76 Ex. 77______________________________________Butyl Rubber 11.7 10.0 9.0Styrene Butadiene Rubber -- -- --Polyisobutylene -- 10.4 5.3Jelutong -- -- --Ester Gum 14.8 -- --Terpene Resin 9.9 6.8 16.7Low MW Polyvinylacetate 21.2 23.2 24.6High MW Polyvinylacetate -- -- --Talc -- -- --Calcium Carbonate 11.2 14.7 20.1Acetylated Monoglyceride -- -- --Hydrogenated Cotton Seed Oil -- 10.0 3.3Hydrogenated Soybean Oil 9.0 11.1 3.3Partially Hydrogenated Soybean and -- 2.3 --Palm OilPartially Hydrogenated Cottonseed Oil -- -- --Cuphea oil 5.7 4.3 4.2Lecithin 2.7 -- 0.8Glycerol Monostearate 4.8 4.1 4.2Triacetin -- -- --Microcrystalline Wax (MP 180.degree. F.) 6.0 3.1 8.5Paraffin Wax (MP 135.degree. F.) 3.0 -- -- 100.0 100.0 100.0______________________________________BUBBLE BASES Ex. 78 Ex. 79 Ex. 80______________________________________Butyl Rubber -- -- 2.5Styrene Butadiene Rubber 10.3 1.6 --Polyisobutylene -- 9.1 9.0Jelutong -- -- --Ester Gum 24.7 22.5 15.0Terpene Resin -- -- --Low MW Polyvinylacetate -- -- --High MW Polyvinylacetate -- 30.0 24.1Talc -- -- 25.4Calcium Carbonate 56.8 21.7 --Acetylated Monoglyceride -- -- 4.0Hydrogenated Cotton Seed Oil 1.5 -- --Hydrogenated Soybean Oil -- -- --Partially Hydrogenated Soybean and -- 2.0 --Palm OilPartially Hydrogenated Cottonseed Oil -- -- --Cuphea oil 1.5 1.5 2.0Lecithin -- -- 1.5Glycerol Monostearate 1.1 -- 7.1Triacetin -- 4.5 3.2Microcrystalline Wax MP 180.degree. F.) -- -- 1.2Paraffin Wax (MP 135.degree. F.) 4.1 7.1 5.0 100.0 100.0 100.0______________________________________ Ex. 81 Ex. 82 Ex. 83______________________________________Butyl Rubber 6.8 6.8 8.8Styrene Butadiene Rubber -- -- --Polyisobutylene 3.0 3.2 4.1Jelutong 21.1 18.2 4.0Ester Gum 16.7 16.6 --Terpene Resin -- -- 17.3Low MW Polyvinylacetate 16.6 16.1 25.0High MW Polyvinylacetate -- -- --Talc -- -- 18.1Calcium Carbonate 13.2 19.7 --Acetylated Monoglyceride -- -- --Hydrogenated Cotton Seed Oil 2.3 -- 4.5Hydrogenated Soybean Oil -- 3.2 2.7Partially Hydrogenated Soybean and -- -- --Palm OilPartially Hydrogenated Cottonseed Oil -- 2.0 --Cuphea oil 3.0 1.8 3.3Lecithin -- -- --Glycerol Monostearate 2.1 4.5 4.1Triacetin -- -- --Microcrystalline Wax (MP 180.degree. F.) 15.2 6.8 6.1Paraffin Wax (MP 135.degree. F.) -- 1.1 2.0 100.0 100.0 100.0______________________________________ Ex. 84 Bubble Base Ex. 85 Ex. 86______________________________________Butyl Rubber -- 9.1 9.3Styrene Butadiene Rubber -- -- --Polyisobutylene 8.0 3.5 10.5Jelutong -- 3.1 --Ester Gum 14.7 1.5 --Terpene Resin -- 15.0 13.0Low MW Polyvinylacetate -- 22.8 23.0High MW Polyvinylacetate 34.5 -- --Talc 28.6 -- --Calcium Carbonate -- 23.0 14.9Acetylated Monoglyceride 2.5 -- --Hydrogenated Cotton Seed Oil -- 4.6 8.0Hydrogenated Soybean Oil -- 2.9 5.2Partially Hydrogenated Soybean and -- -- 3.1Palm OilPartially Hydrogenated Cottonseed Oil -- -- 1.5Cuphea oil 0.9 2.4 2.1Lecithin -- 0.8 --Glycerol Monostearate 4.4 2.8 4.5Triacetin 4.6 -- --Microcrystalline Wax (MP 180.degree. F.) -- 7.0 4.4Paraffin Wax (MP 135.degree. F.) 1.8 1.5 0.5 100.0 100.0 100.0______________________________________ Ex. 89 Bubble Ex. 87 Ex. 88 Base______________________________________Butyl Rubber 6.1 8.1 --Styrene Butadiene Rubber -- -- 6.0Polyisobutylene 7.1 5.5 7.5Jelutong -- -- --Ester Gum -- 7.1 12.2Terpene Resin 14.1 7.1 --Low MW Polyvinylacetate 28.1 22.2 --High MW Polyvinylacetate -- -- 29.0Talc -- -- 28.9Calcium Carbonate 18.9 25.6 --Acetylated Monoglyceride -- -- 3.7Hydrogenated Cotton Seed Oil 10.1 13.2 2.7Hydrogenated Soybean Oil 5.1 5.1 --Partially Hydrogenated Soybean and -- -- --Palm OilPartially Hydrogenated Cottonseed Oil -- -- --Cuphea oil 4.1 4.1 1.3Lecithin 0.7 0.5 --Glycerol Monostearate 1.5 1.5 3.1Triacetin -- -- 1.2Microcrystalline Wax (MP 180.degree. F.) 3.1 -- 4.4Paraffin Wax (MP 135.degree. F.) 1.1 -- -- 100.0 100.0 100.0______________________________________
TABLE 13______________________________________WAX-FREE GUM BASES FOR USE IN CHEWING GUMHAVING SOME REDUCED TACK CHARACTERISTICS(EXAMPLES 90-119)______________________________________EXAMPLES 90-94 IDENTIFICATION - EXAMPLES #:GENERIC INGREDIENTS 90 91 92 93 94______________________________________**SYNTHETIC ELASTOMER**STYRENE-BUTADIENE 5.3 -- 2.1 1.8 --ELASTOMERBUTYL (ISOPRENE- 8.6 7.9 7.2 -- 8.1ISOBUTYLENE) ELASTOMERPOLYISOBUTYLENE 7.1 -- 7.4 24.8 3.6ELASTOMERPOLYVINYL ACETATE 10.5 27.2 15.3 10.1 27.3**ELASTOMER PLASTICIZERS**GLYCEROL ESTERS OF ROSIN 2.1 -- 19.0 3.7 --GLYCEROL ESTERS OF PART 4.3 18.2 -- 7.9 --HYD ROSINTERPENE RESINS 10.8 -- -- 7.1 26.8**FILLER**CALCIUM CARBONATE -- 15.9 20.7 17.7 11.4TALC 25.5 -- -- -- --**SOFTENER**HYDROGENATED COTTONSEED -- 6.0 -- 7.0 --OILHYDROGENATED SOYBEAN OIL 4.3 -- 6.1 -- --PARTIALLY HYDROGENATED 3.3 -- 6.0 -- 9.1SOYBEAN AND PALM OILPARTIALLY HYDROGENATED -- 5.3 -- 7.0 --COTTONSEED OILCUPHEA OIL 7.7 11.3 12.2 7.0 5.2GLYCEROL MONOSTEARATE 8.2 7.4 4.0 3.5 4.8LECITHIN 2.3 0.8 -- 2.4 3.7TOTAL PERCENT 100.0 100.0 100.0 100.0 100.0______________________________________EXAMPLES 95-97 IDENTIFICATION - EXAMPLES #:GENERIC INGREDIENTS 95 96 97______________________________________**SYNTHETIC ELASTOMER**STYRENE-BUTADIENE 5.2 2.1 5.9ELASTOMERBUTYL (ISOPRENE- 4.1 7.2 6.9ISOBUTYLENE) ELASTOMERPOLYISOBUTYLENE 5.9 7.3 2.0ELASTOMERPOLYVINYL ACETATE 25.7 15.3 24.8**ELASTOMER PLASTICIZERS**GLYCEROL ESTERS OF ROSIN 23.5 19.1 8.6GLYCEROL ESTERS OF PART -- -- 8.0HYD ROSINTERPENE RESINS 3.2 -- 1.9**FILLER**CALCIUM CARBONATE 15.1 20.7 9.9TALC -- -- 7.2**SOFTENER**HYDROGENATED COTTONSEED -- -- 7.0OILHYDROGENATED SOYBEAN OIL -- -- --PARTIALLY HYDROGENATED 5.5 8.3 10.1SOYBEAN AND PALM OILPARTIALLY HYDROGENATED 3.0 9.6 --COTTONSEED OILCUPHEA OIL 3.7 6.4 4.0GLYCEROL MONOSTEARATE 5.1 4.0 3.7LECITHIN -- -- --TOTAL PERCENT 100.0 100.0 100.0______________________________________EXAMPLES 98-101 IDENTIFICATION - EXAMPLES #:GENERIC INGREDIENTS 98 99 100 101______________________________________**SYNTHETIC ELASTOMER**STYRENE-BUTADIENE 3.9 2.1 -- --ELASTOMERBUTYL (ISOPRENE- 5.3 6.0 8.9 3.6ISOBUTYLENE) ELASTOMERPOLYISOBUTYLENE 12.7 8.5 10.0 11.1ELASTOMERPOLYVINYL ACETATE 14.9 15.3 21.3 21.9**ELASTOMER PLASTICIZERS**GLYCEROL ESTERS OF ROSIN -- 10.1 -- 19.6GLYCEROL ESTERS OF PART -- 8.9 -- 11.2HYD ROSINTERPENE RESINS 21.4 -- 9.7 3.7**FILLER**CALCIUM CARBONATE 13.7 20.9 21.5 6.4TALC 1.4 -- -- --**SOFTENER**HYDROGENATED COTTONSEED -- 4.2 -- 5.0OILHYDROGENATED SOYBEAN OIL 1.7 -- 5.0 --PARTIALLY HYDROGENATED -- -- -- 10SOYBEAN AND PALM OILPARTIALLY HYDROGENATED -- -- 15.0 --COTTONSEED OILCUPHEA OIL 17.0 20.0 3.2 4.2GLYCEROL MONOSTEARATE 5.7 4.0 5.4 3.3LECITHIN 2.3 -- -- --TOTAL PERCENT 100.0 100.0 100.0 100.0______________________________________EXAMPLES 102-106 IDENTIFICATION - EXAMPLES #:GENERIC INGREDIENTS 102 103 104 105 106______________________________________**SYNTHETIC ELASTOMER**STYRENE-BUTADIENE -- 3.2 4.1 -- --ELASTOMERBUTYL (ISOPRENE- 7.4 7.3 11.3 10.0 8.3ISOBUTYLENE) ELASTOMERPOLYISOBUTYLENE 1.9 7.5 7.9 1.9 3.6ELASTOMERPOLYVINYL ACETATE 24.8 21.1 18.2 27.6 27.5**ELASTOMER PLASTICIZERS**GLYCEROL ESTERS OF ROSIN -- 15.3 -- -- --GLYCEROL ESTERS OF PART -- 2.4 26.2 -- --HYD ROSINTERPENE RESINS 25.8 5.8 1.4 25.3 25.3**FILLER**CALCIUM CARBONATE 18.6 -- 13.6 11.3 11.3TALC -- 14.8 -- -- --**SOFTENER**HYDROGENATED COTTONSEED 2.0 4.4 1.2 -- --OILHYDROGENATED SOYBEAN OIL -- -- -- 2.4 4.0PARTIALLY HYDROGENATED -- 4.0 -- -- 4.2SOYBEAN AND PALM OILPARTIALLY HYDROGENATED -- -- -- -- --COTTONSEED OILCUPHEA OIL 10.3 11.4 7.0 13.0 8.3GLYCEROL MONOSTEARATE 4.4 2.8 5.2 4.8 4.8LECITHIN 4.8 -- 3.9 3.7 2.7TOTAL PERCENT 100.0 100.0 100.0 100.0 100.0______________________________________EXAMPLES 107-110 IDENTIFICATION - EXAMPLES #:GENERIC INGREDIENTS 107 108 109 110______________________________________**NATURAL ELASTOMER**NATURAL GUM 22.0 25.1 22.8 17.6**SYNTHETIC ELASTOMER**STYRENE-BUTADIENE -- 1.9 2.6 --ELASTOMERBUTYL (ISOPRENE- 4.8 2.1 4.1 10.2ISOBUTYLENE) ELASTOMERPOLYISOBUTYLENE 5.7 4.7 3.2 2.1ELASTOMERPOLYVINYL ACETATE 16.4 24.8 16.3 26.9**ELASTOMER PLASTICIZERS**GLYCEROL ESTERS OF ROSIN 3.8 3.2 6.9 11.3GLYCEROL ESTERS OF PART 12.3 12.6 11.8 4.8HYD ROSINMETHYL ESTERS OF ROSIN -- 2.1 1.7 --TERPENE RESINS -- -- -- --**FILLER**CALCIUM CARBONATE -- 4.4 9.3 --TALC 7.1 -- -- 4.6**SOFTENER**HYDROGENATED COTTONSEED -- -- 10.0 --OILHYDROGENATED SOYBEAN OIL 5.0 -- -- 5.6PARTIALLY HYDROGENATED 11.0 12.0 3.7 5.0SOYBEAN AND PALM OILPARTIALLY HYDROGENATED 5.0 -- -- --COTTONSEED OILCUPHEA OIL 0.8 0.6 4.5 5.6GLYCEROL MONOSTEARATE 6.1 3.8 -- 6.3LECITHIN -- 2.7 3.1 --TOTAL PERCENT 100.0 100.0 100.0 100.0______________________________________EXAMPLES 111-114 IDENTIFICATION - EXAMPLES #:GENERIC INGREDIENTS 111 112 113 114______________________________________**NATURAL ELASTOMER**NATURAL GUM 15.7 22.6 22.2 21.1**SYNTHETIC ELASTOMER**STYRENE-BUTADIENE 1.9 -- -- --ELASTOMERBUTYL (ISOPRENE- 3.7 5.8 5.7 6.1ISOBUTYLENE) ELASTOMERPOLYISOBUTYLENE 4.1 3.1 3.1 2.8ELASTOMERPOLYVINYL ACETATE 26.2 20.4 22.0 18.0**ELASTOMER PLASTICIZERS**GLYCEROL ESTERS OF ROSIN -- -- -- 15.7GLYCEROL ESTERS OF PART 15.3 11.7 15.2 --HYD ROSINMETHYL ESTERS OF ROSIN -- 4.0 -- --TERPENE RESINS -- -- -- --**FILLER**CALCIUM CARBONATE 12.2 11.6 11.4 --TALC -- -- -- 15.4**SOFTENER**HYDROGENATED COTTONSEED -- 2.0 -- 9.1OILHYDROGENATED SOYBEAN OIL 3.0 -- 6.2 --PARTIALLY HYDROGENATED -- 15.0 -- --SOYBEAN AND PALM OILPARTIALLY HYDROGENATED 12.0 -- 6.0 --COTTONSEED OILCUPHEA OIL 0.1 0.5 4.9 6.0GLYCEROL MONOSTEARATE 5.8 3.3 3.3 5.8LECITHIN -- -- -- --TOTAL PERCENT 100.0 100.0 100.0 100.0______________________________________EXAMPLES 115-119 IDENTIFICATION - EXAMPLES #:GENERIC INGREDIENTS 115 116 117 118 119______________________________________**NATURAL ELASTOMER**NATURAL GUM 23.8 18.7 14.4 18.2 25.2**SYNTHETIC ELASTOMER**STYRENE-BUTADIENE -- -- -- -- --ELASTOMERBUTYL (ISOPRENE- 3.1 6.0 9.1 6.8 2.4ISOBUTYLENE) ELASTOMERPOLYISOBUTYLENE 7.7 5.5 3.6 5.4 4.9ELASTOMERPOLYVINYL ACETATE 20.5 14.8 18.1 15.5 19.9**ELASTOMER PLASTICIZERS**GLYCEROL ESTERS OF ROSIN -- -- 11.9 -- 15.6GLYCEROL ESTERS OF PART 10.4 15.5 13.0 12.7 --HYD ROSINMETHYL ESTERS OF ROSIN 2.0 -- -- 2.6 --TERPENE RESINS 5.1 -- -- -- 2.1**FILLER**CALCIUM CARBONATE -- 18.8 14.1 15.7 --TALC 5.3 -- -- -- 7.1**SOFTENER**HYDROGENATED COTTONSEED -- 6.5 7.0 -- --OILHYDROGENATED SOYBEAN OIL 7.9 -- -- 5.0 10.0PARTIALLY HYDROGENATED -- -- 2.0 -- --SOYBEAN AND PALM OILPARTIALLY HYDROGENATED -- -- -- 6.0 --COTTONSEED OILCUPHEA OIL 7.9 6.5 6.8 5.0 8.4GLYCEROL MONOSTEARATE 6.3 7.7 -- 7.1 4.4LECITHIN -- -- -- -- --TOTAL PERCENT 100.0 100.0 100.0 100.0 100.0______________________________________
TABLE 14______________________________________WAX-FREE GUM BASES FOR USE IN BUBBLE GUM(EXAMPLES 120-128)______________________________________EXAMPLES 120-123 IDENTIFICATION - EXAMPLES #:GENERIC INGREDIENTS 120 121 122 123______________________________________**SYNTHETIC ELASTOMER**POLYISOBUTYLENE 17.1 11.7 11.6 5.4ELASTOMERPOLYVINYL ACETATE 24.9 29.4 31.5 34.8**ELASTOMER PLASTICIZERS**GLYCEROL ESTERS OF ROSIN 6.8 10.7 19.8 16.3GLYCEROL ESTERS OF PART -- -- -- --HYD ROSIN**FILLER**CALCIUM CARBONATE -- -- -- 30.2TALC 34.7 34.1 21.9 --**SOFTENER**CUPHEA OIL 1.1 3.4 3.0 2.0GLYCEROL TRIACETATE 4.6 4.4 5.0 5.3GLYCEROL MONOSTEARATE 5.8 4.3 4.9 3.9ACETYLATED 5.0 2.0 2.3 2.1MONOGLYCERIDETOTAL PERCENT 100.0 100.0 100.0 100.0______________________________________EXAMPLES 124-128 IDENTIFICATION - EXAMPLES #:GENERIC INGREDIENTS 124 125 126 127 128______________________________________**SYNTHETIC ELASTOMER**POLYISOBUTYLENE 7.9 13.0 7.9 11.6 11.8ELASTOMERPOLYVINYL ACETATE 34.2 37.1 34.2 37.8 35.6**ELASTOMER PLASTICIZERS**GLYCEROL ESTERS OF ROSIN 14.8 -- -- -- --GLYCEROL ESTERS OF PART -- 19.8 14.8 19.8 19.8HYD ROSIN**FILLER**CALCIUM CARBONATE 29.8 16.5 29.8 -- --TALC -- -- -- 17.0 19.7**SOFTENER**CUPHEA OIL 1.0 1.5 1.0 2.6 0.8GLYCEROL TRIACETATE 5.3 5.6 4.3 3.0 4.0GLYCEROL MONOSTEARATE 4.0 6.5 5.0 3.2 2.3ACETYLATED 3.0 -- 3.0 5.0 6.0MONOGLYCERIDETOTAL PERCENT 100.0 100.0 100.0 100.0 100.0______________________________________
TABLE 15______________________________________WAX-FREE GUM BASES FOR USE IN CHEWING GUMHAVING NON-TACK CHARACTERISTICS(EXAMPLES 129-140)______________________________________EXAMPLES 129-140 IDENTIFICATION - EXAMPLES #:GENERIC INGREDIENTS 129 130 131 132 133 134______________________________________**SYNTHETICELASTOMER**BUTYL (ISOPRENE- -- -- -- 25.0 9.0 14.1ISOBUTYLENE)ELASTOMERPOLYISOBUTYLENE 35.0 17.0 20.0 -- 16.9 12.1POLYVINYL ACETATE -- 17.0 30.0 5.0 22.8 20.8**FILLER**CALCIUM CARBONATE 25.0 40.0 5.0 25.0 -- 13.9TALC -- -- -- -- 12.0 --**SOFTENERS**HYDROGENATED 5.0 -- 15.0 -- 14.8 7.7SOYBEAN OILHYDROGENATED 3.0 8.0 -- 15.0 14.0 10.0COTTONSEED OILPARTIALLY HYDRO- 20.0 2.0 -- 15.0 -- 7.0GENATED SOYBEANAND PALM OILPARTIALLY HYDRO- -- 3.0 10.0 2.0 -- 6.7GENATED COTTONSEEDOILCUPHEA OIL 2.0 5.0 5.0 8.0 8.8 4.0GLYCEROL 10.0 -- 5.0 5.0 1.7 3.7MONOSTEARATELECITHIN -- 8.0 -- -- -- --______________________________________EXAMPLES 135-140 IDENTIFICATION - EXAMPLES #:GENERIC INGREDIENTS 135 136 137 138 139 140______________________________________**SYNTHETICELASTOMER**BUTYL (ISOPRENE- 16.0 9.9 9.9 10.0 10.0 13.3ISOBUTYLENE)ELASTOMERPOLYISOBUTYLENE 10.0 15.5 15.5 15.9 15.9 21.2POLYVINYL ACETATE 14.0 22.0 22.0 21.7 21.6 29.1**FILLER**CALCIUM CARBONATE 5.0 12.9 12.9 13.3 -- 17.7TALC 10.0 -- -- -- 13.1 --**SOFTENERS**HYDROGENATED -- 14.0 9.0 3.3 13.5 6.1SOYBEAN OILHYDROGENATED -- 13.0 13.0 3.3 13.5 6.1COTTONSEED OILPARTIALLY HYDRO- 6.0 -- 10.0 -- 3.0 2.0GENATED SOYBEANAND PALM OILPARTIALLY HYDRO- -- -- -- 9.8 -- --GENATED COTTONSEEDOILCUPHEA OIL 32.0 10.0 5.0 20.0 6.8 3.2GLYCEROL 2.0 2.7 1.7 2.7 2.6 1.3MONOSTEARATELECITHIN -- -- 1.0 -- -- --______________________________________
It should be understood that various changes and modifications to the presently preferred embodiments described herein will be apparent to those skilled in the art. Such changes and modifications can be made without departing from the spirit and scope of the present invention and without diminishing its attendant advantages. It is therefore intended that such changes and modifications be covered by the appended claims.

Number	Name	Date
3984574	Comollo	Oct 1976
4357354	Kehoe et al.	Nov 1982
4357355	Koch et al.	Nov 1982
4387108	Koch et al.	Jun 1983
4904485	Hirakawa et al.	Feb 1990
5110607	Yang	May 1992
5286500	Synosky et al.	Feb 1994
5431930	Patel et al.	Jul 1995

Chewing gum containing cuphea oil

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US Referenced Citations (8)

Non-Patent Literature Citations (4)

Entry
Carlson et al., "Chapter 7, Developing Other New Oilseed Crops", Yearbook of Agriculture, Part III, Products From Nontraditional Crops, 1992, pp. 1-9.
Hendrich et al., "Effects of Feeding Cuphea Oil to Three Generations of CBA/2 and C57B1/6 Mice", JAOCS, vol. 70, No. 8, 1993, pp. 797-802.
Kleiman, R., "Chemistry of New Industrial Oilseed Crops", Oilseeds, pp. 196-204.
Princen, L.H., "New Oilseed Crops on the Horizon", Economic Botany, vol. 37, 1983, pp. 478-492.