Claims
- 1. A method of producing chewing gum with physiological cooling agents comprising the steps of:
a) mixing at least two physiological cooling agents together with a release modification material; b) treating the cooling agents to provide a modified release; and c) adding a quantity of the modified release cooling agents to a chewing gum composition to provide a cooling agent level in the gum of from about 0.001% to about 2%.
- 2. The method of claim 1 wherein the physiological cooling agents are selected from the group consisting of N-substituted p-menthane carboxamides, acyclic carboxamides, menthyl lactate, menthone glycerol ketal, 3-/-menthoxypropane-1,2-diol, menthyl succinate and combinations thereof.
- 3. The method of claim 1 wherein the cooling agents are treated by an encapsulation process.
- 4. The method of claim 3 wherein the cooling agents are encapsulated by a spray drying process.
- 5. The method of claim 3 wherein the cooling agents are encapsulated by a fluid bed coating process.
- 6. The method of claim 1 wherein the cooling agents are treated by being entrapped in an extrusion process.
- 7. A chewing gum made according to the method of claim 1.
- 8. A cooling flavor composition which imparts a physiological cooling effect to oral compositions in which it is used, but does not impart a peppermint flavor thereto, comprising:
about 40% to about 80% by weight menthol; about 15% to about 50% by weight menthone; and about 3% to about 25% by weight of at least one physiological cooling agent comprising N-2,3-trimethyl-2-isopropyl butanamide.
- 9. The cooling flavor composition of claim 8 wherein the composition comprises at least one physiological cooling agent in addition to the N-2,3-trimethyl-2-isopropyl butanamide selected from the group consisting of menthyl succinate; menthyl lactate; 3-/-menthoxypropane-1,2-diol; N-substituted p-menthane carboxamides; acyclic carboxamides; menthone glycerol ketal and mixtures thereof.
- 10. (Canceled)
- 11. A chewing gum comprising a flavor and a cooling flavor composition according to claim 8.
- 12. A coated chewing gum, the coating comprising:
a) a coating material and b) a physiological cooling agent comprising N-2,3-trimethyl-2-isopropyl butanamide.
- 13. The coated chewing gum of claim 12 wherein the physiological cooling agent further comprises one or more agents selected from the group consisting of substituted p-menthanes, substituted p-menthane carboxamides, substituted cyclohexanamides, substituted cyclohexane carboxamides, substituted ureas, substituted sulphonamides, substituted menthanols, menthyl succinate and combinations thereof.
- 14. The coated chewing gum of claim 12 wherein the physiological cooling agent further comprises one or more agents selected from the group consisting of N-ethyl-p-menthane-3-carboxamide, acyclic carboxamides other than N-2,3-trimethyl-2-isopropyl butanamide, menthyl lactate, menthyl succinate, 3-/-menthoxypropane-1,2-diol and combinations thereof.
- 15. The coated chewing gum of claim 12 wherein the coating comprises about 0.001% to about 1.0% physiological cooling agent.
- 16. The coated chewing gum of claim 12 wherein the coating comprises about 0.01% to about 0.5% physiological cooling agent.
- 17. The coated chewing gum of claim 12 wherein the coating comprises about 0.02% to about 0.2% physiological cooling agent.
- 18. The coated chewing gum of claim 12 wherein the coating further comprises a flavor.
- 19. The coated chewing gum of claim 18 wherein the flavor is selected from the group consisting of spearmint, peppermint, cinnamon, eucalyptus, fruity-mint, menthol, wintergreen and combinations thereof.
- 20. The coated chewing gum of claim 12 wherein the coating is a soft coating.
- 21. A coated chewing gum, the coating comprising:
a) a coating material; b) a physiological cooling agent comprising N-2,3-trimethyl-2-isopropyl butanamide; and c) a cooling flavor.
- 22. The coated chewing gum of claim 21 wherein the coating comprises about 0.001% to about 1.0% physiological cooling agent and about 0.1% to about 1.0% cooling flavor.
- 23. The coated chewing gum of claim 21 wherein the coating comprises about 0.02% to about 0.2% physiological cooling agent.
- 24. The coated chewing gum of claim 21 wherein the cooling flavor is selected from the group consisting of peppermint, eucalyptus, fruity-mint, menthol, wintergreen and combinations thereof.
- 25. A coated chewing gum, the coating comprising
a) a coating material comprising a polyol; and b) a physiological cooling agent comprising N-2,3-trimethyl-2-isopropyl butanamide.
- 26. The coated chewing gum of claim 25 wherein the polyol is selected from the group consisting of xylitol, maltitol, lactitol, erythritol, sorbitol, hydrogenated isomaltulose and combinations thereof.
- 27. The coated chewing gum of claim 25 wherein the polyol is selected from the group consisting of maltitol, lactitol, erythritol, sorbitol, hydrogenated isomaltulose and combinations thereof.
- 28. A method of improving the flavor impact of a coated chewing gum comprising the step of adding a physiological cooling agent comprising N-2,3-trimethyl-2-isopropyl butanamide to the coating.
- 29. The method of claim 28 further comprising the step of adding a cooling flavor to the coating.
- 30. A method of improving the flavor impact of a coated chewing gum comprising the step of adding a physiological cooling agent to the coating wherein the physiological cooling agent is selected from the group consisting of substituted p-menthanes, substituted p-menthane carboxamides, substituted cyclohexanamides, acyclic carboxamides, substituted cyclohexane carboxamides, substituted ureas, substituted sulphonamides, substituted menthanols, menthyl succinate and combinations thereof.
- 31. The method of claim 28 further comprising the step of adding to the coating a material selected from the group consisting of maltitol, lactitol, erythritol, sorbitol, hydrogenated isomaltulose and combinations thereof.
- 32. The method of claim 29 wherein the cooling flavor is selected from the group consisting of peppermint, eucalyptus, fruity-mint, menthol, wintergreen and combinations thereof.
- 33. The method of claim 28 wherein the physiological cooling agent further comprises an agent selected from the group consisting of N-ethyl-p-menthane-3-carboxamide, acyclic carboxamides other than N-2,3-trimethyl-2-isopropyl butanamide, menthyl lactate, menthyl succinate, 3-/-menthoxypropane-1,2-d iol and combinations thereof.
- 34. A method of coating a chewing gum comprising the steps of:
a) providing a chewing gum center; and b) coating the center with a coating comprising:
i) a coating material; and ii) a physiological cooling agent comprising N-2,3-trimethyl-2-isopropyl butanamide.
- 35. The method of claim 34 wherein the coating material is a polyol other than xylitol.
- 36. A coated chewing gum having a clean cooling sensory perception comprising:
a) a chewing gum center; and b) a coating comprising:
i) a coating material; and ii) a physiological cooling agent comprising N-2,3-trimethyl-2-isopropyl butanamide.
- 37. The coated chewing gum of claim 36 wherein the coating material is a polyol other than xylitol.
- 38. A method of replacing xylitol in a sugarless coated chewing gum comprising the steps of:
a) replacing at least some of the xylitol in the coating with a polyol that is less expensive than xylitol; and b) adding a physiological cooling agent comprising N-2,3-trimethyl-2-isopropyl butanamide to the coating.
- 39. A high flavor-impact coated chewing gum comprising:
a) a chewing gum center; and b) a coating comprising:
i) a coating material; ii) a physiological cooling agent comprising N-2,3-trimethyl-2-isopropyl butanamide; and iii) a cooling flavor.
- 40. The coated chewing gum of claim 39 wherein the concentration of cooling flavor is reduced from conventional concentrations such that harsh notes are substantially reduced or eliminated.
- 41. A chewing gum composition comprising:
a) about 5% to about 95% gum base; b) about 5% to about 95% bulking and sweetening agent; and c) about 0.1 to about 10% flavoring agent wherein the flavoring agent comprises N-2,3-trimethyl-2-isopropyl butanamide and one or more other physiological cooling agents.
- 42. (Canceled)
- 43. The chewing gum composition of claim 41 wherein the one or more other physiological cooling agents comprises menthyl succinate.
- 44-46. (Canceled)
- 47. A method of producing a chewing gum with a physiological cooling agent comprising the steps of:
a) mixing a physiological cooling agent comprising N-2,3-trimethyl-2-isopropyl butanamide together with a release modification material; b) treating the cooling agent to provide a modified release; and c) adding a quantity of the modified release cooling agent to a chewing gum composition to provide a cooling agent level in the gum of from about 0.001% to about 1%.
- 48. (Canceled)
- 49. A chewing gum composition comprising:
a) about 5% to about 95% gum base; b) about 5% to about 95% bulking and sweetening agent; and c) about 0.1% to about 10% flavoring agent wherein the flavoring agent comprises a physiological cooling agent comprising N-2,3-trimethyl-2-isopropyl butanamide and a spicy hot flavor but is substantially free of menthol and other mint oil components.
- 50. The chewing gum composition of claim 49 wherein the spicy hot flavor is selected from the group consisting of cinnamon, clove, ginger, black pepper, cayenne pepper and combinations thereof.
- 51. The chewing gum composition of claim 49 wherein the flavoring agent comprises less than 10% of mint components.
- 52. The chewing gum composition of claim 49 wherein the spicy hot flavor comprises cinnamon.
CROSS REFERENCE TO RELATED APPLICATION
[0001] The present application is a continuation of PCT Application Serial No. PCT/US97/16731, filed Sep. 18, 1997, designating the United States, which is hereby incorporated by reference.
Continuations (2)
|
Number |
Date |
Country |
Parent |
09527170 |
Mar 2000 |
US |
Child |
10678025 |
Sep 2003 |
US |
Parent |
PCT/US97/16731 |
Sep 1997 |
US |
Child |
09527170 |
Mar 2000 |
US |