Chewing gum containing sucrose polyesters

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 sucrose polyesters (SPEs). Sucrose polyesters are used in the base and/or gum formulations as plasticizers, softeners, and/or emulsifiers. In an embodiment, sucrose polyesters are added to sucrose-type gum formulations replacing a small or large quantity of other fats, oils, emulsifiers, and softeners.
A variety of base and chewing gum formulations including sucrose polyesters can be created 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. Sucrose polyesters 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, sucrose polyesters are used as a softener and are combined with other base softeners for use in chewing gum base. Such other softeners include, but are not limited to, fats and oils, such as tallow, hydrogenated and partially hydrogenated vegetable oils, cocoa butter, mono- and di-glycerides, acetylated monoglycerides, softeners such as glycerol triacetate, waxes such as paraffin and microcrystalline waxes, and emulsifiers such as lecithin.
In an embodiment, the sucrose polyesters are used as a softener in chewing gum formulations to replace typical chewing gum softeners. In an embodiment, sucrose polyesters are used in the chewing gum formulation to replace typical plasticizers and emulsifying agents that are used in chewing gum formulations. For example, sucrose polyesters can be used to replace glycerin, lecithin, glycerol triacetate, acetylated monoglycerides, and mono- and di-glycerides.
In an embodiment, the sucrose polyesters softeners are used in a chewing gum formulation combined with other softeners, emulsifiers, and plasticizing agents. If desired, the sucrose polyesters can be used alone or combined with an inert material which may be added in a dry form. The sucrose polyesters softener can also be melted and added to the flavor as a carrier for its use in chewing gum.
The sucrose polyesters softener, when used according to the present invention, affords the chewing gum an improved texture, improved shelf life, and improved flavor quality. Even though sucrose polyesters are similar to other fats and oils in some respects, sucrose polyesters have significant softening effects that create a resultant chewing gum product that has a high consumer-acceptability.
In an embodiment, the present invention provides a gum base comprising an elastomer and at least 0.02% by weight of sucrose polyesters.
In an embodiment, the present invention provides a chewing gum formulation comprising an insoluble gum base, a water soluble portion, a flavor, and at least 0.01% by weight of sucrose polyesters.
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.
Another advantage of the present invention is that it provides an improved chewing gum softener.
Still further, an advantage of the present invention is that it provides an improved chewing gum plasticizer.
Additionally, an advantage of the present invention is that it provides an improved emulsifying agent for chewing gum.
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 PREFERRED EMBODIMENTS
The present invention provides improved chewing gum formulations and base formulations. Pursuant to the present invention, sucrose polyesters are used. The sucrose polyester can be used in chewing gum formulations and/or bases. Specifically, the sucrose polyesters can be used as a softener, plasticizer, and/or emulsifying agent.
Sucrose esters include sucrose polyesters and sucrose fatty acid esters. Sucrose esters are a group of components synthesized by esterification of fatty acids from natural triglycerides and sucrose. The esters have a structure typical of surfactants containing both polar and non-polar groups on the same molecule. Since sucrose has a total of eight hydroxyl groups, three are primary and five are secondary, compounds ranging from sucrose mono- to octa- fatty acids esters can be produced. Although fatty acids in the C.sub.8 to C.sub.22 range are suitable to esterify sucrose, long chain fatty acids of C.sub.14 to C.sub.18 are preferred. Such long chain fatty acids include sucrose laurate, sucrose palmitate, sucrose stearate and sucrose oleate.
Sucrose esters that have one, two or three fatty acids, or mono, di, and triesters, are referred to as sucrose fatty acid esters (SFAEs). Other sucrose esters that have four or more, up to eight fatty acids esters, are referred to as sucrose polyesters (SPEs). Sucrose fatty acid esters with toxicological clearance have been approved for specific uses in the United States since 1983.
The materials approved for food use are mixtures of mono-, di-, and triesters of palmitic and stearic acids. FDA and EC (European Community) standards require a minimum of 80% total content of mono-, di-, and triester to be food approved. Sucrose polyesters with four or more fatty acids are not approved for food use in the United States or EC.
The classic way to characterize sucrose fatty acid esters is by hydrophilic-lipophilic balance (HLB). The HLB of sucrose fatty acid esters can range from approximately 2 to about 18.
Sucrose fatty acid esters that have a high HLB are more hydrophilic, and those with a low HLB are lipophilic. Generally, sucrose fatty acid esters with more hydroxyl groups and fewer fatty acids are more hydrophilic such as mono esters. Sucrose fatty acid esters that are esterified with more fatty acids are more lipophilic with a low HLB. Sucrose polyesters with 4 or more fatty acids are very lipophilic with an HLB of about 1.
Sucrose polyesters have very similar properties to fats and oils, but are non-digestible. A sucrose polyester called Olestra is currently being developed as a fat substitute by Proctor and Gamble. The inventors believe that the original patent for Olestra is U.S. Pat. No. 3,600,186. Olestra contains mostly hexa-, hepta- and octa- esters of fatty acids. Sucrose polyesters are made by the reaction of sucrose octoacetate (SOAC) and the methyl ester of the fatty acid (FAME) to obtain the sucrose octa fatty acid polyester. Such fatty acids could be sucrose octapalmitable, sucrose octostearate, or sucrose octooleate.
Other sucrose polyesters are available that may also have 4, 5, 6 or 7 fatty acids esterified on the sucrose molecule or these may be a blend of sucrose polyesters. Some of these sucrose polyesters may be available as DK Esters from Dai-Ichi Kogyo Seiyaku Co., Ltd., of Japan through Montello Co. of Tulsa, Okla. Also some sucrose polyesters may be available from Mitsubishi Kasei Food Corp. of Tokyo, Japan as Ryoto Sugar Esters. These materials although not food approved, would have better emulsifying properties than the sucrose octoesters.
Pursuant to the present invention, sucrose polyesters can be used in base formulations and/or chewing gum formulations. In this regard, the sucrose polyesters can be used as softeners, plasticizers, and/or emulsifying agents. The sucrose polyesters can be used in a variety of different chewing gum and base formulations.
As previously noted, 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 35 weight percent softener, and optional minor amounts (about one percent or less) of miscellaneous ingredients such as colorants, antioxidants, etc.
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 the sucrose polyesters, 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. Waxes may include synthetic waxes such as microcrystalline or paraffin waxes, or natural waxes such as carnauba, beeswax, candellila, or polyethylene 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 sucrose polyesters, 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, 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 extrusion 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 from five to fifteen minutes, although longer mixing times are sometimes required.
Sucrose polyesters in its molten or solid form may be added to chewing gum during manufacture of the base. Sucrose polyesters may be added at any time during processing of the base, but preferably, near the end of the batch to act as a softener.
Sucrose polyesters 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, sucrose polyesters 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. Sucrose polyesters 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 some sucrose polyesters will have greater oxidative stability due to the presence of sucrose polyesters, and will give chewing gum a cleaner taste due to a reduction of off-tasting fats and oils.
Sucrose polyesters may also be added to a chewing gum formulation in its molten or solid form or may be mixed with other gum or base softeners and added to a gum formulation during processing. Sucrose polyesters 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.
Sucrose polyesters can be added to the chewing gum formulation so that they comprise approximately 0.01% to about 5% by weight of the chewing gum formulation. In a preferred embodiment, the sucrose polyesters comprise approximately 0.02% to about 2% and most preferably, about 0.05% to about 0.5% by weight of the chewing gum formulation. Sucrose polyesters 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 another softener is used, such as lecithin, sucrose polyesters may act as a carrier or solvent for the particulate lecithin. Lecithin when mixed with molten sucrose polyesters 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.
Sucrose polyesters may also be blended with a wide range of natural and artificial flavor oils and act as a carrier for flavor oils. Some sucrose polyesters are dispersible with/or dissolved in flavors such as spearmint, peppermint, cinnamon, wintergreen, and fruit flavors. The level of sucrose polyesters mixed with flavors can vary over a wide range from approximately 1% to about 99% by weight since most gum flavors are oil soluble.
Sucrose polyesters can also act as a carrier for artificial and natural colors such as in FD&C lake dispersions and natural colors like betacarotene. Some sucrose polyesters may eliminate the off-taste associated with fat/oil carriers and allows higher usage of color.
Some sucrose polyesters may also be used as a release agent for encapsulated flavors. Some sucrose polyesters can be added to an encapsulating media to allow for faster and easier dissolution of the encapsulating media.
Some sucrose polyesters, also known as emulsifiers, have higher HLB values and may be effective as a surface active agent. Thus, sucrose polyesters can be mixed with the flavor and carrier to provide an easier encapsulation of flavors.
The use of sucrose polyester in chewing gum has a unique benefit not found in other types of food products. The chewing gum bolus is not ingested, but discarded, and is generally very lipophilic. Fat, oils, some emulsifiers, and softeners of the gum base remain in the gum bolus and are therefore not ingested, but discarded. As a result, sucrose polyesters which are very lipophilic may be used in chewing gum base, remain in the gum bolus, and be discarded with the gum bolus. In most foods, sucrose polyester is ingested, but because of its structure is not digestible, and therefore causes a problem called "anal leakage." However, in chewing gum, the gum bolus containing sucrose polyester is discarded and not ingested, and therefore may be used in chewing gum without causing the "anal leakage" problem.
By way of example, and not limitation, examples of the present invention will now be given:

EXAMPLES
The following contemplative examples of the invention and comparative examples are provided by way of explanation and illustration and not limitation.
The formulas listed in Table I comprise various contemplative sugar formulas in which sucrose polyesters (SPE) can be added at various levels to gum. Sucrose polyesters may be any sucrose ester having 4 or more fatty acid ester units, and preferably 8 fatty acid units such as Olestra.
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 0.0SPEs 0.05 0.10 0.25 0.50 1.0 2.0______________________________________
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 0.9FlavorSPEs 0.05 0.10 0.25 0.50 1.0 2.0______________________________________
Examples 13-18 are the same as Examples 7-12 except that sucrose polyesters are pre-blended with the peppermint flavor and added to the gum formulation.
The following Tables 3 through 10 give examples of gum formulations demonstrating formula variations in which sucrose polyesters in a molten form or solid, can be used.
Examples 19-23 in Table 3 demonstrate the use of PGE in low-moisture sugar formulations having less than 2% theoretical moisture:
TABLE 3______________________________________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 --SPEs 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 SPEs can be preblended. .sup.d Flavor and SPEs can be preblended.
Examples 24-28 in Table 4 demonstrate the use of sucrose polyesters in medium-moisture sugar formulations having about 2% to about 5% moisture.
TABLE 4______________________________________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 --SPEs 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 SPEs and Lecithin can be preblended. .sup.d Flavor and SPEs can be preblended.
Examples 29-33 in Table 5 demonstrate the use of sucrose polyesters in high moisture sugar formulations having more than about 5% moisture.
TABLE 5______________________________________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 --SPEs 0.05 0.2 0.5 1.0 2.0______________________________________ *Lecithin and SPEs can be preblended.
Examples 34-38 in Table 6 and Examples 39-48 in Tables 7 and 8 demonstrate the use of sucrose polyesters 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 6______________________________________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 -- -- --SPEs 0.05 0.2 0.5 1.0 2.0______________________________________ *Lecithin and SPEs can be preblended. **Flavor and SPEs can be preblended.
TABLE 7______________________________________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 0.2SPEs 0.05 0.2 0.5 1.0 2.0______________________________________ *Sorbitol liquid contains 70% sorbitol, 30% water. **Lecithin and SPEs can be preblended. ***Flavor and SPEs can be preblended.
TABLE 8______________________________________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 8.0 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 -- --SPEs**** 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 SPEs can be preblended. ****Flavor and SPEs can be preblended.
TABLE 9______________________________________ 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 0.9FlavorSPEs 0.1 1.0 0.1 1.0 0.1 1.0______________________________________ Ex. Ex. Ex. Ex. Ex. Ex. Ex. Ex. 55 56 57 58 59 60 61 62______________________________________Gum Base 19.2 19.2 19.2 19.2 19.2 19.2 19.2 19.2Sucrose 34.4 43.5 34.4 43.5 42.4 46.5 42.4 36.5Glycerin 1.4 1.4 1.4 1.4 1.4 1.4 6.4 6.4Corn Syrup 14.0 14.0 14.0 14.0 11.0 11.0 11.0 11.0Dextrose 10.0 5.0 10.0 5.0 10.0 5.0 5.0 5.0Lactose -- -- -- -- -- --Fructose 10.0 5.0 10.0 5.0 5.0 5.0 5.0 5.0Invert Sugar 10.0 10.0 -- -- 5.0 5.0 5.0 5.0Maltose -- -- 10.0 10.0 -- -- -- --Corn Syrup -- -- -- -- 5.0 5.0 5.0* 10.0*SolidsPeppermint 0.9 0.9 0.9 0.9 0.9 0.9 0.9 0.9FlavorSPEs 0.1 1.0 0.1 1.0 0.1 1.0 0.1 1.0______________________________________ *5-25DE maltodextrin can be used.
Table 10 shows chewing gum formulations that are free of sugar. These formulations can use a wide variety of other non-sugar alditols.
TABLE 10______________________________________(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 1.5SPEs 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 1.5SPEs 0.1 1.0 0.1 1.0 0.1 1.0______________________________________
The following examples of the invention are also shown in Table 11 for natural and synthetic gum bases with wax, Table 12 for chewing gum 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 sucrose polyesters can be added to a wide variety of chewing gum bases to partially replace some of the oils, fats, and base softeners.
TABLE 11______________________________________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 5.3Hydrogenated Soybean Oil 10.0 11.1 3.3Partially Hydrogenated Soybean and -- 2.3 --Palm OilPartially Hydrogenated Cottonseed Oil -- -- --SPEs 5.7 4.3 4.2Lecithin 2.7 -- 0.8Glycerol Monostearate 3.8 4.1 2.2Triacetin -- -- --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 -- -- --SPEs 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 --SPEs 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 -- -- 1.5SPEs 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.l --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 3.7Hydrogenated Soybean Oil 5.1 5.1 --Partially Hydrogenated Soybean and -- -- --Palm OilPartially Hydrogenated Cottonseed Oil -- -- --SPEs 4.1 4.1 1.3Lecithin 0.7 0.5 --Glycerol Monostearate 1.5 1.5 2.1Triacetin -- -- 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 12______________________________________WAX-FREE GUM BASES FOR USE IN CHEWING GUM HAVlNGSOME 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** ELASTOMERPLASTICIZERS **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 6.3 -- 7.1 -- --PARTIALLY HYDROGENATED 3.3 -- 7.0 -- 9.1SOYBEAN AND PALM OILPARTIALLY HYDROGENATED -- 8.3 -- 8.0 --COTTONSEED OILSPEs 7.7 11.3 12.2 7.0 5.2GLYCEROL MONOSTEARATE 6.2 4.4 2.0 2.5 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** ELASTOMERPLASTICIZERS **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 5.0SOYBEAN AND PALM OILPARTIALLY HYDROGENATED 3.0 10.6 --COTTONSEED OILSPEs 3.7 6.4 10.0GLYCEROL MONOSTEARATE 5.1 3.0 2.7LECITHIN -- -- --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** ELASTOMERPLACTICIZERS **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 5.7 2.0 -- 10SOYBEAN AND PALM OILPARTIALLY HYDROGENATED -- -- 15.0 --COTTONSEED OILSPEs 17.0 20.0 3.2 4.2GLYCEROL MONOSTEARATE -- 2.0 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** ELASTOMERPLASTICIZERS ***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 4.0 4.4 3.2 -- 3.0OILHYDROGENATED SOYBEAN OIL -- -- -- 2.4 4.0PARTIALLY HYDROGENATED -- 5.0 -- -- 4.2SOYBEAN AND PALM OILPARTIALLY HYDROGENATED -- -- -- 4.0 --COTTONSEED OILSPEs 10.3 11.4 7.0 13.0 8.3GLYCEROL MONOSTEARATE 2.4 1.8 3.2 0.8 1.8LECITHIN 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** ELASTOMERPLASTICIZERS **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 8.0SOYBEAN AND PALM OILPARTIALLY HYDROGENATED 5.0 -- -- --COTTONSEED OILSPEs 0.8 0.6 4.5 5.6GLYCEROL MONOSTEARATE 6.1 3.8 -- 3.3LECITHIN -- 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** ELASTOMERPLASTICIZERS **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 -- 2.0SOYBEAN AND PALM OILPARTIALLY HYDROGENATED 12.0 -- 6.0 --COTTONSEED OILSPEs 0.1 0.5 4.9 6.0GLYCEROL MONOSTEARATE 5.8 3.3 3.3 3.8LECITHIN -- -- -- --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** SYNTHETICELASTOMER **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** ELASTOMERPLASTICIZERS **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 -- 8.5 7.0 -- --OILHYDROGENATED SOYBEAN OIL 8.9 -- -- 6.0 10.0PARTIALLY HYDROGENATED -- -- 2.0 -- --SOYBEAN AND PALM OILPARTIALLY HYDROGENATED -- -- -- 6.0 2.0COTTONSEED OILSPEs 7.9 6.5 6.8 5.0 8.4GLYCEROL MONOSTEARATE 5.3 5.7 -- 6.1 2.4LECITHIN -- -- -- -- --TOTAL PERCENT 100.0 100.0 100.0 100.0 100.0______________________________________
TABLE 13______________________________________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** ELASTOMERPLASTICIZERS **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 **SPEs 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 MONO- 5.0 2.0 2.3 2.1GLYCERIDETOTAL 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** ELASTOMERPLASTICIZERS **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 **SPEs 1.0 3.5 3.0 2.6 0.8GLYCEROL TRIACETATE 5.3 5.6 4.3 3.0 4.0GLYCEROL MONOSTEARATE 4.0 4.5 3.0 3.2 2.3ACETYLATED MONO- 3.0 -- 3.0 5.0 6.0GLYCERIDETOTAL PERCENT 100.0 100.0 100.0 100.0 100.0______________________________________
TABLE 14______________________________________WAX-FREE GUM BASES FOR USE IN CHEWING GUM HAVINGNON-TACK CHARACTERISTICS (EXAMPLES 129-140)______________________________________EXAMPLES 129-134 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 SOY- 5.0 -- 15.0 -- 14.8 7.7BEAN OILHYDROGENATED -- 8.0 -- 15.0 14.0 10.0COTTONSEED OILPARTIALLY HYDRO- 20.0 2.0 -- 17.0 -- 7.0GENATED SOYBEANAND PALM OILPARTIALLY HYDRO- 3.0 -- 10.0 -- -- 7.7GENATED COTTON-SEED OILSPEs 5.0 8.0 5.0 10.0 8.8 4.0GLYCEROL MONO- 7.0 -- 5.0 2.0 1.7 2.7STEARATELECITHIN -- 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 SOY- -- 14.0 9.0 3.3 13.5 6.1BEAN OILHYDROGENATED -- 13.0 13.0 3.3 13.5 6.1COTTONSEED OILPARTIALLY HYDRO- 5.0 -- 10.0 -- -- 2.0GENATED SOYBEANAND PALM OILPARTIALLY HYDRO- -- -- -- 9.8 -- --GENATED COTTON-SEED OILSPEs 35.0 10.0 5.0 20.0 9.8 3.2GLYCEROL MONO- -- 2.7 1.7 2.7 2.6 1.3STEARATELECITHIN -- -- 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
4933190	Cherukuri et al.	Jun 1990
4983404	Raman et al.	Jan 1991
5057328	Cherukuri et al.	Oct 1991

Chewing gum containing sucrose polyesters

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