Method of manufacturing a chewing gum with a physiological cooling agents (options), chewing gum according to this method, the composition of the cooling fragrances, chewing gum, including this song, covered with chewing gum (options), a way to enhance the flavor impact is coated chewing gum, a method of coating a chewing gum, the chewing gum composition

 

Method for the production of chewing gum and chewing gum, thus obtained, comprising a physiological cooling agent, such as acyclic carboxamide, or combinations of physiological cooling agents in amounts of 0.001-0.1 wt.%. In another embodiment, a combination of physiological cooling agents is made in the form of patterns of modified release. The combination of modified release a cooling agent is preferably obtained by physical modification of the properties of the combination of cooling agents by coating and drying. Being put into chewing gum, these particles contribute to improving the stability during storage of the flavoring and/or provide a modified release during mastication of chewing gum. In another embodiment, the physiological cooling agent is present with menthol and menthone. In another embodiment, a coated chewing gum contains a coating that includes a physiological cooling agent in the amount of 0.001-0.1 wt.%. Such chewing gum provides a strong moisturising effect, in which a sharp characteristic usually associated with such Biologicheskie cooling agents and flavoring, which provides a long lasting cooling sensation without sharpness at lower concentrations of flavoring. 13 C. and 16 h.p. f-crystals, 3 ill., 56 table.

The invention relates to chewing gum compositions and methods of production of chewing gum. More specifically, the invention relates to the manufacture of chewing gum containing physiological cooling agents. Preferably physiological cooling agents are used in combination, or treated, to control their release and to improve the storage stability. Physiological cooling agents can be added individually or as part of the composition of the cooling flavor or use in the coating of chewing gum.

In recent years, efforts have been aimed at controlling the release characteristics of the various ingredients of chewing gum. Efforts were directed at improving the use of high-intensity sweeteners inside a chewing gum composition to thereby improve the stability of the ingredients during storage, that is, to protect high-intensity sweetener from degradation over time.

Publication in compliance. is this process sweetener capsulebuy fully or partially for the modification of the speed of release in chewing gum.

Other patent publications describe how sweetener like aspartame can be physically modified to control the speed of its release in chewing gum.

For example, U.S. Patent 4597970 Sharma et al. describe the method for the production of agglomerated sweetener, where the sweetener is dispersed in a hydrophobic matrix consisting essentially of lecithin, glycerides and fatty acid or wax having a melting point between 25 and 100oC. the Described method uses the stage of freeze spray to form a matrix in the form of droplets containing the sweetener, followed by a second coating in the form of a fluidized bed on the agglomerated particles.

U.S. patents for non-4515769 and 4386106, both Merrit et al., describe the two-stage method of preparation of flavoring with a slow release of chewing gum. In this way the flavor prepared in emulsion with a hydrophilic matrix. The emulsion is dried and pulverized and the particles are then coated with a waterproof substance.

U.S. patent 4230687 ϫ s air et al. describes the FPIC of the product, as chewing gum. The described method includes adding an ingredient to kapsulirujushchej material in the form of a viscous paste. Use wysokosciowe mixing to achieve a homogeneous dispersion of the ingredients inside the matrix, which is then dried and milled.

U.S. patent 4139639 Bahoshy et al. expounds the way of "fixing" aspartame by co-drying by spray drying or coating in the fluidized bed) of a solution containing aspartame and kapsulirujushchej agent, such as the Arabian gum, thereby surround and protect the aspartame in the resin during storage.

U.S. patent 4384004 CEA et al. describes how the encapsulation of aspartame with different solutions kapsulirujushchej agents, using different methods of encapsulation, such as spray drying, in order to increase the stability of aspartame during storage.

U.S. patent 4634593 Stroz et al. describes a method for the production of controlled release sweetener for confectionery products such as chewing gum. The way it describes, involves the use of insoluble fatty material which is a mixture of pounded with sweetener.

Several known compounds obl"physiological cooling agents. Physiological cooling agents are felt as cold or cool when in contact with the human body and, in particular, to the mucous membranes of the mouth, nose, and throat.

Efforts were directed at improving the use of physiological cooling agents inside the chewing gum compositions to enhance the flavoring composition and to control their release to enhance the flavour of chewing gum.

U.S. patent 5326574 discloses a method for simultaneous drying physiological cooling agent 3-1-methoxypropane-1,2-diol with acceptable quality of the product water-soluble carrier and mixing the obtained product in chewing gum.

Usually use peppermint oil to create a "cooling" in oral products such as toothpaste, mouthwash, chewing gum, candy and other foods. Peppermint oil typically comprises about 45% of menthol, about 20% of Menton, about 5% of methylacetate, about 5% eucalyptus oil, and many other components. Peppermint oil is even used in products that do not contain pepper mint, such as products, flavored mint ears or Grushenka, in order to create this desire is data not peppermint leaf products.

Menthol is also famous for its physiological cooling action on the skin and mucous membranes of the mouth. Being the main component of peppermint oil, menthol is widely used in food, beverages, dental products, rinse your mouth, lotions, lotions and the like. The disadvantages of using menthol, however, are its strong minty odor and a pungent characteristic that it gives the compositions in which it is found.

Therefore, there is a need in the composition of the cooling flavor that will give long-lasting cooling sensation to the products in which it is located without unwanted sharpness or undesirable features of the fragrance, which arise due to the addition of menthol.

It would be desirable to provide a chewing gum with vysokoaromatichnyj impact, which does not show a sharp characteristic features that are typically associated with some chewing gum. It would also be desirable to provide a chewing gum with a clean, high-quality flavor, with a good cooling effect.

The present invention also relates to coated chewing gum. Chewing through Senate taste, appearance, mouth feel and nutritional value of chewing gum.

For example, some buyers prefer the flash to its strong flavor compared to the slow, soft release of fragrance usually associated with chewing gum. In order to provide the beneficial effect of flavor, manufacturers of chewing gum was added flavors to the coating of the coated chewing gum. These flavors include flavor spearmint, peppermint flavoring, flavor of Grushenka and fruit flavors. In addition, a very strong flavors, such as menthol, often used to provide flavor. However, at concentrations effective to provide a flash of flavor, menthol or mint flavors also have a bitter, sharp, burning taste (hereinafter "sharp characteristic").

Sharp characteristic features are particularly acute for chewing gum, not containing sugar. In the case of a coated chewing gum with sugar, sugar hides many sharp characteristic of menthol and mint flavors (although high concentrations of menthol or mint flavors can still take sharp characteristic) the initial plan of the difficulty of ensuring the initial flash of flavor without sharp characteristic features, associated with traditional aromatizirovannam.

One way of alleviating problems associated with sharp characteristic features in sugar free chewing gum, is the use of xylitol as a coating material. Xylitol has the level of sweetening equivalent of sugar, and creates a cooling effect due to its endothermic heat of solvation. It creates a clean, high-quality aroma with a good cooling effect, especially when used with menthol and mint flavors.

Cover with xylitol describe in U.S. Patent 4105801; U.S. Patent 4127677; U.S. Patent 4681766; U.S. Patent 4786511; and U.S. Patent 4828845.

Lack of xylitol is that it is an expensive ingredient. There have been many efforts to replace xylitol less expensive, not containing sugar polyol. More common and least expensive polyol, which is used in chewing gum, is sorbitol. However, drazhirovanie sorbitol has been very difficult, as it is hygroscopic and difficult to crystallize.

Published a number of patents that use different ways to cover sorbitol, including the United Kingdom Patent 2115672; U.S. Patent 4317838; and Pat octal, at least 99% of D-sorbitol. However, the quality of coverage never reached the quality of conventional coatings with xylitol.

Other patents related to coatings, which describe alternative xylitol polyols include: U.S. Patent 4840797, which describes the coverage ▫ maltitol, which requires more than 95% of maldita for obtaining a good quality pellet chewing gum; U.S. Patent numbers 5248508 and 4792453 that describe the floor with gidrirovannoe isomaltose; and U.S. Patent 5603970, which describes the floor with erythritol.

Still other patents describe a partial substitute xylitol sorbitol, lactitol or ▫ maltitol. However, they cannot be applied in the same solution, but must be applied by applying alternative solutions. In other words, the solution is applied to one polyol, then the solution is applied to another polyol. These patents include: U.S. Patent 5270061; U.S. Patent 5376389; Application under the PCT numbers PCT/US93/09354 (published as WO95/08925); PCT/US94/10406 (published as WO95/07625); and PCT/US93/08730 (published as WO95/07622).

Brochure entitled "Evaluation of chewing gum - xylitol and prevention of dental caries" ("The Evaluation of Chewing Gum - Xylitol and the Prevention of Dental Caries"), published in bits. U.S. patent 5536511 describes a coating that includes the joint crystallized xylitol and eritra. In the method, different from kazerouni from a solution, U.S. Patent 4146653 describes molten mixture of xylitol and sorbitol, which is used to generate covering.

U.S. patent 5409715 describes a chewing gum coated with various materials, including wax, lipids, fatty acids, fats, oils, cellulose derivatives, modified starch, dextrin, gelatin, Zein, a vegetable gum, proteins, edible polymers, edible plastic film, maltodextrins, polyols, low-calorie carbohydrate fillers, shellac, and combinations thereof.

It is desirable to provide a coating of chewing gum with a strong aromatic interaction that does not show a sharp characteristic features normally associated with such coatings. In addition, it is desirable to provide a coated chewing gum with a clean, high-quality flavor, with a good cooling effect, at the same time having a low content or not containing xylitol, which at present, is preferably present in coatings that do not contain sugar.

Brief description of the invention This invention predpoll athelney gum. One preferred variant of the invention provides a chewing gum with a clean, cooling sensation caused by the composition of the cooling flavor, which includes physiological cooling agent. Another preferred variant also contains flavoring and a combination of physiological cooling agents that have been processed in order to modify their release from chewing gum. The result is a synergy between physiological cooling agents and flavoring, which provides a strong moisturising effect at a lower concentration of fragrance. Thus, when either or both aspects of the present invention chewing gum can be produced with long lasting cooling sensation without unwanted sharpness or flavoring characteristics. Chewing gum can have a strong fragrance impact, as well as clean high quality fragrance with good cooling effect.

In the first aspect of the proposal revealed as the use of menthol and menthone in combination with one or more physiological cooling agents provides optimal globespeed chewing gum unexpected selfnormalizing action where a sharp characteristic symptoms are reduced or eliminated. This is especially valuable for chewing gum, not containing sugar, where a sharp characteristic flavor is not masked by sugar.

In this first aspect of the invention is directed to compositions cooling flavor, which provide the desired "cooling" sensation, but do not possess unwanted sharpness and undesirable aromatic characteristics. The composition of the cooling flavor of the present invention replace some or all of the peppermint oil, which is used currently to create a "cooling". Because of the composition of the cooling flavor use menthol and menthone, as opposed to peppermint oil, the composition of the cooling flavor not add undesirable characteristic of peppermint.

In addition, the physiological cooling agent provides a cooling sensation, similar to that associated with chewing gum made with xylitol. Consequently, it is possible to use a polyol with a lower cost as the material of chewing gum, without sacrificing clean, high-quality cooling sensation, Uu: a) from about 40% to about 80 wt.% menthol; b) from about 15% to about 50 wt.% Mentone; and (C) from about 3% to about 25 wt.% at least one physiological cooling agent selected from the group consisting of Menthyl succinate; acyclic carboxamide; Menthyl lactate; 3-1-methoxypropane-1,2-diol; N-substituted p-Menten carboxamide; menthone glycerol ketals and mixtures thereof.

In another embodiment, the invention is an oral composition, such as chewing gum, comprising a flavoring and cooling flavouring composition comprising: a) from about 40% to about 80 wt.% menthol; (b) from about 15% to about 50 wt.% Mentone; and (c) from about 3% to about 25 wt.% at least one physiological cooling agent selected from the group consisting of Menthyl succinate; acyclic carboxamide; Menthyl lactate; 3-1-methoxypropane-1,2-diol; N-substituted p-Menten carboxamide; menthone glycerol ketals and mixtures thereof.

In this embodiment, the cooling flavouring compositions used in chewing gum to improve the "cold" feeling that I feel when chewing gum, and prolong the sensation of "cold".

In other embodiments of the invention the cooling flavouring compositions can also ispolzovaniem aspect of the present invention also includes a method of manufacturing a chewing gum with a physiological cooling agent from the acyclic carboxamide or combinations of physiological cooling agents, processed to have a modified release. Combination with controlled release of physiological cooling agents are obtained by modification of a cooling agent through encapsulation, partial encapsulation or partial coating, capture or absorption of water-soluble material or water-insoluble materials. Methods of modification of physiological cooling agents include spray drying, cooling, spraying, fluidized bed coating, coacervation, extrusion and other methods of agglomerating and standard encapsulation. Cooling agents can be adsorbed on inert or insoluble material. Cooling agents can be modified in a multistage process comprising any of the aforementioned processes.

The combination of cooling agents, or a combination of cooling agents, when they are modified according to the present invention provides a chewing gum with a controlled release of the cooling agent. You can use a larger quantity of cooling agent, not getting a strong initial impact of the cooling agent, but having instead of samenleven acceptable to the consumer. Some coolants have a very slow release, but can be modified in order to give a quick release for a larger initial impact.

Another variant of this invention introduces a physiological cooling agent in the coating of the coated chewing gum. One preferred variant of the invention provides a coated chewing gum with a clean feeling cold, in which xylitol is partially or completely replaced by a less expensive material to cover.

Another preferred variant also contains flavouring, where synergies between physiological cooling agent and flavoring provides high aromatic effect at a lower concentration of fragrance. Adding physiological cooling agent provides a coated chewing gum unexpected reference to ha exposure, in which the characteristic is reduced or eliminated. This is especially valuable for chewing gum, not containing sugar, in which a sharp characteristic flavor is not masked by sugar.

In addition, the physiological cooling agent provides a cooling sensation, analoy with lower cost as the material for the coating of chewing gum, without sacrificing clean, high-quality cooling sensation, usually associated with coatings with xylitol.

In still another aspect of the invention the chewing gum composition includes a physiological cooling agent from the acyclic carboxamide and any menthol, or other physiological cooling agent, or both.

In yet another embodiment, the chewing gum composition includes spicy flavoring such as cinnamon, and physiological cooling agent. This option creates a feeling of fresh breath.

The above and other features and advantages of the present invention will become apparent from the following detailed description of preferred at the present time choices when it is read in conjunction with the accompanying examples.

A brief description of the drawings Fig.1 is a graph showing the evaluation of the freshness of breath during the time after chewing comparative samples of chewing gum and chewing gum of the invention.

Fig. 2 is a graph showing the evaluation of a palpable odor of the breath during the time after chewing comparative samples of chewing gum and chewing gum of the invention.

Fig. 3 p is ascov comparative chewing gum and chewing gum of the invention.

A detailed description of the preferred at the present time variants of the invention In the context of this invention the term chewing gum is for chewing gum, bubble chewing gum and the like. In addition, all interest amounts are based on weight percentages, unless otherwise stated. Also, although some of the terms used in unit value, it is clear that such links can indicate a lot. For example, although the coating of chewing gum is used in a single value, it is clear that the coated chewing gum usually consists of multiple layers of coating. Therefore, the phrase, which refers to the "coating" refers to one or more layers of coating. Finally, all references listed here are entered by reference.

The composition of the chewing gum has a tendency to suppress the release of their flavoring. Although weak, the release of flavouring is desirable in many cases, some consumers prefer the flash of intense flavor. One method of providing a chewing gum with a large aromatic effect is additional kapsulirovanie flavoring in Java adusa flavors, such as encapsulated menthol and/or peppermint flavors. The combination of menthol/mint describe in U.S. Patent 4724151.

However, the increased aromatic effect additional cooling flavors in chewing gum disturbed to some extent due to the lack of bitter, sharp, burning sensations associated with high concentrations of such flavors. This disadvantage is particularly acute for chewing gum, not containing sugar, because sugar tends to mask the pungent characteristic signs.

The inventors have discovered that addition of a combination of physiological cooling agents, or a combination of cooling agents, which have a modified-release from chewing gum, provides favorable aromatic effect. As a result, the inventors were able to reduce or eliminate sharp characteristic associated with chewing gum in the previous level of technology, with a strong aromatic effect, even in the case of chewing gum, not containing sugar.

By adding a combination of physiological cooling agents to chewing gum, aromatizirovannam is more of a high concentration mentalngo or mint flavors, which was required at the previous level of technology. In addition, encapsulation for faster release combinations of physiological cooling agents complements the mint flavors, creating a strong aroma and cooling, generally present in the chewing gum. This cooling action is similar mantolama cooling, but without the bitterness associated with menthol.

For chewing gum, not containing sugar, chewing gum containing xylitol, have become very popular because xylitol has almost the same degree of sweetness as sugar, and cooling ability due to its endothermic heat of solvation. With such sweetness, xylitol masks a sharp characteristic of strong flavors, such as motolinia and mint flavors. At the same time, its cooling effect complements the cooling effect of the cooling flavors. As a result, xylitol provides clean, high-quality cooling effect. Xylitol in combination with physiological cooling agents gives high quality chewing gum flavoring characteristics with good cooling. However, because of its Dragovic another polyol.

Another method of providing chewing gum large aromatic effect is to add flavor to the coating of the coated shell chewing gum. For example, for a cold and refreshing taste to the floor chewing gum add cooling flavors, such as mentally and/or mint flavors.

However, the increased aromatic effect of the added cooling flavors in the coating of chewing gum disturbed to some extent due to the lack of bitter, sharp, burning sensations associated with high concentrations of such flavors. This disadvantage is particularly acute for chewing gum, not containing sugar, because sugar tends to mask the pungent characteristic signs.

The inventors have discovered that the addition of physiological cooling agent to the coating provides favorable aromatic effect. As a result, the inventors were able to reduce or eliminate sharp characteristic associated with the coated chewing gum of the previous level of technology, with a strong aromatic effect, even if not containing sugar, Ponoi gum, aromatizirovannam menthol or mint flavoring, you can get great cooling and clean mint flavor, without using higher concentrations mentalngo or mint flavors that were required in previous coatings technology. In addition, physiological cooling agents complement mint flavors, creating a strong aroma and cooling, typically present in a coated chewing gum. This cooling action is similar mantolama cooling, but without the bitterness associated with menthol.

Coated chewing gum of the present invention can be produced from a variety of chewing gum compositions. Chewing gum is prepared as traditional chewing gum, but is formed into pellets or balls. Granules/beads can then be covered by a variety of methods known in this field, such as traditional methods of kazerouni to cover the chewing gum. The coating is usually applied in the form of multiple layers, when the composition of one layer do not necessarily correspond to the composition of the other layers.

The coating of the present invention contains at least the coating material, and physiological cooling and dispersing agents, coloring agents, film formers and binders.

The coating material is the bulk coating of chewing gum. Examples of coating materials include sugars such as sucrose, maltose, dextrose and glucose syrup; polyols, such as ▫ maltitol, lactic, xylitol, mannitol, aritra, sorbitol, gidrirovanny isomaltose and hydrolysates hydrogenated starch; and combinations thereof.

For chewing gum, not containing sugar, coating of xylitol have become very popular because xylitol has almost the same degree of sweetness as sugar, and cooling capacity due to the endothermic heat of solvation. With such sweetness, xylitol masks a sharp distinctive signs of strong flavors, such as motolinia and mint flavors. At the same time, its cooling effect complements the cooling effect of the cooling flavors. As a result, xylitol provides clean, high-quality cooling effect. When xylitol is used with physiological cooling agents may be synergistic cooling effect. However, due to its high cost has undertaken many efforts to replace xylitol coatings less than what is they usually are much less sweet than xylitol or sugar. In the presence of high concentrations of flavoring polyol as one substitutes usually give a coated product with a bitter unpleasant taste. High-intensity sweeteners can be used to some extent to counteract the bitterness, but they can also have some undesirable taste. In addition, some of these polyols can add a bitter taste.

Through the use of physiological cooling agents in the coating, which includes polyols, other than xylitol, floor shows cooling such as cooling xylitol. Thus, substitutes xylitol, which are considerably cheaper than xylitol, can be used for coating of chewing gum and give a taste similar to xylitol.

Many of the above references coating materials require the addition of one or more flavoring agents to the coating of chewing gum. However, nowhere describes how to add a physiological cooling agent to make the coating of the cooling sensation similar to that which creates xylitol.

When using a combination of physiological ohla which contains polyols, other than xylitol, the effect is cooling, similar to the cooling xylitol. Thus, substitutes xylitol, which are considerably cheaper than xylitol, can be used in chewing gum and to give a taste similar to xylitol.

Physiological cooling agents contain any number of physiological cooling agents. However, in the context of this invention, the term "physiological cooling agent" does not include traditional flavors-derivatives, such as menthol or menthone. Preferred physiological cooling agents are not perceived aroma associated directly with them, but only provide a cooling effect.

As physiological cooling agents do not have their own perceived aroma, they can be used with other types of flavors, offering new and unique advantages, such as giving a fresh breath. Most confectionery products that are offered to give a fresh breath products are scented with peppermint, which contain moderate to high concentrations of menthol. Menthol is a component of peppermint oil, which, Paradoxically, some products, flavored with cinnamon, were also presented on the market as giving fresh breath on the basis of physiological warming, backed with cinnamic aldehyde and other spicy aromatic components. In some cases, menthol or peppermint oil was added in the products, flavored with cinnamon, to ensure the feeling of cooling and gain fresh breath. While some consumers enjoy the presence of the characteristic sign mint in confectionery products with cinnamon, others describe the scent as "muddy" ("muddy"), "dirty" "dirty" and "disconcerting" ("confused"), preferring a "clean" scent of cinnamon.

Another variant of the present invention is a confectionery product, preferably a chewing gum that includes spicy spicy flavor, which mostly does not contain menthol and other components of peppermint oil and which includes a physiological cooling agent, which gives improved the freshness of the breath and the desired sensitive sense of heat/cold without mint flavor.

Unexpectedly, it was found that many consumers who are not able to estimate additive mint flavoring for candy the agent, does not contain menthol, in such products. In addition, it was found that the products of the invention significantly increased the properties of fresh breath compared with pastries, flavored with cinnamon, which do not contain physiological cooling agents.

Confectionery products of this variant of the invention can be any new or existing type of product in this category. In particular, are considered hard candy, food, covered with hard or soft, chewy confectionery and powdered candy. Chewing gum is the preferred option.

Confectionery of this variant of the invention will include natural or not containing menthol sharp spicy flavor such as cinnamon, cloves, ginger, black pepper, Cayenne pepper, and mixtures thereof. Cinnamon flavor is preferred. The composition of the flavoring basically will not contain mentalnych and peppermint oils. Basically not contain means that the flavoring composition will comprise less than about 15% and preferably less than 10% peppermint components. More preferably the composition of the flavoring will be 0-3% mint components. The comp is making a noticeable cooling of the product.

Although there are references that describe the use of physiological cooling agents in chewing gum and other confectionery products, new areas of interest are unique combinations and controlled release. In addition, there are no references which describe the use of physiological cooling agents in the coating of chewing gum. As flavouring gives a clear and unique feeling when it is used in chewing gum, some combinations of physiological cooling agents offer unique advantages and can be combined with different types of flavors or with different methods of encapsulation and retention for controlled release.

Some links to U.S. and foreign references describe specific compounds and classes of compounds that are of physiological cooling agents that can be used in the present invention. Some of them describe the use of physiological cooling agents in chewing gum. They include:
U.S. patent 5451404 (ketal combined with another refrigerant (menthol or carboxamide));
U.S. patent 5372824 (physiological cooling agents is power spray 3-1-methoxypropane-1,2-diol);
U.S. patent 5266592 (menthone glycerol ketals);
U.S. patent 5165943 (complex of cyclodextrin with physiological cooling agents);
U.S. patent 5009893 (p-Menten carboxamide physiological cooling agent with menthol to reduce bitterness);
U.S. patent 4459425 (3-1-methoxypropane-1,2-diol);
U.S. patent 4296093 (substituted cyclohexanamine);
U.S. patents for non-4248859 and 4318900 (acyclic alkyl substituted carboxylic acids, esters, or amides);
U.S. patents for non-4157384 and 4029759 (various 3-substituted p-mentary);
U.S. patent 4081480 (alpha-oxy(oxo)mercaptans alkanes);
U.S. patent 4070449 (sulfoxidov and sulfones);
U.S. patents for non-4060091; 4190643 and 4136163 (substituted p-Menten-3-carboxamide);
U.S. patents for non-4153679; 4296255 and 4230688 (acyclic carboxamide);
U.S. patent 4034109 (acyclic sulfonamides and sulfonamide);
U.S. patent 4033994 (p-Menten-3-carboxylates);
U.S. patents for non-3793446 and 3644613 (ketoesters menthol);
U.S. patent 3720762 (spilanthol with menthol or peppermint oil);
Patent Canada 2101790 (carboxylic acid with free polar groups);
German patent 2608226 (Menthyl lactate);
German patent 2433165 (N-acetylglycine metalowy ether);
French patent 25 is of ritani 1502680 (bicyclic acid, esters, amides and substituted menthanol);
Patent UK 1476351 (cyclic and acyclic amides, urea and sulfonamides);
Patent UK 1442998 (trialkylamine cyclohexane carboxamide);
Patents great Britain numbers 1421744 and 1421743 (new amides);
Patent UK 1411786 (cyclohexanamine);
Patent UK 1404596 (acyclic secondary and tertiary alkanols);
Publication under the PCT WO 97/07771 (Menthyl succinate and carboxamide);
Publication under the PCT WO 96/28133 (composition of the refrigerant for edible products);
Publication under the PCT WO 96/17524 (cooling composition comprising N-substituted p-Menten carboxamide and menthol);
Publication under the PCT WO 94/010117 (a derivative of cyclohexanol); and
U.S. patent 3639569 (physiological cooling agents).

Specific examples of physiological cooling agents include:
1) substituted p-mentary, substituted p-Menten-carboxamide (for example, N-ethyl-p-Menten-3-carboxamide (F 3455)), acyclic carboxamide, substituted cyclohexanamine, substituted cyclohexane carboxamides, substituted urea, and sulfonamide, and substituted menthanol (all from Winkinson free);
2) hydrometridae and hydroxyethylene derivatives of p-Anil-5-methylcyclohexanol (from Hisamitsu Pharmaceuticals, next isopregol" (isopropol);
6) hydroxycarbonate acids with 2-6 carbon atoms;
7) menthone glycerol ketals (FEMA 3807, brand FRASCOLATTMtype MGA);
8) 3-1-methoxypropane-1,2-diol (from Takasago, FEMA 3784, referred to as "TCA"));
9) of Menthyl lactate (from Nearmap & Reimer, FEMA 3748, brand FRASCOLATTMtype m-l).

While in chewing gum, you can use any of the above physiological cooling agents, now the preferred physiological cooling agents are:
1) substituted p-Menten carboxamide (PMC), such as carboxamide, which are disclosed in U.S. patents 4060091; 4190643 and 4136163, all transmitted Winkinson free, especially N-ethyl-p-Menten-3-carboxamide (called WS-3);
2) articlecheck carboxamide (AU), such as carboxamide disclosed in U.S. patent 4296255; 4230688 and 4153679, all transmitted Winkinson free, especially N-2,3-trimethyl-2-isopropyl butanamide (called WS-23);
3) menthone glycerin ketal (MGK);
4) Menthyl lactate (ML);
5) Menthyl succinate (MS); and
6) 3-1-methoxypropane-1,2-diol (TCA).

The concentration of the physiological cooling agent will depend on the intensity of the physiological cooling agent and the desired cooling effect. Typically, the concentration of the cooling agentagent is between about 0.01 wt.% and about 1 wt.%, more preferably between 0.02 and about 0.5%.

The present invention assumes that can be added to two or more physiological cooling agents to the flavor, used for manufacture of chewing gum. On the other hand, flavoring and cooling agents can be added separately in any place of the production process for the production of chewing gum.

These flavors include any flavoring that has acceptable food quality, usually known in this field mainly as oils, synthetic flavors or mixtures thereof. Such flavors include, but are not limited to, oils derived from plants and fruits such as citrus oil, fruit essences, peppermint oil, spearmint oil, eucalyptus oil, other oils of peppermint, oil of cloves, oil of Grushenka, cinnamic aldehyde, anise and the like. Air fresheners that are very strong, such as motolinia flavors are also considered in this invention. Preferred flavoring agents include cooling flavors, such as flavoring agents such as peppermint, eucalyptus, menthol, flavors of Grushenka and fruit and mint; neoh the artificial flavors are also addressed by the present invention. Specialists in this field understand that natural and artificial flavoring agents may be combined in any sensoriale acceptable mixture. All these flavors and blends are addressed by the present invention.

Flavoring can be added to the chewing gum composition in such amounts that it will contain from about 0.1% to about 10% flavoring, preferably from about 0.2% to about 3% and more preferably from about 0.5% to about 2% flavoring.

For chewing gum, flavored with menthol, combination of physiological cooling agents to reduce the total concentration of menthol. However, the combination does not eliminate menthol, because menthol has a very identifiable unique taste and cooling sensation. Therefore, in the case of menthol flavoring physiological cooling agents only increase the cooling, at the same time reducing the bitterness of menthol.

The present invention is thus also directed to new compositions of cooling flavors, including menthol and menthone, which contribute to the long continued cold feeling. These compositions cooling flavors can be substituted for butter is x or undesirable characteristics of flavor. They can also, of course, be used in products, flavored peppermint leaf.

It was found that the menthol when used in conjunction with Menton, provides feeling cold without the characteristic sharpness of the tone of menthol. In addition, it was found that the use of menthol and menthone together with physiological cooling agent leads to the composition of the cooling flavour, which provides the initial optimal cooling and prolonged cold feeling. The presence of only one of these components will not provide the desired results.

Menthol, which is naturally present in the peppermint oil is an agent that provides a "cooling" sensation, but one menthol has a tendency to change the characteristics of the flavoring. However, when menthol is used in conjunction with Menton, the result is cooling without sharpness, because Menton helps to remove unpleasant feeling of quality menthol.

In one embodiment of the present invention, menthol and menthone are used together with one or more physiological cooling agents to obtain cooling of the composition of the flavoring that gives the best feeling cold. M is pepper. Being used in this way, menthol and menthone contribute to the rapid release of the sensation of "cold", but do not add the flavor of peppermint. These compositions cooling flavour, which have a physiological cooling effect, can be used in food, beverages, preparations for the teeth, gargling, cosmetic products, lotions, etc. are Suitable physiological cooling agents that are preferred in this aspect of the invention, represent Menthyl succinate; Menthyl lactate; 3-1-methoxypropane-1,2-diol; menthone glycerol ketals; N-substituted-p-Menten carboxamide; acyclic carboxamides and mixtures thereof. Preferred cooling agents are Menthyl succinate; N-substituted-p-Menten carboxamide (WS-3); acyclic carboxamide (WS-23) and Menthyl lactate.

The composition of the cooling flavor, including menthol, menthone and one or more physiological cooling agents is more powerful than one peppermint oil. As a result, fewer cooling the mixture to achieve the desired sensation of cold than with peppermint oil. This approach will reduce the need for peppermint oil, expensive t is positive, peppermint oil can be added to the compositions of the cooling flavor of the present invention.

In another embodiment, the composition of the cooling flavor, including menthol, menthone and one or more physiological cooling agents used in oral compositions such as chewing gum. The result is an oral composition having an optimum cooling effect without sharp characteristic signs or undesirable properties of flavoring. In addition, a mixture of menthol, menthone and one or more synthetic cooling agents lengthens the cold feeling of oral compositions, in which the mixture is used. This new mixture allows quick release of the cooling sensation of menthol and menthone and continuous release from a physiological cooling agents.

Because of the composition of the cooling flavor of the present invention will not impart undesirable flavor peppermint products that do not contain peppermint, these compositions can be used to add a feeling of cold fruit and other flavors.

Physiological cooling agents are usually slow-release preparations is that agents, like TCA, released moderately quickly, others like WS-3, WS-23, released moderately slowly, while others, such mantonova glycerin to Catalu, Menthyl lactate and mental the succinate, are released very slowly.

The combination of cooling agents can not only be synergistic, but can also provide and moderate release and slow release to give a flavor impact and long time exposure. Physical modification of physiological cooling agents at the expense of other encapsulation substrate will also modify their release in chewing gum by modifying the solubility or dissolution rate. You can use any standard method, which gives partial or full encapsulation combinations of physiological cooling agents. These methods include, but are not limited to, spray drying, spray freezing, coating in the fluidized bed and coacervation. These methods are encapsulation, which give partial encapsulation or full encapsulation can be used individually or in any combination in a single-stage or multistage% the processes, such spray-dried, United physiological cooling agent and then coating the obtained powder in the fluidized bed.

Methods of encapsulation described herein are standard methods of coating and usually provide varying degrees of coverage from partial to full coverage, depending on the cover composition used in the process. In addition, the cover composition may be sensitive to the permeability of water in varying degrees. Typically, the compositions which have high solubility in organic connection, good film-forming properties and low solubility in water, give the best slow release of physiological cooling agents. Such compositions include acrylic polymers and copolymers, carboxyvinyl polymer, polyamides, polystyrene, polyvinyl acetate, polyvinyl acetate phthalate, polyvinylpyrrolidone and wax. Although all of these materials are suitable for the encapsulation of physiological cooling agents should be considered only materials food category. Two standard material food category, it is a good film, but not soluble in water, imagine what ekoobrazovaniye, are materials similar to agar, alginates, a wide area cellulose derivatives, such ethylcellulose and hypromellose, dextrin, gelatin and modified starches. These ingredients, which are usually permitted for food use, may provide a more rapid release, when they are used as kapsulirujushchej agents physiological cooling agents. Other kapsulirujushchej agents, like acacia or malodextrin can also capsulerebel physiological cooling agents, but give you a faster rate of release of physiological cooling agents.

The number of covering or kapsulirujushchej material on the cooling agents also controls the length of time of their release from chewing gum. Usually a higher degree of coverage and a lower number of active covering agent leads to a slower release of cooling agents in the process of chewing. To obtain the desired release of the cooling agent to mix with the released flavor chewing gum kapsulirujushchej agent should be at least about 20% covered cooling AGI more preferably at least about 40% covered with the cooling agent. Depending on the covering material may require more or less covering material to give the desired release of the cooling agent.

Another way of giving a physiological cooling agents slow release is in the Metropolitan area with agglomerated agent, which partially covers the cooling agents. This method includes a step of mixing a cooling agent and agglomerated agent with a small amount of water or solvent. The mixture is prepared in such a way as to obtain a separate wet particles in contact with each other, so that could be achieved partial coverage. After removal of water or solvent mixture is pulverized and used as a powder covered with the cooling agent.

Materials that can be used as agglomerated agent are the same materials that are used in the previously mentioned method of encapsulation. However, since the coating is only a partial encapsulation, some agglomerated agents are more effective in slowing the release than others. Some of the more qualitative agglomerated agents is rolidone, waxes, shellac and Zein. Other agglomerated agents are not as effective in giving slow release what are polymers, waxes, shellac and Zein, but can be used to make slow to some extent the release. These other agglomerated agents include, but are not limited to, agar, alginates, a wide range of cellulose derivatives, dextrin, gelatin, modified starches and vegetable gums, such garolim resins, the resin beans of lucasii and carragenan. Although agglomerated cooling agents are only partially covered when the coverage increases compared with the quantity of cooling agent, the release can be delayed for a longer period of time during chewing. The degree of coverage used in the agglomerated product is at least about 5%. Preferably the degree of coverage is at least about 15% and more preferably about 20%. Depending on agglomerated agent may have more or fewer agent to obtain the desired release a cooling agent.

Physiological cooling agents may be coated in dvuhstadialnoj, as described previously, and then encapsulated material can be glomerulopathy, as described previously, to obtain encapsulated/agglomerated product that can be used in chewing gum to give a slow release.

In another embodiment of this invention, the physiological cooling agents may be absorbed onto another component, which is often referred to as a carrier, which is porous and is captured in the matrix of the porous component. The materials commonly used to absorb physiological cooling agents include, but are not limited to, silicas, silicates, pharmaserve clay, spongy granules type or microspheres, amorphous carbonates and hydroxides, including aluminum and calcium varnishes and similar vegetable resins and other materials obtained by spray drying.

Depending on the type of absorption material and method of its preparation of a number of physiological cooling agents which can be loaded into the absorbent will vary. Typically, materials such as polymers or subcategory granules or microspheres, amorphous sugars and alditols and amorphous carbonates and hydroxides absorb capable of absorbing from about 20% to about 80 wt.% absorbent.

The usual procedure for absorption of physiological cooling agents in the absorbent is next. Absorbent, such powder, colloidal silicon dioxide, can be mixed in the mixer for powders, and a solution of physiological cooling agents can be sprayed on the powder during continued mixing. The solution may be from about 5% to about 30% of the cooling agent, and can be used in higher concentration, if used at higher temperatures. Usually the solvent is water, but you can also use other solvents, like alcohol, if confirmed their suitability for use in food. Like powder mixtures, the liquid is sprayed on the powder. Spray stop before the mixture becomes moist. Still flowing powder is removed from the mixer and dried to remove the water or other solvent and milled to a specific particle size.

After physiological cooling agents are absorbed in the absorbent or fixed on the absorbent, fixed/cooling agents can be covered by kapsulirovaniem. Can be used with either full or partial encapsulation depending on the covering composition, espoli drying, spray cooling, coating in the fluidized bed, extrusion, coacervation, or any other standard method. Partial encapsulation or coating can be obtained by sintering a mixture of fixed/covering agents using any of the materials discussed above.

Physiological cooling agents can be treated to modify their release capture them in the extrusion process. Examples of such extrusion processes disclosed in U.S. Patent 5128155 and PCT publication No.WO 94/06308.

Four methods used to obtain the modified release of physiological cooling agents are: 1) encapsulation by spray drying; coating in the fluidized bed, spray freezing and coacervation for full or partial encapsulation; 2) agglomeration with obtaining partial encapsulation; (3) fixation or absorption, which also causes a partial capsulerebel; and 4) the capture by extrusion. These four methods, combined in any method that physically isolates the physiological cooling agents modify their solubility or modifies the release of fisioterapista and encapsulated, agglomerated or absorbed physiological cooling agents can easily be entered into the composition of a chewing gum. Typically, physiological cooling agents will be added to chewing gum or in the form of the composition of the cooling flavor, or as part of a combination of physiological cooling agents modified release. However, both of these aspects of the invention can be used in the same formula, chewing gum, and composition of the cooling flavor by itself or its individual components can be processed to acquire a modified release. The rest of the ingredients chewing gum is not significant in the present invention. That is, the cooling composition of the flavoring and/or coated particles of physiological cooling agents can be entered in the regular composition of a chewing gum as usual. Naturally, the preferred chewing gum composition is a composition that does not contain sugar. However, the physiological cooling agents may also be used in chewing gum containing sugar. The composition of the cooling flavor and covered with a physiological cooling agents is the variants of this invention, partial coating of chewing gum, the concentration of the physiological cooling agent will depend on the intensity of the physiological cooling agent and the desired cooling effect. The concentration of the used cooling agent is between about 0,001% and about 0.1 wt.% coverage.

The present invention assumes that you can add one or more flavoring agents used in the syrup for cooking cover or apply to the Central part of the chewing gum, during drying of the coating syrup or after the coating dried. In addition, the flavoring can be used anywhere within the sequence of coatings, for example after the third, twelfth, eighteenth, etc. coatings.

These flavors include any flavoring that has acceptable quality for food purposes, including flavorings, previously described for use in chewing gum. The flavoring may be added to cover the syrup in an amount such that the coating contains from about 0.2% to about 1.2% flavoring and preferably from about 0.7% to about 1.0% of flavoring.

For coatings, flavored menthol is on the floor does not completely exclude menthol, because menthol has a very identifiable unique taste and cooling sensation. Therefore, in the case mentalngo flavoring physiological cooling agents only increase the cooling, at the same time reducing the bitterness of menthol.

Artificial sweeteners are considered for use in the coating include, but are not limited to, synthetic substances, saccharin, thaumatin, alitum, some saccharine salts, aspartame, Sucralose and Acesulfame-K. Artificial sweeteners can be added to cover the syrup in such amount that the coating will contain from about 0.05% to about 0.3% and preferably from about 0.10% up to about 0.15% artificial sweetener.

Dispersing agents are often added to spicy coating with the purpose of blanching (make white) and reduce stickiness. Dispersing agents reviewed by the present invention, which are used in covering the syrup, include titanium dioxide, talc or any other connection, preventing sticking. Titanium dioxide is currently the preferred dispersing agent of the present invention. Dispersing agent may be added to cover the syrup in such quantities that the coverage will be predpochtitelno are added directly to the syrup in the form of a dye or varnish. Coloring agents reviewed by the present invention include dyes food quality. The binders preferably added to the syrup include methylcellulose, gelatin, hydroxypropylcellulose, ethylcellulose, hydroxyethyl cellulose, carboxymethyl cellulose and the like and combinations thereof. A binding agent can be added either at the initial coating on the Central portion of the chewing gum, or can be added directly to the syrup. Binding agents reviewed by the present invention include gum Arabic, alginate, cellulose, vegetable gums and the like.

Traditional methods of kazerouni usually use sucrose as a covering material, but recent advances in kazerouni allowed to use other carbohydrate materials, which are used instead of sucrose. Some of these components include, but are not limited to, dextrose, maltose, aritra, xylitol, gidrirovannoe isomaltose, ▫ maltitol and other new polyols or a combination of both.

The covering material can be mixed with modifiers drazhirovanija, including, but not limited to, gum Arabic, maltodextrins, corn syrup, gelatin, materials of the starches, vegetable gums such as alginates, gums beans of lucali, guar gum and resin tragakant, insoluble carbonates such as calcium carbonate or magnesium carbonate, and talc. Agents, caking, can also be added as modifiers drazhirovanija that allow you to use a variety of carbohydrates and sugar alcohols for use in the production of new kazerouni or coated resin products.

The Central part of the chewing gum according to the present invention corresponds to the conventional example shown below. These Central part may contain as an ingredient of physiological cooling agents. In General, the composition of the Central part of the chewing gum or chewing gum composition typically contain can suvatsa part of Gumienny, which is essentially free from water and is water-insoluble, water-soluble bulk portion and flavorings that are generally water-insoluble. Water-soluble part of the absorbed (dissipated) with a part of the flavor during the period of time during chewing. Volume fraction of chewing gum is retained in the mouth throughout the entire process geweke, emulsifying agents and inorganic fillers. Often also include plastic polymers, such as polyvinyl acetate, which behaves similarly to plasticizers. Other plastic polymers that may be used include polivinilhlorod, polyvinyl alcohol and polyvinylpyrrolidone.

Elastomers may include polyisobutylene, butyl rubber (copolymer of isobutylene with isoprene and butadiene-styrene rubber, as well as natural latexes such as chicle. Solvents elastomers are often resins such as terpene resins. Plasticizers, sometimes called softeners are usually fats and oils, including tallow, hydrogenated and partially hydrogenated vegetable oils, and cocoa butter. Commonly used waxes include paraffin wax, microcrystalline and natural waxes, such as beeswax and Carnauba wax. Microcrystalline wax, especially wax with a high degree of crystallinity, can be considered as thickeners or texture modifiers.

According to a preferred variant of the present invention are not soluble gamesnow comprises from about 5 wt.% to about 95 wt.% the resin. More preferably insoluble gamesnow costy.

Gamesnow also typically includes a filler component. Component of the filler may be calcium carbonate, magnesium carbonate, talc, secondary acidic calcium phosphate and the like. The filler may constitute between about 5 wt.% to about 60 wt.% Gumienny. Preferably the filler is from about 5 wt.% to about 50 wt.% Gumienny.

Gumienny usually also contain softeners, including glycerol monostearate and glycerol triacetate. Gumienny may also contain optional ingredients such as antioxidants, dyes and emulsifiers. The present invention considers the use of any commercially available Gumienny.

Water-soluble portion of the chewing gum may also comprise softeners, sweeteners, flavoring agents, physiological cooling agents, and combinations thereof. Sweeteners often play the role of the filling agent in the resin. Filling agents typically comprise from about 5% to about 95% of the resin composition.

Softeners are added to the chewing gum in order to optimize razrabyvaemoy and the feeling of chewing gum in the mouth. Softeners, also known in this area as citeli, considered by the present invention include glycerin, lecithin, and combinations thereof. In addition, aqueous sweetener solutions such as solutions containing sorbitol, hydrogenated hydrolysate of starch, corn syrup and combinations thereof, can be used as a sweetener and binding agents in the resin.

As mentioned above, the composition of the cooling flavors or covered with a physiological cooling agents of the present invention is most likely to use in compositions that do not contain sugar. However, compositions containing sugar are also included in the scope of the invention. Sweeteners, sugar, usually include sharedstorage components commonly known in the manufacture of chewing gum, which include, but are not limited to, sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, galactose, dry corn syrup and the like, alone or in any combination.

The composition of the cooling flavor and covered with a physiological cooling agents of the present invention can also be used in combination with sweeteners, sugar free. Usually sweeteners, sugar free, including the Ute, but not limited to, sugar alcohols such as sorbitol, gidrirovannoe isomaltose, mannitol, xylitol, lactic, retinol, hydrolyzed hydrogenated starch ▫ maltitol, and the like alone or in any combination.

Depending on the specific nature of the release of the sweetener and the required security can be used in the composition of a chewing gum coated or not coated high-intensity sweeteners. High-intensity sweeteners, preferably aspartame can be used at concentrations from about 0.01% to about 3.0 percent. Encapsulated aspartame is a high-intensity sweetener with improved characteristics of stability and release compared to aspartame free. Can also be added aspartame free, but a combination of a number of free and encapsulated aspartame is preferred when using aspartame.

Optional ingredients such as colorants, emulsifiers and pharmaceutical agents can also be added as separate components of the composition of a chewing gum or add as part of Gumienny.

You can use water syrups, such as corn may preferably be done through co-evaporation of an aqueous syrup with plasticizer, such as glycerin or propylene glycol, to a moisture content of less than 10%. Preferred compositions include solid particles of hydrolyzed hydrogenated starch and glycerol. Such syrups and methods for their preparation are discussed in detail in U.S. Patent 4671967.

The preferred method of manufacturing a chewing gum according to the present invention consists in the sequential addition of various ingredients of chewing gum in any commercially available mixer known in this field. Once the ingredients are fully mix, the resin discharged from the mixer and form the desired shape, for example, by rolling into sheets and cutting into sticks, forming into large chunks or casting into the pads.

Usually the ingredients are mixed by the initial melting Gumienny and add it to the running mixer. Gamesnow you can also melt it in the mixer. At the same time you can also add dye or emulsifier, along with syrup and a part of the filler. Other parts of filler can be added to the mixer. Flavouring substance is usually added with the last part of the filler. The composition of the cooling flavor of the present invention the present invention is preferably added after the last part of the filler and after as has already been added flavoring. The entire mixing procedure typically takes five to fifteen minutes, but sometimes may require a longer mixing time. Specialists in this field will be clear that may follow numerous variations of the above methods.

When the physiological cooling agent is used as part of the composition of the cooling flavor using menthol and menthone, the composition of the cooling flavor will preferably contain from about 40% to about 80% and more preferably from about 50% to about 70% menthol, and from about 15% to about 50% and more preferably from about 20% to about 40% of Menton. In preferred compositions of the cooling flavor ratio of menthol to menthone is preferably between about 4:5 and 16:3. The ratio of physiological cooling agents to the total content of menthol and menthone is preferably between about 3:97 and about 1:4. Usually this will mean that from about 3% to about 25% and more preferably from about 4% to about 15% of the cooling composition will consist of one or more physiological cooling agents. Preferred physiological cooling agents is config-p-Menten carboxamide; the menthone glycerol ketals and mixtures thereof.

If chewing gum use another flavor or other oral composition, in addition to the composition of the cooling flavor composition of the cooling flavour, above, can be mixed with another flavor. In addition, some components of the composition of the cooling flavor can be mixed with another flavor, and some components add separately in chewing gum. However, it is preferable that any other flavor and composition of the cooling flavor of pre-mixed before adding in chewing gum.

The Central part of the chewing gum as soon as it is made, can be covered. The coating is initially present as a liquid syrup, which contains from about 30% to about 80% or 85% of the ingredients of the coating, previously described herein, and from about 15% or 20% to about 70% of a solvent such as water. Typically, the coating process is carried out in conventional equipment for kazerouni. Preformed Central part of the chewing gum, not containing sugar, which will be covered, placed in the equipment for kazerouni for the formation of a moving mass.

In the procedure of kazerouni syrup is added to the preformed Central parts of chewing gum at a temperature in the range from about 100oF (37,8oC) up to about 240oF (93,3oC). Preferably the temperature of the syrup is from about 140oF (54,4oC) to about 200oF (93,3oC). Most preferably the temperature of the syrup should be maintained constant during the whole process, in order to prevent crystallization of the polyol syrup. The syrup can be mixed with, sprayed on, pour over or add to the preformed Central parts of chewing gum in any way known to specialists in this field.

In another embodiment, the soft coating is formed by adding the powder coating after the coating liquid. Powder coating can include natural hydrolysates of carbohydrate resin, malodextrin, gelatin, derived fillers, such talc and calcium carbonate.

Each component of the coating on the Central part of the chewing gum can be used as a single layer or multiple layers. Usually multiple layers get through the application of a single coating, allowing the layers to dry and then repeating the process. The amount of solids added at each stage of the coating depends mainly on the concentration of the coating syrup. Can be used any number of coatings to the Central part of chewing gum. Preferably used is not more than about 75 coatings to the Central part of chewing gum. More preferably used is less than about 60 coatings and the most preferably used from about 30 to about 60 coatings. In any case, the present invention considers the use amount of the syrup, sufficient to obtain a coated chewing gum product containing from about 10% to about 65% coverage. Preferably, the final product will contain from about 20% to about 50% coverage.

Professionals in this field should understand that, in order to obtain a set of coated layers, many pre-measured aliquot covering syrup can be used to t the Central part of chewing gum, may change in the process of coating.

As soon as covering the syrup is used for the Central part of the chewing gum, the present invention involves the drying of the wet syrup in an inert environment. The preferred environment for drying comprises air. Preferably the pressurized air for drying is in contact with the wet coating of syrup at a temperature in the range from about 70oF to about 110oF (from about 21,1oto about 46,1oC). More preferably, the air for drying is at a temperature in the range from about 80oF to about 100oF (from about 26,7oto about 37,8oC). The invention also assumes that the air for drying has a relative humidity of less than about 15 percent. Preferably the relative humidity of the air for drying is less than about 8 percent.

The air for drying can be carried over and be mixed with the Central parts of chewing gum, covered with syrup, any well-known in this field by the way. Preferably the air for drying is blown over and around the Central part of the chewing gum, covered with syrup, at a flow rate of for creativit smaller amounts of material, or if the use of smaller equipment, use a lower speed. If the flavoring is applied after the coating syrup is dried up, the present invention involves the drying of flavor with or without the use environment for drying.

EXAMPLES
These four ingredients can be mixed with flavorings and use in chewing gum compositions. Given the percentage represent the percentage of the total number of these four ingredients. However, the ingredients are first mixed together, but were added individually to the flavouring used in chewing gum. Four ingredient in combination are here to cooling the mixtures a, b and C (see tab.A).

Examples 1 and 2.

Cooling the mixture And can be mixed with cherry flavoring and used for the manufacture of two formulations of chewing gum, not containing sugar, flavored with cherry flavoring. Both products will have a slightly minty aroma with cherries. If you use a flavor of peppermint, instead of cooling the mixture, in comparable compositions, mint taste is very strong. Cooling the mixture gives a cold cherry mint flavored high quality product is elastic, does not contain sugar, which is flavored with Grushenka, with improved cooling without mint flavor in accordance with the formulations shown in table.2.

Examples 6-10.

The cooling mixture used in chewing gums of Examples 6-10, mint flavored ears and peppermint leaf, with improved cooling mint flavor. Increased cooling created products with less bitterness and sharpness and products with good mint flavor. Were made of the compositions listed in table.3.

Examples 11-17.

These formulations contain a combination of cooling agents which can speed up and slow down the release and can result in a synergistic effect to increase cooling when used in the same composition (see table.4 and 5).

N-substituted p-Menten carboxamide, for example N-ethyl-p-Menten-3-carboxamide (WS-3), when combined with metonomy the ketals, such as menthone glycerin ketal can create in chewing gum synergistic effects of cooling. It is also possible to achieve the advantages, creating a difference in the rates of release of the two cooling agents to provide a quick release klaida be prepared from compounds are given in table.6.

Additional cooling agents can be added as well as some examples in the table.7.

Acyclic carboxamides, for example N-2,3-trimethyl-2-isopropylmalonic (WS-23), can create a synergistic cooling effects when combined into a chewing gum with Menton-ketals, such as menthone glycerin ketal. It is also possible to achieve the advantages, creating a difference in the rates of release of the two cooling agents to provide a quick release of cooling and prolonged release of cooling the same product. In addition, reduction of bitterness can be achieved by optimizing the concentrations of these cooling agents. For example, chewing gum can be prepared from the compositions shown in table.8.

You can also add additional cooling agents, as in some examples in the table.9.

Acyclic carboxamides, for example N-2,3-trimethyl-2-isopropylmalonic (WS-23), can create a synergistic cooling effects when combined in chewing gum with menthol. It is also possible to achieve the advantages, creating a difference in the rates of release of the TLD is the establishment of cooling the same product. In addition, reduction of bitterness can be achieved by optimizing the concentrations of these cooling agents. For example, chewing gum can be prepared from the compositions shown in table.10.

You can also add additional cooling agents, as in some examples in the table.11.

Methyl succinate can create in chewing gum synergistic cooling effects when combined into a chewing gum with acyclic carboxamides, for example N-2,3-trimethyl-2-isopropylmalonic (WS-23). It is also possible to achieve the advantages, creating a difference in the rates of release of the two cooling agents to provide a quick release of cooling and prolonged release of cooling the same product. In addition, reduction of bitterness can be achieved by optimizing the concentrations of these cooling agents. For example, chewing gum can be prepared from the compositions shown in table.12.

You can also add additional cooling agents, as in some examples in the table.13.

Menthyl succinate can create a synergistic cooling effects when combined into a chewing gum with Menton the ketals in the speed of release of the two cooling agents for to ensure the rapid release of cooling and prolonged release of cooling the same product. In addition, reduction of bitterness can be achieved by optimizing the concentrations of these cooling agents. For example, chewing gum can be prepared from the compositions shown in table.14.

You can also add additional cooling agents, as in some examples in the table.15.

Methyl succinate can create in chewing gum synergistic cooling effects when combined into a chewing gum with Menthyl lactate. It is also possible to achieve the advantages of making a difference in the speeds of the release of two cooling agents to provide a quick release of cooling and prolonged release of cooling the same product. In addition, reduction of bitterness can be achieved by optimizing the concentrations of these cooling agents. For example, chewing gum can be prepared from the compositions shown in table.16.

You can also add additional cooling agents, as in some examples in the table.17.

Methyl succinate can create in chewing gum synergistic effect is N-ethyl-p-Menten-3-carboxamide (WS-3). It is also possible to achieve the advantages of making a difference in the speeds of the release of two cooling agents to provide a quick release of cooling and prolonged release of cooling the same product. In addition, reduction of bitterness can be achieved by optimizing the concentrations of these cooling agents. For example, chewing gum can be prepared from the compositions shown in table.18.

You can also add additional cooling agents, as in some examples in the table.19.

N-substituted p-Menten carboxamide, for example N-ethyl-p-Menten-3-carboxamide (WS-3) can produce synergistic cooling effects when combined into a chewing gum with acyclic carboxamides, for example N-2,3-trimethyl-2-isopropyl-butanamide (WS-23). It is also possible to achieve the advantage of making a difference in the speeds of the release of two cooling agents to provide a quick release of cooling and prolonged release of cooling the same product. In addition, reduction of bitterness can be achieved by optimizing the concentrations of these cooling agents. For example, chewing gum Moinak in some examples, are given in table.21.

Menthyl salicylate (Grushenka) can create a synergistic cooling effects when combined into a chewing gum with acyclic carboxamides, for example N-2,3-trimethyl-2-isopropyl-butanamide (WS-23). It is also possible to achieve the advantages of making a difference in the speeds of the release of two cooling agents to provide a quick release of cooling and prolonged release of cooling the same product. In addition, reduction of bitterness can be achieved by optimizing the concentrations of these cooling agents. For example, chewing gum can be prepared from the compositions shown in table.22.

You can also add additional cooling agents, as in some examples in the table.23.

Menthyl salicylate (Grushenka) can create a synergistic cooling effects when combined into a chewing gum with N-zalesennymi p-Menten carboxamide, for example N-ethyl-p-Menten-3-carboxamide (WS-3). It is also possible to achieve the advantages of making a difference in the speeds of the release of two cooling agents to provide a quick release of cooling and long lasting you what the concentrations of these cooling agents. For example, chewing gum can be prepared from the compositions shown in table.24.

You can also add additional cooling agents, as in some examples in the table.25.

The cooling agent 3-1-methoxypropane-1,2-diol (TCA) from Takasago can create a synergistic cooling effects when combined into a chewing gum with Menton-ketals, such as menthone glycerin ketal. It is also possible to achieve the advantages of making a difference in the speeds of the release of two cooling agents to provide a quick release of cooling and prolonged release of cooling the same product. In addition, reduction of bitterness can be achieved by optimizing the concentrations of these cooling agents. For example, chewing gum can be prepared from the compositions shown in table.26.

You can also add additional cooling agents, as in some examples in the table.27.

The cooling agent from Takasago (TCA) can create a synergistic cooling effects when combined in chewing gum with menthol. It is also possible to achieve the advantages of making a difference in the speeds of the release of two ohlie cooling the same product. In addition, reduction of bitterness can be achieved by optimizing the concentrations of these cooling agents. For example, chewing gum can be prepared from the compositions shown in table.28.

You can also add additional cooling agents, as in some examples in the table.29.

The cooling agent 3-1-methoxypropane-1,2-diol can create a synergistic cooling effects when combined into a chewing gum with acyclic carboxamides, for example N-2,3-trimethyl-2-isopropyl-butanamide (WS-23). It is also possible to achieve the advantages of making a difference in the speeds of the release of two cooling agents to provide a quick release of cooling and prolonged release of cooling the same product. In addition, reduction of bitterness can be achieved by optimizing the concentrations of these cooling agents. For example, chewing gum can be prepared from the compositions shown in table.30.

You can also add additional cooling agents, as in some examples in the table.31.

The cooling agent 3-1-methoxypropane-1,2-diol can create a synergistic cooling effects when combined in Java is also possible to achieve the advantages of making a difference in the speeds of the release of two cooling agents for to ensure the rapid release of cooling and prolonged release of cooling the same product. In addition, reduction of bitterness can be achieved by optimizing the concentrations of these cooling agents. For example, chewing gum can be prepared from the compositions shown in table.32.

You can also add additional cooling agents, as in some examples in the table.33.

The above tables show the composition of a chewing gum, flavored peppermint leaf, mint flavored ears or flavored Grushenka. Other products like chewing gum can be produced with other flavors. Menthol and/or physiological cooling agents may exacerbate these different types of flavors such as menthol-eucalyptus, spearmint-mentally, cinnamon-mentally and even fruity, minty, mentally.

Compositions for compositions of different flavored chewing gum are in the table.34 and 35. In addition, the cooling agents can be capsulerebel (Examples 130-136) or you can capsulerebel depending on whether the desired modified release.

Combining the physiological is rasih sugar and sugar. Cooling agents can be capsulerebel or to hold a large number of methods of controlled release, as discussed earlier. The chewing gum compositions in which these materials can be used, are given in table.36-42. These compositions can be prepared with nakapalitan physiological cooling agents. Examples of methods and the resulting controlled release of physiological cooling agents that can be used in these formulations are discussed in the examples 174-226.

Encapsulated cooling agents can be prepared according to the Examples 174-226 and add to any of the formulations given in table.36-42. Encapsulation of water-soluble polymers, such as a receiver array, or maltodextrins will give a quick release of the cooling agent. Encapsulation with shellac, Zein, or PVAC will give slow release.

Example 174.

This example shows a composition of the cooling agent, which consists of 25% of Menthyl succinate and 75% PMC embedded in the polyvinyl acetate.

Example 175.

This example shows a composition of the cooling agent, which consists of 50% of Menthyl succinate and 50% PMC, agglomerated with hypromellose.

Example 176.

This p is m

Example 177.

This example shows a composition of the cooling agent, which consists of 25% of Menthyl lactate and 75% MGK adsorbed on silica.

Example 178.

This example shows a composition of the cooling agent, which consists of 50% of Menthyl succinate and 50% MGK, covered with shellac.

Example 179.

This example shows a composition of the cooling agent, which consists of 25% of Menthyl succinate and 75% 3-1-methoxypropane-1,2-diol (TCA), subjected to extrusion with polyvinyl acetate.

Example 180.

This example shows a composition of the cooling agent, which consists of 50% of Menthyl succinate and 50% 3-1-methoxypropane-1,2-diol (TCA), covered with shellac.

Example 181.

This example shows a composition of the cooling agent, which consists of 75% of Menthyl succinate and 25% 3-1-methoxypropane-1,2-diol (TCA), coated with Zein.

Example 182.

This example shows a composition of the cooling agent, which consists of 25% of Menthyl succinate and 75% MGK subjected to extrusion with polyvinyl acetate.

Example 183.

This example shows a composition of the cooling agent, which consists of 50% of Menthyl succinate and 50% G, coated with Zein.

Example 184.

This example shows a composition of the cooling agent, which consists of measures contains the composition of the cooling agent, which consists of 25% of Menthyl succinate and 75% of the acyclic carboxamide (AU), coated with Zein.

Example 186.

This example shows a composition of the cooling agent, which consists of 50% of Menthyl succinate and 50% of the acyclic carboxamide (AU), coated with hypromellose.

Example 187.

This example shows a composition of the cooling agent, which consists of 75% of Menthyl succinate and 25% acyclic carboxamide (AU), adsorbed on silica.

Example 188.

This example shows a composition of the cooling agent, which consists of 25% and 75 ML% 3-1-methoxypropane-1,2-diol (TCA), agglomerated with gelatine.

Example 189.

This example shows a composition of the cooling agent, which consists of 50% ML and 50% 3-1-methoxypropane-1,2-diol (TCA), adsorbed on silica.

Example 190.

This example shows a composition of the cooling agent, which consists of 75% ML and 25% 3-1-methoxypropane-1,2-diol (TCA), covered with shellac.

Example 191.

This example shows a composition of the cooling agent, which consists of 50% ML and 50% of the acyclic carboxamide (AU), which aglomerados with Zein.

Example 192.

This example shows a composition of the cooling agent, which consists of 25% ML ሺ/p> This example shows a composition of the cooling agent, which consists of 75% ML and 25% acyclic carboxamide (AU) coated with shellac.

Example 194.

This example shows a composition of the cooling agent, which consists of 50% of Menthyl lactate and 50% p-Menten carboxamide (PMC), coated with maltodextrin.

Example 195.

This example shows a composition of the cooling agent, which consists of 25% 3-1-methoxypropane-1,2-diode and 75% of the acyclic carboxamide (AU), subjected to extrusion with polyvinyl acetate.

Example 196.

This example shows a composition of the cooling agent, which consists of 50% 3-1-methoxypropane-1,2-diol and 50% p-Menten carboxamide (PMC), agglomerated with Zein.

Example 197.

A powder mixture of 80% of shellac, 20% of the active cooling agent is obtained by spray drying of a solution of alcohol/shellac/Menthyl succinate and Menthyl lactate.

Example 198.

A powder mixture of 50% shellac, 50% of active cooling agent is obtained by spray drying of a solution of the appropriate ratio of alcohol/shellac/Menthyl succinate and Menthyl lactate.

Example 199.

Powdery mixture of 70% Zein, 30% active cooling agent is obtained by repulicans shellac/silica/active cooling agent obtained by coating in the fluidized bed of Menthyl lactate and MGK, adsorbed on silica, alcohol/shellac at 20% solids content.

Example 201.

A powder mixture of shellac/silica/active cooling agent obtained by coating in the fluidized bed of Menthyl succinate and 3-1-methoxypropane-1,2-diol (TCA), adsorbed on silica, alcohol/shellac at 20% solids content.

Example 202.

A mixture of Zein/silica/active cooling agent obtained by coating in the fluidized bed of Menthyl succinate and Menthyl lactate, adsorbed on silica, alcohol/Zein at 25% solids content.

Example 203.

Powdery mixture of 85% wax, 15% of active RMS and AC produced by spray freezing mixture of molten wax and cooling agent.

Example 204.

Powdery mixture of 70% wax, 30% of active RMS and AC produced by spray freezing mixture of molten wax and cooling agent.

Example 205.

Powdery mixture of 70% Zein, 30% active Menthyl succinate and p-Menten carboxamide (PMC) is obtained by spray drying the aqueous mixture of cooling agent and Zein dispersed in water with high pH (Rho Menthyl succinate and p-Menten carboxamide (PMC) is obtained by coating in the fluidized bed cooling agent is water with a high pH (pH of 11.6 to 12.0) dispersion of Zein at 15% solids content.

Example 207.

Powdery mixture 20% Zein, 20% of shellac, 60% active Menthyl succinate and AC is obtained by spray drying a mixture of alcohol/shellac/cooling agent and then coating in the fluidized bed spray dried product, instead of a second coating of alcohol and Zein.

Examples 197-207 can give almost complete encapsulation and can slow down the release of cooling agents, when used in chewing gum compositions given in table.36-42. Higher concentrations of the coating can give a more prolonged slow release of a cooling agent than a lower concentration of the coating.

Other polymers that are more water soluble and are used in the coating may have a lesser effect slow release of cooling agents.

Example 208.

A powder mixture of 80% gelatin, 20% active compounds PMC and TCA is produced by spray drying of an emulsion of gelatin compounds/TCA and PMC.

Example 209.

A powder mixture of 50% hydroxypropylmethylcellulose (receiver array), 50% of the active compounds of Menthyl succinate and PMC is obtained by coating in the fluidized bed of the compounds of Menthyl succinate and PMC water rastvortsev compounds of Menthyl succinate and PMC is obtained by coating in the fluidized bed of the compounds of Menthyl succinate and PMC aqueous ethyl cellulose solution at 10% solids content.

Example 211.

A powder mixture of 50% maltodextrin, 50% active compounds TCA and AC is obtained by spray drying an aqueous emulsion compounds TCA and AC and maltodextrin at 40% solids content.

Example 212.

A powder mixture of 50% gum Arabic, 50% active compounds TCA and AC is obtained by coating in the fluidized bed joints TCA and AU adsorbed on silica, an aqueous solution of gum Arabic at 40% solids content.

Covered connection TCA and PMC from Example 208 and covered connection Menthyl succinate and PMC example 209 and 210, if they are used in the chewing gum composition table.36-42, will give moderately rapid release of cooling agents. Products coated with maltodextrin and gum Arabic in the Examples 211 and 212, if they are used in the chewing gum compositions of table.36-42, will give the rapid release of a cooling agent.

Cooling agents can also be used in chewing gum after sintering to provide a modified release of these cooling agents.

Example 213.

Powdery mixture of 15% hydroxypropylmethylcellulose (receiver array), 85% active compounds TCA and PMC mo is grinding the resulting product.

Example 214.

Powdery mixture of 15% gelatin, 85% active compounds TCA and PMC can be prepared by glomerulone TCA and PMC connection and gelatin, mixed together, add water, and drying and grinding the resulting product.

Example 215.

A powder mixture of 10% Zein, 90% of the active compounds TCA and AC can be prepared by glomerulone TCA and AU compounds with an aqueous solution containing Zein, and drying and grinding the resulting product.

Example 216.

Powdery mixture of 15% of shellac, 85% active compounds TCA and AC can be prepared by glomerulone TCA and AU compounds with an alcohol solution containing 25% shellac, and drying and grinding the resulting product.

Here is a description of Examples of multi-stage processing.

Example 217.

Menthyl succinate and TCA dried spray dried with maltodextrin at a solids content of 30% for the preparation of powder. This powder is then aglomerados with hypromellose (receiver array) in respect of 85/15 powder/receiver array, moisten with water and dried. After grinding the resulting powder will contain about 68% of the active cooling agent, 17% of malodextrin and 15% receiver array.

Example 218.

Menthyl succinate and ML aglomerado looijenga layer alcoholic solution of shellac when the solids content of about 25% with the final product, containing about 60% active cooling agent, 10% receiver array and about 30% of shellac.

Example 219.

Menthyl succinate and ML aglomerados with a receiver array in relation to 85/15 cooling agent/receiver array. After drying and grinding the resulting powder aglomerados with an aqueous solution of 15% solids, high pH, with the final product containing about 60% active cooling agent, 10% receiver array, and 30% Zein.

Example 220.

Menthyl lactate and TCA is dried by spray drying from a 25% emulsion of gelatin. The product is dried by spray drying, then aglomerados with an aqueous solution of Zein with high pH with 15% solids content. The final product will contain about 50% of the active cooling agent, 20% gelatin and 30% Zein.

Example 221.

Menthyl succinate and AC aglomerados with molten wax in the ratio of 85/15 cooling agent/wax. When the mixture is cooled and pulverized, it is covered in the fluidized bed with a solution of 10% Zein, receiving a final product containing 60% of active cooling agent, 10% wax and 30% Zein.

Example 222.

The mixture of the IOC and TCA sprayed on precipitated silica. The mixture is dried and pulverized. The final product contains about 50% of the active cooling agent.

Example 223.

Example 224.

The mixture MGK and TCA is sprayed on the powder microcrystalline cellulose. The mixture is dried and pulverized and receive the product, which contains about 70% microcrystalline cellulose and 30% of the active cooling agent.

Example 225.

The mixture MGK and TCA sprayed on vysokoparnymi starch. The mixture is dried and pulverized and get a product that contains about 80% starch and 20% of the active cooling agent.

Example 226.

The mixture MGK and TCA is sprayed on the powder of calcium carbonate. The mixture is dried and pulverized and receive the product, which contains about 90% calcium carbonate and 10% of the active cooling agent.

Many examples are one-step processes. However, a more delayed release of a cooling agent can be obtained by combining various processes of encapsulation, agglomeration, absorption and retention. Any of the above drugs can be processed further to cover in the fluidized bed, through the processes of cooling spray or koatservatsii for encapsulation product and it can be glomerulopathy with different substances and different ways in different multistage processes.

As disclosed in many patents, physio who should be used as the Central parts or shells chewing gum, which cover. Table. 43 illustrates the composition of a chewing gum containing sugar, which is used as the Central parts covered sugar chewing gum containing coating comprising a physiological cooling agent.

Chewing gum, prepared as in table.43, ruzveltova in tablets, which take the form of a square or rhombic padded, and covered with coating compositions containing sugar, in which the cooling agent and menthol are dissolved in aromatic substance, when mixed in the syrup for coating, the composition of which is presented in the table.44.

In Example 230 physiological cooling agent gives clean scent cooling flavouring agent spearmint, which cannot be obtained with menthol. Examples 231 and 232 generally require higher concentrations of menthol and, therefore, will have a sharper characteristic properties. The addition of physiological cooling agents in the compositions of Examples 231 and 232 leads to products with a strong, pure, cooling mint flavor.

As established previously, the coating not containing added sugar or containing sugar, will have less sweetness, showing, thus, more logical cooling agents is particularly useful in coatings, does not contain sugar. Polyols, such as sorbitol, xylitol, ▫ maltitol, lactic and gidrirovanny isomaltose, can be used for coating tablets, chewing gum, not containing sugar. Examples of compositions of the Central parts or shells chewing gum, not containing sugar, are given in table.45 and 46.

The Central part of chewing gum in the table.45 and 46 are covered with coating compositions that include xylitol, ▫ maltitol, lactic, gidrirovannoe isomaltose or sorbitol; different flavors; optional menthol; and physiological cooling agents.

Examples of coated chewing gum, not containing sugar, are given in table.47 and 48.

In the examples table.47 and 48 menthol is dissolved in the flavor along with a physiological cooling agent. Half of this mixture to each of the coatings 8 and 14. After the coating of the tablets are finished, allow product to remain for a night, tablets are polished with Carnauba wax. If gidrirovannoe isomaltose and maldita as pre coating with gidrirovannoe isomaltose and ▫ maltitol can be used gum Arabic or conduct dusting powder gidrirovannoe isomaltose or ▫ maltitol coated products chewing gum with other flavors. Menthol and/or physiological cooling agents may exacerbate these different types of flavors such as menthol-eucalyptus, spearmint-mentally, cinnamon-mentally and even fruit and mint mentally. Compositions for various flavored Central parts of the chewing gum are given in table.49 and 50.

The compositions of different flavored Central parts of the chewing gum may be covered with polyols, such as xylitol, mannitol, lactic, gidrirovanny isomaltose or sorbitol, and contain physiological cooling agent added to the coating. Examples of coated chewing gum containing a variety of flavors, are given in table.51 and 52.

Examples dedicated to the freshening of breath
To assess the chewing gum compositions made with cinnamon flavor and low concentrations of mint flavoring, together with physiological cooling agents to freshen breath, there were prepared samples are given in table.53.

Informal evaluation showed that the samples of Examples 263, 264 and 265 have pure cinnamon aroma with only a slight characteristic characteristic of mint. However, the samples of Examples 264, 265 and 266 had a noticeably stronger olivaceum cheese with garlic/onions. Then they chewed chewing gum Examples 263 (comparative) and 264 (the invention) and assessed the "fresh breath", "smell" and "efficiency freshen breath" 0,5, 1, 2, 3, 4, 5, 6, 7, 9, 11, 13 and 15 minutes. Chewing gum was removed and an additional evaluation was performed after 5 and 10 minutes (P5, P10). As you can see from the graphs in Fig.1-3, which represent the test results, the composition of the invention had significantly better scores for each of the three estimated parameters.

In Fig.1 you can see that the chewing gum of the invention (Example 264) received mostly higher estimates for fresh breath. Fig.2 evaluates the smell when breathing, and chewing gum of the invention in Example 264 showed lower rates of smell than comparative chewing gum (Example 263). Fig.3 shows that the efficiency of refreshment breathing was mostly higher for chewing gum of the invention (Example 264) than for comparative chewing gum (Example 263).

Compositions are given in table.54 and 55, also illustrate the invention.

Samples will be pure cinnamon aroma and superior freshening of breath (table.54).

Samples will be pure cinnamon aroma and Ulu is able to be entered in the form of different variants, only some of which have been illustrated and described above. The invention may be embodied in other forms without deviating from the essence and essential characteristics. It should be noted that adding some other ingredients, process steps, materials or components not specifically included, will give the present invention the negative traits. The best variant of the invention may therefore exclude ingredients that stage of the process, materials or components other than those listed above for inclusion or use in the invention. However, the described options are considered in all respects only as illustrative, and not limiting, and therefore, the scope of the invention is determined rather by the attached claims than the description above. All the changes that are included in the scope of values and range of equivalency of the claims are within its scope.


Claims

1. Method of manufacturing a chewing gum with a physiological cooling agents, comprising the following stages: a) mixing at least two physiological cooling agents together with substance, modificazioni; (C) adding a certain amount of physiological cooling agents with modified release composition of chewing gum to provide a physiological cooling agents in chewing gum at a level of from about 0,001% by weight up to about 0.1 wt.%.

2. The method according to p. 1, wherein the physiological cooling agents selected from the group consisting of N-substituted p-Menten carboxamide, acyclic carboxamide, Menthyl lactate, menthone glycerin Catala, 3-1-methoxypropane-1,2-diol, Menthyl succinate and combinations thereof.

3. The method according to p. 1, wherein the physiological cooling agents is treated using a process of encapsulation.

4. The method according to p. 3, wherein the physiological cooling agents capsulebuy through a process of spray drying.

5. The method according to p. 3, wherein the physiological cooling agents capsulebuy by coating in the fluidized bed.

6. The method according to p. 1, wherein the physiological cooling agents process due to capture in the extrusion process.

7. Chewing gum, characterized in that the method under item 1.

8. The composition of the cooling fragrances, kizierowski quality peppermint, including: from about 40 wt. % to about 80 wt.% menthol; from about 15 wt.% to about 50 wt.% Menton; from about 3 wt.% up to about 25 wt.%, at least one physiological cooling agent selected from the group consisting of Menthyl succinate, Menthyl lactate, 3-1-methoxypropane-1,2-diol, N-substituted p-Menten carboxamide, acyclic carboxamide, menthone glycerol ketals.

9. The composition of the cooling flavouring substances under item 8, characterized in that it includes at least two physiological cooling agent selected from the group consisting of Menthyl succinate, Menthyl lactate, 3-1-methoxypropane-1,2-diol, N-substituted p-Menten carboxamide, acyclic carboxamide, menthone glycerol ketals.

10. The composition of the cooling flavouring substances under item 9, characterized in that the said at least two physiological cooling agent is contained in the amount of (a) from about 1 wt.% up to about 10 wt.% Menthyl lactate; (b) from about 2 wt.% to about 15 wt.% Menthyl succinate.

11. Chewing gum, wherein the composition includes fragrances and cooling flavouring substances under item 8.

12. Coated chewing gum, the coating which is of 1.0 wt.%, which are selected from the group consisting of substituted p-montanov, substituted p-Menten of carboxamido, substituted cyclohexanamine, substituted cyclohexane of carboxamides, substituted ureas, substituted sulfonamides, substituted metanolom, mental of succinates and their combinations, or from the group consisting of N-ethyl-p-Menten-3-carboxamide, acyclic carboxamide, Menthyl lactate, Menthyl succinate, 3-1-methoxypropane-1,2-diol and combinations thereof.

13. Coated chewing gum under item 12, characterized in that the coating includes from about 0.01 wt.% up to about 0.5 wt.% physiological cooling agent.

14. Coated chewing gum under item 12, characterized in that the coating includes from about 0.02 wt.% up to about 0.2 wt.% physiological cooling agent.

15. Coated chewing gum under item 12, characterized in that the coating further includes a flavouring substance.

16. Coated chewing gum according to p. 15, characterized in that the flavouring substance selected from the group consisting of spearmint, peppermint, cinnamon, eucalyptus, fruit and minty flavor, menthol, Grushenka and combinations thereof.

17. Coated chewing gum under item 12, characterized in that the coating is eziologicheskie cooling agent in an amount of from about 0.001 to wt. % to about 1.0 wt.%, (C) cooling flavouring substance in an amount of from about 0.1 wt. % to about 1.0 wt.%, which are selected from the group consisting of peppermint, eucalyptus, fruit and minty flavor, menthol, Grushenka and combinations thereof.

19. Coated chewing gum under item 18, characterized in that the coating includes from about 0.02 wt.% up to about 0.2 wt.% physiological cooling agent.

20. Coated chewing gum, the coating which comprises (a) a covering material comprising a polyol chosen from the group consisting of xylitol, maldita, lactate, eritria, sorbitol, gidrirovannoe isomaltose and their combinations, or from the group consisting of maldita, lactate, eritria, sorbitol, gidrirovannoe isomaltose and combinations thereof; b) a physiological cooling agent in an amount of from about 0,001% by weight up to about 1.0 wt.%.

21. A way to enhance the flavor impact is coated chewing gum comprising a stage of adding a physiological cooling agent to the coating in an amount of from about 0,001% by weight up to about 1.0 wt.%, moreover, the physiological cooling agent selected from the group consisting of substituted p-montanov, substituted p-Menten of carboxamido, substituted cyclohexanamine, acyclic imennyh of metanolom, mantel of succinates and their combinations, the stage of adding the cooling fragrances to the floor, and flavouring substance selected from the group consisting of peppermint, eucalyptus, fruit and minty flavor, menthol, Grushenka and their combinations, as well as the stage added to the floor covering material selected from the group consisting of maldita, lactate, eritria, sorbitol, gidrirovannoe isomaltose and combinations thereof.

22. The method according to p. 21, wherein the physiological cooling agent selected from the group consisting of N-ethyl-p-Menten-3-carboxamide, acyclic carboxamide, Menthyl lactate, Menthyl succinate, 3-1-methoxypropane-1,2-diol and combinations thereof.

23. Method of coating a chewing gum, comprising a stage (a) ensure that the Central part of the chewing gum and (b) covering the Central part of the coating, which comprises coating material, which is a polyol other than xylitol, and physiological cooling agent in an amount of from about 0,001% by weight up to about 1.0 wt.%, which are selected from the group consisting of substituted p-montanov, substituted p-Menten of carboxamido, substituted cyclohexanamine, substituted cyclohexane of carboxamido, substituted Motoyama of N-ethyl-p-Menten-3-carboxamide, acyclic carboxamide, Menthyl lactate, Menthyl succinate, 3-1-methoxypropane-1,2-diol and combinations thereof.

24. Coated chewing gum with a clean cooling sensation of taste, and including (a) the Central part of the chewing gum and (b) a coating comprising coating material, which is a polyol other than xylitol, and physiological cooling agent in an amount of from about 0.001 to wt. % to about 1.0 wt.%, which are selected from the group consisting of substituted p-montanov, substituted p-Menten of carboxamido, substituted cyclohexanamine, substituted cyclohexane of carboxamides, substituted ureas, substituted sulfonamides, substituted metanolom, mental of succinates and their combinations, or from the group consisting of N-ethyl-p-Menten-3-carboxamide, acyclic carboxamide, Menthyl lactate, Menthyl succinate, 3-1-methoxypropane-1,2-diol, and combinations thereof.

25. Coated chewing gum with an intensive moisturising effect, including (a) the Central part of the chewing gum and (C) a coating comprising coating material selected from the group consisting of maldita, lactate, eritria, sorbitol, gidrirovannoe isomaltose and their combinations of physiological cooling agent in Koli is n p-Menten of carboxamido, substituted cyclohexanamine, substituted cyclohexane of carboxamides, substituted ureas, substituted sulfonamides, substituted metanolom, mental of succinates and their combinations, or from the group consisting of N-ethyl-p-Menten-3-carboxamide, acyclic carboxamide, Menthyl lactate, Menthyl succinate, 3-1-methoxypropane-1,2-diol, and combinations thereof, and the cooling flavouring substance in an amount of from about 0.1 wt.% up to about 1.0 wt.%.

26. Method of manufacturing a chewing gum with a physiological cooling agent comprising stages a) mixing a physiological cooling agent comprising acyclic carboxamide together with a material that modifies the release; (b) processing the physiological cooling agent to provide a modified release; (c) adding a certain amount of physiological cooling agent that modifies the release, to the composition of the chewing gum to provide a physiological cooling agent in chewing gum at a level of from about 0,001% by weight up to about 0.1 wt.%.

27. The method according to p. 26, wherein the acyclic carboxamide is an N-2,3-trimethyl-2-isopropyl butanamide
28. The composition of chewing resinites and sweetening agent; c) from about 0.1 wt.% up to about 10 wt. % flavoring agent, where the flavoring agent includes physiological cooling agent in an amount of from about 0,001% by weight up to about 1.0 wt.%, and spicy or spicy flavor, but is essentially free of menthol or other components of peppermint oil, and spicy or spicy flavor selected from the group consisting of cinnamon, cloves, ginger, black pepper, Cayenne pepper, and combinations thereof.

29. The composition of chewing gum on p. 28, characterized in that spicy flavor is a cinnamon and physiological cooling agent selected from the group consisting of mental glycerin Catala, Menthyl lactate, Menthyl succinate N-substituted p-Menten carboxamide, acyclic carboxamide and mixtures thereof.

 

Same patents:

Chewing gum // 2180561
Chewing gum // 2141217
The invention relates to the food industry and can also be used in medicine for diagnostic purposes
Chewing gum // 2118157
The invention relates to medicine, in particular to anesthesiology, and can be used for pain control in dental practice in the treatment of uncomplicated caries), surgery (with dressings), ENT, endoscopy, etc

The invention relates to medicine, namely General medicine and dentistry

Chewing gum // 2029474
The invention relates to food industry, namely the production of chewing gum, and may find use as therapeutic agents aimed at preventing violations of and normalization of carbohydrate and lipid metabolism

The invention relates to coatings for food products and, in particular, the coatings pads chewing gum, and syrups of them, which is produced using an emulsion of flavoring, acid, or both

The invention relates to the meat industry

The invention relates to the meat industry
Chewing gum // 2197094
The invention relates to confectionery industry, namely the production of chewing gum

The invention relates to the processing of food and pharmaceutical products, in particular to cover their edible inorganic films

The invention relates to a frozen food products that contain pasta dough and the filling, preferably of the type of climbing (Lasagnе)

The invention relates to a method of cooking a food product with layers of pasta dough, in particular, is suitable for cooking product type "lasagne"
The invention relates to the food industry and can be used to change the taste and smell of food
Up!