GB1577336A

GB1577336A - Chewing gum

Info

Publication number: GB1577336A
Application number: GB410077A
Authority: GB
Original assignee: Life Savers Inc
Current assignee: Life Savers Inc
Priority date: 1976-02-02
Filing date: 1977-02-01
Publication date: 1980-10-22
Also published as: IE45021B1; CA1087905A; JPS622781B2; DE2704331C2; AU2165677A; FR2339342A1; FR2339342B1; AU513081B2; IE45021L; DE2704331A1; JPS5296772A

Description

(54) CHEWING GUM (71) We, LIFE SAVERS, INC., a Corporation organised under the laws of the State of Delaware, United States of America, of 40 West 57th Street, New York, New York 10019, United States of America, do hereby declare that the invention, for which we pray that a patent may be granted to us, and the method by which it is to be performed, to be particularly described in and by the following statement:- This invention relates to chewing gum and it is concerned more particularly with providing chewing gums of long-lasting flavour.

The invention is also concerned with processes for making flavoured chewing gum.

According to one aspect of the present invention there is provided a flavoured chewing gum having a prolonged sweet taste comprising a gum base containing less than 5% by weight of calcium carbonate and from 0.02 to 2.5% by weight of a particulate sweetener comprising a free acid form of saccharin, free cyclamic acid or a mixture thereof dispersed in the gum base.

According to a further aspect of the present invention there is provided a process for preparing a flavoured chewing gum as defined above, which comprises admixing melted substantially chalk-free gum base with a plasticizer or syrupy substance at a temperature of from 180 to 210 F to form a base-syrup mix and within the first five minutes of mixing, admixing the base-syrup mix with the particulate sweetener at a temperature below 250"F so as to inhibit formation of soluble salts and to form a continuous mass.

Conventional chewing gum generally includes gum base, water-soluble flavouring and water-soluble sweeteners, for example, various sugars and/or artificial sweeteners such as sodium or calcium saccharin. Such gum initially provides a desirable strong sweet taste which declines rapidly during the first three to five minutes of chewing to a very slight perceptible level of sweetness and flavour. The result is that after about five minutes of chewing all that remains in the mouth is an essentially tasteless wad which provides little in the way of flavour, aroma or sweetness. Furthermore, chewing gum which depends upon the water-soluble forms of saccharin for its sweetness exhibits an undesirably strong sweet taste initially accompanied by an objectionable medicinal and/or bitter after-taste.

Accordingly, there clearly is a need and long felt want for a chewing gum which possesses long-lasting flavour without the undesirable medicinal and bitter after-taste which normally accompanies chewing of gum sweetened by the soluble saccharin salts.

It has now been found that the sweetness and flavour of non-sour flavoured (e.g. mint), fruit-flavoured or sour chewing gun can be prolonged by dispersing as a solid sweetener, particles of a free acid form of saccharin, free cyclamic acid or a mixture thereof in an amount of from 0.02 to 2.5% by weight, and optionally, where sour or fruit flavours are desired, a food acid selected from fumaric acid, adipic acid and succinic acid, in particulate form, in a gum base containing less than 5% by weight calcium carbonate. The particulate sweetener and the food acid (where present) are very preferably employed in the form of fine powders having an average particle size of below 150 microns (0.150 mm or about 100 mesh).The particulate sweetener and food acid are substantially retained in the substantially chalk-free gum base and during chewing undergo slow and controlled release into the saliva.

It is well known that fine pulverization of crystals of poorly soluble materials or even slowly dissolving materials of even good solubility increases surface area thereof, which in turn, increases solubility rate. l However, it has been surprisingly and unexpectedly found that finely powdered free saccharin acid, finely divided free cyclamic acid and certain finely divided food acids, such as finely divided flimaric acid, when incorporated into chewing gum base do just the opposite; the extraction rates of such sweeteners and food acids from the gum base during chewing are reduced with decreasing particle sizes so that the sweet taste and flavour of the gum are prolonged.The reason for this effect would seem to be that at the finer particle sizes, the sweetener and food acid are more completely protected from contact with saliva by the gum base. This results in controlled release of sweetener and flavour from the gum base.

The free acid form of saccharin is quite bitter and has been found to exhibit a bitterness threshold as a function of concentration in the saliva. Unexpectedly, it has been discovered that when such saccharin in finely divided form is incorporated in chewing gum its bitterness is reduced; this is indeed surprising since one would expect a higher concentration of dissolved saccharin as a result of the higher solution rate due to the increased surface area of the fine particle size. Notwithstanding its larger surface area, it appears that the finer particle size the saccharin is more completely protected from contact with saliva by the gum base so that controlled release of dissolved saccharin below the bitterness threshold is obtained.Furthermore, the presence of saccharin together with the food acid in the gum base, in the form described above, has also been found to enhance the aroma of many fruit flavours.

It is important in the chewing gum of the invention that the free saccharin acid form remain in the gum base for as long as possible without being solubilized therefrom. Thus, conversion of the free saccharin acid to a soluble salt such as the calcium or sodium salts of saccharin should be inhibited. However, where conventional gum base compositions, that is, those gum bases containing calcium carbonate (chalk) as a filler and/or texturizing agent are employed in forming the chewing gum, it has been found that the chewing gum tends to lose its sweetness retention properties after a few weeks of shelf storage at room temperature.

This difficulty is overcouffi in the present invention by providing that a gum base composition of the flavoured chewing gum contains less than 5% by weight calcium carbonate, if any at all. The substantially chalk-free chewing gum base is capable of providing a chewing gum which will retain its sweetness and sour flavour for substantially longer periods than heretofore known chewing gums.

The substantially chalk-free chewing gum will be present in an amount of from 10 to 50%, preferably from 15 to 30% and optimally from 18 to 23% by weight of the chewing gum of the invention. Such substantially chalk-free gum base may include one or more elastomers, such as styrcne-butadiene copolymer; hard waxes (that is, waxes having a melting point of above about 65"C) such as candelilla wax and paraffin waxes or mixtures thereof; one or more solvents for the elastomers, such as hydrogenated ester gum; one or more hydrophilic-type detackificrs which absorb saliva and become slippery and are incompatible with the elastomer and solvent for the elastomer, such as polyvinyl acetate; one or more softening agents-lubricants, such as hydrogenated vegetable or animal fats having a melting point above about 22"C; and one or more emulsifiers which impart hydrophilic properties to the gum base making the gum base slippery on contact with saliva.

The elastomers which may be employed in the gum base include, but are not limited to masticatory substances of synthetic origin such as styrene-butadiene copolymer, isobutylene-isoprene copolymer. polyisobutylene, polyethylene, petroleum wax as well as masticatory substances of natural origin such as rubber latex solids, chicle, crown gum, nispero, rosidinha. jelutong, pendare, perillo, niger gutta and tunu. The elastomer or masticatory substance will be employed in an amount of from 5 to 40%, preferably 10 to 15%, more preferably from 8 to 12%, and optimally from 9 to 11% by weight of gum base composition.

The hard waxes suitable for use in the gum base composition serve as lubricants and should have a melting point of above 65"C and preferably above 75"C. Examples of such hard waxes include candelilla wax. paraffin wax, carnauba wax, ozokerite, oricury and microcrystalline wax. The hard waxes will generally be employed in an amount of from 10 to 50% by weight of the gum base, preferably from 17 to 40%, and optimally from 20 to 30% by weight. The preferred hard waxes are candelilla wax and paraffin wax employed in combination so that from 2 to 80( (based on the weight of the gum base) of the candelilla is empioycd with from 15 to 30 (based on the weight of the gum base) of the paraffin wax.

The waxes are found to reduce the tackiness of the final gum composition without significantly reducing cohesivity thereof.

The solvent for the elastomer should have minimal tackifying properties and will preferably comprise hydrogeoated ester gum. that is, glycerol ester of hydrogenated rosin, and/or dimerized ester gum. However. other solvents may be employed such as pentaerythritol ester gum. polymerized ester gum, and ester gum. The solvent will be employed in an amount ranging from 10 to 40%, preferably from 18 to 30%, and optimally from 20 to 25% by weight of the gum base.

The hydrophilic-type detackifier will sorb saliva and become slippery and is incompatible with the elastomer and solvent for the elastomer. Examples of such materials suitable for use herein will include vinyl polymers having a molecular weight of from 2000 to 10,000 or more, such as polyvinyl acetate, polyvinyl butyl ether, copolymers of vinyl esters and vinyl ethers. The hydrophilic-type detackifier will be employed in an amount of from 20 to 40% by weight of the gum base, preferably from 25 to 35%, and optimally from 28 to 32% by weight of the gum base.

The softening agent and lubricant combination which may be employed herein comprises one or more hydrogenated vegetable or animal fats having a high melting point, that is above 22"C, and preferably above 50"C, and will be employed in amounts ranging from 2 to 15% by weight of the gum base, preferably from 4 to 12%, and optimally from 5 to 10%.

The emulsifier will impart hydrophilic properties to the gum base so that saliva will be absorbed thereby making the gum base slippery and will be employed in amounts of from 20 to 15% by weight of the gum base, preferably from 3 to 8%, and optimally from 5 to 7%.

Examples of such emulsifiers include glyceryl monostearate, phosphatides, such as lecithin and cephaline, Tween*, Span: and mixtures thereof. ('"Tween" and "Span" are Registered Trade Marks) In addition, the gum base may include colorants such as titanium dioxide, plasticizers, such as lanolin, stearic acid, sodium stearate and potassium stearate, antioxidants, in an amount up to 2000 ppm of the gum base, such as butylated hydroxyanisole, butylated hydroxytoluene, and propyl gallate.

The gum base is prepared by heating and/or blending the various ingredients as mentioned above in a manner well known in the art.

In a preferred embodiment of the chewing gum of the present invention there may be incorporated in the chewing gun an easily extractable, for example, water-soluble sweetener, such as a sugar and/or polyol, such as sorbitol, a water-soluble saccharin salt or other synthetic water-soluble sweetener and a water-soluble foot acid (where desired) and a flavouring.

A preferred embodiment of the process of the present invention includes the steps of admixing melted gum base with a plasticizer such as a syrupy substance such as corn syrup or a modified starch syrup or sorbitol syrups at a temperature of from 180 to 2100F to form a base-syrup mix, (where desired) adding flavour oil to the mix and, during the first five minutes of mixing, admixing the base-syrup with the particulate sweetener and, optionally, the particulate food acid, both as defined hereinbefore at a temperature below 250"F so as to inhibit formation of soluble salts, to form a continuous gum mass having the particles of sweetener and food acid (where present) intimately dispersed therein, and thereafter admixing the above mix with one or more easily extractable water-soluble sweeteners and easily extractable water-soluble flavours.The resulting mix is then formed into sticks or tablets of chewing gum employing conventional techniques.

By following the above procedure the particulate free acid form of saccharin and/or free cyclamic acid, and particulate food acid where present), will be incorporated and retained in the gum base and will under controlled release in the mouth for periods of up to 30 to 60 minutes or more to provide concentrations of the sweetener below the bitter threshold thereof, but in sufficient amounts to provide a pleasant sweet taste, as well as a pleasant sour taste to balance the sweet taste of the sweetener (where the food acid is present).It will thus be appreciated that the present invention provides a chewing gum and method for making the same wherein controlled release of sweetness and food acid (where present) is obtained without the need for coating, encapsulating and/or integrating water-insoluble polymeric substances such as polyvinyl esters on to the particles of sweetner and/or other flavouring agents. This can be accomplished because of the very small particle sizes of the particulate sweetener and particulate food acid (where present) employed herein.

The particulate sweetener is present in the chewing gum in amounts of from 0.02 to 2.5% by weight of the chewing gum, and preferably from 0.1% to 1.0% by weight of the chewing gum. Moreover, it is essential that the sweetener be in particulate form so that it may be readily mixed into the melted gum base and retained in the finished gum base to undergo controlled release in the mouth. Accordingly, the particulate sweetener will generally have a particle size below 150 microns (0.15 mm) and preferably below 100 microns (0.1 mm).

Use of free saccharin acid of the above-mentioned average particle size in the concentration range given above, will also reduce the bitter aftertaste associated with such saccharin.

Furthermore, in a preferred embodiment, the free saccharin acid employed will be prepared by the so-called "Maumee" process so that it will be substantially free of o-toluene sulfonamide (which has been found to add to the bitter taste of free saccharin acid).

The particulate food acid component (where present) will preferably comprise fumaric, adipic or succinic acids in particulate form having a particle size of below 100 microns so that it may be easily dispersed in the gum base together with the particulate sweetener and be retained therein to undergo controlled release in the mouth. Generally, the chewing gum of the invention may contain from 0.5% to about 3.5% and preferably from 1.5% to 2.5% of particulate food acid by weight of the chewing gum.

The chewing gum of the invention may include flavours derived from plants, leaves, flowers and fruits, in an amount of from 0.3 to 2.0% by weight, and preferably from 0.5 to 1.2% by weight of the final gum product. Representative flavour oils of this type include essential oils such as citrus oils, such as, lemon oil, orange oil, lime oil, grapefruit oil, fruit essences such as apple essence, pear essence, peach essence, strawberry essence, apricot essence, raspberry essence, cherry essence, plum essence, pineapple essence, peppermint oil, spearmint oil, mixtures of peppermint oil and spearmint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, cinnamon oil, oil of netmeg, oil of sage, oil of bitter almonds, cassia oil, and methylsalicylate (oil of wintergreen).

Various synthetic oils such as mint, mixed fruit or fruit flavours may also be incorporated in the chewing gum of the invention, with or without conventional preservatives.

Where liquid flavours are employed, they may be added to the gum base-syrup mix as in the case of the free saccharin acid, that is, during the first five minutes of mixing, before a continuous mass of the gum base has been formed. Furthermore, after the easily extractable water soluble sweetener has been mixed in with the gum base, any of the above flavors, in the form of spray dried flavour with or without citric acid may be added.

In order to provide an initial taste or sensation of sourness, the chewing gum of the invention may also preferably contain a water-soluble food acid, selected from citric acid, tartaric acid and malic acid, in an amount of from 0.3 to 2.0% by weight, and preferably from 0.5 to 1.2 by weight of the final gum product.

The chewing gum of the invention will optionally, and preferably, include an easily extractable or water-soluble sweetener in addition to the particulate sweetener; the easily extractable sweetener being present in an amount of from 90 to 0.05%, preferably from 90 to 40%, and more preferably from 85 to 70% by weight of the final product to provide an initial burst of sweetness. Such water-soluble sweeteners may include one or more sugars, sugar alcohols, or sugar containing material, for example, monosaccharides, disaccharides and polysaccharides, some examples of which follow: A. Monosaccharides of 5 or 6 carbon atoms - arabinose, xylose, ribose, glucose, mannose, galactose, fructose, dextrose, or sorbose or mixtures of two or more of the foregoing monosaccharides.

B. Disaccharides - sucrose such as cane or beet sugar, lactose, maltose or cellobiose; and C. Polysaccharides - partially hydrolyzed starch, dextrin or corn syrup solids.

The sugar alcohols include sorbitol, xylitol or mannitol.

In a preferred embodiment, sorbitol will be included in combination with sugar as the water-soluble sweetener. In such case, the sorbitol will be present in an amount of from 2 to 20% by weight of the chewing gum composition, preferably from 5 to 15%, and optimally from 8 to 12%.

As the optional easily extractable or water-soluble sweetener, any of the known water-soluble artificial or natural sweeteners, such as soluble saccharin salts, soluble dipeptide-based sweeteners, soluble cyclamate salts, soluble chalcones, soluble glycyrrhizic acid salts, and sugar alcohols, may be present together with the particulate poorly extractable sweetener. In each of the preferred embodiments of the chewing gum and method of the invention, corn syrup will be employed as the plasticizer. However, satisfactory results may be obtained, for example, by employed sorbitol syrups or modified starches, without the use of the presence of corn syrup in the chewing gum.

Generally, in forming a preferred embodiment of the chewing gum of the invention, the free acid form of saccharin and/or free cyclamic acid will be employed in a total weight ratio to the easily extractable (water-soluble) sweetener of from 0.00022:1 to 20:1 and preferably from 0.0011:1 to 0.025:1.

The chewing gum of the invention may also contain softeners, non-chalk fillers and texturizers, such as hydrated alumina. plasticizers, emulsifiers, approved colouring agents, and other conventional chewing gum additives as will be apparent to those skilled in the art.

In so far as the invention relates to the use of emulsifiers and sweeteners other than as permitted by the Emulsifiers and Stabilizers in Food Regulations 1486/75 and the Artificial Sweetners in Foods Regulations 1817/69, such non-permitted use is hereby disclaimed.

It will be appreciated that the particulate sweetener and particulate food acid (where present) both as defined hereinbefore will be incorporated into the oil phase or gum base itself and will provide long lasting sweetness and sourness, whereas the easily extractable (water-soluble) sweeteners, easily extractable (water-soluble) foods acids, fruit flavours or other water-soluble flavours will comprise the water-soluble portion of the chewing gum and will provide the initial burst of sweetness, sourness (where present) and flavour.

The following Examples 2 to 10 illustrate preferred embodiments of the present invention without, however, limiting the same thereto. All temperatures are expressed in "F.

Example 1 is not an example of the present invention.

Example I A chalk-free gum base having the composition as set out below is prepared employing conventional gum base making techniques.

Parts by Weight of Gum Base Polyvinyl acetate 30 Paraffin wax 18 Ester gum types 22 Natural waxes 5 Butylated hydroxy toluene 1000 parts/ppm of base Elastomer 10 Glyceryl monostearate 6 Hydrogenated vegetable fat 7 Example 2 A long-lasting peppermint flavor chewing gum is prepared from the following ingredients: Parts by Weight of Chewing Gum Chalk free gum base (as disclosed in Example 1) 22 Corn syrup, 44O Be' 17 Powdered free saccharin acid (pulverized to pass through a U.S. 140 mesh screen) 0.2 Powdered sugar (sucrose) 49 Sorbitol 10 Ester gum 0.2 Peppermint oil 0.8 Peppermint (spray-dried) 1 Lecithin 0.2 The gum base is melted (temperature 270 ), cooled to 1800 and placed in a standard dough mixer kettle equipped with sigma blades. The corn syrup and lecithin are added and mixed for 2 minutes at 2000.Flavor oil is then added and incorporated into the base. At the time the mix is folding well, powdered free saccharin is added and the mixture is mixed another 2 minutes at 200 . Thereafter, about one half of the sucrose is added and the mixtures is mixed for 2 minutes. The sorbitol and remaining sucrose are added, mixed for 1 minute and then spray dried flavor is added and the mixture is mixed for 1 minute. The gum is then discharged from the kettle, cut into 25 lb. loaves and allowed to cool to 90-120"F. It is then rolled to a thickness of 0.178 cm on a standard Gimpel machine and scored into strips 7.26 cm wide and 41.9 cm long, and cooled for 12-18 hours.

The chewing gum product obtained is found to have a pleasant sweet taste for up to 60 minutes and more without the bitter after-taste normally associated with free saccharin acid.

Example 3 A long-lasting peppermint flavored chewing gum is prepared from the following ingredients in a manner similar to that described in Example 2.

Parts by Weight of Chewing Gum Chalk-free gum base (as disclosed in Example 1) 22 Powdered free saccharin acid (140 mesh) 0.2 Powdered sugar (sucrose) 67 Modified food starch 1 Sorbitol 9 Lecithin 0.2 Peppermint oil 0.7 Ester gum 0.3 The above composition is similar to the composition of Example 1 except that it does not include corn syrup but instead includes modified food starch.

Example 4 A long-lasting spearmint flavored chewing gum is prepared from the following ingredients in a manner similar to that described in Example 2.

Parts by Weight of Chewing Gum Chalk-free gum base (as described in Example 1) 22 Corn syrup, 44" Be' 17 Powdered free saccharin acid (140 mesh) 0.2 Powdered sugar (sucrose) 49 Sorbitol 10 Lecithin 0.2 Peppermint oil 0.2 Spearmint oil 0.6 Ester gum 0.2 Spearmint (spray-dried) 0.5 Example 5 A long-lasting spearmint flavored chewing gum is prepared from the following ingredients in a manner similar to that described in Example 2.

Parts by Weight of Chewing Gum Chalk-free gum base (as indicated in Example 1) 22 Powdered sugar (sucrose) 67 Powdered free saccharin acid (140 mesh) 0.2 Sorbitol 9 Lecithin 0.2 Peppermint oil 0.2 Spearmint oil 0.6 Ester gum Spearmint (spray dried) 0.5 Modified food starch 1 The above composition does not include corn syrup but instead includes modified food starch; otherwise it is similar to the composition of Example 4.

Example 6 In order to evaluate the chewing gum compositions of the invention containing free saccharin acid dispersed in a chalk-free base against popular commercial chewing gums (Life Savers peppermint and spearmint and Wrigley's doublemint and spearmint ["Life Savers" and "Wrigleys" are Registered Trade Marks]) a trained sensory panel tested the compositions of Examples 2 and 4 as well as Life Savers' and Wrigley's gum for sweetness and overall flavor.

A maximum of two samples were tested per day in morning and afternoon sessions.

Testing was conducted according to the methods promulgated in ASTM Standards for Sensory Evaluation.

Five panelists, selected from an expert sensory panel, and who have previously participated in this program were used for all tests.

Panelists were given two coded samples of gum and were asked to chew each sample separately for five minute periods. At the end of each chewing period, the bolus was placed in a paper cup. Once the two gums were chewed for equal time periods, panelists were asked to rinse their mouths and were given crackers to eat, thus eliminating residual flavor in the oral cavity. After a five minute rest period, panelists were asked to compare the two boluses and to rate each one on a 9 point hedonic scale.

This procedure was continued until the gums were chewed for periods of ten to fifteen and twenty minutes.

Panelists rated the products for the following attributes: Sweetness: the sweet sensation perceived in the oral cavity Overall flavor: refers to a combination of taste and aroma sensations as perceived in the oral cavity and by the olfactory sense.

The scale used was as follows: Scale: 0 = none 2 = slightly perceptible 4 = definite 6 = strong 8 = very strong The tests were carried out on the following dates: 1. Example 2 vs. Life Savers' Peppermint on October 30 2. Example 2 vs. Wrigley's Doublemint on October 30 3. Example 4 vs. Life Savers' Spearmint, October 31 4. Example 4 vs. Wrigley's Spearmint, November 6 The average scores obtained are given in Tables 1 and 2.

TABLE 1 Average scores of peppermint gums Example 2 Life Savers Time Sweetness Overall Sweetness Overall Flavor Flavor 5 5.0 4.2 2.4 3.2 10 3.8 3.4 1.0 2.0 15 3.2 2.6 0.2 1.0 20 2.6 2.2 0.2 0.6 Example 3 Wrigley's 5 5.3 4.5 3.2 2.8 10 3.5 3.3 0.8 1.3 15 3.0 2.4 0.3 0.5 20 2.5 2.0 0.0 0.3 TABLE 2 Average scores of spearmint gum Example 4 Life Savers Time Sweetness Overall Sweetness Overall Flavor Flavor 5 4.8 4.2 2.2 3.0 10 3.8 3.8 0.8 1.6 15 3.2 2.8 0.4 1.0 20 2.8 2.2 0.0 0.6 Example 4 Wrigley's 5 4.4 3.8 2.4 2.8 10 3.8 3.4 1.0 1.4 15 3.2 3.2 0.6 1.0 20 2.8 3.0 0.6 0.8 The results clearly indicate that both the peppermint and spearmint gum examples of the invention were significantly superior to the controls (Life Savers' and Wrigley's).

Example 7 In order to evaluate the chewing gum compositions of the invention containing free saccharin acid dispersed in chalk free base (as per Example 2) and chewing gum compositions containing free saccharin acid dispersed in chalk containing base (the composition being similar to that of Example 2 except that the gum base included chalk 18% of base) [Control X], against chewing gum of the composition similar to control X except that the free saccharin acid is replaced with equivalent amounts of the sodium saccharin salt (Control Y) and calcium saccharin salt (Control Z) the percent saccharin remaining in the bolus after chewing for prescribed time intervals, was determined.

The saccharin was first extracted from the bolus, and the ultra violet spectrum of the solution was run on a suitable dilution and the absorbance at 203 m was determined and compared with a standard curve. The results are expressed as percent of the original saccharin remaining in the bolus and are summarized below: TABLE 3 Percent saccharin retained Example 2 Control X Control Y Control Z Chewing Time Free Saccharin Free Saccharin Sodium Calcium acid, chalk-free acid, chalk- Saccharin Saccharin, base containing base Chalk Base Chalk Base After 5 minutes 47.8 26.4 10.1 5.3 After 10 minutes 29.0 21.0 5.5 3.3 After 15 minutes 15.1 15.1 - After 20 minutes 12.0 6.5 - After 30 minutes 7.7 - - These results, clearly indicate that chewing gum with free saccharin acid and chalk free base, retained the highest level of sweetening agent in the bolus.They also clearly indicate that the use of free saccharin acid in a chalk containing base results in a major improvement in the longer lasting properties of the sweetness compared to the use of saccharin salts.

While, the use of chalk-free base introduces additional significant improvement over the chalk-containing base.

It is well accepted that the sweetness of saccharin is approximately 300 times the sweetness of sugar. Taking this into account these data demonstrate that the residual sucrose equivalent sweetness in the boluses is as follows: 15% sucrose equivalent in gums containing free saccharin acid and chalk-free base (Example 2) after 30 minutes of chewing 12% sucrose equivalent in gums containing free saccharin acid and containing base (Control X) after 20 minutes of chewing 9% in gums containing the sodium salt of saccharin (Control Y) after 10 minutes of chewing 0.6% in gums containing the calcium salt of saccharin (Control Z) after 10 minutes of chewing In addition to the above, the sucrose and total sugars were extracted and determined by gas chromatography.The rate of extraction was the same for all gums and was found to be as follows: Percent sucrose and corn syrup retained in boluses Minutes of Chewing Corn Syrup Sucrose 5 4.7 6.4 10 2.4 1.8 15 0.5 0.6 These data clearly indicate that the gum produced in accordance with this invention exhibits greater sweetness retention, as compared with the sweetness retention of gums sweetened with conventional water soluble sweeteners.

Example 8 A long-lasting cherry flavored chewing gum is prepared from the following ingredients: Parts by Weight of Chewing Gum Chalk-free gum base (as described in Example 1) 22 Corn syrup, 44" Be' 15 Powdered free saccharin acid (pulverized to pass through a U. S. 140 mesh screen) 0.3 Citric acid 0.7 Fumaric acid 2 Powdered sugar (sucrose) 46 Sorbitol 10 Ester gum 0.2 Cherry oil 0.8 Cherry (spray-dried) 2 Lecithin 0.2 The gum base is melted (temperature 270 ), cooled to 1800, and placed in a standard dough mixer kettle equipped with sigma blades. The corn syrup and lecithin are added and mixed for 2 minutes at 200 . Flavor oil is then added and incorporated into the base.At the time the mix is folding well, powdered free saccharin and fumaric acid are added and the mixture is mixed another 2 minutes at 2000. Thereafter, about one-half of the sucrose is added, and the mixture is mixed for 1-1/2 minutes. The sorbitol and remaining surcrose are added, mixed for 1 minute and then citric acid and spray dried flavor are added and the mixture is mixed for 1 minute. The gum is then discharged from the kettle, cut into 25 lb. loaves and allowed to cool to 90-120"F. It is then rolled to a thickness of 0.178 cm on a standard Gimpel machine and scored into strips 7.26 cm wide and 41.9 cm long, and cooled for 12-18 hours.

Example 9 A long-lasting cherry flavored chewing gum is prepared from the following ingredients in a manner similar to that described in Example 8.

Parts by Weight of Chewing Gum Chalk-free gum base (as disclosed in Example 1) 22 Powdered free saccharin acid (140 mesh) 0.2 Powdered sugar (sucrose) 62 Modified food starch 1 Sorbitol 9 Citric acid 0.8 Fumaric acid 2 Lecithin 0.2 Cherry oil 0.8 Ester gum 0.2 Cherry (spray dried) 2 The above composition includes modified food starch instead of corn syrup, but otherwise is similar to the composition of Example 8.

Example 10 In order to evaluate the chewing gum composition of the invention containing free saccharin acid dispersed in a chalk-free base against popular commercial chewing gums (Life Savers Cherry Gum and Adams ["Adams" is a Registered Trade Mark] Sour Cherry Gum), a trained sensory panel tested the compositions of Examples 8 and 9 as well as Life Savers Cherry and Adams Sour Cherry Gums for taste, flavour and overall quality, as defined below.

In all tests, the number of judges ranged between a minimum of eight and a maximum of ten selected from an expert panel pool.

A maximum of two samples were tested per day in morning and afternoon sessions. In each session half of the panel received an experimental sample (Examples 2 and 3) and the other half received one of the controls (Life Savers Cherry Gum or Adams Sour Cherry Gum). Samples were coded in double digit random numbers so that judges could not identify the samples.

Chewing gums were rated on a 1 to 9 point hedonic scale for the following flavor attributes: Sweetness: The sweet sensation perceived in the oral cavity.

Sourness: The sour sensation perceived in the oral cavity.

Cherry Aroma: The cherry aroma as perceived in the oral cavity and olfactory cells.

Evaluation of flavored chewing gums Scale: 1 = Imperceptible 3 = Perceptible 5 = Definite 7 = Strong 9 = Very strong The testing was carried out by the number of judges indicated in the following Table 4.

TABLE 4 Gum No. of Judges Example 8 9 Example 9 8 Life Savers' Wild Cherry 8 Adams Sour Cherry 10 Results and Discussion: The average scores obtained from panel tests are given in Table 5.

TABLE 5 Average panel scores of cherry gums Time (Min.) Attribute Sample 1 3 5 10 15 20 30 Sweetness Example 8 6.8 5.3 4.2 2.9 2.2 1.8 1.4 Example 9 6.9 4.9 3.8 2.8 2.1 1.6 1.4 Adams 6.3 4.6 3.4 2.1 1.8 1.2 1.2 Life Savers' 6.3 4.6 3.3 2.0 1.1 1.0 1.0 Sourness Example 8 7.1 5.7 4.6 3.7 2.9 2.4 1.9 Example 9 7.1 5.0 4.4 3.1 2.4 2.0 1.9 Adams 8.5 5.9 3.9 2.5 1.9 1.3 1.3 Life Savers' 7.6 4.4 2.6 1.9 1.4 1.3 1.1 Cherry Aroma Example 8 6.8 6.1 4.8 4.0 3.2 2.8 2.2 Example 9 7.1 6.0 4.9 3.8 3.1 2.6 2.3 Adams 6.6 55 4.1 2.7 2.3 1.9 1.8 Life Savers' 7.0 5.1 3.5 2.4 1.8 1.6 1.6 Analysis of the data on the four samples of cherry gums tested indicates that: The panel noted no significant difference in Sweetness between the Example 8 and 9 gums and these were both sweeter than Life Savers' and Adam gums.The overall averages for sweetness for the four products were: Example 8 3.5 Example 9 3.3

Life Savers 2.8 Controls # Adams 2.9 with an LSD (95% significance level) of 0.4. Thus, the Example 8 product was significantly sweeter than both controls and the Example 9 product was at the point of significance from Adams gum and significantly sweeter than Life Savers' Wild Cherry Gum.

The panel noted a significant different in Sourness between the Examples 8 and 9 gums, with superior lasting sourness to the sample containing corn syrup. The corn syrup containing sample was significantly better than both controls.

WHAT WE CLAIM IS: 1. A flavoured chewing gum having a prolonged sweet taste comprising a gum base containing less than 5% by weight of calcium carbonate and from 0.02 to 2.5% by weight of a particulate sweetener comprising a free acid form of saccharin, free cyclamic acid or a mixture thereof dispersed in the gum base.

2. The flavoured chewing gum as defined in claim 1, wherein the particulate sweetener has an average particle size below 150 microns.

3. The flavoured chewing gum as defined in claim 2, wherin the particulate sweetener is present in the form of finely ground particles having a particle size of below 100 microns.

4. The flavoured chewing gum as defined in claim 1, 2, or 3, wherein the free acid form of particulate sweetener is present in an amount of from 0.1 to 1.0% by weight and is substantially free of o-toluene sulfonamide.

5. The flavoured chewing gum as defined in any one of the preceding claims, which is flavoured with essential or synthetic oils.

6. The flavoured chewing gum as defined in any one of the preceding claims further including from 0.5 to 3.5% by weight of a particulate food acid dispersed in the gum base, said food acid being selected from fumaric acid, adipic acid or succinic acid.

7. The flavoured chewing gum as defined in claim 6, wherein the particulate food acid has a particle size of less than 150 microns.

8. The flavoured chewing gum as defined in any one of the preceding claims, further including from 0.05 to 90% by weight of one or more water-soluble sweeteners selected from sugars, water-soluble saccharin salts, dipeptide-based sweetners, cyclamates, sorbitol, xylitol, mannitol or sucrose.

9. The flavoured chewing gum as defined in claim 8, wherein the particulate sweetener is employed in a weight ratio to the water-soluble sweetener of from 0.00022:1 to 20:1.

10. The flavoured chewing gum as defined in any one of the preceding claims, further including from 0.03 to 2% by weight of an acid selected from citric, tartaric or malic acid alone or in combination with a natural or synthetic fruit flavouring.

11. The flavoured chewing gum as defined in any one of the preceding claims, wherein the chalk-free gum base comprises from 10 to 50% by weight of the chewing gum.

12. Process for preparing a flavoured chewing gum as claimed in claim 1, which comprises admixing melted gum base containing less than 5% calcium carbonate with a plasticizer or syrupy substance at a temperature of from 180 to 210 F to form a base-syrup mix and within the first five minutes of mixing, admixing the base-syrup mix with the particulate sweetener at a temperature below 250"F so as to inhibit formation of soluble salts and to form a continuous mass.

13. The process of claim 12, including the step of admixing the continuous mass with one or more water-soluble sweeteners to form a final mix.

14. The process of claim 13, wherein the water-soluble sweeteners are sucrose and sorbitols, and further including the step of adding the sorbitol to the mix after a portion of the sucrose has been added to the mix.

15. The process of claim 13 or 14, further including the step of adding spray dried flavour to the final mix.

16. The process of claim 12, including admixing the base-syrup during the first five minutes with a particulate food acid selected from fumaric acid, adipic acid or succinic acid.

17. The process of claim 12, including the step of adding flavour oil to the base-syrup mix before adding the particulate sweetener.

18. The process of claim 12, including the step of admixing the continuous mass with one or more water-soluble flavours.

19. A chewing gum as defined in claim 1, and substantially as herein described.

20. A process for making a chewing gum as defined in claim 12, and substantially as herein described.

**WARNING** end of DESC field may overlap start of CLMS **.

Claims

**WARNING** start of CLMS field may overlap end of DESC **. Adams gum and significantly sweeter than Life Savers' Wild Cherry Gum. The panel noted a significant different in Sourness between the Examples 8 and 9 gums, with superior lasting sourness to the sample containing corn syrup. The corn syrup containing sample was significantly better than both controls. WHAT WE CLAIM IS:

1. A flavoured chewing gum having a prolonged sweet taste comprising a gum base containing less than 5% by weight of calcium carbonate and from 0.02 to 2.5% by weight of a particulate sweetener comprising a free acid form of saccharin, free cyclamic acid or a mixture thereof dispersed in the gum base.

19. A chewing gum as defined in claim 1, and substantially as herein described.